This ones for Scott123 - Moc Entenmanns New Jersey Isomalt Crumb Cake

Kevinpa · 08-08-2006, 11:23 AM

I am marking this still experimental till I have made it twice again....But

I am pretty certain I won't be changing much if anything.

Moc Entenmanns New Jersey Isomalt Crumb Cake

1/2 c. Carbalose
1/2 c. Carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
1/2 c. granular Isomalt
1/4 t.salt
1 t. baking powder

Mix together above ingredients till combined.

Add 5 T. oil (Crisco canola)
1 c. equivalent liquid splenda

Wisk together till combined.

Divide this mixture...one half slightly larger than the other...use 2 bowls.

In the smaller portion add:

1 egg
1/4 c. half cream half water
1 t. vanilla extract

Mix well until free of lumps ( mixture will be thin ).Pour into greased 5 x 9 inch glass loaf pan.

In the larger portion add:

2T. of butter
1 teaspoons cinnamon
1/4 cup ground hazelnuts

Mix with hands , making crumbs, leaving some large crumbs.

Bake at 375 degrees F for 25-30 minutes till browned.

trish6103 · 08-08-2006, 11:41 AM

Kevin, if you and I were not already married to other people, I would be trying to hook up with you for your cooking.

scott123 · 08-08-2006, 12:23 PM

Wow Kevin, that was quick! I am really impressed... That looks amazing! And that crumb is just nut based? Wow!

eshlemania · 08-08-2006, 01:09 PM

Wow! This looks really great. What is Isomalt and where do you find it in the grocery store?

Thanks,
Bev

BB in MN · 08-08-2006, 02:55 PM

I now believe,Scott and Kevin are the SUPER STARS (shoulder to shoulder with Donald Tramp) of the "LC Recipe/Cooking World"

:kicking

THANK YOU, THANK YOU

You guys are the reason it is so easy to stay on WOE!
So, many recipes to try and not enought time to do it!

Kevinpa · 08-08-2006, 03:16 PM

Quote:

Originally Posted by eshlemania

Wow! This looks really great. What is Isomalt and where do you find it in the grocery store?

Thanks,
Bev

Bev, you will not find Isomalt in any local store unless it is a specialty store selling supplies to bakers.

There is a few places online that you could find by googling it.
Isomalt is a task specific sweetener that works best with icings, candies , chocolate and a few others. It is not a one for one replacement for sugar. It also at this point tends to be on the pricey side and not wise being used as a general sweetener.
In its element thought it will perform as well if not better in some cases than sugar.

trish6103 · 08-08-2006, 07:55 PM

You guys were scaring me when you said it was expensive. I found 1.5 lbs for $12.95 and 5 lbs. for $20.82.

DBrown8614 · 08-08-2006, 08:51 PM

Kevinpa · 08-08-2006, 10:00 PM

Quote:

Originally Posted by trish6103

You guys were scaring me when you said it was expensive. I found 1.5 lbs for $12.95 and 5 lbs. for $20.82.

Trish, when you consider some sweeteners you can get at 65 cents per cup and isomalt only sweetens at 40% of sugar that makes those two prices you quoted 10 to 20 times more expensive. That is all we were pointing out.

trish6103 · 08-09-2006, 05:04 AM

Quote:

Originally Posted by Kevinpa

Trish, when you consider some sweeteners you can get at 65 cents per cup and isomalt only sweetens at 40% of sugar that makes those two prices you quoted 10 to 20 times more expensive. That is all we were pointing out.

Gotcha. But like you said, it's not something you are going to use every day and for all applications.

CreekWatcher · 08-09-2006, 08:11 AM

Kevin,
I was interested to know details on why you used isomalt. Do you think polydextrose could be a good substitution?

LowCarbConvert · 08-09-2006, 08:14 AM

Wow, the cake looks fabulous.

Adding Isomalt to my mental "must have" list!

Kevinpa · 08-09-2006, 11:21 AM

Quote:

Originally Posted by CreekWatcher

Kevin,
I was interested to know details on why you used isomalt. Do you think polydextrose could be a good substitution?

Creek, I think Scott covered this in a thread that Whooo started the other day.

Quote:

Originally Posted by Scott123

Crumb cake is another can of worms. The cake part, as far as I know, hasn't been done yet, although there have been a few attempts at streusel/crumb toppings. One of the limitations is getting sugary texture into the moisture free environment of the crumb. Erythritol on it's own has too much of a cooling effect. Polyd is iffy in low/no moisture environments. That leaves non erythritol sugar alcohols. I'm holding my hopes out that isomalt will work here and not be too laxating or too carby.

Quote:

Originally Posted by Scott123

Kevin, pre-WOE, there were a handful of foods/baked goods that I put in a truckload of time and resources attempting to re-create. Pizza was one (man was I close to a NY style thin crust pizza). Brownies were another. My low carb brownies are far superior to any of the regular brownies I used to make. Crumb cake was also high on this list. No matter how hard I tried, I could never create a light fluffy dry streusel. Now that I look back, it was the butter. Butter has a tendency to make crumbs collapse into a crackly shell.

So, no crumb cake recipe. Re-creating entenmann's crumb cake was/is my goal. What I believe makes entenmanns better than most crumb cakes is the hazelnuts (filberts) in the crumb. There are hundreds of crumb recipes, but very few are hazelnut based.

Thus the name of the thread.

So my answer would be no,

CreekWatcher · 08-10-2006, 06:36 AM

Thanks, Kevin.

jokath · 08-16-2006, 01:13 PM

I made this last night and IMO its just as good, if not better than the 'real thing'..thanks Kevin.

Maggy · 08-21-2006, 08:20 AM

Does anyone know the carb count for this...and could you add some pumpkin or apple cinnamon spice to it to change up the flavor?TIA

Kevinpa · 08-21-2006, 10:13 AM

Quote:

Originally Posted by Maggy

Does anyone know the carb count for this...and could you add some pumpkin or apple cinnamon spice to it to change up the flavor?TIA

Maggy, there are about 20 carbs in the entire crumb cake not including the Isomalt. Personally I have not decided how to count those yet.

As far as the pumpkin or apple cinnamon spice, if you try them, please make sure you come back and let us know how they turned out.

sungoddess · 09-18-2006, 08:18 PM

Kevin-

I finally have the ingredients to make this but don't want to mess up on the sweetener. Where you say...

1 c. equivalent liquid splenda

Can I use Sweetzfree? Do you know how many drops?

Thanks

Kevinpa · 09-18-2006, 08:56 PM

Thats what I used. I always follow the standard measure for it. That is why I list equivilent sweeteners. Whatever the measure is for that equivilent of sweetener that you use. In a case like this, one of those splenda quick pack would work here too because it is 1 cup equivilent sweetener.

scott123 · 09-19-2006, 07:17 AM

LindaSue is the keeper of the conversion chart:

http://users3.ev1.net/~fontlady/sple...ion_chart.html

Tweaker Geek · 09-19-2006, 01:44 PM

Speaking of Linda Sue - where is she?

I haven't seen a post from her in ages and no updates on her site since the first of the month - I miss her!

Linda Sue come back!!!! We need you!

magnamater · 09-19-2006, 03:22 PM

Gotta second the "Where in the world is LindaSue?" I get my lc kicks reading her updates! And haven't seen her here, but admittedly I'm not here all the time.

parrotchic · 09-19-2006, 05:55 PM

LindaSue is on vacation I believe

That Girl · 09-19-2006, 06:06 PM

kevin, do you have any suggestions as far as the isomalt is concerned? if we can't get that item, what do you think might work as a replacement? diabetisweet, poly d, maybe a combo of both? your recipes look great, but i can't try them, i cant find the isomalt anywhere.... tia

Kevinpa · 09-19-2006, 07:05 PM

Bella, I don't think the polyD is going to buy you anything here.I guess if I had no other way to go I would try using brown diabetisweet but that doesn't mean it will work. It will be a try and see kind of thing.

Teresa123 · 11-25-2006, 04:58 PM

I finally made this, and all I can say is EXCELLENT! Thank you Kevin, this is delicious and so easy!

Xcali · 11-25-2006, 11:52 PM

Quote:

Originally Posted by trish6103

Kevin, if you and I were not already married to other people, I would be trying to hook up with you for your cooking.

Ditto this!! Except .. lmao .. I'm NOT married.

Why ohh why are ALL the good ones taken!!??

skg · 06-18-2008, 03:09 PM

Here I go again with a stupid question, this recipe calls for ground hazlenut, I found chopped do I just grind that or is there such a thing as ground hazlenut? I want to make this for the weekend.

Thanks

shadowzip · 06-18-2008, 04:07 PM

You could probably find ground hazelnuts, at Trader Joes maybe, if not just grind your own in the food processor being careful not to go too far and get hazelnut butter.

skg · 06-20-2008, 08:00 PM

I was in the kitchen 3 1/2 hours tonight cooking and baking. I made this and I must say YUMMY, it is the first thing I have made with Carbalose & Carbquik that didn't have that taste I have been tasting, either the recipe is really good so I don't taste it or I have somehow like the taste

08-08-2006, 11:23 AM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	This ones for Scott123 - Moc Entenmanns New Jersey Isomalt Crumb Cake I am marking this still experimental till I have made it twice again....But I am pretty certain I won't be changing much if anything. Moc Entenmanns New Jersey Isomalt Crumb Cake 1/2 c. Carbalose 1/2 c. Carbquik 2 T. wheat protein isolate 5000 2 T. resistant wheat starch 1/2 c. granular Isomalt 1/4 t.salt 1 t. baking powder Mix together above ingredients till combined. Add 5 T. oil (Crisco canola) 1 c. equivalent liquid splenda Wisk together till combined. Divide this mixture...one half slightly larger than the other...use 2 bowls. In the smaller portion add: 1 egg 1/4 c. half cream half water 1 t. vanilla extract Mix well until free of lumps ( mixture will be thin ).Pour into greased 5 x 9 inch glass loaf pan. In the larger portion add: 2T. of butter 1 teaspoons cinnamon 1/4 cup ground hazelnuts Mix with hands , making crumbs, leaving some large crumbs. Bake at 375 degrees F for 25-30 minutes till browned.

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08-08-2006, 11:41 AM	#2
trish6103 Way too much time on my hands! Join Date: Jun 2004 Location: Misery Posts: 11,501 Gallery: trish6103 Stats: I would tell you but I'd have to kill you.	Kevin, if you and I were not already married to other people, I would be trying to hook up with you for your cooking.

08-08-2006, 12:23 PM	#3
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	Wow Kevin, that was quick! I am really impressed... That looks amazing! And that crumb is just nut based? Wow!

08-08-2006, 01:09 PM	#4
eshlemania Major LCF Poster! Join Date: Jul 2006 Location: Midwest Posts: 1,465 Gallery: eshlemania Stats: 132/120/110 WOE: Blood type diet Start Date: Dec 2008	Wow! This looks really great. What is Isomalt and where do you find it in the grocery store? Thanks, Bev

08-08-2006, 02:55 PM	#5
BB in MN Senior LCF Member Join Date: Jul 2005 Posts: 342 Gallery: BB in MN	I now believe,Scott and Kevin are the SUPER STARS (shoulder to shoulder with Donald Tramp) of the "LC Recipe/Cooking World" :kicking THANK YOU, THANK YOU You guys are the reason it is so easy to stay on WOE! So, many recipes to try and not enought time to do it!

08-08-2006, 07:55 PM	#7
trish6103 Way too much time on my hands! Join Date: Jun 2004 Location: Misery Posts: 11,501 Gallery: trish6103 Stats: I would tell you but I'd have to kill you.	You guys were scaring me when you said it was expensive. I found 1.5 lbs for $12.95 and 5 lbs. for $20.82.

08-08-2006, 08:51 PM	#8
DBrown8614 Major LCF Poster! Join Date: Feb 2004 Location: Cincinnati, Ohio Posts: 1,575 Gallery: DBrown8614 Stats: 200/165/125 WOE: Dr. Atkins Start Date: November 2003

08-09-2006, 08:11 AM	#11
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	Kevin, I was interested to know details on why you used isomalt. Do you think polydextrose could be a good substitution?

08-09-2006, 08:14 AM	#12
LowCarbConvert Senior LCF Member Join Date: Mar 2004 Location: NW Chicago Burbs Posts: 540 Gallery: LowCarbConvert Stats: (147/120/115) 5' WOE: Atkins Start Date: March 2004	Wow, the cake looks fabulous. Adding Isomalt to my mental "must have" list!

08-10-2006, 06:36 AM	#14
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	Thanks, Kevin.

08-16-2006, 01:13 PM	#15
jokath Major LCF Poster! Join Date: Aug 2005 Location: The weather is nice in SW Oklahoma!!! Posts: 2,062 Gallery: jokath Stats: Then 190/144/144...Now 190/174/155 WOE: Low carb/Eliminate Wheat Start Date: January 2003	I made this last night and IMO its just as good, if not better than the 'real thing'..thanks Kevin.

08-21-2006, 08:20 AM	#16
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,419 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	Does anyone know the carb count for this...and could you add some pumpkin or apple cinnamon spice to it to change up the flavor?TIA

09-18-2006, 08:18 PM	#18
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	Kevin- I finally have the ingredients to make this but don't want to mess up on the sweetener. Where you say... 1 c. equivalent liquid splenda Can I use Sweetzfree? Do you know how many drops? Thanks

09-18-2006, 08:56 PM	#19
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Thats what I used. I always follow the standard measure for it. That is why I list equivilent sweeteners. Whatever the measure is for that equivilent of sweetener that you use. In a case like this, one of those splenda quick pack would work here too because it is 1 cup equivilent sweetener.

09-19-2006, 07:17 AM	#20
scott123 MAJOR LCF POSTER! Join Date: Apr 2004 Location: Morristown, NJ Posts: 2,145 Gallery: scott123 Stats: 245/220/205 WOE: Atkins Start Date: 2/6/04	LindaSue is the keeper of the conversion chart: http://users3.ev1.net/~fontlady/sple...ion_chart.html

09-19-2006, 01:44 PM	#21
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,784 Gallery: Tweaker Geek	Speaking of Linda Sue - where is she? I haven't seen a post from her in ages and no updates on her site since the first of the month - I miss her! Linda Sue come back!!!! We need you!

09-19-2006, 03:22 PM	#22
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,064 Gallery: magnamater	Gotta second the "Where in the world is LindaSue?" I get my lc kicks reading her updates! And haven't seen her here, but admittedly I'm not here all the time.

09-19-2006, 05:55 PM	#23
parrotchic Senior LCF Member Join Date: Oct 2003 Location: Wisconsin Posts: 628 Gallery: parrotchic	LindaSue is on vacation I believe

09-19-2006, 06:06 PM	#24
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,387 Gallery: That Girl	kevin, do you have any suggestions as far as the isomalt is concerned? if we can't get that item, what do you think might work as a replacement? diabetisweet, poly d, maybe a combo of both? your recipes look great, but i can't try them, i cant find the isomalt anywhere.... tia

09-19-2006, 07:05 PM	#25
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Bella, I don't think the polyD is going to buy you anything here.I guess if I had no other way to go I would try using brown diabetisweet but that doesn't mean it will work. It will be a try and see kind of thing.

11-25-2006, 04:58 PM	#26
Teresa123 Big Yapper!!!! Join Date: Oct 2006 Posts: 8,099 Gallery: Teresa123 Stats: 350+/160.2/145 WOE: Low Carb Start Date: Oct 2006	I finally made this, and all I can say is EXCELLENT! Thank you Kevin, this is delicious and so easy!

06-18-2008, 03:09 PM	#28
skg Senior LCF Member Join Date: May 2008 Location: Levittown, PA Posts: 783 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	Here I go again with a stupid question, this recipe calls for ground hazlenut, I found chopped do I just grind that or is there such a thing as ground hazlenut? I want to make this for the weekend. Thanks

06-18-2008, 04:07 PM	#29
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	You could probably find ground hazelnuts, at Trader Joes maybe, if not just grind your own in the food processor being careful not to go too far and get hazelnut butter.

06-20-2008, 08:00 PM	#30
skg Senior LCF Member Join Date: May 2008 Location: Levittown, PA Posts: 783 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	I was in the kitchen 3 1/2 hours tonight cooking and baking. I made this and I must say YUMMY, it is the first thing I have made with Carbalose & Carbquik that didn't have that taste I have been tasting, either the recipe is really good so I don't taste it or I have somehow like the taste