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Old 11-12-2007, 08:44 AM   #121
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Originally Posted by lisabinil View Post
I made my best batch yet. I used 2 bricks of cream cheese, 1/2 c sf English Toffee syrup, & Splenda quickpack & pumpkin pie spice to taste. Delicious-then I dropped it this morning and broke my casserole dish as well! At least hubby & I got a piece for lunch.
Ahh! That's so sad! Like you said, at least you got a couple pieces from the batch.

What kind of flavor did the English Toffee syrup give? Sounds interestingly good!!
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Old 11-12-2007, 09:16 AM   #122
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Ahh! That's so sad! Like you said, at least you got a couple pieces from the batch.

What kind of flavor did the English Toffee syrup give? Sounds interestingly good!!
It was delicious with the pumpkin flavor. I'm gonna have to make another one tonight. And woops broke a casserole dish-now I have an excuse to tell my hubby I'm going shopping!
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Old 11-12-2007, 09:24 AM   #123
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Lisa - did you follow the 30 second rule of food on the floor?
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Old 11-12-2007, 09:28 AM   #124
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Lisa - did you follow the 30 second rule of food on the floor?

I would have if it didn't have broken glass in it!
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Old 11-12-2007, 09:36 AM   #125
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True, true - you can't just say - what's a little extra fiber when you're bleeding internally....
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Old 11-12-2007, 11:07 AM   #126
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True, true - you can't just say - what's a little extra fiber when you're bleeding internally....
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Old 11-14-2007, 07:42 AM   #127
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There is an identical recipe for pumpkin bake on Linda Sue's website..Forgive me if this has already been mentioned. I was making the pumpkin bake last night when I checked linda sue,s website for an exact cooking time. I was suprised to find that the carb count is higher than posted here. For 1/4 of a slice 14 carbs 11 net (please correct if wrong) and for 1/6 of a slice 9 carbs and 6 net. I dont mean to step on anyone's toes but I wanted to get the word out so no one would be thinking that 1/4 of a slice was only 6 carbs. Thanx
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Old 11-14-2007, 07:48 AM   #128
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correction: carb amounts vary if using liquid splenda. If using granulated 1/4 pumbin bake 14 carbs 9 net per linda sue's website.
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Old 11-14-2007, 03:41 PM   #129
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I used some DaVinci's syrup in place of the splenda, hopefully it's a bit lower in carbs that way because I looooove this recipe and I've got one in the oven right now.
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Old 11-14-2007, 03:56 PM   #130
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I just wondered when you mix this recipe, do you use a mixer? I have, but I always have lots of little bits of cream cheese in the bake. Is this normal?
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Old 11-14-2007, 04:07 PM   #131
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I just wondered when you mix this recipe, do you use a mixer? I have, but I always have lots of little bits of cream cheese in the bake. Is this normal?
Well hello there Miss LaRae!

I usually soften the cream cheese first. If I don't do it for an hour or so on the counter, I'll put in the microwave and put in for about 10 second increments until a little soft.

Diana
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Old 11-14-2007, 04:38 PM   #132
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I microwaved the cream cheese and then put the whole thing in the blender and let it mix. I hope it's better because I had the little cream cheese bits last time I made this.
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Old 11-14-2007, 05:17 PM   #133
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If any of you are using chia, I added almost a cup of chia gel to this recipe and it didn't change the taste or texture one bit.
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Old 11-14-2007, 06:39 PM   #134
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Blending the recipe seems to have made it work, no little cream cheese bites.
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Old 11-15-2007, 05:47 AM   #135
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Quote:
Originally Posted by LaRae View Post
I just wondered when you mix this recipe, do you use a mixer? I have, but I always have lots of little bits of cream cheese in the bake. Is this normal?
The recipe as posted here by Carolyn doesn't give any instructions as to the order in which to add the ingredients or whether or not to use an electric mixer. I did post more detailed instructions on my site and I did use a mixer. The trick when working with cream cheese is to soften it then beat it first until creamy and add the other ingredients to it gradually. If you try to add the cream cheese later to the other ingredients, or everything at once, you'll get the little bits you mentioned and it will be almost impossible to blend it in.
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Old 11-15-2007, 06:11 AM   #136
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I always soften the cream cheese first. In fact, I leave it out on the counter to soften, and then I also soften more in the microwave, if necessary. I mix everything into the cream cheese; I never add it later. I think I will try the blender, too! It just doesn't look very pretty to serve with the little "bits" of cream cheese in it.

Thanks everyone!
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Old 11-15-2007, 06:44 AM   #137
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Originally Posted by LaRae View Post
I always soften the cream cheese first. In fact, I leave it out on the counter to soften, and then I also soften more in the microwave, if necessary. I mix everything into the cream cheese; I never add it later. I think I will try the blender, too! It just doesn't look very pretty to serve with the little "bits" of cream cheese in it.

Thanks everyone!
Like Linda said just beat the cream cheese until fluffy and you should have no problems-just like when you make a cheesecake.
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Old 11-15-2007, 02:28 PM   #138
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Kissmygrits I have heard of chia tea but what is chia gel/??
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Old 11-15-2007, 04:02 PM   #139
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Kissmygrits I have heard of chia tea but what is chia gel/??
Here you go hon, sorry it's long but I'm a fan! I've put this in BBQ sauce, Fawn's shake, my kids oatmeal, and chili the last couple days--I can't tell a difference and neither can my family.

"One of the best uses of chia seeds is to convert them into chia gel. To do this you add 1/3 cup of seeds to 2 cups of water, stir well to break up any clumps, and let sit in your refrigerator for about twelve hours.

(It will gel in less than an hour, but the additional soaking increases the nutritional impact of the gel.)

Chia gel has many uses. William Anderson, writing on one of the websites I'll link you to below, calls it "a dieter's dream food" . . . "when it is mixed with foods, it displaces calories and fat without diluting flavor.

In fact, I have found that because chia gel displaces rather than dilutes, it creates more surface area and can actually enhance the flavor rather than dilute it."

Anderson recommends displacing as much as 50% of all kinds of foods with chia gel, thereby increasing flavor, fiber, and nutrition, while reducing calories and fat. Good candidates for chia gel are salad dressings, dips, and spreads. Chia gel can also be used as a fat replacer in many baking recipes.

"Researchers believe this same gel-forming phenomenon takes place in the stomach, creating a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.

In addition to the obvious benefits for diabetics, this slowing of sugar conversion aids endurance."

From Chia--(hope it's OK to post that).
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Old 11-15-2007, 04:53 PM   #140
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Quote:
Originally Posted by LaRae View Post
I just wondered when you mix this recipe, do you use a mixer? I have, but I always have lots of little bits of cream cheese in the bake. Is this normal?
The best thing I have found to never have this happen to cream cheese in sf jello (love this) or anything else is to use a stick blender. It works great to whip cream, blend in anything, beat egg whites, or make a merange, etc. I couldn't lc without it
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Old 11-20-2007, 12:43 AM   #141
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I made this yesterday and it is awesome!!
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Old 11-20-2007, 04:50 AM   #142
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Where do you buy chia seeds?
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Old 11-20-2007, 05:40 AM   #143
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Where do you buy chia seeds?
I bought mine at an online store called Good Cause Wellness, but google chia and you will find lots of sources. Wish Netrition sold it; I'd buy it there! They are a little pricey, but they last a long time.
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Old 11-21-2007, 09:51 AM   #144
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"when it is mixed with foods, it displaces calories and fat without diluting flavor.

In fact, I have found that because chia gel displaces rather than dilutes, it creates more surface area and can actually enhance the flavor rather than dilute it."

Anderson recommends displacing as much as 50% of all kinds of foods with chia gel, thereby increasing flavor, fiber, and nutrition, while reducing calories and fat. Good candidates for chia gel are salad dressings, dips, and spreads. Chia gel can also be used as a fat replacer in many baking recipes.

"Researchers believe this same gel-forming phenomenon takes place in the stomach, creating a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.
Hmmm, this sounds similar in effect to the Z Trim gel that some of us here use to reduce the fat in our cooking/baking. Wonder if we could be making our own this way now that Netrition is no longer carrying Z Trim. . . .

Susan
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Old 11-21-2007, 11:54 AM   #145
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Susan, I have used Z-Trim too, and the chia gel has a very similar viscosity, depending on your ratio of chia to water. However, I had a hard time getting past the taste of the Z-Trim unless I used practically negligible amounts in my food. Chia gel is (to me) tasteless; the difference between the two being that the seeds don't completely dissolve in the gel. You can find a little bit of crunch if you're really trying, but it is not at all bothersome, and in things like chili and oatmeal, you just can't tell.
I haven't used it as a fat substitute; only as an addition to certain foods.
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Old 11-21-2007, 01:10 PM   #146
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Originally Posted by slh72454 View Post
I microwaved the cream cheese and then put the whole thing in the blender and let it mix. I hope it's better because I had the little cream cheese bits last time I made this.
Thanks for the idea, Seth..I made mine in the blender today..It was so easy and easy to clean up, too..Thanks..
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Old 11-22-2007, 06:20 AM   #147
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Glad it worked out for you Carolyn. I'm about to make another one right now for today's dinner.
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Old 11-23-2007, 02:46 AM   #148
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This pumpkin bake was really great!
Everyone enjoyed it!!!
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Old 11-23-2007, 05:11 AM   #149
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I love this! i put the nut crust on the top, it is so good!
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Old 12-12-2007, 07:47 PM   #150
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Another email sent me this: It looks good..

Pumpkin bake

8oz cream cheese, softened
5 eggs
1/2 c. splenda
large can of pumpkin (15 ounceish)
1/2 Tb. pumpkin pie spice
1 t. cinnamon

Combine all ingredients. Pour batter into a glass baking dish that
has been sprayed with nonstick spray. Bake in a 350 oven until center
is done - it will look 'puffed', but will shrink down as it cools.
Makes 4 large servings w/ approx. 6 carbs per serving.

can also be put into individual muffin cups

Ohhh this looks like heaven!!!

Carolyn the Other who is hunting around for good stuff to eat
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