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Old 11-17-2006, 10:09 AM   #31
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Ok, here is an experiment that I just tried that has real possibilities.

All I had was green but for a fruitcake I would use red and green.

I took about 1/4 cup of green pepper chopped into pieces and simmered them in water for about 15 or 20 minutes. I then drained and rinsed them with cold water and let cool. When cooled I returned them to a small nonstick saucepan with 1/4 cup water, 36 drops sweetzfree(1 1/2 cup equivilent), and 1/8 teas. gourmet flavored cherry oil and simmered until all liquid had evaporated.

What I ended up with was something very very close to the taste and texture of cherries.

It has a similar outer skin with a tender and sweet cherry tasting meat.

In a fruit cake I would guess you would be hard pressed to tell they were not red and green cherries.

Also they are a pretty good carb bargin at 7 carbs per cup.

Here are the green 1's I made.

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Old 11-17-2006, 10:42 AM   #32
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I think you are onto something Kevin. . .and red peppers give an opportunity for the red, as you noted.

Between the pepper, the chayote, the peel, and nuts. . .I can invision a fruitcake! Makes me happy, anyway.
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Old 11-19-2006, 02:52 AM   #33
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The Moc red cherries turned out even better. I let them soak for a day in a sweetened cherry flavored syrup. The texture and taste are very convincing.

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Old 09-16-2014, 01:18 PM   #34
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Best low carb dessert I've had

Originally Posted by BettyR View Post
Have you seen the recipe for Aunt Ruth's Pecan Cake? That to me is a very holiday type of cake and it's soooooo good!

posted by Motts Landing and tweaked by several people including myself.

In bowl mix dry ingredients together :
2 cups of almond flour
1-1/2 cups of Carbquik + 1 tablespoon
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
1-1/2 cups Polydextrose
1-1/2 cups Splenda
1/4 cup Erythritol
1 tablespoon of SteviaPlus

Then mix wet ingredients together:
2 sticks of melted butter
1 Tbsp. vanilla extract
4 jumbo eggs or 5 large

Then mix wet ingredients with dry stirring with a wooden spoon until well combined. Then add pecans and stir well.
3 cups of pecans


Cut a piece of wax paper to fit the bottom of a very large cast iron skillet. Spray the skillet with Pam, place the wax paper on top of the Pam and spray again.

The size skillet I use is 10 inches across the bottom of the pan, 11 inches across the top and the sides are 3 inches deep. There is a number 2 on the underside of the handle. I think that's supposed to be the size.

(Place a shallow pan of water on the lower rack of the oven).

Bake at 325 degrees approx. 1 hour & 10 minutes (more or less depending on your oven). The cake should rise up to the top of the pan and then it should fall in the middle. That's when you will know it is done.

Take the cake from the oven and run a knife around the sides to loosen it and place a plate over the pan then turn the cake out onto the plate.

Comes out crunchy, crusty on the outer edges and chewy, gooey on the inside. NO FROSTING NEEDED. Freezes very well also.
This cake is probably the best dessert I have eaten in the three years I have been low carbing. I saw it first on the polyd sticky thread. I really wanted to comment there about how good it was but it's closed.

My husband keeps asking me when I'm going to make it again. Frankly, it's so good I can't control myself with it. I usually can. Haha!

Anyway, thanks to whoever first made and posted this cake. It's a keeper for us.
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