Category Archives: Desserts
Pumpkin Pie.
Blueberry, Pecan, and Raisin Muffins
Blueberry pecan muffins
.1/2 Cup Dry blueberry
.1/2 cup white Raisin
.1/2 cup chopped pecans
.1 Tsp. Baking Powder
.1 Tsp. Baking Soda
.1 Tbsp. vanilla extract
.1/2 cup quick oats
.1 Cup all purpose flour
.1 1/2 cup wheat flour
.1/2 Tsp. salt
.1 Cup Butter Milk
.1/2 cup Vegetable oil
.3 Eggs
.1 1/2 Sugar Substitutes
.1/4 Tsp. Ground Cloves
Pre heat oven to 370
In a large bowl mix Eggs, Sugar Substitutes and oil until pale yellow, add vanilla extract, and mix well.
In other bowl combine flours, salt, ground clove, quick oats, baking powder and baking soda, add dry ingredient to the egg and sugar mix alternating with the buttermilk starting and ending with the dry mix.
Add dry blueberry, Raisin and Pecan and stir well, do not over mix.
Scope the batter in to lined muffins pan with an ice cream scooper almost all the way full, they do not rise that much.
Bake for 25 minutes or until a toothpick comes out clean.
Makes 16-18 muffins
Whole-Wheat Pancake
whole wheat pancake
2 Cups wheat flour
1 Cup all purpose flour
2 Cups buttermilk
1/2 Tsp. salt
2 Eggs
12 Tbsp. melted butter divided in half
1/2 Tsp. baking soda
2 Tsp. vanilla extract
1/2 Cup sugar substitutes
In a large bowl, combine the entire ingredient and mix well.
In a large skillet or a pancake pan over medium heat add melted butter a Tsp. at a time, use a ¼ measuring cup to make the pancake.
Cook for 2-3 minutes each side.
Lime cake with Lime and mint glaze-sugar free
Lime cake
My friend gave me a bag full of fresh limes from his tree and I did not know what to do with all of these limes. I came up with some good recipes today and this sugar free lime cake is one of them. it came out moist and crumbly, it was delicious.
I toped it with Sugar free Lime and Mint glaze.
Sugar free Carrot Chiffon Cake or Cupcakes
Chiffon cupcake
If you like, your cupcakes to be sweeter up your sugar measurement but I think they are perfect this way, just the right sweetness when you add the frosting.
Batter
.1 Egg yolk
.2 Tbsp. Vegetable oil
.1/2 Cup Carrot Juice
.2 Tbsp. freshly grated carrot
.1 1/2 Tsp. Vanilla Extract
.1 1/2 Tsp. Almond Extract
.1 1/4 Cup of flour
.2 1/2 Tsp. baking powder
.4 Egg white
.3/4 Tsp. Cream of Tarter
.1/2 Tsp. Baking Soda
.1/4 Tsp. Salt
.1 Tsp. Nutmeg
Frosting
2 Cups of heavy cream
8 OZ of soften Cream Cheese
2 Cups Sugar Substitutes
2 Tbsp. Sugar Free thick Syrup
Pre heat oven 350
Add egg white to mixer bowl, whisk with cream of tartar until stiff peaks, set aside.
Whisk egg yolk with oil, sugar Substitutes, vanilla extract and almond extract until all mixed well.
Sift flour 3 times with baking powder, baking soda, and salt.
Add grated carrots to the carrot juice.
Add flour mix alternating with the carrot juice starting and ending with flour mix.
Add egg white by folding it carefully in to the batter.
Use an ice cream scoop to fill the cupcake-lined pan and bake for 19 minutes.
For making a cake, divide the batter evenly in two 9-inch cake pans.
Top the cake or cupcake with sugar free cream cheese frosting.
To make the frosting, add all ingredients in to the mixing bowl,and beat until it forms stiff peaks.













