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 12-07-2007, 11:25 PM   #31
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]Thanks for the explanation Kevin!!! That makes sense (I think [/COLOR][COLOR=Red][/COLOR][COLOR=Red]).
I just wouldn't have thought of it that way.

I know by now, you REALLY know your way around the kitchen, so I really didn't doubt what you said, I like Panda, just would've thought the thinner liquid would have needed less. At least that was my first thought. I wasn't really thinking about the sticky part, just that it was thicker.
[/COLOR]
crazywoman-n-wy is offline   Reply With Quote

Sponsored Links
Old 12-08-2007, 06:24 AM   #32
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 18,017
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by crazywoman-n-wy View Post
[COLOR=Red]Interesting!!!! I was getting kinda interested, tho "bread" cereal seemed odd, until you said they reminded you of animal crackers. (I'm not an animal cracker fan.) So I'd need to figure some other flavor out for them.

Then there is the puppy chow. I saw another thread about puppy chow cereal. The only puppy chow I've ever seen is dog food!!! I guess I must live a sheltered life. I'd never heard of puppy chow cereal (or whatever puppy chow that isn't dog food is).

[/COLOR]
[COLOR=Red]That was my thought too. At least I'm not alone in that thought, right or wrong. [/COLOR]
It's not puppy chow cereal-it's a kind of sweet snack made with chex cereal, nuts if you like, pb, chocolate & I believe powdered sugar-it's been awhile since I made it. Basically the chocolate and other ingredients coat the chex cereal & nuts for a really sweet and crunchy treat.
lisabinil is offline   Reply With Quote
Old 12-08-2007, 07:40 AM   #33
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 lisabinil View Post
It's not puppy chow cereal-it's a kind of sweet snack made with chex cereal, nuts if you like, pb, chocolate & I believe powdered sugar-it's been awhile since I made it. Basically the chocolate and other ingredients coat the chex cereal & nuts for a really sweet and crunchy treat.
If you go back 2 or 3 posts in this thread Lisa I made some with this cereal.
Kevinpa is offline   Reply With Quote
Old 12-08-2007, 08:06 AM   #34
Senior LCF Member
 
Panda120's Avatar
 
Join Date: Oct 2006
Location: Saratoga County, NY
Posts: 201
Gallery: Panda120
WOE: Low Carb
Start Date: May, 2000
Quote:
Originally Posted by Kevinpa View Post

Try a small experiment such as 1 T. flour and add 1 tsp. water to it. Then do the same with an equal amount of some sticky liquid.
I did try it and it was just as you described. The Carbalose flour and water was crumbly and the other made a moist dough. Fascinating--and good to know!

I'm curious. Have you had food science/pastry chef training or have you learned all these things by trial and error, or ...?

I've been scouring the forum for all the things I can learn from your posts. My sincere thanks for all you offer here.
Panda120 is offline   Reply With Quote
Old 12-08-2007, 08:33 AM   #35
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 Panda120 View Post
I'm curious. Have you had food science/pastry chef training or have you learned all these things by trial and error, or ...?
I have had no formal training. Most of what I have learned has been from trial and error, observation, and reading. I have been known to curl up to a group of good recipes for a dish and dissect them until I know what makes that dish tick. Then try and engineer that process to work with LC ingredients based on what I have learned. Sometimes I get it right away and others even after trying for over a year I still can't get it.
Kevinpa is offline   Reply With Quote
Old 12-08-2007, 12:32 PM   #36
Senior LCF Member
 
Panda120's Avatar
 
Join Date: Oct 2006
Location: Saratoga County, NY
Posts: 201
Gallery: Panda120
WOE: Low Carb
Start Date: May, 2000
Quote:
Originally Posted by Kevinpa View Post
I have had no formal training. Most of what I have learned has been from trial and error, observation, and reading. I have been known to curl up to a group of good recipes for a dish and dissect them until I know what makes that dish tick. Then try and engineer that process to work with LC ingredients based on what I have learned. Sometimes I get it right away and others even after trying for over a year I still can't get it.
Well, thank you again for sharing what you've been able to learn. It's been sooooo helpful. I'm learning about all kinds of products that I was never aware of before.

I just mixed up an 8 cup batch of your Carbalose/CQ flour [I used half and half because I didn't have enough of either one and I understood you to say that they were pretty much interchangeable in this recipe]. I'm still waiting for my SlimSweet to arrive to make up the sugar mix and then I'll be all set for Christmas baking. I can't wait to give your Iced Cookies a try.

Is Coconut Cream Concentrate like a very very fine powder or is it actually a cream?
Panda120 is offline   Reply With Quote
Old 12-08-2007, 12:46 PM   #37
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
Quote:
Originally Posted by lisabinil View Post
It's not puppy chow cereal-it's a kind of sweet snack made with chex cereal, nuts if you like, pb, chocolate & I believe powdered sugar-it's been awhile since I made it. Basically the chocolate and other ingredients coat the chex cereal & nuts for a really sweet and crunchy treat.
[COLOR=Red]See, I told you I didn't know anything about it. There is a possibility I did hear of it years ago, and had forgotten.


Kevin, I want to Ditto what Panda said. Thanks for all your trials, and then postin for us!!!! I really appreciate your sharin!!!!
[/COLOR]
crazywoman-n-wy is offline   Reply With Quote
Old 12-08-2007, 05:06 PM   #38
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
It occurs to me that for Chex mix, you could put all the traditional flavorings into the bread along with the liquid before baking.
CreekWatcher is offline   Reply With Quote
Old 12-08-2007, 05:57 PM   #39
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 18,017
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
A garlic parmesan snack would be tasty with the ingredients added in first.
lisabinil is offline   Reply With Quote
Old 12-08-2007, 11:54 PM   #40
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
Oh my, that puppy chow looks ridic! Am definitely trying all your fancy schmancy flour mixed based stuff over xmas break. Thank youuu!
jacksmixedtape is offline   Reply With Quote
Old 12-12-2007, 10:59 AM   #41
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
OK, these are crackers unless you like Parmesan cereal.

2 cups LC cake and cookie flour mix (Carbalose version)
1 tsp. salt
1 tsp sugar
2 tsp instant yeast
3/4 cup warm water
2 tsp extra virgin olive oil
1/2 cup Parmesan

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.
Replace paddle with the dough hook and knead with hook for 15 minutes until you have a soft non-sticky dough pulls away from the side of the bowl. If you dough is too wet you may have to add a small amount more of flour mix to stiffen it up.
Remove the dough from the bowl and divide into 8 equal pieces and form into balls as you would if you were making buns and let rise in a draft free place for 90 minutes.
When they have doubled in size, take the raised dough and flatten between lightly floured parchment and roll the dough out to a 6 inch circle.
With a pizza cutter, cut the flattened dough as if you were making noodles.
Then cut the noodles the opposite way so you have 1/2 to 1 inch squares.
Place as many of these square dough pieces on a lightly grease cookie sheet and bake in a preheated 400 degree oven for 10-12 min until they puff and are light golden brown.
Repeat the process until all the dough is baked.

Let cool and store in a zip lock bag until needed.

This made 8 cup @ 3 carbs per cup.
Crunchy Cheesey.













Kevinpa is offline   Reply With Quote
Old 12-12-2007, 11:04 AM   #42
Major LCF Poster!
 
jigglenomore's Avatar
 
Join Date: Oct 2007
Location: SW Missouri Ozarks
Posts: 1,022
Gallery: jigglenomore
Stats: Mac Truck/Small SUV/Mini-Cooper
WOE: Atkins/South Beach/Low Glycemic/Voodoo
OMG!! Do you know how sick I was getting of those little LC crackers at the health food store that taste like 5-month old communion wafers? Not to mention the fact that they cost wayyy too much for one little bag!

Thanks so much for posting this recipe, Kevin. I agree with the others, you really should write a cookbook or open up an online LC Store!

Take Care,

Elaine
jigglenomore is offline   Reply With Quote
Old 12-12-2007, 01:58 PM   #43
Senior LCF Member
 
Binsk's Avatar
 
Join Date: Aug 2007
Location: Canada
Posts: 95
Gallery: Binsk
Stats: Way too much/changing/there
WOE: Low carbing - Bernstein/Atkins
Start Date: Mar. /04
Kevin these all look so wonderful. You really are the king of LC. I was thinking that the savoury version would be good if you made them a little larger and round. Then when they were cooked, you could split them in half and have canape cups for Christmas. Maybe fill them with deviled crab, or asiago and artichoke filling. I'm sure that the talented people on this board would have lots of filling suggestions.
Binsk is offline   Reply With Quote
Old 12-12-2007, 04:09 PM   #44
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
Hmmmmm, now I'm going to have to quadruple the recipe for carbalose pastry mix. . .

Thanks for the recipe. Both look super yummy! That's why I have to make both, LOL!

And your pics worked again. . .WTG!
magnamater is offline   Reply With Quote
Old 12-12-2007, 04:12 PM   #45
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
LOL, I'm already thinking of how my quadrupling the recipe will lead to wrong proportions. . .ROFLMAO!!! (that was quading the quad recipe. . .the 8 cup recipe. . .LOL.) Math isn't quite my thing-o, although I get it right some of the time!

Maybe I need some software. . .for different proportions. . .yep.
magnamater is offline   Reply With Quote
Old 12-17-2007, 08:00 AM   #46
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
Reporting a semi failure at making p-nut butter cereal/crackers.

Not enough p-nut taste with replacing 1/4 cup of the mix with powdered pnb. and using Lorann pnb flavoring.

Also had trouble with crisping the stuff. However, a crisping in the nuker has helped.

Still not ecstatic about the pnb taste yet.

Good but no cigar yet.
magnamater is offline   Reply With Quote
Old 12-17-2007, 08:10 AM   #47
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 magnamater View Post
Reporting a semi failure at making p-nut butter cereal/crackers.

Not enough p-nut taste with replacing 1/4 cup of the mix with powdered pnb. and using Lorann pnb flavoring.

Also had trouble with crisping the stuff. However, a crisping in the nuker has helped.

Still not ecstatic about the pnb taste yet.

Good but no cigar yet.
I was thinking about pb flavor the other day and was going to try pb davinci for the liquid plus pb powder.
Kevinpa is offline   Reply With Quote
Old 12-17-2007, 09:45 AM   #48
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,097
Gallery: magnamater
Let me know how your pnb works out. I am pretty sure 1/4 cup isn't enough to give a real pnb taste. IMHO! Any more I'm not sure the yeast would work. . .what do you think, knowing much more about the science of yeast bread as you do?

I got tired making crackers/cereal. . .and made 2 into pitas. . .very yummy. Great for chicken salad with some curry flavoring. IMHO!
magnamater is offline   Reply With Quote
Old 12-17-2007, 09:53 AM   #49
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 magnamater View Post
Let me know how your pnb works out. I am pretty sure 1/4 cup isn't enough to give a real pnb taste. IMHO! Any more I'm not sure the yeast would work. . .what do you think, knowing much more about the science of yeast bread as you do?

I got tired making crackers/cereal. . .and made 2 into pitas. . .very yummy. Great for chicken salad with some curry flavoring. IMHO!
When I made the cheese crackers I used 1/2 cup parmesan and it worked. They did not rise like the buns but that is not nessasary since you deflate and roll them out anyway.

Last edited by Kevinpa; 12-17-2007 at 09:54 AM..
Kevinpa is offline   Reply With Quote
Old 12-17-2007, 10:28 AM   #50
Way too much time on my hands!
 
SkeeterN's Avatar
 
Join Date: Jun 2004
Location: West Central Ohio
Posts: 18,382
Gallery: SkeeterN
Stats: 4'10 and 170/115 (5 or so pounds up or down)
WOE: Atkins
Start Date: April 2004
Quote:
Originally Posted by Barbo View Post
I've never met anyone as talented and diversified as you are when it
comes to Low Carb Cooking, capitilized because your name needs to be
in front of those words in a cookbook. Even George Stella cannot hold
a candle to the imagination and orginality of your foods.

Well off I go to bake Citrus Glazed Christmas Braid, this is what I am calling
your recipe.

Thank you so much, I think we all appriciate your work, we tell you because
we want to encourage you. I think it is a blessing of LCF to have you
aboard.

Blessed and Merry Christmas to you and yours, and a Happy Holiday
as well.
I so agree! What would we do without you! That you for being part of us here and sharing your great work of art's.
SkeeterN is offline   Reply With Quote
Old 12-28-2007, 06:29 AM   #51
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
Bumping
CreekWatcher is offline   Reply With Quote
Old 12-30-2007, 02:57 PM   #52
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,368
Gallery: Tweaker Geek
I finally got around to making the cereal today. I followed Kevin's recipe exactly except I added a 1/2 teaspoons of Lorann Honey flavored oil, it's wonderful! I'm going to add some sliced almonds to the jar when I store it, so eat your heart out Honey Nut Cheerios!! I'm going to let it sit out overnight to be sure it stays good and crispy. Is that right, Kevin?
Tweaker Geek is offline   Reply With Quote
Old 12-30-2007, 03:21 PM   #53
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
Thats what I did and then stored it in a large glass jar with a lid and it stayed crispy.
Kevinpa is offline   Reply With Quote
Old 01-07-2008, 04:54 PM   #54
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 found the neatest mini cookie cutters to make these crackers with.

Now I can make goldfish.



Kevinpa is offline   Reply With Quote
Old 01-07-2008, 05:28 PM   #55
Major LCF Poster!
 
shadowzip's Avatar
 
Join Date: Nov 2004
Posts: 2,809
Gallery: shadowzip
WOE: M & E/Low Carb
Start Date: 2/2005
Don't forget to add the smile
shadowzip is offline   Reply With Quote
Old 01-18-2009, 08:05 AM   #56
Major LCF Poster!
 
feather319's Avatar
 
Join Date: Jul 2002
Location: Iowa
Posts: 1,529
Gallery: feather319
Stats: started: 180 lowest:127 now:184 goal: 140
WOE: Ketogenic/Anabolic/Paleo
Start Date: April 2002 Reinducted 2009
This is the recipe I've been searching for!!! I crave the crunch craving is cereal all the time. I am trying this. I'll post my pics.

Kevin, those look like pizza rolls when they are done. I'm wondering if you could get a cooking syringe and inject them with a mixture of pizza sauce and melted cheese.
feather319 is offline   Reply With Quote
Old 01-18-2009, 10:26 AM   #57
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
These look so GOOD Kevin, I will try a gluten-free version. Everything you make looks so much like the HC versions!
jacksmixedtape is offline   Reply With Quote
Old 01-18-2009, 12:24 PM   #58
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 feather319 View Post
This is the recipe I've been searching for!!! I crave the crunch craving is cereal all the time. I am trying this. I'll post my pics.

Kevin, those look like pizza rolls when they are done. I'm wondering if you could get a cooking syringe and inject them with a mixture of pizza sauce and melted cheese.
Actually feather I think they are too crunchy to be trying to fill them after they are baked and you can't do it before because the air pocket doesn't form until the baking process.

Also, I just made some crunchy cereal the other day that was originally a recipe that you posted and I tweeked.

http://www.lowcarbfriends.com/bbs/lo...grapenuts.html
Kevinpa is offline   Reply With Quote
Old 01-18-2009, 12:33 PM   #59
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 jacksmixedtape View Post
These look so GOOD Kevin, I will try a gluten-free version. Everything you make looks so much like the HC versions!
This will be an interesting experiment Lauren. I only thought of these after seeing how this dough recipe for the pita bread worked when most of the yeast gas was rolled out and it left a small pocket of air in the middle that expanded while baking. It will be interesting to see if gluten-free flours will react the same way.
Kevinpa is offline   Reply With Quote
Old 03-04-2011, 11:23 AM   #60
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,624
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
good one.
rosethorns 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 06:13 AM.


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