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Old 05-22-2003, 03:48 AM   #181
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This sounds Great!!!

Last edited by Nesee; 05-22-2003 at 03:50 AM..
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Old 05-25-2003, 07:12 AM   #182
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Ok...newbie here. Just had to join in the praise of these waffley-buns! Made them for the first time yesterday and had two with my burger for dinner. Oh my! It was so nice to have a "real" burger that I could pick up and eat with my hands...LOL! Was able to load up the burger with lettuce, pickle, etc. Very nice.

Thanks for a great recipe!!

I'm off to try Beachgirl's cheesecake recipe now!!
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Old 05-25-2003, 05:41 PM   #183
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Here is a version for the soy challenged !
  • 2/3 cup almond flour
    [color=blue]I started with 3 oz of whole almonds and ground them in a food processor[/color]
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3 eggs
  • 8 oz cream cheese (room temperature)

    [color=blue]I subbed the following for the buttermilk listed in the original recipe:[/color]
  • 1/4 cup coconut milk
  • 1 Tbl vinegar
Place coconut milk and vinegar in a cup and set to the side. Process almonds until fine (or measure almond flour); add baking powder, baking soda, onion powder and garlic powder; mix well.
Add eggs, room temperature cream cheese and coconut milk/vinegar mixture.

[color=blue]I don't have a waffle iron so I used a muffin top pan[/color]. Place one tablespoon of batter in each slot on the pan. Bake at 350 degrees until brown. These cook fast so don't go to far . Mine rose while baking and then collapsed a little. They were soft and springy, although using the muffin top pan yielded a small "bun".

[color=blue]I was able to make 36![/color]

Nutrition Facts/whole recipe/ 1/36 of recipe
calories 1645.36/45.7
protein 53.37/1.48
carb 38.84/1.08
fat 146.89/4.08
fiber 10.44/0.29

Carol

I wonder how these would turn out using a 5 inch Pizzelle maker ? Since I don't have a waffle iron, I may get one and try it!
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Old 05-25-2003, 07:02 PM   #184
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I think that maker looks neat!! I would love to try that, but its $40.00!! Ouch! when I first started making these they were awesome!!! I don't know what I am doing wrong but they are tasting eggy to me now, any suggestions? Thanks!
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Old 05-25-2003, 08:28 PM   #185
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Whats the difference with using low-fat buttermilk as opposed to full fat? I couldn't find the full fat either, so I bought some low-fat. Is it absorbed differently?
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Old 05-25-2003, 09:06 PM   #186
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Xsurfrgrl...

thickness is the main difference. Fullfat is a thicker buttermilk, so the batter is stiffer. If you have limp waffles using lowfat buttermilk, just add a few more tbsp of the bake mix and that will fix the problem.

Sherrie
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Old 05-26-2003, 03:58 AM   #187
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Thanks Sherilee....I made them yesturday with the lowfat and did notice they were a bit limpier. I was mainly concerned because I just made some homemade ranch and blue cheese with it and was hoping the carb count would be the same as the full fat.
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Old 05-26-2003, 01:12 PM   #188
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I found that if I don't put enough Splenda in the mixture, it does taste a little too eggy. I also took a recipe that I just love and made it low carb using this bread recipe. It tastes wonderful.

Chicken Bites

1. Preheat oven to 350. Make up chicken mixture.

2 c. cooked chicken*, chopped 1 c. sharp cheddar cheese, shredded
1 garlic clove*, pressed ½ c. mayonnaise
¼ tsp. salt, optional

Mix all ingredients together. Set aside for flavors to meld.
*May also use canned chicken and minced garlic in a jar.

2. Mix up one recipe of Sherrie’s Savory Burger Buns.

3. Spray your baking dish with Pam. (A 9”x9” or a pie plate.) Cover the bottom of your dish with half of the bread batter. Dot the batter with your chicken mixture. Cover the chicken with the remaining batter. Bake in oven until golden brown and toothpick comes out clean.

(This is a very delicious recipe, even my kids like this one. It also freezes well.)

4. May also add 1 c. cooked broccoli or asparagus.

6 servings 8 servings w/broccoli
Calories 445 334 454/341
Fat 36 g 27 g 36 g/27 g
Carbs 4 g 3 g 6 g/4 g
Protein 24 g 18 g 25 g/19 g
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Old 05-30-2003, 09:48 AM   #189
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Old 05-30-2003, 10:56 AM   #190
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Would you guys believe that our Super Walmart does not have waffle irons and the sales girl said they haven't carried them since she has worked there?!?! I had to drive 40 minutes to the nearest Kmart to get the one and only waffle iron on the shelf (perhaps people in that town have heard of Sherrie's buns LOL) but these were so worth it.
I made my own bake mix but GNC didnt have any soy isolate so I just used the natural Designer whey instead. I used a little less Splenda, too. My whole family gave these a thumbs up! I made my second batch yesterday and stuck them in the fridge. They don't last too long with 3 of us eating them.
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Old 05-30-2003, 07:20 PM   #191
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What I did with my "sweet" ones, was I made them according to her recipes, omitting the spices and adding 1/4 c. splenda, 1 t. of vanilla and 1/2 c. of toasted coconut....yummy!! you don't even need any syrup with them....really good.
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Old 06-08-2003, 07:28 AM   #192
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Loved the looks of this recipe!

I read all these and loved every responce. I wanted to thank
the original creator of the recipe too. I am new to all this so bear with me till i learn my way around message boards.. For now- when i see a great bunch of posts i am jjust responding , so i hope thats ok. As i read thru all the great sandwiches, I had a thought.. once this mix was made and stored , could you take a chicken breast or pork chop - dip it in a egg wash and then this mix and fry it for a special occasions meal. If anyone has any opinions i'd love to hear them.. Well happy sunday to ya'll and thanks for all the interesting information i found here.
<waving and smiling>
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Old 06-08-2003, 07:37 AM   #193
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I would love to know how that comes out if anyone tries it!!

Quote:
"I had a thought.. once this mix was made and stored , could you take a chicken breast or pork chop - dip it in a egg wash and then this mix and fry it for a special occasions meal."
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Old 06-15-2003, 04:09 PM   #194
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I did Ilovefreedom's chicken bites. It was wonderful and so easy. Then I did my own version. I made a Sloppy Joe bake. Mmmm. All the LC guys at work thought I was cheating when I brought in my leftovers for lunch.
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Old 06-15-2003, 04:21 PM   #195
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I just made this tonite. I couldnt wait to taste it. Oh my gosh! Heavenly!
What a nice break!
Yes, I'm saving the rest for 'bread' for this week, but guess what i'm going to do every weekend.... make waffle bread!
Thank You!
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Old 06-22-2003, 10:17 AM   #196
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Old 06-22-2003, 09:50 PM   #197
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If we added banana extract and nutsdo you think it would taste like banana nut bread? I wouldn't know what to add though.

What are some of your favorite spices to add to give it a different flavor?
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Old 06-23-2003, 06:39 AM   #198
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I just have to say that those burger buns are wonderful!! I just love hamburgers w/ them. Adds such a great flavor. YUM! I will have to experiment a little w/ it to make some yummy waffles too. It's the first recipe I actually really like. Thank you!
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Old 06-23-2003, 12:45 PM   #199
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You can add just about anything to these to customize them to your personal use.
As far as I am concerned, this is the best recipe on this board.
I love them with shredded cheddar cheese added.
I also love them with the savory spices left out and topped with butter and sprinkled with cinnamon and splenda, then toasted in my toaster oven.
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Old 06-24-2003, 07:29 AM   #200
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I made these last night exactly as the recipe states and they were great. I have a waffle iron that makes one large rectangular waffle or 4 small rectangles. They will work great for sandwiches. I'll have to try putting the batter right in the middle of the iron if I want hamburger buns.

I brought a salmon salad sandwich to work today!!! That's exciting.

Thanks for the great recipe!!
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Old 06-24-2003, 08:11 AM   #201
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Has anyone tried using a muffin top pan for these and baking them in the oven? That would be the perfect size, but they may be too fluffy and stick.
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Old 06-24-2003, 11:45 AM   #202
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feather319

We added banana extract and walnuts and it was VERY close to banana nut bread. It is awesome with a pat of butter or some whipped cream. MMMMMMMMMMMM

Thanks Sherrilee!!!!!!!!

We have also made blueberry and lemon poppyseed. All were very good!

Last edited by KhRuNgY; 06-24-2003 at 11:47 AM..
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Old 06-26-2003, 03:48 PM   #203
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YUM! I made this two ways today: First, a half recipe with a lot of substitutions... cream for buttermilk, "fake" Atkins mix, baked on cookie sheet in the oven. Those came out eggy and looking like pancakes, but not too bad. Second, I made it completely by the original recipe, and in a waffle iron. MUCH better! I did use lowfat buttermilk though. And a belgian waffle iron. Maybe that's why I only got 11 of them. I will definately play with this recipe some more. Maybe some fresh garlic and parsley, some parmesan, maybe some sweet ones...

THANKS, SHERRIE!

PS... Why did you write the recipe to call for 3 teaspoons of Splenda? Isn't that a tablespoon? Just curious if I read it wrong!
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Old 06-27-2003, 07:09 PM   #204
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I made these tonight and loved them. I am impressed with your recipe making abilities Sherrie!
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Old 06-30-2003, 09:43 AM   #205
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Last edited by ILoveFreedom; 07-02-2003 at 05:19 PM..
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Old 07-02-2003, 11:57 AM   #206
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Oooooooooooooo - we had chocolate nut and bing cherry nut today!!! The chocolate tasted like a brownie...and we topped it with Chocolate LeCarb ice cream and SF Choc syrup and whipped cream with nuts! Oh my goodness!!! This recipe is SO versatile - and everyone that I have had makes me feel like I am cheating...but the pounds keep coming off!!!
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Old 07-02-2003, 12:18 PM   #207
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Khristi- How did you make it chocolate? That sounds delish!! And where do you find SF chocolate syrup?
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Old 07-10-2003, 04:40 AM   #208
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Old 07-10-2003, 04:56 AM   #209
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eggo525- I've been making the buns using a muffin top pan! Not only that but I got the pan just for this receipe!

I've made the buns via a waffle iron, George Forman Grill, and the muffin top pan. In my opinion the muffin top pan works by far the best.. .. the muffins are more consistant in size and density. I also substituted WPI for the bake mix which made the muffins even lower in carb and I think a bit less fragile.
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Old 07-10-2003, 07:11 PM   #210
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Momacat-I just recieved my first order of WPI.
I cant wait to try the buns with the WPI and the muffin top pan. Thanks for the idea.
I need to watch every carb, so this will be great!
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