Low Carb Cabin Quiche

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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

Filling:

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

Crust:

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.

Filling:

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.

Maggie’s Louise Slice Finger Cookies

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Maggie’s Louise Slice Finger Cookies

Base Layer:

125 grams butter, room temperature

3/4 cup super fine sugar

2 eggs, separated and at room temperature

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

3/4 cup seedless raspberry jam

8 oz. almond paste

Coconut Topping:

2 reserved egg whites

1/4 cup super fine sugar

1 1/4 cups shredded coconut

1/2 teaspoon pure vanilla extract

powdered sugar for garnish

Preheat oven to 325 degrees. Spray a 9X13 inch pan with nonstick spray. Line the sprayed pan with parchment paper on bottom and sides with parchment  extending a little over the edge to use as handles, spray lightly again with nonstick spray; set aside.

In the bowl of stand mixer, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time until well combined. In a separate bowl whisk together the flour, salt, and baking powder. With the mixer set on low, mix in the dry ingredients until just combined.

Press the dough evenly into the bottom of the pan.  Roll out the almond paste into a rectangle that fits the inside of the pan., place on top of dough. Evenly spread the jam over the almond paste layer.

In a clean bowl beat the egg whites until stiff, gradually adding the sugar and vanilla extract. Fold in the shredded coconut. Spread the coconut meringue evenly over the top .

Bake for about 30-35 minutes or until top is just light golden. Remove from oven and allow to cool completely before cutting into finger sizes. Sprinkle lightly with powdered sugar.

Blackberry Torten

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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

Assembly:

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.

Assembly:

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.

Glazed Chewy Oatmeal Cinnamon Chip Cookies

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Glazed Chewy Oatmeal Cinnamon Chip Cookies

1/2 lb. butter,room temperature

1 1/4 cups packed brown sugar

3/4 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

4 cups rolled oats

1 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

10 oz. bag cinnamon chips

1 cup toasted chopped walnuts

2 cups, bourbon soaked and drained raisins

Glaze- powdered sugar and water

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.

Cream together the sugars and butter. Add the vanilla and the eggs one at a time, combining well after each addition.

Combine the flour,oats, baking soda, cinnamon, nutmeg and salt in a separate bowl.

Add the flour mixture to the egg mixture and blend well. Stir in the chips, raisins and nuts.

Using a small ice cream scoop, scoop out onto lined baking sheets.

Bake for about 12-13 minutes and remove from oven to cool on sheet.

Make the glaze by combining powdered sugar and a bit of water to a good drizzle consistency. Drizzle over cooled cookies and allow the glaze to set up.

Cinnamon Spiced Pumpkin Bread

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Cinnamon Spiced Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon nutmeg

2 1/2 cups granulated sugar

4 eggs

1 cup canola oil

one 15 oz. can pumpkin puree

1/2 cup water

1 teaspoon vanilla extract

one 10 oz. package cinnamon chips

1 cup toasted chopped pecans

1 cup bourbon soaked and drained raisins * see note at bottom

Crumble Topping:

1 1/2 cups toasted chopped pecans

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

pinch of salt

3 tablespoons butter,melted

Preheat oven to 350 degrees. Spray two 9X5X3 inch pan with nonstick spray; set aside.

Sift the flour,soda,baking powder, cinnamon , nutmeg and salt into a bowl; set aside.

In a separate bowl whisk together the sugar,eggs,oil,water,vanilla and pumpkin puree until combined.

Stir in the raisins into the pumpkin mixture and stir in the nuts and cinnamon chips into the dry mixture. Add the dry mixture to the wet mixture and stir until combined. Pour batter evenly into the prepared pans.

Prepare the crumble by combine all ingredients and stir to combine. Sprinkle with the crumble topping evenly over each pan.

Bake for about 1 hour or until toothpick comes out clean when inserted into the center.

*If you do not have bourbon soaked raisins, simply soak raisins in a jar which can be sealed at least overnight or place in a small pan and heat raisins needed in recipe with some bourbon. Bring to just boil , remove from heat allow to cool.

Raspberry Tartlets

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Raspberry Tartlets

ingredients

Crust:

  • 1 1/2 cups , plus 2 tablespoons flour
  • 1/4 cup plus 3 tablespoons sugar
  • 7 tablespoons cold butter, cut into pieces
  • 2 eggs, beaten

Pastry Cream:

  • 2 cups milk
  • 1 vanilla bean , split
  • 1/2 cup sugar
  • 5 egg yolks
  • 3 tablespoons flour
  • 3 tablespoons cornstarch
  • 1 tablespoon butter

directions

  • 1

    Crust:

  • 2

    Combine the flour and sugar into a food processor bowl fitted with a metal blade, pulse a couple of times to combine. Add butter chunks and pulse until a coarse meal is formed. Add eggs and process just until dough begins to form. Remove and form into a disk , wrap and chill for at least 2 hours.

  • 3

    Preheat oven to 400 degrees.

  • 4

    Butter 8-10(3 1/2 -4 inch ) tartlet pans. Remove dough and roll to a thickness of about 1/8 inch thick and lined each tartlet pan. Place lined pans into freezer for at least 30 minutes. Remove from freezer and prick bottoms with fork. Line each pan with buttered foil and place pie weights in each pan. Bake for about 15 minutes , remove foil and continue until golden.

  • 5

    Place on cooling rack , let cool and remove pans from shell.

  • 6

    Pastry Cream:

  • 7

    Combine milk, vanilla bean and half the sugar in a large saucepan over medium heat and bring to boil. Meanwhile in a bowl , whisk the egg yolks and remaining sugar until they turn pale yellow and form a ribbon when dropped from a whisk, about 5 minutes. Sift flour and cornstarch into egg mixture and mix until blended.

  • 8

    Remove vanilla bean from hot milk mixture and gradually whisk into the egg mixture. Whisk until blended and return to saucepan and bring to boil over medium heat, stirring constantly. Boil , whisking for 2 minutes. Stream cream into mixing bowl. Dot surface with tablespoon butter and stir until melted. Cover top of cream with plastic wrap and allow to cool on rack, then refrigerate until needed.

  • 9

    3 cup fresh raspberries

  • 10

    Powdered sugar for dusting

  • 11

    Fill when ready to eat. Fill shell with pastry cream and top with berries then dust with powdered sugar.

Blackberry Cheesecake

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Let chilled cheesecake stand for twenty minutes before serving. Slice with hot knife, wiping clean before each slice.

ingredients

  • 9×3 inch round cake pan with removable bottom
  • 2 cups crushed graham cracker or vanilla wafer cookies
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3 1/2 lbs cream cheese, room temperature
  • 2 1/4 cups sugar
  • 1/2 cup flour
  • 1 cup sour cream, room temperature
  • 1 1/2 tsp. vanilla extract
  • 5 large eggs, room temperature
  • 2 pints blackberries
  • 1/4 cup Blackberry jam

directions

  • 1

    Preheat oven to 350 degrees.

  • 2

    Butter a 9×3 in cake pan with removable bottom well. Cut a piece of parchment paper to fit the inside edge on pan extending 3-4 inches over the top of pan. Wrap inside buttered pan and spray the parchment with cooking spray. Wrap the pan bottom and up sides with two layers of foil. Set aside.

  • 3

    Combine the crust ingredients, graham cracker crumbs,2 tablespoons sugar and the 2 tablespoons melted butter. Press into bottom of pan. Bake until crust begins to brown. Allow to cool completely.

  • 4

    In a stand mixer, beat cream cheese on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl often. In a separate bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar to cream cheese mixture, mix until smooth. Add sour cream and vanilla, blend until smooth on low. Add eggs one at a time until just combined. Do not overmix.

  • 5

    Pour the cream cheese filling into the prepared pan. Set pan inside a larger shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up the sides. Bake 45 minutes; reduce temperature to 325 degrees. Continue to bake until cake is set and slightly wobbly in the center, about 30 minutes more. Turn off oven ; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours , overnight even better. Before unmolding, run a knife around the edge of the cake, between parchment and pan. Push the bottom up gently as side slides down.Peel parchment away from outside of cheesecake. Arrange the berries on top of cheesecake. Warm the blackberry jam to liquify and brush over top of berries. Dust with powdered sugar.

Cremini Mushroom Turnover Appy’s

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Cremini Mushroom Turnover Appy’s

4 Tablespoons butter

1 shallot, finely,diced

1 head roasted garlic

8 oz. sliced cremini (baby bellas) mushrooms

1 1/2 cups baby spinach, chiffonade

3 oz. Gruyere cheese, grated

1/2 cup white wine

1/4 cup heavy cream

1 package frozen puff pastry containing 2 sheets

1 egg plus 1 tablespoon water- for egg wash

In the bowl of a food processor, pulse the sliced mushrooms until finely chopped. In a large saucepan place the butter, diced shallot, chopped mushrooms, and chiffonade baby spinach. Saute until liquid is evaporated and vegetables are tender. Pour in the white wine and reduce down to about 1 tablespoon. Pour in heavy cream and reduce down to nearly to the point that no liquid is present. Remove from heat and allow to cool completely. Stir in the grated cheese once mixture is cool.

Line 2 baking sheets with parchment paper.

Preheat oven to 400 degrees.

Defrost the puff pastry sheets as directed on box. Cut each sheet into 9- 3 1/3 inch squares for a total of 18 squares .

Divide evenly the filling between the 18 squares.

Whisk together the egg and water. Using your finger, lightly wet edges of filled squares with egg wash. Fold meeting the corners into a triangle. Place each turnover on lined baking sheets, 9 on each baking sheet. Lightly brush egg wash over the top of the filled turnovers. Lightly sprinkle sea salt or kosher salt over the top along with fresh cracked black pepper.

Bake for about 20 minutes or until golden. Remove from oven and serve warm or at room temperature.

Key Lime Brownies

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Key Lime Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Graham Layer:

10 oz. graham crackers

pinch of salt

6 tablespoons packed brown sugar

8 tablespoons butter, melted

 

Key Lime Layer:

I used regular limes for this because of the accessibility.

4 oz. cream cheese, room temperature

zest from 10 limes

2(14oz.) cans sweetened condensed milk

2 egg yolks

1 cup lime juice

 

Chocolate Layer:

1 cup heavy cream

3/4 cup granulated sugar

1 lb. chopped chocolate

Brownie Layer:

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 10 minutes. The brownie base will not be fully cooked but slightly set. While brownies are baking prepare the graham layer. Evenly sprinkle the graham crumbs over the par cooked brownie layer. Press down slightly. Bake for another 15 minutes.

Graham Layer:

In the bowl of a food processor, pulse the crackers and sugar until crumbly. Stir in the melted butter.

Key Lime Layer:

Make lime layer while graham brownie layers bake together.

Place all the ingredients in thew bowl of a food processor and blend until combined. Pour evenly over the graham layer and return to oven and bake for about 20-25 minutes or just until sides begin to pull away from edge of pan. Remove from oven and allow to cool completely.

Chocolate Layer:

Heat the cream and sugar until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and stir until combined. Evenly spread over the lime layer and refrigerate until firm before cutting .

 

 

Coconut Macadamia Nut Brownies

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Coconut Macadamia Nut Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Coconut Macadamia Layer:

1/2 cup packed brown sugar

1 1/2 oz. all-purpose flour

2/3 cup light corn syrup

1 1/2 oz. butter

1 1/2 teaspoons pure vanilla extract

2 eggs, room temperature

1 1/2 cups chopped salted macadamia nuts

1/3 cup sweetened flaked coconut

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

Brownie Layer:

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 20  minutes. The brownie base will not be fully cooked but slightly set. While brownie base is baking make the coconut macadamia nut topping.

Coconut Macadamia Nut Layer:

In a mixing bowl combine the brown sugar and flour. Whisk until there are no more lumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended. Add the eggs and whisk until combined. Stir in the nuts and coconut. Spread mixture carefully over the top of the par-baked brownie layer. Place the brownies back in the oven and continue to bake for about 20-30 minutes or until golden. Remove from the oven and allow to completely cool in the pan before cutting.