Carbquik Baking Flour

[eko42]

Your jello cake recipe sounds delish! What flavor jello did you use and what did you frost it with?

Thank you in advance,
Erin---

[Lee140]

Linda Sue, I made the biscuits and gravy too. My gravy came out ok, although I used Chef Greg's method for making it, instead of the traditional method, and it thickened up fine. I made the Baking Powder Biscuits to go with it, and I thought they were simply awful. When I try it again, I will do so with the regular biscuit recipe, and up the fat.

I don't really like the "CQ" flavor in a lot of things, but in some recipes you can't taste it at all. I think it does best in sweet recipes. Carolyn's right that the Splenda really seems to counter the CQ taste. I've made brownies, cobbler, chocolate chip cookies, Impossible Chocolate Creme Pie, peanut butter cookies, Carolyn's Cream Cheese Cookies and pancakes that all came out great. Note, I used the pancake recipe from the box, but added some Splenda. I like the Cheddar Bay biscuits, but seem to always taste the CQ in them. May try adding a little Splenda to see if that helps. I also made the Chicken Parmesan from the box, and it does work great as a breading. Couldn't taste it at all, it didn't fall off the chicken, and got nice and crispy. I've found that I don't really care for it as a topping in the "Impossible" pies (the savory ones). I actually much prefer your "pie" recipes. Especially White Castle, Coney Island and Sloppy Joe.

I'm with Carolyn, please keep us posted on what you try and any tweaks you come up with!

[NulloModo]

Linda -

Your biscuits look lovely! Can you share the method you used? I wish mine had looked like that...

My sausage gravey turned out perfect though. I used 1 lb of Jimmy Dean breakfast sausage, and I believe 1 cup each of CQ and Carb Countdown whole milk. Just kept stirring it over medium-low heat till a bit of the milk cooked off and it took on a great thick perfect sausage-gravey texture and flavor.

[griffin]

i bet i could mix sf jello powder with whipped cream, mmm like lemon

[sjl330]

I used lime flavor and lime juice mixed with the powdered splenda for the glaze frosting. I'm sorry I didn't make that clear in the recipe. While the cake is still warm, poke holes in it and pour the glaze over it.

[eko42]

Thank you for the clarification. I will be trying this recipe in the near future!

Erin---

[LindaSue]

I used Chef Greg's sausage gravy recipe. Perhaps I should have used my old favorite recipe, but I wanted to give his a shot first. The CQ wouldn't thicken at all for me. The only thing I changed from Chef Greg's recipe is to use 2% Carb Countdown milk instead of whole, which the store doesn't carry. Maybe CQ needs the whole milk to make it thicken properly.

NulloModo, I have to admit that I picked out the nicest-looking biscuits of the batch for the photo. Many of them deflated with baking and weren't nearly as tall.

Here's the recipe I used followed by the one I used to make all the time:

CHEF GREG'S SAUSAGE GRAVY
1 pound pork sausage
1/4 cup Carbquik, 1 ounce
1 1/2 cups Carb Countdown whole milk
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped, optional
1/2 teaspoon xanthan gum, optional

Brown the sausage in a large pot; do not drain fat. Sprinkle Carbquik over sausage; stir to blend until no dry bits of Carbquik remain. Add milk all at once. Cook and stir over medium-high heat until sauce is thickened. Season to taste with salt and pepper. Add parsley, if desired. Serve over hot Country-Style Baking Powder Biscuits.

Makes 4-6 servings or about 2 1/2 cups

Per 1/4 Recipe: 437 Calories; 35g Fat; 28g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 291 Calories; 23g Fat; 19g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

LINDASUE'S HIGH CARB SAUSAGE GRAVY
1 pound pork sausage
1/2 cup flour
4 cups milk
Salt, pepper and seasoning salt, to taste
1 tablespoons fresh, chopped parsley

Break up and brown the sausage in a large pot; do NOT drain the fat. Stir in the flour until no dry bits remain. Stir in the milk. Bring to a boil, stirring constantly until thickened. Season to taste and stir in the parsley. Serve over hot biscuits.

Makes about 4-6 servings

[HaleysNana]

The easiest biscuit recipe I've come up with is IMO better than the one on the box....and definitely much easier. I make a batch of these 2-3 times a week and absolutely love them.

2 cups CQ
1/2 stick butter
2/3 cup buttermilk

I dice the butter up in the CQ using a pastry blender, stir in the buttermilk and mix well. Spoonful into my hand and shaped into a ball. This makes up about 6-7 good sized biscuits. Bake at 450 for about 13-14 minutes. We love them and this is so little work I don't mind making them at all.

[LowCalSal]

I have to admit I could taste a little CQ in the cheddar biscuits (never tried the regular ones) but I have used it for the Pumpkin dump cake and loved it as well as for the pancakes- the best I have ever had!

[Lee140]

Linda Sue- I used the 2% Carb Countdown too, and mine thickened fine. Maybe I just got lucky! I did have to add about a tablespoon of butter to the sausage fat though, as I didn't have enough to make a good roux otherwise.

[MORE2GO]

I never get the CQ taste in the Cheddar bisquits, could be cause I like Garlic and add quite a bit.
I agree you really need to overcompensate w/seasonings to cover up the CQ taste sometimes.
But still too good to give up!

Really looking foreward to making the Onion Bread this weekend!

[LowCalSal]

I agree... all in all this is one of the best LC products on the market! Right up there with dreamfields for me!

[DBrown8614]

Ok here is the recipe I used:

Dry:

1 cup Carbquik (not packed)
1tsp cinnamon
2tsp allspice
1/4 tsp baking powder
1/2 cup davinci's Kahlua syrup

Wet:

1 cup mashed pumpkin
2 eggs
1/2 c oil

Mix dry into wet and pour into sprayed 9x13 inch pan (use a 8x8 pan for thicker bars). Bake 350 degrees for 30-40 mins. Let cool, then frost with recipe below.


Frosting:

8oz. softened cream cheese
4tbsp softened butter
4tbsp cream
4tsp vanilla

Mix all together until smooth. Spread on bars. Refrigerate.

[lscoop]

I find CQ more of a godsend than Dreamfield's because I always see a noticeable weight gain after eating 2-2.5 oz (dry weight) of Dreamfields. Could be that it's the "carb effect" of a temporary water weight gain, but I don't like it. Thankfully, CQ doesn't seem to affect me that way and I haven't noticed any temporary gain after using it.

[MORE2GO]

On the Pumpkin bars do you think could sub the Davinci's Kahlua for some other flavor ?
What would you use, I don't have many, carmel, vanilla, white chocolate and eng toffee? I'm thinking maybe vanilla??

[DBrown8614]

Oh absolutely!!! I just added the Kahlua because it gave a nice flavor with the pumkin but any of the ones you have would work!

Chocolate, carmel, whatever!!! Have fun with it!!

[showgirl]

Originally posted by DBrown8614
Ok here is the recipe I used:

Dry:

1 cup Carbquik (not packed)
1tsp cinnamon
2tsp allspice
1/4 tsp baking powder
1/2 cup davinci's Kahlua syrup

Wet:

1 cup mashed pumpkin
2 eggs
1/2 c oil

Mix dry into wet and pour into sprayed 9x13 inch pan (use a 8x8 pan for thicker bars). Bake 350 degrees for 30-40 mins. Let cool, then frost with recipe below.


Frosting:

8oz. softened cream cheese
4tbsp softened butter
4tbsp cream
4tsp vanilla

Mix all together until smooth. Spread on bars. Refrigerate.

dbrown-theses sound yummy. there doesn't seem to be that much sweetener in this recipe. especially the frosting...are they sweet ? i want to make these this weekend to make the holidays last a wee bit longer!

[DBrown8614]

Oh they were so rich that I thought they were fabulous!!! You can always add a touch of sweetener to the frosting if you think you need to add any.........but they were just right for me!

[LowCalSal]

Any idea the carb/ calorie count on those bars? They look delish!

[DBrown8614]

Cut into 18 bars they are roughly about 2.5 carbs each bar.

[shecan1]

I just received my first box of Carbquick. I used it to make my favorite thing in the whole world - waffles -THEY WERE AWESOME(with a slight dry after taste) - I added a little extra hood low carb milk to the batter to water it down a bit.
They make a low carb syrup called Joesphs that tastes exactly like regular syrup - I cut this walden farms and its tastes fine.
I made a double batch and froze the waffle individual in the freezer - this morning I took one out heated up in the toaster oven and it was even better than before.
I can't wait to try something else.

[eko42]

Originally posted by DBrown8614
Oh I definitely am going to keep using this...........made the white russian brownies........and the pumpkin bars with cream cheese icing........ate them both myself.............the entire batch .............over several days of course........didn't gain anything.

Oh yeah.........definintely a keeper

Would you also post the White Russian Brownie recipe? Pretty please?

Thank you in advance,
Erin---

[DBrown8614]

Erin, I just bumped the post for you and said what I did differently. Enjoy!!! They were fabulous!!

[ClikChik]

Originally posted by LindaSue
[b]I used Chef Greg's sausage gravy recipe. Perhaps I should have used my old favorite recipe, but I wanted to give his a shot first. The CQ wouldn't thicken at all for me.

I made minute steaks with gravy and had no problems with the gravy thickening. I dredged the steaks in CQ and cooked them in the pan with new trans fat free Crisco until all were done. Then I added more CQ to the same pan and whisked like crazy!! Seems like I had to whisk for quite a while..... Anyway, I used beef broth along with a little carb countdown milk (the skim cuz I don't like the 2% or whole) and it was really good. I usually get so busy with the steaks and gravy I forget to make the biscuits tho!

I also wanted to thank you for all the recipes you have online! I know that takes time and I just appreciate it so much. Especially right now as I fell off the low-carb wagon (maybe I was pushed???) and trying to pull myself back on.

Teresa

[shirley_lemmon]

I just bought Carbquick today at Sam's Wholesale Club. I am looking forward to trying it.

[MizLiz]

Made the muffins yesterday based on a "regular" recipe. Turned out really good.

LC Chocolate Chip Muffins

1 egg
1/2 cup cream
1/4 cup water (maybe a bit more next time)
1/4 cup salad oil
1 1/2 cups Carbquik
1/2 cup splenda or suger substitute
2 tsp baking powder
1/2 tsp vanilla (I used Creme Bouquet--flavor like bakery cakes)
1 cup (more or less) of SF chocolate chips (the CarbSense Mini Carb bag--from Netrition--was a little over 1 cup, but I only used 1 cup)

Heat oven to 400. Grease 12 muffin cups. Beat egg, stir in cream, water and oil. Mix in remaining ingredients except chips. Fold in chips.

Fill muffin cups 2/3 full. Bake 15 to 20 min or until golden brown.

I haven't done the real math on these, but just based on general knowledge of the ingredients, I would say these come in at or under 4 carbs each.

I loved the old bisquick recipe for sausage balls (1 lb sausage, 2 cups cheese and 2 cups bisquick). Have seen several posts here that this didn't turn out very well when subbing in carbquik. I've made significant mods and have come up with a sausage ball even my non-lc DH loves. Inspiration for some of the changes came from several posters on this thread <<tipping hat>>. Here you go:

LC Sausage Balls

2 cups shredded cheddar cheese
1/4 cup shredded parmesan
1/4 cup cream
1 egg
1/2 cup Carbquik
pinch of garlic powder or to taste
1/4 to 1/2 tsp italian seasoning

Mix until well blended.

Add in 1 lb of uncooked pork sausage. Mix until well blended.

Heat oven to 350. Roll into balls or use cookie dough scoop. This easily makes 36 ping pong size balls. Bake for about 25 minutes or until bottoms are nicely browned. My estimate for carb count is about 1/2 per ball. Good warm (defrost in microwave) or cold, as a snack, breakfast or main course with salad.