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Old 11-05-2005, 02:12 PM   #181
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I like hood's LC milk too, but the cream is thicker so it seems to work better as an evaporated milk sub.
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Old 11-05-2005, 05:20 PM   #182
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Phaedra how many danish do you get out of your recipe. I am trying to determine the carb count..thanks..
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Old 11-06-2005, 12:42 PM   #183
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I made 8 danishs out of 1/2 recipe.So best I can figure it 2 or 3 carbs each. Hope that helps.
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Old 11-19-2005, 10:03 AM   #184
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Cranberry Shortcake Biscuits

Woo-hoo -they turned out great! Definitely going on the Thanksgiving table in place of dinner rolls!
(I'm thinking these would be great sandwich makers with leftover turkey, too).

* Exported from MasterCook *
Cranberry Shortcake Biscuits

Recipe By : Dottie
Serving Size : 12
-------- ------------ --------------------------------
2 cups Carbquick Baking Mix
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 cup Splenda Granular Sweetener -- divided
1 cup fresh cranberries
1 pinch nutmeg
1/8 teaspoon ground cinnamon
1/4 cup water
2 Tablespoons melted butter
2 tablespoons splenda Granular Sweetener

In a saucepan mix cranberries, 1/4 cup splenda and water. Bring to a simmer until the berries just start to pop. Mash lightly and set aside to cool.
Preheat oven to 350f. Spray a 12 muffin tin or a cookie sheet with cooking spray and set aside.
Mix Carbquick. nutmeg, cinnamon, remaining 1/2 cup splenda, baking soda and buttermilk. Fold in the cranberries and drop on cookie sheet or lightly roll into balls and place in muffin tin.
Bake for 20-25 minutes or until lightly browned. Brush tops with melted butter and sprinkle with remaining splenda. Bake another 3-4 minutes until browned a little more.
- - - - - - - - - - - - - - - - - -
Per Serving: 98 Calories; 6g Fat (40.0% calories from fat); 5g Protein; 14g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 94mg Sodium.

NOTES : *Add a few more tablespoons of buttermilk if needed.
**If you don't care for the taste of buttermilk, leave out baking soda and sub 1/4 cup heavy cream and 1/4 cup water mixed together for the buttermilk.

Edit to add: I probably did this the hard way. Folding the cranberry mixture into the dough was tough. Next time, I'll let the cranberry mixture cool completely and add the buttermilk to that, then add that to the dry ingredients.

Also: Might replace 1/2 the buttermilk with 1/2 cup pumpkin puree
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Old 12-23-2005, 07:47 AM   #185
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Last night I made peach cobbler using Carbquik and it came out awful. I had to throw it away. I followed the same recipe using bisquick. The edges were hard as rocks and right underneath was still dough. Anybody had success making cobbler? Sounded so good with our pre-holiday bbq tonight...
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Old 12-23-2005, 10:15 AM   #186
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I made a cobbler using this crust recipe. I made one crust for the bottom and another for the top. I mixed some granular Splenda and cinnamon in the top crust and crumbled it over the cobbler. I was pleased with the results.

CARBQUIK PIE CRUST

1-1/2c. Carbquik (measured by scooping)
3T. vital wheat gluten
2 packets Splenda
Measure ingredients into a mixing bowl and mix well with a spoon.

With fork, beat in a measuring cup:
1/2c.extra light olive oil + 3T.Carb Countdown milk or cream & water.
Pour all at once into dry ingredients and blend thoroughly.

Dump into plate and push into place with fingers; I didn't try to flute the edges since I didn't know how it was going to work and was afraid the edges would burn before the middle was done.

Prick crust with a fork and bake 400° for 15 min.

This made a very flaky crisp pie crust that we couldn't tell from the real thing.
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Old 12-23-2005, 01:10 PM   #187
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Cobbler Pie Crust (with Carbquik)

BettyR, is this recipe with 1-1/2 cups Carbquik for one crust or for two? I am going to try this this weekend.

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Old 12-24-2005, 10:51 AM   #188
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The 1-1/2 cups is one crust. This is a recipe that I adapted from a crust recipe that I've been using for years. I got the original recipe off a cooking site called CopyKat, it makes a really good crust.

This is the original recipe, I personally have been unsuccessful at creating a rolled crust this flaky.

QUICK AMISH PIE CRUST

Mix in pie plate:
1 1/2c.+ 3T.flour
1 1/2t.sugar
1/2t.salt.

Make a well in the center of the dry ingredients.
With fork, beat in a measuring cup:
1/2c.oil + 3T.milk.
Pour all at once into pie plate and use fork to blend thoroughly.
Push into place with fingers; flute edges if desired.

To pre-bake: Prick; bake 425 about 15 min.
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Old 01-05-2006, 11:09 AM   #189
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cornbread question

Quote:
Originally Posted by kcduffer
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.
Questions:
1/2 tsp liquid splenda, if using sweetzfree, would be alot. Are you using a lesser sweet version or is this a sweet bread like corn light bread? I've been looking for a cornbread recipe as close to traditional cornbread as I can get. I think carbquik has a kinda cornmeal taste so this looked close till I saw the amt of splenda. I don't have corn bran--did you substitute the same amt of cornmeal (I do have a coarse grain cornmeal)?
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Old 01-05-2006, 01:54 PM   #190
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I used the less concentrated version of liquid splenda that I got from Trishz some time ago. Now when I use liq splenda in a recipe I give the amount of sugar that's being replaced. I find that it's less confusing and can be translated to the different liquid splendas that are out there. The amount of sweetening that's being replaced is 1/3 cup sugar, so this corn bread is not a really sweet bread, but there is some sweetness to it. This of course can be adjusted to your personal preference. You can use regular cornmeal in this recipe, but the net carb count will go up. If you get the corn bran, I would suggest increasing the polydextrose up to 2 tablespoons.
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Old 01-23-2006, 04:59 PM   #191
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I have seen several people mention liquid Splenda. Where do you find it?
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Old 01-24-2006, 05:39 AM   #192
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Netrition sells Fiberfit, the other you'll have to Google, can't post it, it's called Sweetzfree, I think. HARD to buy, don't know why.
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Old 01-24-2006, 07:33 AM   #193
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It's kind of a 'black-market' product. Splenda does not want their liquid version available for purchase by individual consumers. There are some technicalities that allow some to sell it in limited quantities, but they are stretching the law to do it. I'm not sure how fiberfit does it, but I think maybe it's a fiber product that has liquid splenda in it. It's definitely not a concentrated as the other liquid versions are. This has been discussed in other threads, but not recently. You might search the wish list for netrition.com.
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Old 01-24-2006, 01:40 PM   #194
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Quote:
Originally Posted by susiturk53
I have seen several people mention liquid Splenda. Where do you find it?
If you do a google search, you can find the sweetzfree. I can't post a link here, but I just did the search and found it. You can order from their website.
The next order window is Feb. 1. It states on the site that 1/4 teaspoon is equivalent of 1 cup of sugar. WOW!! Now I think I want to order some too.

Last edited by SugarBabi; 01-24-2006 at 01:43 PM..
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Old 01-24-2006, 04:13 PM   #195
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thanks so much! I'll try it.
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Old 02-03-2006, 12:42 PM   #196
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?Carbquik vs Atkins Baking Mix?

Is there much difference? Can they be used interchangably?

Lee
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Old 02-05-2006, 09:14 AM   #197
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I had been told Atkins was soy based but looking at Netrition, looks like they may have changed that. I really doubt if they taste the same though.

Last edited by jackieba; 02-05-2006 at 09:20 AM..
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Old 02-05-2006, 09:52 AM   #198
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Quote:
Originally Posted by jackieba
I had been told Atkins was soy based but looking at Netrition, looks like they may have changed that. I really doubt if they taste the same though.
Have you used either? Why would they not taste the same, isn't a mix a mix? Do you have the link to show ingredients of both?

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Old 02-05-2006, 10:59 AM   #199
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A quick check at the ingredients tell me Carbquik has fat, Atkins doesn't. They could not then be interchangeable in the least.

My money always will be spent on Carbquik. A product that consistently works for me tastewise and performancewise.
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Old 02-05-2006, 11:11 AM   #200
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Thank you Magnamater. I've seen so many people on this site who use Carbquik. I guess I should take that as a great testimonial.

Lee
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Old 02-05-2006, 11:50 AM   #201
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You're welcome. . .I just made Carbquik Pound Cake. . .1 1/2 recipe, for now and for freezer. . .made in loaf pans. Taste test tells me YUMMMMMMMM!

My recommendation is to get the 5 lb bag. . .and no, I don't work for Netrition. . .I just don't like to run out!!
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Old 02-05-2006, 04:04 PM   #202
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http://www.netrition.com/tova_carbquik_page.html
I clicked on the word "carbquik" and came to the above screen. What I don't understand is why the figures are so different. I know one is based on a 20 gm serving and the other is 17 gm, but the figures don't jibe.

Lee
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Old 03-09-2006, 02:09 PM   #203
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I made the Sour Cream Almond Pound Cake and it's AWFUL!!!!! It did not rise at all and tastes way too strong with the vanilla and almond extracts! Won't make this one again.

And before you ask - I used an 8" loaf pan - the cake came out exactly the way it went in!
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Old 03-24-2006, 12:31 PM   #204
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Carbquick Pizza Crust Recipes?

Does anyone know of one? Would love to make one...

Sean
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Old 03-24-2006, 12:36 PM   #205
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Quote:
Originally Posted by irishman47240
Does anyone know of one? Would love to make one...

Sean
Here is a link to some carbquik recipes. I think there is a pizza crust on there.
I hope this helps.
http://www.tovaindustries.com/carbalose/recipe.php
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Old 03-24-2006, 12:50 PM   #206
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Quote:
Originally Posted by irishman47240
Does anyone know of one? Would love to make one...

Sean
Hi Sean.....I've made the recipe off the box. It's called "White Pizza". Although, only the crust part. I added my own ingredients. The flavor seems good to me, but it still has a biscuit taste.

I noticed that you're a "Hoosier", too. I live in Westfield, not too far from you. Unless you live on the south side of Indy.
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Old 03-24-2006, 01:08 PM   #207
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Well HOWDY Pam!!

Yep..Hoosier here. 4th Gen. Irish too.

I live more near Shelbyville but didn't think anyone out side of the "Hoosier" state would know where in the H___ That was! LOL

GO IRISH!

Sean
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Old 03-24-2006, 08:05 PM   #208
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Who is Chef Greg? I see his name referenced in many of the recipes
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Old 03-24-2006, 08:25 PM   #209
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Quote:
Originally Posted by Barbara Ray
Who is Chef Greg? I see his name referenced in many of the recipes
I don't think he's around here anymore.
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Old 03-25-2006, 11:09 AM   #210
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Quote:
Originally Posted by Barbara Ray
Who is Chef Greg? I see his name referenced in many of the recipes
He was, and possibly still is, working for Carbquik, and developed many of the original recipes.
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