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Old 06-05-2005, 06:36 AM   #211
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Judy, Condensed Cream of Coconut is from Tropical Traditions. Go to their website to read about it, it is good, but VERY rich, so I only use it along with CO. For the PolyD, I usually add about 2 heaping T to approx 1 cup CO when making bark. If you make small batches of say 3 T CO to 1 T Cocoa, then add say 1 heaping teaspoon of the polyD. It makes it a little gritty, but I like it, some may not, so experiment with a small amount at first. I also like the fact that it adds fiber which I am always in need of.
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Old 06-05-2005, 10:43 AM   #212
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POLY D??

Hi Buffy,
What does the Poly D do?
What is it?
Do I need it?

Thanks, Emily
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Old 06-05-2005, 08:37 PM   #213
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Thank you for the info, Buffy. I got my CO from TT so I will have to check them out again. As for the PolyD, I used it once for brownies but found it gritty when added with the flours. Next time I used it, in a cookie recipe, I added it to the egg with the granulated sweeteners and it was better. Since it has a sugary texture, I think it needs to be added to something that will dissolve it rather than treated like a flour. I'm not sure,though, that it will dissolve in oil which is probably why it is somewhat gritty. I may give it a try, though.

Thanks again, Judy
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Old 06-06-2005, 01:24 PM   #214
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I used PolyD in my lemon bar recipe (with the egg) and it was gritty...
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Old 06-07-2005, 06:20 AM   #215
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Quote:
Originally Posted by EMILY49
What does the Poly D do?
What is it?
Do I need it?

Thanks, Emily
Polyd is 90% fiber. It replaces the texture and bulk of sugar in sweets, but not the sweetness. I have had the best luck mixing it with my dry ingredients, then adding to the wet. It has a tendency to clump if added directly to wet ingredients unless you are heating them. So in the case of the bark, you could melt it with the oil/chocolate, so it would dissolve. When I make cookies or brownies, I mix it with my flour subs, then add it to the wet ingredients.
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Old 06-07-2005, 08:26 AM   #216
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hi, all! Been trying to keep up with this thread (boy has it grown!) so I apologize if this has been asked & answered already. I see some use coconut flour. Is this a decent replacement for reg. wheat flour? DH cant eat gluten, dairy & a few other ingrediaents as well. Sometimes I feel like Mrs. Jack Sprat when it comes to making meals (so many no-no's between our very different needs)...is it available from TT? It would be nice to enjoy some delicious, healthy CO baked goods! Keep those CO tips & recipes coming folks!
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Old 06-07-2005, 08:34 AM   #217
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Yes, the polyD does leave it a little gritty, but I have come to like it and like the fact that it adds the fiber.
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Old 06-07-2005, 01:41 PM   #218
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I ordered some PolyD and I can't wait to start using it. Any suggestions as to how much to use for any given recipe? I make a lot of single-size portions, since I live alone (like Carolyn's individual muffin and individual size bark), so I'm guessing I should be very careful when I add PolyD so as not to go overboard with the fiber. Any suggestions?

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Old 06-07-2005, 02:38 PM   #219
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while we are in this subject (I will order polyD soon). QUESTION: Does adding fiber to our coconut receipes bring down the carb counts???? Sometimes 2 fibers are listed- fiber 2 soluable 2 ???? what does that mean ?? subtract 2 or subtract 4????
Thanks for any answers.
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Old 06-07-2005, 03:18 PM   #220
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Chocolate Chip Cookies with Coconut Oil

Beat together until creamy:

1 cup coconut oil
1 cup sweetener combo (I used .5 cup erythritol, .5 cup xylitol, 2 pckgs Sweet One, 2 pckgs Splenda, 1 squirt liquid Sucralose, 2 tsp Polydextrose)
1 Tbsp Black Strap Molasses
1 tsp Glycerin (optional)
2 eggs
1 Tbsp Vanilla

Add:
2.5 cups Carbquik
3/4 tsp Baking Soda
1 cup chopped walnuts
chocolate chips (I used my CO chocolate - one part unsweetened baking chocolate, one part EPCO and sweetened with powdered erythritol and xylitol - chopped into chip sized pieces)

Form into a log on saran wrap and wrap well. Freeze. Cut into slices and place on muffin top pan. Bake (while still frozen) at 350 for 8-10 minutes. These cook quickly - better to undercook than overcook! Remove and cool IN PAN. Leave in pan and place in freezer and allow to competely freeze in the non-stick muffin top pan. When frozen the cookies will pop right out. Store in freezer and eat frozen. In this state they mimic that chewy texture of the "real thing". When not frozen they are delicious but quite delicate and fragile.


Oh, and the raw dough is DANGEROUSLY GOOD!!
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Old 06-07-2005, 04:15 PM   #221
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i ran across a real good recipe, could someone help me tweak- i tried to make the sweetand condensed but it looks like it broke. i dont know if i canstill use it. the orginal recipe is; 1 cup creamy peanut butter
1/2 cup sugar
1 egg
1/2cup sweet and condense milk
2 cup bakers coconut.
combine peanut butter,sugr and egg,
mixing until well blended,press in to bottom of 50 miniature
paper mini muffin cups , using about 1 teaspoon in each,set on baking sheets.
combin milk nd coconut spoon into cups over peanut butter base ,using about 1 teas for each bake at 325 degrees for 20 min or lightly browned.
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Old 06-07-2005, 08:37 PM   #222
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HOW MUCH OF THIS DO U EAT PER DAY?

Quote:
Originally Posted by sasasota
Hi Everyone,
I was so excited about this coconut oil that I did tons of research, wrote down all of yours advice on which brand to buy/not buy and I finally bought some. I bought Spectrum Expell Pressed. It is great. I made the first coconut bark recippe that I came to and I must say that it was disgusting. I usually don't throw food away, but I couldn't even choke it down. I was a bit bummed. So I experimented and developed a recipe that I actually like. I used all of your ideas and put them together. Here is what I got:

1/4 cup coconut oil
1/2 ounce unsweetened chocolate
1 heaping TBSP peanut butter
2 packets splenda
1/4 tsp liquid stevia
1/4 cup chopped nuts (I used peanuts)
1/4 cup flaxmeal


I melted the unsweetened chocolate in microwave for 20 seconds stirred and tehn another 10 seconds, added coconut oil and peanut butter and stirred until it was all melted and blended together. (My oil stays liquified because I live in AZ). I added the rest of the ingredients and poured it into 10 muffin cups and placed them on a cookie sheet into the freezer. 10 minutes later, yummy.

Next time I will probably divide the mixture up into 12 portions because they were bigger than they needed to be.

I just wanted to thank you all for inspiring me to make a recipe that finally worked for me.
In this Bark Recipe how much would u eat per day?
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Old 06-07-2005, 08:43 PM   #223
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1/4 cup of coconut oil equals 4 Tbs...But, I would divide this up over several
days and have 1/4 each day...for one of my Tbs....
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Old 06-07-2005, 08:45 PM   #224
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Thanks Caroline.
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Old 06-08-2005, 08:35 AM   #225
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Hi Emily,
Caroline is right, that is what I do. They are so yummy that I was having portion control problems, so I haven't made it in a couple of days. My daughters found my stash in the freezer too. They don't even know tha they are low carb, they just think that I was making candy.
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Old 06-08-2005, 10:10 AM   #226
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Hi there,
When I made them last nite I went to get the shredded coconut and sliced almonds I had bought in bulk and I guess somehow they never got in my groceries so I didn't have the shredded coconut or nuts so just increased the flax to 1/2 cup. They are kinda gritty but I like it like that.
I think the flax is working........

And I can't wait to go buy the coconut and nuts.
MMMMMMMM

Thanks, great recipe.
Emily
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Old 06-08-2005, 12:43 PM   #227
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Quote:
Originally Posted by mily
I love coconut oil. OOOOOH the coconut coated scallops, shrimp, and chicken are to die for.

I went wild and coated some eggplant with it but I was the only one that liked that particular dish.
Hi do you just use the same recipe for the scallops and shrimps as the Crispy Coconut Chicken Strips?
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Old 06-08-2005, 12:57 PM   #228
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BUFFY- COCONUT FLOUR????

Quote:
Originally Posted by Buffy45
Coconut Cookies (original recipe from 5cats)
4 T VCO
1/3 cup granular splenda
1 beaten egg
Couple of drops of watkins pure vanilla extract (this stuff is strong but good)
2 T unsweetened coconut
1/6 cup carbquik
1/6 cup coconut flour
1 T heavy whipping cream.

Mix, drop 8 portions onto cookie sheet, flatten crisscrossed with fork, bake 375 degrees for about 11 minutes.
Making 8 cookies, I get the following:
calories = 100
fat = 7.5
saturated fat = 7
carbs = 4
fiber = 2
protein = 1
These are sooooooo good, very delicate and the closest thing to a real cookie I have made since lowcarbing.
Hi Buffy,
I want to make these cookies but cannot find coconut flour anywhere here??
What else might I substitute in place?
Any ideas?

Thanks Emily
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Old 06-11-2005, 11:00 AM   #229
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Could someone please post the one serving cheesecake?

Thanks Emily
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Old 06-11-2005, 02:53 PM   #230
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Quote:
Originally Posted by EMILY49
Could someone please post the one serving cheesecake?

Thanks Emily
Emily: Not sure which one you mean but back in the day when I was eating lots of dairy (and not losing weight ) I used to make a cheesecake-like individual dessert. Here's the recipe I used to use:

2-3 oz cream cheese (I used the brick, not the tub)
2 tbsp sour cream
sweetener to taste
dash of vanilla extract
flavorings (Davinchi syrup, unsweetened cocoa, decaf instant coffee, whatever...)

soften cream cheese in the microwave (about 20 seconds on high or even less). Mix in sour cream, extract, sweetener, and flavorings. pour into a small bowl (custard or ramikin size) and refrigerate for a few hours.

This is all from memory so you might have to ajust some stuff. Don't have the carb count on it. I thought i had it in my computer but (wisely) I deleted it .

Hope that's what you're looking for. No CO in it, though.

Tam
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Old 06-13-2005, 05:47 PM   #231
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Do you see much differance with the extra virgin and the reg...CO? Most of what I reed states use EVCO..Most of you here are using NOn Virgin..Does anyone know for sure what is best?...
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Old 06-13-2005, 05:52 PM   #232
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Kerri, I use the EVCO for cooking as it has no smell or taste. VCO for drinks and things that I like the coconut taste in and for REALLY coconutty taste I LOVE the Condensed Coconut Cream. I am lucky with TTriditions producks but am using the Pilgram pride which is a little less coconutty than TT's but cheaper on sale.
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Old 06-13-2005, 06:15 PM   #233
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Quote:
Originally Posted by EMILY49
Could someone please post the one serving cheesecake?

Thanks Emily

I do one ounce of cream cheese and one tablespoon CO, nuked until soft and stirred together with flavorings of your choice (this is especially good with Walden Farm Chocolate dip or syrup). Stick it back in the fridge to set up or eat it warm like a pudding. So Good!
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Old 06-13-2005, 06:45 PM   #234
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Thank you so much!
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Old 06-18-2005, 06:01 PM   #235
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Recipe From Better Homes and Gardens

Better Homes and GardensJuly Issue
“Firecracker Coconut Dip”


1 8-oz pkg. cream cheese, softened
1 8-oz carton dairy sour cream
½ Cup unsweetened coconut milk or cream of coconut
1 to 2 Tbsp. wasabi paste or 2 Tbsp. prepared horseradish or Dijon-style mustard
1 Tbsp. grated fresh ginger
1 tsp. finely shredded lime peel
3 Tbsp. lime juice

Raw veggies or grilled shrimp/chicken for dipping.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed 30 seconds. Beat in sour cream, coconut milk, wasabi paste, fresh ginger, lime peel, and lime juice until smooth.


Each Serving contains:
102 Calories
8g. Fat
17 mg. cholesterol
42 mg sodium
6 g. carbs
2 g. fiber
3 g. protein

I haven't tried this yet- as I just got my issue - but I really thought it sounded good.
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Old 06-18-2005, 07:26 PM   #236
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I will certainly second that.
Its going into my recipe book.
Thank you so much!
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Old 06-21-2005, 07:24 PM   #237
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This is for the South Beachers as it is not Low Carb, just Good Carb.

Whole Grain CQ Banana Bread with CO

1/2 cup coconut oil (not virgin)
1 cup Splenda
2 eggs beaten
1 cup mashed banana
1 cup Carbquik
1/4 tsp salt
1 tsp baking soda
1/4 cup whole wheat pastry flour
1/4 cup oat bran
1/4 cup wheat bran
1/4 cup oat flour
1/3 cup hot water
1/2 cup chopped pecans
1 tsp banana extract (thank you Carolyn!)

Preheat oven to 325. Mix all ingredients and pour into a sprayed loaf pan. Bake for 60 - 70 minutes.

If you don't have all the flours/brans, they are interchangable. So you can use more of one than another, but I would keep the CQ to 1 cup so it doesn't overpower the bread.

I forgot to use banana Davinci's, which I had! So you could experiment with using some of that and less Splenda.
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Old 06-21-2005, 08:47 PM   #238
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Quote:
Originally Posted by djlloyd
Better Homes and GardensJuly Issue
“Firecracker Coconut Dip”


1 8-oz pkg. cream cheese, softened
1 8-oz carton dairy sour cream
½ Cup unsweetened coconut milk or cream of coconut
1 to 2 Tbsp. wasabi paste or 2 Tbsp. prepared horseradish or Dijon-style mustard
1 Tbsp. grated fresh ginger
1 tsp. finely shredded lime peel
3 Tbsp. lime juice

Raw veggies or grilled shrimp/chicken for dipping.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed 30 seconds. Beat in sour cream, coconut milk, wasabi paste, fresh ginger, lime peel, and lime juice until smooth.


Each Serving contains:
102 Calories
8g. Fat
17 mg. cholesterol
42 mg sodium
6 g. carbs
2 g. fiber
3 g. protein

I haven't tried this yet- as I just got my issue - but I really thought it sounded good.
Hi there,
Did the recipe say how many servings this makes?

Thanks!
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Old 06-26-2005, 07:13 PM   #239
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Hi there,

I just finished reading Cynthia and Laura Holzapfel's book "Coconut Oil for Health and Beauty" and found 2 recipes in the recipe section that might work for low carb (most are not LC, unfortunately). I haven't tried any of these but thought I'd post them for anyone who wants to adn post their results:

Pumkin Coconut Cream Pie
One 12.3 oz package firm silken tofu
2 cups (16 oz can) cooked pumkin
1/2 cup coconut milk
3/4 cup sweetener
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Preheat oven to 350. Mash the tofu in the bottom of a large mixing bowl. Add the reamining ngredients and combine with a wire whisk or egg beater. Blend into two batches in a blender or food processor and pour into a pie tin. Bake for about 1 hour, or until center is fairly firm to the touch. The top may crack ust a little. Cool completely on a wire rack,a dn refrigerate until ready to serve.

This recipe originally has an unbaked pie shell added to it but I left that off because it's not LC (obviously). But I'll bet an LC version would work well.

Hot Coconut Chocolate
One 14-15 oz can coconut milk
2 tbsp cooca
5 tsp sweetener or to taste

Mix the coconut milk, cocoa and sweetener in a small pan over medium heat. When well combined and heated, pour into a mug and enjoy

(seems like an awful lot of coconut milk to me . I'll bet you can cut it in half and it'll work just as well.

They also offer a chocolate coconut milk shake by taking the above ingredients and putting them in a blender with 3-4 ice cubes and freezing the mix for a kind of popsicle treat.

If anyone tries any of these, I'd love to know the results. I'm thinking of trying an individualized version of the pumkin cream pie and just putting it in the fridge as a kind of pumkin pudding.

Enjoy!

Tam
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Old 06-30-2005, 08:25 AM   #240
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Choco-PB bark - individual serving

Hi all,

As promised, here is the bark recipe with the choc-bake/unsweetened chocolate and in individual servings:

Chocolate-Peanut Butter Bark

1 tbsp CO
1 tsp natural or LC peanut butter
sweetener to taste (I like it sweet so I use 1/2 tsp Fiberfit)
1/2 oz. unsweetened chocolate, melted (for Choco-bake - 1/2 packet)
1 tsp shredded unsweetened coconut

warm CO in the microwave, about 5-8 seconds (helps the PB melt). Stir in peanut butter. Stir in chocolate, sweetener, and coconut. Pour into a small bowl or raminikin (guess you could do mini muffin cups or paper cups...) Refrigerate.

It makes a nice decadent single batch and I've found that the choco-bake and the PB along with the CO make for a filling treat that doesn't trigger cravings for more (but that's just me...)

Tam
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