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Old 06-01-2005, 08:49 PM   #271
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Wow, these look so good. I think I'll make some as snacks for my long plane ride in July. Thanks for all the ideas!
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Old 06-02-2005, 02:57 PM   #272
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THESE ARE SOOO GOOD! I used garlic & onion powder. Next time I might try some taco or ranch flavored ones.
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Old 06-14-2005, 09:58 AM   #273
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These crackers are simply amazing! I've only made the original recipe - I was skeptical as I tried the flax bread and didn't find it to be as amazing as everybody said it was (I'm a sad, white, starchy, wonderbread kinda gal)....but wow - just wow!

I have a pot luck I'm going to, and so I'm going to make a crab spread (not the one in this thread - but a cold version) and a few batches of these crackers....sure to be a hit!

One tip - I used parchment paper as well, but no cookie sheet - instead I used a Pampered Chef flat stoneware piece (I used to sell it, so stoneware is all I own!) and they turned out amazing. My next attempt I am going to do the marble ball/glass idea and try and do them directly on the stone - it's a pretty non-stick surface, so not much sticks to it.

thanks all!!
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Old 06-14-2005, 10:41 AM   #274
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Quote:
Originally Posted by KellieB
My next attempt I am going to do the marble ball/glass idea and try and do them directly on the stone - it's a pretty non-stick surface, so not much sticks to it.
Please let us know how they turn out straight on the stone....the simpler the better I always say..

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Old 06-20-2005, 08:31 AM   #275
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OK - I've just finished making a double batch directly on my PC stone.....I gave up on the ball/glass idea - to piddly for me, and it kept sticking to the jar I was using to flatten the balls....I had a much quicker time rolling and slicing it into squares.

First batch, I rolled directly onto the stoneware - keep in mind that my stone is very well seasoned! It worked beautifully - I just kept removing the brown ones around the edges and popping the stone back into the oven to brown the rest. I did have some trouble with the very centre two or three thins sticking - most likely as that was the spot that got the most "rolling" done over it.

While the first batch was baking, I rolled the second batch out on a piece of parchment paper - I didn't think rolling the dough out on a hot stone would be wise!!

All in all, a successful attempt! I do find the rolling and cutting much quicker than the balls/glass method - but that's just lazy ole me!
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Old 06-20-2005, 09:27 AM   #276
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Quote:
Originally Posted by KellieB
All in all, a successful attempt! I do find the rolling and cutting much quicker than the balls/glass method - but that's just lazy ole me!
Thanks for posting your results Kellie...I like to roll mine into balls and flatten them out because I'm too lazy to keep pulling out the cooked ones and putting the pan back...mind you I cover the bottom of my squishing glass with Saran Wrap...

I don't have the flat stoneware but I do have the stone cookie sheet/squares pan thingy....it's still in the box so not seasoned.... I'll try it next time....which will be soon for sure...

Where abouts in Ontario are you?...I'm just east of Toronto

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Old 06-21-2005, 06:15 AM   #277
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Hi Lise,

I'm west of Toronto - Fergus - small town north of Guelph.......
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Old 07-06-2005, 09:42 AM   #278
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Kellie,
Did you make a double batch and roll all of it on the PC stone or just half? I just made a regular batch and used my stone, which worked out great using the parchment on top while rolling, but it seemed pretty thin. I used the entire stone. They're in the oven now so I'm waiting to see how it works out.
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Old 07-06-2005, 10:10 AM   #279
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Well, after 15 minutes they still weren't brown. After another few minutes I pulled them out and took off the ones on the edge. They were nice and brown on the bottom, so I decided to flip them all over. Unfortunately most of them were stuck! I guess my stone isn't as seasoned as I thought. So now I have about 10 pretty crackers and a bunch of crumbs.

I'll try the foil method next.

Anyone have any ideas what I can do with my crumbs?
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Old 07-06-2005, 12:37 PM   #280
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LC make a LC cheese pie and use the crumbs as the crust......yum
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Old 07-06-2005, 02:04 PM   #281
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Grind 'em up in the food processor and use for breading chicken or pork chops!
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Old 07-06-2005, 07:59 PM   #282
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Where do I find the cheese-its

Where can I find the recipe for the cheese-its? I've looked all over this website & can't find it.

They sound delicious and just what I am wanting, lol.

thanks Dianne
 
Old 07-06-2005, 11:46 PM   #283
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i believe you are looking for this thread:

Just like Cheezits
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Old 07-09-2005, 09:28 PM   #284
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I've tried keeping up with this thread but my how it's grown...sorry if this is a "repeat" suggestion: I now make my crackers taste FANTASTIC by adding 2t. MOLLY MCBUTTER CHEESE SPRINKLES to my tweaked version of the original recipe (1 cup almond meal, half c. carbquick, 1 whole egg, garlic powder, paprika, chives & 1T coconut oil) I found the cheese powder at the 99 cent store (don't know if it's still sold in markets) and it only adds two additional carbs to the whole recipe....MY, OH MY ARE THESE THINGS GOOD!
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Old 07-10-2005, 04:26 AM   #285
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Mmm, I need to make some of these again. I haven't made them in a while. I tend(ed) to eat the whole batch in a very short time though
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Old 07-10-2005, 07:46 AM   #286
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Yumm, I need to try this version..I also have the problem of self control when they are done...Its a great thing to have this thread still going...
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Old 07-27-2005, 01:25 PM   #287
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I know I'm coming a little late to the party, but MY OH MY did I have a good lunch with these today! Topped almond thin with slice of muenster, pepperoni slice, and a dab of good mustard -- YUMMY!!

Thank you for this recipe!
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Old 07-29-2005, 02:33 PM   #288
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Thanks for this,
I have 6 bags of ground almond meal in the freezer. I had no idea what to do with them.
DD
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Old 07-30-2005, 07:56 AM   #289
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Is Almond meal flour the same as almond flour? I tried a batch yesterday with my almond meal flour and its kind of grainy. Is that how it is suppose to be?
The taste was ok, but I wasnt thrilled with the texture. Should I have sifted the flour or something to make it smoother? thanks
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Old 07-30-2005, 03:22 PM   #290
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yeah, it is the same thing. It's ground almonds so its textured. Makes the crackers tastes yummier though
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Old 07-30-2005, 04:50 PM   #291
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I agree wrenay...yum....
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Old 07-30-2005, 04:53 PM   #292
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I have made parm crackers,
grease a flat skillet or griddle with spray or butter,
Take 1 tsp parmesan cheese and heat until you can flip it then flip cook for another 30sec to 1 min, let cool they are YUMMY!
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Old 07-30-2005, 05:41 PM   #293
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I've made the parmesan cheese crisps in the microwave on parchment paper on a plate. Zap them about 1 minute. Let cool and break into pieces. Yum!
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Old 08-04-2005, 08:41 AM   #294
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I noticed something interesting today! In one of Jennifer Eloff's older cookbooks (Splendid Low-Carbing for Life, 2003), she used this similar recipe for a crust for a cheesecake: 1 cup ground almonds, 1 Splenda packet and 1 egg white. It was baked in 350 degrees oven for 10 min. I do prefer some of her other more substantial crust recipes, but she did not think to use this recipe for crackers like we do.
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Old 08-04-2005, 10:01 AM   #295
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Here's a pic of my daughter helping me make a triple batch....I freeze them and then help myself to 1 or 2 carbs worth every now and then....this is truly the easiest way to make these crackers....




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Old 08-04-2005, 11:01 AM   #296
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Oh what a sweetheart she is! Thanks for sharing the photograph of her making our favorite crackers.
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Old 10-19-2005, 10:35 AM   #297
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Somebody else may have come up with this already, but I'm too lazy to search through and find out. Anyway, they're elegant looking and great tasting!

Almond Thins With Seeds

3/4 cup almond flour
2 teaspoons splenda
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 - 2 teaspoons sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon caraway seeds
1 egg white

Mix & bake as per the original recipe. Don't omit the splenda as it complements the seeds nicely. Also, be a little generous with the garlic and onion powder. I wouldn't use a full 1/4 teaspoon, but heap up the 1/8 teaspoon a little. I only use 1/4 teaspoon of salt and then salt the tops lightly before baking, but use salt to taste.
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Old 10-19-2005, 01:36 PM   #298
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Quote:
Originally Posted by oliveoyl
Somebody else may have come up with this already, but I'm too lazy to search through and find out. Anyway, they're elegant looking and great tasting!

Almond Thins With Seeds

3/4 cup almond flour
2 teaspoons splenda
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 - 2 teaspoons sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon caraway seeds
1 egg white

Mix & bake as per the original recipe. Don't omit the splenda as it complements the seeds nicely. Also, be a little generous with the garlic and onion powder. I wouldn't use a full 1/4 teaspoon, but heap up the 1/8 teaspoon a little. I only use 1/4 teaspoon of salt and then salt the tops lightly before baking, but use salt to taste.
I make mine with sesame seeds all the time - Sesame Almond Crackers. I tried sunflower seeds once, and didn't care for them for some reason, but your idea sounds very interesting.
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Old 11-12-2005, 09:11 AM   #299
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bumping this thread for the newbies to make for the holidays! You know, so you don't feel like you are depriving yourself all the time!
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Old 11-22-2005, 12:16 PM   #300
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Has anyone tried these (tweaked version) with Carbalose flour rather than the Carbquick?
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