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Old 02-06-2013, 09:47 AM   #691
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Peggy, your photos are always so wonderful and enticing. What camera do you use?

I have successfully made pancakes and crepes and waffles from this mix, but my photos are never all that good to post. Too dark!

Your photos make me hungry!!
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Old 02-06-2013, 10:06 AM   #692
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I tried to get us noodles. It didn't work. But the dough was great , it handled just like noodle dough. I held it in my hands just like you would.

When they went in the water they fell apart. I'm thinking if I put more gluc in it it might work. What do you think Peggy?

So I am going to try something else with my leftover dough .

I'll let you all know how if comes out.

Last edited by rosethorns; 02-06-2013 at 10:09 AM..
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Old 02-06-2013, 03:01 PM   #693
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crab ragoon 003.jpgThis is our raspberry cheese danish.

1/4 c. mix
1 T. Xylitol or Erythitol
1/4 c. Davinci vanilla syrup
1/4 c. water
3 raspberries

1 T. cream cheese thinned with Davinci vanilla syrup

I make my mix with no sweetner.

Mix the Xylitol , mix, syrup and water together until smooth. Arrange your raspberries on then put your cheese mixture on top.I put it in a gadget bowl then microwave.

I use dairy free cream cheese.


I didn't mean to put the crab ragoons yet. This bottom pic is what they look like when I put them in the oven. I got 5.
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File Type: jpg crab ragoon 008.jpg (63.1 KB, 39 views)
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Last edited by rosethorns; 02-06-2013 at 03:06 PM..
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Old 02-06-2013, 03:10 PM   #694
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Peggy, your photos are always so wonderful and enticing. What camera do you use?
It's a little Canon PowerShot SD750 Digital Elph. I love my Canon! Honestly, I'm a total ditz at taking pictures, and this little gem just doesn't take a bad pic unles my unsteady arms jar the thing and it blurs.

I always take 3 shots from different angles to be safe. I do try to avoid pic taking at night when lighting in my diningroom isn't so good. I always use the table position nearest the only window in the room and I always turn the overhead chandelier on.
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Old 02-06-2013, 03:12 PM   #695
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Esther, I got a firmer/tougher dumpling adding a 1 tsp. coconut flour. You could try that and see if that works to firm it up more for boiling. DH and I thought with the extra coconut flour, it was too firm for dumplings. But it might just be what you're wanting for your noodles.
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Old 02-06-2013, 03:31 PM   #696
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Peggy those pancakes look delicious!! I copied down your measurements so I can try these.
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Old 02-06-2013, 07:33 PM   #697
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Thanks, Gina. We sure liked these!
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Old 02-06-2013, 08:23 PM   #698
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Peggy - those pancakes look wonderful!! I'll be trying them soon.

Rose - are you going to give us the low-down on the crab rangoons? They look good going into the oven; if I didn't know I would think you had used wonton wrappers.
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Old 02-07-2013, 07:45 AM   #699
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Rose - are you going to give us the low-down on the crab rangoons? They look good going into the oven; if I didn't know I would think you had used wonton wrappers.[/QUOTE]

LOL yes I am. I had a liitle mishap. So I will re-do them today.

Ever since they poured chemo in my brain , I have to watch everything I do . I forget what I'm doing 5 mins after doing it.
Sooooo I forgot I had the broiler on to brown the danish and put the crab ragoons in to cook. Needless to say they burnt . The bottoms where the filling was was good. I wrote the recipe down so I won't forget. I will do them again today.

I will say they held their shape and tasted good on the bottom.

I will do it again today. And put pics up.
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Old 02-07-2013, 08:07 AM   #700
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I tried to get us noodles. It didn't work. But the dough was great , it handled just like noodle dough. I held it in my hands just like you would.

When they went in the water they fell apart. I'm thinking if I put more gluc in it it might work. What do you think Peggy?

So I am going to try something else with my leftover dough .

I'll let you all know how if comes out.

I was thinking about this on the way to work and was wondering if you somewhat used the method they use in the Glucomannan thread to make homemade miracle noodles if that would work better.

I also realized that I bought two of those mini-pie pans that hold four each back before Christmas so if I can just find them I'm good to go on the mini-pies and pot pies.
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Old 02-07-2013, 01:23 PM   #701
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I used this one.

For the donut part this is what I used

1 cup flour mix
1 cup buttermilk
1 tbsp melted butter
1/2 cup erythritol
15 drops Splenda liquid
1 tsp vanilla
15 drops coconut Capella drops

For the apple cinnamon donuts I added some cinnamon and chopped low sugar apple pie filling, the chocolate donuts I added some cocoa powder to a small amount of hot water and added that along with more sweetener. The jelly filled and plain coconut ones I didn't add anything to the mix.

Coconut crunch topping

Powdered erythritol mixed with water to make a thin glaze
Toasted angel coconut made by soaking unsweetened coconut in Splenda, then toasting it.

Dip cooled donut hole in the glaze, then roll in the coconut.
Gina....Since I don't have any buttermilk, could I use sour milk instead? Seems like it would work.....Thanks, for all your wonderful recipes using Ouizoid's mix
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Old 02-07-2013, 01:35 PM   #702
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are the different recipes for the various foods using this mix posted anywhere seperately or do we need to scroll through all the pages to find the recipes? Is there anyway to add the different recipes that everybody makes to link to the first post in this thread?

I'd love to have the different recipes but am intimidated by scrolling through the whole thread...
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Old 02-07-2013, 01:49 PM   #703
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I'd love to have the different recipes but am intimidated by scrolling through the whole thread...
I agree! I have dealt with this by copying every recipe that looks good to me, pasting it into a separate document along with the url and the post #, and saving it in both the appropriate folder on my computer and onto a master document with all of the recipes. That means, though, that I have to visit this string every day to keep up. Whew!

But wouldn't it be great to categorize the recipes--like "pie crust", "biscuits", "donuts", etc.?
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Old 02-07-2013, 01:56 PM   #704
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I went to Bed Bath & Beyond-- about a half-hour away to purchase a baby cake pop maker after finding online that they carried them. They were sold out, but said that a nearby store had 8 in stock, did I want them to order one to have sent to my house? Yes! Been waiting with baited breath--only to find now, 8 days later, that the order is coming from California, 3000 miles away and won't be here for days! So disappointed!

so, complaints aside, any ideas about making donuts with the donut recipe in some other pan? I don't have a donut pan, but have ideas for using a muffin tin. Does this bake in the oven?
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Old 02-07-2013, 01:58 PM   #705
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Gina....Since I don't have any buttermilk, could I use sour milk instead? Seems like it would work.....Thanks, for all your wonderful recipes using Ouizoid's mix

That's exactly what I did yesterday. I didn't have buttermilk, so used half and half HC and water with some vinegar added to it. My 8 yr old grand-daughter and I made some spice donut holes rolled in cinnamon sugar a 'la Ginaaaaa. Everyone loved them
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Old 02-07-2013, 02:14 PM   #706
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I agree! I have dealt with this by copying every recipe that looks good to me, pasting it into a separate document along with the url and the post #, and saving it in both the appropriate folder on my computer and onto a master document with all of the recipes. That means, though, that I have to visit this string every day to keep up. Whew!

But wouldn't it be great to categorize the recipes--like "pie crust", "biscuits", "donuts", etc.?
yes, that would be fantastic...
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Old 02-07-2013, 02:25 PM   #707
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That's exactly what I did yesterday. I didn't have buttermilk, so used half and half HC and water with some vinegar added to it. My 8 yr old grand-daughter and I made some spice donut holes rolled in cinnamon sugar a 'la Ginaaaaa. Everyone loved them
Yay I'm glad they came out good!! I was going to say that I think you can use cream, half and half mixture with the vinegar.

I agree about it being hard to find all the different recipes but I'm afraid that's how it usually goes with great threads like this. It could be made a sticky so we would never lose the thread but s far as categorizing it, I don't see how that could happen.

You can do a search this thread at the top. Type in what you're looking for, pie, cookie, donuts like that. I have done it a few times when I was looking for a certain recipe.
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Old 02-07-2013, 02:25 PM   #708
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Has anyone figured out a carb count for the pie crust? I'd volunteer but somehow I always manage to get it wrong. . . .
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Old 02-07-2013, 02:57 PM   #709
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The only way to get an index in the first post is to ask the mods. A few perrrrtty pleeeases would help.

We did that for the glucomannan thread.
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Old 02-07-2013, 03:10 PM   #710
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Thanks, Sharon, for the confirmation! I thought it would be ok., but it doesn't hurt to ask.
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Old 02-07-2013, 03:23 PM   #711
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I don't know. Maybe we should do a blog and have all the recipes there. The only thing keeping me from doing that is the idea that I still might market the thing if only it wasn't so tempermental
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Old 02-07-2013, 04:08 PM   #712
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I don't know. Maybe we should do a blog and have all the recipes there. The only thing keeping me from doing that is the idea that I still might market the thing if only it wasn't so tempermental
Ouizoid couldn't you put a message on the bag about it's temper. I use your mix and sometimes I add things to make what I'm trying to do.
They always have 'what you can do with this mix'." It works better using this microwave wattage". Your mix is a major starting point for me. The best stuff I've come across to make all the goodies. AMAZING.I've had no trouble with this mix. I read all the pages before I started.
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Old 02-07-2013, 04:29 PM   #713
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I haven't had any problems with this mix either. It's been fun coming up with new recipes for it. It's just like any other flour or bake mix, you just need to come up with the recipes for it.
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Old 02-08-2013, 08:31 AM   #714
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I made the pancakes again this morning, although I used almond milk instead of cream. Really truly the best LC pancakes I have ever had. There is something magical about adding fats to this mix--the egg, the milk and the oil/butter transform this into the real deal. Makes me think about trying a real layer cake--although the dough becomes relatively soft and not sturdy like an almond batter would. That is the real issue--it is perfect for muffins or pancakes or small cakes where there isn't too much tension on the batter.
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Old 02-08-2013, 08:49 AM   #715
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I don't know. Maybe we should do a blog and have all the recipes there. The only thing keeping me from doing that is the idea that I still might market the thing if only it wasn't so tempermental

That's why you need to come up with a companion cookbook to sell with it.
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Old 02-08-2013, 09:14 AM   #716
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I made the pancakes again this morning, although I used almond milk instead of cream. Really truly the best LC pancakes I have ever had. There is something magical about adding fats to this mix--the egg, the milk and the oil/butter transform this into the real deal. Makes me think about trying a real layer cake--although the dough becomes relatively soft and not sturdy like an almond batter would. That is the real issue--it is perfect for muffins or pancakes or small cakes where there isn't too much tension on the batter.
Yes, my very dry donuts will attest to that! Lol I have been thinking about making a cake with your mix for a while now but like you said I'm worried it wouldn't work out as a large cake. I guess we have some experimenting to do.

What were your measurements of milk, egg and fats for your pancakes?
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Old 02-08-2013, 09:15 AM   #717
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you are right Pam--a website and a cookbook. I have the name and number of a manufacturer and when I make my pitch (sometime soon), I plan also to direct them to this thread full of wonderful amazing experimenters.
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Old 02-08-2013, 09:22 AM   #718
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gina--I am such a bad measurer and more of an eyeballer, lol. Not so great eh? 1/4 cup mix, one egg, probably a Tbs of MCT oil, probably 1/4 cup vanilla davincis, probably 1/4 cup of almond milk and lots of butter in the pan. I really just keep adding liquids til it is the proper pancake consistency. I had to add a tiny bit more milk to the batter for the 3rd pancake cause it had gotten pretty thick. They were divine, really.
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Old 02-08-2013, 09:24 AM   #719
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No prob, sounds like what I do lol
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Old 02-08-2013, 09:25 AM   #720
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gina--I am such a bad measurer and more of an eyeballer, lol. Not so great eh? 1/4 cup mix, one egg, probably a Tbs of MCT oil, probably 1/4 cup vanilla davincis, probably 1/4 cup of almond milk and lots of butter in the pan. I really just keep adding liquids til it is the proper pancake consistency. I had to add a tiny bit more milk to the batter for the 3rd pancake cause it had gotten pretty thick. They were divine, really.


I love using MCT oil.
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