Cookie Cutouts

Santa brought a nice red silicone rolling pin and left it in my stocking for me. Just in time as I was tweaking this cookie recipe. Real cookies!

Cookie Cutouts (Level 1 Carbo)

1 3/4 cup white whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon salt
1/2 cup amber agave nectar
1/2 cup packed brown sugar substitute (I use Whey Low Gold)
1/4 cup Promise fat free margarine

Sift the dry ingredients, flour through salt, into a small bowl. Set aside.

Warm the agave nectar in the microwave**. Cream the agave nectar, brown sugar substitute and margarine in a mixing bowl until well blended, about 3 minutes. Mix in the dry ingredients on medium speed. Dough will be stiff. Allow to sit in bowl for 4 minutes.

Remove the dough, press into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 375. Line 2 cookie/baking sheets with parchment paper.

Lightly flour your work surface so cookies will not stick. Roll the dough out evenly to about 1/4". Using your favorite cookie cutters cut out cookies to desired shapes. Pull up the uncut/unused dough and refrigerate while you put the cookies on the prepared cookie sheets. Use a spatula to pick up the cookies and place on the cookie sheets, leaving about 1" space between cookies.

Take the reserved dough out of the refrigerator, reroll, cut and use spatula to put on cookie sheets. Continue until all the dough is used.

Bake the cookies for 8 to 10 minutes, rotate the cookie sheets after 4 minutes to ensure even cooking. Cookies will be golden brown when done.

Remove from oven and using spatula remove to wire racks to cool.

This will make up to 2 dozen cookies, depending on size.

They are also good with sugar glaze or icing.

**I warm the agave nectar as this helps when working with whole wheat flours.

P.S. I really like the silicone rolling pin. It was light weight and very easy to use. The cookies also did not stick as much as with a regular rolling pin. They usually run around $35.00, this one was $12.99 at Ross.

Enjoy!
--
Foxye
Jupiter Florida USA
Somersizing since 01/03

Maple Syrup

Make your own maple syrup - it is so so so easy and so so so good!

Maple Syrup (Level 1)

2 cups sugar substitute (I use Whey Low)
1 cup water
1 or 2 teaspoons maple extract

Put the sugar substitute into a small saucepan, then slowly pour the water over it. Turn the burner on high. DO NOT STIR. When the mixture starts to boil check to see if the sugar substitute has dissolved into the water. If you still see granules let it boil another 15 seconds. Remove from heat and stir in the maple extract.

Store in an airtight container. DO NOT REFRIGERATE as it will crystalize.

Enjoy!
Foxye
Jupiter Florida
Somersizing since 01/03

Cabbage Soup

This soup is really satisfying as a meal. I use "beef" bouillon cubes I purchase online here.

Cabbage Soup

1 pound ground beef
1 pound Italian sweet sausage, casings removed
1 1/2 cups chopped yellow onion
2 cloves minced garlic
1 green bell pepper, chopped
1 6 oz can tomato paste
1 can chopped tomatoes, drained
1 teaspoon sugar substitute (I use Whey Low)
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon parsley flakes
1 can black or white soy beans, drained
2 "beef" bouillon cubes
1 head cabbage, chopped
9-10 cups water
salt & pepper

In a large stockpot brown the beef and Italian sausage with the onion, garlic and green pepper, breaking up the sausage. Add the sugar substitute, tomato paste, tomatoes, oregano, parsley and chili powder,beans and salt & pepper to taste.

Dissolve the bouillon cubes in 1 cup water and add to the soup along with the cabbage. Slowly add the amount desired of remaining water and bring to a boil. Reduce the heat and simmer for at least 1 hour.

Enjoy!
_______________

Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Ranch Salad Dressing

This is my favorite Ranch Salad Dressing:

Ranch SALAD Dressing (Level 1)

6 ingredients. 3 minutes to make. So, how can a salad dressing so easy
to prepare be so delicious? Well, it just is. Thick, creamy, and full
of that zesty ranch flavour we all love, you will never go back to
bottled dressing again. This dressing is very versatile. Use it as a
salad dressing, vegetable dip, or even a sauce on your favourite cut
of meat. After a taste of this, I was suddenly filled with an
overriding urge to go round up some cows. Now that's ranch!

Serving Size: 3 cups of salad dressing

Preparation Time: 3 minutes

Ingredients:
1 1/2 cups mayonnaise (I use Hellmann's Best Food's Mayonnaise)
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed

Directions: Place all ingredients in a blender, mix on high speed for
2 minutes, until thouroughly mixed and creamy. It may not seem thick
enough, however, the salad dressing will properly thicken after it is
allowed to chill. Store in an airtight container (such as an old salad
dressing bottle) in the refrigerator for up to two weeks

Enjoy!

Foxye
Jupiter FL
Somersizing since 01/03

Tex Mex Chicken Salad

Tex Mex Chicken Salad (Level 1)

1 tablespoon olive oil
2 pounds boneless skinless chicken breast
1 cup ranch dressing
1/2 cup Hellmans mayonnaise
1 tablespoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 cup sliced celery
1/4 cup red bell pepper chopped
2 tablespoons sliced green onion
1/4 cup shredded cheddar cheese
1/8 cup shredded colby cheese
1/8 cup shredded monterey jack cheese

Cut the chicken into 1/2" cubes.

Heat the oil in a large fry pan. Add the chicken and cook, stirring occasionally, until chicken is no longer pink. Remove from the pan and cool.

Combine the ranch dressing, mayonnaise and spices in a large bowl. Add the chicken, celery, bell pepper and green onion. Mix together until well coated. Cover and refrigerate at least 1 to 2 hours.

Serve the chicken salad wrapped in lettuce leaves, or simply on a plate.

Enjoy!
_________________
Foxye
Started Somersizing 01/03

A smile is a curve that sets everything straight.

Mexican Rollups or Dip

I roll this up in lettuce leaves for lunch, or serve it as a dip with the tomatoes, onions & cheese layered on top.

Mexican Rollups or Dip (Level 1)

1 8 oz package cream cheese
1 cup sour cream
1 tbs chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
chopped tomatoes
chopped green onions
Shredded cheese (cheddar, mexican blend, etc)

Mix together the cream cheese, sour cream and spices until well combined. Spread on lettuce leaves, top with chopped tomatoes, green onions and cheese. Roll up and serve.

For a dip, mix together the cream cheese, sour cream and spices until well combined. Transfer to a bowl. Layer chopped tomatoes, green onions and shredded chese on top. Serve with cheese crisps or celery sticks for dipping.

Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Cinnie-Retta Cookies

This is my favorite meringue cookie. It tastes like a "real"cookie. Totally meringue meltaway though.

I've experimented a lot with meringues. The big thing is, Splenda does NOT do meringue. It doesn't get stiff. I use Whey Low which makes a great glossy stiff meringue. Splenda also looks burnt in a meringue cookie and doesn't always taste good.

Parchment paper with meringues is a necessity!

Remember, I am level 2. I use just a little bit of almond meal in this. The cookies work fine without the almond meal if you drop them in blobs or rounds. I also pipe these into pretty designs/shapes and have even used a cookie gun.



Cinnie-Retta Cookies (level 2, omit nuts for level 1)

3 egg whites
1/4 cup sugar substitute (I use Whey Low)
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1/4 (scant) teaspoon salt
1 teaspoon almond meal (finely gound almonds)

Let the egg whites sit and come to room temperature while you do the following.

Preheat oven to 250. Line cookie sheets with parchment paper.

In a small bowl mix the cinnamon and sugar together.

In a mixing bowl combine the egg whites, almond extract and salt. Beat until soft peaks form, the peaks will curl when you lift out the beater. Resume beating and add the cinnamon sugar mixture one tablespoon at a time. Beat the egg white mixture until stiff peaks form. When you remove the beaters the peaks will stand straight up. Gently fold in the almonds, being careful not to deflate the batter.

The easiest way to make these is to drop them by rounded tablespoons onto the cookie sheets. They should be spaced about 1/2 to 1 inch apart. These cookies do not spread, the way you put them onto the cookie sheet is the way they will come out of the oven. For pretty cookies you can pipe them onto the cookie sheets.

Bake at 250 for 30 minutes. Turn off the oven, leave the door closed and let them sit in there for another 40 minutes to dry.

Remove the cookie sheets from the oven. Gently remove the cookies from the parchment paper. Store in air tight container.

Enjoye!
Foxye

Egg Drop Soup

I made this yesterday using turkey stock I had made from my Thanksgiving turkey.

Egg Drop Soup (Level 1)

1 egg
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon sugar substitute
1 teaspoon soy sauce
green parts of 2 large scallions

Allow the egg to come to room temperature.

Beat the egg lightly in a bowl with a fork.

Bring the chicken broth to a boil in a saucepan, then lower the heat to the lowest setting.

Pick up the bowl with the beaten egg in it. Very slowly pour the egg into the broth - be sure it is in a thin stream. (You don't want scrambled eggs!) As you are pouring the egg in, use your other hand to hold a fork and trace circles on the surface of the chicken broth, making long filmy threads of the egg on the broth.

Simmer for 1 minute. Remove saucepan from the heat and cover for 45 seconds. The egg should be "flaked" in the broth. Add the salt, sugar substitute, soy sauce and slices of the scallion "greens". Stir a few times, then serve in bowls.

Enjoy!

Foxye
Jupiter Florida

Somersizing since 01/03