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    10 Recipes

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    While trying to come up with a satisfying "snack" or dessert that fit the requirements of my low carb, low calorie, low fat diet (ugh, but I'm only on it for 3 weeks as a jumpstart), I invented this. (I've experimented often with do-it-yourself coffee mixes, and I think this is better than most.) I'm mostly putting this here to calculate the nutritional information. For cocoa, use the best you can find. Currently I'm using Ghirardelli Unsweetened Cocoa, from a 10 oz. can, sold in the baking section of Publix. My current sweetener is Sucaryl tablets (from Canada), and I use 2 tablets (easy to remember--that's why I tried these proportions). [Edit after publishing: When I found out the total carb count and realized it was too high due to the milk powder, I decided to wait until I go back to low-carbing and then use cream which has zero carbs. However, this is still quite low in calories, so many dieters should find it useful.]

    Recipe #416599

    My mom invented this recipe a few years ago for our low carb lifestyle. It makes a nice break from eggs. We have often served these pancakes to guests not on a diet and they enjoy them too. It's a great way to get your omega-3's from flax. The recipe is very flexible, and you don't even need to measure the ingredients--just eyeball the proportions, or vary it to suit yourself after you've gotten the idea. I have used sour cream or cottage cheese instead of ricotta, and it works just as well (plain yogurt would be good, too). Cottage cheese makes a very tender, flavorful pancake, but omit the salt because cottage cheese is quite salty compared to the others.

    Recipe #448497

    This is just a basic lemon sauce to be served over gingerbread (see my Crazy Gingerbread recipe). Mmm...lemon!

    Recipe #437795

    Chewy, peanut-buttery, not too sweet, and very addictive! This is a childhood favorite (I was a child in the 70's), and I'm surprised not to find the recipe anywhere online. I would have thought it as common as the chocolate oatmeal no-bake cookies that are everywhere, with many variations. K-Lusters get rave reviews from everyone who tries them, and are great to make in the summer when you don't want to turn on the oven. (I grew up in a tropical climate, and this was often our reason for making them!) The recipe would also be good to take on a camping trip--you could stir up a batch in the afternoon and thrill everyone around the campfire that evening! My recipe is from a community cookbook published by missionary wives in the Philippines, but I've always assumed the name came from "Special K' or was on a Kellogg's corn flakes box. That's just a guess, however, since I haven't learned anything from my online research.

    Recipe #437785

    After reading about the many benefits of xylitol, I went looking for a recipe that would tell me how to add it to unsweetened chocolate and make my own sugar-free chocolate. I couldn't find one quickly and was feeling impatient, so I made this up and it turned out quite well! Note: My sweetener of choice is Sugar Twin (sodium cyclamate) ordered from Canada, which I believe tastes best and is safest. Combining two sweeteners gives a better flavor. When I made this with xylitol only, it had a "too sweet" taste. Also, I used crunchy peanut butter (which is why you see bits of peanuts in the photo), but of course you could use smooth.

    Recipe #450257

    This is one of my mom's old favorites, and I've made it many times too. It's similar to "Crazy Cake" which is chocolate but follows the same procedure. These recipes were popular in the 70's (in my neighborhood, anyway!). (I'm posting the Lemon Sauce recipe separately to keep those ingredients separate from the cake ingredients.)

    Recipe #437794

    This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.

    Recipe #448499

    I started with a basic scone recipe from "The Twelve Teas of Christmas" by Emilie Barnes (page 23), but this is far from it. I began tweaking the recipe according to my own preferences, after having other scones that were too sweet, not sweet enough, too dry, too soft, not flavorful enough, etc. This is where I've settled--for now! They're quite consistent, and consistently loved. For a stronger orange flavor, you can add 1-2 tsp. orange extract and/or orange zest. You can also add a frosting or glaze made from orange juice and confectioner's sugar. Some extract, orange juice concentrate, and/or orange peel would add more flavor to that, too. I tend to make a large amount because I make them for tea parties or for my large family, but you can easily halve the recipe. Serve with clotted cream (real or fake) and jam, but they're also great with butter, or plain. I make a clotted cream substitute by softening butter and cream cheese, then mixing them in a ratio of 1:1. Yum!

    Recipe #443408

    The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!

    Recipe #437729

    This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)

    Recipe #362008


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