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Old 11-29-2012, 11:14 AM   #241
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Jenn, I want to add my thanks for your undertaking, and to all those who contributed!
I for one also want to thank you for still offering the perfect bound! I know I am a minority in liking this one better, but I have better luck with them staying together than with the coil bound one. I would love the coil bound, as they lay flat so neatly, BUT as I've said before, I end up tearing the pages (and often the cover) out/off!! Guess I'm rough on them.
(I pre-ordered the other day.)
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Old 11-30-2012, 09:48 AM   #242
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Just ordered mine. Thanks, for the discount, Jen
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Old 11-30-2012, 09:56 AM   #243
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Just ordered mine too.
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Old 11-30-2012, 11:25 AM   #244
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Awesome! Million thanks!! Good thing to have ordered already. This is the last day of the really good price.

Billie - guess what? Most people still order perfect bound and all the other low-carb cookbooks on Amazon seem to also be perfect bound, however, it's good to have the option for coil bound.
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Old 11-30-2012, 11:29 AM   #245
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Buffy, I'm sorry, I almost missed your question! I will stand by my Coconutty Crackers, page 69 of volume 1. They are robust. I have a Microwave Almond Cracker recipe coming up in the new book.
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Old 11-30-2012, 12:08 PM   #246
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Old 11-30-2012, 12:41 PM   #247
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Quote:
Originally Posted by Jennifer Eloff View Post
Buffy, I'm sorry, I almost missed your question! I will stand by my Coconutty Crackers, page 69 of volume 1. They are robust. I have a Microwave Almond Cracker recipe coming up in the new book.
Totally off subject,Jennifer,but made your Chocolate Drizzle Classic Peanut Butter cookies yesterday. Been meaning to make them for a long time but other goodies got in the way. They are SO good. I doubled the drizzle (love my chocolate). You know, they really don't even need the chocolate, the cookies are so good. Thank you!!!!! and hugs!
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Old 11-30-2012, 07:03 PM   #248
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Tilly or Jen - could one of you point me to the recipe for the cookies?
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Old 12-01-2012, 02:56 AM   #249
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Tilly or Jen - could one of you point me to the recipe for the cookies?
It does not look like she posted them on here nor can I find them in the cookbooks, vol 1 & 2.

If you type in SPLENDID LOW CARBING and go to her website, use her search and type in 'Classic Peanut Butter Cookies with Chocolate Drizzle'.

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Old 12-01-2012, 11:16 AM   #250
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Thanks, Tilly. :) Here is the recipe!



CLASSIC PEANUT BUTTER COOKIES WITH CHOCOLATE DRIZZLE

Almond butter may be used instead of peanut butter.


1/2 cup butter, softened (125 mL)
1/2 cup natural, smooth peanut butter (125 mL)
Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
2 tbsp granulated erythritol (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
1/2 tsp molasses (2 mL)
1 3/4 cups Gluten-Free Bake Mix (find in the books or in the gluten-free room sticky or do a search on lowcarbfriends.com) (425 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
Chocolate Drizzle:
1 oz unsweetened baking chocolate (30 g)
2 tbsp unsalted butter (30 mL)
2 tbsp whipping cream (30 mL)
Liquid sucralose to equal 1 cup SPLENDA® Granular (250 mL)
2 tbsp powdered erythritol (30 mL)
1/2 tsp vanilla extract (2 mL)

In food processor with sharp blade or in bowl with electric mixer, process butter and peanut butter until smooth. Add liquid sucralose, OR SPLENDA® Granular, erythritol, egg, vanilla extract and molasses; process. In medium bowl, combine Gluten-Free Bake Mix, baking soda, baking powder and salt. Add to peanut butter mixture and process on low speed until a dough ball forms.

Form 1-inch (2.5 cm) balls. Place on greased cookie sheets. Leave about an inch (2.5 cm) of space between cookies. Flatten cookies with fork in crisscross fashion. Bake on lowest shelf in 375°F (190°C) oven 9 minutes, or until bottoms are lightly browned. Allow to cool on cookie sheets.

Chocolate Drizzle: In small bowl, place chocolate; pour boiling water over chocolate and let sit a few minutes. Pour off water and pour boiling water over it again until chocolate tests soft to point of knife. In small bowl, melt butter in microwave oven. Whisk in cream, liquid sucralose, OR SPLENDA® Granular, erythritol and vanilla extract. Whisk in chocolate. Microwave 10 to 15 seconds until liquefied. Use teaspoon to drizzle chocolate over cookies. Allow chocolate to set. Keep at room temperature in sealed tin or in refrigerator or freezer in sealed plastic container.

Yield: 36 cookies
1 cookie
70.4 calories
1.8 g protein
6.2 g fat
1.7 g net carbs
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Old 12-01-2012, 12:03 PM   #251
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Sooo good! Believe it or not, I have some left, not many, but still. I had to portion them out in containers. YUM! Thanks, Jennifer!
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Old 12-01-2012, 12:10 PM   #252
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LOL Tilly, I'm so happy you enjoyed them. Now I'm sorry I didn't put these in the cookbook! Maybe I will put them in volume 4 next year. Thanks for the feedback, Tilly. Have a great Sunday and week!

Mirinblue
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Old 12-02-2012, 04:25 PM   #253
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Thanks for the recipe, Jen.

These look really good, peanut butter and chocolate, what's not to love!.
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Old 12-03-2012, 11:53 AM   #254
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LOL Tilly, I'm so happy you enjoyed them. Now I'm sorry I didn't put these in the cookbook! Maybe I will put them in volume 4 next year. Thanks for the feedback, Tilly. Have a great Sunday and week!

Mirinblue
Volume 4, oh my goodness! And now those wonderful cookies are definately gone.
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Old 12-26-2012, 06:11 PM   #255
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I made Ginny Larsen's Roasted Red Pepper Sauce and Meatballs with Cabbage Noodles, page 191. I made the meatballs and sauce last night and refrigerated. Tonight I took a package of cole slaw mix and wilted it in bacon grease and butter, reheated a few of the meatballs and sauce and put it over a plate of the wilted slaw mix. It's delicious! I thought that a recipe like this would be best second day and it is!

I made the recipe as written with only a couple of minor tweaks; I used 5-6 whole cloves fresh garlic in the sauce. I used a package of Jimmy Dean HOT sausage rather than the turkey sausage in the meatballs.

This recipe is definitely a keeper for me.
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I keep telling myself that nothing tastes as good as getting to my goal will feel! -- Unfortunately, I don't always listen to myself!!
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Old 12-26-2012, 07:16 PM   #256
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I made Ginny Larsen's Roasted Red Pepper Sauce and Meatballs with Cabbage Noodles, page 191. I made the meatballs and sauce last night and refrigerated. Tonight I took a package of cole slaw mix and wilted it in bacon grease and butter, reheated a few of the meatballs and sauce and put it over a plate of the wilted slaw mix. It's delicious! I thought that a recipe like this would be best second day and it is!

I made the recipe as written with only a couple of minor tweaks; I used 5-6 whole cloves fresh garlic in the sauce. I used a package of Jimmy Dean HOT sausage rather than the turkey sausage in the meatballs.

This recipe is definitely a keeper for me.
Wow, that sounds delish!!

Pat
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Old 12-27-2012, 07:15 PM   #257
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Wow, that sounds delish!!

Pat
Pat - it really is! If you have Vol. 2, I would definitely recommend it.
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Old 12-31-2012, 12:23 PM   #258
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I wish I could persuade Ginny to be in volume 4 again! Her recipes are wonderful and are so popular. She has a lot going on in her life right now. Very sweet and talented lady and a good friend! Volume 4 will be all of the authors and fewer recipes per author and by Food category and not by author's names. It's not practical with that many authors and many have indicated that they would prefer the former format, so we aim to please!

Volume 3 will be printed this week if all goes well and shipping in the next week or so. Only start worrying if your book is not in your hands by the end of January - then let us know and we'll track it for you.
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Old 12-31-2012, 02:36 PM   #259
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Jen, glad to hear that on the format, one of the things I have thought myself.
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Old 12-31-2012, 03:01 PM   #260
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That's good then, Buffy. I think it's time for a change.
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Old 01-01-2013, 03:17 AM   #261
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by Food category and not by author's names.
Thank you, thank you, thank you!!!!!!!
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Old 01-02-2013, 11:03 AM   #262
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LOL Okay, you're welcome, Georgene.
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Old 01-03-2013, 02:50 AM   #263
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LOL Okay, you're welcome, Georgene.
Funny how we all have our preferences, isn't it? Thanks, Jenn.
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Old 01-05-2013, 12:52 PM   #264
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No problem, Georgene, you're not the only one that would prefer the new format that we're going to adopt now. I do appreciate your input.
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Old 01-05-2013, 08:08 PM   #265
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Page 214 and 215 of Volume #2

Cinnamon Crumb Coffee Cake. Voted excellent and moist
"Noodles" Crepes, Lasagna noodles. Takes only 10 minutes and they
are very good.

Think Ginny Larson, a talented low carb cook.
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Old 01-06-2013, 09:05 AM   #266
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Page 214 and 215 of Volume #2

Cinnamon Crumb Coffee Cake. Voted excellent and moist
"Noodles" Crepes, Lasagna noodles. Takes only 10 minutes and they
are very good.

Think Ginny Larson, a talented low carb cook.
The Cinnamon Crumb Coffee Cake is wonderful. I have probably made that recipe 5-6 times with an addition of 1/2- 1 cup chopped toasted pecans to the cinnamon crumb topping. No one would know this was low carb.
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Old 01-06-2013, 10:24 AM   #267
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Well, that does it. I am making the Cinnamon Coffee cake today for breakfast tomorrow. Thanks for you input.
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Old 01-06-2013, 05:07 PM   #268
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Woooooo hooooooooo, I am in, finally, for all three books coil bound. I seriously want to cook at least 2-3 recipes a week with my 4 yo daughter. I actually made this one of my new year's resolutions!
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Old 01-07-2013, 08:55 AM   #269
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Well, that does it. I am making the Cinnamon Coffee cake today for breakfast tomorrow. Thanks for you input.
Made it, and it was, is, fantastic
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Old 01-07-2013, 12:16 PM   #270
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oH yeah! I forgot I was going to try the crepes for lasagna noodles...!
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