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Paleo Chocolate Chip Cookies

Tuesday, April 23rd, 2013

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Paleo Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Crispy on the outside, soft and chewy on the inside
Ingredients
  • 1 c. almond flour
  • ¼ t. sea salt
  • ⅛ t. baking soda
  • ¼ t. cinnamon (optional)
  • 3 T. coconut oil or butter (melted)
  • 2 T. honey
  • 1½ t. vanilla
  • water
  • chopped dark chocolate
Instructions
  1. Preheat the oven to 350 degrees
  2. Mix the almond flour, salt, baking soda, and cinnamon.
  3. Stir in the coconut oil, honey, and vanilla.
  4. Add in 1-3 tablespoons water as needed to bring everything together.
  5. Stir in the chocolate last.
  6. Bake for 10-11 minutes on a well oiled or parchment paper-lined cookie sheet (the edges should be golden).
  7. Let them sit on the pan for 5-10 minutes (they firm up during this time, so this is an important step!).

 

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Paleo Apple-Banana Cobbler

Sunday, April 21st, 2013

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Paleo Apple-Banana Cobbler
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This needs some work yet, but it very delicious
Ingredients
  • Coconut oil
  • 1 Apple, chopped
  • 1 Plantain, sliced
  • Cinnamon
  • Vanilla
  • Coconut flour
Instructions
  1. Sprinkle apple and plantain with generous cinnamon
  2. Cook apple and plantain in a small amount of coconut oil.
  3. Add a bit of water and vanilla to the hot pan.
  4. Sprinkle with a few tablespoons of coconut flour
  5. Turn off heat, cover, and let sit for several minutes.

 

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Low Carb New York Ricotta Cheesecake

Sunday, February 19th, 2012

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Low Carb New York Ricotta Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Low carb cheesecake
Ingredients
  • 24 ounces cream cheese, softened
  • 1 cup extra-fine whole milk ricotta cheese (to refine, process in afood processor for 1 minute)
  • ½ cup sour cream
  • 1½ cups sugar substitute (recommended: Splenda)
  • ⅓ cup heavy cream
  • 1 tablespoon no sugar added vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 eggs
  • 3 egg yolks
  • Special Equipment: 1 (8-inch) springform cake pan
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
  3. In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
  4. In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
  5. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
  6. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1½ hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.
  7. Calories: 299
  8. Fat: 28 g
  9. Sat. Fat: 18 g
  10. Carbs: 7 g
  11. Fiber: 0 g
  12. Net Carbs: 7 g

 

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Crazy Cake

Sunday, February 19th, 2012

 

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Crazy Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 3 c flour
  • 2 c sugar
  • 6 T cocoa
  • 3 tsp soda
  • 1 tsp salt
  • 2 c water
  • ¾ c oil
  • 4 T vinegar
Instructions
  1. Mix ingredients together.
  2. Pour into greased 13x9 pan.
  3. Bake at 350 degrees.

 

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Blueberry Buckle

Monday, September 20th, 2010
Mix together:
3/4 c. sugar
1/4 c. soft shortening
1 egg
Add:
½ c. milk (I usually add more milk, as I think the batter is too stiff
with just ½ cup)
Stir in:
2 c. flour
2 t. baking powder
½ t. salt
Add:
2 c. blueberries
Spread in a 9 x 13 greased pan
Crumb topping:  Mix and sprinkle over top of batter
½ c. sugar
1/3 c. flour
½ t. cinnamon
1/4 c. butter
Bake at 350 for 45 – 50 minutes

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Icing for Sour Cream Cookies

Thursday, September 9th, 2010

1/2 c melted butter

2 c confectioners’ sugar

1 t vanilla

4 t hot water

Mix butter, powdered sugar, and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.

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Old Fashioned Butter Cookies

Thursday, September 9th, 2010

Cream together 1 c butter and 1 1/2 c sugar.

Add 2 beaten eggs, 1+ t. vanilla, 1/4 t. almond extract.

Dissolve 1/2 t. baking soda in 3 T sour cream.

Add 3 c flour

Roll 1/8″ thick on floured surface. Cut with floured circle.

Bake at 350 degrees for 8 to 10 minutes — NOT until brown.

Icing: Use “Icing for Sour Cream Cookies”

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Grandma Balsley’s Rhubarb Pie

Thursday, September 9th, 2010

1 1/2 C Sugar
3 eggs
3 T flour
1/4 t salt
5 C diced rhubarb
nutmeg

Place rhubarb in 9 1/2″ unbaked pie shell – mix sugar, flour, salt and eggs together well and pour over rhubarb. Sprinkle with nutmeg and bake at 350 for 50-60 min

Done when toothpick comes out clean Serves 6.

(word for word taken straight from the index card grandma wrote it on)

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Grandma Farrer’s Apple Squares

Tuesday, December 29th, 2009

Pie Crust:
Mix:
2 1/2 c flour
1 T sugar
1 t salt
1 c crisco
1 egg
2 1/2 c milk

Separate in half for top and bottom layers.

Apple Pie filling:
5 c apples
1 c sugar
3-4 t cinnamon
2-3 T flour

Roll out bottom crust, spread apple mixture and top with top crust. Brush will milk and sprinkle with sugar. Bake for 40 minutes 400.

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Mud Pie

Tuesday, December 29th, 2009

1 c granulated sugar
1/2 c margarine or butter, melted
1/3 c flour
1/3 c cocoa
1/4 t salt
1 t vanilla
2 eggs
1 c chopped nuts (optional)
1/4 c fudge sauce or fudge ice cream topping
1 c chilled whipping cream
2 T powdered sugar

Heat oven to 325. Grease a round 8″ pan.

Mix granulated sugar, butter, flour, cocoa, salt, vanilla, and eggs in a medium bowl. Stir in nuts and pour into pan.

Bake until edge appears dry and wooden pick inserted in center comes out clean (center will be moist), 35-37 minutes.

Immediately prick holes in pie with a wooden pick, then spread fudge sauce over top. Allow to cool completely.

Beat whipping cream and powdered sugar in a small chilled bowl on high speed until stiff; spread over fudge sauce. Drizzle with 2 to 3 tablespoons additional fudge ice cream topping, if desired. Store pie in refrigerator.

Makes 6 to 8 servings.

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