Forkland Fall Festival yummies

As I promised...

[caption id="attachment_848" align="alignnone" width="499" caption="Forkland Festival"][/caption]

here's the Forkland Festival food pics.  Yum, yum!

 

[caption id="attachment_841" align="alignnone" width="500" caption="Country Ham and Biscuit"][/caption]

I was so busy taking pics of other people's food in between bites of yummy CH&B, that I only got a pic of my last little bit.  I passed over the Ribeye Sandwich for this delicious Country Ham and Biscuit.

 

[caption id="attachment_840" align="alignnone" width="500" caption="Chili Cheese Fries"][/caption]

My youngest daughter went for the Chili Cheese Fries, her favorite.

 

[caption id="attachment_845" align="alignnone" width="500" caption="Ribeye Sandwich"][/caption]

My hubby's Ribeye Sandwich.  They cook onions and peppers to top the ribeyes right on site.  The smell is wonderful and draws a big crowd.

 

[caption id="attachment_839" align="alignnone" width="500" caption="Yummy Butterfly Fries"][/caption]

Butterfly Fries are a festival favorite and big time seller.

 

[caption id="attachment_846" align="alignnone" width="445" caption="Hot Roasted Corn with butter"][/caption]

My older daughter picked up some roasted corn.  I think we all had a bite of this hot, buttery treat.

 

[caption id="attachment_842" align="alignnone" width="500" caption="Funnel Cake"][/caption]

And last but not least, my hubby's all time favorite, Funnel Cake.

 

While at the festival, we also purchased a homemade fried Apple Pie and a jar of Honey to take with us.  

 

The Forkland Festival is a must on our fall vacation event list.  If you're ever in that area in October, be sure and stop by.

For more information on this wonderful fall festival, go here.

Butter Pecan Creme Brulee (Low Carb)

When my sister-in-law blessed me with two dozen farm-fresh country eggs yesterday,

I started digging through my old low carb recipes.  I had a breakfast custard recipe in mind, but ran across this creme brulee recipe.  I would love to find out the recipe creator, so I can give them thanks and proper credit. *Updated - I found out the recipe's creator is named Roni.  Thanks that for info, Linda Sue.

I found this particular recipe several years ago on one of my favorite low carb sites.  Some of the absolute best cooks congregate on the recipe board at Low Carb Friends!

I used my Pampered Chef Prep Cups (with storage lids) to bake the creme brulees.  Not fancy, but servicable.



I sprinkled a little nutmeg on the creme brulee before baking, like the breakfast custard recipe calls for.  Not sure why, since I planned on topping them with praline pecans. Don't you just love the sound of praline pecans?!



Butter-Pecan Creme Brulee

2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda (I used 1/2 cup granulated Splenda)

Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream. Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.  (I baked mine for 50 minutes in a toaster oven.)
Custards should be set, but still jiggly.  Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans - finely chopped
1 teaspoon Splenda

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn.

This is definitely a keeper! The butter pecan topping is delcious!  I think I will double or triple the topping recipe next time, so it will completely cover the top of each creme brulee dish.

See another low carb dessert.