Keto Blueberry Muffins

From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

1/2 Cup Granular Erythritol

2 tsp Baking Powder

1/4 tsp Salt

2 Large Eggs

1/4 Cup Sour Cream

1/2 tsp Vanilla Extract

1/2 Cup Fresh Blueberries

Directions:

 Preheat the oven to 350°F. Greases a standard-size 12-well muffin pan.

In a small bowl, whisk together the almond flour, erythritol, baking powder, and salt.

In a medium-sized bowl, whisk the eggs, then stir in the sour cream and vanilla extract. Slowly add the flour mixture, stirring until well blended. Gently stir in the blueberries.

Pour the batter into the prepared muffin pan, filling each well about 3/4 full. Bake for 25-30 minutes, until the tops are lightly browned and a toothpick or tester inserted in the middle of a muffin comes out clean.

Allow the muffins to cool completely before removing from the pan. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Keto Drop Biscuits

  From Southern Keto by Natasha Newton

Ingredients:

1 1/2 Cups Finely Ground Blanched Almond Flour

2 tsp Baking Powder

1/4 tsp Salt

1/4 Cup Sour Cream

2 Large Eggs

2 TBSP Salted Butter, melted but not hot

Directions:

Preheat the oven to 400°F. Grease a baking sheet with oil or line it with parchment paper.

In a medium-sized bowl, whisk together the almond flour, baking powder, and salt

In a small bowl, whisk together the sour cream, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until well combined. Allow the batter to sit for 5 minutes.

Drop the batter by the large spoonful onto the prepared baking sheet, leaving about 2 inches between the biscuits. Bake for 10-12 minutes, until the tops are golden brown. Allow to cool before removing from the pan. Leftovers can be stored in an airtight container in the refrigerator for up to a week. The biscuits can be reheated in the microwave for a few seconds; be careful not to overheat.

Keto Sausage Gravy (Gluten Free)

 From Southern Keto by Natasha Newton

Ingredients:

1 lb Breakfast Sausage

1 cup Heavy Cream

3/4 Cup Water

1/2 tsp Xanthan Gum

Salt and ground Black Pepper

Drop Biscuits

Directions:

In a large skillet over medium heat cook the sausage, crumbling the meat with a large spoon as it cooks, until it is well browned, about 10 minutes.

Reduce the heat to low. Stir in the cream, water, and xanthan gum. Continue cooking, stirring frequently, until the gravy starts to thicken, about 10 minutes. If it gets too thick, thin it with water, adding a tablespoon at a time.

Season the gravy to taste with salt and pepper. Serve over biscuits, if desired. The gravy is best served right away, but leftovers can be stored in the refrigerator for up to 5 days.

Zucchini or Pumpkin Bread

 Ingredients

3 Cups Shredded Zucchini (about 3 medium) or 2 Cups Pumpkin Purée (1 can 16oz)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 tsp Vanilla

4 Large Eggs

3 Cups All-Purpose Flour (or whole wheat flour)

2 tsp Baking Soda

1 tsp Salt

1 tsp Ground Cinnamon 

1/2 tsp Ground Cloves

1/2 tsp Baking Powder

1 Cup chocolate chips

Directions 

Preheat oven to 350*F.

Grease loaf pans (or prepare muffin pans). Mix zucchini (or pumpkin) with sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients.

Bake for 50-60 minutes in a loaf pan, or 25-30 minutes for muffins.

Allow to cool for 5-10 minutes.

Cinnamon Swirl Muffins

Muffins Ingredients

4 cups all-purpose flour

2 cups granulated sugar

1 TBSP plus 2 tsp baking powder

3/4 tsp salt

2 cups milk

1/2 cup butter, melted

2 large eggs

1 TBSP vanilla extract

Sugar Cinnamon mix

1/2 cup flour

1/2 cup sugar

1/4 cup butter, softened

1/2 tsp ground cinnamon

Muffin Directions

Preheat oven to 400°F. Grease 24 muffin cups or line them with paper cupcake liners. 

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to mix thoroughly. In a medium bowl whisk together the milk, butter, eggs, and vanilla extract until combined.

Pour the were mixture into the dry ingredients. Spoon into greased or paper-lined muffin tins, just enough to cover the bottom. Sprinkle some of the sugar cinnamon mix on top of the mix. Spoon more mix into the muffin tin. Top with Sugar and cinnamon mixture.

Bake in the preheated oven for about 15-20 minutes. A dark pan will take less time than a light colored pan. The muffins are done when a toothpick or cake tester comes out clean when inserted in the middle of a muffin. Remove the muffins from the tin and let cool on a cooling rack. Serve and enjoy!

Icing Ingredients

3 cups Powdered Sugar

1/2 Cup Butter, unsalted, room temperature

2 tsp Vanilla Extract (to prevent the icing from being brown use clear extract)

2-3 TBSP whole milk or heavy cream

Icing Directions:

In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.

Pour over warm muffins to get a cinnamon roll like glaze, or wait until the muffins have cooled more to have more of a frosted muffin.

Gluten Free Pop Tarts

Ingredients

For the crust

• 3 cups all-purpose gluten-free flour blend
• 1/2 teaspoon salt (omit if using salted butter)
• 2 teaspoons xanthan gum 
• 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
• 8-10 tablespoons milk, cold (or dairy-free milk)

Instructions 

1. In a medium mixing bowl, combine flour, salt, and xanthan gum.
2. Cut butter (or shortening) into flour.
3. The butter should resemble the size of small peas.
4. Add milk.
5. Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
6. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
7. roll crust out into rectangles. Slice each pie crust rectangle into 3 even strips lengthwise, this will create 6 long strips total between the two pie crusts.
8. Place a heaping tablespoon of the jam mixture onto the bottom half of each strip, leaving about ½ of space around the edges. Brush the edges around the jam with the egg wash.
9. Fold the pastry in half. Use a fork to seal the seams. If any cracks appear in the pastry try to pinch the dough together to create a seal and prevent jam leaking during the baking process. Repeat for the remaining pastry strips.
10. Poke steam holes with a fork in each pop tart and transfer them to the baking sheet. Brush the top of each pastry with the egg wash.
11. Bake for 20-22 minutes, or until the pastry is golden brown and cooked through. Allow to cool completely before adding the glaze.
12. In a medium bowl, mix together the powdered sugar and milk. Add more or less milk for consistency.
13. Drizzle the icing over the gluten free pop tarts. If desired, decorate the tops with sprinkles before the icing sets up.

14. NOTES

    • Keep the pie crust dough as cold as possible prevents the butter from melting before they go into the oven. If the butter melts before baking, you lose the flakiness of the pie crust. Consider refrigerating for 10 minutes after you roll it out.
    • Poke holes in the tops of each pastry to allow the steam to escape. This is important, please don't forget this step.
    • For the best results, place the ready-to-bake pop-tarts in the refrigerator for 20 minutes before baking. Again, this helps with the butter and the flakiness of the crust.
    • Seal the edges of the pop tarts well, otherwise the filling will leak out.
    • These pop tarts are best fresh since the dough becomes soggy over time, but you can store them for future enjoyment.

Cinnamon Sugar Filling

Ingredients

Brown Sugar

Cinnamon

Chocolate filling Ingredients:

• 1/4 cup unsweetened cocoa powder
• 2/3 cup whole milk or heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 2 tablespoons salted butter, cubed
• 2 teaspoons vanilla extract

Icing

1 cup powdered sugar

4 tsp milk

Gluten Free Chocolate Chip Banana Bread

This year my husband was diagnosed with Celiac. He LOVES banana bread with chocolate chips and this is a recipe that both he and I really like!

Ingredients:

2 cups gluten-free all-purpose baking flour
1 tsp baking soda
1/4 tsp salt
4 large eggs, room temperature
2 cups mashed ripe bananas (4-5 bananas)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil (vegetable oil is a fine substitute)
1 tsp vanilla extract
1/2 cup chocolate chips

Directions:

Preheat over to 350°F. In a large bowl, combine flour, baking soda and salt. In a medium bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir wet ingredients into dry ingredients just until moistened. Gently mix in chocolate chips.

Transfer to two greased 8x4" loaf pans (or a muffin pan if you want to do muffins). Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes for a loaf, about 25 minutes for muffins. Cool for 10 minutes before removing from pans to wire racks.

Chocolate Zucchini Bread

INGREDIENTS:

3 Eggs
2 Cups white sugar
1 Cup plus 2 TBS Vegetable Oil
6 TBS Cocoa Powder
2 Cups grated zucchini
1 tsp Vanilla extract
2 Cups All-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1 Cup Chocolate Chips


DIRECTIONS:

Preheat oven to 350°F. Lightly grease two 9x5 inch loaf pans, or cupcake tin (or for easy cleanup line cupcake tin with cupcake liners!). Beat eggs and sugar together until creamy. Add vegetable oil, cocoa powder, grated zucchini, and vanilla. Beat well. Stir in flour, baking soda, salt, and cinnamon. Fold in chocolate chips. Pour batter into prepared pans.
Bake in preheated oven for 60-70 minutes int he loaf pan, 25-30 minutes in the cupcake tins. Insert a toothpick into the center of the loaf to check that it comes out clean.

Fluffy Biscuits

Ingredients:
2 Cups All-Purpose Flour
4 tsp Baking Powder
3 tsp Sugar
1/2 tsp Salt
1/2 Cup Shortening
1 Egg
2/3 Cup Milk

Directions:
In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened

Turn onto a well-floured surface; knead 20 times. Roll to 3/4 inch thickness; cut. Place on a lightly greased baking sheet. Bake at 450°F for 8-10 minutes, or until golden brown. Serve warm.

Spicy Sausage Gravy

Ingredients:
1 lb Pork Sausage
1 onion, finely chopped
1 red bell pepper, finely chopped
1 tsp Crushed Red Pepper
2 TBSP garlic, minced
salt and pepper to taste
4 TBSP All-Purpose Flour
1 tsp Fresh Sage, minced
1 tsp Fresh Thyme, minced
2-3 Cups Milk, add gradually
2 Cubes Chicken Bouillon
1/4 Cup Fresh Parsley, minced

Directions: In a skillet on medium heat cook pork, onion, red pepper, crushed red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, leave just a small amount.

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn if you leave it, so do NOT let it sit unwatched! Don't forget to scrape the bottom of the pan. Add the sage and thyme.

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it may burn. Add chicken bullion and let it cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper as needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Great over biscuits!!!

Waffles

Ingredients:
2 Cups All-purpose Flour
1 tsp Salt
4 tsp Baking Powder
2 TBSP White Sugar
2 Eggs
1 1/2 Cups Warm Milk
1/3 Cup Butter, melted
1 tsp Vanilla Extract

Directions:
In a large bowl, mix together flour, salt, baking powder, and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter, and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately, freeze leftovers!

Buttermilk Caramel Syrup

This syrup is SOOOO delicious!!!! And it doubles as a great dip for fruit!


Ingredients:

1 1/2 cups buttermilk1 cup sugar1 cup brown sugar1/2 cup butter1 tsp baking soda1 tsp vanilla


Directions:In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in baking soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan because it bubbles up quite a bit and you'll need the room. As it cools, the bubbles will go away.

Banana Bread

Ingredients:
1 1/4 Cups Sugar
1/2 Cup (1 Stick) margarine or butter (softened)
2 Large Eggs
1 1/2 Cups Mashed Bananas (about 3-4 medium sized bananas)
1/2 Cup Buttermilk
1 tsp vanilla
2 1/2 Cups All-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 Cup Chopped Nuts (optional)
2 Cups Chocolate Chips (optional, I prefer milk chocolate baking chips)


Directions:
Preheat oven to 350°F
Grease the bottom of 2 large loaf pans, or 4 small loaf pans, with shortening. Mix ingredients together until smooth. Bake 50-60 minutes. Allow to cool for 5 minutes. Cut and serve.

Cinnamon Rolls

Ingredients:
Dough:
2 pkgs active dry yeast (2 TBS)
1 Cup Warm Water
2/3 Cup plus 1 tsp granulated sugar, divided
1 Cup Warmed Milk
2/3 Cup butter (1 stick plus 1 TBS)
2 tsp Salt
2 Eggs, Slightly Beaten
7-8 Cups All-Purpose Flour, you may need a little more


Filling
1 Cup Softened Butter
1 3/4 Cup Granulated Sugar,
3 tsp Ground Cinnamon
1 1/2 Cup Chopped Walnuts, optional
1 1/2 Cup Raisins, optional


Glaze:
2/3 Cup Melted Butter (1 stick plus 1 TBS)
4 Cups Powdered Sugar
2 tsp Vanilla
4-8 TBS Hot Water

Directions
To Prepare Dough: In a cup, combine yeast, warm water and 1 teaspoon sugar; stir and set aside.

In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough should still be sticky).
Turn out onto a well-floured board; knead 5-10 minutes. Place in a well-buttered glass or plastic bowl, cover and let rise in a warm place, free from drafts, until about doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15-by-20-inch rectangle.

To Prepare Filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edges together to seal. Cut into 12-15 slices. Coat bottom of a 9"x13" baking pan and a 8' square pan with remaining 1/2 cup melted butter, rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350° F. Bake 25-30 minutes or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in a medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Pancakes

Who doesn't LOVE pancakes!?! And what's great is you can always double or triple the recipe and freeze those that don't get eaten and reheat them in the microwave or toaster!

Ingredients:
1 large Egg
3/4 cup Milk
1TBS Sugar
2 TBS Vegetable oil
1 Cup Flour
3 tsp Baking Powder
1/4 tsp salt
1 tsp Lemon Juice

Directions
Beat egg until fluffy. Mix in remaining ingredients. Heat griddle (or pan) to a medium heat (about 350°). Cook until you see bubble starting to pop, the side on the griddle should be a golden brown, flip and wait until the other side is golden brown.

Carrot Muffins

Do you struggle to get your kids (or yourself) to eat as many servings of veggis as you are "suppose" to be consuming? Or maybe I'm the only one.

These carrot muffins worked out GREAT for me, my 2 1/2 year old son absolutely loves these "cupcakes". No I don't put any frosting on them and he just gobbles them right up!

I found this recipe after my mom used her juicer to make some carrot juice and had about 3 cups of carrot pieces left over. What a waste that would be to just throw away!

The original recipe calls for raisins to be added, but anyone who really knows me knows that I really do NOT like raisins, but I love chocolate. So of coarse I switched the raisins for chocolate chips... yummmmm!

The muffins with nothing in them don't really have much flavor, but I love them with the chocolate chips. If you like raisins check out the original recipe here.

Makes about 24 small muffins.

Ingredients:

2 Cups All-Purpose Flour

1 TBSP Baking Powder

2 tsp Baking Soda

1/2 tsp Salt

1 tsp Ground Cinnamom

4 Eggs

1/2 Cup Vegetable Oil

1/2 Cup Applesauce

3/4 Cup Brown Sugar

3 Cups Shredded Carrots

1 Cup Semi-sweet Chocolate Chips

Directions:

Preheat oven to 350°F. Grease muffin cups or line with paper muffin liners.

In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, applesauce, and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Add carrots and chocolate chips. Spoon into prepared muffin cups.

Bake in preheated oven for 18-25 minutes. Let cool for about 20 minutes.

Hooray for a healthy snack!

*If you want to make this even more healthy you can use whole grain flour, or add some benefiber in! I prefer all-purpose flour myself.

Spud Dunkers

This is a recipe from my Grammy (my dad's mom)! I personally think these are better than Krispy Kreme's doughnuts! This recipe isn't very expensive and makes a TON of doughnuts... unfortunately it's been since Thanksgiving since I made them... so I'm not sure exactly how many you can make, but it also depends on the size you make them. But just as a forewarning this is something that takes A LOT of time, the dough sits overnight... and then rises again, so don't think this is one you can just pop out because you're in the mood for doughnuts!

Ingredients:

1 TBSP dry yeast

1/2 Cup Warm Water

3/4 Cup Sugar

1/2 Cup Shortening

1 1/2 tsp Salt

2 Eggs, beaten

5 1/2-6 Cups Flour

2 Cups Milk, scalded

1 1/2 Cup Instant Potatoes

Directions:

Soften yeast in warm water in a small bowl. In a separate bowl mix sugar, shortening, salt, and instant potatoes. Add hot milk and stir to moisten potatoes and melt shortening. Add eggs and 1 cup flour. Beat until smooth and cool to lukewarm. Add softened yeast and mix well. Add enough flour to make a soft dough. Shape into a ball. Cover and refrigerate overnight. Remove dough, punch down. Let stand 20 minutes. Roll 1/2 inch thick, cut with doughnut cutter and arrange on an oiled cookie sheet to let rise until dough is doubled in size. Fry in hot oil (375°F) until light brown, turning once. Drain on paper towel. While the doughnut is still warm I like to put it in a ziploc bag of sugar and make it so it is coated in sugar! If you want to try a glaze you can make it using powdered sugar, water, and vanilla. I'm not sure of the proportions, but you want the glaze to be the consistency of a light cream.