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Old 03-17-2003, 07:11 AM   #121
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Using Another Bake Mix

Hello "Ilovethis"

Just to let you know that I didn't have any of the Atkins Bake Mix when I read this thread. I had 2 cans of the GNC Soy Bake Mix. I have made these over and over again and even with using another Bake Mix? THEY ARE WONDERFUL!

Sherrilee thank you for sharing your "GIFT"

Marcia
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Old 03-20-2003, 09:00 AM   #122
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bumping for a Private message from Annette....Here you go Annette!
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Old 03-22-2003, 03:59 AM   #123
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Best bread ever!

This is the best recipe for bread I've tried yet. I don't think there will be anything thought of to beat it! All I did was to use the first 5 ingredients, (cut the splenda down to just 1 packet).(the eggs were jumbo, which made the recipe a little more moist, so I didn't even need to use the buttermilk or cream) and mixed it all together. I used a waffle iron also and they were wonderful. I can't tell you how great they are! Also this way the carb count would be down slightly I believe. Anyone craving bread must try this. It is foolproof. The only thing is, when I take my waffle bread to work, everyone thinks I am eating a waffle sandwich. It does look a little silly but who cares! Certainly not me.
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Old 03-22-2003, 04:00 AM   #124
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Best bread ever!

This is the best recipe for bread I've tried yet. I don't think there will be anything thought of to beat it! All I did was to use the first 5 ingredients, (cut the splenda down to just 1 packet).(the eggs were jumbo, which made the recipe a little more moist, so I didn't even need to use the buttermilk or cream) and mixed it all together. I used a waffle iron also and they were wonderful. I can't tell you how great they are! Also this way the carb count would be down slightly I believe. Anyone craving bread must try this. It is foolproof. The only thing is, when I take my waffle bread to work, everyone thinks I am eating a waffle sandwich. It does look a little silly but who cares! Certainly not me.
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Old 03-22-2003, 04:01 AM   #125
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Best bread ever!

This is the best recipe for bread I've tried yet. I don't think there will be anything thought of to beat it! All I did was to use the first 5 ingredients, (cut the splenda down to just 1 packet).(the eggs were jumbo, which made the recipe a little more moist, so I didn't even need to use the buttermilk or cream) and mixed it all together. I used a waffle iron also and they were wonderful. I can't tell you how great they are! Also this way the carb count would be down slightly I believe. Anyone craving bread must try this. It is foolproof. The only thing is, when I take my waffle bread to work, everyone thinks I am eating a waffle sandwich. It does look a little silly but who cares! Certainly not me.
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Old 03-22-2003, 11:03 PM   #126
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Sherry,
I just want to echo what everyone else is saying here.....WOW!!
I am fairly new to this site and WOE....2 mos in. I do miss bread so I tried these on Thursday night and am sooooo impressed with them! I can't wait to try some of the other suggestions for them! Thank you so much for sharing Sherry! This site has made it possible for me to stay on this WOE and not being tempted to cheat!! Thank you all for being so supportive and willing to share suggestions and advice with those of us who are still new at this!
Jill
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Old 03-23-2003, 06:23 AM   #127
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Used these on a homemade smoke barbecue brisket sandwich yesterday. YUM!!!It was just like the ones at the local barbecue house. Here, in Texas, it's got to be the real thing, and this is as good as it gets. Thanks, Sherrilee!
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Old 03-23-2003, 06:31 AM   #128
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[color=deeppink] I've just finished off the pancakes that I made. I want to try this bun receipe, but I don't want them to be thin. If I am going to basically use the same receipe as the pancakes, won't the bread turn out thin? Or did I do something wrong?[/color]
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Old 03-23-2003, 12:39 PM   #129
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I just made these and they are really good. But, I have a question. How do you put them in the toaster? Mine are really "flimsy" and it was hard to get them out without breaking them. The taste is awesome. And, I put the ones I didn't eat in the freezer. So, I'd like to know how to toast them when I'm ready to eat them.
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Old 03-23-2003, 01:18 PM   #130
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I put mine in the toaster oven. They fell apart when I tried the toaster. The next batch I make, I will use my muffin top pan. The waffle iron didn't work too well for me. They were a little too crumbly to get some of them out. Probably because I have a Belgian waffle maker and the indentations are deeper than a regular one. Still, they were very tasty and low in carbs.
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Old 03-23-2003, 07:50 PM   #131
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It's possible that changing or tweaking the recipe may get you different results than when using the exact recipe. I make these several times a week in a regular waffle maker and they always turn out perfect each time. And, they toast in the toaster great too.

I'm not sure if that is what is causing some of the problems some of you are experiencing with the recipe. You may want to make sure to measure and cook the recipe with the exact ingrediants to get the best results.

It took a while to get this recipe just right so that they are consistantly the right texture. Each time I make the recipe, I measure everything.

I'm not sure what to suggest to those of you having problems with the recipe. I wish I could be more helpful.

Sherrie
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Old 03-23-2003, 10:03 PM   #132
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I am going to keep trying with these. I really like the taste and with a few changes in flavorings they could be used in a lot of ways. Perhaps it is a better idea to make my own Atkins mix. It could make a difference in the texture. My mixture came out very thick. I used a portable hand mixture and maybe I mixed the cream cheese and eggs too long and made it too fluffy. I am going to buy a regular waffle maker tomorrow. It is so easy to use that instead of heating up the oven. Just the fact that they are so low in carbs will make it worth trying again.
Oh, well. Practice makes perfect.
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Old 03-24-2003, 12:33 PM   #133
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I made these yesterday and thought they were DELICIOUS! I omitted the savory spices and added a little more splenda (will you sf vanilla davinci next time) and some cinammon and ate them with some sf maple syrup. They tasted just like waffles. Amazing.

Here is my question though - my batter was pretty thick. How is the consistency supposed to be? How big are the 'buns' supposed to be? I'm assuming that the looser the batter, the more it spreads, the bigger the bun. Mine weren't big at all - no where near the size of a regular hamburger bun.

Anyone?
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Old 03-24-2003, 12:42 PM   #134
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I made these yesterday again & didn't add any extra sweetener & instead of parsley, I added Italian Seasoning. They are good!

My batter is really thick & when I put 1Tbsp in my waffle maker (not a belgian maker) it spreads out & makes a square waffle about the size of a piece of regular bread. I usually get between 18-24 pieces this size.
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Old 03-24-2003, 12:44 PM   #135
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Hmm, that is so strange. I wonder why mine are turning out so small?!
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Old 03-25-2003, 02:10 PM   #136
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I made these in a frying pan and they came out either "eggy" or burnt. I'm going to go buy a waffle iron and try them again. I didn't use the Splenda (can't find it in my nabe). Any suggestions on the "egginess?"
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Old 03-25-2003, 05:09 PM   #137
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bettymucho...use the waffle maker! It does make a difference in the texture. They are not eggy at all in a waffle maker.

Sherrie
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Old 03-27-2003, 02:40 PM   #138
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what brand of soy protein powder do you use in your bake mix? All the brands I find have 19 carbs!

I can't find the nutritional content of now brand soy protein and my health food store only sells this kind. I haven't been to this store yet because it is out of town. Could anyone help?

with my vanilla whey protein isolate, the carb count for 1/2 cup of the bake mix is 5 carbs! I don't want to use this if my bread is going to have an additional 2 carbs per slice!
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Old 03-27-2003, 02:42 PM   #139
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what brand of soy protein powder do you use in your bake mix? All the brands I find have 19 carbs!

I can't find the nutritional content of now brand soy protein and my health food store only sells this kind. I haven't been to this store yet because it is out of town. Could anyone help?

with my vanilla whey protein isolate, the carb count for 1/2 cup of the bake mix is 5 carbs! I don't want to use this if my bread is going to have an additional 2 carbs per slice!
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Old 03-27-2003, 03:55 PM   #140
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feather319...I have a link on my recipe site for a place to order the 90% isolate.

Sherrie
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Old 03-27-2003, 05:06 PM   #141
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Old 03-27-2003, 09:51 PM   #142
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So you use soy protein powder, not soy protein isolate, or are they the same thing?
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Old 03-28-2003, 08:12 AM   #143
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need waffle iron recommendation....

Please post in this thread:

http://www.low-carb-friends.com/bbs/...threadid=81296

thank you.
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Old 04-02-2003, 07:28 PM   #144
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Just made these tonight .. All I have to say is that they are AWSOME.. The possabilities with these things are limitless.... u now have something to put ur BBQ pulled beef on, make mini pizza s like some others have done, sloppy joes ...

Why eat just lunch meat and cheese, or ur tuna salad/egg salad plain.. Now u have something to go with it...


All I have to say is Thanks for sharing sherrielee


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Old 04-03-2003, 09:50 AM   #145
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I just added pictures for this recipe, they are at the top under the recipe!

Sherrie
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Old 04-03-2003, 10:52 AM   #146
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Thanks Sherrilee,
A picture is worth a thousand words.
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Old 04-04-2003, 07:53 AM   #147
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bumping for recipe
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Old 04-05-2003, 07:05 PM   #148
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Pricing

Hi everyone...
I went to price the Atkins bake mix. For 600 g bag it is almost 50.00 here in Toronto. So I thought...okay I'll make it. Well the protein isolate is just as bad.

Anyone know of a cheaper place in Toronto? Or if I can substitute something else? I find those prices ridiculous!

Thanks,
Jaye
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Old 04-06-2003, 01:09 PM   #149
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Has anyone tried using the wheat protein isolate for these instead of the bake mix?
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Old 04-16-2003, 09:23 AM   #150
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