Low-Carbing Among Friends cookbook, what are the recipes you've tried?

[Jennifer Eloff]

Happy vol. 2 arrived for you!

[Barbo]

Page 26 Volume 1 Gluten Free Crepes

Very good recipe. I made the first batch as sweet crepes.
Second batch as savory crepes which I will use and
enchilada wrappers.

[CarolynF]

I made Maria's pecan protein cookies yesterday. I had to add more fat because they wouldn't stick together, but they have a very nice flavor..

[Tweaker Geek]

I've received Vol. 2 but haven't made anything yet, I'm still studying all the recipes, so many I want to try. I feel like making them all at once, of course, I can't do that, but they sound so good. I'm going to go back to the beginning and highlight all the recipes in the index that I want to try, don't want to forget any! I hope to make at least one recipe from Vol. 2 tomorrow, I'll post if I do.

[Jennifer Eloff]

Awesome, Tweaker! Be sure to post under the vol. 2 recipes' thread. Thanks so much!

Good to get your feedback, Carolyn.

Barbo, I made those crepes today. They taste like the real thing. Love them! I tripled the batch. I used 1 batch for my brunch this morning that I prepared for company. I made a peach sauce and poured it over the crepes.

[LowCarbOneDay]

I just realized my copy of of Vol-2 came in while I was out of town. I can't believe my fiance didn't tell me. I can't wait to try out some recipes!

[Jennifer Eloff]

LOL Karen! Men don't get excited over cookbooks like we do!

[Barbo]

This delicious quick and ez recipe is on Page 234 of volume 1
and it is by Lisa Marshall.

My daughter Chris recommended it. I made it for breakfast this
morning. This is a 'go to' recipe and will be a staple at our home.
It quickly cooks up and is a 'bread pudding' and a custard.
15 minutes in the oven, cooling time and you get a great big
piece for 4.5 grams. Makes a great breakfast or snack. Once
cool it can be eaten out of hand.
YUMMY

[Jennifer Eloff]

WOW!! That sounds truly wonderful and yummy! Thanks for sharing, Barbo.

[majomor]

Originally Posted by FitnessJunkie1026

I tried Jennifer's Blueberry Muffins on page 65. I am not sure what happened. I followed the recipe exactly, even the bake mix.

I tasted the batter before putting the blueberries in to make sure that I actually liked it and wasn't about to waste the blueberries. It was yummy and sweet. When they were done, I tried one warm with butter on top and it had a bitter aftertaste to me. I thought maybe after they cooled down they would be better, still bitter. I left them in the fridge overnight, and they still have that bitter aftertaste.

I can honestly say that I haven't cared for any low carb desserts or breads that I have tried ths far, but that usually is because all I can taste is egg.

I have never baked with the erythritol before, could that cause a bitter aftertaste? They baked nicely, looked like muffins and the texture was great. They weren't dry like when I tried to make coconut biscuits. Any tips?

I made those muffins many times and had no issues.
I do use non aluminum bk powder.
I do grind my erythritol in my coffee grinder always after I measure
the granulated amount.
I always add the equiv of erythritol requested in liquid sweetner equiv.(just me as my DH and DS never complain, if I don't they complain about the sweetness!)--I do this in all my recipes using granular erythritol.
I do use cold eggs as i live at a high altitude and that makes my batter better.
I always use 1/2 heavy cream and 1/2 water for my milk requested in recipes-
as I don't like using skim milk to make the "milk" recipe.
hope that helps, Jo

[Tweaker Geek]

I made the pumpkin cake donuts over the weekend, page 190, Carolyn Ketchum recipe from a blog by Lisa MacAurele. They came out great, I get a slight peanut taste from the peanut flour but I'm ok with that. I think my peanut flour is defatted and the recipe calls for non-defatted so maybe that makes a difference. The donuts are big, like a regular bakery donut; other low carb donuts I've made have been good but they are smaller, thinner - these had a good rise and are very nice.

[Jennifer Eloff]

Wow, Cathy, those sound awesome! Carolyn is an amazingly gifted baker!

[Tofulover]

I haven't tried this recipe, but I have a question concerning the Blue Ribbon Cheesecake, page 82 in Jennifer's book: There's a suggested variation to use walnuts instead of berries. I want to try this, but I'm not sure what to do with the walnuts. Can anyone help me?

[RVcook]

Originally Posted by Tofulover

I haven't tried this recipe, but I have a question concerning the Blue Ribbon Cheesecake, page 82 in Jennifer's book: There's a suggested variation to use walnuts instead of berries. I want to try this, but I'm not sure what to do with the walnuts. Can anyone help me?

I believe she means to sub walnuts for almonds in the crust; sub maple extract for the vanilla extract and then eliminate the sauce completely.

[Jennifer Eloff]

Thanks, Donna.

[Tofulover]

Yes, thank you, Donna! I tried to imagine replacing strawberries with walnuts without much success :-) I'm still a newbie, hope that's a valid excuse!?!

[RVcook]

Originally Posted by Tofulover

Yes, thank you, Donna! I tried to imagine replacing strawberries with walnuts without much success :-) I'm still a newbie, hope that's a valid excuse!?!

No excuses necessary...we were all newbies at one time

[goheels]

I just baked Jen's Blueberry Muffins and wow, they are great! I want to get volume 2.

[Jennifer Eloff]

Goheels -

Tofulover

[Ginaaaaaa]

Another amazing recipe from Low-Carbing Among Friends Volume 1, which Jennifer said I could share here.
I made these waffles for dinner last night and we thought they were amazing
My daughter said she wouldn't have known they were low carb if I hadn't told her. I had mine with low sugar apple pie filling and whipped cream and my daughter had hers with butter and syrup. They were so yummy!! I only used 3 eggs as I was worried they would be too eggy, and they were perfect.

Click on the pic to enlarge.

JENNIFER’S WAFFLES

8 oz regular cream cheese, softened (250 g)
4 eggs
3 /4 cup Gluten-Free Bake Mix, (175 mL) page___
2 packets SPLENDA ® (optional)
1 tsp baking powder (5 mL)
1 /2 tsp baking soda (2 mL)
light-tasting olive oil

Preheat waffle maker for at least 15 minutes or according to directions. This is important to prevent waffles from sticking. They must come out easily.

In food processor or blender, process cream cheese, eggs, Gluten-Free Bake Mix, page___ SPLENDA ® (if using), baking powder and baking soda, scraping sides occasionally.

Liberally brush inside forms with olive oil before placing 3 tbsp (45 mL) of batter on each form. Spread the batter to all the corners of the waffle iron form. Close lid, set the oven timer and cook for 3 minutes. Don’t open the lid until it is time.

Helpful Hints: Calories will be higher due to olive oil used to brush insides of the waffle maker. Use in place of bread with eggs and bacon or spread with sweetened spreadable cream cheese or use low-carb syrup. Lots of ideas - even strawberry sauce or blueberry sauce and topped with whipped cream or creamy, whipped Creme Fraiche, page___ or delicious Ice Cream Custard, page___.

Yield: 12 waffles 1 waffle 119.5 calories 5.1 g protein 9.8 g fat 2.4 g carbs

[sjl330]

Yum!!!!

[Jennifer Eloff]

Double yum!!

[coffeegirl]

Subscribing....
Just purchased both cookbooks and must read thru this thread to see what people have tried!

[Jennifer Eloff]

Cool. Thank you for your support!

[Brendajm]

Thanks Barbo for posting about the Dutch babies. I am doing to make a double batch for the week.
I am going to try modifying to get less dairy. Almond milk instead of the cream,mand Greek yogurt cheese for the cream cheese. Hope it works.

[Jennifer Eloff]

Sounds great, Brenda - it will be an interesting experiment.

[Tweaker Geek]

I made Carolyn Ketchum's Peanut Flour Chicken Strips today. I added 1/4 tsp. cayenne pepper and 1/2 tsp. poultry seasoning to the flour mixture. I used peanut oil to cook them -- they came out great!

The recipe is on page 158 of Vol. 1.

[Tweaker Geek]

I also made Kent's Low-Carb Taco Bake on page 294. I added 1/2 medium onion, 1/2 tsp. garlic powder, 1/4 tsp. cayenne pepper and some cilantro to the meat mixture. I haven't tried it yet but it sure smells and looks good. I'll post after I've tried some, probably it's tomorrow night's dinner.

[Jennifer Eloff]

Wow, Tweaker - wish I was visiting you. You've been a busy bee in the kitchen! Both meals sound great! Thanks for sharing!

[Tweaker Geek]

OK - reporting on the taco bake - it gets I served with shredded lettuce, diced green pepper and diced raw onion along with salsa and sour cream. I will definitely be making this one again! The "crust" is just eggs, cream seasonings and cheese but it is really crust like, I really enjoyed this dish and wouldn't hesitate to serve it to guests.

Jen - Me too, I'd love for you to visit!! I also made a cauliflower-broccoli casserole and had it last night with braised eye of the round steak, sooooo good! I am always amazed at how great low carb eating is and everyone on this board is such an inspiration and so helpful. I've been at this a long time but I still learn new things and find new recipes to try. I am pretty much at goal and have been for a long while but if another 5 to 10 pounds just happened to disappear that would be ok with me!