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Old 12-03-2011, 09:56 AM   #1
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Low-Carbing Among Friends cookbook, what are the recipes you've tried?

I know a whole bunch of us have Jen's new cookbook and I thought it would be fun for anyone who tries a recipe from the cookbook to rate it and tell us how you liked it. I just got mine, so I haven't tried anything yet. What do you all think?
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Old 12-03-2011, 11:00 AM   #2
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Great idea..I've made 3 things..Let me get my book.

No Bake Peanut Butter Bars..page 199...very rich and very good..I sprinkled some salted nut pieces on the top for a little crunch

Pecan Turtle Bars..page 195...very rich..and very good.

Notato Gnocchi...page 249..a bit disappointing..too much coconut flavor for me.
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Old 12-03-2011, 01:39 PM   #3
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Thanks Carolyn. I have just got to start cooking. Julie
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Old 12-03-2011, 01:46 PM   #4
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This thread is a GREAT idea! I think it's good to mention the name of the cookbook too as Jen has many, and more coming - this one is "Low Carbing Among Friends" and is probably volume 1!
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Old 12-03-2011, 02:05 PM   #5
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Char, you are right Volume 1. I just got shipping info on my book (thanks to Jen), and they listed it as: Low Carbing Among Friends: Low-carb and Gluten-free V1 (Low Carbing Among Friends, Volume-1).
I should get mine next week.
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Old 12-03-2011, 02:37 PM   #6
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I can't stand it, what is the name of the cook book?
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Old 12-04-2011, 11:03 AM   #7
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I'm going to try one of the cauliflower recipes, I thin it's Maria's. I'll report back.
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Old 12-04-2011, 12:29 PM   #8
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Jen's Cookbook Recipes

Out of Jen's new book Low Carbing Among Friends I have made:

Sandwich Bread. So good I make it every 10-12 days.
Pumpkin Frosted Cookies, my husband wants them as a staple
Trying the Chocolate Chunk Cookies today.
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Old 12-04-2011, 04:09 PM   #9
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Jen posted a chocolate chip cookie today in my mail.

YUMMY!

Choco Chip Gluten Free Cookies
From Jennifer Eloff
Using Jennifer’s GF Bake Mix
2 eggs
Liquid sucralose to equal 1 cup
SPLENDA® Granular
1/2 cup granulated erythritol
3/4 cup butter, softened
1/2 tsp vanilla extract
11/2 cups almond flour
1 1/4 cups Gluten-Free Bake Mix
*1 tsp baking soda
1/4 tsp. salt
2 cups sugarless chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375°F Spray large cookie sheet with nonstick cooking spray.

In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, butter and vanilla extract. In large bowl, combine almond flour, Gluten-Free Bake Mix, baking soda and salt. Add dry ingredients to egg mixture and process at least one minute. Stir in chocolate chips and chopped walnuts. Let cookie dough rest 10 minutes.

Drop heaping tablespoonfuls of dough onto cookie sheet. Bake 10 minutes. Allow to cool at least 5 minutes on cookie sheet. Transfer to a plate and place in freezer. Refrigerate later or keep in freezer in an airtight container.

Yield: 34 cookies
1 cookie
150.7calories
3.2g protein
12.3g fat
· I added Ľ tsp. b. p. Used a small ice cream scoop.
· The cookies didn’t flatten.
· I chilled 10 minutes before baking. Barbo
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Old 12-04-2011, 04:12 PM   #10
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I think, Barbo, your cookies should spread quite a bit like mine did, but since you chilled the dough, that might have made the difference as the butter might have been too cold to spread as much. Also the extra leavening could have made a small difference.

Great minds think alike! I just posted the recipe. Here it is:

http://www.lowcarbfriends.com/bbs/lo...hoto-incl.html

Last edited by Jennifer Eloff; 12-04-2011 at 04:25 PM..
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Old 12-05-2011, 02:54 AM   #11
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Made the Ginger Beer and making Chocolate Chuck cookies today.
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Old 12-05-2011, 08:51 AM   #12
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Last night I made Smoked Gouda Cauliflower Pg. 45, recipe from Buttoni. This was so very good. My son requested it for Christmas Dinner instead of Twice Baked Potatoes. Grandson said I agree. Julie
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Old 12-05-2011, 09:43 AM   #13
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Barbo-I am looking for the pumpkin frosted cookies and dont seem to be able to find them in the new book--can you share what page they are on? I didnt see them in the index either? Thanks so much--I am really wanting a good cookie!

Jeanne
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Old 12-05-2011, 10:55 AM   #14
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Quote:
Originally Posted by Tilly View Post
Made the Ginger Beer and making Chocolate Chuck cookies today.
How did you like the Ginger Beer? It sounds really good!
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Old 12-05-2011, 11:19 AM   #15
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If you like gingerale (and I do) and like carbonation, then it is very good. I did add more than the 2 tablespoons of ginger syrup, as I like a stronger taste of it in my beverage.

I can see also using it to flavor tea, which I drink daily with my lunch. I will warn you, it makes a lot.
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Old 12-05-2011, 09:37 PM   #16
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I made the Walnut Chocolate Chip Blondies on pg 193 They are great tasting but I think it calls for a lot of walnut oil. Next time I would use half the amount

Pat
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Old 12-05-2011, 10:08 PM   #17
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Jen's Choco Chunk or Chip Cookies

They are just wonderful...We froze ours and then nuked them for
about 12 seconds for a perfect 'out of the oven' type cookie.
No after taste. I used mini-chips and pecans. OH


Here is what I have for the Frosted Pumpkin Cookie with Pecan

Pumpkin Cookies with Frosting
Pre-Heat oven to 350 Spray Cookie Sheet
2 eggs
1-cup butter, softened
1 c. SPLENDA® Granular
1/3 cup erythritol
1 cup canned pumpkin
1 tsp vanilla extract
21/4 cups Gluten-Free Bake Mix
21/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Frost w. cream cheese recipe frosting
In food processor, process eggs, butter,
SPLENDA® Granular, erythritol, pumpkin and vanilla extract.
In Large bowl whisk:
Gluten-Free Bake Mix
baking powder, cinnamon, baking soda and salt.
Add dry ingredients to egg mixture and process.
On ungreased cookie sheet, drop batter by heaping tablespoonfuls.
With spoon spread into a circular shape.
Bake 10 to 12 minutes. Cool half an hour and then frost & top w. nut
Yield: 30 cookies
1 cookie
115.3 calories
2.1 g protein
10.5 g fat
2.8 g carbs
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Old 12-06-2011, 05:02 AM   #18
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Jens blueberry muffins from new book

I am supposed to be cleaning. But made cookies and muffins instead they look so good. I have not tried one yet.

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Old 12-06-2011, 08:21 AM   #19
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Wow Brenda they look great. I want my book, I want my book !!!!!!!!!!!!!!!!!!
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Old 12-06-2011, 11:15 AM   #20
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Got my copy yesterday and I just happened to have bought a bag of frozen wild blueberries at Whole Foods last week so I'm making blueberry muffins tonight.


Loving all the reviews, my book's got post-its sticking out all over.


I also got all of Jen's other book a couple weeks ago but haven't had a chance to really look thru them since my father has been ill but he's doing better and I'm thinking I might have some free time coming up this weekend.
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Old 12-06-2011, 04:19 PM   #21
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Hey, Brenda - you're having fun! Your muffins look great. I have a pic of those on my blog too, I think. I only made them once, but I remember they were quite nice.

Rose, I think you will get your book this week - if not, email me. It's weird -all the books got sent out Nov. 30th but they arrive at different times....sometimes even in the same State - different days.

Thank you, Pam.

Thanks, Barbo. I think I gave another frosting recipe - The Betty Crocker one. The pumpkin cookie is not in the cookbook; maybe I will put it in the next one. The recipe is on my blog, but maybe next week, I'll share it here for convenience.

Last edited by Jennifer Eloff; 12-06-2011 at 04:20 PM..
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Old 12-06-2011, 04:54 PM   #22
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Thanks Barbo and Jen for clarifying where that pumpkin cookie recipe was--I thought I was just missing it somewhere in the new cookbook! I will be making them this weekend or next week for sure... Thanks again
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Old 12-06-2011, 06:46 PM   #23
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Quote:
Originally Posted by Tilly View Post
If you like gingerale (and I do) and like carbonation, then it is very good. I did add more than the 2 tablespoons of ginger syrup, as I like a stronger taste of it in my beverage.

I can see also using it to flavor tea, which I drink daily with my lunch. I will warn you, it makes a lot.
I added some to my hot tea today, and boy that was good! And isn't ginger good for you in some way?
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Old 12-06-2011, 06:48 PM   #24
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Quote:
Originally Posted by litehousepat View Post
I made the Walnut Chocolate Chip Blondies on pg 193 They are great tasting but I think it calls for a lot of walnut oil. Next time I would use half the amount

Pat
litehousepat, I had that one marked (well okay, just about every other page is marked, too ) to make. Was wondering where do you get walnut oil? Trader Joes? Whole Foods? Wal Mart by chance?
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Old 12-06-2011, 07:18 PM   #25
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litehousepat, I had that one marked (well okay, just about every other page is marked, too ) to make. Was wondering where do you get walnut oil? Trader Joes? Whole Foods? Wal Mart by chance?
Tilly

I bought my Walnut Oil @ the local Krogers. I live 35 miles from FT Worth so we don't have Whole Foods near us. I never thought about Wal Mart but they might have it too.
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Old 12-06-2011, 07:23 PM   #26
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Today for Dinner I made Sausage & Sage Unstuffed pg 248
Amazing!! It did taste like stuffing. The cauliflower does have to be shredded very finely as the instructions say.

Pat
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Old 12-07-2011, 02:11 AM   #27
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Tilly

I bought my Walnut Oil @ the local Krogers. I live 35 miles from FT Worth so we don't have Whole Foods near us. I never thought about Wal Mart but they might have it too.
Thank you! I'll check WM first but Kroger's is nearby.
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Old 12-07-2011, 03:09 AM   #28
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My muffins r great. Light and fluffy inside. Not real dense. Taste like a non lowcarb muffin.. Heated one up and put on a smidge of butter and had it with my morning coffee. I have a church breakfast Saturday morning and I will be bringing my own muffin so I don't get tempted to eat one of those BAD ones. Lol
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Old 12-07-2011, 06:19 AM   #29
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Yay, I am so glad the experiments are turning out great for the most part. Most of you are pretty savvy in the kitchen, so hope we get a good passing grade for most of our recipes. I actually find it very interesting to hear your results. Brenda - it's wonderful to hear you like the muffins. I can relate - very tempting at church get-togethers.

Many more recipes coming in the 2 books planned for 2012 and 3 new authors - Jimmy Moore, Judy Barnes Baker and Ginny Larsen in volume 3.
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Old 12-07-2011, 12:56 PM   #30
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