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#511 |
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Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 23,516
Gallery: CarolynF
Stats: 195/151/139
WOE: Eat Fat, Get Thin/I Can Make You Thin
Start Date: January 2001
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Hi Chefgreg..
We would love to have the recipe for cornbread as well as the buttery pie crust that Cheri showed us a picture of several weeks ago..Where can we find it?? Thanks.. |
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Sponsored Links
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#512 | |
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MAJOR LCF POSTER!
Join Date: Jul 2003
Location: Phila 'burbs
Posts: 1,246
Gallery: lulu1125
WOE: Atkins
Start Date: Started June 15 2003, REstarted Sept 5 2003
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#513 |
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MAJOR LCF POSTER!
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O.K. Tova Rep, Let's hear the new changes. Thanks
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#514 |
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Very Gabby LCF Member!!!
Join Date: Jul 2002
Location: Cincinnati
Posts: 4,275
Gallery: Annie64
Stats: 241/176.5/156
WOE: South Beach
Start Date: 6/2/08
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I have waited and waited for either of the two Krogers here to get Carbquik and even though they said they were getting it, they STILL don't have it a month later! And these Krogers have a LOT of lc stuff!
I finally just ordered it from this site - can't wait to get it and try some of the recipes! |
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#515 |
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Senior LCF Member
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Chefgreg, I made your yellow cake recipe today and frosted it with the Atkins Choc. Butter Cream Frosting, all I can say is yummy, yummy .
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#516 |
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Senior LCF Member
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I forgot to add that I added 1 teaspoon of Princess Cake and Cookie Bakery Flavoring, I may use 2tsps. next time for a stronger flavor.
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#517 |
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Senior LCF Member
Join Date: May 2004
Location: Olathe, Kansas
Posts: 96
Gallery: Dianna
WOE: Low Carb
Start Date: May 23, 2004
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Parrotchic, how many carbs are in a piece of this cake with the frosting? I'm don't know how many carbs are in the cake alone either, but the frosting sounds really good. I've never heard of it. It sounds wonderful.
Dianna |
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#518 |
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Senior LCF Member
Join Date: Sep 2004
Location: Southern MN
Posts: 321
Gallery: MORE2GO
Stats: 240/184.5/150
Start Date: October 2003
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I just want to thank Chefgreg, the TovaRep for their support to this board I think you guys are awesome to help/support us all the way you do.
Also thanks to Chefgreg and all of you that are coming up with these great recipes. I am not very creative when it comes to cooking, you all are lifesavers for me and this woe!! I LOVE THIS STUFF!!!!! |
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#519 |
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Senior LCF Member
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Dianna, I'm not sure about the carbs in the cake, but here is the run down on the frosting. I got this recipe from the atkins site a year ago and have used it a lot.
Chocolate Buttercream Ingredients 2 ounces unsweetened chocolate, melted and cooled 1/3 cup heavy cream 1 stick ( 8 tablespoons ) unsalted butter, softened 6 packets sugar substitute 1 tablespoon unsweetened cocoa powder 1/2 teaspoon chocolate extract 1/2 teaspoon vanilla extract Directions 1. In a large mixing bowl, gradually whisk cream into melted chocolate. I warm my cream before adding it to the chocolate. 2. With an electric mixer on medium speed, beat in butter, sugar sub., cocoa powder, and chocolate and vanilla extracts. Beat until smooth and fluffy. Nutrition Per Serving Serving: 8 Carbohydrates: 3.5 grams Net Carbs: 2 grams Fiber: 1.5 grams protein:1 gram Fat: 1 gram Calories: 178 Last edited by parrotchic; 10-29-2004 at 04:10 PM.. |
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#520 |
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Senior LCF Member
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I just wanted to let you all know that Chefgregs yellow cake is even better the next day. Very moist and a more cakey texture.
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#521 |
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MAJOR LCF POSTER!
Join Date: Oct 2003
Location: Florida Treasure Coast
Posts: 2,959
Gallery: LCRedhead
Stats: Total Lost 9.5
WOE: SS
Start Date: Aug. 22, 2008
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I have a nice large pot of beef stew simmering in the crockpot. I'm thinking of using CQ as a thickener to make it more of a gravy. Can anyone tell me how I should do it?
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#522 | |
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Very Gabby LCF Member!!!
Join Date: Jun 2002
Location: Cave Creek Az.
Posts: 3,763
Gallery: Tater Head
Stats: 210/186/135
WOE: Protein Power
Start Date: January 5th 2005
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#523 | |
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The Low Carb Chef
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#524 |
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MAJOR LCF POSTER!
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Hey! Yellow cake with choc frosting is my FAVORITE!!! Please direct me to the recipe!!! And where did you find Atkins chocolate frosting? Is it a recipe or is it pre-packaged? I'm dying to find out! I want to make it today.
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#525 |
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MAJOR LCF POSTER!
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Okay, I went back and found the cake recipe. I must have missed it the first time (Something is wrong with my browser.) Anyhow, Parrotchic, I was wondering what the cake and cookie flavoring is? And where do you get it?
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#526 |
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Senior LCF Member
Join Date: May 2004
Location: Olathe, Kansas
Posts: 96
Gallery: Dianna
WOE: Low Carb
Start Date: May 23, 2004
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Parrotchic, Thanks for the recipe. I thought it sounded like a can of frosting you bought. This is better. Cheaper! I appreciate you posting it for me.
Thanks, Dianna |
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#527 |
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Senior LCF Member
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Aediekins, The Princess Cake & Cookie Bakery Flavoring can be used in a recipe calling for almond or vanilla flavor. It's the flavor that you get when eating a cake, cookies or donuts from the bakery. You can use it in custard, cake, or cookie dough. I also use Fiori Di Sicilia flavoring which is citrusy, wonderful flavor. I purchased these at King Arthur Flour, do a search and you'll find it. I get most of my flavorings from them, including cocoa butter bars to make my own white choc. Another good place is LorAnn Oils on the net, they carry every type of flavoring you can think of. I hope that helps.
![]() Last edited by parrotchic; 10-30-2004 at 03:13 PM.. |
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#528 |
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Senior LCF Member
Join Date: May 2004
Location: lancaster, Pa
Posts: 852
Gallery: Brendajm
Stats: 130/117/115
WOE: was atkins, now BFFM
Start Date: march, 2004
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Just wondering what kind of shortening did you use for the yellow cake mix?? I am trying to stay away from trans fats, thanks
and this cake sounds great |
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#530 | |
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Senior LCF Member
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Quote:
Parrotchic, I just ordered some of the Princess Cake & Cookie flavoring and the Fiori Di Sicilia flavoring. Can you tell me...do you use these in place of using vanilla or other flavorings or along with the other flavorings? |
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#531 |
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Senior LCF Member
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lgpars, yes you use the PC&CF and the FDS flavoring in place of your vanilla ect. Some times if I want a richer flavor I'll add the vanilla, almond extract. You will have to experiment to see how much or how little you want to use, and If you want the extra vanilla. Both the flavorings you ordered are strong so a little goes a long way.
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#532 |
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Senior LCF Member
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FOR CHEFGREG
Someone was wanting this recipe revamped to low-carb. Do you think you could do it with Carbquik? Thanks!
Orange Cookies 2 cups sugar ½ cup crisco 1 tablespoon butter 2 each eggs ½ teaspoon orange extract ½ teaspoon almond extract 1 cup milk, soured ½ cup orange juice 4 cups flour orange rind, from 1 orange 3 teaspoons baking powder 1 teaspoon salt Cream together the sugar, Crisco, and butter. Add the eggs, orange extract, and almond extract. Mix in alternately the milk*, orange juice, orange rind, and flour. Add baking powder and salt. The dough will be the texture of heavy cake batter. Chill the dough well! Drop on cool greased cookie sheets. Bake at 375 for 10-12 minutes.
__________________
Linda "God is good...all the time!!" For the eyes of the LORD run to and fro throughout the whole earth, to show himself strong in the behalf of them whose heart is perfect toward him. (2 Chr 16:9 KJV) |
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#533 | |
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The Low Carb Chef
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Re: FOR CHEFGREG
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#535 |
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Senior LCF Member
Join Date: Oct 2004
Location: Wisconsin
Posts: 82
Gallery: 4beanz
Stats: 180/119/125
WOE: Atkins/Banta
Start Date: September 2003
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Was it decided that there are 12 net carbs per cup of CarbQuick? If so, I'm wondering how some of the carb counts for some of the recipes in this thread are compiled? For the blueberry muffins.. it calls for 2 cups of mix (24 net) with the addition of banana, blueberries, and granular splenda.. yet it says the recipe makes 6 muffins with 4 net carbs each? How is this possible? The CarbQuick alone would give them 4 net.. I'm confused.
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#536 |
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MAJOR LCF POSTER!
Join Date: Mar 2004
Location: Virginia
Posts: 2,222
Gallery: VAmomof2
Stats: 150/130/128-130
WOE: general lc and exercise
Start Date: Jan 2004
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yes - the official word is there are 4 net carbs per 1/3 cup or 12 per cup. I would check every recipe before you make it if you are watching closely - I track calories as much as carbs so I check everything.
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#539 |
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MAJOR LCF POSTER!
Join Date: Oct 2004
Location: Fort Worth, TX
Posts: 1,259
Gallery: theredhead
Stats: 229/138/138
WOE: Atkins
Start Date: 09/04/03
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Did anyone ever post the corrected carb count for the Carbquik Pound Cake? I missed it if they did. I made it and it was very tasty, if a touch salty. I will leave out all salt next time and bake it a little shorter time because I overdid it a bit.
This is my first post here, but I've been really enjoying this thread! This is a terrific and informative forum. I'll be here frequently. Laurie ![]() |
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#540 |
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Senior LCF Member
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Chef Greg
A carbquick question about weight
In the newsletter ad for CQ, it shows that on the 1 lb. quantity, 1 biscuit = 20g dry mix On the 3 lb. quantity, 1 biscuit = 17g dry mix Am I missing something here? If that is right, then what does 1 cup of the 3 lb. size weigh. Is this a denser product that the original? Would appreciate knowing as I use this by weight not quantity. Thanks, helper I had this posted on another thread, so if this has been discussed here, please direct me. |
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