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Old 11-08-2004, 01:33 PM   #61
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Impossible Mac and Cheese Pie
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Old 11-09-2004, 07:32 PM   #62
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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?
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Old 11-10-2004, 11:05 AM   #63
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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.
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Old 11-10-2004, 11:53 AM   #64
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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.
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Old 11-10-2004, 12:19 PM   #65
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What can I sub for sugar twin in the pumpkin dump cake recipe?
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Old 11-10-2004, 12:50 PM   #66
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Egg Nog Pie

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
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Old 11-10-2004, 06:41 PM   #67
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Russian Tea Cakes

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...

Last edited by CarolynF; 11-10-2004 at 06:42 PM..
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Old 11-11-2004, 11:17 AM   #68
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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!
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Old 11-13-2004, 03:14 PM   #69
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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
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Old 11-15-2004, 11:33 AM   #70
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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
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Old 11-15-2004, 11:34 AM   #71
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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.

Quote:
[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.
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Old 11-15-2004, 01:56 PM   #72
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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!
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Old 11-15-2004, 02:22 PM   #73
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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.

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Old 11-15-2004, 07:36 PM   #74
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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%)

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Old 11-15-2004, 07:45 PM   #75
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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.
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Old 11-16-2004, 11:45 AM   #76
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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.
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Old 11-16-2004, 12:53 PM   #77
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bab_indy, have a question

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
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Old 11-16-2004, 03:29 PM   #78
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Re: bab_indy, have a question

Quote:
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.
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Old 11-19-2004, 04:26 PM   #79
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Chocolate Chip Peanut Butter Cookies

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.
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Old 11-21-2004, 03:26 PM   #80
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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).
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Old 11-21-2004, 07:28 PM   #81
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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.
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Old 11-21-2004, 09:36 PM   #82
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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!
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Enjoy- cream, butter, coconut oil, olive oil, fresh chicken, fish, beef, pork, bacon, sausage, cheese, LC veggies, berries/melon, dressings, stevia, chocolate (75% cocoa) and red wine
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Old 11-22-2004, 07:02 AM   #83
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Aedie,
Have you made the cinnamon rolls? I tried making my own recipe and was not able to get a good rise from them. I didn't add vital wheat gluten though, and thought maybe that is why it worked for you. Please let me know what you thought of your cinnamon rolls.
Thanks
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Old 11-22-2004, 12:05 PM   #84
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One important thing I forgot- You have to add 1 teaspoon of actual sugar to the dough to activate the yeast. But 1 teaspoon divided among 15 rolls is such an insignificant amount so I hope no one is scared by the word sugar. You have to use sugar to get the dough to rise.

The vital wheat gluten helps to make it a nice moist chewy dough.

Nutritional info-
Dough has a total of 91 net carbs
(low carb milk 3, egg 1 , splenda 12, Carbquik 72, Gluten 3)

Filling has a total of 0 if you use brown sugar twin.
And if you use 1 cup splenda sith 2 Tablespoons Molasses then its 54 net carbs.

Frosting has a total of 45 net carbs
(cream cheese 3, Splenda 42)

The recipe makes 15 large Rolls.

Per Roll-
9 Net carbs if using brown sugar twin in filling
12.5 Net carbs if using splenda/Molasses in filling
5.5 Net carbs if you use another sugar substitute with no carbs instead of the splenda (Sugar twin, nutra sweet etc.)

Hope that helps. Let me know if anyone makes them!!!

They are deee-lish!
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Old 11-22-2004, 05:51 PM   #85
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Re: CARROT CAKE PLEASE!!!

Carrot-Zucchini Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts - Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups hazelnuts
2 large eggs
1/2 cup canola oil
1 cup Splenda
2 tablespoons water
1/2 cup plain yogurt
1/2 cup vanilla whey protein powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup grated zucchini
1/2 cup grated carrot


Preheat oven to 350°F.

Using a food processor with the S-blade in place, grind hazelnuts to the
consistency of breadcrumbs. Measure out 1 1/2 cups of ground hazelnuts and
set aside. (You'll have a little bit of ground hazelnuts left over. For some
reason, they expand when you grind them instead of compacting. I have no
idea why. Don't worry about it; you'll be using that extra little bit of
ground nuts later on.) Spray a bundt pan or 9" ring pan *thoroughly* with
non-stick cooking spray. Set aside.

In a large mixing bowl, using a whisk, beat eggs until just well scrambled.
Add oil, Splenda, water, and yogurt, and mix well. Add 1 1/2 cups of ground
hazelnuts and the vanilla whey protein powder, and mix well. Now add the
baking soda, salt, cinnamon, and nutmeg, and mix very well -- you want to be
sure the soda is evenly distributed throughout the batter.

Finally, add zucchini and carrot, and mix well.

Go back to that cake pan. Spray it *again* with non-stick spray. Put the
remaining little bit of ground hazelnuts in the pan, and shake the pan to
distribute the ground nuts over the sides of the pan -- this also helps
prevent sticking. Pour in the batter -- don't expect it to completely fill
the pan; mine filled my bundt cake pan about halfway. Bake for 45 minutes,
or until it tests done. (Stick in a toothpick; it should come out clean.)

Assuming you go by the GO-Diet's calculation of 4 grams of actual, usable
carb in 1 cup of plain yogurt -- and I do -- this cake has about 53 grams of
usable carb. It serves 8-10, since it's rich and dense. So figure 5.3 --
6.6 grams per slice.
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2535 Calories; 254g Fat (63.5% calories from fat); 43g Protein; 285g Carbohydrate; 17g Dietary Fiber; 390mg Cholesterol; 2522mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 48 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Old 11-22-2004, 07:13 PM   #86
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Well I made them. Unfortunatley my bread machine took a dive right when it started so I ended up dumping it and hand kneading. I dont think I did it long enough and maybe added to much carb quick while kneading because they did not rise well and were crumbly. I was a bit disappoionted after so much work but THEN I made the icing. YUMMMMM it made evn those dry crumbly things GOOD!..lol Thanks...I MAY try again sometime.
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Old 11-22-2004, 10:49 PM   #87
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oooo... sorry to hear that. Did you remember to add the 1 teaspoon sugar to the dough, for the yeast? Did they rise okay?

You have to knead the hell out of carbquik!!!

Mine also came out crumbly, but so do my cookies, so I thought that was normal! I think next time I will add an extra egg and some xanthan gum to make it more moist.
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Old 11-23-2004, 08:33 AM   #88
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Yes I added the sugar but not the vital wheat gluten so that may be the problem. Oh well, they still taste good.
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Old 11-23-2004, 10:26 AM   #89
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oh! The vital wheat gluten makes a huge difference!!! They must have been extremely crumbly then! Glad they taste good though!
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Old 11-24-2004, 05:02 AM   #90
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Re: Pecan Pie

Amazing Pecan Pie

Crust: 1 1/2 cups almond flour and 1/2 stick of butter, melted

Combine and press into 8" or 9" pie plate. Refrigerate until ready to use.

Filling:

3 beaten eggs
1 cup Splenda (that's what I used)
1 tsp vanilla
2 Tbsp melted butter
1 cup Joseph's or Steels SF Syrup [COLOR=blue](I had to use 1/2 cup Joseph's and 1/2 cup SF Log Cabin Syrup)[/COLOR]
1 1/2 cups and pecan halves

Beat eggs and add Splenda. Beat and add vanilla, butter, syrups and pecans. Bake at 350 for 45 minutes.

I made this on Sunday and it is really good. Even subbing 1/2 the syrup with the Log Cabin (Joseph's is my favorite). The only "problem" with the recipe is the crust does get kinda soft and doesn't hold its shape but the flavor is really good. Was considering putting the crust in the oven for a few minutes before filling. Making another one today to take to MIL's tomorrow.

Here's a link to another thread with more recipes:

More Pecan Pie Recipes

Happy Thanksgiving!
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Last edited by ClikChik; 11-24-2004 at 05:06 AM..
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