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Old 03-10-2011, 09:54 AM   #61
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Quote:
Originally Posted by Charski View Post
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!
The cherries might be harder, LOL.

One of my favorite fruit pies is strawberry-rhubarb, I have a bunch of rhubarb in the freezer so I might try making some filling from it but using some strawberry flavoring instead of the actual fruit. SF Jello would work good too but I won't use it because of the AS.

Last edited by PaminKY; 03-10-2011 at 10:33 AM..
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Old 03-10-2011, 10:29 AM   #62
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Please post any and all experiments! Strawberry rhubarb sounds great. Why not just add some frozen, no sugar added strawberries??
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Old 03-10-2011, 10:34 AM   #63
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I'm trying to stay away from fruit as much as possible but if I can't get a flavor I like with the extracts I may just have to use a few real strawberries.
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Old 03-10-2011, 11:07 AM   #64
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Oh, gotcha!!
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Old 03-10-2011, 11:49 AM   #65
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Anyone know if DaVinci with glucomannan would work for a Pie filling in these? Maybe lemon DaVinci with glucomannan and bake? I posted the question in the glucomannan thread too.
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Old 03-10-2011, 12:10 PM   #66
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Hmmm, interesting question, drj - it will have to be someone's experiment for sure!
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Old 03-10-2011, 01:06 PM   #67
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Just thought:

LC Lemon Curd for these.

Yummmm.

Lot's of recipes for Lemon Curd floating around.
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Old 03-10-2011, 01:08 PM   #68
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GMTA, Mags - we were talking about the curds on the previous page - sounds good, doesn't it??
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Old 03-10-2011, 05:07 PM   #69
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You've made me want to get a muffin top pan, b/c they look so perfect!

I can't find a silicone one-- have any of you seen one? Do you have any sticking issues with your metal pans? Brands you like?
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Old 03-10-2011, 05:11 PM   #70
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I have a nonstick muffin top pan, it works pretty well, although these do tend to stick a little bit so I let them sit about 5 minutes before removing them to a rack to cool. Any longer and they "sweat" and get soggy; any less, and they are too warm/fragile. I use a plastic spatula to get them out. Works great.

I've not seen the silicone ones but I know SOMEBODY on here uses them - hopefully that person will see your request!

They MIGHT have had them on QVC, now that I think about it....
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Old 03-10-2011, 05:37 PM   #71
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Sorry about not reading all the posts. . .I thought I had. . .so I guess the curd idea was well discussed already, lol.

The SF syrup (I think the recipe called for 1/4 cup) with a teaspoon of glu, with other sweetener and flavor was the idea from another place--a blog on lc with recipes for glu powder. They then made "crunch" toppings, but I think it would work here. . .anybody want to try this for a danish? I'm taking volunteers!

Janie
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Old 03-10-2011, 05:38 PM   #72
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The silicone pan is available only at the place that sells muffin tops--or was a while ago. Check it out!
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Old 03-10-2011, 06:31 PM   #73
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Quote:
Originally Posted by magnamater View Post
Sorry about not reading all the posts. . .I thought I had. . .so I guess the curd idea was well discussed already, lol.

The SF syrup (I think the recipe called for 1/4 cup) with a teaspoon of glu, with other sweetener and flavor was the idea from another place--a blog on lc with recipes for glu powder. They then made "crunch" toppings, but I think it would work here. . .anybody want to try this for a danish? I'm taking volunteers!

Janie
Oh, don't worry about the prior discussion - Great Minds Think Alike! And around here that is a very GOOD thing.

Hmmm, I bought my pans on Amazon - is that the place for the silicone ones??
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Old 03-10-2011, 06:40 PM   #74
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Never mind, I found them - thanks to a Google search that brought up a 2008 LCF thread where it was discussed!

Just ordered the 2 set. WooHoo!
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Old 03-12-2011, 04:09 PM   #75
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Ok-- I bought this pan:


So I'm going to re-halve the recipe back down to 6 and give it a try. I also am hankering for chocolate cake, and I like my Chocolate Mayonnaise cake recipe, so might try that in there. And I"m finding the Cinnamon Rolls recipe you mentioned earlier and will probably do that in the next few weeks too.

Thanks for all this new info folks!

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Old 03-12-2011, 04:12 PM   #76
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Soren, here is the recipe from which the Danish were born:

http://www.lowcarbfriends.com/bbs/lo...mon-rolls.html
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Old 03-12-2011, 07:49 PM   #77
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Char, do you have a hamburger bun pan too? I thought I read that you did. If so, what is the difference between the muffin top and the hamburger bun pan? TIA...
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Old 03-12-2011, 07:52 PM   #78
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I don't, but might look into one - I suspect the hamburger bun pan might have straight sides and maybe a slightly smaller circumference than my slope-sided muffin top pan.
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Old 03-13-2011, 11:58 AM   #79
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What a Shock, Charski. There is a pan that you don't have?
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Old 03-13-2011, 01:33 PM   #80
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Smartypants.
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Old 03-13-2011, 02:24 PM   #81
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they were denser than I expected but were delicious once I bit into them! I only got 9 out of the recipe because I didn't spread them thin enough. They were very very good, charski, thank you! I only used about 1/3 cup of the apple filling and I cut it up with some kitchen shears.
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Old 03-13-2011, 02:50 PM   #82
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NICE JOB, Laranda! They look beautiful.

What icing recipe did you use? LOVE IT!

DH has requested a lemon cheese Danish next, which I'll make sometime later this week.
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Old 03-13-2011, 04:06 PM   #83
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I didn't really measure for the icing. I used the Stevia no carbs blend, some powdered xylitol, cream cheese and HWC to thin it out. Thanks again! It's a nice breakfast alternative
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Old 03-14-2011, 07:51 PM   #84
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I made a half batch Sunday to see if we liked them. Today I had to make another half batch They're very good! Thanks, Charski
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Old 03-15-2011, 01:58 AM   #85
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Originally Posted by jlatislaw View Post
I made a half batch Sunday to see if we liked them. Today I had to make another half batch They're very good! Thanks, Charski
Judy, that is what happened to me! They are very very good.
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Old 03-15-2011, 07:05 AM   #86
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For those who are using canned pie filling, can you freeze the leftover?
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Old 03-16-2011, 07:13 AM   #87
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I agree with the ... drop to the floor person......These are crazy beautiful!
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Old 03-18-2011, 10:32 AM   #88
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Char - I made the danish - thank you so much for posting this recipe! They are wonderful. The dough is so light. As everyone has said, there are so many variations we can make. I love versatile recipes like this.

Here's mine:




As you can see, I made more topping than I thought so I really loaded up half of them! Yummy good - those are for me, the others are for guests - LOL!

Also wanted to note, mine didn't stick but I did use non-stick spray on the pans. I let sit the 5 mins. to cool a bit then they came right out.
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Old 03-18-2011, 04:59 PM   #89
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Tweak they are gorgeous!

It looks as though you might have prebaked and then added the
cherries last 5 min? They look so fresh!

I was thinking about the person who didn't want to throw strawberries
into the mix because of LC. I used ripe rhubarb with sugar sub. and
mixed in some strawberry KoolAid powder. It was effective without
the added carbs. I wouldn't use just Splenda as rhubarb is difficult
to sweeten. I use Splenda mixed with erythritol for a better effect.
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Old 03-20-2011, 09:48 AM   #90
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I made these just now-- they look JUST like the picture in the first post. My only tweaks:
1) oat bran instead of oat fiber? I had the first and not the 2nd...
2) I had white diabetisweet, so I used that and a bit of Nature's Flavors "molasses" syrup
3)I used the all gum option, no glucommanan here.
4) I had a sf lemon/cherry jam (sweetened entirely with xylitol) so I did a scoop of that in each.

Question-- I waited the 5 minutes, then moved the first one from the pan to the rack-- and the filling dropped straight through

I've now waited about 30 min-- hope they come out of the pans AND the filling stays in place.
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