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Old 10-09-2003, 08:23 AM   #1
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THANKSGIVING THREAD 2003

Okay folks,

It's almost turkey time so let's help each other out and post
some great side dishes as well as desserts and other yummy
things that will keep us all on plan this Thanksgiving Day.

Here's a favorite of mine. It's super with ham, too. I can't
remember whose recipe it was..so speak up if it's yours.
.
Faux Sweet Potatoes
2 cans pumpkin
2 eggs
1 tps. molasses
4 Tbs. melted butter
2 Tbs. Splenda
2 tsp. pumpkin pie spice
salt (to taste)

Streusel topping:
1/2 cup crushed almonds
2 Tbs. butter, softened
pinch of cinnamon
2 Tbs. Splenda

Mix all but topping ingredients and place into a medium-sized
casserole that has been sprayed with Pam. In a small bowl
combine topping ingredients..forming into small crumbs.
Sprinkle atop of the pumpkin mixture. Bake at 350 until warm
and the streusel topping sets a bit. This would take about
30 minutes. You can make this in the morning and place
it in the fridge, then heat it up...probably take around 45 minutes
or so to warm up.

Last edited by CarolynF; 10-09-2003 at 02:40 PM..
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Old 10-09-2003, 10:49 AM   #2
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Thanks for the recipe! Sounds great. I sure do miss Sweet potatoes and plan on trying this asap.

Any ideas on a delicious cake made with almond flour that I could do for the whole family on Thanksgiving? TIA!
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Old 10-09-2003, 01:30 PM   #3
 
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Faux sweet potato

How much splenda in the streusel topping?
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Old 10-09-2003, 02:43 PM   #4
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I forgot to say 2 Tbs.

On the cake...What kind are you looking for??? I have posted
a Carrot Cake before and there is a delicious Chocolate
Cake with WPI on this board..Tim has a great butter cake
too. What are you looking for??

And, Beachgirl's Basic Cheesecake is to die for..Add some
fruit..it's wonderful.
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Old 10-11-2003, 11:02 AM   #5
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re: cake made with almond flour

Any delicious cake that can be made with almond flour and that would please the whole family, non-LCers included. Carrot Cake and Chocoloate cake sounds great.
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Old 10-11-2003, 11:11 AM   #6
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Posted here in the past:

Cauliflower & Bacon Salad

1 head cauliflower, cut into florets
12 oz. bacon, cooked and crumbled
1 red onion, halved and sliced
1 head lettuce, torn into bite-size
pieces (can use a bag of pre-washed iceberg
lettuce)

Dressing:
1 cup mayonnaise
1/3 cup parmesan cheese
1 packet Splenda

In a big bowl, layer the lettuce,
then the cauliflower, bacon and red onion, in that
order. Stir together the dressing
ingredients and set aside. Just before serving,
toss the dressing into the salad
and serve. 6-8 servings.
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Old 10-11-2003, 11:24 AM   #7
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oops! meant to post here...

Cheesey Sausage Bake

I adapted this recipe from one my mom makes using cresent roll
dough. It's fabulous for breakfast, brunch, or just a snack. Someone
might want to use it for a Thanksgiving buffet. It's also great the next
day.

Cheesey Sausage Bake (can't think of a better name right now)

Filling:
1 lb. sausage, cooked, drained, & crumbled
1 8oz block cream cheese
dash of parsley
dash of red pepper flakes

Soften cream cheese in the microwave and mix with the sausage and
seasonings. Place this mixture on top of one baked Lowcarb/Deep
Dish pizza crust (minus the Italian seasonings) and top with another.

Bottom and top crust:
Crust ingredients:
4-oz cream cheese
3 eggs
1/3 cup cream
1/4 cup grated parmesan cheese
1 1/2 cups mixed italian cheese

Crust: The crust calls for 1 1/2 cups grated mixed cheese, sprinkled
evenly on bottom of 7x11 pan. Beat together the following: 4 oz
cream cheese, 3 eggs, 1/4 cup parmesan, & 1/3 cup cream. Pour
mixture over cheese, and bake at 375 for 15-20min. Let stand for
about 5 minutes. This recipe will make 2 thin "crusts" for the
sausage dish. *I also bake the pizza crust recipe, cut into strips, and
use for lasagna.
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Old 10-12-2003, 09:03 AM   #8
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You guys are awesome! It's our Canadian Thanksgiving this weekend and I'm doing the big meal tomorrow. My first year doing it LC. It's going to be soooo good.
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Old 10-12-2003, 03:31 PM   #9
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I will absolutely be serving Dottie's Pumpkin Bread. It is the Best!
Looks and tastes like the real deal. Non-low carbers will have trouble telling the difference.

http://www.low-carb-friends.com/bbs/...hreadid=154390


Turnip Mash

I recently pureed boiled tender turnips in my food processor with 1 tablespoon (or maybe a little more) cream cheese, 1 tablespoon cream and it was lovely and sweet sort of like butternut squash.
I think the key is salt and pepper to taste. Once I got the salt right the flavors all came together.

My husband couldn't tell what it was but raved about the flavor. Who knew turnips were yummy and sweet? Not me certainly.
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Old 10-12-2003, 05:08 PM   #10
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Dottie's Cheesy Green Bean Casserole

2 cans French cut green beans.
1 can (4 ounce) mushrooms - drained
1/2 medium onion - sliced thin and separated into rings
2 stalks celery - diced
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
1 cup assorted shredded cheeses
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Melt the butter in skillet and saute the onions, celery and mushrooms until soft.
Blend mayonnaise and cream.
Mix everything together in a casserole and bake at 350 degrees covered for 30 minutes. Uncover last five minutes until slightly browned.

Josie
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Old 10-12-2003, 05:09 PM   #11
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Josie's Spaghetti Squash Monterey

1 spaghetti squash
1 large onion - chopped
1/4 cup butter
1/2 cup sour cream
Salt and pepper
2 cups grated Monterey Jack cheese - divided
Paprika
Vegetable oil

Cut squash in half lengthwise and remove seeds.
Place cut side down on oiled baking sheet.
Bake at 350 degrees for 1 hour until soft.
Let cool slightly and remove squash from shell with a fork reserving
spaghetti-like strands.

Saute chopped onion in butter.
Add onion, sour cream, salt, pepper and 1 cup of the cheese to squash.
Place in buttered casserole, sprinkle with remaining cheese and paprika.
Bake at 325 degrees for 30 minutes.

Josie
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Old 10-12-2003, 05:11 PM   #12
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Twice Baked Fauxtatoes

Boil cauliflower, until tender. Do not overcook - (that is when they get soupy)
Drain and dry well and place in food processor.
Process until smooth.
Add any ingredients that you love in mashed potatoes: butter, sour cream, chives, bacon bits, garlic, salt and pepper.
Divide into custard cups or casserole.
Bake at 375 degrees for about 15 minutes and dry it out a little.
Top with shredded Cheddar cheese and a sprinkling of paprika.
Broil until the cheese melts and becomes golden brown.

Josie
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Old 10-12-2003, 05:12 PM   #13
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Pumpkin Pie

Pecan Crust:
2 1/2 cup ground pecans
1/2 teaspoon cinnamon
2 tablespoons Splenda
4 tablespoons melted butter

Mix ingredients well and press into pie pan.
Refrigerate for 45 minutes.
Then place immediately in 350 degree oven.
Bake 10-15 minutes or until lightly toasted. Watch carefully!
Let crust cool before filling.

Pumpkin Filling:
3 eggs
1 can (15 ounce) pureed pumpkin
1/2-3/4 cup Splenda
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup heavy cream

Mix the above filling ingredients together in the order listed.
Pour into pie pan sprayed with nonstick cooking spray.
Bake at 375 degrees for 40-45 minutes, until set.
Let the pie cool, and then top with whipped cream topping.

Can also be baked in individual custard cups.

Josie
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Old 10-12-2003, 05:24 PM   #14
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Just a note - last year I made a traditional corn bread stuffing out of Atkins corn bread mix. I was SOOOOO excited!!!! It tasted great when I first made it, but did not hold up until the meal. The texture changed and kind of deflated....got soggy. I remember being quite disappointed since so much work and $$$ went into it. I probably won't make it again. So, this year, with the availability of low carb bread, I will try this recipe posted by horsetrainer, located in the Holiday Menu sticky above. You may want to check that sticky out for more ideas.

Old Fashioned Dressing for Turkey

1 loaf of Atkins Country White Bread, dried and cubed
2 slices Low Carb Whole Wheat Bread, dried and cubed
2 cups chopped celery
1 cup diced onion
1/2 cup butter
1 teaspoon dried thyme
1 1/2 teaspoons dried sage
1/4 C fresh parsley, chopped finely
1 teaspoon salt (or to taste)
1/4 teaspoon pepper
1 teaspoon garlic powder
1 egg
1/2 cup chicken broth

Sauté onion and celery until tender. Add to bread cubes in large bowl. Add seasonings and mix well. Beat egg in with the broth and pour over top of crumbs, tossing until mixed well.

Josie
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Old 10-13-2003, 09:02 AM   #15
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I've never had the cauliflower "faux potatos" before...are they comparable? I wanted to try the twice baked recipe above, but am not a big fan of the taste of cauil. What does it taste like? It sounds wonderful!
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Old 10-13-2003, 10:21 AM   #16
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I always get a chuckle out of this question. Considering that it is 100% cauliflower....it is not going to taste just like potatoes. It has a great texture and with all the added toppings tastes delicious. I absolutely LOVE it...but it will not taste like potatoes.

Josie
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Old 10-13-2003, 11:15 AM   #17
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Thanks! I didn't think it would taste like potatos, but was wondering if it just tasted like cauliflower with cheese on it. Guess I should have been a little more specific! I think I'll make it for DH and I this week!
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Old 10-13-2003, 11:18 AM   #18
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I think you just need to try it and see if you like it.

Josie
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Old 10-15-2003, 10:20 AM   #19
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I have made my cornbread dressing using this recipe from the recipe room for the past two years and it's delicious. It tastes just like cornbread. I like to just eat the plain cornbread with vegetables or soup. I tweak it a little by using only half the butter called for (it was too greasy with a whole cup) and I leave out the butter flavoring. If you make dressing with it, don't use as much chicken broth as you would with regular cornbread as it will be soupy. Also, I bake the bread in a cast iron skillet rather than a springform pan. I put some oil in the skillet, let it get smoking hot & then pour in the batter. This makes a really nice crust.


Recipe Name
CORN BREAD
Posted by daisy CarbsPerServing: 19g carbs total
Effort: Easy


--------------------------------------------------------------------------------
Ingredients:
1 cup butter -- softened
2 packages artificial sweetener -
1-1/2 cups almond flour
1/2 cup hazelnut flour -- for corn flavor/consistency
1 teaspoon baking powder
2 teaspoons butter flavor extract


How to Prepare:
Cream butter and splenda well. Add eggs one at a time beating well after each. Mix almond and hazelnut flours with baking powder and add to egg mixture a little at a time while beating. Add butter extract. Pour into 9 - 10" springform pan or 9" cake pan. Bake at 350 for 50 - 55 minutes.

NOTES : Counts for hazelnut flour and butter extract not included in totals.
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Old 10-18-2003, 07:24 AM   #20
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Old 10-18-2003, 08:41 AM   #21
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I haven't tried these yet, but looks yummay!! And I will be serving them during the holidays.

CRAVATTA (asparagus ties)

16 medium asparagus spears, trimmed & peeled
1/2 tsp butter
1 lg shallot, minced (i will try a plain old onion instead)
1 tsp Dijon mustard
2 TBSP heavy cream
1/2 tsp lemon juice
1/2 lb thinkly slice boiled ham (8 slices)
3 TBSP freshly grated Parmesan cheese
1/2 lb Fontina cheese, coarsely grated
freshly ground black pepper (i'll just use the stuff in the can, )

Preheat overn to 400 F.

Blanch the asparagus and drain it on paper towels. Melt the butter in a small skillet over medium-low heat. Add the minced shallot and saute until lightly browned. Remove from the heat. Stir in the mustard, cream and lemon juice, blend well.

Spread a small amount of the shallot-mustard mixture over each slice of ham. Sprinkle each piece with parmesan cheese. Divide the fontina cheese into two portions, and sprinkle one portion over each of the ham slices.

Place two asparagus spears in the center of each piece of ham slice. Fold the ham over the asparagus, and arrange the ham packages in a lightly greased ovenproof serving dish, seam side down. Sprinkle the rest of the remaining Fontina cheese over the top and add a grating of pepper.

Bake until lightly brown and bubbly, about 15-20 minutes.

Serves 4
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Old 10-18-2003, 08:42 AM   #22
FLUFF'S FAVORITE BUBBE!!!
 
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same thing, haven't tried them, but will be serving them......

I'm a gutsy kind of broad!

ASPARAGUS A LA PARMIGIANA

2 lbs Asparagus, trimmed and peeled
4 TBSP (1/2 stick) butter, melted
salt, to taste
pepper, to taste
1/2 cup parmesan cheese, freshly grated


Preheat overn to 400 F.

Blanch the asparagus and drain it on paper towels. Arrange the asparagus in a shallow ovenproof serving dish. Pour melted butter over the asparagus. Sprinkle with salt & pepper. Spoon the cheese evenly over the top. Bake until lightly browned, about 20 minutes.

Serves 4
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Old 10-20-2003, 12:02 PM   #23
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UMMM How many eggs in the cornbread recipe with the hazelnut flour???
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Old 10-21-2003, 10:43 AM   #24
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Corn Bread made with nut flours

I'm sorry I forgot to put the eggs in the ingredients list!! You use 5 whole eggs.
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Old 11-10-2003, 02:16 PM   #25
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Old 11-11-2003, 06:49 AM   #26
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Old 11-11-2003, 06:59 AM   #27
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Okay this year I am making Dottie's Cheesy Green Bean Casserole, stuffing made out of Sherrielee's Cornbread, a pecan pie using Steele's Vanilla Syrup for the corn syrup substitution, homemade cranberry sauce (whole cranberries, Davinci's Raspberry syrup, splenda and dash of cinnamon). My friend's will be joining us and bringing salad, bread. I will make fauxtatoes for us and mashed potatoes for them.

A big pumpkin cheesecake with a pecan cocounut crust rounds out the meal.

Yummy!

Meg
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Old 11-11-2003, 10:19 AM   #28
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The one thing--the only one-- I would miss at a Thanksgiving dinner is bread stuffing. I am so glad I can make stuffing with Sherrie's cornbread. I'll bring that to our family gathering, low carb cranberry sauce, and a low carb dessert.

A few weeks ago, in the Los Angeles Times food section, a recipes for hazelnut torte was printed. I tried it last week, substituting only the sugar. It came out very well, had an intense nut flavor and a very nice texture. I took a few pieces to friends at work and froze the rest. It keeps well in the freezer and I am enjoying a sliver every day. I think I'll take this to the Thanksgiving dinner.
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Old 11-13-2003, 01:22 PM   #29
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This thread needs a BUMP. I want to see what everyone is doing for their feast.
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Old 11-14-2003, 09:45 AM   #30
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buttonwillow: HOW DO YOU MAKE THAT HAZELNUT TORTE? PLEASE SHARE WITH THE REST OF US.....WE WOULD LOVE TO KNOW! (Especially with the holidays coming up!!!)
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