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Old 10-10-2004, 06:43 PM   #181
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OMG I made them and ate it all....lol Next time i will portion contrl them!
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Old 10-18-2004, 03:54 PM   #182
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Another major thumbs up ...I threw in some garlic pepper and sesame seeds, rolled out paper thin and baked on the airbake cookie sheet. They browned so evenly! Yummy with garlic herb cream cheese spread!
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Old 10-18-2004, 07:41 PM   #183
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Made these tonight with an envelope of chicken boullion and onion powder added to the "dough". Taste almost like chicken in a bisket crackers by nabisco.
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Old 10-19-2004, 09:13 AM   #184
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yuuumy
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Old 10-19-2004, 07:35 PM   #185
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I miss chicken in a biskit crackers and ritz too. I'll have to try these!

Laura
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Old 10-23-2004, 06:10 PM   #186
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I finally tried these today, after reading EVERY post here about them! LOL!!

I used LindaSue's rewritten recipe and weighed out my almond meal.

The only thing I did differently was use garlic salt in place of garlic powder and salt.

Boy these are gonna be hard to leave alone!

DH came by just as I was taking them out of the oven. He says, "What are those?" "Crackers." He grabs one and pops it in his mouth (this is before I even got to try one!) and exclaims, "Boy, THOSE are good, they taste like Wheat Thins!" LOL!!

I must agree.....

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Old 10-23-2004, 07:42 PM   #187
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I used 1/3 c almond flour, 1/3 cup finely ground pecans, and added whey protein isolate and golden flax to fill up the cup measure, sprinkling in a little melted butter to replace the fat in the nuts (guessing) and threw in some sesame seeds with the egg white, salt, garlic pepper, and onion powder. YUM my favorite batch yet! These are addictive.
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Old 11-07-2004, 03:22 AM   #188
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I've been cutting and pasting these recipes into my word processor all evening. These sound delish. I haven't made them yet, but I have a couple of ideas for you "veterans".
=========================
If you sprinle "kosher" salt on the top instead of table salt, you will probably get a 'pretzel' type topping. (Plus, you won't be getting the dextrose that is in the table salt. )

When making the "cheeze-it" crackers, I would suggest subbing a packet of the cheese mix from a box of Kraft Mac & Cheese. (Use the mac. in some craft items, or just toss it.)

Has anybody thought of using some LC pancake syrup to get that "graham cracker" flavor?

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Old 11-07-2004, 11:25 AM   #189
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Arn't these about the best.?
We can have a "cracker";and not feel deprived. I had tried L.C.a few years ago ,and it did'nt work. Thanks to L. C. friends we have a lot of foods we can now have and stay on our program.


Thank you Low carb Friends
Roma
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Old 11-24-2004, 09:51 PM   #190
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Ok, Im baking a pumpkin pie and have some ground almonds left over, so I remember reading this thread...no almond flour in the house and I still made these crackers....YUM!

I had to fight my 3 year old DD for them....good thing or I would have eaten the whole batch!!!
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Old 11-29-2004, 03:13 PM   #191
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I made two batches of these this past weekend, to eat with hot artichoke dip - DA BOMB!!

One batch I made with the almond flour, the 2nd I made with hazelnut flour and instead of the regular seasonings, I used half a pkt. of dry Ranch dressing mix, then sprinkled the rest over the top before I baked.

YUM YUM, this recipe is one of the best LC things I've ever made - and I've made LOTS!!

Char
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Old 11-29-2004, 07:26 PM   #192
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I also made the ones with cheese in them ....

Not bad either
Roma
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Old 11-30-2004, 08:02 AM   #193
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I think I'm going to have to try these. Although I'm not a fan of cheesecake with crust, this does seem like a good option.
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Old 12-01-2004, 10:56 AM   #194
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I have my first batch of these in the oven. Very interested to see how they turn out. I used the "squash with a glass method".
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Old 12-01-2004, 03:09 PM   #195
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Not bad, but not as good as I thought they'd be. They didn't brown very well, although the second batch did better - of course I left them in for about 15 mins, instead of 10.

I will make them again, I think. Maybe do some tweaking. It is nice to have something cracker like. I'm thinking a vanilla version - like a vanilla wafer - would be nice.
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Old 12-01-2004, 03:18 PM   #196
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Try rolling them out next time, really thin, and then I used a pizza wheel and a ruler to cut them into 1"squares - they brown around the edges first, even in my convection oven, so I just take them out as they get brown. That's what I found on the first batch too - it actually took a good 20 minutes to get them really crispy. The ones I took out sooner got soft very fast.

I can't make them unless we're having someone over because I can't seem to control the urge to eat them til they're gone! One of the very few foods at this point that still does that to me....

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Old 12-02-2004, 08:02 AM   #197
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Quote:
Originally posted by Beachgirl
Not bad, but not as good as I thought they'd be. They didn't brown very well, although the second batch did better - of course I left them in for about 15 mins, instead of 10.
I always cook them for 16 min...if you roll them into marble size balls then flatten very thin with saran and a flat bottom glass they all brown evenly....

I always make a quadruple batch....(I'm lazy) I bag some of them into 2 carb baggies then freeze the rest...very yummy...portion control is an issue but I've learnt to deal with it by using the baggies...

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Old 12-02-2004, 09:56 PM   #198
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These are fabulous...THANK YOU!

I did the ones with the ranch dressing mix. My whole family loved them....
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Old 12-12-2004, 04:56 AM   #199
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This is a great recipe!

I rolled mine out on the new aluminum foil called "Release", and they came off the foil with no problem.

I made a big unflavored batch of dough, then used flavored popcorn salts in various flavors to season them. I also made up some Splenda/cinnamon and sprinkled a small batch of those as well and they all were great. I did this rather than flavoring the dough itself as some members of my family don't like certain flavors and I can make one unflavored batch and each can sprinkle the flavor they like on their crackers. The unflavored ones taste just like Wheat Thins to me. Of course, I haven't had Wheat Thins for years, so my recollection may be a bit skewed by now.

I did think about the Hidden Valley Ranch Dressing Mix, but when I checked the label, I saw it has MSG in it, so decided not to use it as my DD has migraine problems and I don't want to risk a possible trigger from it. But, there is a good ranch flavored popcorn salt that has no MSG in it and it tasted fine. There are carbs in the popcorn salt, but I used very little for the small batches I made. It worked very well and I am very pleased with this recipe. I'll be making them for the holidays and it will be very warmly received by those who miss the crackers and cheese we used to have before beginning to lc.
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Old 12-12-2004, 08:33 AM   #200
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I am ready to try these today..I have read all the posts so I can have all the ideas..I did not notice if you beat the egg white 1st or just add as is...
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Old 12-12-2004, 10:10 AM   #201
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I don't bother beating the eggwhite first - just throw it on in!

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Old 12-14-2004, 05:10 PM   #202
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Just to let you all know....I LOVE THEM....I did the ranch dressing version...WOW good... Can not wait to try all the versions..I used the glass method too lazy to roll..I used parchment paper on the cookie sheet, no clean up......
Thanks

Last edited by kerri; 12-14-2004 at 05:12 PM..
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Old 12-19-2004, 08:02 PM   #203
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I brought these to a party tonight and everyone raved about them. Lots of requests for the recipe.

I rolled mine out on a Silpat mat on a cookie sheet, with another Silpat on top. It peeled right off with no problem, though in hindsight the crackers could have been rolled a tad thinner.
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Old 12-20-2004, 05:04 AM   #204
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I made 3 batches yesterday, of the rolled and cut out ones, and used parchment paper instead of heavy foil. They came off the paper so much easier than the foil. In fact, I had to be careful when I cut them with the ravioli cutter or they'd come right off the paper and onto the wheel. I placed the parchment on a baking sheet and they seemed to bake more evenly than when I've made them on foil directly on the oven rack. I'm not sure if the difference was the baking sheet, the parchment or both.
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Old 12-20-2004, 10:10 AM   #205
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I love using parchment for these. It seems like they bake more evenly.

I have to make tons of these...they are eaten so quickly around my house.
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Old 01-04-2005, 11:00 AM   #206
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Anyone try these without the Splenda in it? I find it gives a slight aftertaste and wondering if it would come out the same if I omit the Splenda
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Old 01-06-2005, 08:36 AM   #207
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question

What is a silpat and what is an airbake cookie sheet? I would like to try these but I'm afraid I'm not much of a cook yet.

thanks.
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Old 01-06-2005, 08:52 AM   #208
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Anyone try these without the Splenda in it? I find it gives a slight aftertaste and wondering if it would come out the same if I omit the Splenda


I usually make them with half the amount of splenda because I don't want a too sweet taste.

Actually i plan to make my next batch (this weekend) without any splenda at all .

I don't think it will make much difference except you will get a more savory tasting cracker

If no one gets back to you with an answer soon I'll let you know how mine comes out ok

Last edited by lcq; 01-06-2005 at 09:03 AM..
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Old 01-06-2005, 09:46 AM   #209
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Re: question

Quote:
Originally posted by schaferk
What is a silpat and what is an airbake cookie sheet? I would like to try these but I'm afraid I'm not much of a cook yet.

thanks.
A silpat is a non stick silicone sheet that you put on your cookie sheet...sort of space age parchment paper....I use both and they both work equally well...

An airbake cookie sheet is a cookie sheet that has two layers of aluminum with a hollow centre...the air in the middle is supposed to help with even baking...I don't have one so I cannot comment on how it works...

Hope this helps...Lise

icq...I'm looking forward to your results without splenda....
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Old 01-06-2005, 10:09 AM   #210
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Thanks a bunch Icq! Please tell me how they turn out
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