1 quart of dark karo syrup1 pound of brown sugar ( 1 box)1 cup butter1 cup lard or Crisco4 eggs2 tsp baking soda1/2 tsp of black pepper2 tsp cinnamon2 1/2 tsp of cloves2 1/2 tsp allspice2 tsp cardamon2 tsp pure anise oil1 lemon rind and all the juice from the lemon1 tsp salt1 24 oz bag of nuts I use pecans and slice almonds and you can use walnutstoo if you like. Ma always used hickory nuts but of couse we can’t find them anymore.And then ma said to use enough flour until the nuts stand out in your dough.After a couple of years making these I use 5 to six pounds of flour. The dough needs to be very stiff when you are finished.separate your dough in about 5 long log shapes and wrap in wax paper and keep in the refrigerator at least 24 hours.When ready to bake take out 1 waxed cookie log at a time because the colder the dough the easier to cut and roll. So cut the dough about 1/2 inch thick and then cut again so each piece is the size of a nickel,roll and place on greased cookie sheet. Bake at 3:50 for about 8-10 minutes. The longer you bake then the harder the cookie. You should be able to put at least 100 cookies on each cookie sheet.You can try to cut the recipe in half if you like.it takes 2 people to mix these cookies. Dale has burned up 3 mixers so far so I mix with a mixer and when the dough starts getting too stiff we then do it by hand. We put it on the counter and kneed it like bread dough.
Grandma Pedersen’s Pfeffer Nut Recipe
Paleo Drunken Noodles
- 1 ½ c spaghetti squash (about half a medium squash)
- 2 tbs olive oil, divided
- 16 oz frozen shrimp (
- 4 tbs Soy Sauce
- 2 tbs Coconut Sugar
- 2 tbs Fish Sauce
- ½ lime, freshly squeezed juice
- ½ tsp red chili flakes
- 5-6 cloves garlic, minced
- 3 thai bird's eye chillies, minced (optional)
- 1 medium onion, sliced
- 2 carrots, sliced
- 2 red pepper (or 1 large), sliced
- 1 cup Thai basil or Thai Holy Basil
- salt and pepper to taste
- In a bowl, combine coconut sugar, soy, fish sauce, lime juice, and red pepper flakes. Let the flavors marry while you chop your veggies.
- Heat 1 tbs oil in a skillet or wok over medium heat and add shrimp, salt and pepper. When done, set shrimp aside.
- Add another tbs oil in pan and add garlic and chilies. Stir-fry for a few minutes.
- Add carrots to pan and cover - cook until they turn just slightly softer.
- Add red pepper, onion, thai basil and marinade. Stir-fry for a couple minutes and then add spaghetti squash strands and shrimp. Toss everything together and serve.
- To prepare squash using the oven method
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
Fried Mushrooms and Onions
Pizza Cauliflower Casserole
For the Puree
1 medium head of cauliflower
2 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste
For the Casserole
12 slices pepperoni
1/2 cup shredded mozzarella cheese
For the Puree
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.
Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein
Paleo Butter Chicken
Paleo Butter Chicken
2 lbs Chicken Thighs (boneless and skinless), cut into smaller pieces
1/2 cup Coconut Cream (refrigerate can of Coconut Milk overnight and use the cream on top of the can or use ½ cup of this Coconut Cream)
1 tbs freshly squeezed lemon juice
¼ tsp Garam Masala
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Paprika
¼ tsp salt
¼ tsp pepper
2 tbs Grassfed Organic Ghee (add more if needed)
1 onion, chopped
1 inch ginger, minced
5 garlic cloves, minced
1 green bell pepper, chopped in large pieces
1 15 oz can Organic Tomato Sauce
1 can Organic Coconut Milk, full fat
1 tsp Garam Masala
1 tsp Kashmiri Chili Powder (if using cayenne, use a little less)
1 tsp Coriander Powder
salt and pepper to taste
a pinch of Fenugreek Leaves
Place chicken in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes. Don’t worry if it’s dark, that’s how Indian people cook their onions ;))
Add ginger and garlic and saute for a few more minutes.
Add spices and let them bloom for a minute. Then add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made.
Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
Add 1 can of coconut milk and a pinch of kasoori methi – let it simmer for another few minutes.
Garnish with cilantro and serve with paleo naan.
½ cup Almond Flour
½ cup Tapioca Flour
1 cup Organic Coconut Milk, canned and full fat
Grassfed Organic Ghee (slather that bread!)
Mix all the ingredients together.
Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
Enjoy this and make it often.
Thai Basil Chicken
For the Sauce:
1 Tbsp. sweet Thai soy sauce
2 tsp. Thai soy sauce
1 tsp. fish sauce
For the Chicken:
1 Tbsp. vegetable oil
16oz. (460g.) chicken, finely chopped or ground
1-2 Thai bird’s eye chilis, thinly sliced
2 cloves garlic, thinly sliced
30 whole leaves Thai holy basil
2 cups cooked white rice
2 eggs, cooked sunny-side up
extra fish sauce mixed with thinly sliced bird’s eye chills
In a small bowl, whisk together the sweet Thai soy sauce, Thai soy sauce, and fish sauce.
Heat a large wok over high heat. Add the vegetable oil and, as soon as it begins to steam, add the chopped chicken to the wok, stirring continuously to cook on all sides. When the chicken is nearly cooked through and is golden brown on the outside, about 3 minutes, add the prepared sauce, chilis and garlic to the pan. Cook, stirring continuously, until the sauce has evenly coated the chicken and the garlic becomes tender and caramelized, about 2 minutes. Remove the pan from the heat and stir in the basil.
Serve immediately, with rice, eggs, and extra fish sauce on the side.
2 cup soy sauce
2 cup water
2 cup brown sugar
1/2 cup white vinegar
1/2 cup canola oil
2T granulated garlic
2T granulated onion
1T ground ginger
1T black pepper
Combine and refrigerate for at least 12 hours. Great on chicken satay.
Cucumber Dill Sauce
1 cucumber peeled and seeded
2T Dill Weed
1 cup sour cream
1 cup mayo
1 small red onion
Pinch of salt
Fine dice duke and onion. Mix everything together and chill. Great with salmon.
Smitten Kitchen version
Adapted from a Madhur Jaffrey recipe, which was adapted over here because much to my frustration, I own two Madhur Jaffrey books and this is in neither
This is an intensely spiced bright orange chana masala with a sourish bite that reminded of us the best restaurant versions we’ve tasted. I’m thrilled to finally have a good recipe for it at home.
The major changes I made were simplifying the addition of spices, adding more tomatoes and oh, the recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was dried unripe mango powder (which sounds so delicious to me, I’m buying it next time I go to Kalustyan’s, who also sells it online), which is clearly a sour flavor, so I upped the lemon juice i used instead. The dish had a nice sour snap at the end, so I will presume this is a good swap.
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.