A collection of recipes from family & friends
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.
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.
6 ounces fresh spinach
1/2 cup pecans, chopped and toasted
1/2 cup dried cranberries
1/3 cup olive oil
1 1/2 Tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon sour cream
1/2 teaspoon dijon mustard
…..
Combine spinach, pecans, and cranberries in a large bowl. To make dressing, mix together remaining ingredients in a jar and shake well. Pour dressing over salad as desired and toss.
6 cups flour
1 pkg yeast (2 1/4 tsp)
2 1/2 tsp salt
2 cups water
Preheat oven to 550°. Mix and form a large roll. Cut dough into about 10 pieces. Let rest 15-20 min. Work each piece of dough until smooth, flatten with hands and roll into circle. Place on floured board or table and let rest 15 min. Turn over and rest 15 min more. Place 1-4 pieces of dough on oven rack. When dough has puffed up (about 5 min) turn over for an additional 1-2 min to brown other side. Remove and cool on wire racks.
10 eggs, slightly beaten
1/2 c. flour
1 tsp. baking powder
Dash of salt
1/2 c. butter, melted
1 (8 oz.) can green chilies
1 pt. cottage cheese
1 lb. Monterey Jack cheese, grated
Beat first 4 ingredients until smooth with a whisk. Stir in melted butter. Mix in remaining ingredients. Pour into a 9 x 13 inch Pyrex baking dish, lightly greased. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 35 minutes.
Heat over medium high heat:
3/4 cup corn syrup
4 1/2 cups sugar
1 cup water
Until mixture reaches 242 degrees on a candy thermometer.
Stir in:
2 lbs pecans
2 tsp cinnamon.
Pour mixture onto silpat, spread out, and let dry. Break into pieces.
1cup velveeta — cubed
1/2 cup mayonnaise
1/2 cup milk
10 1/2 ounces cream of mushroom soup, condensed
1/4 teaspoon dry mustard
1can tuna in water — drained
4 to 6 ounces cooked pasta
1/2 cup saltine crackers — crushed
…..
Mix mayonnaise, soup, milk and mustard in 1 1/2 quart casserole dish. Add cheese, tuna and pasta. Bake covered at 350 degrees for 30 minutes. Top with cracker crumbs and bake uncovered for five minutes more.
1 tablespoon olive oil
1 1/2 pounds chicken breast — cut into 1″ cubes
1/4 cup chopped onion
2 cups chicken broth
4 ounces chopped green chiles
2 green onions — sliced
19 ounces white kidney beans — (Canelli)
2 teaspoons garlic powder
1/4 teaspoon ground red pepper
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cilantro
…..
Fry chicken and onions in oil 4 to 5 minutes. Stir in broth, chilies, and spices. Simmer 15 minutes. Stir in beans, simmer 5 minutes. Top with onions and garnish with jack cheese.
3 pounds large zucchini — scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
2 pounds ricotta cheese
4 eggs — lightly beaten
2 tablespoons parsley — chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil salt and pepper — to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese — coarsely grated
….
Scrub zucchini, trim ends and cut (unpeeled) into long, thin slices. Bring about 1″ water to boil in a soup pot and add 1 teaspoon salt; cook zucchini just until limp and translucent, about 5 minutes. Drain on absorbent towels. In a 9″x14″x2″ pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this, placing slices side-by-side to cover bottom completely. Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan cheese and half the remaining crumbs. Spoon half of this mixture on top of zucchini. Sprinkle with half the mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices), ricotta mixture. Cover with most of remaining tomato sauce; arrange zucchini on top, drizzle with remaining sauce and mozzarella. Combine remaining crumbs and Parmesan cheese; sprinkle over top. Bake in a 350 degree oven about 1 hour for large pan, 45 minutes for small, or until top is browned. Let stand 20 minutes before cutting (it reheats well).
Lasagna with Meat Sauce:
Prepare as above, but reduce ricotta cheese to 1 pound; use only 2 eggs. Brown 1 chopped onion in skillet with 1 tablespoon oil. Brown 1 pound ground beef in skillet, breaking up with fork. Discard any excess fat. Stir in tomato sauce, adjust seasonings. Assemble layers, bake as above.
3 tablespoons butter
3 tablespoons flour
1 cup milk or other liquid
…..
Melt butter over low heat in a small saucepan. For a delicate flavor, even commercial establishments have found no substitute for butter. Add flour and blend over low heat for 3 to 5 minutes. Stir the milk in slowly. For better consistency, scald the milk before adding the roux; but be sure–to avoid lumping–that the roux is cool when you add it. Cook and stir the sauce with a wire whisk until thickened and smooth. Sauce may be used as a base for cheese sauce for vegetables or for a gravy base. Use anywhere a thick white sauce is called for.