Cheesecake

 From my friend Debri:

3 pkg (8 ozes) philly fat free cream cheese

3/4 c sugar

1 tsp vanilla

3 eggs

Mix cream cheese, sugar, and vanilla until well blended. 

Add eggs. Mix until blended. 

Pour mixture into pie crust (or into pie plate with graham crumbs on bottom)

Bake at 325 degrees for 45 minutes or until center almost set. Cool. 

Refrigerate 3 hours or overnight. 

Top w/fruit if desired.

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.

"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

Double Chocolate Muffins - low carb

Double Chocolate Muffins

Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/3 cup xylitol
1 1/2 teaspoons Baking Powder
1 teaspoon vanilla extract
3 eggs
2/3 cup Heavy Cream
3 ounces Butter unsalted, melted
1/2 cup Sugar Free Chocolate Chips (I used chopped up Olivia's 100% chocolate w/ out any sugar or sweeteners and 1/2 c. xylitol)

Instructions
Preheat oven to 175C/350F.
In a bowl, combine almond flour, cocoa powder, sweetener and baking powder.
Add the vanilla extract, eggs, and heavy cream. Mix well.
Add the melted butter and combine.
Add the sugar-free chocolate chips and stir well.
Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.

Store in covered container with a paper towel to cover to keep dry.

Spinach Quiche

20 oz spinach, drain if it was frozen
minced garlic
8 oz shredded cheese
2T salted butter
4-5 eggs
optional - top with pumpkin (or other) seeds
pour into greased round tin

preheat oven
bake at 350 deg for 50-60 min


375 about 1 hour

Parmesan Crisps

1 c parmesan shredded
1 tsp dried basil

on cookie sheet, with parchment paper:
make circles of parmesan, top w basil
bake 350 deg 5-7 minutes

French Toast

French Toast

From: http://www.mccormick.com/recipes/breakfast-brunch/quick-and-easy-french-toast

Serves: Makes 4 servings.

1 egg

1 teaspoon Vanilla Extract 

1/2 teaspoon Cinnamon 

1/4 cup milk

4 slices bread

Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.

Dip bread in egg mixture, turning to coat both sides evenly.

Cook bread slices on lightly greased nonstick skillet on medium heat until browned on both sides.

Garden Vegetable Crustless Quiche

http://www.myrecipes.com/recipe/garden-vegetable-crustless-quiche-10000001227887/

Crustless spinach quiche

1 10oz package frozen chopped spinach
4 eggs
1 cup cottage cheese
1/2 cup grated Parmesan
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated Cheddar

Preheat oven to 325 and spray an 8 by 8 in baking dish

Unwrap the spinach and put it, box and all, on a plate.  Microwave for 4 minutes.  Cool and remove from box. Squeeze out liquid and put in a bowl.

Combine eggs, cottage cheese, Parmesan, flour, salt, and pepper in a bowl.  Stir.  Pour into bowl with spinach.  Add the cheddar and blend until smooth.  Pour into baking dish and smooth the top.

Bake for about 45 minutes.

Whole Wheat Pancakes

1 beaten egg
1 1/4 c. milk
3 tbsp oil
2 1/2 tbsp honey
salt [opt]

Blend above ingredients
1 1/2 c. whole wheat flour - add to blender

When well mixed, add
1 tbsp baking powder

Strawberry Soup, Smoothies & Ices

Adapted from Kosher Palette by Sarah & Daniyel Hoffman

1 pint frozen strawberries
1 ½ cups canned pineapple (juice, crushed, tidbits or pieces)
2 t vanilla extract
5-6 T sugar/Splenda
8 oz vanilla/plain yogurt (or soy/rice milk for Pareve, or Vanilla Ice Cream for Decadence)

- Blend liquids, sugar and pineapple together on LIQUIFY setting
- Add 1/3 of frozen strawberries to blender (protects your blender from burning out)
- Blend on CRUSH ICE setting between each 1/3 of frozen strawberries

• Defrost in refrigerator for soup
• For frozen smoothies, eat immediately with a straw
• Put in ice pop maker and freeze for ices

Tilapia Baked with Dill Sauce

Based on: Hudson's Baked Tilapia with Dill Sauce from allrecipes.com
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings

"Baked tilapia seasoned with Cajun and citrus served with a creamy sauce of fresh dill and lemon."

Fish
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning,
or to taste
2 lemons, thinly sliced circles
minced garlic
1/4 cup lemon juice
2-3 TBS olive oil

Sauce (Milchig)
1/4 cup mayonnaise
1/2 cup sour cream (or plain yogurt)
1/8 teaspoon garlic powder (or 1/4 ts)
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and pour olive oil and lemon juice into it.

2. Dip both sides of tilapia fillets in lemon juice, and season with salt, pepper and Cajun seasoning on both sides.

3. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of 2 lemon slices over each the fish fillets, to cover the fish. Poke holes in the lemon slices with a knife to allow juice to seep into the fish

4. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

5. While the fish is baking, mix together the mayonnaise, sour cream (yogurt), garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Notes:
a. You can eliminate the milchig dill sauce and just add dill to the seasonings atop the fish
b. You can substitute extra lemon juice on top instead of lemon circles.
c. You can eliminate the yogurt/sour cream and just use mayo for the sauce, although we haven't tried this yet.

DaniyO's Flavored Formerly Plain Yogurts

1. Vanilla Yogurt

-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda minus a couple of tea spoons
-2+ ts vanilla extract

In a medium sized (64 oz?) mixing bowl, mix either by hand or with a mixer
vary vanilla to taste
put back in original container

2. Coffee Yogurt

-32 oz container of Dannon Plain Yogurt (whole or lowfat)
-1/3 cup Splenda
-7 ts Folgers decaffeinated coffee (caffeinated could be used too, in theory)
-2 oz water

-heat water in microwave in a glass or stovetop kettle
-spoon coffee into glass with hot water (or into 64 mixing bowl with hot water)
-add splenda, mix the liquid together
-add container of yogurt, mix by hand or with a mixer
-try some in a small bowl (it won't fit back into the original container since there's extra liquid)
-return yogurt mix to original yogurt container

Notes
a. The reason for the water is that the coffee crystals won't dissolve properly in the yogurt itself, even with electric mixing. If you don't use water, you get little sharp zings of coffee and a tasteless rest of the bowl

b. Fun variations:
-Mocha: add a couple of teaspoons of sugar-free chocolate syrup (such as Walden Farms) to each serving, and poof! You've got mocha coffee

-Cappucino: add a couple of shakes of ts cinnamon to a serving for cappuccino, or 1/4 to 1/2 ts to the whole container


3. DaniyO's Chocolate - Peanut Butter Yogurt
-8 oz/1 serving of Dannon Plain Yogurt (whole or lowfat)
-2 ts Splenda
-1+ TBS room temperature all-natural smooth peanut butter (Shoprite brand works well)
-1+ TBS sugar free chocolate syrup (such as Walden Farms)
-ground flax seed or wheat germ to taste

-Mix in bowl. Eat.

Notes:
a. I haven't tried this in full container mode--you'll need a larger container than the original, since the PB takes up room. Multiply all ingredients by at least 4 to do this (1 serving of yogurt = 8 oz; 32 oz container) You'll need to eat a serving before returning to the larger container so it will fit.

b. this works best when the peanut butter isn't refrigerated. Natural PB takes months to spoil since its just peanuts and salt, and mixes better when its at room-temperature

c. variation: skip the chocolate syrup, try adding chocolate chips

Salmon Patties

Canned salmon
seasoned bread crumbs
scallions (I use onion powder, too lazy)
1 tsp ginger per can of salmon
eggs
Dijon mustard
pepper
salt
oil

In a mixing bowl, combine salmon (pick out bones), bread crumbs, scallions (onion powder), ginger, eggs, mustard, pepper, and salt. Mix well. Form into small patties.

In a large skillet, heat oil over medium-high flame. Reduce flame to medium, and saute the patties for about 4 minutes on each side.

NOTE: Each large can of salmon (usually 14.75 oz) will make about 6 patties. Use a lot of mustard for better taste!

Crisps with sour cream dip

First you need to make the seasoning:
2 tbsp + 1/4 tsp cumin
1 tbsp + 2 tsp grated lime peel
1 1/2 tsp garlic salt (I just mix salt and garlic powder)
1 1/4 tsp pepper

mix all ingredients, cover and store in fridge.
------------------------------------------------------
Sour cream dip
1/2 cup sour cream
1/4 cup mayo
1 1/2 tsp of the seasoning you made

Mix all ingredients. Cover and refrigerate for at least 30 minutes.
------------------------------------------------------
Crisps
2 tsp seasoning you made
1 tbsp olive oil
1 tbsp honey
4 tortillas (can use whole wheat or regular)

Heat oven to 350. Spray cookie sheet with cooking spray. Mix seasoning, olive oil and honey and brush on both sides of each tortilla. Cut each tortilla into wedges (I usually cut 8). Place in a single layer on cookie sheet. Bake about 10 min. You can store them in an airtight container at room temperature, but I prefer to eat them right away. Serve with the sour cream dip that you made.

Custard

2 c. milk
3 whole eggs or 4 egg yolks
2 tsp honey
1/8 tsp vanilla
1/8 tsp salt [opt]

Heat milk in upper part of double boiler, keeping water just below boioling point.
Beat eggs w honey and salt
Pour in hot milk, stirring until blended
Return to double boiler to cook gently, stirring gently until mixture coats spoon.
Add vanilla.

Serves 4.

Cheese Pancakes

1 lb cottage cheese
2 egggs 1/2 tsp salt
2 tbsp sour cream
1 c flour (whole wheat)
4 tbsp sugar
raisins
cinammon
nutmeg

Drain cheeese and mix well with eggs, salt, sugar, and sour cream.
Mash curds of the cheese. Add flour.
Then add raisins, cinammon, and a little nutmeg.

Fry patties. Keep on low flame and make sure not to burn.
Don't turn until the bottom is definitely light brown.