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Old 09-29-2008, 03:35 PM   #181
Tyl
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Well i just got back from the gym and the first thing i did (after my shower) was make these LOL... i need something besides eggs/egg creams for breakfast this week!
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Old 09-29-2008, 03:46 PM   #182
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Do you think that baking this split between 4 stoneware mini loaf pans would work???
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Old 09-30-2008, 08:13 AM   #183
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Don't see why not. Just take the temp down a bit and watch it closely so you don't burn it.
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Old 09-30-2008, 08:42 AM   #184
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Another glowing review of this recipe!

I made it on Sunday and used the following tweaks:

2 bricks of cream cheese
1/2 splenda quick pack
1/2 cup SF pumpkin pie Davinci's syrup
1 teaspoon molasses
dash of salt
a ton of pumpkin pie spice as I like it extra spicy

Baked it in an 8 by 8 pan and it is MmmmMmmmGood! I'm enjoying a piece now with a cup of coffee.

Thanks to the OP for a winner!
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Old 09-30-2008, 09:30 AM   #185
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I'm gonna make this at christmas with an almond meal crust! Thanks so much for sharing the recipe
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Old 09-30-2008, 09:19 PM   #186
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yea i loved it... i actually used pancake syrup davinci syrup and the mapley flavor is yummy!!! and i was full for hours, which i didnt really believe would happen..
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Old 10-01-2008, 10:51 AM   #187
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We tried this last week. DH loved it but I prefer the crustless pumpkin pie. I could taste the cream cheese to strongly and I just prefer my pie plain with spices.
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Old 10-02-2008, 06:43 PM   #188
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Can you make this with Stevia? I have never cooked with stevia, but this sounds really good, and I only have NuNatural packets of stevia.
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Old 10-19-2008, 09:07 PM   #189
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bumping to make tomorrow
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Old 10-22-2008, 11:23 AM   #190
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Mmmmmmmmmmmmm I made this using 1/2 quick pack, 1 tsp of blackstrap molasses, and 1 tsp of vanilla. Fabulous!!
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Old 11-01-2008, 03:49 PM   #191
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Old 11-09-2008, 08:19 PM   #192
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Bump for Lori
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Old 11-16-2008, 01:58 PM   #193
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OK.....something odd....but let's see what happens

I wanted to make these, but didn't want to run to the store for pumpkin. I had some delicata squash and did a little googling. There were some sites that suggested that it could be used in place of pumpkin.

I cooked and pureed the delicata and gave it a shot. I did use a shot of Davinci SF pancake syrup to try to up the flavor and a dash more cinnamon. First taste of batter. Didn't seem sweet and it does seem that pumpkin is naturally sweeter than delicata. So an additional 1/3 c. of liquid splenda.

The odd thing is. That I had enough batter to fill a 24 count mini muffin tin and 4 individual tort/quich pans.

All are cooking now. Let's see what happens.
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Old 11-16-2008, 02:06 PM   #194
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Now DANG IT. I just remember that I have Pumkin Pie Spice SF Davinci syrup....why did I not think of that one!! UGH. Oh well....I'm sure it wouldn't have made that much of a difference taste wise....but seems like a much more logical answer.

UGH!
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Old 11-16-2008, 02:09 PM   #195
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Dee: I'm sure it will be very nommie with the squash. You can always sweeten some whipped cream as a topping if you don't think it is sweet enough..
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Old 11-16-2008, 02:20 PM   #196
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Thanks Carolyn....and your right. They just got done....and YUMM-O. YUMM-O and YUMMMMMMMMMMMMMMMMMMMMMMMMMMm-O
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Old 11-21-2008, 06:15 PM   #197
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Beauty of this recipe is the ingredients are standard pantry items (mostly). I've made this and decorated it with pecan halves. Yummy.
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Old 11-22-2008, 07:44 AM   #198
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bump..hi all
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Old 11-30-2008, 06:34 PM   #199
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Does this actually take something like an hour and a half to completely bake? Because I've had it in the oven longer than it is supposed to take and it still is slushy.
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Old 11-30-2008, 06:36 PM   #200
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Mine took 45-55 mins approx.
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Old 11-30-2008, 07:18 PM   #201
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Quote:
Originally Posted by DBrown8614 View Post
Mine took 45-55 mins approx.
Thanks. I kept adding another 3-4 minutes so I'm not sure how long it ended up taking. It seems to be done. I keep telling myself I have to wait until it's chilled.

I was looking for something healthy & easy to share with friends over the holidays. They eat way too much sugar and processed foods. I love making something healthy that everyone enjoys.
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Old 12-01-2008, 10:55 AM   #202
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I bake mine about 40 minutes and I use a 6x8" baking dish. Maybe yours is smaller and deeper. My slices come out about 2 inches thick.
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Old 12-02-2008, 12:06 AM   #203
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...and your oven temperature may be off...I use an oven thermometer in every oven I use, they vary quite widely!

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Old 12-03-2008, 10:09 AM   #204
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I Just Made this

It was hella easy to make and DELICIOUS.
I've been enjoying 1/6 serving with 1/4 home whipped liquid splenda sweetened cream. NOM NOM NOM

It was easy to make and is more similar to pumpkin pie than to cheese cake.
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Old 03-01-2009, 07:13 PM   #205
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Bumping for the newbies looking for a wonderful, healthy treat.
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Old 03-02-2009, 07:28 PM   #206
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Thanks for the bump.

I'd read about this in other threads but never took the time to search for the recipe. I made it tonight and it was awesome!

I put it in a 9x9 pan - it was much thinner than Linda Sue's but still over 1" thick. Very, very good and I will definitely make it again.
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Old 03-02-2009, 10:53 PM   #207
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I bake it in 6 6oz. custard cups in a water bath and turns out great. Perfect serving size.
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Old 03-02-2009, 10:59 PM   #208
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OMG I MUST HAVE THIS!!!!!!!!!!!!!!1
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Old 09-11-2009, 04:13 PM   #209
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bumping for pumpkin season
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Old 09-11-2009, 04:16 PM   #210
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Great Bump! This is one of my favorites.
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