Chocolaty Toasted Almond Ice Cream Ingredients:
6 T of cold water
2 envelopes unflavored gelatin
3 C of milk
3 C of sugar
1/4 t of salt
3 eggs, lightly beaten
7 (1 oz.) squares unsweetened chocolate, melted
4 C of heavy whipping cream
2 t vanilla
1 C slivered almonds, toasted
Chocolaty Toasted Almond Ice Cream Directions:
Pour the cold water into a small mixing bowl.
Sprinkle the gelatin over the cold water and let stand for at least 2 minutes.
Pour the milk into a heavy saucepan and place over medium heat.
When the milk reaches 170 degrees whisk in the sugar and salt.
Stirring continuously, cook the mixture until the sugar has completely dissolved.
Place the eggs into a small mixing bowl.
Pour 1/4 C of the hot milk into the eggs and whisk until well combined.
Pour the egg mixture into the pan with the hot milk, whisking as you pour.
Place the heat on low and stirring constantly cook the custard about 5 minutes or until it coats the back of a metal spoon.
Remove the mixture from the heat and stir in the gelatin mixture until completely dissolved.
Blend in the melted chocolate.
Quickly cool the custard in an ice water bath for 5 minutes.
Stir in the whipping cream and vanilla until well blended.
Press plastic wrap onto the custard surface and chill the custard overnight.
Fill the ice cream maker cylinder 2/3 full of mixture and freeze according to manufacture’s directions.
Stir in the toasted almonds and allow the ice cream to ripen at least 2 hours.
This recipe makes makes 2 quarts of ice cream.
Handy Hint: When adding nuts to homemade ice cream be sure to always follow the directions on the recipe. If nuts or fruit are added to soon they become hard and loose their flavor.
Christmas Almond Sugar Cookies Ingredients:
1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Christmas Almond Sugar Cookies Instructions:
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking
mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed.
Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with
additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2
minutes on baking sheet then remove to wire racks to cool.
Enjoy this lo-carb recipe this Christmas.
Cranberry Almond Croissant Cookies Ingredients:
2 tbsp sugar
1 1/3 C of flour
3 1/2 oz. almond paste, cut small
2/3 C + 2 tbsp light brown sugar, packed and divided
1 C almonds, toasted and chopped very fine
1/4 tsp salt
6 tbsp unsalted butter, cut into pieces
1 (3 oz.) pkg. cream cheese
1 C of fresh cranberries, chopped very fine3
3/4 tsp cinnamon, divided
1 large egg, lightly beaten
Cranberry Almond Croissant Cookies Cooking Instructions:
Place the flour into the food processor or blender.
Add the almond paste, 2 tbsp of brown sugar and the salt.
Blend just until the almond paste is blended into the flour.
Add the butter and cream cheese and pulse until a moist crumb mixture forms.
Transfer the mixture to a flat surface and knead until it forms dough.
Lightly flour the surface and divide the dough into thirds.
Shape each third on the floured surface into a 1/2 inch thick disk.
Cover each disk with plastic wrap and chill for 1 hour.
Set the oven to 350 degrees and preheat and line a baking sheet with foil or parchment paper.
Place the almonds and cranberries into a bowl.
Add the remaining brown sugar and 1/2 tsp of the cinnamon and mix well.
Lightly flour a flat surface and roll out one disk of the dough into a 9 inch circle.
Place 1/3 of the filling onto the dough circle and press it into the dough.
Cut the dough into 12 wedges and slide each wedge out with a spatula.
Roll the wedges into croissants beginning at the wide end and rolling to the point.
Place the croissants point down on the prepared baking sheet.
Repeat with the other 2 pieces of dough.
Brush the top of each croissant with a little bit of the egg.
Mix the sugar and remaining cinnamon together and sprinkle each croissant with the mixture.
Bake 22 minutes or until a light golden brown then cool on wire racks.
Makes 36 cranberry almond croissant cookies
These tasty little cookies are great for an after dinner dessert, when company is coming or with a nice cup of coffee in the middle of the afternoon. You can use any type of filling you like such as cherries and pecans or peaches and walnuts. Experiment to find the perfect filling that fits you and your family.
Preparation Time: approximately 15 minutes
Chilling Time: approximately 1 hour
Baking Time: approximately 22 minutes
Total Time: approximately 1 hour 37 minutes
Nutritional Information for Cranberry Almond Croissant Cookies: (approximate values per cookie)
Calories 105; Fat 5g; Saturated Fat 2g; Carbohydrates 12g; Protein 2g; Fiber 1g;
Cholesterol 14 mg; Sodium 28 mg
1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dries mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
1/4 c. granulated brown sugar, replacement
2 tbsp. diabetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits