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Old 03-20-2011, 10:22 AM   #91
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Soren, mine never drops all the way through, but I think it was Barbo who said maybe cook them 5 minutes or so first, THEN put the filling on, if you're having that problem?

Hope the rest came out of the pan OK!

I ordered a silicone muffin top pan and am gonna try that, because these DO stick a bit in my regular (nonstick and sprayed!) muffin top pan.
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Old 03-20-2011, 11:59 AM   #92
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Good idea about adding the filling after-- I read that and forgot about it

Mine came out pretty well-- I have that Paderno pan I posted the picture of, and I use the High Temperature Pam (silver can)...

I like the texture of these-- very dense, I think they might make a good muffin all around... or make them not-sweet and use cheddar and herbs, and it might be like a cheddar scone?

Does anyone know the difference between the oat fiber and oat bran? I'm wondering if my stuff (the bran) is way too high in carbs or if I'm in the right zone with this product?
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Old 03-20-2011, 01:12 PM   #93
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Barbo - thanks! I did not prebake them, and as you can see, I put some of the gloppy stuff on along with the cherries but I didn't have any problem with it dropping through the bottom. The rhubarb idea sounds good to me, especially with the strawberry koolaid, I may try that sometime with either strawberry extract or Lorann strawberry oil added to the sweetened rhubarb.

Sorenkkg - one cup of oat bran has 25 grams of carbs with 6 grams of fiber for a net of 19 carbs per cup. Oat fiber has 3 carbs per Tbsp. and 3 grams of fiber for 0 net carbs. I've copied the descriptions from Netrition for each:

Oat fiber: Oat fiber, which is an ingredient low in available carbohydrates, absorbs up to seven times its weight in water making it useful for the bakery and snacks, dairy and meat industries. When added to bakery products, oat fiber allows for the production of low carbohydrate breads, pastries, muffins, bagels, tacos and tortillas.

Oat bran: This nutritious grain is commonly added to cereals and muffins, and provides a wonderful source of dietary fiber. Oat bran has also been shown to lower LDL (the bad cholesterol) in addition to helping the body normalize its blood sugar levels. Oat Bran is an excellent source of both soluble and insoluble fiber.

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Old 03-20-2011, 01:18 PM   #94
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Thanks Tweeker! Great minds must think alike, b/c I was also just at the Netrition.com site and looked stuff up, along with checking the label on my oat bran (says that 1/8c is 9.6g and 1.8g fiber)... My count for the danishes I made, minus the jam, was 4.66 per danish. Not bad, and DH really liked them I think he misses baked goods, poor boy

I just placed an order with Netrition and am stocking up on the Oat Fiber, so I can make these again and reduce the carbs a bit
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Old 03-20-2011, 04:26 PM   #95
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I made a lime curd the other day and then made the Danishes with that for filling. DH thinks this is the BEST so far - but then, he says that every time I make a new batch!
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Old 03-21-2011, 01:36 AM   #96
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I just made mine and I used Jok n Al's jellies. I also made a cheese filling using my kolacky cream cheese filling...Yum!!! thanks for such a great recipe!
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Old 03-21-2011, 02:05 AM   #97
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Quote:
Originally Posted by Charski View Post
I made a lime curd the other day and then made the Danishes with that for filling. DH thinks this is the BEST so far - but then, he says that every time I make a new batch!
And WHERE are the pictures? hmm?
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Old 03-21-2011, 02:11 AM   #98
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Quote:
Originally Posted by sorenkkg View Post
I like the texture of these-- very dense, I think they might make a good muffin all around... or make them not-sweet and use cheddar and herbs, and it might be like a cheddar scone?

Soren: I made what was called a ham and cheese danish, although I wouldn't really say it was a danish. I put some ham and swiss in between a layer of the batter... This is a fantastic recipe, and I bet adding herbs to it would truly be fantastic!!
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Old 03-21-2011, 10:01 AM   #99
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And WHERE are the pictures? hmm?
LOL! Sorry, didn't take any - they look like the others but with lime curd!

Next time I'll take a picture, I promise.
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Old 03-21-2011, 02:50 PM   #100
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LOL! Sorry, didn't take any - they look like the others but with lime curd!

Next time I'll take a picture, I promise.
Well, I can bring myself to forgive you.. I guess all I really wanted was a bite!!
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Old 03-21-2011, 02:57 PM   #101
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Mary, I'd give you a whole Danish, if you stopped by for coffee!
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Old 03-22-2011, 11:16 AM   #102
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Charski,
Would you share your recipe for lime curd? The cherry danishes were terrific and were gone in two days! Thanks for the recipe!

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Old 03-22-2011, 01:00 PM   #103
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Quote:
Originally Posted by fourstubbs View Post
Soren: I made what was called a ham and cheese danish, although I wouldn't really say it was a danish. I put some ham and swiss in between a layer of the batter... This is a fantastic recipe, and I bet adding herbs to it would truly be fantastic!!


I used your ham and cheese danish recipe last night except I cut it in half and made a few other adjustments such as adding onions, celery and sage and using chicken broth to make some dressing danishes, for lack of a better title.

I then made some chicken gravy with using glucomannan powder, chicken broth, a little cream and a chopped up boiled egg and served it for supper with a chicken I cooked in the rotissiere and some green beans and roasted asparagus. We ate the dressing danishes with gravy over them. Great Dinner!
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Old 03-22-2011, 01:14 PM   #104
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Charski,
Would you share your recipe for lime curd? The cherry danishes were terrific and were gone in two days! Thanks for the recipe!

christyjo
Sure! This is the recipe I used, except I substituted lime juice for the lemon and used a Splenda quickpack and about 1/4 tsp. NuNaturals NuStevia 0 Carb powder in place of the sugar.

Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice
Zest of 3 lemons
1/2 cup butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

This thickens as it cools so don't be alarmed if it looks kind of thin. I kept adding sweetener to the lime version until it was to my taste - it was pretty puckery with just the equivalent of 1 cup sugar!
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Old 03-22-2011, 01:56 PM   #105
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This sounds awesome. Probably be best with fresh juice, but since I am the one who "adjusted" the watering system on our fruit trees... we no longer have a lemon or lime tree
No problem, I will catch them on sale.

Thanks Char,

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Old 03-22-2011, 03:14 PM   #106
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You're welcome, Christyjo!

BTW it's good on other stuff too - crepe filling, spread on LC biscuits or toast, use as an ice cream, cheesecake, or pancake topping, whip some cream til stiff and fold some of this in for a mousse.... YUM.

Sorry your trees up and croaked on you!
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Old 04-27-2011, 04:20 PM   #107
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bumping for the glucomannon thread!
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Old 06-08-2011, 10:07 AM   #108
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<~~~ thinks Char should make a cookbook and send it to me
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Old 06-08-2011, 07:04 PM   #109
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<~~~ thinks Char should make a cookbook and send it to me
Great idea BBG!!! Char?
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Old 06-09-2011, 10:50 AM   #110
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HA!!! You guys are funny!

Just go to the Search, Advanced Search, and put in my name and hit enter - you'll get my recipes right here!
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Old 11-14-2011, 07:21 AM   #111
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bumping. Added to Brunch menu.
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Old 12-15-2011, 05:37 PM   #112
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These look absolutely DELICIOUS!!!
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Old 12-19-2011, 11:20 PM   #113
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Old 12-20-2011, 03:57 PM   #114
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Subscribing. Wow! this is a great thread and the possibilities are endless!
Now I have another one (or 20) that I have to try. It is just so hard to decide what to make next. I want to make every thing I see!
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Old 12-20-2011, 07:11 PM   #115
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Ouizoid/Caps/Beeb/Char/Skeeter's Cheese Danish roll

The cherry Danish really looks good, but the pie filling is more carbs than I want to do right now, so I tweaked again! See my post here on what I did. #21 Course I had to tweak the "roll" some more too!
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Last edited by crazywoman-n-wy; 12-20-2011 at 07:18 PM..
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Old 12-20-2011, 08:28 PM   #116
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Old 09-26-2012, 11:38 AM   #117
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I just tweaked these into yummy donuts! Made them sweeter subbing the water for an additional 1/4 cup DaVinci syrup and a few drops of liquid splenda. Threw in a generous couple of sprinkles of freshly grated nutmeg. Cooked for 15 minutes in a donut pan. It made 18 donuts!

Oh-my-goodness! My 6 year old scarfed down three of them! (talk about passing the non low carb taste test!!!)

Thinking of using some Alpine SF Apple Cider Mix in the next batch to try to duplicate Apple Cider Donuts!

Sorry, would post a pic, but can't figure out how!
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Old 09-26-2012, 04:16 PM   #118
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Wow, great idea! I have a mini doughnut pan - must try this!
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Old 09-27-2012, 08:37 AM   #119
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The doughnuts sound great, I've been thinking of making some pumpkin ones from recipe in Vol. 1 of LCAF cookbook. I may have to try your idea, Chickamomminy. Maybe both!
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Old 03-09-2013, 02:03 PM   #120
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Made half of the original recipe (6 danish) and subbed coconut flour for the VWG as I am eating gluten free. I topped with sauteed finely chopped apple, butter, sweetener and apple pie spice. It was nummers. I also made a batch with blueberry topping. This recipe is wonderful. Thank you, thank you.
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