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Old 12-09-2004, 12:11 AM   #751
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After reading those croissant intructions, I think I'de just cheat and have a real one!!!!



Freckles- I have not experimented with additives yet, although I've tried many recipes. That is a great idea to add the gluten. Most everything I make comes out crumbly. It still tastes good though, so that's not a complaint. But it would be good if I could adjust things to get a more chewy texture.
And most Carbquick recipes do come out salty tasting to me. They swear there is less sodium in it than Bisquik, but I sure do taste it! So I tend to leave all salt out of recipes, and proabably will stick to unsalted butter from now on.
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Enjoy- cream, butter, coconut oil, olive oil, fresh chicken, fish, beef, pork, bacon, sausage, cheese, LC veggies, berries/melon, dressings, stevia, chocolate (75% cocoa) and red wine
Avoid - Mayo, canola oil, too much protein, processed LC foods (tortillas, candy, shakes, bars) Splenda and other artificial sweeteners, corn products (xanthan gum, dextrose, maltodextrin)

Last edited by Aediekins; 12-09-2004 at 12:15 AM..
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Old 12-09-2004, 07:19 AM   #752
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I modified the Pumpkin dump cake recipe and I have a question:

The original recipe called for splenda. When I made it last time I *should* have used 1 1/2 c splenda but instead I used 3/4 c splenda, 1/4 c erythritol and a couple of T of fiber fit. This time it seemed to have more water in it... so when I cut it the liquid stayed separate. Any idea if it was the fiber fit or what? I doubled the pumpkin part of the recipe because to me it was too much 'crust'.
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Old 12-09-2004, 12:45 PM   #753
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What page is the pumpkin dump cake on?
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Old 12-09-2004, 08:33 PM   #754
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Sal: I think the fact that you doubled the pumpkin part might
have had some effect on the wetness..and some pumpkin does
seem wetter than other kinds..

The sweetners shouldn't matter...I always use liquid splenda..
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Old 12-09-2004, 08:46 PM   #755
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CarolynF...

Do you substitute liquid splenda for granular in exact amounts? Any problems with the liquid ratio in doing that? I would love to know since I hesitate to use granular splenda because of the high carbs.

Do you know if liquid splenda in higher quantity (1 cup, etc.) still has 0 carbs?

Thanks in advance for the help.
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Old 12-09-2004, 09:18 PM   #756
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Liquid splenda has no carbs no matter how much you use. Now, where is the recipe for the Dump Ccake?
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Old 12-09-2004, 09:19 PM   #757
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No, liquid Splenda is usually very concentrated and you use a very small amount to get the same amount as a cup of the Splenda granulated. Depending upon which liquid Splenda you are using and the concentration of same. Maybe a teaspoon and a half of liquid Splenda might equal a cup. The pure Sucrolose which is liquid Splenda in concentrate form is very, very concentrated. I think one drop equals 1-1/2 tsp.
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Old 12-09-2004, 09:22 PM   #758
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Pumpkin Dump Cake

Here are the two recipes I have:

Chefgreg's is:
Carbquik Pumpkin Dump Cake

Chefgreg’s Version
Servings: 12

1 can pumpkin puree (small)
3 eggs
3/4 cup Splenda
2 teaspoons pumpkin pie spice
1 can evaporated milk (1 1/2 c.)
2 cups Carbquik
1/2 cup quick cooking oats
1/4 cup granola, optional
1/4 cup Brown sugar twin
1 1/2 sticks butter, melted

Combine the pumpkin, evaporated milk, eggs, spice and mix well. Pour the batter into greased 9 x 13 inch pan. Combine Carbquik, oats, brown sugar twin and granola. Cover the pumpkin mixture with Carbquik mix. Melt the butter and pour over dry mix. Be certain to lightly cover all of the mix if even just a light sprinkle. Bake 1 hour at 350ºF or until top is golden brown.. Serve plain or topped with whipped cream.

Per Serving 234 Calories; 17g Fat; 8g Protein; 17g Carbohydrate; 9g Dietary Fiber; net carbs 8g.

The other I have is this but I don't know who posted it:

Carbquik Pumpkin Dump Cake
Another girl's version
Success! Chefgreg and I have been playing around with the Dump Cake recipe for a couple of days and I took his suggestions and modified them a little more to make this Pumpkin Crisp. I'm not sure how you came up with your carb count Greg, with granola, oats and evaporated milk, it seems that it would be higher. I'd like to see your count breakdown for the recipe if it's not too much trouble. Anyway, here's what I came up with:

1 lg. can of pumpkin -28 (****** says more, but I'm going by my can of Libby's pumpkin puree)
3 eggs- 2
3/4 cup Splenda- 18
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 cup Carb Countdown milk- 4.5

2 cups Carbquik- 24
1 cup chopped pecans- 4
1/2 cup almond flour - 6 (Bob's Red Mill)
1/4 cup brown sugar twin- 0

1 1/2 sticks melted salted butter -0

Mix the first 7 ingredients and pour into a sprayed 9 X 13 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the Carbquik mixture and bake for 35-40 minutes or until golden brown.

Servings: 10
Net Carbs total: 86.5
Net Carbs per Serving: 8.65
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Old 12-09-2004, 11:58 PM   #759
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Two things- First of all I made berry cobbler tonight- YUM!!

Second- where do you get the liquid Splenda? Does Netrition carry it?
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Old 12-10-2004, 08:06 AM   #760
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Do a searcH on Yahoo or google for liquid splenda.
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Old 12-10-2004, 09:00 AM   #761
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Ok I think it was because I cut into it while it was hot. All the extra liquid absorbed into the pumpkin part over night!
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Old 12-11-2004, 01:59 PM   #762
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Hi Frecklles,
I too have a large amount of WPI to use and can't really come up with ideas of what to make. Do you have any suggestions? I'd sure appreciate them.
TIA
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Old 12-11-2004, 02:17 PM   #763
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Make Ellie's peanut butter cookies. Yum. Julie
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Old 12-11-2004, 03:58 PM   #764
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In the peanut butter cookies, is WPI the same as vital wheat gluten? Or is WPI just non soy protein powder?

Thanks for the help.
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Old 12-11-2004, 04:21 PM   #765
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WPI is Wheat Protein Isolate
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Old 12-11-2004, 06:20 PM   #766
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SJL, I use the WPI in recipes from this board (like Dottie's pumpkin cake/bread, the WPI version of 3 min chocolate cake, and in recipes that only call for a small amt of flour or just as substitution for a small portion of flour. I am hoping a small amount can be mixed with the Carbquik in some recipes.

Here's a link to an interesting thread for a homemade bake mix using WPI. I tried some of the recipes from TrishZ's site, and frankly I didn't care for them. Any more than just a little of the WPI in a recipe is too much for me.

Frugal Version of Carb Quick?
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Old 12-12-2004, 01:38 PM   #767
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Thanks Lindasue.
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Old 12-14-2004, 07:33 AM   #768
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I got some Carbquick Sat. and made some biscuits this morning. OMG, these are fantastic!!! I can't wait til DH tastes these. Finally a REAL BISCUIT! Imo, these taste just like bisquik biscuits. They don't raise as much but they sure do taste good. I was a little worried while making them as I had to add more liquid than the recipe called for, but they turned out wonderful. Now if I can just not eat all of them before dh gets to try them. I will definitely be buying more of this stuff.
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Old 12-14-2004, 09:37 AM   #769
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Quote:
Originally posted by sjl330
I got some Carbquick Sat. and made some biscuits this morning. OMG, these are fantastic!!! I can't wait til DH tastes these. Finally a REAL BISCUIT! Imo, these taste just like bisquik biscuits. They don't raise as much but they sure do taste good. I was a little worried while making them as I had to add more liquid than the recipe called for, but they turned out wonderful. Now if I can just not eat all of them before dh gets to try them. I will definitely be buying more of this stuff.
if you think the biscuits are good, you should try the cornbread posted by chefgreg. i think it was carolynF or lgpars that tweaked it by adding buttermilk instead of cream and lessened the sweetener. i havent had real cornbread in a while but to me these were AWESOME. will make again for christmas!
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Old 12-14-2004, 10:27 AM   #770
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And the pancakes are AWESOME!
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Old 12-14-2004, 11:12 AM   #771
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By popular demand: A Carbquik nutritional chart. This is consistent with the 3lb nutritional. The net carbs may seem low in this chart, but it has to do with rounding in the nutrition panel.


amount grams ounces net carbs

1 tsp 2 0.07 0.1

1 TBS 6 0.21 0.3

1/4 cup 27.5 0.97 1.5

1/3 cup 36 1.27 2

1/2 cup 56 1.98 3

2/3 cup 71.5 2.52 4

3/4 cup 82.5 2.91 4.5

1 cup 110 3.88 6.1
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Old 12-14-2004, 12:03 PM   #772
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THANK YOU!!! What a big help this will be for us "over- the- top" carb-counters!!!!
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Old 12-14-2004, 12:09 PM   #773
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Quote:
Originally posted by showgirl
if you think the biscuits are good, you should try the cornbread posted by chefgreg. i think it was carolynF or lgpars that tweaked it by adding buttermilk instead of cream and lessened the sweetener. i havent had real cornbread in a while but to me these were AWESOME. will make again for christmas!
I can't wait to try EVERYTHING! I think I need to run back to the low carb store and buy all the boxes they had!! DH came home for lunch and I made him biscuits and gravy!! He was soooo surprised and man, did he love it. This is a real winner in our family. I just wish it would hit the main stream stores in my area!!
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Old 12-14-2004, 01:32 PM   #774
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Tova Rep

Do you have any idea when Carbquik will hit the grocery stores in all states? I live in Georgia. Is there any place in the Atlanta area that carries it?
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Old 12-15-2004, 08:40 AM   #775
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Oh my! I made this recipe by Aediekins - it is excellent!!!!
She offered options in her recipe - I posted exactly which items I used. This is unbelievable. My DH is still reeling from how wonderful these are and how wonderful a product Carbquik has turned out to be.


QUICK CINNAMON ROLLS
I just made these and they are very good!!

1 2/3 cup CQ
1 Tbls Splenda
1/2 cup low-carb milk
1/2 cup softened butter
I used 1/4 cup Splenda and 1/2 Tbls Molasses mashed with the back of a spoon until well mixed
3 teaspoons cinnamon


In a bowl combine CQ, 1 Tbls Splenda and milk until moist. Let it sit for a minute. Stir again until well combined. Sprinkle some Carbquik on a kneading surface and turn dough onto surface.

Knead for approx. 3-4 minutes. Add more carbquik if necessary to keep dough from sticking.

Roll into a rectangle shape. (It helped me to roll only in one direction instead of back and forth.)

Spread butter over entire rectangle, then sprinkle with cinnamon and brown sugar substitute.

Roll up lengthwise and slice into 6-8 rolls.

Bake at 400 degrees for 20* minutes. Spread icing over top and serve warm! *in my oven they were very ready at 10 min. Be careful not to over bake.

Icing
4 oz. cream cheese
2 Tbsp heavy cream
3 packets Splenda
2 tsp vanilla

Whip on high speed for 2 minutes


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Old 12-15-2004, 08:49 AM   #776
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Those sound wonderful. Almost too much so. My fear is dh and I would eat the whole batch in one sitting! I'm afraid so many of these great foods will be triggers for me and I'm one of those who has to watch calories also to be able to lose. I'm actually to the point I'm about ready to start maintaining but I'm afraid if I start eating all this good stuff I'll start gaining instead. Anyone have any feedback on this??????
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Old 12-15-2004, 08:56 AM   #777
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I'm 4 lbs. from goal and slowing but surely continue to lose weight even though I've added CQ to my diet. I eat something made with it a minimum 4 days a week. I do eat only one serving a day though.
My DH however was stuck around 207 for 6 weeks. He is also eating the CQ and he plummeted from 207 to 193 in just 3 weeks. His original goal weight was 220 - he's made it 185 now. Just wanted to show how close to goal he is and how much he still lost. We've had no problems with CQ and weight loss even being this close to goal.

I'd buy cases of this stuff - if it kept forever. I believe 6 months is the "best if used by" time period.
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Old 12-15-2004, 01:39 PM   #778
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Thanks for that info Davian. That helps to reassure me alot. I think I'll go see if the lc store has any more,
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Old 12-15-2004, 03:13 PM   #779
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CQ does not trigger anything for me. If it had been real cinnamon rolls, I would have finished them within a day. But I have one CQ cinnamon roll every 2-3 days and I'm fine. (My recipe makes 8, so they last me a couple of weeks.)
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Old 12-15-2004, 04:08 PM   #780
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I had two slices of quiche for dinner and another one today and still in ketosis (carbquik crust).
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