Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions > Memorial to Kevinpa: His Best Recipes
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 01-05-2008, 01:30 PM   #151
Major LCF Poster!
 
stephdray's Avatar
 
Join Date: Sep 2003
Location: Baltimore
Posts: 1,167
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
Quote:
Originally Posted by Kevinpa View Post
I have a couple of questions Steph. First, do you use a bread machine to make your dough? Second, do you weigh your dough when making them into buns? Third, do you have a technique that you use when you form your dough into buns?
Kevin, thanks for helping me do the detective work.

I usually make the dough in my food processor, but this time I hauled out the mixer and used the dough hooks to knead the dough. Then I bake it in the oven. I'm afraid I gave away my bread machine when I adopted the low carb lifestyle.

I don't weigh my rolls. I use dry weight scoop measurements for the flour and my wet measure pyrex for the liquids. I'm thinking I should maybe get a scale.

When I form the buns, I divide the dough in half, then each half into thirds, roll in my hand, and then pull down the tops like I was making dimsum so that it will stretch the crust over the top. (This method worked to make beautifully shaped rolls with this recipe but didn't work quite as well with the white bread meets pita dough experiment in the other thread).

The yeast I use is rapid rise red star yeast in the packets, which I keep in the fridge and are relatively fresh.
stephdray is offline   Reply With Quote

Sponsored Links
Old 01-06-2008, 12:44 PM   #152
Senior LCF Member
 
Join Date: Dec 2007
Posts: 131
Gallery: Ressy
Dinner Success

Kevin and all,

I made these rolls yesterday and finally got the right amount of liquid.....newbie baker here didnt understand the importance of exact measurements....and the dough was perfect with just a little additional carbalose flour. They rose nicely over 90 minutes and looked just like bakery rolls.

And they were wonderful! I served them at a dinner party last night with my rib roast and brocolli cheese soup and spinach strawberry salad and asparagus with hollandaise sauce and pumpkin cheese pie

I'm still stuffed....<GRIN>...

Everyone loved it and could not believe it was all low carb! They were thinking of doing a low carb lifestyle and now I have them convinced!

thanks everyone!

Ressy
Ressy is offline   Reply With Quote
Old 01-06-2008, 02:07 PM   #153
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,340
Gallery: Tweaker Geek
Why were we not invited Ressy? Your meal sounds wonderful!
Tweaker Geek is offline   Reply With Quote
Old 01-06-2008, 04:31 PM   #154
Senior LCF Member
 
Join Date: Dec 2007
Posts: 131
Gallery: Ressy
Quote:
Originally Posted by Tweaker Geek View Post
Why were we not invited Ressy? Your meal sounds wonderful!
Your were all with me in spirit!! <GRIN>

Ressy
Ressy is offline   Reply With Quote
Old 01-06-2008, 04:58 PM   #155
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,340
Gallery: Tweaker Geek
Quote:
Originally Posted by Ressy View Post
Your were all with me in spirit!! <GRIN>

Ressy
I feel so much better now!
Tweaker Geek is offline   Reply With Quote
Old 01-09-2008, 08:56 PM   #156
Major LCF Poster!
 
stephdray's Avatar
 
Join Date: Sep 2003
Location: Baltimore
Posts: 1,167
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
Kevin, I wanted to report back here. This past weekend I finally broke down and got a kitchenaid mixer since my old mixer seemed to be having a lot of trouble with the kneading process and the food processor wasn't cutting it.

I also decided to put the yeast into the bowl with the warm water, oil, and sugar for a minute or so before adding the rest of the dry ingredients, because most of my pizza dough recipes from the old days called for this method.

I'm not sure if it was the new mixer or the new process with the yeast, but it made a big difference.

I put the dough hook on, and let the KitchenAid do its thing for ten minutes. At the end of the process I did not have to add any more flour and the dough was very easy to work with. I was able to get eight hot dog buns out of the recipe instead of the usual six, and though they didn't blow up huge, they rose much better than before and I got some lift in the oven.

They looked like something fresh from any high carb bakery.

Next, I'm going to use one of the bread recipes to make a loaf. Insufficient kneading efficiency in my old machine may have been causing a lot of my problems.
stephdray is offline   Reply With Quote
Old 01-11-2008, 08:02 AM   #157
Senior LCF Member
 
Join Date: Dec 2007
Posts: 131
Gallery: Ressy
Query

From a new baker here

Can I double this recipe and get the same results or do I need to make two separate pieces of dough? I want to make some rolls and some pita breads and some of the small crackers/cereal

This is one versatile recipe!

Ressy
Ressy is offline   Reply With Quote
Old 01-11-2008, 08:13 AM   #158
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Ressy View Post
From a new baker here

Can I double this recipe and get the same results or do I need to make two separate pieces of dough? I want to make some rolls and some pita breads and some of the small crackers/cereal

This is one versatile recipe!

Ressy
I never doubled it Ressy. I am not saying you can't, I was just afraid the doubling the yeast would be way too much and throw the recipe off.
Kevinpa is offline   Reply With Quote
Old 01-11-2008, 08:18 AM   #159
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Ressy View Post
This is one versatile recipe!
BTW, I have a 4th use in the oven right now and will post it if it turns out as I suspect.
Kevinpa is offline   Reply With Quote
Old 01-11-2008, 09:47 AM   #160
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
I missed this for Christmas but I'm ready for next year.

LC Pita Bread Pecan Nutroll (approx 42 carb for the entire roll. Easily 14 servings at 3 carbs each)

Dough
2 cups of the above LC Carbalose cake and cookie flour mix
1/2 tsp. salt
1 tsp sugar
2 tsp instant yeast
3/4 cup room temperature carbinated water (I used aquafina citrus twist)
2 tsp extra virgin olive oil
1/2 tsp. splenda quick pack

In a mixing bowl combine dry ingredients well.
In an electric mixing bowl combine water and oil.
Add flour and mix with paddle attachment until a sticky dough forms.
Remove paddle then cover and let dough rest for 20 min
With dough hook, knead for 15 minutes until you have a soft non-sticky dough that pulls away from the side of the bowl.
Cover bowl and let rise in refrigerator for 1 hour.


Filling

2 cups pecans, chopped
1/2 stick butter, melted
1/4 cup erythritol
1/4 cup diabetiSweet brown
1/2 tsp splenda quick pack
1 egg
1 tsp vanilla

Mix all filling ingredient until well combine.


Remove dough from refrigerator and let rest on counter for 10 min. to take the chill off.
Roll out dough to approx. 18 x 14
Spread filling evenly over dough to 1 inch of outer edge.
Roll up the dough along the long end of the dough and seal seam and ends.
Fork the top of the roll 6 or 7 times through the dough.
Place on cookie sheet and bake in a preheated 350 degree for 25 to 30 minutes.
Five minutes before done baking, brush with butter.
Remove from oven and let cool completely.













Kevinpa is offline   Reply With Quote
Old 01-11-2008, 10:11 AM   #161
Very Gabby LCF Member!!!
 
lindaokc's Avatar
 
Join Date: Mar 2004
Location: OKC, OK
Posts: 3,157
Gallery: lindaokc
Stats: 196/170/140?
WOE: atkins/hcg/learning
Start Date: Feb, 07
GASP!!!!
That is the most beautiful thing I've ever seen in my life !!
I never would have believed you could do so much w/ this dough. I won't be trying it for a few months, til the rest of the weight comes off, but OH !! My goodness !!!!

Thank you KevinPA.
lindaokc is offline   Reply With Quote
Old 01-11-2008, 10:25 AM   #162
Very Gabby LCF Member!!!
 
Join Date: Sep 2006
Posts: 4,752
Gallery: StacyW
That looks really good! When scrolling through the page, I didn't read what it was, I had thought it was strombolli. Yup, went straight for the pictures. Just like a kid. Which sounds like a good idea for a dinner sometime soon.
StacyW is offline   Reply With Quote
Old 01-11-2008, 10:33 AM   #163
Major LCF Poster!
 
stephdray's Avatar
 
Join Date: Sep 2003
Location: Baltimore
Posts: 1,167
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
Quote:
Originally Posted by jswalker1992 View Post
That looks really good! When scrolling through the page, I didn't read what it was, I had thought it was strombolli. Yup, went straight for the pictures. Just like a kid. Which sounds like a good idea for a dinner sometime soon.
I thought it was a sausage cheese roll, and I gasped with pleasure! Sweet or savory, imagine the possibilities!

Kevin, I'm wondering what the process of letting the dough rest 20 minutes before kneading is for?
stephdray is offline   Reply With Quote
Old 01-11-2008, 11:11 AM   #164
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by stephdray View Post
Kevin, I'm wondering what the process of letting the dough rest 20 minutes before kneading is for?
It allows the gluten strands a bit longer to develop before kneading.
Kevinpa is offline   Reply With Quote
Old 01-11-2008, 12:08 PM   #165
Senior LCF Member
 
Join Date: Dec 2007
Posts: 131
Gallery: Ressy
That is a beautiful roll! Something else to try!

I have another batch of rolls in the oven and I think these will be the best ever. I used the idea of putting the water, yeast, sugar and oil in the bowl for a few minutes...mixed the salt in the Carbalose flour mix and then put them together. I kneaded it in the KA for 12 minutes adding maybe 1/8th of a cup of flour extra. Oh I also added 1/4 teaspoon more yeast only cause the package is 2 1/4 teaspoon and I was feeling adventureous today!

It is the best rise of the rolls I've had so far and I can't wait to taste them!

Who knew this could be so much fun!

I also got to order more storage containers for all my stuff....they are on sale 1/2 price too. I'm having a very good day....<GRIN>...

Yeah I know....doesn't take much...lol..

Ressy
Ressy is offline   Reply With Quote
Old 01-11-2008, 01:35 PM   #166
Senior LCF Member
 
Join Date: Dec 2007
Posts: 96
Gallery: blueenough
I haven't had one of those rolls in years. Does it taste as good as I imagine it--butter mingling with brown sugar and pecans with just a hint of vanilla to caress the mouth? My taste buds are in fast motion.
blueenough is offline   Reply With Quote
Old 01-11-2008, 06:28 PM   #167
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
[COLOR=red]I have the dough in the fridge rising now.[/COLOR]
[COLOR=#ff0000]I should have known to decrease the water a little. I always have to with the #4 bread. But I followed the directions. It was really sticky after the knead, so I added maybe 1/8 cup WPI. It is still kinda sticky, so hope it isn't too sticky.[/COLOR]
[COLOR=#ff0000]I've still go about 40 min to wait on the rise. So it'll be pretty late when I get his out of the oven.[/COLOR]
crazywoman-n-wy is offline   Reply With Quote
Old 01-11-2008, 07:31 PM   #168
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by crazywoman-n-wy View Post
It was really sticky after the knead, so I added maybe 1/8 cup WPI.
Billie, I'm not sure I understand why you would add wpi rather then more mix for such a small amount.
Kevinpa is offline   Reply With Quote
Old 01-11-2008, 09:25 PM   #169
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
[COLOR=red]Kevin, I'm not sure either, except that that is what I'm used to adding. And it was handier. Still wasn't enough tho, and I guess the "flour" would have been better.[/COLOR]
[COLOR=#ff0000]All I can say is I had a BIG mess. I was so frustrated. It kept sticking, and I couldn't get it rolled out as big as it should be, then it was stuck, and kept tearing!!!! [/COLOR]
[COLOR=#ff0000]I ended up giving up on making the roll. Finally sprayed a quiche pan with Pam, and put the dough in it. Spread the filling in it, and pulled the dough over the top, and baked.[/COLOR]
[COLOR=#ff0000]So I don't know what you call what I ended up with, but here are pics. Don't think I'll try it again.[/COLOR]
[COLOR=#ff0000][COLOR=#ff0000]Sorry it just was not worth all those ingredients, time & frustration wise, nor taste wise. [/COLOR]

Also, I rarely ever notice the cooling effect from using the erythitol, but with this it is ever so slightly there. Something else that I made the other day, that most said they didn't notice it, I slightly did. It wasn't unpleasant, but it did seem to be there. (Something chocolate that I made of yours Kevin. Hmmmm I can't remember what it was. No matter!)
[/COLOR]
Attached Images
File Type: jpg P1110435.JPG (38.1 KB, 35 views)
File Type: jpg P1110436 (320 x 240).jpg (37.7 KB, 31 views)
File Type: jpg P1110438 (320 x 240).jpg (36.7 KB, 37 views)
__________________
Billie

***********
For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***
My mind not only wanders, sometimes it leaves completely.
crazywoman-n-wy is offline   Reply With Quote
Old 01-12-2008, 11:13 AM   #170
Major LCF Poster!
 
stephdray's Avatar
 
Join Date: Sep 2003
Location: Baltimore
Posts: 1,167
Gallery: stephdray
Stats: 290/248/250
WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW)
Start Date: 7/4/2012 -- 42 lbs lost total
Quote:
Originally Posted by Kevinpa View Post
It allows the gluten strands a bit longer to develop before kneading.
Aha. So is this a process you'd recommend for all your breads or just for this loaf?

P.S. You're becoming famous. My husband already knows when I'm making "one of Kevin's recipes" and my family often asks, "Is this from that guy?" before they will try it and now I'm handing out recipes to my high school friends.
stephdray is offline   Reply With Quote
Old 01-12-2008, 12:32 PM   #171
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by stephdray View Post
Aha. So is this a process you'd recommend for all your breads or just for this loaf?
It is not neccessary, but I am finding that that it does improve the texture of bread in the case of lc flours.
Kevinpa is offline   Reply With Quote
Old 01-12-2008, 12:33 PM   #172
Major LCF Poster!
 
Join Date: Oct 2007
Posts: 2,208
Gallery: lildragonfly
that would make a perfect stromboli.
lildragonfly is offline   Reply With Quote
Old 01-18-2008, 03:48 PM   #173
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
For dinner tonight I made a batch of this dough and did a 2 hour cold rise. I mixed the following filling.

6 oz bag fresh baby spinach sautéd
3 small green onions(sliced thin) sautéd
2 cloves garlic diced sautéd
1 cup ricotta cheese
1 1/2 cup four blend italian cheeses
2 T. grated parmesan cheese
6 slices hard salami(chopped)
3 slices ham(chopped)
1 small can of sliced black olives

Rolled out the dough, spread on filling and rolled into a calzone.

Baked 15 to 20 minutes in a preheated 450 degree oven until golden brown and bubbly.

Yummo!! Spinach Ricotta Calzone
Attached Images
File Type: jpg DSC00036a.jpg (73.1 KB, 26 views)
File Type: jpg DSC00037a.jpg (43.3 KB, 24 views)
File Type: jpg DSC00039a.jpg (46.3 KB, 56 views)
Kevinpa is offline   Reply With Quote
Old 01-18-2008, 04:50 PM   #174
Senior LCF Member
 
rexsreine's Avatar
 
Join Date: Jun 2006
Location: Scottsdale,AZ
Posts: 714
Gallery: rexsreine
WOE: low carb
Kevin, do you like this dough better than the other dough (I forget which one: #1? #4?) you had used for stromboli?

Thanks, Ginny
rexsreine is offline   Reply With Quote
Old 01-18-2008, 05:08 PM   #175
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by rexsreine View Post
Kevin, do you like this dough better than the other dough (I forget which one: #1? #4?) you had used for stromboli?

Thanks, Ginny
Yes I like this one better for both taste and it reminds me more of what a calzone dough is like.
Kevinpa is offline   Reply With Quote
Old 01-20-2008, 09:18 AM   #176
Junior LCF Member
 
Join Date: Jun 2007
Posts: 17
Gallery: SherylCA
WOW! Hot dog bun success! Of course the fact that I made 6 hot dog buns rather than 8 (my mistake ) had these buns looking more like something from Sub Sandwich but we had big hot dogs so it was fine. DH even tried one and said it was really good too. I also took someone's advice (I'm sorry, I looked but couldn't find your post whoever suggested this!) and brushed an egg wash over the tops and they looked as great as they tasted!

Also, someone mentioned that they purchased a hot dog bun pan but I never could find a reply that said where they found that pan. My hamburger bun pan is arriving next week!

Once again, thank you Kevin for your hard work and encouragement! I never thought that I'd be able to truly enjoy my bread products again! Everyone's experimentations make this a very pleasant way of eating for life!

SherylNorCal
SherylCA is offline   Reply With Quote
Old 01-20-2008, 10:00 AM   #177
Senior LCF Member
 
Join Date: Dec 2007
Posts: 96
Gallery: blueenough
Sherry, a while back, I saw the hot dog bun pan on the King Arthur flour website.
blueenough is offline   Reply With Quote
Old 01-20-2008, 10:19 AM   #178
Junior LCF Member
 
Join Date: Jun 2007
Posts: 17
Gallery: SherylCA
Thanks so much Blue. Looks like those buns would really be nice too. I'd forgotten all that they have on their website. Another bookmark I really needed.

Sheryl
SherylCA is offline   Reply With Quote
Old 01-20-2008, 11:35 AM   #179
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
For those of you that are making hot dog buns and hamburger buns. . .here is what I have found that fits the pans I bought for the purpose.

KA hamburger pan--holds 6 buns
KA hotdog pan--holds 10

I double the carbquik version of the pita bread (4 cups + maybe 1/4 cup, depending of the humidity/my measuring, etc.) but use only 1 package of yeast or in my case, a little less than a tablespoon of yeast.

I end up with 6 hamburger rolls, kind of skinny/flat--I'm stretching the dough here, but fine, and 10 hot dog buns, again, a bit on the "shy" side of big.

Anyway, one could make fewer buns and have fatter bread, but I'm happy with the results being not too heavy on the bread portion.

I also brush the buns with butter out of the oven, and fairly quickly when they cool slightly, but not completely, put them in ziplocks to retain the soft texture.

I am quite happy with my KA pans and this recipe!! As is DH!
magnamater is offline   Reply With Quote
Old 02-01-2008, 08:19 AM   #180
Major LCF Poster!
 
retroworx's Avatar
 
Join Date: Dec 2006
Posts: 2,173
Gallery: retroworx
Hi Kevin:

Will using Calorie Countdown milk instead of water on the Carbalose version of these buns (original recipe posted in post #1 in this thread) yield a somewhat softer crust, do you think? Or does milk make crust crunchier? I'm trying to avoid the CQ version because of aftertaste issues, but the softer crust appeals. (Can't afford the calories buttering the exterior for softness will add, so I'm looking for an alternate method.)

Thanks as always for your help,

Susan
retroworx is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 09:37 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.