Peanut Butter Texas Sheet Cake

Cake:
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder (can sub powdered egg whites)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened almond milk

 

  • Preheat oven to 325F and grease an 11×17 inch rimmed sheet pan well.
  • In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
  • In a large bowl, beat together the peanut butter and butter until well combined. Beat in sweetener, and then beat in eggs and vanilla extract.
  • Add half the almond flour mixture and beat until well combined and then beat in almond milk. Beat in remaining almond flour mixture until well combined.
  • Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan.

 

Frosting:

  • 8 ounces cream cheese, softened
  • 4 tbsp butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered Swerve Sweetener
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/3 cup chopped, salted peanuts for sprinkling
  • In a large bowl, beat cream cheese, butter and peanut butter until well combined. Beat in sweetener, cream and vanilla extract until mixture is smooth.
  • Spread frosting evenly over cooled cake. Sprinkle with chopped peanuts.

From: http://alldayidreamaboutfood.com/2016/02/low-carb-peanut-butter-texas-sheet-cake.html

Frosted Flakes Cereal

  • 1/2 tsp sweetener of choice, to taste
  • 1/2-1 tsp nutmeg
  • 1 tbsp ground cinnamon
  • 1 tbsp plus 1 tsp pure vanilla extract
  • 1/2 cup water
  • 1 lb unsweetened coconut flakes, approximately 8-9 cups** I use Bob’s Red Mill “Flaked Coconut” from Amazon or Tropical Traditions Chips

Preheat oven to 300 degrees F.  Line cookie sheets with parchment paper. In a large bowl, add water along with cinnamon, nutmeg, vanilla and Stevia. Whisk until dry ingredients are dissolved. Add coconut flakes and stir well until flakes are evenly coated. Be sure flakes are not sticking together. Taste for sweetness.  Add more sweetener if desired.

Divide flakes between cookie sheets and spread out evenly.  Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5-10 minutes or until the flakes are slightly golden brown but NOT BURNED!

From: http://satisfyingeats.com/breakfast/frosted-corn-flakes-cereal/

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.