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SCD Recipes


Below you'll find some of the dessert recipes that members of the SCD mailing list have mailed to one another.... If there is any contradiction between instructions in Breaking the Vicious Cycle and any recipe in these archives, kindly adhere to what the book states.

  Desserts  puddings / pancakes / custard / ice cream

> apple / banana
Fruit Delight

  • 2 tablespoons SCD mayonnaise
  • 2 tablespoons honey
  • 1 apple, unpeeled, cored, and diced
  • 1 banana, sliced
  • 1/4 cup chopped walnuts

    Combine mayonnaise and honey; mix well. Combine remaining ingredients in bowl. Add to dressing; toss until well coated. 2 servings

> banana / peanut butter
Peanut Butter Pudding

I really like this & so does one of my daughters:

  • 1 small banana
  • 1/2 cup yogurt
  • 1/2 cup peanut butter, natural style
  • 1/4 tsp vanilla
  • pinch salt, optional

    Combine all ingredients in a blender. Process on low then high speed until smooth. Pour into serving dishes and refrigerate. Serve cold.

    Good luck with the diet,

    Diane (CD)
    Florida

 

> orange sauce
Banana Hotcakes with Orange Honey Sauce
(can be a dessert or breakfast)

Orange Honey Sauce
  • 1 cup honey
  • Juice of one orange
  • zest (grated rind) of one orange

    Place all ingredients in saucepan and simmer till thickened to syrup consistency. Put through fine seive. Serve warm.


> banana / yogurt
Hotcakes
  • 1 egg
  • 1 tsp. oil
  • 1 tbs. homemade yogurt (this can be optional)
  • small pinch baking soda
  • 1/3 to 1/2 cup almond flour(adjusted)
  • 1/2 sliced banana

    Whisk first 3 ingreds. add next 2 and just combine till pancake batter-like(if too thin add almond flour, if too thick add little more yogurt or water). Pour onto hot, greased griddle, place sliced bananas on top. Cook 2 mins. on first side(peek under edge for browness) flip and cook two minutes more. Butter and pour orange honey sauce on top.
    Good Luck and yummy eating.

    Holly

 


 

> syrups
From: ruth <callahan@webspan.net>
To: SCD-list@longisland.com

Subject: Re:Syrups / Can someone post "DAN'S nut pancakes"

Deanna,
In French baking I think they call these "simple syrups". They can be used to drizzle on our nut flour muffins. French baking uses them to decorate dessert cakes, fruit and the plate. These syrups are so delicious on poached pears. yummy
If your really in the mood for a treat mix these simple syrups with butter. And try on "Dan's" nut pancakes (see below). Sometimes I dream about the nut pancakes with strawberry butter.

Ruth

> banana
Dan's Pancakes

    This is the only receipe I have for Dan's pancakes. They are delicious. I usually half the receipe unless some of my family members are sharing with me. While I am cooking my pancakes, I put honey and a little butter in a cup and warm it in microwave. That is what I have been using for syrup. I need to try the new syrup receipes also.   Karen

  • 2 (very) ripe bananas
  • 2 eggs
  • 1/4 cup nut flour
  • 1/8 tsp baking soda

    - Mash bananas in a large bowl with a fork until well mushed
    - Add theeggs and mix all together
    - Blend it the other items, mixing well
    - Use large frypan with stove element set to medium heat (setting 5)
    - Put some butter in pan to prevent sticking
    - Using a spoon, place about four piles in pan (not one large pancake)
    - After the first batch is done, turn element down to setting 3-4 to prevent burning.
    - Always use more butter before each batch... just enough to cover pan

    Makes about 16 small pancakes -- which I can eat all by myself :)




> yogurt
Nancy's Pancakes

This isn't the exact recipe - it's one I adapted from two or three other SCD pancake recipes. I love it.

per person:
  • 3/4 cup almond flour
  • 1 egg
  • 1/3 tsp baking soda
  • 1/4 - 1/3 cup yogurt
  • 1 T butter (melted)

    Mix all ingredients - add a little water or a little more yogurt to reach batter consistency, but leave it fairly thick. If it's thin the pancakes are hard to turn. Fry as pancakes. Turn carefully, making sure they are starting to cook through on the edges before turning. (They are tender, and can be hard to turn.) I've also made them with no yogurt and just enough water to make batter consistency. Not quite as good as with the yogurt, but still tasty.) Use hot honey syrup.

    Nancy

 

> dccc cheese
Nut Flour / Cheese Pancakes

This isn't exactly bread or very sweet, but it will be a change. I adapted it from a recipe in the Dr Atkinson's Diet book:

  • 1 cup DCCC
  • 6 eggs
  • 3 tablespoons melted butter

    Mix in a blender and cook like pancakes.

    I make them very thin like blintzes, then roll them up with more DCCC in the middle.

    Diane
    Florida


> dccc cheese
Cheese Pancakes

When you get your flour, here's how to make the cheese pancakes better:

Original recipe:
  • 1 cup DCCC
  • 6 eggs
  • 2 - 3 tblspoons metled butter

    Add to this:
  • about 1/2 cup fine nut flour (The flour I ground myself was too corse)
  • a little hunny (about a tablespoon or so)

    Mix in a blender. These are a lot like real pancakes. You can still make then pretty thin for blintzes if you spread it around in the pan. They taste a LOT better this way.

    I hope the flour makes you as happy as it made me. Now I just need more time to bake : )

    Diane    ,
    Florida

> plain
Nut Flour Pancakes
  • 1/2 cup nut flour
  • 1 egg
  • 3 tbsp water (add more if necessary to get desired pancake thickness)
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1/8 tsp baking soda

    Beat ingredients in a bowl until well blended. Pour batter into preheated pan that uses olive oil for cooking it. Use low heat as the batter tends to brown quickly, but make sure cooked all the way through. For crispy edges, use little extra oil after flipping.

    DGreen3377

    DGreen3377@aol.com





> yogurt
Yogurt Pancakes
  • 2 cup almond flour,
  • 1 tsp baking soda,
  • 1 egg, or *egg white sub
  • *(Dissolve 2 TBLS. plain gelatin in 2 Tbls. water.)
    Whip,
    Chill,
    whip again-
  • 1/3 cup homemade yogurt
  • salt and a little honey are opt.

    Bake/Fry: in hot skillet.

    **Add 1/3 cup oil to make waffles.

    If better thicken add water as you go.
    Double the recipe, These freeze well.this can be used as bread.

    Don't cry, Don't pout, Don't do without;

    Add cooked pumpkin, apple or spices for variety.

    Experiment: until you get it right

    Have a good one,
    Joyce
    in OH
 
   
> fruit syrups
Homemade Pancake Syrups

OK, in that "Sweet and Sugarfree" fruit-based dessert cookbook that I mentioned before, I found plenty of SCD stuff. Of course I had to skip the cake (flour), cookie (flour), custard (milk) and muffin (flour) chapters (so far), but there's still plenty more to work with. Here are some pancake syrups, to start:
    Apricot Syrup (tart)
    Combine one cup chopped dried apricots and one cup water in a small saucepan, bring to a boil, and simmer 20 minutes, covered. Cool; whip contents in a blender. Add about 1 1/2 cups water or enough to reach syrup consistency. Store refrigerated. Yields 3 cups.

    Currant Syrup (sweet)
    Combine one cup currants with one cup water in a small saucepan, bring to a boil, and simmer 20 minutes, covered. Cool; whip in a blender. Store refrigerated. Yields 1 cup.

    Date Syrup (sweet)
    Combine one cup pitted dates and one cup water in a small saucepan, bring to a boil, and simmer 20 minutes, covered. Cool and whip contents in a blender. Add about 3/4 cup water or enough to reach syrup consistency. Store refrigerated. Yields 2 cups.

    Fig Syrup (sweet)
    Combine one cup figs and one cup water in a small saucepan, bring to a boil, and simmer 20 minutes, covered. Cool and whip contents in a blender. Add one cup water or enough water to reach syrup consistency. Store refrigerated. Yields 2 1/2 cups.

    Pineapple Syrup (sweet)
    Combine one cup dried pineapple and one cup water in a small saucepan, bring to a boil, and simmer 20 minutes, covered. Cool and whip contents in a blender. Add about one cup water or enough to reach syrup consistency. Store refrigerated. Yields 2 1/2 cups.

    Raisin Syrup (sweet)
    Combine one cup raisins and one cup water in a small saucepan, bring to a boil, and simmer 20 minutes. Cool and whip contents in a blender. Add about 1/4 cup water or enough to reach syrup consistency. Store refrigerated. Yields 1 1/3 cups.

    To Make Sweeter Syrup:
    Substitute unsweetened fruit juice for water in the above recipes.

    To Serve:
    Heat syrup in a covered saucepan over low heat, stirring occasionally, until warm. Spoon generously over pancakes.

    Lemme know if you want more dessert recipes...

    Deanna



> banana / yogurt / peanut butter
Peanut Butter Pudding

It's really good & has bananas in it too.
  • 1 small ripe banana
  • 1/2 C. yogurt
  • 1/2 C. peanut butter
  • 1/4 tsp Vanilla
  • pinch salt, optional

    Mix in blender until smooth, pour into dishes & refrigerate. Serve cold.

    I guess you could try less peanut butter & more bananas...

    Diane,

    Florida


> p
Christmas Pudding
  • 1 1/3 cups whole sultanas (golden seedless raisins, or substitute all natural California dates)
  • 1 1/3 cups minced sultanas
  • 1 1/3 cups large seeded raisins, minced
  • 1/2 cup whole seeded raisins
  • 16 giant prunes, soaked for 2 days until soft, then pitted and minced.
  • 1 cup walnuts and almonds, finely chopped
  • 1 cup prune juice (from soaking prunes)
  • juice of i large orange and some grated organic orange rind
  • 2 cups almond or hazelnut flour
  • 1/2 cup whisky (rye, Scotch or bourbon)
  • 2 egg yolks, well beaten.
  • 1 tsp of ground mixed spice (optional)

    Place all the ingredients in a large mixing bowl and mix well together. Grease a 1 1/2 litre (2 1/2 pints or 6 1/4 cups) pudding basin and transfer the mixture into it. Cover well with buttered greaseproof (waxed) paper and an outer covering of foil. Steam for i hour. To serve, turn out careful onto a warmed serving dish and decorate with a sprig of berried holly. The pudding can be accompanied with whipped French cream (page 134 BVC) flavoured with whisky. Freezing: If prepared and cooked in advance, this pudding will freeze for up to 6 weeks. Allow to thaw out gradually then steam gently for 45 minutes.


> yogurt
Custard

Re: Something fattening for Christine's mom
> If anyone has any other recipe for something sweet and high calorie >(I'm trying to put some weight on her), please post it!
Christine, I would suggest making the custard recipe in the book, using half and half yogurt instead of the dccc. It's really delicious.
Lucy
Here are the basic quantities:
  • 2  1/2 cups homemade yogurt
  • 1/3 cup honey
  • 5 eggs, beaten
  • pinch of salt
  • 2  1/2 tsp SCD legal vanilla

    Bake at 350 F (180 C) for 30-35 min. in a water bath (pan with water).




> strawberry / cashew
Strawberry Cashew Popsicles
  • About 8 strawberries
  • 2 cups raw cashews
  • 1 or 2 bananas
  • honey
  • water

    First, make cashew milk by grinding nuts into a very fine flour (I find a coffee grinder works great!) and add water (about 2 cups) The mixture shouldn't be too thick or too thin . . . you may need to adjust the amount of water to nuts in order to achieve a desirable consistency. Put the cashew milk an air tight container and let stand in the refrigerator overnight. In the morning, stir. In the blender, mix a little cashew milk, strawberries, bananas, and honey to sweeten. Pour into Popsicle containers and freeze. These truly are a delicious and nutritious snack for everyone in the family to enjoy!!!!!!!!!!

    Cathy Y.

 

> banana
A Favourite Snack

I had this at lunch today, and enjoyed it so much that I thought I'd share.

  • Take 1 nut flour muffin, and break it up into a bowl.
  • Cut up 1/2 banana into the bowl.
  • Drizzle honey all over it (more or less, depending on how sweet you're feeling)
  • Put a few small dollops of butter on it.

    Put in microwave for about 45 seconds on high.

    Eat immediately. Oh boy....!

    Arjen




> strawberry / apple / (peach)
Strawberry Spread

    Here is the first one I tried and which he loves. However, strawberries are not in season here and I hope you can get some that are not too expensive.

  • 12 cups prepared strawberries (about 4 quarts)
  • 5 tart green apples (peeled cored and chopped)
  • 16 ounces natural apple cider

    Combine all ingredients in a large pot. Bring to a boil(stirring occassionnally) Boil gently for 45 mintes (stir 0ften) or until it is of spreading consistency)

    Ladle mixture in hot sterilized jars ( I use1/2 pint jars)
    Place in hot water bath and boil jars for 5 minutes.
    Remove. Cool 24 hours.

    Hope it works for you. I also do the same thing with peaches.

    Claudette



> peaches
Peach Granita

    (serves 4)

  • 13 oz. ripe peaches
  • 1/2 cup dry white wine
  • 1/2 cup orange juice
  • 2 egg whites

    Nick the stalk end of each peach. Plunge into a bowl of boiling water for 45 seconds, then slide off the skins. Halve the fruit, removing the pits, and chop the flesh roughly.
    Put the peach flesh into a pan with the dry white wine and orange juice. Simmer gently for 5 minutes.
    Blend the cooked peaches, wine and orange liquid in a food processor or blender until smooth. Leave to cool.
    Pour into a shallow freezer-proof container and freeze until the granita is slushy around the edges. Tip into a bowl and break up the ice crystals. Whisk the egg whites until stiff but not dry. Fold them lightly but thoroughly into the partly frozen granita, then return to the container and freeze once again until firm. Garnish with sliced peaches.
    Serve in glasses.

    Take care,

    Tina




> apple
Granny Smith Apple Sauce (serves: 4)
  • 2 lb. Granny Smith Apples
  • honey to sweeten
  • 2 Tbs. Fresh lemon juice
  • quarter tsp. Nutmeg (opt)
  • 1 cup water
  • quarter tsp. Vanilla (opt)
  • quarter tsp. Cinnamon

    Pare, core and cut apples into bite - size pieces. Put them in a large heavy pot. Add lemon juice and water. Mix well. Bring to boil, cover, and simmer gently until apples are soft. Remove from heat. Add cinnamon and honey.
    Mix well with wooden spoon (metal may darken the sauce).


> pear / raisins
Bourbon Pear Raisins
    A recipe to spice up an evening:

    Saute some raisins in a little bourbon
    Peel a pear, slice in half lengthwise and scoop out the core
    Sprinkle it with lemon juice
    Grease a pan with butter
    Place the raisins in the scooped out core and place this face down on pan
    A little bit of butter on top
    Bake 350 degrees F (180 C) for 1/2 hour
    Serve with yogurt

    Hope someone likes this.

    Cheers,

    Brent



> sweetmeats
Dried Fruit Sweetmeats

From "The Kosher for Pesach Cookbook", a project of the Yeshivat Aish HaTorah Women's Organization:
.
  • 20 dates
  • 5 figs
  • 10 prunes
  • 2 oz (50 g) grated nuts
  • 2 oz (50 g) coconut OR 2 oz (50 g) additional grated nuts
  • ginger
  • juice of 1 lemon
  • grated lemon peel
  • cinnamon

    Pit dried fruits. Scald by pouring boiling water over them. Grind. Add other ingredients, except coconut or additional nuts. Mix and knead mixture. Shape into balls. Roll in remaining nuts or coconut.

    Deanna



> yogurt / banana
Yogurt Ice Cream

This came from a friend of mine:

  • 1 cup homemade yogurt
  • 1 frozen banana
  • honey to taste

    Quickly mix in blender. (Very quickly or it turns into a smoothie.)

 

> coconut
Coconut Ice Cream


I make a great ice cream using about 3 cups coconut milk, 2 eggs, honey, and vanilla. Cook about 10 min. over low-med heat. Then I add a generous grating of nutmeg, a bit of burbon (so the freezing texture isn't rock solid), and some hazlenuts I previously roasted in a small quantity of oil. My daughter loves it!

Eileen Feim

> banana
Banana Smoothies


Shall I bare all and reveal my horded stash of frozen bananas? That's right, whenever I come across organic bananas, I buy bunches of 'em and bring 'em home to ripen until they're almost dead. Then, when they're so ripe as to be nearly inedible, I peel 'em and freeze 'em. That way I have a constant supply ready to grab from the freezer and throw into the blender w/ yogurt, honey, and ice cubes.
Deeeee-lish!!!

Deanna

> strawberry
Strawberry Fluff

More treats from "The Kosher for Pesach Cookbook", a project of the Yeshivat Aish HaTorah Women's Organization:

  • 2 egg whites
  • 1 1/2 T honey
  • 2 cups fresh strawberries

    Beat whites stiff. Add honey gradually. Mash strawberries. Add to egg mixture and beat a further 10 minutes. Freeze.




> lemon
Lemon Ices

  • 1/2 cup lemon juice
  • 1/3-1/2 cup honey
  • 2 cups water
  • 2 egg whites
  • pinch of salt

    Cook honey and water 10 minutes and cool. Add to lemon juice. Put in freezer until firm. Remove mixture and beat until creamy. Beat up 2 egg whites and a pinch of salt until frothy. Fold whites into above mixture and refreeze as soon as possible.

 

> orange / lemon
Denah's Super Duper Fruit Ices

  • 3 cups orange juice
  • 4 T lemon juice
  • pinch of salt
  • 1/2 cup honey

    Heat 1 cup orange juice and honey. Remove from stove. Add rest of ingredients. Place in freezer until partially frozen. Remove, mix and return to freezer until frozen.

 

> strawberry
Vella's Strawberry Sherbet

  • 1 egg white
  • 1/2 lb (1/4 kg) strawberries
  • 1/3-1/2 cup honey
  • juice of 1 lemon

    Beat egg white until stiff. Mix strawberries, honey and lemon. Mix together and beat for 20 minutes (it triples in bulk). Freeze.

 

> vanilla / coffee
Selma's Delicious Pareve (non-dairy) Ice Cream

  • 6 eggs, separated
  • 1/3-1/2 cup honey
  • 1 T SCD legal vanilla
  • 1 T coffee

    Beat yolks with honey, very, very well in mixer. Add vanilla and coffee and beat again. Beat whites stiff. Fold into yolks. Freeze for 1 1/2 hours. Take out, mix again to blend and refreeze.

    Deanna

 
 
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