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Old 03-14-2011, 10:41 PM   #421
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Hey all ye Almond Thin aficionados... I concocted a batch with splenda and cinnamon, and a light dusting of erythritol on top. Like graham crackers, I tell you! Fabulous with cream cheese.
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Old 05-08-2011, 02:21 PM   #422
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just found this thread--I need to read it all-but I am subscribing now to find it again--thanks

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Old 08-09-2011, 08:43 AM   #423
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Making these today for sure.
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Old 08-09-2011, 09:49 AM   #424
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I don't have a lot of counter space so I don't like to roll out dough for cookies, pies, biscuits, etc. I found these little "Cool Cones" things, like reusable push-pops, and I fill them with chilled dough, then push it out (enough for one cracker, not the whole log at once) and slice. The almond thins come out very uniform and cute!


http://ecx.images-amazon.com/images/...500_AA300_.jpg
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Old 08-09-2011, 12:50 PM   #425
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very cool idea, piratejenny!!
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Old 08-09-2011, 05:44 PM   #426
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thank you
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Old 10-23-2011, 06:44 PM   #427
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Wonderful recipe. I made a batch tonight, and I subbed 1/2 tsp ranch seasoning for the suggested garlic/onion powder. Tasty, tasty!

These will go really well with some homemade Boursin!
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Old 10-27-2011, 12:25 PM   #428
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I will be making these tomorrow night!
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Old 11-19-2011, 07:38 PM   #429
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subbing since these rock!!
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Old 11-19-2011, 10:26 PM   #430
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Subbing...waiting for my almond flour to arrive.
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Old 01-03-2012, 06:03 AM   #431
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I ground some blue diamond almonds and followed LindaSues directions only divided the dough in two parts. Rolled on parchment, dough topped with plastic wrap, rolled very thin and cut into 1" squares. Topped with sea salt and poppy seeds. Baked til lightly browned. I got 70-80 squares. Scrumptious!
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Old 01-03-2012, 07:05 AM   #432
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I have to make some of these on Thursday. Will prob make a few batches. I wonder if you can freeze them??
I bought almonds at work that were on clearance and threw them in the food processor. I have almost (2) 1 gallon ziplock bags full of almond flour!
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Old 01-03-2012, 09:13 AM   #433
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Quote:
Originally Posted by PghPALady1974 View Post
I have to make some of these on Thursday. Will prob make a few batches. I wonder if you can freeze them??
I bought almonds at work that were on clearance and threw them in the food processor. I have almost (2) 1 gallon ziplock bags full of almond flour!
I'm sure they freeze fine! Good idea!!!
You can always pop them in the oven for a minute or two if they seem a little moist when you defrost them.
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Old 01-03-2012, 12:33 PM   #434
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I'm going to have to try these and some of the variations posted.
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Old 01-03-2012, 02:07 PM   #435
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I'm going to have to try these and some of the variations posted.
With corn flavoring??
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Old 01-03-2012, 06:36 PM   #436
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I'd forgotten about these. I made them today, using a "cracker seasoning" that I put together a long time ago: onion flakes, garlic powder, black pepper, salt, caraway seeds, celery seeds, thyme, and red pepper. I love TJ's "everything crackers" and wanted the flavor to be similar. Oh, boy, these are good! I will have them with goat cheese and my cranberry-hot pepper jam on top.
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Old 01-03-2012, 06:48 PM   #437
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Quote:
Originally Posted by piratejenny View Post
I'm sure they freeze fine! Good idea!!!
You can always pop them in the oven for a minute or two if they seem a little moist when you defrost them.
good idea!
Quote:
Originally Posted by dianafoot View Post
I'd forgotten about these. I made them today, using a "cracker seasoning" that I put together a long time ago: onion flakes, garlic powder, black pepper, salt, caraway seeds, celery seeds, thyme, and red pepper. I love TJ's "everything crackers" and wanted the flavor to be similar. Oh, boy, these are good! I will have them with goat cheese and my cranberry-hot pepper jam on top.
Do you make this yourself? It sounds like something we would carry at the store I work at!
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Old 01-03-2012, 07:13 PM   #438
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yes, I looked on the box of "everything crackers" and just put the herbs and spices together that I saw listed there. Not sure if caraway seeds was in the mix on the box, but I think they add an essential element. I don't know the proportions I used, but I think it was a teaspoon of each herb and spice. I use about 1 1/2 teaspoons of the mix per batch of crackers, so the spice mix lasts through several cracker doughs.
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Old 01-04-2012, 06:31 AM   #439
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Quote:
Originally Posted by dianafoot View Post
yes, I looked on the box of "everything crackers" and just put the herbs and spices together that I saw listed there. Not sure if caraway seeds was in the mix on the box, but I think they add an essential element. I don't know the proportions I used, but I think it was a teaspoon of each herb and spice. I use about 1 1/2 teaspoons of the mix per batch of crackers, so the spice mix lasts through several cracker doughs.
I ment the cranberry-hot pepper jam.
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Old 01-04-2012, 12:03 PM   #440
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Cranberry-Hot Pepper Jam

Quote:
Originally Posted by PghPALady1974 View Post
I ment the cranberry-hot pepper jam.
oh, sorry... Here's what I did:

Cranberry Hot Pepper Jam
  • 1/2 lb fresh cranberries, picked over and washed
  • 5 pickled cayenne peppers with a little pickling juice (these are home-grown and home-canned, but you can buy hot pickled peppers)
  • sweetener to taste-- I used a mixture of Ideal sweetener and a few drops of ezsweetz

Simmer all together until thick. Blend well -- I used the little mini-cup that came with my stick blender. This will be a jam consistency, not completely smooth.

I just taste and add more sweetener if necessary. I would add rice vinegar or lemon juice to bring up the tartness, but the cranberries are so tart that sweetening it is usually the issue.
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Old 01-05-2012, 10:41 AM   #441
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Thanks Diana!

Made "regular" almond thins, have a batch with finely shredded cheddar/jack cheese combo mixed in and am considering doing a sweet/cinnamon version.
Had some regular one with the salmon dip I made the other day....Yummy!
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Old 02-08-2012, 07:36 PM   #442
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Will be making more in next 2 days adding in golden flax seeds, chia seeds and sunflower seeds.
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Old 02-11-2012, 05:10 PM   #443
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I made the original recipe today without the sweetener. I rolled them out too thick, but I'm excited about the possibilities!
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Old 03-12-2012, 02:53 PM   #444
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Can someone define "score"?
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Old 03-13-2012, 02:33 PM   #445
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Can someone define "score"?


Definition of Score

To make small shallow cuts on the surface of a food
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Old 03-14-2012, 10:57 AM   #446
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Definition of Score

To make small shallow cuts on the surface of a food
Thank you Gina! So, when you score it, the lines stay after baking?
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Old 03-14-2012, 11:12 AM   #447
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Yup.
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Old 03-21-2012, 03:14 PM   #448
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I finally made these yesterday!

Been meaning to for ages. These are amazing. I deleted the Splenda, doubled the recipe, added rosemary, onion powder and some cayenne and they came out fantastic! I'm going to do a cheddar version with ½ c. sharp cheese next time. And I want to try a "Chicken-in-a-basket" version eventually, too.


Last edited by buttoni; 03-21-2012 at 03:15 PM..
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Old 03-21-2012, 04:42 PM   #449
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Been meaning to for ages. These are amazing. I deleted the Splenda, doubled the recipe, added rosemary, onion powder and some cayenne and they came out fantastic! I'm going to do a cheddar version with ½ c. sharp cheese next time. And I want to try a "Chicken-in-a-basket" version eventually, too.


I vote for the chicken in a basket version. LOL
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Old 03-22-2012, 01:54 PM   #450
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Spicy Cheese Thins

I made these with cheese today and this one's a keeper for sure. Even DH liked this one.



These are very thin and VERY crispy if you allow them to brown a bit! They are good alone or they would be delicious with soups! You can eat five of these for under 2 net carbs!! My kind of cracker! These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder.

INGREDIENTS:

2 c. almond flour
2 egg whites
¼ tsp. onion powder
Dash cayenne pepper (use more if you like)
1 c. grated Cheddar cheese
¼ tsp. salt (optional)

DIRECTIONS: Preheat oven to 325º. Cut parchment paper to fit exactly the bottom of an 11″ x 16½” sheet pan. Just set the paper on your kitchen counter for now. Mix almond flour and seasonings in a bowl. Add egg whites and stir with a fork until it forms a moist dough. Spoon (or crumble with your hands) the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough the size of the parchment. Be careful to not let the dough exceed the piece of parchment paper. If it does, put those bits back into the sheet and roll smooth again. You definitely want this dough to go all the way to the edges of the parchment paper. Slowly and carefully lift off the waxed paper. Use the tip of a pointed knife to lift up two corners and with your hands, applying tension to keep the sheet stiff, carefully lift parchment, dough and all onto the baking sheet. If you cut it the right size, it should sit right down on the bottom nicely. Using your sharp knife, carefully (and gently since the dough is fragile) score the dough into cracker shapes (8 x 10, making 80 crackers total). Pop into your preheated 325º oven and bake for about 10-11 minutes or until lightly browned. The outer rows brown faster, so you will likely need to remove outer rows as soon as they are browned so those don’t get over-browned while the center ones finish cooking. Cool a few minutes and separate into separate crackers along your score lines.

NUTRITIONAL INFO: Makes 80 crackers, each cracker contains:
23.5 calories
1.98 g fat
.64 g carbs, .3 g fiber, .34 g NET CARBS
1.12 g protein
20.4 mg sodium
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