Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions > Recipe Forum Sticky Threads
Register FAQ Search Today's Posts Mark Forums Read


 
 
LinkBack Thread Tools Display Modes
Old 09-20-2004, 01:26 PM   #151
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I've come up with a different count than either you or Chefgreg, Sheryl5.

Per Serving: 167 Calories; 9g Fat; 11g Protein; 28g Carbohydrate; 20g Dietary Fiber; 8g Net Carbs

This is what MasterCook gave for the whole recipe:

1002 Calories; 55g Fat; 66g Protein; 166g Carbohydrate; 122g Dietary Fiber; 44g Net Carbs

1/2 cup warm water (0 carbs)
1 tablespoon sugar (12 carbs)
1 package active dry yeast (3 carbs/1 net)
1/4 cup hood countdown (1 carb)
1/2 teaspoon salt (0 carbs)
1/4 teaspoon baking soda (0 carbs)
1 tablespoon water (0 carbs)
2 1/2 cups CarbQuik (150 carbs/120 net)
LindaSue is offline  

Sponsored Links
Old 09-20-2004, 02:11 PM   #152
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
Linda Sue, the yeast eats the sugar, so I don't think you count it. Julie
SCOTTSDALEJULIE is offline  
Old 09-20-2004, 02:50 PM   #153
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
Hello all,
I don't have the time this minute to address these numbers, I have gotten a serious virus in my system. However I did notice what I think is one error in the carb count you are using for Carbquik. Let me run this past you all, Per the nutrition of Carbquik, 1 oz dry mix = 2grams net carbs. One cup of Carbquik not packed will weight on average 4.4 ounces, 4.4 x 2 = 8.8 net carbs per cup. I suspect this is where a lot of the net carb count you are figuring is growing. Now here is the trick to being absolute, just as we do in commercial baking, to be certain your using the correct amount of Carbquik, I would suggest you measure it by weight if those extra 1-3 carbs per cup are an issue. If the weight of say one persons measure is 4.4 ounces and person 2 measures a bit more volume in the measuring cup of course you would increase the net carbs. I hope I have not confused everyone, but I promise I will reply in a more complete and clear explanation.
__________________
"Nothing taste as good as thin feels"
Dedicated to my dear friend Robt Atkins MD
Chefgreg is offline  
Old 09-20-2004, 04:33 PM   #154
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I entered the data from the Carbquik site into MasterCook according to the 1/3 cup counts. They don't say how many grams 1/3 cup weighs and on the other chart they only list grams so there's no way to tell how much that would measure in cups.

LindaSue is offline  
Old 09-20-2004, 04:44 PM   #155
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
Lindasue

Do you see the 20g dry mix, that is the key to the math, or 1oz at the top, that is how to guage the weight per serving and the net per serving. I know if one os not used to using weight as opposed to volume it can be confussing, but trust my numbers, we have been doing this a long long time and these numbers are confirmed by two labs.

Chef Greg
Chefgreg is offline  
Old 09-20-2004, 04:54 PM   #156
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
Lindasue

Julie, wouldn't that be similar to the yogurt exception? According to the Atkins Nutritionist, when the carbs are "eaten" by the active culture, they are replaced by different carbs, but still carbs. I'd count the sugar to be safe, but that's up to you. I also count my yogurt according to the carbs listed on the label.

Linda in this case that is not correct, whereas cultures do effect the carbs and yes they still are carbs, in this case it is not the same. Yeast actually consumes the carbohydrates in the sugar and convert it to Carbondioxide, hence and again this is something we have confirmed in a lab setting, the actual carbs are consumed. Now here is an exception, when the sugar amount exceeds what the yeast can consume, then of course those cabrs remain intact. Typically under normal proofing conditions, 1 package of active dry yeast will fully consume up to 2 tablespoons of sugar. So using just the one will be a safe bet the carbs are gone.
Chefgreg is offline  
Old 09-20-2004, 04:55 PM   #157
MAJOR LCF POSTER!
 
Join Date: Jun 2002
Location: Missouri
Posts: 1,223
Gallery: JanieP
Chefgreg:

I would love to have your recipe for creme puffs. I used to make the cheesepuffs filled with chicken or ham salad and everyone loved them. I have not made them in approximately 3 years. I am going to a baby shower for my neice in October and they are making my high carb recipe. I don't know if I would be able to resist.



Thanks!
JanieP is offline  
Old 09-20-2004, 05:08 PM   #158
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
Quote:
Originally posted by julieboolie
Oh yeah, has anyone stalled or gained b/c of this? I haven't seen any feedback on that part yet. TIA!
Quote:
Originally posted by Pami [color=crimson] on 8-16-04
[/color] I got mine last Monday.
I had to make something with it right away (PMS, ya know), and I had a
recipe for brownies using Bisquick, so that's what I made.
Excellent.

I ate those for a couple days, then tried muffins.
I made the sour cream muffins (just butter, sour cream and the bake mix),
but the batter was so thick, I thought I should add something.
I ended up adding Splenda, lemon juice, lemon rind and poppy seeds.
Excellent.

Yesterday morning, I tried a pancake recipe.
This wasn't the typical recipe on the box; this recipe said they are "light and
fluffy and melt in your mouth".
OK, I haven't made the one off the box, so I don't have anything to compare
it with, but these were wonderful!

About measuring this out: Back in the old (pre-lowcarb) days, I used to
stir my Bisquick with a fork before lightly spooning it into the measuring
cup.
That is how I measured the Carbquik as well.
I'm thinking that the manufacturers didn't mean for it to be measured
that way, though, because the label states there are 30 servings in a box,
and I have already made 16 brownies, 12 muffins and 12 pancakes,
and there is still a little bit left in the box.
[color=crimson]
About losing, stalling or gaining: Like I said at the top, I am in the throes
of PMS (that's the reason my first recipe had to include chocolate).
Normally, I would be up 5 to 10 pounds this week, but I have been eating
the Carbquik every day (well, 6 days out of the last 7 anyway).
I am down 7.5 lbs from last Monday!![/color]
If it was all the fiber (8g fiber out of 10g total carbs) that was responsible
for this loss, would that mean that I was full of you-know-what before???

I am still eating it, although not as frequently as before.
And I am still losing, although not as fast as before.
Maybe I need to do another "Carbquik-every-day" week!
OK, I'm off to create something new....
Pami is offline  
Old 09-20-2004, 05:32 PM   #159
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Chefgreg, I do weigh a lot of my foods, but most Bisquick recipes are going to call for cups of mix and not grams or ounces. We need a conversion chart that shows cups to ounces/grams. If you can tell me how many grams that 1/3 cup of Carbquik weighs, I will come up with a chart to post on my website along with my Splenda conversion chart. It might be helpful to have other equivalents for 1/2 cup and 1 cup as well because sometimes the weights need to be rounded or averaged to the closest cup measurement and that's sometimes hard to do with small amounts.

I think you'll find though, that very few people have food scales so there will still be a need for the cup measurements, at least for the Americans.

I go nuts (no pun intended) when a recipe calls for 2 cups of nuts or something like that. I want to know how much that weighs and there's no way to tell from the recipe. Whenever I test a new recipe, I measure in cups and weigh the ingredients and post both measurements for the recipe.

Thanks for the info on the sugar/yeast. That's good to know. I'd heard it before, but then I've heard lots of things that don't turn out to be quite true.
LindaSue is offline  
Old 09-20-2004, 05:37 PM   #160
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
About measuring this out: Back in the old (pre-lowcarb) days, I used to stir my Bisquick with a fork before lightly spooning it into the measuring cup.
That is how I measured the Carbquik as well.

BRAVO BRAVO THIS IS 100% CORRECT, NEVER NEVER PACK ANY BAKE MIX.

JanieP,
Here you go;
This can be a little tricky,

PATE A CHOUX

1/2 cup Butter
1 cup Water
1/2 teaspoon Salt
1 1/2 cup Carbquik
4 Eggs
METHOD:
1. Combine the liquid, fat, salt, in a heavy saucepan and bring to a boil.
2. Add the Carbquik all at once. Over medium heat stir quickly for 1-2 minutes until the dough forms a ball and pulls from the sides of the pan.
3. Transfer to a mixing bowl with a paddle attachment. Mix on 1st speed until it has cooled slightly.
4. Switch to medium speed, and slowly add the eggs one by one.
5. Use the paste immediately, for maximum leavening.

GUILDLINES:

1. Adjust consistency by adding eggs.
2. Bake @ 425F for the first 10 minutes, then 375F for approx. 20 minutes, or at 400F degrees overall.

The paste is ready to use, when all the eggs are absorbed and the paste looks smooth.

The paste should hold its shape when piped.
Using a pastry bag fitted with a 14mm round tip, pipe rounds to the size of a quarter onto a baking sheet lined with a baking mat or parchment paper.
Do not use greased pans, they will cause the paste to spread and flatten.


Using a bit of water, flatten the tops with a wet finger.


Preheat oven to 425 F.
Put baking sheet into oven and reduce the temperature to 375 F.
Bake until dry, firm and golden brown, about 30 minutes.
Leave on hot baking sheet in a warm area to cool. Product may collapse, if removed too soon or cooled too quickly.
Chefgreg is offline  
Old 09-20-2004, 05:43 PM   #161
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
LindaSue

As a rule one should consider for 1 loosely filled cup of "flour" will on average weight 4 ounces.
Carbquik just as Bisquick is just a bit heavier than "flour"

I have weighed Carbquik time and time again and on average as I said in the earlier post, use 4.4 ounces for a properly measured cup of Carbquik.

From this I would suspect you can convert to any size measure one needs for calculating the carbs etc.

Chef Greg
Chefgreg is offline  
Old 09-21-2004, 05:27 AM   #162
Blabbermouth!!!
 
mmorris's Avatar
 
Join Date: May 2003
Location: White Mountains, NH
Posts: 5,699
Gallery: mmorris
Stats: 268/128-Goal Weight Finally!! (-140 pounds gone)
WOE: Atkins All the WAY!!
Start Date: August 2002
I Just ordered two boxes from Netrion. I just have a queston, and since this thread is soooooooo long, did anyone experince a weight gain while using this product?

I loose wieght for a few weeks, then I spend of few weeks on matinence, then loose again. So I don't mind if I don't loose while using this product...I just don't want to gain.
mmorris is offline  
Old 09-21-2004, 05:48 AM   #163
MAJOR LCF POSTER!
 
LCRedhead's Avatar
 
Join Date: Oct 2003
Location: Florida Treasure Coast
Posts: 2,938
Gallery: LCRedhead
Stats: Total Lost 9.5
WOE: SS
Start Date: Aug. 22, 2008
I have this in the oven to take to work. I'll let you know at the end of the day what they had to say. So far its rising very high! Looks like a souffl├ę. Maybe it will fall.

Impossible Cheesecake Pie
INGREDIENTS:

3/4 cup milk
2 tsp. vanilla
2 eggs
1 cup sugar
1/2 cup baking mix
2 (8 oz.) pkg. cream cheese, softened
1 cup sour cream
3 Tbsp. sugar
1 tsp. vanilla
PREPARATION:

Preheat oven to 350 degrees F. Grease a 9" pie pan and set aside. In blender container or food processor, combine milk, 2 tsp. vanilla, eggs, 1 cup sugar, and baking mix. Blend or process for 15 seconds.
Cut cream cheese into cubes and add to blender or food processor. Blend or process on high for 1-2 minutes until smooth. Pour into prepared pie pan and bake at 350 degrees F for 40-45 minutes until the pie is firm and set. Cool completely.
In small bowl combine sour cream, 3 Tbsp. sugar and 1 tsp. vanilla and mix well. Spread over cheesecake. Chill at least 2 hours before serving. Serves 8
LCRedhead is offline  
Old 09-21-2004, 05:49 AM   #164
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,004
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
this sounds so good, but I dont know how to figure the carb count out

Apple pancakes

3/4 cup baking mix (like Bisquick)only we would use carbquik
1/2 cup milk
3 eggs
1/3 cup sugar( splenda) I use liquid
2 large tart cooking apples, pared and sliced( maybe only 1)
1/4 cup butter or margarine
1/4 cup pecans or walnuts, chopped
1 teaspoon cinnamon
Heat oven to 450 degrees. Combine baking mix, milk, eggs, and 1 teaspoon sugar. Mix well. In 9 to 10-inch ovenproof skillet, saute apples in butter over medium heat until tender. Remove from heat; sprinkle with nuts. Pour batter evenly over apples and nuts. Combine remaining sugar and cinnamon. Sprinkle over batter.

Cover skillet with lid or foil. Bake for 10 to 12 minutes until pancake is puffed and sugar is melted.

Loosen side of pancake from skillet. Cool slightly. Cut into wedges.

http://www.cdkitchen.com/recipes/rec...n_Pancakes4286
Brendajm is offline  
Old 09-21-2004, 06:05 AM   #165
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
LCredhead,

Let it cool slowly and it should not fall.

Brenda,

I could figure the carbs exactly once you provide the exact amount of each item you use and the numbers of servings. I have a USDA style software program I use ad it is very precise.

Chef Greg
Chefgreg is offline  
Old 09-21-2004, 06:16 AM   #166
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I fiddled around with the numbers and my calculator and it turns out that both of the Carbquik nutrient charts are wrong. The 1/3 cup one is way off on the numbers of calories, fat, carbs, fiber and protein and the 1 ounce one has the wrong number of grams. Instead of 20 grams, it should be 28 grams to come up with the correct counts.

Here's the correct info that should have been put on the label:

Carbquick Bake Mix - 1 cup/4.4 ounces/124.69 grams
263.98 calories
15.39 grams fat
43.99 grams carbs
35.19 grams fiber
17.59 grams protein
8.8 grams net carbs

Those are the numbers that should be entered in MasterCook. Obviously, they have to round the numbers that they put on the label, but they weren't even close.
LindaSue is offline  
Old 09-21-2004, 06:25 AM   #167
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Here are the adjusted counts for the Carbquik Sandwich Rolls:

1/2 cup warm water - 0
1 tablespoon sugar - 0
1 package active dry yeast - 3/1 net
1/4 cup Hood Carb Countdown milk - 1
1/2 teaspoon salt - 0
1/4 teaspoon baking soda - 0
1 tablespoon water - 0
2 1/2 cups Carbquik - 88/44 net


Per Serving (1/6): 119 Calories; 7g Fat; 8g Protein; 19g Carbohydrate; 15g Dietary Fiber; 4g Net Carbs

Per Recipe: 713 Calories; 41g Fat; 50g Protein; 113g Carbohydrate; 90g Dietary Fiber; 23g Net Carbs
LindaSue is offline  
Old 09-21-2004, 06:54 AM   #168
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,004
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
Ok,, here I go again,, how about the carb count approx. for this one

Impossible Taco Pie
1 pound ground beef or turkey
1/2 cup chopped onion
1 envelope (1 1/4 ozs) taco seasoning mix
1 can (4 ozs) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick Original baking mix( use carbquik)
3/4 cup shredded Colby-Monterey Jack or Cheddar cheese
1 med. tomato chopped up

Heat oven to 400 degrees.Grease glass pie plate, 10 x 1 1/2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spread in pie plate; top with chilies. Stir milk, eggs and baking mix with wire whisk until blended. Pour into pie plate. Bake for 25 minutes. Sprinkle with cheese and chopped tomatoes. Bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa and sour cream if desired.

http://www.cdkitchen.com/recipes/rec...ible_Taco_Pie2
Brendajm is offline  
Old 09-21-2004, 06:55 AM   #169
Senior LCF Member
 
Join Date: Mar 2003
Location: Oklahoma
Posts: 89
Gallery: lisaweighless
Chef Greg

Thanks for the explanation here of 4.4oz being 1 cup. Because from the Carbquick nutrition info from the box that LindaSue posted (above) I would have counted 6oz mix as 1 cup. Here is why and maybe you can explain it.

On the right side of the picture (in white) it shows 1 biscuit (1oz) 20g dry mix has calories of 60, Carbs of 10g and net carbs 2g*. Then on the left (in yellow carbquick vs leading brand) it says serv size 1/3cup is calories of 60, total carbs of 20g and net cars of 4g*.

When I first reviewed this picture and info, I would assume 1/3 cup would equal 2oz mix, because the nutrient values have doubled from the 1oz info -vs- the 1/3 cup info. So this would come out as 6oz is 1 cup.

I know this is probably clear as mud somewhere, but I just can't see through the water.

Thanks for all your help.
lisaweighless is offline  
Old 09-21-2004, 06:58 AM   #170
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
Lindasue,
Thank you, but I prefer to use the numbers that (2) labs returned that were identical. Macro analysis is a far better barometer than Master Cook. In all due respect, not knowing the actual formula used to create CarbQuik, it would be impossible to determine the values using Master Cook.

The numbers for one cup are as follows;
1/3 cup 1 cup
calories 120 x 3 = 360
total fat 7 x 3 = 21
total carbs 20 x 3 = 60
fiber 16 x 3 = 48
protein 8 x 3 = 24
net carbs 4 x 3 = 12
Chefgreg is offline  
Old 09-21-2004, 07:17 AM   #171
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
Lisa,

Good observation, but let me explain it to you like this;

The serving size on the panel regarding the biscuit is like this,

Serving Size 1 biscuit (1oz) 20g dry mix,

Now let me explain, when we send a finished product to a lab for analysis, the product in this case was a one ounce cooked biscuit of which in that one ounce finished product was 20 grams of "dry mix Carbquik" the other 8 grams that make the total one ounce was moisture, in this case water.


Now we also sent to the lab the raw dry mix, which accounts for the numbers used doing the comparison with Bisquick.

Now let me present the math;

Using 20 grams of dry mix as the value to indicate 2 net grams.

For one cup we do this;

28 grams x 4.4 = 123.2 grams weight per cup
Divide the 123.2 x the 20 grams per serving = 6.16 then multiply this by the 2 net carbs which equals 12.32

Mind you we are using an assumed weight of 4.4 ounces per measured cup of Carbquik. So if this holds true with ones measure and weights you could round this up to 13, however should your weight be less than the 4.4 then the net is a bit less. By the same token, should you pack the measure with more weight the count will be higher. Mind you in the nutrition world under 1 gram is considered zero, hence the net 12 grams per cup of mix.

I hope I didn't cloud the water further

Chef Greg
Chefgreg is offline  
Old 09-21-2004, 08:15 AM   #172
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Chefgreg, when I mentioned MasterCook, I was talking about MasterCook users entering the nutritional data for Carbquik into the nutrient database of the program so they can analyze their recipes. If the proper numbers aren't entered, MasterCook can't return the correct data for a recipe. At first I'd entered the numbers according to the label but from what you said earlier, the label is wrong. I've corrected the MasterCook database so it has the numbers that you gave us based on 1 cup = 4.4 ounces.

Now I'm really confused. You just told me in an earlier message that the net carbs for 1 cup of Carbquik should be 8.8, but in your last message you're saying that it would be 12 net carbs. Which is it?

If 1 cup equals 4.4 ounces, then these are the correct numbers:

263.98 calories
15.39 grams fat
43.99 grams carbs
35.19 grams fiber
17.59 grams protein
8.8 grams net carbs

If 1 cup equals 6 ounces, as the label states, then these are the correct numbers:

1/3 cup 1 cup
calories 120 x 3 = 360
total fat 7 x 3 = 21
total carbs 20 x 3 = 60
fiber 16 x 3 = 48
protein 8 x 3 = 24
net carbs 4 x 3 = 12

Which numbers are the right ones?
LindaSue is offline  
Old 09-21-2004, 09:05 AM   #173
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
LindaSue,
I posted the math, and I do not understand where you see that anywhere on the box it indicates that one cup of Carbquik weighs 6 ounces.

I am also confussed as to what part of the formula I posted does not make sense to you??

Let me post it to you again..

The serving size on the panel regarding the biscuit is like this,

Serving Size 1 biscuit (1oz) 20g dry mix,

Now let me explain, when we send a finished product to a lab for analysis, the product in this case was a one ounce cooked biscuit of which in that one ounce finished product was 20 grams of "dry mix Carbquik" the other 8 grams that make the total one ounce was moisture, in this case water.


Now we also sent to the lab the raw dry mix, which accounts for the numbers used doing the comparison with Bisquick.

Now let me present the math;

Using 20 grams of dry mix as the value to indicate 2 net grams.

For one cup we do this;

28 grams x 4.4 = 123.2 grams weight per cup
Divide the 123.2 x the 20 grams per serving = 6.16 then multiply this by the 2 net carbs which equals 12.32

Mind you we are using an assumed weight of 4.4 ounces per measured cup of Carbquik. So if this holds true with ones measure and weights you could round this up to 13, however should your weight be less than the 4.4 then the net is a bit less. By the same token, should you pack the measure with more weight the count will be higher. Mind you in the nutrition world under 1 gram is considered zero, hence the net 12 grams per cup of mix.
Chefgreg is offline  
Old 09-21-2004, 11:45 AM   #174
Big Yapper!!!!
 
julieboolie's Avatar
 
Join Date: Mar 2004
Location: Sunny AZ
Posts: 8,035
Gallery: julieboolie
Stats: 272/161.6/155 Size 26/8/4-6 :)
WOE: one day at a time!!
Start Date: July 14, 2003 - every day!!
Ok, I tried a new recipe. I modified the impossible cheesecake pie:

2 pkg cream cheese-softened
2 eggs
1/2 cup half/half
1/2 cup SF Vanilla Davinci's
2 tsp vanilla
1/2 cup Splenda (I ran out and used 6 packets to make up the rest - adjust to taste)
1/2 cup canned pumpkin
1-2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 cup Carbquik

I softened the cream cheese in the microwave then blended it w/ a mixer. I added in the eggs, then the pumpkin and spices and mixed well. I then added the rest of the above ingredients and mixed well. I poured it into a greased pie plate and popped it into a 350 deg. oven. It's done. I tried a bite warm and it's yummy! I can't wait until it's cool and I can add whipped cream to it! YEAH!!
__________________
Julie
Prov. 3:5-6 - "He shall direct (my) paths"
Daily updates in my journal. http://www.lowcarbfriends.com/bbs/we...s-journal.html
julieboolie is offline  
Old 09-21-2004, 12:02 PM   #175
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I had no problem using the numbers from the Carbquik label until you confused my by stating the following in a previous message:

[Quote from Chefgreg]
Hello all,
I don't have the time this minute to address these numbers, I have gotten a serious virus in my system. However I did notice what I think is one error in the carb count you are using for Carbquik. Let me run this past you all, Per the nutrition of Carbquik, 1 oz dry mix = 2grams net carbs. One cup of Carbquik not packed will weight on average 4.4 ounces, 4.4 x 2 = [color=red]8.8 net carbs per cup[/color]. I suspect this is where a lot of the net carb count you are figuring is growing. Now here is the trick to being absolute, just as we do in commercial baking, to be certain your using the correct amount of Carbquik, I would suggest you measure it by weight if those extra 1-3 carbs per cup are an issue. If the weight of say one persons measure is 4.4 ounces and person 2 measures a bit more volume in the measuring cup of course you would increase the net carbs. I hope I have not confused everyone, but I promise I will reply in a more complete and clear explanation.
[end quote]

I will change the numbers I've entered in MasterCook's nutrient database to match what it says on the label again. I'll go with the higher counts to be safe and be done with it.

So, the counts per roll for the sandwich rolls would be:

Carbquik Sandwich Rolls
1/2 cup warm water (0 carbs)
1 tablespoon sugar (0 carbs)
1 package active dry yeast (3 carbs/1 net)
1/4 cup Hood Carb Countdown milk (1 carb)
1/2 teaspoon salt (0 carbs)
1/4 teaspoon baking soda (0 carbs)
1 tablespoon water (0 carbs)
2 1/2 cups Carbquik (150/30 net carbs)

Per Serving (1/6 Recipe): 167 Calories; 9g Fat; 11g Protein; 28g Carbohydrate; 20g Dietary Fiber; 8g Net Carbs
LindaSue is offline  
Old 09-21-2004, 12:54 PM   #176
The Low Carb Chef
 
Join Date: Sep 2004
Location: South Florida
Posts: 109
Gallery: Chefgreg
Well here you go;

many more here as well, you will see

http://www.tovaindustries.com/Carbal...ntecristo.html
Chefgreg is offline  
Old 09-22-2004, 12:06 PM   #177
Major LCF Poster!
 
canadiandina's Avatar
 
Join Date: Aug 2003
Posts: 1,212
Gallery: canadiandina
what about a cinnamon bun recipe??
canadiandina is offline  
Old 09-22-2004, 08:32 PM   #178
Tom
Administrator
 
Join Date: Feb 2003
Posts: 4,763
Gallery: Tom
Quote:
Originally posted by SCOTTSDALEJULIE
Am I just computer illerate, or can you only get these recipes with the Carbquik lable all over it in yellow so you can't read it very well? I have looked for printable version, and cannot seem to find it. TIA JUlie
Many of the Carbquik recipes are also here in the Recipe Room. Use the "Printer Friendly Format" when printing:

http://www.lowcarbfriends.com/recipe...=1&si=carbquik

P.S. You must be logged in as a member to see the "Printer Friendly Format" link for each recipe.
Tom is offline  
Old 09-22-2004, 09:19 PM   #179
Junior LCF Member
 
Join Date: Sep 2002
Location: Dickson, TN
Posts: 51
Gallery: dmjones4
Print question

How do you print a recipe that is in the middle of a thread without printing the entire thread?
Thanks
dmjones4 is offline  
Old 09-22-2004, 10:19 PM   #180
Tom
Administrator
 
Join Date: Feb 2003
Posts: 4,763
Gallery: Tom
There is no easy way to print a single post in a long thread that I am aware of. I guess you could copy and paste the text into word processing software and then print that file.

That is why the LowCarbFriends Recipe Rooms are so useful. We encourage everyone to post them there rather than in discussion threads here.

In the Recipes Rooms, you can view the recipes by category, print them individually using the "Printer Friendly Format" to avoid printing other text and images on the page, search through just recipes rather than all discussion topics, post and read reviews and tips for specific recipes, rate the recipes, view top-rated recipes only, store your favorite recipes in your own "My Favorites" area, and much more.
Tom is offline  
 


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 09:48 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends« is a registered mark of Friends Forums, LLC.