

If you follow me on Instagram, you would have seen these photos posted yesterday - I was canning onions and using Tattler lids.
24 hours later....
Metal rings removed and seals tested - beautiful!
I ordered all my Tattler lids directly from their site (reusablecanninglids.com) but if you prefer ordering from Amazon they offer them there as well.
I bought all THREE powders as I was playing around with making "make ahead instant meals" including a low carb version of Hamburger Helper Cheeseburger style, and the 'blue box' style Kraft Macaroni and Cheese. For that version you can use either of these powders! I love the taste of these!
YES it tastes like the blue box cheese!
BLUE BOX VERSION: For the Blue Box version, this is the 'cheese packet' which you add to your macaroni, along with fresh milk and butter. If you are doing it low carb, you'll want your low carb pasta, and heavy cream instead of milk to cut down on the sugar, and then of course, your real butter.
This is the same thing, but without the orange coloring added. If you want the flavor and taste but don't need or want it to look like the Kraft version's bright orange, then use this one. Remember, this cheese powder is just cheese - you need to add your fresh milk and butter to your drained pasta.
That's it. That's the way to make your own Kraft mac and cheese... it's all in the powders.
1 c Crisco
1 1/2 c sugar
2 eggs
2 t good quality vanilla
2
1/2 c flour
1 t baking soda
1/2 t salt
Line baking sheet with parchment. Beat shortening and sugar 2+ minutes
until smooth. Add eggs and vanilla. Beat again and then add the
dry ingredients. Drop cookies 2 inches apart and bake at 375 for
9-11 minutes. Let cool 2 minutes and then remove to wire racks to cool
completely.
My husband won't typically eat pizza if it has sausage on it, but he loves this one - with the exact same sausage in it. He would be content if I just always made him a pepperoni and mushroom pizza - I like all different toppings or kinds of pizza depending on what mood I'm in and what sounds good. He hates onions and will pick them out and off anything I make, while I love onions - but again - he eats them on this particular pizza! Go figure? The only thing I can figure out (because his brain works this way...) is that by making the supreme pizza into a 'sheet pan' style instead of a round pizza crust style, he doesn't view it the same. He loves this pizza - onions, sausage and all.
The dough is just another version of the typical keto mozzarella dough, but it works for everything and tastes great so....
Keto Supreme Pizza
Use your favorite mozzarella keto dough
(typically 1 c mozzarella, 2 oz. cream cheese, 1 c almond flour, and 2 eggs but also add 1/4 c coconut flour and 1/4 c parmesan to it).
Mix in about 1 cup Italian sausage, uncooked
1 1/2 t oregano or Italian seasoning
Toppings: Use what you like - mix and match to your preference
1 T avocado or olive oil
1 onion, sliced
1/2 green bell pepper, diced
Fresh garlic
Pepperoni
Mushrooms
Black olives/green olives
3/4 c low sugar/low carb/keto pizza sauce
Mozzarella Cheese and Cheddar Cheese
Mix your mozzarella dough and the sausage, and press into a greased sheet pan about 10X12 or 9X13. Bake 15 minutes at 375. Saute' the onions and green peppers in the olive until they are beginning to soften. Take off the heat and add the garlic. Stir.
Remove crust from oven and top with the pizza sauce, then the toppings - ending with the cheeses. Bake again until the cheese is melted and it's starting to turn golden (about 25 minutes or so).
Pressing it into the sheet pan....
Literally took this photo quickly right before eating it!
You might also be interested in some of the products related to this post available through Amazon:
Various sheet pans are available through Amazon if you need one
I make my own homemade pizza sauce but I know many people on low carb/sugar free ways of eating use Rao's. I can find this at my local grocery store and have bought it when I didn't have pizza sauce made and frozen for future use.
Rao's Homemade All Natural Pizza Sauce -13 oz (Pack of 2)
I'm not a fan of coconut flour and use it very little - but it does need to be in some recipes to 'help' the almond flour get the right consistency. My favorite brand of coconut flour isn't made any longer but I'm looking at Anthony's for my next purchase as it's really, really popular with people.
Anthony's Organic Coconut Flour, 4 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
I typically buy this almond flour (Blue Diamond) at my local Sam's Club but recently they've not carried it and have another brand in place - it's still available through Amazon though.
Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag
Ahh... one of the VERY few dessert/sweets I love. Cream Horns! Give me a cream horn, a cream puff or a plain vanilla sugar cookie and I'm happy. Keep your everything else. However, those goodies are not good to eat when you are trying to follow a low carb, sugar free way of life, right? So of course we come up with ways to make them sugarfree and low carb.
Enter the 'fat head' mozzarella dough... again. Yep, from pizza crust to bread sticks, bagels to bars... the mozzarella dough is used for pretty much everything in keto baking isn't it? This too.
Relatively simple, yet time consuming.
You can use your own favorite version of the mozzarella dough. They are all basically the same, except some add a bit of baking powder and an egg, and others don't.
Here is one of my many items made with a mozzarella dough;
my low carb bagel recipe - LOW CARB BAGELS
And the LOW CARB HOT DOG AND HAMBURGER BUNS
using the mozzarella dough.
For the keto cream horn pastry I used this basic version:
1 3/4 c shredded mozzarella cheese
2 T cream cheese
3/4 c almond flour
1/4 c natural sweetener mixture (I usually blend erythritol, allulose, monk fruit)
1/2 t vanilla
1 egg
Microwave the cheese mixture until melty, add the other ingredients and mix well either with a food processor pulsing with an S-blade, a kitchenaid type mixer with the paddle attachment or by hand. When it all comes together, roll out your dough on parchment (I sprinkled some Longivity flour and almond flour on the parchment to help it not stick). It also helps to divide your dough into half or thirds and only roll one part at a time.
Make sure to spray your cream horn molds lightly with Pam (etc.) or grease them.
Cut your dough into strips with a pizza cutter. Roll strips around your cream horn molds and lay on parchment paper or foil lined baking sheets.
I always sprinkle my cream horns with sweetener before baking - optional.
Bake at 350 until puffy, and golden. (About 15 ish minutes).
Remove and let cool about 2 minutes, then carefully slide off the molds to cool completely on racks before filling.
Fill with your favorite sugar free frosting, whipped cream or pudding.
I opted to use my favorite "non low carb, sugar free" frosting but made it into a sugar free, low carb version.
Here is my ORIGINAL (non sugar free or low carb) version of
Cream Horns and the Filling: 2007 Post for CREAM HORNS and FILLING
You might be interested in related products;
Cream Roll Horn Molds, Set of 6
Norpro 6 Piece Cream Horn Case Set
If you don't want to have to bake in 'batches' because you don't have enough molds, consider buying this 16 pc set or double order the 6 pc because I can tell you it's not fun to have to wait and bake them all in batches using just 6 molds.
Cream Horn Molds EURICA 5-inch Large Size Cream Horn Forms Pack of 16
Normally you can use marshmallow fluff for the filling but I always have LaNouba sugar free marshmallows on hand in the pantry so I just grab a pack and melt them to make my own.
La Nouba Sugar-Free Marshmallows 2.7 Oz (6 bags)
As for the sweeteners, regular readers know I just keep a container in the pantry where I 'mix' at least 2 or 3 versions for best flavor. I use monk fruit, eyrithritol and allulose and just keep adding to the container as it goes down with use.
If you follow me on Instagram, you might have seen my little 'pity party' photo... tongue in cheek. It was a pitting party! But it was just me at the party. Still, I dug in, pitted 9 lbs. of cherries. While I was cleaning them I still hadn't made up my mind whether I was just going to freeze them or can them. Honestly I usually just freeze them. I LOVE frozen cherries. You can use them for almost anything or just snack on them - and you don't have blanch them or do anything special. You can simply and easily just freeze them.
However, I decided this time to put up some fresh cherries into cans because it's really so easy, and they only need a water bath canner; not a pressure canner.
I already did the hard part.
Pitting them all.
(Not hard, just time consuming... but once you get the process down and you lose yourself in your thoughts, it goes by really quickly.)
Wash your cherries. You'll need about 2 - 2.5 lbs. per quart.
Pit them and if you want to, you can put the pitted cherries in a bowl of water with fruit fresh or a teaspoon of citric acid in it to help the color stay bright. If you do this, just drain your cherries when they are all finished and ready.
You can do a hot pack, raw pack or make cherry pie filling of them before canning.
I oped for raw pack.
You can pack in water or a simple syrup. We don't eat sugar so I was going to opt for water packed, but in the end, I used a simple syrup made with natural sweeteners.
In a pan of water add your sweetener/sugar for as strong/thick of a syrup as you wish. I went with a very lightly sweetened syrup/water to pack - I used about 6 c water to 3/4 c sweetener. You can find more light to heavy syrup ratios here: link
To each hot, sterilized jar I added 1/2 cup light syrup.
Pack with cherries.
Added more liquid to fill, leaving 1/2 inch headspace.
Used a chopstick to debubble the jar, removing air.
Checked for headspace again. Filling if needed.
Wiped rims with a papertowel dipped in vinegar.
Topped with a lid from a lightly simmering pan of water.
Screwed on the lid.
Processed in a water bath according to the time for my altitude.
Removed them, let them cool overnight on a towel on the counter.
Checked seals (all sealed perfectly) and put up all 9 pints in my emergency storage pantry.
National Food Center for Home Food Preservation
Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid to prevent stem-end discoloration. If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white-grape juice, or syrup. If syrup is desired, select and prepare preferred type as directed.
Hot pack – In a large saucepan add ½ cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill jars with cherries and cooking liquid, leaving ½-inch headspace.
Raw pack – Add ½ cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving ½-inch headspace. Adjust lids and process.
Process at Altitudes of: | |||||
Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 3,000 ft | 3,001 - 6,000 ft | Above 6,000 ft |
Hot | Pints | 15 min | 20 | 20 | 25 |
Quarts | 20 | 25 | 30 | 35 | |
Raw | Pints or Quarts | 25 | 30 | 35 | 40 |