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Old 05-18-2009, 04:28 PM   #91
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Kevin--thank you so much for this new approach! I too had problems getting them to come out right the other way so I'm excited to give this a go--and fruit jerky sounds great too.
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Old 05-18-2009, 05:52 PM   #92
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Kevin, this is totally off topic. I just had to say that darling l'il girl just keeps getting cuter, love her pictures. Can't wait until I get me some Grandbabies '
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Old 05-18-2009, 05:55 PM   #93
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Thank you. I have to admit she is the Light of my life.
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Old 05-19-2009, 05:13 AM   #94
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After it was completely dry and cut I ended up with a little over 2 cups of dried sweetened cranberry chunks.
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Old 05-26-2009, 01:53 PM   #95
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Quote:
Originally Posted by Kevinpa View Post
BTW, a piece of this makes for a nice fruity snack too. Fruit Jerky....lol
Hi Kevin:

I have these in the oven now -- can't wait to see how they turn out.

You know by now how I tend to micromanage my calories, etc. Do you think you could help me figure out the carb/calorie count on these by weight? I'm completely math-impaired, I'm afraid. . . .

Thanks in advance if you can.
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Old 05-26-2009, 08:24 PM   #96
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The entire recipe made about 2.5 cups. They are almost all gone but when I make another batch i will figure it out by weight for you.
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Old 05-28-2009, 07:22 PM   #97
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The entire recipe made about 2.5 cups. They are almost all gone but when I make another batch i will figure it out by weight for you.
You are so sweet! Thank you!
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Old 06-08-2009, 12:17 PM   #98
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Kevin, I made some pumpkin spice cookies using your cranberries, and they came out so delicious. The original recipe called for raisins, but I can't believe they would taste as good as your cranberries did. By the way, I used your old recipe, because I had some on hand. Thanks so much for your innovative ideas.
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Old 06-08-2009, 09:45 PM   #99
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Thank SooBee, I have found so many uses for them it is amazing. The flavor seem to just shine through. I made an oatmeal bar for my daughter the other day. Although it was not as LC as i would make for myself (because it had 2 cups of dried oats), it was way better for her than any snack bar she could buy. I did taste it though and it was seriuosly good!

When I get more made i will be making a lc raisin(cranberry) spice cake.
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Old 06-09-2009, 02:48 PM   #100
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Soobee - would you mind posting the recipe for the pumpkin cookies. I still have some cranberries left and I love pumpkin. I don't suppose you took a picture of those cookies, did you? TIA
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Old 06-09-2009, 03:15 PM   #101
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Tweaker Geek, I can't do pictures. I made the recipe from one written by Ursula Solom, who wrote the Eades' Comfort Foods Cookbooks. I was looking for a recipe using egg yolks, since I have been making Lauren's meringues like mad and have oodles of egg yolks. I suppose you could use any flour mix you want. This makes a soft, chewy, spicy, cakey, tangy cookie, which we love.

Pumpkin Spice Cookies
3 T brown Diabetisweet
3 egg yolks
6 T butter, softened
1 c sweetener (I used 1/4 t sucralose liquid)
1/2 cup canned pumpkin
1 1/2 t nutmeg
1/4 t ground cloves
1/2 t nutmeg
1 t baking powder
1/4 cup vital wheat gluten
1/4 cup Kevin's bake mix (I used Carquik version)
3/4 cup almond flour
1/2 cup Kevin's dried cranberries
3/4 cup chopped walnuts

Beat egg yolks with Diabetisweet until thick and creamy. Add everything but cranberries and walnuts. Mix again. Mix in cranberries and walnuts. Plop dough onto plastic wrap. Shape into a tube the diameter of the cookie you want. I made mine about 1 and 1/2 inches. Put in fridge until firm. Slice and bake in a 300-325 degree oven until golden brown on the bottom. This took at least 30 minutes in my oven, but may be less in yours.

Let me know if you try the recipe. It's my favorite low carb cookie so far, and it doesn't even have chocolate! The cranberries make it.
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Old 06-09-2009, 03:23 PM   #102
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Thread jack. . .sort of.

Soobee, which meringues are you making??? Give the link, please.
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Old 06-09-2009, 04:37 PM   #103
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Janie, I make the pavlova recipe from Lauren's blog. I make 12 big meringue cookies out of it. With erythritol, it comes to less than 100 calories for the whole recipe! I cook them extra long to make them extra crispy. In fact, currently I bake them at 250 for 45 minutes, reverse the pans top and bottom, bake 45 minutes more, and keep the oven door closed with the oven off for another hour. I LOVE them.They are the best low carb meringues I have tried, and I've tried a lot.
Healthy Indulgences: Search results for pavlova
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Old 06-09-2009, 08:18 PM   #104
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Thank you so much Soobee! I have everything to make these and will try them in the very near future. I just made Lauren's Black Bean Cake so I'm eating that right now - I may just make the cookies to try one and freeze the rest for later. The recipe sounds delish!
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Old 06-10-2009, 02:39 AM   #105
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Quote:
Originally Posted by magnamater View Post
Thread jack. . .sort of.

Soobee, which meringues are you making??? Give the link, please.

Gives Janie a Three Stooges meringue pie in the face for the thread jack!! nuk nuk nuk

Last edited by Kevinpa; 06-10-2009 at 02:40 AM..
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Old 06-10-2009, 03:48 AM   #106
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Quote:
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1 1/2 t nutmeg
1/4 t ground cloves
1/2 t nutmeg
Soobee, are both of these suposed to be nutmeg ?
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Old 06-10-2009, 12:43 PM   #107
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Gives Janie a Three Stooges meringue pie in the face for the thread jack!! nuk nuk nuk
I deserve it! Make it low carb, please!
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Old 06-11-2009, 05:20 AM   #108
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Kevin, you are rigth. 1 and 1/2 t is cinnamon, 1/2 t nutmeg, 1/4 t cloves. Sorry for the mistake.
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Old 06-11-2009, 07:44 AM   #109
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I'm glad you noticed that Kevin, I didn't. Thanks for the correction Soobee. I'll probably make the cookies this weekend.

Last edited by Tweaker Geek; 06-11-2009 at 07:48 AM..
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Old 06-11-2009, 08:29 AM   #110
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Dried Sweetened Cranberries

Kevin.... Thank you so much for your many contributions to this WOE! With you and all the creative, talented people who contribute here, you make this lifestyle (DH has heart and diabetes issues) so much easier, and a lot of fun! I tried your original recipe for the cranberries, and with a few tweaks on the second try, my convection oven, produced 2 cups of heavenly sweetened chewy cranberries! YUUUMMMMMYYY! I lurked here for a long time, lost over a hundred pounds, too shy to comment, but I needed to express how much I personally appreciate all the testing and experimenting you and the others have shared. Again THANK YOU!!
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Old 06-11-2009, 09:03 AM   #111
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Your quite welcome Ananna. My motivation has always been to help people see that as my father used to say: "there is always more then one way to skin a cat".


Sorry, no offense meant to cat lovers. I have 2.
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Old 06-11-2009, 09:42 AM   #112
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Quote:
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Your quite welcome Ananna. My motivation has always been to help people see that as my father used to say: "there is always more then one way to skin a cat".


Sorry, no offense meant to cat lovers. I have 2.
[threadjack]
Of course Nowadays, Skins means the different patterns and coverings we put on things like Ipods and media players So the modern version would be more than one way to skin a cat, you can use plaid, or polka dots, or fractal patterns.




[end threadjack]
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Old 06-20-2009, 04:19 PM   #113
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Soobee - I made your Pumpkin Spice Cookies with the cranberries, thanks for that recipe! They are very, very good and I think they'll be even better the next time I make them. I ended up overcooking them, at first I thought they were ruined but after letting them sit overnight the flavor is delish. I will definitely make them again.

I didn't use your chill and slice and bake method. I did chill the dough and did them three ways; one I rolled in a ball, one I did as a drop cookie and one I did as a drop cookie but then flattened out some with the bottom of a glass dipped in Erythritol. The last one is the one that turned out best and that's the way did all the rest. I need to make some more cranberries soon. Thanks again for the recipe.

Here's a pic of my cookies:
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Last edited by Tweaker Geek; 06-20-2009 at 04:56 PM..
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Old 06-21-2009, 04:33 AM   #114
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I'm so glad you like them. They have moved to the top of our LONG cookie list.
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Old 08-09-2009, 11:40 AM   #115
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I made the cranberries with the new method and they came out great! I pureed them before baking---not sure if that was required or not. They are definitely like a fruit roll up although chopped up they will be perfect in salads and in baking I think. I also did the same recipe with rhubarb. It took a lot longer to bake and I had to turn the heat up to about 230 to get it done. These are perfect for a fruit roll up--tart and sweet. I'm sure they would be fine in baking too but not sure what I would put them in!

Thanks again Kevin for all the time you put into creating and sharing so many fantastic recipes with us!
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Old 08-09-2009, 02:26 PM   #116
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Teresa123, what an intersting idea to do the recipe with rhubarb. I love rhubarb. I'll give it a try.
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Old 10-21-2009, 08:10 AM   #117
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Trail Mix

I got this idea from a trail mix that Target sells. Per the Nutrition Facts, there are 6 net carbs in a fourth cup. It's a mixture of walnuts, pecans, almonds (all raw) and dried blueberries. I made a mixture of the same nuts plus sugar-free dried cranberries and I like it much better. I used one fourth cup of each to make my mixture.
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Old 08-17-2010, 08:43 PM   #118
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