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Old 06-21-2005, 06:27 AM   #61
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What I really love about the cheesecake recipe is that you don't have to pre-bake the crust. It bakes right along with the filling. It turns out like a flaky pastry crust and it's thin enough that there's no Carbalose taste at all. I may try making this without the apples sometime to cut back on the carbs. I'm sure it would still be good with just the almonds and cinnamon-"sugar" on top. Maybe I'll try to come up with some kind of streusel topping. This dessert could turn out to be a problem for me though. It's the sort of thing that "calls my name" when I know it's in the fridge. Help!
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Old 06-21-2005, 10:38 AM   #62
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Linda Sue, you do peel the apples don't you. thanks Julie
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Old 06-21-2005, 11:31 AM   #63
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Linda Sue, you do peel the apples don't you. thanks Julie
Yes, Julie. I guess I should add that to the recipe. Oops!
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Old 06-21-2005, 04:07 PM   #64
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Has anyone tried or thinking of trying to make a yeast pizza crust with Carbalose? I'd be really anxious to see how this would turn out.
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Old 06-21-2005, 04:27 PM   #65
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Jam-Filled Carbalose Scones

[IMG][/IMG]

Thanks to Chris..who guided me through this...thanks...

I made these this morning..DH loved them..

Jam-Filled Carbalose Scones

2 cups Carbalose flour
4 Tbs. Splenda
2 teaspoons baking powder
pinch of salt
1/2 cup unsweetened coconut
3 Tbs. cream cheese
1/4 cup butter, chilled
1/3 cup milk or coconut milk or cream
1 large egg
1/2 tsp. vanilla
1/4 tsp. almond extract
Any flavor sugar-free jam..about 1/3 cup
1 egg yolk mixed with 1/2 tsp. water for glaze
3 Tbs. slivered almonds

Preheat oven to 350..Pam a 9 inch deep dish pie pan.

In a large bowl, mix first 5 ingredients. Then cut in the cream cheese
and butter with a pastry blender or two knives until it is like corn meal.
In a small bowl, mix milk, egg, and extracts. Add the milk mixture to
the flour mixture and stir to combine.

Pat 1/2 of the dough in the bottom of the pie pan...Then spread jam
over the top of that..And then crumble or pat the remaining dough over
the top. Glaze with egg yolk and water..and sprinkle almonds on top.

Bake for about 30 minutes until top is slightly brown..Let cool and then
slice like a pie..Serves 6.. Approximately 7-8 carbs per slice..Serve with butter and extra jam, if desired..
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Old 06-21-2005, 04:38 PM   #66
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OK, Carolyn, thanks a LOT - that made me drool right here at my desk - our patients already think I'm nuts! LOL! This one corks it!

Can't wait to get my Carbalose flour now to try this and to tweak some old high-carb recipes I love!

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Old 06-21-2005, 06:25 PM   #67
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Carolyn, this looks wonderful. Wonder if I could make it and limit myself to half a one???? Great job!
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Old 06-22-2005, 05:53 AM   #68
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Carolyn you rock!!! That looks absolutely awesome. Got to make it!!
Maureen
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Old 06-22-2005, 05:58 AM   #69
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Quote:
Originally Posted by hirezmary
Has anyone tried or thinking of trying to make a yeast pizza crust with Carbalose? I'd be really anxious to see how this would turn out.
I thought about it, but when I ran the recipe through MasterCook, the carbs were way too high for me. The trouble with using Carbalose in yeast breads is that flour is the main component and the carbs really add up. It might be possible to cut the amount of Carbalose with something lower in carbs, but I haven't really put much thought into that angle yet.
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Old 06-22-2005, 06:00 AM   #70
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Carolyn that looks absolutely SCRUMP-DELI-ICIOUS!
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Old 06-22-2005, 09:31 AM   #71
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ALMOND FLOUR--CARBALOSE STREUSEL SCONES

I tried another recipe..using both almond flour and Carbalose..and liked it
better..You can't detect the Carbalose flavor at all..

ALMOND STREUSEL SCONES

Streusel Topping:
1/3 cup Almond Flour
1/3 cup sweetener
1/2 tsp. cinnamon
3 Tbs. unsalted butter, chilled
1/2 cup finely chopped pecans or walnuts
1/4 cup shredded unsweetened coconut

Combine and set aside until butter is incorporated.

Scone:
1 cup Carbalose
1 cup Almond flour
1/3 cup sweetener
1/4 cup unsweetened coconut
2 tsp. baking powder
1/4 tsp. salt
1/3 cup unsalted butter or ( 1/3 cup coconut oil plus one Tbs. butter)
1 large egg
1/4 cup SF Davinci syrup..I used Pineapple
1 tsp. vanilla

Spray 9 inch deep dish pie pan. Preheat oven to 350.

In a large bowl mix Carbalose, flour, sweetener,coconut, baking powder, and salt together. Then cut in butter or mix in coconut oil/butter and the egg.
After that is incorporated, stir in syrup and vanilla..

Spread into the pie pan..and then sprinkle the topping over the scone dough.
Bake about 25-30 minutes until slightly browned on top..

Serves 6-8
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Old 06-22-2005, 09:48 AM   #72
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Carolyn, that was brilliant to mix Carbalose and almond flour! Your recipe does sound incredible!
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Old 06-24-2005, 06:21 AM   #73
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Quote:
Originally Posted by hirezmary
Who's up for trying a southern fried chicken recipe with Carbalose? I'd love to hear how it turns out. Perhaps the spices will overtake any aftertaste from the flour? I'll be ordering my soon, but I sure love seeing all the great recipes folks are trying!

Oh, and my other favorite would be tollhouse cookies. I guess one could use Diabeteticsweet brown sugar for the brown sugar sub? I really miss a good chewy chocolate chip cookie. I dont care for any LC ones I've tried yet too much. A chocolaty buttery chewy chocolate chip cookie, yum yum yum!!!
We had delicious fried chicken last night! In the morning, I marinated 12 drumsticks in a couple of cups of buttermilk to which I had added about a tsp. each of onion powder, garlic powder, paprika, poultry seasoning, salt, pepper, and 1/4 tsp. of cayenne, (or more if you like it spicy). When I was ready to cook, I mixed up a cup of Carbalose with the same spices I used with the buttermilk. Pour off the buttermilk. I heated oil in my deep fryer and turned the oven to 350. Dredge each piece of chicken in the Carbalose/spice mixture. I fried the chicken in batches for 4 minutes then transferred to the oven to finish cooking for 25-30 minutes. The chicken was fabulous-crispy and juicy with no funny taste! I will definitely do this again! The half frying/half baking idea came from George Stella-so much easier if you have a bunch of chicken to cook.

As far as a good tollhouse cookie, I have a great recipe that I have been making with Carbquik, along with other flour subs. I might try it with Carbalose, but I think, (someone correct me if I'm wrong), that the Carbalose with 19 carbs per cup has 3 times the carbs of Carbquik, so I don't know what the advantage would be, unless I could eliminate some of the other flour subs. The cookies are delicious, but do have a lot of ingredients. I posted the recipe in the "resistant starch" thread in this forum.
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Old 06-24-2005, 08:52 AM   #74
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Cathy: This morning George was cooking fried chicken on Food TV..I was thinking..Chicken Tonight..and will follow your recipe..Thanks..and I was thinking the exact same thing about the Carbalose flour carb amounts..hmmm...versus the Carbquik..although I do think Carbalose has less of a "taste"..so it is much better in pasta, and maybe gravies...and other things..
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Old 06-24-2005, 09:27 AM   #75
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Wow, thankyou Cathy. I'm anxious to try this chicken recipe now. Sounds very yummy!
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Old 06-24-2005, 09:22 PM   #76
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I made the chicken tonight.......I used that powdered buttermilk to soak it in..it
was wonderful.........and I even made "gravy" to go with the chicken..We have
enough for tomorrow's dinner, too.........Thanks.
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Old 06-25-2005, 06:12 AM   #77
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I have been busy working on a carbalose muffin recipe. I am swimming in a sea of muffins! The thing I have to tell myself is "don't eat them if you don't really like it!"
Anyway, several batches later, I have come up with a pretty decent blueberry muffin, with a few tricks.

Blueberry Muffins

(makes a hefty one dozen)

2 1/2 c. carbalose flour
2 tsp. baking powder
1 tsp. baking soda
2 tbsp. finely grated lemon zest
3/4 c. sweetener
2 egg, lightly beaten
1 1/3 c. buttermilk
1/3 c. melted butter
1 1/2 tsp. vanilla
1 c. blueberries (I used frozen)

Preheat oven to 425. Line muffin tins with cupcake holders. Mix the dry ingredients in one bowl, and the wets in a second bowl, then combine them - do not overmix. Spoon the batter into the tins. Turn oven down to 350, and bake about 25 minutes.

Notes: I lightly spooned flour into the measuring cup, instead of weighing it. I used liquid splenda for the sweetener. Turning the oven up to 425 and then reducing to 350 helps them rise better. In one batch of muffins, I added 1 tsp. xanthan gum, which gave me a higher, more domed muffin, but I didn't like the flavor as much. I tried all baking powder, but found a little baking soda helped. Also in one batch of muffins I added a little polydextrose, but they sunk in the middle. I also tried adding some almond flour, and resistant starch. I decided I better get the basic muffin down before I tried any more additions.

edited to add: Looking over my post, I forgot to mention I also tried the cake method of mixing (creaming the butter, and a little sweeter), and the muffin method (mix dries, then wets), and prefered the muffin method.

Last edited by Criosa; 06-25-2005 at 06:28 AM.. Reason: to add something
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Old 06-25-2005, 09:20 AM   #78
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Quote:
Originally Posted by LindaSue
What I really love about the cheesecake recipe is that you don't have to pre-bake the crust. It bakes right along with the filling. It turns out like a flaky pastry crust and it's thin enough that there's no Carbalose taste at all. I may try making this without the apples sometime to cut back on the carbs. I'm sure it would still be good with just the almonds and cinnamon-"sugar" on top. Maybe I'll try to come up with some kind of streusel topping. This dessert could turn out to be a problem for me though. It's the sort of thing that "calls my name" when I know it's in the fridge. Help!
Hi LindaSue--I have been reading this thread with interest. I am not at the point in my plan for these types of treats yet but I will get there. I just wanted to say I have a recipe for a cheesecake that starts out with crescent rolls on the bottom them a cheesecake mixture poured on top then sprinkled with cinnamon and sugar. No Apples or almonds in mine but everyone always thinks there are apples in it. So I bet your idea of ommitting the apples to lower the carb count would work great. Keep experimenting you are really coming up with some winners! And by the way I love your recipe site too.
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Old 06-25-2005, 05:27 PM   #79
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Boy, those blueberry muffins sound terrific..and I have all the ingredients..can you taste the Carbalose?? Or maybe the lemon zest helps with the flavor..Will try
them soon..I'm running out of Carbalose..so might do 6.
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Old 06-25-2005, 08:25 PM   #80
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Quote:
Originally Posted by CarolynF
I made the chicken tonight.......I used that powdered buttermilk to soak it in..it
was wonderful.........and I even made "gravy" to go with the chicken..We have
enough for tomorrow's dinner, too.........Thanks.
Glad you liked the chicken! The leftover chicken reheats well too. Normally, I like leftover fried chicken cold, but this was a bit soggy the next day, so I preferred it reheated. Did you make the gravy with Carbalose too?
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Old 06-26-2005, 05:27 PM   #81
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Yup..on the gravy..I poured most of the oil off..then mixed some carbalose with
water..and added it to the pan..(not alot of water)..then I added some milk/and a bit
of half and half..It was pretty good..
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Old 06-26-2005, 06:52 PM   #82
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CREAMED CHICKEN
1/4 cup butter
1 small onion, diced, 2 1/2 ounces
2 stalks celery, diced, 4 ounces
1 small carrot, diced, 2 ounces
1/2 cup plus 1 tablespoon Carbalose flour
2 cups chicken broth, preferably homemade
1 cup heavy cream
2 cups diced, cooked chicken
Salt and pepper, to taste
3 tablespoons fresh parsley, chopped
1/4 cup frozen peas, optional *

In a large pot, sauté the onion, celery and carrots in the butter until very tender, about 10 minutes. Stir in the flour and mix until no dry flour remains. Stir in the broth and the cream; bring to a boil, stirring constantly until thickened. Add the chicken, seasonings, parsley and peas, if using. Heat just until the peas are hot; don't overcook them. Serve over hot biscuits (not included in counts).

Makes about 6 servings

* The peas only add 3 net carbs to the whole dish.

Per Serving: 351 Calories; 27g Fat; 20g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

My husband raved about this. I served it over Haley's Nana's Biscuits and it was just like the high carb version I used to make years ago. He kept going on and on about how good it was.

I did have some trouble thickening the sauce, but only because I miscalculated the amount of Carbalose flour I'd need. I used only 6 tablespoons when I really needed about 9 tablespoons. I did a quick save by mixing up some more roux in a small skillet, added a ladle of the hot cream sauce, whisked that all together until smooth then stirred it back into the pot with the rest of the sauce. If your roux seems too dry, you may need to add another tablespoon or two of butter. I ended up using about 5 tablespoons of butter in mine.
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Old 06-26-2005, 10:12 PM   #83
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Linda Sue............We are all drooling................

I made Criosa's blueberry muffins..absolutely fabulous..I think the buttermilk
and the lemon helps with the flavor..Just like Haley's Nana's biscuits..with the
buttermilk..
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Old 06-27-2005, 06:49 AM   #84
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isnt buttermilk high in carbs though,? or am i mistaken?
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Old 06-27-2005, 07:45 AM   #85
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From what I know, a cup of buttermilk is 11.8 grams of carbohydrates. You could substitute 1/2 cream and 1/2 water, and a tbsp. vinegar or lemon juice per cup and save about 6 carbs per cup.

Carolyn, I'm glad you liked the muffins. I also made them in half batches when I was doing my experiments.
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Old 06-27-2005, 10:10 AM   #86
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thanks! i thought it was alot higher than that
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Old 06-27-2005, 10:27 AM   #87
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Does buttermilk have sodium in it? Would that not make things with Carbalose taste more salty then?
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Old 06-27-2005, 02:02 PM   #88
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You can buy sodium free buttermilk, but its hard to find - at least for me. My muffins didn't taste salty to me.
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Old 06-27-2005, 04:15 PM   #89
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Okay LindaSue, I made the Creamed Chicken and it was oh....so....yummy. Thanks, keep the recipes coming.
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Old 06-27-2005, 06:31 PM   #90
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Thanks. I'm sure there is not much salt in buttermilk then.
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