Cherry Danish - Page 4

Charski · 03-20-2011, 09:22 AM

Soren, mine never drops all the way through, but I think it was Barbo who said maybe cook them 5 minutes or so first, THEN put the filling on, if you're having that problem?

Hope the rest came out of the pan OK!

I ordered a silicone muffin top pan and am gonna try that, because these DO stick a bit in my regular (nonstick and sprayed!) muffin top pan.

sorenkkg · 03-20-2011, 10:59 AM

Good idea about adding the filling after-- I read that and forgot about it

Mine came out pretty well-- I have that Paderno pan I posted the picture of, and I use the High Temperature Pam (silver can)...

I like the texture of these-- very dense, I think they might make a good muffin all around... or make them not-sweet and use cheddar and herbs, and it might be like a cheddar scone?

Does anyone know the difference between the oat fiber and oat bran? I'm wondering if my stuff (the bran) is way too high in carbs or if I'm in the right zone with this product?

Tweaker Geek · 03-20-2011, 12:12 PM

Barbo - thanks! I did not prebake them, and as you can see, I put some of the gloppy stuff on along with the cherries but I didn't have any problem with it dropping through the bottom. The rhubarb idea sounds good to me, especially with the strawberry koolaid, I may try that sometime with either strawberry extract or Lorann strawberry oil added to the sweetened rhubarb.

Sorenkkg - one cup of oat bran has 25 grams of carbs with 6 grams of fiber for a net of 19 carbs per cup. Oat fiber has 3 carbs per Tbsp. and 3 grams of fiber for 0 net carbs. I've copied the descriptions from Netrition for each:

Oat fiber: Oat fiber, which is an ingredient low in available carbohydrates, absorbs up to seven times its weight in water making it useful for the bakery and snacks, dairy and meat industries. When added to bakery products, oat fiber allows for the production of low carbohydrate breads, pastries, muffins, bagels, tacos and tortillas.

Oat bran: This nutritious grain is commonly added to cereals and muffins, and provides a wonderful source of dietary fiber. Oat bran has also been shown to lower LDL (the bad cholesterol) in addition to helping the body normalize its blood sugar levels. Oat Bran is an excellent source of both soluble and insoluble fiber.

HTH

sorenkkg · 03-20-2011, 12:18 PM

Thanks Tweeker! Great minds must think alike, b/c I was also just at the Netrition.com site

and looked stuff up, along with checking the label on my oat bran (says that 1/8c is 9.6g and 1.8g fiber)... My count for the danishes I made, minus the jam, was 4.66 per danish. Not bad, and DH really liked them

I think he misses baked goods, poor boy

I just placed an order with Netrition and am stocking up on the Oat Fiber, so I can make these again and reduce the carbs a bit

Charski · 03-20-2011, 03:26 PM

I made a lime curd the other day and then made the Danishes with that for filling. DH thinks this is the BEST so far - but then, he says that every time I make a new batch!

That Girl · 03-21-2011, 12:36 AM

I just made mine and I used Jok n Al's jellies. I also made a cheese filling using my kolacky cream cheese filling...Yum!!! thanks for such a great recipe!

fourstubbs · 03-21-2011, 01:05 AM

Quote:

Originally Posted by Charski

I made a lime curd the other day and then made the Danishes with that for filling. DH thinks this is the BEST so far - but then, he says that every time I make a new batch!

And WHERE are the pictures? hmm?

fourstubbs · 03-21-2011, 01:11 AM

Quote:

Originally Posted by sorenkkg

I like the texture of these-- very dense, I think they might make a good muffin all around... or make them not-sweet and use cheddar and herbs, and it might be like a cheddar scone?

Soren: I made what was called a ham and cheese danish, although I wouldn't really say it was a danish. I put some ham and swiss in between a layer of the batter... This is a fantastic recipe, and I bet adding herbs to it would truly be fantastic!!

Charski · 03-21-2011, 09:01 AM

Quote:

Originally Posted by fourstubbs

And WHERE are the pictures? hmm?

LOL! Sorry, didn't take any - they look like the others but with lime curd!

Next time I'll take a picture, I promise.

fourstubbs · 03-21-2011, 01:50 PM

Quote:

Originally Posted by Charski

LOL! Sorry, didn't take any - they look like the others but with lime curd!

Next time I'll take a picture, I promise.

Well, I can bring myself to forgive you.. I guess all I really wanted was a bite!!

Charski · 03-21-2011, 01:57 PM

Mary, I'd give you a whole Danish, if you stopped by for coffee!

christyjo · 03-22-2011, 10:16 AM

Charski,
Would you share your recipe for lime curd? The cherry danishes were terrific and were gone in two days! Thanks for the recipe!

christyjo

PaminKY · 03-22-2011, 12:00 PM

Quote:

Originally Posted by fourstubbs

Soren: I made what was called a ham and cheese danish, although I wouldn't really say it was a danish. I put some ham and swiss in between a layer of the batter... This is a fantastic recipe, and I bet adding herbs to it would truly be fantastic!!

I used your ham and cheese danish recipe last night except I cut it in half and made a few other adjustments such as adding onions, celery and sage and using chicken broth to make some dressing danishes, for lack of a better title.

I then made some chicken gravy with using glucomannan powder, chicken broth, a little cream and a chopped up boiled egg and served it for supper with a chicken I cooked in the rotissiere and some green beans and roasted asparagus. We ate the dressing danishes with gravy over them. Great Dinner!

Charski · 03-22-2011, 12:14 PM

Quote:

Originally Posted by christyjo

Charski,
Would you share your recipe for lime curd? The cherry danishes were terrific and were gone in two days! Thanks for the recipe!

christyjo

Sure! This is the recipe I used, except I substituted lime juice for the lemon and used a Splenda quickpack and about 1/4 tsp. NuNaturals NuStevia 0 Carb powder in place of the sugar.

Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice
Zest of 3 lemons
1/2 cup butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

This thickens as it cools so don't be alarmed if it looks kind of thin. I kept adding sweetener to the lime version until it was to my taste - it was pretty puckery with just the equivalent of 1 cup sugar!

christyjo · 03-22-2011, 12:56 PM

This sounds awesome. Probably be best with fresh juice, but since I am the one who "adjusted" the watering system on our fruit trees... we no longer have a lemon or lime tree

No problem, I will catch them on sale.

Thanks Char,

christyjo

Charski · 03-22-2011, 02:14 PM

You're welcome, Christyjo!

BTW it's good on other stuff too - crepe filling, spread on LC biscuits or toast, use as an ice cream, cheesecake, or pancake topping, whip some cream til stiff and fold some of this in for a mousse.... YUM.

Sorry your trees up and croaked on you!

magnamater · 04-27-2011, 03:20 PM

bumping for the glucomannon thread!

BigBravesGirl · 06-08-2011, 09:07 AM

<~~~ thinks Char should make a cookbook and send it to me

fourstubbs · 06-08-2011, 06:04 PM

Quote:

Originally Posted by BigBravesGirl

<~~~ thinks Char should make a cookbook and send it to me

Great idea BBG!!! Char?

Charski · 06-09-2011, 09:50 AM

HA!!! You guys are funny!

Just go to the Search, Advanced Search, and put in my name and hit enter - you'll get my recipes right here!

drjlocarb · 11-14-2011, 06:21 AM

bumping. Added to Brunch menu.

Truffles · 12-15-2011, 04:37 PM

These look absolutely DELICIOUS!!!

crazywoman-n-wy · 12-19-2011, 10:20 PM

whipper75229 · 12-20-2011, 02:57 PM

Subscribing. Wow! this is a great thread and the possibilities are endless!
Now I have another one (or 20) that I have to try. It is just so hard to decide what to make next. I want to make every thing I see!

crazywoman-n-wy · 12-20-2011, 06:11 PM

The cherry Danish really looks good, but the pie filling is more carbs than I want to do right now, so I tweaked again! See my post here on what I did. #21 Course I had to tweak the "roll" some more too!

drjlocarb · 12-20-2011, 07:28 PM

Billie, you are my hero!

Chickamomminy · 09-26-2012, 10:38 AM

I just tweaked these into yummy donuts! Made them sweeter subbing the water for an additional 1/4 cup DaVinci syrup and a few drops of liquid splenda. Threw in a generous couple of sprinkles of freshly grated nutmeg. Cooked for 15 minutes in a donut pan. It made 18 donuts!

Oh-my-goodness! My 6 year old scarfed down three of them! (talk about passing the non low carb taste test!!!)

Thinking of using some Alpine SF Apple Cider Mix in the next batch to try to duplicate Apple Cider Donuts!

Sorry, would post a pic, but can't figure out how!

Charski · 09-26-2012, 03:16 PM

Wow, great idea! I have a mini doughnut pan - must try this!

Tweaker Geek · 09-27-2012, 07:37 AM

The doughnuts sound great, I've been thinking of making some pumpkin ones from recipe in Vol. 1 of LCAF cookbook. I may have to try your idea, Chickamomminy. Maybe both!

ladeeda · 03-09-2013, 01:03 PM

Made half of the original recipe (6 danish) and subbed coconut flour for the VWG as I am eating gluten free. I topped with sauteed finely chopped apple, butter, sweetener and apple pie spice. It was nummers. I also made a batch with blueberry topping. This recipe is wonderful. Thank you, thank you.

03-20-2011, 10:59 AM	#92
sorenkkg Very Gabby LCF Member!!! Join Date: Nov 2007 Location: Mississauga, ON Posts: 3,598 Gallery: sorenkkg Stats: 2013: 253.4/236.8/160 WOE: JUDDD 2174/435 Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012	Good idea about adding the filling after-- I read that and forgot about it Mine came out pretty well-- I have that Paderno pan I posted the picture of, and I use the High Temperature Pam (silver can)... I like the texture of these-- very dense, I think they might make a good muffin all around... or make them not-sweet and use cheddar and herbs, and it might be like a cheddar scone? Does anyone know the difference between the oat fiber and oat bran? I'm wondering if my stuff (the bran) is way too high in carbs or if I'm in the right zone with this product? __________________ --Soren My Blog: http://bit.ly/JustForkIt

03-20-2011, 12:12 PM	#93
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,712 Gallery: Tweaker Geek	Barbo - thanks! I did not prebake them, and as you can see, I put some of the gloppy stuff on along with the cherries but I didn't have any problem with it dropping through the bottom. The rhubarb idea sounds good to me, especially with the strawberry koolaid, I may try that sometime with either strawberry extract or Lorann strawberry oil added to the sweetened rhubarb. Sorenkkg - one cup of oat bran has 25 grams of carbs with 6 grams of fiber for a net of 19 carbs per cup. Oat fiber has 3 carbs per Tbsp. and 3 grams of fiber for 0 net carbs. I've copied the descriptions from Netrition for each: Oat fiber: Oat fiber, which is an ingredient low in available carbohydrates, absorbs up to seven times its weight in water making it useful for the bakery and snacks, dairy and meat industries. When added to bakery products, oat fiber allows for the production of low carbohydrate breads, pastries, muffins, bagels, tacos and tortillas. Oat bran: This nutritious grain is commonly added to cereals and muffins, and provides a wonderful source of dietary fiber. Oat bran has also been shown to lower LDL (the bad cholesterol) in addition to helping the body normalize its blood sugar levels. Oat Bran is an excellent source of both soluble and insoluble fiber. HTH __________________ HAPPY TO BE A LOW-CARBER!

09-26-2012, 10:38 AM	#117
Chickamomminy Senior LCF Member Join Date: Jul 2008 Location: New Jersey Posts: 138 Gallery: Chickamomminy Stats: 248/183/148 WOE: Atkins (modified) Start Date: April 2009	I just tweaked these into yummy donuts! Made them sweeter subbing the water for an additional 1/4 cup DaVinci syrup and a few drops of liquid splenda. Threw in a generous couple of sprinkles of freshly grated nutmeg. Cooked for 15 minutes in a donut pan. It made 18 donuts! Oh-my-goodness! My 6 year old scarfed down three of them! (talk about passing the non low carb taste test!!!) Thinking of using some Alpine SF Apple Cider Mix in the next batch to try to duplicate Apple Cider Donuts! Sorry, would post a pic, but can't figure out how! __________________ “Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.” (Lao Tzu) As of today (3/29/10) I have lost 65 pounds!!! 35 more to go!

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03-20-2011, 09:22 AM	#91
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Soren, mine never drops all the way through, but I think it was Barbo who said maybe cook them 5 minutes or so first, THEN put the filling on, if you're having that problem? Hope the rest came out of the pan OK! I ordered a silicone muffin top pan and am gonna try that, because these DO stick a bit in my regular (nonstick and sprayed!) muffin top pan.

03-20-2011, 12:18 PM	#94
sorenkkg Very Gabby LCF Member!!! Join Date: Nov 2007 Location: Mississauga, ON Posts: 3,598 Gallery: sorenkkg Stats: 2013: 253.4/236.8/160 WOE: JUDDD 2174/435 Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012	Thanks Tweeker! Great minds must think alike, b/c I was also just at the Netrition.com site and looked stuff up, along with checking the label on my oat bran (says that 1/8c is 9.6g and 1.8g fiber)... My count for the danishes I made, minus the jam, was 4.66 per danish. Not bad, and DH really liked them I think he misses baked goods, poor boy I just placed an order with Netrition and am stocking up on the Oat Fiber, so I can make these again and reduce the carbs a bit

03-20-2011, 03:26 PM	#95
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I made a lime curd the other day and then made the Danishes with that for filling. DH thinks this is the BEST so far - but then, he says that every time I make a new batch!

03-21-2011, 12:36 AM	#96
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,382 Gallery: That Girl	I just made mine and I used Jok n Al's jellies. I also made a cheese filling using my kolacky cream cheese filling...Yum!!! thanks for such a great recipe!

03-21-2011, 01:57 PM	#101
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Mary, I'd give you a whole Danish, if you stopped by for coffee!

03-22-2011, 10:16 AM	#102
christyjo Senior LCF Member Join Date: Aug 2006 Location: Peoria, AZ Posts: 228 Gallery: christyjo WOE: low carb Start Date: restart 8/08	Charski, Would you share your recipe for lime curd? The cherry danishes were terrific and were gone in two days! Thanks for the recipe! christyjo

03-22-2011, 12:56 PM	#105
christyjo Senior LCF Member Join Date: Aug 2006 Location: Peoria, AZ Posts: 228 Gallery: christyjo WOE: low carb Start Date: restart 8/08	This sounds awesome. Probably be best with fresh juice, but since I am the one who "adjusted" the watering system on our fruit trees... we no longer have a lemon or lime tree No problem, I will catch them on sale. Thanks Char, christyjo

03-22-2011, 02:14 PM	#106
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	You're welcome, Christyjo! BTW it's good on other stuff too - crepe filling, spread on LC biscuits or toast, use as an ice cream, cheesecake, or pancake topping, whip some cream til stiff and fold some of this in for a mousse.... YUM. Sorry your trees up and croaked on you!

04-27-2011, 03:20 PM	#107
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	bumping for the glucomannon thread!

06-08-2011, 09:07 AM	#108
BigBravesGirl Plastic Wrap Ninja Join Date: Jul 2002 Location: moving to TWOterville Posts: 43,126 Gallery: BigBravesGirl Stats: 397 / hanging on / 2?? WOE: My way! Start Date: today	<~~~ thinks Char should make a cookbook and send it to me

06-09-2011, 09:50 AM	#110
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	HA!!! You guys are funny! Just go to the Search, Advanced Search, and put in my name and hit enter - you'll get my recipes right here!

11-14-2011, 06:21 AM	#111
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,169 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	bumping. Added to Brunch menu.

12-15-2011, 04:37 PM	#112
Truffles Major LCF Poster! Join Date: Aug 2011 Location: Mid-West, WI Posts: 1,159 Gallery: Truffles Stats: 142/128.7/128 JUDDD WOE: LC&JUDDD Start Date: 3/11 LC - 1/12 LC/JUDDD	These look absolutely DELICIOUS!!!

12-19-2011, 10:20 PM	#113
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,454 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003

12-20-2011, 02:57 PM	#114
whipper75229 Senior LCF Member Join Date: Nov 2010 Location: Dallas Posts: 578 Gallery: whipper75229 Stats: 189/165.6/145 5'3.25" Age 66 WOE: Diabetic - LOW CARB FOR LIFE!! A1C 5.6 Start Date: June 2010	Subscribing. Wow! this is a great thread and the possibilities are endless! Now I have another one (or 20) that I have to try. It is just so hard to decide what to make next. I want to make every thing I see!

12-20-2011, 07:28 PM	#116
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,169 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	Billie, you are my hero!

09-26-2012, 03:16 PM	#118
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Wow, great idea! I have a mini doughnut pan - must try this!

09-27-2012, 07:37 AM	#119
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,712 Gallery: Tweaker Geek	The doughnuts sound great, I've been thinking of making some pumpkin ones from recipe in Vol. 1 of LCAF cookbook. I may have to try your idea, Chickamomminy. Maybe both!

03-09-2013, 01:03 PM	#120
ladeeda Senior LCF Member Join Date: Nov 2008 Location: Duncansville, PA Posts: 350 Gallery: ladeeda Stats: 265/199/175 WOE: Protein Power, modified Start Date: April 2004	Made half of the original recipe (6 danish) and subbed coconut flour for the VWG as I am eating gluten free. I topped with sauteed finely chopped apple, butter, sweetener and apple pie spice. It was nummers. I also made a batch with blueberry topping. This recipe is wonderful. Thank you, thank you.