Here are a few that I have and I have many more!!
Carol from Kamloops
* Exported from MasterCook *

Barbo's Thin Egg Pancakes*****

Recipe By : Barbo
Serving Size : 14 Preparation Time :0:00
Categories : Pancakes And Waffles

Amount Measure Ingredient -- Preparation Method
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5 large eggs
2/3 cup cream
1/2 cup Low Carb Bake Mix
1/4 cup butter -- melted
1/4 cup splenda
1/2 teaspoon vanilla

-Place all ingredients into blender and whirl until smooth.
-Let rest for 15 minutes before cooking.
-Heat an 8-10"{5" for smaller} skillet with a little butter or oil.
-Pour 1/4 cup of batter into skillet and swirl it around until it coats the bottom of the pan.
-Cook until you see bubbles on top and then flip over for a few seconds.
-Stack, with wax paper between each cake.
-This is wonderful with the home made maple syrup low carb of course.
-Per pancake with 1/4 cup Splenda & 1/2 tsp. vanilla :1.1 minus 0.1 gr. fiber=1carb & 3.7 grams protein
-Per pancake without Splenda & vanilla :0.7 minus 0.1 gr. fiber= 0.6 carbs & 3.7 gr. protein
-Per pancake using egg substitute, no SS or vanilla:1.1 minus 0.1 gr. fiber= 1 carb & 4.4 gr. protein
*Omit the splenda & vanilla & use as a wrap for enchiladas, a breakfast wrap or with maple syrup & butter.
**Add 1/4 cup toasted chopped walnuts & 1/4 tsp. maple extract for Maple Walnut Thins{1.2 carbs per thin}.Serve with hot maple syrup & butter or a dollop of lightly sweetened whipped cream


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* Exported from MasterCook *

Fudgy Pecan Squares.

Recipe By : Carol Williams
Serving Size : 24 Preparation Time :0:00
Categories : Brownies , Bars & Tarts

Amount Measure Ingredient -- Preparation Method
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1/2 cup cold butter
1/2 cup Atkins Bake Mix
1 cup ground almonds
1/4 teaspoon baking powder
1/2 cup splenda
Topping
4 large eggs -- beaten
1 cup splenda
1/4 cup brown sugar twin
2 ounces choco bake -- or baking squares
2 teaspoons vanilla
1/2 teaspoon salt
1 cup chopped pecans

-Preheat oven to 350*F
-In a medium size bowl add the dry ingredients for the crust, stir to combine.
-Using a pastry blender, cut the cold butter into the dry mixture as you would to prepare pastry.The mixture resembles coarse crumbs.
-Press into the bottom of a greased 9"x13" cake pan.
-Bake for 8 minutes.
-Meanwhile in another bowl, beat the eggs, add the remaining ingredients, mixing well.
-Pour onto the prebaked crust ; bake for an additional 13 to 15 minutes or until set & the edges are lightly browned.
-Cool, cut into 24 squares.
-24 servings ~ 4.1 minus 1.2 gr. fiber= 2.9 carbs per square
-*If a thicker crust & topping is desired bake in a 9" square pan but you might not get 24 squares.
-** You might be able to omit the chocolate, add another egg & have plain pecan squares.

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NOTES : Delicious with a hot cup of coffee or tea!
* Exported from MasterCook *

Pecan Cheesecake Squares w/ Venita's Truffle Topping

Recipe By : Carol Williams
Serving Size : 12 Preparation Time :0:00
Categories : Brownies , Bars & Tarts

Amount Measure Ingredient -- Preparation Method
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Bottom Layer
1/3 cup soft butter
2 tablespoons splenda
1 1/2 teaspoons brown sugar twin
1 cup ground almonds
1/2 cup Atkins Bake mix
Cheesecake Layer
16 ounces cream cheese -- softened
1 1/2 teaspoons brown sugar twin
1/3 cup splenda
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla
1 teaspoon butterscotch extract -- or caramel
1 tablespoon cream
1/3 cup chopped pecans
Topping
3 tablespoons Venita's Truffles -- recipe below

-Preheat oven to 350*F
-Mix the crust ingredients & press onto the bottom of a 11x7 pan.
-Bake for 10 minutes.
-Prepare the cheesecake layer by mixing the cream cheese, sweetener, egg,& flavorings.
-Beat on low speed scraping bowl constantly, then beat on medium speed for 1 minute.
-Carefully spread the mixture on top of the partially baked crust.
-Sprinkle the pecans evenly on top.
-Bake for about 25 minutes or until the edges are lightly browned.
-Cool on a wire rack then chill for 2 hours before cutting.
-12 servings ~5.3 minus 1.4 gr. fiber= 3.9 carbs and 9.6 gr. protein
* Exported from MasterCook *

Truffles by Venita

Recipe By : Venita Lyons
Serving Size : 16 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
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1/2 cup cream
1 tablespoon butter
2 ounces unsweetened baking chocolate squares
1 teaspoon almond extract
1/4 cup splenda -- or to taste

-Put cream and butter in small saucepan and bring to simmer (do not boil)
-Turn off heat and add the chocolate squares.
-Stir until melted and smooth, add flavoring and sweetener.
-Remove from heat and cool for approx 15 minutes.
-Place chocolate in mixer bowl and beat until it is somewhat fluffy.
-Remove from mixer.
-Add nuts if desired (I used 1 oz. chopped macadamia nuts)
-Place bowl in refrigerator until set (1-1&1/2 hours).
-Scoop out teaspoonfuls and roll in balls a little smaller than the size of a walnut.
-Then roll each ball in ground pecans, almonds or nut of choice.
-Makes approximately 20 balls{0.9 carbs per ball} or* 16 Tbsp.{1 carb per T}

*I use the tablespoon measurement when I want to drizzle the mixture{it is still quite warm & pourable when I do this} on top of other desserts.Excellent on top of my Pecan Cheesecake Squares!!{Carol Williams}


NOTE:{By Venita}
You can use any flavoring - I used rum although the real recipe called for almond - I'm going
to try to find raspberry or cherry for future batches.

I used 1/8 t. stevia and 4 pkgs of equal for my sweetening. Next time I will probably add
more sweetner as this turned out to be more like semi-sweet or dark chocolate if you will.
One truffle is very rich, tasty, smooth and creamy.

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NOTES : I make this for my sister Judy every Christmas but I use glaced cherries.I converted the recipe, crust & topping for low carb.