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Old 10-25-2011, 11:19 AM   #31
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I have a questions for the DOTTIE'S PUMPKIN POUND CAKE , does it scream pumpkin taste? I think pumpkin is ok, but not totally crazy about it. My kids and DH love it though so I plan to make it and taste it from what I make for them.
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Old 11-03-2011, 06:23 AM   #32
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Old 11-03-2011, 02:45 PM   #33
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Quote:
Originally Posted by zipp2play View Post
I have a questions for the DOTTIE'S PUMPKIN POUND CAKE , does it scream pumpkin taste? I think pumpkin is ok, but not totally crazy about it. My kids and DH love it though so I plan to make it and taste it from what I make for them.
I have this recipe in the oven now! Hope it's good!
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Old 11-03-2011, 08:15 PM   #34
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A pumpkin cake/bread. Can't remember which one it is but it's on Linda Sue's site.
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Old 11-04-2011, 03:24 PM   #35
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Originally Posted by Heidinem View Post
Tilly I hear you loud & clear. Every time I have a binge I carry away a lb or two:blush:.
You are lucky to get away with just a pound or two, guess my body just wants to be fat but for now, I refuse!!!!!!
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Old 11-04-2011, 09:41 PM   #36
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The pumpkin bread is a WIN. My girls loved it too.
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Old 11-09-2012, 06:31 PM   #37
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OHMYGOSH! I'm going to try to wait until Thanksgiving to make those lemon bars, but I may just have to make them twice this month I don't think I can wait, they sound AWESOME! (and easy!)
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Old 11-10-2012, 07:06 AM   #38
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Old 11-10-2012, 01:01 PM   #39
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RASPBERRY ALMOND CAKE

MY FAVORITE ALMOND FLOUR RECIPE

RASPBERRY-ALMOND CRUMB CAKE
1 cup almond flour
1/3 cup splenda
1/8 tsp salt
1/4 cup butter
cut into sm chilled pieces
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp heavy cream or half/half
1 tsp vanilla extract
1/2 tsp almond extract
1 lg egg

3 oz cream cheese -- 90gr softened
2 tbsp splenda
1 egg yolk
1/3 cup fresh raspberries OR sf jam..raspberry or any flavor...
2 tbsp sliced almonds

Preheat oven to 350°F-180°C. Combine almond flour, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons splenda, and egg yolk; beat at medium speed until blended. Spread evenly over batter. Top with raspberries or sf jam. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
-
This cake may have been originated by Carolyn of LCF
It is on Linda Sue's website with picture. Love it.
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Old 11-10-2012, 06:19 PM   #40
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i have Widget's zucchini bread in the oven right now ! It's really easy and sooooo good ! Don't know how to leave a link sorry.......computer illiterate There is a thread by that name I think
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Old 11-11-2012, 01:36 AM   #41
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That Raspberry Almond Cake is wonderful. I've also made it with sf blackberry jelly and that's also wonderful.
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Old 11-12-2012, 11:46 AM   #42
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I love raspberry cookies.

I use 1 cup of almond flour
1/4 cup of ground flax
2 tblsp of splenda
1/4 cup of butter melted
a handful of raspberrys

Whizz it all up in a food processor and place spoonsized balls on a baking tray in a preheated oven for around 17 minutes.
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Old 11-12-2012, 01:53 PM   #43
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Quote:
Originally Posted by shelby'snana View Post
i have Widget's zucchini bread in the oven right now ! It's really easy and sooooo good ! Don't know how to leave a link sorry.......computer illiterate There is a thread by that name I think


http://www.lowcarbfriends.com/bbs/lo...ini-bread.html


It is very good!!!
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Old 11-13-2012, 04:19 PM   #44
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Late coming in with this, but this is my absolute favorite way to use almond flour. I toast these in the morning and add sugar free jam, or use two for a Burger Bun. Bake them in Muffin Top tins and they come out great. Also, I process all ingredients in a food processor for smoothness. I don't bother with the chilling process.
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Old 11-13-2012, 04:19 PM   #45
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FLUFFY BISCUITS - Linda's Low Carb Menus & Recipes
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Old 11-15-2012, 02:39 PM   #46
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http://www.lowcarbfriends.com/bbs/lo...-cake-pic.html

http://www.lowcarbfriends.com/bbs/lo...cipe-pick.html

I know the almond flour fudge cake and carrot cake by Chicken Lady have already been mentioned above, but they are so amazing, I just want to make sure you know that you can't go wrong with these. I have tried so many desserts and these are the only ones I like... love, actually!!

If you omit the carrots from the carrot cake recipe and 1/4-1/2 cup more of the sour cream, it tastes like spice cake. I was going to try replacing the carrots with canned pumpkin and see how that turned out.
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Ultimate Goal: 135.6 {43.6 lb to go}

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Old 03-07-2013, 08:02 PM   #47
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I love George stella's scone recipe-- super easy and i have subbed chocolate chips, blueberries, strawberries and they always turn out great. No butter or oil in the recipes- and they are moist and delicious.

Ingredients:
2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup bulk sugar substitute
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup fresh raspberries

Directions:

1. Preheat the oven to 375°F and line a sheet pan with parchment paper.

2. In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.

3. Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

4. Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

Helpful Tip:

If your batter is too thin to hold any form at all, simply add more almond flour until it is the consistency of a loose cookie dough.
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