This was one of the first Gatefold cards I made. This uses Heartfelt Creations Lush Lilac paper collection, one of their gateway dies (which I layered three deep to get the dimension) and a purple “rose” that I fashioned from an old generic punch.
The inside features the bird cage, which I believe came from the same collection, and a tiny bluebird, which I believe I stole from their Cherry Blossom collection. Heartfelt Creations has so many beautiful papers and dies, I’m sorry if I get them mixed up, but they all coordinate very nicely together.
I decided that I might need to share my grandmother’s recipe for pie crust, as many people will choose this for their Quiche and other recipes that I may share in the future.
This is not a Keto recipe, but you can substitute Almond flour for regular flour, and suddenly, you’re keto again.
Recipe for one crust pie:
1/2 cup Butter Flavored Crisco 1-1/3 cup All purpose flour 1/2 tsp salt 1/4 tsp baking powder
Cut the Crisco into the flour, salt, and baking powder until crumbly.
Add about 4 Tbsp cold water and mix until it all comes together in a ball.
Roll out on a smooth surface a bit larger than your pie plate – so a 9” pie plate needs about 15” circle.
Place the crust in your pie plate, and cut off excess around the edges.
Crimp the edges with your fingers.
Now put whatever you want into the pie shell and bake, usually at 350°F.
Eggs are naturally gluten free, sugar free, and carbohydrate free, so a GREAT choice for those trying to lower their carbohydrate “footprint” if you will. If you select EB eggs, as I do, they advertise lower saturated fat as well (whether this is actually true, or not, I’m not sure, and I’m not sure how you tell the chickens to shape up, and not put so much fat in their eggs, lol!).
This is a spin-off from a recipe I found from Barbara Bush (Pres. George Bush’s wife, prior first lady of Texas as well). She was well known in Texas for her cooking, and her liberal use of spices in this recipe does not disappoint.
Start off with a well greased 9″ pie plate/pan, and put your prepared crust inside as desired. Frankly this recipe is firm enough, that you could probably skip the crust completely, and it will come out fine (out of the pan, I mean). I have a recipe for crust however, should you like to look in to that (a separate post), but I personally, try to make mine without the crust, for obvious reasons.
RECIPE:
Five XL EB Eggs One Cup Cream OR Sour Cream 8 ounces Finely shredded Swiss Cheese One Cup Finely shredded Mozarella Cheese 3/4 of a medium Vidalia onion, diced small 1/2 tsp Thyme 1-1/4 tsp Salt 1/2 tsp Coarsely Ground Black Pepper 1-3/4 tsp Basil 1-3/4 tsp Oregano 1/2 tsp dry ground mustard 1-2 cloves garlic, crushed 1/4 cup melted margarine or butter (eliminate this if you use a crust) 1/3 cupAlmond Flour (eliminate this if you use a crust)
8-10 oz fresh sliced mushrooms, broiled or boiled in 1/2 cup butter (add these last, and put a few directly on the base of your pie plate or crust.
Mix well together (with a spoon or fork), and pour into your prepared pan. Bake at 350 F for 45 minutes – and allow to set for 10 minutes or so before serving.
Serves 8
Top the individual slices of Quiche with left over mushrooms, if desired. Add some of my Spicy Arugula Salad, and another vegetable, and you have dinner ready in no time!
This is true keto, IMO. Zero sugar and very little of anything with a lot of carbohydrates. Your main carb culprit here is the banana. This time, instead of Xanthen gum, I just upped the amount of Baking Powder, and it worked fine (this time).
Recipe: 3 large bananas 2 XL EB eggs 1 cup Lakanto Golden Monk fruit 2-1/2 cups Almond Flour. 1 Tbsp Baking Powder 1 tsp kosher salt 1/3 cup heavy cream 3 Tbsp coconut oil 1/2 cup chopped pecans (or whatever nut you prefer)
Smash the bananas with a fork inside your mixing bowl. Add the eggs, Monk fruit, oil, and cream and blend well. Add the dry ingredients, saving the nuts for last.
Pour into a 9×5 loaf pan that has been well greased or sprayed with non-stick coating, and bake 60 minutes at 325°F. Turn the oven off, and allow the bread to cool IN THE OVEN for a couple of hours – this allows it to set, and keeps you from cutting into it too soon, lol!
This should have 12-13 slices, and the carb count per slice would be about 12-13 grams per slice, 164 grams in the entire loaf.
This is my first Easter Card this year! I really enjoyed making this – started last night, playing around with the daffodil, and then today I got several new sentiment die cuts in the mail, and one of them was the “Happy Easter” you see here. I think part of the reason I love this die cut, is because it almost looks like my actual handwriting! (Weird, huh!?)
So anyway, Heartfelt Creations came out with some new paper called (aptly enough) Delightful Daffodil. I should’ve bought two packs, the paper is that gorgeous! Luckily, I will be able to purchase a second pack when I place my next big order (I love the free shipping you get if you spend over $100).
Anyway, where was I? Ah yes, this collection is designed with no real dimensional flowers, so I had to create my own. This was a couple weeks of frustration, but I have finally come up with the magic, as you can see below.
Here’s the front.How do you like the dimension on those daffodils? Even the hyacinths are “off the page”And here’s the inside.
The inside image is one of their stamps, which I cut out after coloring, to place beside the mini-message.
Had a sad and melancholy day, and don’t feel much like cooking. Without going into why I’m melancholy, we’ll focus on how I managed to have a nice dinner without really any effort at all.
Open freezer, and what are my choices? We’ve got those frozen Cordon Bleu things, which are ok, but I’m really not in the mood. Some flash frozen chicken tenders, but really, seems like I had chicken for lunch (like every day, but whatever), some of those little stuffed Wontons we found at Costco, and Register sausage.
Sausage it is, warm up in the skillet while I rummage around for something to go with it. We have some left over. Outage cheese from the lasagne I made yesterday, so that’s good. Also some mini apples. And lucky us, the avocados I bought on Friday, are perfect for eating now.
Look how easy that was! Not sure how many carbs are in a teeny tiny apple, but not much! Mission accomplished!
This is a lovely mix of Graphic 45’s “Bloom” paper, and Heartfelt Creations new Gateway dies and of course my handmade flowers, which are created using Heartfelt Creations dies as well.
This is not my favorite kind of card to create, simply because you can go buy a flat card even at the dollar store.
However these are very pretty images, and I certainly put some time into the water coloring and die cutting of the images.
This one is a mix of a lot of the flat flowers that HFC has produced, and although it’s not that spectacular, I do feel these 2-D images are great for grading the INside of our cards, where our more personal messages go.
This is a little off my usual, especially as I used flowers from my stash, that I bought, long ago before I learned how to make my own. Anyway, it’s a take off of something I must’ve seen somewhere, using Graphic 45 “Bloom” papers. Beneath the green stripes there is an “inside” as well, for a more personal message.
My Celestial Creations 