SCDiet RECIPES for the WEEK 1/23/09

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NUT BUTTER BROWNIES by Bev1 cup nut butter1/2 cup honey1/2 teaspoon baking soda1 egg Bake at 350 for 25-30 minutes.

GERMAN COFFEE CAKE by Claudine2 cups almond butter (I used Maranatha’s raw organic almond

butter)1 cup pure honey6 large eggs 1 teaspoon baking soda1 teaspoon pure vanilla1 teaspoon almond extract¼ cup very strong coffee or coffee concentrate*Break eggs in very large bowl. Add vanilla and almond extracts, baking soda, honey, and

beat thoroughly. Add almond butter, mix all ingredients.

Pour into 2 9-inch round cake pans lined with parchment

paper rounds and greased on the sides. Bake in a 300*

degree preheated oven for about 40 minutes, or until

toothpick inserted in center comes out clean. Cool. Caramel-Coconut Icing1 C honey3/4 C Butter½ cup dripped half and half yogurtHeat these 3 ingredients to boil frequently stirring (a heavy

saucepan is best).Boil for 2-6 minutes, depending on how

caramelized you like your icing, constantly stirring to be

sure ingredients are well blended. Remove from burner.Add:1 tsp Vanilla1 tsp Baking SodaThe mixture will bubble up when these 2 ingredients are

added. Stir the mixture well, then add:1 ½ cup unsweetened shredded coconut1 cup chopped walnutsStir, and let it cool slightly before icing your cake. To frost cake:Stack 2 layers on top of each other, spreading icing in

between, and use serrated knife to make edges even

before frosting sides. Keep refrigerated, but bring to room

temperature before cutting and serving.* I make my coffee concentrate in a coffee toddy, but I

think espresso or 2-3 Folger’s coffee bags steeped in ¼ cup

boiling water would work also. The coffee flavor gives it a

nice brownness and flavor. I think you could serve this and

pull it off as “the real thing”.Belle Yunkers belleyunkers@...>

Cinnamon Squares

3 cups almond flour

1 pinch baking soda

4 tbsp butter, melted

1/2 tsp cardamom powder

3/4 tsp cinnamon

1/4 tsp vanilla (I would increase to 1 tsp because I love

vanilla.)

1/4 c honey

2 egg whites, beaten stiff

Preheat over to 350.

Combine all ingredients together in a mixing bowl except

for egg whites. Mix thoroughly, then fold in the beaten

egg whites. Pour into a 9 x 13 oven proof dish and bake

until a nice inserted into center comes out clean,

approximately 15 minutes. Cut into squares. Yields 20-24

squares. I personally seem to bake things longer than

indicated. I put aluminum foil on top to prevent burning.

I also increase the flour if I think the batter is too runny.

I have also found that I can substitute some or all of the

butter by using apple sauce, which I think adds great flavor.

Breibarth cbreitbarth8@...

STREUSEL SOUR CREAM COFFEE CAKES

http://www.scdrecipe.com/recipes-cake/streusel-sour-cream-coffee-cakes/

Chicken Cacciatore

2 tsp. salt, divided

½ tsp. paprika 1/8 tsp. pepper 1 ¼ lb. skinned chicken parts ½ c. chopped green pepper 2 oz. onion (or amt. you want) 2 c. SCD tomato juice ½ bay leaf, broken up ½ tsp. oregano ¼ tsp. SCD chili powder, optional In a small cup or bowl, combine 1 tsp. salt, the

paprika & pepper. Rub mixture evenly onto

chicken parts. Place chicken in a large nonstick

skillet & cook about 10 minutes on each side or

until browned. Transfer to a shallow baking pan

& set aside. In the same skillet, cook green

epper & onion about 5 minutes or until soft. Stir

in remaining salt & all other ingredients, scraping

the bottom of the skillet with a wooden spoon or

nylon spatula to release any browned bits. Bring

to a boil & cook about 15 minutes or until liquid is

reduced by about 1/3. Pour mixture evenly over

chicken and bake at 325°F about 25 minutes or

until chicken is tender.

- originally from Weight Watcher's magazineDeb debkwright@...

Lemonade

I found for lime soda.

Just substitute lemons and filtered/spring water.

2 Tbs. (made by first boiling together equal parts

honey and water, then letting it cool)1-1/2 Tbs. freshly squeezed lime juice

(regular supermarket limes - a.k.a. Persian limes -

are the best ones to use)3/4 c. soda water (no added flavors)Lime sliceIn “A Historical Dictionary of Indian Food” (OxfordUniversity Press, 1998), author K.T. Achaya says thatfresh lime soda was “the supreme quencher ofcolonial thirst” in India. Make yourself a tall glass ofthis lightly sweetened lime soda, which is adaptedfrom the recipe published on saveur.comServes 1Fill a glass with ice cubes, thenadd simple syrup and lime juice. Addsoda water. Stir well, then servegarnished

with a lime slice, if you like.Cheryl Steinberg jjsmomma2001@...

Also on: http://www.scdiet.net/

http://www.scdrecipe.com/recipes-drink/lemonade-or-limeade/

LEMONADE (OR LIMEADE)

3/4 cup honey 3/4 cup hot water 1/2 cup + 1 tablespoon lemon (or lime) juice 6 cups cold water

Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. The honey/water syrup may be refrigerated and used to

make lemonade a glass at a time. To serve, mix 4 tablespoons syrup, 1 1/2 tablespoons lemon

juice, and 1 cup water per person. Pour into iced glasses.

I don't know where I picked up this recipe, but my brother

really loves it! You can adjust the honey to taste. Welch Portland, Oregon

Egg-free Ginger Cookies

2cups pecans

1/2 cup SCD yogurt

1/2 cup honey

1 tsp. baking soda

1 tsp. vinegar

1 tsp. cinnamon

1 tsp. ginger

1 tsp. vanilla

1/2 avocado - [optional up to 1 cup cooked butternut squash,

pumpkin, or cooked apple/pear.]

Grind nuts in food processor until almost turning into butter.

Add yogurt and avocado and mix more. Add spices and

other ingredients. Drop by spoon onto cookie sheet and

bake at 350*F until centers are done, about 15min.