Sugar free lemon pound cake

• 1 ½ cups all purpose flour 
• 2 teaspoons baking powder
• ½ cup butter room temperature
• ¼ cup butter or shortening room temperature
• 1 ½ cups Splenda
• 3 large eggs
• 3 tablespoons fresh lemon juice strained
• 1 teaspoon lemon extract 
• 1 tablespoon lemon zest
• ½ cup milk
• ½ teaspoon yellow food dye (optional)

**Optional icing for top

•   4 tablespoons softened cream cheese 

•   7 tablespoons softened butter

•   ½ teaspoon vanilla extract

•   2 tablespoons milk

•   1 ½ cups swerve sugar free confectioners sugar. 

You can drizzle this over top of cooked loaf

         instructions

1.      Preheat oven to 350° F. Line a 5-inch by 9-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.

2.      In a medium bowl, sift together flour & baking powder. Set aside.

3.      In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream together butter, shortening and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add lemon zest, lemon extract, lemon juice, and food dye, and mix until combined, about 30 seconds.

4.      With the mixer on low, add half of the flour mixture followed by half of the milk. Repeat letting each ingredient mix until mostly combined. Finish by adding the last half of flour mixture and mix just until incorporated. Avoid over mixing.

5.      Pour cake batter into prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it. Let cake cool for 10 minutes in the pan, then use the parchment paper to lift the pound cake out of the pan and cool completely on a wire rack.

Coming Soon!

♦ Sugar-free cheese danish
♦ Barley Pilaf
♦ Creole Shrimp & Basil pasta

Reduced-Sugar Chocolate Chocolate Chip Cookies

3 ¼ cups + 2 tbs all purpose flour

1 ½ tsps salt

1 ½ tsps baking soda

3 sticks unsalted butter, softened

¾ cup brown sugar splenda

¾ cup splenda sugar blend (white)

3 large eggs, at room temperature

1 ½ tbsps vanilla

¾ cup unsweetened cocoa powder

3 cups Hershey’s sugar-free chocolate chips

1 ½ cups chopped walnuts (optional)

Preheat oven to 375-°F

Use parchment paper on baking sheet, or grease sheet with spray, etc. (I use parchment)

In one bowl mix together flour, salt, and baking soda.

In another (or stand mixer) cream butter & sugars.  Add eggs, vanilla, & cocoa.

Gradually add in flour mixture, mix until combined.  Then add in chocolate chips and walnuts.

Drop by teaspoonfuls onto baking sheet lined with parchment. (not huge spoonfuls)

Bake for 10-12 minutes.  10 minutes makes nice chewy cookies, more for crispier cookies.

Cool on wire rack for about 5-10 minutes.

Makes about 6-7 dozen cookies.
These are about 3.5 grams of sugar per cookie if you stick to my sizing.

RJ's Pan Style Crepes

Ingredients

·         4 large eggs

·         1 cup low-fat milk (any will do)

·         ½ cup water

·         1 ¼ cups flour

·         Pinch of salt (about 1/8 tsp)

·         2 tablespoons splenda granulated (not the blend)

·         3 tablespoons butter

·         1 teaspoon vanilla

·         Butter flavored cooking spray, or butter to coat pan

·         10” non-stick skillet

Directions

·         In a blender or food processor add all ingredients.  Pulse for 15 seconds or so to blend well. (there will be teeny bits of butter in the batter)

·         Spray skillet with cooking spray or coat with a small amount of butter and heat up skillet a bit above medium (you can adjust heat using first crepe as a tester)

·         Pour approx 1/3 cup batter into pan (between 1/4 and 1/3 cup) and quickly move pan around at an angle to coat bottom evenly. 

·         Cook on first side for about 30 seconds, when you lift the edge to peek there should be a few light streaks of golden brown beginning.  Turn over using a fairly good size spatula and cook on other side about 10 seconds.

·         Use a tablespoon or so of your favorite jam, peanut butter, or really anything and roll up loosely like an enchilada.

*Note* If first crepe falls apart…you didn’t pour in enough batter.  If crepe is too thick use less batter for next one.  Be sure to swirl batter around in the pan!!

RJ’s Oatmeal Spice Muffins

Preheat oven to 400°

Ingredients

·         3 cups old fashioned oats

·         2 ½ cups all-purpose flour

·         ½ cup packed splenda brown sugar

·         2 teaspoons baking powder

·         2 teaspoons baking soda

·         2 teaspoons ground cinnamon

·         1 teaspoon salt

·         2 cups unsweetened applesauce

·         1 cup low-fat milk (any kind will do)

·         1 tablespoon orange zest

·         6 tablespoons canola oil

·         2 large egg whites

TOPPING:

·         1 ½ cups old fashioned oats

·         1 tablespoon splenda brown sugar

·         ¼ teaspoon ground cinnamon

·         2 tablespoons unsalted butter, melted

Directions

·         In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, orange zest, oil and egg whites. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray almost full.

·         Combine topping ingredients; sprinkle over batter. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: 16-18 muffins.

Beef Stroganoff RJ style

1 lb. beef steak (any kind really will do, I use London broil) sliced VERY thin (more or less meat according to your likes)

2 tbsp Olive Oil
3 tbsp flour
12 oz crimini or button mushrooms, quartered or sliced (your choice) also more or less to your likes
1 clove garlic, minced or grated (or if you used the jar stuff a tablespoon of that)

1 tsp onion powder (you can use a small onion diced instead)
sea salt to taste
ground pepper to taste
2 cups beef broth
½ cup red wine
1 ½ cups (12 oz) sour cream the containers are 16 oz, save the extra for a spoonful on top of served plate for a garnish
2 tbsp Worcestershire sauce

1.   Heat 2 tbsp of olive oil in a heavy bottomed, deep sided sauté pan or Dutch oven.

2.   Lightly season sliced beef with salt & pepper.  Brown in oil with garlic & onion for 2-3 minutes.  Then toss in sliced mushrooms.

3.   Slowly add in flour and stir to combine, will be super thick. Pour in broth a little at a time, stirring to ensure there are no lumps.  Then add Worcestershire & wine & simmer for about 5 minutes on low or until thickened. (if you’re a taster like me, at this point it should taste like beef gravy that has a light to moderate sour note to it.)

4.   Turn off heat and stir in sour cream.

5.   Serve over fresh pasta or store bought egg noodles cooked to package directions (al dente). (I always use durum wheat pasta) but you can use any kind.

Note:  This is really good if you have a pressure cooker you can do it in.  If you do..once you get all the ingredients in (minus sour cream) then pressure cook for 10 minutes at 15lbs.  Then run cold water over cooker to cool and release lock.  Add sour cream.  Yummy.

Play with the amounts to make ur version of perfect.