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Old 08-19-2011, 07:30 AM   #571
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Old 08-19-2011, 07:34 AM   #572
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Birgit, I am getting ready to try the eclairs on your blog -- but I was stumped by the statement about the fillings that "all the above needs to be quilled thoroughly before piping it into the éclair/profiterole" What does "quill" mean? My dh loves eclairs (and so do I), and I am very excited to try your recipe! Diana
Typo ... I meant chilled :blush:
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Old 08-19-2011, 08:20 AM   #573
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Typo ... I meant chilled :blush:
you'd think I could've figured that out! Thanks!
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Old 08-19-2011, 09:05 AM   #574
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Macho Nacho Salad/aka Chipless nachos
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Old 08-19-2011, 09:36 AM   #575
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Recipe has yet to be posted!
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Old 08-19-2011, 09:56 AM   #576
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POST that recipe girl!!!!!!! YUMMO
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Old 08-19-2011, 10:13 AM   #577
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Yum indeed!
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Old 08-22-2011, 03:30 PM   #578
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Sugar-free Craisins / Faux Raisins




Nutella




Brownie topping (Brownie recipe to follow)




Truffles



Caramel,
Chocolate, Roasted Hazelnut Ice Cream

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Old 08-22-2011, 03:52 PM   #579
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Oog! Those are so pretty!

Ice cream with mixed berries

Cake balls

Mini Cheesecake Nibbles

I love seeing the creativity on this thread!
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Old 08-22-2011, 05:52 PM   #580
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[URL="http://birgitkerr.blogspot.com/2011/08/sugar-free-craisins-and-faux-raisins-lc.html"]Sugar-free Craisins / Faux Raisins
Oh my goodness, what a great post about drying cranberries! I did a bunch last year, just "popping" the cranberries briefly, soaking them in Monin o'free syrup and drying them. They were good, but you have definitely gone the extra mile to make them colorful and plump! I have 2 bags of frozen cranberries left from last year in my freezer, so I will try your method right away. Been wondering how to sub cranberries for raisins and it sounds like you have the answer! Thanks for your generousity in sharing your recipes!
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Old 08-22-2011, 05:54 PM   #581
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Oh my goodness, what a great post about drying cranberries! I did a bunch last year, just "popping" the cranberries in boiling water briefly, then soaking them in Monin o'free syrup and drying them in a slow oven. They were good, but you have definitely gone the extra mile to make them colorful and plump! I have 2 bags of frozen cranberries left from last year in my freezer, so I will try your method right away. Been wondering how to sub cranberries for raisins and it sounds like you have the answer! Thanks for your generousity in sharing your recipes!
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Old 08-25-2011, 08:28 PM   #582
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Thanks Dianne! I hope you have plenty of craisins at your ready by now

How are your dough enhancer experiments going?

Here are some more photos

Homemade Sanding "Sugar"




Buttermilk Panna Cotta with Balsamic Strawberries




Basic Cut-Out Cookies and Variations










Low-Carb Calamari (recipe will be up tomorrow)

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Old 08-25-2011, 08:45 PM   #583
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Those look gorgeous!!
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Old 08-27-2011, 06:45 PM   #584
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Thank you!

Here's last night's dinner

Clam Chowder

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Old 08-28-2011, 11:25 AM   #585
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Birgit, You are amazing, girl!!! Are you just in the kitchen 24/7?. Now you better not tell me where you live, or you might just be getting a guest. Julie
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Old 08-28-2011, 04:20 PM   #586
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Thank you!

Here's last night's dinner

Clam Chowder

i just posted..looking for a chowder recipe

yum

i am going to use prawns and scallops with the clams
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Old 08-28-2011, 06:50 PM   #587
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Oh yum! That sounds lovely!
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Old 08-28-2011, 11:40 PM   #588
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You girls are killing me! Lol! Everything looks soooo good
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Old 08-29-2011, 06:25 PM   #589
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Eat Your Veggies!



That's what's for dinner tonight!
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Old 08-30-2011, 08:12 AM   #590
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Primal/low carb/gluten free/sugar free key lime bars. These are yummy, and my first foray into coconut inclusion in a recipe. I'm so glad I did this!

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Old 08-31-2011, 03:39 AM   #591
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Enjoy!
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Old 08-31-2011, 12:57 PM   #592
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Anyone want a sandwich?
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Old 08-31-2011, 04:51 PM   #593
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Brownies / Chocolate Cake




Angel Food Cake (2 recipes, 1 now also gluten-free)
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Old 08-31-2011, 07:16 PM   #594
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I'm wondering if one could substitute oat flour for the barley flour in the first recipe???
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Old 08-31-2011, 07:22 PM   #595
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Yes, I don't see why not. I just added that I preferred the texture of the barley flour, but the flavor of the sweetener and flavor combos in the second one.
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Old 08-31-2011, 07:30 PM   #596
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Yes, I don't see why not. I just added that I preferred the texture of the barley flour, but the flavor of the sweetener and flavor combos in the second one.
Thanks for the reply! I guess it doesn't matter much because I would have to buy either one, so I will buy the barley flour. I was thinking that I might have more use for the oat flour as I've seen it in more recipes on here. I love angel food cake!
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Old 09-01-2011, 04:32 PM   #597
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Black Bottom Buckeye Pie

One layer at a time...
Attached Images
File Type: jpg Pie Crust.jpg (45.2 KB, 17 views)
File Type: jpg Pie1.jpg (40.6 KB, 15 views)
File Type: jpg Pie 2.jpg (65.6 KB, 13 views)
File Type: jpg Pie 3.jpg (59.6 KB, 14 views)
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Old 09-01-2011, 05:27 PM   #598
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One layer at a time...
Wow, that pie crust looks amazing -- in fact the whole thing looks wonderful, step by step. Recipe please?
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Old 09-01-2011, 05:34 PM   #599
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Wow, that pie crust looks amazing -- in fact the whole thing looks wonderful, step by step. Recipe please?
The crust

The three fillings
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Old 09-01-2011, 07:39 PM   #600
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Anyone want a sandwich?
Wow, I didn't know you created the one minute muffin!
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