No-bake cheesecake:

2 - 8 oz. boxes cream cheese, full fat, softened.

1 - pint heavy whipping cream

1 - teaspoon vanilla

2 - teaspoons lemon juice

1 - cup Splenda or 1/2 cup Stevia In The Raw

Beat cream cheese until pliable, pouring in heavy cream slowly. With electric mixer, beat on medium while blending in sweetener, lemon juice, and vanilla. At this point, toss in anything else like a shot of chocolate liqueur, fruit pulp, etc. Increase speed to HI and beat until mixture begins to stiffen. If tinges of yellow are seen, STOP! You are seconds away from BUTTER.

Spoon mixture into glass pie plate, with or without a crust. Chill for at least 8 hours in refrigerator before serving. Top with fruit, chocolate shavings, whatever you like.

For a nutty crust: cover the selected pan in almond MEAL - not flour. Begin with melting in 3 pats of butter, stir. Your aim is a very buttery and somewhat moist "clay" outcome. Press into pan evenly, bake at 350F for 8 minutes, no more. Remove at once and chill thoroughly BEFORE adding the cheesecake mixture.

Mincemeat

http://www.epicurious.com/recipes/food/ ... Pie-104437

Paolo, it's so cute to add sugar substitute to all that cream.

bobover3 (imported) wrote: Sat Mar 30, 2013 7:38 pm Paolo, it's so cute to add sugar substitute to all that cream.

It is the Atkins Cheesecake recipe.

Eat Fat, Lose Fat. Simple.

Oh, and no carbs.

The heavy cream I get isn't sweet at all. In fact, it tastes awful on its own. I tried it without the sweetener once. The dog enjoyed it.

Another old favorite is real maple syrup a nd maple syrup candy.

I lived in Vermont for a few years in the 1970s, and maple syrup was home made by many native Vermonters. They tapped spigots into maple trees on their land, collecting buckets of sap. Then they just boiled the sap to evaporate some of the water and leave it dense and sweet. This was a staple food for rural Vermonters. They poured it on almost anything, and used it at every meal. (One result of all that sugar was that they had terrible teeth. The state had to set up a "Tooth Fairy" program to provide dental services.) Maple syrup found its way into maple sugar candy (syrup with all the water evaporated until it was solid). The pure maple syrup and maple candy has an intense flavor, both sweet and mapley. Delicious. Store-bought syrups with added "maple flavor" and corn syrup, etc., are no substitute.

I used to love ice cream, and my Mom made the best hot fudge sundaes. She made the hot fudge from scratch and it would melt the ice cream a bit and the hot fudge would get a little chewy when it got chiled by the ice cream. Sometimes this concoction would be over freshly baked cake. The hot fudge that got past the ice cream would soak into the cake. It was wonderful how all the Flavors textures and temperatures worked together. Now my Mom doesn't cook anymore and I can't eat any dairy at all. So this is just a memory for me, but I am happy to have it.

Thanks for sharing Jemagirl. That sounds really sweet, and not just the dessert.

moi621 (imported) wrote: Sat Mar 30, 2013 5:10 pm Anyone have a link to "real" mincemeat, with "meat".

from James Beard the Dean of American Food Writers:

This Mincemeat recipe has been in my family for ever and a day, and I consider it is just about the best I've ever tasted. First, take 3 pounds brisket or lean rump of beef and 1 fresh beef tongue weighing about 3 pounds. Boil them in water until they are very tender, cool them in the broth, and skim off the fat. Remove all fat from the meat, and either grind coarsely or chop very finely by hand. Chop 1/2 pounds beef suet very, very finely, and prepare 2 pounds seeded raisins, 2 pounds sultana raisins, 2 pounds currants, 1/2 pound citron, shredded and diced, 1/4 pound orange peel, shredded, 1/4 pound lemon peel, shredded, and 1/2 to 1 pound dried figs and dates, cut into small pieces. Put the meats, suet, fruits, and peels in a deep crock. Add 2 cups sugar, 1 pint strawberry or raspberry preserves, 1 tablespoon salt, 2 teaspoons nutmeg or 2teaspoons cinnamon, 1 teaspoon allspice, 1 teaspoon mace, and a dash of ground cloves. Add a fifth of good sherry and enough cognac to make a rather loose mixture of the meats and fruits—it will take 2 bottles. If you don't want to use cognac, you can substitute Irish or bourbon whiskey or even gin or vodka. Mix very well, cover the crock, and let it stand for a month before you use it. Check it each week and add more liquor if it has all been absorbed. Then put it in sterilized jars and seal. This makes a most wonderful Christmas gift for any of your friends who love good mincemeat. Mincemeat will keep for a long, long time, provided you give it plenty to drink. If you keep on adding a bit more booze to it every year, it will keep in the refrigerator for as long as five years—1 know, because I've done it.

I have not tried this.

Transward

I have tried using Splenda, some things work others not so much.

When making an Apple Pie Splenda works well the pie is good and tastes like it was made with sugar. Ice Cream on the other hand has an artificial taste which leaves this nasty after taste if that is you pull it out of the freezer 2 hours before you want it because Ice Cream made with Splenda turns into a brick and it takes that long before you can scoop it. Only made one batch that way and threw it out, it took several hours to melt in the sink as it finally oozed down the drain.

River