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Old 10-07-2003, 12:17 PM   #31
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I was thinking that too. I love anything pumpkin! (You have no idea how hard it is to get decent canned pumpkin in this country...)
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Old 10-07-2003, 12:53 PM   #32
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Yeah -I was mixing recipes -lol -no butter!
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Old 10-07-2003, 01:36 PM   #33
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That's right! Confuse me when I'm already befuddled! lol lol
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Old 10-07-2003, 02:07 PM   #34
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You should see confusion on this end!
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Old 10-07-2003, 03:33 PM   #35
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*image of complete chaos splattered with pumpkin*
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Old 10-08-2003, 08:06 AM   #36
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Made this recipe this morning..and add about double the spice
plus threw in some cinnamon. And I added about 1/4 cup of WPI.
I tasted the end and it was delish..Need to wrap it up quickly..
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Old 10-08-2003, 10:16 AM   #37
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Quote:
Originally posted by LisaUK
*image of complete chaos splattered with pumpkin*
Yep - good thing the dog likes pumpkin -lol

Carolyn: If you slice a couple of thin slices and let them air dry for about 15-20 minutes, they toast up really well!
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Old 10-08-2003, 11:41 AM   #38
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I bought a can of pumpkin and a new 8x4" bread pan (mine was very rusty). Wal-Mart doesn't carry that size, but I found one at Kroger, so I'm all set to bake this today.
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Old 10-08-2003, 11:48 AM   #39
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I should add that my ground almonds came all the way from England! I've never seen them here and it's hard to find bags of blanched almonds in anything larger than those little 2 ounce size bags. Heaven forbid I should ever want to buy hazelnuts. I brought a couple bags of those back with me from England as well. Unsweetened coconut is also easy to find in the grocery stores over there so I brought a bag back, but haven't found just the right recipe to try it with yet. I'm thinking about macaroons.

All of these items were Sainsbury's store brand, by the way. They're a really nice chain of grocery stores and their store brand of just about anything is superb.
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Old 10-08-2003, 12:13 PM   #40
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LindaSue: There's a store in Sugarland called "Nuts 4 U" that has just about every kind of ground nut meal/flour imaginable
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Old 10-08-2003, 12:13 PM   #41
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I'll agree with you there. Sainsbury's food is always good. A little more expensive but nice! It was the ONLY supermarket that I could find pinto beans in, when I could eat them. I do miss those!

I buy my almonds whole and toast them myself - the flavour difference was amazing. The same with hazelnuts too. I love the smell when I'm roasting them!

Dottie - I'm going to make your pound cake for Halloween. I've only got one can of pumpkin left so I can make this twice I reckon.
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Old 10-08-2003, 12:48 PM   #42
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That sounds like a terrific idea, I think I just might make that for Thanksgiving. What about seperating the eggs, whipping up the whites and folding the batter into them?
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Old 10-08-2003, 01:07 PM   #43
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My pumpking pound cake is in the oven as I type. It filled an 8x4" loaf pan nicely, so unless it falls, it should be at least 3-4 inches high. If it turns out, I'll post a photo later.

Oh, and I lined my pan with foil and greased that so I can peel it off later instead of trying to pry it out of the pan.
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Old 10-08-2003, 02:23 PM   #44
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Here it is, fresh from the oven. I let it cool in the pan 10 minutes, then removed the foil. I'm going to be a good girl and let it cool completely before I cut into it. It smells very good in here. I used all cinnamon instead of pumpkin pie spice. I'll post a photo of it sliced later. Does mine look the same as everyone else's looked? Looks good to me, but there are a few large cracks on the top. Maybe I over beat it a bit??? Doesn't bother me though as long as it tastes good, but I promise not to cut it until it's cool. Can you tell that I really want to taste it - NOW?
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Old 10-08-2003, 02:42 PM   #45
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Ohhh LindaSue - it looks gorgeous! Y'know, I so love it when there's photos of things. It makes working towards the final product so much easier!
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Old 10-08-2003, 02:56 PM   #46
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Dottie, in the first post of this thread where you gave the recipe for the Pumpkin Pound Cake I didn't see any butter in the recipe. Was there supposd to be some in there?
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Old 10-08-2003, 03:09 PM   #47
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Heh - we just did this. There's no butter in the recipe.
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Old 10-08-2003, 03:09 PM   #48
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Yup...mine looked like that, but did shrink down a tiny bit.

I shared mine with a lowcarb friend...so I wouldn't be tempted
to eat too much. It's a keeper.
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Old 10-08-2003, 06:19 PM   #49
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Dottie, this is wonderful! It's moist, yet sturdy and very tasty. I used just cinnamon instead of the pumpkin pie spice and might use a bit more next time for a spicier taste. This will be great to make for the holidays.
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Old 10-10-2003, 08:18 PM   #50
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I've got this puppy in the oven. Can't wait. Is 300 degrees the right temp. That seems so low?
Ooh my house smells good.

I would love details on the cream cheese frosting mentioned by others.
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Old 10-11-2003, 12:05 AM   #51
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Did you go exactly by Dottie's recipe? Your cake looks wonderful! My mouth is watering!
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Old 10-11-2003, 03:12 AM   #52
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Hi Goodgirl!
Here's what I used to frost this fabulous cake:
8 oz. cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 cups heavy cream
Splenda to taste (1/3 cup) (or Davinci's vanilla-to consistency)

Use an electric mixer on medium-high to whip cream cheese until smooth. Reduce speed and mix in sweetener, extract, and spice until well blended. On low speed, add half the cream. With a spatula, scoop any unmixed cream cheese from bottom of bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff.

Yum!!
Enjoy,
bev
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Old 10-11-2003, 05:31 PM   #53
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eggo525, the only thing I did different was to use all cinnamon instead of pumpkin pie spice. I think I'd use even more cinnamon next time and maybe add a tiny pinch of salt.
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Old 10-12-2003, 01:03 PM   #54
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OOOOOOhh My Goddddddd! Dottie you are fantastic cook. This was such a simple and delicious recipe.

I made it just the way Dottie wrote it. I did use an electric beater and slowly added each egg one at a time. I don't think I'll bother with that next time, too time consuming, and I'm not sure it matters. I didn't have Pumpkin Pie spice, instead used 1 teaspoon cinnamon, and a pinch of clove, allspice and nutmeg.

It had a lovely cakey texture, next time I'll add some chopped nuts for crunch.

q6newslady
Thank you, I'll try your frosting the next time I make the bread. I only just made and it's almost gone. It is great toasted with butter
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Old 10-14-2003, 05:30 PM   #55
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I am soooo excited about this recipe!

I didn't have any bulk splenda on hand, only packets so I sweetened with those to taste, and since I was worried about the missing "bulk" I separated the egg-whites and whipped them separately to soft-peak stage, then folded them in. Also, I added extra spices because I love pumpkin things really spicy!

It's in the oven now, and looks great!! I'll let you all know how it turned out.
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Old 10-14-2003, 06:13 PM   #56
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I'm so glad you are liking this! I really wanted something for the holidays that we could enjoy without the guilt
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Old 10-14-2003, 06:33 PM   #57
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Ok Doggone it I knew I should not have read this thread. ANy subs for the almond flour. No almond flour here tonight and I want this bad. I really only have soy flour in the cupboard I think
Thks
Jan

Last edited by cdnjan; 10-15-2003 at 11:54 AM..
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Old 10-14-2003, 08:21 PM   #58
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Just made the cake today. Thanks for the recipe. It is so good!!
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Old 10-15-2003, 04:29 AM   #59
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Jan: I don't think soy flour would work...to much of a bitter taste(sorry).
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Old 10-15-2003, 11:20 AM   #60
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I'm also trying to figure out how to substitute davinci or torani for splenda.
I've recently started baking low carb recipes and I really don't understand the dynamics of removing a dry ingrediant and adding in a wet one. How do we keep the texture? Add more almond meal?
Anyone know how to sub different sweetners for lower carbs?

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