I love looking through Aunt Mary’s little recipe box. She was one of the best home cooks I ever knew and I always enjoyed eating at her house.
Many days she would call my mom at work and tell her the soup was on. She almost always had homemade yeast rolls rising in muffin tins. She’d sit the trays on her hot water heater behind the kitchen door. I’d lift the tea towel that covered the rolls to inhale the yeasty smell of dough rising.
I found this quick little candy recipe in her recipe box. I’ve been wanting to try a recipe with dates so I decided this one would work nicely. This is just one candy I made during the past holidays. Hope you enjoy!
Aunt Mary’s “Quick Crunchies” aka Rice Krispy Date Balls
1 stick butter
3/4 c. sugar
1 (8 oz.) chopped dates
1 c. pecans, chopped
2 c. crispy rice cereal
1 tsp. vanilla
coconut, for rolling
In saucepan, melt butter and sugar over low heat. Add dates and
cook 3 minutes or until mixture thickens and remove from heat.
Add nuts, crispy rice cereal, and vanilla. When cool enough to handle,
form small balls and roll in coconut.
More of Aunt Mary’s Recipes
Once again I’ve found myself super busy. It’s rush season in the screen printing business, so that means it’s harder to post. It’s even harder to take a decent lunch hour! lol
Anyway, maybe I’m being too impatient. Common sense told me I probably wouldn’t lose more than my first Induction 10 years ago, when I lost 7 lbs.
Maybe I should be happy that I’ve lost 6.5, but it is a little disappointing after all my effort. I’d love to lose 10-15 lbs in 4 weeks. Hopefully that will be doable.
Here’s my Sunday dinner and dessert. Both are supposed to be Induction Friendly. The cake is something I won’t have often. I wasn’t overly impressed with it and think I prefer my *Baked Fudge.
For more on these recipes and my progress, please check my Induction Page.
*My Baked Fudge is a recipe that I threw together one evening several months ago when I wanted a sugar free warm chocolaty treat. I will be sharing the very easy recipe real soon.
Storms And Rainbows
by Ruth Warren
Storm clouds gather in a cobalt sky
Beneath a far-away world, gazing high
Embracing power of nature’s force
Commence a journey of ancient course
Whipping winds cleanse the deepening doubt
Assembled force from within, without
Darkness surrounding gathering light
Face assaulted by blustering bite
Arms raised high in a soulful appeal
Summoning strength long thought unreal
Undisturbed, the storm passes by
Quiet electric a new heart held high
In crystal clarity, sublimely calm
Silently praised with cherished alms
Arched in beauty, promises new
Rainbow emerges in precious dew
Unvoiced praise escapes without a sound
Untold joys of inner peace abound
Timeless harmony one could only know
Of tempest storms and peaceful rainbow.
2 years ago around this time, I posted my Southern Pecan Pie recipe.
This is absolutely one of the best
Chocolate Chip Cheesecakes
I’ve ever tasted!
A few days before, I had made some low carb almond flour brownies. They were okay, but nothing to write home about. I hated to waste, so I decided to recycle what was left of the brownies. I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips! So I drug out this recipe I have used before, along with a 9″ spring form pan. I’m so glad I did!
Chocolate Chip Cheesecake with Brownie Crust
I crumbled my leftover brownies in a bowl along with an egg and mixed it well. I pressed that mixture into the bottom of the spring form pan to form the crust.
2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular Splenda (or equivalent in Kal Stevia)
1 tsp vanilla
1/2 cup sugar free chocolate chips
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 45-50 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.
This cheesecake makes several servings and even a small slice is very satisfying.
* Honeyville Almond Flour
Note: If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.
Posted in chocolate, Desserts, Low Carb Recipes, Recipes
Tagged almond flour, baking, brownies, cheesecake, chocolate chip, Desserts, easy, grain free, low carb, sugar free, wheat free
The holiday season will soon be here.
Thanksgiving is a very special holiday for our family and usually centers around our family dinner.
Mom’s Southern cornbread Turkey and Dressing is the usual star of the main meal. There are other favorites that complete our meal. My brother has to have Chunky Potato Salad, made the same way my grandmother made it. I usually enjoy the Sweet Potatoes and baked Ham.
One daughter loves the Green Bean Casserole and Yeast Rolls while daughter #2 loves the Ham and Cream Style Corn.
And of course, the dessert choice wouldn’t be complete without mom’s Angel Salad on the menu. (Pictures and recipe forthcoming)
I’m a dessert eater. Below are some of my favorites.
Peanut Butter Balls
Southern Pecan Pie
Sour Cream Pound Cake
And if you’re watching your sugar intake…
Low Carb Mini-Chocolate Chip Cheesecake
What special dish are you looking forward to?