Sugar Blossoms Cookies
Makes about 48 -18 carbs entire recipe
2 cups butter, softened
48 drops FAT TO SKINNY Zero Sweetener
2 large eggs
2 tablespoons vanilla
4 cups almond flour (NOW unblanched almond flour)
0ne and 1/2 cup golden flaxseed meal/flour
2 1/2 teaspoons baking powder
Beat together butter and sweetener until light and fluffy.
Add egg and vanilla, mix well.
 Add  almond flour,flaxseed meal and baking powder mix well.
Chill dough two hours.
Preheat oven to 375.
Grease cookies sheets.
Roll cookie dough into log(like premade store bought cookie dough)(*If you have a cookie press just load the press and press onto  cookie sheets.)
Slice dough into ¼ inch slices and place on cookie sheet.
Bake for 10 minutes or until firm.
Cool completely before serving/allowing cookies to firm up.
Makes  about 48 cookies
Don’t refrigerate. Will stay crisp in plasticware

We have a request for more vegetarian recipes on the forum.I am holding a contest until October 31.The winner will get a free book.(you can keep for yourself or give as a gift.) You may pick any of the Dougs 5 books you would like.
Just post your vegetarian recipes on this board and doug will choose one on the Oct.31.

Magic Bars

Ingredients

* 6 tablespoons butter or margarine, melted
    * 1 1/4 cups Dixie Diner graham cracker pie crust mix
    *  7oz   condensed milk (recipe below)
    * 1cup chocolate chips (recipe below)
    * 3/4 cups unsweetened coconut
    * 1/2 cup chopped nuts, any kind
makes 16 servings
****1 ½ carbs per bar****


 Heat oven to 350 .
Coat 9x9-inch baking pan or pie pan with no-stick cookingspray.
 Combine graham cracker crumbs and butter. Press into bottom of prepared pan.
Cook in 350 oven for 15 minutes.
Pour  condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
   3. Bake 25 minutes or until lightly browned. Cool. Cut into bars . Store covered at room temperature.

Condensed Milk
Ingredients

7 oz heavy cream
¼ cup xylitol
1/4 tsp xanthan gum
Mix all ingredients in a small saucepan  with a wire whisk
.Bring to a boil over medium heat.
Simmer 5 minutes uncovered .
Turn off heat
Once cooled use for recipe
  Do not make more condensed milk than you need for recipe.It does not store well.



Chocolate Chips
Ingredients

2 squares unsweetened bakers chocolate
1/4 cup xylitol
1/4 cup cream

Melt chocolate in microwave safe dish.
Take out of microwave and add xylitol and heavy whipping cream and mix well.
Pour out into 9x9 pan,plate or pie pan and put in the freezer.
Freeze for 3 hours. Once frozen break into pieces and use for recipes .
 A pastry bag may be used to make chips also. Let chocolate come to room temperature and put in pastry bag and squeeze chips out onto parchment or wax paper. Then freeze and use as needed.

Frozen Peanut Butter Pie
I have broken this into three steps.Pie shell,then filling, then chocolate shell.

Preheat oven to 350 F and grease a pie pan.

•   Ingredients for pie shell

•   2 tablespoons butter
•   12 drops FAT TO SKINNY Zero Sweetener
•   1/2 Tbsp vanilla
•   1egg (room temp is best)
•   1/8 cup unsweetened cocoa
•   1/2 tsp salt
•   1 oz unsweetened chocolate, melted
•   1/2 cups flax seed meal
•   1 teaspoon baking powder
•   4 teaspoons  cream
•   1/4 cup water  
•   Preheat oven to 350 F and grease a pie pan.

1) Cream the butter until fluffy.

2) Add the sweetener to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the egg into the mixture.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add  the rest of the ingredients and mix well to combine.

7) Fill pie pan with the pie shell  batter and work it up sides of pie pan and on  top.

Bake at 350 for 15 minutes Cool completely.

*Ingredients for Filling

 1 1/3 cups   Beanit Butter(or favorite low sugar peanut butter change carb count if you use another peanut butter )
24 drops FAT TO SKINNY Zero Sweetenerl
1 1/3  cups unsweetened vanilla almond milk
2 2/3 cups heavy whipping cream
3 tsp vanilla extract

Directions

With a mixer combine peanut butter and sweetener until mixed well.
Add the unsweetened almond milk and blend well.
Pour in heavy whipping cream. and vanilla extract.
Put in Fridge to get cold.
Pour mix into ice cream machine and chill.
Pour into pie shell and freeze.Once frozen proceed to chocolate shell

*Ingredients for chocolate shell

1 square unsweetened bakers chocolate
2 tablespoons heavy whipping cream
2 drops FAT TO SKINNY Zero Sweetener
2 tablespoons water
Melt chocolate in a double boiler. Add rest of ingredients.
*if chocolate gets too thick add water
Pour on top of pie spread out evenly ,freeze and eat.

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Maple Sausage Egg Muffins

INGREDIENTS
Raw Breakfast Sausage
2 Whole Eggs
4 Egg Whites
2 teaspoons Rubbed Sage
4 packages of  Stevia or splenda
1 teaspoon sugar free Maple Extract
1 teaspoon sugar free Vanilla Extract
12  one inch cubes  Sharp Cheddar Cheese
Sea Salt
Cracked Pepper
Paprika

Pre heat oven to 400 degrees. Spray a 12 count muffin pan with non stick cooking spray. In a medium bowl whisk together 2 whole eggs, 4 egg whites, 2tsp rubbed sage, 2tsp Stevia Blend bake-able, 1tsp vanilla extract, 1tsp maple extract, some fresh cracked black pepper, a pinch of sea salt and set aside. Spoon out heaping tablespoons of raw breakfast sausage into the bottom of each muffin hole and press down to make a nice crust. Cut up cheese into twelve one inch cubes. Place a cube in the center of each muffin hole. Ladle the egg mixture equally into muffin holes and bake for 20 minutes. Dust with Paprika
 TIP –This muffin browns slightly and has a nice bread-like consistency. The eggs aren’t as dense because of the higher egg white count. The sweetness and extracts make it taste like a maple syrup sausage egg and cheese biscuit. They freeze great too!

Chocolate Ice Cream *Ice Cream Maker Needed*

Ingredients

1 ½ cups  unsweetened vanilla almond milk
2/3 cup xylitol
4 squares unsweetened bakers chocolate
3 cups heavy whipping cream
2 teaspoons vanilla extract


Chop or grate bakers chocolate in food processor.
Add xylitol to food processor with chocolate. Mix well.
Put almond milk in a microwave safe container uncovered in microwave for 4 minutes until hot.(*has to be hot enough to melt chocolate.)
Turn on food processor with chocolate and xylitol and slowly pour in hot almond milk. Blend until chocolate and xylitol is melted.
Pour in medium size bowl and let cool completely.
Once cool pour in heavy whipping cream and vanilla and chill 2 hours.
Once chilled pour in ice cream maker and  process.
HAPPY FOURTH OF JULY!!

Blackberry Ice Cream*No Machine Needed*

Ingredients

•   1 ½ frozen blackberries
•   1/3 cup xylitol
•   2 cups heavy whipping cream, very cold
•   2 tablespoons lemon juice
Directions
If using fresh blackberries place on a cookie sheet and freeze until solid. In a food processor combine whipping cream, xylitol, lemon juice, and frozen berries. Blend until smooth , until all chunks of fruit are gone.
Put in a quart plastic container with lid and freeze until firm.
HAPPY FOURTH OF JULY!!!