Author: sarah

Sour Cream Marble Loaf

  • 1/2 cup sour cream
  • 4 large eggs
  • Sweetener equivalent to 1 cup sugar
  • 1/2 tsp vanilla extract
  • 3 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 2 tbsp water
  1. Preheat the oven to 350 and line a 9×5 inch bundt pan with parchment paper.
  2. In a large bowl, whisk together the sour cream, eggs, sweetener and vanilla extract. Add the almond flour, baking powder, and salt and stir until well combined.
  3. Transfer about 1/3 of the batter to a second bowl and whisk in the cocoa powder and water.
  4. Dollop the two batters in an interchanging pattern, swirling together. Smooth the top.
  5. Bake about 45 minutes, until the edges are golden brown and the top is set to the touch.

Adjusted from https://asweetlife.org/low-carb-sour-cream-marble-loaf/

Magically Moist Almond Cake

3/4 cup butter

1 cup sugar

4 eggs

1/2 cup milk

1 tsp vanilla

1 1/2 cups almond meal/flour

1/2 cup coconut flour

1/4 tsp salt

2 tsp baking powder

…

Cream together butter and sugar until smooth.  Add in eggs, one at a time, and beat until fully blended in.  Add milk and vanilla, and mix until combined.  In a separate bowl, combine flours, salt and baking powder.  Beat the dry ingredients into the wet ingredients and beat until creamy.  Spread into a greased 9×13 cake pan and bake at 350 degrees for 30 minutes.  Serve with fresh fruit and whipped cream.

Greek Salad Dressing

2 Tablespoons Zaatar
1 tsp dijon mustard
1/3 cup Lemon Juice
2/3 cup Oil
—
Combine zaatar, mustard and lemon juice in a food processor. With food processor running, slowly pour in oil. Dressing will emulsify. Add salt or pepper to taste and serve with fattouch salad.

Bierocks

Dough:

2 cups lukewarm water
1 package (2 1/4 teaspoons) yeast
2/3 cup oil
1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
1 teaspoon salt
1 egg
3 cups white flour
3 cups whole wheat flour

Filling:

2 lbs ground beef
1 large yellow onion, chopped
2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
3 Tablespoons vegetable oil
16 ounces coleslaw mix (or 1 head cabbage, finely shredded)
—

To make the dough: In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour.

To make the filling: Brown ground beef with onion and seasonings.  Drain and set aside.  Saute coleslaw mix in oil until translucent, water may be added (as needed) to help wilt the slaw.  Combine meat and slaw in a large bowl and set aside.

To assemble bierocks: Punch down risen dough and portion out into 3 ounce balls.  Roll out flat (about 1/4 inch thick).  Place 1/2 cup of filling in the center of the dough and seal edges, pinching dough with your fingers to seal well.  Place bierocks, seam side down, on a greased baking sheet.  Bake in a 350 degree oven for 20-25 minutes, or until golden brown.

Bierocks may be frozen once cooled.  To reheat: Defrost bierocks overnight in the refrigerator and then microwave individually for 1 1/2 minutes.

Pork Burgers

1 lb boneless center cut pork chops
4 slices bacon (raw)
1/4 of a large yellow onion
1/2 tsp salt
1/4 tsp poultry seasoning (or 1/8 tsp thyme plus 1/8 tsp sage)
1/4 tsp black pepper
—
Cut pork chops, onion and bacon into large chunks. Feed all ingredients (including seasonings) into meat grinder with coarse grinding plate; set aside. Feed ingredients into meat grinder a second time, this time with the fine grinding plate. Shape into 4 patties and grill until cooked through.

Baked Poppers

1 lb (approx 20 fresh) jalepeno peppers
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/2 cup cracker or bread crumbs (ritz)
…….
Slice the jalepenos into halves lengthwise. Remove seeds and veins, rinse. Combine cream cheese, mozzarella, cheddar, bacon, salt and chili powder in a bowl and mix well.
Stuff each jalepeno with approximately 1 tablespoon of the cream cheese mixture, rounding the top. Coat top with cracker crumbs and arrange cheese side up in a single layer on a greased baking sheet. Bake at 350 for 20 minutes for hot poppers, 30 minutes for medium-hot poppers, 40 minutes for mild poppers. Let sit on baking sheet about 5 minutes before serving.

Mrs. Hamill’s Marinated Steaks

8 KC Strip or Rib Eye Steaks
1/2 cup soy sauce
1 package of meat marinade (Lawry’s)–mixed according to packaged directions
1/2 cup Worcestershire sauce
2 Tbsp frozen OJ concentrate
1 Tbsp Onion flakes
1 Tbsp Liquid Smoke
1 Bottle Teriyaki marinade

Mix all ingredients and marinate in refrigerator overnight. Remove steaks from marinade and grill to desired doneness.

Fantastic Flour – Cheese Crackers

1/2 cup Fantastic Flour mix
4 oz cheddar
2 T room temp butter
splash of worcestershire sauce
1/8 tsp salt
dash of ground mustard
3-4 T cold water

Process all together, add water until a ball forms.
Refrigerate 20-30 minutes.
Roll out thin on parchment paper.
Bake 375 for 8-10 min. Put them put them back in the warm oven on a wire rack with the door open for 5-15 minutes.

Let them age for a day before eating.

Fantastic Flour – Brownies

Makes 9 brownies

Preheat oven to 350.
Prepare a 7.5″ by 5″ Pyrex baking dish.

Sift into a medium bowl:
2 T oat fiber
2 T coconut flour
1 T vanilla protein powder
1 T egg white powder
1/2 tsp glucomannan powder
3 T powdered erythritol
2 T dark cocoa powder
1 T sugar free cocoa mix
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

In a small saucepan place:
1 T butter
1 T coconut oil
1/4 cup sugar free Torani French vanilla flavoring
1/4 cup heavy cream

Bring liquid to a boil and immediately remove from heat.

Pour over dry ingredients and mix quickly. Batter will puff up.

Place immediately into your prepared pan, and bake for 10-12 minutes.

(OPTIONAL) While brownies are baking, place powdered erythritol into a small pan for dredging.