Author: sarah

Aunt Beth’s Pomegranate Salsa

2 pomegranates

1 pear

1 red onion (pear-sized)

1 lime

fresh cilantro

salt & pepper

– remove pomegranate seeds (this is the ‘hardest’/longest part)

– juice the lime

– cut up the pear & onion to similar sized pieces as the pomegranate seeds

– chop up the cilantro

– salt & pepper to taste

Sausage Jalapeño Skillet Cornbread

Ingredients

  • 1 cup Bob’s Red Mill coconut flour
  • 1/2 cup Bob’s Red Mill almond flour/meal
  • 1/3 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
  • 1/2 tsp salt
  • 6 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 12 ounces cooked crumbled sausage
  • 3 to 4 jalapeños, seeded and chopped (add a bit of the seeds if you want more heat).

Instructions

  1. Preheat oven to 350F and grease a 10-inch oven-proof skillet (it doesn’t have to be cast iron, but it helps).
  2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in eggs, butter, almond milk, vanilla extract, sausage, and jalapeño.
  3. Spread batter in prepared skillet and bake 40 to 45 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.

From: http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html

Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
…
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Candied Apples

2 cups water
1/2 cup sugar
1/2 cup red hots
2 granny smith apples, cored, peeled and cut into 1/4 inch rings

…
Bring water, sugar and red hots to a simmer in a medium saucepan and cook until sugar and candies are dissolved. Add the apples to the liquid and cook until the apples are tender–4-6 minutes. Refrigerate apples and syrup. Serve cold.

Sugar-free Caramel Sauce

Ingredients

    • 1/4 cup butter
    • 6 tbsp Swerve Sweetener
    • 2 tbsp coconut sugar OR 1 tbsp blackstrap molasses (you can use additional Swerve here but your caramel sauce will harden a little more upon cooling).
    • 1/2 cup heavy cream
    • 1/4 tsp xanthan gum
    • 1/4 tsp kosher or sea salt
    • 2 tbsp water
For Salted Caramel Sauce:
  • 1/2 tsp additional kosher salt or sea salt

Instructions

  1. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
  2. Remove from heat and add cream. Mixture will bubble vigorously.
  3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
  4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
  5. For salted caramel, simply stir in additional salt at the end.
  6. The sauce can be stored in the fridge for a week or so (I’ve actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

From: http://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html

Carmelitas

Ingredients

Crust:
Filling:
  • 1 recipe Sugar-Free Caramel Sauce, cooled 10 minutes
  • 1/2 cup Lily’s Sugar-Free Chocolate Chips (or other low carb chocolate)

Instructions

Crust:
    1. Preheat oven to 325F and grease a 9×9 inch square pan (can also use 8×8 but baking time will be longer).
    2. In a food processor, combine coconut and sliced almond. Pulse until the pieces are broken up and about the size of oats in size. Transfer to a large bowl.
    3. Add the almond flour, sweetener, 2 tbsp coconut flour, baking soda, and salt. Stir in melted butter until mixture resembles coarse crumbs.
    4. Press a little more than half of the mixture firmly into the bottom of prepared baking pan (it doesn’t look like it will be enough, but it is…just keep pressing it in, as thinly as you need to). Bake 10 minutes, until puffed and edges are just golden brown. Remove and let cool completely.
    5. Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier. Break it up into small crumbs.
Filling:
  1. While bottom crust is cooling, make the caramel sauce and let it cool 10 minutes or so. Then pour the caramel sauce over the crust and sprinkle with chocolate chips.
  2. Sprinkle filling with remaining crust and press lightly to adhere. Bake another 15 to 20 minutes, until top crust is golden brown.
  3. Remove and let cool completely before cutting into squares.

From: http://alldayidreamaboutfood.com/2016/08/low-carb-carmelitas.html

Praline Yams

1/2 cup pecans

3 cups cooked, mashed yams

2 Tablespoons sugar

2 eggs, beaten

1/4 cup milk

1/2 teaspoon salt

1 teaspoon vanilla extract

1/3 cup firmly packed brown sugar

3 Tablespoons flour

2 Tablespoons cold butter, cut into small pieces

Toast pecans on a baking sheet in a 350 oven for 5-8 minutes.  After the pecans have cooled, chop them into smaller pieces.

Mix the mashed yams, sugar, eggs, milk, salt and vanilla until smooth using an electric mixer on low speed.  Spoon the mixture into a greased 2 quart casserole dish.  Combine brown sugar, pecans, flour and butter.  Sprinkle over the yams.  Bake at 350 for 25-30 minutes.

Cindy’s German Chocolate Bars

2/3 cup butter

1 box german chocolate cake mix (pudding in the mix)

Mix together.  Press 1/2 this mixture into the bottom of a 13×9 pan and bake for 5 minutes at 350.  Remove from oven and add:

1 layer chocolate chips

1 can german chocolate frosting

Crumble the rest of the butter/cake mix mixture over the top and bake for 20 minutes.

Oatmeal Chocolate Chip Cookie Mix

1 cup flour
1/2 cup sugar
1/2 tsp baking soda
3 Tablespoons chocolate chips
1/2 cup brown sugar
1 cup oats
1/2 teaspoon salt

Layer ingredients in a glass jar. Give as a gift with the following tag:

To your dry ingredients add:
1/4 cup butter, softened
1 teaspoon vanilla extract
1 egg

Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 8-11 minutes. Let cookies stand for 2 minutes, then remove to wire racks.

Psyllium Bread

Ingredients

 6 servings

Instructions

  1. Preheat the oven to 350°F. Start boiling the water.
  2. Mix the dry ingredients in a bowl.
  3. Add the boiling water, vinegar, and egg whites to the bowl, while mixing for about 30 seconds. Don’t overmix the dough, the consistency should resemble Play-Doh.
  4. Form with moist hands into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns.
  5. Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
  6. Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.

Variation of this recipe: http://mariamindbodyhealth.com/the-best-low-carb-bread/