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Old 11-29-2012, 08:42 AM   #151
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Regarding above post: nevermind...
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Old 11-30-2012, 11:34 AM   #152
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I did make Barbo's recipe and it is hubby-approved! He liked it with cold meats and cheese. It lends itself to that sort of sandwich. Thanks, Barbo. This recipe will be in LCAF's volume 3 in the low-carb friends mini cookbook section.
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Old 11-30-2012, 02:45 PM   #153
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Glad you tried it.

Yay!
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Old 06-27-2013, 09:06 PM   #154
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Did anyone ever try this with the pickle juice? Also, anyone have a recipe for LC Thousand Island?
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Old 06-27-2013, 10:13 PM   #155
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I think I started the sour flavor thing. I ended up getting some Deli Rye Flavor from King Arthur Flour.It does the trick. One quarter teaspoon has 1 gr of carbohydrate. I added 1 tsp to the batter. So add 4 gr carbs to the recipe.

I had success with making the batter in the blender by blending all the liquid ingredients and then adding the dry ingredients in small increments on a low speed.

A great recipe!

Dee

Last edited by mojave; 06-27-2013 at 10:14 PM..
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Old 06-28-2013, 05:31 AM   #156
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JHoberer, I have 2 Thousand Island recipes.
Thousand Island Dressing Nancy
1 cup mayonnaise
2 tablespoons heavy cream
1 cup ketchup
1 tablespoon finely chopped dill pickle
1 tablespoon minced onion
Two small pimiento-stuffed green olives chopped
One hard cooked egg chopped fine
Combine all ingredients together until well mixed.
Thousand Island Salad Dressing Nigel
1/2 cup mayonnaise
2 tablespoons LC ketchup
1 tablespoon white vinegar
2 teaspoons splenda
2 teaspoons dill pickle relish (you can use splenda sweetened if you want)
1 teaspoon finely minced white onion
1/8 teaspoon salt
1 dash of black pepper
Combine all of the ingredients in a small bowl. Stir well.
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Old 07-06-2013, 09:54 PM   #157
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Wow- this is FANTASTIC bread! I used blanched almond flour and lg eggs because that it what I had. I threw in a T of yeast too since this recipe had the molasses... it rose some too!

The flavor of the toast is perfect! I made Reuben sandwiches with pastrami, sauerkraut and cheese and some of Laura Dolson's Thousand Island dressing.

Five stars, peeps!!!
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Old 07-07-2013, 07:29 PM   #158
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Thanks Jen

I am happy that you tried the recipe.
Loving the pickle juice and other tweaks.
The more the merrier.
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Old 07-30-2013, 06:06 AM   #159
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Any success with freezing this bread and then toasting lightly when it thaws?

We are going on vacation in a few weeks and while I rarely miss bread, it is handy to have some to throw together a sandwich after a day at the beach. I froze and thawed Peggy's bagel recipe (from the focaccia recipe) successfully but this would be a nice option.
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Old 08-05-2013, 06:47 PM   #160
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Hi Brittone

Have not tried freezing it yet! It get's eaten up so quickly.

Next time I make it, shall freeze 1/2 of it.
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Old 08-06-2013, 05:16 AM   #161
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I put about half of my latest loaf in the freezer. Every couple days, I put a few slices in the fridge to thaw to use for my sandwiches and it seems fine to me.
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Old 08-08-2013, 07:30 AM   #162
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I made this bread last night and it is delicious! By far the best low carb bread I have had to date. Thank you so much for posting it. I can't wait to make a corned beef sandwich for dinner tonight
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Old 08-08-2013, 11:56 AM   #163
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S Joy 76

Thanks so very much. I am happy when someone enjoys something
I can share. It is so good with pastrami or corned beef or on and on
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Old 08-09-2013, 09:24 AM   #164
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The corned beef sandwich did not disappoint! Delish!
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Old 03-17-2014, 01:41 PM   #165
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Happy St. Patricks Day!

Bumping.

It's a long thread, some tweaks that may be good to try, but it sure looks like you can just go with Barbo's recipe for a win/win.

Reuben on the menu in the next few days, can't wait!

Thank you Barbo

Deb

*Thousand Island Dressing on Page 6, posted by Soobee
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