Low Carb Praline Pumpkin Pie recipe

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Low Carb Praline Pumpkin Pie recipe

Servings: 12
Author: Annette1990 of Montana

Ingredients

  • Praline Crust:
  • 2 tablespoons hot melted butter
  • 1/2 cup finely chopped pecans
  • 1/2 cup sugar substitute recommended: Splenda
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Pie Filling:
  • 1 15-ounce can no sugar added pumpkin filling
  • 3/4 cup sugar substitute recommended: Splenda
  • 1 tablespoon plus a dash pumpkin pie spice
  • 1 1/4 cups heavy cream
  • 4 eggs

Instructions

  • Preheat oven to 350 degrees F.
  • Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
  • Preheat oven to 425 degrees F. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
  • Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
  • Low Carb Fresh Whipped Cream:
  • cup heavy cream
  • /3 cup sugar substitute (recommended: Splenda)
  • teaspoon no sugar added vanilla extract
  • With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

 

Pumpkin Hazelnut Pie

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Pumpkin Hazelnut Pie

Author: AuntieMistletoeDear of Ontario, Canada

Ingredients

  • 3 eggs slightly beaten
  • 1 can pumpkin 15 oz.
  • 3/4 cup sugar
  • 1/2 cup light-colored corn syrup
  • 2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 unbaked 9-inch pie crust
  • 1 cup hazelnuts finely chopped
  • Whipped cream or non-dairy whipped topping optional

Instructions

  • Combine eggs, pumpkin, sugar, corn syrup, vanilla, and spices in a medium bowl; mix well. Pour into the piecrust. Sprinkle with hazelnuts. Bake in a 350° F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time. If desired, serve with your favorite whipped topping.

 

Fruit Dip

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Fruit Dip

Author: Annette1990 of Montana

Ingredients

  • 1 cup of Cream Cheese
  • 1 16 oz jar of Marshmallow Puff

Instructions

  • Simply mix cream cheese and marshmallow puff until smooth and creamy. Best served with thinly sliced unpeeled Apples.

 

“Forgotten” Cookies

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"Forgotten" Cookies

Servings: 36
Author: Maureen a Displaced Canadian in Scotland!

Ingredients

  • 2 egg whites
  • 1/2 tsp vanilla
  • 3/4 cup sugar
  • 6 oz semi-sweet chocolate chips
  • 1 cup chopped pecans

Instructions

  • Pre-heat oven to 350*F/180*C. Beat egg whites until stiff. Add sugar gradually. Beat - high speed - for 5 minutes. Fold in vanilla, chocolate chips and pecans. Drop from teaspoon onto foil lined cookie sheet. Put in oven. TURN OFF HEAT!!!!! Leave overnight (or at least 8 hours). You can add a few drops of food coloring if you want them colored.
  • Notes: You might want to make them bigger - i.e. use a tablespoon - as you get more nuts and chips in them that way! Also don't forget to turn off the oven or else it gets a little...........charred! I don't bake. Well, hardly ever. And this really isn't baking! I got this recipe from my Aunt Gwyn in Edmonton when I was about 14 and, along with banana bread, are the things I "whip up" whenever I need to provide something! Very sweet but incredibly easy and REALLY good!!!

 

Cappuccino Cookies

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Cappuccino Cookies

Servings: 60
Author: MrsH of Sunny Florida

Ingredients

  • 1 cup Butter softened
  • 2 cups Firmly packed brown sugar
  • 2 tablespoons Milk
  • 2 tablespoons Instant coffee granules
  • 2 large Eggs
  • 1 teaspoon Rum extract
  • 1/2 teaspoon Vanilla
  • 4 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
  • Chocolate sprinkles - or- melted Chocolate optional

Instructions

  • Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Heat milk in small saucepan over low heat; add coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended. Combine flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended. Shape dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough will be soft; sprinkle lightly with flour if too sticky to handle.) Roll logs in chocolate sprinkles, if desired, coating evenly (1/3 cup sprinkles per roll). Or, leave rolls plain and dip cookies in melted chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.Preheat oven to 350ºF. Grease cookie sheets. Cut rolls into 1/4-inch-thick slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls and sliced cookies chilled until ready to bake.) Bake 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if desired. Store in airtight container.

Notes

To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.

 

Cranberry Hootycreeks

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Cranberry Hootycreeks

Author: Seawaters of California

Ingredients

  • 1 cup plus 2 T all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup rolled oats
  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 350F grease a cookie sheet or line with parchment paper. Combine the flour, soda and salt together and set aside. In a medium bowl, beat together the butter, egg and vanilla until fluffy. Add the flour mixture and the rest of the ingredients, and mix together until well blended. Drop by tablespoon onto the prepared baking sheet. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

 

Chocolate Truffles

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Chocolate Truffles

Author: Made582 if Indiana

Ingredients

  • 3 cups powdered sugar
  • 8 oz cream cheese
  • 12 oz chocolate chips

Instructions

  • Beat softened cream cheese and sugar together.
  • Melt chocolate chips and mix in to cream cheese.
  • Refrigerate until firm.
  • Roll into balls.
  • Roll in powered sugar or dip into more melted chocolate.

 

Cocoa Brownie with Salted Peanut Butter Frosting

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Cocoa Brownie with Salted Peanut Butter Frosting

Servings: 16
Author: judesmama of Lansdale, PA

Ingredients

  • For brownies:
  • 10 tablespoons 1 1/4 sticks butter
  • 1/2 teaspoon pure vanilla extract
  • 2 cold large eggs
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder natural or Dutch-process
  • 1/4 teaspoon salt
  • 1/2 c AP flour
  • For the frosting:
  • 6 Tablespoons 3/4 stick softened butter
  • cup peanut butter
  • 1 cup powdered sugar
  • pinch salt
  • 1 teaspoon coarse sea salt

Instructions

  • For the brownies:
  • Prepare an 8 inch square pan by spraying with pan spray. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Spray the foil or parchment with pan spray.
  • Preheat your oven to 325*. Combine the butter, sugar, cocoa, and salt in a heat-proof bowl and place over a large pot of simmering water. The bottom of the bowl should rest in the pot but not touch the water. Stir occasionally. When the butter is just about melted, remove the bowl and let the residual heat continue to melt the butter. Stir until smooth. Carefully touch the cocoa mixture. It should feel warm, not hot. If hot, wait until warm to add the eggs. Once the cocoa mixture is warm you can stir in the eggs, one at a time. Wait until each egg is completely incorporated before you add the next. Stir in the vanilla. Once the mixture looks cohesive and shiny stir in the flour. Alice says to stir 40 times after the flour has been completely incorporated. I listen to her.
  • Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the middle comes up with a few moist crumbs. This will take about 20-25 minutes. Let cool completely on a wire rack. Once cool, frost with peanut butter frosting and sprinkle with sea salt.
  • For the frosting:
  • Cream the butter and the peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated. Spread over cooled brownies. Sprinkle the sea salt all over.

Notes

These are delicious, decadent, and perfect for the holidays. Don't eat the whole pan at once!