Cherry Danish - Page 2

Charski · 03-06-2011, 05:45 PM

Mary, looks like they turned out just fine - good to know in case I don't want to dirty up the muffin top pan!

CarolynF · 03-07-2011, 01:19 PM

I'm making these in a few minutes. I don't have any SF syrups, so I will sub with water/sweetener.

I bought the Lucky Leaf SF cherry filling. I like it better than the Wilderness brand.

Charski · 03-07-2011, 02:30 PM

Of course you KNOW we'll need pictures, Carolyn!

CarolynF · 03-07-2011, 04:52 PM

Char, mine looked just like yours..No really, they did. I didn't do the frosting yet, but
they were very tender and nommie..(I had 2)..LOL..

Now, my cherry filling kinda got the bottom a bit wet and some of the cherries fell through on the 2 I ate. I was thinking that maybe the cherries could be added 5 minutes before they are done, so the bottoms have time to firm up..

I used the water/splenda instead of the syrup and I thought the texture was fabulous..

Charski · 03-07-2011, 05:53 PM

Mine didn't sink all the way to the bottom - not THROUGH it anyway, there is still a little "roll" between the filling and the pan - but yeah, maybe putting the filling on after the bottom has "set" a bit would do the trick.

Glad you like them! I'm gonna make apple ones next with no sugar added apple pie filling, the Good Value stuff from WalMart.

CarolynF · 03-08-2011, 08:37 AM

Char: They have the best texture of any sweet roll..

I froze the rest and will take
them out before I eat them and might microwave, then add the frosting.

Yes, I do think apple filling would be great..Or that cream cheese filling with part of a yolk
mixed in with almond extract/sweetener would be great, too.

Charski · 03-08-2011, 10:16 AM

I think they'll lend themselves well to experiments! I was thinking, hmmm, wonder if you cooked them in mini muffin pans, maybe with some SF chocolate chips....

Jennifer Eloff · 03-08-2011, 12:34 PM

What a thing of beauty, Char! Nice photo.

fourstubbs · 03-08-2011, 02:06 PM

Because the texture is so good, maybe it could be made into kind of a monte cristo type sandwich, with a thin slice of ham and swiss inside it. Dough, ham, swiss, dough then bake it up? Hmmm...I might try that next..dh is going to think I've gone mad!

Charski · 03-08-2011, 02:10 PM

Thanks, Jen!

Oh Mary, now THERE is an idea I wouldn't have come up with on my own! Can't wait to hear how that turns out!

fourstubbs · 03-08-2011, 02:13 PM

I just asked dh to bring some shaved ham home tonight...I have swiss in the fridge. I will try to make them tonight and of course, post some pics. LOL

Barbo · 03-08-2011, 09:40 PM

Char you are to be thanked and praised for this fine adaptation.
I got about 5 cherries to 12 pastries.
Ach they are so good. I had some different results. The batter rose
above the cherries and hid them, but the pastry came out perfect.
I made some tweaks: Surprise surprise..Choco chips with cherry
next time. Good idea Char... Have to admit that I fully frosted them.
Tweaks:
I bought the Great Value cherry filling, and ukkk I didn't like the starchy
filling, so I rinsed the cherries, placed 'em in a dish, added some ss and
some almond flavoring to make them sweet. Set them aside until I was
ready to bake. Next time I take the advice and put the cherries on after
about 8-9 minutes in the oven. I also like pastry sweeter so I added
1/4 c. of my ss mix. I think that in my oven I need to take them out
after 12 minutes.

Mary I'm so glad you were able to get lovely pastries right on the
tray. Sometimes I am lazy to use the muffin top pans because
I use parchment rounds and DH makes them for me. I used them 3
times thus far, but they are shot now. I hate asking him

NOT.

I had one for my dinner tonight with one glass of LC milk with vanilla
and ss in. Oh my I love the LCWOE

drjlocarb · 03-09-2011, 05:31 AM

Barbo, did you get 12 with the recipe or did you double it to get 12?

I think chocolate drizzle on the cherry danish would be a great addition.

Charski · 03-09-2011, 08:18 AM

Drj, that recipe is already doubled from the original and as I posted it, should make 12 lovely Danish!

Barbo - glad you liked them. I know, I kinda just dug the cherries out of the goop and used as little of that as possible. Mine didn't sink completely to the bottom though, nor did the batter rise and cover the cherries (as you can see from my pic) - I wonder if your muffin top pan holds slightly less or something?? Interesting!

Yeah, many adaptations are possible and I can't wait to hear how Mary's "Monte Cristo" Sandwich comes out!

fourstubbs · 03-09-2011, 09:12 AM

Char: I fizzled out last night! So I plan to make the sanwiches today. I have so many ideas, this recipe IS quite versatile! My dh brought my shaved ham home, lol...so I will get busy and see what becomes of the latest invention!!

Barbo · 03-09-2011, 02:39 PM

Personally after thinking more about it..washing the goo off the cherries
caused them to sink...But no matter, we had them for brekkie with
omelette and they are the best.

fourstubbs · 03-09-2011, 05:38 PM

Char, I just submitted the recipe for the ham and swiss sandwich...

Charski · 03-09-2011, 06:09 PM

WOW, Mary, those look GREAT! You should post the link on this thread too, so anyone who is interested can go straight to it.

I made apple Danish this afternoon. Was kinda surprised when I opened the can of Great Value No Sugar Added Apple Pie Filling that it was in thick slices! Most apple pie fillings I've seen have been cut in chunks. Anyway, I poured it out into a flat bowl, added a little extra cinnamon, and diced it up with a steak knife.

Made the batter same as original except I added a pinch of cinnamon to that too.

I did the icing by mixing 1 cup of powdered erythritol, 1/2 tsp. Thicken Thin Not/Sugar (I'm thinking 1/4 tsp. glucomannan powder would be fine too), 1/4 teaspoon NuStevia 0 Carb powder, a pinch of cinnamon and some French Vanilla SF Torani syrup - enough to make a consistency that would pipe out of the sandwich baggie. Will try to remember to take a pic later or tomorrow. Right now I'm fighting the worst day so far of a nasty head cold. Aaaaarrrggggh!!

fourstubbs · 03-09-2011, 06:24 PM

Char, I hope you feel better. I hate head colds!!

The apple danish sounds awesome!! I want to get some sf filling soon. Adding cinnamon is a great idea...but I would still love to see the picture!

There is a lot we can do with this batter. Pizza does sound good! Chocolate filled sounds good too. I almost put some taco filling in one but didn't....lol...we have quite a few of these. Hope dh likes them because he'll be eating them all week. LOL

I have no idea how to put a link in...ugg...

Charski · 03-09-2011, 06:27 PM

Go to your new thread, in the top address bar that starts with http://www/lowcarbfriends.... etc. - copy that whole line, then come back here and just paste it into a reply. It will automatically reference the name of the thread and take anyone who clicks on that link straight to it!

If you have trouble let me know and I'll do it for you.

DH and I were talking about lemon or lime curd Danish. Since both my citrus trees are in full production right now, it'd be a natural around here!

Charski · 03-09-2011, 06:38 PM

No time like the present!

fourstubbs · 03-09-2011, 06:45 PM

Wow, those look fantastic! They truly look store bought! Lemon curd and a lime curd is a great idea. I know you have the Meyer lemon tree. I'd say the new rule is that there must be pictures!! LOL

fourstubbs · 03-09-2011, 06:52 PM

No such luck with the link..I have no idea how to do this....?? Shouldn't have so much trouble with this..??? I'd rather be in the kitchen...

Charski · 03-09-2011, 06:56 PM

Ham and Swiss Danish

You didn't have the leading [url] in yours somehow, so here ya go!

fourstubbs · 03-09-2011, 07:00 PM

Thanks Char..

laranda · 03-10-2011, 02:38 AM

Hi charski,
do you use blanched almond flour for this recipe? It looks really pretty, I can't wait to try it!

PaminKY · 03-10-2011, 08:13 AM

I was thinking lemon curd would be really good too.

Those apple ones look delicious, wonder how some chayote apples would work in this?

Charski · 03-10-2011, 08:16 AM

Quote:

Originally Posted by laranda

Hi charski,
do you use blanched almond flour for this recipe? It looks really pretty, I can't wait to try it!

Yes, blanched - the only kind I use any more. I love the stuff, it gives a nice finished appearance and texture.

Quote:

Originally Posted by PaminKY

I was thinking lemon curd would be really good too.

Those apple ones look delicious, wonder how some chayote apples would work in this?

Oh, good idea! Or zucchini "apples" would work too!

PaminKY · 03-10-2011, 08:18 AM

Didn't think about zucchini, good idea. I'm trying to stay away from fruit and splenda so both of those would work for me.

Charski · 03-10-2011, 08:28 AM

The very first mock apple crisp I did used peeled, seeded, and chunked zucchini, and worked just fine - they're cheap, plentiful, and take on whatever flavor you cook them with. I'll have to give that a try too, thanks for the great idea about subbing something less carby for the actual apples!

03-08-2011, 09:40 PM	#42
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	The best pastry ever, sez DH Char you are to be thanked and praised for this fine adaptation. I got about 5 cherries to 12 pastries. Ach they are so good. I had some different results. The batter rose above the cherries and hid them, but the pastry came out perfect. I made some tweaks: Surprise surprise..Choco chips with cherry next time. Good idea Char... Have to admit that I fully frosted them. Tweaks: I bought the Great Value cherry filling, and ukkk I didn't like the starchy filling, so I rinsed the cherries, placed 'em in a dish, added some ss and some almond flavoring to make them sweet. Set them aside until I was ready to bake. Next time I take the advice and put the cherries on after about 8-9 minutes in the oven. I also like pastry sweeter so I added 1/4 c. of my ss mix. I think that in my oven I need to take them out after 12 minutes. Mary I'm so glad you were able to get lovely pastries right on the tray. Sometimes I am lazy to use the muffin top pans because I use parchment rounds and DH makes them for me. I used them 3 times thus far, but they are shot now. I hate asking him NOT. I had one for my dinner tonight with one glass of LC milk with vanilla and ss in. Oh my I love the LCWOE __________________ BARBOS LOWCARB kITCHEN

03-09-2011, 08:18 AM	#44
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Drj, that recipe is already doubled from the original and as I posted it, should make 12 lovely Danish! Barbo - glad you liked them. I know, I kinda just dug the cherries out of the goop and used as little of that as possible. Mine didn't sink completely to the bottom though, nor did the batter rise and cover the cherries (as you can see from my pic) - I wonder if your muffin top pan holds slightly less or something?? Interesting! Yeah, many adaptations are possible and I can't wait to hear how Mary's "Monte Cristo" Sandwich comes out! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

03-09-2011, 02:39 PM	#46
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	I got 12 nicely sized muffins. Personally after thinking more about it..washing the goo off the cherries caused them to sink...But no matter, we had them for brekkie with omelette and they are the best.

03-09-2011, 06:24 PM	#49
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	Char, I hope you feel better. I hate head colds!! The apple danish sounds awesome!! I want to get some sf filling soon. Adding cinnamon is a great idea...but I would still love to see the picture! There is a lot we can do with this batter. Pizza does sound good! Chocolate filled sounds good too. I almost put some taco filling in one but didn't....lol...we have quite a few of these. Hope dh likes them because he'll be eating them all week. LOL I have no idea how to put a link in...ugg... __________________ *Carbs is the "gasoline" that causes the diabetes flame to burn higher and hotter....* common sense from Dr. Bernsteins website RIP annagm 1956-2012 My Sweet Sister

03-09-2011, 06:52 PM	#53
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	No such luck with the link..I have no idea how to do this....?? Shouldn't have so much trouble with this..??? I'd rather be in the kitchen... Last edited by fourstubbs; 03-09-2011 at 06:56 PM..

03-06-2011, 05:45 PM	#31
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Mary, looks like they turned out just fine - good to know in case I don't want to dirty up the muffin top pan!

03-07-2011, 01:19 PM	#32
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I'm making these in a few minutes. I don't have any SF syrups, so I will sub with water/sweetener. I bought the Lucky Leaf SF cherry filling. I like it better than the Wilderness brand.

03-07-2011, 02:30 PM	#33
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Of course you KNOW we'll need pictures, Carolyn!

03-07-2011, 04:52 PM	#34
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Char, mine looked just like yours..No really, they did. I didn't do the frosting yet, but they were very tender and nommie..(I had 2)..LOL.. Now, my cherry filling kinda got the bottom a bit wet and some of the cherries fell through on the 2 I ate. I was thinking that maybe the cherries could be added 5 minutes before they are done, so the bottoms have time to firm up.. I used the water/splenda instead of the syrup and I thought the texture was fabulous..

03-07-2011, 05:53 PM	#35
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Mine didn't sink all the way to the bottom - not THROUGH it anyway, there is still a little "roll" between the filling and the pan - but yeah, maybe putting the filling on after the bottom has "set" a bit would do the trick. Glad you like them! I'm gonna make apple ones next with no sugar added apple pie filling, the Good Value stuff from WalMart.

03-08-2011, 08:37 AM	#36
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Char: They have the best texture of any sweet roll.. I froze the rest and will take them out before I eat them and might microwave, then add the frosting. Yes, I do think apple filling would be great..Or that cream cheese filling with part of a yolk mixed in with almond extract/sweetener would be great, too.

03-08-2011, 10:16 AM	#37
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I think they'll lend themselves well to experiments! I was thinking, hmmm, wonder if you cooked them in mini muffin pans, maybe with some SF chocolate chips....

03-08-2011, 12:34 PM	#38
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	What a thing of beauty, Char! Nice photo.

03-08-2011, 02:06 PM	#39
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	Because the texture is so good, maybe it could be made into kind of a monte cristo type sandwich, with a thin slice of ham and swiss inside it. Dough, ham, swiss, dough then bake it up? Hmmm...I might try that next..dh is going to think I've gone mad!

03-08-2011, 02:10 PM	#40
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Thanks, Jen! Oh Mary, now THERE is an idea I wouldn't have come up with on my own! Can't wait to hear how that turns out!

03-08-2011, 02:13 PM	#41
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	I just asked dh to bring some shaved ham home tonight...I have swiss in the fridge. I will try to make them tonight and of course, post some pics. LOL

03-09-2011, 05:31 AM	#43
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,212 Gallery: drjlocarb Stats: 274 /224/190 WOE: vlc/NK Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244	Barbo, did you get 12 with the recipe or did you double it to get 12? I think chocolate drizzle on the cherry danish would be a great addition.

03-09-2011, 09:12 AM	#45
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	Char: I fizzled out last night! So I plan to make the sanwiches today. I have so many ideas, this recipe IS quite versatile! My dh brought my shaved ham home, lol...so I will get busy and see what becomes of the latest invention!!

03-09-2011, 05:38 PM	#47
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	Char, I just submitted the recipe for the ham and swiss sandwich...

03-09-2011, 06:09 PM	#48
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	WOW, Mary, those look GREAT! You should post the link on this thread too, so anyone who is interested can go straight to it. I made apple Danish this afternoon. Was kinda surprised when I opened the can of Great Value No Sugar Added Apple Pie Filling that it was in thick slices! Most apple pie fillings I've seen have been cut in chunks. Anyway, I poured it out into a flat bowl, added a little extra cinnamon, and diced it up with a steak knife. Made the batter same as original except I added a pinch of cinnamon to that too. I did the icing by mixing 1 cup of powdered erythritol, 1/2 tsp. Thicken Thin Not/Sugar (I'm thinking 1/4 tsp. glucomannan powder would be fine too), 1/4 teaspoon NuStevia 0 Carb powder, a pinch of cinnamon and some French Vanilla SF Torani syrup - enough to make a consistency that would pipe out of the sandwich baggie. Will try to remember to take a pic later or tomorrow. Right now I'm fighting the worst day so far of a nasty head cold. Aaaaarrrggggh!!

03-09-2011, 06:27 PM	#50
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Go to your new thread, in the top address bar that starts with http://www/lowcarbfriends.... etc. - copy that whole line, then come back here and just paste it into a reply. It will automatically reference the name of the thread and take anyone who clicks on that link straight to it! If you have trouble let me know and I'll do it for you. DH and I were talking about lemon or lime curd Danish. Since both my citrus trees are in full production right now, it'd be a natural around here!

03-09-2011, 06:38 PM	#51
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	No time like the present!

03-09-2011, 06:45 PM	#52
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	Wow, those look fantastic! They truly look store bought! Lemon curd and a lime curd is a great idea. I know you have the Meyer lemon tree. I'd say the new rule is that there must be pictures!! LOL

03-09-2011, 06:56 PM	#54
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Ham and Swiss Danish You didn't have the leading [url] in yours somehow, so here ya go!

03-09-2011, 07:00 PM	#55
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	Thanks Char..

03-10-2011, 02:38 AM	#56
laranda Senior LCF Member Join Date: May 2010 Location: California Posts: 559 Gallery: laranda Stats: 185lbs 5'1/147/GOAL-110 WOE: Atkins/IF Start Date: LC Since 09 JUDDD - 1/30/12	Hi charski, do you use blanched almond flour for this recipe? It looks really pretty, I can't wait to try it!

03-10-2011, 08:13 AM	#57
PaminKY Very Gabby LCF Member!!! Join Date: Mar 2003 Posts: 3,191 Gallery: PaminKY	I was thinking lemon curd would be really good too. Those apple ones look delicious, wonder how some chayote apples would work in this?

03-10-2011, 08:18 AM	#59
PaminKY Very Gabby LCF Member!!! Join Date: Mar 2003 Posts: 3,191 Gallery: PaminKY	Didn't think about zucchini, good idea. I'm trying to stay away from fruit and splenda so both of those would work for me.

03-10-2011, 08:28 AM	#60
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	The very first mock apple crisp I did used peeled, seeded, and chunked zucchini, and worked just fine - they're cheap, plentiful, and take on whatever flavor you cook them with. I'll have to give that a try too, thanks for the great idea about subbing something less carby for the actual apples!

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