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All-Wheat-Flour Splendid Cranberry Loaf

12 ounces cream cheese, soft
5 eggs
¼ cup vital wheat gluten flour
1/3 cup stone ground whole-wheat flour
1 Teasp baking powder
20 packets Splenda sugar substitute
1 cup unprocessed wheat bran
1 cup whole almond meal
1 ½ cups fresh or frozen cranberries, crushed lightly

Preheat oven to 300ºF or 325ºF.  Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge 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.
 Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the remaining ingredients except for the cranberries.  Mix together at low speed.  Then fold in the cranberries.
 Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 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.  There is a negligible gain in total carb of 1.1 grams.

Better Butter Cracker Treats

Note: This cracker is so rich and flaky with a delicious buttery taste, these crackers are wonderful for just about any purpose including as plain munchies.  One cracker has a mere 0.6 grams of carb.

Carbs per serving ( one cracker) 0.6 grams of carb.  NUMBER OF SERVINGS:  90 to 95.

8 Tablesps butter (1 stick), soft
4 egg yolks
1/3 cup unbleached all-purpose wheat (white) flour
1/3 cup vital wheat gluten flour
    salt to taste
    freshly ground black pepper to taste
1 Teasp baking powder
1 cup whole almond meal

Once prepared, the dough will need to be refrigerated, so preheat oven to 300ºF or 325ºF shortly before taking dough from fridge.  Use two large, nonstick, heavy-gauge metal cookie sheets.
 Combine butter and two egg yolks in the bowl of an electric mixer and beat with a flat beater until thick and creamy.  Add the remaining yolks and beat some more.  Add all the other ingredients, stirring in at low speed or by hand.  Refrigerate dough for about 30 minutes or longer, until the dough firms up and can be handled without sticking.
 Form balls the size of grapes and put them on a cookie sheet.  Allow room for some expansion.  Flatten each cracker slightly with your fingertips.
 Bake the crackers for 9 to 11 minutes, one cookie sheet at a time.  The crackers should be barely golden with a slightly darker edge (avoid having the edges turn too dark).  These crackers are great keepers (even at room temperature).  They freeze well, too.

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