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Old 11-01-2010, 07:30 PM   #121
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O.M.G. I have to close my mouth cause I can't stop drooling! I am making these tomorrow.
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Old 11-01-2010, 08:00 PM   #122
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Let me know what you think!!

I will be serving these to family at Thanksgiving!!

I made them into sticky buns!
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Old 11-24-2010, 10:58 AM   #123
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I'm making these right now for dinner tomorrow. Just for fun, I made a second batch of dough and made crescent rolls and hamburger buns and two crescents wrapped around faux apples (slices of zuchinni sprinkled with lemon and Splenda). I will cover those two with cinnamon topping and the infamous Mt. Dew -- diet, of course -- to see if one can make that amazing and deadly Mt. Dew/apple/crescent roll thing somewhat healthy! Results in a couple of hours!

BTW, I sifted the CarbQuik and didn't know what the waxy little flakes I had left were, so I threw them out when I made the first batch of dough and stirred them into the second batch. It'll be interesting to see if there is a flavor difference...
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Old 11-24-2010, 11:28 AM   #124
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Wow, Diana, please let us know how it goes. TIA Julie
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Old 11-24-2010, 01:36 PM   #125
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the dough was beautiful, light and easy to work with. They rose nicely and smelled divine baking. Results? Great texture, wonderful topping. Sad to say, the CarbQuik flavor came through anyway, and I can't seem to get past it. Any ideas?

http://i100.photobucket.com/albums/m...s/IMG_2483.jpg

http://i100.photobucket.com/albums/m...s/IMG_2503.jpg

Last edited by dianafoot; 11-24-2010 at 01:39 PM.. Reason: picture didn't work
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Old 11-24-2010, 01:41 PM   #126
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Just for fun, I did the second batch of dough as crescent rolls and buns. Those actually had a better flavor, although a bit dry. Good as toast, though -- I'm trying garlic bread with a sliced bun so I can have some of that bruschetta I'm making with the last of my garden tomatoes!

http://i100.photobucket.com/albums/m...s/IMG_2500.jpg
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Old 11-24-2010, 01:47 PM   #127
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for comparison, I made "magic rolls", a recipe from the Eades's cookbook. They were beautiful, too, but look at the little surpise I got when I cut them open!

looks nice, eh?
http://i100.photobucket.com/albums/m...s/IMG_2476.jpg

just take a look inside!
http://i100.photobucket.com/albums/m...s/IMG_2478.jpg

I'd like to combine Kevin's ideas and techniques with a little bit milder flour mix. Does anybody know what is in the CarbQuik that has that "off" taste?
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Old 11-24-2010, 02:11 PM   #128
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Now I'm not usually so chatty, but after the cinnamon rolls sat for a couple of hours, the taste was better. I'll keep working with them and see what they are like after reheating, freezing, etc...
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Old 11-24-2010, 05:05 PM   #129
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Dianafoot, I have not tried these rolls. But from reading the posts of others, I have 2 suggestions. 1. Sift the lumps of fat out of the Carbquik before using it. This seems to take away a lot of the twang. 2. Switch from reisitant wheat to Hi Maize resistant corn starch. The resistant wheat taste seems to bother a lot of people, and Kevin switched to the corn starch in his newest recipe mix.
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Old 11-26-2010, 09:10 PM   #130
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Thank you for the suggestion. My first attempts did sift out the fat particles from the CarbQuik, actually by accitdent, since I didn't know what the waxy flakes were that were left in my sifter! The resulting rolls still had the "off" taste. I'm thinking that resistant starch might be a good addition to offset some of the WPI. I tried using it in the mock O'So Lo rolls I made last night to replace some of the WPI and they tasted great! I'll keep trying, since I love cinnamon rolls and I think Kevin's experiments are incredible!
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Old 06-29-2011, 04:13 PM   #131
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bumping so I can find it
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Old 06-29-2011, 06:14 PM   #132
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thanks for bumping.


SO MANY RECIPES, so LITTLE time




Just re-discovering the recipe boards here, and it's so fun
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