cream wafers
Serves:60 halves or 30 sandwiches
CarbsPerServing:Each cookie - 3g. Each sandwhich w/ frosting -
7g.
Prep Time:none really
Effort:Average
Ingredients:
Wafers -
1 cup butter
1/3 cup heavy whipping cream
2 cups all-purpose flour
Splenda (packets or bulk)Creamy Butter FillingButter Filling -
1/2 cup soft butter
10 - 12 Splenda packets or 3/4 cup bulk Splenda.
(You can use as much sweetener as you like…to taste)
Pink or blue tint (if you want to get festive!)

How to Prepare:
OK - First, make sure the butter is somewhat soft. Mix butter,
cream, and flour in a mixer until blended. Preheat oven to 375. Have
a shallow bowl of Splenda near by. Roll dough into 3/4″ balls and
then roll in sugar. Place on an ungreesed cookie sheet. Flatten with
a flat bottomed glass dipped in Splenda. Prick each cookie 4 times
with a fork. Bake for 7-9 minutes. Remove from pan promptly and let
cool completely before frosting. These taste spectacular with or
without the frosting.
Snickerdoodles II
Serves:30 cookies
CarbsPerServing:.53 per cookie
Effort:Easy
Ingredients:
1/4 cup Butter
1/4 cup shortening
3/4 cup DiabetiSweet or Spenda
1 egg
1 tsp vanilla
3/4 cup almond flour
1/2 cup Atkins bake mix
1 tsp cream of Tartar 1/2 tsp baking soda
1/8 tsp salt
1 TBL DiabetiSweet
1 tsp cinnamon

How to Prepare:
Preheat oven to 400. Mix all dry ingredients in a bowl, set aside.
Cream butter, shortening, and sweetner in a large bowl. Add egg and
vanilla, beat well. Add dry ingredients and mix well. In a small
shallow bowl, mix DiabetiSweet and cinnamon. Using a teaspoon, roll
teaspoon of dough into a ball then roll ball in cinnamon mixture
then place on cookie sheet (use parchment paper if you have it).
Bake for 7-9 minutes until golden brown. Let cool on cookie sheet
before removing.

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BBQ Bacon Asparagus
Serves:As many as you want
CarbsPerServing:0
Prep Time:1/2 hour
Effort:Easy
Ingredients:
Bacon Asparagus
Garlic Salt
Olive Oil
Toothpicks

How to Prepare:
Put olive oil in a bowl with garlic salt
Wrap uncooked bacon around uncooked asparagus and secure with
toothpick(about half a bacon strip per asparagus stick.)Brush with
olive oil mixture and cook on BBQ. Brush with olive oil now and then
as cooking.
Grilled Portabello Mushrooms
Serves:3
CarbsPerServing:12 total recipe with 2 from fiber
Prep Time:5 minutes
Effort:Easy
Ingredients:
6oz Portabello Mushrooms, sliced
1/2 cup Olive Oil
3 TBS Lemon Juice
3 or 4 Garlic Cloves, minced1/2 tsp Salt
1/4 tsp Pepper
Dash of Worcestershire Sauce

How to Prepare:
In a glass bowl combine all the ingredients, toss in the mushrooms.
Let marinate for at least 30-60 minutes, stirring every now and
then. Grill for 2-3 minutes on each side.

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Preserves*

PRESERVE OF MIXED FRUITS.

Five pounds of ripe currants or cherries, five
pounds of granulated sugar, two pounds of seeded
raisins, the pulp of six oranges cut in small pieces,
and the rind of two oranges cut fine. Boil three-
quarters of an hour. Grapes can be used instead of
currants or cherries.

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TEA CAKES.

One pint of cream, four heaping tablespoonfuls of
granulated sugar, two eggs, a little cinnamon ; beat
well together and stir into it enough flour to roll.
Roll out about a quarter of an inch thick, brush over
with white of egg and sift sugar and cinnamon over
it, cut into cakes about a finger long and one inch
wide. Bake a delicate brown.

FIG CAKE.

Half a cup of butter, one cup of granulated sugar,
half a cup of milk, two cups of flour, two rounded
teaspoonfuls of baking powder, the whites of four
eggs. Beat the butter and sugar to a cream, stir the
milk and one cup of the flour together and add to the
butter and sugar. Sift the remaining cup of flour and
the baking powder together, beat the whites of egg
to a stiff froth and stir alternately with the flour into
the other ingredients. Grease three layer cake tins
well, divide the batter evenly and bake from seven to
ten minutes.

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HARD GINGERBREAD.

Two cups of Porto Rico molasses, one cup of
brown sugar, one cup of butter, two tablespoonfuls of
ginger, flour to make the dough stiff enough to roll.
It requires to be kneaded thoroughly. It is better
that the dough be made the day before the cakes are
to be baked that it may dry a little, as they are
spoiled if too much flour is added. Roll thin, cut in
oblong cakes with a jagging iron, or in any way to
suit the fancy.

BRANDY SNAPS.

One pound of flour, a quarter of a pound of but-
ter, a quarter of a pound of brown sugar, three-quar-
ters of a pound of maple syrup. Mix the ingredients
well together and drop on greased paper ; if it runs
too much add flour’, if not enough add more maple
syrup.

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MUTTON CUTLETS, SARDINIAN SAUCE.

Ingredients : About three pounds best end neck of mutton,
two eggs, some breadcrumbs, four ounces butter, one pint of
stock, one shalot, a little parsley, a tin of preserved mushrooms,
eight Spanish olives cut in quarters, three ounces of lean harn,
a little roux, a wineglassful of vinegar, and a little mushroom
catsup. Saw off the chine and trim the mutton, then cut out
the cutlets, flatten them with a cutlet-bat or chopper dipped in
cold water, trim them into shape, dip them in two eggs beaten
up with some seasoning, then in breadcrumbs ; melt a little
butter, pour it into a frying-pan, lay in the cutlets, and place
away until dinner-time. Chop one shalot and a little parsley
very fine, place them in a stewpan with some seasoning and one
ounce butter; let fry five minutes; pour in one pint of stock,
add a little roux; let boil ten minutes, then add one tin of pre-
served mushrooms left whole, eight Spanish olives cut in quar-
ters, three ounces lean ham cut in small squares, the vinegar
and mushroom catsup ; let simmer gently one hour. Ten min-
utes before wanted, fry the cutlets a light brown, let them drain
on a piece of paper before the fire, to absorb the butter ; place
them in a circle overlapping one another on a bed of mashed
potatoes on a hot dish, and pour the boiling sauce over them.
Serve immediately.

ROAST DUCKLINGS.

Cover the breasts of two fine ducklings with buttered paper,
bake them in a hot oven thirty-five minutes; when cooked,
place them on a very hot dish, and pour over them some good
gravy seasoned and colored with a little soy.

SALAD.

Well wash and pick four lettuces, one endive, one punnet of
small salad ; free them from water by swinging them in a cloth ;
cut into moderate-sized pieces, place in a salad-bowl, and pour
over the following sauce : Mix in a basin the yolks of two eggs,
a little mustard, a little salt, a gill of olive oil, a gill of vinegar,
and half a gill of cream; stir these ingredients well together,
and pour over the salad ; ornament the top of the salad with
beet-root, cucumber, and hard-boiled eggs cut in slices.

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GENEVA WAFERS.

Well whisk two eggs ; put them into a basin and stir to them
three ounces butter, which must be beaten to a cream ; add three
ounces flour and sifted sugar gradually, and then mix all well
together. Butter a baking sheet, and drop on it a teaspoonful
of the mixture at a time, leaving a space between each. Bake
in a cool oven ; watch the pieces of paste, and when half done,
roll them up like wafers, and put in a small wedge of bread or
piece of wood to keep them in shape ; place them in the oven
again until crisp. Before serving, remove the bread ; put a
spoonful of preserve in the widest end and fill up with whipped
cream.

CHICKEN JELLY.

Take the leg of a fowl, and, after skinning and scalding it, re-
move all fat and wash it clean in cold water ; then put it into a
saucepan, with one breakfast-cupful of water, and salt to taste ;
boil slowly to pieces, strain into a cup, or let it stand till jellied.

POTATOES A LA LYONNAISE.

SLce an onion finely, and fry it in butter till it begins to take
color ; add four or five cold boiled potatoes cut in slices three-
eighths of an inch thick, salt and pepper to taste, and keep
shaking the saucepan till they are quite hot and also begin to
brown. Beef dripping, if properly clarified, may be used in-
stead of butter.

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ROAST TURKEY.

Fill the inside with stuffing of pork sausage meat, and tie th*
skin of the neck over the baek with stout string. Put a pieo*
of buttered paper over the breast. Place the bird on the spiu
and set it at some distance from the fire. Baste it frequently
with butter melted in the dripping pan, and flour it occasionally*
When nearly done take off the paper and dredge it with flour.
Serve it with brown gravy poured over it, and garnish witfc
forcemeat balls. Bread sauce.

POTTED FOWL.

Take the meat from the bone? of . cold /oast fowl, weigh it.
and to every pound add one-quarter of a pound of fresh butter,
one teaspoonful of pounded mace, half a small nutmeg, salt and
cayenne to taste ; cut the meat into small pieces and pound it
well with fresh butter ; sprinkle in the spices gradually, and
keep pounding until reduced to a perfectly smooth paste. Put
it into potting-pots for use, and cover with clarified butter about
half an inch in thickness, and, if to be kept for some time, tie
over a bladder ; two or three slices of ham minced and pounded
with the above will be found an improvement. It should be
kept in a dry place. This makes a very nice breakfast or lun-
cheon dish.

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FRANGIPANE Beat four eggs together slightly and mix well with four table-
spoonfuls of flour ; thin with one quart of fresh milk, well sweetened ; add one-half a
cupful of orange-flower water and six finely powdered macaroons. Pour this mixture
into a saucepan and stir it over the fire until it thickens, then pour it over any kind of
preserved fruit, and bake in a slow oven one-half hour. Serve cold.

JESSIN A SULTANA Sift one-half pound of flour in a bowl. Into the center
of this put six ounces of butter and the yolks of two eggs, grated peel of one-half a
lemon and two tablespoonfuls of water. Mix to a firm paste. Blend four ounces of
almond paste with the whites of two eggs, mix the two pastes together on a floured
board and work until perfectly smooth, then place on ice for an hour. Fill the shells
of two meringues with pink whipped cream. Roll out the paste one-half an inch
thick, cut into a round piece, lay on buttered paper and bake in a moderate oven.
When cold, put one quart of fine strawberries in the center and cover with
thick cream. Make a border of the meringue kisses with large strawberries
between.

CHICKEN CURRY (Hindustani) Slice one medium-sized onion, one clove
of garlic, and a small piece of ginger -root, and fry until light brown in three tablespoon-
fuls of olive oil. Then add two tablespoonfuls of curry powder and one tablespoonful
of flour, and cook for two minutes, stirring well ; then add three cupfuls of chicken
broth, stirring continuously, and simmer for twenty minutes. Strain through a sieve;
add salt and pepper to taste and the cream of a cocoanut. Last of all, add the
chicken, cut in neat pieces, and pour all into a double boiler, to keep hot until
served. Do not let the curry boil after the cocoanut cream has been added,
as it may curdle. To prepare the cream, shave off the brown inner skin
and grate the meat of a large cocoanut. Pour over it one cupful of milk,
let it stand fifteen minutes, and scald. Drain the juice carefully into a
bowl ; put the meat in a bag and squeeze out all of the cream. The meat should be
quite dry and like snow, and is piled in a dish on the rice-table. This curry sauce can
be used with fish, crabs, shrimps, sweetbread, oysters, eggs and kidneys, etc. Milk or
fish stock can be substituted for the chicken broth, if a maigre dish is required. Rice is
always served with it, and the orthodox rice-table should be used.