Note: This is a tasty banana bread that has a rich banana flavor and is still fairly low-carb.

Serving size: one ½-inch thick slice.

Carbs per serving: 4.4 grams of carb.

12 ounces cream cheese, soft
5 eggs
1 cup mashed bananas (about 3 medium-size bananas)
¼ cup soy protein powder
1/3 cup stone ground whole-wheat flour
1 Teasp baking powder
16 packets Splenda sugar substitute
2 Teasps vanilla extract
2 Teasps grated lemon peel (optional)
1 cup unprocessed wheat bran
1 cup whole almond meal


Preheat oven to 325ºF.

Lightly butter three mini loaf pans (use non-stick pans made of heavy gauge metal).

Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms 
of the pans and allow them to hang over the edge by an inch or two.

Cut the cream cheese into chunks, and soften in a microwave oven for about 2 minutes. 
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater 
until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps.

Add the remaining eggs, one at a time, beating briefly after each addition.

Add the next seven ingredients and beat at slow speed.

Add the wheat bran and nuts, blending at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes 
or until done.

Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread 
that isn’t going to be used soon. 

Preheat oven to 350

Have all ingredients at about 76

Sift before measuring:

	1 ½ cups all-purpose flour

Resift with:
	2 1/4 teaspoons double acting baking powder

	½ tsp. Salt

Blend until creamy:
	1/3 cup shortening

	2/3 cup sugar or SPLENDA

	3/4 tsp grated lemon rind

Beat in:
	1 to 2 beaten eggs

	1-1 1/4 cups ripe bannana pulp

Add the sifted ingredients in about 3 parts to the sugar mixture.  Beat the
batter after each addition until smooth. Fold in:
	(1/2 cup broken nut meats)

	(1/4 cup finely chopped apricots)

Place the batter in a greased bread pan. Bake the bread for about 1 hour or
until done.  Cool before slicing.

Ready in: 1-2 hrs
Difficulty: 3

# 1/2 cup Butter
# 3 ounces Cream Cheese -- softened
# 1 cup Brown Sugar, Packed
# 2 medium Bananas -- mashed
# 1 Egg
# 1/4 cup Sour Cream
# 1 1/2 cup Flour
# 3/4 cup Miniature Chocolate Chips
# 1 teaspoon Baking Soda
# 1 teaspoon Baking Powder
# 1/2 teaspoon Salt
	

Blend butter, cream cheese, and sugar in mixer until creamy. 
Add bananas, egg and sour cream. Stir flour with chocolate chips, 
baking soda, baking powder and salt. Add to butter mixture 
and stir until just mixed.

Pour into buttered 5x9 loaf pan. Bake in 325 oven for 1 to 1 1/4 hours 
or until edges pull away from pan. Turn bread on rack. Cool.

Preheat oven to 450

Sift before measuring:

2 cups cake flour or 1 3/4 cups all purpose or whole wheat flour.

resift the cake flour, or mix the whole wheat flour in a bowl 
with:

	1 tsp. Salt 

	2 ½ tsp. Double acting baking powder

Add:


	2 to 6 tablespoons chilled butter or shortening or a combination of both

Cut solid shortening into dry ingredients with a pastry blender until the
mixture is of the consistency of coarse cornmeal.  Make a well in the center of
these ingredients.  Add all at once:

	2/3 to 3/4 cup milk

Stir until the dough is fairly free from the sides of the bowl. Shape, put on
an ungreased cookie sheet.  Bake 12 to 15 minutes 

Melt the first four ingredients together on the stove and boil it with very
little stirring.  (You want the sugar crystals to grow and get long and stringy
in the solution.)   When the syrup can be lumped into a soft mass like freshly
squashed grapes it is ready to add the rest of the ingredients.  A small glob
of the  syrup is dropped into very cold water for this  test of readiness.
This syrup must be boiled on medium heat so it doesn't cook too fast and scorch.


Stir in the peanut butter just until it melts.  Take off the heat and stir in
the oatmeal. Drop it out in globs onto a greased cookie sheet to cool. Do not 
take a long time stirring the mix or it will set up in the pan!  Wash all pans 
and utinsils while they're still easy to clean.  

Cream butter or margarine and sugar in large mixer bowl.  Add eggs and vanilla,
blend well. Combine flour, cocoa, baking soda and salt. Gradually blend into
creamed mixture.  Stir in nuts, if desired.  Drop by teaspoonfulls onto 
ungreased cookie sheet.  Bake a t 350. For 8 to 9 minutes.  (DO NOT OVERBAKE.
COOKIES WILL BE SOFT.  THEY WILL PUFF DURING BAKING, FLATTEN UPON COOLING.)
Cool on cookie sheet until set, about 1 minute, remove to wire rack to cool
completely.  About 4 ½ dozen.  

2 Cups dry Lentils, uncooked (or ~4 Cups cooked lentils)
1 lb. Ground Hamburger
1 pkg dried Onion Soup Mix (or a TBSP or so of onion powder, some garlic granules, 
    a smidgen of celery seed, and a tsp or so of salt)
1 medium onion, chopped
1 Cup ketchup
1 tsp black pepper
1 tsp or so of vinegar
2 tsp or so of prepared mustard (horseradish dijon works well)


Cook lentils while browning the hamburger and onions, acc to lentil pkg directions. Drain the
hamburger & onions and add to the drained lentils.  Add one package of onion soup mix
(about three tablespoons), pepper, ketchup, mustard and vinegar to taste.  Bake for
thrity minutes for best blending of flavors at 375 to 400 degrees.

Ingredients:
Crust:
1/4 cup butter
1 cup crushed nuts
2 tablespoons SPLENDA or three packets sweetener
Filling:
1 pound (two 8-ounce packages) cream cheese
1 cup SPLENDA or 24 packets sweetener
1/4 teaspoon salt
1/3 cup cream
4 eggs
1 teaspoon vanilla
2 tablespoons lemon juice (optional)

Topping:
1-cup sour cream or 2-cups fresh berries


How to Prepare:

    Put butter in microwave baking dish and microwave at High for 45 to 60
seconds until butter melts. Stir in nut/cereal crumbs and sweetener. Mix well
and press evenly in bottom of dish. Microwave at high for 1-1/2 minutes.


    Place cream cheese in medium mixing bowl. Microwave at 60% (medium) power
for 2-3 minutes or until soft and warm. Add sweetener, salt and cream. Beat at 
medium speed of electric mixer until blended. Beat in eggs, vanilla and lemon 
juice. Microwave at high for four to seven minutes or until very hot. Stir and
pour over crust.


    Microwave cheesecake at medium power for 7 to 15 minutes, until almost set
in center. Cool slightly and spread with desired topping. Refrigerate at least
eight hours before serving.
 

CRUST
1 1/2 cups whole almonds
3 packets SPLENDA
2 tablespoons unsweetened cocoa powder (I uses Hersheys)
3 tablespoons butter

-In blender, process almonds as much as the blender will allow. It should be 
finely ground, like meal, but just starting to "cream".

-Add SPLENDA and cocoa, pulse until mixed in thoroughly.

-Melt butter.

-Transfer nut mixture to medium sized bowl (you'll probably have to take apart 
the blender hopper to get it out...), and drizzle with melted butter, tossing 
with a fork to coat.

-Spray a 10-in springform pan with cooking spray or brush with some oil,
and press nut mixture onto bottom, and partway up the sides.

-Bake at 350 degrees for 11 minutes (do not overcook as this will make the
crust taste burnt!). Cool on wire rack for 10 minutes.

-While that's happening . . .



FILLING
6 ounces unsweetened baking chocolate
1 cup SPLENDA ( or 27 packets)
16 ounces cream cheese
4 large eggs
1 teaspoon vanilla
1 1/2 cups sour cream

DIRECTIONS:
-Place chocolate in the top of a double boiler and melt over hot water, or 
place in a microwaveable bowl and microwave on medium for 2 to 3 minutes or 
until melted, let cool.

-In a mixing bowl, mix the cheese and SPLENDA until blended.  TIP: use aplastic
bowl--then you can heat up the chocolate, cream cheese, and sour cream in the 
microwave at 50-60% power.

-Add eggs and vanilla and mix until smooth.

-Blend in chocolate and sour cream.

-Scrape into the already baked chocolate almond crust.

-Bake in the middle of a preheated 325F oven for 35 minutes or until the outer
edge is set and the inner centre is still glossy (original calls for 300F, 
which I don't trust, especially with my oven!, and I baked it about 38 min)

-Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour
longer.

-Chill (in Refrigerator)

-When completely cooled, and ready to serve, remove pan sides.


COMMENTS:
A)  I use some freshly thawed blueberries for a topping (it needs it!--otherwise
the chocolate flavor is truly overpowering (but with the caveat that that time 
I used 8 oz instead of 6)--mmmph, gulp, good, though, to me at least, and to 
all females that tried it--the unsophistocated males--besides myself--that 
tried it thought it was awful, but they admitted never HAVING chocolate 
cheesecake before!!).

B)  To use cocoa in a recipe that calls for unsweetened chocolate, for each
 ounce of chocolate, add 3 tablespoons cocoa to the dry ingredients and 
1 tablespoon of extra butter, oil, or shortening to the amount the recipe calls
 for.  (From The Kitchen Shrink)

CARB COUNT:
(assuming 1 cup frozen blueberries for topping)

 

Assuming 12 slices (trust me, you won't want any more at a sitting!):
~11 grams carbohydrate per slice

Assuming 16 slices (given the size of the springform pan, very possible):
~8.25 grams per slice

By: Sharon
Modified by: Azraelle

DRY INGREDIENTS:
1/2 cup soy protein isolate
1/4 cup rice bran
1/4 cup oat bran
1/4 cup wheat gluten flour
1/4 cup ground golden flax seed meal
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/8 teaspoon mace or ginger

(I substituted:
1/2 teaspoon allspice,
and 1/4 teaspoon ginger for the cloves, nutmeg, and mace.)

1/4 teaspoon salt
1-1/4 cup Splenda

WET INGREDIENTS:
1 Tablespoon Molasses
4 eggs, beaten
1 tsp. vanilla
3/4 cup light olive oil
1 cup unsweetened apple sauce
1/8 tsp lemon extract
Dash liquid Lecithin
 
TOPPING: (optional)
1 tablespoon Rolled Oats
2 pkts Splenda
Couple shakes of cinnamon on each muffin

DIRECTIONS:
Mix dry ingredients together, mix wet ingredients together. Add wet ingredients 
to dry ingredients and mix well. Pour into sprayed muffin tins. Sprinkle with 
'topping ingredients', if desired. Bake 350, for approx. 25-30 minutes. Makes 
12 muffins (or 6 "California" muffins).
Roughly 6 grams Carbs per California Muffin
VARIATIONS:
Add 15 oz. canned pumpkin, instead of apple sauce.
Substitute 1 over-ripe banana for 1/2 the applesauce. 

2 packages rapid rise dry yeast (or 4-1/2 tsp Bread Machine Yeast)
1 Tbs. sugar
1 cup warm water
3 Tbs. oil
2 eggs, room temperature
1 cup vital wheat gluten
1/2 cup almond flour
1/2 cup Wheat or Soy Protein Isolate
1/2 cup Oat Flour (or Oat Bran
1/2 cup Flaxseed Meal
1/2 cup rice bran
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbs. Splenda

Combine all of your dry ingredients into a bowl. Blend together
water, sugar, oil, and eggs and put in the bottom of your bread
machine. Add dry ingredients. Make a well and pour in the packages
of yeast. Set your machine for a 2 lb. loaf (Quick Cycle).

Okay: the key is to watch the dough as it mixes...after a while it
should form a ball..I changed Gabi's recipe as I had to add more
of the dry ingredients (I've noted the approximate amounts above). 
However, if your dough is still too wet, then add more oat flour, 
more flaxseed meal, or more wheat protein isolate until its forms a
ball. If it is too dry, then add more water and/or oil...

A HANDY CHART I MADE UP, PER 1/4 CUP:

Gluten Soy    Flax   Wheat   Rice    Oat    Rye    Oat   Whey  Rolled  Large
Flour Flour   Meal    Bran    Bran    Bran   Flour  Flour	   Oats     Egg(~1/4C)
---------------------------------------------------------------------------------------------
1 g	5 g	14g	1 g	6 g	2 g	1 g	2 g	1 g	3 g	5 g	Fat
---------------------------------------------------------------------------------------------
6 g	8 g	10g	12g    15g    16g    21g     15g    1 g     20g     1 g    Carbs 
0 g	2 g	10g	6 g	7 g	4 g	7 g	3 g	0 g	3 g	0 g	Fiber 
23g	8 g	8 g	3 g	4 g	4 g	4 g	4 g	12g	4 g	6 g	Protein
-----------------------------------------------------------------------------------------------
6g	6g	0g	6g	8g	12g	14g	12g	1g	17g	1g	NetCarbs