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Old 08-05-2007, 08:28 PM   #31
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Kevin's Cake, Muffin, Brownie & Bar Recipes

After using this mix several dozen times, I wanted to put it in a thread that I can link to when I use it rather than repeating it everytime.


1 cup LC cake or cookie flour mix (9 carbs)

1/2 cup carbquik
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 actually multiplied this by 8 to yeild me just slightly over 8 cups.

Tweaker Geek:I made a batch of the flour mix up today and for those of you who want to make a bunch at once and don't want to figure amounts here's what I used:

4 cups Carbquik
2 cups WPI 5000
1/2 cup WPI 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. not/Sugar

That's Kevin's recipe multiplied by 8 and just over 8 cups yield.
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Old 08-13-2007, 04:30 PM   #32
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Kevin's Cake, Muffin, Brownie & Bar Recipes

Chocolate Pecan Coconut Bars

This is a HC recipe I used to make for many years at Christmas time and with Christmas fast approching....lol I thought it warranted a low carb try.

It took several steps to make but the results were always well worth the time involved.

The first thing needed is 3 cups of chocolate cookie crumbs and in the HC world we would just buy chocolate cookies and crumble 3 cups worth. Unfortunately we have to make our own.
It is a simple recipe were you combine the following ingredients in an electric mixer to bring together a cookie batter.

1/2 cup butter, softened
1 teaspoon splenda quick pack
4 T. granular erythritol
2 egg
1 teaspoon vanilla
1 1/2 cup cake and cookie flour mix
6 T. dutch proccessed cocoa
1 teaspoon baking powder
1 teaspoon baking soda


Then in a 350 degree oven on a parchment lined cookie sheet bake a dozen large size cookies for 20 minutes and let cool completely.

When cool, crumble cookies into fine cookie crumbs. All 12 cookies should yeild you from 4 to 5 cup of crumbs, so there should be a few cookies left over to eat later.

Next combine the following in the electric mixer to bring together.

3 cups cookie crumbs
1/2 cup butter, melted
1/4 cup powdered erythritol


Press into the bottom of a ungreased 11 x 13 glass baking dish and bake in a 350 oven for 10 minutes to set.
Let cool completely.


When crust is cooled, heat the following in a non stick saucepan over low to medium heat until it starts to thicken.

2 cups unsweetened Vanilla Almond Breeze
1 teaspoon splenda quick pack
1/4 cup powdered erythritol
2 T. not/Sugar


When the above mixture is thickened, mix with the coconut and pecans and spread on top of the cooled crust.

3 cups unsweetened coconut
1/2 cup pecans, chopped


Then bake in a 350 oven for 20 minutes or the edges of the coconut layer is golden brown.
Then let cool completely.

Chop or shred the baking chocolate into a glass mixing bowl and set aside.

4 oz unsweetened baking chocolate

Then bring the following to to a boil and pour over the chocolate and let sit for 5 minutes.

1/2 cup full fat coconut milk
1/4 cup powdered erythritol
3/4 teaspoon splenda quick pack


Stir chocolate mixture until creamy smooth ganache forms and spread over coconut layer.

Refrigerate to chill completely cut and enjoy.

Makes 18 to 24 bars from 3 to 4 carbs each.
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Old 09-13-2007, 03:12 PM   #33
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Kevin's Cake, Muffin, Brownie & Bar Recipes

I wanted to try out a new large muffin pan I bought so I tried these.
The dimension of each muffin is 4 1/2 inch X 2 inch.
They are more the size of little cakes.
They worrked out well though and are also quite tasty.

Chocolate Ricotta Sunflower Muffins.

1 cup ricotta cheese
2 large eggs
1 1/3 cup lc milk or heavy cream
1 tablespoon vanilla
4 Tablespoons butter melted and cooled
2 1/3 cup lc cake and cookie flour mix
1 splenda quick pack
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup dutch processed cocoa powder
1/2 cup sunflower seeds

Preheat oven to 350 degrees.

In a mixing bowl whisk ricotta cheese and eggs, one at a time, mixing well after each addition.
Add milk, vanilla, and cooled butter mixing well and then set aside.

In an electric mixing bowl whisk together flour, splenda, baking powder, salt, and cocoa powder. Add ricotta mixture and mix until combined. Stir in sunflower seeds.

Divide batter into 12 or 6 lined or sprayed muffin tins.

Bake 20 to 25 min for 12 muffins or 30 to 35 min for 6 muffins or until set and toothpick comes out clean in center of muffins.

optional: sprinkle tops of muffins with 1/4 teaspoon diabetisweet 5 mins before baking is complete.

6 large muffins @ 8 carbs each
12 small muffins @ 4 carbs each
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Old 10-11-2007, 06:55 AM   #34
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Lemon Raspberry Bars

Lemon Raspberry Bars


Here is my LC version. 9 servings. 4.1 carbs each.
These are really good!! The lemon and raspberry combination is great.

Crust:

3/4 cup lc cake and cookie flour mix
1/4 cup butter
1 splenda quick pack
1 pinch salt

Filling:
1/4 cup lc cake and cookie flour mix
1 splenda quick pack
1 T. granular erythritol
2 large eggs
1/4 cup ricotta cheese
1/4 cup cc milk
1/4 cup lemon juice


1 cup freeze dried raspberries hydrated in 1/2 cup sf monin raspberry syrup












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Old 10-11-2007, 06:55 AM   #35
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Lemon Raspberry Bars

I am marking this still experimental till I have made it twice again....But

I am pretty certain I won't be changing much if anything.

Moc Entenmanns New Jersey Isomalt Crumb Cake

1/2 c. Carbalose
1/2 c. Carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
1/2 c. granular Isomalt
1/4 t.salt
1 t. baking powder

Mix together above ingredients till combined.

Add 5 T. oil (Crisco canola)
1 c. equivalent liquid splenda

Wisk together till combined.

Divide this mixture...one half slightly larger than the other...use 2 bowls.

In the smaller portion add:

1 egg
1/4 c. half cream half water
1 t. vanilla extract

Mix well until free of lumps ( mixture will be thin ).Pour into greased 5 x 9 inch glass loaf pan.

In the larger portion add:

2T. of butter
1 teaspoons cinnamon
1/4 cup ground hazelnuts

Mix with hands , making crumbs, leaving some large crumbs.

Bake at 375 degrees F for 25-30 minutes till browned.



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Old 10-29-2007, 11:13 AM   #36
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Kevin's Cake, Muffin, Brownie & Bar Recipes

I have been hungry for coffee cake lately so I made this based on an old HC recipe.

Citrus-Glazed Coffee Cake (36 carbs for the entire cake)

3 cups lc cake and cookie flour mix
1/4 tsp salt
1/2 tsp splenda quick pack
1 tsp sugar
2 tsp quick yeast
1/2 cup cc milk
1/2 cup Aquafina Sparkling carbinated water beverage(citrus twist)
1/4 cup ricotta cheese
1 large egg

glaze
1 large egg, lightly beaten

icing
1/4 cup powdered erythritol
1 T not/Sugar
2 T Aquafina Sparkling carbinated water beverage(citrus twist)

Grease 9 inch springform pan and set aside.
In a mixing bowl combine flour, salt, yeast, sugar, and splenda.
In electric mixing bowl with paddle attachment combine water, milk, egg, and ricotta cheese.
Add flour to the liquid and mix for 2 minutes until dough comes together.
Change paddle for dough hook and knead for 10 minutes until dough is smooth and elastic.
If dough is too wet add more flour mix 1 T at a time to prevent sticking until you have the desired texture.
Divide the dough into 3 equal pieces and roll each piece into a 20 inch rope then braid the ropes together.
Coil the braided dough into prepared springform and let rise in a draft free place until dough fills out the springform.(approx 90 min.)
Preheat oven to 400 degrees and brush risen dough with egg glaze.
Bake until top is golden brown.(25 to 30 min)
Release cake from springform onto a cooling rack to cool slightly. Run thin knife around edge if it sticks.

Combine erythritol, not/Sugar, and Aquafina to form a thin icing and brush it on warm cake.















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Old 10-30-2007, 05:24 AM   #37
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The next morning with coffee.

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Old 12-13-2007, 09:34 AM   #38
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Here is the HC recipe I was looking at that lead me to making the sf dried sweetened cranberries.

Cranberry Pecan Squash Bars

1 cup cake and cookie flour mix (carbquik version)
1/4 cup granular erythritol
1/4 cup diabetisweet brown
1/2 tsp. splenda quick pack
8 oz. cooked squash or pumpkin
1/4 cup vegetable oil
2 eggs
1 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sf dried cranberries
1/2 cup chopped pecans

Line a 9 x 9 baking dish with non-stick foil and set aside.
In a mixing bowl combine dry ingredients.
Then in electric mixer combine squash, oil, eggs, and dry ingredients until smooth batter is formed.
Fold in nuts and cranberries.
Transfer batter and spread evenly in foil lined baking dish.
Bake in a 350 degree preheated oven for 25 to 30 minutes until golden brown and slight impression remains when touched in the center.
Cool completely and then frost.

Cream Cheese Frosting

3 oz. cream cheese
1 1/2 T. softened butter
1/2 tsp. vanilla
1/4 cup powdered erythritol

Whisk all ingredient together until smooth and creamy

Yum......these are so good, moist and very rich!!

9 servings @ 3 carbs each.
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Old 12-20-2007, 01:31 AM   #39
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Thank you Jude. Believe it or not I have wrestled with the nut flour issue the entire time I was developing this mix. Both from the point of nut allergies and also the point of interaction with yeast applications.
It really is a tradeoff when not looking at the nut allergies issue.
Allergies are what that are and give us no choice. But from a completely functional point of view, no nut flour will give you a slightly better rise in yeast applications but you will loose overall taste at the same time.

Anyway thank you for reminding me to post this tested nut allergies version of this mix, which I had meant to do before but forgot.

9 T carbquick or carbalose
4 T + 2 tsp wheat protein isolate 5000
1 T + 1/2 tsp wheat protein isolate 8000
1 T + 1/2 tsp resistant wheat starch
1 tsp not/sugar
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Old 01-03-2008, 09:34 AM   #40
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Kevin's Cake, Muffin, Brownie & Bar Recipes

I wanted to try Rebecca's basic recipe but since she was calling hers flourless, I decided to start a different thread since I planned on using my flour mix.
I also wanted to see if I could bring the carb count down on these brownies thus the twists.

Thanks for the recipe Rebecca.

Yield: 9 Brownies

3/4 cup (1 1/2 sticks) butter, melted
1 tsp Splenda quick pack
1 tsp LorAnns peanut butter flavor oil
2 cups LC cake and cookie flour mix (carbquick version)
4 Eggs, beaten
1/4 cup chopped pecans
1/4 cup ewbw lc chocolate chips

Preheat oven to 325 degrees.
Combine wet ingredients.
Mix in dry ingredients.
Stir in nuts and chocolate chips.
Transfer batter to a nonstick foil lined 9 x 9 baking dish.
Bake 35 to 40 minutes until golden brown and toothpick comes out clean.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292.92
Calories From Fat: 217.51
Total Fat: 25.68g
Total Carbohydrates: 9.72g
Fiber: 7.07g
Net Carbohydrates: 2.65g
Protein: 11.23g
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Old 01-07-2008, 06:00 AM   #41
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Kevin's Cake, Muffin, Brownie & Bar Recipes

1/2 cup frozen cranberries, halved
1/2 cup frozen strawberries, quartered
1 T. butter
1/4 cup diabetiSweet brown
1/4 cup sf Monin raspberry syrup

1/2 cup pecans, chopped

Grease a 9 x 9 baking dish and cover the bottom with pecans and set aside.

In a nonstick sauce pan bring berries, butter, diabetiSweet, and syrup to a boil then simmer for 5 min.

Cover pecans with the berry mixture and set aside

1/4 cup butter flavor crisco
1/4 cup diabetiSweet
1/4 tsp. splenda quick pack
1 egg
1/4 cup cc milk
3/4 cup lc cake and cookie flour mix (carbquik version)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Cream together shortening and sweetweners, add egg and beat in well.
Fold in the sifted dry ingredients, milk, and vanilla.
Spoon heavy batter over berries spreading as evenly as posible.
Bake in a preheated 350 degree oven until golden brown and test comes out clean. Approx 25 min.

Let cool on rack and invert while still slightly warm.

9 servings at slightly under 4 carbs each.
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Old 03-14-2008, 06:21 AM   #42
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I wanted to try another recipe using the new chocolate chunkies.
They turned out very nice.

Chocolate Pecan Brownies (9 servings @ 4 carbs each)

3/4 cup cake and cookie flour mix(carbalose)
1/4 tsp baking soda
1/8 cup granular erythritol
1/8 cup diabetiSweet brown
1/2 tsp splenda quick pack
1/3 cup butter
2 T. water
1 1/4 cup chocolate chunkies
1 tsp vanilla
2 large eggs
1/4 cup chopped pecans

Preheat oven to 325 degrees and line 9 x 9 baking dish with non-stick foil.
In small bowl mix flour and soda.
In a smal saucepan, combine sweeteners, butter, and water.
Bring to a boil over medium heat; remove immediately from heat.
Stir in 1 cup chocolate chunkies and vanilla until chocolate is melted and mixture is smooth.
Tranfer to mixing bowl and cool completely.
When cooled stir in eggs, 1 at a time, beating well after each addition.
Gradually stir in flour mixture until smooth.
Stir remaining chocolate chunkies and nuts into batter.
Pour batter into prepared baking dish.
Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
Tranfer to cooling rack to cool completely.
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Old 04-09-2008, 10:33 AM   #43
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Cranberry/Raspberry Cream Cheese Brownies 18 servings @ 3 carbs each

1 stick butter
4 squares(1 oz each) unsweetened chocolate
2 cups sweetener ( I used 1/8 cup diabettisweet, 1/8 cup granular erythritol, 1 1/2 tsp splenda quick pack)
2 tablespoon sf monin raspberry syrup
4 large eggs
1 cup lc cake and cookie flour mix(carbalose version)
1/2 tsp baking powder
1/2 tsp salt

filling
8 oz cream cheese, softened
1/2 cup sweetener(I used 1/2 tsp splenda quick pack)
1 large egg
1 tsp vanilla

1/2 cup whole cranberry/raspberry sauce


I made some cranberry/raspberry sauce the other day by cooking down 1 1/2 cup sf monin raspberry syrup and a bag of frozen cranberries to make 2 cups and used 1/2 cup of it instead of sf preserves in this recipe.


Preheat oven to 350 degrees.
lightly grease a 9 X 13 baking dish.
In a nonstick saucepan over low heat, melt butter and chocolate until smooth.
Cool slightly and stir in sweetener and raspberry syrup.
Add eggs, one at a time beating after each addition.
Add flour, baking powder, and salt.
Stir until well blended.
Spread batter evenly in prepared baking dish and set aside.

In mixing bowl combine filling ingredients and beat at medium speed with electric mixer until smooth.
Pour filling evenly over batter.
Drop cranberry/raspberry sauce onto filling to form 10 dollaps.
Swirl sauce through filling with knife blade to marble.
Bake 30 to 40 minutes or until tooth pick in center comes out clean.
Cool completely before cutting.

These are a very moist chocolate fruity brownie and quite tasty.
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