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Old 11-13-2012, 11:45 AM   #631
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That's great, Tweaker. I'm so happy you're at goal. Yeah, I can relate to that 5 or 10 lbs more off of me. I'll take either. I'm not picky.

Brenda, I saw a pic of you on FB with your sons? Wow, you look great!
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Old 12-02-2012, 09:54 AM   #632
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Made the Asian Coleslaw today (Vol 1, pg 227)- SOO easy and yummy. Put all the ingredients for the dressing in a jar and shook it up. Did add the cayenne pepper and a squeeze of lime juice. Also added some chopped peanuts to the finished product. Whole thing took about 5 minutes!

I think the Asian dressing would be a great chicken marinade or dipping sauce, too.
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Old 12-02-2012, 11:09 AM   #633
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Yum!! Thanks for sharing, Gabby. I like your thinking.
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Old 12-04-2012, 06:08 AM   #634
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Thanks Jen!! I am looking for your cranberry cookies that you had posted last year. I made them at Christmas and they were so good. I must make again.
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Old 12-04-2012, 09:40 AM   #635
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Let us know if you find it Brenda, I just picked up 5 bags of cranberries yesterday. Last year I forgot to get some to put in the freezer for the rest of the year. Love cranberry relish made with AS, I use swerve to serve with poultry.
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Old 12-04-2012, 12:37 PM   #636
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I will have to check out Jens site.. they were really good cookies..
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Old 12-04-2012, 01:41 PM   #637
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I found the cranberry cookie recipe on her blog.. Instead of chocolate chips used the white chocolate with the cranberrys.. Yum.. I am at work and all I can do is think about them..
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Old 12-05-2012, 02:56 AM   #638
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Quote:
Originally Posted by Brendajm View Post
I found the cranberry cookie recipe on her blog.. Instead of chocolate chips used the white chocolate with the cranberrys.. Yum.. I am at work and all I can do is think about them..
I made these last year, still have some dried cranberries in my freezer. These are REALLY good! I added a few walnuts to the recipe as well.

Brendajm, what white chocolate recipe did you use? Can you post the link or recipe here?
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Old 12-05-2012, 05:14 AM   #639
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Tilly, I bought SF white chocolate.. We have a store here that sells Wilburs Chocolate wafers and I chopped them up and added them.. I didnt do too many as they were made with mailtol. I have thought about trying to make them,, but have not done so yet.
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Old 12-05-2012, 07:06 AM   #640
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I saw a white chocolate recipe on Real Sustenance blog. Also Birgit has one on her blog, and there's one on the Chocolawtay blog.
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Old 12-29-2012, 02:07 PM   #641
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I received Vol 1 & 2 as Christmas gifts and I am very excited to try some recipes. Reading your feedback in this thread is helping me to decide which ones to do first! Thanks.
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Old 12-31-2012, 12:13 PM   #642
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Yum!! Love your version of the cranberry cookies, Brenda!

Kepro, thanks for your support of Low-Carbing Among Friends. These threads are great and we're just so blessed to be able to have them on lowcarbfriends.com

Let me see if I can find a pic of the cookies.

Here you go:



CHOCOLATE CHIP CRANBERRY COOKIES
I love the cinnamon in this cookie. It is a substantial, crunchy cookie with a different flavor and the cranberries give it a distinctive, festive accent.

2 cups Gluten-Free Bake Mix* (500 mL)
1 tsp cinnamon (5 mL)
1 tsp baking soda (5 mL)
1/4 tsp baking powder (1 mL)
1 large egg
1 1/2 sticks (3/4 cup) butter, softened (175 mL)
Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/4 cup granulated erythritol (60 mL)
1 tsp vanilla extract (5 mL)
1 1/2 cups sugar-free chocolate chips (375 mL)
1/2 cup dried, sugar-free cranberries, OR raisins (use half the amount) (125 mL)

Preheat oven to 375°F (190°C). In medium bowl, combine Gluten-Free Bake Mix 1, cinnamon, baking soda and baking powder. Stir to mix well.

In food processor with metal blade, process egg. Add butter, sucralose, OR SPLENDA® Granular, erythritol and vanilla extract; process.

Add dry ingredients to wet ingredients and process about 1 minute. Stir in chocolate chips and sugar-free cranberries, OR raisins. Using heaping tablespoonfuls, place dough on greased cookie sheet. Flatten dough with back of spoon. Bake 10 to 12 minutes or until turning brown. Allow to cool 5 minutes. Transfer to freezer or refrigerator.

Helpful Hints: *If you cannot tolerate xanthan gum – leave it out and read the instructions for cookies under Gluten-Free Bake Mix 2, page___. If desired increase the dried, sugar-free cranberries to 1 cup (250 mL) and reduce the chocolate chips accordingly for a chewier cookie.

Yield: 28 cookies
1 cookie
124.9 calories
1.9 g protein
9.9 g fat
2.3 g net carbs
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Old 01-03-2013, 12:09 PM   #643
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I have these cookies in the freezer just for ME! The rest of the family can eat there yucky high carb cookies,, these are just too good to share.. I pull a few out to have with a cup of afternoon coffee or tea,, yummmmmm
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Old 01-05-2013, 10:07 AM   #644
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I made the Low-Carb Pancakes on pg 284, cooked them in my waffle iron. These are REALLY yummy, and the carb count is good. Served mine with real butter and Nature's Hollow Sugar Free Maple syrup ( made with xylitol), recommended by Maria Emmerich. Even the DH really enjoyed these too. A nice change from bacon and eggs.
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Old 01-05-2013, 12:39 PM   #645
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LOL Brenda!! You are funny! Glad you are enjoying the cookies.

The pancakes sound great. Don't share with a doggie due to the xylitol. Can be deadly for dogs.
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Old 01-13-2013, 03:41 PM   #646
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PECAN BANANA BREAD

PECAN BANANA BREAD..LC GLUTEN FREE AND SUGAR FREE

The original recipe by Jennifer Eloff in Volume 1 of Low Carbing
Among Friends, page 61., Banana Walnut Bread,was a little carby for me with the inclusion of two bananas.
Also I am a fan of pecans rather than walnuts.
My tweak came out very good. Nice crumb, no
crack in the top and very moist. DH gave it a 10...
The nuts are changed around and sour cream is added.

PECAN BANANA BREAD LC, GLUTEN FREE AND SUGAR FREE
1/2 c. soft butter
1 very ripe (black skin) med. banana
1 c. sugar sub. I use 1/2 granulated erythritol,1/2 gran. Splenda
2 eggs
4 oz. sour cream
1 tsp. vanilla extract
1.5 tsp. of banana extract (Banana Creme by LorannGourmet)
2 c. Jen's Gluten Free Bake Mix. Volume 1 Page 71
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup pecan halves.

Everything is going into the food processor.
Preheat the oven to 350 F.
Grease a 8x4x3" loaf pan

In processor:
1 banana
1/2 c. soft butter
1 c. of sugar substitute
2 eggs
4 oz. sour cream
vanilla and banana extracts
Process until smooth
Add:
2 c. bake mix
3/4 c. nuts
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Process at least one minute.
Pour into prepared loaf pan
**My variation. Cover batter with pecan halves
Bake 50 minutes to an hour. Test at 45-50 min.
When knife comes clean remove to rack and let
cool at least 15 minutes. I let it sit for 30 min.
Flipped it over and it was perfect.
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BARBOS LOWCARB kITCHEN

Last edited by Barbo; 01-13-2013 at 03:43 PM.. Reason: ERROR
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Old 01-13-2013, 04:22 PM   #647
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Quote:
Originally Posted by Barbo View Post
PECAN BANANA BREAD..LC GLUTEN FREE AND SUGAR FREE

The original recipe by Jennifer Eloff in Volume 1 of Low Carbing
Among Friends, page 61., Banana Walnut Bread,was a little carby for me with the inclusion of two bananas.
Also I am a fan of pecans rather than walnuts.
My tweak came out very good. Nice crumb, no
crack in the top and very moist. DH gave it a 10...
The nuts are changed around and sour cream is added.

PECAN BANANA BREAD LC, GLUTEN FREE AND SUGAR FREE
1/2 c. soft butter
1 very ripe (black skin) med. banana
1 c. sugar sub. I use 1/2 granulated erythritol,1/2 gran. Splenda
2 eggs
4 oz. sour cream
1 tsp. vanilla extract
1.5 tsp. of banana extract (Banana Creme by LorannGourmet)
2 c. Jen's Gluten Free Bake Mix. Volume 1 Page 71
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup pecan halves.

Everything is going into the food processor.
Preheat the oven to 350 F.
Grease a 8x4x3" loaf pan

In processor:
1 banana
1/2 c. soft butter
1 c. of sugar substitute
2 eggs
4 oz. sour cream
vanilla and banana extracts
Process until smooth
Add:
2 c. bake mix
3/4 c. nuts
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Process at least one minute.
Pour into prepared loaf pan
**My variation. Cover batter with pecan halves
Bake 50 minutes to an hour. Test at 45-50 min.
When knife comes clean remove to rack and let
cool at least 15 minutes. I let it sit for 30 min.
Flipped it over and it was perfect.
Nomm nomm Barbo!...
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Old 01-23-2013, 05:44 AM   #648
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Chocolate Kahlua Cream pg 266 - help with Sugar Sub.

The recipe calls for 2 tsp powdered Xylitol. What is that equal too for 'sugar'? If I was to use NuNaturals Stevia or Splenda etc?

I really want to make this but I don't have anymore Xylitol.

Thanks
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Old 01-23-2013, 06:30 PM   #649
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I baked Ginny Larsen's Cinnamon Struesel Cake into minicakes using a whoopie pie pan. I am quite pleased with how they turned out. I added 1/2 cup pecans to the topping so they may look slightly different.

The recipe made six minicakes, and I baked for 15 minutes at 375 degrees.
Attached Images
File Type: jpg Cinnamon Pecan Mini Cakes.jpg (72.8 KB, 19 views)
File Type: jpg Cinnamon Pecan Mini Cakes-2.jpg (75.3 KB, 15 views)
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Old 01-25-2013, 05:56 AM   #650
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Yummy, Barbo. Thanks for trying my recipe and for tweaking it to make it more Barbo-friendly.

MsBones - I think it is a one-to-one equivalent - i.e. 2 tsp sugar.

TBipp, those mini cakes look lovely!
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Old 01-25-2013, 04:27 PM   #651
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Quote:
Originally Posted by Tweaker Geek View Post
OK - reporting on the taco bake - it gets I served with shredded lettuce, diced green pepper and diced raw onion along with salsa and sour cream. I will definitely be making this one again! The "crust" is just eggs, cream seasonings and cheese but it is really crust like, I really enjoyed this dish and wouldn't hesitate to serve it to guests.
I made this today. Thanks Tweaker for mentioning this. I don't know when I would have noticed it. Enjoyed it.
I only made a little tweak!!! I subbed out the green peppers for onions. I don't do green peppers, and I LIKE onion.
Served with extra salsa, sour cream, and lettuce "salad". Didn't have any raw onion that was good for serving with it. (what I had was ok for cooking, but too strong to serve,,, or at least I was afraid it was.... That and I was running late, and I also kinda forgot. )
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Old 01-25-2013, 06:30 PM   #652
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Glad to hear you liked it too, Billie!
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Old 01-30-2013, 11:09 AM   #653
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Can't remember -- if I preordered Volume 3 when should it be arriving?
Terry
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Old 01-30-2013, 12:24 PM   #654
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I just received Volume 3 yesterday, having fun looking through it.
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Old 01-30-2013, 09:40 PM   #655
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I got my Volume 3 last Friday afternoon! Still looking thru it. Tagging pages (with postit flags).
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Old 01-31-2013, 09:22 AM   #656
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Great that volume 3 has been arriving. I'm waiting with bated breath to hear the reactions.
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Old 02-03-2013, 07:04 AM   #657
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Volume 3 cookbook

Jen, I ordered this coil bound. Should I have received it by now? I see that my payment cleared to Eureka on Jan 07

I have the other two cookbooks and love them

Judi a.k.a. kcjudi
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Old 02-03-2013, 08:58 AM   #658
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Havent received mine yet either.
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Old 02-03-2013, 05:56 PM   #659
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VOL-3 UPDATE: COIL-Bound books are all now on the way to anyone who pre-ordered. Perfect bound ones (easier to produce) went out last week. The USPS says it takes 7-12 days, we hope it's less. They are shipped from TAMPA, FL - I'd say this next week, just a guess

This shipping from the printers in Florida is slow. We are looking into making coil bound cookbooks available through Amazon.
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Old 02-04-2013, 08:20 AM   #660
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Was on Amazon buying toys for my cat and went ahead and ordered Vol 3. This will be my first Low Carbing Among Friends cookbook. But then I came back to this thread and read about the Taco Bake. Lol.... Now I want that book for that recipe!
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