Peppermint Marshmallows

This recipe has been a long-time favorite of the Row kids, especially when plopped into a mug of steaming hot chocolate. We found it on the internet a decade or more ago, attributed to Food.com user JanetC-KY (who may also be known as JanetB-KY).

Ingredients

• ½ cup confectioners' sugar
• ⅓ cup cornstarch
• 2 (¼ ounce) envelopes unflavored gelatin
• 1⅓ cups sugar
• ⅔ cup light corn syrup
• ½ cup crushed peppermint candy
• ⅛ teaspoon salt

Directions

Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13x9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.

Place ⅔ cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.

In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.

Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.

Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.

Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.

Toss marshmallows in sugar/cornstarch mixture ans set on a pan to set for an additional hour; store loosely covered at room temperature.

Blessing Time Confession

Our motivation for giving is Love and Obedience.

Our knowledge concerning giving is Faith and Expectation.

According to Deuteronomy 8:18, it is the Lord that gives us power to get wealth that He may establish His covenant.

Therefore we believe the Lord today for…

Jobs or Better Jobs
Raises and Bonuses
Settlements and Benefits
Sales and Commissions
Estates and Inheritances
Interest and Incomes
Rebates and Refunds
Checks in the Mail
Gifts and Surprises
Finding Money
Bills Paid Off
Debts Demolished
Royalties Received
Businesses Begun
Businesses Blessed
Education Paid For
Relationships Restored
Godly Relationships Established
Houses, Properties, and Buildings Acquired
Deals and Better Deals
IRA’s and 401K’s Restored
Walking in Divine Health and Peace

It is Blessing Time!

Lower-Carb Persimmon Pudding

¾ cup buttermilk
¾ cup heavy cream

1 teaspoon baking soda

1 teaspoon baking powder

2 cups persimmon pulp

1½ cups swerve confectioners

24 short squirts of liquid Splenda

3 eggs, beaten

⅛ teaspoon salt

1 teaspoon vanilla

½ teaspoon cinnamon

1¼ cups finely-ground almond flour
2 tablespoons coconut flour

½ stick butter

Mix buttermilk, cream, soda and baking powder together; set aside and let foam. Mix pulp, sweeteners, eggs, salt, vanilla and cinnamon together. Add to buttermilk mixture and add flours. Mix well. Melt butter in 9"x13" pan; coat pan. Pour mixture into pan and bake at 325°F for 45 minutes.

The whole dish has 212g carbs, 64 protein, and 198g fat
If cut into 24 pieces, each piece will have 9g carbs, 3g protein, and 8g fat.

Ken's Ultimate Cauli-Mac-n-Cheese

In September 1995, I came across a recipe in Bon Appetit called the Ultimate Macaroni and Cheese, and for years it had been my go-to recipe for a special mac-n-cheese. Its taste wasn't for everyone -- some either love, love, love it (as did I), or they dislike it (maybe because they're accustomed to mac-n-cheese from a box!)

On LCHF, macaroni's out, as is flour, but neither of those made this recipe special.  Instead, this recipe's magic comes from the various creams, the extra-sharp cheddar, and the spice mixture... all of which carry over perfectly into LCHF wonderland.

Ingredients

3 cups roasted cauliflower, diced (1/2" chunks)

5 oz. extra-sharp cheddar cheese, diced (1/2" cubes)

1 1/3 cup half-n-half

1 1/3 cup heavy cream

2/3 cup sour cream

2 large eggs

2 large egg yolks

3/4 tsp. worcestershire sauce
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
1/4 tsp. freshly-ground black pepper
1/8 tsp. cayenne pepper
1/8 tsp. ground nutmeg

5 oz. extra-sharp cheddar cheese, grated

Instructions
Pre-heat oven to 350º

Combine the roasted cauliflower and the cubed sharp cheddar cheese in a buttered 9x13 pan.

Mix together the creams, eggs and egg yolks, the worcestershire sauce and the dry ingredients, then pour over the cauliflower and cubed cheese.

Top with the grated extra-sharp cheddar cheese.

Bake at 350º for 45 mins -- the cauli-mac should be set and starting to brown.

Low Carb Chocolate Gravy

1/4 c. Cocoa powder
3/4 c. Splenda
1 qt. Heavy Cream
4 oz baker's chocolate, unsweetened
Xantham Gum
1/2 stick butter

Grandma Row's Coffee Cake

Ingredients
1 cup sugar
1 cup brown sugar
1 stick butter
2 cups flour, divided
1 egg
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla
½ cup raisins
½ cup chopped nuts (pecans or walnuts)

Instructions
Preheat oven to 350°

Mix together the sugar, brown sugar, butter, and 1 cup of flour.
Set aside 2 tbsp of the mixture to use later for a topping.
To the main batter, mix in the remaining cup of flour, as well as the egg, buttermilk, baking soda, vanilla, and raisins.
Pour the batter into a greased and floured 9x13 cake pan.
Sprinkle the reserved sugar/flour/butter mixture over the top, along with the ½ cup chopped nuts.

Bake at 350° for 30 minutes or until done.

Grandma Row's Butterscotch Brownies

Ingredients
½ cup butter
2 cups brown sugar
3 eggs (Note: Grandma's recipe calls for 2 eggs, but an extra egg helps the brownies cook in the center)
1 ½ cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 cup chopped nuts (pecans or walnuts)

Instructions
Preheat oven to 350º
Mix together the butter, sugar, and eggs.
Sift the flour, baking powder and salt.
Add to the mix, along with the vanilla and nuts.
Mix together (may need to mix or stir by hand because the batter is very thick).
Spread into a well-greased and floured 9x13 pan.
Bake for 35 minutes.