Carbquik Baking Flour

[julieboolie]

Ok, first try w/ the Carbquick. I made the quick berry cobbler (Pami's recipe, w/ mixed berries instead). I used 3/4 cup strawberry DaVinci's instead of the water and omitted the dry sweetner from the "wet" portion and it's delicious!! I had to bake it while longer b/c it was really wet, but it's so yummy! this is going to be a problem to have around the house. Shouldn't be a problem for long w/ my parents coming over tonight to babysit. Mom is on Atkins too and will help to get rid of the yummy treat!

Ok, so what recipe should I try next? I don't usually eat bicuits, so I think I'll wait until it gets colder out to try those. I may try the impossible choc pie, that one sounds good. Love this stuff! and you guys are so great to share your experiences!!

Enjoy!!

Oh yeah, has anyone stalled or gained b/c of this? I haven't seen any feedback on that part yet. TIA!

[Sheryl5]

I am about to try chefgreg's recipes for sandwich rolls using yeast(earlier in this thread, I think). I cut and pasted the recipe into my Mastercook file. I also have entered the Hood's info as well as the Carbquick info from the side of the box into the ingredients list. His recipe says that there are 7g fat, 11g carbs, and 7g fiber in each roll when divided into 6 servings. My MC comes up with 9 g fat, 27 g carbs, and 11 g fiber:

* Exported from MasterCook *

CarbQuik Sandwich Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water
1 tablespoon sugar
1 package active dry yeast (package)
1/4 cup hood countdown -- warm (His recipe said 2 oz)
1/2 teaspoon salt
1/4 teaspoon baking soda -- softened 1 tablespoon water
1 tablespoon water
2 1/2 cups CarbQuik

In a large mixing bowl of a stand mixer, combine warm water, sugar and yeast. Let stand till bubbly, about 5 minutes. With dough hook mix the rest of the liquids, salt, softened baking soda and 1 cup of CarbQuik to a smooth batter. Gradually add in the remaining CarbQuik and mix on low speed till a smooth sticky dough forms.
Divide the dough into 6 equal pieces. Spray 6 oven-proof soup bowls, 5" in diameter and dust each with a small amount of CarbQuik shake out any excess. Drop one rounded piece of dough into each. Cover each with a small piece of plastic wrap that has been sprayed with Pam. Let rise 1 hour or until just above the rim of each bowl.
Discard plastic wrap and bake on a center rack of a 375 degree oven 20 minutes or until golden brown. Let cool on a wire rack. Slice each horizontally to use for Sandwich roll.

Per Serving: 7g Fat 8g Protein; 11g Carbohydrate; 7g Dietary Fiber; Net carbs 4


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 163 Calories; 9g Fat (34.3% calories from fat); 11g Protein; 27g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 556mg Sodium. Exchanges: 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


I am challenged when it comes to entering ingredients into MC. Can anyone tell what I may be doing wrong?

[LindaSue]

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)

[SCOTTSDALEJULIE]

Linda Sue, the yeast eats the sugar, so I don't think you count it. Julie

[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.

[LindaSue]

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.

[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]

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.

[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!

[Pami]

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!

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....

[LindaSue]

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.

[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]

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

[mmorris]

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.

[LCRedhead]

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 soufflé. 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

[Brendajm]

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

[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

[LindaSue]

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]

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

[Brendajm]

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

[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.

[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]

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

[LindaSue]

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?

[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.

[julieboolie]

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!!

[LindaSue]

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

[Chefgreg]

Well here you go;

many more here as well, you will see

http://www.tovaindustries.com/Carbal...ntecristo.html

[canadiandina]

what about a cinnamon bun recipe??

[Tom]

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.