Just saying hello

[Sparkys Girl]

I am now officially starting maintainence and wanted to hop over here and see how it feels... FEELS GOOD TOO!
I am slowly adding things back..and I'm still a bit scared to..but I'm gonna get there..curious to see what my CCLM or ACE (as he says in his new book) is.

[smiley]

Congrats!!!! and Welcome to our little board. We need more members!!!! Keep recruiting from the other boards. You have does such a wonderful job and made a fabulous transformation, I'm sure your an inspiration to many! Enjoy your trip on the maintainence roller coaster.

[LoveMontana]

Hi and welcome. Maintaining is a bit different for everyone. You just need to find what works for you. I do know that sugar and processed flour should never pass the lips. Fruits, nuts, more vegetables are a really good idea as are some sprouted grain breads, muffins, cookies. Our wonderful Shawnee has a lot of fantastic recipes for these.
Linda

[Sparkys Girl]

Thanks for the welcome! Oh..I'd love to see Shawnee's recipes! Any place I need to look for them?

[shawneesioux]

HI AMY ! I just KNEW it wouldn't be long before you made it over here...CONGRATS ! Be proud of yourself; we're pleased for you.

hehee..most of my recipes are for baked "junk" food...Muffins and such...are you using Almond and Oat flours ? LorettaV and I take regular recipes and sub in "other" flours..and play with cheesecakes, etc..

Welcome HOME to MAINTENANCE !...for the rest of your healthy life

Shawnee


Here's a few to start:

YEAST-BREAD MUFFINS
2 paks Rapid rise yeast, 1 C warm water, 1 tsp real sugar ( I used Brown)...mix up, set aside to bubble for 5 or so min.

( I forgot to add in the Xanthan Gum like I'd planned, worked fine without it..but it helps "plump and bind")

Stir together in big bowl:

1 1/4 C. Vital wheat gluten
1/2 C. Oat flour ( can grind regular oatmeal in coffee grinder)
1/4 C. Wheat bran
1 TBLS Splenda
1 tsp Xanthan Gum (optional)
1 tsp Salt
1 TBLS Bacon grease (oil/butter)
1 Egg, slighty beaten

Add the yeast mixture, egg, and oil to the Dry stuff, mix well by hand. Turn out onto floured board, kneed for about 3-5 minutes..
Separate dough ball in half.....form 3 dough balls from each half.
Place balls into greased Big 6 hole Muffin pan.
Set pan, covered with clean tea towel, in WARM place for about an hour; dough will double in size.
Bake at 375* for about 30 min.

>>>>>>>>>>>>>>>>>>>>>>>>...

Koulourakia (Sesame Cookies)...Montana's favorite


Ingredients

1/2 C Butter
1/2 C Splenda (or combo of Davinci/ Splenda)
1 t Vanilla
2 Eggs
2 1/2 c Almond flour (or combo of almond and ww flour )

1 Tbls Gluten for binder (or 1/2 tsp Xanthan or Guar) gum)
1 1/2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 c Milk (cream/water)
1/2 c Toasted sesame seeds


Method

Cream butter and sugar with vanilla until light and fluffy. Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well. Sift dry ingredients twice. Stir into creamed mixture alternately with milk to form a soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hour. Scatter some sesame seeds lightly on one side of pastry board. Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste. Double over rolled dough and twist, or form into rings, figure eights or coils. Place on greased baking sheets and glaze with reserved egg beaten with a little milk. Bake in a moderate oven for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container. Variation: Roll dough in granulated sugarSPLENDA instead of seeds. Glaze lightly with milk.
Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)

:::::::::::::::::::
Other TWEEKS on the above recipe:
I made the "K" Greek Cookies today, with a twist...cause I can't leave anything "as written"..LOL

Here's my changes, and made 2 varieties from the mix:

Koulourakia (Sesame Cookies)
left out the sesame this time
I used two Cookie sheets covered with Parchment paper.

Ingredients

1/2 C Butter , room temp
1/2 C Splenda ( I used 1/4 C DiabetaSweet , 1/4 C Splenda)

1 tsp Vanilla
2 Eggs
1-1/2 C Almond flour, 1/2 C Oat flour, 1/2 C WW flour

1 Tbls Gluten for binder
1 tsp Xanthan
1-1/2 tsp Baking powder
1/2 tsp Salt

1 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 C Milk (cream/water)

Toppings

Fifty/50 Orange Marmalade jam (only ONE ECC per TBLS !!, so that's 1/3 Carb per teaspoon)

1 TBLS Splenda or DiabetaSweet mixed with 1 tsp Cinnamon, in a salt shaker


Method

Cream butter and sugar with vanilla until light and fluffy. Beat eggs and add gradually to butter mixture, beating well. Sift dry ingredients twice. Stir Dry stuff into creamed mixture alternately with milk to form a soft dough.

PUT ON DISPOSABLE GLOVES ..or take off your rings

Pick up little meatball-sized blobs of dough,..roll between palms to get round..makes about 30, or 15 on each sheet.
Dampen fingers, press the "meatballs" kinda flat.

Variety:
for one sheetful, sprinkle with the fake sugar/cinnamon mix..I even added a sprinkle of Nutmeg.

the other sheet: make a Thumbprint depression in each cookie center, fill it with about 1/2 to 2/3 teasp of the jam (remember, a FULL teaspoon is less than 1/3 carb... )

Baking time: 20 minutes or til golden. Oven temperature: 360°
Cool on a wire rack and store in an airtight container.

::::::;;;;;;;;;;;;;;;;;;;;;;;;

Strawberry Shortcake

3/4 C Almond flour
1/2 C Oat flour
1/4 C WW flour
1 TBLS Gluten
1 tsp Xanthan
1/4 C DiabetaSweet
1/4 C Splenda
1/2 tsp Salt
1 tsp Baking Soda
1 tsp baking powder

1 tsp Vanilla
1 TBLS white vinegar
1/3 C melted butter
1/2 C vanilla DaVinci mixed with 1/2 C water, and nuked til LUKEWARM

Mix all dry ingredients REALLY well. Poke three holes into the DRY. Pour vinegar, vanilla, and butter into the holes..Immediately pour on the warm water/Davinci and beat well.
Pour into 8x8 UNgreased pan. Bake about 30 min. @350°
************************

Blueberry Muffins

1 C Almond Flour
1/2 C Oat flour
1/3 C WW Flour
3 TBLS Gluten
1 tsp Xanthan
1 TBLS Splenda or DiabetaSweet
1 tsp Cinnamon
1 TBLS baking powder (yes, Tablespoon )
3/4 tsp Salt

1/4 C DaVinci (Vanilla or Caramel or whatever)
3/4 C water/cream combo
1 EGG
1/4 C melted butter
1 C Blueberries, fresh or frozen

Large bowl:
Mix all dry really well. Shift if ya want to. (the darn homemade almond flour doesn't sift well)

Small bowl:
Beat egg, add milk, butter...blend gently.
Add Wet ingredients to DRY... again, Gently blend.. then gently fold in berries.

Use well-greased Muffin tin..fill cups 3/4 full.

Bake @ 425° for about 20 min.

........................................


Pumpkin Muffins

1 cup gluten
1/4 cup ground flax
1/2 cup ground walnuts
1/2 cup ground almonds
1 tsp salt
1 tsp baking powder
1//2 tsp soda
1/2 tsp xantham gum
2 tsp cinnamon or pumpkin pie spice
-------------
1/2 cup cream
4 whole eggs
1/2 cup pumpkin
2/3 cup divinci vanilla syrup-sugarless


Mix dry ingredients and set aside.
Mix wet ingredients and pour into dry and blend well.

Spoon into sprayed muffin tins by 1/4 cupfulls. This recipe should make 12 muffins.

Bake at 350 for 20 to 25 minutes. Enjoy!!!

.................................

[Sparkys Girl]

Thanks Shawnee! These look great! I appreciate you taking the time to post them for me! (((HUGS)))