Carbquik Baking Flour

[mahyde]

Originally posted by Dianna
I remember making the "Impossible Pies" with Bisquik. You mix up everying then pour it in a pie pan. Some how it makes it's own crust. I'm thinking quisch? would be good like this. Anyone tried something like this?

Dianna

Here is an answer to my email to the Chef.

Mary,
yes indeed they sure do
Good luck
Greg
----- Original Message -----

To:
Sent: Thursday, August 26, 2004 9:42 AM
Subject: Impossible Pie with Carbquik


Will the Impossible Pie recipes with Bisquick work the same as Carbquik.

Thanks

[Dianna]

Hi Julie, Many years ago Bisquick came out with a little cookbook and in it were these "Impossible Pies." Here is one of them.

Impossible Baco Pie

12 slices bacon, crisply fried and crumbles
1 cup shredded natural Swiss cheese
1/3 cup chopped onion
2 cups milk
1 cup Bisquick
4 eggs
1/4 t. salt
1/8 t. pepper

Heat oven to 400 degrees. Lightly grease pie plate, 10X1 1/2", sprinkle bacon, cheese and onion in the pie plate. Beat remaining ingr. until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown, and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refriderage any remaining pie. 6 servings



I can't wait to get my box so I can make this.


Dianna

[Pami]

Hehehehe we just had to go over this in chat yesterday!!

Basically, you whirl all your ingredients in the blender, and just dump
everything into a pie pan.

As it cooks, the layers separate, and the Bisquick forms a crust on the bottom,
and the other ingredients form a filling, sort of a custard-type filling.

It's called impossible, because it's impossible to make a separate crust and
filling from some concoction that's been completely blended together.

Somehow this did just that, though.

I may try one; I have a recipe for Impossible Chocolate Creme Pie that I can
lowcarb, and I've been trying to think of some new kind of experiment for the
Carbquik.

[BettyR]

http://busycooks.about.com/library/r...imposspies.htm

Here's a few.

[underHiswing]

I would also be interested in knowing if Carbquik would work for the "impossible pies". Funny because I had this same idea in mind several weeks ago when trying to make an egg dish. However, I used MiniCarb Bake Mix in my recipe and instead of getting the "layers", it just kind of baked in for a more dense frittata-type dish...but it was very good. I really would love to know if the Carbquik would work in the "layering effect" as well because I have several "impossible" recipes that I could convert.

Laurie

[mahyde]

http://www.aliciasrecipes.com/impossible_pies.htm

[Tom]

We'll get some Carbquik recipes into our Recipe Room soon to give you some ideas on what to make.

[brennyS]

Not only do they carry it, it's cheaper AND shipping is cheaper. There are always other things we need, like Davinci syrups and Erythritol and it's a flat rate of 4.95.

[bigmomma]

JUST GOT MINE! I ordered on 8/18 (& paid $13.98 for 3 day shipping...what a joke!) just got my 3 boxes of Carbquick today. Minutes ago I finished a lemon blueberry muffin (used the recipe on the box & added half cup of berries & several drops of liq. splenda) Pretty tasty but the mouth feel is definitely not equal to that of regualr flour-baked goods. guess I was expecting a little more (another Dreamfield pasta miracle!) You can tell this is a low-carb product although the taste is quite good (sortof like the diffence between Pepsi & Diet Pepsi!)& better than any other bake mix I've tried.( I think using Carbquick in "impossible pie" recipes (thanks for the links mahyde & betty!) might be fine as they usually only call a small amount of bakemix. (already looking forward to the pumpkin, coconut & pecan pies!) I'd definetly buy it again, though. Seems like there will be tons of great uses. I'm sure many will develope knock-out recipes using Carbquick.

Kay

[PaminKY]

So far most of the recipes I have tried have been a bit disappointing because of the dryness. I made the blueberry muffins and was not real pleased with them.

Last weekend I tried to make crackers by making up the cut biscuit recipe, rolling out real thin, scoring into squares, pricking with a fork, brush with melted butter and sprinkle salt on top. They were okay but certainly not Zesta's. Next time I will make thinner and add a bit of sweetening. I might also try to make a mock graham cracker. The crackers were a disappointment but I realized that that recipe would make an awesome pie crust or cobbler crust. I plan on trying that this weekend.

Pam

[Cap57]

I have a couple of old Bisquick cookbooks. There is a recipe for Pat-In-The Pan Pie Shell in case anyone wants to try it with Carbquick.

1 cup Bisquick (Carbquick)
1/4 cup softened butter
2 Tab. boiling water
Heat oven to 450. Mix Carbquick and butter in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in ungreased pie plate, bringing dough onto rim of plate. Flute if desired. Bake until light brown, 8-10 min. Cool.
There is a variation for a chocolate crust: Mix in 1/4 cup cocoa and 2 Tab. sugar, (Splenda). Increase water to 3 Tab.
If anyone tries it, let me know if it's any good.

[Britlee]

Tom have I told you lately how precious you are for adding Carbquick to Netrition? Thank you so much!

[Pami]

OK, I finished up my first box of Carbquik.

Out of the one-pound package, I made:

16 Brownies

12 Lemon Poppyseed Muffins

12 Pancakes
(this was half the recipe)

4 servings Blackberry Cobbler
(also half the recipe)

The brownies need the sticky properties of sugar, so substituting Splenda
for the sugar alcohols will not work.
I'm not convinced that the Blackberry Cobbler actually needs the properties
of sugar, so next time I will try it with Splenda.

[LCRedhead]

Pami, You are making me drool as usual. On a scale of 1-10 with 10 being the best how do you rate these recipes?

If you don't have liquid splenda what would the amounts of splenda be?

[Pami]

LCRedhead-

I would say they are all 10's, except for the Blackberry Cobbler-
it's about a 14.6!!

Are you asking about the pourable Splenda?
the one that measures cup-for-cup the same as sugar?

If so, then just use the same amount as the sugar specified in the recipes-
"liquid Splenda equivalent to 1/2 cup sugar" would be 1/2 cup pourable Splenda.

If you are asking about the packets, then you would use 12 packets
to substitute for 1/2 cup Splenda, or 24 to sub for a full cup.

[Cap57]

Pami,
I just made your brownie recipe. The batter seemed very thick to me, (my butter might not have been soft enough), so I added 1 Tab. of Mac nut oil, and 1 Tab. of Davinci's syrup. They are amazing! My DH and DD are going to be so happy! Thank you!
Cathy

[Oakie]

Today I made the Impossible Cheeseburger Pie (with mustard relish on the side) using carbquick and hoods milk. It turned out really well, very moist. Everyone liked it, even non-LCer's. I also made the chocolate chip cookies, not "Toll House", but good.

[PaminKY]

I used the cut buttermilk biscuit recipe this weekend to make a cobbler crust and it turned out terrific. I did add a bit of liquid splenda to it and I just rolled it out, laid it in the pan with the sides draped over, poured my blackerries in the middle, folded the sides over the balckberries, dotted with butter and sprinkled a bit of granular splenda on top. I had some blackberries in the freezer that I had picked last year so I thawed them out, poured in a pan, added liquid splenda, a bit of diabetisweet, xanthum gum and a bit of Lorann blackberry flavoring for a little extra flavorand the cooked to thickened.

It was the best thing I have made with the Carbquik so far.

Pam

[sdbeeme]

Originally posted by Pami
LCRedhead-

If you are asking about the packets, then you would use 12 packets
to substitute for 1/2 cup Splenda, or 24 to sub for a full cup.

I thought it was 16 packets to a cup!?!?!? Does anyone else know which is right?? Thanks! (And thanks for posting recipes too Pam!!)

[becksterinindy]

It is 24 splenda packets to equal one cup, I do believe.

Pami thanks sor the recipes.....no wonder you are losing while using Carbquik.....ummmm it's the sugar alcohols

[Pami]

sdbeeme-

What I posted is correct- 24 packets for a cup, 12 packets for 1/2 cup.

Figure it this way: each packet is worth 2 teaspoons of sugar.

There are 8 ounces in a cup.

There are 2 Tablespoons in an ounce, therefore 16 Tablespoons in a cup.

There are 3 teaspoons in one Tablespoon, so there are 48 teaspoons in a cup.

Divide that by 2 teaspoons per packet, and you come up with 24 packets for a cup
or 12 packets for a half cup.

[Sharon]

What are the # of ounces in the box. Just curious to know how long it will last. In other words, I don't want to buy a box and find out that I need to use the whole box for a recipe.

[Pami]

Originally posted by Pami
OK, I finished up my first box of Carbquik.

Out of the one-pound package, I made:

16 Brownies

12 Lemon Poppyseed Muffins

12 Pancakes
(this was half the recipe)

4 servings Blackberry Cobbler
(also half the recipe)

Sharon-

It's a one-pound box, and it's supposed to be 30 servings.

I got about 36 servings out of it though, if you consider 3 pancakes
to be a serving.

[LCRedhead]

Pami,
You going to try dumplings next?

I keep reading this thread and wanting mine to GET HERE!

Do you think the splenda sweetened can pie filling would work with the cobbler recipe?

[Pami]

LCRedhead-

I probably won't be trying dumplings any time soon.
I never made them before lowcarb, so I'm not really sure how to
figure out a dough that won't dissolve into the liquid.
But, who knows?
Maybe this winter, I'll get adventurous in the kitchen and attempt dumplings.
It just seems like more of a frigid-weather food to me.

I don't think prepared pie filling would work in the cobbler, but what do I know?

The fruit that I used was very watery- just fruit and water and sweetener,
not boiled down or thickened or anything.
You pour the fruit and water mixture over top of the batter, and while it
bakes, they batter and the fruit trade places.
When it's done, the crust will be browned and on top, and the fruit will
be underneath.
If you do try it with prepared filling, you might want to add some water;
I wouldn't even have a clue how much to add though, as I've never
used the canned filling, and have no idea how much it would need to be
watered-down.

[PaminKY]

I think the canned pie filling would work fine in a cobbler. I used frozen blackberries and then thickened them with xanthum gum to use as my filling. I was thinking about using some of the cherry pie filling this weekend myself.

I have to admit that the cobbler was excellent. I made it Saturday night and just ate the last bit this morning for breakfast and it was just as good as it was Saturday. I just let it cool, put a lid on the glass pan and stored in the fridge. My DH ate some for supper last night and he loves it but he warms his up, I just eat it cold.

Pam

I use a different recipe than Pami. I make mine like my mother does.

[PaminKY]

I can't post an exact recipe because I cook like my mother and I have never in my life seen her use a written recipe. I do use recipes myself but if I try to cook like her I just throw it in a bowl and mix it up until it looks right. I can give you some guidelines for the coobler that I made but you may need to tweak it on your own. I so wish I could be like LindaSue and be organized and exact but alas I'm just an unorganized country cook.

I used the Cut Buttermilk Biscuit Recipe on the side on the Carbquik Box:

2 cups Carbquik
1/2 cup heavy cream
1/8 cup water (2 tbs)

I added some liquid splenda to taste.

Place dry mix in bowl. On low speed, slowly add liquid until dough forms. Do not overwork dough. Roll out to 1/2 inch thickness kind of in the shape of your pan but longer on the sides. I used and 8x8 glass pan. Melt some butter in your pan
and then place dough in pan with the the sides draping over the edge.

Filling:

3-4 cups berries (I used frozen blackberries)
Splenda to taste
Diabetisweet to taste
Xanthan gum
Lorann blackberry flavoring

I put the blackberries with all the juice in a saucepan on med heat. Added liquid splenda and a some Diabetisweet ( if you don't use much it doesn't cause tummy problems but the mixture of sweeteners does help). I added a bit of Lorann blackberry flavoring just to enhance the flavor but it is not necessary. The blackberries I used grow wild in the back of our property and sometimes the wild blackberries don't have as much flavor as the ones you buy in the grocery. I put the xanthum gum in a salt shaker and then just sprinkled on the mixture and let cook just a bit until it gets thicker but not too thick. I didn't measure the xanthum gum but just added a bit at a time until the right consistency. You just want to get rid of some of the wateriness but you want don't want to drain off the juice from the fruit, too much flavor in that.

I then poured the blackberry mixture into the glass pan on top of the biscuit dough. I then folded the draped sides over on top of the filling, put a few thin cut pieces of butter across the top, sprinkled a bit of granular splenda on top and then baked at 350 until browned.

Sorry to be so vague. I plan on trying a rhubarb cobbler as soon as I find out it rhubarb is legal or not.

Pam

[LCRedhead]

Pam,
Looks like a great recipe to me!
Raw rhubarb:
Amount Per 1 cup, diced
Calories 25.62
Calories from Fat 2.2

Total Carbohydrate 5.54g
Dietary Fiber 2.2g

Strawberry rhubarb.............My fav. Just might be able to have it again!

[bab_indy]

Rhubarb - A fantastic food IMHO. Unfortunately the season is almost over. So I have frozen some for use later. I "stew" it with strawberries and DaVinci syrup (raspberry or strawberry). Excellent. I've used it with The cobbler recipe from Lisa and Linda Sue. Now I've got to try it with the Carbquik (when I get the ones I ordered from Netrition). After that biscuits and gravy. Yum!

[bab_indy]

parrotchic - I'm as pad as PaminKy. I don't measure much. So each time is a bit different. As best as I can figure - see below.

I take a bunch of rhubarb - probably at least 2 lbs - and slice it like celery. Not too thin. Maybe 1/2" slices. Don't think it matters though. Put it in a big pot. Put in enough DaVinci to cover the bottom 1/2" or so. I'm guessing about 1/2 cup. You may want to add more or less depending on how sweet or think you like it. I take some strawberries - maybe 1/2 pint, slice and add. Then put on a lid. Over medium low heat. And cook, stirring occassionally, until the rhubarb falls apart. Taste and add splenda (I use liquid) or stevia if you want it sweeter. If I'm using blueberries too, I add them last to keep them more itact.

If I'm making cobbler I make the recipe that Linda Sue and Lisa posted on the recipe board. Called Strawberry cobbler or something. Many pages to the thread as people did all kinds of tweaks to it. I use 1/2 almond meal and 1/2 WPI and less than half of the original butter listed variation and spread it on top of the mixture in a square glass baking dish sprayed with Pam. Why square? Because it fits into my toaster oven - no other reason. Bake per Lisa/LindaSue recipe until golden brown. Better warm or re-warmed.

Now - how do I go about getting that Dr. Pepper cake recipe? I loooove Dr. Pepper. Can't imagine how that works in a cake.