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Old 05-18-2012, 12:37 PM   #511
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Originally Posted by goheels View Post
Okay, I finally made my first recipe from the book---Jenn's low carb gluten free bake mix, and I used it to make the Almond Cake. I am not very good at making layer cakes, so I made it in a 11X13 pan. It was so fluffy, loved it!

Thanks Jenn
goheels, love your picture! did you take that?
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Old 05-18-2012, 06:10 PM   #512
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Thanks Tilly, no I did not take this picture , I found it online.
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Old 05-22-2012, 03:21 PM   #513
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A while back I printed a recipe off Maria's website for Low Carb Nutter Butters. I just went to her site to double check something about the recipe before I make it but it's no longer posted online. Instead there's a note that the recipe can be found in the "Among Friends" cookbook. I checked my copy of the book and it's not in there. I don't see it in Maria's section of the book and it's not listed in the index either. What's up with that?
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Old 05-22-2012, 03:48 PM   #514
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Linda, maybe she got confused and it is in one of her cookbooks? I'll ask her. I just checked and it's not in the next cookbook coming out either.
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Old 05-22-2012, 03:50 PM   #515
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Hi Linda Sue! In my Low-Carbing Among Friends cookbook, Carolyn has a cookie called "Peanut Butter Sandwich Cookies which I believe she loosely referred to as "commercial peanut butter cookies". Maybe that is the one you are looking for? It is on page 196. HTH

Kristy
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Old 05-22-2012, 04:40 PM   #516
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Thanks, Kristy, but in this case it's Maria's recipe that Linda was talking about.

Maria fixed it and put the recipe back on her website. She thought she had included it in the cookbook.
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Old 05-22-2012, 04:46 PM   #517
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Thanks, Jennifer. I had thought myself that I also had seen a recipe for "nutter butters" that was from Maria but I also couldn't find it in your wonderful cookbook, soooo...
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Old 05-22-2012, 05:58 PM   #518
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Thanks so much for trying to help.
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Old 05-23-2012, 07:05 AM   #519
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Originally Posted by dezertgirl View Post
Hi Linda Sue! In my Low-Carbing Among Friends cookbook, Carolyn has a cookie called "Peanut Butter Sandwich Cookies which I believe she loosely referred to as "commercial peanut butter cookies". Maybe that is the one you are looking for? It is on page 196. HTH

Kristy
I saw that one but it wasn't the same as Maria's cookies.

Jen, thanks for sorting this out. I thought I was losing my mind or something, LOL. I'm going to make the cookies today but probably without the filling. I don't have any cream cheese. What I might do is fill them with my Magic Peanut Butter Pudding:



MAGIC PEANUT BUTTER PUDDING
1 tablespoon natural peanut butter
2 teaspoons granular Splenda or equivalent liquid Splenda
2 tablespoons heavy cream

Put everything in a little custard dish. Mix with a spoon until thick and fluffy. At first it will look like the ingredients will never blend together but they will eventually and you'll end up with a fluffy mousse-like pudding with a light peanut butter flavor. It will transform right before your eyes like magic!

Makes 1 serving

With granular Splenda:
Per Serving: 202 Calories; 19g Fat; 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 198 Calories; 19g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
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Old 05-23-2012, 10:12 AM   #520
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Yum, Linda Sue - I'm going to the kitchen to make your magic pudding now.
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Old 05-23-2012, 11:16 AM   #521
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Very delicious pudding, Linda - I licked the platter clean!
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Old 05-23-2012, 03:41 PM   #522
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Very delicious pudding, Linda - I licked the platter clean!
That pudding recipe was a total accident. I just started mixing those ingredients in a bowl one day and that's what I ended up with. At first it doesn't look very nice and then all of a sudden you've got pudding.
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Old 05-24-2012, 01:29 PM   #523
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The best recipes start that way for me too. That is such a delicious peanut butter pudding recipe. I will be making it forever and a day. THANK you!
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Old 05-24-2012, 05:57 PM   #524
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Jenn, I made the jiffy bun today!! What a hit that was around here. Finally a "real" cheeseburger again. Thank you!
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Old 05-24-2012, 06:42 PM   #525
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Yay! Thank you, Sandy for the feedback. Glad you liked it.
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Old 05-28-2012, 01:38 PM   #526
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Jen....Do you think pecan meal would work in your Gluten Free Bake Mix? I live in the deep south and we have pecan meal readily available and at a cheaper price than almond flour/meal. I guess I should just go ahead and try it and not bother you with such but I thought maybe you or some of the readers on this site might have actually tried it. Thank you.
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Old 05-28-2012, 02:09 PM   #527
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Linda Sue, that peanut butter mousse looks so good! Especially if you maybe added some chocolate syrup to the top it off. I'll for sure have to make that. Sounds so easy too! Thanks for posting it!

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Old 05-28-2012, 02:56 PM   #528
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I have made the cheese biscuits and the waffles(Jen's recipes). Liked both.
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Old 05-28-2012, 05:10 PM   #529
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I wish I had more time to make all the recipes in the book! And wow that PB pudding looks great! It sounds like it would be divine with those cookies.
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Old 05-29-2012, 04:20 AM   #530
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Is there a sub for cream that any of you use? That peanut butter pudding sounds good but cream hurts my tummy. I was thinking of trying the mimicream that nutrition is selling.
Jen I had bacon egg sandwiches everyday while camping using your English muffin recipe,,I made several and took them with us.
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Old 05-29-2012, 05:20 AM   #531
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Is there a sub for cream that any of you use? That peanut butter pudding sounds good but cream hurts my tummy. I was thinking of trying the mimicream that nutrition is selling.
Jen I had bacon egg sandwiches everyday while camping using your English muffin recipe,,I made several and took them with us.
I'm pretty sure that it's the heavy cream that makes the recipe work. The mixing sort of whips the cream. I think that any other kind of liquid would just make runny peanut butter.
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Old 05-29-2012, 09:28 AM   #532
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Is there a sub for cream that any of you use? That peanut butter pudding sounds good but cream hurts my tummy. I was thinking of trying the mimicream that nutrition is selling.
Jen I had bacon egg sandwiches everyday while camping using your English muffin recipe,,I made several and took them with us.
Maybe coconut cream? Put a can of coconut milk in the fridge overnight and use just the cream part that separates. It may not be as fluffy, but it probably still tastes good.
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Old 05-31-2012, 01:48 PM   #533
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Dixie, you would have to try it. My guess it would not be as good. Almond flour is very bland and thus makes a good stand-in for flour. Here pecans are ridiculously expensive. How nice that you can get it cheaply.

Brenda, that is so cool. Thanks for sharing.

Lowcarboneday - great idea!
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Old 06-03-2012, 04:05 AM   #534
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http://I made the no bake peanut butter chocolate bars on page 199. Oh my gosh. They r awesome. I hid them in the bottom drawer in the fridge. They are ALL mine. So good. ( if I can't control myself I might share them)

Last edited by Brendajm; 06-03-2012 at 04:07 AM..
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Old 06-03-2012, 07:16 AM   #535
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Haha, Brenda!

That DOES look amazing!
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Old 06-03-2012, 07:42 AM   #536
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Do you know what brand of peanut flour she uses? I don't know which ones are de-fatted. I have the Protein Plus Peanut Flour from Netrition.
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Old 06-03-2012, 08:23 AM   #537
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No, but I could ask her for you. I've never actually worked with peanut flour.
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Old 06-03-2012, 08:48 AM   #538
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I haven't worked with it either. I bought it, but haven't worked with it yet.

She did say to add more fat if using the de-fatted kind. These look so good, I just might work with it now!

Last edited by drjlocarb; 06-03-2012 at 08:50 AM..
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Old 06-03-2012, 09:48 AM   #539
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This is what Carolyn said:

"Hmmm, I think that was back when I had Trader Joe's. They no longer sell it, but I do know that it was 12% fat and light roast. So any variety that fell along those lines would be just about right.

Those were good! I need to make those again sometime..."
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Old 06-03-2012, 10:57 AM   #540
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Thanks Jennifer (and Carolyn) for the VERY quick reply! You're such a peach.
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