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Due to the incessant changes that wordpress feels compelled to make, I’ve moved this blog to Blogger..You should come here to view old recipes. All new recipes will be located at http://TEWGC.blogspot.com. Please continue to see our newest recipes at the new site, and old favorites here.


Pumpkin Pie Custard*

o-CUSTARD-YUM-570 Around the fall, recipes using pumpkin explode across the Internet. Everybody wants to pumpkin everything, including ice cream. But everyone knows pumpkin pie and a custard is nearly a pie, and no crust, means easy.



  • 1 cup pumpkin puree
  • 1 cup erythritol (or sweetner alternative of your choice)
  • 2 eggs
  • 1 tub marscapone ( 8 oz)
  • 1 tspn lemon juice
  • 1 tspn ginger
  • 1/2 tspn vanilla essence
  • 1/2 tspn nutmeg


  1. Preheat the oven to 190C/350 degrees.
  2. Beat the pumpkin puree and erythritol with an electric mixer. Mix well.
  3. Add the eggs and blend.
  4. Add the spices, vanilla essence and lemon juice and blend.
  5. Finally, add the mascarpone and blend until smooth.
  6. Pour into an oven dish and bake for 55 minutes.
  7. Eat and enjoy!


NOTES: Top with whipped cream. Add a almond crumb crust and you have a pie.

SOURCE: Divalicious Recipes

Orange Pound Cake*

Orange-Pound-Cake-Mini-Loaves-by-Five-Heart-Home_700pxHoriz5HH This is a wonderful recipe, which I tweaked quite a bit and I must say, it turned out great.

Dryness is a constant problem with low carb desserts I find. So I’m always looking to introduce liquid and fat into the recipe to help it along. Also, I find that adding various flours does help to boost its height and therefore presentation.

Hope you enjoy it.


  • 1½ sticks unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 4 beaten eggs
  • ½ c. + 2T. vanilla whey protein
  • 1/4 c. oat flour
  • 1/4 c. coconut flour
  • juice of ½ small orange or 1/2 c
  • zest of l small orange (about 1 T.)
  • 1/2 tsp orange extract
  • 1 T. oat flour
  • 2 T. oat fiber or wheat fiber
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • ½ c. each granular Splenda and erythritol
  • 1/2 c pumpkin seeds, and sliced almonds
  • glaze made from sugar and orange juice for the top


  1. Preheat oven to 350º.
  2. Soften cream cheese and butter and blend the two together until very smooth.
  3. Beat in the 4 eggs, fruit zest and juice.
  4. Now add in the Splenda and erythritol.
  5. Stir well.
  6. Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.
  7. Add the nuts if using.
  8. Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.
  9. Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.
  10. Toothpick test center for doneness.
  11. Cool on a rack until about half cooled, turn out on plate and continue to cool.
  12. Add the glaze.


NOTES: You can omit the nuts and seeds if you desire, or add different ones. You could also add dried fruit of your choice. Makes a great desert for company with the addition of fresh fruit as a compote or fresh.

SOURCE: Sherry Peyton

Plum Chutney*

17f41a407b1e02467ce9c67ca30ef18bNot everyone is a chutney fan, but I love the stuff. It goes so well with pork and chicken I find and the blend of sweet and sour is particularly enticing with meat that has minimum individual flavor.

This is quick to do up, and I popped mine into a hot water bath for 10 minutes just to be sure.

It made four half pints.



  1. Combine sugars and vinegar in a large saucepan. (Note: I did not add the stevia until after everything had cooked down. Even though it is heat stable, I decided to add it at the end.)
  2. Bring to a boil, stirring until sugars dissolve.
  3. Add remaining ingredients; mix well and bring to a boil.
  4. Reduce heat and cook gently 45-50 minutes until thickened.
  5. Stir often to keep chutney from scorching.
  6. Pour into hot sterilized jars and seal.
  7. Place in hot water bath and simmer for 10 minutes. Remove and cool. Check each for proper seal.
  8. Store for 4 weeks before opening.
  9. Store opened jar in refrigerator.

SERVES: 4 half-pints

NOTES: I reduced the brown sugar by half in the recipe. You need not peel the plums, Just remove the pit and chop roughly.

SOURCE: Food.com

Chocolate Oh My Mousse*

maxresdefault I’ll walk a mile for a good mousse. Two for a good chocolate one. This sure fits the bill.

I have to say that avocado works well in making puddings but in the back of your mind you always have this green image in your mind that does not comport with chocolate.

This one doesn’t offend my sense of what goes with what.

This is purely heaven.


  • 12 oz silken tofu
  • 1 tsp cocoa powder
  • 1 1/2 cup chocolate chips
  • 1 tsp pure vanilla extract
  • 1 tbsp milk of choice or a bit more if needed
  • 1/8 tsp salt
  •  1-2 tbsp sugar/sweetener of choice


  1. Melt the chocolate, either on the stove or in the microwave.
  2. Then throw everything into a food processor and blend until super-smooth.


NOTES: Again, this is stiff enough that it will work as a cake filling or topping on a cream pie.

SOURCE: Chocolate Covered Kate

Reuben, the Appetizer

ReubendipIt’s holiday time. It’s getting close to Super Bowl time.

Heck, it’s any time.

If you adore a reuben sandwich, then just think how wonderful it would be to eat all the fillings on a cracker or a crunchy pepper?

This appetizer dip fits the bill.


  • 6 oz deli corned beef, chopped
  • 8 oz. Swiss cheese, shredded
  • 8 oz. Cheddar cheese, shredded
  • 1 regular can of sauerkraut, drained
  • 1 sm can chopped black olives
  • 1 cup mayonnaise


  1. Mix all the ingredients together and place in a oven-safe casserole
  2. Bake at 350°, covered, until heated through and cheese is melted, 20-30 minutes
  3. Remove cover and let brown just lightly.


NOTES: This can be made early in the day and then heated. Either let it set out for a bit before heating or add more time if it is directly from the fridge. Leftovers keep well too. Reheats nicely in the microwave, but make it a short rewarming rather than cooking.

SOURCE: Southern Plate

Chorizo-Pork Meatballs

Chorizo-Meatballs_s4x3I do love appetizers. In fact to me it’s a great way to enjoy a lazy Sunday, grazing while watching some football. Also works for Saturday too.

Anyway, I make regular meatballs for spaghetti and then there are Swedish ones for a hot dish which is nice, but then there are SPICY ones!

I worked this one up myself, mostly because it wasn’t too hard to figure out–just put in the usual stuff with some hot stuff and voilá it pretty much works.


  • 1/2 lb chorizo, casing removed
  • 1 lb ground pork
  • 1/3 c finely minced onion
  • 1 large jalapeño finely minced
  • 1 tbsp flax seed meal (use breadcrumbs as an alternative and then use about 1/4 c)
  • 1 tsp garlic granulated
  • 1/2 tsp cumin
  • salt and pepper
  • 1/4 c chopped parsley
  • 1 tbsp Worcestershire sauce


  1. Mix it all together with your hands until well blended but do not over handle as the meat becomes tough.
  2. Using a melon scoop, place by scoops onto a parchment lined cookie sheet and bake at 400° for about 20 minutes.
  3. Please note that the grease in the chorizo will bleed out of the meatballs and will caramelize around so kind of break those bits off when you remove from the pan.

SERVES: About 30 meatballs

NOTES: You can serve this with any number of dips from a ranch, blue cheese, cheddar cheese, or pepper jack. Also BBQ sauce. Fairly infinitely versatile in that respect.

SOURCE: Sherry Peyton