Interview with Dr. Su about Holiday menus and recipes

I'm a little late posting this link to the interview I did with Dr. Su on his Carbohydrates Can Kill website. He invited me to share some of the holiday menus and recipes from my new cookbook, Nourished. It is always a pleasure to talk with Dr. Su and as usual, we ran out of time before we ran out of conversation.  
http://www.carbohydratescankill.com/3311/80-judy-barnes-baker-on-lowcarb-holiday-entertaining

This Christmas tested our ingenuity as a sudden windstorm knocked out our power just as my daughter was putting four ducks in the oven. It stayed off for 12 hours. She brought out the camping gear and we used the barbecue and a Dutch oven  to cook our holiday meal. Everything turned out great!

I hope you had a jolly time and may the coming year bring health and happiness to you and your loved ones.

(C) 2012, Judy Barnes Baker, www.carbwars.blogspot.com
Nourished, a Cookbook for Health, Weight Loss, and Metabolic Balance
Carb Wars; Sugar is the New Fat

COOKIES FOR CHRISTMAS

Peanut Butter Cookies

1 large egg

1 cup natural peanut butter, crunchy or plain, brought to room temperature

High intensity sugar substitute, such as sucralose or stevia, equal to 3/4 cup of sugar

1/4 cup plus 2 tablespoons of brown sugar replacement, such as Diabetisweet, LC Sweet Brown, or Just Like Sugar Brown

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup sugar-free chocolate chips, optional

Preheat oven to 350 degrees. Grease a large baking sheet.

Beat the egg with a fork until smooth. Add peanut butter, sweetener, vanilla, baking powder, and baking soda and mix well. Stir in chocolate chips if using. Shape tablespoonfuls of dough into 34 balls and place 2 inches apart on baking sheet. Flatten the balls with a fork, making a crosshatch design on each cookie. (Cookies will have a diameter of about 2 inches and will not spread much.) Bake for about 15 minutes or until firm and browned. Let cool for a few minutes before removing from pan.

 Makes 34 cookies.

Per cookie—Net carbohydrate: 0.9 grams (with a zero-carb sweetener); Protein: 2.1 grams; Fiber: 0.5 grams; Fat: 3.9 grams; Calories: 47
Total weight: 13 ounces or 381 grams

Weight per cookie: 1/3 ounce or 11.2 grams

Preparation time: 10 minutes active, 35 minutes total

T i p:

Refrigerate natural peanut butter after stirring and the oil will not separate.

Recipe from Nourished; A Cookbook for Health, Weight Loss, and Metabolic Balance by Judy Barnes Baker, available from: http://danforthbooks.myshopify.com/collections/frontpage/products/nourished-a-cookbook-for-health-weight-loss-and-metabolic-balance

or
http://lcfoodscorp.com/books
.
Update: I have had trouble with this recipe when the peanut butter was too runny, as it makes the cookies very fragile. I suspect that some brands may have started using more oil in proportion to nuts to make a cheaper product. I'm going to try draining off some of the oil that rises to top of the jar if I get a thin one again.
 

Almond Thumbprint  Cookies

Help Santa lose his jelly belly by leaving him a plate of these tasty treats, filled with bright jam or rich chocolate.

1 stick butter (1/2 cup), softened to room temperature

Sugar substitute equal to 1 cup sugar

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups almond flour or almond meal

1/3 cup finely chopped almonds

1/4 cup sugar free jam

Cream the butter with an electric mixer, then blend in the sweetener, egg yolk, and vanilla extract. Whisk the almond flour together with the baking powder and salt. Stir into the butter mixture until smooth.

Refrigerate for 1 hour. Shape dough into 1-inch diameter balls and roll in chopped almonds. Place on a large cookie sheet. Make an impression in each ball with your thumb. Return to the refrigerator for 15 minutes.  

Preheat oven to 350 degrees.

Bake cookies for 18 to 20 minutes or until lightly browned and baked through. While still hot, fill the cavities with a teaspoon of jam. Return to oven for 2 or 3 minutes to melt jam.

Recipe adapted from Carb Wars; Sugar is the New Fat, by Judy Barnes Baker

Makes 30 cookies.

Total Carbs per each: 3.3 grams;

Fiber: 1 gram;

Net Carbs per each: 2.3 grams (1.5 grams with zero-carb sweetener)

Recipe adapted from Carb Wars; Sugar is the New Fat, by Judy Barnes Baker, available from: http://www.amazon.com/Carb-Wars-Sugar-New-Fat/dp/0979201802/ref=sr_1_1?ie=UTF8&qid=1323897043&sr=8-1

or
http://lcfoodscorp.com/books
.

Variation:

Chocolate Thumbprint Cookies

Instead of jam, fill the centers of the hot cookies with chopped, sugar-free chocolate chips or chocolate bars, such as Choco Perfection. Return to oven briefly if necessary to melt chocolate.  

Recipe adapted from Carb Wars; Sugar is the New Fat, by Judy Barnes Baker, available from: http://www.amazon.com/Carb-Wars-Sugar-New-Fat/dp/0979201802/ref=sr_1_1?ie=UTF8&qid=1323897043&sr=8-1
or
http://lcfoodscorp.com/books

NOURISHED IS LAUNCHED!

I got a big surprise today! I had promised the first box of books to Glen over at LC Foods Corp. It seems he got his delivery before I got mine, and he has already started shipping them out. http://lcfoodscorp.com/books/nourished-judy-barnes-baker-book Then a little while ago, I got an e-mail from Jimmy Moore saying I should check out his blog at: http://livinlavidalowcarb.com/blog/low-carb-cookbook-author-judy-barnes-baker-releases-her-long-awaited-new-book-nourished/12520. Wow, it looks like Nourished is launched!

Glen is selling Nourished at his cost and he even says he can get them out in time for Christmas giving. With his energy and enthusiasm, I know he can do it!

Thanks guys!