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Old 08-22-2007, 08:24 AM   #31
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Fruit and Seed Balls (makes approx 18 balls @ 1.3 carbs each)

1/2 cup unsweetened coconut (3 carbs)
1/2 cup sunflower seed (rough chopped) (4 carbs)
1/2 cup hulled pumpkin seeds (rough chopped) (8 carbs)
1/4 cup freeze dried raspberries (3 carbs)
1/4 cup freeze dried pineapple ( 4 carbs)
1 large egg (1/2 carb)
1/4 cup butter
1/4 cup granular erythritol
1/4 tsp. splenda quick pack (1/2 carb)
1 t. not/Sugar

In a mixing bowl combine coconut, sunflower seed, pumpkin seeds and set aside.
In a non-stick sauce pan over low heat combine butter, erythritol, egg, and not/Sugar stir mixture until it thickens.
Add dried fruit and stir in until well combined and thick.
Remove from heat and let cool slightly, then stir in seed mixture until totally combined.

While still warm roll into 1 to 1 1/2 inch ball and place on a parchment lined container.
Refrigerate to set and chill.

Enjoy! Yummers!



Mini Fruit and Seed Easter Eggs

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Old 09-13-2007, 03:12 PM   #32
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Kevin's Ice Cream, Candy, Frosting & Snack 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 10-10-2007, 06:45 AM   #33
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Glaze

I made a test batch for you Jackie. Absolutely no cooling effect and perfect consistency.

1/4 cup powdered erythritol
1 T. not/Sugar
1/4 t. splenda quick pack
4 t. cc milk
1/4 t. vanilla

Whisk together erythritol, not/Sugar, and splenda to remove all clumps.
Whisk in milk and vanilla until smooth.

This can be doubled, tripled, or whatever amount you need.
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Old 11-10-2007, 05:04 AM   #34
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Easy Cinnamon Candied Pecans

1/2 cup butter
2 large egg whites
1/2 tsp. salt
1 tsp. ground cinnamon
1/3 cup powdered erythritol
1 tsp. splenda quick pack
1 T. not/Sugar
1 tsp. vanilla
2 tsp diabetisweet brown
12 oz. pecan halves

Melt butter and put in a 9 x 13 baking dish.
In a small mixing bowl, combine well salt, cinnamon, powdered erythritol, splenda quick pack, and not/Sugar, then set aside.
In an electric mixer, beat egg whites until nearly stiff.
Continue to beat while slowly adding the sweetener mix and vanilla until stiff peaks form, then fold in pecans.
Spread mixture evenly in the buttered 9 x 13 and bake in a 300 degree for 40 to 60 min until nuts are toasty brown.
Stir every 5 to 10 min to keep nuts covered with butter and sweetener.
On the last stir, sprinkle in the diabetisweet.
When nuts are browned remove dish to rack to cool slightly, then dump nut onto paper towel if neccessary to remove excess butter.


These are really good with a very nice sweet crunch.

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Old 12-06-2007, 09:09 AM   #35
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Puff Cereal or Snack Cracker or Both

First and foremost, I am bummed. I took pictures of this entire process and when I was all done my camera CD got corrupted and I lost all the pictures. As a result I only have the final product to show you.

That being said, this morning I was looking over my journal and was trying to think of something new I could do with my pita bread recipe.

The following is what I came up with.

2 cups of the above LC Carbalose cake and cookie flour mix
1/2 tsp. salt
1 tsp sugar
2 tsp instant yeast
2/3 cup sf Monin caramel syrup
2 tsp extra virgin olive oil

In a mixing bowl combine dry ingredients well.
In an electric mixing bowl combine syrup 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.

These are wonderful sweet tasting crunchy puff cereal or snack crackers.......
You be the judge!
BTW, the thinner you roll the dough, the crunchier they are.





1/2 cup lc puff cereal and 1/2 cup cc milk = 3 carb breakfast.

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Old 12-07-2007, 08:53 PM   #36
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Hmmmm, I thought for sure somebody had ask me here if I thought you could make "lc puppy chow" with these.

Oh well! I tried it anyway.

2 cups puff cereal
3 T. sf peanut butter
1/4 sf chocolate chips
1 T. butter
1/2 cup powdered erythritol

Melt butter, pb, chocolate chips until mixed well.
Stir in cereal to coat
Put powdered erythritol in a paper sack then scoop in the coated cereal and shake to coat.

I'm sure you could adjust the amounts to whatever size batch you wanted to make.

Does it look like Puppy Chow?

It sure doesn't taste like dog food.



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Old 12-11-2007, 05:08 AM   #37
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

I was looking at an old HC recipe the other day that called for dried sweetened cranberries so when I went to the store I picked up a package to read the label. I guess I was not real suprised but it was still a bit of sticker shock to find that they were almost 100 carbs per cup.
Anyway, last night while I was watching a movie I decided to try my hand at making some of these myself.

1 cup raw cranberries
1/4 cup sf Monin Blackberry syrup
1 T. DiabetiSweet

Cut cranberries into 1/4 to 1/8 depending on size.
In a small bowl, soak cranberries in syrup until the cranberries absorb most of the liquid.
Transfer soaked cranberries and spread out onto a non-stick foil lined cookie pan.
Sprinkle the top of the cranberries with the diabetisweet.
Bake in a preheated 250 degree oven for about 2 hours or until the cranberies are dry and chewy and tacky to the touch (the texture of moist rasins) but will not stick to the foil.
Let cool completely and store in a air tight jar in the fridge until readyto use.

These are 8 carbs for the 1 cup of of the cranberries plus the couple carbs for the diabetisweet but wow, what a carb bargain (saving approx 90 carbs) over the store bought ones.

They are quite easy to make and since they are bake at the low temperture do not need to be watched real closely.
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Old 12-12-2007, 10:59 AM   #38
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Parmesan Crackers

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.















I found the neatest mini cookie cutters to make these crackers with.

Now I can make goldfish.



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Old 12-13-2007, 09:34 AM   #39
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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 01-16-2008, 11:58 PM   #40
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

LC Graham Crackers (yeild 9 crackers @ 1.5 carbs each)
*This will make a great crust*

1 1/2 cups lc cake and cookie flour mix (carbquik version)
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp cinnamon
3 T butter flavor crisco
1/4 cup Monin sf vanilla syrup

Combine dry ingredients well.
Cut shortening into flour then add syrup and mix just until dough comes together.
Do not overwork the dough.
Form a round, cover with plastic wrap, and chill for approx. 1 hour.
When chilled roll out a square between parchment to 1/8 inch thick.
Cut rectangles (approx 2 1/2 x 4) with pizza cutter or knife.
Place on a lightly greased cookie sheet and prick each several times with fork.
Bake in a 375 degree preheated oven for 10 -13 min or cracker are golden brown.



Chocolate Version

1 1/4 cups lc cake and cookie flour mix (carbquik version)
1/4 cup dutch proccessed cocoa
1/4 tsp splenda quick pack
1/4 tsp salt
1/4 tsp baking powder
3 T butter flavor crisco
1/4 cup Monin sf chocolate syrup

Combine dry ingredients well.
Cut shortening into flour then add syrup and mix just until dough comes together.
Do not overwork the dough.
Form a round, cover with plastic wrap, and chill for approx. 1 hour.
When chilled roll out a square between parchment to 1/8 inch thick.
Cut rectangles (approx 2 1/2 x 4) with pizza cutter or knife.
Place on a lightly greased cookie sheet and prick each several times with fork.
Bake in a 375 degree preheated oven for 10 -13 min or cracker are golden brown.

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Old 01-16-2008, 11:58 PM   #41
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Kevin's Ice Cream, Candy, Frosting & Snack Recipes

Hoisin Sauce

I have been experimenting with some chinese dishs and came up with a fairly LC Hoisin Sauce (approx 1 carb per T.).
makes 1/4 cup.
Very tasty.


1 T. sf peanut butter
2 T. soy sauce
1 t. DiabetiSweet brown
1 t. balsamic vinegar
1 t. sesame oil
10 drops franks red hot
pinch garlic powder
pinch black pepper

Combine all ingredients in a jar and shake until completely incorporated.
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Old 02-12-2008, 10:24 AM   #42
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I tried my hand at some snack grahams today using my new mini cookie cutters.

I got 10 dozen crackers @ 1 carb for 8 crackers.

1 1/2 cups lc cake and cookie flour mix (carbquik version)
1/4 tsp salt
1/4 tsp baking powder
1 splenda quick pack
3 T butter flavor crisco
1/4 cup Monin sf caramel syrup

Combine dry ingredients well.
Cut shortening into flour then add syrup and mix just until dough comes together.
Do not overwork the dough.
Form a round, cover with plastic wrap, and chill for approx. 1 hour.
When chilled roll out a square between parchment to 1/8 inch thick.
Cut out crackers.
Place on a lightly greased cookie sheet and prick each several times with fork.
Bake in a 375 degree preheated oven for 10 min or cracker are golden brown.

Yum!
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Old 05-18-2009, 02:38 PM   #43
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I ran out of my supply of these and wanted to make a few recipes that call for them so I had to make more. Reading over this thread i saw several people had difficulties making them so I decided to rethink the process and came up with a new technique of making them that turned out to be quicker and easier....IMO.

One of the original problems was getting the cranberries to soak in the liquid so I used this method and it worked really well.

First I made cranberry sauce using the following recipe:

In a non-stick pan, boil for 5 min

1 cup water or monin or davinci
1/4 cup granular erythritol
1 splenda quick pack or equivilent sweetzfree
2 T. not/Sugar

then reduce heat and simmer until the sauce is very thick (spreadable).

Preheat oven to 170 degrees.

Spread the sauce in a non-stick foil lined pan very thin and bake for approx 1 hour until the top takes on a fruit roll-up texture.
Pull off as large of pieces as you can and flip onto another sheet of foil and bake it on this side for an additional hour or until the top takes on a fruit roll-up texture.

remove from oven and let cool and dry...about 1 hour.

Cut into small pieces of your liking with kitchen shears.

Here is what it looked like when done.
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