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Old 07-06-2007, 11:13 AM   #91
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These sound really simple, has anyone ran a carb count?
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Old 07-16-2007, 03:10 AM   #92
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Mmm these sound delicious! Thanks Tooter

I have everything except the Blackstrap. Just can't seem to find it anywhere. I did however find some regular and brown Diabetsweet today at Walmart and picked them up.

So my question is - how do I change the measurements if I'm going to omit the Blackstrap? Should I use a mixture of the regular and brown for my first try in case it's bitter to me? Also, Tooter, you mentioned that you use the regular and a 'little' Splenda in yours but the Splenda isn't in the original recipe so I'm not sure how much I'm suppose to use.

I really want to make these so I hope I can with what I have. I'm not very good at experimenting. I'm the type that needs to follow a recipe.

Anyone have a picture to go along with the recipe?
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Old 07-16-2007, 06:11 AM   #93
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Quote:
Originally Posted by ChristiansMom View Post
Mmm these sound delicious! Thanks Tooter

I have everything except the Blackstrap. Just can't seem to find it anywhere. I did however find some regular and brown Diabetsweet today at Walmart and picked them up.

So my question is - how do I change the measurements if I'm going to omit the Blackstrap? Should I use a mixture of the regular and brown for my first try in case it's bitter to me? Also, Tooter, you mentioned that you use the regular and a 'little' Splenda in yours but the Splenda isn't in the original recipe so I'm not sure how much I'm suppose to use.

I really want to make these so I hope I can with what I have. I'm not very good at experimenting. I'm the type that needs to follow a recipe.

Anyone have a picture to go along with the recipe?
Go back and look at my recipe, the splenda is in the original (in the Filling part)

Here it is:

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

-----------------------------

So, that's 1/4 cup of splenda and 1/2 cup of diabetisweet.

If you are not going to use the "blackstrap" I would just use the Brown Diabetisweet in place of the regular diabetisweet.

That then would be:
1/4 cup of splenda
1/2 cup of brown diabetisweet.
Just omit the black strap.
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Old 07-16-2007, 09:50 AM   #94
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Does anyone know how many carbs in each little pecan tart?
I would love the crab puff recipe, also. They sound wonderful. I am hosting a Christmas in July on the 27th, so I think both of these recipes would be wonderful. I could make them a day or two ahead, couldn't I?
Thanks!
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Old 07-16-2007, 10:17 AM   #95
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Quote:
Originally Posted by LaRae View Post
Does anyone know how many carbs in each little pecan tart?
I would love the crab puff recipe, also. They sound wonderful. I am hosting a Christmas in July on the 27th, so I think both of these recipes would be wonderful. I could make them a day or two ahead, couldn't I?
Thanks!
Someone had put it through a carb calulator...I think it came out to 2 carbs?

You could make these a day or two ahead of time, no problem.
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Old 07-16-2007, 10:20 AM   #96
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Oh, the crab puff recipe? It was just using the same crust as the pecan pies.

I really didn't follow nor did I measure what I was doing (Like I did when I first made these) but it's just crab meat, fine chopped onions, green peppers chopped fine, mayo, grated parmesan and a little cream cheese, dill and a drop of lemon juice. I did everything "to taste" and "feel". I'm sorry if that doesn't help.

When you have the time, experiment with it.
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Old 07-16-2007, 10:47 AM   #97
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Quote:
Originally Posted by Tooter View Post
Oh, the crab puff recipe? It was just using the same crust as the pecan pies.

I really didn't follow nor did I measure what I was doing (Like I did when I first made these) but it's just crab meat, fine chopped onions, green peppers chopped fine, mayo, grated parmesan and a little cream cheese, dill and a drop of lemon juice. I did everything "to taste" and "feel". I'm sorry if that doesn't help.

When you have the time, experiment with it.
I will! The crab puffs sound so good! Thank you!
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Old 07-16-2007, 07:33 PM   #98
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Quote:
Originally Posted by Tooter View Post
Go back and look at my recipe, the splenda is in the original (in the Filling part)

Here it is:

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

-----------------------------

So, that's 1/4 cup of splenda and 1/2 cup of diabetisweet.

If you are not going to use the "blackstrap" I would just use the Brown Diabetisweet in place of the regular diabetisweet.

That then would be:
1/4 cup of splenda
1/2 cup of brown diabetisweet.
Just omit the black strap.


Sorry, I'm not sure how I missed it. Chalk it up to 'one of those days'.

Thanks Tooter, I'm going to give them a whirrl. I bet they are delicious!
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Old 07-17-2007, 05:56 AM   #99
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Originally Posted by ChristiansMom View Post


Sorry, I'm not sure how I missed it. Chalk it up to 'one of those days'.

Thanks Tooter, I'm going to give them a whirrl. I bet they are delicious!
Oh, don't feel bad at all. I do the same thing.

Let me know how they turn out for you.
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Old 07-27-2007, 12:04 AM   #100
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Tooter thank you again for this recipe!

I made them the other day and they really are delicious. I'm having a hard time staying away from them. This will be something I make for Thanksgiving!

Here are a couple of pictures:



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Old 07-27-2007, 01:16 AM   #101
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Wow those look amazing! Thanks for posting the pic! I have these on my list of things to try, but just haven't gotten around to it!
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Old 07-27-2007, 04:34 AM   #102
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See why I only have made them a few times?

The pics are beautiful!! I'm so glad you liked the recipe.

Yep, they are perfect for thanksgiving and Christmas.

I had a girlfriend that made them and "Froze" them in the foodsaver (she froze them in portion sizes) so she wouldn't over eat them. She said they came out good. I haven't tried freezing them, myself.
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Old 07-27-2007, 12:04 PM   #103
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See why I only have made them a few times?

The pics are beautiful!! I'm so glad you liked the recipe.

Yep, they are perfect for thanksgiving and Christmas.

I had a girlfriend that made them and "Froze" them in the foodsaver (she froze them in portion sizes) so she wouldn't over eat them. She said they came out good. I haven't tried freezing them, myself.
i freeze mine also. what a great recipe! they freeze great and it's good portion control....
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Old 07-29-2007, 07:41 AM   #104
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i freeze mine also. what a great recipe! they freeze great and it's good portion control....
That is so good to know. Thank you!
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Old 11-21-2007, 04:10 AM   #105
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I am making these tonight for Thanksgiving!!
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Old 11-21-2007, 09:40 AM   #106
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Me too! Finally something I can make with local ingredients.
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Old 11-21-2007, 10:37 AM   #107
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I want to make these so bad but dont have any Diabetisweet left..could I use straight isomalt seeing as though thats whats in Diabetisweet?? That mixed with the splenda???
Thank you so much for this beautiful recipe!
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Old 11-21-2007, 11:24 AM   #108
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I want to make these so bad but dont have any Diabetisweet left..could I use straight isomalt seeing as though thats whats in Diabetisweet?? That mixed with the splenda???
Thank you so much for this beautiful recipe!
I have never done it, but I would "Think" that you could.
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Old 11-21-2007, 12:12 PM   #109
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[COLOR=Red]Mallory, That should work just fine. IF you have SweetOne also, you might use just a tad less Isomalt & a pkt (or 1-2 tsp if you have SO in bulk). Diabetisweet is Isomalt & SweetOne (sorry I can't spell the generic for it right now).
But if you don't have the SO, I'm sure the Isomalt will sub very well.
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Old 11-21-2007, 12:25 PM   #110
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Mallory isomalt by itself will not be sweet enough. It is only 40% as sweet as sugar. As Billie said diabetisweet is a isomalt/Acesulfam K mix. The Acesulfam K is add because it is much sweeter and when added to the bulk of isomalt emulates sugar by measure and sweetness. As you suggest splenda would work also. I suggest 3/4 tsp splenda quick pack with 1 cup isomalt to approximate 1 cup of diabetisweet.
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Old 11-21-2007, 12:38 PM   #111
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[COLOR=Red]Oops, I keep forgetting that the Isomalt is less sweet.[/COLOR]
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Old 11-21-2007, 01:26 PM   #112
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Mallory isomalt by itself will not be sweet enough. It is only 40% as sweet as sugar. As Billie said diabetisweet is a isomalt/Acesulfam K mix. The Acesulfam K is add because it is much sweeter and when added to the bulk of isomalt emulates sugar by measure and sweetness. As you suggest splenda would work also. I suggest 3/4 tsp splenda quick pack with 1 cup isomalt to approximate 1 cup of diabetisweet.
Thank you so much!! That is the information I was looking for!
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Old 11-21-2007, 03:12 PM   #113
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First off - I wish I took Kevin's advice about the isomalt and Splenda BECAUSE the Diabetisweet had much too much of a "cooling" effect - which does NOT belong in a "pecan pie" - also I could NOT remove these from the pan without them crumbling into pieces - this was a complete waste of time and money (the cost of ingredients) - everything wound up in the trash. I KNOW I won't make these again - but for anyone who does want to I would suggest the isomalt Spleda combo and I would definitely spray the pan with Pam - then when cooled down a little I would simply invert on a plate - after you loosen the sides with a sharp knife. Sorry - I guess not all things work for all people!
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Old 11-21-2007, 09:55 PM   #114
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Made these today w/Brown Diabetisweet and got 6 large regular muffin sized pies out of it. My parents (who of course had to "sample") LOVED the flavor, but commented about the texture being runny. I guess it's harder to firm up the filling making them that much bigger. Oh well, they taste great and look awesome. With a little lc Breyer's no one will know the difference! Thanks for the recipe. Yum!

That Ace-K is slightly bitter, but not bad. I'll try erythritol/stevia/splenda when I can order more E.
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Old 11-22-2007, 10:49 AM   #115
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Quote:
Originally Posted by Barbara Ray View Post
First off - I wish I took Kevin's advice about the isomalt and Splenda BECAUSE the Diabetisweet had much too much of a "cooling" effect - which does NOT belong in a "pecan pie" - also I could NOT remove these from the pan without them crumbling into pieces - this was a complete waste of time and money (the cost of ingredients) - everything wound up in the trash. I KNOW I won't make these again - but for anyone who does want to I would suggest the isomalt Spleda combo and I would definitely spray the pan with Pam - then when cooled down a little I would simply invert on a plate - after you loosen the sides with a sharp knife. Sorry - I guess not all things work for all people!

Thanks Barbara, for your 2 cents, I like to read the bad results with the good. I hate wasteing ingredients because most people don't or won't post the bad out comes (too nice I guess ).

I have had many nut crust stick on me, so I always spray the pan first and even then it can stick. I have been keeping tabs on this thread and was about to finally make these. I will ajust a fews things and hope they turn out good. It does sound like a great recipe and most that have posted seem to be happy with it.

I may use Kevin's tweaks

Debbie
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Old 11-22-2007, 02:10 PM   #116
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Just for the record, I made these last night, used the recipe as it's stated, and they are REALLY good! I sprayed the pans good, with Pam, and the crust did not stick. They are really sweet, but taste just like old fashion pecan pie.

Everyone has an opinion, so please everyone, try it for yourself and then form your own opinion. They are too good to pass up, just from one person's opinion.

Pam
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Old 11-22-2007, 02:15 PM   #117
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Crust question

Do you all simply have a bottom crust -- or do you try and shape it going up the sides too?

How do you evenly split up the dough to get 24 pieces?

How are you all doing it?

I tried using the tamping tool (Pampered Chef) that I ordered at the same time as the mini muffin pan, but it's wood and the dough (even chilled after rolling it into a ball, sticks on the oiled tamper...

I know I'm making this harder than it needs to be. Any tips appreciated! Thanks *▄*
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Old 11-22-2007, 05:13 PM   #118
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Wanted to report back, I tried this recipe, it's excellent! WOW! Here's what I did different...

I used one cup almond flour, 1/4 cup oat flour for the crust. I did end up using the brown diabetes sweet and the full teaspoon of blackstrap molasses. Tastes just like Pecan Pie. I will make it again, but I think next time I will use Kevin's crust.

Thanks, tooter, this is a keeper,
Debbie

PS, DEBSS, You do put the crust up the sides.

Last edited by Tater Head; 11-22-2007 at 05:17 PM..
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Old 11-22-2007, 07:46 PM   #119
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Deb.....I shaped my crust up the sides of the mini muffin pans. I started out using my fingers, but I have long nails, so that didn't work too well. I then looked through my utensil drawer and found a melon baller that actually worked pretty well.

As for getting exactly 24 balls, a few of mine at the end was a little bigger/thicker than the others. I guess I got lucky because it actually worked out fairly even. After you make it the first time, you'll remember how big the balls should be. Like I said, I guess I got lucky my first time!

Good luck with these. You will LOVE them!

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Old 11-22-2007, 10:27 PM   #120
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Thank you Debbie and Pam. I appreciate your help with this! That gives me ideas for next time. I just made these today for the first time and we think they're fanTAStic! *▄*
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