Cheesecake Pie (level 1)

Cheesecake is a forgiving food.  I was making a super easy cheesecake that doesn't require a springform pan - easy easy easy.  I was doing something else at the same time (that's how easy it is) and I didn't realize I hadn't added the sour cream until after it was more than halfway cooked.  AAARRRGGGHHH.  There was no trying to "fix it" at this point so I kept it in for the full cooking time just to see what would happen - and what happened was magic.  It poofed up HIGH toward the end of cooking.  When I pulled it out and put it on a rack to cool it deflated and fell.  Assessing the damage a light went off in my head.  It had made a nice well to use that sour cream as a layer or filling.  So I whipped up the sour cream with some sugar and vanilla and then poured it on.  Put it in the oven to cook the "filling" and wow - it looked like a regular pie with piecrust!  And it is delicious...dense cheesecake with a light sour cream layer on top.

Fast forward a couple of years and here I am making my wondrous cheesecake pie and what did I do?  I was busy yakking and watching tv while making it and...I added in the sour cream to the cheesecake base batter.  Back to the original (I had only adjusted it slightly for sweetness and flavoring) and still good!  So this recipe is an easy 2fer, Cheesecake Pie or Easy Easy Cheesecake.

Cheesecake Pie (Level 1)

2 -  8 oz packages of cream cheese
4 eggs
1 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract
12 oz sour cream (I use 2 8 oz containers and just take 1/2 cup out of one of them)
1/4 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract

Preheat oven to 325
Spray 9 - 10" pie plate with pam

Take the cream cheese and eggs out of the fridge.  Let them sit out for at least half an hour until the cream cheese is softened.

Put the cream cheese into the bowl of your mixer.  Beat until smooth, then add the eggs 1 at a time, beating each egg into the mixture and then scraping down the sides of the bowl with a spatula.  Then add in the sugar substitute a little bit at a time, beating to mix the sugar in.  Once you've fully incorporated the sugar add in the vanilla and mix in.

Pour the batter into the prepared pie plate and put in the oven.  Bake for 30 to 35 minutes.  You'll see the magic happen as it starts to poof  during the last 1/3 of baking.  Once it looks firm pull it out of the oven and put it on a rack to cool.  (It will deflate and you may have a crack down the middle.)  It sinks down and you'll end with a deflated cake with a well in the middle.

When you pull the cheesecake out of the oven take the sour cream out of the fridge and put it on the counter so it can come to room temperature while the pie cools.  After about 30 minutes prepare the sour cream layer.

Put the sour cream into the bowl of your mixer.  Beat in the sugar, a little at a time, then add the vanilla and mix in.  Pour it into the well in the cheesecake and evenly spread over the top.  Pop it back into the oven for about 20 minutes, then remove and put back onto the wire rack to cool.  Once it's cooled put in the fridge for at least 3 hours before serving.

Foxye

Jupiter Florida USA

Somersizing since 01/03

Visit my Somersized blog at www.wiredfoxterror.blogspot.com

My Secret Family Recipe Cheesecake

I had the scare of a lifetime - I lost this recipe.  The cheesecake recipe my Mom got from one of her best friends which became our family favorite.  We had it for every holiday and special occasion.  We all fought over the last piece and it would get pretty loud!  It wasn't posted anywhere and I'd lost my recipe card my Mom typed up for me forever and ever ago.  I lost my Mom 2 years ago and it was almost like losing her all over again.  Finally finally finally I opened up my 18 year old laptop to look for an old picture and there it was.  I actually teared up a little.

Okay guys, here it is.  Just remember, after I share it with you I will have to kill you.

This is real cheesecake the way it should be.  No topping, no fruit, no sissy water bath.  Just cheesecake, perfect even if it does crack on you.  There is no other cheesecake.

I am lucky because I don't like crust.  So I make it with a regular graham cracker crust because no way no how am I tempted to eat it.  This is also perfect without a crust.

Here we go......

Mercorella's Cheesecake (level 1)


3 8 ounce packages of cream cheese
4 large eggs
1 1/2 cups sugar substitute (I use Whey Low)
1/2 teaspoon vanilla
1 1/2 pints sour cream.

Take all of the ingredients out of the fridge and let them sit until the cream cheese has softened...

Preheat oven to 350.  Butter the sides of a 10" springform pan.

Beat the cream cheese and sugar substitute together until smooth and creamy, at least 3 minutes.  Add the eggs, one at a time, beating after each addition.  Then blend in the sour cream and vanilla.  BEAT WELL.  Pour into the prepared pan.

Bake for 40 minutes in preheated oven, then turn off the heat and leave the oven door closed for 1 hour.  Open the oven door and let the cake cool in the oven.

Refrigerate for at least 4 hours or overnight, then slice and serve.  Serve plain, no sauces or fruit or anything.

This cheesecake freezes well.

--
Foxye
Jupiter Florida USA
Somersizing since 01/03


Visit my Somersized blog at www.wiredfoxterror.blogspot.com

Peach Cobbler

We went to the green market this morning and the peaches.....OH the peaches. Bite into dribble juicy down your chin GOOD! 5 of them were nice enough to sacrifice themselves for a peach cobbler. Not just any peach cobbler, the world's easiest best tasting peach cobbler ever!

Peach Cobbler (Level 2* Carbo)

5 peaches
3/4 cup brown sugar substitute (I use Whey Low gold)
1 teaspoon cinnamon
1 tablespoon white whole wheat flour
1 teaspoon vanilla
1 cup white whole wheat flour
3 tablespoon brown sugar substitute (I use Whey Low gold)
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons Promise fat free margarine
2/3 cup fat free milk
2 teaspoons lemon juice
1 tablespoon brown sugar substitute, reserve for topping crust

Preheat your oven to 425 F.

Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.

I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.

In a separate mixing bowl, combine the flour, baking powder, baking soda and brown sugar. add the margarine and using your hands again (a whole lotta love) cut the margarine into the dry ingredients. Add the lemon juice to the milk and stir, then add to the flour mixture. Stir to combine - the dough will be very soft. Set aside.

Now you are going to put the baking dish with the peach mixture into the oven for 10 minutes. It is very important not to put the cobbler crust on yet, as you have to let the moisture from the milk soak into the whole wheat flour.

After 10 minutes pull the baking dish out of the oven. Using a large spoon (or your loving hands again) drop rounded mounds of dough on top of the peaches. Sprinkle the reserved 1 tablespoon brown sugar substitute evenly over the crust and return to the oven. Bake about 20 minutes more until the yummy crust topping is golden brown and the fruit is bubbling.

Remove from oven and cool on wire rack.

Best eaten warm.

* The peaches make this level 2.  You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1

Enjoy!

Foxye

The Floribbean

Somersizing since 01/03

Uninterrupted recipe:

Peach Cobbler (Level 2* Carbo)

5 peaches

3/4 cup brown sugar substitute (I use Whey Low gold)

1 teaspoon cinnamon

1 tablespoon white whole wheat flour

1 teaspoon vanilla

1 cup white whole wheat flour

3 tablespoon brown sugar substitute (I use Whey Low gold)

1 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons Promise fat free margarine

2/3 cup fat free milk

2 teaspoons lemon juice

1 tablespoon brown sugar substitute, reserve for topping crust

Preheat your oven to 425 F.

Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.

I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.

In a separate mixing bowl, combine the flour, baking powder, baking soda and brown sugar. add the margarine and using your hands again (a whole lotta love) cut the margarine into the dry ingredients. Add the lemon juice to the milk and stir, then add to the flour mixture. Stir to combine - the dough will be very soft. Set aside.

Now you are going to put the baking dish with the peach mixture into the oven for 10 minutes. It is very important not to put the cobbler crust on yet, as you have to let the moisture from the milk soak into the whole wheat flour.

After 10 minutes pull the baking dish out of the oven. Using a large spoon (or your loving hands again) drop rounded mounds of dough on top of the peaches. Sprinkle the reserved 1 tablespoon brown sugar substitute evenly over the crust and return to the oven. Bake about 20 minutes more until the yummy crust topping is golden brown and the fruit is bubbling.

Remove from oven and cool on wire rack.

Best eaten warm.

* The peaches make this level 2.  You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1

Enjoy!

Foxye

The Floribbean

Somersizing since 01/03

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce - almost level 1

Love this over ice cream or cake, or even on it's own. It's really easy to make.

1 12 oz package frozen strawberries - unsweetened
1 12 oz package frozen rhubarb - chopped
1 cup sugar substitute (I use Whey Low)
1 tablespoon orange zest

Place all of the ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is tender. (about 20 minutes).

Serve warm, room temp or chilled. Store covered in refrigerator.

Enjoy!

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

Caramel Sauce

Caramel Sauce - Level 1

This is good served warm - you can make it ahead and reheat when you're ready to use it.

1 cup heavy cream
1 cup brown sugar substitute (I use Whey Low Gold)
1/2 stick of butter

Mix all ingredients together in a saucepan, stirring occasionally just until it starts boiling. Turn the heat to low and let simmer for 20 minutes.

Enjoy!

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

Easy and Elegant Berry Marscapone Dessert (Almost Level 1)

I wanted something special this weekend, but didn't feel like baking - or shopping! So I went through my fridge and came up with this -

Easy and Elegant Berry Marscapone Dessert (Almost Level 1)

1 8 oz tub marscapone cheese
3 tablespoons sugar substitute
1/2 teaspoon vanilla
fresh berries, I used strawberries, blackberries and blueberries
Brown sugar substitute to taste

Cut the strawberries in quarters (or halves if small). Toss all the berries in a bowl with brown sugar substitute for sweetening to taste. (I used Whey Low Gold). Let sit in the fridge for at least 1/2 hour. (You can use regular sugar substitute).

In a separate bowl mix the marscapone, 3 tablespoons sugar substitute and vanilla. I used my hand mixer and mixed it until it was stiff.

Let the marscapone chill in the fridge.

Get out 4 pretty sherbert or custard cups. Using an ice cream scoop, scoop out 1 scoop of the marscapone mixture into each cup. Cover with sweetened berries and their juices. Top with sweetened whipped cream.

This was way too easy, tasted amazing and looked beautiful!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.

Strawberry "Shortcake"

I think strawberries are one of the best things in the whole world. The Florida grown ones during our strawberry season, and Driscoll's brand when they are in season. Sweet!

I like to make a Faux Strawberry Shortcake just using sliced berries and whipped cream.



Clean, hull and slice up a 16 oz container of strawberries. Put them in a bowl and add some brown sugar substitute (I use Whey Low Gold) to taste. Toss until the strawberries are coated, then put in the refrigerator for about an hour to sweeten the berries.



Remove the sweetened berries from the refrigerator, and divide them into 2 bowls (I like a LOT of strawberries!), reserving a few for garnishing. Top with sweetened whipped cream and the reserved berries. Drizzle the sweet strawberry juice from the bottom of the mixing bowl over the top of the whipped cream. Serve.

You can also use 2 pancakes in each dish, layering 1 warmed pancake, strawberries, 2nd warmed pancake then whipped cream. When I make it this way, I like to sprinkle a little bit of powdered sugar substitute on the pancakes before I put them in the dish.

My favorite pancake recipe is from Peter Neuman:

1/2 cup of pork rind flour***
1/4 cup plus one tablespoon heavy whipping cream
2 eggs
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon flavoring extract (Vanilla, maple, and butterscotch are some suggestions)
4 tablespoons sugar substitute (I use Whey Low)
*** One 80 gram bag of pork rinds yields about one cup of pork rind flour. Using a blender, food processor, or heavy rolling pin and plastic bag, grind or crush pork rinds, ONE at a time (to ensure the pork rinds are ground as find as possible), into a fine powder resembling brown sugar. ***

In a medium bowl, mix all ingredients except pork rinds with whisk or electric mixer until thoroughly blended. Using a blender or food processor, grind the pork rinds, one at a time, into a substance that resembles brown sugar or flour. Add pork rinds to egg-cream mixture and mix until thoroughly blended. Allow to stand 5-10 minutes, to allow the pork rinds to soften. Cook in a greased frying pan over medium heat on the stovetop. Cook for 5-7 minutes on each side, until they are dark brown, this will ensure the pancakes cook through completely.

Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03

Lemon Mousse

This is a nice fluffy rich mousse. First you make a lemon curd, allow it to chill and then mix in whipped cream.

Lemon Mousse (Level 1)

6 egg yolks
1/2 cup sugar substitute (I use Whey Low)
4 tablespoons lemon juice, or juice of 2 lemons (if using fresh lemons, you can grate in the lemon rind with the juice)
1 stick (1/2 cup) unsalted butter
1 cup whipping cream

Beat together the egg yolks and sugar substitute on medium speed with mixer for 2 to 3 minutes until they are a pale yellow color. Add the lemon juice, zest (if using) and butter, beating to mix.

Transfer mixture to a saucepan. Cook over low heat and stir with a wooden spoon about 10 minutes until the mixture smoothes and thickens. Be careful not to overcook as it will separate.

Remove from heat and pour into a bowl. Allow to cool, then cover and refrigerate. Allow to chill for at least 2 hours.

Whip cold cream until stiff peaks form. Fold the whipped cream into the chilled lemon mixture. Divide the mousse evenly into individual serving dishes - ramekins, wine glasses, sherbert cups. You can serve immediately or store covered in the fridge until ready to serve.

Enjoy!
Foxye
Jupiter Florida USA

Somersizing since 02/03

Rhubarb Quickie Custard

This one is really super easy and fast to throw together when you need something.

Rhubarb Quickie Custard

2 cups of thinly sliced rhubarb
1 cup sugar substitute (I use Whey Low)
3 large eggs
1/2 cup water
1/2 cup cream

Preheat oven to 400 degrees F and spray a pie pan with Pam.

Place rhubarb in the prepared pie pan. Pour the sugar substitute over the rhubarb.

Beat the eggs with the water and cream (you can do this with your mixer or in the blender), then pour over the rhubarb.

Bake for 40 to 45 minutes until center is set. Cool and refrigerate.

Slice into wedges like pieces of pie and serve.

Enjoy!
_________________
Foxye
Jupiter Florida USA
Started Somersizing 01/03

A smile is a curve that sets everything straight.

Gingerbread Holes

Gingerbread Holes (Level 1 Carb)

Sniff Sniff I smell something really tasty in the oven. These are better than any donut holes you ever ate! Don't just pop them in your mouth and eat them though - savor the soft cakey insides.

Gingerbread Holes

1 scant cup white whole wheat pastry flour
1/3 cup firmly packed brown sugar substitute (I use Whey Low Gold)
1/2 cup fat free Promise margarine
2 generous tablespoons of "Maple" Syrup
2 teaspoons baking soda
1 teaspoon ground ginger

Prepare cookie sheets by covering with a sheet of parchment paper. Preheat oven to 350.

In a medium sized bowl mix together the flour, baking soda, ground ginger and brown sugar substitute.

Take the margarine and mix into the flour mixture, "rubbing" the margarine into the flour until you get a rough bread crumb texture.

Warm the syrup in a small pan for about 1 minute (do not boil it), then pour it into the crumbled flour mixture. Stir together well. You want a very thick cake batter.

Make small balls out of the batter, about 2 inches in size. Place the balls onto the prepared cookie sheets leaving about 1" space between each.

Cook in preheated oven for about 17 minutes until they are golden brown and puffed. Let them cool on the cookie sheets for a few minutes, then remove to wire cooling racks.

When cooled, liberally sprinkle with powdered sugar substitute. Sometimes I make a sugar and water glaze and swirl it onto them.

Eat em up!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Rice Pudding

Rice Pudding (Level 1 carbo)

3 cups fat free milk
1/4 cup brown rice
1/8 teaspoon salt
1/3 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract
1 teaspoon cinnamon

Combine the milk, rice and salt in a medium saucepan over high heat. Bring to a boil, reduce heat and simmer about 25 minutes, stirring frequently, until the rice is tender.

When rice is cooked and tender, remove from heat and add sugar substitute, vanilla and cinnamon. Stir to combine, return to stove and cook 7 to 10 minutes until the rice pudding has thickened.

Remove from heat and cool. *** Transfer to a serving bowl, cover and refrigerate for at least 2 hours.

Serve chilled and enjoy!

***Sometimes I add 1/4 cup dried unsweetened cranberries and stir into it just before I take if off the burner. This would make it almost level 1.

Foxye
Jupiter Florida USA
Somersizing since 01/03

Very Berry Crumble

This works great with fresh or frozen berries. I use any combo of berries for this, blueberries, blackberries, raspberries, even cranberries (cranberries & raspberries!) - or just the frozen mixed berries.



Very Berry Crumble (Almost level 1 carbo)



3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine



In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.



In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.



Press half of the pastry mix into the bottom of an 8 x 8 square pan.



Empty the berry mix onto the crust and distribute evenly.



"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.



Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.



Serve warm and enjoy!

Very Berry Crumble (Almost level 1 carbo)

3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine

In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.

In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.

Press half of the pastry mix into the bottom of an 8 x 8 square pan. Empty the berry mix onto the crust and distribute evenly.

"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.

Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.

Serve warm and enjoy!

Foxye
Somersizing since 01/03

Join us in the Yahoo Somersizing Group! http://groups.yahoo.com/group/Somersizing

A smile is a curve that sets everything straight.

Zucchini Crumble

Are you an apple fan? Then you will love this - you cannot tell it is zucchini.

Zucchini Crumble (Level 1 carbo) (made in a crockpot)

zucchini peeled & seeded to make 8 cups when sliced in wedges like apple slices (Use large firm zucchini)
water to cover
2/3 cup oatmeal
1/3 cup white whole wheat flour
3/4 cup sugar substitute** (I use Whey Low)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup Promise fat free margarine

Put the zucchini in a large saucepan, add water. Bring to a boil, turn heat down and simmer about 15 minutes or until tender. Drain well and let cool.***

Mix together the oatmeal, flour, sugar substitute, cinnamon, nutmeg, ginger and margarine.

Layer half the apples in the crockpot. Top with half the oatmeal/flour mixture. Layer the rest of the apples, then the remaining oatmeal/flour mixture.

Cover and cook on high for about 2 1/2 hours.

Serve warm.

**You many want to use 1 cup sugar if you prefer it sweeter
**Sometimes I use half regulr sugar substitute mixed with hald brown sugar substitute

***You can steam the zucchini rather than boiling - just steam until almost tender

Enjoy!

Foxye
Jupiter FL USA
Somersizing since 01/03

Zucchini Butter

You won't believe how amazingly good this is, tastes just like homemade apple butter. AND this is a veggie so it can be used as a spread on crusty carbos like breads, muffins. Or it can be used with pro/fats and/or veggies.

Zucchini Butter (Level 1)

peeled and seeded zucchini to make 4 cups coarsely chopped
4 tablespoons vinegar
1 teaspoon lemon juice
2 cups sugar substitute (I use Whey Low)
1 teaspoon powdered cinnamon
2 drops of red food coloring

Add chopped zucchini and vinegar to blender. Blend until smooth.

Pour the zucchini mixture into a large saucepan. Add the rest of the
ingredients and mix. Turn heat on low to medium-low and allow to
simmer for 3 to 3 3/12 hours, stirring occasionally, until the mixture
is thick. Remove from heat, allow to cool and then refrigerate.

Enjoy!

Foxye
Jupiter FL USA
Somersizing since 01/03

Pudding Spice Cake

Is it pudding or is it cake? Yummy!

Pudding Spice Cake - Level 1 carbo

2 cups water
1 1/4 cups brown sugar sub (I use W hey L ow Gold)
1 1/4 cups white whole wheat flour
1 cup sugar substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
Pinch of salt
2 teaspoons Promise fat free margarine
1/2 cup fat free milk

Mix together the water and brown sugar substitute in a saucepan. Bring to a boil, reduce heat to low and cover.

In a medium sized bowl mix together the sugar substitute, flour, baking soda, cinnamon, allspice and salt.

Warm the milk in the microwave, taking care NOT to boil. **

Make a well in the center of the dry ingredients. Pour in the warmed milk and margarine, Stir just until all of the dry ingredients are absorbed. Put the batter into a 8" or 9" baking dish with high sides *** and allow to sit while you do the next step.

Remove the brown sugar mixture from the stove and remove the lid. Let cool slightly for 3 to 5 minutes.

Spoon the brown sugar mixture over the batter, then bake in a 350 oven for 40 to 45 minutes.

Remove from oven. Serve warm.

**It is important to warm the wet ingredients as you are working with whole wheat flour.

***Make sure you use a baking dish with very high sides - like the taller corning ware or a souffle dish as it does puff up while cooking and will run over and make quite a mess if you don't. (This is from personal experience)

Foxye
Jupiter Fl USA
Somersizing since 01/03


A smile is a curve that sets everything straight.

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

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

Biscuit Tortoni

Another excellent dessert recipe using my Almond Macaroons!

Biscuit Tortoni - Level 2

2 cups almond macaroon crumbs
1 cup cream
1 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract **
2 cups whipped cream

Soak macaroon crumbs in 1 cup cream for 1 hour.

Add 1 cup sugar substitute, and vanilla extract. Fold in the whipped cream.

Place cupcake cups in cupcake pans. Pour the mixture into the cups and freeze.

**You can use 1/4 cup brandy instead of the vanilla if you use alcohol in cooking

And now my Almond Macaroon recipe for the crumbs:

Almond Macaroons

1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract

Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.

Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.

Preheat oven to 250.

Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.

Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.

Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.

Enjoy!
_________________
Foxye
Started Somersizing 02/03 - 230/165/165
A smile is a curve that sets everything straight.

Toffee Caramel Sauce

I use Whey Low sugar substitute which caramelizes like sugar, which is why this recipe works. It is oh so easy and OH SO GOOD - over ice cream, over cake, over anything!

Toffee Caramel Sauce

2 sticks of unsalted butter
1 3/4 cups sugar substitute (I use Whey Low)
1 pint heavy cream

Melt the butter in a saucepan over medium to high heat, then add sugar. Stir frequently while cooking until the mixture reaches a deep caramel color. The butter and sugar may seperate at this point, don't worry if it does.

Remove from the heat and add the heavy cream, stirring constantly. WARNING: In this step while adding the cream the mixture will bubble up and release VERY HOT steam. I always wear oven mitts, keep my face away and use a long handled whisk so I don't get scorched.

After cream is added, pour the sauce into a container with a lid. Let cool, then refrigerate. You can use cold, at room temperature or reheat before using.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Strawberry Sherbert

Easy to make with things you have on hand.



Strawberry Sherbert (Almost Level 1)

2 10 oz bags frozen strawberries (unsweetened)
1 cup sour cream
1 1/4 cups sugar substitute (I use Whey Low for ice cream)
2 teaspoons vanilla extract

Put all ingredients in the bowl of your food processor. Process until smooth. Pour into a *metal loaf pan, cover with aluminum foil and freeze.

Scoop out with ice cream scoop to serve.

*This works best in a metal container

_________________
Foxye

A smile is a curve that sets everything straight.