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Old 10-29-2004, 01:14 PM   #511
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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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Old 10-29-2004, 03:04 PM   #512
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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 03:10 PM..
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Old 10-30-2004, 09:06 AM   #513
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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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Old 10-30-2004, 09:39 AM   #514
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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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Old 10-30-2004, 09:53 AM   #515
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Quote:
Originally posted by LCRedhead
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?
you want to mix it with a little water first otherwise you'll get lumps.
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Old 10-30-2004, 10:17 AM   #516
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Quote:
Originally posted by LCRedhead
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?
Make a roux, 50/50 fat and carbquik cooked and added to the simmering stew.
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Old 10-30-2004, 11:27 AM   #517
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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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Old 10-30-2004, 11:41 AM   #518
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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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Old 10-30-2004, 12:01 PM   #519
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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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Old 10-30-2004, 02:02 PM   #520
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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 02:13 PM..
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Old 10-30-2004, 02:55 PM   #521
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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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Old 10-30-2004, 03:28 PM   #522
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Crisco makes a trans fat free shortening now.
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Old 10-30-2004, 07:52 PM   #523
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Quote:
Originally posted by parrotchic
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.

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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Old 10-31-2004, 06:07 AM   #524
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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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Old 11-01-2004, 11:54 AM   #525
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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.
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"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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Old 11-01-2004, 02:01 PM   #526
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Re: FOR CHEFGREG

Quote:
Originally posted by lgpars
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.
I sure will, it will be a couple of days, I like to always make it a few times first....
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Old 11-01-2004, 03:45 PM   #527
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You Rock Chefgreg!!!

You are a great asset to this board. Thanks for ALL you do for us!
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Old 11-01-2004, 05:56 PM   #528
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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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Old 11-02-2004, 08:01 AM   #529
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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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Old 11-02-2004, 08:55 AM   #530
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Thank you for your response. I'll re-enter the one's I'm interested in into ****** to be sure.
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Old 11-02-2004, 09:07 AM   #531
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Thanks, Chefgreg. Can't wait to get the recipe. It sounds good.
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Old 11-03-2004, 07:40 AM   #532
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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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Old 11-04-2004, 10:41 AM   #533
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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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Old 11-04-2004, 06:32 PM   #534
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Re: Chef Greg

Quote:
Originally posted by helper
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.
The correct weight is 17g. If you remember, the original box had more water in the drop biscuit recipe, which changed the weight of product in one biscuit. The 17g number is correct for both boxes, provided you use the corrected recipe (which can be found on our website, in the recipe rooms, and on the 3lb box).
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Old 11-05-2004, 05:57 AM   #535
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Help with conversion?

Chefgreg/others:

Any reason I can't halve this sugar cookie recipe, and sub CQ and Splenda for the flour/sugar?

=============
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda

PREHEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min.
ROLL dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on greased baking sheets.
BAKE 10 to 12 min. or until edges begin to brown. Transfer cookies to rack. Cool completely on wire racks.
==============

Richard

Last edited by rgoodwin; 11-05-2004 at 05:59 AM..
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Old 11-05-2004, 06:10 AM   #536
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Re: Help with conversion?

Quote:
Originally posted by rgoodwin
Chefgreg/others:

Any reason I can't halve this sugar cookie recipe, and sub CQ and Splenda for the flour/sugar?

=============
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda

PREHEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min.
ROLL dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on greased baking sheets.
BAKE 10 to 12 min. or until edges begin to brown. Transfer cookies to rack. Cool completely on wire racks.
==============

Richard
I don't see at first glance any reason why not, however I would caution you on this,
1. I would suggest to start with 2 cups of CQ and add if needed the additional 1/4 cup in tablespoons as needed.
2. I would not use the baking soda in this recipe as CQ already has some.
3. I would also advise that you increase the mixing time, so many here fail to appreciate how you need to develop the gluten in CQ as opposed to AP Flour. CQ will require longer mix times when structure is required.
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Old 11-05-2004, 06:14 AM   #537
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TovaRep

O.K., so I was using 1 cup = 4.4oz. I just need to know what 1 cup NOW equals. Not a math person.
Thanks, helper
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Old 11-05-2004, 06:16 AM   #538
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Re: Re: Help with conversion?

Quote:
Originally posted by Chefgreg
I don't see at first glance any reason why not, however I would caution you on this,
1. I would suggest to start with 2 cups of CQ and add if needed the additional 1/4 cup in tablespoons as needed.
2. I would not use the baking soda in this recipe as CQ already has some.
3. I would also advise that you increase the mixing time, so many here fail to appreciate how you need to develop the gluten in CQ as opposed to AP Flour. CQ will require longer mix times when structure is required.
Will do! Any tips on the proper consistency? I usually just mix until all of the powdered ingredients appear to be bonded together via the liquids. I'm also thinking about just "dropping" these cookies vs. doing cutouts, which seeems like it should work as well?


And thanks for the AMAZINGLY fast reply!
Richard
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Old 11-05-2004, 06:18 AM   #539
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2 new recipes

Here folks, holiday time, a gift to all

Carbquik Hazelnut Shortbread Cookies
Servings: 36

Baking Time: 12 minutes

1 cup hazelnuts, dry-roasted
3/4 cup butter, chilled
3/4 cup Splenda
1 1/2 cups Carbquik

Grind roasted hazelnuts in a food processor to a coarse grind. Add butter and Splenda and process thoroughly.
Place nuts, butter and Splenda mixture in mixing bowl, and add Carbquik (1/2 cup at a time) mixing each addition completely. Combine mixture into a ball. Make 1 1/2-inch balls and place on a nonstick cookie sheet, about 1/2-inch apart. Bake at 350º for 10-12 minutes. Refrigerate remainder of the dough until ready to bake.
Yield: 3 dozen cookies

Per Serving: 75 Calories; 7g Fat 1g Protein; 4g Carbohydrate; 2g Dietary Fiber

Carbquik Cornbread
Servings: 8

2 cups Carbquik
6 tablespoons cornmeal
2 eggs
1/2 cup Splenda
1 cup half and half
1/2 cup butter, melted

Mix all ingredients. Bake 400 degree for 20 minutes in un-greased pan.

Per Serving: 271 Calories; 20g Fat 9g Protein; 20g Carbohydrate; 14g Dietary Fiber; net carbs 6g.
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Old 11-05-2004, 06:20 AM   #540
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Re: Re: Re: Help with conversion?

Quote:
Originally posted by rgoodwin
Will do! Any tips on the proper consistency? I usually just mix until all of the powdered ingredients appear to be bonded together via the liquids. I'm also thinking about just "dropping" these cookies vs. doing cutouts, which seeems like it should work as well?


And thanks for the AMAZINGLY fast reply!
Richard
If you decide to do a drop cookie, you want the dough very stiff.
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