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Old 01-23-2012, 08:07 PM   #31
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I meant to mention that I make a blender Hollandaise. Quick, easy, and I actually like it better than any of the cooked Hollandaise I've tried. Cooked Hollandaise can be pretty tricky.

Tilly, I don't think it is recommended to keep left over Hollandaise, but I do it all the time. (In the fridge of course.) (As I said above, I had some in the fridge that I used today.) Wouldn't doubt I'll get a lot of "you shouldn't do thats", but I've done it for years.
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Old 01-23-2012, 08:20 PM   #32
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Here ya go Nigel: http://www.lowcarbfriends.com/bbs/lo...l#post15177317

And this is the gluten free room: http://www.lowcarbfriends.com/bbs/lo...l#post15177317
Jen's recipes there are here:
Gluten-Free Recipes

Took me a bit to find it too.
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Old 01-23-2012, 08:26 PM   #33
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So excited to try this. I tripled the Gluten Free Bake mix the last time I made it, so I'd always have it ready to go!
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Old 01-23-2012, 09:17 PM   #34
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This looks great, I'll try it for breakfast tomorrow.

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Old 01-23-2012, 09:59 PM   #35
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Making the muffin tonight

Tomorrow morning ta da: Eggs Benedict. Just happen to have
Canadian bacon and make a quick microwave hollandaise.

Thanks so much. I miss the English muffin. Have you ever
heard of sour salt? I wonder if a pinch of that would get the
muffin that little sour taste?
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Old 01-24-2012, 03:13 AM   #36
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Quote:
Originally Posted by Nigel View Post

Your recipe looks delish, but I need the bake mix recipe first. Thank you.
This is Jennifer's recipe:


12/3 cupsalmond flour, (400 mL)
(I use almond meal, i.e. ground sliced
almonds versus almond flour)
3/4 cup certified gluten-free oat flour (175ml)
2 tbsp sifted coconut flour,(30 mL)
(Bob’s Red Mill,® OR Aloha Nu®)
1/2tsp xanthan gum (2 mL)


Yield: 21/2cups (625 mL)
1/4cup (60 mL) per serving
125.5calories
4.7g protein
8.6g fat
5.3g carbs (21.2 g per cup)



Hope that helps.

Last edited by Tilly; 01-24-2012 at 03:16 AM..
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Old 01-24-2012, 04:45 AM   #37
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Some Pointers after reading all the comments

It is a big muffin, so slicing it in 3 is possible, but the slices toasted will not be like an English muffin - more like toast.

You guys can substitute other things, but keep in mind the exact recipe will yield my exact results. I don't want you to be feeling disappointed.

A regular English muffin has 27 g carbs, 1 g fiber, for 26 g net carbs, so this English Muffin of ours is 5 times less carby. It is big too and if you're having an egg, ham and hollandaise sauce or cheese and ham, the carbs don't really budge much past the 5.2 grams - so a very low-carb breakfast!
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Old 01-24-2012, 04:59 AM   #38
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Linny, you funny lady! Haha, you made me laugh! Eggs benedict for dessert - hmm, there is always a first!

Jules, I use regular oat flour as the amount of gluten contamination is apparently negligible for those of us who are not Celiac. Netrition has the xanthan gum and also gluten-free oat flour by Bob's Red Mill. Their service is fantastic and very fast!

Carolyn - now that was interesting ballparking - not sure if it would be exactly the same on account of my bake mix has coconut flour very diluted in it. I don't know.

Thanks for helping Nigel out.

Yay, passed the Billie test! Billie, could you please share your Hollandaise sauce recipe with us? Sounds nice and easy and I'm all for that, not that mine is difficult - just that not everyone has a double boiler. How long does the Hollandaise sauce keep in the refrigerator, you think? I have some in there right now.

Spongeeness?!! Well, that word works, Tilly! I understand you perfectly.

Eyedoc, I do the same. I triple the bake mix, but groan when I get to the end of it and have to make it again, as I grind my almonds from sliced almonds. People who get almond flour easily - well, I'm very envious.

Elaine - you are welcome. Hope you like the English Muffin.

Pat - hope you like it too.

Barbo - I've never heard of sour salt. That's a new one for me! I forgot that English muffins might have a sourdough taste. Do they all have that? It's been so long now since I had one. This muffin is more bland in taste, so it doesn't overpower things you put on top of it.

Have a nice day everyone! Thanks for a fun thread. I really like these - makes great breakfasts and truly feels like I am cheating. What I like about it too is the sheer convenience of how quick it is to throw together.
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Old 01-24-2012, 07:16 AM   #39
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Sisterzu - we are the same as Eastern Standard time at the moment. We don't have daylight saving, so that changes in the Spring.
I'm in California so we're 3 hours ahead of you at the moment. Sour salt is citric acid.
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Old 01-24-2012, 08:40 AM   #40
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Quote:
Originally Posted by Jennifer Eloff View Post
.................
Yay, passed the Billie test! Billie, could you please share your Hollandaise sauce recipe with us? Sounds nice and easy and I'm all for that, not that mine is difficult - just that not everyone has a double boiler. How long does the Hollandaise sauce keep in the refrigerator, you think? I have some in there right now.
................
Sure be glad to share the Hollandaise recipe. I've used it for years.

Recipe Name: Blender Hollandaise Category: Sauces
Main Ingredients: egg yolks, lemon juice, butter or margarine

Recipe Source: Better Homes & Gardens

Amount Ingredients
-------- ------------------------------------
3 egg yolks
2 TBsp lemon juice
1/2 cup butter or margarine (BUTTER of course)

Instructions: Place egg yolks and lemon juice in blender container. Cover; quickly turn blender on and off. Heat butter till melted and almost boiling. Turn blender on high speed; slowly pour in butter, blending till thick and fluffy, about 30 seconds. Heat over warm, not hot, water till ready to serve. Makes 1 cup sauce. This sauce turned my family into broccoli lovers. It's quick and easy. (Billie C W)

(I have found that you can actually make this with only 2 egg yolks.)
Some recipes I've seen calls for a dash of white pepper. I sometimes add just a dash of creole seasoning in mine.
******************
I have made this with just 1 egg, 1 Tbsp lemon juice (I use "Real Lemon Concentrate", & 1/2 stick of butter when I didn't want to make up a full batch.

Jen, I'm not sure how long it will last in the refrigerator. I push it to the limits sometimes (had that). But for several days. I have had it for a week, but not sure most people would want to use it after a week. Maybe others could let us know.

I was never a huge English muffin eater. Mostly with Eggs Benedict. Wasn't that I didn't like them, just not a huge fan as some are/were. And it has probably been 8 years since I had one, so the taste as I made it (doing 3 slices) or if I were to sub the flax wouldn't make a big difference to me. I wouldn't remember the difference.

I didn't know that sour salt was citric acid. Didn't know what sour salt was. It sounded very vaguely (VERY) familiar as to having heard the term long ago, but didn't know what it was.
Barbo, if you decide to try that, please let us know how it turns out.

Quote:
Originally Posted by sistertzu View Post
I'm in California so we're 3 hours ahead of you at the moment. Sour salt is citric acid.
Not to be argumenative Sis, but you are 3 hours behind Jen (and the east coast). And 1 hour behind me here in WY. Presently it is 9:40am here, and 8:40am there in CA. (11:40am Eastern) Just an FYI for those it might confuse. Time zones are very confusing, and Daylight Savings Time is even more confusing.
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Old 01-24-2012, 08:57 AM   #41
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Originally Posted by crazywoman-n-wy View Post


Not to be argumenative Sis, but you are 3 hours behind Jen (and the east coast). And 1 hour behind me here in WY. Presently it is 9:40am here, and 8:40am there in CA. (11:40am Eastern) Just an FYI for those it might confuse. Time zones are very confusing, and Daylight Savings Time is even more confusing.
Lol your correct! Not argumentative at all. I go through life mostly confused!
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Old 01-24-2012, 09:04 AM   #42
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Originally Posted by Jennifer Eloff View Post





Pat - hope you like it too.

.
Jen, I made the muffin this morning for breakfast. It just great!! Put butter & orange marmalade on it & served it with fresh raspberries & your wonderful recipe for creme fraiche. Just wonderful! DH loved it also.

Pat
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Old 01-24-2012, 10:32 AM   #43
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Jules, I use regular oat flour as the amount of gluten contamination is apparently negligible for those of us who are not Celiac. Netrition has the xanthan gum and also gluten-free oat flour by Bob's Red Mill. Their service is fantastic and very fast!
You must be near them. When I place an order, it is usually around 10 days to 2 weeks before I get my order.
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Old 01-24-2012, 12:11 PM   #44
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Yum Yum Good!!

Jen, I just made your English muffin for a snack since I have not eaten today and it was fabulous. I put SF jelly on one half and American cheese on the other half (buttered first, of course) and it is scrumptious. I gave my hubby a bite just to see what he thought and he said, "It IS good!" Thanks so much for this recipe. It's a winner!!
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Old 01-24-2012, 12:17 PM   #45
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I just have to say again how much I like this muffin. I keep waiting for the strange after taste that almost every bread recipe has and there is absolutely NONE in this bread. I'm eating the thicker half because I did not get mine cut evenly and there is still no funky taste whatsoever. I LOVE it!!
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Old 01-24-2012, 12:19 PM   #46
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Meant to say I went right by Jen's recipe. Did not change a thing.
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Old 01-24-2012, 02:40 PM   #47
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Linda I am so glad you are still here.

Now you have a wonderful E. Muffin to eat and enjoy. How
about some peanut butter (1 tbs.) and sf jam?

Jennifer, we made the muffin last night and I made
the eggs Benedict. My husband couldn't be happier
with that breakfast. The recipe is so easy and fast.
The time of 1 min 10 seconds is perfect for our large nuker.

I decided to try your recipe with CarbQuick and the
muffin is still teriffic. Puffy and big. I tried the sour salt,
just a mini pinch, next time a little bit more. I couldn't
really taste it.
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Old 01-24-2012, 03:43 PM   #48
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Made one for lunch and had a bit of sf jam on it. I would like the bit of sour taste to it, but it was good. I love the fact that when lunch comes, I am hungry and this is quick. Thanks, Jennifer!
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Old 01-24-2012, 04:30 PM   #49
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Jennifer, wow! Can't wait to try this. Do you happen to know what 2 Tbs of shredded cheese is by weight?
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Old 01-24-2012, 04:35 PM   #50
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Quote:
Originally Posted by Tilly View Post
This is Jennifer's recipe:


12/3 cupsalmond flour, (400 mL)
(I use almond meal, i.e. ground sliced
almonds versus almond flour)
3/4 cup certified gluten-free oat flour (175ml)
2 tbsp sifted coconut flour,(30 mL)
(Bob’s Red Mill,® OR Aloha Nu®)
1/2tsp xanthan gum (2 mL)


Yield: 21/2cups (625 mL)
1/4cup (60 mL) per serving
125.5calories
4.7g protein
8.6g fat
5.3g carbs (21.2 g per cup)



Hope that helps.
Thank you so much. I do have all of Jennifer's books, but they are packed away right now. I need to unpack them.

I can't wait to have these for breakfast tomorrow.
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Old 01-24-2012, 04:35 PM   #51
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Jennifer, wow! Can't wait to try this. Do you happen to know what 2 Tbs of shredded cheese is by weight?
Although I am not Jennifer, I believe it would be a half ounce.
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Old 01-24-2012, 06:12 PM   #52
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Just got back from getting the oat flour and Xantan gum ... and I hope that I can make this over the next few days!!

HUGz! Jules
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Old 01-24-2012, 06:45 PM   #53
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Although I am not Jennifer, I believe it would be a half ounce.
Thanks so much
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Old 01-24-2012, 07:15 PM   #54
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Jennifer, wow! Can't wait to try this. Do you happen to know what 2 Tbs of shredded cheese is by weight?
I just weighed 2 Tbsp fine shred cheese (it was a mixed Fiesta cheese) & it was 3/8 oz. Then weighed thick shred mozzarella & it was 5/8 oz. (I don't have any Monterey Jack.) So I'm thinking it kinda depends on the type shred. But then Mozzarella may just be heavier.
I used the Moz cheese when I made it yesterday, and the Fiesta Blend today. Both worked equally well. No cheese taste.

Last edited by crazywoman-n-wy; 01-24-2012 at 07:27 PM..
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Old 01-24-2012, 11:39 PM   #55
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Here ya go Nigel: http://www.lowcarbfriends.com/bbs/lo...l#post15177317

And this is the gluten free room: http://www.lowcarbfriends.com/bbs/lo...l#post15177317
Jen's recipes there are here:
Gluten-Free Recipes

Took me a bit to find it too.
Thank you so much for the links.
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Old 01-25-2012, 02:08 AM   #56
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Originally Posted by Barbo View Post

I decided to try your recipe with CarbQuick and the
muffin is still teriffic. Puffy and big. I tried the sour salt,
just a mini pinch, next time a little bit more. I couldn't
really taste it.
Barbo, did you substitute carbquik for the baking mix & still add the baking powder?

This looks sooo good, but I can't do oat flour, not because I am gluten intolerant, it just spikes my blood sugar all out of proportion the carbs it contains.

Di
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Old 01-25-2012, 02:51 AM   #57
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Originally Posted by Nigel View Post
Thank you so much. I do have all of Jennifer's books, but they are packed away right now. I need to unpack them.

I can't wait to have these for breakfast tomorrow.
I have all of her books as well, but this is a new mix of hers. Enjoy!
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Old 01-25-2012, 07:53 AM   #58
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Just tried the recipe this morning.

Awesome and so quick!
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Old 01-25-2012, 03:39 PM   #59
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Billie, thank you so much for sharing your recipe. I used to use 1 1/2 tbsp lemon juice (from concentrate), but DH said the sauce had a "bite". Soo, reduced it a bit. I think if I used freshly squeezed I could use more and he wouldn't compalin.

Linda, Wow, so good to hear! Especially, that David also thought it was nice. Thanks!

Tilly, happy you liked it too and Phurst gal as well. It is nice but also so great that it is quick to make and have ready in a jiffy.

Sungoddess and TBipp - I'm sure my 2 tbsp of shredded cheese weigh something slightly different each time, but I'm not scientific like that and it doesn't seem to affect the recipe adversely.

Hope you like it, Nigel.
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Old 01-26-2012, 12:30 PM   #60
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You are most welcome. I'm very glad to share the recipe. I noticed the ingredients are the same as yours, just the method of "cooking" is different. (The hot butter & the whirring of the blender do cook the eggs.) It is so much easier (at least for me) than trying to cook it on the stove. I've never had good luck with that myself. I do now usually on use 2 egg yolks rather than 3, and find it works fine. I also use the concentrate. I rarely have fresh lemons on hand. It seems so hard for me to find good ones here. I pretty much gave up. Once in a while I pick one/some up.

I think if I weighed the cheese (same one each time) each time I measured it, mine would probably come out different also. But if sungoddess or anyone else needs a weight for it rather than a measurement, I would say 1/2 to 5/8 once would be a good weight. Like you said, at least in this recipe a little variation won't make a lot of difference in the outcome of the recipe.

Think I'm gonna go make one & have a hamburger for lunch/dinner.
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