It took us awhile but the new book is finally finished and in print. Above is one of the desserts, Apple Roll Ups, kind of like a small stand up apple strudel. 33 new recipes including desserts, as well as the original 17 from the first book. We think it’s a tour de force of ramekin cooking. Just $19.95 on Amazon, click on the image to the right. To create more interest, we’re treating the old book as an introduction to ramekin cooking and we’ve reduced the price to $10.95, we won’t make much but we think people should try this process out. Now at least we can get back to cooking!
Category Archives: low sugar
Don’t fear the soufflé! It is not a guaranteed flop. The trick is to keep your mixing bowl and beaters grease and oil free. Even the smallest amount of oil can result in the egg whites not stiffening up.
In keeping with the portion control aspect of the book, we are offering small soufflés. The idea is to cook them in micro muffin pans, one or two of these is more than enough for a dessert. They might even make an interesting appetizer. They cook quickly, just 15 mins. or so, and they don’t deflate like a larger scale soufflé. We replace the sugar in the recipe with Splenda. We will be placing this recipe in the next version of my book, “Small Foods”.
You can also make larger ones in ramekins. Put them in the oven when you serve the dinner. They cook in about 30 mins. so by the time you are done they’ll be ready. They need to be served hot from the oven as they do begin to shrink very quickly as they cool.
¼ cup of Splenda (1/3rd cup if you desire a sweeter soufflé)
1 Tbs. Cornstarch
1/8 Tsp. cream of tartar
1/8 Tsp. salt
½ cup milk
½ Tsp. vanilla
1 oz. unsweetened chocolate (Baker’s Chocolate)
2 egg yolks (split the whole eggs into yolks and whites)
1 Tbs. melted butter
2 egg whites
Makes 12 minis or two 7 oz. ramekins
Heat oven to 350 degrees f.
Measure the chocolate carefully. Look at the weight of the bar on the package and figure out how many blocks will make an ounce or use a postal scale. Melt the chocolate in a microwave, double broiler or one small pot in a big pot of boiling water .
Mix the Splenda and cornstarch in a small pan. Gradually add the milk stirring to dissolve the dry ingredients, then stir in the chocolate, butter and vanilla. Boil and stir until all is dissolved. Set aside to cool a little.
Separate the egg yolk from the white into separate bowls. Beat the egg yolks in a small mixing bowl. I use a whisk for this and beat until the yolks are thickened. Beat the chocolate mix into the yolks. Beat for about a minute and let stand until it cools.
Beat the egg whites in a mixing bowl on high, adding the crème of tartar and salt. You will need to beat these for a while as you want the whites to form stiff peaks approx. 5 min. Stir about half of this mix into the chocolate mix, then gently fold the remainder in.
Spray a mini muffin pan with PAM and then fill the cups to the brim. Cook for about 15 min. They will rise up and a toothpick inserted will come out clean when they are done. These can cool and be served as needed, they don’t deflate much.
If you are going to make ramekin sized soufflés, spray two ramekins with PAM and fill them about ¾ full. Cook for about 30 mins. (same note for being done as above). Serve immediately in the cup (warn your guests that the crockery is hot!) as they do deflate rapidly.
I like to add a dollop of whip cream to the top to dress them up.
P.S. I’ve placed these in the fridge for a couple of days and warmed them in the toaster oven. They come out just fine. I’ve frozen them too and that works as well.
T day is coming up so i’m reposting this. I’ve been out sick for the past couple of weeks, Flu, Cold, Infected Tooth, who knows? Any way I was in no mood to Blog so no Blog.
It’s the season so I decided to add a couple more of our Holiday favorites. Sugar Free Cranberry Sauce is not totally sugar free. It does have some orange juice in it and cranberries do have a little sugar in them. This is a whole berry sauce (not jellied). We used to make it with tons of sugar, now we use Splenda. One batch makes enough for about 6 people, so if it’s only you and one other, cut everything in half. Ideally you want to make this ahead of time so it has time to thicken in the fridge. The day before is good but at least 4-6 hours ahead.
2 12 oz. bags of fresh cranberries
1 good sized orange
1 cup of Splenda
2 cups of water
2 Tbs. of White Wine
1 Tbs. of Lime juice
Wash the cranberries in a strainer and drain. Put them in a medium pot with the two cups of water, the wine and lime juice. Make zest out of the orange skin using a zester. It’s a tool you can buy at the grocery store that cuts thin strips out of the peel, leaving the white pith on the orange.
Put the zest into the pot and squeeze the juice from the orange and add it to the pot. Add the cup of Splenda and stir it all together.
Cover and boil for about 5 min. or so. Then turn down the heat to low and simmer for about ten minutes. Let it cool on the stove and then in the fridge.
My book “Small Foods” available on Amazon, has lots more recipes, sorry no deserts or sauces, just Entrees and all of them ramekin sized. We will add the deserts section in the next book.
Thanksgiving and The Holidays are coming so I thought it might be the time to start talking, PIE. I was working on the perfect pumpkin pie starting about 20 years ago. Through successive versions I finally got to where I thought I had it. It was delicious, but it had more calories and fat in it then I really intended. For a few years I left it well enough alone until we decided to start lowering the amount of white sugar in our diet. The pie had to be changed.
So I started working on a no sugar pumpkin pie. I switched the sugar to Splenda. That was a big start, but Molasses is basically burned sugar and that’s part of what gives pumpkin pie it’s distinct flavor. Try as I could, I could not find a replacement, even Pusser’s Black Rum didn’t do it.
So I settled on a low-sugar pie. It’s still over the top in flavor (also calories so don’t eat a lot of it). We leave out the graham cracker crust, but it’s still dynamite. We love it, hopefully you will too. This makes a big pie. If you need smaller, cut the recipe in half and cook in Large Ramekins (PAM sprayed) for 20 min. @ 350 then check for doneness with a toothpick.
We like a thick pie so we use a large spring form pan. There’s no crust on this pie so the spring form makes it easy to remove and plate up, cut and remove attractive slices. I like it with a spritz of whipped creme, my wife likes shredded dark chocolate on top. Enjoy.
Low Sugar Pumpkin Pie
2 15 oz. cans of Pumpkin
4 Eggs beaten
3/4 cup Heavy Cream
4 Tbs. of Mollasses
2 shots dark or Spiced Rum
3/4 cup of Splenda
4 Tsp. Cinnamon
2 Tsp. Ginger
2 Tbs. Cornstarch
1 Tsp. Ground Nutmeg
Dash each Salt and cardamom
Squirt of Lemon Juice, dash each of Vanilla and Almond Extract
Pre Heat Oven to 450 degrees F
Beat the 4 eggs and add the heavy cream, Rum, Molasses, dashes of lemon juice, vanilla and almond extract.
Add the two level Tbs. of Cornstarch, 4 Tsp. of Cinnamon, 2 Tsp. of Ginger, 1 Tsp. of Nutmeg, dashes of salt and cardamom. Then add the two cans of pumpkin. Mix this all throughly and scrape the sides to get it all mixed. Spray your pie pan with PAM.
Pour into the pie pan. Place in the 450 degree oven for 15 mins. Then reduce the oven to 350 degrees F for 50 mins. Let it cool before serving. We usually refrigerate it until needed. Whip cream on top, YUM!
My book “Small Foods” available on Amazon, has lots more recipes, sorry no deserts, just Entrees and all of them ramekin sized. We will add the deserts section in the next book.