Dixon Dill Pickles using Juanitas recipe

http://stickydoughgardening.blogspot.com/2012/06/dixon-dill-pickles.html?m=1

Dill Dixon pickles takes 6 weeks to brine!

we bough cukes from Joes garden in fairhaven 25 pounds for $37. free stalk of dill. Audrey loved the smell and cuttting the yellow flowers off. we usually look for dill that is going to seed. but it works.
we use Juanitas recipe every year
Juanitas Dill pickles:
1 quart (4  cups) cider vinegar ( we use apple cider vinegar)
3 quart (6 cups )hot water
1 cup pickling salt
approximatly 2 tsp pickling spice **** ( Mick and I didnt add this)
1 tsp red peppar flakes *** we used one dried red  hot pepper or jalepenos
changes:
my notes on back say:
1 c pickling salt
4 cloves garlic!! oohh!!
4chile peppers (if you want spicy)
1 tsp dill seed ( we have fresh plant this year)
in jars:
sprigs of fresh dill ( we look for the  seedy ends from the big fresh plant)
alum*** says will make crunchy ( mick and I didnt use ) only use in the.soak in the beginning and scrub each pickle, Mick says scrubbing the bumps may help with soaking in the brine.
2 whole dried red peppers ( if you want spicy pickle)
1 clove of garlic ( peeled) we add two cloves fresh. sometimes we add 4 cloves and smash a few.
(we through in the dishwasher to warm and rinse )
bring water to a boil pour over prepared jars
keep jars warm in the oven 250 degrees
in flat cake pan fill 1/2 w water for 25 min
tips clean jars boil lids . We bring brine to heat up dissolving salt. wipe rim after filling after tightening lids make sure not too full or touchimg lids. place into boiling hot water bath sub merge covering lids for only 5 min, to seal the lids. they will pop as they cool showing they sealed. tap.on tops to be sure after a few hours.

Keto Tiramisu

Keto Tiramisu Sugar free

Make the keto twinkies and let cool removing them from molds. brew strong esspresso.

Ingredients
6 Egg yolks (room temperature)
1/2  Cup granulated Swerve erithytol
1 Cup heavy whipping cream*
1 container 8 oz mascarpone cheese 

1 8oz cream cheese softened
14 baked Keto twinkies cut in half
5 Tbs unsweetened cocoa powder
1  Cup instant coffee + 1/2 cup dark rum liqueur ( for dipping the twinkies)

You will need a 9”x13” Baking pan 

Directions
Step 1
Beat the egg yolks and sugar on high speed until it’s fluffy and pale color 3-4 minutes
Add mascarpone and cream cheese and beat on low speed to combine into smooth mixture
In another bowl beat cold heavy whipping cream until it forms stiff peak
Gently fold together the whip. cream and egg/cheese mixture ,use spatula and try not to deflate the mixture,add in a few additions not at once
Step 2
Dip the twinkie in coffee/liqueur mixture (do it quickly, don’t immerse for too long to avoid soggy cake) and lay on the pan
Step 3
Pour a generous amount of prepared cream on your cookies ,spread out evenly and dust with cocoa powder
Continue doing the same process with second layer
Dust the cake with cocoa powder and place in a fridge at least 8-10 hours,before serving
Enjoy!

Notes
*You can substitute the heavy whipping cream with the remaining 6 egg whites, by beating those into a stiff meringue
*I used cocoa mascarpone that’s why the cake color is different from classic Tiramisu color, if you like this color better,just add 1 ½ tbs cocoa powder to your egg/cheese mixture

keto bagel

Dough

3 cups shredded mozzarella or cheddar

1 1/2 cups almond flour (I used winco bulk)

2 tsp xantham gum (winco bulk

4 Tbsp. cream cheese

2 eggs

Toppings (to taste)

Sesame seeds
sunflower seeds

Poppy seeds

Onion Powder

Garlic Powder

I put coconut oil spray on top of one of the bagels as a test to see if it would help keep the seeds/flavouring on top and it seemed to work.

Preparation • Preheat oven to 400°

• In a bowl mix the almond flour, xantham gum, and eggs until combined

• Place mozzarella or cheddar and cream cheese in a medium pot  or microwave and cook on low heated until melted
• Once the cheese is melted, combine with the other mixture. Knead until thoroughly combined I used a fork

• Roll the dough into log shapes and rest them into your donut pan  then sprinkle your toppings • Bake for 18 minutes

I made 6 bagels and kept them in the fridge.

MACROS

396 Calories/7g NET Carbs/54g Fat/17g Protein

keto twinkie

Protein Cake
2  scoops  Protein Powder
1/4 cup  almond flour
1 1/2 tsp Baking powder
*mix set aside in separate bowl*

1/2 tsp Cream of Tartar
2 large eggs
1/3 cup Cream Cheese softened in micro
1/4 cup  sour cream
4 tbsp Butter kerrygold
10 drops  Liquid Stevia or 2 tsp swerve erithytol sweetner
1 tsp  Vanilla Extract

Vanilla Frosting
1/4 cup Butter kerrygold
1/2 cup confectioner swerve

1 tbsp Heavy Whipping Cream whipped
1/2 tsp  Vanilla

Chocolate Frosting
1/4  cup  Butter
1/2 cup  confectioner sugar
2 tbsp Coco Powder
1 tbsp Heavy Whipping Cream
1/2 tsp  Vanilla Extract
Servings:
7
cakes

Instructions
Cake
Combine all dry ingredients in a bowl and set aside.
whip eggs 50 strokes or 2 min with mixer add cream of tarter.
Combine room temperature butter, cream cheese and sour cream in a bowl.
Add eggs, vanilla extract, liquid stevia or swerve and combine well.
Gently fold dry ingredients into wet ingredients. Make sure not to over mix! Lumps are okay.
Pour mixture into a loaf pan and bake at 325 for 30 minutes.
Allow to cool and then cut in half length wise. Cut two halves into 4 equal pieces and then 4 more equal pieces to resemble 8 mini cakes as seen above! Enjoy!

Keto 90 sec bread

I started Keto with Tate at Forever Fit body Academy. We have our meal plan avoiding carbs and sugar. My weight is now 220 down after 3 weeks of excersise everyday and watching what I eat was started at 230pounds. I was in a head on collison in oct 2016. My upper shouldblades, ribs have dsily pain pinching and tightness. with physical therapy(whatcom physical therapy Ferndale (Val), massage therapy(cris stricklett) , and  chiropractor (chris Lockwood), I am become stronger and have less pain n my low back, knees wrist and most uncomfortable my neck. Tate has dsily routine that works out different parts of our body with HIT high intensity cardio 45 sec  and a time. I love the classes the people are all ages and levels of fitness. We all encourage eachother to move to be the best we can. I feel the Keto will be that extra bonus I have needed to keep off the weight. Last year I was running 3 to 4 times a week training for my first half marathon and two ragnars which I completed. I would love ro be back to that strength again but my weight was stuck at 212. Hopefully Keto plan can  give me that push and confidence to stick to it. It crazy going from eating healthy carbs, brown rice, sweet potato quinoa to no carbs. Now im having bacon and cheese with I used to really watch my macros to keep fat low. this focuses on a under 20g 10% carb 45% fat 45% protien for my 1900 calorie intake woth 40% body fat at 35 BMI. hieght 5'6 weight 220 now. I love to bake as you can see from my past posts. so O learned about the 90 sec Keto bread makes me 4 slices good to toaste before a workout and have with cheese in after noom woth egg n bacon tomato avocado. mmm.

3 Tblspoons super finely ground almond flour (winco bullk)
1 egg
1/2 t baking powder
1 Tblspoon Kerrygold  butter), melted
spices I used garlic powder, rosemary or thyme would be good

Directions:
Mix almond flour, egg, and baking powder together in microwavable container
Stir in coconut oil (or butter) and spices, if desired, until well combined
Microwave for 90 seconds
Cool for a minute
Slice in half
Toast in toaster or lightly brown each side in skillet over med-high heat
best treat when missing bread!

bagel are the best but here is some more things to add I have read. 

I love the 90 second bread toasted with peanut butter but I add ingredients to mine. Double the recipe and add one tbs. hemp seeds, one tsp. Psyllium husk powder, 1/4 tsp xantham fun, 1/4 tsp. maple extract and 1/4 tsp. Cinnamon. Microwave for about 2 minutes in a large mug. I keep it in the fridge and slice as I use. About 6 slices.

Graham crackers

Ingredients

2 cups whole wheat pastry flour, plus more for work surface
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon sea salt, fine
5 1/3 tablespoons unsalted butter, cold and cut into smallish pieces
1/4 cup molasses, robust or dark
1/4 cup honey
1/3 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon pure vanilla extractSpice Topping (Optional, but recommended):
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg

Directions

Place both flours, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse a few times, until you have little "pebbles". Add the molasses, honey, and sugar and pulse to combine. Finally, add milk and vanilla and pulse until everything comes together and cleans itself off the sides of the food processor bowl; dough will be slightly sticky.Line two baking sheets with parchment paper and set aside.Turn the dough out onto a very lightly floured surface.  Scatter just a little bit of flour across the top of the dough, and using a rolling pin, roll out to 1/4-inch thickness. Ours was thick. Will be crunchier thinner.Since the dough is sticky, you may need to add some more flour and parchment. Use a skewer to prick each piece of dough (with or without topping) a few times. Transfer the baking sheets to the freezer for 15 minutes.Preheat the oven to 350° F.Slide baking sheets into preheated oven and bake for 18 minutes, or until they turn very lightly golden around the edges and your whole kitchen smells of graham crackers!Let the crackers sit on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.The crackers can be stored in an airtight container at room tempeRead m

Banana bread

BANANA bread

3 ripe bananas
One cup unsweetened apple sauce
3 large eggs
1/4 cup unrefined coconut oil melted
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp flax seed meal
One tsp cinamon
2 cups rough chopped nuts (I used almonds, pecans, pistachios, walnuts, and hazelnuts.)
2 cups rough chopped dried fruits (I used apricots, figs, cranberries, dates, pineapple, and blueberries.)
INSTRUCTIONS

Set oven to 350F
Lightly spray a standard loaf pan. I like to line it with a sheet of parchment so I can lift the bread out for slicing.
Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. Put them into a large mixing bowl and whisk in the eggs and coconut oil really well.
Stir in the flour, baking powder, and salt and blend well.
Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
Turn into the loaf pan and spread out the dough evenly, and into the corners.
Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
Let the bread cool completely before slicing. I like to wrap it well and refrigerate overnight before slicing, but that's optional.
tips:

Remember all the fruits (except the banana) in this bread are dried, fresh won’t work in this recipe.  Others to try that are not listed here: raisins, peach, prune, mango, strawberries, cherries,  papaya.