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Old 11-21-2004, 10:42 PM   #661
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After much calculating-

Dough has a total of 91 net carbs
(low carb milk 3, egg 1 , splenda 12, Carbquik 72, Gluten 3)

Filling has a total of 0 if you use brown sugar twin.
And if you use 1 cup splenda sith 2 Tablespoons Molasses then its 54 net carbs.

Frosting has a total of 45 net carbs
(cream cheese 3, Splenda 42)

The recipe makes 15 large Rolls.

Per Roll-
9 Net carbs if using brown sugar twin in filling
12.5 Net carbs if using splenda/Molasses in filling
5.5 Net carbs if you use another sugar substitute with no carbs instead of the splenda (Sugar twin, nutra sweet etc.)

Hope that helps. Let me know if anyone makes them!!!

They are deee-lish!
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Old 11-22-2004, 04:30 AM   #662
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I made the cornbread last night with my Texas style chili, and it turned out perfectly! It was wonderful, and even my picky DH and both children loved it. I will definitely make this again.
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Old 11-22-2004, 10:54 AM   #663
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Can someone point me in the direction of the cornbread recipe? Can't seem to find it! TIA
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Old 11-22-2004, 10:57 AM   #664
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CINNABON CORRECTION

I forgot you need to add a teaspoon of actual sugar to the dough to activate the yeast. But it is such an insignificant amount divided between the 15 rolls.
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Old 11-22-2004, 12:53 PM   #665
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Aediekins,

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 11-22-2004, 02:02 PM   #666
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Thank you!!!

And I have to say I love that when I make something with CQ, the serving sizes are nice and big. So one serving is actually enough!
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Old 11-22-2004, 03:15 PM   #667
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Biscuit questions for Chefgreg

Chef Greg, would you clear up a couple of biscuit questions for me, please? In one message you said the following:

"A little trick to make those biscuits light and flaky, Remember on the box we always print the simplest recipe so that those less talented in the kitchen have a better chance of success, however as with most any baked item there is always ways to tweak a recipe to enhance it to ones own style, Cut out biscuits do well by adding 2 tsp double acting baking powder, and be certain to cut in the butter till the mixture is a course texture similar to course corn meal. Now here is a trick; In most classical applications such as biscuits one would not want to knead the dough beyond the point to bring it together, [color=red]however with CarbQuik because of the unique fiber used in the formulation over kneading the dough in this case creates a very tender final baked product.[/color] Why you ask?, Without getting to scientific about it, in a nut shell, what you are doing is helping the fiber to breakdown, a process similar to what occurs with gluten bands when we use "shortening" in a recipe in classical baking. In the case of biscuits we are not using shortening but the butter coats the fiber and allows for a tenderer product."

But, in the Country Style Baking Powder Biscuits recipe, you say [color=red]"Mix till dough forms and comes together, but do not over work the dough. A loose sticky dough is preferred."[/color]

Which method will produce the best biscuits? One of the dishes I'm most interested in making is the Sausage Gravy and Biscuits.

My other question is also about the method of making the Country Style biscuits. The recipe states to cut the butter into the Carbquik and THEN add the baking powder and salt. Wouldn't it be easier to blend the Carbquik with the baking powder and salt, THEN cut in the butter? It seems like it would be a little difficult to evenly distribute the baking powder and salt once the butter has been cut in. Is there a reason for adding those in later?
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Old 11-23-2004, 04:37 AM   #668
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I've made both of these biscuits. Both are delicious. You can't really compare them. It's like comparing apple pie to peach pie. It's just your preference.
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Old 11-23-2004, 05:00 AM   #669
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Quote:
Originally posted by LCRedhead
I've made both of these biscuits. Both are delicious. You can't really compare them. It's like comparing apple pie to peach pie. It's just your preference.
Could you be a little more specific? Why were they so different? The texure? I've been wondering about this too.

Thanks,
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Old 11-23-2004, 11:49 AM   #670
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Re: Biscuit questions for Chefgreg

Quote:
Originally posted by LindaSue

Now here is a trick; In most classical applications such as biscuits one would not want to knead the dough beyond the point to bring it together, [color=red]however with CarbQuik because of the unique fiber used in the formulation over kneading the dough in this case creates a very tender final baked product.[/color]

But, in the Country Style Baking Powder Biscuits recipe, you say [color=red]"Mix till dough forms and comes together, but do not over work the dough. A loose sticky dough is preferred."[/color]
I have always wondered why these instructions for the same baked good (biscuits) are so completely different. One says TO work the dough the other say NOT to work the dough.

In my personal experience I had better luck not working the dough. When I tried to knead the dough it was so sticky I just ended up making a big mess to clean up. With both versions all I have been able to accomplish is drop biscuits. Although good for low carb they were a bit dry and crumbly. Like many others I feel Carbquik is quite salty. I wish the company would address this issue.

Erin---
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Old 11-23-2004, 04:23 PM   #671
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Biscuit recipes

The ingredients are identical in both of Chefgreg's biscuit recipes. Only the method is different. That's why I'm confused.

It's starting to look like my Carbquik won't make it here before Thanksgiving unless it arrives tomorrow. That may be too late to make a crust for my pumpkin pie though. UPS usually delivers really late in the day in my neighborhood.
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Old 11-25-2004, 11:50 AM   #672
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sandwich roll question

I was going to make the sandwich roll from the recipe that chef greg gave, but it seems that I remember someone saying that there was an error in the recipe. I think it was something about not needing the 6 ounces it should have been something else like 4 oz, but I can't find that message. Can anyone help me out here with the right recipe.

Thanks all
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Old 11-25-2004, 07:50 PM   #673
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I just read that one today and remembered it as 2 oz. I just went and checked it again. I remembered it correctly, it is 2 oz. It is on page 2 of the CarbQuick recipes sticky.

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Old 11-26-2004, 05:14 PM   #674
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Hello all,
I am taking the rest of the year off. I have several travel plans I have put off for many years and this year I am doing them.

I can and will only be able to respond to direct email to my direct account. Please if you have a true need to ask help feel free to use my address other wise see everyone after the first of the year.
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Old 11-27-2004, 10:44 AM   #675
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Have a great trip, and thank you for all your help. Julie
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Old 11-27-2004, 11:59 AM   #676
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Dianna thanks for the info on what page.

Lisa
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Old 11-27-2004, 07:01 PM   #677
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I made Chefgreg's cornbread recipe tonight with the Carbquik. I did substitute the half and half with buttermilk. I just could not imagine cornbread without buttermilk. It was pretty good.
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Old 11-27-2004, 08:16 PM   #678
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Quote:
Originally posted by lgpars
I made Chefgreg's cornbread recipe tonight with the Carbquik. I did substitute the half and half with buttermilk. I just could not imagine cornbread without buttermilk. It was pretty good.
have you made the carbquik cornbread the way chefgreg posted w/ half and half? i made them for thanksgiving...they were ok, tasted kind of like something was missing. just wanted to get the comparison between the buttermilk version and the half and half version.

btw i made your cherry chocolate crisp...oh man, simply divine! can't wait for christmas so i can make it again. it's too dangerous to have in the house other than special occasions. thank you!
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Old 11-28-2004, 05:12 AM   #679
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Re: CarbQuik Cornbread Recipe

I have made the cornbread recipe several times using CarbCountdown milk and the second time I reduced the Splenda to 1/4 cup. I used the cornbread in my Thanksgiving dressing/stuffing and it was really good.

I am now out and need to order some more!
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Old 11-28-2004, 10:07 AM   #680
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OK, fess up, what's cherry choc. crisp???
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Old 11-28-2004, 10:17 AM   #681
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Yes, yes, the cherry chocolate crisp. Give it up!!!!!!!!!!!!!!!!!
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Old 11-28-2004, 11:24 AM   #682
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Carbquik BBQ Chicken Pizza

Oh boy, I just made a crust from Carbquick & Water... flattened it out on a mini pizza pan, spread Carb Options BBQ Sauce, added fried chicken, and mozzerrella.....Baked it and VIOLA BBQ Pizza....
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Old 11-28-2004, 11:29 AM   #683
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Chicken Salad Roll UP

Another recipe I wanted to post is:
Chicken salad roll:

3 Halved chicken breast, diced, fried with Olive Oil, onion, garlic salt & pepper
1/2 block cheddar Cheese, shredded (only use the good stuff)
1/2 cup or more Helmans mayo (make sure its moist)
1 teaspoon yellow mustard. (This is great as just Chicken salad)

Make Carb Quik Biscuts (according to directions)

Roll out on greesed pan (like Jelly roll)
Spread above mixuture all over.
Roll

Then coat in melted butter...and a little garlic salt

Cut into 3-4 inch squares

Bake 350 for around 12 minutes...
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Old 11-28-2004, 12:01 PM   #684
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lgpars-i hope you don't mind me posting your recipe!


Chocolate-Cherry Crisp

Recipe By :lgpars
Serving Size : 8 Preparation Time :0:10
Categories : carbquik desserts
holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 20-oz can SF cherry pie filling (Splenda sweetened
Lucky Leaf Brand)
1/2 cup Carbquik mix
1/2 cup Maltitol brown or whey low gold
1/2 cup whole oats
1/4 cup butter -- firm
1/2 cup chocolate chips, sugar free

1. Heat oven to 350 degrees. Spread pie filling in ungreased square pan, 8 x 8 x 2 inches.

2. Stir together Carbquik mix, Maltitol brown, and oats in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.

3. Bake 30 to 35 minutes or until very bubbly around edges and lightbrown. Serve warm.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 199 Calories; 12g Fat (42.4% calories from fat); 3g Protein; 34g Carbohydrate; 21g Dietary Fiber; 16mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat.

NOTES : I just poured heavy cream over mine but you could use LC ice cream too. This was really yummy!
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Old 11-28-2004, 09:20 PM   #685
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Re: Chicken Salad Roll UP

Quote:
Originally posted by mmorris
Another recipe I wanted to post is:
Chicken salad roll:

3 Halved chicken breast, diced, fried with Olive Oil, onion, garlic salt & pepper
1/2 block cheddar Cheese, shredded (only use the good stuff)
1/2 cup or more Helmans mayo (make sure its moist)
1 teaspoon yellow mustard. (This is great as just Chicken salad)

Make Carb Quik Biscuts (according to directions)

Roll out on greesed pan (like Jelly roll)
Spread above mixuture all over.
Roll

Then coat in melted butter...and a little garlic salt

Cut into 3-4 inch squares

Bake 350 for around 12 minutes...


If you roll this up like a jelly roll, how do you cut into squares? I is confused.
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Old 11-28-2004, 09:22 PM   #686
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showgirl, I don't mind in the least that you posted that recipe. It really is not my recipe. I got it out of the Bisquick cookbook and just converted it to Carbquik. I thought it was very good though. I'll bet you can convert a lot of those recipes to Carbquik. I'm glad you enjoyed it.
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Old 11-28-2004, 09:28 PM   #687
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I have not made the cornbread with the half and half. With the buttermilk it was quite good. I did not use near the amount of Splenda in mine. I probably used about 1/8 c. or maybe just a tad more than that. I don't like my cornbread sweet though. There is still some kind of weird type taste in there but I guess that is just the "low-carb" taste that you can't seem to get out of things. I don't notice it much with recipes like the pies, cobblers, etc....things with fruit in them. But in the bread products I can notice it. It's not to the point where you can't eat the stuff. I think they need to deal with the salty taste in it. I don't put salt in anything any more but like in the cornbread there's still a very slight salty taste. All in all though the cornbread was quite good. Very moist nice texture to it. We ate it with fried fish and slaw. My hubby didn't mind it at all. And he doesn't like most anything low-carb. What I did was half the recipe and made it in a small iron skillet. It rose to just the right height too.
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Old 11-29-2004, 12:36 AM   #688
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Net Carbs in Carbquik

Net Carbs/ Measurement
1 - ½ oz. 1 Tablespoons
2 - 1 oz. 1/8 cup (2 Tablespoons)
4 - 2 oz. 1/4 cup (4 Tablespoons )
5.25 - 2.75 oz 1/3 cup (5 Tablespoons + 1 teaspoon)
6 - 3 oz. 6 Tablespoons
8 - 4 oz. 1/2 cup (8 Tablespoons)
10 - 5 oz. 10 Tablespoons
10.5 - 5.5 oz 2/3 cup (10 Tablespoons + 2 teaspoons)
12 - 6 oz. ¾ cup (12 Tablespoons)
16 - 8 oz. 1 cup (16 Tablespoons)
32 - 1 lb (2 cups)
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Old 11-29-2004, 12:24 PM   #689
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I made the pancake recipe from the box yesterday. Added a little Splenda, and wow, first time I've had a decent sub for pancakes since going LC! They were a little greasy from the melted butter, but I'd rather have them a little buttery, rather than too dry. Going to try CarolynF's Yummy Pancakes next weekend!
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Old 11-29-2004, 03:18 PM   #690
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CarbQuick - Net Carbs

This is kind of complicated to explain--it's a math puzzle and it's what I specialize in--but don't believe 100% the label that shows the nutrition facts for 17grams of CarbQuik. Basically you can see that 20 grams also has 2 net carbs. 20 grams has 2 net carbs because they're rounding down (it really has 2.5) and that means that 1 ounce of CarbQuik has just over 3.5 net carbs. You need to be a scientist just to get down to the bottom of the labeling/rounding problem. If anybody doesn't believe this and wants my long-winded explanation of why it's really around 3.5 net carbs let me know and I'll post it. It's just a solution to another math puzzle. Basically you need to look at both nutrition labels at Netrition (they have one posted for a 17g serving from the 3 lb bag and one for a 20g serving from the 1 lb bag) and figure out, using rounding, what would make BOTH of those labels correct to the nearest full number. It involves also looking at proteins, fat, fiber and total calories (knowing that they have omitted between 30 and 34 calories from fiber) in order to figure it out! (and yes, I used to be a weight watchers leader and master label analyzer in another lifetime :-)). I'm the one that writes the companies to get the corrected facts when I see labels that can't possibly be correct. (also a financial type in my day job so you get the picture.......)
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