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Old 09-29-2004, 05:51 AM   #241
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I wish I had the perfect answer to why some have great success and others are struggling. What I will do today later is this, if i can figure how to post pictures on here I will make the biscuits and take several pictures at various stages. I will also describe each step during the production and hope this helps each of you. I hate knowing your struggling.

Next option is, everyone come to south florida for a cooking with Carbquik class LOL, if only it was that simple.....

I hate to rub it in but we make biscuits 3-4 times a week here at home with identical results each time.

We will prevail......
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Old 09-29-2004, 05:59 AM   #242
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BISCUIT SUCCESS!!!

I used the recipe ChefGreg posted yesterday, kneeded the dough a pretty good bit, and used a glass to cut them out. I only got 6 biscuits out of the recipe but they were nice & fluffy. We used the 4 we didn't eat to make sausage biscuits for DH to have for breakfast this week. We'll definitely be making these again....although since I only got 6 biscuits not sure of the carb count.

I will also say that I've had a small brownie made from Carbquik every day for a week and have consistently lost weight each day. I'm off to order more of this stuff!!!!
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Old 09-29-2004, 06:37 AM   #243
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[COLOR=orange]I will also say that I've had a small brownie made from Carbquik every day for a week and have consistently lost weight each day. I'm off to order more of this stuff!!!! [/COLOR]

Did you use the carbqik recipe? I used Pami,s recipe and mine turned out terrible,, I cant eat them unless they are covered with icecream, I am thinking it was my sweetner,, what sweetner did you use with your brownies? I want some brownies so bad.
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Old 09-29-2004, 06:38 AM   #244
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Last night I made the cheese drop biscuits just like the box said to. Actually, I might have added more cheese than it called for, because I did not measure it. They were very good! Crispy on the outside, moist on the inside (not wet moist!). I also made regular drop biscuits for my children, with unbleached wheat flour, because I didn't want to use up all my Carbquik - we have a large family. I snuck a bit to compare the taste, and I actually liked the taste of my carbquik biscuit better! The Carbquik biscuit didn't rise as much as the regular biscuit, but I am not unhappy.
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Old 09-29-2004, 07:17 AM   #245
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I used the brownie recipe from the Carbquik site which called for splenda. It has an icing which calls for powdered sugar (Splenda in the blender) which was perfect!
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Old 09-29-2004, 08:54 AM   #246
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I used Pami's recipe for brownies, and they were wonderful!
For the sweetener I used a mix of Splenda, Erythritol and Diabetisweet.
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Old 09-29-2004, 09:34 AM   #247
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Quote:
Originally posted by Pami
OK, I finished up my first box of Carbquik.

Out of the one-pound package, I made:

16 Brownies

12 Lemon Poppyseed Muffins

12 Pancakes
(this was half the recipe)

4 servings Blackberry Cobbler
(also half the recipe)
[color=red]
The brownies need the sticky properties of sugar, so substituting Splenda
for the sugar alcohols will not work.[/color]
I'm not convinced that the Blackberry Cobbler actually needs the properties
of sugar, so next time I will try it with Splenda.
brendajm-

Did you use sugar alcohols?
I tried it with half Splenda; it came out dry and crumbly......
I think my high-carb recipe called for 1 1/4 cups sugar, so I am using
1 cup of a sugar alcohol blend, and just a touch of Splenda and a touch
of saccharin in this recipe (essentially replacing 80% of the sugar with
sugar alcohols- as I said above, replacing only 50% of the sugar with
sugar alcohols did not work).

By the way, the Cobbler recipe can be made entirely with Splenda- it
doesn't need the sugar alcohols at all.
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Old 09-29-2004, 09:37 AM   #248
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I tried the beer battered fish recipe last night, and the batter fell off the filets. I think my problem was that I did not have the oil hot enough. The part that did stay on was very good. Might ad here, that I added some Tony Chachere's seasoning to the batter. Julie
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Old 09-29-2004, 09:48 AM   #249
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Pami,, i used 3/4 splenda and 1/4 stevia,,( or what I thought was equal to 1/4) I did not have any Sugar alcohols,, I did just get some erythritol from Netrition.com, so I figure that is where my problem was, too much Splenda,, I will try again with the SA. What would be the breakdown,, maybe 3/4 erythritol and 1/4 splenda? thanks
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Old 09-29-2004, 10:17 AM   #250
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brendajm-

I would use 1 cup of erythritol, and 1/8 cup of Splenda and 1/8 cup equivalent
of stevia.
Maybe just a little more erythritol- it doesn't measure like sugar, does it?
Once you start adding other stuff (Splenda and stevia) you get a synergistic
effect that makes it taste sweeter than just one sweetener alone.....
Taste your batter- if you can remember what brownie batter used to taste
like, you can just add sweeteners to your taste.

Good luck!!
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Old 09-29-2004, 01:00 PM   #251
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SCOTTSDALEJULIE whenever I bread something to be fried, my friend Cindy gave me this tip. Place the breaded item in the refrigerator for at least 1 hour before deep frying...
I did try it and VIOLA the batter stayed on and came out nice and brown.
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Old 09-29-2004, 01:10 PM   #252
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Quote:
Originally posted by Brendajm

Did you use the carbqik recipe? I used Pami,s recipe and mine turned out terrible,, I cant eat them unless they are covered with icecream, I am thinking it was my sweetner,, what sweetner did you use with your brownies? I want some brownies so bad.
I love Pami's brownies! I use 3/4 tsp. liquid Splenda, 1/4 cup Erythritol, and 1/4 cup Whey Low. If you don't have Whey Low, you could sub the equivilent of 1/4 cup of sweetness of Stevia or Stevia Plus. I find that too much Erythritol in a recipe gives it a cooling sensation that I don't like. I usually use liquid Splenda for 1/2 the sweetness called for, then do 1/4 Erythritol, and 1/4 either Whey Low or Stevia Plus.
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Old 09-29-2004, 02:03 PM   #253
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Hello everyone. Here is a tip for those of you that have not had the best of luck with biscuits and for those of you looking to add bread crumbs to a recipe.

Save those biscuits. Let them dry and use as bread crumbs. I have a stuffing recipe that I use these in that is to die for.

Just a tip....

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Old 09-29-2004, 02:40 PM   #254
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[COLOR=darkblue]I just made the Impossibly Easy CheeseCake recipe from my new Betty Crocker Bisquick Cookbook and used Carbquik and it was awesome.
Funny how I've tried probably 15 cheesecake recipes and this is one of my favorites.
It is on the Betty Crocker website but I will copy and paste it here.
Susie

Impossibly Easy Cheesecake
Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.

3/4 cup milk ( I used Carb Countdown Milk)
2 teaspoons vanilla
2 eggs
1 cup sugar ( I used 1 1/2 teaspoons of Trish's Zero Carb Syrup Base)
1/2 cup Original Bisquick® mix (I used Carbquik of course)
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Place milk, vanilla, eggs, sugar and the Bisquick(Carbquik) mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.

Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar ( used scant 1/4 teaspoon of Trish's Zero Carb Syrup Bas) and 2 teaspoons vanilla. Serve with fruit. (no fruit added but could have)


[/COLOR]
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Old 09-29-2004, 03:29 PM   #255
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Hey Susie , I made that cheesecake last week and it was very good,, but did yours settle down to about 1/2 inch thick? mine came out of the oven nice and high and fluffy but as it cooled it went down to 1/2 inch,, still good but would have been better if it remained higher I think,, just wondering. I made a no cook cheesecake today and my son was in heaven,, tasted just like the kind I used to make for him all the time, cream cheese pie.
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Old 09-29-2004, 04:07 PM   #256
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Quote:
Originally posted by Brendajm
Hey Susie , I made that cheesecake last week and it was very good,, but did yours settle down to about 1/2 inch thick? ...... I made a no cook cheesecake today ......
[COLOR=darkblue]Brenda,
Yes, it settled down but I think it was more like 3/4 of an inch thick. I was thinking maybe next time to add another half the amount of ingredients but it did overfill when it baked then fell so not sure if I would have room in the pie plate.
What is the NO bake one you made?
Susie[/COLOR]
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Old 09-29-2004, 04:19 PM   #257
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first I made an almond crust with I C almond meal,,2 Tbsp butter and 2 tsp splenda , baked it for 10 minutes andlet it cool. Then I filled it with

I C whipping cream
12 ounces creamcheese
1 tsp vanilla
9 drops liquid splenda
1 tbsp lemon juice

Whip the cream and set aside. Then mix up softened creamcheese with vanilla, splenda, and lemon juice until very smooth. Then fold in the whipped cream until just mixed.
Spoon into pie plate and chill.

When I used to make it years ago I used cool whip, but now I am trying to stay away from transfats, so I whipped up my own cream, I am still working on getting the cream whipped up right.But is tastes great. It does not have that "baked flavor" which I love, but my son does not. this is very quick and easy.
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Old 09-29-2004, 04:46 PM   #258
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Hey, Chefgreg! A question for you...

OK, by looking at the nutritional analysis for all-purpose flour and the nutritional
analysis for Carbquik, I have come to the conclusion that you can deduct two
Tablespoons of fat (butter, oil, lard, etc) per cup of Carbquik used, when converting
a mainstream recipe that calls for all-purpose flour.
(So far, I have only been using old "Bisquick" recipes. I never messed with the fat ratio,
as I assumed the fat from Bisquick and the fat from Carbquik would be comparable.
However, I am about to venture into uncharted territory here, so I might need some help.)

First of all, is that assumption about deducting 2 Tablespoons of fat about right?

Would you deduct any salt from the ingredients in the mainstream recipe?
It looks like there is about 1/3 of a teaspoon of salt's worth of sodium in the cup
of Carbquik.

And last, how much would you reduce the leavening?
I'm thinking by about 50%, but would rather hear it from someone who has experience,
if it would mean not wasting my Carbquik!
This stuff is too good to waste!
(So far, the only thing that wasn't good was the batch of brownies I made with mostly Splenda.)

Just FYI, the recipe I am considering is calling for (among other things):

2 cups all-purpose flour
(I would use 2 cups Carbquik)

4 teaspoons baking powder
(how about 2 teaspoons baking powder?)

1/2 teaspoon salt
(how about a pinch of salt?)

1/2 cup shortening
(how about 1/4 cup shortening?)

I would love to have your input.
Thanks in advance.
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Old 09-29-2004, 04:58 PM   #259
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Re: Hey, Chefgreg! A question for you...

These numbers look about right. I feel very good with your numbers, however I might keep the shortening closer to the called for recipe, again depending on the final product. The baking powder I would try first at full amount in the recipe, however a little trick that you might try depending on the type product, if the recipe calls for water, use very hot water to form the dough, this will jump start the rise from the baking powder. Also remember this, a typical cup of ap flour weighs in right at 4oz, where as Carbquik will average 4.4 oz, taking this into mind you may need a bit more liquid, or a touch less Carbquik when subing CQ for ap flour.
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Old 09-29-2004, 05:11 PM   #260
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Re: Re: Hey, Chefgreg! A question for you...

I won't mess with the butter then, at least on this first attempt!
No water in this particular recipe; however there IS an ingredient that I
could conceivably warm in the microwave before adding it.
If I add something heated to my dough, do I use the reduced amount
of baking powder?
And use the full amount when using room-temperature ingredients?
I might just use a little less Carbquik, as I figured the extra weight would
be from the shortening, but since I'm not modifying that now,
how does 1 3/4 cup Carbquik sound?
It's a dough, and the Carbquik is among the last ingredients added, so I
could always add a Tablespoon or two at the end, if need be.

Thanks for your help!!
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Old 09-29-2004, 05:41 PM   #261
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Re: Re: Re: Hey, Chefgreg! A question for you...

I would proceed with that exact formulation. Yes when you use the heated liquid you can reduce the baking powder. Since I am not certain what the structure of THIS mystery dough is for, I can not say with certainty about the baking powder amount. I would stay with the greater amount; the heated liquid will prevent any raw taste if the amount is a bit much.
Also you say butter in this last remark, but earlier referenced shortening. Are you aware that fat such as butter does not perform the same principles as shortening?
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Old 09-29-2004, 05:52 PM   #262
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Re: Re: Re: Re: Hey, Chefgreg! A question for you...

I thought the recipe called for shortening earlier, but after I looked at
it again, it said butter.
(Well, I guess it said butter the first time I looked at it too.. LOL)
Butter will have more water in it, right?
What other differences?
Would this make a difference in staying with the original called-for amount?

BTW, I like that term "mystery dough".
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Old 09-29-2004, 06:11 PM   #263
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No the amount of water in the butter wasn't the point I was making, don't let that be a factor at all.

At this point I would advise you stick with the same amount of the butter. Butter and shortening have two seperate principles in baking and specifically in dough..

Let it rip and see how it works out.....
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Old 09-29-2004, 06:25 PM   #264
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Impossible Lasagne Pie

I was wondering if you could make the carbquick recipe for Impossible Lasagne Pie ahead of time and cook it the next day?
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Old 09-29-2004, 06:59 PM   #265
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I've discovered that measuring Carbquik is the key to success..
especially with the biscuits..I had too much Carbquik in last night's
biscuits..so they were dry..

Here's a recipe that I played with this afternoon:

Raspberry Cream Cheese Coffee Cake

Preheat oven to 350

1 cup Carbquik
3 ounces of softened cream cheese
1/2 Tbs. of butter
6 tsp. Splenda

Cut in the cream cheese and butter into the Carbquik and splenda until like coarse meal.

Then slowly add heavy cream..1 Tbs. at a time until you get
a nice soft..not too wet..dough.(sorry I didn't measure)..Maybe
about 3 Tbs...Mix gently until the dough forms a ball..

Then pat out dough into a 6 by 8 inch rectangle..on waxed paper.

1/3 cup sugar free raspberry jam or any flavor you like.

Down the middle of the dough..spread the jam so it forms an
inch wide stripe..Then fold the long side over the top of the
jam..Remove from waxed paper and place on a sprayed cookie
sheet..(I used Parchment paper to roll it out on and just placed
the parchment on the cookie sheet)..

Bake for about 25-30 minutes until golden brown..About 10 minutes before it is done, you can add some slivered almonds
to the top..

Cool and slice into 6 or 8 finger-sized pieces..
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Old 09-29-2004, 07:18 PM   #266
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Re: Impossible Lasagne Pie

Quote:
Originally posted by mom2twoboys
I was wondering if you could make the carbquick recipe for Impossible Lasagne Pie ahead of time and cook it the next day?
You could probably make all but the Carbquik part, and then just add
that the next day before baking.
I'm not sure the Carbquik mixture would stay a "topping" if allowed to
sit and soak in overnight.
To be honest, I haven't tried it that way.
It does reheat well, though (better in the toaster oven than the microwave),
so I wouldn't worry if you had to bake it the day before you serve it.
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Old 09-29-2004, 07:24 PM   #267
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Quote:
Originally posted by CarolynF
I've discovered that measuring Carbquik is the key to success..
If you aren't going to weigh it, the best way to measure is to run a fork through
it a couple times, to lighten it up, then spoon into a measuring cup, and level
off with a knife.
Don't pack it down, tap the measuring cup on the counter, or in any other way
try to fit more in the cup that what ends up there with just a light spooning-in.
At least, that's what I always did with Bisquick, and am now doing with Carbquik,
and it seems to be working in all my old Bisquick recipes.
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Old 09-29-2004, 08:58 PM   #268
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My scale is so..off..that one cup weighs 3 ounces..rather than
the correct number..but I will do that fork thing..PLUS I think
using a large tablespoon makes it fluffier..thanks, Pami.

PS: Chefgreg: If you talk to the company...they need to tell
people how to measure this..Most people think it's like flour..
and will get a dry product..

I made some yummy pancakes this morning:

1/3 cup Carbquik
2 tsp. Splenda
2/3 tsp. baking powder
tiny pinch of salt..

Mix this in a bowl..until mixed well.

In a small bowl beat one egg, add 2 Tbs. milk, and 1 Tbs. melted
butter..then blend into dry ingredients. I folded in some blueberries, too. If it's too dry, then add a touch more milk or cream.

This makes 2-3 pancakes..I fried them in a little macadamia nut
oil..Very, very good..
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Old 09-29-2004, 09:30 PM   #269
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[QUOTE]Originally posted by CarolynF
[B]My scale is so..off..that one cup weighs 3 ounces..rather than
the correct number..but I will do that fork thing..PLUS I think
using a large tablespoon makes it fluffier..thanks, Pami.

PS: Chefgreg: If you talk to the company...they need to tell
people how to measure this..Most people think it's like flour..
and will get a dry product..

CarolynF, I would like to direct your attention to:
tp://www.tovaindustries.com/Carbalose/recipe-faq.htm
GENERAL CARBQUIK GUIDELINES

How should I measure Carbquik?

For best results, spoon Carbquik, without sifting, into a dry measuring cup, and level with a straight-edged utensil. Do not pack or tap Carbquik into the cup.

I wrote these several months ago. I hope everyone feels free to use thier web site and the info.
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Old 09-30-2004, 06:27 AM   #270
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Have any of you tried subbing the Atkins mix in Sherrielee's waffles with Carbquick?

I really miss hamburger and sandwich rolls, so I sometimes make Sherrielee's waffles for burger buns.

Next time I make them, I might try the Carbquick instead.

I saw the yeast based recipe on the website.........but I need something quick after work in the evenings.


thanks all, barefoot
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