Savory Venison Roast THM-FP

/ glenda1969 / 2 Comments

Our family enjoys this part of the year that includes deer hunting. Many memories have been made around the archery targets in our back yard. And,  yes, I even enjoy hunting using a crossbow. Venison roast is a favorite at our house and is the first item to be  made when we harvest a deer. Our family tradition is to process all our venison and smoke bologna, jerky, and snack sticks. This recipe is also very good with a beef roast if you do not have access to venison.

Savory Venison Roast THM-FP

  • 3-4 pounds venison roast—we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt
  • Sauce:
  • 2 cups broth
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweetener Substitute or THM Gentle Sweet
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

**Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones.

Venison Roast (1)

*The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

*This recipe can also be used with a beef roast.

.

If you purchase items through these links, I receive a small commission yo assist in our move to a mission outreach of our church but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Insta-pot for quick easy meals. 

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Savory Venison Roast THM-FP

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 8
Author Glenda Groff

Ingredients

  • 3-4 pounds venison roast-we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt

Sauce:

  • 2 cups broth strained
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweet Mix
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Instructions

  1. Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

Recipe Notes

*Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones. *The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

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Coconut Saffron Cauli-Rice THM-S

/ glenda1969 / Leave a comment

Our family loves rice made many different ways. There are times when I want rice with Sweet N Sour Fried chicken and that is where this recipe comes in. It is so delicious!! My nephew is in mission/relief work in Nepal and keeps me supplied with saffron. Saffron is an expensive spice but a little goes a long way and I do use it in certain dishes. Coconut Saffron Rice

Coconut Saffron Cauli-Rice THM-S

  • 2 teaspoons coconut oil or butter
  • 4 cups riced uncooked cauliflower
  • 3 tablespoons water
  • 10 strands saffron
  • 1 garlic clove, minced
  • 2 teaspoon minced onion
  • 1/3 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 cup fine unsweetened coconut
  • 1/2 teaspoon turmeric
  • green onions or chives for garnishing

Melt oil in a frying pan over medium heat. Add riced cauliflower, water, saffron, garlic, and onions . Saute until tender, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Garnish with green onions or chives.  Serves 3-4. THM S

This is a tasty side dish with grilled chicken or curry.

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Coconut Saffron Cauli-Rice THM-S

Servings 4
Author Glenda Groff

Ingredients

  • 2 teaspoons coconut oil or butter
  • 4 cups riced uncooked cauliflower
  • 3 tablespoons water
  • 10 strands saffron
  • 1 garlic clove minced
  • 2 teaspoon minced onion
  • 1/3 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 cup fine unsweetened coconut
  • 1/2 teaspoon turmeric
  • green onions or chives for garnishing

Instructions

  1. Melt oil in a frying pan. Add riced cauliflower, water, saffron, garlic, and onions . Saute until soft, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly.  Serves 3-4. THM fats category.

Recipe Notes

This is a tasty side dish with grilled chicken or curry.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

 

 

Pumpkin Cream Cheese Filled Cupcakes THM S

/ glenda1969 / Leave a comment

Here is a moist cupcake that is so handy to take along to picnics and potlucks in the summertime. And, yes, you can eat pumpkin items all year long, not just in the fall.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

cupcake

Pumpkin Cream Cheese Filled Cupcakes

Filling

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • pinch of salt
  • 1 cup sugar-free chocolate chips

Pumpkin Cake batter:

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup whey protein powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 1/2 cup melted butter
  • 4 eggs
  • 1 cup almond milk

Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

 This post does include affiliate links. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love the hand blender to blend the liquid ingredients together for these cupcakes. 

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THM Gentle Sweet  THM Chocolate Chips   THM Baking Blend  Whey Protein Powder

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

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Pumpkin Cream Cheese-filled Cupcakes THM-S

Course Dessert
Servings 26

Ingredients

Filling:

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • 1 cup THM Chocolate Chips

Pumpkin Cake Batter

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup Whey Protein Powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoons salt
  • 2 cups pumpkin puree
  • 1/2 cup butter melted
  • 4 eggs
  • 1 cup almond milk

Instructions

  1. Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

cupcake 2

Mexican Hamburger and Rice THM-S

/ glenda1969 / Leave a comment

Are you in need of a tasty budget-friendly meal? This dish combines ground turkey and beef  to cut down on the cost and you really don’t even notice it. Riced cauliflower is very easy to make with a food processor and you can use the entire head not just the florets. There are times that I will add cooked brown rice and corn to this dish for a THM Crossover for my working men.

Mexican Burger and Rice  THM-S

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound burger- I use 1/2 beef and 1/2 turkey
  • 3 cups riced cauliflower (I used Bird’s Eye frozen Riced Cauliflower)
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream, diced onions, tomatoes, and cilantro

Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist us in moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I am a big fan of cast iron skillets. My favorite one is a Griswold era 1920 skillet it got from my late mother-in-law.


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Mexican Burger and Rice  THM-S

Servings 6
Author Glenda Groff

Ingredients

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound turkey burger
  • 3 cups riced cauliflower I used Bird's Eye frozen Riced Cauliflower
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream diced onions, tomatoes, and cilantro

Instructions

  1. Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

 

Cranberry Pecan Scones THM-S

/ glenda1969 / Leave a comment

Cranberries and pecans star in these soft moist scones. They also freeze very well for a convenient additional to a cup of coffee of tea. I buy bags of cranberries over the holiday season and freeze them to use all year long .

cran 1

This recipe is compliments of Frieda Yoder and she has graciously allowed me to print it it Around The Family Table Food-Fun-Fellowship Cookbook.

Cranberry Scones THM-S

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix or Gentle Sweet
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoon orange zest
  • ½ cup cranberries, chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter, softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix, powdered or Gentle Sweet
  • cream

Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store   Gentle Sweet

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Cranberry Scones THM-S

This delicious scone recipe is compliments of Frieda Yoder. These store very well in the freezer.

Servings 8
Author Frieda Yoder/Glenda Groff

Ingredients

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoons orange zest
  • ½ cup cranberries chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix powdered
  • cream

Instructions

  1. Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

To save this pin, click on the writing below the picture. That works the best for certain smartphones.

Candied Apple Pie THM-XO

/ glenda1969 / 2 Comments

A warm double-crust apple pie – bring back memories of my grandma and helping her make pie crust. This old timed favorite has been revised to a to a healthier option. I love to warm a slice and add a tablespoon of cream for a delicious THM crossover treat.

Candied Apple Pie

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg, beaten
  • 3-4 tablespoons cold water

Apple Filling:

Candied topping:

Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Candied Apple Pie

Servings 8
Author Glenda Groff

Ingredients

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg beaten
  • 3-4 tablespoons cold water

Apple Filling:

  • 8 cups finely diced apples
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Candied topping:

  • 2 tablespoons butter
  • 3 tablespoons cream
  • 2 tablespoons  Brown Sugar Sweetener Substitute
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon Olive Nation Caramel extract
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

Recipe Notes

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Pumpkin Pie Bars THM-S

/ glenda1969 / 3 Comments

This past weekend as I watched snowflakes swirling past the window, all I could think of was — I’m not ready for fall to be over with the colorful leaves, apples, and pumpkins. But just as God has promised there will always be the cycle of seasons, after fall comes winter. My teacher daughter was given 4 huge neck pumpkins by one of her student. These pumpkins make the best pies and if you are in a crunch for time this recipe tastes just like a pumpkin pie. I love that it is so easy to make without the hassle of rolling out pie crusts.

Pumpkin Pie Bars THM-S

For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

**NOTE: THM Oat Fiber is the best on the market. It does not have the gritty texture and funny after taste of some kinds.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store  Oat Fiber  Gentle Sweet   Baking Blend

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Pumpkin Pie Bars THM-S

Author Glenda Groff

Ingredients

Crust:

  • 1 cup THM Baking Blend
  • 1/3 cup rolled oats
  • 2 tablespoon oat fiber
  • 1/4 cup Brown Sugar Sweetener Mix
  • 1/2 cup cold butter

Filling:

  • 4 cups cooked pumpkin
  • 5 eggs
  • 1/2 cup Brown Sugar Sweetener Mix
  • 1 tablespoon cinnamon
  • 1/2 teaspoon blackstrap molasses
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 tablespoon oat fiber
  • 1 teaspoon caramel flavoring
  • 3 cups milk I used 2 1/4 cups almond milk and 3/4 cup cream
  • whipped cream and pecans for garnishing

Instructions

  1. For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

When using this pin, click on the writing below the picture to save. That works the best for some smartphones.

Old-Fashioned Caramel Pudding THM-S

/ glenda1969 / Leave a comment

If you grew up in the rich Pennsylvania Dutch heritage like I did, puddings made with cornstarch were a staple in many homes. Many of our grandparents had a family cow or milked cows for an income. Caramel Pudding has always been a favorite in our family and my late mother-in-law made the best pudding. She always browned the butter and caramelized the brown sugar she used.  Brown butter is another Pennsylvania Dutch practice that most of us grew up with and is unheard of in other areas.  This recipe has satisfied my craving for the traditional sugar laden pudding my grandma would make.

Old-Fashioned Caramel Pudding THM-S

Combine milk and cream together, set aside. In a 2 quart sauce pan melt butter over medium heat. Cook butter until it is golden brown. Add sweetener. Cook 2 minutes. Add 1 3/4 cups of the milk mixture to the saucepan. Heat to just about boiling point. With a hand blender,  blend the remaining milk mixture, eggs, and glucomannan together until smooth.  Add 1/2 cup of hot milk and blend again. Whisk egg mixture into the saucepan. Whisk until it thickens slightly. Remove  from heat. Whisk flavoring, salt, and molasses. Soften gelatin in water for 5 minutes. Whisk into hot pudding. Cool. Serves 4-6.

Use the larger amount of gelatin for a firmer set.

I blend the pudding with my hand blender after I add the gelatin for an extra smooth creamy texture!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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THM Glucomannan 

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Old-Fashioned Caramel Pudding THM-S

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Glenda Groff

Ingredients

  • 2 cups almond milk
  • 1/2 cup cream
  • 2 tablespoons butter
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 3 eggs or 6 egg yolks
  • 1/2 teaspoon glucomannan
  • 2 teaspoons Olive Nation Caramel Flavoring
  • pinch of mineral salt
  • 1/4 teaspoon Black-strap Molasses
  • 3/4 teaspoon unflavored gelatin
  • 1 tablespoon water

Instructions

  1. Combine milk and cream together, set aside. In a 2 quart sauce pan melt butter over medium heat. Cook butter until it is golden brown. Add sweetener. Cook 2 minutes. Add 1 3/4 cups of the milk mixture to the saucepan. Heat to just about boiling point. With a hand blender,  blend the remaining milk mixture, eggs, and glucomannan together until smooth.  Add 1/2 cup of hot milk and blend again. Whisk egg mixture into the saucepan. Whisk until it thickens slightly. Remove  from heat. Whisk flavoring, salt, and molasses. Soften gelatin in water for 5 minutes. Whisk into hot pudding. Cool. Serves 4-6.

Recipe Notes

I blend the pudding after I add the gelatin for a smooth creamy texture. 

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

London Fog Latte — THM FP

/ glenda1969 / 1 Comment

Crisp, cool, windy days with autumn leaves swirling to the ground call for hot coffee, teas, and lattes. On days like this I find myself reaching for my coffee cup way to often. This creamy London Fog Latte has replaced my afternoon cup of coffee for the time being. I love that it is a Fuel Pull and it is so very tasty, too.

London Fog Latte THM-FP

Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.

*The Latte can be blended in a blender jar but care is needed with the hot tea and milk mixture as it can splash  and cause burns.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

     

Trim Healthy Mama Store: THM Collagen THM Mineral Salt    THM Gentle Sweet 

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London Fog Latte THM-FP

Course Drinks
Prep Time 5 minutes
Servings 1
Author Glenda Groff

Ingredients

  • 12 ounces freshly brewed Earl Gray Tea
  • 1/3 cup Almond milk
  • 2 tablespoons Half N Half it should be less than 4 grams of fat
  • 2 teaspoons Great Lakes Collagen
  • 1/2-3/4 teaspoon Vanilla
  • 2 teaspoons THM Gentle Sweet
  • 1/4 teaspoon Lethicin
  • a few grains of mineral salt

Instructions

  1. Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.

Recipe Notes

*The Latte can be blended in a blender jar but care is needed with the hot tea and hot milk mixture as it can splash  and cause burns.

You will find many more drink, smoothies, tea,and coffee recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.