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Old 07-12-2003, 09:13 PM   #211
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New here, but feel like I just started living again! Kudos, Sherrilee! Brilliant!!

Tonight my dw made fettucini (zuchinni) alfredo with chicken & mushrooms (sauteed in white wine), sun-dried tomatoes & capers! YUM! The perfect side was, thanks to this recipe, GARLIC BREAD! Never thought I'd taste it again....lol

BTW - dw didn't have a muffin top pan (nor did Target!), so she used a 8 x 8 baking pan. Baked. Cut it into four slices & toasted. YUMMY!!!

Guess what we're having for b-fast tomorrow morning? WAFFLES!

Thanks again!!!

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Old 07-31-2003, 07:23 PM   #212
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i was just at a Target and they had a 4 waffle iron on sale for 16.99 but even not on sale it was only 19.99. So this weekend when i get home i'll be making me some of these
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Old 07-31-2003, 08:57 PM   #213
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where can I buy the soy flour

Can I buy it all walmart? and the soy isolate? Where do I buy that?
I think the recipe sounds great and I will try these once off induction.
By the way, how long do most people stay on induction?
 
Old 08-01-2003, 07:34 PM   #214
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Obviously I am not a person who bakes alot. What is a Muffin Top pan and if I go to Target will I find one?

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Old 08-05-2003, 11:50 AM   #215
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Momacat - you said you substituted WPI for the bake mix - was it an even trade, or did you still have to add almond flour or something else to it?
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Old 08-05-2003, 12:00 PM   #216
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I did an even trade.
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Old 08-07-2003, 09:11 AM   #217
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I used this recipe and put it in a 9X13 pan and made a pizza crust....then added my favorite pizza toppings and put it back in the oven. wonderful pizza....thanks for a great recipe! My 17 year old son who started this wol 2 weeks ago was missing pizza.....and he told me this was a keeper and we had to have it once a week!!!
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Old 08-30-2003, 11:47 AM   #218
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bump

trying these today and hope they turn out well!!
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Old 08-30-2003, 04:31 PM   #219
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sparkel,

Try it with some grated cheddar cheese in it. It is awesome!!!
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Old 08-30-2003, 08:12 PM   #220
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Thanks, Eggo! I had already made them but will definitely give the cheddar a try next time I make them, that sounds good.

They came out decent but a little flimsy. I was not that thrilled with them on my burger, too used to eating it without a bun, I guess. But I think grilled cheese with them sounds great!! I want to get and try some of that Kraft Deli Deluxe cheese that I have read about on the boards.
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Old 09-01-2003, 04:38 PM   #221
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Mmmm. I made my first batch tonight. I had to go to WalMart first and purchase one of those cheap Sunbeam waffle irons. But it was well worth it.

These tasted really good. (I only got about 12 buns out of it, though. Maybe I was making mine thicker than most.)

I have plenty left over for lunch tomorrow, so I know the people at work are going to look at me like I'm crazy, eating these weird waffle-wiches. I'm thinking of making some salmon salad spread to go with it tonight. This recipe is awesome.

Next weekend I'll try to make some sweet treats with it.
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Old 09-02-2003, 07:08 AM   #222
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I had to come out of "lurkdom" to say Wow and Thank You! I made these last night and they were delicious. I even dreamed about making different versions during the night.

I bought an inexpensive waffle maker yesterday at Target ($7.77), but because of the deeper squares, the recipe only made about 11 buns. I'm just amazed how light and bread-like these turned out.

Thanks again Sherrie!
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Old 09-02-2003, 07:40 AM   #223
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OMG! I'm in love!

I made these last night and wasn't as excited as I'd hoped to be. I think I should have cut the garlic down a bit because it was a little much for me personally. And I didn't have parsley so I used oregano and it was too strong. My fault though.

So this morning my daughter wanted a waffle so I thought I'd mix up a batch without the spices. I used Sherri's recipe exactly but left out the spices and it turned out great. My two youngest ate 3 of them! I used about half the mix like that and then divided the rest of the mix.

With 1/4 of the mix I added a splash of Divinci's vanilla syrup, an extra tsp. of Splenda, and a tsp or so of cinnamon. Yummy! These turned out fantastic.

Here's the best part though...I made peanut butter cookies! I'm totally new to LC and haven't ever experimented with cooking like this so I'm pretty proud of myself. I used the remaining 1/4 mix that I had and added to it a spoonful of chunky peanut butter. I put it on my Pampered Chef round stone and baked them at 375 for about 10 minutes. Then I sprinkled them with a tiny bit of Splenda when they came out. They puffed up big and are SO good! Yeah!

Thanks Sherri for posting this recipe! I'll be on the lookout for more from you!
 
Old 09-02-2003, 03:12 PM   #224
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what does your waffle make rlook like?

i have a belgian waffle maker
and i was wondering if they would work in that

i've looked at waffle makers but there are so many out there

what does yours look like?

thanks
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Old 09-02-2003, 03:29 PM   #225
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I find that the belgium didn't work as good for me because the holes were too deep.
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Old 09-02-2003, 04:13 PM   #226
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You are right. The holes were too deep on my round belgian so I got a regular square wafflemaker by Toastmaster. It makes 4 at a time and they turn out much better. They don't fall apart as easy.
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Old 09-02-2003, 08:36 PM   #227
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Hmm, maybe that is why mine weren't too great, I made them in a 2 section Belgian waffle maker from Target. Would trying the regular type really help? I bet making 4 at a time would at least speed up the process. ARe the regular ones always in 4 sections rather than 2?

thanks,
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Old 09-03-2003, 07:49 AM   #228
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Freezing buttermilk and baking these in the oven

I made these again last night, but this time I baked them. Just scooped out huge spoonfulls onto Pam sprayed parchment paper that I set on my big pizza stone. I just didn't have time to use the waffle iron. They turned out great! I sprinkled toasted sesame seeds on them before baking. YUM!
Hint: When I buy buttermilk, I freeze it in zip lock baggies, 1/4 C per baggie (because that's what this recipe calls for), and when I want to make these, I just pull out a baggie and defrost it.
EnJOY!
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Old 09-03-2003, 08:15 AM   #229
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Baking questions

What temperature and for how long? Do you think they would do just as well on a baking sheet? TIA. Pat
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Old 09-03-2003, 08:45 AM   #230
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I made these last night with a straight sub of WPI for the bake mix and they turned out GREAT.

I was a bit skeptical because the WPI smelled a bit stinky, but all in all, they were delicious. I also added some shredded cheese. YUM. I just ate one this morning w/ a fried egg.

I also make mine bigger than normal so I need to adjust the carb counts.
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Old 09-03-2003, 04:50 PM   #231
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Fabulous, simply fabulous! I can't tell you how excited I am to have found and tried this recipe. I've already been spreading the word to others on Atkins. Thank you so much!
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Old 09-03-2003, 06:56 PM   #232
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Soyfree Burger Buns

Since my husband is very allergic to Soy I adapted the original recipe by using Atkin's Pancake & Waffle Mix. I used heavy whipping cream to lower the carbs even more. The rest of the recipe I left the same. To make them a little more sturdy, I allowed them to cook about 2 mins after ready light. Super!!! But VERY VERY Rich. Thanks for the recipe, You are a life saver!
 
Old 09-03-2003, 08:00 PM   #233
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Reply to patvgg's question

Hi Pat,
When I baked these in the oven, I baked them at 325 convection for about 25 minutes. That would probably be about 350 regular oven. I was surprised they took so long, but they really did.

And yes, I think any baking sheet would be fine. I highly recommend the parchment paper though. First I tried it without the paper and they did stick some and weren't quite as light and fluffy.
EnJOY!
Carol
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Old 11-04-2003, 08:30 PM   #234
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Bumping for wjpurcell!

Enjoy!

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Old 11-24-2003, 05:56 AM   #235
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i am so bummed out! i ran out and bought a waffle iron before i read all the posts, and i bought a belgium waffle iron,threw the box away so are you all telling me i should go out and by another one! my hubby is gonna just kill me lol !

POO
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Old 11-24-2003, 06:00 AM   #236
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I wouldn't buy another waffle iron I'd but a muffin top pan.
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Old 11-24-2003, 06:04 AM   #237
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mom, im glad your here ty for answering my ? here is another for you...

when subbing the wpi for atkins mix, did you just sub the soy isolate and soy flour, then make the atkins recipe, or did you omit the faux atkins recipe completely and just add the wpi....just wondering if wpi would be replaced with the soy protein isolate and soy flour, but still adding the baking soda/ powder and splenda, and sifting and such..

thanks so much mom!
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Old 11-24-2003, 06:11 AM   #238
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I totally substituted the WPI for the Atkins mix. I can't tell any difference in taste. A couple of reasons...
1. The WPI has much more body to it then the Atkins mix and I found that the Atkins mix muffins were very fragile- they fell apart very easily.
2. The carb count on the WPI is much lower...I prefer to get slightly fewer servings by using more batter per roll and get a roll with more body to it. By using the WPI the overall carb count is reduced and therefore I don't mind using more batter. (I also reducaed the carbs a bit more by using liquid splenda.)

By the way the rolls are less fragile if prepared using a muffin top pan then if using a waffle iron.
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Old 11-24-2003, 03:56 PM   #239
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nurseypoo

Don't worry about that belgian waffle iron. I use mine for lots of stuff.
Any kind of muffin or pancake mix, I make in my belgian waffle iron, especially if the mix is a little on the thick side.
They are so easy and fast and convenient to freeze. You can just grab one out of the freezer and throw it in the toaster oven. And, no heating up your oven.
My grand kids love things made this way. My granddaughter calls them "wobbles".
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Old 11-24-2003, 05:47 PM   #240
 
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Quote:
Originally posted by tigerlilyrose
I made these waffle-buns for supper tonight. They were good! I used the no soy bake mix recipe that calls for oat flour and whey protein. I also cut down on the garlic and onion powder to taste. They had a good consistency and made about 20 waffles using 1/8 cup of batter per waffle. I actually ate a hamburger tonight for the first time in over a year!
*** Thanks for posting this... can you give me the recipe, I can't have soy, so I would like to try yours!
 
 


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