Use this sauce in crepes or as a pie filling or fruit sauce.
5-7 firm fresh necterines
2 cups peach nectar
1/3 cup brown sugar
1/4 cup whiskey
1 Tablespoon cinnamon (optional)
2 Tablespoons corn starch
remove necteines from stone. Slice about 1/4 inch thick and set aside
In a medium sauce pan, pour nectar and add brown sugar. Bring to boil on high hear Whisk in cornstarch until smooth and creamy looking. Cook until it starts to thicken. Reduce heat to medium and add necterines and whiskey. Let them cook, stirring occasionally for 10-15 minutes. Remove from heat. Add cinnamon and stir well.
2 cups fresh raspberries
3 cups fresh cranberries
1/3 cup agave syrup.
1/4 cup water
Wash the fruit and pick out any inferior berries. Add all to a sauce pan and cook over low heat until mushy, you can ‘mash’ the cranberries with a potato masher or the back of a spoon. Simmer for 25-30 minutes until starting to thicken. Remove from heat, cool. Can be served warm or chilled. Wonderful on french toast, pancakes or ice cream
2 cups heavy cream
1 cup sour cream
1 teaspoon vanilla
1/2 cup keto sweetener of choice( may adjust amount. I used powdered swerve)
15 ounce can of pure pumpkin (not pie filling)
3 teaspoons pumpkin pie spice or to taste
Whipped the heavy cream, sour cream and vanilla and til it starts to get firm. Add sugar and continue beating on high until peaks form and stay with no drooping. Add the pumpkin pie spice and mix it through being careful not to over mix. GENTLY fold in pumpkin until thoroughly incorporated. Chill until ready to serve.
Serve with fresh fruit, pound cake, or wrapped in crepes. Delicious!
1 quart almond milk
2 cups coconut water
3 Tablespoons swerve or 3 packets stevia
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Blend all ingredients together. Refrigerate. Serve cold.
1 1/2 cups whole wheat flour
1/2 cup softened butter
1/2 cup coconut oil
1/2 cup sugar
1 cup rhubarb sliced 3/4 inch thick
3 cups strawberries, hulls removed and halved (1/4s if berries are really big)
1/2 cup sugar
1/2 cup whole wheat flour
preheat oven to 350
Use a pastry blender to combine all crumble/crust ingredients. Press 3/4 of mixture (reserve 1/4 of mixture for top) into bottom and sides of a large oven safe pie pan that has been greased with coconut oil. Bake at 350 for 15 minutes. remove from oven
Stir filling ingredients together coating fruit with flour and sugar pour carefully into crumble/crust
Sprinkle reserved crumbles evenly on top. Return to oven and bake for 40 minutes. Remove and cool.
4 cups shredded granny smith apples
2 Tablespoons lemon juice
1 can Sweetened condensed milk
4 cups cubed bread
1/2 cup sour cream
preheat oven to 350
Mix apples lemon juice. Set aside
Mix eggs, 1/3 cup sweetened condensed milk and sour cream until well combined. Pour over bread and mix together. set aside
In an 8 x 8 baking pan arrange apples in bottom. Evenly coat apples with remaining sweetened condensed milk. Pour bread/egg mixture and spread evenly over apples.
Bake for 30 or until top is golden and center is set. serve warm
3 cups cubed bread
1 can sweetened condensed skim milk
1/2 cup milk
1 cup pumpkin
2 teaspoons pumpkin pie spice
Put bread in a large mixing bowl and set aside
Combine remaining ingredients. Pour over bread and stir a bit for bread to absorb liquid.
grease an 8 x 8 baking dish. Pour mixture into baking dish.
Bake at 325 for 45 minutes or until cooked through.
Serve warm for breakfast, brunch or dessert ( just call it bread pudding)