Carbquik Recipes

[bab_indy]

Impossible Mac and Cheese Pie

[ljh150]

Hi bab_indy, I tried the impossible eggnog pie today, only subbed butterscotch syrup for the eggnog syrup. It came out really runny and didn't even firm up in the fridge. Is that recipe posted right? Are you sure it's 1/2 c. syrup and 1 whole cup CC milk?

[LowCalSal]

Here you go...

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.

[LowCalSal]

Do you have any kind of a heavy baking pan? I have a calphalon pan that I imagine it would be ok in as well. (I used to make cobbler in it) If I was going to make it in a regular bake pan I think you might want to make sure it was a good, heavy duty one. I think the cake would be too big for a regular 8" but a 10" should be ok. Watch the cooking time.

[LowCalSal]

What can I sub for sugar twin in the pumpkin dump cake recipe?

[bab_indy]

Impossible Egg Nog Pie (abbymommy)
(or whatever flavor you try)

1/2 cup Carbquik
3 eggs
1tsp vanilla
1/2 cup Davinci Egg Nog syrup
3 Tablespoons melted butter
1 cup Hoods 2% milk
nutmeg to taste, maybe 1/2 tsp

Mix all ingedients in a container and blend (I use my Thunderstick hand blender) until mixed well

Pour into a greased pie pan, bake at 350 for 20-30 minutes or until top is slightly firm to the touch in the middle

I don't have exact carb counts on this, but it is similar to the other impossible pies except for the extra egg, so I am guessing about 2 net carbs per slice (1/8th of pie)

This came out DELICIOUS and actually separated into THREE layers, a very thin "crust", a custardy middle, and a nice upper breadier top.

It was like an egg custard but the flavor was unbelieveable with the egg nog syrup.

Honestly this Carbquik is amazing stuff, I am so pleased with it!

I am not even much of a baker or cook, but I am becoming one thanks to Carbquik - very easy to use

[CarolynF]

These are my favorite cookies...I experimented with a recipe
from LowCarb Energy and Carbquik..

Makes 16 cookies
Russian Tea Cakes
3/4 of a stick of softened butter
2 ounces of softened cream cheese
OR..you could probably use all butter
1/2 cup Vanilla Protein Shake mix..I used Keto
1/2 cup Carbquik
1/4 cup Splenda
1 tsp. glycerin
1 tsp. vanilla extract
1/4 cup finely chopped pecans, toasted slightly

Preheat oven to 350. In a medium bowl, mix butter, cream cheese
protein mix, Carbquik, Splenda, and glycerin..Mix until smooth. Stir in vanilla and pecans until pecans are evenly mixed. Form into
one inch balls and place on a non-stick cookie sheet..I used
parchment paper. Bake for 11-13 minutes until lightly browned
and set. Cool slightly on rack..Then roll into coating when still
warm.

Coating:
1/4 cup Splenda
1/4 cup Vanilla Protein Shake
2 Tbs. finely chopped pecans, toasted slightly
Put all these ingredients in a small jar in your blender and blend
until pecans are like a meal.

They are really good and taste almost like the real thing...

[5cats4me]

LowCalSal- I've heard of people mixing a small amount of blackstrap molasses with granular Splenda for a brown sugar substitute. I would probably taste better. I'm still tweaking this recipe and haven't got it to the point that I love it yet!

[5cats4me]

Pumpkin Snack Cake

3/4 cup vanilla whey protein
1/4 cup Carbquik
1/4 cup vital wheat gluten flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1-1/4 cups Splenda®
2 teaspoons liquid sweetener
Four eggs, beaten
1 15-ounce can pumpkin
1 teaspoon vanilla extract
3/4 cup olive oil

Directions:
Preheat oven to 350-degrees.

Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil. Add to dry ingredients and mix well. Pour into greased 9x13 sheet cake pan and bake for 25-30 minutes being careful not to overbake.

When cool, top with whipped cream, or eat as snack cake squares.

Recipe makes 12 squares; about 4 carbohydrates per square

[bab_indy]

Killer Brownies [Pami]

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Banta-Friendly Carbquik
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Tablespoons unsweetened cocoa powder
5 eggs
1 Tablespoon vanilla
liquid Splenda equivalent to 1 cup sugar
liquid Stevia equivalent to 1 cup sugar
1/2 cup vegetable glycerin
2 1/4 cups Carbquick
3 sticks butter -- softened
1 cup chopped pecans

Preheat oven to 325F.

Combine cocoa, eggs, vanilla, liquid Splenda, liquid Stevia and glycerin.

Add Carbquik, butter and pecans. Beat thoroughly.

Pour into greased 10 1/2 X 15 1/2" pan.

Bake for 30 minutes.

Cool completely before cutting into 5 strips lengthwise, 8 strips crosswise.

Description:
"Old, old recipe I have been making for years.... modified for lowcarb"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 11g Fat (76.9% calories from fat); 3g Protein; 5g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat.

NOTES :
KI (using total carbs) = 1.51
KI (using 'net' carbs) = 2.80

[bab_indy]

Carbquik Pat-In-The-Pan Pie Crust [lgpars]

I have a couple of old Bisquick cookbooks. There is a recipe for Pat-In-The Pan Pie Shell in case anyone wants to try it with Carbquick.

1 cup Bisquick (Carbquick)
1/4 cup softened butter
2 Tab. boiling water
Heat oven to 450. Mix Carbquick and butter in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in ungreased pie plate, bringing dough onto rim of plate. Flute if desired. Bake until light brown, 8-10 min. Cool.
There is a variation for a chocolate crust: Mix in 1/4 cup cocoa and 2 Tab. sugar, (Splenda). Increase water to 3 Tab.

[Criosa] I have tried this recipe, and it is my favorite one so far. I think it is better than the roll out recipe that was given earlier. It does tend to be more crumbly though, like shortbread. You should also bake it before filling, even if you're doing a pumpkin pie, or it will soak up the filling and stick to the pan. When I made it for pumpkin pie, I pricked it, baked it about 10 minutes or so, put on an egg yolk glaze, and baked it another minute or two to set the glaze. I would buy Carbquik just for this pie crust.

[ljh150]

Just follow the recipe on the back of the Libby's 100% pumpkin can.....substite cream for milk and splenda granular for the sugar, yummy!

OK, is there a choc. chip cookie CQ recipe somewhere around here? I know I saw it somewhere, but it's not on my CQ box!

[5cats4me]

Carbquik Strawberry Shortcake

I used my Mom's Bisquick shortbread recipe for this and it turned out great!

Shortcake:
2 1/3 cups Carbquik
1/2 cup Carb Countdown milk
3 tbsp. Splenda
3 tbsp. melted butter

Strawberries:
Slice up a bunch of strawberries, place in a tupperware container and splash with DaVinci's SF Vanilla Syrup and about 1/4 cup of water. Let the berries soak for as long as possible. You can even mash some up to make it more syrupy like the frozen kind you get at the store.

Preheat oven to 375.

Mix all ingredients together and either divide into 6 mini shortcakes or bake as one big shortcake. I made one big one in a cake tin (just make a mound on a sprayed pan) and baked for about 20 min. at 375. Less time will be needed for individual cakes. If they start browning too quickly, cover loosely with foil.

Serve with the berries and syrup, whipped cream, and lc
vanilla ice cream if you'd like. The shortcake is on the dry side, like any shortcake, so the juice from the strawberries is nice to moisten it up, so ladle it on and enjoy!

For 6 servings, it's around 5-6 carbs per serving I think.

[4beanz]

Chocolate Chunk Scones

2 cups CarbQuick
1/4 cup firm butter
1/2 cup heavy cream
1 egg, beaten
1 tsp vanilla
10 drops Sweetzfr** (or any granular or liquid substitute equal to a heaping 1/3 cup sugar)
1.5 Mini-carb Dark Chocolate w/almonds bars, hammered into chunks (or substitute your favorite SF chocolate)
1 Tbs heavy cream

Cut butter into CarbQuick.

In separate bowl, mix egg, 1/2 cup heavy cream, vanilla, and sugar substitute.

Add to dry mixture, and mix until well blended.

Fold in chocolate.

Form into 8 balls and place on a greased cookie sheet. Push down to flatten slightly and neaten edges. Brush remaining 1 Tbs heavy cream on tops.

Bake at 375 for 15-20 minutes.

Serves: 8
Calories: 244
Fat: 23 (85%)
Carbs: 19 (7%)
Fiber: 14.5
Net carbs: 4.5
Protein: 7 (11%)

[ljh150]

OK, I posted this on the other thread, too, I made the choc. chip cookie recipe from the CQ site. They came out salty! I only used 1 tsp., which is what the recipe called for. So, if you are going to try them, leave out the salt! Are these scones worth trying? I don't want to waste my CQ on anymore "not great" recipes.

[bab_indy]

ERIN’S LOWER CARB IMPOSSIBLE BLUEBERRY PEACH PIE [eko42]

1-16 ounce package frozen blueberries, thawed
1-16 ounce frozen sliced peaches, thawed
1 teaspoon ground cinnamon
½ cup Carbquick
¼ cup Splenda
¼ cup DiabetiSweet
1/4 cup heavy cream
1/4 cup water
1 tablespoon butter, softened
2 eggs

Streusel (see recipe below)

Heat oven to 350°. Grease 9-inch deep dish pie plate. Stir together blueberries, peaches, and cinnamon; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 1 hour or until knife inserted in center comes out clean. Cool 5 minutes. I served this warm with a scoop of low carb vanilla ice cream. Cover and refrigerate any remaining pie.

Streusel
½ cup Carbquick
¼ cup chopped pecans
¼ cup Splenda
½ teaspoon blackstrap molasses
2 tablespoons firm butter

Stir together all ingredients until crumbly.

[lgpars]

bab-indy, on the above recipe, is there a total of 1-1/4 tsp. of ginger in this. I noticed you have two separate entries of ginger. Also, is your Stevia the pure Stevia extract. Mine says Stevia Powder and ingredient is just Stevia Extract. Two tsp. of Stevia sounds like a lot. Usually when I mix it with Splenda I only use about 1/8 tsp. of it. So I need to know if your Stevia is the Stevia extract not mixed with anything else. Thanks for answering ASAP as I want to make this today.

Linda

[Criosa]

Originally posted by lgpars
bab-indy, on the above recipe, is there a total of 1-1/4 tsp. of ginger in this. I noticed you have two separate entries of ginger. Also, is your Stevia the pure Stevia extract. Mine says Stevia Powder and ingredient is just Stevia Extract. Two tsp. of Stevia sounds like a lot. Usually when I mix it with Splenda I only use about 1/8 tsp. of it. So I need to know if your Stevia is the Stevia extract not mixed with anything else. Thanks for answering ASAP as I want to make this today.

Linda

Actually Bab-indy put the recipe on the site for me. You are right, I goofed! I meant to write 1/4 tsp cloves (I was replacing pumpkin spice mixture.) My stevia is mixed with erythritol, and is not as concentrated as pure stevia. It is probably close to 1/3-1/2 c. worth of sweetener.

[Wine2]

Peanut Butter Chocolate Chip Cookies
3/4 cup carbquik
1/2 tsp. baking soda
1/3 cup LC peanut butter
1/2 stick unsalted butter, softened
1/3 cup Splenda
1 large egg
1/2 tsp. vanilla
1/4 cup sf chocolate chips or chunks of sf chocolate bar

Preheat oven to 375. In a bowl whisk together first 2 ingredients. In another bowl whisk together peanut butter, butter and splenda. Then add in the egg and vanilla. Add Carbquik mixture to wet ingredients, stirring until blended, then add in chocolate chips. Place about 2 inches apart on cookie sheet. Bake for 10 minutes.

AZLowcarber had posted a simalar recipe, which I tweaked for Carbquik! These are so easy and delicious! A lot less ingredients and work than some of the others.

[Wine2]

Cranberry Pumpkin Bread
2 cups Carbquik
1 cup splenda
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 tablespoon grated orange peel
2 tablespoons shortening or butter
1 egg, well beaten
1 cup 100% Pure pumpkin
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped (I used Food processor)
1/2 cup chopped walnuts, if desired

Directions:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together carbquik, splenda, baking powder, pumpkin spice and baking soda in a medium mixing bowl. Stir in orange peel, shortening and egg. Add pumpkin. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

[Aediekins]

5cats4me- I just made your pumpkin snack cake, YUM! I love this recipe... I will definitely make it again.

I did sub the whey protein powder with Carbquik. It came out fine. I also baked it in a smaller pan which resulted in thicker pieces.

Also, your recipe calls for 2 teaspoons liquid sweetener. Do you mean liquid sweetener to the equivialent of 2 teaspoons of sugar? Or actually 2 full teaspoons of the liquid? I used liquid nutra-sweet and 2 teaspoons would have made it too sweet I think.

[Aediekins]

CINNABON RECIPE

Dough

Ingredients
1/4 Cup Water (2 oz)
1 Cup Low-Carb Milk (8 oz)
1/2 Cup Butter, (0.25 lb, i.e. 1 stick)
1 Egg, Extra Large, well beaten (Or one large egg and 1 Tablespoon of milk)
1 tsp Vanilla Flavor (preferably alcohol free)
1/2 Cup Splenda (0.224 lb)
4 1/2 Cup Carbquik Flour (1 1/4 lb)
1 Tbsp Vital Wheat Gluten (0.021 lb)
1/4 oz Gourmet Yeast (1 envelope, 7 g)

Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the Water and Milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)

Filling:
1 Cup Brown Sugar Twin, firmly packed (0.4255 lbs) (Or use a splenda/mollasses combo)
5 Tbsp Cinnamon, (0.0745 lb)
1/2 Cup Butter (0.25 lb, i.e. 1 stick)

Remove the butter from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar twin and cinnamon.

(The Stores use "Makara Cinnamon." However, Makara is just the marketing name for the actual cinnamon that is used. We've done a lot of research, and have concluded that Grade AA Korintje Cinnamon most closely matches the real Cinnabon flavor.)

After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" (38 cm by 61 cm) rectangle.

Cinnabon Rolls, ready to slice! Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Butter or Splenda-Cinnamon mixture on this edge. Spread the softened Butter over the dough with a rubber spatula and then evenly distribute the Splenda and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Splenda and Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly. Begin at the far 24" edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the Store. However it's easier to use dental floss. (You can use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.

Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. Bake only one 8 inch square pan of Cinnabon rolls at a time to obtain uniform results.

Cream Cheese Frosting

4 oz Cream Cheese (0.25 lb)
1/2 Cup Butter (0.25 lb, i.e. 1 stick)
1 3/4 Cup Powdered Splenda (Use coffee Grinder to powder it) (1/2 lb)
1 tsp Vanilla Flavor (preferably Alcohol Free)
1/8 tsp Lemon Flavor (preferably Alcohol Free)

There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. Prepare the frosting while you are waiting for the Cinnabon rolls to rise. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. Use setting #2 on a KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and butter mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. Use setting #6 on the KitchenAid Mixer.

Add 1 cup of the powdered splenda and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered splenda and mix for an additional minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM.

Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. Yum, yum!