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Old 06-27-2004, 10:56 PM   #151
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What a great thing almonds are....

I used mine with my creamcheese and chopped ham cheese ball and they were soooooooooooooooo good. Its to hard to stop eating.... I will make these for my family partys from now on and I doubt anyone will know that they arent normal crackers... well if they do it will be because mine dont look as good as LindaSues... how does she do that... they look so perfect...her stuff always looks so nice and professional..... mine looks a little sad compaired to hers but still tastes yummy so it doesnt matter...maybe I will hire her to make mine for the partys...
Linda you should go into business..... Lindas Low Carb goodies.... you would make a million
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Old 06-28-2004, 04:26 AM   #152
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Don't I wish. I could use an extra million or two.
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Old 07-08-2004, 06:09 AM   #153
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Old 07-17-2004, 12:16 PM   #154
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Old 07-18-2004, 11:30 AM   #155
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bump again
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Old 07-21-2004, 08:09 AM   #156
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Mine didn't stay crispy. When i broke them they were soft and then I stuck them back into oven to get them crispy. I put them into a plastic baggie after they cooled but now they are soft and fall apart. Am I doing something wrong?
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Old 07-21-2004, 08:32 AM   #157
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Sounds like you didn't cook them long enough. Make sure they get nice and really brown. The outside edges will brown/cook faster, but just take those out and let the rest continue to cook. Make sure they are completely and totally cool before bagging them up. Any little bit of heat will produce some amount of steam/moisture which will then turn your crackers soft. And these are super, super crisp crackers- they have a little different texture than a Wheat Thin, so don't expect them to be that crispy.

Last edited by Meli-Mel; 07-21-2004 at 08:35 AM..
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Old 08-23-2004, 08:45 PM   #158
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Old 08-25-2004, 02:23 PM   #159
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Old 08-26-2004, 07:13 AM   #160
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Sharing my almond thin experience

These are so great. I make them every week.

I highly recommend rolling the dough into little balls a bit bigger than a pea but smaller than a marble. Lay them out on parchment paper on a cookie sheet then using a piece of cling film ( saran wrap) squish them very flat with anything small and flat. This way they all brown evenly. Mine are always firm and crispy. I portion them into little baggies for portion control. Each baggy is 2 carbs.

My favorite flavour is the basic recipe but I replace all spices with 1 T of powdered ranch dressing mix. I salt the tops after they are flattened but before baking.

These crackers have saved me from falling off the wagon so many times. They are legal yet they fulfill my cravings for salty crunchy snacks ( aka chips or crackers )

Good Luck

Lise
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Old 08-26-2004, 01:37 PM   #161
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Oh my God!!! I just made these and they are beyond great. How do you stop yourself from eating the whole batch. Mine came out great, crispy. I just had to wrap them in foil and put them away or I could have eaten them all up right from the oven.
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Old 08-28-2004, 12:04 PM   #162
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YUM!!... I made these this morning and had to put them away so I wouldn't eat them all!!

Think I am going to make a batch of my shrimp dip to go with them!!
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Old 08-28-2004, 01:27 PM   #163
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Re: Sharing my almond thin experience

Quote:
Originally posted by momat557

I highly recommend rolling the dough into little balls a bit bigger than a pea but smaller than a marble. Lay them out on parchment paper on a cookie sheet then using a piece of cling film ( saran wrap) squish them very flat with anything small and flat. This way they all brown evenly. Mine are always firm and crispy. I portion them into little baggies for portion control. Each baggy is 2 carbs.
Lise

OH MY!!!! THESE ARE SO YUMMY. Now I can see why you all said that portion control was an issue! The tip about rolling into balls then flattening is an EXCELLENT way to make these...seems like less work to me.
Question momat557...... when you made them with RANCH....did you also delete the splenda or just the onion/garlic spices?
Thanks...Julie
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Old 08-28-2004, 09:00 PM   #164
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Don't forget too...these can be done quite successfully in the microwave...nice when it's too warm to put the oven on!

Laurie
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Old 08-30-2004, 07:08 AM   #165
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Re: Re: Sharing my almond thin experience

Quote:
Originally posted by Motts Landing
Question momat557...... when you made them with RANCH....did you also delete the splenda or just the onion/garlic spices?
Thanks...Julie
Julie, I leave the Splenda in. I have been toying with the idea of making a batch without it but I'm skeered to waste a batch. I just figured it was part of the dough. Let me know if you try leaving it out.

Yum

Have a great LC day
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Old 08-31-2004, 06:35 AM   #166
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thanks momat557 for the reply. I am out of almond flour so as soon as I get more I will try them with ranch mix in it...sounds so good. Actually, I am sort of glad to be out of the "flour" so I won't be eating as many of these lil' critters they are so good! I did make a 1/2 batch last weekend gingersnap style. They tasted great but could have stood to be a tad bit sweeter for my tastebuds.(I even dusted the tops with splenda & cinnamon prior to baking them even though I had added both to the batter.) Lots of my non LC friends tried both the regular version & the gingersnap version and all absolutely loved them. Has anyone tried freezing them yet? DO they stay crispy? Mine don't last long enough to try to freeze .
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Old 08-31-2004, 08:06 AM   #167
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I have frozen the original Almond Thins and they come out just as crisp.
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Old 09-01-2004, 03:23 AM   #168
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These sound so delicious! I see a post referring to the Gingersnap version, but I can't find the recipe. I've scrolled through all the pages here so I must have passed it by. Can someone copy and paste it here for me? Thank you!
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Old 09-01-2004, 04:55 AM   #169
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Quote:
Originally posted by LowCarbFG
These sound so delicious! I see a post referring to the Gingersnap version, but I can't find the recipe. I've scrolled through all the pages here so I must have passed it by. Can someone copy and paste it here for me? Thank you!
I don't know if this is what you're looking for or not but in a few posts prior to yours I mentioned making the gingersnap version (did not have a recipe). I just made the original version but omitted the onion/garlic powder & used less salt, then added cinnamon, ginger, & ground cloves and a little more splenda than it calls for. Once I flattened out my dough, I sprinkled extra splenda & cinnamon on top before baking them. They really did taste great but I needed more splenda in the dough (for my tastebuds). Hope this helps. Maybe someone else has it down to a measured science! I always make mine round using a juice glass covered with Saran Wrap to flatten out my little balls of dough. They bake evenly this way. Good luck!
Julie
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Old 09-01-2004, 03:01 PM   #170
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Thank you, I will try those. I think I am going to make some of these today
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Old 09-08-2004, 02:39 PM   #171
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Hey, just a thought, could these gingersnap ones be used for a kind of grahm cracker crust? Maybe make them and thencrunch them up and use these. I might just try it for a pumpkin pie. If anyone gets to it before me, just let me know. Julie
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Old 09-08-2004, 02:48 PM   #172
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I dont have waxed paper for teh almond thins. Can i just use tin foil to roll it?
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Old 09-13-2004, 04:31 AM   #173
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I made these yesterday. Very tasty and very addictive, although they were just a bit to sweet for my taste. I will cut down ont he amount of Splenda next time and maybe try some different seasonings.

I didn't roll them out but used less than a marble amount and used the bottom of a glass to flatten them. Works very well.
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Old 09-13-2004, 07:49 AM   #174
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has anyone every tried making them with:


1) smoked almonds

2) parmesan cheese (kraft style)

if yese were you successful?
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Old 09-19-2004, 09:58 AM   #175
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crackers

Hi there,
I saw a recipe for the crackers that had butter in it . Which is the right recipe
Roma
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Old 09-19-2004, 11:05 AM   #176
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Here's the link to the Townhouse Cracker thread, Roma Bauder:

Townhouse Crackers

I tried that recipe once and wasn't happy with it. I prefer the Almond Thins.
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Old 09-19-2004, 05:58 PM   #177
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Crackers


Thanks Linda Sue
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Old 09-20-2004, 01:48 PM   #178
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Hate to post a "me too" but I've made these a couple of times now and they are GREAT.

On the last batch I used a silicone baking mat and made smaller than marble sized balls, then I put a layer of plastic wrap over the top and put another cookie sheet on top and used it to smush them all at once.


They definately improve this WoL.
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Old 09-20-2004, 04:46 PM   #179
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crackers


I used the micro to do them today. They did'nt turn out half bad.
My hubby kept walking by and grabbing them!
I'm trying to get the goodies done before we leave for hunting!!!
I made the pumpkin bread andsnickerdoodles, Boy are they good!!
Roma
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Old 10-09-2004, 04:14 PM   #180
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[COLOR=orangered]These are the bomb! So easy and so delicious! Husband loves them and so do I! [/COLOR]
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