Ginger Snaps

1 c sugar
3/4 c butter - softened
1/4 c molasses
1 egg
2 1/4 c ap flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp -each- salt, cloves, ginger
1/4 nutmeg
dash pepper
1/4 c sugar for rolling

Beat sugar, butter, molasses and egg until light and fluffy
Stir remaining ingredients (except rolling sugar)
Cover and chill for 1 hour
Preheat oven to 350
Shape dough into 1-in balls and roll in sugar
Place 2-in apart on ungreased cookie sheet.
Bake 8-12 minutes - until set.
Cookies will puff up and then flatten during baking
Cool on cookie sheets

Grace Edmands' recipe


From Dessertnowdinnerlater.com - soft ginger snaps

Cream 1/2 c butter with 1/2 c brown sugar until fluffy
Add 1 egg
1 1/2 tsp vanilla
1/4 c molasses

Stir in:
1 3/4 c flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1 tsp cinnamon
1/8 tsp cloves

chill 2 hrs or overnight

roll in balls and roll balls in 1/4 c sugar
or slice and bake
350 -- 8-9 min
keep dough chilled

Keto Recipes to Try

have not tried - 
will get their own post if they are good 
or deleted if they are not good

Coconut PB Cookies

• 1 1/3 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 2 Tablespoons cocoa powder unsweetened
• 2 cups coconut flakes unsweetened
• 2 Tablespoons butter melted

Instructions

1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
2. In a large mixing bowl, combine the peanut butter, vanilla extract, melted butter, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons Stevia).
3. Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
4. Place in freezer for 30 minutes to set.

Blooming Onion Ingredients

• 1 onion extra large
• 1/2 cup coconut flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs
• 1 Tablespoon olive oil

Instructions

1. Preheat oven to 350°F.
2. Peel away the outer layer of the onion. Cut about a half inch off the top. Cut onion from the top down into eight equal sections, stopping about an inch from the base to keep the onion attached in one piece.
3. Gently spread apart the onion "petals" to give the appearance of a blooming onion.
4. In a mixing bowl add salt, pepper, cayenne, garlic powder, paprika and coconut flour. Whisk together with a fork.
5. Beat the raw eggs in a mixing bowl. Place onion in bowl and roll to coat completely in egg. Use a spoon to pour egg between the onion sections, so that the entire surface is covered.
6. Place onion in bowl with seasoned flour mixture and roll to coat. Place onion on a prepared baking sheet and continue sprinkling mixture until all parts of the onion are covered.
7. Brush olive oil to the top and outer petals.
8. Wrap onion with foil and bake for 30 minutes covered. Remove foil and bake for an additional 10 minutes uncovered.

https://thesoccermomblog.com/keto-no-bake-cookies/

KETO BREAKFAST BARS

1 lb breakfast sausage browned and drained (can use mild or hot)

4 1/2 tbsp melted butter

1/3 cup coconut flour

2 tbsp full fat sour cream

4 eggs

1/4 tsp salt

1/2 tsp baking powder

2 cups shredded monterey jack cheese

1/3 c heavy whipping cream

Instructions

Preheat oven to 375 and grease a 9 X 13 casserole dish. Melt butter in pan while preheating to save time.

Whisk all together except for butter.

Stir in drained browned sausage and 1 cup shredded cheese.

Stir until combined then pour batter in the greased casserole dish. Spread evenly.

Bake for 20 minutes until it starts to brown a little around the edges.

Add remaining 1 cup of cheese on top. Bake 5 more minutes to finish!

Will keep easily in the fridge up to 5 days.

Cream Cheese pancakes

https://www.ibreatheimhungry.com/cream-cheese-pancakes/
https://www.ibreatheimhungry.com/cream-cheese-pancakes/

******
FLATBREAD

2 T psyllium husk, sift with flour

1/2 c coconut flour

1 c lukewarm water

1 T evoo

1/4 tsp BSoda - into water

1/4 tsp salt - add at end

Stir together, knead for 1 min

Add 1/2 tsp husk if sticky - then one more if still sticky

Let rest 10 min

Roll between parchment paper into 6-8" rounds

Lightly oil non-stick pan on med high heat

Cook 2-3 min one side and 1-2 min other sids

******

Hard Cooked Eggs in the Oven + Grilled Egg Salad Sandwich

Preheat oven to 300
Put eggs in muffin tins (or right on racks)
Bake 30 minutes
Plunge into ice water
Peel

If you are going to make egg salad - you can avoid the peeling of the eggs with this method
No-peel (baked) eggs for egg salad: Peeling a lot of hard-cooked eggs for egg salad is unnecessary. You can cook them whole in a double boiler or preheated oven at 325 degrees. Crack whole eggs into a buttered or Pam'd dish, cover tightly. Eggs should be at least 1" deep but no more than 3" deep. Bake at 300 degrees or steam about 40 minutes until firm, cool immediately by placing baking pan in cold water. Chop or grate eggs for your preferred egg salad recipe.

The comment above is from this page where I found the directions for hard cooking eggs in the oven:
http://www.circle-b-kitchen.com/food-and-recipes/2012/12/31/baked-not-hard-boiled-eggs.html

The secret to Bauder's egg salad - if you live in Des Moines and know about Bauder's is to use Mrs. Clark's Salad Dressing rather than mayo - also yellow mustard, salt and pepper - and a little sugar.

Pickle relish is fine, too if you like it.

Heaven on earth - also from Bauder's - and even though it may sound odd - it is sooooo good:

Make a grilled egg salad sandwich - the same way you would make a grilled cheese sandwich - just add a layer of egg salad - and grill. Oh.My.Gosh. So yummy. The eggs don't get really hot - but the cheese is melty - and bread is toasty. It's a bit like a cheese omelette sandwich.

20-minute Pumpkin Soup

Sorry - I lost the link to this one - but I tried it and it is good.
Second time I made it I had a half pound cottage bacon to use up - browned it first, then put in the onion and some leftover celery. It was really good with bacon and celery.

Saute in
2 T olive oil (or butter or any oil)
1 med onion (yellow recommended, I used red)
3 cloves garlic, grated (I minced)
Cook 3-4 minutes until fragrant

Add

2 T fresh thyme (I used 3 tsp dried)
3/4 tsp kosher salt
1/2 tsp cumin
1/4 tsp black pepper
1/8 tsp ground ginger (I used more and fresh would be good)
1/8 tsp cayenne pepper
cook for a minute to bloom the spices

Add

1 15-oz can pumpkin
cook for another 4-5 minutes - low heat

Add
2 c low sodium veg or chicken broth
cook for another 4-5 min


Add to pot - or drizzle into serving dishes
2 T maple syrup
2 T cream

If you add those two to the pot - and want a creamier soup - you can use an immersion blender

Garnish with
pumpkin seed, flakey salt, fresh thyme, black pepper, sour cream, bacon

Turkey and Gravy

just salt the bird and let it sit in the fridge to dry for a day or so before roasting
shove some butter under the skin

Brilliant way to make gravy ahead of time
https://www.splendidtable.org/story/step-up-your-gravy-game-with-americas-test-kitchen

"Game Changing Gravy" by Lan Lam 
reprinted with permission from America's Test Kitchen

When there are pies to bake, potatoes to mash, and a turkey to carve, the gravy can become an afterthought, often thrown together at the last minute amid the chaos of getting all the food to the table. At that point, there’s no time to eke out a flavorful stock for the base, and the roasted bird may or may not have generated the drippings you were counting on to infuse the gravy with rich turkey flavor. The result—whether gloppy, runny, greasy, or just plain dull—is a shame, since many of us drizzle gravy over the entire plate.

After spending weeks reimagining the gravy-making process from start to finish, I came away with an approach that produces a full-bodied gravy that truly tastes like turkey and can be almost entirely prepared days (or even weeks) ahead of time. Best of all, you don’t need drippings to make it taste great (though you should certainly add them if you have them), and the recipe can be easily tweaked to accommodate guests with dietary restrictions. Read on and I’ll review the important points.

Start with a Seriously Flavorful Stock

Gravy is simply a sauce made by seasoning and thickening stock, so it’s essential that the stock be full-flavored. And the most critical component in building flavor is creating a good fond. The first step in most gravy recipes is to build fond by searing turkey parts such as the neck and giblets. But we came up with an approach that’s more effective:

1. Simmer Turkey Parts First

Instead of initially searing the parts, we simmer them in chicken broth until the liquid evaporates. That may sound counterintuitive to browning, but simmering actually extracts the juices and fat much more thoroughly than searing does. The proof is visible on the bottom of the pot: Once the liquid evaporates, the entire bottom of the vessel is coated with a gorgeously browned layer of fond.

2. Use Broth, Not Water

Many gravy recipes call for a combination of chicken broth and water, but the latter dilutes flavor and requires reducing to concentrate savoriness. We use only broth.

3. Use a Dutch Oven, Not a Saucepan

Instead of a large saucepan, which offers about 40 square inches of surface area, we opted for the 75 square inches of a large Dutch oven. More surface area in the pot allows more of the drippings to make contact with the hot pan bottom and brown; this results in maximum fond development and a more flavorful stock.

4. Add Fat and Skin for Extra Flavor

In addition to using the neck, heart, and gizzard (we avoid the liver; its strong mineral flavor ruins gravy) to create fond, we trimmed excess skin from the top of the breast and excess fat from the bottom of the cavity and added those to the pot as well.

Once we created our great fond, we proceeded with the usual steps for making stock: We sautéed the aromatics, deglazed the pot with wine, added more broth, covered the pot to limit evaporation, simmered the stock for about 1 hour, and strained out the solids.

Don't Defat the Stock

Gravy recipes often call for defatting the stock, but that’s a mistake. In tests, we found that the bird’s fat is integral to making gravy that tastes like turkey—not just generically like poultry—because an animal’s fat is a repository for its unique aromatic compounds.

Be Sure to Brown the Roux

The stock is whisked into a roux, a cooked paste of roughly equal parts fat and flour, and the roux transforms the liquid stock into a full-bodied gravy. The key to making a good one is taking the time to cook the mixture until it’s deep golden brown, since that color translates into a gravy with equally rich color and nutty depth. Browning the roux also yields a gravy that stays fluid longer (a boon to dinner guests who go back for second helpings) because the starches in the flour break down into smaller molecules that are slow to link up with one another as the gravy cools.

Add Drippings (If You've Got Them)

If you have them, adding drippings to the finished gravy will make it taste even better. Be sure to defat them first (the stock adds enough fat), and don’t add more than 1/4 cup or the gravy will be too thin

Make It Ahead

To avoid as much last-minute work as possible, there are two make-ahead opportunities built into the recipe. The turkey stock can be prepared and refrigerated three days in advance or the gravy can be prepared and frozen up to two weeks ahead and gently reheated with the drippings (if using).

Low Carb Round Things (faux English Muffins)

I tried these and they do make a round base for the things you might want to eat on an English muffin.
The texture of almond and coconut flour is too grainy - and I will research ways to make or buy finer fake flour. It was not too eggy. It was a little bit moist. Toasting it helped. I put some no-sugar-added fruit jam on top and it was an adequate substitute. I imagine it would grow on a person if they were committed to giving up carbs. IMHO what is always missing in fake breads is the chewy texture.
I would make this again because it was fast, easy and not difficult to clean up.

My ramekin was the one that is s bit larger than 4-in when measured on the inside of the rim.
The cooking time for me was 1 min in the microwave - and might have needed a bit more - to make it a bit drier.
I did not have any nut milk on hand so I used whole milk.
I think a variation with lemon zest would be yummy if you like lemon.
Maybe a lemon - poppy seed hybrid faux-breadlike thing.

Source:
https://sugarfreelondoner.com/low-carb-english-muffins-microwave-recipe/

Low Carb English Muffins (Microwave Recipe)

A simple, quick and delicious breakfast! It takes just 90 seconds to make these easy low carb English muffins in your microwave. They are Keto, gluten free and grain free.

Course Breakfast

Cuisine British

Keyword gluten free english muffins, Keto English Muffins

Prep Time 3 minutes

Cook Time 1 minute

Total Time 4 minutes

Servings 1 serving

Calories 229 kcal

Author Katrin

Ingredients

• 1 tbsp coconut flour
• 1 tbsp almond flour (extra fine)
• 1 tbsp butter unsalted
• 1 egg
• 1/2 tbsp almond milk or other nut milk
• 1/4 tsp baking powder

Instructions

1. Melt the butter in the microwave - this takes ca 30 seconds.
2. In a bowl, whisk your egg.
3. Add your melted butter and nut milk, then the almond flour, coconut flour and baking powder. Mix until smooth. If you wish, add a pinch of salt.
4. Fill into a WELL-BUTTERED ramekin or mug (equally well-buttered)
5. Microwave on high for 90 seconds.
6. If necessary, run a knife around the edges of your dish and turn muffins over onto a plate.
7. Cut in half and toast.
8. Enjoy!

Recipe Notes

I made these low carb English muffins in a mug with a diameter of 7 cm. ****Update - I have since made them in classic ramekins like these with a 9 cm diameter which makes them a bit flatter but still tall/high enough to cut in half.

If you make 2 muffins at the same time, increase the microwave time to 2 minutes.

alternative******nutritional info for th e top recipe is below this recipe***** Ellen tried the second one. Said it came out thicker - and you could cut it into 3 or 4 rounds

4.8 from 14 reviews

Print

Keto, Grain-Free, Gluten-Free Free 90 Second English Muffins

Author: Carleen

Recipe type: Angelic, Keto Bread

Cuisine: Keto, Paleo, NSNG, Bread

Prep time:  1 min

Cook time:  90 seconds

Total time:  1 hour 31 mins

Serves: 1

 

Keto, Paleo, Gluten-Free, NSNG, Grain-Free almond flour English muffin bread

Ingredients

• ⅓ cup almond flour
• ½ teaspoon baking powder
• 1 egg
• 1 tablespoon butter

Instructions

1. Melt butter in a small bowl or large coffee cup
2. Wisk in egg
3. Wisk in almond flour and baking powder
4. Mix well
5. Microwave on high for 90 seconds
6. Invert dish or cup and shake out the bread
7. Slice and toast

Alternate Baking Method

1. Mix the ingredients in a bowl
2. Transfer to a buttered or oiled baking dish
3. Bake at 350 for 20 minutes

Nutrition Information

Serving size: 1 Calories: 395 Fat: 13.5g Carbohydrates: 8.5g Sugar: 2g Sodium: 66mg Fiber: 5g Protein: 14.1g

Nutrition Facts

Low Carb English Muffins (Microwave Recipe)

Amount Per Serving

Calories 229Calories from Fat 157

% Daily Value*

Total Fat 17.4g27%

Saturated Fat 8.7g44%

Polyunsaturated Fat 1.3g

Monounsaturated Fat 4.9g

Cholesterol 195mg65%

Sodium 65.8mg3%

Potassium 70.4mg2%

Total Carbohydrates 6.6g2%

Dietary Fiber 4.2g17%

Sugars 1.1g

Protein 11.4g23%

* Percent Daily Values are based on a 2000 calorie diet.