Simeon's Protocol Recipes Only

[mtgirl]

Meringue Cookies

3 Egg whites
Pinch of cream of tartar
Pinch of salt
1/2 t vanilla (or almond) extract
Splenda to taste (or Stevia)
* cocoa optional

Beat egg whites, tartar, vanilla, and salt until stiff peaks form. Add Splenda. Drop by teaspoonfuls on cookie sheet lined with foil. Bake in 250 oven for 20 minutes.

[mtgirl]

Here's a recipe I came up with - was pretty yummy!

French Onion Burgers
100 g extra-lean ground beef
1 sweet onion sliced
1 C. Chicken broth
1 tsp Garlic powder

Brown the ground beef (crumble it or shape into patty). Add chicken broth, onion, garlic powder and simmer until onion is soft.

[Dedee62]

Ingredients

100 grams shrimp (chicken, beef, or chicken sausage can be used as well)
Tomatoes or celery chopped
1 c. vegetable broth or water
1 T. lemon juice
1 T. chopped onion
1 clove garlic crushed and minced
Dash of Worcestershire sauce
Dash of hot sauce
Dash of liquid smoke (optional)
Pinch of cayenne to taste
1/8 t. garlic powder
1/8 t. onion powder
Pinch of thyme
Salt and pepper
Water as needed

Directions

Lightly saute' shrimp or chicken with celery or tomatoes, garlic and onion in lemon juice until cooked or lightly browned. Deglaze the pan with broth and add seasonings. Simmer on low for approximately 20-30 min. until liquid is slightly reduced adding additional broth or water to achieve desired consistency.

Makes 1 serving (1 protein, 1 vegetable, 1 fruit)

[lauralux]

One apple sliced thinly (I used granny smith)
English Toffee Stevia

put a few drops of the Stevia on the sliced apple and enjoy...tasted like caramel apples without the ooey gooey mess!

[GeneaX1]

INGREDIENTS
large ripe tomatoes, sliced 1/4 inch thick
4 oz fat-free cottage cheese
bread crumbs from crushed grassini or melba toast
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
Pam or cooking spray

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano.
Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

[GeneaX1]

INGREDIENTS:
broccoli, separated into florets
1/2 tsp sea salt
1/2 tsp ground black pepper
1 clove garlic, minced
1/2 tsp lemon juice
Pam or cooking spray (or olive oil)

DIRECTIONS:
1. Preheat oven to 400
2. Toss all ingredients except lemon in a large bowl. (optional to include some cooking spray or oil in the toss)
3. Spray baking sheet with pam or cooking spray
4. Spread broccoli or asparagus out on a baking sheet
5. Bake until tender (15-20 minutes)
6. Remove and squeeze lemon juice over broccoli or asparagus before serving

[GeneaX1]

INGREDIENTS

4oz of chicken
1/4 head of cabbage
1 tbsp Bragg's Amino Acids
1/2 tsp Garlic Salt
1/8 tsp Ginger

1. Sear chicken on dry frying pan, covered, until white on top. Flip and cover, cook until done. Set chicken aside to cool.
2. Pour 1 cup water on pan with browned juices. Add seasonings to water. Add cabbage and cover. Simmer for 5 minutes until cabbage is tender/crisp.
3. Shred chicken. Add to cabbage and cook til warm.

[Dedee62]

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

**They hold up very well and are great for making sandwiches or used as hamburger rolls.

[GeneaX1]

INGREDIENTS:
4 oz white fish, shrimp, or scallops
1 cup diced tomatoes (if canned, make sure no sugar added)
2 tblsp tomato paste
Add seasons to taste - oregano, garlic, onion powder, parsley, pepper

1. Steam or boil fish, shrimp, or scallops until cooked. Set aside to cool.
2. Simmer the other ingredients to taste.
3. Cut the fish, shrimp, or scallops into chunks and add to the soup.

[GeneaX1]

INGREDIENTS:
1 apple - sliced
2 pkts stevia
1 tsp cinnamon

1. Preheat oven to 325 degrees.
2. Lay out apple slices on a cookie sheet (i use parchment paper)
3. Mix sweetener and cinnamon in a bowl.
4. Sprinkle on apples
5. Bake for 15 minutes

[lauralux]

Chicken Piri-Piri
Description
This deliciously spicy chicken dish has both Portuguese and African origins. We’ve taken a touch of the heat out by removing the jalapeño seeds from the chili marinade, but you can amp it up by leaving them in — if you dare!

Serves 4

Prep time: 20 minutes (includes marinating)
Cook time: 10 minutes

Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1 jalapeño pepper, seeded and minced
1 garlic clove, minced
1/4 teaspoon red-pepper flakes
1/4 teaspoon salt
4 (6-ounce) boneless, skinless chicken breasts

Instructions
Heat grill or grill pan to high.
Whisk together oil, vinegar, jalapeño, garlic, red-pepper flakes, and salt in a small bowl. Place chicken in a shallow dish. Add 3 tablespoons of the marinade and turn to coat. Let stand at room temperature 10 minutes.
Grill chicken, turning often, until juices run clear, about 10 minutes. Drizzle with remaining sauce (do not use any of the leftover marinade) and serve.

Nutritional information:
310 calories
16 g fat (2.5 g sat)
1 g carbohydrate
39 g protein
0 g dietary fiber
260 mg sodium

[lauralux]

Chicken Cattiatore
1 can stewed tomatoes diced
1 jar pizza sauce
1 cup Italian dressing
1 bag stir fry veggies (onions, green red and yellow peppers) You can use fresh veggies too if you like!
½ cup chicken broth
Chicken breasts (or pieces)
Cook in Crock Pot for 6 hours on low

Great over spaghetti squash or you could use miracle noodles!

[metqa]

This dinner recipe is from Linda Sue.

Linda's Low Carb Menus & Recipes

RANCH BAKED TILAPIA
6 tilapia filets, thawed, about 1 1/2 pounds
1 cup prepared ranch dressing
2 ounces parmesan cheese, grated, about 3/4 cup

Spread half of the ranch dressing in the bottom of a greased 9x13" metal baking pan*. Arrange the fish in a single layer over the dressing. Spread the remaining dressing evenly over the top of the fish. Sprinkle with the parmesan cheese. Bake at 425º 15-20 minutes or until the fish is done. If the top needs browning put the baking pan under the broiler for a few minutes until nice and brown. I broiled mine for 4 minutes. Don't put the pan too close to the broiler element or the cheese will burn. I kept my pan on the middle rack for the baking as well as the broiling.

Make 3-6 servings

* I don't recommend putting a glass baking pan under the broiler so I suggest using a metal pan for this recipe. I lined my pan with heavy foil which I greased with cooking spray.

Per 1/3 Recipe: 716 Calories; 54g Fat; 51g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3.5g Net Carbs
Per 1/6 Recipe: 358 Calories; 27g Fat; 26g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
--
I came up with this recipe to use up some ranch dressing mix that I'd made for company. I haven't been eating salads lately so the dressing was going to go to waste if I couldn't come up with a way to use it in a recipe. You'll notice that I didn't season the fish with salt. That's because ranch dressing is very salty. You can always sprinkle the fish with a little salt later if needed. I thought this tasted pretty good for such a quick to throw together dish. My husband had some later after I'd posted this and he raved about it. Click the photo to see a close-up.

I left the shredded Parmesan at BF's house so I used what I had which was mozzerela and canned Parmesan. I sprinkled the mozzerela on the fish and shook some dry Parmesan on top of that to make "Parmesan cheese" It came out great.

Linda's Low Carb Menus & Recipes

GREEN BEANS ALMONDINE
16 ounce bag frozen French cut green beans
2 ounces slivered almonds, 1/2 cup
4 tablespoons butter
Salt and pepper, to taste

Cook the beans according to the package directions until tender-crisp; drain well. Meanwhile, in a small saucepan, sauté the almonds in butter over medium-low heat until the nuts start to change color. Watch closely and stir frequently. Remove from the heat as soon as you see that the nuts are changing color. They will continue to brown off the heat. Stir the almonds and butter into the hot green beans; season to taste with salt and pepper.

Makes 4-6 servings
Can be frozen

Per 1/4 recipe: 222 Calories; 19g Fat; 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs
Per 1/6 recipe: 148 Calories; 13g Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

This is one of my favorite vegetable recipes. They go really nicely with baked fish. This is simple to make once you've mastered the browning of the butter and almonds. The trick is to remove them from the heat before you think they're really brown enough. The butter will start to take on a toasted, nutty fragrance just before the nuts are done.

I've been wanting to make this for forever. It's so simple. The flavor is so light and refreshing it makes a great complement to the bold flavor of the Ranch Fish! My suggestion is to caramelize some some slivered onion in the butter while the fish is baking, and toss the almonds in to brown while the fish is broiling, since almonds brown so quickly.

[metqa]

Classic Almond Flour Pound Cake

If you would like to have a piece of cake when it is a special day or time to celebrate an event you may want to try this cake. It's rich and moist. Tried a super no stick silicone bundt pan and it was gorgeous

Classic Almond Flour Pound Cake

Ingredients:
· 1/2 cup butter (1 stick) softened at room temperature
· 1/2 cup full fat cream cheese
· 3/4 cup Splenda
· 5 large eggs, at room temperature
· 2 cups almond flour
· 1 teaspoon baking powder
· 1 teaspoon lemon extract
· 1 teaspoon vanilla extract

Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

You can change flavors for this cake by using different extract flavors and even food color if you like!

Makes 12 servings. 6.1 net grams of carbohydrate per serving.

This is really Moist and really good.

For some reason the copy of the recipe I got said 1 cup of sweetener. After tasting this delicious cake, I'm sure 3/4 would be just fine.

I made half a batch, used mini springform and bundt pan and used a water bath to bake them, and baked for 25 minutes. Inhind site, I didn't need a water bath, these are so moist, I don't think it would dry out. and the sides and bottom didn't brown as much as they could've. but tastes more than looks, right.

I used a sweetener blend I got from LCF
To equal one cup of sugar:
1/3 cup granular Splenda
2T Xylitol (powdered in coffee grinder)
2T Erythritol (powdered in coffee grinder)
2T Diabetisweet

This made 94 grams of powder = one cup sugar sweetness, and I just measure out what fraction of a cup I need.

This is really dense and filling.

[GeneaX1]

The Perfect Hard Boiled Egg

Recipe By : Julia Child, “The Way to Cook”
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)


*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

- - - - - - - - - - - - - - - - - -

NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board, takes a bit
of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!

Note from GeneaX - I add about a tsp of salt to the water before boiling. This is supposed to help separate the white from the shell.

[blndie444]

SWISS MISS MOUSSE
1 cup heavy cream
2 packets diet Swiss Miss hot cocoa mix

Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick.

Makes 4 servings
Do not freeze

Per Serving: 218 Calories; 22g Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This is a quick and easy dessert with none of the usual Splenda/chocolate bitterness. Be sure to buy the "diet" Swiss Miss, which has fewer carbs per serving than their sugar free cocoa mix. I think that the mousse is a little salty so I will try using just one packet of cocoa mix next time. One packet doesn't have much more sodium than a glass of milk but with two packets you're getting double the sodium plus whatever is in a cup of cream.

[COLOR="Blue"]I just got this off the atkins recipes thread. and I believe [COLOR="Red"]its good for P3 & P4[/COLOR][/COLOR]

[Dedee62]

1 c. Roasted Almonds
1 T. Vegetable Oil
Salt to taste

With food processor on high, process until nuts form a butter of the desired texture. Add oil and salt and process at high speed long enough to blend. Cover and refrigerate. Makes about 3/4 cup.

[Dedee62]

Ingredients:

2 egg yooks
2 T. cider vinegar
1/2 t. salt
1 t. dry mustard
1 1/2 c. vegetable oil
1 whole egg

In food processor add egg yolk, vinegar, salt and mustard. Process at low speed for 5 seconds. Scrape mixtue from sides of bowl. With unit operating at low speed, add oil slowly in a steady stream. Then add whole egg and process just to blend. Taste for seasoning. Makes one pint.

[Dedee62]

Ranch Dressing


Ingredients:

• 1 cup mayonnaise (previously posted recipe)
• 1/2 cup sour cream
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

NOTE: Only use Daisy brand sour cream. It is the only one that's only ingredient is cream.

[MoonMaiden1968]

Almond crackers - NO starch

These are an excellent way of serving cheese without the starch!

Makes 15 small crackers

1/4 pint / almonds
4 oz / 100 g ground sesame seed

1 oz / 25 g ground sunflower seed

• Grind the sesame seed and sunflower seeds to a smooth paste.
• Mix in the ground almonds until a uniform dough is formed - add as little water as possible.
• Knead for 10 to 15 minutes into a smooth dough.
• Roll out thinly and cut into squares.
• Place the crispbreads on a greased tray.
• Bake in a preheated oven, gas mark 6, 400F, 200C, for 8-12 minutes until golden brown.
• Turn out onto a wire tray to cool and dry.
• Keep crispbreads in an airtight container.

[MoonMaiden1968]

Pizza Dough
4 cooked chicken breasts (cut up for easier processing)
3 eggs
1/2 cup parmesan cheese
garlic, basil, etc (italian seasonings) that appeal to you
(i use alot of garlic & basil)

Combine ALL ingredients in a food processor or blender and puree until you've got a fairly goopy thick liquid.
(I use the blender because I dont own a processer)

Rub a cookie sheet (stoneware is the best) with olive oil (or spray pam on it) and pour mixture into pan spreading so that it's an even thickness.

Bake until light brown & firm ~ 350

Now...two options:
1) add your toppings and bake until cheese looks done for a whole pizza
or
2) slice into squares and top as you need them ~ \then you also have the option of using the squares as bread for sandwiches.

[MoonMaiden1968]

Another Pizza Dough Recipe
(supposedly you can't taste the pork rinds and the dough is very filling)

Ingredients

• 8 ounces cream cheese, softened
• 4 large eggs
• 1 cup ground pork rinds (used as a binder)
• 1/4 cup parmesan cheese
• 2 cups shredded Italian cheese
• 1/2 tablespoon Italian spices
• 1/2 tablespoon garlic powder

Directions

1. Preheat oven to 425. Mix cream cheese, eggs, seasonings, and Italian cheese, mix well. Add ground pork rinds last. This will be a very thick mixture.
2. Plop the dough onto a heavily Pam-sprayed pizza pan, or cover a pizza pan with parchment paper. Cover with plastic wrap or wax paper and roll or pat out to edges. It's a very workable dough.
3. Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes. Top with the lowest carb pizza sauce you can find, mozzarella cheese and favorite toppings, bake again until bubbly. Allow to stand for 10 minutes before cutting.

[MoonMaiden1968]

Thin & Crispy Pizza Dough (not my recipe, found on another LC thread)

For a delicious thin and crispy crust just combine
2 cups shredded cheddar
1 Cup shredded mozzerella
(or 3 cups shredded mozzerella~or any hard cheese of your choice...the more hard cheese, the crispier the crust. The mozzerella, the chewier the crust)
3 LARGE eggs
seasonings of your choice

combine and pat into a crust on a sixteen inch pam sprayed pizza pan or cookie sheet and bake at 450 for 10 to 15 minutes, until brown. For extra crisp, you can flip this a few times while baking.

Then add toppings of your choice and broil until cheese is melted. Best to use cooked meats....
Gets 8-10 servings with this crust....to a bit over 1 carb for each piece....crust only, of course....Toppings would be extra

[MoonMaiden1968]

Almond crackers CORRECTION!!!! There was a slight error in my post. Sorry for the inconvenience.

Almond crackers - NO starch

These are an excellent way of serving cheese without the starch!

Makes 15 small crackers

1/4 pint / 125 ml warm water
4 oz / 100 g ground almonds
4 oz / 100 g ground sesame seed
1 oz / 25 g ground sunflower seed

• Grind the sesame seed and sunflower seeds to a smooth paste.
• Mix in the ground almonds until a uniform dough is formed - add as little water as possible.
• Knead for 10 to 15 minutes into a smooth dough.
• Roll out thinly and cut into squares.
• Place the crispbreads on a greased tray.
• Bake in a preheated oven, gas mark 6, 400F, 200C, for 8-12 minutes until golden brown.
• Turn out onto a wire tray to cool and dry.
• Keep crispbreads in an airtight container.

[metqa]

Cocoa Coated Walnuts on Linda Sue's Website

COCOA COATED WALNUTS
2 ounces walnuts, about 3/4 cup *
1 egg white
Pinch salt
1/8 teaspoon vanilla
1/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons cocoa, sifted

In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. Add the nuts and stir to coat them with the egg white mixture. Spread the nuts on a foil-lined baking sheet that's been sprayed with cooking spray. Bake at 325º for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature.

Makes 2 servings
Can be frozen

* You can use any kind of nuts for this but you'll have to adjust the counts.

With granular Splenda:
Per Serving: 197 Calories; 16g Fat; 9g Protein; 7.5g Carbohydrate; 2g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 185 Calories; 16g Fat; 9g Protein; 4.5g Carbohydrate; 2g Dietary Fiber; 2.5g Net Carbs

I wanted to come up with something similar to the Cocoa Roast Almonds that I bought the other day that would taste as good but wouldn't have any modified starch. I'm pleased with how these turned out but they're not quite the same as the Emerald brand. Of course I used walnuts instead of almonds but that was all that I had on hand. I think that the chocolate flavor is a little weak so I might try a full tablespoon of cocoa next time. It wouldn't affect the net carb count much. It could be though that the strong walnut flavor is overpowering the cocoa. Almonds have a much milder flavor than walnuts. I was very surprised to find that the egg white mixture set up and turned crunchy when baked and I will play around with this formula to come up with some other coated nut snacks in the future. I'm nibbling on my sample batch as I type this and I'm afraid I will end up eating both servings! They're that good. Click the photo to see a close-up.

Here are the counts for almonds and pecans:

ALMONDS:
With granular Splenda:
Per Serving: 192 Calories; 15g Fat; 8g Protein; 10.5g Carbohydrate; 4g Dietary Fiber; 6.5g Net Carbs

With liquid Splenda:
Per Serving: 180 Calories; 15g Fat; 8g Protein; 7.5g Carbohydrate; 4g Dietary Fiber; 3.5g Net Carbs

PECANS:
With granular Splenda:
Per Serving: 221 Calories; 21g Fat; 5g Protein; 8g Carbohydrate; 3.5g Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Serving: 209 Calories; 21g Fat; 5g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs

COCOA COATED NUTS VARIATION
2 ounces pecans, about 3/4 cup *
2 ounces almonds, about 3/4 cup *
1 egg white
Generous pinch salt
1/8 teaspoon vanilla
1/2 cup granular Splenda or equivalent liquid Splenda
2 tablespoons cocoa, sifted

In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. The mixture will be very thick and almost dry. Add the nuts and stir with a rubber spatula until they are well coated. Spread the nuts on a nonstick foil lined baking sheet. Bake at 325º for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature.

Makes 4 servings or about 4 1/2 ounces

* You can use any kind of nuts for this but you'll have to adjust the counts. I used finely chopped pecans and sliced almonds because that's all I had on hand.

With granular Splenda:
Per Serving: 204 Calories; 18g Fat; 6g Protein; 9g Carbohydrate; 3.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 192 Calories; 18g Fat; 6g Protein; 6g Carbohydrate; 3.5g Dietary Fiber; 2.5g Net Carbs

This version came out a lot more like the Emerald Cocoa Roasted Almonds. The coating is much drier than my previous version. The extra cocoa really boosted the chocolate flavor too. Because the coating mixture comes out so much thicker with the extra cocoa in it, you'll really have to toss the nuts in it well to get them evenly coated. It won't seem like there is enough coating but there is.

[metqa]

I stole this picture since the almonds didn't last long enough to photograph!

Cinnamon Almonds

INGREDIENTS
· 1 egg white
· 1 teaspoon water
· 1 teaspoon vanilla extract
· 1 teaspoon almond extract
· 3 cups Raw Almonds ( about 1 lb)
· 1/2 cup white sugar( equivalent Sugar Substitute, Xylitol, Erythritol, Sucrolose and Diabetisweet)
· 1/2 cup of brown sugar ( use sugar free maple flavored syrup instead)
· 1/2 teaspoon salt
· 2 teaspoon ground cinnamon
· 1/3 cup of cooled melted butter.
DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan or use parchment paper.
2. Combine the sugars and water and placed them over a double broiler (low heat), to dissolve completely. Add the butter, salt, almond extract, and cinnamon.
3. Lightly beat the egg white and vanilla extract, and beat until frothy but not stiff. Add the nuts, and syrup, and stir until well coated. Toss to coat, and spread evenly on the prepared pan.
4. Bake for 1 hour 15 in the preheated oven, stirring every 20 mins or so, until golden. Allow to cool, then store nuts in airtight containers.
5. For Added Crunch, let them cool, and instead of storing them in an air tight container right away, put them into the freezer over night, uncovered. You know how freezing draws moisture out of foods, it will pull the last warm moisture out of the coating and when you next taste them, they will be even more crunchy and less chewy than if you immediately stored them. And they stick together less.

- Nuts should be single layer and just fill the pan - an old dark pan works best. Continue baking until the coating is dry.
- You can leave out the almond extract if you have none.

ETA: I've already tweeked and re-tweeled, and this recipe seems to come out the best. It's sweet, but not too sweet, cinnamony and buttery. and a nice crunchy snack! You can use just splenda, or a blend of sweetenrs. I wouldn't recommend using all stevia for this as it can come out a bit bitter. If you can use stevia and another sweetener, they will make a more sugar life flavor. Diabetisweet was a definite bonus to this recipe as it actually caramelizes and adds the sugar mouth feel to it, and Maple flavored syrup adds another dimension of flavor without much extra effort. Of course if you have maple extract then go for it.

[metqa]

Sweetener Blend
the Gestalt Principle of small amounts of parts will equal greater than the whole. or something to that effect . . .

~~~~~~~~~~~~~~

This blend of sweeteners is equivalent in taste to one cup of sugar but is less than a cup in volume.

One cup equivalent of Sugar as Granular Sweetener
1/3 cup Granular Splenda brand sweetener ( or the store brand knock off)
2T Xylitol
2T Erythritol
2T Diabetisweet ( Ace K and Isomalt blend)
-for half a cup use half the volume, for 1/4c use 1/4 the volume, etc
I use this blend when baking, and I need to be sure the sweetness doesn't "bake out" or disappear because of the strong flavor of other ingredients. This often happens when Splenda Granular is used cup for cup. Diabetisweet is also heat stable, but a bit more expensive. Xylitol and Erythritol are less sweet than sugar, but are naturally crystals so they help with bulk as well as a sweetness. Because they absorb heat when they dissolve, using them alone can make your dryer baked goods taste "cool" on the tongue. By combining sweeteners you get the best of all of them and less of the negatives of using just one exclusively.

~~~~~~~~~~~~~~~~~~~~~
This blend is good for sweet tea, without being too sweet. The crystal sweetners Xylitol and Erythritol give it just the slightly syrupy mouth feel of white sugar and make it more authentic than just using sucrolose or stevia alone

To sweeten a pitcher of Tea or Flavored Drink Mix
8 drops of EZ-SweetZ liquid sucrolose -or- 1/3 cup Splenda Granular
2T Erithritol or Xylitol crystalized sweetener
2 scoops Kal Brand Stevia

This is on the less sweet side, not at all like Southern restaurant sweet tea :eww:, so if you need it sweeter, just add more of your favorite sweetener to the pitcher and make note of the change for future mixings.

[lauralux]

Originally Posted by metqa

Sweetener Blend
the Gestalt Principle of small amounts of parts will equal greater than the whole. or something to that effect . . .

~~~~~~~~~~~~~~

This blend of sweeteners is equivalent in taste to one cup of sugar but is less than a cup in volume.

One cup equivalent of Sugar as Granular Sweetener
1/3 cup Granular Splenda brand sweetener ( or the store brand knock off)
2T Xylitol
2T Erythritol
2T Diabetisweet ( Ace K and Isomalt blend)
-for half a cup use half the volume, for 1/4c use 1/4 the volume, etc
I use this blend when baking, and I need to be sure the sweetness doesn't "bake out" or disappear because of the strong flavor of other ingredients. This often happens when Splenda Granular is used cup for cup. Diabetisweet is also heat stable, but a bit more expensive. Xylitol and Erythritol are less sweet than sugar, but are naturally crystals so they help with bulk as well as a sweetness. Because they absorb heat when they dissolve, using them alone can make your dryer baked goods taste "cool" on the tongue. By combining sweeteners you get the best of all of them and less of the negatives of using just one exclusively.

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This blend is good for sweet tea, without being too sweet. The crystal sweetners Xylitol and Erythritol give it just the slightly syrupy mouth feel of white sugar and make it more authentic than just using sucrolose or stevia alone

To sweeten a pitcher of Tea or Flavored Drink Mix
8 drops of EZ-SweetZ liquid sucrolose -or- 1/3 cup Splenda Granular
2T Erithritol or Xylitol crystalized sweetener
2 scoops Kal Brand Stevia

This is on the less sweet side, not at all like Southern restaurant sweet tea :eww:, so if you need it sweeter, just add more of your favorite sweetener to the pitcher and make note of the change for future mixings.

Can you buy those other sweetners OTC at a regular market? I think I may have seen one or two but not the diabetic one...
Thanks....

[metqa]

Originally Posted by lauralux

Can you buy those other sweetners OTC at a regular market? I think I may have seen one or two but not the diabetic one...
Thanks....

I used to be able to get Diabetisweet at the pharmacy section of my Walmart, but I couldn't find it last time I went. It's a regular product, but if you can't find it, Netrition has it. Xylitol and Erythritol are becoming a bit more main stream but you may have to find a health food store to get them.

[kimlou]

Originally Posted by metqa

I used to be able to get Diabetisweet at the pharmacy section of my Walmart, but I couldn't find it last time I went. It's a regular product, but if you can't find it, Netrition has it. Xylitol and Erythritol are becoming a bit more main stream but you may have to find a health food store to get them.

I got mine at Kroger, was with the sugars and in the area around the vitamins there are some sugar free and diabetic foods.