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Old 09-13-2004, 12:52 PM   #301
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Made a mistake in the recipe but......!

First off, HI everyone. I have been a member here for a while but have never posted because I'm not the best "Atkin's Addict" or rather Low-Carber. I was on for a while (began in Nov 2002) and lost the weight and then we went on vacation that summer soooooooooooooo........I gained back some of the weight.



Anyway, I'm back on and I'm serious!! Sunday I made Sherrie's Waffle Buns exactly as posted on her website. They worked out great! I also made her Buttermilk Cornbread. OMG! I was thrilled beyond words. So good!! Well, I stayed home from work today and decided to experiment a little on my own. I wanted to make a "plain" bun. I had read on another post about the muffin top pan so decided to leave out the garlic powder, onion powder & parsley flakes. Not a problem so far. Cooked them in preheated 450 oven for about 11-12 minutes. They turned out wonderful and had one for lunch, sliced in half for the bun to my buffalo burger. Well, as I was giving my GF the recipe, I realized I didn't use buttermilk in the recipe! They seemed to have turned out just fine and the taste was very good as was the texture.

Anyone else make them without the buttermilk? I am assuming the carb count would be lower also.....??

Thnx!!

UPDATE! Thought I had read all the posts on this thread but just found page 5 and jdennysgirl had posted that she didn't use the buttermilk either (course she did it on purpose! LOL).

Last edited by ClikChik; 09-13-2004 at 01:15 PM..
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Old 09-15-2004, 02:58 PM   #302
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I also accidently made them without buttermilk. I like them better with it, but it was good without too.
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Old 09-16-2004, 04:10 AM   #303
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Quote:
Originally posted by tyler43836
I also accidently made them without buttermilk. I like them better with it, but it was good without too.
Thanks! That tells me I should try them with!!
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Old 09-18-2004, 08:45 PM   #304
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even better

Hey ButtrShots thanks for the tip on the vital
wheat gluten! I put a couple teaspoons into
the last batch I made. Couldn't tell any difference
in the way they came out, but they have kept
better in the fridg. Before after a few days any
that were left took on an eggy flavor. So now
I don't have to put half the batch in the freezer.
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Old 09-19-2004, 04:27 AM   #305
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You're welcome Mi Chick. Wasn't sure if it would do anything or not. I'm really new at this way of cooking. Glad it had a positive outcome. Going to make another batch today. Maybe without the herbs this time so I can use them for regular waffles for breakfast too. Or what the heck. Maybe I'll just make 2 batches. lol

Kathy
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Old 09-19-2004, 09:32 AM   #306
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Well, i did find out that using the Atkins Bake Mix sure makes a difference. I used Bob's Red Mill low-carb mix because I was all out of the Atkins. I definitely prefer the Atkins in the Burger Buns AND Sherrie's Cornbread. Just got back from Kroger with 3 cans of Atkins!
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Old 10-04-2004, 12:02 AM   #307
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I;m going to buy a waffle iron tomorrow!

Any ideas on making only half the recipe? I think I can figure most of it, but how do we half the 3 eggs??
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Old 10-04-2004, 09:43 PM   #308
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I have made half a batch many time successfully using one whole egg and one egg white. I have used too much of this or that and not enough other times and can tell you that it is really hard to mess these up. Always come out great...
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Old 10-05-2004, 07:36 AM   #309
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Hi rscott.

Not too long ago, I printed this whole thread out and read it.

Basically, as I recall, people found their results were best when they stuck as close to the original recipe and cooking methods as possible.


HTH, barefoot
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Old 10-06-2004, 12:52 PM   #310
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Thanks RECLUSE!

I made these and they were great. I froze the left overs. To reheat they did not do to well in the toaster, but when I used the oven to reheat them it was way better!!
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Old 10-19-2004, 10:07 AM   #311
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Carbquick Substitute

Has anyone tried using the Carbquick mix as a substitute for the Atkins bake mix? If not, do you think this would work?
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Old 10-22-2004, 12:04 PM   #312
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I make a batch of these every Sunday. I have a Belgian waffle maker and can usually get 12 good quarters out of a recipe. I also make the Breakfast cupcakes (in recipe room) but make in a 9x13 pan and cut into 12 squares. I have one piece of the bread and one square of casserole each morning for breakfast. It's great!!!!

For the buns, my baking mix is vanilla flavored, so I leave the Splenda out. I add in a little cayenne pepper and shredded cheese.

For the casserole, I use 4 whole eggs, 1 1/2 cups of heavy cream and a tsp of mustard along with the sausage and cheese. It's really good!!!

Great and filling breakfast!
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Old 10-25-2004, 02:59 PM   #313
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THANK YOU THANK YOU THANK YOU. You have saved my hamburger. lol I can now eat like the rest of the family on burger night.

BigBravesGirl thanks for the info on the Breakfast cupcakes, gonna have to check them out.
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Old 10-26-2004, 04:09 AM   #314
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Re: Carbquick Substitute

Quote:
Originally posted by lgardner27
Has anyone tried using the Carbquick mix as a substitute for the Atkins bake mix? If not, do you think this would work?
I substituted half the Atkins with half CQ and did not care for the results. But then again, that was all I changed ... maybe I should have lessened the baking powder or added more...not sure. I am a great cook but a terrible baker! These rolls are just great as is so I wouldn't waste the CQ.
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Old 10-27-2004, 05:41 PM   #315
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Sherrie's Tortillas

Sherrie's Tortillas
Has anyone tried these!!! If so were they good hard to make etc.... I love her burger buns!!
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Old 11-30-2004, 02:13 PM   #316
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where is the recipe for the buns you all are talking about?
What i would give to be able to have a hamburger with a bun........
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Old 12-01-2004, 06:21 AM   #317
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original recipe

fla gal here's the original recipe:

1 8oz cream cheese
3 eggs
3 tsp splenda
1/2C. bake mix
1/2tsp garlic powder
1/2tsp baking powder
1/2tsp onion powder
1/4C. full fat buttermilk
Beat cream cheese until smooth. Add remaining
ingredients. Pour 1/8C. into each muffin top
well & bake at 350 for 15 mins. Or pour 1/4C
into waffle iron sprayed w/ olive oil.

Makes 17-18 buns at 1C each.
I prefer to use the muffin top pan as you get
actual circle pieces of "bread".
These are great & freeze well, but keep in the
fridg for many days.
I also freeze the remaining buttermilk up in 1/4C
size pkgs so that I'm not having to throw out the
left over milk.
Enjoy!!
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Old 01-20-2005, 08:23 AM   #318
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I followed the directions to a "T". I'm not sure how one tablespoon would yield enough for a burger bun, because it was entirely too small. Also, they were flimsy and when I went to toast my small burger bun, it got stuck in the toaster.


I just saved the rest and used them for traditional waffles, as they did taste very good.

I'll just stick to the 1.4 carb hamburger bun. It's extremely hearty! Thanks for a great waffle recipe, though!
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Old 02-20-2005, 02:55 PM   #319
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mmm. looks yummy

I am so gonna try this! Just wanna try to eat "clean" a few more days.
Thanks!
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Old 02-21-2005, 06:41 PM   #320
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Do you have the recipe for this 1.4 carb hamburger bun?


Thanks, Rosie
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Old 02-21-2005, 07:53 PM   #321
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It's the first post on the first page.
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Old 02-23-2005, 11:30 AM   #322
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rscott99 I got that george forman pancake maker for Christmas and don't know how I lived without it. It is great for this recipe, also for flax pancakes, I make round scrambled eggs in it to fit on these buns for breakfast sandwiches, I make pizza crust on it, I use the muffin mixes and add alittle more water and make banana nut and blueberry pancakes, I just love it.
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Old 02-28-2005, 07:30 AM   #323
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Quote:
Originally posted by CRosie
Do you have the recipe for this 1.4 carb hamburger bun?


Thanks, Rosie
Here's the link. It's long, but there are some variations on that thread.

1.4 carb hamburger bun
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Old 04-13-2005, 12:10 PM   #324
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I made these last night, plain, without the spices or splenda (so I can use them for a WIDE variety of meals) and they are fantastic! They do turn out a bit floppy, but once I put them in the toaster, they crisp up perfectly, keeping the inside rich and tender. I will definitely be making these again and again!
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Old 04-24-2005, 10:26 AM   #325
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I whipped up a batch of these the other night... I just made them "plain" v. with the savory spices. I made 10 in my muffin top pan and they were great! I also made a few w/a little vanilla & cinnamon & a couple extra splenda packets and they were good, too.

THANKS!!!
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Old 07-05-2005, 01:55 PM   #326
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Muffin Top Pans

Where are you finding the muffin top pan? (WalMart...) Thanks
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Old 07-05-2005, 03:50 PM   #327
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Quote:
Originally Posted by Sassay
Where are you finding the muffin top pan? (WalMart...) Thanks

You can find muffin top pans at the Atkins site and they are pretty reasonable too. I guess they still sell them. I got mine there.
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Old 07-05-2005, 04:21 PM   #328
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I also "baked" these 3 minutes in a George Foreman grill and they turned out perfect (don't own a waffle maker). I increased the baking mix to 3/4 cup because I noticed they have better consistency on the grill, this way. I used the ice cream scoop to put the batter on the grill, and I get 12 "slices" of bread out of the whole recipe. I also reheat them (not toast) in the toaster. They are actually very bread-like and I can't keep my husband (non LC) from eating them all. Good support for spreads and stuff alike.

Thanks a lot for a great recipe!
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Old 07-06-2005, 08:17 AM   #329
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Think I will try these this weekend with Carbquick. Wish me luck!!
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Old 07-06-2005, 10:13 AM   #330
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Has anyone tried this with unprocessed bran flakes?
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