Carbquik Recipes

[bab_indy]

Croissant Dough - Professional version (Chef Greg)

Ok now I am going to present a challange to everyone that is up for it. I have a professional version of this request. I have come to the conclusion there are some very bright folks that use this service. I am posting the full professional version. Now your task is............... BREAK IT DOWN TO YOUR OWN SIZE AND QUANITY..

Now you ask, why is that crazy Chef doing this to us?, I am sure someone will also answer that question. It is time for the fun to begin, here you go:


CROISSANT DOUGH
MILK - cold 48 oz.
YEAST 7 oz.
CARBQUIK 5#
SALT 2.25 oz.
SUGAR 6 oz.
BUTTER - softened 8 oz.
BUTTER 3#
CARBQUIK 3 oz.
Yields: 120 Croissants weighing 1.75 oz. each.

METHOD:
1. DOUG: Mix the first 6 ingredients together - "Straight Dough Mixing Method". Mix on low speed for “5 minutes" until a smooth loose dough is formed - do not overwork the dough! Allow to rise for 30 minutes. Then pin-out the dough out into the size of a sheet-pan. Then place the dough onto a parchment lined and lightly Carbquiked sheet-pan, and retard for 30 minutes.
2. BUTTER BLOCK (beurrage): Combine the remaining butter and Carbquik, and knead until pliable and lump free. Spread evenly over 2/3 of a parchment lined sheet-pan. Place in the refrigerate for 10 minutes.
3. When the butter and dough have reached the same consistency, place the dough on your work table, brush-off any excess Carbquik, and cover 1/2 of the dough evenly with the butter.
4. Fold the other half of the dough over to cover the butter, seal the edges well. You have completed the LOCK-IN. Turn 90 degrees.
5. Roll out to 3x the width of a sheet-pan, and as long. Complete the 1 3-FOLD. Refrigerate 30 minutes.
6. Complete the 2 3-FOLD, refrigerate 30 minutes, and the final 3 3-FOLD (total of 81 layers). Wrap tightly and refrigerate. Use the 2nd day.
GUIDELINES:
1. Pan 20 croissants per sheet pan. Reverse the last row of croissants to prevent the tips from over-browning!
2. French egg wash (equal parts yolks and cream) - before and after proofing.
3. Proof until doubled in size. When the sheet-pan is shaken, the croissants should jiggle.
4. Bake @ 425 F.

[LCRedhead]

ChefGreg helped me with my favorite quickbread recipe:

Carbquik Cinnamon Swirl Loaf
Servings: 12

The Cinnamon Swirl
1/3 cup Splenda
1/8 cup Brown sugar twin
2 tsp ground cinnamon
2 Tbsp unsalted butter, melted
The Batter
1 1/2 cups Carbquik
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick) softened
3/4 cup Splenda
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
To make the cinnamon swirl combine the Splenda and cinnamon in a small cup and set aside.

1. Preheat oven to 350 degrees. Butter a 9 x 5 x 3 inch loaf pan and set aside.
2. To make the cinnamon swirl combine the Splenda and cinnamon in a small cup and set aside.
3. To make the batter mix together the Carbquik, baking powder, baking soda, and salt onto a sheet of waxed paper and set aside. (You can use a small bowl for this instead)
4. In a large bowl cream the butter until light with an electric mixer on high speed. Gradually add the Splenda and continue beating until the mixture is very light and fluffy. Change the mixer speed to medium. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla.
5. Change the mixer speed to low. Alternately beat in the mixed dry ingredients and the sour cream, beginning and ending with the dry ingredients and beating only until combined.
6. Spoon half of the batter into the prepared pan. Sprinkle half of the cinnamon mixture over the top. Repeat with the remaining batter and cinnamon mixture. Drizzle the melted butter over the top. To make the swirl, cut through the batter with a knife several times.
7. Bake until a skewer inserted in the center comes out clean, about 1 hour. Let the loaf stand in the pan on a wire rack for 15 minutes. Loosen from the sides of the pan, then carefully invert onto the rack and turn right-side-up. Cool completely before serving.

Per Serving : 190 Calories; 17g Fat ; 5g Protein; 11g Carbohydrate; 6g Dietary Fiber; net carbs 5g.

[bab_indy]

Pumpkin Dump Cake - 2 options (ChefGreg/5cats4me)

-------------------------------------
Pumpkin Dump Cake
Servings: 12

Carbquik Pumpkin Dump Cake
Servings: 12

1 can pumpkin puree
3 eggs
3/4 cup Splenda
2 teaspoons pumpkin pie spice
1 can evaporated milk (1 1/2 c.)
2 cups Carbquik
1/2 cup quick cooking oats
1/4 cup granola, optional
1/4 cups Brown sugar twin
1 1/2 sticks butter, melted

Combine the pumpkin, evaporated milk, eggs, spice and mix well. Pour the batter into greased 9 x 13 inch pan. Combine Carbquik, oats, brown sugar twin and granola. Cover the pumpkin mixture with Carbquik mix. Melt the butter and pour over dry mix. Be certain to lightly cover all of the mix if even just a light sprinkle. Bake 1 hour at 350ºF or until top is golden brown.. Serve plain or topped with whipped cream.

Per Serving 234 Calories; 17g Fat; 8g Protein; 17g Carbohydrate; 9g Dietary Fiber; net carbs 8g.

-------------------------------------------------------------
Success! Chefgreg and I have been playing around with the Dump Cake recipe for a couple of days and I took his suggestions and modified them a little more to make this Pumpkin Crisp. I'm not sure how you came up with your carb count Greg, with granola, oats and evaporated milk, it seems that it would be higher. I'd like to see your count breakdown for the recipe if it's not too much trouble. Anyway, here's what I came up with:

Pumpkin Dump Cake

1 lg. can of pumpkin -28 (Fitday says more, but I'm going by my can of Libby's pumkin puree)
3 eggs- 2
3/4 cup Splenda- 18
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 cup Carb Countdown milk- 4.5

2 cups Carbquik- 24
1 cup chopped pecans- 4
1/2 cup almond flour - 6 (Bob's Red Mill)
1/4 cup brown sugar twin- 0

1 1/2 sticks melted salted butter -0

Mix the first 7 ingredients and pour into a sprayed 9 X 13 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the Carbquik mixture and bake for 35-40 minutes or until golden brown.

Servings: 10
Net Carbs total: 86.5
Net Carbs per Serving: 8.65

This is very tasty! It doesn't taste lowcarb and my family loved it.

[bab_indy]

Chocolate-Cherry Crisp (lgpars)

Prep: 10 Min.
Bake: 35 Min.

9 or 10 Servings

1 can (21 oz.) SF cherry pie filling (Splenda sweetened Lucky Leaf Brand)
1/2 cup Carbquik mix
1/2 cup Maltitol brown
1/2 cup whole oats
1/4 cup firm butter
1/2 cup SF chocolate chips or SF chocolate bars

1. Heat oven to 350 degrees. Spread pie filling in ungreased square pan, 8 x 8 x 2 inches.

2. Stir together Carbquik mix, Maltitol brown, and oats in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.

3. Bake 30 to 35 minutes or until very bubbly around edges and light brown. Serve warm.

I just poured heavy cream over mine but you could use LC ice cream too. This was really yummy!

I would imagine you could also use the Lucky Leaf SF apple pie filling in this too and maybe leave out the chocolate chips and add nuts. I think I would add just a bit more sweetner though if you use the apples as they do not seem to be as sweet as the cherry filling

[LCRedhead]

* Exported from MasterCook *

Impossible Zucchini-Tomato Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups zucchini -- sliced
1 cup tomato -- fresh, chopped
1/2 cup chopped onion
6 ounces pancetta
1/3 cup parmesan cheese -- grated
1 1/2 cup Carb Countdown 2% Milk -- 2% or your choice
3/4 cup Bisquick mix
3 whole eggs
1/4 tablespoon pepper

Heat oven to 350 degrees. Spray pie plate with Pam. Saute pancetta and drain on paper towel. Add to pan zucchini, and onion cook until tender. Place in bottom of pan. Add tomato and sprinkle with cheese. Process eggs, milk and carbquick in blender about 15 seconds. , Pour into plate. Bake until light golden brown and knife inserted in center comes out clean - about 30 minutes.

[Criosa]

This is a very easy, yummy meal for 2 people:

1 6 oz. can tuna
1 egg
pinch onion flakes
salt and pepper to taste
2 tbsp. Carbquik
oil to fry in

Mix the tuna, egg, onion flakes, salt, pepper, and Carbquik together. Heat oil in pan (I used coconut oil), and spoon tuna mixture into 4 large pancake like patties. Brown on each side. Add a vegetable and you have a quick delicious and filling meal!

[bab_indy]

Pumpkin Nut Cookies (Pami)

Recipe By :
Serving Size : 66 Preparation Time :0:00
Categories : Carbquik Dessert
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Carbquick
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
pinch salt

1/2 cup butter -- softened
1/2 cup vegetable glycerin
liquid Splenda equivalent to 1 cup sugar

1 cup canned pumpkin
2 eggs

1 cup chopped nuts (I used walnuts)

Preheat oven to 350F.

In a medium bowl, stir together Carbquik, baking powder, cinnamon, ginger
and salt. Set aside.

In a mixer bowl, beat butter for 30 seconds.

Add glycerin and Splenda and beat till fluffy.

Beat in pumpkin and eggs.

Add dry ingredients and beat till combined.

Stir in nuts.

Drop by rounded teaspoonfuls onto greased cookie sheets.

Bake for 12 minutes.

Remove to wire racks to cool.

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

Per Serving (excluding unknown items): 43 Calories; 4g Fat (63.3% calories from fat);
1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 61mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

[bab_indy]

Flaxmeal/Carbquick Muffins (smurstep)

Yesterday, I made the SpongeBob Flax muffins and substituted one of the two cups of flax with one cup of CQ. They turned out great. My husband and kids love them. I even had to hide a few of them just to have for some for me.

Anyways, I really don't like the slippery feel of the flax but the CQ took care of that quite well. They rised nicely and crowned and browned like regular muffins. Only thing is that I have no idea how many calories and carbs are actually in each muffins and I am trying to watch my caloric intake. Would some sweet person please figure this out for me? Here are the ingredients I used:

Here are the ingredients I used - I made 12 large muffins.

1C Flaxmeal (golden)
1C Carbquick
1/2 Black Walnuts
1/2 Pecans
1/4 C Splenda (granulated)
1/4 C Erythritol
1 tsp Baking Powder
2 tsp Baking Soda
5 Eggs
8 T DaVinci (French Vanilla)
5 T oil (MacNut)
1/2 C Cranberries (fresh, chopped)
4.5 oz Blueberries
1 tsp lemon rind (fresh)
1 pinch salt
1T Real Vanilla
2T Lemon Oil

[bab_indy]

quote: from Chefgreg
--------------------------------------------------------------------------------
Originally posted by Motts Landing
This is a recipe that my aunt has made for years and we just love it. Help me convert the flour part please
I would love to use Carbquick in this recipe. Just need help figuring out what ingre. it would take to sub for the self rising flour & how much.

Here goes:

TIP: place a shallow pan of water underneath the skillet when cooking AND use CAST IRON!!!

AUNT RUTH'S PECAN CAKE

2 sticks butter (melted IN the iron skillet and swirled around )

In bowl mix:

1 1/2 Cups Carbquik + 1 tablesppon
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
2 1/4 cups Splenda
3-4 cups pecans (broken up into pieces)
1 Tbsp. vanilla extract
4 lg. eggs

Add butter to dry ingredients. Mix & pour into cast iron skillet. (LARGE ONE) This a VERY THICK DOUGH. Bake at 325 degrees approx. 1 hour & 15 minutes (more or less depending on your oven). Don't forget to place a shallow pan of water on the lower rack). Cool and slice into pie shaped wedges. I run a dinner knife around the edges real good to help release it. ALSO: I sometimes spray PAM in my skillet before swirling the butter.

This is the heaviest cake I have ever made and boy is it good. I just make sure I do not OVERCOOK it. Comes out like I said in the earlier post...crunchy, crusty on the outer edges and if you don't overcook it....chewy, gooey on the inside. NO FROSTING NEEDED. Freezes very well also.

edited to add: I turn the cake out onto a plate like a "pone" of cornbread.

[bab_indy]

Peanut Butter cookies (Chefgreg)

Ingredients:
3/4 cup chunky or smooth (sugarless/natural) peanut butter
1/2 cup Splenda
1 teaspoon blackstrap
1/4 cup heavy cream + (A teaspoon at a time to make the dough workable added after the Carbquik)
1/2 cup chopped pecans, almond pieces or broken hazelnuts
1/2 teaspoon baking powder
1/4 cup Carbquik + 1 tablespoon or as needed to form a nice workable cookie dough
2 teaspoons vanilla extract

Preheat oven to 375°F. Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn

[CarolynF]

This is a recipe for an 8" or 9" pan..If you double it, you could
make it a 9 x 13..

Apple-Walnut Cake

3/4 cup Splenda
1 egg
1/4 cup vegetable oil (I used coconut and macadamia combined)
1 tsp. vanilla extract
1 cup Carbquik
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 cups chopped peeled apples (2 large ones)
(Jonathans, MacIntosh, Granny Smith, Gala, etc.)
1/2 cup chopped walnuts

In a mixing bowl combine Splenda and egg. Add oil and vanilla.
Combine Carbquik, baking soda, cinnamon, salt, and nutmeg.
Gradually add to liquid mixture, mixing well, Stir in apples and walnuts. Pour into Pammed 8 x 8 baking pan. Bake for 325
for 25-30 minutes until toothpick in the middle comes out dry.

Note: If the top is becoming too brown, then place a piece
of foil over it..

Frosting:

3 ounces cream cheese, softened
1 tsp. vanilla
1 Tbs. soft butter
1/4 cup Splenda, to taste..

Cool cake then frost with cream cheese frosting..Store in the
fridge if keeping it for more than one day..

This was very good right out of the oven..but Apple Cake always
tastes better the next day..

Per Serving (excluding unknown items): 131 Calories; 11g Fat (71.7% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat.


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

[bab_indy]

Carbquik® Devil's Food Cake (Chefgreg)
Servings: 12

1/2 cup cocoa powder, sifted
2 cups Splenda
1 1/2 cups buttermilk
3/4 cup butter, softened
3 eggs, unbeaten
2 1/2 cups Carbquik®
1/8 tsp salt
1 tsp vanilla

In a bowl, combine cocoa and 1/2 cup Splenda™.
Add 1/2 cup of the buttermilk slowly and mix until smooth.
In another bowl, cream butter with remaining Splenda. Beat until light and fluffy.
Add eggs, 1 at a time, to butter & Splenda™. Beat well after each addition.
In another bowl, mix Carbquik® and salt together. Add to butter mixture alternately with remaining buttermilk, in about 3 parts. Beat after each addition until smooth. Add vanilla then cocoa mixture. If the batter seems a bit stiff, add cold water 1 tablespoon at a time till you have a typical cake batter.
Bake at 350 25 to 35 minutes or until a cake tester comes out clean.

Per Serving: 215 Calories; 16g Fat; 8g Protein; 20g Carbohydrate; 11g Dietary Fiber; Net carbs 9g.

[CarolynF]

Carbquik Cream Cheese Cookies


2 sticks of unsalted butter at room temperature
(or use salted butter and cut down on the salt below)
4 ounces of cream cheese, at room temperature
1 cup Sugar Sub..Splenda..whatever
2 eggs yolks, at room temperature
1 tsp. vanilla extract
2 cups Carbquik
3/4 tsp. salt (unless salted butter is used)
Sugar free jam..(raspberry, apricot, strawberry)
OR a pecan half

Preheat oven to 300 degrees

Place the butter, cream cheese, and sweetener into a bowl and mix until smooth. Scrape down the sides of the bowl and add
the yolks and vanilla, and mix to combine. Then add the Carbquik
and the salt and mix well until everything is incorporated.

To form cookies, use a regular teaspoon and then roll into balls
with your hands and place on an ungreased cookie sheet or
on parchment paper. Then flatten each ball with your fingers until
a little disk is formed..About 1/2 inch..Then on top of each disk
make a little dent with your finger and fill with the sugarfree jam..
Not too much..OR you can put a pecan half in that little dent.
Bake for about 12-16 minutes, watching carefully..The bottoms will
turn slightly brown, but the tops won't...Remove from the oven
and let sit in the pan to cool for about 10 minutes..CAREFULLY
remove them from the pan onto a wirerack to cool..They are very
tender, so they will be firmer the cooler they are.

I think you will enjoy these..

[CarolynF]

Hermit Cookies
Makes 18 cookies

Preheat oven to 325

1/4 cup shortening
1/2 cup Splenda or assorted sweeteners
1 tsp. blackstrap molasses
1 egg
3/4 cup Carquik
1/2 cup flaxseed meal (I used Golden)
1/2 tsp. baking soda
sprinkle of salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/4 cups raisins (optional)
1/2 cup chopped walnuts

Beat together shortening, sweeteners, molasses, and egg until
smooth. Stir in remaining ingredients. Mix until combined. Form
into 1 inch balls and place on sprayed cookie sheet leaving 2
inches apart. Bake about 12-16 minutes until cookies are rather
firm on the top..Let cool about 10 minutes on the pan..Then carefully remove them to a rack to cool.

[bab_indy]

Carbquik Easy drop danish (suzg)
2 cups Carbquik mix
1/4 cup butter, softened
2 tablespoons splenda (I used more like 3)
2/3 cup (heavy) cream
1/4 cup SF preserves, any flavor
Vanilla Drizzle (See Below) (next time I'll leave off)


1. Heat oven to 450ºF. Spray cookie sheet with cooking spray or lightly grease with shortening.
2. Stir Bisquick mix, butter and splenda in medium bowl until crumbly. Stir in cream until dough forms; beat 15 strokes. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
3. Bake 10 to 15 minutes or until golden brown. Spread with Vanilla Drizzle while warm.

for the drizzle...
1TBSP warm water
3/4 cup (powdered in food processor) splenda
1/4 tsp vanilla.

These are yummy. This is a bisquick recipe I just modified to use splenda and carbquik.


__________________

[bab_indy]

Yellow cake recipe (similar to the packaged 18.25 oz kind you find at the store) Chefgreg

Please remember do not tap or pack the Carbquik. If the batter is stiff, add water 1 tablespoon at a time till it is the consitency of a typical cake batter.

2 cups Carbquik loosely filled measure, do not tap or pack
1 1/3 cups Splenda
2 teaspoons baking powder
1/2 cup shortening
1 cup milk
2 teaspoons vanilla
2 eggs
4 drops yellow food color (optional)

1. Heat oven to 350*.
2. Mix dry ingredients in lg bowl.
3. Add shortening, milk and vanilla.
4. Beat on med for 2 minutes.
5. Add eggs and food color is using beat for 30 seconds more.
6. Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean

[bab_indy]

Sorry it took so long to get the wonton skins for you, I had to play with this a while. But I have here what worked for me. This also doubles as a pasta recipe. This is a little vragile to work with at first, but after drying it becomes very easy. Here we break traditon with Carbquik, you need to sift the Carbquik for this recipe. The solids will disrupt the dough. [Chefgreg]

1 1/2 cups sifted carbquik
3 egg yolks
2 whole eggs
1 teaspoon corn starch.

In a food processor place the sifted Carbquik and corn starch. Add the egg yolks and whole eggs. Pulse food processor to mix the dough. Continue to pulse until the dough forms a ball around the blade.

Divide the dough into 4 balls and begin rolling the dough in all directions until the dough is very thin. Let this sit and dry about 30 minutes. Cut the dough into wonton size skins, or at his point you can also cut this into pasta noodles or sheets. Let the cut dough dry over night. Use as required.

SECOND POINT OF INTEREST; I WAS INFORMED TODAY THAT TOVA HAS MADE SOME SIGNIFICANT IMPROVEMENTS TO CARBQUIK, FURTHER REDUCING THE NET CARBS. I WILL LET TOVAREP PROVIDE THE DETAILS, BUT IT IS VERY EXCITING.

[CarolynF]

Here is a variation on the Tova's recipe..

1/2 cup butter
8 Tbs. sugar free maple syrup
chopped pecans
Ground cinnamon
2 Cups Carbquik
4 ounces cream cheese, softened
4 Tbs. Splenda
1/3 applesauce, unsweetened
1/3 cup half and half

Preheat oven to 425. Place 2 teaspoons butter, 2 tsp. sugar free
maple syrup and a Tbs. of chopped pecans in each of 12 muffin
cups..sprayed with Pam. Then sprinkle with cinnamon.

In a bowl, mix softened cream cheese, splenda, Carbquik,
applesauce, and half and half until like biscuit dough. Add a touch
of water if it's too stiff.

Place the muffin tin in the oven to melt the butter, etc..Then plop
the dough over the mixture..Bake 10 minutes..

Invert on a heat-proof serving place..

[CarolynF]

Puffy Dumpling Noodles

3/4 cup sifted Carbquik
1 tsp. cornstarch
3 Tbs. vital wheat gluten
1 whole egg
1 egg yolk

Extra Carbquik and vital wheat gluten for kneading purposes.

In a small bowl, sift in Carbquik, cornstarch and the wheat gluten.
Add egg and yolk and stir until a dough is formed..not gently..

Then on a countertop sprinkled with Carbquik and a little wheat
gluten, start kneading your dough..folding it over..UNTIL it is
dryish..(not wet)..Knead for about 5 minutes or so. You want
your dough to be elastic..When you pull it apart..it comes together
a little..When that happens, then you are ready to roll and cut.

Using a rolling pin, roll out the dough until it is about the thickness
of pie dough..Then cut in strips with a knife or pizza cutter. You will probably want to cut them in 3rds or at least half lengthwise.

Drop into boiling broth...They cook up in about 2-3 minutes and
STAY TOGETHER and are delicious...Don't let them cook too long
as I can't guarantee what would happen...

These would make great noodles for chicken and noodles..added
at the very end...

Good luck...Carolyn

[4beanz]

Pumpkin Cranberry Scones (Carbquick)
I adapted an older pumpkin scone recipe I had to this LC version. I received my first box of CQ in the mail today and tried these first. They turned out excellent, very moist. Not a sweet dessert type scone, but excellent with a dollop of whipped cream and a hot mug of coffee.

Pumpkin Cranberry Scones

2 cups Carbquick
1 Tbs butter
2 packets of Splenda (or more if you would like them sweeter, original recipe called for 1 Tbs sugar)
3/4 cup canned pumpkin, cold
1 egg, beaten
1 Tbs heavy cream
1/2 cup fresh cranberries, halved

Heat oven to 425. Cut butter into Carbquick, add the Splenda, pumpkin, egg, and cream. Incorporate the ingredients well, but do not over mix. Gently fold in cranberries. Shape dough into 10 balls, place on a buttered cookie sheet, and press down gently, smoothing the outer edges. Brush tops with additional heavy cream if desired.
Bake on middle rack for 10-15 minutes.

Serve warm with butter and/or whipped cream.

Yield: 10 scones
4 net carbs each
10 fiber

[HaleysNana]

I'm buying it from Netrition!!! Worth every single penny, too!