Carbalose contest recipes - Page 9

Yummy's_Girl · 03-15-2007, 02:20 AM

There are quiche recipes in the forums and in the recipe room. Most of them are crustless though

vickigabri · 11-12-2007, 08:25 PM

thats it!!!!!!!!!!!!!!!!! i'm nameing my next cat linda-sue! you rock my low carb world!

Panda120 · 12-01-2007, 05:14 PM

I'd like to get updates on how people are using Carbalose flour. The holidays are coming and new ideas or methods are always appreciated.

helens · 12-28-2007, 03:41 PM

I've just put together a new recipe for Pumpkin Muffins that are to die for!

I know...I'm not supposed to be eating these right now, but had to bake the last of our garden's sugar pumpkins and prep for the freezer. I had a small amount left and just had to use it. I did post this a few minutes ago in the recipe room, but here's the recipe if anyone is interested:

Pumpkin Melt-Away Muffins
Makes 12 muffins at 10.89 carbs and 99.45 calories each

Spray 12 muffin tins with non-stick spray and set aside.
Pre-heat oven to 350º.

1/4 cup Butter-softened
2/3 cup fresh or canned Pumpkin
1/4 cup Half and Half
1/4 cup Water
2 Eggs
1 1/2 tsp Orange Zest

1/2 cup Xylitol
2 TBSP Splenda
2 TBSP Brown Sugar Twin

Measure and mix together:

1 1/4 cups Carbalose (I measured by gently scooping & leveling)
1/4 cup Wheat Protein Isolate 5000 (I measured by gently scooping & leveling)
2 TBSP Almond Flour
1/2 tsp Not/Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 cup Chopped Walnuts

Mix together first six ingredients in a large bowl.
Stir in Xylitol, Splenda and Brown Sugar Twin.
Mix remaining ingredients together, then stir into the web mixture just until completely mixed.
Spoon evenly into the 12 muffin tins and bake about 15 to 18 minutes.
Don't over bake! Muffins are done when pick inserted into center comes out clean. Let sit 10 minutes in pan before removing to wire rack to finish cooling.

lc-pumpkin-muffin-pre-bake.jpg
Before Baking

lc-pumpkin-muffin-baked.jpg
Baked, still in pan

lc-pumpkin-muffin-split.jpg
Baked and split...light and fluffy...they nearly melt in your mouth!

If you try this recipe, I'd love to hear your thoughts on it!

Taylorman · 10-29-2008, 09:43 PM

Ok- Howdy all- I"m new to the forum- I bumped into it when I was searching for Carbalose recipes. Thanks for all your input and words of wisdom and tips.
So far I have tried 3 recipes - 2 with Carbquik and 1 with Carbalose.....

Oh my- as I write this- I realized I made all 3 with CarbQuik- oops.

First recipe- I made Bialy's with Carbquik from the Tovaindustries website colleciton of recipes.
These did not rise very much at all, were way too salty (I would not add any additional salt if I ever do it next time) and they bakes much faster than indicated in the recipe. I probably won't try those again.

The second recipe I tried were the Apple Fritters. I replaced the apples with Blueberries and the cinnamon with Lemon extract. These fried up beautifully- but were way too oily for my taste. I saved the batter and the next morning - after a little stirring- I was able to make a really nice batch of blueberry pancakes with what was left- and these tasted really good.

Finally- tonight I tried the wont ton recipe. I love wontons- (I worked as a cook in chinese restaurant for 2 summers as a teenager)- but regular wonton skins are very high in carbs. I followed the recipe to the letter (except used carbquik instead of carbalose by accident)- and ended up having to add quite a bit of extra carbquik to get the dough to the right consistency. I was able to roll it out very thin- and make wontons- that fried up to a gold brown- but the texture just wasn't crispy enough for me. Given that I didn't use the right Carb flour- I may try them again with Carbalose and see if that makes any difference.

Thanks again for all your participation in helping figure what is worth making with these new products.

Charski · 10-30-2008, 09:57 AM

Taylorman, sounds like you're having fun experimenting! Good for you, looking forward to more of your results.

Helens, if you're still around - I don't know HOW I missed your muffin recipe when you posted it - those look SCRUMPTIOUS! They're on my "must try" list! Thank you.

03-15-2007, 02:20 AM	#241
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	There are quiche recipes in the forums and in the recipe room. Most of them are crustless though Last edited by Yummy's_Girl : 03-15-2007 at 02:33 AM.

12-28-2007, 03:41 PM	#244
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 174 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	Pumpkin Melt-Away Muffins I've just put together a new recipe for Pumpkin Muffins that are to die for! I know...I'm not supposed to be eating these right now, but had to bake the last of our garden's sugar pumpkins and prep for the freezer. I had a small amount left and just had to use it. I did post this a few minutes ago in the recipe room, but here's the recipe if anyone is interested: Pumpkin Melt-Away Muffins Makes 12 muffins at 10.89 carbs and 99.45 calories each Spray 12 muffin tins with non-stick spray and set aside. Pre-heat oven to 350º. 1/4 cup Butter-softened 2/3 cup fresh or canned Pumpkin 1/4 cup Half and Half 1/4 cup Water 2 Eggs 1 1/2 tsp Orange Zest 1/2 cup Xylitol 2 TBSP Splenda 2 TBSP Brown Sugar Twin Measure and mix together: 1 1/4 cups Carbalose (I measured by gently scooping & leveling) 1/4 cup Wheat Protein Isolate 5000 (I measured by gently scooping & leveling) 2 TBSP Almond Flour 1/2 tsp Not/Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1 1/2 tsp Ground Cinnamon 1/2 tsp Ground Cloves 1/4 tsp Ground Nutmeg 1/4 tsp Ground Allspice 1/4 cup Chopped Walnuts Mix together first six ingredients in a large bowl. Stir in Xylitol, Splenda and Brown Sugar Twin. Mix remaining ingredients together, then stir into the web mixture just until completely mixed. Spoon evenly into the 12 muffin tins and bake about 15 to 18 minutes. Don't over bake! Muffins are done when pick inserted into center comes out clean. Let sit 10 minutes in pan before removing to wire rack to finish cooling. lc-pumpkin-muffin-pre-bake.jpg Before Baking lc-pumpkin-muffin-baked.jpg Baked, still in pan lc-pumpkin-muffin-split.jpg Baked and split...light and fluffy...they nearly melt in your mouth! If you try this recipe, I'd love to hear your thoughts on it! __________________ Positive thoughts are required for success, so keep that upper lip stiff enough that you can't get negative carbs past it! ************************** Helen

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11-12-2007, 08:25 PM	#242
vickigabri Junior LCF Member Join Date: Apr 2006 Location: ga Posts: 38 Blog Entries: 4 Gallery: vickigabri Stats: 145 5'2" goal 120 WOE: any good low carb! Start Date: low carb for yrs	thats it!!!!!!!!!!!!!!!!! i'm nameing my next cat linda-sue! you rock my low carb world!

12-01-2007, 05:14 PM	#243
Panda120 Senior LCF Member Join Date: Oct 2006 Location: Saratoga County, NY Posts: 191 Gallery: Panda120 WOE: Low Carb Start Date: May, 2000	I'd like to get updates on how people are using Carbalose flour. The holidays are coming and new ideas or methods are always appreciated.

10-29-2008, 09:43 PM	#245
Taylorman Junior LCF Member Join Date: Oct 2008 Location: Austin, TX Posts: 1 Gallery: Taylorman WOE: Type 2 Diabetic Start Date: 10/07	Ok- Howdy all- I"m new to the forum- I bumped into it when I was searching for Carbalose recipes. Thanks for all your input and words of wisdom and tips. So far I have tried 3 recipes - 2 with Carbquik and 1 with Carbalose..... Oh my- as I write this- I realized I made all 3 with CarbQuik- oops. First recipe- I made Bialy's with Carbquik from the Tovaindustries website colleciton of recipes. These did not rise very much at all, were way too salty (I would not add any additional salt if I ever do it next time) and they bakes much faster than indicated in the recipe. I probably won't try those again. The second recipe I tried were the Apple Fritters. I replaced the apples with Blueberries and the cinnamon with Lemon extract. These fried up beautifully- but were way too oily for my taste. I saved the batter and the next morning - after a little stirring- I was able to make a really nice batch of blueberry pancakes with what was left- and these tasted really good. Finally- tonight I tried the wont ton recipe. I love wontons- (I worked as a cook in chinese restaurant for 2 summers as a teenager)- but regular wonton skins are very high in carbs. I followed the recipe to the letter (except used carbquik instead of carbalose by accident)- and ended up having to add quite a bit of extra carbquik to get the dough to the right consistency. I was able to roll it out very thin- and make wontons- that fried up to a gold brown- but the texture just wasn't crispy enough for me. Given that I didn't use the right Carb flour- I may try them again with Carbalose and see if that makes any difference. Thanks again for all your participation in helping figure what is worth making with these new products.

10-30-2008, 09:57 AM	#246
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,311 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Taylorman, sounds like you're having fun experimenting! Good for you, looking forward to more of your results. Helens, if you're still around - I don't know HOW I missed your muffin recipe when you posted it - those look SCRUMPTIOUS! They're on my "must try" list! Thank you.