Low Carb Cabin Quiche


One of my sons asked me to develop some Low Carb recipes. This is one of them with more to come.

Low Carb Cabin Quiche

Make 2 nine-inch deep dish quiches
Preheat oven to 400 degrees.

Low Carb Crust

3 cups Soy Flour

1 cup all-purpose flour

2 teaspoons salt

1 1/3 cups cold shortening

about 8 tablespoons ice cold water


1 lb. diced bacon, cooked crisp, removed to paper towel lined plate

8 oz. sliced baby bellas/cremini mushrooms

1 bunch green onions,sliced

1 bell pepper, diced

5 oz. baby spinach

2 cups grated Gruyere cheese

2 cups grated Emmentaler cheese

salt and pepper , to taste

1 tsp. ground nutmeg

16 eggs, room temperature

3 cups heavy cream, room temperature


In a large bowl, whisk together the flours and salt. Cut in the cold shortening until pea sized. Add cold water and combine gently until dough comes together. Divide dough in half . Roll out and place each half into the deep dish pie plate or deep fluted tart pans. Set aside.


Saute the mushrooms and bell pepper until tender in the remaining bacon fat. Remove to a colander on a plate using a slotted spoon to drain and cool. Add the spinach to the pan and sauté just until wilted and place in colander to drain well and cool. Place the cooled bacon, mushrooms, bell pepper, green onions and wilted spinach in a bowl; toss to combine. In a large bowl, whisk together the eggs, cream, nutmeg and salt and pepper.

Divide the bacon, vegetable mixture between the lined baking dishes; spread evenly on bottom. Divide grated cheeses evenly between the two baking dishes. Carefully pour the egg mixture between the two baking dishes.

Place each quiche on a baking sheet. Lightly tent the baking sheet with foil. Place in oven and bake for 45 minutes. Remove the foil and bake until golden and set. Remove to rack to set at least 10 minutes before serving.

Blackberry Torten

005 (6)

Blackberry Torten

Cake Base:

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon salt

1/2 lb. butter, room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

4 eggs, room temperature

3/4 cup buttermilk, room temperature

2 cups quality blackberry jam

1 cup toasted sliced almonds

Blackberry Frosting:

1/2 lb. butter, room temperature

1 lb. cream cheese, room temperature

5 cups powdered sugar

2 tablespoons lemon zest

1 teaspoon pure vanilla extract

1 cup fresh blackberries


1 lb. almond paste

1/2 cup toasted sliced almonds

2 quarts fresh blackberries

1 cup quality blackberry jam

Powdered sugar for dusting

Preheat oven to 350 degrees. Line bottom of a 12X18X2 inch baking pan with parchment paper; spray with nonstick spray; set aside.

In a large bowl sift the flour, baking soda, spices and salt . In the bowl of a stand mixer cream together the butter and sugar. Beat in the vanilla and add eggs one at a time; combine well. Blend in buttermilk until incorporated.

Stir in the blackberry jam and almonds.

Pour batter into prepared pan and spread out evenly with a offset spatula. Bake for about 30 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to cool completely on pan.

Using 8cm cake rings, cut parchment paper strips 1 inch taller than the cake ring and enough in length to completely go around inside circumference. Place the parchment sheet inside cake ring like a collar. Cut the sheet cake out into rings using the same size cake rings;set aside.

Roll the almond paste out into a thin sheet on parchment paper. Using the same size cake rings, cut out enough almond paste disks as there are cake cut out.

In the bowl of a stand mixer combine all the frosting ingredients until well combined and fluffy.


Place a collared cake ring on a cake board, serving plate or large muffin liner.

Insert a cake into the collared ring. Lightly spread a thin layer of blackberry jam over the top of the cake. Carefully place an almond paste disk over the top of the jam cover cake. Spread another thin layer of jam. Spread evenly to about a 1/2 thickness the frosting over the jam cover almond paste. Place fresh berries decoratively over the top of the frosting, gently pressing in slightly. Sprinkle some toasted almonds over the top. Place the tortens in the refrigerator to set up. Once the tortens are set, remove from refrigerator and gently slide the cake ring off the torten. Gently pull the parchment away from the sides. Dust with powdered sugar.

Cheesy Chicken and Mushroom Lasagna


Cheesy Chicken and Mushroom Lasagna


  • 1- 10 oz package cremini mushrooms, sliced thin
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 1/2 cup white wine
  • 2 1/4 cups shredded roasted chicken
  • 3 1/2 cups half and half
  • 1/4 cup flour
  • 2 tsp. fresh thyme
  • 3/4 cup parmigiano-reggiano
  • 1/2 lb. fresh mozzarella, sliced thin
  • 1 1/2 cups Gruyere, shredded
  • 8 oz. mascarpone
  • 1 1/2 cup grated fontina
  • 1 package no bake lasagna noodles


  • 1

    Preheat oven to 425 degrees.

  • 2

    Cook mushrooms, garlic, 1/4 tsp salt, and 1/8 tsp. pepper in oil and 1 tablespoon butter in a heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened. Add wine and simmer briskly for 2 minutes. Set aside saucepan.

  • 3

    Melt 4 tablespoons butter in another saucepan , add the flour to make a roux, whisking constantly for 3 minutes. Add milk in a slow stream and whisk until well combined. Add the thyme, 3/4 tsp salt, 1/2 tsp. pepper and simmer whisking occasionally until thickened. Remove from heat. Reserve 1 cup sauce and set aside. Stir in the parmesan into the remaining sauce , add the mushroom – chicken mixture and stir together.

  • 4

    Combine the mascarpone and fontina together, set aside.

  • 5

    Pour half of the reserved sauce into a 9×13 baking pan, spreading evenly . Place lasagna sheets, overlapping slightly, and one third of the mushroom- chicken mixture, spread evenly, sprinkle with 1/3 of the grated Gruyere cheese. Layer with more noodles and top with sliced mozzarella cheese. Add more layers of noodles, top with mushroom- chicken mixture, sprinkle with grated Gruyere cheese. Top with another layer of noodles and top with fontina – mascarpone mixture, spread evenly. Top again with noodles and top with remaining mushroom – chicken mixture, spread evenly, sprinkle with grated Gruyere. Top with last layer of noodles and pour reserved sauce over top and spread evenly and sprinkle with remaining Gruyere.

  • 6

    Place on foil lined baking sheet. Cover lasagna tightly with foil not touching top of lasagna. Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Remove from oven and allow to st at least 10-15 minutes before serving.

Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce

Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce


1 small head of cabbage, chopped in food processor using metal blade

1 onion , diced

1 head roasted garlic

1 lb. bacon, diced

1 lb. russet potatoes, peeled and cooked in salted water

1 -8oz. cream cheese, room temp

Salt and pepper , to taste

Fry diced bacon until crispy. Remove to paper towel lined plate and set aside. In same pan bacon was cooked in saute onions until translucent in the bacon fat. Remove onions and place them with bacon. Add chopped cabbage and saute until tender. Add the onions and bacon back to the pan with the cabbage. Mash cooked potatoes with the roasted garlic and cream cheese until smooth. Stir into cabbage -bacon mixture until well combined. Salt and pepper to taste. Set aside to cool . Meanwhile make the dough.

Pierogi dough

1 egg , slightly beaten

1 cup milk

1 cup water 3 tablespoons sour cream

5 cups flour plus more until the desired texture in achieved.

In a bowl of a food processor fitted with a metal blade, place 5 cups flour. In a bowl whisk to combine the remaining ingredients until well blended. Slowly pour the wet ingredients into the processor and pulse until the mixture begins to form a ball. At this point more flour may be needed. Add just enough flour so that the dough is not too sticky. Remove from bowl and knead slightly until a smooth dough is achieved. Divide dough into four pieces. Roll dough out to 1/16 of an inch and cut into 3-4 inch round circles using a round cookie cutter. Fill each round with about 2 tablespoons cooled filling, fold over and pinch together dough edges to seal. Place on towel dusted with corn meal as you finish the rest of the pierogi’s. If there’s extra filling , it can be frozen for another time.

Bring a pot of salted water to boil. Add a few pierogi to the boiling water. They are finished cooking when they float to the top. Remove with slotted spoon and place on serving plate. Top with browned butter and garnish with scallions. Cooked pierogi’s can also be fried crispy as well.


If you love yogurt, you’ll love Kefir.

What’s Kefir?

Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.

  • Kefir is simple and inexpensive to make at home.
  • Kefir is used to restore the inner eco-system after antibiotic therapy.
  • Kefir can be made into a delicious smoothie that kids love.
  • Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.

What if I’m lactose intolerant, and don’t do dairy? Or don’t digest milk products well? Is kefir right for me?
The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you’ll be delighted to find it can be easily digested — as numerous people who have been lactose intolerant for years have discovered.

I’ve been making my own yogurt for years. Love it but hated trying to fit it into my schedule. Kefir is like yogurt and much easier to make for people with hectic schedules.I even make Kefir into a cheese, which is much like cheve or cream cheese.

All you need to start with are Kefir grains which are readily available online and milk (cow,goat,pasteurized,raw, reconstituted,skim or full fat). It’s all made on your kitchen counter and ready the next day.

Shown is my completed Kefir in the covered canning jar. The whole milk , my strainer and pitcher for my finished Kefir.

Here’s my Kefir poured into the strainer to strain out the Kefir and the Kefir Grains.

Once strained , you can see the Kefir grains. They resemble small cauliflower. You keep the grains and rinse with fresh milk to make your continued batches. As you make Kefir, the grains grow and produce more grains. The extra grains can then be shared with others so that they can make Kefir as well.

In a clean canning jar, I added about a quart of milk and added back to the fresh milk the rinsed Kefir grains that I just got from my last batch of Kefir.

Shown here is my newly started batch of Kefir in the canning jar. I cover it using the jar ring and a coffee filter . The coffee filter protects the Kefir from something falling it it and also allows the Kefir to breathe. It is then set back on the counter and allowed to ferment for 8-24 hours. The length of time is dependent on how thick you want your Kefier to be. While on the counter a few swirls of the jar throughout the day also encourages happy Kefir grains, but not mandatory.

In the bowl is my batch of finished Kefir getting ready to be placed in my pitcher and then stored in the refrigerator.

Shown here is my pitcher of Kefir which I love making smoothies out of, the new batch of Kefir in the large canning jar and the small canning jar is some Kefir cheese which I have made. The Kefir cheese is very easy to make. It’s made by straining the Kefir through cheesecloth and coffee filters to drain away the excess whey. You place the Kefir in a strainer lined with coffee filters and cheese cloth and pour the Kefir into the strainer which has been placed inside a larger bowl and refrigerate at least 24-48 hours until you have cheese.

This is how I enjoy my Kefir cheese. Toasted whole grain bread and Kefir spread over the top. There are many uses for the cheese. Anything you would use cream cheese in Kefir cheese can be used.

Macaroni and Cheese



2 cups elbow macaroni, cooked to al dente in salted water

1/2 cup butter, melted

4 eggs, beaten

3 cups whole milk

2 1/2 cup sharp cheddar cheese, grated

pinch of salt

Preheat oven to 350 degrees. Stir in the melted butter into the drained cooked macaroni. Add the beaten eggs and whole milk along with the salt. Combine well; stir in cheese. Grease well a 1 1/2 quart casserole. Pour mixture into casserole. Bake for about 30 minutes or until firm but not dry.

Magnolia Blossom’s Cheese Grits

Magnolia Blossom’s Cheese Grits


1 cup regular grits, not quick cooking

4 cups half-and-half

1/4 cup butter

4 oz. mascarpone cheese, room temperature

1 cup grated sharp cheddar cheese

1 head Roasted garlic

2 egg yolks, beaten

2 egg whites, beat stiff

Dry bread crumbs

Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole, set aside.

In a saucepan bring the half-and-half up to a boil and whisk in the grits and salt . Continue whisking until cooked .

Stir in the mascarpone, roasted garlic and the grated cheese. Temper the egg yolks a bit with some hot grits and add to the saucepan. Stir until all ingredients are well combined. Fold in the beaten egg whites. Pour into prepared baking dish , sprinkle with bread crumbs. Bake for 45 minutes and light golden on top.

Baked Penne Rigate with Ham and Cheese



1 lb. Penne Rigate, cooked to al dente in salted boiling water

8 tablespoons butter

3 tablespoons flour

1 1/4 cups whole milk

8 oz. ham, julienne strips

3/4 cup Parmesan, grated

pinch of nutmeg

salt and pepper, to taste

Grease a 8×11 baking dish.

In a sauce pan melt 2 tablespoons butter . Whisk in flour. Pour in the milk slowly and whisk until thick and smooth. Stir in the remaining butter and 1/2 the Parmesan, ham, nutmeg , salt and pepper to taste. Toss in cooked pasta and pour into prepared casserole dish. Sprinkle on remaining Parmesan cheese. Brown under the broiler.

Not your boxed Mac and Cheese here, try Bacon Mac and Cheese with Roasted Garlic



6 cups macaroni cooked in salted boiling water just to al dente

6 cups grated sharp cheddar

9 cups whole milk

12 eggs

3/4 tsp salt

1 1/2 cup butter

1 lb. bacon, diced and cooked crisp

1 head roasted garlic, squeezed of pulp

1 1/2 tablespoons whole grain mustard

few dashes hot sauce; to taste

pepper; to taste

2 cups panko crumbs mixed with 1 tablespoon melted butter

Preheat oven to 350 degrees. Butter a large casserole dish.

Put cooked drained pasta in pot with butter and stir until melted. In a separate bowl combine well the remaining ingredients except the cheese. Stir in the cheese and egg mixture into the buttered pasta. Sprinkle with the buttered panko crumbs. Bake until the casserole is firm but not dry.

Sandy Rose Miller’s German Taco’s are so awesome you just have to try them. You won’t be able to stop eating them. They are that good!



Corned beef cooked with or without the seasoning

Shredded Cabbage

Green salsa

Monterey Jack cheese

Corn tortillas, fried into taco shells

Fry the corn tortillas into taco shells and drain on paper towels. Cook corned beef with or without the seasoning.  Shred the meat. Assemble the taco’s with shredded meat, cabbage , cheese and green sauce. That’s it!!