Thanksgiving recipes

[Billie]

With the US Thanksgiving holiday about 30 days away, I thought it would be a great time to start gathering holiday menu ideas. Pumpkin cheesecake, pumpkin pie with pecan crusts, roasted vegetables, what to do with cranberries?

Lets start filling the list up with menu ideas.

LC Pumpkin Gingerbread Cake

Sift together or mix in a large bowl:
1 c almond meal
1/4 c vital wheat gluten
1/2 t salt
1 T baking powder
1/4 c canadian brown sugar twin (or add 1/4 c more xylitol)
3/4 c xylitol
4 pkts Splenda
1 1/2 t powdered ginger
1/2 t cinnamon
1/2 t nutmeg
1/2 t allspice
1 t xanthan gum

1/4 c bran whirred in blender (or coffee grinder)
add 1/4 c coconut and finish whirring together then add to dry mixture and mix together

In a medium bowl, mix:
1 c melted butter
2 T dark molasses
1 c pumpkin
2 t vanilla
5 large eggs.

Mix well and add to dry mixture.

Pour into 13"x9" buttered cake pan and bake at 350 degrees for 45 min or until center springs back when tuched. Makes 24 pieces at about 2.5 ECC each.

Frost with whipped topping:
1 c whipped cream
1 T xylitol
2 packets Splenda
1 t vanilla

Whip in blender or with beaters until fluffy. 0.4 ECC per T.


Nut crust
Use 1 1/2 c of your favorite nuts (walnut, pecan, macademia etc) chopped finely, 3 T of butter, 3 T of splenda. (Depending on the crust you might want to add some spices as well, like nutmeg, cinnamon, pumkpin pie, clove). Mix well press into pan and bake at 350 ish for about 7 minutes. Sometimes I dont bake the crust before and it just less compacted and crumbly!

Sorry for the faulty link everyone!

The entire crust has about 5g effective carbs, and works for an 8" or 9" pie or the bottom crust of a cheesecake
[B]
Pumpkin Sausage soup

PUMPKIN SAUSAGE SOUP -- 22g Protein, 9g ECC

Recipe By : Gaelen
Serving Size : 1 1/2 cups Preparation Time : 30-40 min.
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups canned pumpkin (1 15 oz. can, unsweetened--not pie filling!)
2 1/2 cups low sodium chicken broth
1 cup onion -- finely chopped
1 cup mushrooms -- sliced and chopped
1 cup half and half
2 tablespoons fresh parsley -- finely chopped
2 tablespoons fresh basil -- finely chopped
2 tablespoons fresh sage -- finely chopped
1 teaspoon dried oregano
1 tablespoon garlic -- minced
6 links andouille sausage -- finely diced (about 1 lb)
1/2 cup grated fresh Parmesan cheese -- for garnish
salt/pepper to taste

Dice the andouille into small pieces, and put it in a heavy 6qt. stockpot
on high heat.

Chop the onion, and finely chop the fresh herbs. When the sausage has
begun to release some of its oil, add the onion and sage, basil, parsley
and oregano to the pot.

Finely chop the garlic. Finely slice and chop the mushrooms. Stir both into the mixture
in the pot when the pot starts to get fragrant. Saute the sausage mixture for 3-5 minutes, or
until the onions and mushrooms are softened and the sausage has browned on
all sides.

Pour the chicken broth over the cooked sausage and vegetables. Bring the
mixture up to a boil, and stir in the pureed pumpkin. If the mixture is
too thick to stir easily, thin with another half-cup of chicken broth.
Mixture should be thick, but still stir easily. Reduce heat to medium-low,
cover and simmer for 20 minutes to combine the flavors.

Uncover, reduce the heat to low and stir in the half and half. Heat
through, but do not let the soup come back to a boil after adding the half
and half (about 5 minutes.) When it's thicker than a broth-based soup, but
thinner than a stew, and the flavors are well-combined, it's
ready to serve.

Serve topped with shredded parmesan cheese and garnished with some of the
fresh herbs (basil tops, sage leaves.) Makes 6 servings, about 1 1/2 cup
each. NOTE: andouille sausage is both spicy and salty; I don't add any
extra salt or pepper to this soup, and I use low sodium chicken broth. You
could further reduce the sodium per serving by using half broth/half
water, by substituting a small can of diced tomatoes--no sodium for half of the broth, or
by switching the garnish to shredded swiss or other low sodium
cheese. But if you use andouille, this will be a salty soup!

You can also substitute butternut squash or any hard-shelled winter squash for the pumpkin,
and any sausage you like (Italian, smoked, kielbasa--you decide) for the Andouille.

Yield: "8 cups"

Per Serving : 365 Calories; 26g Fat (63.1% calories from fat); 22g Protein;
12g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 1032mg Sodium.
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 1 Fat.

Pumpkin cheesecake

Butter (to grease pan) I used Pam
1/2 cup pecans, coarsely chopped
2 pkgs (8 oz each) cream cheese
2/3 c splenda
2 tsps vanilla extract
1 1/2 cups canned pumpkin
1/2 cup sour cream or ricotta
4 eggs
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt

Preheat oven to 300°F. Butter sides and bottom of 9 1/2" springform pan. Sprinkle bottom of pan with chopped nuts.

In mixing bowl, beat cream cheese, Splenda and vanilla until fluffy.

Add pumpkin and sour cream (or ricotta) mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices.

Pour batter over nuts. Bake 60 to 70 minutes or until knife inserted in center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight.

Nutrition info. for each serving (whole pie serves 12)

7 g carbs
1 g fiber
6 g protein

Fauxtatoes--mashed cauliflower

1 head cauliflower, chopped, cooked very soft
3 oz. cream cheese
1 tbsp. butter
Salt and pepper to taste

Mash, whip with a mixer, or blend in food processor. Simmer the cauliflower with a chopped clove of garlic to cover the mild "cabbagey" taste." Many upscale restaurants are serving these now and they really are delicious. I personally don't like the name fauxtatoes, lets call them what they are, delicious!

[Relief]

my favorite cranberry sauce

1 pound package of fresh cranberries
1/2-1 cup water ( start with 1/2 cup and add as needed to get good consistency)
1 cup splenda or equivalent non nutritive sweetener--I always use a Zero carb option like Sweetzfree
2 Tablespoons xyitol or erithrytol ( optional--I like it as it smooths out the splenda and adds a touch of syrup-y-ness to it)
1/2-1 tsp grated orange peel

put the water. cranberries, and sweetener into a saucepan and cook and stir till all the berries burst and you have a nice gloopy mass! take off the heat and add the orange peel. chill and serve. I have made this as much as 2 weeks in advance. Love the stuff!

[Billie]

I love cranberries, thanks for the addition Relief!

[Belfrybat]

I'll like Relief's recipe and will try it this year. In the past, I've made a fresh cranberry relish that is good, but at times I miss the "real stuff".

Fresh Cranberry Relish

1 package fresh cranberries
1 medium navel orange, peeled and pith removed (keep peel & flesh)
1/2 cup (or more walnuts)
1 cup Splenda (or equivilent)

Throw cranberries and peel into food processor and process until very coarsely chopped. Add orange flesh, walnuts, and Splenda into food processor and process until finely chopped. Refrigerate overnight for flavours to blend.

[Billie]

Brigit-Carol my mother used to make something very similar, thanks for the wonderful remainder! Talk about comfort food!

[lizi145]

My mouth is watering! Everything sounds soooooo good!

[Kathy]

Thank you for the recipes! I can't wait to try them.

I made a pumpkin cheesecake for a dinner party that I hosted this month. I used a ginger snap crust. I ground up some gingersnaps and pecans, then poured butter over them, and pressed them into a springform pan. I found sugar-free ginger snaps in the grocery store, but they actually had more carbs than the Nabisco brand, and the second ingredient was Maltitol syrup. :( I didn't want to cause my guests intestinal distress, so I opted for the ones with sugar. It really turned out yummy. I plan to make pumpkin cheesecake for Thanksgiving.

[Billie]

Kathy yeah the sugarless ( or so called less calories) or whatever you want to call the products are a trap of carbs and so misleading. A crust that I have used before too are just chopping up pecans mix with a bit of butter, add some cinnamon or nutmeg or pumpkin pie spice, bake for 7-10 minutes and use that as the crust--low carb and delicious!

[Belfrybat]

Billie wrote:
Pecan pie crust

This is a link to Pecan Pie Crust from Laura Dolson at http://www.about.com (http://www.about.com/) at the low carb diet site.

The entire crust has about 5g effective carbs, and works for an 8" or 9" pie or the bottom crust of a cheesecake


Billie, when I followed the link it took me to the main About page, not the recipe, and I couldn't find a link to the recipe. Could you repost the link, or if you no longer have it, PM me the recipe? I use KevinPA's crust for savoury and fruit pies, but am still looking for a sweet crust that won't go soggy and break up. Thanks!

[Billie]

Sent you a PM Brigit-Carol and as well changed it above, thanks for pointing it out!

[Always]

Here's a post to a Pumpkin Swirl Cheesecake that one of my customers submitted to our newsletter. I tried it yesterday in 2 deep-dish pie pans to see if they would "compete" for Thanksgiving Day Dessert in our family. I would always make 4-5 pies for dessert, but unfortunately, my family doesn't always like my non-sugar versions. I reduced the baking time to 35 min and might try 30 min next time as they severely cracked (nothing a layer of whipped cream wouldn't cover). I also added a nut crust. I think it might just work for ThanksDay!

www.lowcarbcentral.biz/Recipes/PUMPKINSWIRLCHEESECAKE.pdf (http://www.lowcarbcentral.biz/Recipes/PUMPKINSWIRLCHEESECAKE.pdf)

[Missy]

Oh MMMMMMary!!!!!!!!! I printed that one off the other day from you newsletter! ;) ;) ;)

YUUUUUUUUUUMMMM...I can't wait to try it!!!! :nod:

[BeccainSC]

That sounds soooo yummy gonna print it out RIGHT NOW!

'becca

[Always]

Here's a stuffing recipe link I found that sounds great:

http://www.therecipeworks.com/recipe/low-carb-sausage-stuffing/

[Billie]

When of the great things about Thanksgiving is the left overs! What kind of things can we come up for with those as well. Sometimes I forget that I can have a sandwich using low carb bread...nothing like a turkey, cranberry lettuce sandwich!!

Keep these recipes coming, then when we get closer to Thanksgiving by golly we have a plan in place!

Vegetables anyone? I think we are going to do a roasted asparagus this year, with some parmesan cheese and olive oil or wrapped in prosciutto.

[cmcole]

Thanksgiving for us is already over, but I'll keep an eye open for recipes that might be useful for the US people and/or next year.

[cmcole]

Holiday Green Beans


2 3/4 lbs green beans - trimmed; strings removed
1 Tbsp butter
3 Tbsp heavy cream
3 Tbsp finely chopped mushrooms - your variety choice
¼ cup walnuts, coarsly chopped
2 ½ Tbsp scallions - freshly chopped
Salt to taste
Garlic to taste
3 slices bacon - cooked and crumbled

In a 4 ½ quart saucepan, bring 2 quarts of water to a rolling boil. Add green beans. When the water returns to a boil, cook green beans for 5 minutes. Drain water from beans. Set aside. In the same saucepan, add butter, cream, walnuts, scallions, garlic and salt. Heat to a small boil, stirring constantly. Heat until slightly thick. Return beans to pan and heat thoroughly. Top with bacon just before serving.
To add a bit of Christmas color, if desired, sprinkle a few chopped pimientos on top around the bacon. It adds only an extra trace of carbs.

Makes 8 Servings. 3 carbs per serving.
Low Carb Luxury: Recipe - Holiday Green Beans

[cmcole]

Green Bean Casserole


Fat-Free Holiday Recipes (Sandra Woodruff, RD)
Serving Size: 12 Preparation Time:1:10

1 7/8 lb green beans -- trim cross cut
1 can cream of mushroom soup, condensed
½ cup sour cream
¼ tsp ground black pepper
1 ½ med onion -- thinly sliced separated into rings
¼ cup grated Parmesan cheese
2 tbsp pork cracklings -- crushed

In a large bowl, combine the green beans, mushroom soup, sour cream and pepper, and toss gently to mix.

Coat a 2-quart 2 litre casserole dish with nonstick cooking spray. Place the green bean mixture in the dish, and arrange the onion rings over the top. Combine the Parmesan cheese and cracklings in a small bowl, and sprinkle over the onions.

Bake at 350°F-180°C for 50 minutes, or until the green bean mixture is bubbly and the top is lightly browned. Serve hot.

Makes 12 (½ cup) servings.

S(MC formatted in 2000 by): "hdeacey1@sympatico.ca (Nov. 11, 2000)"

Per Serving: 93 Calories; 6g Fat (52.9% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 286mg Sodium
NOTES: The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000

[cmcole]

Zucchini Latkes

Latkes are potato pancakes, traditional food for Chanukah, but delicious anytime

6 small or 3 large zucchini, grated and well drained
1 small onion, grated
3 eggs
Several scoops of unflavored protein powder
Salt and pepper to taste
Oil (2 Tbsp for the batter and the rest to fry the latkes in)
(optional: sour cream, ½ cantaloupe)

Mix together all ingredients except the optional ones. Let batter sit for up to an hour. If too watery, add a little more protein powder. If too dry, a bit more oil.
Heat oil in a heavy frying pan and ladle in the batter. Cook until browned on both sides. They will look kind of like hash browns. Keep warm until serving time. Traditionally, latkes are served with sour cream and applesauce. Instead, I use a fork to mash up cantaloupe, and serve with that + sour cream.

This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL. If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@aol.com

[cmcole]

Zucchini Parmesan Latkes

Adapted From: Rani Merens' recipe and Jewish Cooking in America by Joan Smith Yield: 24 pancakes

2 ½ pounds zucchini
½ Tbsp lemon juice
1 cup chopped scallions
½ cup grated Parmesan cheese
1 tsp chopped garlic
½ cup chopped parsley
1 tsp salt
½ Tbsp pepper
2 tsp Splenda
¼ cup unflavored protein powder (or more if necessary)
2 medium eggs
peanut oil for frying

Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.

Add the scallions, cheese, garlic, ½ cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.

Heat a ½ inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

[cmcole]

Stir-Fried Chestnuts & Chinese Cabbage


Makes 6 to 8 servings.
An Asian treatment of chestnuts that will be right at home with all your side dishes.
Active time: 20 min; Start to finish: 20 min
3 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger (~1 g carb)
1/4 teaspoon salt
1 lb Napa cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips (~7 g carb)
2 cups bottled peeled cooked whole chestnuts (10 oz), halved (~80 g carb)
1/2 teaspoon sugar substitute
1 tablespoon soy sauce (1 g carb)
1 teaspoon Asian sesame oil
Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke, then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar substitute. Reduce heat to moderate and cook, covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.

Gourmet Magazine, Originally published November 1981

Total carb count for recipe = approx 88 – 90. Based on 8 servings, it would be 11 or 12 g carb per serving. This does not take into account fibre, which my book does not list.

[cmcole]

Daik-tato Cakes

By Karen Barnaby
Makes 6 cakes

This recipe is linked here. (http://www.lowcarb.ca/karen/recipe053.html), since it's "Copyright © 2000-2003, Karen Barnaby. All rights reserved."

Total Calories: 378 Fat: 22 grams = 200 cals = 58% [/FONT]
Carbs: 30 grams = 74 cals =22% Fiber: 11 grams = 0 cals =0%
Protein: 17 grams = 69 cals =20% Total Carbs per Cake: 6 Carbs - Fiber: 3.16

[cmcole]

TVP Pilaf

By : Karen Barnaby
Makes 3 cups

3 Tbsp vegetable oil
1 tsp cumin seeds
3 cardamom pods
1 bay leaf
1 inch cinnamon stick
4 whole cloves
2 cloves garlic, minced
2 cups TVP
2 cups water
½ tsp turmeric
¾ tsp salt

Heat the oil over high heat. Add the cumin, cardamom, bay leaves, cinnamon and cloves. When the cumin turns a shade darker, add the garlic and cook until the garlic is golden. Add the TVP and cook for a few minutes, stirring constantly. Add the water, turmeric and salt. Bring to a boil and turn the heat to low. Cook for 5 minutes. Remove from the heat and let sit for 15 minutes. It reheated very well in the microwave.

Total Carbohydrates: 87 Total Carbohydrates Minus Fiber: 37

[cmcole]

http://www.epicurious.com/recipes/recipe_views/views/108808

MARINATED VEGETABLES WITH GARLIC AND THYME (http://www.epicurious.com/recipes/recipe_views/views/108808)

Bon Appétit
Entertaining Made Easy
November 2003
Epicurious.com © CondéNet, Inc. All rights reserved.

[cmcole]

http://www.epicurious.com/recipes/recipe_views/views/104834

THAI VEGETABLES (http://www.epicurious.com/recipes/recipe_views/views/104834)

Bon Appétit
R.S.V.P.
March 2001
Lanesborough Hotel, London
Epicurious.com © CondéNet, Inc. All rights reserved.

[hawk]

Easy lower carb pumpkin cheese cake...tastes just like pumpin pie

Pumpkin cheesecake
8 oz creamcheese soft
1/2 cup slenda 8 & drops liquid sugar substitute
beat together, the add
2 eggs...beat in well then
add
1/2 c pumpkin
1 t. pumpkin pie spice
1/2 t. vanilla

pour into a pan sprayed with olive oil and then shake ground pecans around in the oil and coat well. Add a few more to the bottom

bake 325 1 hour or till the center is almost done.
I love homemade pumpkin pie and this tastes almost the same to me. I use
2 t. cinnamon
1 t. ginger
1/4 t. cloves
and NO Nutmeg in pumpkin pie spices
91 fat........... 11 per serving (8)...........7.. (12)
71 carb.......... 8 "..............................5.5.. (12)
33 protien....... 4.1 "...........................2.3.. (12)

[lizi145]

Well, I just found out today that we're spending Thanksgiving with my husband's family. Unfortunately, she makes EVERYTHING low-fat...translation...higher carbs, little fat. So...I think I'm going to make 2-3 of these recipes to bring to her house. Hmmm...what to make...what to make...

[kevinpa]

The numbers look like evaporated milk is just regular milk reduced by 1/2. Carb/Calorie Countdown could probably be reduced by 1/2 to make a good lc evaporated milk. The one thing I would do, though, is reduce it in a very big stainless steel or teflon frying pan to facilitate the fastest possible water evaporation.



Delicata Squash Pie(With crust 3 protein 6 ecc for 1/8 of pie)

Crust
1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into pie plate.

Filling
2 eggs (beaten)
2 cups squash (cooked and smashed)
2 T. granular erythritol
2 T. not/Sugar
1/4 t. sweetzfree (1 cup equivilent)
1/4 t. blackstrap molasses
2 t. cinnamon
1 t. vanilla
1 T. carbalose flour
1/2 t. salt
12oz Hood calorie countdown evaporated milk(see above).

Combine eggs and squash.
Blend in sugar subs, spices, flour and salt and Mix well.
Add milk and mix well.
Pour into unbaked crust.
Bake in a 425 degree preheated oven for 15 minutes.
Reduce temperture to 350 degrees for 30 to 40 minutes or until knife inserted in middle comes out clean.

http://i106.photobucket.com/albums/m273/kevinpa1/dsp04.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/dsp12.jpg

[kevinpa]

"Mock" Sweet Potato Casserole

3 cups cooked and mashed Delicata Squash
1/2 cup heavey cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
24 drops sweetzfree (1 cup sweetener equivilent)
1/2 t. salt
2 eggs
1 t. vanilla

Topping
1 T. not/Sugar
1 T. granular erythritol
2 T. brown diabeti sweet
16 drops sweetzfree (3/4 cup sweetener equivilent)
1/3 cup softened butter
3/4 cup chopped pecans

Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
Pour into a greased 1 1/2 quart casserole dish.
Combine topping ingredients together then crumble over top of squash mixture.

Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown.

yeild 8 servings approx 4 protein 4 ecc each

http://i106.photobucket.com/albums/m273/kevinpa1/spsc70.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/spsc11.jpg

[kevinpa]

Sweet Italian Turkey Sausage and Delicata Squash Pie (8 servings approx 18 protein 6 ecc each.)

Crust

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into a 9 inch pie plate and press into place.

Prick crust all over with a fork and set aside

http://i106.photobucket.com/albums/m273/kevinpa1/sisdsp25.jpg

Filling

1 delicata squash (approx 1 1/2 cups)
1 lb sweet italian turkey sausage (remove tubes)
3 eggs
2 T. butter
1/4 cup shredded asigo cheese
12 oz 4 blend shredded italian cheeses.
salt and pepper to taste

Split, remove seeds, peel and cube delicata squash.
In a med-high large non-stick skillet sauté sausage, squash and butter till sausage is browned and squash is fork tender.

Then transfer to a lagre mixing bowl.
Add eggs, asigo cheese, salt, pepper and mix throughly.

http://i106.photobucket.com/albums/m273/kevinpa1/sisdsp27.jpg

Turn into the unbaked pie crust and top with blended cheese.

http://i106.photobucket.com/albums/m273/kevinpa1/sisdsp28.jpg

Bake in a preheated 350 oven for 40 minutes or until crust and cheese are golden brown.

http://i106.photobucket.com/albums/m273/kevinpa1/sisdsp33.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/sisdsp39.jpg

[Missy]

That's IT Kevin....Will you marry me?! :D

The pie crusts, pizza, and now mock sweet potato casserole....just HOW MUCH DO YOU THINK A GIRL CAN TAKE!!!!! LOL

http://bestsmileys.com/fainting/1.gif

[hawk]

Kevin... I'm drooling on the keyboard...I've gotta try this and get it to my dad and mom who PP.. Thank you thank you thank you!!!!!!!!

[Missy]

Okay...bumping this thread up! Cause it's getting crunch time now! I have to make my decisions!

I'm thinking of making a pumpkin cheesecake of some sort...of perhaps "all" the idea's....:D I like the idea of a tad bit of ginger snap in the pecan crust of a cheese cake...so I may combine recipes!

I'm thinking I'm going to try CM's green beans too! The one with the bacon. I might even try my hand at a small cassorole of "low carb" stuffing....using my normal ingredients with low carb bread. hum.....

Making my list! :D

[kpow]

Good luck, Missy! :)

Kathy

[lizi145]

Well, I have Billie's pumpkin cheesecake in the oven as I "type". I bought some cauliflower to make those mock mashed potatoes.

I thought I'd better do a test run on that cheesecake before I bring it over to my IL's.

I might do a test run tomorrow on the mock mashed potatoes...I'll have to see how much time I have tomorrow to bake & cook.

[lizi145]

Hmmm..Billie's pumpkin cheesecake recipe is a hit...although I haven't had the finished product yet, my 2 boys LOVED it! I'll make another one to bring to my IL's tomorrow.

[Missy]

okay...a "recap" on the final opinion over the recipes I tried for the holiday. EVERYTHING was great!..and a wonderful subsitution for the "real" deal. :D

CM, I made those Holiday Green Beans with the bacon and garlic...and YUM! I made them tonight!!! I used the french cut beans..and well, both my husband and I enjoyed them! Will make again, for sure! Thanks!

The pumpkin cheesecake...I said I would maybe cut back on the cream cheese..but after seeing how well it cut and how nicely it tasted, I'd keep the recipe the same. LOVED the salted pecan crust with the few ginger snaps! My sweet tooth is so dulled that I think it tastes just as good as full sugar. My husband thought differently..but that's the difference between someone accustom to the plan or not! I've cut up the rest in accurate proportions for me to freeze for future treats!

The Trader's Joe's sprouted bread was PERFECTLY fine for the subsitution in dressing..and I couldn't "tell" a difference to be honest with you. Saved ALOT of ECC's! :D

now, for the "bad" part of my meal...tonight I looked up what the smallish piece of regular cherry pie "cost" me in ECC's...and GULP! it was worth 50- 60 ECCS!!! :jawDrop: ~ but, oh well. live and learn! It was good.

[neuronaut]

Here's my variation on a low-carb pecan pie that is floating around on the internet. It's pretty good, but not exactly the same as a "real" pecan pie. The following is a re-post from my blog...

Pecan Pie - 7.5 net carbs per serving (http://lowcarbohydrate.blogspot.com/2007/02/pecan-pie-75-net-carbs-per-serving.html)


http://bp2.blogger.com/_sn6U-Rug5ZI/Rccw7v0nh6I/AAAAAAAAADs/OWCjsv4ZFrc/s200/IMG_0826_good.jpg (http://bp2.blogger.com/_sn6U-Rug5ZI/Rccw7v0nh6I/AAAAAAAAADs/OWCjsv4ZFrc/s1600-h/IMG_0826_good.jpg)One of the ingredients is sugar free pancake syrup. Sugar free syrup usually has sugar alcohols. When calculating the net carbs, I counted half the carbs from sugar alcohols. I cut the pie into 8 pieces. I also used Sweetzfree (0 carbs) instead of granular Splenda. With Sweetzfree, the pie has 60 net carbs (7.5 net carbs each at 8 servings). If you use granular Splenda, add 24 to make 84 net carbs (10.5 net carbs each at 8 servings). If you use a Splenda quickpack, add only 8 net carbs to make it 68 (8.5 net carbs each at 8 servings). I ate this for breakfast this morning.... I hope you enjoy it.


CRUST
1 1/2 cups almond flour
4 tablespoons, melted butter

FILLING
3 eggs
1 cup equiv. to sugar
1 teaspoon vanilla
2 tablespoons melted butter
1 cup sugar free maple syrup
1 1/2 cups pecans

For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate. A pastry cutter works nicely.

Beat the eggs with the Splenda.

Add the vanilla, butter and syrup, then add the pecans.

Pour into the crust and bake at 350°F for about 45 minutes.

[Anniesnan]

that pecan pie sounds delicious ...

I think I'm gonna' buy some almond flour and try it.

None of us really like pumpkin pie all that much, but my family all loves the
crustless cheesecake in Fran McC's low carb book. It calls for 2 lbs of cream cheese and I think you could substitute maybe a third, leave out an egg or two and leave out the heavy cream ...


I make creamed cauliflower that everyone loves - cook the cauliflower, not quite soft, drain, mash with potato masher, add heavy cream (or half and half), (I don't measure, just pour a little less than I think I need - you can always add more, can't take any out) salt and pepper... simmer on low for 20 more minutes. My f-i-l won't eat anyone else's anymore.

We do similar for turnips - boil til potato soft, drain, mash, half and half or milk, salt & pepper (you don't cook these more), they're great reheated, too.

[selchie]

[quote=neuronaut;50460]Here's my variation on a low-carb pecan pie that is floating around on the internet. It's pretty good, but not exactly the same as a "real" pecan pie. The following is a re-post from my blog...

Pecan Pie - 7.5 net carbs per serving (http://lowcarbohydrate.blogspot.com/2007/02/pecan-pie-75-net-carbs-per-serving.html)


http://bp2.blogger.com/_sn6U-Rug5ZI/Rccw7v0nh6I/AAAAAAAAADs/OWCjsv4ZFrc/s200/IMG_0826_good.jpg (http://bp2.blogger.com/_sn6U-Rug5ZI/Rccw7v0nh6I/AAAAAAAAADs/OWCjsv4ZFrc/s1600-h/IMG_0826_good.jpg):jawDrop::jawDrop::jawDrop:

Ooooooh wow, I need to hit the local healthfood co-op, get the bits and give this a whirl! Thanks for the recipe!!:D

[Anette]

Greetings,
I need to bring a dessert to work for a party. WHo has a really good cheescake recipe that they have baked and liked/loved. thanks so much. i did find a lit of LC cheesecakes but i always prefer recipes that someone has actually made and liked the outcome/taste.

[tapper47]

Please let the group at work know if you use a low carb recipe with artificial sweeteners.

[Anette]

Thanks for the info. I would have not thought of that. hmm. maybe its not a good idea to bring a LC dessert to work......

[Mitra]

Anette, it's probably fine to take it, and probably the majority of people will happily eat it, it's just best to be open about it, because there may be people who don't want to use whatever sweetener you have used.

I haven't made any LC cheesecake, but I think Bawdy Wench's is popular, there's a link to a recipe from Karen Barnaby, which is probably pretty reliable as she's a well thought of professional chef, and there's also a recipe from Kevinpa whose advice is often sought on LC boards as a baking guru. Maybe someone who's tried the recipes will be along later.

[Relief]

I was going to post my recipe--which I've used many many times, and served at parties; always gets raves ( and yes I disclose the sweeteners)-- but I looked at Karen Barnaby's recipe and it is nearly exact to mine ( I add a tsp more lemon juice and use a cup of sour cream instead of the 1/2 cup she calls for and I use a combination of liquid splenda and xylitol for the sweetener) INCLUDING the baking instructions which are very important!!!! one piece of baking info--the center of the cake when done should be 150 to 155 degrees F, on an instant read thermometer, for best texture.
Any higher and your cake will be too dry and will probably crack.

so I can reccomend that one to you as being very yummy!
Oh yeah--I don't bother with nut crusts anymore. I always do my cheescakes crustless. less carbs and just as good IMO!

edited to add:

I almost forgot one topping that I have used very successfully is a cranberry orange sauce:

3/4 cup water
1 cup sugar equivalent: I use 1/4 cup xylitol and 18 drops of SweetzFree liquid sucrolose. use all splenda ( 24 packets) if you prefer or whatever you like
1 12 ounce pkg fresh cranberries
1 Tablespoon grated orange peel

on stovetop add sweeteners to water in medium suace pan and bring to a boil. add the cranberries and cook and stir at a simmer about 5 minutes untill most of the cranberries have popped. off heat, add the orange peel. and then chill it! and thats it. makes a beautiful topping on the cheescake and tastes great.

good luck! let us know what you end up doing.

[Anette]

Relief,
would you be so kind as to share your recipe with me? thanks so much.
Anette

[Relief]

here is a link to Karen Barnaby's recipe. She is a chef and wrote a low carb cookbook just click here:
http://www.lowcarb.ca/karen/recipe062.html

my recipe --especially the cooking instuctions--is pretty much the same.

sometimes I use more lemon juice; sometimes I use more sour cream; It just depends on my mood. You won't go wrong just following her recipe exactly. it is a great one.

for sweetener--I use 1/4 cup xylitol and 12 packets of splenda. The equivalent of about 3/4 of sugar. you can experiment with more or less sweetener, and different kinds. I find the xylitol/splenda mix gives a nice flavor very close to real sugar. ( and without much, if any, gastro symptoms) most folks find it impossible to tell the difference from "real".

I never bother with a crust any more. and I don't miss it. just skip all the instructions for the crust if you choose to do it that way ( though her crust sounds pretty good--I might try it one day)

BTW this cheesecake recipe is also identical( with real sugar though! LOL) to the one from America's Test
Kitchen--the folks who publish Cook's Illustrated magazine. they have fabulous recipes which is where I originally got it; and got the cooking instuctions which is the real key!

[Mitra]

I made the America's Test Kitchen recipe last Christmas while we were staying with my parents - I can definitely vouch for that one :o (the cheesecake part, that is. I did something different for the crust).

[Anette]

Thanks a lot for the recipe.

[artsdesireincanada]

Here's a post to a Pumpkin Swirl Cheesecake that one of my customers submitted to our newsletter. I tried it yesterday in 2 deep-dish pie pans to see if they would "compete" for Thanksgiving Day Dessert in our family. I would always make 4-5 pies for dessert, but unfortunately, my family doesn't always like my non-sugar versions. I reduced the baking time to 35 min and might try 30 min next time as they severely cracked (nothing a layer of whipped cream wouldn't cover). I also added a nut crust. I think it might just work for ThanksDay!

www.lowcarbcentral.biz/Recipes/PUMPKINSWIRLCHEESECAKE.pdf (http://www.lowcarbcentral.biz/Recipes/PUMPKINSWIRLCHEESECAKE.pdf)

Up here in the great white north (Canada) thanksgiving is over, but I am looking at this for Christmas. But the link was dead when I tried it. Anyone have this recipe??? or can send a new link? Thank you.

By the way, my keyboard is really slippery now, all that drooling over the recipes on this thread. I hope these stay up for a while! And are added to! Thanks all.

[lotus1016]

What is xyitol or erithrytol ?

[Gaelen]

both are different types of artificial sweeteners.

[razgarcia]

Unlike sucralose (Splenda) or aspartame (Equal), which are non-nutritive chemicals, erythritol and xylitol are polyols or sugar alcohols (neither sugar nor alcohol, but with a chemical ressemblance to either). In effect, they are carbohydrates, like sugar and alcohol.

However, polyols are metabolized differently than sugar, meaning that they do not require insulin for metabolism. However, this varies from among polyols and also among individual sensitivities.

Erythritol has practically no calories and is eliminated virually 100% in the urine. It is about 70% as sweet as sugar and is considered safe, even in large amounts (see http://www.iupac.org/publications/pac/2002/pdf/7407x1281.pdf or simply Google "safety of erythritol" for more information). And because it is absorved in the lower intestine, it has no laxitive effect of flatulence associated with other polyols.

Xylitol is as sweet as sucrose (table sugar) but is caloric (about half as much as sucrose or about 2.4 Kcals/gram as compared to 4 Kcals/gram for sugar). It is partially absorbed in the colon, meaning that the remaining xylitol tends to ferment and cause flatulence and/or diarreah--when consummed in excess, which varies from person to person). It is also deemed safe for human consumption although it is lethal for dogs. It fights tooth decay and is often found as an ingredient in toothpaste and sugar-free chewing gum.

I use erythritol to sweeten coffee and low carb deserts. I have to enhance it with sucralose since it is not as sweet as sugar. But I find that it provides a better texture for cheesecake, pumkin pie, etc., than sucralose alone.

I use xylitol to make low carb ice cream. It's chemical composition works similarly to sugar in the prevention of ice crystal and in providing a smooth, creamy feel.

Hope this helps.

[Seraffa]

My idea for cranberry-berry dish this Thanksgiving: I'm going to cook the berries and immerse them into "diet Strawberry Jell-O" to make a mold that I can slice up - the strawberry flavor balancing out the tartness of the cranberries. Think of strawberry rhubarb pie? Now you have the idea. And if anyone my age (45) or older recalls - you can make a beautiful Jell-O "Bavarian" if you add a touch of heavy cream to color the whole mixture a rosy pink, and have a lovely, tasty,velvety finish to it! :-) YUMMERS!

[bpm]

Just wanted to get that year old post off here

[Kallis10]

Hi there,It is old post but just fantastic to me.Great recipes here and good stuff to share.I have book marked the page.It is great to know and thanks.