Baked Farmer Cheese

 Mommy's recipe: 

8 oz. farmer cheese

2 eggs

½ Cup sugar (Sarah note: I use 1/4 cup of honey)

1/2 tsp vanilla

1/2 tsp lemon juice

(Sarah note: can add cinnamon on top after mixing)

directions

Mix the eggs with the sugar, vanilla and lemon juice

Mix in the farmer cheese

Pour into small loaf pan

Bake @ 350 for 60 minutes or until firm.

Blondies

Easy No Fail Blondies
Reference:

https://www.inspiredtaste.net/23801/no-fail-blondies-recipe/

T’s secret ingredient: 1 tsp cinnamon
D’s change: 2 tsp vanilla instead of 1


YOU WILL NEED

8 tablespoons (115 grams or 1 stick) unsalted butter, melted
1 cup (215 grams) lightly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/4 teaspoon fine sea salt
1 cup (125 grams) all-purpose flour
OPTIONAL EXTRAS
1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)
1/2 to 1 cup chopped and toasted nuts
1/2 to 1 cup chopped dried fruit or shredded/flaked coconut
1/4 cup liquor (bourbon, whiskey, rum, etc.) note: Increase flour by 1 tablespoon to accommodate
1/2 teaspoon flavorings or extracts (coconut, mint, rum, raspberry, etc.)
2 tablespoons instant espresso powder

DIRECTIONS

Heat oven to 350 degrees Fahrenheit (176C). Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.

In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth.

When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl.

Fold in the chocolate chip, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. Cut into 16 squares.

DaniyO’s Stir Fry

4-6 stalks Celery
2 Peppers ideally different colors
1 cup Cashews
1 can Water chestnuts
1 can baby corn
Soy sauce
Olive oil
Schnitzel or meet or paper steak sliced thin
1 large vidalia or Spanish Onion
1 head Garlic
Garlic powder

Optional: red pepper flakes or sriracha

Slice stuff thin
Add oil and soy sauce to pan
Sauté veggies first ~4 mins
Sauté chicken/meat next ~4-6 mins
Then heat together for ~5 mins

Variations to add/substitute:
Almonds
Peanuts and/peanut butter
Peanut oil
Sesame oil -regular or toasted


Serve over brown rice or quinoa to complement

"Pound" Cake

5 large eggs
4 oz  full-fat cream cheese
1/4 cup melted butter or ghee (2 fl oz)
1/4 cup heavy cream (2 fl oz)
2 tsp vanilla extract
1 tsp almond extract
1 1/2 cups almond flour
1/2 cup granulated erythritol, or xylitol to taste
pinch of sea salt
Note: Instead of vanilla and almond extract, you can use freshly grated lemon zest and lemon juice or cinnamon.


Preheat oven to 175 °C/ 350 °F and line a loaf pan with parchment paper.
Place the eggs, cream cheese, butter, cream, vanilla, and almond extract in a large mixing bowl and beat using a hand mixer until smooth. Add in the remaining dry ingredients and beat once more until incorporated.
Transfer the batter to the prepared loaf pan and bake 30-40 minutes until a toothpick inserted into the middle comes out clean.
(Can be eaten straight from the freezer.)

makes 8 servings

[adapted from https://ketodietapp.com/Blog/lchf/easy-keto-pound-cake]

Avocado Vanilla Pudding

2 avocados
1 T lime juice
80 drops liquid stevia
2 t vanilla (or half and half w/ almond extract)
13.5 oz coconut milk (I used a combination of heavy cream and sour cream)

blend until smooth

Incredible!

You can also freeze it into ice pops

Cheesecake Muffins

24 oz cream cheese, softened
5 Tbsp unsalted butter, melted
1 c erythritol (I used 2/3 c. xylitol)
3 large eggs
3/4 c. sour cream
2 tsp grated lemon zest (I used lime juice)
1 1/2 tsp vanilla extract

Preheat oven to 350 deg. Prepare 12 muffin tins with paper liners.
Mix ingredients one at a time to make sure the batter is smooth.
Beat cream cheese and butter until smooth; beat in sweetener. Add eggs one at a time.
Add sour cream, lemon zest, vanilla.
Beat well.
Bake at 350 for about 1 hour. (Test to see if springy in the middle).
Refrigerate for at least 4 hours.

Yes, it's just a regular cheesecake recipe poured into muffin tins. Speaking of which, works better using an ice cream scoop to place batter in the muffin tins.

Incredible 5 minute mousse

1 c. heavy whipping cream
cocoa powder - 2 TBsp
vanilla - 1 tsp
sweetener - 1-2 Tbsp

mix until still peaks form
ready to serve