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Old 06-16-2005, 03:01 PM   #1
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Carbalose contest recipes

I guess I'll start this thread and everyone who's already been using Carbalose can copy their recipes here. Here's my first one:



MOM'S FUDGE BROWNIES
1/2 cup butter, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
2 eggs
4 ounces MiniCarb chocolate chips, melted and cooled to room temperature
1/2 teaspoon vanilla
1/2 cup Carbalose flour
1/4 teaspoon baking powder

Beat the butter, Splenda and eggs on medium speed until blended. Mixture will look curdled. Beat in the chocolate and vanilla. At this point the batter should come together and get fluffy. Combine dry ingredients and blend in on low speed. Spread in a foil-lined and greased 8x8" baking pan. Bake at 300º for 25 minutes or just until they look set and are firm to the touch. Do not over bake. Cool completely before cutting.

Makes 9 servings

With granular Splenda:
Per Serving: 202 Calories; 16g Fat; 5g Protein; 12g Carbohydrate; 7g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 191 Calories; 16g Fat; 5g Protein; 10g Carbohydrate; 7g Dietary Fiber; 3g Net Carbs

This was my first experiment with the new Carbalose flour and I was quite pleased with the results. The texture is very good, if not quite like the original high carb version. Real granulated sugar is needed to get that really fudgy consistency and I'm not quite ready to work with ingredients like Polydextrose and the like. These are based on my Mom's favorite brownie recipe with a few low carb tweaks.
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Old 06-16-2005, 04:35 PM   #2
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Thanks LindaSue for starting this, looks yummy! Glad you like the carbalose.
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Old 06-16-2005, 04:40 PM   #3
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Carbalose Ravioli

Carbalose Ravioli

I made this this afternoon..It was wonderful..

Meat Filling:
2 cloves, garlic
1/4 finely chopped onion
1 Tbs. olive oil
1 pound lean hamburger
salt/pepper
1 Tbs. Italian seasoning

In a large frying pan, add the oil, then sautee the garlic and onions until
soft. Add the hamburger, breaking it up into little pieces..add seasonings
and cook until brown..Drain the grease off and let cool a bit while you
are making your pasta..

Pasta:

3 cups Carbalose
1/2 tsp. salt
2 eggs
2 egg whites
2 Tbs. olive oil
1-2 Tbs. of water

I made this in my food processor.........very easy...Add everything except
the water and let it mix until for a few minutes until it is sticking together...
Then add 1-2 Tbs. of water and process until it forms a ball..Then run the
processor..this kneads it..for about 90 seconds..Stop the machine..and
test the dough..If it is elastic, then take it out and knead it a bit by hand.

When you pull your dough apart, it should bounce back together..like an elastic band..Now..wrap the dough in saran wrap or press and seal and
let it rest 10 minutes..

You can roll this out by hand, but it is soooo much easier with a handcrank
pasta machine. Roll it out as if you are doing lasagne noodles..Take 2 of
the noodles..which should be 2-3 inches wide and about 12 inches long..
Put one down and plop about 1-2 tsp. of meat mixture down the middle
of the dough. You might have around 5 plops of meat..Then take the other
big noodle and place it over the top..and press down the sides with your
fingers..Cut each ravioli with a pizza cutter and crimp the sides of the
square with a fork...

This will make around 40 raviolis...at less than one carb per ravioli..You can
also do half raviolis, and the rest pasta..

You can lay the raviolis on a cookie sheet or tray and freeze them..Then
when frozen put them in a baggie..They take about 5 minutes to cook in
boiling water..
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Old 06-16-2005, 04:42 PM   #4
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Perfect Pasta

Perfect Pasta

1 cup of Carbalose
pinch of salt
1 egg
1 Tbs. olive oil
1 Tbs. water

In a small bowl, place your Carbalose, and salt..Now make a well in the middle
and drop the egg in the middle..then using a fork, gently incorporate the egg
in with the rest of the ingredients..when it's almost incorporated, add your
olive oil and water and stir with a fork until it's a ball.

Take out the ball...place a sprinkle of Carbalose on the counter and knead
for about 5-8 minutes until the dough is elastic..Cover with a dish towel
and let rest for 10 minutes..

Divide into 4 portions..and roll out the pasta to about the second to the thinnest size with your handcrank machine..Then cut to the type of pasta
you want. You might have to pat some Carbalose on the pasta as you
roll it out so it doesn't stick..

I immediately cooked one portion in boiling water to see how it tasted..
It took about 1-2 minutes to cook..to the texture I liked..

The rest of the pasta I cut up and put on a piece of saran that was sprinkled
with Carbalose, so it didn't stick..I'm letting it dry a bit so I can bag it up..
and put it in the fridge or freezer..The dried might take a bit longer to cook.

I'm hoping lots of you pasta experts will try this as I was extremely pleased
with the way the dough handled..and rolled out..just like regular pasta..

I'd love some feedback on this recipe..to see if you think it's as good as
I do..

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Old 06-16-2005, 09:33 PM   #5
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LindaSue -- does the carbalose have the carbquik "taste"? I'm scared to buy it cause I can pick out the carbquik taste in most recipes I've tried...but I'd love to have a nice flour sub...

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Old 06-16-2005, 11:55 PM   #6
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thanks for starting the thread! time to order some carbalose flour now, i guess!!
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Old 06-17-2005, 01:48 AM   #7
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Linda Sue I'd be interested in your opinion of the aftertaste of carbalose too. I haven't bought the carbquick only because of the reputed tummy trouble. WPI has somewhat of an after taste and makes food tough. I have a freezer full and seldon use it. I hear it is good in cookies.
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Old 06-17-2005, 05:38 AM   #8
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i have never had any tummy troubles,i love it.
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Old 06-17-2005, 06:07 AM   #9
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i have never had any tummy troubles,i love it. >>

Have you had any gains from carbquik? I have 4 boxes I have to use and want to start using it. I have to find some *simple recipes though.

Kelly
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Old 06-17-2005, 07:14 AM   #10
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surprizingly no,and i have about 3 brownies a day when i make it :blush: dh makes a batch about every week week and a half
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Old 06-17-2005, 07:19 AM   #11
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I don't have any tummy troubles with Carbquik. As far as Carbalose having an aftertaste like Carbquik, it does, but not quite as strong. I ended up making the brownie recipe twice because they were too salty the first time and I could taste the Carbalose. In the second batch (the version I posted here), I omitted the additional salt and added another ounce of chocolate. There is now enough chocolate to mask the aftertaste. I haven't tried Carbalose in anything else yet, but I'm a little concerned about making something like pound cake where there are no strong flavors to cover the taste of the Carbalose, but we'll see. I do plan to make a pound cake next week.
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Old 06-17-2005, 07:44 AM   #12
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LindaSue, do you have any plans to make yeast rolls with this Carbalose?

Thanks
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Old 06-17-2005, 08:53 AM   #13
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I agree with Linda Sue..Carbalose is slightly salty and does less of an aftertaste..and I was thinking of making a white cake with the Carbalose..but I am also afraid of
the Carbalose taste sticking out too much..so to speak...I think we can help mask this by using some flavored Davinci's in place of the some of the liquid/sweetner..that it might help..Pound cake should be interesting, Linda Sue..

I made a mistake on my Ravioli carb count...I used 60 carbs worth of Carbalose to make 40 raviolis, so that is about 1 1/2 carbs per ravioli..I'm going to try to fry one today and see what happens..
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Old 06-17-2005, 09:47 AM   #14
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CARBALOSE VELOUTÉ SAUCE
2 tablespoons butter
1/4 cup Carbalose flour *
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Melt the butter in a small saucepan; whisk in the Carbalose flour until well blended and no dry bits remain. Cook over medium-high heat about one minute to help toast the flour a little. Whisk in the broth and seasonings all at once or gradually if you're not experienced at making sauces like this. Cook and whisk constantly over high heat until mixture boils and thickens. Sauce will continue to thicken as it cools.

Makes about 1 cup

* 1/4 cup made a very thick sauce, but 2 tablespoons will not thicken at all. I suggest trying 3 tablespoons for a thinner gravy.

TIP: The sauce will thicken more quickly if you heat the broth in the microwave before adding to the flour mixture.

Made with 3 tablespoons Carbalose:
Per 2 Tablespoons: 37 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs
Per 1/4 cup: 75 Calories; 7g Fat; 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per Batch: 299 Calories; 26g Fat; 11g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs

Made with 1/4 cup Carbalose:
Per 2 Tablespoons: 40 Calories; 3g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 79 Calories; 7g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
Per Batch: 317 Calories; 27g Fat; 13g Protein; 12g Carbohydrate; 7g Dietary Fiber; 5g Net Carbs

A batch of velouté sauce made with 2 tablespoons regular all-purpose flour would have:
299 Calories; 25g Fat; 7g Protein; 12g Carbohydrate; trace Dietary Fiber; 12g Net Carbs

For my very first experiment with trying to make a sauce using Carbalose flour, I used the standard 2 tablespoon flour to 2 tablespoons butter and there was no thickening at all no matter how long I cooked and stirred. Once I doubled the flour, it thickened up pretty quickly. This sauce gets even thicker as it cools so I may try using just 3 tablespoons of flour next time for a thinner "gravy". I actually made mine with water and 1 teaspoon beef bouillon granules. It was a little salty, but this was only an experiment. I'm sure it would be better with a nice rich broth. I suggest adding some herbs or seasonings as the flavor of the Carbalose flour is slightly noticeable.
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Old 06-17-2005, 09:52 AM   #15
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Since I plan to try making sausage gravy tonight using Carbalose to thicken the gravy, I thought it might be smart to do a test run this morning. The results were interesting. As you'll read below (and also in the Velouté sauce recipe above), using the standard amount of flour to liquid will not thicken AT ALL. Once I doubled the amount of Carbalose flour, it thickens quite well. Next time I will try using only half again as much Carbalose flour instead of doubling it for a bit thinner sauce.



CARBALOSE WHITE SAUCE
2 tablespoons butter
1/4 cup Carbalose flour *
1 cup Carb Countdown 2% milk or 1/2 cup cream and 1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Melt the butter in a small saucepan; whisk in the Carbalose flour until well blended and no dry bits remain. Cook over medium-high heat about one minute to help toast the flour a little. Whisk in the milk and seasonings all at once or gradually if you're not experienced at making white sauces. Cook and stir constantly over high heat until mixture boils and thickens. Sauce will continue to thicken as it cools.

Makes about 1 cup

* 1/4 cup made a very thick sauce, but 2 tablespoons will not thicken at all. I suggest trying 3 tablespoons for a thinner white sauce.

TIP: The sauce will thicken more quickly if you heat the milk in the microwave before adding to the flour mixture.

Made with 3 tablespoons Carbalose:
Per 2 Tablespoons: 45 Calories; 4g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 90 Calories; 7g Fat; 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per Batch: 360 Calories; 30g Fat; 18g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carbs

Made with 1/4 cup Carbalose:
Per 2 Tablespoons: 47 Calories; 4g Fat; 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/4 cup: 95 Calories; 8g Fat; 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per Batch: 379 Calories; 30g Fat; 20g Protein; 15g Carbohydrate; 7g Dietary Fiber; 8g Net Carbs

A batch of white sauce made with 2 tablespoons regular all-purpose flour would have:
361 Calories; 28g Fat; 14g Protein; 15g Carbohydrate; trace Dietary Fiber; 15g Net Carbs

This was my second experiment with making Carbalose sauces. I wanted to see if using milk would increase the thickening power over using water/broth and that does seem to be the case. That's why I recommend using half cream and half water rather than all cream. I think you'd end up with pudding otherwise. I used regular 2% milk for this test, but I'm pretty sure that Carb Countdown milk would work the same. I didn't plan to eat this sauce so the carbs weren't important at this point. You may detect a slight off taste from the flour, but a few spices should cover that pretty well.

If you are following a regular white sauce recipe, the standard 2 tablespoon flour to 2 tablespoons butter will not work. You can cook and whisk until the cows come home and it will not get any thicker. Since 4 tablespoons of Carbalose produced a very thick sauce, I'm fairly sure that 3 tablespoons will make a nice, medium white sauce. Use this thicker version in a casserole where the moisture of other ingredients might thin down the sauce a bit.
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Old 06-17-2005, 09:53 AM   #16
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Quote:
Originally Posted by mahyde
LindaSue, do you have any plans to make yeast rolls with this Carbalose?

Thanks
Yes, I do have plans to try making yeast rolls/buns. I'm a little skeptical though after reading about others attempts failing.
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Old 06-17-2005, 09:55 AM   #17
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Quote:
Originally Posted by CarolynF
I agree with Linda Sue..Carbalose is slightly salty and does less of an aftertaste..
While there is definitely an aftertaste, I don't think that Carbalose is overly salty like Carbquik. The main problem with my brownies was that I'd added salt (as called for in the recipe I was converting) and I also used salted butter. Once I left out the additional salt, they were fine. I suggest tasting for salt before adding any to your recipes.
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Old 06-17-2005, 12:07 PM   #18
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Old 06-17-2005, 02:05 PM   #19
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Bumpity bump bump
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Old 06-17-2005, 02:58 PM   #20
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Ladies, you can go up to the top of this thread and click on "Thread Tools" and then choose "Subscribe" - instead of bumping to subscribe! Just thought I'd pass that one along....

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Old 06-17-2005, 03:39 PM   #21
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Griffin, what brownine recipe do you use? TIA
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Old 06-17-2005, 04:57 PM   #22
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Quote:
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Griffin, what brownine recipe do you use? TIA
Oh, I thought I had already posted asking this. I think my posts are getting lost. lol

I would like the recipe also. tia


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Old 06-17-2005, 05:37 PM   #23
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its the recipe on the carbqquik box, and for unsweetened chocolate my dh uses either guttaiiard choc or callebaut. and about a 1/4 cup of minicarb choc chips, then he follows the recipe, and in the pan throws a half a hand ful of chips on the bottom of the pan, and on top of the batter.sometimes a little poly d about a tablespoon, but he dosent always use it,and I rarely take a bite till the next day, i put it in the frig overnite, i think thats the key, cause their kinda eggy as they first come out. they are good cold with a little whipping cream or i put them in a baggy and take with me and eat when room temp. they really like them at work. they are real fudgy and moist at room temp, but as i said they have to sit overnite to taste right. sorry this wasnt better, but he tinkers in the kitchen and this is what he told me.
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Old 06-17-2005, 05:39 PM   #24
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sorry, didnt mean to turn this into a thread jack-onward carbalose!!!!
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Old 06-17-2005, 05:39 PM   #25
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Thanks for letting us know!


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Old 06-17-2005, 06:12 PM   #26
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Linda, I use two round T. carbquik to thicken 3/4 C. carb countdown when I make sausage gravy, so 4 T. carbquik for 1 C. sounds about right. The one thing I noticed about carbquik sauces is that the longer you simmer them, the smoother/thicker they get. And it's not just thickness achieved through evaporation either. Toward the 8+ minute mark at extremely low heat (the barest simmer) the sauce goes through a substantial transformation.

The one thing I do hope is that this additional moist heat isn't transforming the resistant starch in some way and making the carbs more accessible.
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Old 06-17-2005, 06:21 PM   #27
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Scott123, I wonder why it is that if you use the "normal" amount of Carbalose flour it never thickens at all, but as soon as you use half again as much to twice as much, it thickens like mad. I must have let my first test batch simmer at least 10 minutes and it was just as thin as when I started and half the liquid had evaporated by then.

I just realized that I haven't posted the Sausage Gravy recipe yet. I'd better do that now before I forget...
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Old 06-17-2005, 06:23 PM   #28
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SAUSAGE GRAVY
1 pound pork sausage
1 tablespoon butter
3/4 cup Carbalose flour
2 cups heavy cream
2 cups water, or as needed
1 teaspoon Spicy Seasoning Salt, or to taste
Pepper, to taste
1 tablespoon fresh parsley, chopped

Break up and brown the sausage in a large pot; do NOT drain the fat. Add butter and cook until melted. Stir in the flour until no dry bits remain. Stir in the cream and half of the water. Bring to a boil over high heat, stirring constantly until thickened. Adjust thickness with water until it reaches your desired consistency. Season to taste and stir in the parsley. Serve over hot biscuits (not included in counts).

Makes about 6-8 servings or about 4 1/2-5 cups

Per 1/6 Recipe: 572 Calories; 53g Fat; 20g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 429 Calories; 40g Fat; 15g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

I can finally make my old Sausage Gravy recipe just like in the old high carb days. With enough Carbalose flour, the gravy thickens up perfectly. I used most of the 2 cups of water and that made a gravy that was thin enough to pour easily over the biscuits, but thick enough that it didn't run all over the plate.

If you made this recipe using the original 1/2 cup of regular all-purpose flour, the counts would be:
Per 1/6 Recipe: 573 Calories; 52g Fat; 18g Protein; 11g Carbohydrate; trace Dietary Fiber; 11g Net Carbs
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Old 06-17-2005, 06:51 PM   #29
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tried a new recipe- didn turn out- not the carbolose's fault- prob with topping, plus i wore most of it -jeez
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Old 06-17-2005, 08:59 PM   #30
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lindasue's gonna win all the boxes!!
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