COOKIES AND OTHER SWEETS
Almond Cookies
(NOTE: This recipe was designed for Splenda. The taste is better with sugar, but the texture is better with Splenda.)
2 Cups almond flour
1/2 Cup Splenda or white sugar
1/2 cup softened unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat over to 300 degrees F
Combine all ingredients.
Form dough into walnut sized balls and place on a greased or non-stick cookie sheet.
Bake for 5 minutes.
Press down lightly with a fork, then bake for another 15 minutes.
Let cool before removing from the cookie sheet.
Makes about 24 to 30 cookies
With Splenda there is 1 to 1 1/2 carbs per cookie
2 Cups almond flour
1/2 Cup Splenda or white sugar
1/2 cup softened unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat over to 300 degrees F
Combine all ingredients.
Form dough into walnut sized balls and place on a greased or non-stick cookie sheet.
Bake for 5 minutes.
Press down lightly with a fork, then bake for another 15 minutes.
Let cool before removing from the cookie sheet.
Makes about 24 to 30 cookies
With Splenda there is 1 to 1 1/2 carbs per cookie
Lemon Squares (The Gluten Free version)
BASE
1 1/2 cups baking mix
1/2 cup sugar
1/4 teaspoon Xanthan gum
1/2 cup cold butter, cut into pieces
1 to 2 Tablespoons water
For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
FILLING
1 1/2 cups granulated sugar
2 Tablespoons grated lemon peel
1/2 cup fresh lemon juice
4 lightly beaten eggs
1/2 cup pancake mix
powdered sugar
For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
Prepare a 9" square pan with butter or spray and preheat oven to 350 degrees.
Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
1 1/2 cups baking mix
1/2 cup sugar
1/4 teaspoon Xanthan gum
1/2 cup cold butter, cut into pieces
1 to 2 Tablespoons water
For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
FILLING
1 1/2 cups granulated sugar
2 Tablespoons grated lemon peel
1/2 cup fresh lemon juice
4 lightly beaten eggs
1/2 cup pancake mix
powdered sugar
For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
Prepare a 9" square pan with butter or spray and preheat oven to 350 degrees.
Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
Butternut Flan
1 medium sized butternut squash
1 cup of milk, 1/2 & 1/2, orange juice, or any combination to equal 1 cup.
4 eggs
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
2 - 6 Teaspoons brown sugar or honey (vary according to whether this is a vegetable side dish or a dessert.)
2 teaspoons orange zest
Bake the squash whole until soft through, peel, and scrape the pulp out.
Put the squash into a blender with the remaining ingredients. (you might have to do several loads.)
Pour into a 2 to 3 quart baking dish and set that dish in a larger pan 1/2 filled with water.
Bake at 305 degrees for 1 1/2 to 2 hours or until a knife comes out clean.
1 cup of milk, 1/2 & 1/2, orange juice, or any combination to equal 1 cup.
4 eggs
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
2 - 6 Teaspoons brown sugar or honey (vary according to whether this is a vegetable side dish or a dessert.)
2 teaspoons orange zest
Bake the squash whole until soft through, peel, and scrape the pulp out.
Put the squash into a blender with the remaining ingredients. (you might have to do several loads.)
Pour into a 2 to 3 quart baking dish and set that dish in a larger pan 1/2 filled with water.
Bake at 305 degrees for 1 1/2 to 2 hours or until a knife comes out clean.