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Old 01-16-2013, 11:09 AM   #421
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Cinnamon crumb cake. It tastes a lot like those little packaged cakes we use to buy!!

I just added cinnamon to 1/4 cup of the mix, added sweetener then took out a little bit of the mix and cut in some butter to use for the top. Then I mixed some Da Vinci simple syrup into the cake part until it was the consistency of a muffin batter and sprinkled the topping on and microwaved it in my 6 oz ramekin.

It went really well with my cinnamon roll K-Cup!
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Old 01-16-2013, 12:20 PM   #422
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Quote:
Originally Posted by Ginaaaaaa View Post
Cinnamon crumb cake. It tastes a lot like those little packaged cakes we use to buy!!

I just added cinnamon to 1/4 cup of the mix, added sweetener then took out a little bit of the mix and cut in some butter to use for the top. Then I mixed some Da Vinci simple syrup into the cake part until it was the consistency of a muffin batter and sprinkled the topping on and microwaved it in my 6 oz ramekin.

It went really well with my cinnamon roll K-Cup!
Oh my goodness that looks fantastic
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Old 01-16-2013, 12:29 PM   #423
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OH Gina that is beautiful!!!!!!!
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Old 01-16-2013, 12:34 PM   #424
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Just catching up with everyone's experiments and hoping to get back to doing some of my own soon. I lost my dad on Jan 9 so everything in my life is a mess right now.
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Old 01-16-2013, 01:05 PM   #425
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Just catching up with everyone's experiments and hoping to get back to doing some of my own soon. I lost my dad on Jan 9 so everything in my life is a mess right now.
Oh Pam - I'm so sorry.
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Old 01-16-2013, 01:07 PM   #426
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Originally Posted by PaminKY View Post
Just catching up with everyone's experiments and hoping to get back to doing some of my own soon. I lost my dad on Jan 9 so everything in my life is a mess right now.
Pam, very sorry to hear of your sad, sad loss.
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Old 01-16-2013, 02:10 PM   #427
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Pam--my condolences--I am so so sorry for your loss-
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Old 01-16-2013, 02:20 PM   #428
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Pam, I'm sorry for your loss. My condolences and prayers for you and your family.
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Old 01-16-2013, 03:08 PM   #429
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Oh, Pam, I'm so sorry to hear about your Dad. My heart goes out ot you, having been there and experienced "the mess" you are dealing with. Hang in there, my friend. It will all work itself out. Just take one thing at a time. Cyber hugs to you at this very difficult time.
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Old 01-16-2013, 06:47 PM   #430
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I peruse this forum everyday. I copy/paste recipes into a text file and store them in My LC folder categorized, of course. The last time I had a significant number of recipes "titled" with someone's name was dear KevinPa. Now, I have someone else in double digits.. guess who? It's a little different since the contributions come from many, but I want to make sure I can distinguish them as originating from "Ouizoid's Mix". Bravo!!
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Old 01-17-2013, 07:47 AM   #431
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Pam, big hugs to you as you deal with the loss of your Dad and all that goes along with it.
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Old 01-17-2013, 07:47 AM   #432
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Thanks for the hugs everybody, it means a lot.
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Old 01-17-2013, 01:26 PM   #433
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Quote:
Originally Posted by drjlocarb View Post
I did make a biscuit with RCS260.

I had the mix made up already with almond flour and coconut flour and no E.

1/4 c. mix
1 t. RCS
cream and water mixed 50/50

I added enough liquid to make it drop biscuit consistency.
Micro 1 min 20 sec.

I cut it in half and it did toast fine. I never toasted the other biscuits so I don't know if they did or not.

BUT... I put cut the other 1/2 into pieces and put them in a 350 oven to see if they would be croutons. Well, after 6 min in the oven I saw one of the horses stuck in the fence. I shut the oven off and ran out to help the horse free himself and fix the fence.
When I got back in the house, the little pieces were dryed but not toasted, BUT..they had the texture and tasted much like saltines, without the salt. Not quite as crisp, but saltine-y.

I'm wondering if for a saltine you should use baking soda instead of or in addition to baking powder. Didn't saltines use to be called soda crackers?


I just remembered KevinPa's recipe for saltines. I loved his recipes but don't like to use a lot of the ingredients that he did but maybe this would be a good guide.

Saltine 3rd and last Round
(not sure I could get texture and taste much better than this)

7 T. carbalose
7 T. carbquik
2 T. resistant wheat starch 75
1 1/2 t. polyD
1/4 t. salt
1/4 t. baking soda
2 T. shortening
4 or 5 T. half/half

I followed the original directions again and cooked on a cooling rack(I wil be buying a mesh one real soon) on top of cookie sheet.

I found the cracker I'll be sticking with.
Light flakey and well it tastes like a saltine......



I also found this comment made by drjlocarb:

I have found that using eggs in cracker making leads to a "squeeky" cracker. This recipe with water instead of the egg or egg white changes the texture. AND it must be golden flax meal.

Last edited by PaminKY; 01-17-2013 at 01:48 PM..
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Old 01-18-2013, 02:03 AM   #434
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Nope...was just there...Out of Stock. I checked them when you first put up this thread and it was Out of Stock then. Not sure when they'll get it in, but hard to believe that the only other option is 50 lbs...sheesh!!!

As of today/tonight, they have the 4 lb bag of oat fiber. ALSO, 15% off started Wednesday for 6 days (through Tue, 1/22). Coupon Code, Resolve.
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Old 01-18-2013, 05:19 AM   #435
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Pam I'm so sorry to here about your DAD.
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Old 01-18-2013, 05:36 AM   #436
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Quote:
Originally Posted by PaminKY View Post
I'm wondering if for a saltine you should use baking soda instead of or in addition to baking powder. Didn't saltines use to be called soda crackers?


I just remembered KevinPa's recipe for saltines. I loved his recipes but don't like to use a lot of the ingredients that he did but maybe this would be a good guide.

Saltine 3rd and last Round
(not sure I could get texture and taste much better than this)

7 T. carbalose
7 T. carbquik
2 T. resistant wheat starch 75
1 1/2 t. polyD
1/4 t. salt
1/4 t. baking soda
2 T. shortening
4 or 5 T. half/half

I followed the original directions again and cooked on a cooling rack(I wil be buying a mesh one real soon) on top of cookie sheet.

I found the cracker I'll be sticking with.
Light flakey and well it tastes like a saltine......



I also found this comment made by drjlocarb:

I have found that using eggs in cracker making leads to a "squeeky" cracker. This recipe with water instead of the egg or egg white changes the texture. AND it must be golden flax meal.
Those ARE just like real saltines.

I was thinking about baking soda and the egg white thing when I was making the "cracker" with the mix in the oven. My next try was to make a flat biscuit in the microwave with added baking soda and than drying in the oven, just no time yet.

Now, seeing Kevin's recipe again, I may add some shortening or lard too.
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Old 01-18-2013, 06:43 AM   #437
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I got a rare chance to actually make breakfast this morning--we had 1/4" of snow here and they called school off for the day -- lol (we teachers love snow days as much as the kids do)

I made the biscuit with 1/4 of the original flour mix and about a tablespoon of half and half, then drizzled in water to make a soft dough. Put it in a flat-bottomed soup bowl (4" diameter), Microwaved on high for 1 minute, 45 seconds, and voila! a nice, light, fluffy biscuit. I cut it crosswise into four pieces and toasted the bottom and top pieces, smeared with a little butter, in the toaster oven. Saved the middle two slices for a lunchtime sandwich. This was truly amazing!
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Old 01-18-2013, 08:31 AM   #438
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I made the bisquit with buttermilk and butter, and the second time I added a pinch of baking powder for the buttermilk. Better.

HTH!
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Old 01-18-2013, 09:35 AM   #439
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I made the bisquit with buttermilk and butter, and the second time I added a pinch of baking powder for the buttermilk. Better.

HTH!
I did that same thing the last time I made it a few days ago (butter, buttermilk), except that I added baking soda to react with the buttermilk instead of baking powder, as the mix already has baking powder in it. For some reason, the biscuits came out too soggy and I couldn't get them done. Wonder what I did wrong? Maybe made them too wet? What was your dough like?

Maybe I'll try it this way again.
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Old 01-18-2013, 10:38 AM   #440
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Ha ha, I think hockey season finally starting up must have been my inspiration to turn this wonderful recipe into a big flat hockey puck! I forgot to put in the baking powder...just sayin', don't do that lol. Made another one WITH baking powder, and it's fabulous. Thank you once again, Ouizoid!
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Old 01-18-2013, 10:59 AM   #441
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Quote:
Originally Posted by dianafoot View Post
I did that same thing the last time I made it a few days ago (butter, buttermilk), except that I added baking soda to react with the buttermilk instead of baking powder, as the mix already has baking powder in it. For some reason, the biscuits came out too soggy and I couldn't get them done. Wonder what I did wrong? Maybe made them too wet? What was your dough like?

Maybe I'll try it this way again.
Thick and sticky. I was not measuring, but pouring, LOL. I also added garlic powder and a smidgen of grated cheese.

HTH
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Old 01-18-2013, 11:44 AM   #442
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Y'all are experimentin' fools!!! Love it!!!
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Old 01-18-2013, 01:03 PM   #443
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Those two slices I saved out of the middle were just lovely for a sandwich. I piled on deli turkey, provolone, mayo and deli mustard, thinly sliced red onions, and lettuce. It was just wonderful--gobbled it all down before I could take a picture. Thank you, Ouizoid, for a great mix!
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Old 01-18-2013, 05:15 PM   #444
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golden flax meal?

[QUOTE=PaminKY;16202401]I'm wondering if for a saltine you should use baking soda instead of or in addition to baking powder. Didn't saltines use to be called soda crackers?


I just remembered KevinPa's recipe for saltines. I loved his recipes but don't like to use a lot of the ingredients that he did but maybe this would be a good guide.

Saltine 3rd and last Round
(not sure I could get texture and taste much better than this)

7 T. carbalose
7 T. carbquik
2 T. resistant wheat starch 75
1 1/2 t. polyD
1/4 t. salt
1/4 t. baking soda
2 T. shortening
4 or 5 T. half/half

I followed the original directions again and cooked on a cooling rack(I wil be buying a mesh one real soon) on top of cookie sheet.

I found the cracker I'll be sticking with.
Light flakey and well it tastes like a saltine......



I also found this comment made by drjlocarb:

I have found that using eggs in cracker making leads to a "squeeky" cracker. This recipe with water instead of the egg or egg white changes the texture. AND it must be golden flax meal.[/QUOTE]




What was the golden flax in? I dont see it used in this recipe...were you just talking about cracker recipes in general should be made with the golden flax meal?
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Old 01-18-2013, 05:47 PM   #445
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What is the carb count in this mix?
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Old 01-19-2013, 07:42 PM   #446
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Wow this is by far the best mix I''ve tried for a cake replacement. I tried the OP recipe and although it wasn't nearly sweet enough (used mostly CC milk as the liquid next time will use all davincis) the texture was totally there. It tasted like a dense cake with no funky aftertaste or grit. I can't believe how cakey this was! LOTS of room for tweaking, I don't mind flour so will sub maybe 1/2 tbsp of ww flour and see if that makes it any better (only adds a little over 2 carbs).

Tried the biscuit and ended up with a puck, I suppose adding more liquid might of helped mine was pretty thick - was trying to get a biscuit like dough. Total fail.

Thank you, Quizoid for this fabulous recipe! I am the pickiest of eaters, do not like most low carb baked goods, but this is a keeper. Will try the cinnabon recipe tomorrow hope it works out!

<3 Christina
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Old 01-20-2013, 04:24 PM   #447
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What is the texture everyone is getting? I made another one but to me it had a mouth feel of thick cream of wheat. Mine have never been very light or fluffy, and it's always slightly wet at the bottom. Not sure what I'm doing wrong, it tastes good but doesn't rise very high it kind of puffs up then deflates. I'm using the original recipe with 1 tbsp almond flour/coconut flour instead of 2 coconut flour. Mostly davincis with a bit of CC milk for the liquid.

--edit--

Made it again, I'm very determined, used no almond flour this time and it came out a little less wet but still pretty dense. Here it is topped with sf chocolate frosting.

20130120_164524.jpg

Last edited by Divabunny; 01-20-2013 at 05:09 PM.. Reason: updated
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Old 01-20-2013, 05:18 PM   #448
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Quote:
Originally Posted by Divabunny View Post
What is the texture everyone is getting? I made another one but to me it had a mouth feel of thick cream of wheat. Mine have never been very light or fluffy, and it's always slightly wet at the bottom. Not sure what I'm doing wrong, it tastes good but doesn't rise very high it kind of puffs up then deflates. I'm using the original recipe with 1 tbsp almond flour/coconut flour instead of 2 coconut flour. Mostly davincis with a bit of CC milk for the liquid.

--edit--

Made it again, I'm very determined, used no almond flour this time and it came out a little less wet but still pretty dense. Here it is topped with sf chocolate frosting.

Cream of wheat. Mine is cake-like. How long do you micro it? I was getting results like yours until I increased my cooking time. I have to go over 3 minutes. Seems to me like you need to increase the cooking time. The size of the baking vessel makes a difference too. When I did it in a custard cup, it was kind of wet. When I did it in my 3" pyrex bowl, it wasn't.

Your baking powder is fresh I assume?

Last edited by sungoddess; 01-20-2013 at 05:22 PM..
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Old 01-20-2013, 05:37 PM   #449
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Good comment re the baking powder. I did not know until I read it on an LCF post about a year ago that baking powder (and baking soda) lose their ooomph after awhile. Was getting poor results with everything until I bought fresh -- now I am seeing an astounding difference!
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Old 01-20-2013, 05:45 PM   #450
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Mine looks more cakey, not dense more of a light fluffy texture. Make sure you add enough liquid, you want the consistency of a muffin batter or a thick cake batter. As soon as the top is dry, you want to take it out. Let it cool on a cooling rack or on a plate for a few minutes to. Then I either frost or eat it plain. If its coming put like cream of wheat it hasn't cooked long enough. If its nut light and fluffy it may have been overcooked.

Here's a pic from one of my earlier cakes.
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