Pumpkin Spice Loaf with A Frosting that Rivals Betty Crocker! (pic incl.) - Page 2

CarolynF · 07-26-2009, 06:42 PM

I froze my little loaves..And cut one in half for breakie..The texture is so perfect..

Allysmom24 · 07-26-2009, 07:58 PM

I made this today and it turned out great. I love the texture of this bread. I made it with the icing, but really - it'd be great without it too so I'll make it again and save some carbs from the icing just so I can eat more of the bread! LOL

I think I'll add more pumpkin and a lot more spice next time just to account for my personal taste. My DH always says I go overboard on the cinnamon and I reply that there is no such thing!

Thanks for the recipe, Jennifer. It's a keeper.

CarolynF · 07-26-2009, 09:32 PM

I just used nutmeg and cinnamon (quite a bit) because I had used up all my pumpkin pie spice.

Jennifer Eloff · 07-27-2009, 09:10 AM

Allysmom - thank your for trying the recipe and for the good feedback.

I also completely agree, the spices could be ramped up a bit to make the loaf even more flavorful. Adding extra pumpkin could be a little more tricky. If the batter is too moist and sloppy, you may need to add some more "flour" ingredients to get the right consistency for loaf batter.

Carolyn, did you taste test your batter beforehand? That's a good way to check on the spices. If I recall, the loaf could have done with a bit more and it sounds like you did a good job on that.

CarolynF · 07-27-2009, 09:14 AM

Jennifer, I always taste my batter for sweetness, etc. I may die from uncooked eggs, but
I don't want to bake something that is too bitter..

And, it also depends on your pumpkin, too. Libby is not as flavorful as other canned pumpkin (Best Choice).

Jennifer Eloff · 07-27-2009, 09:19 AM

Thanks for the laugh this morning, Carolyn. I giggled, because I'm exactly like you that way. As I've tasted hundreds of batters through the years, I have had that similar thought cross my mind many times. Still, like you, I need to have some idea of the sweetness, flavor, etc., before I bake it, so I also take the risk...

P.S. That is very interesting about the differences in canned pumpkin. Go figure!

thisisrightnow · 07-27-2009, 09:41 AM

I guess I'm in the boat of dying/getting Salmonella from eating uncooked eggs cause I put 2 eggs in my pumpkin egg cream every morning. There have been people on this board who said they've been eating raw eggs for years and it hasn't gotten them sick. I think some people are just unlucky.

Jennifer Eloff · 07-27-2009, 09:45 AM

Laura, if you want to feel safer, you can "coddle" your eggs.

Put a small saucepan on the stove with some water. Bring to the boil. Pop your eggs in carefully with a ladle, set timer and boil 50 seconds. Remove and use as normal.

I usually do this when I use raw eggs in Caesar salad or in ice cream. Hope this helps.

Jennifer Eloff · 07-27-2009, 09:57 AM

All About EGGS from A to Z - Pasteurization

SCOTTSDALEJULIE · 07-27-2009, 11:26 AM

Jen, we're almost done with it. It sure has saved us every morning. Great with coffee. I'm going to do the pumpkin next time. I did not make the icing add it was just great without it.

Pompom2 · 07-27-2009, 12:10 PM

That looks incredible.

Thank you

soon · 07-27-2009, 06:17 PM

beautiful presentation Jennifer!! Thanks for sharing your recipe with us looks sooo good.

mom2twoboys · 07-27-2009, 07:42 PM

Wow that looks great. Thanks

ChristiansMom · 07-28-2009, 05:00 AM

That looks heavenly! Jennifer, do you have a blog or webpage with your recipes?

Jennifer Eloff · 07-28-2009, 07:56 AM

Just before I go and shower and get ready for the day, I wanted to quickly respond:

Julie, that's great! It sounds so nice with coffee.

I snitched a cup of Jon's coffee this morning that he made and that would have been nice with it. I did have some oatmeal peanut butter cookies though. Normally, I drink tea, but sometimes I really enjoy a cup of coffee, especially if I need an extra energy boost.

Thanks Soon, Pompom2, Mom2twoboys and Christiansmom for your kind words.

Christiansmom, I do have a blog, but I cannot post any links here as I sell my low-carb cookbooks and that would break some rules they have at lowcarbfriends. Thank you for your interest though. I'm posting recipes here as a way of paying it forward, and besides I have a long history with this board and do admire what Tom has created here. Netrition is also my low-carb store of choice. Fantastic variety and great service. I live far out of the USA in the tropics these days, but service is still speedy!

I would feel lost without Netrition as they simply don't know about health food stores over here. The selection is very meagre and not necessarily what I'm looking for most of the time.

SCOTTSDALEJULIE · 07-28-2009, 11:41 AM

Jen, where are you living? I thought you were in Colorado, or am I dreaming?

Jennifer Eloff · 07-28-2009, 12:39 PM

Julie, I can't say on the board publicly as we kinda eloped for personal reasons. It's a long, sad and tragic story and I wish things had been different (woke up with that sentence in my head most mornings for almost 15 years, until I accepted things), but that's just something that was completely out of my control.

Colorado? Wow, that's interesting. lol I heard it is lovely there though. We lived in Canada almost 30 years - last 6 years in British Columbia in the interior in the Okanagan Valley. Before that, I grew up in South Africa near Cape Town in a small town called Wellington and went to a bilingual school where I learned to speak Afrikaans fluently. I learned German at school as well and these days I'm struggling to learn Spanish.

SCOTTSDALEJULIE · 07-29-2009, 11:07 AM

Oh, thats right Canada. Well, Jen, I hope all is good for you now, and I didn't mean to bring up a sad subject.

Julie

Tweaker Geek · 10-08-2009, 09:28 AM

Jen - I made this recipe yesterday and wanted to tell you the flavor of the bread is great! I made the Better than Betty frosting -- oh is that ever good! I agree with you, it's much better than the stuff in the can. I doubled the recipe and I did have a problem with the frosting getting thick enough to be spreadable though so I want to tell you what I did and see what you think ... I used one Splenda Q-P instead of granular splenda, 1/2 c. powdered E, 1/2 c. whole milk powder, 1 Tbsp. + 1 tsp. cornstarch, 1/4 cup Dulce de Leche syrup and 6 Tbsp. butter. I think just the recipe as you posted it would have been enough for the bread, I had plenty left over. Do you think using the Q-P would make that much difference? Granular Splenda just melts away with liquid anyway so I didn't think it would matter, just was there for sweetness. My frosting was liquid, probably could have been used as a drizzle but not as frosting, was your frosting spreadable as written? I ended up putting in more powdered erythritol, more whole milk powder, some not/Sugar and finally a tsp. of meringue powder to thicken it up.

I had a piece of the bread with frosting for breakfast and it is really good after sitting overnight and that Dulce de Leche syrup in the frosting is delish! I'm going to slice and freeze some of it today. I also made some pumpkin cookies yesterday and froze them. I put the frosting that I didn't use in a little plastic container and froze it right in the bag with the cookies so I'll frost them when I'm ready to use them. With holidays coming up having a nice plate of frosted pumpkin cookies all ready to take somewhere will be a life saver. Do you know if the frosting freezes well?

Jennifer Eloff · 10-08-2009, 09:46 AM

Hi Tweaker Geek - you've been tweaking again!

I think perhaps the difference is I used a low-carb pancake syrup which is quite thick and has cellulose gum in it, which also helps thicken. I remember the consistency of my frosting was exactly the same as that in the can. In fact, the last time, I made it, it was perhaps a little too stiff. Sooo, I think the Dulce de Leche is a bit watery and contributed to a different texture. I would reduce that for sure. It sounds like you came up with something really tasty though. Your pumpkin cookies sound yummy!

I'm glad the flavor of the sweet loaf was good to you. I still think I could have used a bit more of the spices in the loaf; but, happy you liked it.

Tweaker Geek · 10-08-2009, 10:33 AM

Thanks Jen, that makes sense although it didn't dawn on me at the time. After I was done tweaking

, mine was the same consistency as that in the can also. I'm keeping a separate recipe card of just that frosting recipe, I think it will be wonderful on cakes or brownies, I may even try a chocolate version sometime.

I agree that the loaf did need more spice in it and I added more, I always add more spice to any pumpkin recipe, well actually most any recipe

, I put in extra pumpkin pie spice as well as some ginger, cinnamon and nutmeg. I think it could have used a bit of ground cloves as well - maybe next time. I usually don't measure when I add spice to breads or pies, I just keep shaking till it looks right.

Jennifer Eloff · 10-08-2009, 01:11 PM

LOL You are tweaker, that's for sure! But, then again, I do that as well.

Wenderella2008 · 10-08-2009, 03:43 PM

This looks delish will make for Thanksgiving - how can I save this thread?

mac24312 · 10-08-2009, 04:20 PM

Bookmark it to your computer..that is what I do...

CarolynF · 10-16-2009, 11:03 AM

bumping this for our new supply of canned pumpkin..I'm making this again today..Nommie.

love-flip-flops · 10-16-2009, 07:58 PM

Quote:

Originally Posted by Tweaker Geek

Jen - I made this recipe yesterday and wanted to tell you the flavor of the bread is great! I made the Better than Betty frosting -- oh is that ever good! I agree with you, it's much better than the stuff in the can. I doubled the recipe and I did have a problem with the frosting getting thick enough to be spreadable though so I want to tell you what I did and see what you think ... I used one Splenda Q-P instead of granular splenda, 1/2 c. powdered E, 1/2 c. whole milk powder, 1 Tbsp. + 1 tsp. cornstarch, 1/4 cup Dulce de Leche syrup and 6 Tbsp. butter. I think just the recipe as you posted it would have been enough for the bread, I had plenty left over. Do you think using the Q-P would make that much difference? Granular Splenda just melts away with liquid anyway so I didn't think it would matter, just was there for sweetness. My frosting was liquid, probably could have been used as a drizzle but not as frosting, was your frosting spreadable as written? I ended up putting in more powdered erythritol, more whole milk powder, some not/Sugar and finally a tsp. of meringue powder to thicken it up.

I had a piece of the bread with frosting for breakfast and it is really good after sitting overnight and that Dulce de Leche syrup in the frosting is delish! I'm going to slice and freeze some of it today. I also made some pumpkin cookies yesterday and froze them. I put the frosting that I didn't use in a little plastic container and froze it right in the bag with the cookies so I'll frost them when I'm ready to use them. With holidays coming up having a nice plate of frosted pumpkin cookies all ready to take somewhere will be a life saver. Do you know if the frosting freezes well?

PLEASE

post the pumpkin cookie recipe...

melsreturn · 10-16-2009, 08:54 PM

Jennifer, I don't have the almonds, can I just use almond flour or almond meal? This looks fabulous! And I'm in the mood for something pumpkinny!

Jennifer Eloff · 10-17-2009, 11:17 AM

Melinda, sorry about that - I'm pretty sure I used almond flour for this recipe.

Good point!

melsreturn · 10-17-2009, 01:34 PM

Thanks, Jennifer! This looks good; I've been waiting on that one little teensy weensy answer before proceeding DIRECTLY to the kitchen! lol

Jennifer Eloff · 10-17-2009, 01:37 PM

lol Hope you like it! Good thing I was checking the board regularly today.

07-27-2009, 09:57 AM	#39
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Interesting Link All About EGGS from A to Z - Pasteurization

10-08-2009, 09:28 AM	#49
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,041 Gallery: Tweaker Geek	Jen - I made this recipe yesterday and wanted to tell you the flavor of the bread is great! I made the Better than Betty frosting -- oh is that ever good! I agree with you, it's much better than the stuff in the can. I doubled the recipe and I did have a problem with the frosting getting thick enough to be spreadable though so I want to tell you what I did and see what you think ... I used one Splenda Q-P instead of granular splenda, 1/2 c. powdered E, 1/2 c. whole milk powder, 1 Tbsp. + 1 tsp. cornstarch, 1/4 cup Dulce de Leche syrup and 6 Tbsp. butter. I think just the recipe as you posted it would have been enough for the bread, I had plenty left over. Do you think using the Q-P would make that much difference? Granular Splenda just melts away with liquid anyway so I didn't think it would matter, just was there for sweetness. My frosting was liquid, probably could have been used as a drizzle but not as frosting, was your frosting spreadable as written? I ended up putting in more powdered erythritol, more whole milk powder, some not/Sugar and finally a tsp. of meringue powder to thicken it up. I had a piece of the bread with frosting for breakfast and it is really good after sitting overnight and that Dulce de Leche syrup in the frosting is delish! I'm going to slice and freeze some of it today. I also made some pumpkin cookies yesterday and froze them. I put the frosting that I didn't use in a little plastic container and froze it right in the bag with the cookies so I'll frost them when I'm ready to use them. With holidays coming up having a nice plate of frosted pumpkin cookies all ready to take somewhere will be a life saver. Do you know if the frosting freezes well? __________________ HAPPY TO BE A LOW-CARBER!

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07-26-2009, 06:42 PM	#31
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,531 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I froze my little loaves..And cut one in half for breakie..The texture is so perfect..

07-26-2009, 07:58 PM	#32
Allysmom24 Senior LCF Member Join Date: Dec 2008 Location: WV Posts: 84 Gallery: Allysmom24 Stats: 299/190/160 WOE: Lower Carb	I made this today and it turned out great. I love the texture of this bread. I made it with the icing, but really - it'd be great without it too so I'll make it again and save some carbs from the icing just so I can eat more of the bread! LOL I think I'll add more pumpkin and a lot more spice next time just to account for my personal taste. My DH always says I go overboard on the cinnamon and I reply that there is no such thing! Thanks for the recipe, Jennifer. It's a keeper.

07-26-2009, 09:32 PM	#33
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,531 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I just used nutmeg and cinnamon (quite a bit) because I had used up all my pumpkin pie spice.

07-27-2009, 09:10 AM	#34
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Allysmom - thank your for trying the recipe and for the good feedback. I also completely agree, the spices could be ramped up a bit to make the loaf even more flavorful. Adding extra pumpkin could be a little more tricky. If the batter is too moist and sloppy, you may need to add some more "flour" ingredients to get the right consistency for loaf batter. Carolyn, did you taste test your batter beforehand? That's a good way to check on the spices. If I recall, the loaf could have done with a bit more and it sounds like you did a good job on that.

07-27-2009, 09:14 AM	#35
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,531 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Jennifer, I always taste my batter for sweetness, etc. I may die from uncooked eggs, but I don't want to bake something that is too bitter.. And, it also depends on your pumpkin, too. Libby is not as flavorful as other canned pumpkin (Best Choice).

07-27-2009, 09:19 AM	#36
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Thanks for the laugh this morning, Carolyn. I giggled, because I'm exactly like you that way. As I've tasted hundreds of batters through the years, I have had that similar thought cross my mind many times. Still, like you, I need to have some idea of the sweetness, flavor, etc., before I bake it, so I also take the risk... P.S. That is very interesting about the differences in canned pumpkin. Go figure!

07-27-2009, 09:41 AM	#37
thisisrightnow MAJOR LCF POSTER! Join Date: Mar 2007 Location: Fort Wayne, IN Posts: 1,811 Gallery: thisisrightnow Stats: 240/172.4/140-150 -- size 18/10/6-8 5'6", 24 WOE: Atkins OWL Start Date: 5/10/07 (generic LC/SB), 7/19/09 (Atkins)	I guess I'm in the boat of dying/getting Salmonella from eating uncooked eggs cause I put 2 eggs in my pumpkin egg cream every morning. There have been people on this board who said they've been eating raw eggs for years and it hasn't gotten them sick. I think some people are just unlucky.

07-27-2009, 09:45 AM	#38
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Laura, if you want to feel safer, you can "coddle" your eggs. Put a small saucepan on the stove with some water. Bring to the boil. Pop your eggs in carefully with a ladle, set timer and boil 50 seconds. Remove and use as normal. I usually do this when I use raw eggs in Caesar salad or in ice cream. Hope this helps.

07-27-2009, 11:26 AM	#40
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,273 Gallery: SCOTTSDALEJULIE	Jen, we're almost done with it. It sure has saved us every morning. Great with coffee. I'm going to do the pumpkin next time. I did not make the icing add it was just great without it.

07-27-2009, 12:10 PM	#41
Pompom2 Big Yapper!!!! Join Date: Jun 2002 Location: In a handbasket Posts: 9,297 Gallery: Pompom2 Stats: 5'2" 115 WOE: Lower Carb	That looks incredible. Thank you

07-27-2009, 06:17 PM	#42
soon MAJOR LCF POSTER! Join Date: May 2002 Location: Texas Posts: 1,389 Gallery: soon Stats: restart 07 WOE: moderate lc & count calories	beautiful presentation Jennifer!! Thanks for sharing your recipe with us looks sooo good.

07-27-2009, 07:42 PM	#43
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,130 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	Wow that looks great. Thanks

07-28-2009, 05:00 AM	#44
ChristiansMom Way too much time on my hands! Join Date: Jun 2003 Location: Southern California Posts: 15,182 Gallery: ChristiansMom Stats: :( :\| :) WOE: LC Start Date: July 2009	That looks heavenly! Jennifer, do you have a blog or webpage with your recipes?

07-28-2009, 07:56 AM	#45
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Just before I go and shower and get ready for the day, I wanted to quickly respond: Julie, that's great! It sounds so nice with coffee. I snitched a cup of Jon's coffee this morning that he made and that would have been nice with it. I did have some oatmeal peanut butter cookies though. Normally, I drink tea, but sometimes I really enjoy a cup of coffee, especially if I need an extra energy boost. Thanks Soon, Pompom2, Mom2twoboys and Christiansmom for your kind words. Christiansmom, I do have a blog, but I cannot post any links here as I sell my low-carb cookbooks and that would break some rules they have at lowcarbfriends. Thank you for your interest though. I'm posting recipes here as a way of paying it forward, and besides I have a long history with this board and do admire what Tom has created here. Netrition is also my low-carb store of choice. Fantastic variety and great service. I live far out of the USA in the tropics these days, but service is still speedy! I would feel lost without Netrition as they simply don't know about health food stores over here. The selection is very meagre and not necessarily what I'm looking for most of the time.

07-28-2009, 11:41 AM	#46
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,273 Gallery: SCOTTSDALEJULIE	Jen, where are you living? I thought you were in Colorado, or am I dreaming?

07-28-2009, 12:39 PM	#47
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Julie, I can't say on the board publicly as we kinda eloped for personal reasons. It's a long, sad and tragic story and I wish things had been different (woke up with that sentence in my head most mornings for almost 15 years, until I accepted things), but that's just something that was completely out of my control. Colorado? Wow, that's interesting. lol I heard it is lovely there though. We lived in Canada almost 30 years - last 6 years in British Columbia in the interior in the Okanagan Valley. Before that, I grew up in South Africa near Cape Town in a small town called Wellington and went to a bilingual school where I learned to speak Afrikaans fluently. I learned German at school as well and these days I'm struggling to learn Spanish.

07-29-2009, 11:07 AM	#48
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,273 Gallery: SCOTTSDALEJULIE	Oh, thats right Canada. Well, Jen, I hope all is good for you now, and I didn't mean to bring up a sad subject. Julie

10-08-2009, 09:46 AM	#50
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Hi Tweaker Geek - you've been tweaking again! I think perhaps the difference is I used a low-carb pancake syrup which is quite thick and has cellulose gum in it, which also helps thicken. I remember the consistency of my frosting was exactly the same as that in the can. In fact, the last time, I made it, it was perhaps a little too stiff. Sooo, I think the Dulce de Leche is a bit watery and contributed to a different texture. I would reduce that for sure. It sounds like you came up with something really tasty though. Your pumpkin cookies sound yummy! I'm glad the flavor of the sweet loaf was good to you. I still think I could have used a bit more of the spices in the loaf; but, happy you liked it.

10-08-2009, 10:33 AM	#51
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,041 Gallery: Tweaker Geek	Thanks Jen, that makes sense although it didn't dawn on me at the time. After I was done tweaking , mine was the same consistency as that in the can also. I'm keeping a separate recipe card of just that frosting recipe, I think it will be wonderful on cakes or brownies, I may even try a chocolate version sometime. I agree that the loaf did need more spice in it and I added more, I always add more spice to any pumpkin recipe, well actually most any recipe , I put in extra pumpkin pie spice as well as some ginger, cinnamon and nutmeg. I think it could have used a bit of ground cloves as well - maybe next time. I usually don't measure when I add spice to breads or pies, I just keep shaking till it looks right.

10-08-2009, 01:11 PM	#52
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	LOL You are tweaker, that's for sure! But, then again, I do that as well.

10-08-2009, 03:43 PM	#53
Wenderella2008 Senior LCF Member Join Date: Jul 2008 Location: Hill Country, Texas Posts: 80 Gallery: Wenderella2008 Stats: 170/161/125 WOE: My own way of LCing Start Date: 09/12/09	This looks delish will make for Thanksgiving - how can I save this thread?

10-08-2009, 04:20 PM	#54
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,053 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	Bookmark it to your computer..that is what I do...

10-16-2009, 11:03 AM	#55
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,531 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	bumping this for our new supply of canned pumpkin..I'm making this again today..Nommie.

10-16-2009, 08:54 PM	#57
melsreturn Senior LCF Member Join Date: Jan 2006 Location: Nashville, TN Posts: 170 Gallery: melsreturn Stats: 251/129/130 WOE: Moderate Carbs/Low Calorie Start Date: May 2006	Jennifer, I don't have the almonds, can I just use almond flour or almond meal? This looks fabulous! And I'm in the mood for something pumpkinny!

10-17-2009, 11:17 AM	#58
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	Melinda, sorry about that - I'm pretty sure I used almond flour for this recipe. Good point!

10-17-2009, 01:34 PM	#59
melsreturn Senior LCF Member Join Date: Jan 2006 Location: Nashville, TN Posts: 170 Gallery: melsreturn Stats: 251/129/130 WOE: Moderate Carbs/Low Calorie Start Date: May 2006	Thanks, Jennifer! This looks good; I've been waiting on that one little teensy weensy answer before proceeding DIRECTLY to the kitchen! lol

10-17-2009, 01:37 PM	#60
Jennifer Eloff Senior LCF Member Join Date: Feb 2009 Posts: 612 Gallery: Jennifer Eloff	lol Hope you like it! Good thing I was checking the board regularly today.