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Old 07-13-2006, 01:39 AM   #1
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Kevin's Bread, Biscuit, Bun & Roll Recipes



LC Zucchini Pecan Bread

11 T. Almond Flour (8.25 carbs)
11 T. Wheat Protein Isolate 5000 (1.25 carbs)
2 T. Resistant Wheat Starch (2 carbs)
1 t. cinnamon
1 t. baking soda
1 t. baking powder
1/4t. coarse sea salt
6 T. Pecans chopped (1.5 carbs)
1 egg
6 t. Coconut Oil
6 T. Sour Cream (3 carbs)
2 T. Half/Half (1 carb)
1/4t. Sweetzfree tapped (1 c. equivalent sweetener)
1 T. Erythritol granular
2 t. Vanilla
1 c. Zucchini shredded & squeezed dry through cheese cloth or tea towel (3 carbs)


In a large bowl combine flours, cinnamon, baking soda, baking powder, salt and pecans. In a different bowl beat egg and beat in oil, add sour cream, half/half, Sweetzfree, erythritol and vanilla. Stir in zucchini. Add in flour mixture and combine till just moistened. Pour into a greased 8x4 inch loaf pan. Bake for 50-55 minutes at 350 degrees till toothpick comes out clean. Allow to cool completely.

20 carbs per loaf (2 carbs per slice for 10 generous slices)



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Old 07-13-2006, 01:48 PM   #2
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Update to my Zucchini Pecan Bread

One of the reasons I wanted to make a zucchini bread is when I was young my mother used to make zucchini bread and then after it was cooled she would cut the loaf up into fingers, spread them out on a cookie sheet and bake them on low heat until they were semi-hard crispy crunchy. To me they reminded me of biscotti but not quite as hard.

Anyway with that in mind, I slice the remainder of my bread into fingers and baked in a 275 oven for 20 min on each of the 4 sides of the finger.

Since each finger cookie was 1/2 of a slice of the bread they counted out at 1 carb each.

Yum they are just as delicious as I remember them.....without the guilt.



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Old 07-13-2006, 04:15 PM   #3
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Kevin's Carbquik Muffins

I made a small batch as a test but it could easily be doubled.

1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
1/2 teaspoon baking powder
1 1/2 teaspoon DiabetiSweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream

In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.
Carefully roll the dough out to 1/2 inch thick. Then with a 3 inch flour coated cutter, cut dough into bisquits.
Place on a cooking spray coated baking sheet leaving an inch in between each bisquit.
Bake in a 500 degree oven for 10 minutes or until golden brown.

Made 5 bisquits at 2.5 carbs each.

They were wonderful with butter and sf blackberry jam on them.





[COLOR=Sienna]Presenting the Bacon Egg and Cheese Kevin McCarbquik!
(3.5 carbs)
[/COLOR]
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Old 07-14-2006, 01:50 AM   #4
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Biscuit Barbeque Cups

Biscuit Barbeque Cups


6 large muffin tin servings …… 5 carbs including biscuits


1 lb ground beef
1 stalk finely chopped celery
4 green onions ,about 4 inch chopped
1/2 cup LC barbecue sauce , see below
1/4 teaspoon salt
Carbquik biscuits dough, see below
shredded cheddar cheese


1. Preheat oven to 400 degrees.
2. Brown beef, celery, and onion.
3. Drain.
4. Stir in BBQ sauce and salt.
5. Simmer uncovered for 3 minutes.
6. Place biscuit dough into each well of an ungreased large muffin tin.
7. Press dough firmly onto bottoms and up sides of cups.
8. Spoon about 1/4 cup of beef mixture into each biscuit cup.
9. Bake 10 to 13 minutes or until edges of biscuits are golden brown.
10.Place shredded cheese on top and return to oven just until cheese melts.
11.Let stand one minute.

Biscuit Dough
1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
1 1/2 teaspoon DiabetiSweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream

In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.

Barbeque Sauce (can add heat...I prefer these sweet barbeque)
1/2 cup heinz 1 carb catsup
1/4 cup balsamic vinegar
1/4 cup water
3 green onion chopped
1 1/2 teaspoon Diabeti Sweet brown sugar substitute
1 1/2 teaspoon prepared mustard
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

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Old 08-26-2006, 10:22 AM   #5
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BunKit #1
Yield 2 dozen
2.5 carbs

1 1/2 c. almond flour
1 1/2 c. wheat protein isolate 5000
1 c. carbalose flour
1/2 c. resistant wheat starch

1/4 c. polyD plus

2 envelopes rapid rise yeast

1 t. salt

3/4 c. half and half
1/4 c. heavy cream
1/4 c. water

1/3 c. butter softened

2 large eggs

cooking spray

Combine almond flour, wheat protein isolate 5000, carbalose flour, resistant wheat starch and sift into a mixing bowl.

Then combine 1 cup flour mix, polyD, yeast, and salt in large electric mixing bowl.
Heat half and half, heavy cream, and water over medium heat till temperture is 120° to 130°F.
Add heated dairy mix and butter and beat 2 minutes at medium speed scraping bowl occasionally.
Then add 1 egg and 1 cup flour mix and beat an additional 2 minutes at medium speed.
Then gradually add the remaining flour mix to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes.

Turn dough out onto counter and spray top of dough with cooking spray and cover tightly with plastic wrap and let rest 15 minutes.

Remove dough from plastic wrap and punch dough down then divide into 24 equal pieces.
Roll each piece into a ball and place on baking sheet.
Spray tops of rolls with cooking spray and cover with plastic wrap.

Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls.
Bake in a preheated 375°F oven for 15 to 20 minutes or until golden brown.
Remove and allow to cool on a wire rack.

Bunkit #1 having more almond flour will remind you more of a smooth biscuit and slightly sweeter than #2

Enjoy!



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Old 08-26-2006, 10:24 AM   #6
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BunKit #2
Yield 2 dozen
3.5 carbs

3/4 c. almond flour
3/4 c. wheat protein isolate 5000
2 1/2 c. carbalose flour
1/2 c. resistant wheat starch

1/4 c. polyD plus

2 envelopes rapid rise yeast

1 t. salt

3/4 c. half and half
1/4 c. heavy cream
1/4 c. water

1/3 c. butter softened

2 large eggs

cooking spray

Combine almond flour, wheat protein isolate 5000, carbalose flour, resistant wheat starch and sift into a mixing bowl.

Then combine 1 cup flour mix, polyD, yeast, and salt in large electric mixing bowl.
Heat half and half, heavy cream, and water over medium heat till temperture is 120° to 130°F.
Add heated dairy mix and butter and beat 2 minutes at medium speed scraping bowl occasionally.
Then add 1 egg and 1 cup flour mix and beat an additional 2 minutes at medium speed.
Then gradually add the remaining flour mix to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes.

Turn dough out onto counter and spray top of dough with cooking spray and cover tightly with plastic wrap and let rest 15 minutes.

Remove dough from plastic wrap and punch dough down then divide into 24 equal pieces.
Roll each piece into a ball and place on baking sheet.
Spray tops of rolls with cooking spray and cover with plastic wrap.

Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls.
Bake in a preheated 375°F oven for 15 to 20 minutes or until golden brown.
Remove and allow to cool on a wire rack.

Bunkit #2 while still being slighly biscuity will remind you more of a traditional dinner roll.


Enjoy!



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Old 11-09-2006, 11:37 PM   #7
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Kevin's Bread, Biscuit, Bun & Roll Recipes

Simple White Index [COLOR="DarkRed"]A Maturing Thread[/COLOR]

Simple White Bread 1_carbalose

Simple White Bun 1_carbalose

Simple White Bread 2_carbquik

Simple White Bread 3 almond and_wheat bran

Sourdough Saga, Chapter 1

Sourdough Saga, Chapter 2

Simple White Bun 2_carbquik

Simple White Pizza 1

Simple White Bread 4_carbalose


After making a successful loaf of oat bread yesterday I decided to try my hand at a loaf of white/wheat bread today.

I combined all the dry ingredient in a glass mixing bowl then put the wet ingredients in my Kitchen Aid mixing bowl. With the paddle i mixed the wet for about 1 minute on low then added the dry mixing till well combined. I then changed the paddle for the dough hook and kneaded with the hook for 4 to 5 min.
I then turned the dough into a glass bread dish, covered and let rise for 1 hour. The dough was quite sticky.

At 1 hour the dough was double in size and I baked it in a preheated 350 degree oven for 40 minutes until golden brown.

The following is the ingredients I used:

* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 3/4 cup wheat protein isolate 8000
* 1 cup Carbalose
* 3/4 cup wheat protein isolate 5000
* 1/4 cup Resistant Wheat Starch 70
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

This bread had 32 net carbs and at 16 slices that is 2 carbs per slice.
I personally like the taste of this loaf over the oat bread although they are both very good bread.








Simple White Index [COLOR="DarkRed"]A Maturing Thread[/COLOR]

Simple White Bread 1_carbalose

Simple White Bun 1_carbalose

Simple White Bread 2_carbquik

Simple White Bread 3 almond and_wheat bran

Sourdough Saga, Chapter 1

Sourdough Saga, Chapter 2

Simple White Bun 2_carbquik

Simple White Pizza 1

Simple White Bread 4_carbalose
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Old 11-16-2006, 12:48 PM   #8
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Bun Recipe

Quote:
Originally Posted by Kevinpa View Post
* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 3/4 cup wheat protein isolate 8000
* 1 cup Carbalose
* 3/4 cup wheat protein isolate 5000
* 1/4 cup Resistant Wheat Starch 70
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast
I made a slight adjustment for buns because I wanted them a bit lighter.

* 1/2 cup wheat protein isolate 8000

* 1 cup wheat protein isolate 5000

all the rest remained the same.

After mixing up the dough I formed 8 buns and let rise for 1 hour.

Then baked at 350 degrees for 35 min.

These will be great for Cheeseburgers.





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Old 11-16-2006, 12:48 PM   #9
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Quote:
Originally Posted by Kevinpa View Post
* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 3/4 cup wheat protein isolate 8000
* 1 cup Carbalose
* 3/4 cup wheat protein isolate 5000
* 1/4 cup Resistant Wheat Starch 70
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast
I made a slight adjustment for buns because I wanted them a bit lighter.

* 1/2 cup wheat protein isolate 8000

* 1 cup wheat protein isolate 5000

all the rest remained the same.

After mixing up the dough I formed 8 buns and let rise for 1 hour.

Then baked at 350 degrees for 35 min.

These will be great for Cheeseburgers.





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Old 11-21-2006, 01:47 AM   #10
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Simple Carbquik White Bread I was impressed with the taste of this bread.


* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 1/4 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tsp. guar gum
* 2 Tsp. Xanthan gum
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and kneaded with the hook for 4 to 5 min.
Then turned the dough into a glass bread dish, cover and let rise for 1 to 2 hours in a warm draft free place till dough doubles. The dough will be quite sticky.

When dough doubles in size bake it in a preheated 350 degree oven for 40 minutes until golden brown.

This is a lighter and more tender bread than the Carbalose version.

24 carbs @ 16 slices ......1.5 carbs per slice.





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Old 01-04-2007, 07:32 AM   #11
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Ok guys, I am going to introduce a couple of [COLOR="DarkRed"]new players[/COLOR] to the game in hopes of getting rid of that taste for you.

Same basic directions.
The following is the ingredients I used:

* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 1/2 + 1/8 cup wheat protein isolate 8000
* 3/4 cup Carbalose
* 1/2 + 1/8 cup wheat protein isolate 5000
* 1/4 cup Resistant Wheat Starch 75
[COLOR="DarkRed"]* 1/2 cup almond flour
* 1/8 cup wheat bran
[/COLOR]
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast


The rise was double but not as high.
Texture and taste are both very nice.

Let me know what you think.









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Old 01-16-2007, 12:14 PM   #12
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Kevin's Bread, Biscuit, Bun & Roll Recipes

Cinnamon Rolls (servings 12 @ 2.5 carbs each)

I used a close copy of my carbquik white bread dough with a few tweaks for these cinnamon rolls and my basic erythritol frosting for the filling and topping.

Hope you all enjoy!! BTW, you should smell my kitchen.

Cinnamon Filling and topping

4 T. butter
1 cup powdered erythritol
1/4 cup polyD
1/4 cup not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
1/4 cup warm water
2 1/2 t. cinnamon

wisk to combine
powdered erythritol, not/Sugar, cinnamon, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.
add sweetzfree and wisk 1 last time until smooth and creamy


Rolls

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/4 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed to make a rollable dough.
Then turned the dough onto a dusted countertop and roll out to a 10 x 12 rectangle.


With a basting brush coat the dough with cinnamon filling to 1/2 inch from edge.


Roll into a log sealing seam and ends.


Cut log into 12 pieces and place in a greased 9 x 13 baking dish.


Cover and let rise for 1 to 2 hours in a warm draft free place till rolls double in size.


Preheat oven to 375 degrees.

Bake 20 to 25 mins or until golden sticky brown.




Let cool for 5 to 10 min and baste with cinnamon topping.

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Old 01-16-2007, 06:32 PM   #13
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A couple of after shots.







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Old 01-19-2007, 04:07 AM   #14
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I made these just as I did my cinnamon rolls except I didn't use the cinnamon.
I thought I should post them here also since these were a tweak of the carbquik dough.
It still does not raise as much as the carbalose dough, but it more than doubles.
It makes one heck of a good dinner roll. Great taste, texture and 2 carbs each.
The splenda does not make these sweet but I do think it has eliminated that taste allong with a couple other tweaks.

Rolls

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed to make a rollable dough.
Then turned the dough onto a dusted countertop and roll out to a 10 x 12 rectangle.
Roll into a log sealing seam and ends.
Cut log into 12 pieces and place in a greased 9 x 13 baking dish.
Cover and let rise for 1 to 2 hours in a warm draft free place till rolls double in size.
Preheat oven to 375 degrees.

Bake 20 to 25 mins or until golden brown.
















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Old 01-23-2007, 09:55 AM   #15
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I took the dinner roll recipe and subbed carbalose for carbquik and made a loaf of it.
Although it rose a bit lop-sided, this is the best texture and taste of any loaf I have made yet.


* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.





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Old 01-29-2007, 04:49 PM   #16
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Kevin's Bread, Biscuit, Bun & Roll Recipes

Zucchini Coconut Nut Bread and Fingers.
(12 slices at 2 carbs each or 24 fingers at 1 carb each)

1 1/2 cups unpeeled zucchini, shredded, drained, and squeezed dry.
2 eggs

1 splenda quick pack
1/3 cup granular erythritol
2 T. not/Sugar

1/2 cup coconut oil, melted
1 cup almond flour
1 cup wheat protein isolate 5000
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/2 cup pecans, chopped
1/2 cup unsweetened coconut

Prepare zucchini, shred, drain, and squeezed dry in a tea towel.
Beat eggs, sweetener mix, and oil.
Add zucchini.
Combine flours, baking powder, baking soda, salt, and cinnamon.
Set aside 1/2 cup flour mixture and add the rest to the creamed mixture.
Add vanilla and mix thoroughly.
Add the remaining 1/2 cup flour to coconut and nuts and stir to coat.
Then add to mixture and combine thoroughly.

Pour into a greased 9 x 5 pyrex loaf dish and bake in a 325 preheated oven for 60 minutes or until done.
Cool 10 min in dish before removing.

When completely cooled cut bread into fingers and slow bake on a cookie sheet in a 275 degree oven turning every 15 minutes until fingers have a nice crunch.









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Old 05-12-2007, 07:15 AM   #17
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I'll start out by saying I really like this bread! Taste and texture are right on.

Simple White Bread w/Oat by weight 4 hour refrigerator rise

1 cup Calorie Countdown milk
2 Large eggs
2 Tbs butter
1/2 tsp salt
19 gram wheat protein isolate 8000 (1/8 cup)
111 gram carbalose (1 cup)
47 gram Oat flour (3/8 cup)
64 gram wheat protein isolate 5000 (1 1/8 cup)
16 gram Resistant Wheat Starch 75 (1/8 cup)
1 Tbs not/Sugar
1/8 tsp splenda quick pack
2 tsp baking powder
1 tsp sugar
1 packet rapid rise yeast
42 gram wheat protein isolate 5000 (3/4 cup)



1 Combine all the dry ingredient in a glass mixing bowl except 42 grams of wheat protein isolate 5000.
2 Then put the wet ingredients in an electric mixing bowl.
3 With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
4 Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 42 grams of wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
5 Then form dough and place in a lighly greased covered 2 quart bakeware dish.
6 Let rise for 4 hours in the fridge.
7 Preheat oven to 350 degrees.
8 Bake 35 to 45 mins or until golden brown.


Servings: 16

Nutrition
-------------------------------------
Calories: 97.83
Calories From Fat: 31.27
Total Fat: 3.80g
Saturated Fat: 1.30g
Cholesterol: 31.50mg
Sodium: 180.70mg
Potassium: 17.67mg
Total Carbohydrates: 7.51mg
Fiber: 3.53g
Net Carbohydrates 3.98g
Protein: 10.69g









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Old 10-01-2007, 03:58 PM   #18
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Kevin's Bread, Biscuit, Bun & Roll Recipes

Barbara Ray made me hungry for doughnuts with her sour cream doughnut thread but I avoid frying things in a deep fryer. I bought a fryer about a year ago and was excited at first but once the mess they create was evident, it now has its place upstairs in the spare room with all the other things I have bought and don't use any longer.

Anyway, I went for a raised baked cinnamon doughnuts.

[COLOR="Sienna"]I used the carbalose version of my cake and cookie flour mix.
1 cup LC cake or cookie flour mix (12 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar
[/COLOR]



doughnut
3/4 cup cc milk
2-3 T. melted butter
1 large egg

2 1/2 cups flour mix
3 T. diabetisweet
1/8 t. splenda quick pack
pinch salt
1 tsp cinnamon
2 1/4 tsp. rapid rise yeast

In electric mixer, combine dry to wet until dough forms and is tacky but not sticky.
On a dusted surface, roll out dough to 1/2 inch thick and cut out as many 2 1/2 inch doughnuts with cutter as you can and place on a grease cookie sheet.
Gather scraps and repeat until all dough is used.
Lightly spray doughnuts with cooking spray and let rise until double their size.

In a 375 degree preheated oven bake for 10-12 min or until golden brown rotating cookie sheet once for even browning.

I got 15 doughnuts and 2 doughnut holes at 2.5 carbs per doughnut.

I was going to frost them but I'm out of powdered erythritol and I didn't feel like grinding the granular.
Everybody here likes them as is. Not too sweet and nice and light.
Attached Images
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Old 10-03-2007, 07:33 AM   #19
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Kevin's Bread, Biscuit, Bun & Roll Recipes

Cheddar Cheese Biscuits

All this talk about biscuits prompted me to try these.
I'll stake my reputation on the taste of these

10 biscuits @ just under 3 carbs each.

2 cups cake and cookie flour mix
1/2 teaspoon baking powder
1/2 teaspoon DiabetiSweet
2 tablespoons softened butter
3/4 cup heavy cream
1/2 cup shredded cheddar cheese

In a mixing bowl, combine ingredients until the dough forms a ball.
Turn onto a flour dusted surface.
Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.
Carefully roll the dough out to 1/2 inch thick.
Then with a 3 inch flour coated cutter, cut dough into biscuits.
Place on a cooking spray coated baking sheet leaving an inch in between each biscuit.
Bake in a 450 degree oven for 10 to 12 minutes or until golden brown.

You gonna like these!!
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Old 10-17-2007, 06:50 AM   #20
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Kevin's Bread, Biscuit, Bun & Roll Recipes

Squash Nut Bread - 16 servings(approx 2.2 carbs each)

2 cups sifted LC cake and cookie flour mix (18 carbs)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup powdered erythritol
2 Tbsp not/Sugar
1/2 tsp splenda quick pack (2 carbs)
1/2 teaspoon nutmeg (optional)
1 cup cooked, pureed delicata squash (9 carbs)
1/2 cup zucchini milk (approx. 1 small zucchini(skin removed) liquified in food processor) (1 carb)
2 eggs (1 carb)
1/4 cup butter, softened
1 cup chopped pecans (4 carbs)

Preheat oven to 350° F.
Lightly grease a 9x5x3-inch loaf dish.
Sift together the sifted flour, powdered erythritol, splenda, not/Sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a electric mixing bowl, combine the pumpkin, zucchini milk and eggs.
Add the dry ingredients and butter and blend well.
Stir in nuts.
Spread into prepared dish.
Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
Cool slightly.
Remove from pan and continue to cool on rack.

Cream cheese spread
2 oz cream cheese softened
1 Tbsp butter softened
sweeten to taste

Whisk and spread. Yum!
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Old 10-17-2007, 06:50 AM   #21
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Kevin's Bread, Biscuit, Bun & Roll Recipes

Squash Nut Bread - 16 servings(approx 2.2 carbs each)

2 cups sifted LC cake and cookie flour mix (18 carbs)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup powdered erythritol
2 Tbsp not/Sugar
1/2 tsp splenda quick pack (2 carbs)
1/2 teaspoon nutmeg (optional)
1 cup cooked, pureed delicata squash (9 carbs)
1/2 cup zucchini milk (approx. 1 small zucchini(skin removed) liquified in food processor) (1 carb)
2 eggs (1 carb)
1/4 cup butter, softened
1 cup chopped pecans (4 carbs)

Preheat oven to 350° F.
Lightly grease a 9x5x3-inch loaf dish.
Sift together the sifted flour, powdered erythritol, splenda, not/Sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a electric mixing bowl, combine the pumpkin, zucchini milk and eggs.
Add the dry ingredients and butter and blend well.
Stir in nuts.
Spread into prepared dish.
Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
Cool slightly.
Remove from pan and continue to cool on rack.

Cream cheese spread
2 oz cream cheese softened
1 Tbsp butter softened
sweeten to taste

Whisk and spread. Yum!
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Old 10-19-2007, 08:09 AM   #22
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Kevin's Bread, Biscuit, Bun & Roll Recipes

I had a clean kitchen this morning and some time on my hands so I picked a pending project that I have been wanting to try from my long list.

I had a batch of LC Carbalose cake and cookie flour mix pre-mixed so I chose it for this experiment to make LC Pita Bread.

In case you have not seen the recipe, it is the same as the LC cake and cookie flour mix that I have been using but instead of using carbquik I use Cabalose in its place.

The following is the recipe for the flour mix.

1 cup LC Cabalose cake or cookie flour mix (12 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar


I have had some difficulties in the past using this mix in yeast application with my bread recipe because of rising issues so I decided to treat it as I would an all purpose flour and went with a basic pita bread recipe.

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 warm water
2 tsp extra virgin olive oil

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 10 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 1 hour.

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.
Place circles on a lighly grease cookie sheetand bake in a preheated 400 degree oven for 10-12 min and light golden brown.


OK, I followed the above thru the rise and when I got to that point the buns had risen so nicely that I also wanted to see what they would turn out like as buns also.
So I decided to bake 6 of the 8 as buns and the other 2 as pita bread.

I was amazed at the taste and texture of both the buns and the pitas.
Light airy buns with a super chewy crust and the pitas were perfect.
I might add that there was absolutly no off taste to either of them.

Here are some pictures. At 3 carbs each I think I have a winner here.

















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Old 10-26-2007, 07:09 AM   #23
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Just for kicks and giggles, I made this recipe this morning using my Carbquik cake and cookie flour mix. The results, I must say, were a bit of a surprise. Although the rise was not as high, they made it to at least 7/8 of the carbalose version and by no means lacking in that catagory. Unlike the carbalose buns which had a chewy crust, these reminded me more of a soft hamburger bun. The inside was very light and airy and had no off taste what so ever. In short, I'm impressed.
I had to add an extra 1/4 flour mix (bringing it to 2 1/4 cup) to the knead process to get the dough to the texture that I thought it should be, but that still brought them in at 2.5 carbs each. I will be curious to see how both of these versions work as a loaf of bread.



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Old 11-12-2007, 09:41 AM   #24
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Another Squash Nut Bread - 16 servings(approx 1.5 carbs each)

1 1/2 cups CQ cake and cookie flour mix
1 tsp. splenda quick pack
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 small delicata squash cooked, mashed (a little over 1 cup)
2 eggs, beaten
1/4 cup butter, softened
1/2 cup chopped pecans

Combine dry ingredients; stir lightly and set aside.
Combine squash, eggs, and butter; mix well.
Add wet to dry mixture, stirring only until blended.
Pour into a greased and floured 9x5x3-inch loaf pan.
Bake at 350 degrees for 40 to 45 minutes or until toothpick come out clean.

This one is a little different and less carbs but I like them both.
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Old 11-21-2007, 08:15 PM   #25
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Used EVOO instead of butter and omitted the baking powder.
Kneaded 10 minutes.
90 minute rise.
Baked @ 350 for 30 minutes.
2 loaves (total 30 slices) 2.5 carb 52 calories each.

LC Wheat Bread
1 cup Calorie Countdown milk
2 Large eggs
2 Tbs EVOO
1/2 tsp salt
1/8 cup wheat protein isolate 8000
1/2 cup carbalose
2 cup wheat protein isolate 5000
1/8 cup Resistant Wheat Starch 75
1 Tbs not/Sugar
1/8 tsp splenda quick pack
1 tsp sugar
1 packet rapid rise yeast
7/8 cup King Arthur traditional whole wheat
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Old 01-11-2008, 09:47 AM   #26
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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.













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Old 02-28-2008, 08:28 AM   #27
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DW said she was in the mood for some Cinnamon Swirl Bread so I took a stab at it with this dough this morning.

*Note: This was my first attemp and my swirls had some gaps in them due to not rolling it tight enough(I think).
The taste was spot on though and it toasts very nice.
I will for sure be making this again.

2 cups LC Carbalose cake and cookie flour mix
1/2 tsp. salt
1 splenda quick pack
1 tsp sugar
2 tsp instant yeast
3/4 cup carbinated citrus water
2 tsp extra virgin olive oil

butter room temperature
1 tsp diabetiSweet
cinnamon

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 your 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 roll out the width of a loaf dish.
Brush with butter.
Sprinkle diabetisweet over butter.
Sprinkle with cinnamon to cover.
Roll up dough jelly style into loaf shape as tight as you can and put in loaf dish.
Let rise until dough doubles. approx 1 hour.
Bake in a 350 degree preheated oven for 25 minutes.









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Old 05-26-2009, 07:24 AM   #28
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Bread Flour Mix

After several months and many experimental loaves this is my 3rd and final flour mix. I started out making this mix specifically for yeast applications but as it turns out it works just as well in all my cake and cookie recipes

1 cup LC Bread flour mix (14 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs Hi-Maize resistant corn starch 260
1.25 tsp not/Sugar



8 cup LC Bread flour mix recipe


4 cup carbalose
2 cup wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
3/4 cup almond flour
3/4 cup Hi-Maize resistant corn starch 260
3 Tbs not/Sugar
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Old 05-27-2009, 07:05 PM   #29
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Loaf Bread

2 1/2 cups of the above LC Bread flour mix
1/2 tsp. salt
2 tsp honey
2 tsp instant yeast
1 cup warm water
1 tbls extra virgin olive oil

Mix and knead for 15 min.
form loaf and let rise just until it reaches the top of the pan.

Bake at 375 degrees for 25 min or until crust is golden brown.

I brush top with butter 5 min before done.
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