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Old 02-15-2012, 01:06 PM   #61
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I saw them..and want them bad..However, need to finish up the other bread first..
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Old 02-15-2012, 01:20 PM   #62
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I saw it and it is making soooo hungry. The pictures look beautiful, Jennifer. Thanks for sharing them!

It really is on my to - bake list. My problem is there are so many! Must move this to the top of the list.
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Old 02-15-2012, 02:15 PM   #63
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Jen. Do you toast the bread first then add then add the cheese and toast again in pan
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Old 02-15-2012, 03:47 PM   #64
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LOL Thanks guys. No, Brenda - just do it as you would normally. Start with bread and butter the outsides and put cheese inside the 2 slices and into your grilled cheese sandwich maker. I have to leave it in mine for about 3 to 4 minutes, if I recall correctly - and I preheat the appliance until very hot!

Last edited by Jennifer Eloff; 02-15-2012 at 03:50 PM..
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Old 02-15-2012, 03:49 PM   #65
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Nekkidfish, 9 x 13 would be too big - you could if you're good at math make 1 1/2 times the recipe and that should work. However, will such a big dish fit in your microwave oven? You may need to bake in the oven at 350 deg. F. until firm to the touch. Keep a close eye on it.
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Old 02-15-2012, 09:46 PM   #66
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Quote:
Originally Posted by crazywoman-n-wy View Post
Nope, it doesn't work!
Yes, even with all my goofs (and I made a few) it turned out good!

Hmm,,,,, French toast! Maybe in the mornin?! If I don't forget. (and I could!)

Linda, most of the rest of the world doesn't use cup measurements the same as we do. When they do use "cups" to measure, they are usually in ml, not designated by cups like ours. Some measuring cups & spoons here actually have a "close" ml designation on them as well as our cup, 1/2, 1/3, etc. (For dry measure! It isn't a weight. It's a measure.) There are charts online which do conversions for you. Google weights & measures. Or better, Metric conversion. or Measure equivalents
Here is a good site: Metric Conversion charts and calculators Then more specifically to the conversions we're talking about here: Cooking Measurement Equivalents — Infoplease.com
Lots of sites out there. Some have charts, some let you type in the measure & do the conversion for you.

But in the case of Jen's recipes, she does it for you. So we can use the cup measurements, and others can do the mls. (She just gives both.)

Thanks for all the explaining. I have used those charts before.
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Old 02-16-2012, 11:06 AM   #67
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MUST MAKE THIS!!!!!!!!
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Old 02-16-2012, 04:26 PM   #68
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Hope you like it. I like the raisin bread the most and hubby I'm not sure if he was wild about the plain bread - so I'd be interested to hear if anyone actually liked it, or if we could improve it somehow.
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Old 02-17-2012, 01:02 PM   #69
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I have this in the oven right now. I can't wait.
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Old 02-17-2012, 03:17 PM   #70
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This is wonderful. Love it.
Jen mine is dairy free and i baked it .
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Old 02-17-2012, 04:10 PM   #71
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Awesome, Esther. Baking it might be superior to using the microwave oven. A lady that visited my blog said she liked it. She was buying $7 loaves of bread and has now switched to this. You can actually bake it in bun shapes in a greased muffin top pan; use about 1/4 to 1/3 cup batter per bun. Bake at 350 deg. F. about 12 minutes or maybe a little longer for a crispier result. I'm not sure if they would be good for hamburgers. I did something weird (I did the sweet version exactly as written without the raisins) and buttered them in the middle with cinnamon butter and topped with cream cheese frosting. Definitely weird but quite tasty. Forgot to mention it makes 4 buns.
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Old 02-17-2012, 04:23 PM   #72
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That's a great idea. Thanks Jen.
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Old 02-17-2012, 04:57 PM   #73
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Originally Posted by Jennifer Eloff View Post
Awesome, Esther. Baking it might be superior to using the microwave oven. A lady that visited my blog said she liked it. She was buying $7 loaves of bread and has now switched to this. You can actually bake it in bun shapes in a greased muffin top pan; use about 1/4 to 1/3 cup batter per bun. Bake at 350 deg. F. about 12 minutes or maybe a little longer for a crispier result. I'm not sure if they would be good for hamburgers. I did something weird (I did the sweet version exactly as written without the raisins) and buttered them in the middle with cinnamon butter and topped with cream cheese frosting. Definitely weird but quite tasty. Forgot to mention it makes 4 buns.
Very cool! I just got muffin top pans the other day!!
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Old 02-17-2012, 05:32 PM   #74
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Quote:
Originally Posted by Jennifer Eloff View Post
............. I did something weird (I did the sweet version exactly as written without the raisins) and buttered them in the middle with cinnamon butter and topped with cream cheese frosting. Definitely weird but quite tasty. Forgot to mention it makes 4 buns.
Jen, I don't think that is weird!!! Sounds really good to me! If that is weird, then I guess I'm weird. Oh wait, I am weird.

Quote:
Originally Posted by nekkidfish View Post
Very cool! I just got muffin top pans the other day!!
I just got some a few weeks ago to. The first thing I baked in them was Jen's "sliced" bread, but I obviously did them as buns instead. (or basically did the Artesian buns.)
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Old 02-20-2012, 11:24 AM   #75
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FINALLY made the plain version, had a piece yesterday, and made into a grilled cheese today. YUM! Thank you, Jennifer. I baked my bread in the toaster oven, then let cool, flipped them over to dry a bit, then refrigerated. So easy! Thanks again!
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Old 02-20-2012, 04:32 PM   #76
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I made the plain version. No, I did not follow the recipe.

I used 5 T. almond flour and 2 T. Carbquick.

Good Jen, good! I like the fact that I can have a sammie and it is only 4 carbs!

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Old 02-21-2012, 01:30 PM   #77
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Yay, I'm so glad some of you like it too. I still like the raisin bread the most.

Tilly - great - good to know you can make it in the toaster oven.

Haha, Billie! They didn't make great cinnamon "buns." Too odd, but DH actually liked the texture. I love my muffin top pans too; very useful. Who would have thunk? Great pan for low-carbers, especially.

Nekkidfish - I think you will like your muffin top pans.
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Old 02-22-2012, 10:56 AM   #78
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Yum. I had a grilled cheese today with the plain version. I am making more cinnamon bread this weekend. This is great recipe.
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Old 02-22-2012, 02:28 PM   #79
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Oh good, Brenda, I'm glad you like it too. It's handy because it's quick and it's easy.
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Old 02-23-2012, 04:43 PM   #80
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Barbo's Cinnamon Raisin Bread Pudding - Yum!

http://www.lowcarbfriends.com/bbs/lo...l#post15440665
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Old 02-23-2012, 06:04 PM   #81
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Cinnamon Raisin Bread Pudding

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Old 02-24-2012, 04:14 AM   #82
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Shut the front door!! That looks amazing!!!
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Old 02-24-2012, 11:56 AM   #83
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Brenda! When you shut the front door - what happens?!! Too funny!
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Old 02-25-2012, 07:04 PM   #84
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Haha. Not sure but i want that.
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Old 02-26-2012, 05:36 AM   #85
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Haha!!
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Old 02-26-2012, 06:06 AM   #86
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That's it - I'm making this for my Sunday morning breakfast!

Thanks Jennifer - you are definitely our Baking Diva!
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Old 02-26-2012, 06:38 AM   #87
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Thank you for your sweet words, but this time, thank, Barbo. She was the ingenious one with the bread pudding. I made the bread (I still wonder how I came up with that recipe) but the bread pudding is all Barbo's creation! She is amazing at her age - very creative; I think low-carbing must turn back the years for us. Hope that is true.
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Old 02-26-2012, 12:31 PM   #88
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Quote:
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Thank you for your sweet words, but this time, thank, Barbo. She was the ingenious one with the bread pudding. I made the bread (I still wonder how I came up with that recipe) but the bread pudding is all Barbo's creation! She is amazing at her age - very creative; I think low-carbing must turn back the years for us. Hope that is true.
I pray that is true for all of us, Jennifer. I need all the help I can get!
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Old 02-27-2012, 04:06 PM   #89
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Haha, Tilly. I can relate too.
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Old 02-29-2012, 03:02 AM   #90
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This is my first post here, although I've been following these forums for a long time and gathering helpful ideas and tips. Mrs. Eloff your recipes look wonderful and because I love baking, I'd love to try them! Also, what classy presentation. Such elegant silverware, tablecloths etc! My one question for you would be the following. I tried baking with almond meal and it was too "oily" for my tastes - coconut flour is much more pleasant and "dry", like a regular flour. I also try to avoid vital wheat gluten, I am not gluten intolerant but the concentrated gluten bothers me. Anything else you use I'm good with, including oat flour, whey protein etc. Would you please point me to a book of yours where I can find recipes that avoid these two ingredients? I miss baking! And your recipes are so mouthwatering! Can't wait to try them, especially for bread and baked goods
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