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Old 10-15-2007, 12:21 PM   #241
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Charski, Im new here, but saw your question about Splenda tablets--They are sold in the United States,now--I live in Ca., and they have them at our Target Stores.Was surprised to see them.Just wanred to let you know. A lot of good low carb recipes here. Rosemary
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Old 10-16-2007, 09:29 AM   #242
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Old 01-07-2009, 07:47 AM   #243
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Old 01-15-2009, 10:30 AM   #244
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Old 01-15-2009, 05:21 PM   #245
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okay, since "de-twanging" my Carbquik, I am going to try it in my favorite biscuit recipe:
Extra-Light Biscuits
2 cups SIFTED Carbquik (or carbalose flour)
1 Tbs. baking powder (I use Hain sodium free)
1/4 tsp. baking soda
1 tsp. salt
1 tsp. honey
1 cup plain yogurt
1/4 cup butter, room temp. (I use unsalted)

In large bowl, mix dry ingredients with a pastry blender. Cut in the butter until mixture resembles coarse crumbs. Add honey to yogurt, then stir into dry mixture with a fork. Knead lightly with hands, adding a little Carbquik if needed. Pat to 3/4 inch thickness and cut with a biscuit cutter. Bake on ungreased pan for 10-15 minutes at 425 degrees F.

Nutrition facts per muffin: 108 calories, 6.3g fat, 2.8g sat fat, 1.3g. mono fat, 13g chol., 302mg sodium, 103mg potassium, 9.5g carbs, 5g fiber, 1.4g sugar, 6g protein
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Old 01-16-2009, 05:35 PM   #246
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Quote:
Originally Posted by livesimply View Post
okay, since "de-twanging" my Carbquik, I am going to try it in my favorite biscuit recipe:
Extra-Light Biscuits
2 cups SIFTED Carbquik (or carbalose flour)
1 Tbs. baking powder (I use Hain sodium free)
1/4 tsp. baking soda
1 tsp. salt
1 tsp. honey
1 cup plain yogurt
1/4 cup butter, room temp. (I use unsalted)

In large bowl, mix dry ingredients with a pastry blender. Cut in the butter until mixture resembles coarse crumbs. Add honey to yogurt, then stir into dry mixture with a fork. Knead lightly with hands, adding a little Carbquik if needed. Pat to 3/4 inch thickness and cut with a biscuit cutter. Bake on ungreased pan for 10-15 minutes at 425 degrees F.

Nutrition facts per muffin: 108 calories, 6.3g fat, 2.8g sat fat, 1.3g. mono fat, 13g chol., 302mg sodium, 103mg potassium, 9.5g carbs, 5g fiber, 1.4g sugar, 6g protein


Please let us know how it turns out
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Old 01-16-2009, 06:34 PM   #247
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I forgot to say that the recipe makes 12 biscuits.
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Old 01-23-2009, 01:51 PM   #248
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Old 06-19-2009, 09:08 PM   #249
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Old 09-25-2009, 06:15 PM   #250
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Old 10-29-2009, 02:09 PM   #251
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Carbquick

Hi everyone! I have been a way for a while- trying to get started again. i just got my order of carbquick from netrition-- i made some biscuits and was very surprised that the "tangy" Carbquick taste was gone! Have they changed the recipe? It is really good now.
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Old 10-31-2009, 08:54 AM   #252
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Quote:
Originally Posted by stickergoddess View Post
Hi everyone! I have been a way for a while- trying to get started again. i just got my order of carbquick from netrition-- i made some biscuits and was very surprised that the "tangy" Carbquick taste was gone! Have they changed the recipe? It is really good now.
Very interesting. I didn't reorder the Carbquick since I'm pretty much using Kevin's newest LC bake mix and it calls for Carbalose. Maybe there was something in your biscuit recipe that was able to mask the 'twang'?
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Old 11-22-2009, 11:15 AM   #253
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Sticky?

I just scanned some of the wonderful recipes and decided to join the forum. What is a "sticky"? It's not a stupid question, just an unanswered one!!!

Hugs,
Joan
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Old 11-22-2009, 11:28 AM   #254
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If you go to a main forum, let's say Low Carb Recipes and Suggestions, you will notice a couple of threads at the top of the forum that look like they have a push pin on them (maybe on the right side of the name of the thread?). Those are the ones that are "stuck" to the top of the forum and they never filter down with the rest of the threads. I hope that helps you! There are never any stupid questions in my book, if you don't know the answer Welcome!!!
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Old 12-14-2009, 06:39 PM   #255
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CARBQUICK LONG TERM STORAGE & PERFORMANCE FOR DIABETICS

I have 2 five pound bags of Carbquick from Netrition a few years ago but never opened. Iím diabetic and figured it was detrimental after someone had them sent to me, even if Low Carb [I donít bake at all but want to try using in foods, frying etc., occasionally]. My concern is doesnít it need refrigeration after opening and transferring to a container. Itís too much even for my largest canister, so I put it into an empty vitamin plastic jar of Andrew Lessmanís, that had 800 daily doses in sealed packets, so that was the protection of them NOT the screw top of the container, although it seems very tight. Is that screw cap adequate to keep the Carbquick fresh, or does that giant jar have to be put into the refrigerator now that itís opened, and where I barely have the room to be taken up in there by that elephant size container? Itís perfect in my pantry where I have TONS of room for it. In a real dilemma. Please help. I know people keep Flour in canisters UN-refrigerated, but they are SEALED and air tight canisters [mine of those type arenít big enough]. I donít want to risk 10 pounds of flour going bad or at least one 5 lb. bag at a time as it gets used up, and since Iíll be using them very sparingly as a Diabetic. And if any Diabetics have progress reports if this raises their sugar, Iíd appreciate knowing that too, because Iím not on medication, ,just low carb and no added sugar. Any suggestions or advice about either? Iím totally unfamiliar with this product and how it stores, how it stays fresh, and performs glucose-wise. Thanks so much..
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Old 01-14-2010, 08:55 AM   #256
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Quote:
Originally Posted by bab_indy View Post
LOWER CARB IMPOSSIBLE APPLE PIE (eko42)

3 cups sliced peeled all-purpose apples (3 large)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Carbquick
1/2 cup Splenda
1/4 cup heavy cream
1/4 cup water
1 tablespoon butter, softened
2 eggs

Streusel (see recipe below)

Heat oven to 325¬į. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 40 to 45 minutes (mine took 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
1/2 cup Carbquick
1/4 cup chopped nuts
1/4 cup Splenda
1 tablespoon molasses
2 tablespoons firm butter

Stir together all ingredients until crumbly.
Made this with fresh blueberries (omitting spices and using Brown Sugar Twin rather than molasses and I swear it is the BEST LC dessert I've ever had.
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Old 01-21-2010, 06:20 PM   #257
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Quote:
Originally Posted by bab_indy View Post
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.
Can you post the carb amounts? it sounds delicious. Im new to this message board , so I hope i did this right. Thank you
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Old 01-21-2010, 06:25 PM   #258
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is there a way to highlight a posting so you can come back to it at a later time? thank You
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Old 01-21-2010, 06:50 PM   #259
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Old 01-30-2010, 03:39 AM   #260
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powdered donuts

I used powdered malitol and they were delicious, great sub for donut holes!!

This recipe was first posted last year by Raul, and makes excellent fritters or doughnut holes. I just tried it again, subbing Carbquik for the bake mix, and they were excellent! I even tried a chocolate variation, as well as add chopped apple to one to make an apple fritter. The possibilities are endless! There is a separate thread, entitled "If you love fritters or doughnuts..." but here is the basic recipe. I did need to use 4 Tab. of Carbquik, but only 3 Tab. when I used the Carbsense.
My tweaks are in parentheses.

Dry Ingredients:
3 Tab. Carbsense Zero Carb Bake Mix (or 4 Tab. Carbquik)
1 Packet Splenda (I used 8 drops liquid Splenda)
1/8 Teaspoon Stevia (I omitted, because I was using Davinci's)
1/4 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
(I also added a pinch of nutmeg, because my Grandma always used nutmeg in her homemade doughnuts).

Wet Ingredients:
1 Large Egg White, beaten
3 Tablespoons water (I sub Davinci's. So far I've tried French Vanilla and Irish Cream. Both are delicious!)

1. Beat egg white until frothy with 1 Packet Splenda & 3 Tablespoons water. (I first beat the egg white alone till frothy, but not stiff, then added the Davinci's and liquid Splenda and beat some more. You don't want it as thick as meringue, but it should have some body to it to help your dough-nots have a nice puffy shape.)
2. Add dry ingredients and combine well.
3. Fry batter in your oil of choice until crispy & golden brown. (I put about an inch of oil in a small sauce pan.)
4. Sprinkle with 1 more packet of Splenda (I mixed some granular Splenda with a little cinnamon to sprinkle over).
The recipe makes about 8-10 doughnut hole sized treats. They really puff up as they cook. I ate them all, but I think the carb count is no more than 2 or 3 for the whole batch.
Variations: Apple Fritter: Add finely chopped apple pieces.
Chocolate Sugared Doughnut: Add 2 tsp. cocoa, and the 1/8tsp Stevia.
Use different flavored extracts and/or Davinci's; chocolate with coconut would be good!
If anyone comes up with new variations, please post!
And a huge THANK YOU TO RAUL, who originated this recipe![/QUOTE]
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Old 02-02-2010, 07:20 AM   #261
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Old 05-16-2010, 02:11 PM   #262
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Old 05-20-2010, 06:56 PM   #263
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Old 05-26-2010, 05:33 PM   #264
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Old 08-11-2010, 04:11 PM   #265
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well i failed at the cinnamon rolls... they cooked way too fast (oven too hot), bottoms were burnt. but the taste was fantastic. i will try it again in a glass baking dish and cooler oven next week. gonna try one of the savory pies!
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Old 08-12-2010, 02:55 AM   #266
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Someone probably already had this idea but I make little cinnamon pies with Carbquick using their pie crust recipe. Roll it out and then cut about 4" circles. Brush heavily with butter and sprinkle on lots of sweetener mixed with cinnamon (I process erythritol and stevia with the cinnamon in a coffee grinder first). Fold over, brush with a little more butter, and bake until golden. These are very similar to what my Mom used to make with leftover pie crust. The only problem with these is that I can't stop eating them.
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Old 01-29-2011, 11:34 AM   #267
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Old 01-30-2011, 02:13 PM   #268
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Old 01-31-2011, 08:03 PM   #269
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Quote:
Originally Posted by jill72 View Post
Very interesting. I didn't reorder the Carbquick since I'm pretty much using Kevin's newest LC bake mix and it calls for Carbalose. Maybe there was something in your biscuit recipe that was able to mask the 'twang'?
Is there any grocery store that sells these items? I am in Washington State.

Looking for a low carb cheesecake that I made in the eightys from the Atkins original book but I gave the book to the Goodwill.
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Old 02-12-2011, 12:14 AM   #270
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My library's book store often has Atkins books and cookbooks. Very inexpensive. Stock rotates.
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