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Old 11-22-2007, 11:03 PM   #121
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Quote:
Originally Posted by SSin-Deb View Post
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 *▄*
[COLOR=Red]Hi Deb!!!! Long time no see!
I tried making these a year or so ago (well when she first posted them). I loved the taste, but I had such a hard time getting them fixed - all the crust tamped into all those little mini pans, that I decided I would probably never fix them again. Just toooo much trouble for me. Specially since I don't really like to cook in the first place.
As I said, I thought they were great, just too much trouble. (I didn't get 24.)
[/COLOR]
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Old 11-23-2007, 08:07 AM   #122
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Hi Billie! We're really in love with these little pies, so I know I'll try them again. I did blend the dough in my mini-processor; next time I'll blend by hand and see if that helps. I actually had about 3T of dough leftover and as much filling too.

I hope you and your family had a great Thanksgiving! *▄*
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Old 11-23-2007, 12:22 PM   #123
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Quote:
Originally Posted by Tryinghardtolose View Post
Does WalMart sell Diabetisweet or am I thinking of something else??? I need to place an order with Neitrition but haven't had a chance to get my shopping list together yet!

Thanks a lot!
Pam
i found it at our walmart in athens infront of the pharmacey why they don't have it w/ tha splenda and were they use to have the brown sugar twin just stumps methey had the plain and the browm bought mine on sale for 4 dollrs due to box opening on bottom and some stinker taking the coupons out good luck cvs or walgreens might have it w/ gloucogen an the other diatetic stuff!
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Old 11-23-2007, 09:52 PM   #124
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[COLOR=Red]My WalMart used to carry it in the pharmacy dept with the other diabetic supplies. But I haven't found it there in several weeks now. Someone else also said theirs had stopped carrying it. That's actually why I looked again & realized it was gone at mine.[/COLOR]
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Old 11-23-2007, 10:13 PM   #125
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I made this for the first time today and it was awesome! I was really surprised at how good they tasted. I thought I'd have to do the low-carb compromise on flavor, but these were good enough to serve to company.

I got exactly 24 with crusts and filling, and they came out of my mini muffin tins perfectly.

Thanks! I'll make this again.
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Old 11-24-2007, 10:01 PM   #126
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Quote:
Originally Posted by Tater Head View Post
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.
Now your "tweaks" sound MORE like something that will REALLY work - I thought perhaps my problem was with the almond flour alone without something to add some stability - adding the oat flour would give it that - also spraying the pan would help with the crumbling - however rather than the brown diabetisweet I think I'm going to give Whey Low brown sugar a try. Although the filling was set perhaps I did not bake long enough - so next time I will use one of my "handy dandy" mini disposable thermometers for baked goods.

After I've posted a criticizm I do feel bad - but as I stated then - NOT everything works for everyone.
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Old 11-24-2007, 10:27 PM   #127
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I made these with a twist tonight.

Crust
7 T. chilled butter
1 cup carbquik cake and cookie flour mix
3 T. cold water


Filling
1 egg
1/2 tsp. Splenda quick pack
1/4 cup sf monin caramel syrup
1 tablespoon butter
1 teaspoon agave nectar
Dash of salt
3/4 cup of chopped pecans

I used the same directions and they turned out very good.
Crusts did not stick at all.

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Old 11-25-2007, 07:11 AM   #128
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^Mmm, those look great! I bet the crust was easier to form into the tins. It was so mushy that I had to keep sticking in the freezer to shape.

How do you like agave nectar? I've heard mixed reviews.
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Old 11-25-2007, 07:50 AM   #129
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Quote:
Originally Posted by jacksmixedtape View Post
How do you like agave nectar? I've heard mixed reviews.
I like it! It's fairly high carb but like Black Strap Molasses, added in very small amounts it adds a very nice flavor.

Last edited by Kevinpa; 11-25-2007 at 07:51 AM..
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Old 11-25-2007, 01:57 PM   #130
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Quote:
Originally Posted by Kevinpa View Post
I made these with a twist tonight.

Crust
7 T. chilled butter
1 cup carbquik cake and cookie flour mix
3 T. cold water


Filling
1 egg
1/2 tsp. Splenda quick pack
1/4 cup sf monin caramel syrup
1 tablespoon butter
1 teaspoon agave nectar
Dash of salt
3/4 cup of chopped pecans

I used the same directions and they turned out very good.
Crusts did not stick at all.


That's a crust I CAN work with - and the filling - especially with the caramel syrup sounds wonderful - THIS one I AM going to try! Thanks Kevin!!
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Old 08-31-2008, 05:00 PM   #131
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I made the original recipe today-I recently bought some Brown Sugar Diabetisweet and could now make this recipe-I've had it on my to do list for quite awhile. These are delicious- my hubby gave these 2 thumbs up!
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Old 09-01-2008, 05:51 AM   #132
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I am def gonna try these, they look like the pecan tassies I used to make at christmas every year.

Thanks for bumping this, I would of never seen it otherwise.

Last edited by skg; 09-01-2008 at 05:52 AM..
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Old 09-01-2008, 06:04 AM   #133
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I am def gonna try these, they look like the pecan tassies I used to make at christmas every year.

Thanks for bumping this, I would of never seen it otherwise.
That's exactly what they are a low carb version of.
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Old 09-01-2008, 06:21 AM   #134
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Finally pans I have actually have heard of and have . Thanks for the recipe.
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Old 09-01-2008, 07:36 AM   #135
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I wanted to show my pix of these yummy things......Thanks Tooter for this great recipe!!
Attached Images
File Type: jpg 0831081.jpg (40.4 KB, 151 views)

Last edited by jerikay; 09-01-2008 at 07:37 AM.. Reason: forgot to add something
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Old 09-01-2008, 09:17 AM   #136
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Do you think Xylitol would give the pie filling the correct texture (instead of isomalt)? I really like Xylitol (doesn't upset my stomach at all) but I'm not sure if it would work here. I sometimes use Erythritol but it's more expensive and harder to find locally (and it has a much stronger cooling/crystalizing effect), but I would use this if it would work.
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Old 10-31-2008, 09:23 AM   #137
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sorry wrote on the wrong thread Can't figure it out
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Old 11-01-2008, 10:37 AM   #138
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Great idea Tooter! Sounds almost like a pecan tassie crust, right?

So any suggestions for almond flour substitution for those of us allergic to almonds?
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Old 11-01-2008, 11:15 AM   #139
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Great idea Tooter! Sounds almost like a pecan tassie crust, right?

So any suggestions for almond flour substitution for those of us allergic to almonds?
Yep, they are just like pecan tassies. They look and taste just like them.

Gosh, Poot...I don't know what other flour would work like Almond flour.

Maybe someone else would have an idea?

Are you allergic to all nut flours?
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Old 11-01-2008, 12:21 PM   #140
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Tooter, my worst is almond followed closely by peanuts. I will eat pecans, walnuts, sesame and macadamia every now and again but try not to do it consistently. I developed the allergy after a few years of low carbing and subbing out almonds for flours...
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Old 11-01-2008, 03:51 PM   #141
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Puticus, Did you notice Kevin's crust version? #127 I know it's not Tater's, but I'm sure it would be good, especially since you can't do the almond flour in hers.

Course it does take CarbQuik.

Oops, edited to say that I mis-read his recipe. (Scanned it too quickly) It called for his carbquik cake & flour mix, which also uses almond flour. Sorry.... Course if you can use a little of the pecan flour & have the other ients for his mix, you could sub pecan flour for the almond in his mix.

Last edited by crazywoman-n-wy; 11-01-2008 at 03:54 PM..
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Old 11-02-2008, 06:57 PM   #142
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crazywoman! I'm crackin up at my lack of attention cuz as I was scrollin through to read the updates I just saw Kevin's post and I was about to quote him and thank him when I read your post and realized he had posted prior to my original post!!! Doh!!!! I'm such an idiot!

Thanks for the heads up!

Thanks Kevin for your non-almond version and thanks to Tooter for the original recipe!!!
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Old 11-02-2008, 08:17 PM   #143
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Yer welcome! Guess we both had trouble reading.

The little pies were good. They were just to tedious for me making them into the mini pies (mini cupcake pan) that I did. Maybe some day I'll try them again, and use regular size cupcake molds. And maybe using Kevin's crust recipe.
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Old 11-03-2008, 09:24 AM   #144
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This really sounds good, I will try it also, because I just llooovvveee pecan pie??
Thankx
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Old 11-11-2008, 08:28 AM   #145
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I made these this weekend and have a few questions, I wasn't happy with the after taste I got so maybe I did something wrong otherwise was happy with the results.

For the Diabetisweet is it supposed to be the white or the brown?

Kevin - for your tweek - for the SF Monin Carmel Syrup, can anything else be used I don't have that one or any Monin syrups?
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Old 11-11-2008, 11:04 AM   #146
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I made these this weekend and have a few questions, I wasn't happy with the after taste I got so maybe I did something wrong otherwise was happy with the results.

For the Diabetisweet is it supposed to be the white or the brown?

Kevin - for your tweek - for the SF Monin Carmel Syrup, can anything else be used I don't have that one or any Monin syrups?
In my original post, I used White Diabetisweet AND a teaspoon or less of BLack Strap Molasses to get the "Brown Sugar" taste. If you have the "Brown" diabetisweet, then you would omit the Black strap Molasses.
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Old 11-11-2008, 01:35 PM   #147
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I made these in the regular sized muffin pan, so that made 12. I only had brown sugar diabetisweet so I used that but I also used the molasses, not realizing I should omit it. I thought the diabetisweet had an odd taste but DH has been scarfing them down and hasn't said a word except fantastic. I especially love the crust, and can't wait to try other kinds of pies.
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Old 11-11-2008, 01:38 PM   #148
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I'm making these for Thanksgiving.
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Old 11-12-2008, 03:58 AM   #149
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Quote:
Originally Posted by Tooter View Post
In my original post, I used White Diabetisweet AND a teaspoon or less of BLack Strap Molasses to get the "Brown Sugar" taste. If you have the "Brown" diabetisweet, then you would omit the Black strap Molasses.
Thanks, I had used the white, first time I used it maybe I just don't like it, will try again with the brown.
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Old 11-24-2008, 12:56 PM   #150
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Bumping to see if anyone has tried to make these with erythritol and stevia. Do you think it would work?

I know KB tweaked a cheesecake successfully with these two, what'cha think?
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