Lori at Pugsplace posted this recipe for carbless pizza, just had to share.  This is AWESOME, Lori!

You can find the recipe on Lori’s Blog…

Ingredients

    3  cups  all-purpose flour
    1  teaspoon  salt
    1-1/4  cups  shortening
    1    egg, lightly beaten
    1/4  cup  cold water
    1  tablespoon  vinegar
    8  small  cooking apples (about 2 pounds)
    3/4  cup  packed brown sugar
    2/3  cup  whipping cream
    1/2  cup  butter, cut up
    2  tablespoons  light-colored corn syrup
    1  teaspoon  vanilla
    1/3  cup  whipping cream

Directions

1. For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)

2. Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.

3. Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.

4. Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.

5. Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.

6. To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
Amish Apple Dumplings

Source:  Midwest Living

Miss Daisy’s Tea Room was a famous Franklin Tennessee institution in the 80’s.  Hubby took me, it was so much fun, and the food was wonderful.  I bought her cookbooks, used them a few times, put them away and went on to other things.

John and Deanna also live in Franklin and last week they ate at Marcia’s Patisserie in historic downtown Franklin.  Deanna had frozen cherry salad and loved it.

When she told me about it, I remembered my Miss Daisy Cookbooks and since I’m a cherry lover as well, I vaguely remembered that she had a recipe in her cookbook for Frozen Cherry Salad.  They’re here for the weekend, and this afternoon I got out her cookbooks, and sure enough, there was the recipe and it’s exactly the same thing as Deanna got at Marcia’s.

So here it is for all of you, and it’s wonderful.  Enjoy!!!  ~ jan

Miss Daisy’s Frozen Cherry Salad

1-l6. oz can cherry pie filling

1-14 oz. can crushed pineapple

1-14 oz. can Eagle Brand condensed milk

1-13 oz. can Cool Whip

Chopped Pecans, optional

Mix all ingredients and freeze in either a loaf pan or a 9 x 13 pan.  Cut in squares and garnish with Party Salad Topping and a strawberry.

This is the original recipe that calls for the party salad topping so I’ll include it, even though she didn’t have it on hers.

Party Salad Topping

4-1/2 oz. Cool Whip
1/4 cup salad dressing (I assume this is Miracle Whip, not mayo)
1/4 cup instant breakfast drink (Tang maybe)

Mix well and refrigerate until serving time.

Ingredients

• 1 large head cabbage, shredded
• 1 green bell pepper, diced
• 1 onion, finely diced
• 1 1/2 large carrots, shredded
• 1 cup white wine vinegar
• 1 cup vegetable oil
• 1 cup white sugar

Directions

1. Combine the cabbage, bell pepper, onion and carrot.
2. Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
3. Drain any excess liquid, toss and serve cold.

Note: Sunflowers are a great addition to this coleslaw

This great little cookie couldn’t be easier.  It tastes just like lemon bars, I’m sure it could be baked in a 9 x 13 pan if you don’t want to bother with making cookies.  It’s a keeper recipe, you can stir these up in five minutes.

~ jan

Ingredients

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
zest and juice from one lemon
1/3 cup confectioners' sugar for decoration

Directions

Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, zest, juice and lemon extract until well blended. Drop small cookie scopps of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

While they are cooling, put additional powdered sugar in a small colander or sifter and dust the tops again…

Ingredients

2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Directions

Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

Ingredients

• 1 batch cornbread, cut into 1-inch cubes, recipe follows
• 1 (14.5-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can niblet corn, drained
• 1 medium Vidalia onion, finely chopped
• 1 large green bell pepper, finely chopped
• 3 large tomatoes, chopped
• 2 cups grated sharp Cheddar
• 1 (8-ounce) bottle ranch dressing
• Chopped fresh parsley leaves, for garnish

Directions

Cornbread:

• 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
• 1 cup self-rising cornmeal
• 3/4 cup self-rising flour
• 1 cup cream-style corn
• 2 eggs
• 1 cup sour cream
• 1 cup grated sharp Cheddar, optional
• 1/2 teaspoon cayenne pepper, optional

Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 cups cream
2 cups whole milk
4 egg yolks and one whole egg 
½ teaspoon fleur de sel, plus more for serving.

Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel.

After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel.

Adapted from a recipe from New York Times

This recipe for stuffed cabbage is from Tony Packo's Cafe in Toledo, which Jamie Farr made famous on the television series M*A*S*H.

1 cup uncooked rice
1 head cabbage, about 3 pounds
2 pounds ground beef or 1 pound ground pork and 1 pound ground beef
2 eggs
2 medium onions, chopped, divided
1 clove garlic, minced
2 teaspoons salt
Pepper and paprika to taste
1 pound sauerkraut, canned or bulk
1 can (1 pound) whole tomatoes with juice, mashed
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons sugar
1 teaspoon salt

Sour Cream Sauce--

1 tablespoon butter
2 small onions, chopped
3 ounces sour cream
1 can (1 pound) whole tomatoes with juice, mashed

In a small bowl, soak the rice in cold water for 15 minutes. Meanwhile, remove the core from the cabbage and immerse the head in boiling water long enough to wilt the leaves, about 10 minutes. Remove from the water and drain. Remove the large leaves and cut out the large vein from the center of each with a triangular cut. In a large bowl, combine the meat, eggs, 1 chopped onion, the garlic, 2 teaspoons salt, the pepper and paprika.

Rinse the soaked rice well with cold water; drain and add it to the meat mixture. Using your hands, mix the ingredients until well combined. Place about 1/2-cup meat mixture onto each cabbage leaf and roll it up, tucking the sides in like an egg roll. Secure the rolls with a toothpick. Repeat until all the meat mixture is used. Set the rolls aside.

Removing any remaining core, chop the remaining cabbage. Place it in a large bowl with the sauerkraut, mashed tomatoes and juice, tomato soup, remaining chopped onion, the sugar, 1 teaspoon salt and additional pepper and paprika to taste. Put some of the sauerkraut mixture on the bottom of a large heavy kettle or Dutch oven. Place the cabbage rolls upright around the edge and center of the kettle. Put the remaining sauerkraut mixture on top. Fill the kettle with enough water to cover the tops of the rolls.

Cover and cook over low heat about 2 hours, adding water as needed to keep the rolls completely covered.

Meanwhile, prepare the Sour Cream Sauce. In a medium saucepan, melt the butter; add the onions and cook until soft. Stir in the sour cream, tomatoes and juice. Mix well and keep warm until serving time. 

Yields about 8 servings