Monthly Archives: November 2011

Fried Apples

Fried Apples

Butter

Apples

SweetLeaf English Toffee Stevia

Cinnamon

Amounts on this are variable according to how many you are feeding and your own taste.  For my family, I use a stick or more of butter in a large skillet.  I peel and slice apples into the skillet and add the stevia and Cinnamon to taste.  I usually use 2 dropperfuls of the stevia and lightly cover the apples with cinnamon.  Some in my  family like more cinnamon, but too much is overwhelming.

This is great served in a bowl with heavy cream whipped and sweetened with SweetLeaf Vanilla Crème Stevia.  It is also great on top of Almond Pecan Pancakes.  I actually prefer it over any kind of syrup.

The same basic recipe would make a great apple pie, but honestly, I do NOT miss the crust and prefer the apples and whipped cream alone.  For added crunch and flavor, try topping with lightly roasted pecans or walnuts!

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Whipped Cream

Whipped Cream

For best results, use a cold bowl and whisk or beaters.

1 cup heavy cream

1 teaspoon vanilla extract

9 drops Stevia Clear or Vanilla Creme

 In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and stevia until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
We use REAL whipped cream on top of fruit and many other treats.   This is truly a guilt free version. ~ Ladonna

 

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Cheese Cake

Cheese Cake

Step One – Crust

1 ½ C. pecan meal

1 ½ C. almond flour or meal

12 T. butter, melted (stick and a half)

Mix well.  Press into a 9 x 13 or 10 x 14 pan.  (Or into a spring form pan if you want the traditional round cheese cake.)

Step Two – Filling

3 – 8 oz. packages cream cheese

½ C. Birch Xylitol

½ teaspoon SweetLeaf Clear Stevia

6 medium or 5 large eggs

1 ½ t. vanilla

Cream cheese with Birch Xylitol and Clear Stevia.  Add eggs one at a time until mixture is smooth.  Pour into pan on top of crust.  Bake at 300° on lowest rack for 1 hour.

Step Three – Topping

1½ pts. sour cream

½ C. Birch Xylitol or 1/2 teaspoon of Clear Stevia

1½ t. vanilla

Remove cake from the oven.  Pour sour cream mix on top of hot cake.  Put back in the oven for 15 minutes.

Step Four – Refrigerate for 24 hours.
Before serving, top with your favorite pie filling or fresh fruit.

I topped it with Dark Sweet Cherries, sweetened with Xylitol and thickened lightly with Arrowroot powder.  You could use Peaches, Strawberries, or the fruit of your choice.

Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.

When I was in college, I stayed at night for a few weeks with a lady who needed help to and from the bed and wheel chair.  Her daughter, Betty Shahan, lived in Germany and came for a visit.  She made this authentic German style cheese cake.  I thought it was the best cheese cake I had ever eaten.  It is still one of my favorites!

In February, 2010, I decided to convert this recipe to sugar free for my youngest son, Daniel, who loves cheese cake.  He was very happy with the results.  The new version was served first at the HWOH Mother/Son Banquet and then, at a Valentine banquet for church.  Most had no idea it wasn’t sugar! ~ Ladonna

 

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Cranberry Sauce

Cranberry Sauce

1 – 12 oz package Cranberries, fresh or frozen

1 cup red grapes

1/2 cup water

1 cup Birch Xylitol or 3/4 cup Birch Xylitol and 1/4 teaspoon clear stevia

Wash the fruit and put into sauce pan with the water.  Let simmer on low until cranberries pop open.  Use a potato masher to finish breaking up the grapes and cranberries.  Add Birch Xylitol and let it simmer for about 3 more minutes.  Then, we let it cool and put it into jars and refrigerated.

It was very good!  Just enough sweet and tart to taste like cranberry sauce should taste.

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Banana Nut Blueberry Muffins/Bread

Banana Blueberry Muffins/Bread

3 cups almond flour

1  Tablespoon coconut flour

¼ teaspoon REAL salt

3 teaspoons baking soda

1/3 cup oil or melted butter

4 large eggs

2 cups mashed very ripe bananas

1 teaspoon SweetLeaf Vanilla Crème  or Clear Stevia

1 teaspoon Vanilla Extract

1 cup frozen blueberries, optional

1 cup chopped pecans, optional

Mix well all ingredients except the blueberries.  Then, gently fold those in.  Spoon into muffin pans
lined with paper liners.  These stick badly, even to the paper, but they are yummy!

Or, pour into a 9×13 or larger pan that has been sprayed or greased.

High protein, low carb and very naturally sweetened!

Bake in 350 oven for 30 minutes and check them.  When toothpick comes out clean and they are nicely
browned, take out and let cool on rack for 30 minutes and then, remove from the pan.

Okay, we almost never do that.  We eat them hot, covered in butter!

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Peanut Butter Coconut Cookies

Peanut Butter Coconut Cookies

(Gluten Free)

  • 2 cups creamy peanut butter (I use  organic & no-sugar added)
  • 2/3 cup Birch Xylitol
  • 1/2 cup shredded coconut,  unsweetened
  • 2  eggs
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and Birch Xylitol.   Add eggs, mixing well, and then, everything else and mix until well combined.

3. With your hands, roll the mixture into little balls, approximately 30-35 balls, and place on a parchment lined  baking sheet.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few  minutes before you take them off the baking sheet.

These are yummy but a little crumbly, so I plan to try an extra egg or some beef gelatin in them to see if that will help them hold together better.  IF you try this recipe, please comment here and tell me if you made adjustments and how they turned out. ~ Thanks! Ladonna

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Almond Butter Coconut Cookies

Almond Butter Coconut Cookies

(Gluten Free)

  • 2 cups creamy almond butter (I use
    organic & no-sugar added)
  • 2/3 cup Birch Xylitol
  • 1/2 cup shredded coconut,
    unsweetened
  • 2  eggs
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons baking powder

1. Preheat oven to 350.

2. In mixer, cream almond butter and Birch Xylitol.
Add eggs, mixing well, and then, everything else and mix until well
combined.

3. With your hands, roll the mixture into little
balls, approximately 30-35 balls, and place on a parchment lined
baking sheet.

4. Bake for about 10 minutes. Cookies should still
be soft when you take them out of the oven. Let them sit for a few
minutes before you take them off the baking sheet.

These are yummy but a little crumbly, so I plan to try an extra egg or some beef gelatin in them to see if that will help them hold together better.  IF you try this recipe, please comment here and tell me if you made adjustments and how they turned out. ~ Thanks! Ladonna

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