Carbquik Baking Flour

[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

[Chefgreg]

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.

[helper]

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

[rgoodwin]

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

[Chefgreg]

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.

[Chefgreg]

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.

[lulu1125]

Anyone know what 1 cup hazlenuts equals when ground? Mine are already ground so I'm not sure how much to use. TIA and I can't wait to try these! Thanks Chef Greg!!

[TovaRep]

Originally posted by helper
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

1 properly measured cup is 110g (about 4 oz).

[HaleysNana]

Thank you soooooo much for the larger boxes!!!

[lulu1125]

I found the answer to my question, so for anyone else who was wondering ....
For hazelnuts - 1 cup kernels = 1-1/8 cups coarsely chopped
= 1-1/4 cups finely chopped
= 1-1/3 cups ground

[helper]

Thank you. Appreciate it.
helper

[helper]

Is is possible to make english muffins using CQ? Sure appreciate a recipe.
Thanks, helper

[CarolynF]

I'm with you, helper..would love to see an English muffin recipe..

[helper]

I tried making the Alton Brown ones. Had to do some subs, of course. Could not find any bake rings in my part of the world. Found some scalloped ones, for cookies I guess, and spent some time using some large pliers and squeezed them out as round as I could. What fun. Don't have the recipe in front of me, but they were not bad. Wish I had doubled the recipe for them. Could have been taller when done. He just showed the same show the other day. Recipe on food tv site.

helper

[CarolynF]

Hi..

How about using tuna fish cans?? I would wrap them in aluminum
foil for protection while they baked..

Hope chefgreg comes up with something..

[ClikChik]

Afternoon All! As I was cleaning out my kitchen drawers today, I found a Bisquick recipe that I used to cook all the time. Weeeeeell, I pulled out a box of CarbQuik and here's the recipe! I make a few adjustments to the amounts to get carb counts.

Savory Pull-Apart Bread

5 sun-dried tomato halves, chopped (not in oil but if they are tough, cover with boiling water for about 10 mintues) [COLOR=red]4 carbs[/COLOR]

2 cups CarbQuik [COLOR=red]carb count whatever ya'll decided [/COLOR]

8 oz feta cheese [COLOR=red]6 carbs[/COLOR]

1/2 cup Keto [COLOR=red]1 carb[/COLOR] or 2% Carb Countdown milk[COLOR=red]1.5 carbs[/COLOR]

[COLOR=blue] (the original recipe calls for 1/4 cup but I ended up adding at least 1/2 cup)[/COLOR]

1/2 cup diced roasted red peppers [COLOR=red]4 carbs[/COLOR]

1 Tbsp chopped fresh or 1 tsp dried oregano
1 Tbsp chopped fresh or 1 tsp dried basil
1 clove garlic (I used a roasted garlic clove), finely chopped
2 Tbsp olive or vegetable oil (I didn't use this)

Heat oven to 425. Spray a square pan 9x9x2 (I used a 10" skillet) with cooking spray. Mix baking mix, tomatoes, half the feta cheese and the milk in medium bowl until dough forms. Mix remaining cheese, bell peppers, oregano, basil, garlic and oil in small bowl.
[COLOR=blue](I just chopped 'em all together on my cutting board w/o the oil)[/COLOR]

Drop half the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half the cheese mixture over dough. Drop remaining dough over cheese mixture and top with remaining cheese mixture [COLOR=blue](basically I threw the dough in the pan, patted down a bit and put all the cheese mixture on top)[/COLOR] Baked for about 20 minutes and it was soooooooooo good right out of the oven!

[helper]

Tuna cans are the way to go, but I needed 7 or 8 at the time and didn't want to use that much tuna. I also found that some tuna cans of today have a rounded bottom that does not take well to a can opener.
helper

[rgoodwin]

Help!

Ok I halved the recipe, and have been mixing for QUITE a while. On the CQ I opted for about 7/8 cup. My mixer is a hand blender on medium speed. The way I "softened" the cream cheese and butter was by nuking it for about 45 seconds. I hope that's ok??

The problem is that it's not turning into "dough" like I expect. It's basically gotten to be the consistency of stiff cake icing. I kept adding CQ, but I didn't want to go overboard. It's definitely nowhere near something you could roll out or cut.

I went ahead and spooned some "dough" onto a non-stick sheet and am baking per the instructions. I'll post an update when it comes out!

Any ideas what I'm doing wrong?

[rgoodwin]

Ok, the ones that came out of the oven are flat and crumbly, fall apart in your mouth kind of like powder. Does that indicate the gluten is not being developed? I could run the hand mixer for another 10 minutes I guess ;-)

[Chefgreg]

Originally posted by rgoodwin
Ok, the ones that came out of the oven are flat and crumbly, fall apart in your mouth kind of like powder. Does that indicate the gluten is not being developed? I could run the hand mixer for another 10 minutes I guess ;-)

My guess, the "blender" or "mixer" you need to use a dough hook, not a mixer, but having not yet tried this recipe myself, I can't say for sure, but that is my first guess.

[rgoodwin]

OK, recipe said electric mixer on medium speed, seemed pretty straightforward I thought. The mixture looks like icing with lots of very tiny little bubbles or chunks in it. Maybe my mixer just sucks. It would explain why I keep having so much trouble....It's the standard like Hamilton Beach with the two "ball shaped" mixing heads. Mine has 8 settings so I put it on 3 or 4 which still seemed pretty darned fast.

What is it about the mix that binds it together and makes it a cohesive dough?

What happens if you have too little CQ/flour?

What happens if you have too much CQ/flour?

What happens if you mix too fast and too slow? (is it even possible?)

What is the right way to "soften" butter and cream cheese?

I really want to learn here and help out by converting things and of course living healthier. Maybe my questions will help others having issues as well...

If anyone else feels gutsy tonight and wants to try this, please let me know how it works out I'm going to refrigerate it for a while but I assume that won't do anything.

Thanks!!!


P.S. If these questions don't belong here, let me know...

[CarolynF]

Your cookies sound alot like my Cream Cheese Cookies on page
2 of the Carbquik Recipe Thread..They come out great..but watch
the salt..don't add very much and they firm up as they cool.

I think you probably added too much CQ..thus making them
dry and crumbly..

And, 45 seconds is a long time to soften butter and cream cheese..If you can leave them out on the counter, it's easier
to control..or do 15 secs at a time..Probably these were too
liquidy and your dough was runnier than you wanted..You
should have put the dough wrapped in the fridge for a couple
of hours before you added more CQ..

Keep us posted on the refrigerated version...

[rgoodwin]

CarolynF,

The refrigerated ones came out about the same. I think something was definitely wrong at the beginning. What consistency should the "dough" be before I start adding the CQ?

Is it weird that there is no egg in this recipe?

I read up a lot on how to manage butter, etc. I think you are right that I warmed it up too much. I guess I assumed that by refrigerating the whole mix after the fact it would "fix" things. That appears to be wrong, incorporation doesn't work at this point.

I guess I'll try once more by slicing up the butter and cream cheese and mixing them on the lowest setting, then adding the Splenda, also on low. Then I'll add the CQ also on low and see what happens.

Silly me, I didn't realize how high in calories these were either ;-) I'll have to seek out a lower cal version if I get to where I can make these correctly ;-)

[rgoodwin]

Ok this time came out a fair bit better. Setting the fats out for a while versus microwaving definitely helped, as did using only the original planned 3/4 cup of CQ. Running on low (although still seems too fast) also seemed like a good idea.The fats never "whipped up", but did get a tad bit fluffier. The dough was noticeably stiffer.

After baking they came out soft and crumble when you eat them (instead of when you touch ), not crisp, but I noticed some random pockets of white in them which I think indicates that I didn't mix the CQ in well enough. Next time maybe I'll add an egg yolk as well.

[ljh150]

Hi, I just received my order from netrition which included the large box of carbquick and 3 bags of the SA-free chocolate chips. So, with all these recipes on and inside the big box, which should I try first? Maybe the biscuits?

[ljh150]

Anyone have a CQ donut recipe? That would really be great! I'm thinking, couldn't I just cut the biscuits into doughnut shapes and deep fry in hot oil? Would canola oil work? And then dust w/ splenda, or is there a glaze-type thing I could make? I'm not really a master cook, can you tell? I just like to play around in the kitchen from time to time! Has anyone tried this?

[chickiemom]

Thanks ChefGreg for the hazelnut cookie recipe. My granny made something like this at Christmas and topped it with a fresh lemon glaze. Now I can make an lc version
Yesterday my netrition order came with 3 3lb boxes so I should be set for a week or so;o) I would insert laughing face here if I knew how! DH is very happy as we will be able to continue our CQ pancake breakfast on Sunday

[ljh150]

CQ donuts........chef greg..........anyone?

[CarolynF]

Hi..Richard: Glad your cookies came out better..but, as you say,
they are high in calories..but very rich..I love my Hermit Cookies
that I posted on Page 2..of the CQ recipe thread..they are so
delicious and healthy..

L: Someone posted a donut recipe using Bake Mix..which I think
you could use CQ instead..I'll bump it up for ya.

Made some cannolis this morning..with Bebe's instructions..I did
1/4 of a recipe..They take a little practice, but I think are great
for those special occasions..

[SCOTTSDALEJULIE]

rgoodwin, I was just thinking if you perhaps added some glycerin to those cookies, they would be less crumbly.