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Old 11-24-2004, 01:03 PM   #91
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Why not make it with a carbquik crust?
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Old 11-25-2004, 02:47 AM   #92
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Quote:
Originally posted by Aediekins
Why not make it with a carbquik crust?
I am going to try that today. I had no luck with the roll-out CQ pie crust so I will try the pat-in-the-pan today. I really liked the flavor (as did the DH) of the almond crust ...but it wasn't as pretty.
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Old 11-26-2004, 03:40 AM   #93
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Well, I didn't have any luck with the pat-in-the-pan CQ pie crust for my Pecan Pie.

I made the crust: 1 cup CQ, 1/2 cup hazelnut flour and 1/4 cup softened butter. Patted down in the pan (even stuck it in the oven for a few minutes to crisp up), then made the pecan pie and poured in and baked as directed in the above recipe. When we cut the pie last night, it was more like a cake. The crust had soaked up all the mixture and blended together.

The taste was really good but it didnt "look" like a pecan pie...more like Aunt Ruth's Pecan Cake which we enjoyed also!
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Old 11-26-2004, 01:42 PM   #94
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Same thing happened when I made the pat-in-pan crust for my pumpkin pie. No complaints, though, it was fantastic!
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Old 11-27-2004, 09:58 AM   #95
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Re: Cranberry Ornange muffins

I made the cranberry muffins from recipe at the Ocean Spray web site, substituting Carbquik for flour and Splenda for sugar. They came out beautifully. You can probably modify the recipe to add some orange zest or flavoring:

http://www.oceanspray.com/holiday/re...an_muffins.htm
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Old 11-27-2004, 11:45 AM   #96
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What about a "plain" muffin Recipe? So I can just use the base recipe and make banana nut (with banana extract) or Blueberry or even maple. Anyone got one?
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Old 11-28-2004, 07:01 AM   #97
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I think that the recipe at the ocean spray site referred to before minus the cranberries would be a good basic muffin recipe. I'm going to give it a try.
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Old 11-29-2004, 12:24 AM   #98
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NET CARBS IN CARBQUIK

I use this chart all the time to get carb counts for recipes. Just wanted to share...


Net Carbs/ Measurement
1 - ½ oz. 1 Tablespoons
2 - 1 oz. 1/8 cup (2 Tablespoons)
4 - 2 oz. 1/4 cup (4 Tablespoons )
5.25 - 2.75 oz 1/3 cup (5 Tablespoons + 1 teaspoon)
6 - 3 oz. 6 Tablespoons
8 - 4 oz. 1/2 cup (8 Tablespoons)
10 - 5 oz. 10 Tablespoons
10.5 - 5.5 oz 2/3 cup (10 Tablespoons + 2 teaspoons)
12 - 6 oz. ¾ cup (12 Tablespoons)
16 - 8 oz. 1 cup (16 Tablespoons)
32 - 1 lb 2 cups
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Last edited by Aediekins; 11-29-2004 at 12:34 AM..
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Old 11-29-2004, 01:12 PM   #99
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Aediekins

A question, please.
I am under the impression that appox. 4 ozs, by weight, equals 1 cup. Therefore, I don't quite understand your chart. Can you help me, here? This may be deceiving to those who measure by weight and not by amount.
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Old 12-05-2004, 01:24 PM   #100
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CQ Quick Cinnamon rolls

I just made these and they are very good!!

1 2/3 cup CQ
1 Tbls Splenda
1/2 cup low-carb milk (or 1/4 cup cream and 1/4 cup water)
1/2 cup softened butter
1/4 cup brown sugar substitute
(I used 1/4 cup Splenda and 1/2 Tbls Molasses mashed with the back of a spoon until well mixed)
3 teaspoons cinnamon
1/2 cup nuts (Optional)

In a bowl combine CQ, 1 Tbls Splenda and milk until moist. Let it sit for a minute. Stir again until well combined. Sprinkle some Carbquik on a kneading surface and turn dough onto surface.

Knead for approx. 3-4 minutes. Add more carbquik if necessary to keep dough from sticking.

Roll into a rectangle shape. (It helped me to roll only in one direction instead of back and forth.)

Spread butter over entire rectangle, then sprinkle with cinnamon and brown sugar substitute.

Roll up lengthwise and slice into 6-8 rolls.

Bake at 400 degreees for 20 minutes. Spread icing over top and serve warm!

Icing-

1/4 block of cream cheese
1/3 cup UNSALTED Butter
3/4 cup Splenda
1 teaspoon vanilla

Whip on high speed for 2 minutes

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Old 12-05-2004, 01:36 PM   #101
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Re: Aediekins

Quote:
Originally posted by helper
A question, please.
I am under the impression that appox. 4 ozs, by weight, equals 1 cup. Therefore, I don't quite understand your chart. Can you help me, here? This may be deceiving to those who measure by weight and not by amount.
helper
I checked the conversion amounts at two different sites. And I've always used 8 oz. for 1 cup. So, I don't know, I'll have to look into it.

However, I did post the conversion chart on the other thread and the Tove rep informed me that 1 cup is only 12 carbs. I based the whole thing on the 1 oz is 2 net carbs. But they rounded it up to get 2.

Also, they re-formulated it (The new stuff is in the 3 lb bag) and so there are even less carbs.

So the Tova Rep is currently working on a chart similar to the one I made. But it will be correct.

So sorry for the confusion guys!!!
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Old 12-05-2004, 05:03 PM   #102
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I made the "Dough-nots" today! YUM!!! I actually poured the batter slowly in the hot oil, right out of the bowl. I fell apart a little when I tried to turn if over, but event he little bits that fell off were de-lish!!!!

And I didn't even sprinkle anything on it!
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Old 12-13-2004, 10:36 AM   #103
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Dawn's Cranberry (or Cherry) Almond Coffee Cake

I took a recipe I had made up myself from my pre-low carb days that I remembered was absolutely devastatingly delicious and wanted to convert it to low carb. This came out fantastic, almost as good as the high carb version. I apologize to you all, though, I don't have any carb counts for this. Maybe someone would be kind enough to plug it into their Mastercook or something. I have only made this with a low carb homemade cranberry sauce and have not tried it with the cherry pie filling, but I will be trying that version soon. If anyone else does try it, please let me know how it turned out.

Dawn’s Cranberry(or Cherry) Almond Coffee Cake


1 ½ c. whole cranberry sauce or sugar free canned cherry pie filling
1 2/3 c. Carbquik
1 ½ tsp. Baking powder
¾ c. sugar substitute (I used 2 tsp. Liquid Sweet N Low plus ½ c. xylitol)
½ c. shortening
2 eggs
1 tsp. Almond extract
½ c. Hoods milk

TOPPING: ½ c. almond flour, ¼ c. equivalent brown sugar substitute (I used 2 tsp. Sweet N Low brown), ¼ c. melted butter, ¼ c. sliced almonds, 1 tsp. Cinnamon.


Directions:
Combine Carbquik and baking powder in a small bowl; set aside. Cream ¾ c. sugar sub, shortening, eggs, and almond extract in a large bowl. Add the Carbquik mixture to the creamed mixture. Mix well, then add milk, and continue mixing until it forms a batter.

Spread half the batter in a well greased 9 inch square pan. Spread cranberry sauce (or cherry) over batter. Spread remaining batter over cranberry sauce. Blend topping and put over all.

Bake at 350* for about 45 minutes.
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Old 12-13-2004, 10:51 PM   #104
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Sounds great! I will try this soon. Thank you for sharing.

I was wondering if this came out like bread or more like cake?
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Old 12-14-2004, 06:22 AM   #105
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Quote:
Originally posted by Aediekins
Sounds great! I will try this soon. Thank you for sharing.

I was wondering if this came out like bread or more like cake?
In answer to your question: it is definitely cake. I ate it all week and found it didn't get dry. Of course, I refrigerated it. I heated it in the micro for about 30 seconds and put whipped cream on top. It was heavenly!
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Old 12-24-2004, 12:00 PM   #106
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Here are my counts for Dawn's Almond Coffee Cake, based on 9 servings, using cherry pie filling (Lucky Leaf Lite No Sugar Added) and granular Splenda. This is only approximate, since it all depends on how you enter items such as Carbquik in MasterCook.

Per Serving: 303 Calories; 26g Fat (65.5% calories from fat); 9g Protein; 21g Carbohydrate; 13g Dietary Fiber; 57mg Cholesterol; 363mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 Fat; 0 Other Carbohydrates.
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Old 12-25-2004, 06:35 AM   #107
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hi i guess im doing something wrong, the few things i have baked have all the same type of flavor, i thought it would morph with others. im kinda disapointed. am i doing something wrong?
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Old 01-04-2005, 03:15 PM   #108
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Onion Cheese Bread

ONION-CHEESE BREAD (Paula Deen with tweaks by Linda Sue)

2 tablespoons oil or butter (I'd use butter)
2.5 ounces onion, 1 small or scant 1/2 cup
1/2 cup cream or 1/2 cup Carb Countdown whole milk
1 egg
1 1/2 cups Carbquik
4 ounces cheddar cheese, 1 cup
1/4 teaspoon onion powder
2 tablespoons butter, melted
1 tablespoon fresh parsley
1 tablespoon chives

Preheat the oven to 400 degrees F. Heat the oil or butter in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes. In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese.

Spoon the dough into a greased 8-inch round cake pan. Mix the onion powder into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.

Yield: 8 wedges

Made with cream:
Per Serving: 225 Calories; 19g Fat; 9g Protein; 13g Carbohydrate; 9g Dietary Fiber; 4g Net Carbs

Made with Carb Countdown milk:
Per Serving: 196 Calories; 16g Fat; 10g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs
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Old 01-07-2005, 05:30 AM   #109
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Jello Cake (revised)

Jello Cake

Serving Size : 15

-------- ------------ --------------------------------
2 cups carbquik -- loosely filled measure, do not tap or pack
1 cup splenda
1 package gelatin powder with aspartame -- flavor of your choice (SF/FF Jello)
2 teaspoons baking powder
1/2 cup shortening -- I used butter flavored Crisco
1 cup carb countdown 2% milk
2 teaspoons vanilla
2 large eggs

Glaze:
1/3 cup lemon juice
1 cup splenda -- processed in food processor to make powdered sugar

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

Let cool about 15 minutes, then poke holes in cake with fork and pour glaze over the top. Then chill. This would also be good with whipped cream. (But then what isn't)


I used the yellow cake recipe from Chefgreg as the basis of this recipe. I just made a couple of additions and changes and it's really good.

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.
I added quite a bit more water, but I still added it just a little at a time til I thought it was the right consistency. - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 126 Calories; 10g Fat (61.0% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 170mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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Old 01-07-2005, 06:23 AM   #110
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Pumpkin Bars with Cream Cheese Frosting

Dry:

1 cup Carbquik (not packed)
1tsp cinnamon
2tsp allspice
1/4 tsp baking powder
1/2 cup davinci's Kahlua syrup

Wet:

1 cup mashed pumpkin
2 eggs
1/2 c oil

Mix dry into wet and pour into sprayed 9x13 inch pan (use a 8x8 pan for thicker bars). Bake 350 degrees for 30-40 mins. Let cool, then frost with recipe below.


Frosting:

8oz. softened cream cheese
4tbsp softened butter
4tbsp cream
4tsp vanilla

Mix all together until smooth. Spread on bars. Refrigerate.
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Old 01-09-2005, 07:44 PM   #111
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Sour Cream Almond Pound Cake

I just made this..it is wonderful..I adapted the recipe from my BH and Garden Cookbook..replaced the CQ with the flour and added
some almond stuff..

Here ya go:

Sour Cream Almond Pound Cake
Preheat oven to 325

Bring 1/2 stick of butter, 3 eggs, and 1/2 cup sour cream to
room temperature. In a medium bowl combine 1 1/2 cups
Carbquik, 1/4 cup sliced almonds, 1/4 tsp. baking powder, 1/8 tsp. baking soda.

In a large bowl beat butter with an electric mixer for 30 seconds.
Add 1 cup Splenda (I used liquid), 2 Tbs. vanilla Davincis, 1 tsp.
vanilla, 3/4 tsp. almond extract and beat until all mixed up. Add
eggs: one at a time, beating for a minute after each one, and
scraping down the bowl.

Add flour/nut mixture and sour cream alternately, beating on low to medium speed after each addition, just until combined. Pour
into Pammed 8 x 4 x 2 inch pan or a 9 x 5 x 3 inch pan..(a loaf pan).

Bake 35-45 minutes until tester comes out clean. Cool on a rack
for 10 minutes..

Approximate counts: 1/10th of this: 180 calories and less than
2 carbs..
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Old 01-09-2005, 07:49 PM   #112
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Carolyn, did you grind the sliced almonds into flour or put them in sliced? This cake sounds so good.
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Old 01-10-2005, 03:14 PM   #113
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Muffins!

Carbquik Cranberry Orange Flax Muffins

Thanks to sjl330, Dobie and others for the inspiration

2 cups Carbquik
2 scoops Chocolate Designer Protein
1 cup flaxmeal
1 cup heat stable sweetener (I used 2/3 c. Splenda, 1/3 (scant) xylitol, 1 pkg. Stevia Plus)
1 package orange sugar free Jello
2 teaspoons baking powder
½ cup butter or shortening
1 cup Hoods milk
1 cup DaVinci’s syrup (I used vanilla)
2 teaspoons vanilla
4 eggs
1 cup pumpkin seed (I used Pumpkorn)
½ package cranberries (mine were frozen)

Preheat oven to 350 degrees.

Spray 24 muffin tins with butter flavored Pam.

Mix slightly until all moistened all ingredients except seeds and berries. Stir in seeds and berries. Spoon into muffin tins.

Bake at 350 degrees for 25--30 minutes.

I can see changing flavor of Jello, flavor of syrup, protein, flavoring, nuts, and berries.

Like Lemon with blueberries! (vanilla protein)

Strawberry with chopped strawberries!

Chocolate all around (orange Jello? Cherry Jello?)
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Old 01-11-2005, 06:20 AM   #114
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No, I am woefully pitiful at calculations, but they still have to be low--makes 24! Maybe someone with mastercook can drop it in and calculate.

I have been eating on these--pull out 2, one for DH, one for me for breakfast, along with a sausage cheese casserole made with carbquik, I may post that recipe next--also makes 12 huge servings--and I only cook once every 6 days!
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Old 01-12-2005, 08:13 AM   #115
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Re: Sour Cream Almond Pound Cake

Printing this out! Sounds good!

Kelly
Quote:
Originally posted by CarolynF
I just made this..it is wonderful..I adapted the recipe from my BH and Garden Cookbook..replaced the CQ with the flour and added
some almond stuff..

Here ya go:

Sour Cream Almond Pound Cake
Preheat oven to 325

Bring 1/2 stick of butter, 3 eggs, and 1/2 cup sour cream to
room temperature. In a medium bowl combine 1 1/2 cups
Carbquik, 1/4 cup sliced almonds, 1/4 tsp. baking powder, 1/8 tsp. baking soda.

In a large bowl beat butter with an electric mixer for 30 seconds.
Add 1 cup Splenda (I used liquid), 2 Tbs. vanilla Davincis, 1 tsp.
vanilla, 3/4 tsp. almond extract and beat until all mixed up. Add
eggs: one at a time, beating for a minute after each one, and
scraping down the bowl.

Add flour/nut mixture and sour cream alternately, beating on low to medium speed after each addition, just until combined. Pour
into Pammed 8 x 4 x 2 inch pan or a 9 x 5 x 3 inch pan..(a loaf pan).

Bake 35-45 minutes until tester comes out clean. Cool on a rack
for 10 minutes..

Approximate counts: 1/10th of this: 180 calories and less than
2 carbs..
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Old 01-12-2005, 09:07 AM   #116
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Made the biscuits with carbquik and dh likes them. I am off to buy a pizza pan so he can make homemade pizza for the kids using the carbquik.


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Old 01-17-2005, 05:35 PM   #117
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Corn Bread

I've tweaked the corn bread a little bit using some of the new products that I've just gotten from the Sweet City. I cut the splenda, substituted corn bran for the corn meal, and since I didn't want it to be too dry, I added some polydextrose. It really turned out yummy and had a nice texture.

Here's my recipe:

2 cups Carb quik
6 tablespoons corn bran
1 tablespoon polydextrose
2 eggs
1/2 teaspoon liquid splenda
1/2 cup cream
1/2 cup carb countdown milk
1/2 cup butter, melted

1. Mix all ingredients.

2. Bake 400 degree for 20 minutes in un-greased 8X8 pan.

Per Serving: 205 Calories; 18g Fat (67.6% calories from fat); 6g Protein; 13g Carbohydrate; 11g Dietary Fiber; 83mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat.

This was figured with 1 oz Carbquik having 2 net carbs. You can debate whether or not this is right, but that's what I used from the box. Right or not, it's probably pretty close.
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Old 01-18-2005, 10:38 AM   #118
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KCD, how many servings did you get from this?

It sounds great, and I'm nearly convinced now to get the polydextrose!

And where did you buy the corn bran??

Thanks!

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Old 01-18-2005, 03:24 PM   #119
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Char, I made this in an 8X8 pan, and got 9 generous squares from it. I may make muffins or muffin tops next time.
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Old 01-18-2005, 04:09 PM   #120
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I printed your tweaked recipe, thanks kcd! I'm off to that site to order some more "special stuff" as well, you can use the discount code ADBB when checking out and even save a bit more.
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