Carbquik Baking Flour - Page 31

KellyMarie38 · 01-11-2005, 04:15 PM

Where can I find this recipe again? I'd love to try this tonight with the carbquick!

tia

Kelly

Quote:

Originally posted by shecan1
I substituted carbquick for the almond flour and decreased the amount of baking powder to just a pinch - in the 3-minute chocolate cake. OMG It was so good and easy. It tasted just like a chocolate muffin from cosco. (need to let it cool before you eat it - texture changes alot) Also microwaved 1-min 20-sec.

shecan1 · 01-11-2005, 06:10 PM

its pretty simple,
Mix dry
1/4 cup carbquick
1Tablespoon cocoa powder
5 packages splenda
pinch of baking powder(original called for 1/4 teas.)

Add wet
1 egg
2 Tablespoons melted butter
1 tablespoon water ( I use lc milk)
mix and microwave 1min 20 sec

KellyMarie38 · 01-11-2005, 06:18 PM

Thanks! I'll have to make it tomorrow for sure. I opted for a whole grain, low carb bagel with SF jelly for tonight.

Kelly

Quote:

Originally posted by shecan1
its pretty simple,
Mix dry
1/4 cup carbquick
1Tablespoon cocoa powder
5 packages splenda
pinch of baking powder(original called for 1/4 teas.)

Add wet
1 egg
2 Tablespoons melted butter
1 tablespoon water ( I use lc milk)
mix and microwave 1min 20 sec

CarolynF · 01-12-2005, 01:42 PM

Shecan: I used to make this all the time with almond flour..
It was absolutely fab with CQ..Made it this morning..

It's best in a 2 cup Pyrex measuring cup that has been Pammed..
and I put saran on the top..

It's great..

shecan1 · 01-12-2005, 02:02 PM

I told my sister about it - she isn't doing low carb but her kids don't need any sugar - she made it with regular bisquick and splenda - the kids don't even know its a sugarless treat and they had alot of fun making it themselves.

Wine2 · 01-13-2005, 06:31 PM

I'm thrilled with the CQ pizza on the back of the box, so much so that I had to post this! There had been a thread a week ago about how it wasn't particularly good; however, my children, DH and I gobbled it up! I made only the dough part and pre-baked that and let it cool (as someone had suggested on another post) and topped it with small amount of pizza sauce, mozzerella cheese and a lot of pepperoni and baked it again until cheese melted. This I will add to the weeknight dinner repetoire in my house, which was getting a little tired....!

fiveforall · 01-14-2005, 08:51 AM

I made the donut holes using carbquick. They were awesome! I substitued blueberry davinci syrup for the water and stevia in the recipe. They really did taste like blueberry donut holes. Even my DH enjoyed them. It was a great snack to eat while watching CSI!

KellyMarie38 · 01-14-2005, 08:59 AM

Can I have the recipe? I have blueberry, raspberry and strawberry syrup here that would probably be great for this recipe! tia

Kelly

Quote:

Originally posted by fiveforall
I made the donut holes using carbquick. They were awesome! I substitued blueberry davinci syrup for the water and stevia in the recipe. They really did taste like blueberry donut holes. Even my DH enjoyed them. It was a great snack to eat while watching CSI!

griffin · 01-14-2005, 09:02 AM

i made the chicken parmesian on the box, boy it was good.what suprized me is how fast the breading browned. had to finish cooking in the oven.when i read directions, i figured it was for melting the cheese, but it would of burnt had i tried to finish on stovetop.nice change of pace

KellyMarie38 · 01-14-2005, 10:18 AM

I did a search and I can't find the recipe for the donut holes.

Kelly

Quote:

Originally posted by KellyMarie38
Can I have the recipe? I have blueberry, raspberry and strawberry syrup here that would probably be great for this recipe! tia

Kelly

fiveforall · 01-14-2005, 11:09 AM

The following is from another poster. I just copied and pasted. I used 4 tablespoons carbquick instead of the carbsense. These were really good!

If you love fritters or doughnuts...
You've got to try Raul's Dough-Nots!
This recipe was first posted last year, but for those of you who missed it, it's so worth repeating! I've made a couple of tweaks, which I will note. I also tried adding about a tsp. of chopped apple to one of them before cooking, and it was just like an apple fritter! The carb count is very low for a really satisfying treat, (or in my case, breakfast today).

Dry Ingredients:
3 Tablespoons Carbsense Zero Carb Bake Mix
1 Packet Splenda (I used 8 drops liquid Splenda)
1/8 Teaspoon Stevia (I omitted, because I was using Davinci's)
1/4 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
(I also added a pinch of nutmeg, because my Grandma always used nutmeg in her homemade doughnuts).

Wet Ingredients:
1 Large Egg White, beaten
3 Tablespoons water (I meant to sub French Vanilla Davinci's, but realized after, that I used Irish Cream. It was delicious!)

1. Beat egg white until frothy with 1 Packet Splenda & 3 Tablespoons water. (I first beat the egg white alone till frothy, but not white, then added the Davinci's and liquid Splenda and beat some more. You don't want it as thick as meringue, but it should have some body to it to help your dough-nots have a nice puffy shape.)
2. Add dry ingredients and combine well.
3. Fry batter in your oil of choice until crispy & golden brown. (I put about an inch of oil in a small sauce pan.)
4. Sprinkle with 1 more packet of Splenda (I mixed some granular Splenda with a little cinnamon to sprinkle over).
Mine came out quite puffy, and not greasy at all! I remember last winter when I made these, I topped them with a chocolate glaze, but I don't remember how I made it. I'll have to dig through my recipes to see if I wrote it down.
The recipe makes about 8 doughnut hole sized treats. I ate them all, but I think the carb count is no more than 2 or 3 for the whole batch.

chickiemom · 01-14-2005, 11:59 AM

Those subs on the dough-nots look good. I love doughnuts and they have been my downfall on occasion. Another good reason to buy a deep fryer. These and wings

KellyMarie38 · 01-15-2005, 02:51 PM

Thanks! Printing this out!

Kelly

Quote:

Originally posted by fiveforall
The following is from another poster. I just copied and pasted. I used 4 tablespoons carbquick instead of the carbsense. These were really good!

If you love fritters or doughnuts...
You've got to try Raul's Dough-Nots!
This recipe was first posted last year, but for those of you who missed it, it's so worth repeating! I've made a couple of tweaks, which I will note. I also tried adding about a tsp. of chopped apple to one of them before cooking, and it was just like an apple fritter! The carb count is very low for a really satisfying treat, (or in my case, breakfast today).

Dry Ingredients:
3 Tablespoons Carbsense Zero Carb Bake Mix
1 Packet Splenda (I used 8 drops liquid Splenda)
1/8 Teaspoon Stevia (I omitted, because I was using Davinci's)
1/4 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
(I also added a pinch of nutmeg, because my Grandma always used nutmeg in her homemade doughnuts).

Wet Ingredients:
1 Large Egg White, beaten
3 Tablespoons water (I meant to sub French Vanilla Davinci's, but realized after, that I used Irish Cream. It was delicious!)

1. Beat egg white until frothy with 1 Packet Splenda & 3 Tablespoons water. (I first beat the egg white alone till frothy, but not white, then added the Davinci's and liquid Splenda and beat some more. You don't want it as thick as meringue, but it should have some body to it to help your dough-nots have a nice puffy shape.)
2. Add dry ingredients and combine well.
3. Fry batter in your oil of choice until crispy & golden brown. (I put about an inch of oil in a small sauce pan.)
4. Sprinkle with 1 more packet of Splenda (I mixed some granular Splenda with a little cinnamon to sprinkle over).
Mine came out quite puffy, and not greasy at all! I remember last winter when I made these, I topped them with a chocolate glaze, but I don't remember how I made it. I'll have to dig through my recipes to see if I wrote it down.
The recipe makes about 8 doughnut hole sized treats. I ate them all, but I think the carb count is no more than 2 or 3 for the whole batch.

Cap57 · 01-15-2005, 04:49 PM

Quote:

Originally posted by chickiemom
Those subs on the dough-nots look good. I love doughnuts and they have been my downfall on occasion. Another good reason to buy a deep fryer. These and wings

Those directions above are from my earlier post. You don't even need a deep fryer to make these. I just use my smallest saucepan with about an inch of oil in it. I have a deep fryer that I do use for wings, but these cook up so quickly, that I don't bother to get the fryer out. They are really yummy!
One other note as I reread my directions; I now beat the egg white till white, with soft peaks. I think it makes for sturdier dough-nots. The original directions called for just beating till frothy, but the batter will be runnier, and they don't puff up as well.

chickiemom · 01-16-2005, 10:18 AM

Cap thanks for the update on the egg whites. I'm getting over a sore throat right now so don't feel like cooking much but these are on the top of my to make list

ClikChik · 01-16-2005, 01:03 PM

Reading thru all these posts I had made a bookmark for Blaine's Low-Carb Kitchen on FitTv. He has some great sounding recipes but I have a question about this one:

Gnocchi:

1/3 cup soy flour - sifted
1/4 cup wheat flour - sifted
1 cup parmesan cheese -grated
3 egg yolks
1 tsp. fresh nutmeg - grated
1 cup ricotta cheese - drained

Gnocchi Preparation: (80-90 Gnocchi Dumplings = 6 Servings - approx. 6.5 net carbs per serving):

Mix dry ingredients with wet ingredients. Take teaspoon of dough and shape into small dumpling making sure to keep hands wet with bowl of cold water nearby. Place dumplings onto wax paper and make indentation with back of fork. (Tip: use your opposite hand when making fork indentations to make sure gnocchi does not stick to fork.) When complete, put small batches of gnocchi into gently boiling water. When gnocchi floats to top of water let cook 30 seconds more. Strain with cold water, drain well and let cool. Cover in 2 tbsp. olive oil so they do not stick.

I want to replace the soy & wheat flour with CarbQuik but does anyone with more experience know if I should add anything else like baking powder, baking soda, etc?

I love gnocchi and this with a little butter, parmesan cheese and side salad would be a great dinner!

Thanks!

lscoop · 01-16-2005, 04:55 PM

I think it's worth a try using the CarbQuik. Since this is not a dish where you want the dough to rise there would be no need to add any additional ingredients into the mix. Let us know how it tastes....I'd love to make some frech gnocchi! I usually like to sub drained and finely processed cottage cheese for the ricotta...less carbs and calories. I wonder if that would work?

Aediekins · 01-16-2005, 05:19 PM

Which page was the vanilla cake recipe on? I just can't seem to find it!

I'm getting my carbquik soon and the Lorann bakery flavor oils, so I want to try them out!

Thanks!

Oakie · 01-16-2005, 11:06 PM

Aediekins: Are you referring to Linda 's Golden cake? I'll bump the thread started by Jeamevan.

ClikChik · 01-17-2005, 01:41 PM

I think I'll go ahead and use the ricotta first (tomorrow night's dinner as I forgot to get the ricotta cheese today...

) since I'll be subbing with CQ. I'm almost afraid to substitute two ingredients at first. Then next time I'll use the cottage cheese. Either way, I'll let you know how it turns out.

Quote:

Originally posted by lscoop
I think it's worth a try using the CarbQuik. Since this is not a dish where you want the dough to rise there would be no need to add any additional ingredients into the mix. Let us know how it tastes....I'd love to make some frech gnocchi! I usually like to sub drained and finely processed cottage cheese for the ricotta...less carbs and calories. I wonder if that would work?

lscoop · 01-17-2005, 02:04 PM

Thanks! Can't wait to hear....

Aediekins · 01-17-2005, 10:05 PM

ummm...I don't know who's it is.... but it is on this thread somewhere. I can't find it though

Tom · 01-17-2005, 10:16 PM

Here's a "search" tip... when using the search feature, you can click "Show results as posts" instead of the default "Show results as threads". This might help you find a specific post.

ClikChik · 01-18-2005, 02:45 AM

this one?

LINDASUE'S EASY GOLDEN CARBQUIK CAKE

1 1/2 cups Carbquik
1/2 cup granular Splenda or 3/4 teaspoon liquid Splenda
1 egg
1/2 cup Carb Countdown whole milk
4 tablespoons butter, softened
1 teaspoon vanilla

Beat all ingredients on low speed with electric mixer 30 seconds. Beat on medium speed 4 minutes. Spread in greased 8x8" square or 9" round cake pan. Bake at 350Âº 25 minutes or until golden brown and firm to the touch.

Makes 9 servings

With granular Splenda:
Per Serving: 127 Calories; 10g Fat; 5g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 122 Calories; 10g Fat; 5g Protein; 10g Carbohydrate; 8g Dietary Fiber; 2g Net Carbs

This came from an old Bisquick cookbook and was called Velvet Crumb Cake. I was afraid someone might think that it's a crumb cake with a crumb topping, so I've renamed it. After hearing how some Carbquik recipes turn out dry, I added an extra 2 tablespoons of butter. Actually, the recipe called for shortening, but I used butter instead. Mine took 5-10 minutes less time to bake than the original recipe stated too, but then I used a dark nonstick pan.

The batter is almost as stiff as a soft cookie dough, but it's been so many years since I made the Bisquick version that I don't remember if that batter was also thick. This makes a very dense cake, almost the texture of pound cake. I detect a slight Carbquik aftertaste, but it's not too bad. I plan to serve it topped with strawberries and whipped cream tonight so I don't think that will be a problem at all. It's just not that great plain. The flavor of the almond flour Pound Cake that I make is much nicer.

GentleGiant · 01-18-2005, 06:21 AM

Another request for Chef Greg

How about a recipe for some snack crackers - say like Ritz.

I love so much that we can have cheese on this WOE, but I
would really like to have something to put it on.

lscoop · 01-18-2005, 07:17 AM

I've seen Carb Countdown in 1% and 2%.....do they make it in a whole milk form also? I've never seen that one!

GentleGiant · 01-18-2005, 07:24 AM

Yes, Carb Countdown does come in a Whole Milk (red carton) variety, but I found it a little "thick" so I stick with the 2%.

Charski · 01-18-2005, 10:30 AM

I made Linda's golden carbquik cake - I had made earlier BettyR's chocolate mayonnaise cake for my boss's birthday, and frosted it with my LC German Chocolate icing - had leftover icing so thought this cake would be good with it - and I was right!

DH's comment was "it's a little 'biscuit-y' in texture but not in a BAD way!"

I think with strawberries and whipped cream in the summertime, I'll have my perfect strawberry shortcake!

Char

ClikChik · 01-18-2005, 11:58 AM

Quote:

Originally posted by lscoop
Thanks! Can't wait to hear....

DIDN'T WORK!

The little gnocchi just fell apart in the boiling water...

I used Carbquik instead of the soy & wheat flour. Oh well! Back to the drawing board, eh?

lscoop · 01-18-2005, 06:02 PM

Thanks, Gentle Giant....

Sorry, ClikChick.....I wonder if the gnocchi would work if you used Soy Protein Isolate and just substituted the CarbQuik for the Wheat Flour portion.....

Any other experimenters or ideas out there? Chef Greg, are you with us?

01-12-2005, 02:02 PM	#905
shecan1 Senior LCF Member Join Date: Oct 2003 Location: Eagle River,Alaska Posts: 156 Gallery: shecan1 Stats: (160/130/120) WOE: Atkins	CarolynF I told my sister about it - she isn't doing low carb but her kids don't need any sugar - she made it with regular bisquick and splenda - the kids don't even know its a sugarless treat and they had alot of fun making it themselves.

01-13-2005, 06:31 PM	#906
Wine2 Senior LCF Member Join Date: May 2003 Posts: 915 Gallery: Wine2 Stats: 5'7 53 y.o.189/175/165 (size:14,12,10) WOE: JUDDD Start Date: 12/26/11	I'm thrilled with the CQ pizza on the back of the box, so much so that I had to post this! There had been a thread a week ago about how it wasn't particularly good; however, my children, DH and I gobbled it up! I made only the dough part and pre-baked that and let it cool (as someone had suggested on another post) and topped it with small amount of pizza sauce, mozzerella cheese and a lot of pepperoni and baked it again until cheese melted. This I will add to the weeknight dinner repetoire in my house, which was getting a little tired....! __________________ My short-term goal is to reach 175 lbs. This is at a weight loss average of 1 lbs/week, which should be reached by February 29, 2012. Beth

01-14-2005, 11:09 AM	#911
fiveforall Senior LCF Member Join Date: Feb 2003 Location: Alabama Posts: 152 Gallery: fiveforall WOE: Atkins	The following is from another poster. I just copied and pasted. I used 4 tablespoons carbquick instead of the carbsense. These were really good! If you love fritters or doughnuts... You've got to try Raul's Dough-Nots! This recipe was first posted last year, but for those of you who missed it, it's so worth repeating! I've made a couple of tweaks, which I will note. I also tried adding about a tsp. of chopped apple to one of them before cooking, and it was just like an apple fritter! The carb count is very low for a really satisfying treat, (or in my case, breakfast today). Dry Ingredients: 3 Tablespoons Carbsense Zero Carb Bake Mix 1 Packet Splenda (I used 8 drops liquid Splenda) 1/8 Teaspoon Stevia (I omitted, because I was using Davinci's) 1/4 Teaspoon Cinnamon 1/4 Teaspoon Baking Powder (I also added a pinch of nutmeg, because my Grandma always used nutmeg in her homemade doughnuts). Wet Ingredients: 1 Large Egg White, beaten 3 Tablespoons water (I meant to sub French Vanilla Davinci's, but realized after, that I used Irish Cream. It was delicious!) 1. Beat egg white until frothy with 1 Packet Splenda & 3 Tablespoons water. (I first beat the egg white alone till frothy, but not white, then added the Davinci's and liquid Splenda and beat some more. You don't want it as thick as meringue, but it should have some body to it to help your dough-nots have a nice puffy shape.) 2. Add dry ingredients and combine well. 3. Fry batter in your oil of choice until crispy & golden brown. (I put about an inch of oil in a small sauce pan.) 4. Sprinkle with 1 more packet of Splenda (I mixed some granular Splenda with a little cinnamon to sprinkle over). Mine came out quite puffy, and not greasy at all! I remember last winter when I made these, I topped them with a chocolate glaze, but I don't remember how I made it. I'll have to dig through my recipes to see if I wrote it down. The recipe makes about 8 doughnut hole sized treats. I ate them all, but I think the carb count is no more than 2 or 3 for the whole batch. __________________ 203/195/150

01-16-2005, 01:03 PM	#916
ClikChik MAJOR LCF POSTER! Join Date: Jan 2003 Location: Cumberland Plateau, Tn Posts: 1,414 Gallery: ClikChik Stats: 137.6/122/115 and 5' WOE: WW Flex Start Date: Feb 21, 2007	Reading thru all these posts I had made a bookmark for Blaine's Low-Carb Kitchen on FitTv. He has some great sounding recipes but I have a question about this one: Gnocchi: 1/3 cup soy flour - sifted 1/4 cup wheat flour - sifted 1 cup parmesan cheese -grated 3 egg yolks 1 tsp. fresh nutmeg - grated 1 cup ricotta cheese - drained Gnocchi Preparation: (80-90 Gnocchi Dumplings = 6 Servings - approx. 6.5 net carbs per serving): Mix dry ingredients with wet ingredients. Take teaspoon of dough and shape into small dumpling making sure to keep hands wet with bowl of cold water nearby. Place dumplings onto wax paper and make indentation with back of fork. (Tip: use your opposite hand when making fork indentations to make sure gnocchi does not stick to fork.) When complete, put small batches of gnocchi into gently boiling water. When gnocchi floats to top of water let cook 30 seconds more. Strain with cold water, drain well and let cool. Cover in 2 tbsp. olive oil so they do not stick. I want to replace the soy & wheat flour with CarbQuik but does anyone with more experience know if I should add anything else like baking powder, baking soda, etc? I love gnocchi and this with a little butter, parmesan cheese and side salad would be a great dinner! Thanks! __________________ [COLOR="Indigo"]My greatest fear is that there is no PMS and this is just my personality... ~~Teresa~~ Ever feel like your guardian angel went out for a smoke? [/COLOR]

01-16-2005, 04:55 PM	#917
lscoop Senior LCF Member Join Date: Aug 2004 Location: CA Posts: 94 Gallery: lscoop Stats: 115, maintaining WOE: Mostly raw, organic, low-glycemic Start Date: 8/05	I think it's worth a try using the CarbQuik. Since this is not a dish where you want the dough to rise there would be no need to add any additional ingredients into the mix. Let us know how it tastes....I'd love to make some frech gnocchi! I usually like to sub drained and finely processed cottage cheese for the ricotta...less carbs and calories. I wonder if that would work? Last edited by lscoop; 01-16-2005 at 04:57 PM..

01-11-2005, 06:10 PM	#902
shecan1 Senior LCF Member Join Date: Oct 2003 Location: Eagle River,Alaska Posts: 156 Gallery: shecan1 Stats: (160/130/120) WOE: Atkins	its pretty simple, Mix dry 1/4 cup carbquick 1Tablespoon cocoa powder 5 packages splenda pinch of baking powder(original called for 1/4 teas.) Add wet 1 egg 2 Tablespoons melted butter 1 tablespoon water ( I use lc milk) mix and microwave 1min 20 sec

01-12-2005, 01:42 PM	#904
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,819 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Shecan: I used to make this all the time with almond flour.. It was absolutely fab with CQ..Made it this morning.. It's best in a 2 cup Pyrex measuring cup that has been Pammed.. and I put saran on the top.. It's great..

01-14-2005, 08:51 AM	#907
fiveforall Senior LCF Member Join Date: Feb 2003 Location: Alabama Posts: 152 Gallery: fiveforall WOE: Atkins	I made the donut holes using carbquick. They were awesome! I substitued blueberry davinci syrup for the water and stevia in the recipe. They really did taste like blueberry donut holes. Even my DH enjoyed them. It was a great snack to eat while watching CSI!

01-14-2005, 09:02 AM	#909
griffin MAJOR LCF POSTER! Join Date: Dec 2004 Location: indiana Posts: 1,449 Gallery: griffin WOE: atkins/moderate Start Date: november 04	i made the chicken parmesian on the box, boy it was good.what suprized me is how fast the breading browned. had to finish cooking in the oven.when i read directions, i figured it was for melting the cheese, but it would of burnt had i tried to finish on stovetop.nice change of pace

01-14-2005, 11:59 AM	#912
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	Those subs on the dough-nots look good. I love doughnuts and they have been my downfall on occasion. Another good reason to buy a deep fryer. These and wings

01-16-2005, 10:18 AM	#915
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	Cap thanks for the update on the egg whites. I'm getting over a sore throat right now so don't feel like cooking much but these are on the top of my to make list

01-16-2005, 05:19 PM	#918
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	Which page was the vanilla cake recipe on? I just can't seem to find it! I'm getting my carbquik soon and the Lorann bakery flavor oils, so I want to try them out! Thanks!

01-16-2005, 11:06 PM	#919
Oakie Senior LCF Member Join Date: Feb 2004 Location: East Posts: 239 Gallery: Oakie Stats: 115/100/100 WOE: Atkins Start Date: May 2003	Aediekins: Are you referring to Linda 's Golden cake? I'll bump the thread started by Jeamevan.

01-17-2005, 02:04 PM	#921
lscoop Senior LCF Member Join Date: Aug 2004 Location: CA Posts: 94 Gallery: lscoop Stats: 115, maintaining WOE: Mostly raw, organic, low-glycemic Start Date: 8/05	Thanks! Can't wait to hear....

01-17-2005, 10:05 PM	#922
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	ummm...I don't know who's it is.... but it is on this thread somewhere. I can't find it though

01-17-2005, 10:16 PM	#923
Tom Administrator Join Date: Feb 2003 Posts: 4,767 Gallery: Tom	Here's a "search" tip... when using the search feature, you can click "Show results as posts" instead of the default "Show results as threads". This might help you find a specific post.

01-18-2005, 02:45 AM	#924
ClikChik MAJOR LCF POSTER! Join Date: Jan 2003 Location: Cumberland Plateau, Tn Posts: 1,414 Gallery: ClikChik Stats: 137.6/122/115 and 5' WOE: WW Flex Start Date: Feb 21, 2007	this one? LINDASUE'S EASY GOLDEN CARBQUIK CAKE 1 1/2 cups Carbquik 1/2 cup granular Splenda or 3/4 teaspoon liquid Splenda 1 egg 1/2 cup Carb Countdown whole milk 4 tablespoons butter, softened 1 teaspoon vanilla Beat all ingredients on low speed with electric mixer 30 seconds. Beat on medium speed 4 minutes. Spread in greased 8x8" square or 9" round cake pan. Bake at 350Âº 25 minutes or until golden brown and firm to the touch. Makes 9 servings With granular Splenda: Per Serving: 127 Calories; 10g Fat; 5g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs With liquid Splenda: Per Serving: 122 Calories; 10g Fat; 5g Protein; 10g Carbohydrate; 8g Dietary Fiber; 2g Net Carbs This came from an old Bisquick cookbook and was called Velvet Crumb Cake. I was afraid someone might think that it's a crumb cake with a crumb topping, so I've renamed it. After hearing how some Carbquik recipes turn out dry, I added an extra 2 tablespoons of butter. Actually, the recipe called for shortening, but I used butter instead. Mine took 5-10 minutes less time to bake than the original recipe stated too, but then I used a dark nonstick pan. The batter is almost as stiff as a soft cookie dough, but it's been so many years since I made the Bisquick version that I don't remember if that batter was also thick. This makes a very dense cake, almost the texture of pound cake. I detect a slight Carbquik aftertaste, but it's not too bad. I plan to serve it topped with strawberries and whipped cream tonight so I don't think that will be a problem at all. It's just not that great plain. The flavor of the almond flour Pound Cake that I make is much nicer.

01-18-2005, 06:21 AM	#925
GentleGiant Junior LCF Member Join Date: Dec 2004 Location: North Carolina Posts: 42 Gallery: GentleGiant Stats: 408/353/300 6'8" OVER 50 DOWN! WOE: Low Carb Start Date: January 10, 2005	Another request for Chef Greg How about a recipe for some snack crackers - say like Ritz. I love so much that we can have cheese on this WOE, but I would really like to have something to put it on.

01-18-2005, 07:17 AM	#926
lscoop Senior LCF Member Join Date: Aug 2004 Location: CA Posts: 94 Gallery: lscoop Stats: 115, maintaining WOE: Mostly raw, organic, low-glycemic Start Date: 8/05	I've seen Carb Countdown in 1% and 2%.....do they make it in a whole milk form also? I've never seen that one!

01-18-2005, 07:24 AM	#927
GentleGiant Junior LCF Member Join Date: Dec 2004 Location: North Carolina Posts: 42 Gallery: GentleGiant Stats: 408/353/300 6'8" OVER 50 DOWN! WOE: Low Carb Start Date: January 10, 2005	Yes, Carb Countdown does come in a Whole Milk (red carton) variety, but I found it a little "thick" so I stick with the 2%.

01-18-2005, 10:30 AM	#928
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,803 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I made Linda's golden carbquik cake - I had made earlier BettyR's chocolate mayonnaise cake for my boss's birthday, and frosted it with my LC German Chocolate icing - had leftover icing so thought this cake would be good with it - and I was right! DH's comment was "it's a little 'biscuit-y' in texture but not in a BAD way!" I think with strawberries and whipped cream in the summertime, I'll have my perfect strawberry shortcake! Char

01-18-2005, 06:02 PM	#930
lscoop Senior LCF Member Join Date: Aug 2004 Location: CA Posts: 94 Gallery: lscoop Stats: 115, maintaining WOE: Mostly raw, organic, low-glycemic Start Date: 8/05	Thanks, Gentle Giant.... Sorry, ClikChick.....I wonder if the gnocchi would work if you used Soy Protein Isolate and just substituted the CarbQuik for the Wheat Flour portion..... Any other experimenters or ideas out there? Chef Greg, are you with us?

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