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Old 10-04-2004, 10:44 AM   #301
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Many thanks to all the recipe posters!

My latest attempts include

Impossible Lasagne Pie - Very, very good. But I think I'll use only 1/2 of the Carbquik next time. Plus I added mushrooms and zucchini and some onions to the meat mixture.

Impossible Cheesecake - also very good. I can't believe something this easy tastes so much like cheesecake

Raspberry Cream Cheese Coffee Cake - I made this with Apricot jam but regardless - OMG this is terrific! I didn't go to all the trouble that Carolyn did though :blush: I just put 1/2 of it in a pan, layered it with the jam and put the other 1/2 on top. Baked it about 1/2 way and added a nut mixture I use for yogurt on top. It had me licking my spoon!

Monte Cristo - Also very good. But I didn't use the strawberry jam. I had some Steel's spiced cranberry sauce and used that. I figured it would go better with the turkey. Was delicious.

So many, many more thumbs up to this product and the options available.
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Old 10-04-2004, 01:40 PM   #302
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HELLO ALL,
A NOTE TO EACH. I NEED TO DEVOTE MORE OF MY TIME TO PROFESSIONAL REQUIREMENTS AND NEEDS WITHIN MY BUSINESS AND SCHEDULE THAT WILL NOT ALLOW ME TO PATICIPATE AS OFTEN ON THIS BOARD AS I HAVE THUS FAR. PLEASE FEEL FREE TO USE MY WEB SITE EMAIL IF I CAN BE OF HELP TO ANYONE. I HAVE TO COMPLETE SEVERAL TASK AT HAND, 2 BOOKS, AND MY TRAVEL PLANS ARE INCREASING AGAIN.
IT IS THAT BUSY TIME OF YEAR AND GETTING MORE SO.
I WILL MAKE EVERY EFFORT TO REPLY HERE AS TIME AND SCHEDULE ALLOWS. BUT TO BE VERY HONEST IT WILL BE VERY LIMITED. THANK YOU

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Old 10-04-2004, 01:47 PM   #303
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Just found this by accident. Look like its new (August 2004)
Or, maybe a re-print?


Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust
Betty Crocker Editors
ISBN: 0-7645-5917-6
Hardcover
160 pages
August 2004
Great Unbelievably Easy Menus.

Table of Contents:

1. Great Beef Ideas.

2. Savory Chicken and Turkey Suppers.

3. Ham, Sausage and Bacon Pies.

4. Fish and Seafood Favorites.

5. Meatless Pies.

6. Fantastic Fruity Pies.

7. Sweet-Tooth Temptations.

Helpful Nutrition and Cooking Information.

Metric Conversion Guide.

Index.
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Old 10-04-2004, 05:35 PM   #304
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Oooh, I just invented something...




These are nice and soft, like a soft sugar cookie, but with much more flavor!!
I made half a recipe of this, and I got 33 cookies out of it.
I also baked them on parchment (I would rather throw away 2 small sheets of
parchment than clean greasy cookie sheets), so I'm not certain how delicate
they are, when trying to remove them from a greased cookie sheet.
They seem pretty delicate, hot out of the oven, though.


* Exported from MasterCook *

Pumpkin Nut Cookies

Recipe By :
Serving Size : 66 Preparation Time :0:00
Categories : Carbquik Dessert
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Carbquick
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
pinch salt

1/2 cup butter -- softened
1/2 cup vegetable glycerin
liquid Splenda equivalent to 1 cup sugar

1 cup canned pumpkin
2 eggs

1 cup chopped nuts (I used walnuts)

Preheat oven to 350F.

In a medium bowl, stir together Carbquik, baking powder, cinnamon, ginger
and salt. Set aside.

In a mixer bowl, beat butter for 30 seconds.

Add glycerin and Splenda and beat till fluffy.

Beat in pumpkin and eggs.

Add dry ingredients and beat till combined.

Stir in nuts.

Drop by rounded teaspoonfuls onto greased cookie sheets.

Bake for 12 minutes.

Remove to wire racks to cool.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 43 Calories; 4g Fat (63.3% calories from fat);
1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 61mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Unknown Items:

vegetable glycerin
liquid Splenda equivalent to 1 cup sugar
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Old 10-04-2004, 07:50 PM   #305
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Ok Pami, I love your recipes. And this one looks delicious. What can I do if I don't have glycerine? And where do you get it? I don't know anything that I can substitute. What do you suggest?

TIA-
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Old 10-04-2004, 08:12 PM   #306
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You can purchase Glycerine from Netrition.com:


Vegetable Glycerine
is derived entirely from vegetable oil and is 100% pure. It is hypoallergenic and safe for food and cosmetic purposes. Glycerine is often used in low "net carb" baked products and protein bars to retain moisture and sweetness. Although glycerine is a carbohydrate, it has a different metabolic effect on the body. Unlike typical carbohydrates, glycerine reportedly has minimal impact on blood sugar levels. You should still count the calories (4.3 calories per gram) you are consuming from this product, since even a low carbohydrate diet needs some calorie control.
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Old 10-04-2004, 09:40 PM   #307
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Quote:
Originally posted by LCRedhead
WOW this sounds delicious! I have to get the brown sugar sub. Is there a difference in brands? Thanks for posting.

Is there a section for main meals? I might have to find this cookbook.
Yes, there is a section for main meals too. It seems to be a pretty good book. I think there is also a book 1 too. I haven't seen it yet though. There are several sections in the book but I can't remember now what the others were. Definitely main meals and desserts. Oh, I think Breakfast meals. I don't have the book handy or I would list them.

I know Maltitol upsets a lot of people stomach-wise and, if so, you might try the Brown Sugar Twin or you probably could even mix maybe half Maltitol and half something else that is not brown. I really don't even think you would have to use brown. You could just use regular sweetener if you wanted.
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Old 10-05-2004, 03:56 AM   #308
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Quote:
Originally posted by julieboolie
Ok Pami, I love your recipes. And this one looks delicious. What can I do if I don't have glycerine? And where do you get it? I don't know anything that I can substitute. What do you suggest?

TIA-
Quote:
Originally posted by Tom
You can purchase Glycerine from Netrition.com:


Vegetable Glycerine
is derived entirely from vegetable oil and is 100% pure. It is hypoallergenic and safe for food and cosmetic purposes. Glycerine is often used in low "net carb" baked products and protein bars to retain moisture and sweetness. Although glycerine is a carbohydrate, it has a different metabolic effect on the body. Unlike typical carbohydrates, glycerine reportedly has minimal impact on blood sugar levels. You should still count the calories (4.3 calories per gram) you are consuming from this product, since even a low carbohydrate diet needs some calorie control.
Thanks Tom!!

Julie-
I would go ahead and get the glycerin... I don't know of anything (low carb)
that would be a suitable substitute.
I got mine locally, from a health foods store, but you have to be careful.
Not all glycerin is food grade.
Glycerin has other applications, such as in soaps, lotions, oh yeah, and SUPPOSITORIES!
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Old 10-05-2004, 04:24 AM   #309
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Pami,, those look so good!!! thanks so much, I am going to try to find some glycerin today at the health food store, if not I will have to place another order from netrition. You only made 1/2 of the recipe you posted? that is alot of cookies and it looks like they are only 1 net carb each... yum
do you think you could freeze these??
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Old 10-05-2004, 10:26 AM   #310
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Pami, these are definately on my list of things to make. And Chef Greg, we are gonna miss you. Try to stop by periodically. and Yes, let us know when your book is out. Thanks for everything, JUlie. Hey guys, let's not stop trying new things with Carbquik. I love the stuff.
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Old 10-05-2004, 10:30 AM   #311
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Has anyone tried the Carbquik yeast rolls?
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Old 10-05-2004, 10:34 AM   #312
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One more question, what temperature should the water be for the yeast. It just says warm water.

Thanks
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Old 10-05-2004, 10:40 AM   #313
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Hmmm, can you 1/2 this recipe and just use half of a package of yeast?

Carbquik Easy Yeast Rolls

Servings: 36
Net Carbs Per Serving: 1g
Total Preparation Time: 30 minutes

1 cup warm water
2 tablespoons sugar
1 package active dry yeast
3 1/2 cups carbquik
-Dissolve yeast in warm water with sugar, let sit 10 minutes till very bubbly.
-Mix starting with 3 cups carbquik and form a stiff dough; add remaining carbquik as needed.
-Knead with dough hook 7 minutes on low speed. Shape into rolls about 1 ounce and allow to rise 15-20 minutes.
-Bake at 300 degrees 12-15 minutes or until golden brown.
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Old 10-05-2004, 03:04 PM   #314
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Quote:
Originally posted by mahyde
One more question, what temperature should the water be for the yeast. It just says warm water.

Thanks
110F (give or take 5 degrees)
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Old 10-05-2004, 03:04 PM   #315
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Quote:
Originally posted by Brendajm
Pami,, those look so good!!! thanks so much, I am going to try to find some glycerin today at the health food store, if not I will have to place another order from netrition. You only made 1/2 of the recipe you posted? that is alot of cookies and it looks like they are only 1 net carb each... yum
do you think you could freeze these??
Yes, it was only 1/2 the recipe, and I got 33 cookies...

I want to try to freeze them, but I don't think any of this batch is going to make it to the freezer...

Last edited by Pami; 10-05-2004 at 03:50 PM..
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Old 10-05-2004, 03:31 PM   #316
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Quote:
Originally posted by Pami
110F (give or take 5 degrees)
Thanks Pami. Duh, it was on the yeast package and I failed to notice that until after I posted.

Decided not to make the yeast rolls as I am just about out of Carbquik.

I did make 1/2 mix of the Buttermilk Biscuits with the powdered buttermilk and club soda and let my KA knead the mix. Just dropped them on the baking sheet and loosely formed them into a biscuit. Turned out great.
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Old 10-06-2004, 03:13 PM   #317
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I just received my 1st box of Carbquik. I made 1/2 recipe of the Cheddar Biscuits. They were good, even my DH liked them and he usually doesn't like anything lowcarb. I have a question about the bagel recipe that is posted on the Carbquik web site. You are suppose to use 2/3 cup of warm potato water. How do you do this?
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Old 10-06-2004, 05:51 PM   #318
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I covered them with Saran wrap and kept them at room
temperature for a day, then into the refrigerator for the
second day.
I took the rest to work with me this AM...

(told ya they'd never make it to the freezer!)
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Old 10-07-2004, 11:05 AM   #319
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I made these yesterday, added another tbs. of pumpkin pie spice as i like pumpkin very spicy. These are really good. They make a bunch. I hope my grandkids like them. Julie
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Old 10-08-2004, 11:57 AM   #320
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Made the Impossible cheese cake today and it cracked quite a bit. Wanted to take it to my daughters tomorrow. Do you think I can freeze this one and make another? If so, why do you think it cracked. I made one last week and there may have been a tiny crack in the center, but nothing like today. Thanks for any and all help.
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Old 10-08-2004, 12:11 PM   #321
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Quote:
Originally posted by CMIODOWS
Made the Impossible cheese cake today and it cracked quite a bit. Wanted to take it to my daughters tomorrow. Do you think I can freeze this one and make another? If so, why do you think it cracked. I made one last week and there may have been a tiny crack in the center, but nothing like today. Thanks for any and all help.
IN NEARLY EVERY CASE CRACKS CAN BE ATTRIBUTED TO ONE OF TWO THINGS, EITHER COOKED TO LONG OR OVER COOKED AT TO HIGH HEAT, OR IN THE MOST COMMON CAUSE, COOLED TO RAPIDLY.
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Old 10-08-2004, 12:13 PM   #322
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Put a pretty topping on it and no one will know!
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Old 10-08-2004, 02:59 PM   #323
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i know chefgreg said he would not be available as he was before but maybe some of you other creative chefs can help. i have a book called "the cake doctor" which almost every recipe calls for a 14.25 oz package of yellow cake mix. what can we add to carbquik to make it equivalent to a box of yellow cake mix, such as how much sweetener, powdered egg whites etc?
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Old 10-09-2004, 08:14 AM   #324
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well, I finally decided to try and make the country biscuits & sausage gravy. It is not bad, a tad bit of a differnt taste. I was wondering for those of you that have made these biscuits.... did anyone get a "rise" like the pics ChefGreg posted? Mine stayed at the same height I cut them at which was 1/2 inch. I believe I followed his hints and tips regarding using a wooden spoon, not overworking the dough etc. Just curious. Thanks
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Old 10-09-2004, 09:35 AM   #325
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No...Mine stayed about the same, too..and the taste was so-so..
I liked the cheesey ones better..
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Old 10-09-2004, 10:33 AM   #326
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Mine did not rise much either but I kneaded mine because I read in here to knead them and then Chefgreg said not to knead them so next time I will not knead them any. Just mix them together and pat out and cut. They weren't bad at all though with lots of butter on them and a little all fruit. They do have a slightly weird taste to them. But how can you get anything low-carb to NOT have a slightly weird taste. Ha!
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Old 10-09-2004, 10:34 AM   #327
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I wonder if the ones that Chefgreg pictured were the layered ones he was talking about. Maybe they come up higher.
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Old 10-09-2004, 03:08 PM   #328
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PAMI.....yummmy!! I made your Pumpkin Nut Cookies.
I got 26 out of the batch. Thanks for a great recipe!
Just curious..... does anyone know if the batter/dough could be made into a loaf bread pan or muffin tin instead of cookies? I assume baking time would increase but would it get too dry in order to get it fully cooked? Gee....wouldn't these cookies or muffings (if that would work) be great with a sweetened cream cheese spread!
Thanks again, Julie
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Old 10-09-2004, 03:16 PM   #329
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I represent Tova Industries, the company that makes Carbquik.

First off, I'd like to thank all of you for trying our product. The feedback has been just phenomenal, and it's great to hear how many of you are having success with Carbquik. I'm also amazed at the creativity many on this board have shown with Carbquik. Some of the recipe ideas posted on here are things I would've never thought of.

Secondly, I'm going to open myself up for questions and comments. While I probably can't help you on recipes (let ChefGreg handle that), I will be able to answer questions about nutrition, where to find it, or other information about Carbquik. We've been watching this thread and we're listening to your feedback.

Things to look forward to from Carbquik:

Carbquik in more stores. Carbquik is coming soon to more major retail outlets.

3 lb. Carbquik. We're coming out with a larger "family size" Carbquik box, which will be on sale soon.

Carbquik recipe contest. We want to see how creative you can be with Carbquik.

More products. We will be coming out with new mixes and finished goods made with Carbalose flour, the secret behind Carbquik. I can't give specifics yet, but I can tell you that low-carb choices have never looked better.
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Old 10-09-2004, 05:39 PM   #330
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Almond Poppy Seed Muffins

Tonight I took the CarbQuick Lemon Poppyseed Muffin recipe and used DaVinci Amaretto instead of Lemon juice, almond extract instead of lemon peel to see if I could make Almond Poppy seed muffins that are as good as the ones my husband loves from our favorite bakery.
Well, I tell ya! These aint half bad! I'm pretty proud of myself actually!
OK, they arent the bakery's (from pre LC days), but I thought it was a real treat and that's what I plan to have for breakfast.
Oh, one thing, the recipe says 20-30 minutes at 425. That was just a tad too long - in my oven anyway.

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