This recipe has been around for a while! But there’s a reason for that…it’s yummy and filling!
CJ’S BREAKFAST PUDDING
1/3 cup ricotta cheese (I use cottage cheese)
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon
Put first three ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency. Stir in Stevia and flax meal. Top with sugar free breakfast syrup and a pat of real butter if desired. Serve warm.
*Recipe found at Low Carb Friends.
Posted in Breakfast, Low Carb Recipes
Tagged cottage cheese, cream, egg, flax, low carb, low carb breakfast, maple, pudding, ricotta cheese, sugar free
For all you with snow on the ground…
Here’s a real treat you can make with that white fluffy stuff!
Click on the photo to be taken to the original post.
My Mom’s Coconut Cream Pie was always my favorite.
On a low carb diet, this is the next best thing. It’s not so much like a cream pie, but it sure is good. And easy. That counts a lot.
Blender Coconut Pie
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
Pre-heat oven to 350 degrees. Butter a 9 inch pie pan. Place all ingredients in a blender and blend until smooth. Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set. Cool. Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.
Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.
Recipe courtesy of the Low Carb Friends Recipe Board. For more reviews and variations of this recipe visit the thread found here on LCF.
I’m also joining a Link Party over at
Posted in A Link of the Week and other Goodies, Holiday Hits, Low Carb Recipes, Recipes
Tagged coconut, cream, dessert, holiday, low carb, pastry, pie, sugar free
I finally made this wonderful pie!
There’s nothing like the taste of Pumpkin Pie to let you know that Autumn has arrived.
Too bad I didn’t have some cream left over for garnishing. Grace2882′s looks so good with the whipped cream on top!
Thanks for such a fabulous recipe, Grace! You can find the recipe here at Grace’s blog.
Updated pic below…
Ok, so not a very good photo. It was melting fast! I really needed to give the ice cream time to “ripen” in the metal container nestled in the salty ice. But as it goes around my house when it comes to homemade ice cream – we just can’t wait!
Here’s the “recipe” I use. It’s my mom’s. That’s what I always strive to do, make it like Mom’s. The only thing different I do from Mom is to heat the milk and temper the egg mixture. Then I call the custard cooked just in case I’m serving finicky people who don’t prefer to eat “raw” eggs.
Old-Fashioned Homemade Ice Cream
- 6 eggs
- 2 1/2 cups sugar
- 1/2 teaspoon salt
- 3 tablespoon vanilla extract
- 2 each 13-ounce cans evaporated milk
- 1 can condensed milk
- 1 pint heavy whipping cream
- whole milk , as needed to fill line
- chipped ice
- rock salt
In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla, condensed milk, and cream. Heat the 2 cans of evaporated milk in the microwave until boiling. Add the milk a little at a time to the egg mixture to prevent currdling. Pour the ice cream mixture into the metal freezer can. Add enough whole sweet milk until the mixture reaches the container’s fill line. Stir.
Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. If electric, plug the freezer in and let it do it’s thing, adding more ice and salt, as needed. When freezer stops, unplug. Remove top and dasher. Ice cream may be soft on top (see pic above ) but will be firmer near the bottom of the can. Replace top. Cover can with more ice and salt. Cover ice with a towel, allowing ice cream to “ripen” for at least 1 hour, if you can wait! Makes about 5 quarts of ice cream.
Here’s to the happy days of summer!
And after it sets overnight…
Posted in Culinary Creations (High Carb), Desserts, Mom's Recipes, Recipes
Tagged cream, freezer, homemade, ice cream, icecream, summer, tasty, treat, vanilla
This pie is a result of a “clean out the fridge” night.
Cheesy Potato Pie
3 lb. potatoes, peeled & sliced
3/4 stick butter
2 Roma tomatoes, diced
1/2 c. cream
1/2 sm. onion, chopped
Salt & pepper
1 c. Cheddar cheese (1/4 of a pound), grated
1/2cup mozzerella, grated
2 tbsp. Parmesan cheese, grated
2 tbsp. bread crumbs
2 tbsp. butter, cut in pieces
Butter a glass pie dish. Put potatoes in water and bring to a boil, until potatoes are tender. Drain. Place in buttered pie dish. Dot with butter. Top with diced tomatoes. Mix cream, eggs, salt, and pepper. Add onions. Spoon mixture over potato slices. Spread evenly. Cover with cheeses and crumb mixture and dot with butter. Bake at 350 degrees for 45 minutes.
Posted in Breakfast, Camping and Other Activities, Main Dishes, Recipes
Tagged baked, Breakfast, cheese, cheesy, cream, dinner, easy, frittata, pie, potato, tomato
When my sister-in-law blessed me with two dozen farm-fresh country eggs yesterday,
I started digging through my old low carb recipes. I had a breakfast custard recipe in mind, but ran across this creme brulee recipe. I would love to find out the recipe creator, so I can give them thanks and proper credit. *Updated – I found out the recipe’s creator is named Roni. Thanks that for info, Linda Sue.
I found this particular recipe several years ago on one of my favorite low carb sites. Some of the absolute best cooks congregate on the recipe board at Low Carb Friends!
I used my Pampered Chef Prep Cups (with storage lids) to bake the creme brulees. Not fancy, but servicable.
I sprinkled a little nutmeg on the creme brulee before baking, like the breakfast custard recipe calls for. Not sure why, since I planned on topping them with praline pecans. Don’t you just love the sound of praline pecans?!
Butter-Pecan Creme Brulee
2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda (I used 1/2 cup granulated Splenda)
Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream. Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees. (I baked mine for 50 minutes in a toaster oven.)
Custards should be set, but still jiggly. Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn.
This is definitely a keeper! The butter pecan topping is delcious! I think I will double or triple the topping recipe next time, so it will completely cover the top of each creme brulee dish.
See another low carb dessert.
Posted in Desserts, Low Carb Recipes
Tagged baked, butter pecan, country, cream, creme brulee, custard, dessert, eggs, farm fresh, low carb, praline, sugarfree, sweet
What else to do on a cold snowy Sunday than cook?!
My oldest daughter loves “white” sauce on her pasta. She loves to go to CiCi’s Pizza, not for the pizza but for the pasta and Alfredo Sauce. She loves this dish, without the broccoli, of course.
Chicken Broccoli Fettucine Alfredo (Low Carb)
4-6 chicken thighs, boneless, skinless, stewed & cut into small pieces
1 small package frozen broccoli, steamed until tender
1/2 lb fettucine pasta, boiled, drained (I used Dreamfields)
Alfredo sauce (see recipe below)
In a large pan on medium-high heat, stew the chicken thighs until done, 45 minutes to an hour. Remove from pan to cool. Add fettucine to broth and cook until done, about 12 minutes; drain. In the meantime, chop the chicken into bite size pieces.
Mix together the chicken, steamed broccoli, fettucine pasta, and the Alfredo Sauce. Spoon into dish and top with grated Parmesan cheese. Season with salt and pepper to taste.
6 tablespoons unsalted butter
2/3 cup heavy cream
1 cup Parmesan cheese – freshly grated
1/2 teaspoon salt
Ground white pepper
Dash of ground nutmeg
Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir two minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to low heat to completely blend cheese, stirring constantly. Sauce recipe makes four servings; 1.9 grams of carbohydrate per serving.
Posted in Low Carb Recipes, Main Dishes, Recipes
Tagged alfredo, broccoli, butter, chicken, cream, diet, dinner, fettucine, low carb, noodles, pasta, sauce, saucy, season, supper, white
I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.
I found the cheesecake to be very creamy and quite good; the crust was the best ever. My high-carb loving Handyman didn’t agree, which was fine by me. I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it. Yeah! It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.
The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my springform pan wasn’t handy at the time. The original recipe is at the bottom of the page. Forgive the cruddy photo.
Mini Chocolate Chip Cheesecake
1 cup very finely chopped pecans
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla
3 T semi-sweet mini choc chips or
chopped up SF chocolate bar
Place the finely ground pecans, 2 pks of Splenda, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a springform pan or a pie dish. Bake for 10 minutes and then cool.
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle . Cool in the oven for
a few hours. Refrigerate overnight.
Mini Chocolate Chip Cheesecakes
8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips
Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
Posted in Desserts, Home and Family, Low Carb Recipes
Tagged baked, cheese, cheesecake, chocolate chip, cream, cream cheese, crust, dessert, diet, Eades, eggs, homemade, low carb, pecans, pie, recipe, Splenda, sugar free, sugarfree, sweet, vanilla
My Valentine gift turned 11 this year.
I made her a layered chocolate cake with chocolate buttercream icing. This started out being for the cake eaters at her party, since she had requested an ice cream cake from the local Dairy Queen. DQ Ice cream cake has no cake and I wanted some cake, myself.
After she saw this cake, she changed her mind on the DQ idea and I picked up some Vanilla & Chocolate Swirl Ice Cream to go with the cake. No Neopolitan this time!
Handyman grilled hamburgers and hotdogs and talked to the adults (family) while the kids (8 of them) played outside. There was some type of mystery they were investigating. They’re all into Nancy Drew at this age and are intrigued by any type of mysterious finding!
After her party, we went to the mall to spend some of that birthday money. She found a fluttery cream and brown skirt, a cream sweater and a fancy top. At Claire’s she got a small coin purse and at Bath and Body she got shimmery lip gloss. She had a blast shopping and enjoyed her birthday very much!
Below is one of the best chocolate cakes you’ll ever eat. This recipe was given to me by a friend years ago and happens to be my mom’s favorite cake. It can be made as a sheet cake or a layered cake.
Old Fashioned Chocolate Cake
2 C sugar
2 C flour
1 1/2 sticks butter
1 T baking soda
1 C buttermilk
1/2 cup baking cocoa dissolved in 1/2 cup hot water.
Mix all together. Bake at 350 until done, about 40 minutes or until
toothpick comes clean.
Chocolate Buttercream Icing
2 1/2 cups confectioners’ sugar
3 tablespoons cocoa
1/4 cup butter
2 tablespoons heavy cream
1 t. vanilla
In a mixing bowl, cream cocoa, butter, heavy cream and vanilla. Add confectioners’ sugar until desired spreading consisteny. This makes a stiff icing. If you desire thinner icing, add small amounts hot water or hot black coffee until desired spreading consistency is reached.
Posted in Culinary Creations (High Carb), Desserts, Home and Family, Recipes
Tagged bake, beat, birthday, burgers, butter, buttercream, buttermilk, cake, chocolate, cream, DQ, eggs, family, girls, ice cream, mix, mystery, old fashioned, party, sugar, Valentine
She’s been gone 21 years now, but I still think about her often.
What a special lady! Born during the depression, with a cleft pallet and hair lip, her life was full of difficulties and disappointments. But you hardly ever knew about her hard times. She was always rejoicing in just being alive. She lived on disability, but she didn’t let that keep her from sharing with people. She sent boxes of clothes and other items to missionaries overseas and fed them at her dinner table in her little three room shotgun style house that was full of warmth and love. Many times she called mom at work and invited her to supper. Often after dinner she’d get out her auto harp and we’d sing songs there in her small living room. She was full of joy and would often get happy while we sang.
Everyday she cooked lunch. That was her main meal of the day. She made the best iced tea with lemon and the very best cornbread. I even loved her coleslaw and that is unusual for a kid! We always had to clean up the kitchen afterwards. I tried to encourage her to let her dishes airdry, but nothing doing! We had to towel dry those dishes and put them back into her little upright cabinet. That same cabinet now resides in my kitchen. For a while, I could open it up and still smell her kitchen. That smell is long gone as is Aunt Mary, but she still lives on in my heart.
Aunt Mary’s Chess Pie
1 ½ cups sugar
2 Tbsp butter, softened (I used 4 because most other recipes call for a stick)
Cream the butter and sugar together. Add eggs
one at a time, mixing after each addition. Bake at
350º for 35-40 minutes. Cool, slice, and enjoy!
Posted in Aunt Mary's Recipes, Culinary Creations (High Carb), Desserts, Home and Family, Recipes
Tagged aunt, bake, baking, butter, charity, chese, chess, cleft, clothes, cream, depression, disability, easy, eggs, giving, kitchen, lady, mary, memories, missionary, mix, oven, pastries, pastry, pie, recipe, special, sugar