I make an orange cake (which contains whole oranges, almond meal, sugar free jam - it's 99.9% fruit, eggs and baking soda), a jelly (which is gelatin and fruit juice), fresh fruit (strawberries usually) and a banana custard (egg yolks, coconut milk and banana).  I then layer them (I also sometimes sprinkle a bit of juice over the cake to make it moist).   I'll type out the full recipe some time when I am not so busy with Xmas stuff....




________________________________
From: Holly Krahe <[log in to unmask]>
To: [log in to unmask]
Sent: Thursday, December 25, 2008 3:11:02 AM
Subject: Re: The christmas carb bomb

I must know - what is in your paleo trifle???

Thanks


-----Original Message-----
From: Mrs Caroline Centa <[log in to unmask]>
To: [log in to unmask]
Sent: Mon, 22 Dec 2008 8:57 pm
Subject: Re: [P-F] The christmas carb bomb



I always offer to make a side plate and a desert to go with dinner.  I then make 
paleo side dish (usually a salad or something) and either my Christmas pudding 
r this year my new creation - trifle (using paleo ingredients).  I can then be 
nsured that I can eat the meat (my family know that I am Paleo and usually make 
ne of the meats edible by my standards) and my side dish (and occasionally 
here is at least another side dish I can eat - like the vegetables if we're 
aving a hot meal) and then I can eat my dessert...  helps me ignore the other 
tuff.  
This will be my third Paleo Christmas and I am positive there will be no 
heating this year, as I already know the foods that are on offer!  Yummy!!!!


_______________________________
rom: william <[log in to unmask]>
o: [log in to unmask]
ent: Tuesday, December 23, 2008 9:09:11 AM
ubject: Re: The christmas carb bomb
Mark Wilson wrote:
> From: william <[log in to unmask]>
>    

  
> he too forgets to write that the meat should never exceed 104°F >or your own 
ody temperature, likewise the tallow when it is >mixed with the meat.
>    

Can you render suet at low temperatures?  If so, what is the best way to do 
t?

  
think not, a
s the rendering purpose is to drive off the water so it 
oesn't go rancid.
cut the fat into small chunks and bake in oven in a big pot at 225°F 
bout 8 hours.
f anyone has found a better way, please advise.
William