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Old 05-20-2005, 10:10 AM   #121
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Wow....I've been distracted and away from this board for months and finally found a 4-month-old mail from Scott at another site with the link to this board and am just blown away by some of these new recipes. I've been out of Poly-D for a month and have just ordered more--when I find time I'll start posting some of my recipes here (especially one for coconut cream pie which is a hit every time--I see that Scott already posted my dry mix that makes it simpler to create recipes for chocolate puddings and chocolate cream pies). Can't wait to start baking again with my favorite ingredient :-)

Last edited by lscoop; 05-20-2005 at 10:16 AM..
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Old 05-26-2005, 10:45 PM   #122
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Jaideye's Brownies Rock!

I made Jaideye's Brownies last night. I followed the recipe to a T except for replacing 4 oz of butter with 4 oz of Z-Trim Gel. I think I undercooked them--they were so rich that they seemed to be a cross between fudge and brownies. I keep them in the freezer. The Z-Trim Gel didn't make any difference in the richness of the recipe--I think I might test it with 6 oz Z-Trim and 2 oz butter with my next batch. I used chopped macadamias and these are the first low-carb brownies that my husband really liked. I think the sweetener combo of the recipe as posted is perfect. By the way, I cut 24 brownies out of the batch and here are the nutrient facts per brownie (using 4 oz of Z-Trim in lieu of 4 oz of the butter, of course):

Ingredients (by weight)
55 g CarbQuik (note: I always sift CarbQuik before using it in a recipe like this, and since 1/2 C sifted CarbQuik will not weigh that 1/2 C unsifted does, it's important to weigh it as 55 g (just under 2 oz).....
3 extra large eggs (6 oz)
4 oz Butter (unsalted)
4 oz Z-Trim Gel
1.75 oz Erythritol
9 oz polydextrose
2 oz macadamia nuts
3 oz sugar-free chocolate chips
1 teasp vanilla (1/6 oz)
4 packages stevia
10 drops liquid splenda

Nutrient Facts per brownie (1/24 of recipe)

121 Calories
9.55 g fat
1.76 g protein
17.91 g carbs
11.88 g fiber
4.49 g sugar alcohols
approx 1.5 net carbs per brownie.
This is the most enjoyable way of getting almost 12 grams of fiber that I could possibly imagine. I'll eat 2 of them every day and find myself suddenly getting 35-40 g of fiber in my diet. Love it!

Last edited by lscoop; 05-26-2005 at 10:50 PM..
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Old 06-10-2005, 08:07 AM   #123
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This thread is great...
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Old 06-10-2005, 10:07 AM   #124
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bump

bump
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Old 06-10-2005, 01:50 PM   #125
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Well, I will make some with my z trim also. I love the recipe except for the calories in the butter. Thanks for being the guinea pig. Will you post if you use more ztrim than butter in your next recipe? I just wish I could make one or two because I eat too many even when I freeze them!
 
Old 06-10-2005, 05:15 PM   #126
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I just got my Z-Trim, I'm going to make your variation right now Lscoop! I'm trying to cut way back on overall fats. I put some of the Z-trim in my tuna, for half the mayo, and it came out very well. Great stuff so far!
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Old 06-18-2005, 06:13 PM   #127
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just thought id bring this back up for a refresher- i was looking to make hard candy but couldnt find it here.
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Old 07-02-2005, 02:29 PM   #128
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Would it be possible to make this thread a sticky?

I noticed it has been bumped quite a bit and I know I refer to it often.


Thanks for your consideration - Rosie
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Old 07-02-2005, 02:41 PM   #129
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A question - I made the pecan lace cookies (thanks for the recipe!), and they were good - but the edges burned quite a bit before the middle of the cookie was thoroughly cooked.

When cookies bake this way, does it mean that my oven temp is too low or too high?

I used the Silpat with the baking sheet, if that makes a difference.

Thanks, Rosie
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Old 07-02-2005, 05:12 PM   #130
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Rosie: The oven temp is too high when cookies burn on the outside and aren't done on the inside...Someone once said that the best cookies should be cooked at no higher than 350..From Food TV..
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Old 07-03-2005, 01:51 AM   #131
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i definitely think it should be a sticky. seems poly-d is here to stay too (like carbquick). thanks for sharing your recipes/experiences everyone!
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Old 07-03-2005, 09:30 PM   #132
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Poly D

I was off to order the polyD and when looking I see polyd fiber and polyd fiber plus. I wasnt sure which I should be ordering. It looks like the recepies are of the sweetened type so I am assuming it would then be the polly d plus, sweetened with splenda. Help.
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Old 07-03-2005, 10:18 PM   #133
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I'm not positive, but I think most of these recipes were developed with the UN-sweetened poly-d so that people could add the mixtures of sweeteners and get the good synergy. I think if you used the sweetened (plus), and still added the additional sweeteners called for in the recipes that things would turn out too sweet.

What I don't know is if you used the plus without any other sweetener if it would turn out ok.

Lynn
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Old 07-06-2005, 04:19 PM   #134
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I personally use the unsweetened version, so that I can use my own blend of choice sweeteners. By combining preferably 3 different sweeteners you can get at least 2 to 3 times the sweetening power from the combination compared to just one sweetener which saves on the cost. Plus you also get the benefit of a better tasting sweetener by combining several. You seem to get the good of each one without too many of the negatives.
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Old 07-06-2005, 11:58 PM   #135
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okay...speaking of sweeteners (sorry for the threadjack)...does anyone have a set of ratios to use for sweeteners?

e.g.- 1 cup of sugar = x amount of liquid splenda
= x amount of diabetisweet + x amount of erythitol (sp??)

i get the concept of 'synergy' but just have no clue about the ratios and do NOT want to waste my products, especially if someone will share their successful combinations.

TIA!
-letty
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Old 07-08-2005, 07:35 AM   #136
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I would start out with 1/3 the total amount of sweeteners. For 1 cup sugar, I would use a blend of 3 sweeteners to equal 1/3 cup sweetening.... 1/9 cup splenda, 1/9 cup erythritol, and a packet or 2 of sweet one, or stevia. (I use these portions as an example. I wouldn't measure out 1/9 cup) You want a combination of sweeteners to equal 1/3 cup of sweetness. Because of synergy, this will usually equal 1 cup of sugar or splenda alone. Next, taste it before you bake it. You may need to add a little more sweetener to it. I start out low because once it's in, you can't take it out.

I would also suggest that you go to the very first post in this thread. Scott123 directs you to another thread that I think will be of help to you.
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Old 07-08-2005, 08:51 AM   #137
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thanks, kcduffer! you seem to be answering my questions all over these boards today.
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Old 07-08-2005, 04:02 PM   #138
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I've noticed that too. Glad to help.
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Old 08-02-2005, 09:25 AM   #139
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This is adapted from a Bisquick recipe that I found. I think the polydextrose helps to make a really crisp crust.


CHERRY CRUNCH

1 ˝ to 2 c. Carbquik
1/3 c. Polydextrose
2/3 c. sugar substitute (I used 1 t. Trishz’s Liquid Splenda & 1/3 c. Erythritol)
ľ t. cinnamon
1 egg
1/3 c. Crisco (green can….0 transfats)


1 can (21 oz.) Comstock (no-sugar added) cherry pie filling



Heat oven to 400 degrees. Mix all ingredients except pie filling. Grease a square pan, 9 x 9 x 2 in. Spread the pie filling over the bottom. Crumble dough over the pie filling. Bake about 30 min.
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Old 10-08-2005, 03:03 PM   #140
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Has anyone perfected pecan pie using PDX in any way, including using Scott123's recipe for corn syrup?

It's almost Turkey Time, and I like BOTH Pumpkin and Pecan. . .HMMMMM I wonder now how I gained all that weight. . .
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Old 10-08-2005, 10:34 PM   #141
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Yes, I've made a pecan pie using Scott's recipe for corn syrup and it turned out very good. The recipe is in my computer but unfortunately; we are still unable to go home because of hurricane Rita. Our house is ok but we still don't have electricity so we are staying with relatives.

As soon as I can get home and get the recipe, I will post it if someone doesn't post one for you before then.
Betty
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Old 10-09-2005, 09:14 AM   #142
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Thanks, BettyR, sorry about Rita, it must be horrible not to be able to go home. We were on the "clean" side of Rita, and boy are those hurricane's hard to predict. And life altering.
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Old 10-09-2005, 10:34 AM   #143
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Yea, we were on the clean side of the storm as well. Our house is in Liberty County about 16 miles North and East of the town of Liberty. They tell us we're supposed to get power back this weekend. I'm going to go check today and see if it's back on.

My poor mom lives in Jasper; they're telling them that it may be December before they get power back. My mom went to Louisiana to stay with her sister, she rounded up her chickens and put them in a cage and threw them in the back of the truck and took off for Louisiana. I guess she'll just turn them loose with her sister's chickens.

We were very lucky, this has been an inconvenience but we don't have to deal with what those poor people from New Orleans have to deal with.

What really makes me mad is now I'm reading that the insurance companies are going to start trying to weasel out of paying for mold in people’s homes. People who didn't have water in their homes are returning and finding mold covering everything in their houses from the humidity and the heat. Everything they own is going to have to be thrown away and the inside of the houses gutted and rebuilt. How can the government let them get away with that?

Last edited by BettyR; 10-09-2005 at 10:38 AM..
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Old 10-09-2005, 02:56 PM   #144
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Hi Betty, hope your power is back on, Girlfriend, and you can get back to your own life soon!

Char
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Old 10-09-2005, 09:43 PM   #145
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Quote:
Originally Posted by Charski
Hi Betty, hope your power is back on, Girlfriend, and you can get back to your own life soon!

Char
I went to the house today and the power is back on!!!!!! Now I'm going to have to clean up. We'll stay here with my daughter until I finish cleaning the house; then we'll move all our stuff back to the house next weekend when my husband and kids can help.


It's going to be so good to get home! I'm so thankful to my daughter and her husband for being so generous with their home and their time. They act like they don't want us to leave but they have to be getting tired of having us all under foot.
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Old 10-10-2005, 12:17 PM   #146
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Betty, obviously you raised her up to be a gracious hostess! Kudos to you.

I'm so glad to hear you can get back home soon. That will feel wonderful I'm sure!

Char
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Old 10-10-2005, 12:21 PM   #147
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Betty, I lost everything in my freezer and Fridge back after Alicia ('83). . .then lost it again in a tornado the same year. . .gave away my freezer!

Know the clean up is NOOOOO fun.

Hang in there!
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Old 10-10-2005, 05:32 PM   #148
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Quote:
Originally Posted by Charski
Betty, obviously you raised her up to be a gracious hostess! Kudos to you.

I'm so glad to hear you can get back home soon. That will feel wonderful I'm sure!

Char
How kind of you, but I think her motive is that, she's a CPA and works long hours. She likes coming home to a hot meal in the evening and having someone else doing the laundry and housework.

I'm a mean mother for not just saying that she's an angel and leaving it at that.
Betty
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Old 10-10-2005, 05:45 PM   #149
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Quote:
Originally Posted by magnamater
Betty, I lost everything in my freezer and Fridge back after Alicia ('83). . .then lost it again in a tornado the same year. . .gave away my freezer!

Know the clean up is NOOOOO fun.

Hang in there!
Luckily we didn't loose any of our food, it's fairly common in this area to have trees go down onto power lines during heavy thunderstorms so most people have generators to keep their freezer and frig. going if the power is off for more than an hour or two. We kept everything running during the night and then packed it all up and went to my daughter’s house the next day. They still had power and had room for all of our stuff.

Your right it's not fun, I've been working for two days now and just finished with the kitchen. I'll start on the living room tomorrow. My husband and son will do the yard this weekend if it will stop raining.
Betty
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Old 10-15-2005, 06:40 PM   #150
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Pecan Pie

Hi, I am a newbie to this site, have been reading all the recipes using Polydextrose and have tried a couple. I saw a recipe for pecan pie on a different site, created by locarbman. I hesitate to post someone else's recipe but I am sure you can find it. I haven't tried it myself yet but plan to this holiday season.
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