Skillet Cornbread

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Skillet Cornbread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 c. yellow cornmeal
  • 1 c. flour
  • 1 1/2 tsp. salt
  • 1 tbsp baking powder
  • 2 eggs beaten
  • 1 1/2 c. milk
  • 2 tbsp. oil

Instructions

  • In a bowl, combine the first 4 ingredients. In a separate bowl, beat together 1 cup of milk and the eggs and add to the dry ingredients. Add additional milk until you produce a thick batter.
  • Heat oil in a skillet. Once oil is heated, pour oil into the batter and mix well. Return the empty skillet to the stove-top and sprinkle cornmeal into the bottom. This will ensure that the bottom is browned. Pour batter on top and bake at 425 for 14-20 minutes.

 

Peanut Butter Balls

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Peanut Butter Balls

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 ¼ C. powdered sugar
  • 1/2 c. peanut butter
  • 1 tbsp. cocoa
  • 1 tbsp. milk
  • 1 tbsp. vanilla

Instructions

  • In a large bowl, combine 1 cup of the powdered sugar and cocoa. Stir in the peanut butter, milk, and vanilla. Form the mixture into balls. Roll each ball in 1/4 cup powdered sugar. Place candy on plate and serve.

 

Pumpkin Spiced and Iced cookies

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Pumpkin Spiced and Iced cookies

Author: sugarplum fairy of Alabama

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter or margarine softened
  • 1 cup granulated sugar
  • 1 can 15 ounces pure pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate morsels
  • 1 cup chopped walnuts optional
  • Vanilla Glaze:
  • 1 cup powdered sugar
  • 1 1/4 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto grease baking sheets. Bake at 375 degrees for 15 to 20 minutes or until edges are lightly browned. Remove to wire racks to cool completely. To make the vanilla glaze, combine all the ingredients and mix well. Spread or drizzle the cookies with the glaze.

 

Dutch Pepernoten

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Dutch Pepernoten

Author: Kerstig of Netherlands

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup self raising flour
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • 1 tablespoon cinnamon
  • 1/2 tablespoon ground aniseed
  • 1/2 tablespoon ground ginger

Instructions

  • Preheat your oven on 160 degrees c. Cream the butter with the sugar and the spices. If creamed well, then add the flour and the spoon of milk. Ball together, and divide into small balls. Put them on a greased oven plate, and make sure that only the top is round (with a flattened underside) when you put them in the oven to bake them 10 to 15 minutes, until golden brown.

Notes

You can add more or less milk, until the dough is smooth enough to work with. This is a typical Dutch recipe. In Holland Saint Nicholas day is actually bigger than Christmas, but to me it is part of Christmas, since Saint Nicholas and Santa are sort of related Saint Nicholas visits the Netherlands by boat, and hands out lots of pepernoten other candy and gifts, but the taste of pepernoten is really related with the month of December, here in the Netherlands. We celebrate Saint Nicks day on December fifth, which is his birthday. It is a great beginning of the December month, and that's why I wanted to share it with you! Saint Nicholas is named Sinterklaas in the Netherlands, and he wishes you all a very merry Christmas

 

Coffee and Cream Drops

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Coffee and Cream Drops

Servings: 48
Author: MrsH of Ohio

Ingredients

  • 2 tbsp instant coffee granules
  • 3 tbsp light cream or half-and-half
  • 1 C butter no substitutes, softened
  • 2/3 C granulated sugar
  • 2/3 C packed brown sugar
  • 1 tsp baking soda
  • tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 2 ¼ C all purpose flour
  • C unsweetened cocoa powder
  • C chopped nuts
  • C miniature semisweet chocolate pieces

Instructions

  • Preheat oven to 375°F 1. Stir together instant coffee granules and 1 tbsp of the light cream/half-and-half in a small bowl until coffee dissolves; set aside. 2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and salt; beat until combined. Beat in the coffee mixture, egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. 3. Divide the dough in half. Set one portion aside. Stir the remaining 2 tbsp light cream/half-and-half and the cocoa powder into the remaining portion. Stir nuts into chocolate dough. Stir chocolate pieces into plain dough. Spoon a scant 1 tsp of each dough side by side on an ungreased cookie sheet. Press dough pairs together. 4. Bake 8 to 9 minutes or until just set. Cool 1 minute on cookie sheet; transfer to wire racks and cool completely.

 

Peppermint Patties

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Peppermint Patties

Author: Made582 of Indiana

Ingredients

  • 3/4 cup Sweetened condensed milk
  • 3 Drops Peppermint OIL not extract
  • 4 cups Powdered Sugar
  • Chocolate for Dipping

Instructions

  • Combine milk and peppermint oil in mixer.
  • Beat in sugar until a dough is formed that is no longer sticky.
  • Form into balls and then flatten into patties.
  • Air dry for 2 hours.
  • Freeze.
  • Dip into melted chocolate.
  • Place on wax paper until hardened.

Notes

Depending on how thick your chocolate is after melting it is sometimes easier to brush the chocolate onto the patty instead of dipping the patty into the chocolate.

 

Sugar Free Eggnog

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Sugar Free Eggnog

Servings: 15
Author: RavenHardt of Holbrook, MA

Ingredients

  • 1 cup 250 ml SPLENDA® No Calorie Sweetener, Granulated
  • 1 tbsp 15 mL arrowroot or cornstarch
  • 1 tsp 5 mL ground nutmeg
  • 7 egg yolks
  • 4 cups 950 mL milk
  • 2 cups 475 mL fat-free half-and-half
  • 2 tbsp 30 mL vanilla extract Note – if you wish to use rum, use 1 cup (235 mL) dark rum in place of the 2 tablespoons of vanilla extract.

Instructions

  • Mix together first 3 ingredients in a large heavy saucepan. Set aside. Whisk egg yolks; add to SPLENDA® Granulated mixture whisking until blended. Gradually whisk in milk. Cook over low heat, whisking constantly until the temperature reaches 175°, approximately (5 to 8 minutes). Remove from heat and whisk in half and half; cool. Cover and chill 3 hours or up to 3 days. Stir in rum or vanilla just before serving.

 

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.