Recipes for Surviving Holidays Part III
Recipes from April S. Fields cookbook
101 Low-Carb & Sugarfree Desserts
Blonde Brownie Stars
This is a variation on the Not Sugar Cookies recipe in my book. The difference is that you mold the dough into 2 Wilton Star Cookie Treat pans that have 6 star molds. This makes the cookie thicker and more chewy.
2 cups almond flour
1/2 cup vital wheat gluten
1 1/2 cup Maltitol
1/4 tsp Stevia
1/2 tsp salt
1 Tblsp vanilla extract
1/2 cup vegetable oil
Mix all ingredients together to a stiff dough. Roll into a ball and chill for 15 minutes. Cut dough into 12 equal balls. Press each ball into the star molds that have been prepared with spray oil.
Bake for 12 –14 minutes at 350 degrees. Do not over bake. They should not brown except on the edges. Allow to cool slightly before transferring to waxed paper. Cool completely.
1/2 cup cocoa butter melted
1/2 cup Maltitol powedered
1/2 cup almond slivers
Blend Maltitol in the hot cocoa butter. Allow to cool slightly at least until the mixture starts to thicken. Frost each star and sprinkle with almond slivers.
Store in airtight container in refrigerator.
Total carbs= 27.5
12 servings= 2.3 each
This is an easy low-carb punch to serve at a party or shower. You will need to make the ice ring at least 24 hours ahead.
1 cup Strawberry Sugarfree Syrup
1 liter club soda
1/2 cup lemon juice
1 pint strawberries, cleaned, hulled and cut in halves
1 lemon sliced
1 lime sliced
Mix syrup, club soda, lemon juice, strawberries, lemon and lime slices together and pour into a 1 1/2 quart gelatin mold.
Freeze until solid.
1 quart Strawberry Sugarfree Syrup
1 1/2 -2 liter club soda
1 cup lemon juice
1/2 cup lime juice
When ready to serve punch, unmold ice ring by setting for several minutes in a pan of room temperature water. Tap on the bottom to release, then set the ice ring, in the bottom of large punch bowl. Mix together the Strawberry syrup, lemon and lime juice and pour over the ice ring. Then add enough club soda to fill.
Total carbs = 20
16 punch cup servings = 1.25
1 cup finely chopped pecans
1 cup unsweetened coconut
1 cup Maltitol crystals
2 cups almond flour
3 pkg unsweetened Strawberry Kool-Aid® powder
1 cup melted cocoa butter
1 cup Splenda sweetened syrup ( Strawberry, coconut or vanilla)
Red & Green Decorative sugar crystals (the small amount that ends up on each candy has been added into the total carbs and divided by the servings)
Blend the dry ingredients together then stir in the syrup. Pour in the melted cocoa butter and mix thoroughly. Chill for 10 minutes until just beginning to firm up. Do not allow to get hard. If you do, just heat in the microwave for a minute. It must be a soft dough-like mixture.
Divide the dough into 36 balls. Wearing latex gloves, from each ball into the shape of a strawberry. Dip the large end in the green crystals and then roll the body of the strawberry in the red crystals.
Return to the refrigerator to firm up. These keep well in an air tight container.
Total carbs; 74.4
36 servings = 2.07 carbs each
This makes enough for a party. But then, I never make eggnog except for a party, so there you are.
12 egg yolks
1 cup Maltitol powdered
2 cups Vanilla Sugarfree Syrup
1 cup Bourbon
2 cups heavy whipping cream
1 tsp vanilla extract
6 egg whites
1/2 tsp nutmeg
In the top of a double boiler, heat vanilla syrup over boiling water then add Maltitol and whisk until smooth. Beat the eggs until lemony colored. Add 1/4 cup of the hot syrup slowly to the egg yolks, whisking continuously until the eggs are warmed. Then add the eggs slowly to the hot syrup, whisking until well blended. Heat this mixture until it coats a spoon. Add the nutmeg and remove from heat to cool. You can hasten this by placing the double boiler over a saucepan of cold water.
Whip the cream, adding the vanilla. Beat the egg whites in another bowl until stiff. Fold the whipped cream and egg whites together and then gently fold in the cooled egg yolk mixture. Add the bourbon. (Note: if you wish to omit the bourbon, add 2 Tblsp rum extract and 3/4 cup water.)
Chill thoroughly before serving with a dollop of whipped cream and a pinch of nutmeg.
Total carbs = 16
16 small punch cup servings = 1 carb
Holiday Brunch Casserole
12 oz Canadian bacon or ham – diced
1/4 pound butter
1/2 c cream
1 lb shredded cheddar cheese
10 slices low carb bread (Life Style Bread Recommended)
2 Tblsp chopped chives
Salt & pepper to taste
Preheat the oven to 350 degrees. Prepare a large glass bake dish with spray oil.
In a blender, combine the eggs, cream, butter, chives, salt and pepper until smooth.
Tear the bread into bite sized pieces.
Layer the ingredients in this order:
1/2 shredded cheese
Pour the egg mixture evenly over the bread and cheese layers
Top off with the remaining shredded cheese.
Bake for 1 hour. Allow to cool slightly before serving
Total Carbs: 92
10 Servings = 9.2 carbs each
1 cup cocoa butter
2 blocks unsweetened baker’s chocolate
2 cups Powdered Maltitol
1 - 8 oz block Cream Cheese
2 tsp vanilla
1/2 cup chopped walnuts
In top of double boiler melt then measure the cocoa butter. Grate or chip the unsweetened chocolate then add to the cocoa butter in the double boiler and allow to melt and blend. Remove from heat, allow to cool slightly.
Soften the cream cheese and blend with the Maltitol. Add the vanilla and blend until smooth. Add the still hot cocoa mixture and whip with electric mixer until smooth and shiny and just beginning to thicken. Add the walnuts.
Pour into an 8X8 Pyrex lined with waxed paper. Chill completely. Cut into 36 squares. Keep refrigerated.
Total ECC Carbs = 16
36 servings = less than 1/2 carb each