Christmas Baking

[Amber_02]

Hey,
Well I must start some Christmas baking for the family soon. I am so afraid I am going to cheat or do the "just a taste" thing, I can never just have one taste. Could you please post some induction friendly recipes that I could use for my Christmas cooking. I love to eat, I am so afraid I will turn to the sugar packed cookies and munchies.

[Amber_02]

. . .

It doesn't really matter if it is induction or OWL, I have been on induction for 3 1/2 weeks and am planning on moving to OWL soon. I am just really in need of recipes

[Misty]

Amber, I know just what you mean!! Today I went shopping for baking supplies to start my holiday baking and just looking at all the flour, 3 kinds of sugar, chocolate, marshmellow cream, etc..etc..etc made me sooooo want sweets again. This has to be one of the hardest times of the year for those of us that love all the traditional baking and exchanging gifts of baked goods. If it were not for family and friends who hint at what they'd enjoy receiving from my kitchen during the holidays I wouldn't get any where near the stuff!! It's a killer of a temptation for me. Good luck to you hon...and wish me some too!! Misty

[Naja]

There is no reason your holiday baking cannot be both enjoyable AND low carb. This is a great time to experiment with alternative flours (soy protein or powder, soy flour, oat flour, wheat protein isolate, finely ground nuts, Atkin's bake mix and substitutes) using low carb baking recipes that are easy to find on the Net.

Rather than posting a number of specific recipes, I'm going to direct you to some good online resources including our own recipe boards. Start at Google.com and type in the key words you are looking for. +"Low carb" +recipe is a good starter; add the key words "cake" or "cookies" or "muffins" depending on what you are looking for.

Excellent wheat protein isolate recipes can be found at http://www.locarber.com, which is also a source for this product. I strongly recommend this product (WPI) as a "must have" flour substitute for holiday baking. Used in conjunction with a small amount of another alternative flour, it performs very very well in baking, very much like wheat flour. Its main flaw is that by itself it can be a bit on the soft textured side, so it pairs well with heavier flour substitutes like oat flour, soy products and nut flours.

[Amber_02]

Thank You Very Much

Thank you for your help, I am worried about Christmas coming up. I still must bake actual cookies and cakes and pies and such for the family but for myself I will be making low carb recipes. Just hope I am not tempted to try a bit of the real stuff. . .
Good luck to you too, I'm sure we all need it around the holidays!
Amber

[jhhayes]

Here are a couple of recipes from Low Carb Luxury magazine:

Coconut Macaroons



1 1/3 cups unsweetened coconut
1/3 cup Splenda
1/2 tsp almond extract
2 Tbsp Atkins Bake Mix
2 egg whites
1/8 tsp Salt
Combine coconut, Splenda, Atkins Bake Mix, and salt in a bowl. Stir in egg whites and almond extract; mix well. Drop by teaspoonfuls onto lightly greased cookie sheet.

Bake at 325°F for 20 minutes or until brown around the edges. Remove from baking sheet at once.

Makes about 18 cookies. 0.5 grams of effective carbohydrate per cookie

Macadamia Nut Cookies



1/2 cup (1 stick) unsalted butter, cut into 5 pieces
1 cup finely chopped roasted & salted macadamia nuts
1 cup Splenda
1 large egg, lightly beaten
2 tsp Vanilla extract
1/2 tsp coarse salt
Preheat oven to 350°F. Cover at least two baking sheets with parchment paper or a silicone-baking sheet.

In a small saucepan over medium heat, melt the butter and continue heating just until the butter solids at the bottom turn deep golden brown (not black), about 5 to 7 minutes. Immediately remove from the heat and pour the melted butter into a small bowl, making sure to scrape up all the brown bits. Let cool for about 5 minutes.

Combine all the other ingredients in a medium bowl and stir until blended. Slowly add the melted butter and stir until all is incorporated.

Drop the batter by slightly heaping teaspoons on the baking sheets, about 3 inches apart. Bake for about 10 minutes or until golden brown. Remove to a rack to cool.

Make approx. 36 cookies. Less than 1 gram of effective carbohydrate per cookie.

[Misty]

Thanks a bunch jhhayes...I'll defiately use these recipe's in my baking from now on. I can't tell you how much I appreciate you taking the time to include them in your post. They sound fantastic!

[pammie]

I have a party today so I did my baking last night.

I made pumpkin pie, blueberry cheese cake and peanut butter cookies...all of which are legal for me....(however I won't be eating them since I have sworn off sweetners)

[Amber_02]

Thank You!

My computer crashed so I just got your recipes now, and do they ever sound good! After I finish typing this I will go and bake. I'll give you an update, I went off atkins during Christmas and tommorow I will have completed week 2 of induction, but I think I'll do another week or so. Thanks again for your recipes and support,
Amber