Fried Pies


5cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups any flavor pie filling


In a large bowl, combine the flour, baking powder, salt, and sugar.

Cut the shortening into the dry ingredients.

In a separate bowl, mix the eggs and milk together and then add to the

Shortening flour mixture.

Mix with a fork just so it holds together and no more.

Roll out rather thin, to about 1 /8-inch thickness.

Cut out small rounds using a 7-inch saucer or circle as a pattern.

Spoon some of your favorite fruit pie filling on one side.

Be sure your filling is fairly thick and cold or it will run.

Fold over and seal the edges well.

Deep fry in melted shortening about 2 inches deep until golden brown on both sides, 2 minutes per side.

Dip into the powdered sugar glaze and then put onto a baking sheet or cooling rack to cool before serving.


1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool pie.

Nutella Raspberry Hearts



Frozen Puffed Pastry




Defrost the puffed pastry dough. Pre-heat the oven to 375 F. Unroll the puffed pastry and use a heart cookie cutter to cut out heart shapes. Place the hearts on an ungreased cookie sheet.

Add ½ teaspoon of Nutella to each cookie. Cut a raspberry in half and press into the Nutella. Bake for 15 minutes until crisp.

Berry Splash Refreshing




1 (0.13-oz.) package unsweetened cherry drink mix

6 cups white cranberry juice

1/4 cup sugar

Garnish: fresh mint sprigs or strawberry leaves


Stir together first 3 ingredients and 2 cups water in a large pitcher until sugar is dissolved. Cover and chill.

Berry Breakfast Smoothie




1 cup fresh or frozen berries (strawberries, blueberries, raspberries, blackberries or a combination)

1/2 cup chopped fresh kale leaves (remove stalks before chopping)

1/4 cup chopped broccoli

1/2 banana

1/2 cup diced fresh pineapple

1/2 avocado, pitted and peeled

1 cup fresh orange juice


Combine berries, kale, broccoli, banana, pineapple and avocado in a blender. Pulse to blend; slowly adding orange juice ¼ cup at a time, until you’ve reached desired consistency. Serve immediately




3 1/2 ounces almond flour (3/4 cup plus 2 tablespoons)
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg

3 ounces cream cheese, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white

1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds (2 tablespoons)


In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. I found that using my fingers was the most efficient for doing this. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.

To the remaining almond flour mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Whisk until well blended. The batter will be very thin. Pour into a greased 8-inch round cake pan.

In the same mixing bowl, whisk the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white until smooth. This mixture will be very thin. Pour the cream cheese mixture all over the cake batter, trying to distribute it as evenly as possible. Distribute the jam in small dollops all over the top of the cake batter. Sprinkle the reserved topping and sliced almonds over the top.

Bake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving. Store in the refrigerator.

Makes 8 servings
Can be frozen

* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs



2 small packages diet raspberry jello
12 ounce bag frozen raspberries, thaw and reserve juice
1/4 cup granular Splenda, 1/4 cup raspberry sugar free syrup or equivalent liquid Splenda
6 ounce carton low carb vanilla yogurt
1 cup heavy cream, whipped


Sweeten berry liquid with Splenda or raspberry sugar free syrup. Add water or syrup to berry juice to make 1 cup liquid; bring to a boil on stove or in microwave. Dissolve jello in berry liquid; stir in 1 cup cold water. Whisk in yogurt until well blended. Chill until partially set, about 40 minutes; fold in berries and whipped cream until no white streaks remain. Pour into a large serving bowl and chill several hours until set.

Makes about 12 servings
Do not freeze

With granular Splenda:
Per Serving: 101 Calories; 7g Fat; 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With liquid Splenda or sugar free syrup:
Per Serving: 99 Calories; 7g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Linzer Cookies for Valentines Day

Linzer Valentine Cookies


2 1/4 cups all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp baking powder

3/4 cup slivered almonds

1/4 cup packed light-brown sugar

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus more for dusting

1 large egg

1 tsp vanilla extract

1/4 tsp almond extract

8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)


In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, and then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.

Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scraper under cookies to help lift them if needed. Also, chill dough that’s not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 – 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over tops. Store in an airtight container.