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Old 03-06-2011, 05:45 PM   #31
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Mary, looks like they turned out just fine - good to know in case I don't want to dirty up the muffin top pan!
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Old 03-07-2011, 01:19 PM   #32
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I'm making these in a few minutes. I don't have any SF syrups, so I will sub with water/sweetener.

I bought the Lucky Leaf SF cherry filling. I like it better than the Wilderness brand.
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Old 03-07-2011, 02:30 PM   #33
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Of course you KNOW we'll need pictures, Carolyn!
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Old 03-07-2011, 04:52 PM   #34
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Char, mine looked just like yours..No really, they did. I didn't do the frosting yet, but
they were very tender and nommie..(I had 2)..LOL..

Now, my cherry filling kinda got the bottom a bit wet and some of the cherries fell through on the 2 I ate. I was thinking that maybe the cherries could be added 5 minutes before they are done, so the bottoms have time to firm up..

I used the water/splenda instead of the syrup and I thought the texture was fabulous..
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Old 03-07-2011, 05:53 PM   #35
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Mine didn't sink all the way to the bottom - not THROUGH it anyway, there is still a little "roll" between the filling and the pan - but yeah, maybe putting the filling on after the bottom has "set" a bit would do the trick.

Glad you like them! I'm gonna make apple ones next with no sugar added apple pie filling, the Good Value stuff from WalMart.
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Old 03-08-2011, 08:37 AM   #36
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Char: They have the best texture of any sweet roll.. I froze the rest and will take
them out before I eat them and might microwave, then add the frosting.

Yes, I do think apple filling would be great..Or that cream cheese filling with part of a yolk
mixed in with almond extract/sweetener would be great, too.
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Old 03-08-2011, 10:16 AM   #37
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I think they'll lend themselves well to experiments! I was thinking, hmmm, wonder if you cooked them in mini muffin pans, maybe with some SF chocolate chips....
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Old 03-08-2011, 12:34 PM   #38
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What a thing of beauty, Char! Nice photo.
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Old 03-08-2011, 02:06 PM   #39
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Because the texture is so good, maybe it could be made into kind of a monte cristo type sandwich, with a thin slice of ham and swiss inside it. Dough, ham, swiss, dough then bake it up? Hmmm...I might try that next..dh is going to think I've gone mad!
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Old 03-08-2011, 02:10 PM   #40
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Thanks, Jen!

Oh Mary, now THERE is an idea I wouldn't have come up with on my own! Can't wait to hear how that turns out!
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Old 03-08-2011, 02:13 PM   #41
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I just asked dh to bring some shaved ham home tonight...I have swiss in the fridge. I will try to make them tonight and of course, post some pics. LOL
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Old 03-08-2011, 09:40 PM   #42
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The best pastry ever, sez DH

Char you are to be thanked and praised for this fine adaptation.
I got about 5 cherries to 12 pastries.
Ach they are so good. I had some different results. The batter rose
above the cherries and hid them, but the pastry came out perfect.
I made some tweaks: Surprise surprise..Choco chips with cherry
next time. Good idea Char... Have to admit that I fully frosted them.
Tweaks:
I bought the Great Value cherry filling, and ukkk I didn't like the starchy
filling, so I rinsed the cherries, placed 'em in a dish, added some ss and
some almond flavoring to make them sweet. Set them aside until I was
ready to bake. Next time I take the advice and put the cherries on after
about 8-9 minutes in the oven. I also like pastry sweeter so I added
1/4 c. of my ss mix. I think that in my oven I need to take them out
after 12 minutes.

Mary I'm so glad you were able to get lovely pastries right on the
tray. Sometimes I am lazy to use the muffin top pans because
I use parchment rounds and DH makes them for me. I used them 3
times thus far, but they are shot now. I hate asking him NOT.

I had one for my dinner tonight with one glass of LC milk with vanilla
and ss in. Oh my I love the LCWOE
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Old 03-09-2011, 05:31 AM   #43
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Barbo, did you get 12 with the recipe or did you double it to get 12?

I think chocolate drizzle on the cherry danish would be a great addition.
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Old 03-09-2011, 08:18 AM   #44
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Drj, that recipe is already doubled from the original and as I posted it, should make 12 lovely Danish!

Barbo - glad you liked them. I know, I kinda just dug the cherries out of the goop and used as little of that as possible. Mine didn't sink completely to the bottom though, nor did the batter rise and cover the cherries (as you can see from my pic) - I wonder if your muffin top pan holds slightly less or something?? Interesting!

Yeah, many adaptations are possible and I can't wait to hear how Mary's "Monte Cristo" Sandwich comes out!
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Old 03-09-2011, 09:12 AM   #45
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Char: I fizzled out last night! So I plan to make the sanwiches today. I have so many ideas, this recipe IS quite versatile! My dh brought my shaved ham home, lol...so I will get busy and see what becomes of the latest invention!!
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Old 03-09-2011, 02:39 PM   #46
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I got 12 nicely sized muffins.

Personally after thinking more about it..washing the goo off the cherries
caused them to sink...But no matter, we had them for brekkie with
omelette and they are the best.
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Old 03-09-2011, 05:38 PM   #47
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Char, I just submitted the recipe for the ham and swiss sandwich...
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Old 03-09-2011, 06:09 PM   #48
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WOW, Mary, those look GREAT! You should post the link on this thread too, so anyone who is interested can go straight to it.

I made apple Danish this afternoon. Was kinda surprised when I opened the can of Great Value No Sugar Added Apple Pie Filling that it was in thick slices! Most apple pie fillings I've seen have been cut in chunks. Anyway, I poured it out into a flat bowl, added a little extra cinnamon, and diced it up with a steak knife.

Made the batter same as original except I added a pinch of cinnamon to that too.

I did the icing by mixing 1 cup of powdered erythritol, 1/2 tsp. Thicken Thin Not/Sugar (I'm thinking 1/4 tsp. glucomannan powder would be fine too), 1/4 teaspoon NuStevia 0 Carb powder, a pinch of cinnamon and some French Vanilla SF Torani syrup - enough to make a consistency that would pipe out of the sandwich baggie. Will try to remember to take a pic later or tomorrow. Right now I'm fighting the worst day so far of a nasty head cold. Aaaaarrrggggh!!
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Old 03-09-2011, 06:24 PM   #49
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Char, I hope you feel better. I hate head colds!!

The apple danish sounds awesome!! I want to get some sf filling soon. Adding cinnamon is a great idea...but I would still love to see the picture!

There is a lot we can do with this batter. Pizza does sound good! Chocolate filled sounds good too. I almost put some taco filling in one but didn't....lol...we have quite a few of these. Hope dh likes them because he'll be eating them all week. LOL

I have no idea how to put a link in...ugg...
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Old 03-09-2011, 06:27 PM   #50
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Go to your new thread, in the top address bar that starts with http://www/lowcarbfriends.... etc. - copy that whole line, then come back here and just paste it into a reply. It will automatically reference the name of the thread and take anyone who clicks on that link straight to it!

If you have trouble let me know and I'll do it for you.

DH and I were talking about lemon or lime curd Danish. Since both my citrus trees are in full production right now, it'd be a natural around here!
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Old 03-09-2011, 06:38 PM   #51
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No time like the present!

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Old 03-09-2011, 06:45 PM   #52
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Wow, those look fantastic! They truly look store bought! Lemon curd and a lime curd is a great idea. I know you have the Meyer lemon tree. I'd say the new rule is that there must be pictures!! LOL
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Old 03-09-2011, 06:52 PM   #53
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No such luck with the link..I have no idea how to do this....?? Shouldn't have so much trouble with this..??? I'd rather be in the kitchen...

Last edited by fourstubbs; 03-09-2011 at 06:56 PM..
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Old 03-09-2011, 06:56 PM   #54
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http://www.lowcarbfriends.com/bbs/lo...ss-danish.html

You didn't have the leading [url] in yours somehow, so here ya go!
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Old 03-09-2011, 07:00 PM   #55
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Thanks Char..
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Old 03-10-2011, 02:38 AM   #56
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Hi charski,
do you use blanched almond flour for this recipe? It looks really pretty, I can't wait to try it!
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Old 03-10-2011, 08:13 AM   #57
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I was thinking lemon curd would be really good too.


Those apple ones look delicious, wonder how some chayote apples would work in this?
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Old 03-10-2011, 08:16 AM   #58
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Quote:
Originally Posted by laranda View Post
Hi charski,
do you use blanched almond flour for this recipe? It looks really pretty, I can't wait to try it!
Yes, blanched - the only kind I use any more. I love the stuff, it gives a nice finished appearance and texture.

Quote:
Originally Posted by PaminKY View Post
I was thinking lemon curd would be really good too.


Those apple ones look delicious, wonder how some chayote apples would work in this?
Oh, good idea! Or zucchini "apples" would work too!

Last edited by Charski; 03-10-2011 at 08:18 AM..
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Old 03-10-2011, 08:18 AM   #59
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Didn't think about zucchini, good idea. I'm trying to stay away from fruit and splenda so both of those would work for me.
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Old 03-10-2011, 08:28 AM   #60
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The very first mock apple crisp I did used peeled, seeded, and chunked zucchini, and worked just fine - they're cheap, plentiful, and take on whatever flavor you cook them with. I'll have to give that a try too, thanks for the great idea about subbing something less carby for the actual apples!
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