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Old 09-30-2012, 11:43 AM   #61
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My batch of Zucchini bread is in the oven right now. I can't wait to try it!
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Old 01-25-2013, 11:40 PM   #62
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I find if I store this on the counter, it tends to get a little 'wet' in a day or 2, so now I refrigerate it and the problem is solved.
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Old 01-30-2013, 03:57 PM   #63
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Quote:
Originally Posted by Widget View Post
It doesn't matter what size loaf pan you use. It rises, but won't fill the whole pan.
This might help...

While reading somewhere on here I found a recipe for "Faux cake ability" you are supposed to add 1/4 cup of it to each cup of nut flour to make things rise. Might help with the complain about it being wet as you are supposed to add a little extra liquid.
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Old 01-30-2013, 05:13 PM   #64
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Or you can just refrigerate it.
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Old 01-30-2013, 06:38 PM   #65
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Need to make this again ASAP!
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Old 07-13-2013, 05:36 AM   #66
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I just made this again. It's great!
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Old 07-13-2013, 07:27 PM   #67
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15 Packets of Splenda is equal to how what in cup measurement in granular Splenda?
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Old 07-13-2013, 07:32 PM   #68
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I don't know the answer to that because I don't use granular Splenda, but 16 packets is equal to 1/2 cup of real sugar. Hope that helps you out.
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Old 07-14-2013, 03:10 AM   #69
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Each packet is equivalent to 2 teaspoons to sugar. 16 packets would work out to 32 teaspoons or a little over 10 tablespoons. 8 tablespoons is 1/2 cup. The Granular is measured 1:1 to sugar, so equal amounts. Here's a breakdown of sugar vs. Splenda packets. I just looked it up on their site:

Sugar.........SPLENDA® Packets
2 tsp............1 packet
1 tbsp......1 1/2 packets
1/8 cup........3 packets
1/4 cup........6 packets
1/3 cup........8 packets
1/2 cup......12 packets
2/3 cup......16 packets
3/4 cup......18 packets
1 cup.........24 packets
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Last edited by watcher513; 07-14-2013 at 03:12 AM..
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Old 07-14-2013, 04:07 AM   #70
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Thanks Terry. Never thought of going to their site! Shame on me!
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Old 07-14-2013, 05:28 PM   #71
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Actually, when I was at the site I couldn't find it, lol. So I did a search again, something like...splenda vs. sugar sweetness. Or something close.
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Old 07-14-2013, 05:38 PM   #72
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Quote:
Originally Posted by Widget View Post
Wow, there are more carbs in a cup of pumpkin than I thought. That would make pumpkin bread too high in carbs for my liking. Instead, I think I'll try making a batch of Orange Dream Cookies to see how they turn out. Haven't had a cookie in over 2 years.

What about Kabocha squash? From what I understand from DJ Foodie, it's only about 6 net carbs per cup.
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Old 07-15-2013, 12:55 PM   #73
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Quote:
Originally Posted by watcher513 View Post
What about Kabocha squash? From what I understand from DJ Foodie, it's only about 6 net carbs per cup.
That's a carb bargain! I'd never heard of it, though (we don't eat much squash) and had to look it up.

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Old 08-04-2013, 02:31 PM   #74
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This is a 5 star recipe. We love it!
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Old 08-24-2013, 11:44 AM   #75
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***** This is wonderful! What about carrot cake?

I'm wondering how I could convert this to carrot cake. Any ideas? This is such a wonderful recipe. I don't see any carrot cake recipes.
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Old 08-24-2013, 11:46 AM   #76
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This one is wonderful as is ! The carrot cake I make is Chicken Lady's carrot cake - it's on it's own thread. Super good !
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Old 08-24-2013, 01:28 PM   #77
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I'm wondering how I could convert this to carrot cake. Any ideas? This is such a wonderful recipe. I don't see any carrot cake recipes.
I think this would work great for carrot cake.

Carrot Cake

3/4 cup almond flour
1/4 cup plus 2 tablespoons coarsely ground pork rinds OR flax meal
1 teaspoon baking soda
1/8 teaspoon baking powder
1 teaspoons cinnamon
sweetener to equal 1/2 cup sugar
1/4 cup oil
1 1/2 teaspoon vanilla
3 eggs
1 cup grated carrot
1/2 cup chopped walnuts

Preheat oven to 350 degrees. grease an 8" square pan.

Grind the pork rinds into a flour, stir in the remaining dry ingredients. In a separate bowl, use a fork and stir together the oil, vanilla, eggs and sweetener. Stir in half of the dry ingredients until smooth, then the other half.

Add the carrots, then the walnuts. Spread in the pan and bake 30 to 35 minutes until the center is set. Let cool completely before frosting. Keep refrigerated.

Cream Cheese Frosting:
4 oz. cream cheese, room temp.
4 tablespoons butter, room temp.
1/2 teaspoon vanilla
3 tablespoons heavy cream
sweetener to taste

Beat all but the heavy cream and sweetener with a fork until well blended. Stir in the heavy cream until smooth. Add sweetener to taste.
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Old 12-18-2013, 04:15 PM   #78
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Splenda Question

I have been on the low carb diet for 2 and half month and have been doing really well so I don't want to fall off the wagon. But I'm starting to crave bread so I looked up low carb zucchini bread recipes and came across this one. Since you all make it sound so delicious, I'm going to try making it tonight but does anyone know how much 15 packets of splenda make? I don't have the packets, I only have the bulk bag. Is that about 1/4 cup? Thanks! ACG
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Old 12-19-2013, 01:43 AM   #79
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AdeleCG, scroll up a bit to post #69 for the answer. It works out to 1/2 cup plus 2 Tablespoons. There are 16 T. in a cup.
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Old 12-28-2013, 08:06 PM   #80
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Awesome carrot cake

Just made the carrot cake and it is delicious. Used the pork rind flour and the consistency is perfect. Tastes better than regular (flour) carrot cake. My only tweaks were more spices (2 tsp cinnamon, 1 tsp nutmeg). Didn't use the cream cheese frosting this time but I might next time. This recipe is definitely a keeper.
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