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Old 10-15-2003, 11:53 AM   #61
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OkeeDokee Thanks Dottie
Will PU some almond flour today.
Will try this just with Stevia I really don't like the Splenda in baking ...seems kind of metalic to me. Does anyone else notice this?
Thanks Again
Jan
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Old 10-15-2003, 02:08 PM   #62
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Jan: I noticed that if I use too much, it stops being sweet and has an odd flavor- probably what you're talking about
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Old 10-18-2003, 10:47 AM   #63
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This sounds wonderful... can't wait to try it.

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Old 10-19-2003, 12:05 AM   #64
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Ok I made it. It is absolutely delicious. For sweetner I ran out of Splenda so used a bit of Splenda a bit of Stevia and 1/2 cup Vanilla Davincis. No frosting but when I cut a slice I put some of my yocheese [sweetened] on it like butter.
Delicious
Thank You
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Old 10-21-2003, 02:27 PM   #65
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Scale 1-10 I give this an 11!!
Great!!
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Old 10-21-2003, 08:27 PM   #66
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I also made the pumpkin cake and it tasted great. I added extra
spice and topped with whipped cream. I do not normally refrigerate cakes, I made this on Saturday night late and by today it was soggy wet and not edible. How do you store your
cake?
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Old 10-22-2003, 03:56 AM   #67
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I kept mine in the fridge and some in the freezer. With the humidity here in Houston, I don't usually leave things out because they get moldy pretty quickly. And then there's those critters that only come out at night, but I won't go there...
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Old 10-23-2003, 02:31 PM   #68
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Sounds like the whipped cream made it alittle to moist
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Old 10-23-2003, 03:04 PM   #69
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The whipped cream was served on the side, I did not spread over the entire cake. But thanks for the thought.
I am quite sure it just needs to be immediately eaten, frozen, or kept in the frig or it gets yucky!
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Old 10-23-2003, 03:10 PM   #70
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This recipe is GREAT! Thanks, Dottie!!!

I added 1 tsp cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves instead of the Pumpkin Pie Spice.

I use Sugar Slim..... 0 carbs + 1/8 tsp liquid splenda.

We love it for breakfast!
Sure is wonderful for the fall pumpkin urge! Great with a little cream cheese too!

I used the remainder of the pumpkin and made the "Libby's Famous Pumpkin Pie" recipe on the back of the can using Sugar Slim, Liquid Splenda and Heavy Cream. Yum Yum!!!!!!!
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Old 10-23-2003, 03:23 PM   #71
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Do you think you could use liquid splenda for the sweetner and replace the bulk with WPI??

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Old 10-23-2003, 04:27 PM   #72
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Jenifer_in_CA, when I made my Chocolate Snack Cake, it was basically the pumpkin pound cake recipe without spices and cocoa was added (and baked in a cake pan). I used liquid Splenda and the texture was different than the pound cake. It wasn't as light and fluffy. I think it would work with the liquid, but expect a denser, heavier texture. I don't know if using WPI would help or not as I haven't used it.
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Old 10-23-2003, 06:33 PM   #73
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I made this tonight - it's cooling on my counter as we speak.

What I did is seperate the eggs and added the yolks in with the pumpkin, splenda, nuts, spices mix. And then I took the egg whites and whipped them into soft peaks. I figured this would give the cake some more air. I folded the two mixtures together and baked in the loaf pan. Will let ya know how it turned out!

Last edited by Kissyfur19; 10-23-2003 at 06:35 PM..
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Old 10-24-2003, 08:20 AM   #74
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Just to help otheres out there...
DON'T use walnut flour. It came out way too greesy with not much substance to hold it together. I ran out of almonds, so i attempted to use grinded walnuts. It is just not the same.
I will run to the grocer, then make it according to the original recipe!
I am also interested in using Davinci in leu of splenda to cut some carbs... Did anyone try this before I waste another batch?

Last edited by archichick; 10-24-2003 at 08:21 AM..
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Old 10-24-2003, 10:03 AM   #75
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Another version..My dd was visiting so I made two of these, but
wanted to only mix up a big one..

Pumpkin Pound Cake ---another version--makes 2

Note: you might use Bake Mix instead of the Wheat Protein Isolate

2 cups almond flour
2 cups Wheat Protein Isolate
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 cup Diabetisweet
1 cup granulated Splenda
2 tsp. baking soda
2 tsp. baking powder

Mix together in a bowl..

Wet:

6 eggs, beaten
1 15 ounce can of pumpkin
2 tsp. vanilla
4 Tbs. melted butter

Beat eggs, then blend in the pumpkin, vanilla, and butter in
a large bowl. Pour in the dry ingredients, mixing with a
large whisk until all incorporated. If it seems a little thick to
you, add 1/4 cup water. I had to do this.

Pour into 2 sprayed loaf pans with parchment paper in the
bottoms of them.

Bake at 325 for about 45 minutes or until done.

I immediately take it out the pans, remove the parchment
paper and cool on a rack.

Last edited by CarolynF; 10-24-2003 at 10:04 AM..
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Old 10-24-2003, 04:23 PM   #76
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Bumping so I can find it tomorrow Has anyone used liquid splenda? If so, how did you do it? I have the pourable stuff but just wondered if anyone tried it.
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Old 10-26-2003, 02:53 PM   #77
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Carolyn F:

How did yours turn out? Were they light or heavy? Did you like the results of the WPI?

Thanks, Crink
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Old 10-28-2003, 02:56 PM   #78
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BUMP!
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Old 10-29-2003, 10:22 AM   #79
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I just made this again (but in muffin tins this time)

The recipe made 12 muffins.

Also, I used 10 packets of splenda asI don't have the bulk splenda.

Last time, the loaf tested done after about 45 min, but was really moist inside, so I baked the muffins longer to dry them out. I baked them for 1h 10min and they are a great texture. So, don't short the cooking time for fear it will be dry- because it won't.
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Old 10-29-2003, 10:45 AM   #80
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I followed the recipe Dottie originally posted and it turned out great.

Here's a picture:

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Old 10-29-2003, 03:53 PM   #81
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i tried this and it was delicious! I topped it with a mixture of cream cheese, cream, splenda and cinnamon. Dh the skinny man not on a diet said woo-hoo! I have permission to make this again!
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Old 11-09-2003, 08:22 AM   #82
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I baked this yesterday, as a treat for my husband because it's his "birthday weekend". I frosted it with cream cheese frosting. It was a HUGE hit at our house! Thank you for a delicious recipe! I'm going to make another one today because my inlaws are coming for dinner. We all low carb, so they will appreciate it.
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Old 11-09-2003, 10:45 AM   #83
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Gingerbread Spice

Our family had an early Thanksgiving dinner in order for everyone to be able to be there. I made this cake and had several requests for the recipe. No one could believe it had neither flour nor oil -- not to mention being sugar free. Great recipe, Dottie!

I've been unable to find gingerbread spice. That sounded like a nice variation for the Christmas holidays. Can anyone tell me what I might mix together from the spice cabinet to approximate this so that I have some on hand? I have a little airtight container that would hold approximately a quarter cup.
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Old 11-15-2003, 07:47 AM   #84
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This is really good. I wanted to point out that the directions part of it don't say when to put in the baking power so I put it in with the almond flour. Just didn't want anyone to forget it. I had a piece with some yocheese and it was really good.
Thanks, Dottie.
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Old 11-15-2003, 11:46 AM   #85
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I really want to make this, but im going to need some help. 10 grams of carbs is too high for me right now to even enjoy a slice, im trying to keep it as close to 20 as possible, and since i eat very little meat, and lots of vegis, its very difficult. so i would like to substitute the Splenda for something lower in carbs, but i also don't get how to sub a liquid for a powder? Also, i have to make it with almond flour, as we don't get WPI in my podunk town. Any grandular sweeteners that are lower carb then splenda, and ok on Atkins? Pretty please? I have all the other ingrediants, and i have been following this thread AVIDLY!
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Old 11-15-2003, 01:26 PM   #86
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sam98632, if you're talking about Dottie's recipe as she posted it (almond flour, no WPI or liquid Splenda), there are only 5 carbs per piece (after you deduct the fiber). That's if the cake is cut into 12 slices, which I did and they are pretty good size. If you have a really sharp knife, you might be able to get 16 slices.
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Old 11-15-2003, 01:30 PM   #87
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Lsche, I didn't refrigerate mine either and had to throw it out. But it was good while it lasted and next time I will refrigerate it. This stuff is too good to waste!

Sam98632, I think you might want to try Stevia. That has zero carbs. Does this recipe really have 10 carbs per serving??? Is that after subtracting fiber? That doesn't sound right to me.
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Old 11-22-2003, 08:57 PM   #88
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bump for Thanksgiving

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Old 11-23-2003, 05:48 AM   #89
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Just out of curiosity, what happens to it if you leave it out of the fridge? Does it get moldy? How long was it out before it got "bad"? I've left mine out on the counter for several hours, but have always stored it in the fridge or freezer and it never lasted more than a couple days anyway because my husband and son love it.

I think I can see why it might go bad at room temperature. It's because it's really a very stable custard and not really a bread or cake. The nuts are what make it seem bread-like, but it's mostly eggs and pumpkin. I doubt if you'd store your pumpkin pie at room temperature either.
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Old 11-23-2003, 06:08 AM   #90
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Linda- The first time I made the bread, it went mouldy being stored on the counter, after two days. I think it went mouldy because it is fairly moist.

I have since started storing some in the fridge and some in the freezer, with great success.

Sam- I have started substituting 1/2 c. of vanilla davinci for the powdered splenda with great success. I found I was adding about that much water to make the batter pourable anyway. That should help you cut down the carbs in the recipe. I don't like my food super sweet, so taste the batter before baking to make sure 1/2 c is enough for you.
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