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Old 02-09-2011, 09:56 AM   #91
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ok, I've made this and really like it, but the splenda give me a very strong aftertaste I just ordered erythritol and xylitol, already have splenda. Has anyone made this with either of those sweetners, combinations of sweetners?

PLEASE?
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Old 02-09-2011, 10:18 AM   #92
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Tina: Of course you can use the erythritol, but I would combine it with a bit of Splenda or
Davinci's syrup. Erythritol should be powdered, if you don't buy it that way, as it will
combine better..You could do half e and half s if you want.
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Old 02-09-2011, 10:28 AM   #93
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Quote:
Originally Posted by CarolynF View Post
Tina: Of course you can use the erythritol, but I would combine it with a bit of Splenda or
Davinci's syrup. Erythritol should be powdered, if you don't buy it that way, as it will
combine better..You could do half e and half s if you want.
so would I do 1/6 c grandular splenda and 1/6 cup reythritol crystals (then use coffee grinder to powder it) Yeah, seriously baking imcompetent :blush: and math challenged also

Last edited by tinatina; 02-09-2011 at 10:29 AM.. Reason: math
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Old 02-09-2011, 12:55 PM   #94
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Yes Tina, that is correct. You are not as challenged as you thought.
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Old 02-09-2011, 01:05 PM   #95
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Oh my gosh, this looks so good I have blueberries in the freezer just waiting to be put to good use! Dh will love it... Thank you!!!
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Old 02-09-2011, 05:09 PM   #96
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Yes Tina, that is correct. You are not as challenged as you thought.


Thanks!
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Old 02-11-2011, 05:20 AM   #97
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I have raspberries in the freezer I needed to use up--this looks like the perfect thing--thanks so much for bringing this forward-yummy
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Old 02-11-2011, 08:09 PM   #98
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Ok, I made this. We just loved it. I had to make mine in a small cast iron skillet. And instead of the yolk in the cream cheese, I added a whole egg. I used blueberries and needless to say, Dh loves it. It is very filling too. I didn't read how many servings it made, but I cut it into 8ths. Thanks Carolyn for posting this and also, Linda Sue... Next time I want to use some apricot jam as someone suggested... SO GOOD!!

edited to add that it IS 8 servings. Delicious... I am going to the store to see how many different flavors of sf jam there are. Love it, I have such a sweet tooth.
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Last edited by fourstubbs; 02-11-2011 at 08:22 PM..
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Old 02-12-2011, 06:01 AM   #99
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This looks so yummy!! Going to try this soon!
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Old 02-25-2011, 02:14 PM   #100
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This is one of my favorite LC treats but my problem is.. it's so good I can't stop eating it. I want to make it again this weekend but it might be a bad idea..
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Old 02-25-2011, 02:44 PM   #101
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Christiansmom. They just named by new great nephew Christian. You make me think of him every time you post. Julie
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Old 02-25-2011, 02:55 PM   #102
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Aww My Christian is 20 years old now but this has been my LCF screen name for so long that I wouldn't feel right changing it just because he's not little anymore. I love the name Christian, obviously. What is your nephew's middle name? Congrats on your newest family member!
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Old 02-26-2011, 10:04 AM   #103
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Christian Lewis, that was my nephews mother's maidern name. In honor of his grandparents.
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Old 02-27-2011, 11:41 AM   #104
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Just made this into mini-muffins with blueberries! AWESOME! Must make more and freeze them!! I forgot to take out the 1/2 cup crumbles for topping -- didn't matter; they disappeared so quickly it is quite obvious that not a single soul noticed! Thanks, CarolynF, for another fabulous recipe!
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Old 01-29-2012, 02:32 PM   #105
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Bump
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Old 01-29-2012, 03:46 PM   #106
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thanks Linnylamb for bumping-- I thought I had this printed and wanted to make something just like this, but didn't find it. Perfect timing!
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Old 01-29-2012, 04:22 PM   #107
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I have a very similar recipe, but mine is a larger volume of batter as it uses considerably more egg and "flours", both hazelnut and [U]almond[U] and has a flax-based streusel topping.

Last edited by buttoni; 01-29-2012 at 04:26 PM..
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Old 01-29-2012, 04:55 PM   #108
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Quote:
Originally Posted by CarolynF View Post
Yes..you can..freeze it.
Freeze it? How would it last that long? I have yet to make it, afraid I would devour it! Looks like a wonderful weekend coffee cake.
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Old 01-29-2012, 04:55 PM   #109
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I have a very similar recipe, but mine is a larger volume of batter as it uses considerably more egg and "flours", both hazelnut and [U]almond[U] and has a flax-based streusel topping.
Care to share that one here?
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Old 01-29-2012, 07:00 PM   #110
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I just made a 3x recipe, b/c I used liquid splenda instead of regular, and put in 1c equivalent instead of 1/3c... so I trippled it all up and baked in a huge glass pan. Oven is beeping now Can't wait!
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Old 01-30-2012, 02:03 AM   #111
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I am curious how the recipe turned out using liquid sweetener. The original (or at least the first recipe of this crumb cake that I had) said not to use the liquid (in the first part of the ingredients) as it would not get distributed evenly. Let us know what you think, sorenkkg.
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Old 01-30-2012, 03:19 AM   #112
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Love this recipe!

Made it twice, once with my homemade sf rasp jam, 2nd time with frozen berries. Love it. I would be curious how your's came out with liquid splenda, Soren. Saves carbs for sure.
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Old 01-30-2012, 07:40 AM   #113
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Care to share that one here?
I don't want to hijack the thread or post new thread so concurrently out of courtesy. I'll send it in a PM to you, Tilly
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Old 01-30-2012, 12:33 PM   #114
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It worked great

I used my food processor, and I did the drops of splenda all around after I added the almond meal. I went back to the top of this thread, and a few posts in, there's carb counts, one includes liquid splenda.

I did NOT cut up the butter enough, so to get it all processed, instead of a "meal" texture, I got a paste. It still worked fine--both the batter part and the part that is reserved for "crumble"... so if that happens to you, don't worry!

My version came out just like the picture basically, though I went with a rectangular glass pan b/c I was making 3x the recipe. I came out with about 12-14 slices (I cut it in 14 but the last few slices aren't even, so it's more like 12 slices) and my calculations came out to about 7g per slice.
Not an every-day indulgence for me, but not too bad if you keep your other carbs in the day low.

Anyway-- just make sure to mix it well if using liquid sweetener and you should be fine
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Old 01-30-2012, 01:23 PM   #115
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I always use liquid sucralose for everything but chocolate. I don't like grandular splenda at all.

To distribute better in this recipe, just mix it with the egg.
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Old 02-03-2012, 04:14 PM   #116
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Ladies, I don't know what I did wrong here... I followed the recipe...
Many of you said you batter was thin, mine was not...
Is there a difference between almond flour and almond meal?
I used 1C of Almond meal.
It taste ok- just very flat and darker than the pictures I've seen on here.
...
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Old 02-03-2012, 06:11 PM   #117
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Quote:
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Ladies, I don't know what I did wrong here... I followed the recipe...
Many of you said you batter was thin, mine was not...
Is there a difference between almond flour and almond meal?
I used 1C of Almond meal.
It taste ok- just very flat and darker than the pictures I've seen on here.
...
so a few questions to troubleshoot:
how fresh were your leaveners?
how big a pan did you use? if it's too big, it won't rise as much.

darker-- did you substitute or change any ingredients? also, the original pics, probably used a flash, might make it look lighter?

p.s: technically, there is almond flour which is once almonds are used for almond oil, they grind the remains and make flour. However, it seems to be hard to find, so generally, if you see a recipe for almond flour, everyone uses almond meal (ground up almonds) and that is what's really intended.
Note: if you make your own almond meal, it would actually have a lower carb count (more fiber) than the almond meal you buy. You'd make it from almonds with the skin on (which would also make recipes look a bit darker) whereas the almond meal you buy is made from skinned/blanched almonds, so it's a lighter overall color, and less fiber b/c there's no skins.

Last edited by sorenkkg; 02-03-2012 at 06:15 PM..
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Old 02-03-2012, 06:25 PM   #118
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No subs...
I didn't add sour cream
... Leaving agents- yeah, they are definitely old- I don't use them that often.
9in (circular) pan

Leaving agents are probably the culprit for it not rising.
Buy what about th different textures in the batters. Mine was not thin. Its good, a little grainy- its my first time trying LC baking with almond flowers.

Thanks for your response- I'm definitely going to try again. (In a week or two- I can see me going over board)
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Old 02-04-2012, 03:16 PM   #119
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Quote:
Originally Posted by MissTan1 View Post
No subs...
I didn't add sour cream
... Leaving agents- yeah, they are definitely old- I don't use them that often.
9in (circular) pan

Leaving agents are probably the culprit for it not rising.
Buy what about th different textures in the batters. Mine was not thin. Its good, a little grainy- its my first time trying LC baking with almond flowers.

Thanks for your response- I'm definitely going to try again. (In a week or two- I can see me going over board)
If you left out the sour cream that would explain why your batter was so thick. The sour cream provides most of the liquid in the batter. That could affect how well the cake rises too. Your baking powder would have to work a lot harder to raise a heavy batter than a thin one.
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Old 02-04-2012, 04:04 PM   #120
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Not only that but the sour cream adds an acid which also helps the leaveners work.

So not adding in the sour cream probably had a lot to do with your end result NOT being what you hoped for.

AND I'd get new BP and BS - I write the date I open it on the bottom of the can with a Sharpie marker, and I get new ones every 6 months. They're inexpensive but essential to proper results in baking.
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