RECIPES for the WEEK 1/4 Marilyn's Have a great SCDiet New Year week end!

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Cheese Biscotti Sticks 3 cups blanched almond flour 4 ounces finely shredded cheddar cheese 2 ounces finely shredded Parmesan cheese 2 teaspoons baking soda 1 teaspoon salt 1/2

teaspoon white pepper (optional) 3 tablespoons butter, melted and cooled, but still liquid 3 jumbo eggs Stir together almond flour, baking soda, and salt until well blended. (A heavy kitchen whisk is useful for making sure salt and baking soda

are evenly distributed.) Add grated cheeses and toss to be sure of even distribution. In a separate bowl, beat eggs and butter together until thick and yellow. Add to almond flour mixture and mix to make a very thick dough -- if it seems very wet, add an extra half cup or so of almond flour.) Using a sausage extruder, extrude 5"-6"sticks of dough, and place on a parchment covered baking pan. (You can hand roll the sticks if you do not have the sausage extruder, but they will be heavier and less crispy when baked than the extruded ones.) A jerky shooter can be used to make "cheese straws" which would be thinner. Bake in a 350F oven for 18-25 minutes or until just lightly gold on top -- you do not want these to be over done. Remove from oven. Now comes the hard part: these cheese bread sticks are absolutely delicious, warm out of the oven, smeared with a little soft butter. Do not eat the entire batch! After cooling, arrange the sticks on Excalibur dehydrator trays and dehydrate at 150F for 4-6 hours or until hard and crisp. Keeps very well at room temperature when dried and makes a great traveling bread. Serve with ranch dressing, cheese sauce, guacamole, or any number of other SCD legal dips. Variations: Use sharp cheddar instead of mild Use cayenne pepper instead of white pepper and make as cheese straws Bake as muffins and do not re-bake (must be refrigerated) Ranch Dressing (LSCDL Recipe)I have made this for a salad dressing with slightly dripped whole milk goat yogurt and no water -- for some reason, the tartness of the goat milk does not annoy me the way the tartness of the cow milk yogurt did. Goat yogurt seems to thin out with the addition of spices.1 tablespoon dried chives1 teaspoon dried parsley1 teaspoon powdered home-dried onion 1/2 teaspoon

powdered home-dried garlic.125 to .25 teaspoon white pepper25 teaspoon saltBlend spices into 1 cup yogurt cheese made with half and half or full cream. Add 1-4 tablespoons of water to reach desired consistency. If yogurt cheese is a little thin, reduce water. Cover and refrigerate at least an hour, better over night if you can stand to wait. A good thick dipping ranch cheese which goes great with vegetables and Sue’s crackers. Thin with water or homemade mayo for use on a salad. I make yogurt in half gallon (two liter) batches, and then drip it. I split it into two 3 cup containers, one for dessert things and one for ranch dressing mix. For the mathematically challenged among us, per three cups of half & half yogurt cheese:3 tablespoons dried chives1 tablespoon dried parsley1 tablespoon powdered onion (home-dried)1.5 teaspoons powdered garlic3/8 to

3/4 teaspoon white pepper3/4 teaspoon salt Hurricane Dressing (LSCDL Recipe).1/2 cup olive oil3 tablespoons red wine vinegar1/2 teaspoon homemade onion powder1/2 teaspoon homemade garlic powder1/2 teaspoon yellow mustard powder1/2 teaspoon salt (optional)1/4 teaspoon white pepper1/4 teaspoon powdered horseradish1/8 teaspoon Krivelshire spices1 small drip liquid lecithin (legal emulsifier, makes oil and vinegar stay blended on your salad)Place in bottle and shake well. Best if allowed to stand for at least one half hour before use. Even better the next day. Krivelshire Spices1/2 tsp. dried ground ginger1/4 tsp. ground cloves1/4 tsp. ground coriander seeds1/4 tsp. ground allspice1/4 tsp. cayenne pepperBlend together and store in

a tightly closed container. 1/4 to 1/2 teaspoon is usually enough for most recipes."Wizop Marilyn L. Alm" LouisianaSCDLagniappe@...

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