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Old 10-16-2004, 04:42 PM   #391
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Yes....there are little lumps in my Carbquik..too..when I use
a blender they disappear..haven't tried a mixer, though..I think
it would need a hand mixer or blender.. The lumps are not a good
thing as it does need to be smooth..

And, I just made this pie again for company...It is wonderful...
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Old 10-16-2004, 04:49 PM   #392
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I, too, would love to see the Carbalose flour. TIA
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Old 10-16-2004, 05:05 PM   #393
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I think that the lumps that you are seeing are small pieces of shortening (or a shortening-like substance). The first time I used the Carbquik I couldn't get it smooth so I strained out the lumps, upon closer inspection and after I squished them, I decided they were shortening and they disappeared during baking.
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Old 10-16-2004, 05:06 PM   #394
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I use Carbquik as a replacement for flour right now without negative results..(so far)..There isn't much fat in Carbquik..and
a little extra baking powder doesn't hurt..so try subbing it for
a regular flour recipe...

Of course, it's not cheap..LOL..and we are hoping that Carbalose
flour will be cheaper, right???
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Old 10-17-2004, 12:41 AM   #395
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Mea'sMommy,

Everything can be bought here at netrition.com with the exception of liquid Splenda. Do a google search for liquid Splenda.

Erin---
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Old 10-17-2004, 03:01 PM   #396
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Mea's Mommy,

We are talking about the Impossible Apple Pie. If you look through the thread "Carbquik Recipes" at the top of the stickies in the Lowcarb Recipe Help & Suggestions you will find it. It's really very good. I used Maltitol brown in my strusel topping.
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Old 10-18-2004, 07:38 AM   #397
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OMG....I made the pumpkin nut cookies last night and all I can say is .....SOMEBODY PLEASE HIDE THEM FROM ME!!! Do we know the carb count? Those are absolutely delicious!!!
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Old 10-18-2004, 12:00 PM   #398
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I just made 1/2 a recipe of the Pumpkin Nut cookies..they are very
good..Off to the freezer for you, boys...LOL.
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Old 10-18-2004, 04:28 PM   #399
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Saugage Cheese balls

Anyone try to make the bisquick saugage cheese balls. We always have these for the holidays. I purchased 5 boxes of Carbquick and give one to my daughter. She tried the bisquick version and said it was not good with the Carbquick. It calls for 3 cups of bisquick, 2 pounds of hot saugage, 1 pound of extra sharp cheese. We mixed this together by hand. Takes a while to do this. Any suggestions.
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Old 10-18-2004, 06:00 PM   #400
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Re: Oooh, I just invented something...

Quote:
Originally posted by Pami
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
CarolynF-

Let me know how they freeze. (More importantly, how they thaw.)
I have made these twice already, and not one has made it to the freezer.
I'm making them again for an event this weekend, so I will not be freezing
those, either.
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Old 10-18-2004, 09:04 PM   #401
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These cookies froze quite well..and I just popped one in the
micro for my dh to taste..for about 15 seconds..He said..hmmm..
Warm cookies..LOL..
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Old 10-18-2004, 09:14 PM   #402
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For those sausage balls..I wouldn't even use the Carbquik..
Use the sausage, cheese, and some eggs for binding and bake
as usual..

Too bad the Carbquik ones didn't taste good...was it the flavor of Carbquik coming through or didn't they stick together??
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Old 10-20-2004, 08:18 PM   #403
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Yucky Cookies!!!

I just made the recipe for Carbquik "tollhouse cookies." They were terrible. I checked and double-checked the recipe, I did everything right. They came out super crumbly, almost powdery. Not chewy in the slightest. I could barely keep them in one piece. And they were sooooo salty! I threw them away.

My tongue is still burning from the saltiness. And they rose alot too.

I also made the cheddar biscuits which came out well. I will definitely make them again.

I have been baking for a long time. So I don't think I messed anything up as far as m measurements. I think the recipe must be off. Has anyone else tried to make the cookies. I glanced through the 23 pages of posts (!) but I didn't see anything on the cookies. I could have missed it though.

Anyone got any suggestions?
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Old 10-20-2004, 09:12 PM   #404
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YUCKY BROWNIES!!!

Okay, thanks. I tasted the carbquik "flour" itself and it tasted quite salty.

I just made the brownies. Yuk! They had a bland taste, followed by a bitter taste, then a slight chocolate aftertaste. The brownie batter was delicious, so I had such high hopes for the final product, but to no avail- they were bad, bad, bad.

I'll just be living without brownies I guess.

The biscuits turned out good, so I guess I will keep it around for the savory baked goods. Casseroles, biscuits and maybe chicken dumplings???
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Old 10-20-2004, 09:46 PM   #405
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I agree with you on the saltiness..I just sprinkle a tad bit of salt
and that seems to be enough...

I haven't tried the chocolate chip cookies, but I love my Cream
Cheese Cookies and the Pumpkin Nut cookies...They are both
rather soft..I don't think we can get a crunchy cookie out of Carbquik...and people liked the Peanut Butter cookies on
the recipe thread for Carbquik..

I loved the Brownies, but I used a mixture of sweetners..
ethyrinol, Diabetisweet, Splenda when I do chocolate..It is very hard to sweeten chocolate with just plain Splenda.
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Old 10-20-2004, 10:48 PM   #406
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I like my cookies chewy and moist. Not biscuit-y. I think I'll just stick with the biscuits.
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Old 10-20-2004, 11:01 PM   #407
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I have made the cheddar biscuits and they were salty to my taste or it could have been the smidgen of baking powder that I added. I have also breaded chicken with it (used the breading recipe on the box) and it was great - no salty taste but I tried to make gravy with Carbquik and it was tooo salty and I hadn't added any salt to it. Next recipe I try I will not be adding the salt called for - just a sprinkle!
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Old 10-20-2004, 11:07 PM   #408
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okay so it's not just me. It is incredibly salty. I think it's interesting because they claim it has half the sodium in Bisquik. I dont' get it. I think it would be so much better without all the salt!

If you taste it straight out of the package, it tastes like salty flour. So I don't think it's from adding too much salt.
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Old 10-20-2004, 11:14 PM   #409
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hmmm...I will have to taste test it right out of the box! To bad that it is so salty because this could have been a great product!
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Old 10-20-2004, 11:33 PM   #410
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I agree... I wonder why they havent figured out it's so salty!

It's a shame.
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Old 10-21-2004, 01:47 AM   #411
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Quote:
Originally posted by Aediekins
I agree... I wonder why they havent figured out it's so salty!

It's a shame.
To be honest, this is the first time we've ever heard this complaint. We've gotten a lot of feedback (20+ pages in this thread alone) and haven't heard anything about saltiness.

With that in mind, we'll try these recipes again in our kitchens and tweak them if need be.
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Old 10-21-2004, 01:56 AM   #412
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[COLOR=darkblue]I think it is salty too.
Susie[/COLOR]
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Old 10-21-2004, 05:45 AM   #413
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I did sausage gravy on Carbquick biscuits and waaay OD'd on salt! I wont do that again. I'll just have one or the other, not both together!
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Old 10-21-2004, 06:54 AM   #414
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Since the Tova rep and Tom monitor this thread - any idea when the larger boxes will available? And have you had any further thoughts on making the carbolose flour available at the retail level? Seems like Netrition would be a good testing ground for that idea.
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Old 10-21-2004, 08:18 AM   #415
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Tova Rep:

Many of us have baked with Wheat Protein Isolate..which is naturally salty for some reason..and we have to cut down on
any salt that we add to that too..So, if there is any of the WPI
in the Carbquik..that would make it salty alone without adding
any extra salt.

So..when I have used Carbquik, I either eliminate the salt OR
just add a sprinkle..

Thanks for your concerns..
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Old 10-21-2004, 08:53 AM   #416
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Yesterday morning I had 5 (oink, oink) Carbquik pancakes for breakfast, and this morning I was down 1/2 pound. I had the pancakes again this morning for breakfast. What a treat! I am so grateful for this new product.
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Old 10-21-2004, 10:01 AM   #417
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Saltiness

Let me ask you this: To the people who have been using it for a while, has Carbquik always been salty or is it just recently? This will help me figure out the root of this problem.

Thanks
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Old 10-21-2004, 10:03 AM   #418
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OMG
Dh and I ate a whole Impossible Apple Pie last night. He said please don't leave me alone in the house with one of those
Glad it has some protein with the 2 eggs
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Old 10-21-2004, 10:04 AM   #419
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I haven't noticed it...and I'm usually pretty sensitive to salt. I made a batch of biscuits yesterday morning using the Carbquik, buttermilk & butter - don't taste salty to me. I'm using boxes received 2 weeks ago if that helps any at all.
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Old 10-21-2004, 10:05 AM   #420
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Quote:
Originally posted by dmk825
Since the Tova rep and Tom monitor this thread - any idea when the larger boxes will available? And have you had any further thoughts on making the carbolose flour available at the retail level? Seems like Netrition would be a good testing ground for that idea.
The larger Carbquik box will be available on Netrition very shortly.
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