Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 08-13-2013, 12:02 PM   #2011
Senior LCF Member
 
alonewithyou's Avatar
 
Join Date: Sep 2010
Location: Norway
Posts: 650
Gallery: alonewithyou
Stats: 5'4, 150 lbs
WOE: Atkins >20 carbs a day
Start Date: 09-01-10/10-29-12/01-10-13/07-29-13
I should have greased my ramekins better! They stuck a bit too the bottom, and I probably removed them from the ramekins too early. They were still a little warm. They seem really fluffy, but they are heavy! I'm looking forward to breakfast tomorrow.
alonewithyou is offline   Reply With Quote

Sponsored Links
Old 08-14-2013, 06:04 AM   #2012
Major LCF Poster!
 
dianafoot's Avatar
 
Join Date: Dec 2005
Location: southern US
Posts: 1,191
Gallery: dianafoot
Quote:
Originally Posted by alonewithyou View Post
I have a question to those of you who have made this recipe:

Best LC biscuits yet!

1/3 cup Ouizoid's BTF
2 tbs grated cheddar cheese
Heavy Whipping Cream-- enough to make a soft dough

spoon into two rings Be sure to spray everything well with cooking spray so that they won't stick.

Bake at 400 degrees for 20-25 minutes until golden brown on the top.

I have mine in the oven now. I made the flour mix with coconut flour. How much heavy cream did you add? I think I added 1/2 cup or even more! The coconut flour sucked it in I guess! Hope they don't turn out dry or coconutty. I've seen many positive notes on this recipe.
I do make them with the mix that has all coconut flour. I make the dough a little wet, not rollable like a regular biscuit dough, more like a very soft drop biscuit dough. Also if you need to loosen the dough after adding in about 1/3-1/2 cup cream, try adding little water instead of more cream. I do bake them until they are fairly dry. Be very generous with the cooking spray, as they do stick!

Last edited by dianafoot; 08-14-2013 at 06:05 AM..
dianafoot is offline   Reply With Quote
Old 08-14-2013, 12:47 PM   #2013
Senior LCF Member
 
alonewithyou's Avatar
 
Join Date: Sep 2010
Location: Norway
Posts: 650
Gallery: alonewithyou
Stats: 5'4, 150 lbs
WOE: Atkins >20 carbs a day
Start Date: 09-01-10/10-29-12/01-10-13/07-29-13
Ok, thanks, dianafoot! I forgot to taste them today! I need something nice to put on them or have them to.
alonewithyou is offline   Reply With Quote
Old 08-15-2013, 05:20 AM   #2014
Major LCF Poster!
 
dianafoot's Avatar
 
Join Date: Dec 2005
Location: southern US
Posts: 1,191
Gallery: dianafoot
These biscuits are great split and buttered and toasted the day after they are made. I like to make an egg and sausage biscuit with them. Otherwise, I use some sugar-free jam that I make to put on them.
dianafoot is offline   Reply With Quote
Old 08-16-2013, 12:40 PM   #2015
Senior LCF Member
 
alonewithyou's Avatar
 
Join Date: Sep 2010
Location: Norway
Posts: 650
Gallery: alonewithyou
Stats: 5'4, 150 lbs
WOE: Atkins >20 carbs a day
Start Date: 09-01-10/10-29-12/01-10-13/07-29-13
Cool I tried one with salami. Quite good! Had a bit of that coconut flour dryness/mouthfeel though. Still very edible! I have no clue what I can have on them though. Other than cheese, salami or jam.
alonewithyou is offline   Reply With Quote
Old 08-17-2013, 12:05 AM   #2016
Very Gabby LCF Member!!!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 3,119
Gallery: watcher513
Anything I'd think. Eggs and ham or sausage. Any meat or cheese.
watcher513 is offline   Reply With Quote
Old 08-22-2013, 11:14 AM   #2017
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,028
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Peggy.......your Sausage Cheese Balls, located in the "Fantastic Flour Mix Big Batch and Recipes" thread, look so good. Easy to make, too. Do you eat them as is... or do you dip them in a sauce?
Pam is offline   Reply With Quote
Old 08-22-2013, 01:21 PM   #2018
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,153
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I just eat 'em as is. I think I ate 5 for breakfast this morning. (she says, blushing).
buttoni is offline   Reply With Quote
Old 08-26-2013, 09:37 AM   #2019
Senior LCF Member
 
Cats for Texas's Avatar
 
Join Date: Dec 2007
Location: Houston, TX
Posts: 394
Gallery: Cats for Texas
Stats: 210
WOE: LC
Start Date: Restart: December 3, 2012
wow.
Cats for Texas is offline   Reply With Quote
Old 11-18-2013, 03:29 PM   #2020
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
Hey guys, it's been a while since I tried any new recipes using the BTF mix. This one is a keeper for sure if you're missing high carb blueberry muffins!!

Found this blueberry muffin recipe on food.com and decided to try it with the fantastic flour mix(BTF)and I loved it!! I would never guess that these were low carb! I ate 3 before I made myself step away from the blueberry muffins! They're that good! Let me know what you think!


The only changes I made were the amount of milk and the sugar and I didn't bother with the topping. I started with a cup of half & half and then added more until it was a thick batter consistency. I think I ended up using about 1 1/2-2 cups of half & half. I baked mine for 20-25 minutes and I got 12 regular sized and 12 mini muffins. My subs are in parenthesis. With the 1 cup of sweetener equivalent it's not a really sweet muffin but for me it was perfect!

The Best Blueberry Muffins

By KRUSTY
Added January 10, 2003 | Recipe #50719

Ingredients:

1/2 cup butter or 1/2 cup margarine, at room temp
1 cup granulated sugar(3/4 cup erythritol and 20 drops Splenda)
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup milk(1 1/2-2 cups)
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries

For Topping
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground nutmeg

Directions:

1. Heat oven to 375°.
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch.
Attached Images
File Type: jpg image.jpg (47.0 KB, 33 views)
Ginaaaaaa is online now   Reply With Quote
Old 11-18-2013, 03:34 PM   #2021
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,369
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
Oh Gina!! They look delectable!
ouizoid is online now   Reply With Quote
Old 11-18-2013, 03:53 PM   #2022
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
They really are Ouis, I was completely happy with how they turned out.
Ginaaaaaa is online now   Reply With Quote
Old 11-18-2013, 06:20 PM   #2023
Senior LCF Member
 
Join Date: Jul 2007
Posts: 146
Gallery: majomor
Thanks Gina

Well Gina, you have outdid yourself again.....thanks for the recipe.
I wanted to add that this new picture of you is excellent.
Jo
majomor is offline   Reply With Quote
Old 11-18-2013, 07:01 PM   #2024
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,153
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
They DO look good, Gina!
buttoni is offline   Reply With Quote
Old 11-18-2013, 07:11 PM   #2025
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
Quote:
Originally Posted by majomor View Post
Well Gina, you have outdid yourself again.....thanks for the recipe.
I wanted to add that this new picture of you is excellent.
Jo
You're welcome Awe thanks for the compliment!

Quote:
Originally Posted by buttoni View Post
They DO look good, Gina!
Thanks Peggy, they are super yummy. I really could not distinguish them from regular muffins. They're great with a cup of coffee too! Blueberry muffins have always been one of my favorites.
Ginaaaaaa is online now   Reply With Quote
Old 11-18-2013, 07:21 PM   #2026
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,072
Gallery: Tweaker Geek
Gina - So for the 2 cups of all purpose flour you used 2 cups BTF made with the coconut flour, therefore so much half&half? If the BTF was made with almond flour how much half&half do you think?

The muffins do look yummy!
Tweaker Geek is offline   Reply With Quote
Old 11-18-2013, 08:38 PM   #2027
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
Quote:
Originally Posted by Tweaker Geek View Post
Gina - So for the 2 cups of all purpose flour you used 2 cups BTF made with the coconut flour, therefore so much half&half? If the BTF was made with almond flour how much half&half do you think?

The muffins do look yummy!
I used the 2 cups of the BTF made with coconut flour in place of the 2 cups of all purpose flour, and that's why I did use so much half & half. I've never made the BTF with almond flour so I'm not really sure how much but I'm thinking you would need to use a lot less liquid. It's suppose to be a thick batter so I would just add the liquids slowly, until it looks right. Hopefully someone else can give you a better answer.
Ginaaaaaa is online now   Reply With Quote
Old 11-19-2013, 02:45 PM   #2028
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,072
Gallery: Tweaker Geek
Thanks, Gina. It will be some time before I make them but I have copied the recipe.
Tweaker Geek is offline   Reply With Quote
Old 11-19-2013, 04:05 PM   #2029
Senior LCF Member
 
Join Date: Feb 2011
Location: Minneapolis, MN
Posts: 163
Gallery: kalatraza
Stats: 280/255/145
WOE: Atkins
Start Date: January 2011
Gina, these look so yummy! I just found some blueberries in my freezer, too. . . I shouldn't, but,. . .
kalatraza is offline   Reply With Quote
Old 11-20-2013, 08:33 AM   #2030
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
Quote:
Originally Posted by kalatraza View Post
Gina, these look so yummy! I just found some blueberries in my freezer, too. . . I shouldn't, but,. . .
Lol sorry for tempting you! I used frozen blueberries too and they worked really well in these muffins. It's suppose to be a thick batter, not pourable more closer to a dough. I hope you like them, let me know what you think if you do make them kalatraza.

I forgot how much I love this flour mix. I couldn't detect any coconut flour taste or any other funny tastes in the muffins. It tastes just like regular flour muffins to me. I froze a few muffins for my sister to try when she comes for a visit so I will let you all know if they freeze well.
Ginaaaaaa is online now   Reply With Quote
Old 11-22-2013, 03:31 AM   #2031
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,004
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
I am trying to find a recipe for a low calorie muffin made with this flour. I think it was by Quiosi? (Never can spell her name)??

Never mind. I found it in the first post. I need more coffee

Last edited by Brendajm; 11-22-2013 at 03:35 AM..
Brendajm is offline   Reply With Quote
Old 11-22-2013, 07:45 AM   #2032
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,369
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
brenda--you know how the french word for "yes" is Oui? That is how you start my name--Ouis is what my friends call me
ouizoid is online now   Reply With Quote
Old 02-12-2014, 04:54 AM   #2033
Junior LCF Member
 
Join Date: Dec 2007
Posts: 16
Gallery: slimstuff
This is an amazing flour mix !! Just finished the cinnabon version and it was fantastic! It's so nice to be able to have legal treats like everyone else without the guilt. Thanks to Ouizoid, Ginaaaaaa, and all the others who have experimented with this.
slimstuff is offline   Reply With Quote
Old 02-15-2014, 04:37 PM   #2034
Senior LCF Member
 
Emita's Avatar
 
Join Date: Aug 2013
Location: Southern Connecticut
Posts: 122
Gallery: Emita
Stats: 115/105/95
WOE: 25-30 net
Start Date: June 2013
holy moly! In preparation for my shipment of more coconut flour, psyllium husks, and egg white protein, I opened my bag of oat fiber to put it into an air-tight container for easy usage and making BTF mix -

Oat fiber is more powdery than xanthan gum or confectioner's swerve / powdered erythritiol! It smelled so good, like bananas, but I must have inhaled a TBSP worth. How do you store / decant your oat fiber?

I'm going to be making a high-moisture cake next weekend with BTF - I printed the recipe page and wrote out the weights for the ingredients and slipped it into my low-carb baking recipe binder

I want try some microwave, frying pan, or single-serve toaster oven recipes with it during the week first. Anyone have favorites?
Emita is offline   Reply With Quote
Old 02-15-2014, 07:18 PM   #2035
Major LCF Poster!
 
JMCM1's Avatar
 
Join Date: Jul 2011
Posts: 2,957
Gallery: JMCM1
WOE: EFGT wheat free (grain free)
Start Date: June 2012
I do not store my oat fiber specially.
The top of its package is folded-over and clipped, and has been for more than a year.

Works fine every time!
JMCM1 is online now   Reply With Quote
Old 02-15-2014, 08:07 PM   #2036
Senior LCF Member
 
Emita's Avatar
 
Join Date: Aug 2013
Location: Southern Connecticut
Posts: 122
Gallery: Emita
Stats: 115/105/95
WOE: 25-30 net
Start Date: June 2013
I think I was too OCD and had to put it in something sealable - by the time I stared pouring it it was too late to go back!
Emita is offline   Reply With Quote
Old 02-16-2014, 12:25 AM   #2037
Very Gabby LCF Member!!!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 3,119
Gallery: watcher513
I keep a lot of my lc flours and things (made up 12X BTF mix) in different sizes of Lock & Lock containers vs. in the bag they came in. If freezing anything, I use my Foodsaver.

Last edited by watcher513; 02-16-2014 at 12:26 AM..
watcher513 is offline   Reply With Quote
Old 02-18-2014, 04:11 PM   #2038
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
I made this cake because Emita asked me if I thought my yellow cake would work for a Pink Lady Cake recipe that was posted on the SmittenKitchen website. It uses a white cake recipe and strawberry purée. I'm here to say that it worked amazingly well.

I pretty much followed my yellow cake recipe but I cut back on the liquid using about 1 1/4 cups and added one cup of strawberry purée. I used 6 egg whites in place of the 3 whole eggs. I made strawberry purée from frozen strawberries that I puréed using my immersion blender and then squeezed it through a nut milk bag to get the seeds out. I also added a little strawberry extract for more flavor. For the frosting I used Dixie Diners white buttercream frosting for the top and a cream cheese frosting between the layers and on the sides. I added some strawberry purée to some frosting to decorate the cake.

It's a very pretty cake and would make any girly girl very happy!

Here's my yellow cake recipe with revisions for the pink lady cake in parenthesis. Slowly add the water and add more or less depending on the brands used in the BTF mix. Some ingredient brands use more liquids than others. Mine was perfect at 1 1/4 cups. It should be a thickish cake batter consistency.

Homemade Yellow Cake

2 Cups BTF Mix
1 1/2 Cups Sugar ( I used 3/4 Cup xylitol and liquid Splenda to equal 3/4 Cup
1 Tablespoon Baking Powder
1/2 Cup Non-Fat Dry Milk ( I used Whole Milk Powder, but you can use non-fat or just replace water in recipe with your favorite milk substitute)
1 cup strawberry purée
2 cups Water(1 1/4 Cups Water)
2-3 teaspoons Vanilla (I used 1/2 tsp strawberry extract and 2 tsp vanilla)
1/2 Cup Butter softened
3 Large Eggs (6 egg whites)

Combine flour, sugar, baking powder, and non-fat dry milk. Add butter and strawberry purée and mix until combined. Add the water, vanilla and egg whites. Mix for two minutes.

Pour into a greased and floured cake pans. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):

8″ or 9″ cake rounds — 20-25 minutes 13 x 9 pan — 35-40 minutes cupcakes — 12-15 minutes tube/bundt pan — 45-50 minutes Don’t overbake! You’ll dry out your cake.

Click on pic to enlarge
Attached Images
File Type: jpg image.jpg (45.5 KB, 45 views)
Ginaaaaaa is online now   Reply With Quote
Old 02-18-2014, 07:57 PM   #2039
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,072
Gallery: Tweaker Geek
Yum! You did good, girl!!
Tweaker Geek is offline   Reply With Quote
Old 02-18-2014, 08:50 PM   #2040
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,369
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
Gina, your cakes are truly works of art!!
ouizoid is online now   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 06:56 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.