Welcome to Part Three of our Readers' Holiday Recipes area. We've been asking all of you to submit your favorite low carb holiday recipes over the last few weeks and we've gotten some really yummy ones!
Our sincere thanks to everyone who wrote in with recipes. We'll continue with our great Holiday-themed recipes through the end of the year. Now, let's get cookin'!
From Birgit Niedermeier
Preheat oven to 375°F.
Melt butter; set aside. Bring water with salt to a full boil; add butter. In the meantime, mix the dry ingredients in a small bowl. Immediately add the flours all at once, and stir continuously with a wooden spoon.
Turn down heat to medium and cook for a couple of minutes until the mixture pulls away from the pan, forming a ball. Remove from the heat. Place the dough in the bowl or a mixer. Using a wooden spoon or the paddle/whisk attachment, mix the dough for a few minutes, allowing it to cool slightly.
Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated. You may not need the whole two eggs if the mixture becomes too sloppy. The paste should be of a pipeable consistency and not too runny.
Pipe the dough into desired shapes, onto sheet pans lined with parchment paper (or sprayed with non-stick spray), allowing space for them to rise and expand. You can also just make little tablespoon size heaps for profiteroles. Place into a pre-heated oven, on the middle shelf and allow them to bake for 20 minutes - DO NOT OPEN THE OVEN during this time. After 20 minutes, open the oven door for a few seconds. Reduce the heat and continue to bake until they turn golden brown and crisp. It only took another couple of minutes for me. Remove one from the oven and cut open, it should be dry in the center with no uncooked dough in the middle: if there is, replace and continue to bake.
Cool on wire rack. Cut into half, fill with cream and brush some melted chocolate over the top.
They rise quite nicely even though not quite as high as the choux pastry with regular flour but nicely enough. The taste is pretty much exactly like the regular (high carb) ones.
Yield: 20 eclairs — 1 effective grams of carbohydrate per éclair before toppings & fillings.
From Cindy Selzler
Cut 1/2 cup butter into 1/4 inch pieces. In a food processor, blend together almond flour, 1/4 cup Splenda and reduced carb flour. Add the chopped butter and pulse a few times to blend. In a small bowl, mix together two egg yolks, and vanilla butter nut flavoring.
Pour into processor and blend until a ball forms around blade. Divide dough into 48 portions. Spray mini muffin tins with pan spray. Put each portion into each muffin tin and press onto bottom and up sides of cup.
In same food processor (no need to wash it), put the Syrup, egg yolks, egg, glycerin, and not/starch. Blend till smooth. Add the melted 1 cup of butter, and 1 1/2 cups Splenda. Blend just till incorporated. Fold in toasted nuts. Divide into each muffin tin. Bake 10 to 12 minutes or till set and crusts are browned. Cool in pans for a few minutes then cool on racks.
There are two gadgets that help with making these. A wooden pusher that just fits the muffin tins. One push and the dough is pushed into the bottom and up the sides. The other gadget is a cookie scoop, the kind that are like ice cream scoops. I have a small one that just holds the right amount of filling and you can scoop it up and push it out with one hand.
Makes 48 Tarts –- 7.8 effective grams of carbohydrate per serving.
Sugarless, Very Low Carb, Time-saver!|
A very moist, fluffy, creamy no-guilt taste treat. Only takes a few minutes to throw together.
Liberally butter sides and bottoms of four ramekins, muffin tin wells, one loaf pan, or one 1-1/2 quart casserole/baking dish.
In small mixing bowl, beat eggs, cream, and water together with a fork or wire whisk. Add pumpkin and mix well. Sprinkle spices, salt and Splenda over the mixture and blend completely. Pour mix into buttered dish(es). Cut the tablespoon of butter into four pieces, and drop one dollop of butter on top of each portion/serving.
Place in oven with a heat-proof dish of water for moisture. Bake approximately 40-45 minutes for the 1-1/2 qt baking dish and loaf pan, 20 or so minutes for individual containers. Test by inserting a butter knife or similar thin item into center. It's done when the top looks dry and the knife comes out clean. Be careful to not overcook.
Let sit and cool for 5 to 10 minutes. Serve warm or cold.
Top with whipping cream made with Splenda and vanilla extract for a special treat.
Makes 4 servings. –- 3 effective grams of carbohydrate per serving.
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