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CHEESE CAKE MIX RECIPES • CHOCOLATE MIX RECIPES • ALMOND MIX RECIPES PIE RECIPES Cheesecake Mix RecipesNew York Cheesecake • Miniature Marble Cheescake • Pumpkin CheesecakeNew York CheesecakeMakes 1, Two Pound, 2 ounce, 7 inch Cheesecake For easy preparation you will need Electric Mixer Rubber spatula 7-inch spring-form pan Water bath in oven 24 ounces cream cheese 2 whole eggs 1 canister Cheesecake Mix
Preheat oven to 325º Cream cheese, add eggs and beat until smooth. Add New York Cheesecake Mix. Beat at a medium speed for 10 minutes.
Spoon into an eight-inch spring-form pan. Place pan in water bath on center rack of oven and bake for 50 minutes. Check to see that center of cake is firm. Turn oven off and allow cake to cool in oven.
When cake is at room temperature refrigerate (for at least 2 hours) or freeze.
Effective carbs per serving: 3.0 Makes 6 mini Cheesecakes For easy preparation you will need Electric Mixer Rubber spatula Six Tartlet Pans, Shallow water bath in oven
12 ounces cream cheese 1 egg 1 canister Fran Gare’s New York Cheesecake Mix (8 ounces) To Marbleize 3 Tablespoons Fran Gare’s Decadent Desserts™ Chocolate Mix 3 tablespoons water
Preheat oven to 325º Cream cheese, add eggs and beat until smooth. Add New York Cheesecake Mix. Beat at a medium speed for 10 minutes.
Divide into four greased tartlet pans. Mix chocolate mix and water together. Place 1 tablespoon of chocolate mix in the center of each cheesecake. Insert a knife into the chocolate mix and make a “pin wheel” through the cheesecake.
Place pans in water bath on center rack of oven and bake for 25 minutes. Check to see that center of cake is firm. Turn oven off and allow cake to cool in oven.
When cakes are at room temperature refrigerate (for at least 2 hours) or freeze.
Effective carbs per serving: For easy preparation you will need: Electric Mixer
12 ounces cream cheese 2 eggs 1/4 pound pumpkin mixture 1/2-pound Cheesecake Mix A cinnamon stick
Preheat oven to 325º for convection, 350º for normal oven. Place cream cheese and eggs in bowl of electric mixer. Beat on a low speed for 5 minutes. Add Pumpkin Mixture and beat 5 minutes more.
Measure in Cheesecake Mix and beat 10 minutes. Pour mixture into an 8-inch spring form pan. Grate a small amount of cinnamon onto top of cake.
Bake in a water bath at 350º normal oven, 325º Convection for 50 minutes.
Allow to cool in oven for 1/2 hour, remove to cooling rack. When cake is at room temperature, refrigerate (overnight) or freeze.
Effective carbs: Chocolate Mix RecipesChocolate Fudge Layer Cake • Chocolate Muffins • Brownies • Chocolate Pecan Soft CookiesChocolate Raspberry Brownie Bites • Chocolate Biscotti Cookies • Chocolate Ice Cream Chocolate Fudge/ Frosting Chocolate Fudge Layer CakeServes 8-10 For easy preparation, you will need: Electric mixer 2 eight-inch cake layer pans, buttered
Preheat oven to 350º 16 ounces cream cheese 4 eggs 4 ounces butter, at room temperature 2 cups Chocolate Mix 2 teaspoons baking powder
Cream butter and cheese together. Beat in eggs one at a time. Add 1/2 of mix. Beat well Add second half of mix and baking powder. Beat until well blended (about 2 minutes).
Divide in half, and spread each half evenly into an eight-inch layer pan. Bake 25 minutes at 350º. Frosting 1 stick butter, room temperature 8 oz. cream cheese, room temperature 1 cup chocolate mix
Beat butter, cream cheese and chocolate mix together in bowl. Spread on top of one cooled layer, stack second layer on the top. Spread the remainder of the frosting on the top and sides of cake, completely covering the cake.
Effective carbs per serving: 8 This is a special cake best eaten by low carbohydrate dieters, diabetics who do not eat sugar, and those who do not need to count calories. Makes 6 3 ounce muffins You will need: Electric mixer Measuring spoons Measuring cups 6 muffin tins, buttered or line with paper muffin molds Large Ice Cream Scoop
4 egg whites from large eggs Pinch of cream of tarter 8 ounces cream cheese 1-teaspoon vanilla extract 1 cop Chocolate Mix 1-teaspoon baking powder 1/4 cup chopped walnuts (optional)
Preheat convection oven to 325º or normal oven to 350º Beat egg whites with salt until stiff. Add cream cheese (1/4 at a time). Spoon in vanilla. . Beat on low speed until well blended. Measure in mix (1/2 at a time), add baking powder. Beat on low speed until well blended.
If using nuts, blend in with a rubber spatula.
Scoop level ice cream scoopful into muffin tins. Convect at 325º or bake at 350º for 25 minutes. Allow to cool in oven for 10 minutes. Remove to cooling rack.
Effective carbs per muffin: 9 Servings You will need: 1 large, deep mixing bowl Hand held electric mixer Rubber spatula 8X8 non-stick, buttered baking pan
Preheat oven to 350˚ 4 ounces sweet butter, at room temperature 8 ounces cream cheese, at room temperature 2 large eggs 1 cup Chocolate Bake Mix 1-teaspoon baking powder 1-teaspoon real vanilla extract 1/2 cup roughly chopped walnuts (optional)
Beat butter and cream cheese together in large deep bowl. Add eggs and beat well. Spoon in vanilla.
Combine Chocolate Bake Mix with baking powder, and add to bowl. Beat until well blended. Add nuts if desired, and blend well with rubber spatula.
Spoon into 8X8 buttered baking dish Place in pre-heated oven and bake for 24 minutes.
Remove from oven and allow to cool on wire rack. Do not over-bake. When completely cooled, slice into 9 three-inch squares.
Effective carbs per brownie with nuts: 2.6 without nuts: 2.6 Makes 36 For easy preparation you will need: Electric mixer Spatula Cookie sheets lined with parchment paper 1,1/2 inch ice cream scoop
Preheat convection oven to 325º 3/4 pound 1/3 less fat cream cheese 1/2 stick unsalted butter 2 egg whites (from large eggs) 1-tablespoon vanilla extract 1,1/2 cups Chocolate Mix 1/2-tablespoon baking powder 6 tablespoons finely chopped pecans 36 pecan halves (optional for garnish)
Cream butter and cream cheese. Add egg whites and beat until smooth. Beat in vanilla. Add chocolate mix and baking powder. Beat until thick batter forms.
Add chopped nuts and beat on low speed for one minute.
Using ice cream scoop, level scoop each cookie onto parchment paper. Cookies will not spread.
Place pecan half in center of cookie and press down to flatten top.
Bake at 375º for 20 minutes. Effective carbs per cookie: 1 Sweet and Tart Makes 18 For easy preparation you will need: Bakers scale Electric mixer Spatula to scrape bowl 1,1/2 ice cream scoop Mini muffin tins enough for 18 muffins Mini muffin papers
6 ounces 1/3 less fat cream cheese 1,1/2 ounces butter 6 egg whites 1-teaspoon vanilla 1 cup Fran Gare’s Decadent Desserts™ Chocolate Mix 1-teaspoon baking powder 4 ounces fresh raspberries, slightly mashed
Preheat convection oven to 325º Cream cream cheese and butter. Add egg whites and vanilla. Beat at medium speed until blended.
Add chocolate mix and baking powder (at low speed). until batter forms. Mix in raspberries.
Using a 1,1/2 inch ice cream scoop, scoop into muffin tins.
Convect/bake at 325º for 17 minutes. Cool on rack.
Effective carbs per brownie bite: 3 Makes 8 Biscotti
1 cup Chocolate Mix 1/2 teaspoons baking powder 1 extra large egg 1/4 cup of shelled pistachio nuts (or nut of your choice).
Preheat oven to 350º Mix chocolate mix, baking powder, eggs to form a smooth (sticky) dough. Mix in nuts.
Wet hands and divide dough into a ball. Form ball into cigar-shaped log, and place on a parchment covered cookie sheet.
Bake for 30 minutes (check at 25 minutes. It is important not to burn logs).
Remove from oven. While log is still warm, slice into eight slices Return slices to cookie sheet and place slices back in oven for ten minutes.
Remove to rack to cool. Store in airtight container.
Effective carbs per biscotti: You will need: Ice Cream Freezer Wire Whisk
2 cups heavy cream 1/4 cup Chocolate Mix Whisk ingredients together. Place in ice cream freezer and churn.
Effective carbs per 1/2 cup serving:
Fudge =16, 2 inch squares Frosting =18 tablespoons
For easy preparation you will need: The bottom of a double boiler or a small pot with 2 inches of simmering water, an electric hand mixer with a whisk attachment, a medium sized stainless steel bowl and an 8x8 non-stick-baking pan.
1 stick sweet butter (8 oz.) 3 ounces cream cheese 1 cup Chocolate Bake Mix 1-teaspoon vanilla 1/2-cup walnuts, chopped
Bring 2 inches of water to a boil in the bottom of a double boiler. Place a stainless steel bowl over water. Put butter and cream cheese into bowl and allow to soften. Whisk butter and cream cheese together. When melted, add 1/2 of Miracle Mix and blend well. Add rest of chocolate to bowl and whisk until well blended. Remove from heat and whisk in vanilla extract. Keep whisking until mixture becomes shiny.
If you are making fudge, stir walnuts in with a rubber spatula, spread evenly over an 8x8-baking pan, cover with plastic wrap and refrigerate. Before serving cut into 16 - 2-inch squares.
If you are making frosting, spread over surface to be covered and eat or refrigerate. If you refrigerate the frosting to use at a later time, bring it once again to room temperature, and whisk to fluff it before spreading.
Effective carbs: 1 piece of fudge: 1 1 tablespoon of frosting: 3 Almond Mix RecipesLemon Poppy Seed Muffins • Blueberry Muffins • Cinnabons (No Kidding!) • Almond Butter Cookies Macaroons • Toasted Almond Ice Cream • Carrot Cake Muffins • Crème BruleeLemon Poppy Seed MuffinsMakes 8, 4 ounce muffins You will need: Electric mixer with bowl Flour sifter 8 four ounce muffin tins, buttered
1-1/4 cup Almond Bake Mix 1/16 tsp. salt (pinch) 1 teaspoon baking powder 1/4 cup heavy cream 1/8 cup water 4 teaspoons fresh lemon juice 1 tablespoon grated lemon rind 2 large eggs 1 tablespoon poppy seeds 2 –1/2 tablespoons butter, (unsalted)
Preheat oven to 375º. Sift 1 cup of almond mix with the salt baking powder, set aside.
Combine the heavy cream, the water, the lemon juice and the lemon rind. Set aside.
Cream butter. Add 1/4 cup of the almond mix. Add eggs, one at a time, incorporating well and scraping bowl after each addition.
Add the poppy seeds, then slowly and gradually add the sifted dry ingredients, alternating with the cream, water and lemon combination. Begin and end with dry ingredients, incorporate in 3 stages.
Fill prepared muffin cups 2/3 full. Bake at 375º for 20-25 minutes, check and cover tops if necessary for last 5 minutes of baking. Effective carbs per muffin: 6.1
Page2- Almond Tarts Serves 12 You will need: Mixing bowl Wire whisk Electric Mixer 12 tartlet pans (can be small pie pans)
Preheat oven to 375º Crust: 3 ounces Butter, at room temperature 3/4 cup almond mix 1 egg yolk 1-tablespoon water
Whisk together butter, almond mix, egg and water in bowl until it becomes a thick batter. Divide evenly into 12 balls. Press one ball into each tartlet pan.
Filling: 5 ounces Butter 1/2 cup almond mix 3 eggs 1 teaspoon Vanilla extract
Cream butter and almond mix together in bowl of an electric mixer. Beat in eggs and vanilla. Spoon into each crust.
Bake at 375º for 12 minutes. Cool on rack.
Effective carbs per Tart: 4
Makes 12 mini muffins or four, three-ounce muffins
You will need: Electric mixer Muffin tins, buttered or lined with white papers Rubber spatulas Large ice cream scoop
2 Tablespoons plus1 teaspoon sour cream 5 ounces 1/3 less fat cream cheese 3/4 Tablespoon lemon juice 1 small egg Contents of canister 1-teaspoon baking powder 1-teaspoon arrowroot powder 1/3-cup fresh blueberries
Preheat oven to 350º. Cream sour cream and cream cheese together in the bowl of electric mixer. Add egg, and blend well. Spoon in lemon juice. Beat on low speed until well blended.
Measure in bake mix, baking powder and arrowroot. Continue beating on slow speed until well blended. Remove from mixer.
Fold in blueberries using a rubber spatula, until thoroughly blended with almond mixture.
For large muffins, using a 3-inch ice cream scoop (mini muffins-1,1/2 inch scoop), scoop batter into muffin tins that have been lined with muffin papers. Bake at 350º for 30 minutes (15 for mini) or until tops are browned.
Effective carbs per muffin:5 Makes 12 (please read recipe before beginning).
Preheat Convection Oven to 325º Standard oven to 350º Filling 4 ounces cream cheese at room temperature 4 Tablespoons sweet butter at room temperature 1/3 cup Xylitol 1/4 cup Ceylon cinnamon 1-teaspoon vanilla Cream cheese and butter in the bowl of an electric mixer. Add Xylitol and cinnamon and beat on low speed until well blended. Spoon in vanilla and lightly beat until blended with mixture.
Refrigerate for at least two hours (overnight is better.). Allow to return to room temperature before spreading onto unrolled bun.
Roll: You will need: 3, 8-1/2X11 Jelly Roll Pan lined with parchment paper that has been buttered. (Extend parchment paper over two opposite edges of the pan for easy removal). Electric Mixer with two bowls
12 ounces cream cheese (at room temperature) 9 large eggs separated 1-1/2 cups almond mix 1-1/2 teaspoons baking powder 1/8 teaspoon cream of tarter Cream cheese until very soft. Beat in one egg yolk at a time. Add mix and beat lightly just until blended. You may have to stop to scrape sides down with a rubber spatula.
In a separate bowl, using separate beaters, beat egg whites with cream of tarter until they form soft peeks.
Whip 1/4 of egg whites into mix until well blended. Remove from electric mixer, and fold in remaining egg whites until they become a part of the batter.
Spread the batter onto Jelly Roll Pans that have been lined with parchment paper and buttered. Bake at 325º for 12 minutes.
Remove from oven, invert onto board and remove parchment paper. Place parchment paper back on flat jellyroll, flip so the paper in once again on the bottom, and begin rolling at short end to assume jellyroll shape. Allow to cool to room temperature.
Unroll, spread each with 1/3 of the filling and immediately roll (without paper) the flat roll to resemble a jellyroll.
Slice roll into four equal spirals. Place in eight ounce muffin cups. Return to 325º oven for six minutes. The rolls are ready for the topping.
Topping: 3 ounces cream cheese (at room temperature 1/2 cup Xylitol, forced through a strainer 1/2-teaspoon vanilla Cream cheese and Xylitol in the bowl on an electric mixer. Spoon in vanilla and lightly beat until well blended.
Preheat oven to 200º Spoon 1 1/2 Tablespoons of topping onto each warm, baked bun. Spread with back of spoon to cover the top. Place in preheated oven until topping melts (about two minutes).
Effective carbs per Cinnabon 9.2 Makes 24, 1/2 ounce cookies You will need: Electric Mixer Spatula 1,1/2 inch ice cream scoop 2 cookie sheets lined with parchment paper
1/4 pound (1stick) unsalted butter, at room temperature 1/4 pound sour cream 1 cup Almond Mix
Preheat convection oven to 325º Cream butter and sour cream together. Add almond mix and beat until a batter forms.
Using 1,1/2 inch ice cream scoop, scoop cookie dough by flat measured scoopfuls, and place on parchment paper, leaving room for cookies to spread. Bake at 350º for 20 minutes. or until edges brown These cookies are flat. They must cool completely before they can be removed from cookie sheet. They crisp uncovered overnight. Effective carbs per cookie: 1/2 Makes 16 Macaroons You will need An electric mixer A rubber spatula A cookie sheet lined with parchment paper A cooling rack
Pre-heat oven to 325ºF 3 egg whites (from large eggs) 3/4 cup grated unsweetened coconut 3/4-cup Almond Bake Mix 1-teaspoon pure vanilla extract.
Beat egg whites until they hold peaks. Using a rubber spatula, stir in coconut and Almond Mix. Add vanilla. Stir well until well blended. Form small balls and place onto parchment paper. Bake at 325ºF for 15 minutes. Remove to cooling rack.
Effective carbs per Macaroon: 2.1 You will need: Ice cream freezer Wire Whisk
2 cups heavy cream 1/2 cup Almond Bake Mix 1.5 tsp vanilla extract
Whisk together heavy cream and Almond Mix. Add vanilla extract. Beat until smooth. Pour into ice cream freezer and freeze. Effective carbs per 1/2 cup: 3 You will need: Electric mixer Muffin tins, buttered or lined with white papers Rubber spatulas Large ice cream scoop
3/4 cup raw carrots, grated 3/4-cup Almond Bake Mix 3/4 tsp baking powder 3/8 tsp salt 3/8 tsp baking soda 3/4 tsp cinnamon 1 tsp cocoa powder, unsweetened 1 large egg 1 tsp vanilla extract 1/8-cup coconut butter (can substitute any non-hydrogenated oil) 1 cup walnuts, chopped (can substitute pecans, if desired) 1 oz lemon juice, fresh (juice of 1 lemon)
Preheat oven to 350ºF.
Butter eight 4-oz. Muffin cups, or use paper muffin cup liners. Stir together the dry ingredients, incorporate well, set aside.
In a medium-mixing bowl, whip the eggs to froth, then beat slowly adding the vanilla, lemon juice and the oil. Add the dry ingredients and mix just until combined. Stir in the carrots, and the nuts.
Scoop into prepared muffin tins making certain the ingredients are evenly distributed throughout the pan. Bake at 350º for 20-30 minutes, or until the top is golden brown and springs back when lightly touched.
Effective carbs per muffin: 6.7
Serves 6 Preheat oven to 325ºF You will need: A baking pan half filled with water, placed on center rack of oven. 1 small heavy saucepan 2 medium-sized bowls 1 strainer
2 cups heavy cream 1-teaspoon vanilla extract 1 pinch salt 4 egg yolks 1/4 cup Cheesecake Mix
Heat heavy cream in heavy saucepan until medium warm. Add vanilla and salt. Beat eggs and Cheesecake Mix together. Beat in heavy cream mixture until well blended and foamy. Strain into 6 small ramekin dishes or if making a double recipe, strain into a heart mold.
Place ramekin dishes or heart mold into water in oven. Bake at 325ºF for 40 minutes. Cool one hour before serving or refrigerating.
Effective carbs per 1/2 cup serving (one ramekin): 4 Crust: 1/2 cup Almond Mix 2 Tablespoons soft butter Place crust ingredients in food processor and pulse until chunky. Press evenly on bottom and sides of pie dish. Add filling
Filling: 3/4-pound blueberries 3 tablespoons Xylitol 1/4 cup Crème Fraiche Sprinkle blueberries with Xylitol, add crème and mix well.
Bake at 350º for 20 minutes. Effective carbs per slice:
Serve with whipped cream or Decadent Desserts Chocolate ice cream (recipe in chocolate section.) You will need: Food Processor Pie Plate
Crust: Preheat oven to 250º 1/2-pound Almond Mix 1/4-cup cream cheese Place in a food processor and “pulse” until crumbly. Remove from processor. Press into a ball. Flatten slightly on a square of plastic wrap. Cover with another square of plastic wrap. Roll out to fit the pie pan. Bake for 20 minutes.
Filling: 5 large peaches, skinned and sliced 1 tablespoon lemon juice 2 Tablespoons Xylitol 1/2-teaspoon cinnamon Toss above ingredients together. Place in pie shell. Top with crumb topping.
Crumb Topping: 1/2 cup almond mix 2 Tablespoons soft butter Place in a food processor and “pulse” until chunky. Spread to cover peaches. Bake at 350º for 20 minutes. |
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