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Old 06-03-2012, 03:55 PM   #541
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I used the peanut flour from Netrition
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Old 06-03-2012, 07:33 PM   #542
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I tried the focaccia bread today and YUM!! I cut the recipe in 1/2 as I didn't really think we'd eat 12 servings very fast and it turned out fine. I just spread in out onto parchment paper on a cookie sheet and it worked great! It was so nice to have bread to soak up our spaghetti sauce with. Along with our Dreamfields spaghetti of course.
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Old 06-06-2012, 11:25 AM   #543
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Ah, Sandy - you brought a big 'ol smile to my face!
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Old 06-23-2012, 02:31 PM   #544
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Jennifer's Ice Cream Custard making it as Butter Pecan. Oh my, very filling and satisfying. Thanks Jennifer!!!!! Love love love your custard for ice cream. Next to try (now that it is very hot here in Virginia) is chocolate almond fudge using your chocolate ice cream (custard recipe) with some toasted almonds and chocolate fudge sauce.
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Old 06-24-2012, 03:19 PM   #545
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Tilly - what changes/additions did you make to make butter pecan? Will you let me know how your chocolate experiment works out? Thanks, I love ice cream, summer, winter, spring, fall - matters not to me I love it anytime!! I only have a couple servings left of my pistachio ice cream then I'll be looking at making something else. I absolutely have to have ice cream in the freezer at all times!!

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Old 06-24-2012, 03:33 PM   #546
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Tilly - what changes/additions did you make to make butter pecan? Will you let me know how your chocolate experiment works out? Thanks, I love ice cream, summer, winter, spring, fall - matters not to me I love it anytime!! I only have a couple servings left of my pistachio ice cream then I'll be looking at making something else. I absolutely have to have ice cream in the freezer at all times!!
I only changed the flavorings. It calls for 4 t. of vanilla, I used 3 t. of butter pecan flavoring and 1 of vanilla. Then I toasted (maybe 3/4's of a cup?) of chopped pecans. Added those about 5 minutes before the end of the churning. Oh, and I for the Spenda Graunular I use 1/2 cup of the granular and a 1/4 t. of the liquid. I think that was Jennifer's suggestion. It is hard after putting it in the freezer. I may add some glycerine next time, but really is not a problem for me to leave it on my counter top while eating my lunch and then it is scoopable when I want it.

Probably a good thing it is hard. I tried to bite off a bit of this before breakfast this morning!!!!
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Old 06-24-2012, 07:57 PM   #547
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LOL Tweaker - didn't know that about you and ice cream.

Great ideas, Tilly!! Maybe mine remaining scoopable for 24 hours was a fluke. I put it in the upright freezer next to the fridge compartment. Maybe that was the reason - not quite as cold; who knows? I have not made it in ages, but thinking I might too now. You have made me want ice cream!
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Old 06-25-2012, 02:52 AM   #548
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LOL Tweaker - didn't know that about you and ice cream.

Great ideas, Tilly!! Maybe mine remaining scoopable for 24 hours was a fluke. I put it in the upright freezer next to the fridge compartment. Maybe that was the reason - not quite as cold; who knows? I have not made it in ages, but thinking I might too now. You have made me want ice cream!
So hot here now, this hits the spot!

Last edited by Tilly; 06-25-2012 at 02:53 AM..
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Old 06-25-2012, 03:45 PM   #549
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Tilly - Thanks, yours sounds so good and I haven't had butter pecan ice cream in a long time. I have pecans but where did you find butter pecan flavoring, on line?

Jen - I know, I outed myself!
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Old 06-26-2012, 06:58 PM   #550
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Tilly - Thanks, yours sounds so good and I haven't had butter pecan ice cream in a long time. I have pecans but where did you find butter pecan flavoring, on line?
Yes, online at Betty's Country Grocery, Superior Flavoring, many many different kinds here.

Just finished off the ice cream today. Just as good as when I made it!
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Old 06-28-2012, 07:38 AM   #551
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LOL Tweaker!

That's great, Tilly. That is a nice ice cream. Let us know if you try the glycerine and how that works. Thanks.
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Old 06-28-2012, 12:37 PM   #552
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keeping an eye on this thread, I just saw this book for the 1st time today.
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Old 07-14-2012, 12:48 PM   #553
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I made Carolyn K's Chocolate Zucchini Sheet Cake..It turned out great..Hmmm..the frosting I had to tweak a bit to make it firmer, though.
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Old 07-14-2012, 03:30 PM   #554
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I made Carolyn K's Chocolate Zucchini Sheet Cake..It turned out great..Hmmm..the frosting I had to tweak a bit to make it firmer, though.
I will have to look that one up, with all the zucchini coming in!!!
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Old 07-14-2012, 06:36 PM   #555
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Tilly: It is extremely moist..Though the recipe says it makes 48 servings..I got maybe 24..and that would be 6 carbs each..not bad.
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Old 07-14-2012, 08:46 PM   #556
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I pre-ordered Vol 2, Can't wait!!

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Old 07-14-2012, 09:02 PM   #557
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I pre-ordered Vol 2, Can't wait!!

Pat
Me too!
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Old 07-14-2012, 10:11 PM   #558
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You guys are the best - so appreciative! Vol-2 is off to the Printers on Monday. Phew! It's been busy and I've been stressed out of my tree at times, but I think it's in good shape now. Hopefully everything will go well with the shipping this time. Last time was bit of a disaster to put it mildly.

Hey, Carolyn, there is another Chocolate Zucchini Cake in Vol. 2 to try. It's not quite as moist as you describe - a bit different - more like a regular cake - just can't detect the zucchini.
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Old 07-15-2012, 09:55 AM   #559
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LOL Tweaker!

That's great, Tilly. That is a nice ice cream. Let us know if you try the glycerine and how that works. Thanks.

I tried the gylcerine this time, using about 1 tablespoon (just poured it in as it was churning). It was a bit softer after being frozen overnight. I may try 2 tablespoons next time, but it really does not bother me. Once I make the ice cream I have learned to portion it out and then freeze it. Otherwise, oops, its gone! So I take out a freezer container of it right before I sit down to eat my lunch, then when I want my sweet treat it is plenty soft to eat, maybe 20 minutes? Made vanilla fudge, this time. May make mocha next time with some toasted almonds.
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Old 07-15-2012, 09:57 AM   #560
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I made Carolyn K's Chocolate Zucchini Sheet Cake..It turned out great..Hmmm..the frosting I had to tweak a bit to make it firmer, though.
Is that on LCF's here? I don't seem to have that one in my LC folder. Or better yet, can you share it?
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Old 07-15-2012, 09:57 AM   #561
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You guys are the best - so appreciative! Vol-2 is off to the Printers on Monday. Phew! It's been busy and I've been stressed out of my tree at times, but I think it's in good shape now. Hopefully everything will go well with the shipping this time. Last time was bit of a disaster to put it mildly.

Hey, Carolyn, there is another Chocolate Zucchini Cake in Vol. 2 to try. It's not quite as moist as you describe - a bit different - more like a regular cake - just can't detect the zucchini.
Whooo, hoooo, volume 2 now ready to order? I will go on your site, Jennifer and preorder.
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Old 07-15-2012, 11:26 AM   #562
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Just preordered my book, spiral bound. I can hardly wait.
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Old 07-15-2012, 11:52 AM   #563
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Thanks, Julie and Tilly. Tilly, I guess that ice cream is a good one but not scoopable then. I better correct that on my blog - too late for the book though. I thought it was scoopable, but maybe I just ate it too fast out of the freezer - haha! I can't remember now.

Tilly, the one that Carolyn tried is on p. 208 of volume-1.
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Old 07-15-2012, 06:56 PM   #564
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Thanks, Julie and Tilly. Tilly, I guess that ice cream is a good one but not scoopable then. I better correct that on my blog - too late for the book though. I thought it was scoopable, but maybe I just ate it too fast out of the freezer - haha! I can't remember now.

Tilly, the one that Carolyn tried is on p. 208 of volume-1.
Okay, thanks for the reference. Also, I use 1/2 cup granulated Splenda and 1/4 t. liquid Splenda. I think you use all granualted and that would make a difference. I won't change back, though. I am a VERY happy camper with your recipe. Nice to make it one day and then just toss it into the tub the next!
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Old 07-16-2012, 06:00 AM   #565
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That's great, Tilly.
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Old 07-16-2012, 05:02 PM   #566
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Just ordered volume 2. And thanks for the option of having it coil bound! Saves me the trouble to do it later and it is a bit cheaper, thanks, Jennifer!!! You will have to take a much needed vacation once this is out, whew!



Can't wait!
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Old 07-16-2012, 06:10 PM   #567
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I haven't yet made all I want from Vol. 1! Congratulations on getting Vol. 2 finished and off to print, Jen!
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Old 07-17-2012, 06:32 AM   #568
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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 make a simpler version of peanut butter pudding.

1 TBSP of peanut butter
1 TBSP of soft sweet butter

mix together til butter is fully mixed in then chill for 10-15 minutes...delish

I often mix this up when I'm not wanting to cook dinner but want a little something. this makes a fantasic dinner substitute.
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Old 07-17-2012, 10:13 AM   #569
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Hey, Tilly - great! You're welcome re the coil bound option. Thank Georgene for that too. She especially emailed my DH and asked for it, suggesting why it was necessary. Ironically, the perfect-bound books are still popular. I finally got my coil-bound version of volume 1 yesterday. WOW, it's really neat. I love it! I also like the perfect-bound, but it's nice to have this option. Thanks guys for putting the pressure on us - especially DH.

Tweaker, I believe you have a recipe in vol. 3. If so, please send me your address for me to send you your vol. 2 cookbook. I feel the same way - haven't had time to explore vol. 1 yet. Vol. 3 is well on the way too. lol But, 2013 will see only one book in October - we will slow them down but still make the one book extra-special.

Deb, sounds nice - would be tasty on my Jiffy Cinnamon Cookie Crackers! I often make that a quick lunch when I don't feel like cooking and I want to concentrate on dropping a bit of weight again.
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Old 07-28-2012, 02:08 PM   #570
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I just made Jen's gluten free pizza crust and it turned out well. I used Trader Joe's pizza sauce and it didn't taste very "Italian" to me, any suggestions?
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