December 17, 2003

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Reader Recipes!!

I asked for reader recipes for the holidays, and many of you responded! So here are a few to start you off. By the way, I haven't tested these recipes myself, so I'm afraid I can't answer questions!

Laur's Homemade Low Carb "Bailey's Mae" (in honor of our Chocolate labby!)

2 C any booze (Rum/vodka/bourbon/Southern Comfort or brandy)
14 oz.Heavy cream (Instead of that nasty Eagle sweetened condensed junk)
1 Cup half & half
2 TBS. Walden Farms No Carb Chocolate. Syrup (get this through the low carb etailers)
2 tsp. Folger's instant coffee crystals
1 tsp. vanilla
1/2 tsp. almond extract

Combine all in blender. Put in a tall Ball jar. Store in fridge. Stir before serving.

Makes 5 cups. YUM!

Jenita from Missouri sends this recipe. She says: This doesn't have quite the same texture, but satisfies my cravings just fine! Hope you enjoy it.

Pecan Pie

1/2 c. almond flour
2 T. butter, melted
3 eggs, beaten
3/4 c. Splenda
1 1/2 tsp. burnt sugar extract
2 T. melted butter
6 T. sugar free pancake syrup (I use Vermont: 1/4 c.=4 carbs)
3 T. sugar free imitation honey (found at Wal-Mart)
1 tsp. vanilla extract

1 1/2 c. chopped pecans


Melt 2 T. butter in pie pan. Add flour and stir, cover bottom of pan (I do not cover the sides). Place in freezer while combining filling. Beat rest of ingredients until blended. Pour into crust and bake 35-40 min. at 350. 60 carbs total, depending on syrups. Would be good in a meringue crust.

And Maria Marshall sends a recipe for chocolate pecan pie! She writes:

I had to come up with a pecan pie recipe for Thanksgiving! I had several good, tried and true recipes, each with millions of carbs per slice.... Thank goodness I found Nature's Flavors Splenda syrups. Using the no-carb molasses flavored syrup, the filling for this recipe is only about 40 effective carbs (if I've calculated correctly, and not counting any sugar alcohols from the chocolate), and the pie is large enough to serve 10. While the nut-based pie crusts are better from the carb perspective, it didn't seem right to have nuts in both the crust and the filling. But use your own judgement! You can leave out the chocolate for a "plain old" pecan pie.

Chocolate Pecan Pie

This recipe is only for the filling, I'm afraid, but it sounded so good I didn't want to skip it.

Low Carb Chocolate Pecan Pie Filling

3 eggs
1/2 cup Splenda flavored molasses syrup (check your etailer)
24 packets Splenda (be aware that this is sweeter than Granular Splenda - read the box to convert.)
4 Tbsp melted butter
1 1/2 cups pecan halves, toasted and cooled
6 oz. sugar free chocolate chunks or chips

Toast pecans on cookie sheet until just starting to brown. Set aside.

Whisk eggs with Splenda syrup and Splenda. Blend in

melted butter. Sprinkle chocolate and pecans over your favorite low carb pie crust.

Pour filling over chocolate and pecans. Bake at 375 degrees for 45-50 minutes.

Cool after removing from oven. Chill before serving. Cut with serrated knife.

By the way, for those of you in Louisville, KY, this sounds passably close to Derby Pie!

I think I'll do some special "just holiday treats" issues between now and New Years - seems to me we could all use the recipes, and the reminder to stay low carb!

Posted by HoldTheToast at December 17, 2003 09:48 PM