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Old 03-10-2005, 08:28 PM   #31
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Was your icing cream cheese and jam mixed together?

Also, I wonder if you could make a glaze for the top with splenda, heavy cream and egg whites? Just to make that kind of hard icing that is on regular pop tarts...

Do you notice the CQ "Taste" with these?
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Old 03-10-2005, 08:31 PM   #32
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Anyone know the carb count for the crust? (I know the total would vary with filling used.) Thanks!

Oh -- also, I used to sometimes fry my perogies til crispy as a kind of appetizer -- do you think this dough would fry well?

Lynn

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Old 03-10-2005, 08:31 PM   #33
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hey scott i'm confused,


how come butter is a tenderizer when its almost all liquid and you also said water would make it tougher? also, doesn't fiber absorb a lot of liquid? I know you're right about fiber from what i've played around with but i'm confused about the science behind it!

and where did the recipe say corn syrup?




hey kglowack, you wanna start shipping some my way?
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Old 03-10-2005, 08:35 PM   #34
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Aedie -- icing was just cream cheese with food coloring.

If there's any CQ taste, I don't detect it but then again, the taste of CQ never bothered me so I may not be very sensitive to that.

Argo -- I think Scott was talking about real pop tarts having corn syrup.
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Old 03-10-2005, 08:39 PM   #35
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Quote:
Originally posted by lmt_24fan
Oh -- also, I used to sometimes fry my perogies til crispy as a kind of appetizer -- do you think this dough would fry well?
Lynn, you're still supposed to boil pierogies first before frying them. Once boiled you can store them in the fridge or freeze them and then do whatever you want with them (i.e. boil again, fry, bake, etc).
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Old 03-10-2005, 08:51 PM   #36
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OOOOhhhh....I always bought them already frozen so I just defrosted them and fried those puppies up! YUM! I never knew that they must have already been frozed my the mfgr.

Thanks for the info!

Lynn
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Old 03-10-2005, 08:59 PM   #37
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*sigh* Karolina, ever since my first homemade pierogie experience many years ago, I've yearned to date a woman that could make pierogies. I can see by your picture that you're happily attached. Do you have any sisters?
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Old 03-10-2005, 09:01 PM   #38
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Lynn -- if you like pierogies mainly for their filling, there's another Polish dish that uses the same type of filling but can be fried. It's called crepe croquettes. here's the recipe:

Prepare crepes (use whatever recipe you like). Spread each with meat, mushroom, or other filling of choice (use the same filling as for pierogies) leaving a 1-inch border around the edge. roll into short rolls, dredge in flour (CQ?), dip in beaten egg, and roll in breadcrumbs, pressing in breading. Place seam down in hot fat about 1/2 inch deep and fry to a nice golden brown on all sides.

My mom never used breading though -- we'd always just had them "naked" -- that is you would roll them and just fry them skipping the flour and breading parts.
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Old 03-10-2005, 09:05 PM   #39
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Argo, think of gluten as powdered glue. If you add fat to powdered glue, it doesn't hydrate/stick to anything. By adding water, that's when it becomes hydrated/activated and get's down to binding business. Once gluten becomes hydrated, it binds with itself and provides structure. Depending on what other elements are present (fat or fiber) the protein strands attempting to bond get either blocked (fiber) or lubricated (fat) and they fail to provide structure (or create toughness).
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Old 03-10-2005, 09:07 PM   #40
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at Scott. I do have a sister but she's hopelessly useless in the kitchen. Actually I never made pierogies while in Poland. Never had to. There's a little store near my mom's place that sells the best homemade pierogies ever. The owner's grandmother makes them fresh every day. Drool... (not at the grandma but at pierogies ).
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Old 03-10-2005, 09:32 PM   #41
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Your sister didn't get the chef gene? Oh well

Some of the fondest moments of my life have been eating pierogies. On W. 50th St. (NYC) there was a place called Uncle Vanya's. The owner had his mother slaving away in the basement making them. It was there that I learned what a caramelized onion is supposed to look like. I pointed at the onions one day and said to the owner, "How do you get your onions like that?" He just looked at me, shook his head and smiled knowingly. It's taken me years to master, but my caramelized onions now match those- just about every time

And then there were the grandmothers in the village that used to make pierogies once every couple months after the Ukranian church service let out. I think the pierogies were a far greater spiritual experience than the service could ever have been

To this day, when I see a pierogie sale sign it takes all the effort I can muster not to make a note of the date and show up.

Maybe it's just as good I don't date a pierogie aficionado. I'm sure my lc WOE would be out the window in a heartbeat.

Sorry for the threadjack, homemade pierogies make me happy to be alive

Last edited by scott123; 03-10-2005 at 09:36 PM..
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Old 03-11-2005, 05:24 AM   #42
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Quote:
Originally posted by Aediekins
Also, I wonder if you could make a glaze for the top with splenda, heavy cream and egg whites? Just to make that kind of hard icing that is on regular pop tarts...

Do you notice the CQ "Taste" with these?
Aedie -- I don't think the glaze would be possible without using SAs but Scott is way more qualified than I to explain why. Also I was thinking about the CQ aftertaste -- if you make the recipe with all CQ (that is, without VWG) I think those sensitive to CQ taste will most likely detect it. After all the dough would be mostly CQ with some cream cheese. Maybe you could try mixing it with almond flour but I have absolutely no idea what that would do to the consistency and texture of the dough.

Scott -- I saw some pop tarts with caramel chocolate filling. It looked like it was a stripe of caramel followed by a stripe of chocolate and so on. Soooo, another application of your caramel sauce maybe? Also, I'm guessing the caramel sauce wouldn't harden enough to make a glaze for Aedie, would it?
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Old 03-11-2005, 06:21 AM   #43
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Scott123, would you mind sharing your technique for caramelized onions in a new thread? Pretty please.
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Old 03-11-2005, 10:28 AM   #44
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What if you used Over50Mom's recipe for this and add to it some VWG for a firmer dough? her's is similar to yours, so it might work


Cream Cheese Coffee Cake

DOUGH:
3 ounces cream cheese
1/4 cup cold butter, cut into small pieces
2 cups Carbquik
1/4 cup Splenda
1/3 cup Carb Countdown milk
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Old 03-11-2005, 10:44 AM   #45
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Quote:
Originally posted by Tater Head
What if you used Over50Mom's recipe for this and add to it some VWG for a firmer dough? her's is similar to yours, so it might work
It certainly could work but I'm trying to get rid of the butter to cut calories. I think from now on I'll stick to:
1C CQ
4oz cream cheese
4T Z-Trim
Water as needed

I think any dough recipe could be used as long as it's sturdy enough to roll out and pick up so it will depend on individual preferences. I'm trying to get as close to pop-tart taste as possible but the first dough recipe (with all the butter) was pretty yummy as well and would work well for toaster strudel type of a pastry.

Last edited by kglowack; 03-11-2005 at 10:50 AM..
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Old 03-11-2005, 01:05 PM   #46
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Your Pop Tarts look awesome! I'd like to try these but I don't have any Z-trim. Is there something else I can use to replace it?
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Old 03-11-2005, 01:16 PM   #47
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Quote:
Originally posted by Over50Mom
Your Pop Tarts look awesome! I'd like to try these but I don't have any Z-trim. Is there something else I can use to replace it?
Butter maybe? That's what z-trim replaces in my recipe. Not sure but you might get more flaky and softer crust that way (where's Scott when we need him ) so maybe adding 1T or so of VWG would help with that. Also Tater Head's suggestion of using your dough for cream cheese coffee cake with some VWG may be worth looking into.
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Old 03-11-2005, 01:30 PM   #48
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Thanks kglowack. I'll try replacing the Z-trim with some butter and VWG as you suggest. I really love your ingenuity! I don't think I'd ever have thought of making Pop Tarts in a million years!
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Old 03-11-2005, 01:40 PM   #49
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These look great I can't wait to try them, maybe I'll make some for dessert tonight.
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Old 03-11-2005, 11:01 PM   #50
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Over50Mom, I don't work with z-trim, but from knowing that it's a water/soluble corn fiber mix, I think you could probably replace it in this recipe by adding slightly more water- may 1 or 2 T.

LindaSue, a couple of months ago I sat down and wrote out instructions for caramelizing onions and ended up with almost a book worth of information. Because of the scope of the knowledge involved and the number of years I've spent mastering the process... I think this is something that's worthy of being published. I really hate it when people respond to a request for information by saying "wait until my book comes out," but this is going to one of those times. Sorry
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Old 03-12-2005, 03:04 AM   #51
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Thanks Scott123! I thought that Z-trim was primarily for replacing fat in a recipe. I'll have to play around a bit with this. I might even try the suggestion about making a pie crust with it. I used to have a pie crust recipe that called for butter and cream cheese and I loved the way it tasted.
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Old 03-12-2005, 12:26 PM   #52
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I made my own version lastnight and here's what I did. BTW they tasted exactly like the real thing.

1 cup carbquik
3 T VWG
2oz. cream cheese
2 oz. butter mixed with z-trim cold
2 T E
1/2 tsp vanilla
1 T half and half if needed

I put all this in food processor and pluse till it came together

I then put the dough in my pie dough maker (it's a round plastic bag with a zipper that goes all the way around) it's great for rolling out sticky dough. After rolling it out I put it in the freezer for few minutes. I then used a pizza cutter to cut the shapes.

I used a spatula to get them off the plastic bag. Then transferred them to my baking pan that had a spilpat on it. I brushed the bottom and top pieces with egg white wash . I filled the center with smuckers raspberry jam, then using a spatula flip the top piece over on top of bottom piece. Dipped my fork in E sugar and pressed the edges all the way around and poked holes on the top. I baked them for 25 minutes. Let cool on cooling rack.

I even frosted them with a white glaze.
Steels powdered sugar,soft butter and drop or two of vanilla. I used a butter knife to spread. The glaze harden just like the real thing.

Last edited by Tater Head; 03-12-2005 at 12:34 PM..
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Old 03-12-2005, 01:54 PM   #53
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Tater -- what are your proportions of butter to z-trim? Do you just do 1/2 butter, 1/2 z-trim?

Also, did the crust turn out "poptarty" enough?

I wish I could handle maltitol to make a glaze for those
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Old 03-12-2005, 02:12 PM   #54
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Quote:
Originally posted by kglowack
Tater -- what are your proportions of butter to z-trim? Do you just do 1/2 butter, 1/2 z-trim?

Also, did the crust turn out "poptarty" enough?

I wish I could handle maltitol to make a glaze for those
Yes 50/50 blend, when my z-trim got here I decided to trim half the fat in all my favorite foods, ranch dressing,sour cream,mayo and butter. You will need your butter to be very soft first, then mix a 50/50 blend of each.

As far as the frosting goes, I too can't handle maltitol but this is a very thin glaze I spread on top so your not getting much.

Yes it was very poptarty lol* I read what everybody had to say before I tried this. The VWG is what made them firmer especially after they were really cooled. mine could easilly go into the toaster, without frosting of course. If I were to make them for toaster use, I'd use a beaten egg wash on top before baking.

As you can see I also didn't use as much cream cheese and butter as you did either, so maybe cutting down some on those is the key to poptartyness firmness lol*

Last edited by Tater Head; 03-12-2005 at 02:13 PM..
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Old 03-12-2005, 02:23 PM   #55
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The dough from my last batch (without the butter) was pretty firm but it was also a bit chewy. But I used 1/4c of VWG so a bit more than you did. So, for my next batch (whenever that might be ) I'm going to get rid of VWG and use all CQ and no butter. We'll see how it goes and whether I can achieve poptarty perfection or as close to it as possible

Also, I've been using FF cream cheese. Do you use full fat, lf or ff? I bet that can also affect the texture of the dough.
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Old 03-12-2005, 02:35 PM   #56
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I personally wouldn't use "ALL" carbquik and I would keep the VWG in, it will help with the firmness but yet doesn't over power the taste.

I only use full fat products so yes I used full fat cream cheese. It would have been a 50/50 blend if I hadn't ran out of z-trim. I'm waiting for the GG bran crisp to come in before I buy more and this time I'll buy the powder and mix my own gel.


With the scraps, I re-rolled and made a few cinnamon rolls. I mix soft butter with cinnamon and E and spread it on, rolled sliced and baked. I used what was left over of my glaze for topping......yummy

Last edited by Tater Head; 03-12-2005 at 02:39 PM..
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Old 03-13-2013, 09:06 AM   #57
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Old 03-13-2013, 09:16 AM   #58
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They are probably not showing up because this thread is from 2005.
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Old 03-17-2013, 12:21 PM   #59
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if anyone makes these, please post pictures! Thanks!!
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