Carbquik Baking Flour

[Alice J Polhemus]

Thank you once again, everybody! What a wonderful place this is! I'll let you know when I get some. I'm going to order it tonite!
Alice

[DASanders]

Ingredients:

1 ½ cups Carbquick
½ tsp baking powder
2/3 cup oil
½ cup baking cocoa (I used Hershey’s Dutch Chocolate since I couldn’t find anything else at the local grocery and this was lower in carbs than the regular cocoa I had on hand.)
3 eggs
½ cup Splenda
1/4 cup Da Vinci SF Syrup Chocolate (or flavor of your choice)
¾ cups pecans (or nuts of your choice ((or none at all)).)
1 Tbsp Da Vinci’s Syrup of your choice (I used chocolate)

Directions:
Preheat oven to 350 degrees. Blend Carbquick with baking powder. Beat eggs and SF sweetener until light. Add the cocoa and 1/4 cup syrup. Add Carbquick mixture and blend well. Add the chopped nuts. Pour into a greased 9 x 9 pan. Bake for 30 minutes or until the center springs back when lightly touched. Do not over bake. Cool in pan. When cold, brush the top with the remaining 1 tablespoon of syrup. Let stand until room temperature.
You can substitute any Da Vinci Gourmet syrup flavor you wish.

Yield:
20 brownies (I cut mine larger) Also, I don’t have a brush, so I used a small spoon and gently spooned small amounts of Da Vinci’s syrup over the top of brownies with the back of my spoon. The brownies turned out very nice.

Submitted by: From a recipe submitted by Mary Quinn, ID at Da Vinci’s website. I made changes for LC and a few small changes for my tastes. Although I don’t think the LC version came out exactly like brownies, I do think they came out very nice and more like a devil’s food cake.

I believe you could cut the SF sweetener down to 1 1/2 cups total. They seem a bit too sweet to me after eating them, but not while eating them. Does that make sense?

I've been giving myself huge pats on the back all day long since I am not one to make up recipes or even alter them. I hope you enjoy these. The original name was "Best Brownies Ever", but I am so modest that I couldn't call them that. LOL!

Happy eating and I don't have a carb count.

[sjl330]

These sound yummy! I ran the recipe through MasterCook and came up with these nutri. totals based on 20 servings

Per Serving (excluding unknown items): 147 Calories; 13g Fat (73.4% calories from fat); 3g Protein; 7g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

[KellyMarie38]

Sounds good. Going to see if I can try these today!

Kelly

Originally posted by DASanders
Ingredients:

1 ½ cups Carbquick
½ tsp baking powder
2/3 cup oil
½ cup baking cocoa (I used Hershey’s Dutch Chocolate since I couldn’t find anything else at the local grocery and this was lower in carbs than the regular cocoa I had on hand.)
3 eggs
½ cup Splenda
1/4 cup Da Vinci SF Syrup Chocolate (or flavor of your choice)
¾ cups pecans (or nuts of your choice ((or none at all)).)
1 Tbsp Da Vinci’s Syrup of your choice (I used chocolate)

Directions:
Preheat oven to 350 degrees. Blend Carbquick with baking powder. Beat eggs and SF sweetener until light. Add the cocoa and 1/4 cup syrup. Add Carbquick mixture and blend well. Add the chopped nuts. Pour into a greased 9 x 9 pan. Bake for 30 minutes or until the center springs back when lightly touched. Do not over bake. Cool in pan. When cold, brush the top with the remaining 1 tablespoon of syrup. Let stand until room temperature.
You can substitute any Da Vinci Gourmet syrup flavor you wish.

Yield:
20 brownies (I cut mine larger) Also, I don’t have a brush, so I used a small spoon and gently spooned small amounts of Da Vinci’s syrup over the top of brownies with the back of my spoon. The brownies turned out very nice.

Submitted by: From a recipe submitted by Mary Quinn, ID at Da Vinci’s website. I made changes for LC and a few small changes for my tastes. Although I don’t think the LC version came out exactly like brownies, I do think they came out very nice and more like a devil’s food cake.

I believe you could cut the SF sweetener down to 1 1/2 cups total. They seem a bit too sweet to me after eating them, but not while eating them. Does that make sense?

I've been giving myself huge pats on the back all day long since I am not one to make up recipes or even alter them. I hope you enjoy these. The original name was "Best Brownies Ever", but I am so modest that I couldn't call them that. LOL!

Happy eating and I don't have a carb count.

[DASanders]

I am just horrified! I hope you read this before making my brownies. I made a typo to the sweetener. I used 1/2 cup granular splenda and equivalent to 1 cup sweentener with Liquid Splenda. That's why I made the comment about cutting by 1/2 cup the sweetener. WOW oh WOW, I hope that none of you made a batch and they were awful. I will repost the recipe with corrections. Dog is begging for a walk and as soon as I get back I will repost. Once again, I am very sorry for my big mistake.

Denice

[DASanders]

Ingredients:

1 ½ cups Carbquick
½ tsp baking powder
2/3 cup oil
½ cup baking cocoa (I used Hershey’s Dutch Chocolate since I couldn’t find anything else at the local grocery and this was lower in carbs than the regular cocoa I had on hand.)
3 eggs
½ cup granular Splenda
4 Tbsp Fiberfit Liquid Splenda (or equivalent to 1 cup SF sweetener)
1/4 cup Da Vinci SF Syrup Chocolate (or flavor of your choice)
¾ cups pecans (or nuts of your choice ((or none at all)).)
1 Tbsp Da Vinci’s Syrup of your choice (I used chocolate)

Directions:
Preheat oven to 350 degrees. Blend Carbquick with baking powder. Beat eggs and SF sweetener until light. Add the cocoa and 1/4 cup syrup. Add Carbquick mixture and blend well. Add the chopped nuts. Pour into a greased 9 x 9 pan. Bake for 30 minutes or until the center springs back when lightly touched. Do not over bake. Cool in pan. When cold, brush the top with the remaining 1 tablespoon of syrup. Let stand until room temperature.
You can substitute any Da Vinci Gourmet syrup flavor you wish.

Yield:
20 brownies (I cut mine larger) Also, I don’t have a brush, so I used a small spoon and gently spooned small amounts of Da Vinci’s syrup over the top of brownies with the back of my spoon. The brownies turned out very nice.

Submitted by: From a recipe submitted by Mary Quinn, ID at Da Vinci’s website/LC changes and a few alterations by Denice Sanders. I made changes for LC and a few small changes for my tastes. Although I don’t think the LC version came out exactly like brownies, I do think they came out very nice and more like a devil’s food cake.

[KellyMarie38]

My brownies had no flavor. I followed the recipe and used liquid splenda. There's no sweetness to it or chocolate taste and I used Davinci SF chocolate syrup.


Kelly

[DASanders]

Did you use the 1/2 cup of chocolate cocoa the recipe calls for? I am sorry you didn't like them. Mine came out very chocolatey.

Once again, I am sorry you didn't care for them.

Denice

[KellyMarie38]

Uh oh, dh just told me that he used 12 drops of the liquid splenda vs. 4 Tbsp Liquid Splenda. Ugh, will have to try it again tomorrow.

Kelly
(or equivalent to 1 cup SF sweetener)

Originally posted by DASanders
Did you use the 1/2 cup of chocolate cocoa the recipe calls for? I am sorry you didn't like them. Mine came out very chocolatey.

Once again, I am sorry you didn't care for them.

Denice

[DASanders]

Kelly,
I used the Fiber Fit form of Liquid Splenda. Just in case your DH used the other type. I don't want you to get something so sweet you run toward the restroom cursing my name with a voodoo doll of me in one hand.

Denice

[suzg]

Does TovaRep still come in here? I'm hoping so, as I am concerned about the Carbquik website being down for DAYS.

I DON'T want to lose another low carb product that I use reguarly and LOVE.

Anyone have a clue what's up? I emailed the company a few days ago, and haven't heard anything back.

[mahyde]

I just checked the website and it is fine, up and running.

[Tom]

Carbquik is not being discontinued. Don't worry.

[griffin]

i can get in , i would forward it to you but i dont know how to pm

[DASanders]

Thank you for your response Tom. I wasn't too worried about Carbquick being discontinued. I just received my latest order for 5 of the 3 lb. boxes and some other goodies. I am building up my collection of Da Vinci syrups!

I like to go to the Carbquick website and look for new recipes on occasion and it is a bit unnerving to go to a fav site and find that it is missing.

Have a wonderful weekend everyone.

Denice

[rowdy1]

Thanks for the info everyone. I'm anxiously waiting my first box of Carbquick and I'd really like to be able to find the recipes to make it with!! All help is appreciated because I am not a 'puter guru by any means. I've been cutting and pasting recipes from this thread...so I've got some things to work with.

[Charski]

The box itself has quite a few recipes, the 3 pounder at least has them INSIDE as well! LOL!

And all the recipes on this forum are worthy of trying - I just made the cornbread last night with Carbquik, poly-d and corn bran and it is AWESOME!

Char

[TheBluegrassBabe]

I'll have to wait till after induction though!

[rowdy1]

Not sure which Carbquick thread to post this on. Just made the biscuits according to HaleysNana..... turned out beautfully! Tasted very, very good! Worth the 5 carbs per biscuit for sure. I think the next time I will try this recipe w/some Hood's lc milk to knock off some of the buttermilk carbs. Thanks, HaleysNana!


Oh and so ,so simple!

[ataran]

Did you notice that they are selling (or going to sell) "CarbStuffers (Frozen Stuffed Pockets) products will be available soon at your local grocer."

I wish their web site were more professional looking. I'll bet that whoever is doing it is sure learning a lot while they are at it tho.

[TovaRep]

I apologize for the brief downtime and bad links on part of the Carbalose web page. If there are any other problems with the site, just post them and they'll be taken care of.

All those links should now be fixed. Thanks for the input.

[TessieBird]

The Monte Cristo Sandwich link does not work........

[TessieBird]

or the Bagel link......

[TessieBird]

the rest of the links work for me ----- THANKS!

[txjohn]

Has anyone else had this problem with their Carbquik? I don't mean the lumps that sort of dissolve later on in the cooking, but lumps that stay hard white lumps even after the cooking process... I love the taste of the finished recipes, but these remaining lumps are terrible, just hard lumps of flour about pea size. Am I supposed to be sifting? I tried that with one recipe and wound up with a terrible mess in my sifter. Have been wondering if the cold damp weather when the product was shipped to me might have had an effect like this. I left it sitting on my countertop for 3 days before opening and am storing the contents of the box in my pantry in a tupperware container.

Lumps aside, I have made the Carbquik Brownies, the Cheddar Bay Biscuits, a couple of the Impossible pies, and really like this product.

DH and I are on Maintenance and have had no ill effects from Carbquik. In fact, DH is still losing even tho we would rather he not lose any more weight.

txjohn

[Over50Mom]

txjohn,

Yes, I've had the same problem with Carbquik and the larger lumps that don't dissolve in the cooking process. I've used up at least 3 big boxes of Carbquik, and they've all been the same so I don't think there's anything wrong with the way you're storing it. Recently I've been trying to break up any of the larger lumps before I add liquid to a recipe. That seems to help a lot. The lumps appear to be whatever Carbquik has in it for "shortening".

[LindaSue]

When I made Oven-Fried Chicken, I put Carbquik in a plastic bag, added the chicken pieces, sealed and shook the bag to coat the chicken. After I removed the chicken from the bag, I was left with a bag full of those shortening lumps. At least I'm pretty sure that's what they were.

[Criosa]

I have a feeling the lumps are more for creating a flaky biscuit. A few second in the food processor helps break them up for recipes not needing the shortening type pockets.

[BettyR]

Originally posted by Criosa
I have a feeling the lumps are more for creating a flaky biscuit. A few second in the food processor helps break them up for recipes not needing the shortening type pockets.

I've been doing the same thing, zapping it in the food processor for breading.

I make almost all my baked goods in the food processor so I haven't had any problem with them not cooking.

[LindaSue]

If you're going to process it to get rid of the lumps, make sure to do that AFTER measuring it or you may end up using more than you should. If you weigh your Carbquik, that won't matter.