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November 2004    Page 2       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14

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Recipe developer and cook extraordinaire, Linda Genaw shares a collection of low carb desserts that go beyond the "usual" Thanksgiving fare. Buttery Almond Bars This recipe came about by accident. I made a batch of Almond Cookies to use for a tiramsu recipe. At the last minute I decided to press the dough into a pan rather than make individual cookies. The result was wonderful. If you omit the second baking, these would make a nice, tender cake bar. The extra baking firms them up and makes them more like a bar cookie. 1/2 cup butter, softened 1 1/4 cups almond flour 1 cup granular Splenda 1 egg 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar In a medium bowl, cream butter. Add remaining ingredients and beat until well combined. Spread in greased 8x8" baking pan. It's helpful to cover the dough with a sheet of plastic wrap, then gently press on the plastic to spread the dough evenly; peel off plastic and discard. Bake at 350ºF 15-20 minutes until golden brown; cool. Turn out of pan and cut into 12 "fingers." Place on baking sheet and continue baking at 350ºF about 5 minutes until well-browned, but not burnt. Cool completely. Makes about 12 bars. Can be frozen. Per Serving: 144 Calories; 13g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs Creamy Egg Custard If you want to make this in custard cups, it will "set" much more quickly. This is a very nice custard with just the right sweetness. 4 eggs 2 cups Carb Countdown milk or heavy cream 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup granular Splenda 1/2 teaspoon nutmeg or cinnamon Whisk all ingredients, except the nutmeg or cinnamon well; strain into a shallow baking dish. Set dish in larger pan filled with water to go up side of dish 1 inch. Bake at 300ºF for until set (1 to 1 1/2 hours.) Chill well before serving and sprinkle each serving with nutmeg or cinnamon. Makes 4 servings. Made with Carb Countdown milk: Per Serving: 155 Calories; 9g Fat; 12g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs Made with heavy cream: Per Serving: 501 Calories; 49g Fat; 9g Protein; 7g Carbohydrate; trace Dietary Fiber; 7g Net Carbs Snickerdoodles 1/2 cup butter, softened 1 1/2 cups almond flour 1 cup granulated Splenda 1 egg 1/2 teaspoon vanilla 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 2 tablespoons granulated Splenda 1 teaspoon cinnamon In a medium bowl, beat butter on medium-high for about 30 seconds. Add about half the ground almonds, the 1 cup Splenda, the egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Divide the chilled dough into 24 to 30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet. Bake at 350ºF 10 to 12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack or double layer of paper towels; cool. Makes about 24-30 small cookies. Can be frozen. Per cookie: 73 Calories; 7g Fat; 1g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs                                                                     Contents and photos copyright © November 2004  Linda Genaw and Low Carb Luxury

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