Cake:
1 tsp vanilla
1 tsp cinammon
1/2c softened butter
1/2c sweetener substitute
2 eggs
1c sour cream
2.5c almond flour
1 T baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp xantham gum

Crumble:
2c almond flour
1/4c brown sugar sweetener substitute
2 tsp cinammon
1/2 tsp salt
1/2 c butter (not melted)
1/2 chopped walnuts or pecans

Preheat oven to 350, grease 9×9 or 9×11 pan or something similar

Cake:
mix together sweetener and butter, then mix in eggs, then sour cream, finally the dry ingredients.

Crumble:
Combine all ingredients in a separate bowl and cut in the butter into the mixture until fine and crumbly.

Layer half the cake mix in the pan, then half the crumble, then the rest of the cake mix, then the rest of the crumble.

Bake for 45 minutes or until the crumbs are brown and the center is set. A toothpick will come out clean.

Great when you can let it cool completely, but also good warm.

Ingredients:

Diced celery (~2 c)
Diced onion (~1/2 large)
~3 Diced button or baby bella mushrooms
~3-4 T Butter
Chopped pecans or walnuts
Ground pork or sausage
Herbs (Sage, thyme)
Pork Panko (or ground pork rinds)
Coconut or almond flour
eggs

All quantities and ingredients can be adjusted to personal tastes.

In pan, cook down on medium heat until soft:
Diced celery (2 c)
Diced onion (1/2 large)
3 Diced button or baby bella mushrooms
3-4 T Butter

Add raw or cooked ground pork (2 lbs) or sage sausage, continue to cook. Do not drain fat.

Add generous herbs and seasonings as desired (Sage, thyme, salt, pepper) Add a handful of chopped nuts (pecans and or walnuts) as desired for texture. Continue to cook to incorporate flavors. Mixture should be somewhat wet at this point. You could add more fat or maybe broth if you need more moisture.

Fold in about a cup of Pork breadcrumbs and generous sprinkling of coconut flour (could use almond too, but coconut flour absorbs moisture.) Cook until heated and there is a mixture of textures (mushy-bread texture from the pork breadcrumbs, cooked veggies, crunchy nuts, etc.) Should not be too much liquid left. It could be eaten at this point like Stovetop stuffing.

Let cool. Mix in a couple of eggs and put into baking pan. Refrigerate over night (optional). Bake at 350 until hot and cooked through (30-45 min?)

1 lg bus pan ground pork

Salt heavy over top

1 lg handful pepper

1 lg handful pepper hot

3 handfuls fennel seed

1 pitcher water

Mix…

Cooking oils (I used butter and coconut oil)

Pineapple, fresh or canned, diced

Pineapple juice

Chicken thighs or breasts, boneless, diced

Rice

Onion, diced

Peppers, diced

Garlic

Seasoning to taste (salt, pepper, red pepper flakes, Thai seasoning, soy sauce)

Green onion

1. Cook rice. Plain or with half pineapple juice as the liquid.

2. While rice is cooking, sauté peppers, onions, garlic in butter until it starts to caramelize. Add red pepper flakes, seasoning, and pineapple juice. Cook until juice is mostly reduced and add a little soy sauce (optional.) Set aside.

3. Cook chicken in coconut oil on medium high until done and starting to brown. Add pineapple diced near the end.

4. With skillet still hot and with some oil still in it, combine cooked chicken, onion and garlic mixture, rice, and chopped green onions. Cook on high while folding the ingredients together until well mixed and hot throughout.

1.5 t active dry yeast

1 cup +/- water

2 t sugar

310g all purpose flour

1 t salt

3 T olive oil

Activate yeast in half cup warm water and sugar mixture.

Mix flour and salt in large bowl.

Add yeast mixture and oil.

Stir together and add just enough water to form a dough that is a bit sticky. Using your hands in the bowl, dough will eventually becomes less sticky and then not sticky. 2-3 minutes of gentle, relaxed kneading in the bowl to form a soft and silky smooth ball.

Gather the dough together and line the bowl with a few drops of olive oil. Cover with a warm towel and let rest for an hour.

After an hour, punch the dough down, form into another ball, and then cut into 6-8 even pieces.

Roll each piece out flat and fry each piece in a hot skillet over medium heat. Probably don’t need any additional oil.

Cook 2-3 minutes per side.

4 C (512 g) all purpose flour

2 t salt

2 c warm water

2 t sugar

2 t yeast

About 2 t butter for lining pans/bowls

5 pounds meat

2T pepper

2T salt

1/2 T garlic powder

1 1/2 C cheese

1/2 C parsley

1 head garlic

19 eggs

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2 large cans crushed tomatoes

Rinse each can with 4 cups water. Add to tomatoes.

4 cups Wesson oil

6 big spoons oregano

3 big spoons salt

1 big spoon black pepper

Mix. Bring to rolling boil – boil 5 minutes

Mix 2 cans tomato paste with 1 can hot water. Pour hot mixture over paste and stir VERY WELL.

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2 lb ground beef, cooked

3 T onion powder

4 eggs

1 c Mayo

1/2 c heavy cream

16 oz shredded cheese

Salt and pepper

Mix onion powder and salt and pepper into ground beef.

Stir in most of the cheese. Reserve some to sprinkle on top.

Dump mixture into 9 inch pie pan, baking dish, or we tend to use a cast iron pan.

Mix eggs, mayo, cream, and salt and pepper together until smooth. Pour over meat and top with remaining cheese.

Bake at 350 for 30-35 minutes. Let stand 10 minutes before serving.

6 eggs

1 c cottage cheese

1/2 c cream

Pepper to taste

1 1/2 c Gruyere or Swiss cheese, shredded

Bacon crumbles

Preheat over to 350 and put a pan of hot water on bottom rack. Or heat sous vide to 172.

Blend everything except bacon in blender for about 20 seconds or until we’ll mixed and smooth consistency. Fill muffin cups half to two-thirds full. Top with bacon.

Bake ~20 minutes or until just set. Don’t overcook.
Or sous vide 1 hour in small glass jelly jars.

Makes about 15 servings.

Each serving: 117 calories, 8.6g total fat, 194 mg sodium, .9g carb, 0 fiber, 9g protein.