Ice Cream
3 C Rich's Whipped Topping
1 C water
3/4 C sugar
1 tsp salt
2-3 tsp vanilla (or you can use other flavorings)
2-3 drops yellow food coloring
Combine the water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a mixer, whip all ingredients for about a minute and 1/2 ( this makes the texture much better). Pour the mixture in a freezer cylinder and follow the directions for your particular cylinder.
I have to add that all of this wouldn't fit into our cylinder but I put the rest in a glass pan and froze it with success. This is by far the creamiest recipe I've found for ice cream.
Tuesday, January 20, 2009
Candy Clay and Peppermint Bark Hearts
Candy Clay
10 oz. white chocolate almond bark cut in pieces (kroger brand phe free)
1/3 C. light corn syrup
food coloringassorted candies to decorate
line 8 in. pan with foil; spray with non-stick cooking sprayplace almond bark in microwave safe bowl. Microwave on high for 1 minute. Stir. Continue to heat for 15 seconds at a time until smooth.Add corn syrup; blend well. Spread into foil lined pan let stand at room temp for 20- 60 minutes or until firm enough to handle. Divide into sections (1 per color you want to make) Squeeze each section until workable. to color put in ziptop bag sprayed with non-stick spray add food coloring and knead until blended. let stand 15- 30 minutes. sculpt clay as desired and decorate as you wish. We made snowmen....
Peppermint-bark hearts
18 (2 1/2-inch) peppermint candy canes unwrapped ( free)
5 oz almond bark (free)
2 tsp. crushed peppermint candy canes (free)
line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with end touching to form heartplace almond bark in microwave safe bowl and microwave on high for 1 minute stir. continue melting for 30 seconds at a time until smooth. Spoon or pipe into center of hearts sprinkle with candy cane pieces and let stand for 30 minutes or until set.
White Chocolate Shortbread Cookies
1/4 C. maraschino cherries finely chopped (approx 12 mg phe)
1 1/4 C. CBF all purpose baking mix (1.25 mg phe)
1/4 C. sugar (free)1/2 C. butter (again i used parkay)
(free)2 oz. white chocolate almond bark finely chopped ( i used Kroger brand which is free)
1/4 tsp. almond extract
combined baking mix and sugar cut in butter until crumbly (like making a pie crust)stir in cherries and white chocolate and almond extract. knead into a doughheat oven to 325 degrees F. Roll into 3/4 in balls place on lightly greased cookie sheet use a glass dipped into sugar to flatten them bake 10-12 minutes or until lightly golden brown
To decorate you can dip in melted white almond bark and put sprinkles on them.
Total phe for recipe 13.25 mg phs
Holiday Moments
1/2 c. butter ( I used parkay in the tub) (phe free)
1/4 + 1/8 c. corn starch (phe free)
1/2 of 1/3 or 1/6 c. powder sugar (not sure how to measure it i just measured out 1/3 c and took out half)
1/2 c. cbf all purpose baking mix (1mg phe)
Beat butter with mixer until light and fluffy. add corn starch and powder sugar, beat on low speed until moistened. beat on high till light and fluffy. Add baking mix, mix until dough forms. cover in plastic and chill for at least an hour.
Preheat oven to 350 degrees F. Shape dough into 1 in. balls. Bake for 9-15 minutes or until light golden brown. cool 1 minute
In small bowl combine 1.5 TBS powder sugar 1 TBS green and 1 Tbs red decorator sugar mix well. carefully roll cookies in mixture.
total phe for recipe 1 mg.
1/4 + 1/8 c. corn starch (phe free)
1/2 of 1/3 or 1/6 c. powder sugar (not sure how to measure it i just measured out 1/3 c and took out half)
1/2 c. cbf all purpose baking mix (1mg phe)
Beat butter with mixer until light and fluffy. add corn starch and powder sugar, beat on low speed until moistened. beat on high till light and fluffy. Add baking mix, mix until dough forms. cover in plastic and chill for at least an hour.
Preheat oven to 350 degrees F. Shape dough into 1 in. balls. Bake for 9-15 minutes or until light golden brown. cool 1 minute
In small bowl combine 1.5 TBS powder sugar 1 TBS green and 1 Tbs red decorator sugar mix well. carefully roll cookies in mixture.
total phe for recipe 1 mg.
No Sugar Added Cranberry Applesauce
1 1/2C. cranberries (12 oz. package)
1 apple- peeled, cored, sliced
1/2C. apple juice
1/4C. splenda
1/2t. apple pie spice
Bring all ingredients to a boil in a saucepan. Reduce to low heat and simmer for 10 minutes. Chill or serve warm.
Pumpkin Mousse
1 can pumpkin
1 small pkg. Jello French Vanilla Pudding
1 8 oz. container Cool Whip
1 tsp pumpkin pie spice (or use a combination of cinnamon, nutmeg, all spice or whatever you would put in a pumkin pie)
1. Whip all ingredients together preferrably when Cool Whip is half thawed.
2. Put mixture in individual parfait glasses or dessert bowls.
3. Chill
Makes 8 servings.
PHE:
Per recipe 200 mg
Per serving 25 mg
1 small pkg. Jello French Vanilla Pudding
1 8 oz. container Cool Whip
1 tsp pumpkin pie spice (or use a combination of cinnamon, nutmeg, all spice or whatever you would put in a pumkin pie)
1. Whip all ingredients together preferrably when Cool Whip is half thawed.
2. Put mixture in individual parfait glasses or dessert bowls.
3. Chill
Makes 8 servings.
PHE:
Per recipe 200 mg
Per serving 25 mg
Sunday, November 16, 2008
Sugar Cookies, Gingerbread Cookies
Here's the recipe I always use to make sugar cookies for my son. Make them as thick as you want them when you roll out as they do not rise. If they are too thin you get a crispy cookie instead of a soft one. At the bottom is a recipe substitute for a gingerbread cookie I came up with last year. My 7 year old loves them. I keep them in the freezer year around for him. They are a spicy cookie and not everyone likes them. If you think they would be too spicy, only use the cocoa and make chocolate cookies and they will still look like gingerbread men. Test bake a pan or 2 with just a few cookies on them. The cookies are done when they are set in the middle.
You don't have to cut these out if you don't want too. For easy round cookies, just roll into balls and smash with a flat bottom of a glass that's been dipped in sugar.
I am getting ready to make a double batch of the sugar cookies for my son. I will make Halloween shapes, my Christmas shapes, valentine's and Easter shapes all at once and freeze them. I will also make some round ones (that I don't cut out) and place 5-8 mini semi sweet M&M's on them. He loves those in his lunchbox. The semi-sweet M&M's have less phe than the milk chocolate mini M&M's.
Good luck and have fun making them!
Patty
mom of Jack, 7 CPKU
MO
Here's what I use to make my son gingerbread men in the winter. He loves them so much I have to keep them in the freezer all the time. I just make balls and flatten with a glass dipped in sugar and we call those gingersnaps.
Little Phe Sugar Cookies
>
> 3/4 c. butter flavor crisco
>
> 2 TB sugar
>
> 1/4 cup packed brown sugar
>
> 1 pkg (4 serving size) vanilla instant pudding mix (8 PHE)
>
> 1 tsp vanilla
>
> 1/3 cup water
>
> 270 grams (2 cups) wheat starch (22 phe)
>
> 1 1/2 tsp baking powder
>
> 1/2 tsp salt
>
> Cream shortening and sugars. Add pudding, vanilla and water. Mix well.
> Mix together with whisk starch, powder & salt.. Add to sugars and mix
> until combined. It makes a soft dough. I usually let it chill for 30
> minutes or longer before rolling out, however, the dough is still
> soft. I roll my dough on the thick side- I think the cookies look
> better and hold up better.
> Cookies do not spread during baking. You can sprinkle with sugar now
> or leave plain to decorate with icing. Bake at 375 for about 5-8 minutes.
> Watch
> carefully, you don't want them to brown. Total phe: 30 mg, phe per
> cookie depends on size, but mine are usually just one phe.
>
>
>
> Little Phe Gingerbread Men Cookies- these have a very mild flavor and
> look like big phe gingerbread men
>
> To the wheat starch mixture, add the following:
>
> 2 TB cocoa (130 phe)
>
> 2 tsp pumpkin pie spice (6 phe)
>
> 1/2 tsp. cinnamon
>
> Total phe: 166, phe per cookie depends on size.
Second Recipe:
Every now and then I have a happy accident in the kitchen...and tonight I ended up with the best lo pro cookies I have ever made...! (sorry, I know....it's the simple things that make me happy...) My son is in first grade this year and the very first "food project" is this week...they are decorating sugar cookies to look like lions.
I used my standby Almost Free Sugar Cookie recipe, but I didn't have enough shortening so I used 1/4 cup Parkay margarine (in the tub) and 1/2 cup shortening. When I got it all mixed up, it was REALLY sticky still so I added another 1/2 cup of wheat starch. I normally just roll balls of dough and then flatten them with a glass covered in sugar but I wanted to make those big round soft sugar cookies like you can buy at the bakery. So...I used a lot of wheat starch on my counter, my hands and the rolling pin and carefully rolled out the dough. Then I used a big plastic Quik Trip cup (44 oz!) to cut out the cookies and I only baked them for 7 min instead of 9 like I normally do since these are thinner. They are perfect!! I only got 9 cookies from the whole recipe so the phe count is a tad higher than for the "regular" sized ones but...the whole recipe still only has 36 mg of phe!
New and Improved Almost Free Sugar Cookies
1/2 cup butter flavored shortening
1/4 cup Parkay margarine (in the tub)
2 Tablespoons granulated sugar
1/4 cup packed brown sugar
1 pkg (4 srvg size) instant vanilla pudding (8 mg phe)
1 teaspoon vanilla extract
1/2 cup water
2 1/2 cups wheat starch (28 mg phe)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375. Cream shortening, margarine and sugars. Add pudding, vanilla and water. Mix well. Add wheat starch, baking powder and salt. Mix until thoroughly combined. Dough will be a bit sticky. Roll out using wheat starch to prevent sticking. For the big cookies, I baked them for 7 minutes. (They didn't really look done but now that they are cooled off, they look perfect.)
Phe for total recipe is 36 mg. I ended up with 9 big cookies so that's 4 mg each. Still not bad!
You don't have to cut these out if you don't want too. For easy round cookies, just roll into balls and smash with a flat bottom of a glass that's been dipped in sugar.
I am getting ready to make a double batch of the sugar cookies for my son. I will make Halloween shapes, my Christmas shapes, valentine's and Easter shapes all at once and freeze them. I will also make some round ones (that I don't cut out) and place 5-8 mini semi sweet M&M's on them. He loves those in his lunchbox. The semi-sweet M&M's have less phe than the milk chocolate mini M&M's.
Good luck and have fun making them!
Patty
mom of Jack, 7 CPKU
MO
Here's what I use to make my son gingerbread men in the winter. He loves them so much I have to keep them in the freezer all the time. I just make balls and flatten with a glass dipped in sugar and we call those gingersnaps.
Little Phe Sugar Cookies
>
> 3/4 c. butter flavor crisco
>
> 2 TB sugar
>
> 1/4 cup packed brown sugar
>
> 1 pkg (4 serving size) vanilla instant pudding mix (8 PHE)
>
> 1 tsp vanilla
>
> 1/3 cup water
>
> 270 grams (2 cups) wheat starch (22 phe)
>
> 1 1/2 tsp baking powder
>
> 1/2 tsp salt
>
> Cream shortening and sugars. Add pudding, vanilla and water. Mix well.
> Mix together with whisk starch, powder & salt.. Add to sugars and mix
> until combined. It makes a soft dough. I usually let it chill for 30
> minutes or longer before rolling out, however, the dough is still
> soft. I roll my dough on the thick side- I think the cookies look
> better and hold up better.
> Cookies do not spread during baking. You can sprinkle with sugar now
> or leave plain to decorate with icing. Bake at 375 for about 5-8 minutes.
> Watch
> carefully, you don't want them to brown. Total phe: 30 mg, phe per
> cookie depends on size, but mine are usually just one phe.
>
>
>
> Little Phe Gingerbread Men Cookies- these have a very mild flavor and
> look like big phe gingerbread men
>
> To the wheat starch mixture, add the following:
>
> 2 TB cocoa (130 phe)
>
> 2 tsp pumpkin pie spice (6 phe)
>
> 1/2 tsp. cinnamon
>
> Total phe: 166, phe per cookie depends on size.
Second Recipe:
Every now and then I have a happy accident in the kitchen...and tonight I ended up with the best lo pro cookies I have ever made...! (sorry, I know....it's the simple things that make me happy...
I used my standby Almost Free Sugar Cookie recipe, but I didn't have enough shortening so I used 1/4 cup Parkay margarine (in the tub) and 1/2 cup shortening. When I got it all mixed up, it was REALLY sticky still so I added another 1/2 cup of wheat starch. I normally just roll balls of dough and then flatten them with a glass covered in sugar but I wanted to make those big round soft sugar cookies like you can buy at the bakery. So...I used a lot of wheat starch on my counter, my hands and the rolling pin and carefully rolled out the dough. Then I used a big plastic Quik Trip cup (44 oz!) to cut out the cookies and I only baked them for 7 min instead of 9 like I normally do since these are thinner. They are perfect!! I only got 9 cookies from the whole recipe so the phe count is a tad higher than for the "regular" sized ones but...the whole recipe still only has 36 mg of phe!
New and Improved Almost Free Sugar Cookies
1/2 cup butter flavored shortening
1/4 cup Parkay margarine (in the tub)
2 Tablespoons granulated sugar
1/4 cup packed brown sugar
1 pkg (4 srvg size) instant vanilla pudding (8 mg phe)
1 teaspoon vanilla extract
1/2 cup water
2 1/2 cups wheat starch (28 mg phe)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375. Cream shortening, margarine and sugars. Add pudding, vanilla and water. Mix well. Add wheat starch, baking powder and salt. Mix until thoroughly combined. Dough will be a bit sticky. Roll out using wheat starch to prevent sticking. For the big cookies, I baked them for 7 minutes. (They didn't really look done but now that they are cooled off, they look perfect.)
Phe for total recipe is 36 mg. I ended up with 9 big cookies so that's 4 mg each. Still not bad!
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