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Old 09-23-2012, 07:21 AM   #121
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You should Barbo, I could trip and fall running to the mailbox . The sooner the better, maybe tomorrow

Not like I don't have zillions of other places to look for LC recipes but I do like the convenience of having them in a book you can easily mark, lay out on the counter, etc. etc.

Picked up several church cookbooks at a bazaar I was at yesterday, those make great gifts for my non-lowcarbing friends.

Last edited by Buffy45; 09-23-2012 at 07:23 AM..
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Old 09-23-2012, 10:43 AM   #122
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Buffy, my DH is in the States for a week or so, but if you don't have your book by then, we'll check into it for you. Let us know! Sometimes the books arrive within 2 or 3 days, but other times I think it goes by donkey cart - especially to Canada. Yikes!
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Old 09-23-2012, 10:56 AM   #123
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Jennifer, it has been shipped so I am sure it will be here soon! Being a drama queen here, mostly for fun!!!
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Old 09-23-2012, 03:33 PM   #124
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Okay, LOL. Let us know!
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Old 09-25-2012, 10:51 AM   #125
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They arrived . Know what I will be doing all evening, won't need no stinkin tv shows to watch, I will be buried in cookbook reading!!!
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Old 09-25-2012, 02:28 PM   #126
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Buffy, don't you just love to read cookbooks. The other day I reread Carb Wars. Love that book. I think I've read all of Jen's books a hundred times, and I have all her books.
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Old 09-25-2012, 02:46 PM   #127
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Yes, always have. I will look up the Carb Wars one.
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Old 09-25-2012, 02:57 PM   #128
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Work done, now my long commute from my home based office to my living room to start looking at my cookbooks
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Old 09-25-2012, 03:00 PM   #129
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Are you talking about Carb Wars, by Judy Barnes Baker? Or is it one of Jen's?
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Old 09-25-2012, 06:54 PM   #130
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Yay, Buffy, so glad your cookbooks arrived. Carb Wars and Nourished are two fabulous cookbooks by my friend, Judy Barnes Baker.
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Old 09-26-2012, 10:48 AM   #131
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we tried the crock pot asian peanut butter pork, it was very very tasty, but I think we have a reaction to the truvia (boooo). I am waiting to try the lemon loaf and the mint pie!
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Old 09-28-2012, 09:28 AM   #132
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Eterprincess, many people do have a reaction to Truvia, unfortunately. I don't get it since it's a mixture of Stevia and erythritol, which both on their own should not present a problem.

Julie, you're a sweetheart! I can relate to you enjoying reading cookbooks.
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Old 09-29-2012, 02:42 PM   #133
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Got some nice photos (beginning to index them) to go along with the recipes in these cookbooks - on Facebook (special tab). Putting all the photos together to give people a visual of the recipes. It was too expensive to include them in the books.
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Old 09-29-2012, 05:17 PM   #134
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Buffy

Well thank heavens that your books arrived!
I thought perhaps you were going Now you can cook!
So many recipes, so little time
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Old 09-30-2012, 04:18 AM   #135
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So that's what all those pictures are about! I follow your feed on my RSS reader, Jen, so I don't miss anything, and I have been getting dozens of pictures, and I didn't know what they were all about. You probably explained it all and I missed it. So, these are pictures of the recipes as cooked from the LCAF Cookbooks. Duh.

Pay no attention to the crazy lady in the corner.
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Old 09-30-2012, 05:55 AM   #136
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So we need to print those off to keep with our cookbook, right
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Old 09-30-2012, 07:13 AM   #137
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Georgene - you're a very smart lady, so I pay no attention to the crazy lady remark! LOL You're funny! You also managed to talk my hubby into coil bound cookbooks and all these years, I never ever got through on that score.

I think by the RSS feed, you mean the posts on my blog that come to your email? - that's the pure indexing on my blog of all Facebook posts - some of those photos will be in the books, but some not. I still continue to post on my blog - my post titles appear in capital letters.

What I mean is there is a tab on our Facebook now that says photos and from there you go to albums and then you can find the lovely photos (page numbers and names go with photos) by Author's name for the cookbooks, which I hope will make it easier and nicer for people to make the recipes. Karen Sorenson has just begun working on putting the photos together (she will also look on our blogs for more photos), but soon she'll have as many photos as possible for LCAF's vol. 1 and 2, which is wonderful. I cannot imagine if we had included all those photos in the cookbooks, how much such a cookbook would cost!

THANK you everyone so much for your support. Love lowcarbfriends and Netrition and am very grateful for everything as it has been a LOT of hard work - sometimes I am working from the minute I get up to late at night. I will not lie, I had issues with stress at times, but thankfully this time around I have a co-editor in Carolyn Ketchum. So many people depend on the books doing well, but more importantly our goal is to help people - it's just another way of helping people with our collective talents - same as lowcarbfriends.com is another powerful way of helping people on their low-carb diets. They have been around since, I think, 1999. Can you believe that? It's about the time I started low-carbing.
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Old 09-30-2012, 07:16 AM   #138
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Buffy, some people are doing that. Someone said, she was able to shrink the photos and then print them off.

I know, Barbo, and now another book by December. Will take it slow next year - only one book, but a huge one - about 100 pages more!
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Old 09-30-2012, 06:05 PM   #139
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I tried Brownie De France on page 166 and I think I have finally found a true low carb brownie. I have tried lots of different recipes and they are always cakie in texture.

I was unsure of the recipe so only made a half recipe and baked in an 8 x8 pan for 20 minutes. I also did not add the chopped Chocoperfection bars as I prefer nuts in my brownies.

I was very hesitant about this recipe as it has no flour in it and is mostly almond butter, chocolate, eggs and sweetener. I am curious to see how it tastes tomorrow morning and what the mouth feel will be, but so far, it is a winner!

If I make one change, it will be to possibly add some gluc but will wait and see how they hold together after being refrigerated overnight.
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Old 10-01-2012, 03:07 AM   #140
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Originally Posted by Buffy45 View Post
They arrived . Know what I will be doing all evening, won't need no stinkin tv shows to watch, I will be buried in cookbook reading!!!
yeah!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Old 10-01-2012, 03:09 AM   #141
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Buffy, some people are doing that. Someone said, she was able to shrink the photos and then print them off.

I know, Barbo, and now another book by December. Will take it slow next year - only one book, but a huge one - about 100 pages more!
Slow down, if not for your sake, ours,

Just kidding, sigh so much food, and not enough time. YUM!!!!!!!!!!!

Although you need a break, Jennifer.
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Old 10-01-2012, 12:15 PM   #142
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Jen - I'm not on Facebook, can I still see the pictures?
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Old 10-01-2012, 12:21 PM   #143
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Jen - I'm not on Facebook, can I still see the pictures?


I just reread your post, so I guess I can see them on your blog.?
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Old 10-01-2012, 01:08 PM   #144
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what kind of reaction are you getting from the truvia?
I have yet to make anything out of my book!! I am going to be reading it tonight. That asian pork sounds good and I have a pork in my crock put today, dang it.
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Old 10-01-2012, 03:12 PM   #145
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Quote:
Originally Posted by TBipp View Post
I tried Brownie De France on page 166 and I think I have finally found a true low carb brownie. I have tried lots of different recipes and they are always cakie in texture.

I was unsure of the recipe so only made a half recipe and baked in an 8 x8 pan for 20 minutes. I also did not add the chopped Chocoperfection bars as I prefer nuts in my brownies.

I was very hesitant about this recipe as it has no flour in it and is mostly almond butter, chocolate, eggs and sweetener. I am curious to see how it tastes tomorrow morning and what the mouth feel will be, but so far, it is a winner!

If I make one change, it will be to possibly add some gluc but will wait and see how they hold together after being refrigerated overnight.


Please update us about how they were after being in the fridge over night
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Old 10-03-2012, 07:47 AM   #146
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TBipp - sounds wonderful! I like fudgy brownies too, although I tend to suffer with migraines if I indulge. 10 Years of migraines - ugh, but there are worse things in this world - just unfortunately hampers my creativity in the kitchen as I'm sensitive to a number of ingredients. Still, the rest of the authors pick up the slack very nicely.

Brenda, you can use your sweetener of choice.

Cathy, no, you would need to join Facebook. I joined but just to be on the Team's Facebook. My personal Facebook has nothing in it of note. My DH is into FB, but I'm not really.

LOL Tilly, I hear you. We just want to make sure there are lots and lots of lovely recipes and a beautiful collection of cookbooks for low-carber's cookbook libraries. When I take the time to cook and bake low-carb, I do so much better and don't feel deprived on my WOE or the need to cheat.
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Old 10-03-2012, 04:42 PM   #147
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Jen - I'm not on Facebook, can I still see the pictures?


I just reread your post, so I guess I can see them on your blog.?
Did you try going to the Facebook page? I no longer have an account and I can see all the photos on there. You don't need to have an account to view public pages but you won't be able to post anything without signing up.
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Old 10-03-2012, 06:01 PM   #148
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Please update us about how they were after being in the fridge over night
These were fudgy brownies! I like the edges best so may bake in my brownie edge pan next time. Am trying to decide if I could make like a conventional brownie by adding 1/2 cup Jennifer's Splendid low carb bake mix, an egg and some baking powder. I do not want cake like but as fudgy as these were, that may turn them into my idea of perfect brownie texture

They are neatly sliced and in the freezer now--my safe place for low carb treats!
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Old 10-03-2012, 06:03 PM   #149
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Running to google brownie edge pan
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Old 10-06-2012, 09:41 AM   #150
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Hahaha! Buffy!

TBipp, thanks for the awesome feedback! I like your thinking on variations. Hope it works.

Really, Linda Sue? You mean anyone can just click on the FB tab on my blog or below my siggie here on lowcarbfriends.com and see stuff? - you don't have to belong to FB? That's awesome! I got completely different feedback from a couple of irate visitors to my blog. They assumed that they could not visit FB from my indexing of FB posts on the blog. I wonder if they even tried.
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