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Old 12-29-2006, 12:16 PM   #31
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Quote:
Originally Posted by crazywoman-n-wy View Post
[COLOR=red]I've sure waited a long time to ask this question, but the 1 cup syrup - does that mean that you used 3 cups of isomalt & 1 cup water to get a cup of syrup? Also, do you have any idea how long you cooked the syrup? (will probably be different for me at my altitude anyway.)[/COLOR]
[COLOR=#ff0000]Every time I make Isomalt syrup, it re-crystalizes pretty quickly. [/COLOR][COLOR=#ff0000]Matter of fact, I haven't found anything yet that didn't. I've tired adding polyD, xanthan, and thicknthin, as has been suggested here, but it always goes back to "sugar", whether it be Isomalt or Eryhitol. I think I did make a polyD syrup, that didn't. Think it had Sweetzfree in it to sweeten. I've forgotten now.[/COLOR]
Billie, I cook it over med heat about 7 to 10 minutes. It usually thickens a bit as it cools. As I said in an earlier post I make this syrup in advance so I don't know exactly how much isomalt is in 1 cup but I do know that 3 cups isomalt to 1 cup water would give you way more syrup than 1 cup.

If I were to guess I'd say 1 1/2 cup isomalt to 1/2 cup water or davinci would be close but still more than enough.
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Old 12-29-2006, 12:42 PM   #32
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[COLOR=red]Thanks Kevin! Yeah, I did see where you said you made it ahead of time, but didn't know if you knew the amounts you used to get the 1 cup.[/COLOR]
[COLOR=#ff0000]I've been making it some in very miniscule amounts, but still haven't figured out how much it turns out. [/COLOR]
[COLOR=#ff0000]Glad to know that you get quite a bit more than the amount of Isomalt/water used. Well, I'm not very good at numbers. I guess you should get at least 1 1/2 times as much anyway huh? Or something like that. See, I said I wasn't too got at numbers.[/COLOR]
[COLOR=#ff0000]Thanks again!!! [/COLOR]
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Old 12-29-2006, 03:12 PM   #33
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I don't want a bad tasting pie, Kevin..hmmm...thanks..
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Old 12-29-2006, 04:39 PM   #34
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I made the pie and I used 1 cup isomalt to 1/3 cup DaVinci's caramel. I added some butter and a little whiskey cause we like it and a touch of molasses for color. We also prefer chopped nuts so I did that. It was delicious. The texture was perfect. This is by far the best LC pecan pie I've made. DH cringed when I said I was trying another pecan pie cause he didn't like the previous ones--it's his favorite dessert but he's picky. Major success. Thanks alot.

My high carb pecan pie (and DH's grandma's by which all are judged) was a little more syrupy--where the syrup oozes out of the pie--so if this doesn't cause any tummy distress, I may try a bit more isomalt next time. But this is great as is.
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Old 12-21-2009, 01:11 PM   #35
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OMG OMG OMG!!!!
I just made this pie !!!

My sister is not on low carb and I let her taste it she couldn't resist another piece. I was making it for Christmas. I hope I can resist tasting it again. This tastes just like a hc pecan pie. Kevinpa rocks!!!!
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Old 12-28-2009, 12:49 PM   #36
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This Pie Rocks!!!!

I made this pecan pie for Christmas Eve. My husband and FIL love regular pecan pie but can't eat it because of the extreme amount of sugar it has in it. This recipe made up like the real thing! Tasted amazing! I am not usually a fan of pecan pie, I think knowing how much syrup and sugar is usually in them ruined it for me. But I loved this one and found myself sneaking a little bite here and there. Like regular pecan pie a piece is just too much for me to eat at once. I had no gastric side effects from it. If you haven't tried it, it is worth the effort!
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Old 11-04-2010, 05:48 AM   #37
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WOW, JUST WOW!!!!

This is the real deal!

Will serve for Thanksgiving. Will use a real crust. I don't eat crust anyway and nobody else does LC. They will never know.
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Old 11-04-2010, 07:42 AM   #38
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Old 11-05-2010, 11:30 AM   #39
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Old 11-05-2010, 03:10 PM   #40
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gonna make this soon
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Old 11-07-2010, 10:29 AM   #41
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Thanksgiving, here I come.
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Old 11-22-2010, 12:26 PM   #42
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For the Holidays!
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Old 01-26-2011, 12:15 PM   #43
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Old 07-08-2011, 10:44 AM   #44
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Pecan Pie???




gonna try this soon!



(just ordered the stuff from Netrition)
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Old 07-08-2011, 08:17 PM   #45
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You will be amazed!
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Old 07-09-2011, 10:44 AM   #46
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I'd forgotten about this recipe. Gonna try. Thanks for bumping. Julie
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Old 07-09-2011, 11:23 AM   #47
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Need to make this soon for my DH (me too). It's very good. Getting the syrup right is the hard part for ME. I tend to cook it too long. I keep telling myself I'm not gonna do it next time, but usually do! Still turns out good tho!
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Old 10-04-2012, 04:48 PM   #48
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I didn't know Isomalt was considered "sugar free" !! Learn something new every day

I'm going to get some tomorrow, and figure out how to make this a SF Chocolate pecan pie!

So happy this recipe is still around!
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Old 10-05-2012, 08:08 PM   #49
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This is THE best by far!
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Old 10-05-2012, 09:36 PM   #50
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I made it, added about 3.5 oz of chocolate to the still-warm syrup (since I just made it-- and the 3c Isomalt to 1c water makes about 3c syrup).

I also changed up the sweeteners a bit, but OMG this pie looks PERFECT! Can't taste it till tomorrow, but will report back, and I'm sure it will be spectactular.
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Old 10-07-2012, 01:29 PM   #51
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Tooter's Mini Pecan Pies

Giving ideas for the coming holidays.

Low Carb Mini Pecan Pies
By Tooter from LCF

2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese


Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Brown Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetener, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.
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Old 10-07-2012, 02:03 PM   #52
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Reporting back!

Kevin 's pie with chocolate was great! I've never used isomalt before, and found just a bit if gassiness the result (not full blown distress as with other SAs)
Will make this pie again!
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Old 10-08-2012, 10:16 PM   #53
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Tooties Mini-Pecan Pies

The recipe says "molasses" but my recipe does not say how much

Anyone have her original recipe?
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Old 10-09-2012, 07:36 AM   #54
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The copy I have says 1 teaspoon blackstrap molasses.

I made these once, and that time I used a sf molasses syrup from Nature's flavors, I think? Since it's just there for flavor, it didn't affect the texture and the mini tarts were very tasty
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Old 10-22-2012, 03:26 PM   #55
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I love Tooter's recipe, I have made it many times - always great!
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Old 11-18-2012, 09:00 AM   #56
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Bumping again.
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Old 11-26-2012, 06:29 AM   #57
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I made this pie for Thanksgiving. It was delicious! I think it tastes like those little Bama pies. However, it did cause tummy problems for me and DH. Is there anything that could be subbed for the isomalt and still taste as good with the same texture? I thought maybe some of you great lc chefs might have some tips. Thanks.
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Old 12-22-2012, 05:21 PM   #58
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Saving this recipe
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Old 01-04-2013, 09:57 PM   #59
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I used the last of my Brown Diabetisweet has anyone found a good replacement for it?
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Old 01-05-2013, 11:02 AM   #60
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I like Just Like Sugar, brown.
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