Hot Rolls

Hot Rolls
Recipe type: breads
Cook time: 
Total time: 
Serves: 3doz
  • 1 qt. warm water
  • 1 C. sugar
  • 1 C. powdered milk
  • 1 C. oil
  • 1 tbs. salt
  • 2 pkg. yeast
  • 8 C. all purpose flour
  1. Combine water, yeast and sugar and let the yeast dissolve.
  2. In a separate bowl, combine milk, salt and five cups of flour.
  3. When the yeast dissolves, add the iol and pour into the dry mixture.
  4. Mix thoroughly and continue to add remaining flour until dough is not too sticky.
  5. Allow to rise until doubled in size.
  6. Bake at 350 for 15-20 minutes or until lightly browned.


Stove Top Stuffing

Stove Top Stuffing
Recipe type: holiday
  • 10 bread ends
  • 3 Tbsp butter
  • 1 stalk celery, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ tsp sage
  • ¼ tsp. marjoram
  • 2 Tbsp fresh chopped parsley
  • ¼ tsp pepper
  • 1 cup boiling water or chicken broth
  1. Cut bread ends into cubes and measure out about 4 cups.
  2. Saute celery, onion and garlic in butter over medium heat for about 5 minutes or until onions are translucent.
  3. Add parsley, herbs and pepper to sauteed veggie mix and stir.
  4. Add boiling water and bring to a boil.
  5. Remove from heat and let stand for 5 minutes.
  6. With a fork, fluff up the bread and serve.


Pumpkin Soup

Pumpkin Soup
Recipe type: soup
  • 2 tbsp. butter
  • 1 lg. onion, chopped
  • 1 lg. potato, diced
  • 3 c. chicken broth
  • 16 oz. canned pumpkin
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • ⅛ tsp. pepper
  • ½ pt. heavy cream
  1. In a large quart pan cook onion and potato in butter until onions are clear. Add chicken broth and heat to a boil. Cover and cook over low heat until vegetables are tender. remove vegetables from the broth and blend in a blender until smooth. Return to broth vegetable puree to the broth and add the pumpkin and remaining ingredients except for the cream. Heat to a boil. Once soup reaches a boil, reduce heat to low, cover and allow to simmer for 10-15 minutes. Add the cream and heat through.


Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake
Recipe type: dessert
Serves: 10
  • 1-1/2 cups graham cracker crumbs (about 20 squares),
  • ⅓ cup maple sugar or sugar,
  • ½ cup butter (1 stick) melted,
  • 3 8-oz. pkgs. cream cheese softened,
  • 1 cup maple sugar or sugar,
  • 1 cup canned pumpkin,
  • 1 Tbsp. whipping cream,
  • 1-1/2 tsp. vanilla,
  • ¾ tsp. ground allspice,
  • 3 eggs slightly beaten ,
  • ½ cup caramel ice cream topping
  1. Preheat oven to 325 degrees F. For crust, in a medium bowl combine crumbs, the ⅓ cup sugar, and melted butter. Press crumb mixture onto the bottom and about 2 inches up the sides of an ungreased 9-inch spring form pan. Bake for 8 minutes. Remove and cool on a wire rack. 2. For filling, beat cream cheese, the 1 cup sugar, pumpkin, whipping cream, vanilla, and allspice beating on medium speed until combined. Add eggs and beat on low speed until just combined. 3. Spoon filling into crust-lined pan. Place spring form pan in a shallow baking pan. Bake in the 325 degrees F oven about 1 hour or until center appears nearly set when gently shaken. 4. Cool in spring form pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. (To store cheesecake, cover thoroughly with plastic wrap and refrigerate up to 2 days. Or carefully transfer cheesecake to a plate or platter and place cheese cake in a freezer bag or airtight container and freeze for up to 1 month. Thaw frozen cheesecake in the refrigerator for 24 hours.) 5. Just before serving, spoon caramel ice cream topping over top of cheesecake. Garnish with currants and/or fresh berries, if desired.


Low Carb Praline Pumpkin Pie recipe

Low Carb Praline Pumpkin Pie recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Praline Crust:
  • 2 tablespoons hot melted butter
  • ½ cup finely chopped pecans
  • ½ cup sugar substitute (recommended: Splenda)
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • Pie Filling:
  • 1 (15-ounce) can no sugar added pumpkin filling
  • ¾ cup sugar substitute (recommended: Splenda)
  • 1 tablespoon plus a dash pumpkin pie spice
  • 1¼ cups heavy cream
  • 4 eggs
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
  5. Low Carb Fresh Whipped Cream:
  6. cup heavy cream
  7. /3 cup sugar substitute (recommended: Splenda)
  8. teaspoon no sugar added vanilla extract
  9. 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.