Diabetic Cooking

This flourless diabetic treat  has a low glycemic impact while staying soft and chewy thanks to the allulose. 

Sugar Free Peanut Butter Cookies

1 c. natural unsweetened peanut butter

3/4 c. powdered allulose

1 egg

1 t. vanilla 

1/4 t. salt

Mix all ingredients together  to form a crumbly dough. Scoop and roll into 12 to 14 cookie balls.  Place on a greased cookie sheet.  Flatten with a glass and make a cross hatch with a fork. Bake at 325 for 10 to 12 minutes.  Don't over bake; done when edges start to brown and center still looks doughy.  

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Browned Butter Toffee Chocolate Chip Cookies

I have been experimenting on a favorite recipe adding a few tips that I learned about making over the top cookies.  Browned butter is a big flavor intensifier!! If you know me at all....I chose the microwave version.  No burning, stirring or mess!!  

Browned Butter Toffee Chocolate Chip Cookies

1 c. browned butter, cooled

1 c. brown sugar

1/2 c. sugar

3 eggs

2 t. vanilla

1/2 t. baking powder

1 t. soda

1 t. cornstarch or clear jel

1/2 t. salt

3 c. flour

1 c. toffee heath bits

1 1/2 c. semi-sweet chocolate chips (1/2 milk & 1/2 semi-sweet)  

sea salt (if desired) 

Brown butter in the microwave:  place butter in covered glass dish.  Microwave in High for 5 to 7 minutes, checking on it every 1-2  minutes.  It's ready when you smell the caramel aroma and see golden brown specks around edges and bottom of melted butter.  Before removing from the microwave cool for 2-3 minutes, as the dish is very hot.  

Place in mixer bowl; browned butter, sugars, eggs and vanilla.  beat will.  

Sift together the dry ingredients and add to the butter mixture.  Mix.

Add the toffee and chips.  

Chill dough for 1 to 12 hours.  Form into balls.  If desired sprinkle with sea salt.  

Bake at 350 for 12 to 14 minutes.  

I usually bake half of these and freeze the remaining half of the dough balls for baking later.  

Yogurt Ice Cream

I've adapted my basic Ice cream recipe to combine yogurt and cream for the perfect high protein creamy treat.  This will make 2 quarts of homemade goodness.

Yogurt Ice Cream

3 c. plain Greek yogurt (I use my homemade strained yogurt)

1 c. heavy cream

3/4 c. sugar or 1/2 c. raw honey

1 T. vanilla

1/4 t. salt

Stir together to dissolve the sugar.  Cover and refrigerate for 1 hour.  

Churn in chilled ice cream bowl attached to kitchenaid mixer.  Be sure and start the mixer in the STIR speed before adding the chilled yogurt mixture.  Churn for 20 to 25 minutes.  If adding fruit or other mix ins add them the last 5 minutes of churning.  Enjoy immediately or chill for 3 to 4 hours for a firmer scoopable consistency.  

Note: Plain unstrained yogurt. contains too much water and will result in an icy dessert. Using full-fat Greek yogurt combined with heavy cream gives the fats needed for a creamy texture.  The use of  Greek yogurt adds considerable protein, 15 to 20 grams per serving, along with some great probiotics.  

Speedy Brownines

 This is a Taste of Home classic brownie recipe.  One of my favorites!

Speedy Brownies

Mix together in mixer:

2 c. sugar

1 3/4 c. flour

1/2 c. cocoa

1 t. salt

5 eggs

1 c. oil

1 t. vanilla

Pour batter into a greased 9x13 pan.  

Sprinkle with:

1 c. mini semi-sweet chocolate chips

Bake at 350 for 30 minutes.  

Cast Iron Brownies

I've been experimenting with this recipe for a bit....this version is perfection.  The best part is that you use the baking pan as your mixing pan so there is only one pan to clean up.  Did I mention they are soft and fudgy?! 

Cast Iron Brownies

1/2 c. butter

1/2 c. oil

1 c. sugar

1/2 c. brown sugar

3/4 c. cocoa

3 eggs, beaten

1 t. vanilla

1/2 t. salt

2/3 c. flour

1/2 c. mini semi-sweet chocolate chips 

Melt butter in a 12 inch cast iron skillet over med-low heat.  Add oil, sugars and cocoa and stir for 1 minute.  Turn off heat and let rest for 10 minutes.  Stir in eggs and vanilla.  Fold in the salt and flour.  Sprinkle the mini chocolate chips over the top of the batter.  Bake at 325 for 30 minutes.   Best served  warm with homemade ice cream.  

 

When camping these can be made and baked in a 12 inch dutch oven.  Bake with 8 briquettes on the bottom and 16 on top for 30 minutes.  Checking at 25 minutes.  

Homemade Ice Cream

I bought a 2 qt. ice cream maker for my Kitchen Aid Mixer with my birthday money from Granny!!  While I was waiting for it to arrive I did a little research and adjusted my favorite recipe so it would fit in the 2 qt. bowl without overflowing.  

Homemade Ice Cream Base Recipe 

1 c. milk

​3/4 c. sugar

Pinch of salt

2 c. heavy cream

​1 T. pure vanilla extract

​Alternative Liquid Bases

​Lighter Version (Half-and-Half): Replace the 2 cups of heavy cream and 1 cup of milk with 3 cups of Half-and-Half. This results in a lighter, less "buttery" mouthfeel.

​Dairy-Free (Coconut Milk): Replace all dairy with 2 cans (approx. 27 oz) of full-fat coconut milk. Ensure you whisk it well to incorporate the coconut cream.

​Extra Creamy: Use 2 ½ cups heavy cream and ½ cup whole milk for a very rich, premium texture.

​Instructions

​Mix: Whisk the milk (or alternative base), sugar, and salt until the sugar is fully dissolved. Stir in the cream and vanilla.

​Chill: Refrigerate the mixture for at least 2 hours (or overnight). A cold base churns faster and creates smaller ice crystals for a smoother result. Freeze the churning bowl so it is cold too.  

​Churn: Pour into your 2-quart freezer. Churn for 20–25 minutes until it reaches a soft-serve consistency.

​Add-ins: During the final 5 minutes of churning, fold in 1 cup of crushed cookies, chocolate chips, or fruit preserves.

Storage & Freezer Burn Prevention

​Surface Seal: Press plastic wrap directly onto the ice cream's surface before putting the lid on. This prevents a "skin" from forming and blocks ice crystals.

​Deep Freeze: Store the container in the back of the freezer (never the door) where the temperature is coldest and most consistent.

​Container Choice: Use a shallow, insulated container. This helps the ice cream freeze faster and stay creamy rather than becoming a hard block. 

Hint: add 1 T. corn syrup to base for a softer ice cream consistency.

My most recent batch:

5 c.  cream

1/2 to 1 c. sugar

1 1/2 T. vanilla 

1/4 t. salt

Chilled overnight and bowl in the freezer overnight.  Churned 25-30 minutes to freeze. 

The last few minutes I added 1/2 c. caramel syrup and 1/2 c. crushed pretzels.  Filled the 2 qt. bowl nicely.  

Another favorite is a half pint of jam added the last few minutes of churning.  

When adding other sweet things I cut the sugar back to 1/2 c.  If no additions I use 1 c. sugar. 

For the diabetic:  use allulose in place of the sugar

If you want to add fruit use: raspberries, strawberries, blackberries or peaches.  

Butterscotch Delight

I was first introduced to this recipe by Steve's Aunt, Maggie Dunlap at my Bridal Shower in  June of 1978.  Everyone raved about it and wanted the recipe, because they had never tasted anything like it before.  Aunt Maggie happily shared the recipe along with this story.  Her friend had gone to a fancy restaurant in New York and had this for dessert.  She commented to the waiter how much she like it and he asked her if she would like the recipe, to which she replied YES.  The recipe was immediately brought to her.  Then shortly after, she was brought her bill with a $100.00 charge added for the Butterscotch Delight recipe.  She tried to give the recipe back but they said you have already seen it and now you must pay for it.  To this she replied fine, but I am going to share it with everyone I know.  And so!!!   We are are still sharing it and nowadays you see it in every flavor of pudding ever made (lemon, chocolate, pistachio) and lots of different titles too (Pudding cake, Lemon Lush, Chocolate Delight, 4 Layer Dessert and more).  

This Thanksgiving we introduced it to Seth, our grandson in law.  He loved it!!  Lacey made it yesterday to take to Seth's family Christmas party today.  Lacey said, Grandma you need to post this recipe because I looked for it and it wasn't there.  So here it is.....

Butterscotch Delight

1 c. flour

1/2 c. margarine, melted (I use butter)

1/2 c. chopped walnuts

8 oz. cream cheese

1 c. powdered sugar

2 - 8 oz. Cool Whip

1 small pkg. Instant butterscotch pudding

1 small pkg. Instant vanilla pudding

3 c. cold milk

1 c. coconut, toasted (optional)

1/2 c. chopped walnuts (optional)  

Mix together in a 9x13 glass baking dish, flour, margarine and chopped walnuts.  Press into the bottom of the pan to form a crust.  Bake at 350 for 20 minutes.  Cool completely.

Mix together, cream cheese and powdered sugar.  Fold in carton of Cool Whip.  Spread over cooled crust. 

Mix together both boxes of pudding with the milk.  Beat until thick, about 2-3 minutes.  Spread over the cream cheese layer.  

Top with the remaining carton of Cool Whip.  The original recipe definitely had the toasted coconut and chopped walnuts sprinkled over the top.  And Aunt Maggie always made it that way too!  And I love it that way too!!!   BUT.....most of my family doesn't like coconut!  So I usually drizzle it with caramel topping or sprinkle with crushed toffee pieces.  You top it however you want....Enjoy!!! 

Scotcheroos

Scotcheroos
6 c. Corn Chex cereal
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
2 c. butterscotch chips
1/3 c. peanut butter
2 t. vanilla

 Spray non-stick spray in a 9x13 baking pan OR 2 muffin pans OR line a baking sheet with parchment paper.

In a large saucepan, combine the corn syrup and sugar over medium heat. When the mixture just starts to boil, IMMEDIATELY remove from heat and stir in 1 cup of peanut butter. Pour cereal into mixture and fold together gently. 

Pour mixture into your prepared pan(s), or use a large cookie scoop to drop cereal onto parchment paper, and use buttered hands to press together and form them.  

Using a microwave safe dish melt together chocolate chips and butterscotch chips, at 50% power in 1 minute intervals, stirring in between to prevent the chocolate from burning (it will take about 3 minutes for the chips to melt completely).  Stir in 1/3 cup of peanut butter and vanilla.

Pour or drizzle chocolate mixture over cereal.  Cool until set up.

Makes 18 to 20 servings 

Berry Bread Pudding

 For all those berries I put in the freezer this summer.  

Berry Bread Pudding

1 loaf bread

1 bag frozen berries 

5 eggs

2 T. sugar

1 c. milk

1 t. vanilla or almond extract 

Cube the bread and place in 6 qt. crock pot.

Sprinkle the frozen berries over the cubed bread.  

Mix together the eggs, sugar, milk and vanilla.  Pour over the berries.  

Cover and cook on high for 2 - 3 hours.  Best served warm with whipped cream or ice cream.  

Fresh Blackberry Crisp

I made lots of these this summer.  The blackberries were loaded this year!!!  

Fresh Blackberry Crisp

Mix together:

2 T. sugar

2-3 T. cornstarch

1 t. lemon juice

1 t. lemon zest

1 t. vanilla

Add: 

4 c. blackberries

Stir until sugar is dissolved and berries are well coated.

Pour into a sprayed 8 x 8 pan.  

Top with crisp topping.  

Bake at 400 for 25 to 35 minutes, until golden brown.  

My Favorite Crisp topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Blend in food processor.  Sprinkle over fruit mixture. I often Double this!!!  It's the best part!!! 

Sue's Chex Mix

 Sue Grunig brings this sturgeon fishing every time!!  It is one of our favorite snacks while playing games.  She shared the recipe so now I can have it whenever I want.  

Sue's Chex Mix

In a large bowl mix:

6 c. rice Chex

6 c. corn Chex

1/2 - 1 c. sliced almonds

1 c. ribbon coconut, unsweetened

Combine in saucepan:  

1 1/2 c. corn syrup

1 1/2 c. sugar

3/4 c. butter

Bring to a boil and boil for 2 minutes.  Pour over the Chex mixture.  Stir well.   

Sue often just uses 12 c. Rice Chex instead of part corn Chex.  

Skippy Bars

 I received this recipe from CakebyCourtney also known as Copycat BLOX Skippy Bars.  These remind me of my Dad!!  He was a true "Skippy" fan, he never ate any other kind of peanut butter!!  I must admit I am a fan too!!

Skippy Bars

for the bars:

2 3/4 c. flour

1 t. baking soda

1 t. salt

1 c. butter, room temperature

1 c. Skippy Peanut Butter

1 1/4 c. brown sugar

1 c. sugar

2 eggs

1 t. vanilla

2 1/2 c. old fashioned rolled oats

for the Chocolate Buttercream:

5 oz. dark chocolate chips

2 T. heavy whipping cream

1 c. butter, slightly cold

2 1/2 c. powdered sugar, measured then sifted

1/2 t. vanilla

1/4 t. salt

Garnish:

1 c. Skippy peanut butter

Reese's peanut butter cups, diced

For The Bars:

Preheat your oven to 325 degrees F. Prepare a 9”x13” metal baking dish by spraying the bottom and sides with nonstick spray. You can also want to line the bottom and side with parchment paper and spray again. Set aside. NOTE: you can use a glass baking dish but the bars will take a few minutes longer to bake and the edges might not be as crunchy.

In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand beater, beat the butter and peanut butter until smooth.

Add the brown sugar and granulated sugar and mix on medium-high speed for about a minute, making sure to scrape down the sides and bottom of the bowl as needed.

Add the vanilla and eggs and beat until well mixed.

Stir in the flour mixture on low speed and mix until no streaks of flour remain.

Fold in the oats.

Put the batter into the prepared pan. It will be a thick batter, similar to cookie dough, but a little stickier. Evenly press the batter into the pan and bake for 20 to 25 minutes.

NOTE: you want it to be slightly underdone in the center – and don't worry if it sinks a little when cooling. That's meant to happen.

Remove the pan from the oven and allow to cool completely before adding the buttercream.

For the Buttercream:

In a microwave safe bowl, heat the heavy cream and chocolate in 30 second increments until smooth (stirring in between round). Set aside to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and ganache until smooth.

With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.

Spread the peanut butter on top of the bars and then pipe or spread the chocolate buttercream on the peanut butter. Top with the diced Reese's.  

Store in an airtight container in the fridge for up to 1 week. Or freeze for up to 2 months—just thaw to room temperature before eating.

Cinnamon Zucchini Coffee Cake

Cinnamon Zucchini Coffee Cake or muffins
 1 1/3 c. brown sugar

1 1/3 c oil

1 egg 

1 c. buttermilk

1 1/2 t. vanilla

1 t. baking soda

1/4 t. salt

2 1/2 c. flour

1 1/2 c. grated zucchini

1 T. orange or lemon zest

For the Topping:

1 c. sugar

2 t. cinnamon

2 T. butter

2 T. butter

In a large mixing bowl, combine brown sugar and oil, beat well. Beat in the egg and vanilla.  Add the buttermilk, baking soda, vanilla, and salt. Gradually mix in the flour until just combined. Fold in zucchini and orange zest. Set aside.
Prepare the Topping: In a food processor combine: sugar, cinnamon, and butter, pulse until crumbly.

Pour half the batter into a greased 9x13 inch pan. Sprinkle half the cinnamon-sugar topping evenly over it. Add the remaining batter, then finish with the rest of the topping.
Bake at 325 for 45 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean.  If making muffins bake for 20 to 25 minutes.  

No Churn Ice Cream

No Churn Ice Cream

2 ½ c. heavy cream

7 oz. (½ can) sweetened condensed milk

1 T. vanilla extract

Directions

Combine all ingredients in a large mixing bowl.

Beat on high speed with an electric mixer until thick, stiff peaks form.

Pour the ice cream into an 8x5-inch loaf pan, and cover tightly with plastic wrap.

Transfer to the freezer and freeze until solid, at least 4 hours.

Serve with your favorite ice cream toppings.

Salted Caramel No Bake Cookies

My newest favorite.  These are the ticket for fast and delicious!!

Salted Caramel No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1 t. vanilla

4 c. quick oats

3.4 oz. instant butterscotch pudding

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds. Stir in the vanilla.   

Remove from heat and stir in the pudding mix until dissolved.  Add the oats and stir well.  Cool for about 3-5 minutes.

Stir in the toffee chips.  Scoop into cookie balls and drop on to waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

If you want you could also sprinkle with semi sweet chips before you sprinkle the salt.  I think they are best without!!  

Jane says, add coconut.  I need to try that!!!

Big Batch Chocolate Chip Cookies

 I make these in my BIG MIXER with the 5 gallon bowl.

Big Batch Chocolate Chip Cookies

3 lb. Butter Crisco

2 lb. + 1 1/4 c. brown sugar (6 c. packed brown sugar)

6 c. sugar

16 eggs

2 T. pure vanilla or 1/2 c. imitation vanilla

2 T. salt

20 c. flour  (3.6 cups in a pound of flour / just under 6 pounds of flour for 20 cups)

2 T. baking powder

2 T. baking soda

10 c. chocolate chips (ice cream bucket full)

Place all the ingredients except the chocolate chips in large mixer bowl.

Mix thoroughly on low speed.  Beat well.

Add chocolate chips and mix well.

Form into cookies and bake at 350 for 14 to 18 minutes, depending on the size of the cookie.  

Cool on pan for about 5 minutes before removing from pan to cool on wire racks.  

1 1/4 inch diameter scoop = 200 to 225 cookies (regular sized)

2 1/2 inch diameter scoop = 100 to 125 cookies (Giant sized)

2 1/2 inch scoop = 8 cookies per cookie sheet, arranged like this:

0      0

    0

0      0

    0

0      0

One batch made 85 giant + 54 regular

Blackberry Ice Cream Sauce

Blackberry Ice Cream Sauce

3 T. lemon juice

3 T. cornstarch

4 c. blackberries

1/4 c. water (more if needed)

1/2 to 3/4 c. sugar (as needed)

1/2 t. cinnamon

1 t. lemon zest (optional)

In a small bowl mix together the lemon juice and cornstarch.  Set aside.

In a sauce pan combine berries, water and sugar.  Stir over medium high heat for about 3 minutes, until blackberries are broken down. Stir in the cornstarch mixture and cook 1 to 2 minutes more until thickened.  Remove from heat and stir in the cinnamon.  

Serve over ice cream.  Keeps in fridge for about 2 weeks.  

If using fresh lemon juice also add in 1 t. lemon zest.  

Sugar Cookie Bars

We love sugar cookies but they are time consuming and so much work.....these are fast and easy.   

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.  

Cream Cheese Ice Cream

 Justin makes this every year for the 4th of July!  I made it this year too!!  I adjusted the recipe to make 1 gallon.  His version took 5 batches for 2 gallon of ice cream.  

Cream Cheese Ice Cream

4 c. cream

3 1/2 c. milk

3 1/4 c powdered sugar

5 eggs

16 to 20 oz. cream cheese

2 T. vanilla

 

Whisk together the first 4 ingredients in large heavy saucepan.  Cook over medium heat, while stirring for 10 minutes or until mixture thickens slightly.  Remove from heat and whisk in cream cheese and vanilla.  Cool and pour into ice cream tin.  Chill mixture for 8 to 24 hours.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Blackberry Ice Cream

 This is my version of Blackberry Ice Cream.  There are so many blackberries out there and I needed another use for them!!  

Blackberry Ice Cream
10 to 12 c. blackberries (pureed and strained = 4 c. puree)

1 to 1 1/2 c. sugar (depending on how sweet your berries are)

1 T. lemon juice

1 T. vanilla

1/4 to 1/2 t. cinnamon

5 to 6 c. cream (only fill to fill line)

Place all ingredients in 1 gallon ice cream maker. Chill for 2 hours if possible.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving.