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Old 03-09-2011, 06:37 PM   #1
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Ham and Swiss Danish

I am using the same batter that Char is using in her cherry danish recipe, with a few tweaks!

I am finding this batter is very versatile....thank you for all who had a part in putting this together.

I followed the following recipe:

Dry ingredients

1 cup almond flour
1 tablespoon plus 1 teaspoon vital wheat gluten
1/2 cup oat fiber
2/3 cup Designer Whey plain or vanilla protein powder (I used vanilla,that is what I had)
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon glucomannan powder (or just use 1 tsp. xanthan gum total and delete glu powder)
1 cup shredded mozzarella cheese (I had to use some montery jack)

Wet Ingredients

4 eggs
1/4 cup plus 2 tablespoons light oil - I use rice bran oil or grapeseed oil
1 teaspoon vanilla extract (I used it for a bit of sweetness)
1/4 cup water

You can put some sesame seeds or poppy seeds or whatever you would like on the top of these before you bake them.

Directions:

Preheat oven to 350*. Spray or grease 12 muffin top pan wells. I used a regular cookie sheet lined with parchment paper..

Stir all dry ingredients except cheese together in a medium bowl; once well-combined, stir in the cheese.

Mix all wet ingredients together in a 2 cup glass measure til well blended. Mix dry and wet ingredients together thoroughly, scraping sides and bottom of bowl, and let sit for 5 minutes. Spoon a couple teaspoons of batter into 12 mounds. I spread the batter out a little with a butter knife. Top each with a couple thin slices of swiss cheese and a couple of slices of thinly sliced ham then cover that over with extra batter and spread to seal the edges as much as you can.
Bake at 350* for about 15 minutes, til the batter is set and turning golden brown.


Makes 12.


ham and swiss 3.jpg

ham and swiss 4.jpg
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Old 03-09-2011, 07:04 PM   #2
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Oh YUM, those turned out beautiful! I bet they tasted every bit as good as they look too.

How about pizza buns? A small spoonful of pizza or marinara sauce, a little chopped pepperoni, a little mozz - cover with more batter, bake. Kinda like a Hot Pocket!
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Old 03-09-2011, 08:03 PM   #3
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OOOOOOMy Ladies such lovely work . I need oat fiber which I've ordered . But I still need glu . Thank you for all this hard work.
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Old 03-09-2011, 08:17 PM   #4
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Mary oh Mary

Thanks for the good idea. They look delish!

What about an egg wash to make them shiny? Seeds on top?

Thin pastrami or corned beef, swiss cheese, a dab of drained kraut?

Oh the ideas are endless.
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Old 03-09-2011, 08:23 PM   #5
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I love those ideas. I was thinking even a pb and jelly? A bacon with tomato, just a cheddar cheese one...

This recipe is a wonderful base for all sorts of things...

If you all get any ideas and make them, submit pictures...it is fun to actually SEE the finished product.
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Old 03-09-2011, 09:15 PM   #6
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Has anyone tried Netrition's Wheat Protein Isolate 5000 instead of the vital wheat gluten. It's zero carb and I think it would work just as well.
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Old 03-09-2011, 09:16 PM   #7
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Quote:
Originally Posted by rosethorns View Post
OOOOOOMy Ladies such lovely work . I need oat fiber which I've ordered . But I still need glu . Thank you for all this hard work.
remember that guar or xanthan are interchangeable with glucomannan in things like this. just use less if it's xanthan.
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Old 03-10-2011, 08:33 AM   #8
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Quote:
Originally Posted by ravenrose View Post
Has anyone tried Netrition's Wheat Protein Isolate 5000 instead of the vital wheat gluten. It's zero carb and I think it would work just as well.
I have found that Wheat Protein Isolate 5000 has a much stronger taste, to me, than the Vital Wheat Gluten and the last time I made something with it I had to throw the whole thing away, not fun.
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Old 03-10-2011, 09:17 AM   #9
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Those look great, thanks for the experiments.


I wish I had more time to try out new recipes but I don't and I so appreciate everyone's work on these and other recipes, it's invaluable to me.


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Old 03-10-2011, 12:04 PM   #10
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I believe Kevinn said that you could replace vital wheat gluten with wheat protein isolate 8000. I don't know about the taste difference.
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Old 06-08-2011, 10:25 AM   #11
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Great looking danish! I bet the pizza one would be good.
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Old 06-08-2011, 11:41 AM   #12
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Low Carb Hot Pockets!
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Old 06-08-2011, 01:47 PM   #13
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How about some thinly-sliced pastrami and a spoonful of well-drained sauerkraut and a little LC thousand island dressing??
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Old 06-15-2011, 06:02 PM   #14
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Char that sound good! I tell you, I love this batter, it is so versatile! I also have used it for making corn dogs. I covered my dogs in the batter and baked. They were rounded like the danish, but were delicious! They would have been better looking had I had one of those twinkie pans or hot dog pans. Hey, I would even take a corn dog maker...do you like yours Char?
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Old 12-03-2011, 05:16 PM   #15
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I made turkey and swiss hot pockets.
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Old 12-03-2011, 05:32 PM   #16
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Oh, Mary, I never saw that question - sorry! Yes, I DO like my corn dog maker. It works great.

DrJ, that sounds good too!
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Old 12-13-2011, 08:51 PM   #17
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CORN DOG MAKER????

Quote:
Originally Posted by Charski View Post
Oh, Mary, I never saw that question - sorry! Yes, I DO like my corn dog maker. It works great.

DrJ, that sounds good too!
CORN DOG MAKER???? Got a picture? Where'd you get it?
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Old 12-14-2011, 03:24 PM   #18
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I got it on Amazon - go there and put "corn dog maker" in the search and you'll find it!
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Old 09-24-2012, 10:25 AM   #19
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I don't know how I missed this thread, but I did! I make Char's cherry danish (and variations) all the time. But, I missed the savory thread!

Bumping because this is soooo versatile. Especially with Autumn and Winter almost here, I tend to want a more substantial lunch and these "hot pocket" type sandwiches would hit the spot! Thinking taco fillings, reubens, the original ham and swiss, pizzas of all varieties. Maybe some spinach and artichoke dip in there, or proscuitto and mozzarella with fresh basil. Make one batch of batter and do 2 or 3 different variations so there is diversity all week long!

Ooooh, the possibilities! *L*
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