The Low Carb Luxury Online Magazine 



    October 7, 2003    PAGE SEVEN      
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 News & Product of the Month
 The Morality of Sugar
 Finding Your Motivation
 Jo Cordi's  Lifestyle Series
 Brenda's Low Carb Good Life
 Raiding Spaces
 Autumn Goodness: Pumpkin!
 Taking Stock of your Life
 Cooking with Jarret Hughes
 Obese In The Workplace
 Reflections on a French Kid


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      The Autumn Goodness of Pumpkin                            "Autumn is a second Spring...
           where every leaf is a flower."
                        Albert Camus


Pumpkins are the ideal, nutritious, low carb, Autumn cooking ingredient. The smell of anything pumpkin baking conjures up images of home and hearth. But before we start cooking, here are a few pumpkin facts we thought you might enjoy.

  • Pumpkins contain potassium and Vitamin A.
  • Pumpkin flowers are edible.
  • The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake. That's a LOT of carbs!
  • Pumpkins originated in Central America and are members of the vine crops family called cucurbits.
  • In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
  • Pumpkins were once recommended for removing freckles and curing snake bites.
  • Pumpkins range in size from less than a pound to over 1,000 pounds, but the largest pumpkin ever grown weighed 1,140 pounds!
  • The name pumpkin orginated from "pepon" – the Greek word for "large melon."
  • Pumpkins are a fruit and are 90 percent water.
  • Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.

                   

Louisa's Pumpkin Fritters

    Louisa's Pumpkin Fritters
  • 1/2 cup Cream
  • 1/2 cup Water
  • 1 cup Buttermilk
  • 8 oz. Butter
  • 1/4 cup Splenda
  • 1 teaspoon Salt
  • 1 1/2 cups dry Keto French Bread mix
  • 4 Eggs + 2 egg yolks, beaten
  • 1 cup canned Pumpkin
  • 1 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • Peanut oil for frying
  • Powdered Maltitol or Splenda
In a 2-quart saucepan, bring cream, water, buttermilk, butter, Splenda, salt, cinnamon, nutmeg, and pumpkin pie spice to a boil.

Remove from heat and add flour all at once. Place back on burner on low heat until the mixture no longer sticks, stirring the entire time. Using mixer with paddle, add beaten eggs, a little at a time. Add pumpkin last and mix until the texture forms into a ball.

Cut or tear dough into 1" or 2" pieces. Place fritters in peanut oil at 350 degrees and deep-fry until golden brown approximately 3 to 4 minutes.

After frying, place fritters on a paper towel to drain. When cooled, top with Powdered maltitol or Splenda.

This recipe makes about 24 medium sized fritters. Each fritter is 7.3g effective carbohydrate.

                                       

Low Carb Pumpkin Flan

Low Carb Pumpkin Flan
  • 1/3 cup erythritol
  • 1 tablespoon real sugar
  • 5 large eggs
  • 3/4 cup Splenda
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 1/4 cups half and half
  • 1/4 cup heavy cream
Make a hot water bath for the flan by setting a 9 x 1-1/4 inch deep pie pan in a larger pan. While holding down pie pan so that it won't float, fill outer pan with just enough hot water to come up around the sides of the pie pan. Remove the smaller pan. Put the larger pan into the oven and preheat oven to 350 degrees.

Melt 1/3 cup erythritol and 1 tablespoon sugar in pie pan by holding pan over or just resting on a burner. Use tongs or an oven mitt to hold the pan securely. Tilt and shake pan, rather than stirring the mixture. The mixture will first melt and become a clear liquid. It will then begin to brown. As soon as it begins to brown and caramelize, remove from heat.

In a separate bowl, beat together eggs and Splenda. Add the salt, water, cinnamon, vanilla, pumpkin, half and half and cream. Set pie pan with caramelized erythritol mixture in hot water in oven. Pour in egg mixture carefully. The pie pan will be very full.

Bake for about 25 minutes. Test for doneness by pressing center of custard gently with the back of a spoon. When done, a 3/8" deep crevice will form.

Remove pan from hot water and chill at once. When cold, loosen custard edge with a knife. Cover with a rimmed serving plate. Holding plate in place, quickly invert.

The flan will slowly slip free and the caramel sauce will flow out. To serve, cut in wedges, spoon on sauce.

Makes about 8 servings. Each serving will have 7g carbohydrate, 1g dietary fiber.

                                       

Spicy Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup light olive oil
  • 1/2 cup water
  • 2 cups Splenda
  • Spicy Pumpkin Bread
  • 1 1/2 cups Vital Wheat Gluten flour
  • 1/4 cup whey protein powder
  • 3/4 cup almond flour
  • 1 cup oat flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Beat eggs. Add water, oil, and pumpkin and beat well. Sift together all flours, baking soda, salt and spices in a separate bowl. Add Splenda to pumpkin mixture and mix very well.

Pour into greased and floured pans and bake for about 50 minutes in a preheated 350F oven. Breads are done when toothpick inserted in center comes out clean.

Makes 3 loaves - slice into 12 slices per loaf.
Each loaf contains 46 grams of carbs — 3.8 carbs per slice.


                                       

Traditional Low Carb Pumpkin Pie

For the crust, we've used the new Mini Carb Low Carb Pie Crust Mix. You can get it
at The Low Carb Connoisseur

Traditional Low Carb Pumpkin Pie
  • Mini Carb Low Carb Pie Crust (see above)
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup Splenda
  • 1/2 cup Keto Maple Syrup
  • 2 Eggs, beaten slightly
  • 3/4 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon salt
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Nutmeg
  • 1/8 teaspoon Ginger
Prepare pie shell according to package directions.

Preheat oven to 350F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices - some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix. You can also adjust sweetness to your own taste.

Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated (no sugar to act as a preservative), but this pie is amazingly delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at its best the 2nd day!

Makes 8 servings. 8 carbs per serving (allowing for fiber.)






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