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Old 02-10-2012, 09:35 AM   #91
Jennifer Eloff
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Wow, Jeanne, thank you for your lovely comment. I have a smile on my face now. You have done SO well with your weight loss. Congrats!
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Old 02-10-2012, 09:37 AM   #92
Jennifer Eloff
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Oh, Jeanne, that is good to know about the timing for your English muffin being the same as mine, 1 min 10 sec. My microwave oven is huge and powerful; unlike my previous one. So people really need to keep that in mind. Some microwaves will take longer to cook it.
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Old 02-10-2012, 10:14 AM   #93
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Quote:
Originally Posted by Jennifer Eloff View Post
Oh, Jeanne, that is good to know about the timing for your English muffin being the same as mine, 1 min 10 sec. My microwave oven is huge and powerful; unlike my previous one. So people really need to keep that in mind. Some microwaves will take longer to cook it.
I agree about keeping the microwave capacity in mind. I have noticed that if I make my batter with an egg straight from the refrigerator and cold cheese, it takes 1 min, 20 seconds. If, however, I remove the egg and cheese from the refrigerator and do not mix my batter until an hour later, it only takes 1 min, 10 seconds.

What I especially like about this recipe is that it is so filling! If I were to eat a high carb English Muffin, I would be lucky to last two hours into the morning.
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Old 02-10-2012, 10:33 AM   #94
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TBipp, you are right about that. It is very satiating which means it is quite dieting. Interesting observations. You are such a scientific cook!
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Old 02-10-2012, 10:43 AM   #95
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I think my microwave is 1000watts-not 100 percent sure but it is not a huge one but not one of those baby ones either--but it does cook hot--it burns popcorn on the popcorn setting!! so I know not to use that!! I did cook it with my egg and cheese directly out of the fridge tho? but then again-I did have the lid on the muffin cooker thingy? so maybe next time it will take longer?

I had it turned out on a paper plate and I am still smelling it!! I am going to go with the cinnamon addition tomorrow I think to make it even better with a little sprinkled powdered E on top!! come on breakfast!!!

Jennifer-I am still working on the weightloss--its been a lifelong battle!! thanks tho--I appreciate it--this woe of eating is helping for sure!! and all of the wonderful cooks here!

Jeanne

Last edited by jbatchelor; 02-10-2012 at 10:46 AM..
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Old 02-10-2012, 12:07 PM   #96
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You are amazing, Jeanne; such a wonderful inspiration to others. It is one thing to be given such a tough challenge in life and it is quite another to be victorious.

My egg and cheese was also directly out of the fridge, but my microwave runs HOT! LOL
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Old 02-10-2012, 05:08 PM   #97
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I you Jennifer--you are such a sweatheart!! I was victorious once but it didnt last long--maybe one day and celebrated with FOOD!!! not a very smart thing I am afraid--its taken me four years to get back down to this close again--so no victory yet I am afraid--thanks for the encouragement.
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Old 02-10-2012, 05:23 PM   #98
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Okay, I *finally* made this today, without the raisins, because I just wanted to be able to toast something to throw balogna on ... it was the only thing here to eat! LOL

But ... it was waaaayyy too sweet for me! I grabbed the Now Better Stevia that I had ordered and put in 4 tsp. like the recipe said. Was that wrong?

I still get sooooo cornfused on the sweeteners!!

HUGz! Jules
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Old 02-10-2012, 05:48 PM   #99
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well--I think you are talking about a different recipe? this recipe doesnt call for raisins and I dont know about your stevia but the stevia I use requires just tiny bits in a recipe-I cant imagine using 4 tsp in anything--stevia is usually VERY concentrated so I imagine that what you did make was very sweet--hope you find the right recipe thread and someone can help you figure it out...I am trying to make notes on all this baking stuff too--its mind boggling isnt it???
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Old 02-10-2012, 05:50 PM   #100
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Well, crud ... I meant for this to go in the raisin bread thread. Woops!!!
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Old 02-10-2012, 06:20 PM   #101
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Well, Jeanne - you obviously have staying power. I think it is even more important if one fails to pick oneself up and continue on the right path - and you did! That is admirable. I think I would also celebrate with food - you're human!
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Old 02-11-2012, 03:49 AM   #102
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Originally Posted by nekkidfish View Post
Okay, I *finally* made this today, without the raisins, because I just wanted to be able to toast something to throw balogna on ... it was the only thing here to eat! LOL

But ... it was waaaayyy too sweet for me! I grabbed the Now Better Stevia that I had ordered and put in 4 tsp. like the recipe said. Was that wrong?

I still get sooooo cornfused on the sweeteners!!

HUGz! Jules
Only a 1/4th or an 1/8th of a teaspoon of the powdered Stevia should be used at a time. I mark my sweeteners with a piece of paper of how much equals a certain amount of sugar. Then I put scotch tape over my writing so it does not wear off. Then when I pull it out after not using for awhile I have a handy reference.

Last edited by Tilly; 02-11-2012 at 04:20 AM..
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Old 02-18-2012, 07:17 PM   #103
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Just made this tonight - so good. Thanks so much for posting the recipe. It does have a true English muffin mouth feel and taste!
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Old 02-18-2012, 10:24 PM   #104
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eBungalow - you're new to LCF's!

I'm so glad you also think so. My DH asked for it this morning. He really likes it. We made Egg McMuffins the other day - very yummy. Just use cheese, poached egg and ham (or bacon) and butter the toasted muffin halves. I also added a bit of mayo.
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Old 02-19-2012, 07:23 AM   #105
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I gotta try this!
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Old 02-21-2012, 06:51 PM   #106
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Hey Jenn - I usually lurk ;-) Recently bought your book Low Carbing Among Friends and am loving it! Whipped up a batch of that GF baking mix and it's going fast...
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Old 02-21-2012, 07:09 PM   #107
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eBungalow

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May we all live our life as long as we want!
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Old 02-22-2012, 06:32 AM   #108
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eBungalow, that's really great to hear. Please join us. We're a friendly group and we would love to have you join in the conversations.
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Old 02-22-2012, 09:26 AM   #109
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Egg McMuffin



EGG, HAM AND CHEESE MUFFIN
Similar to an Egg McMuffin®. This makes for a substantial and very tasty breakfast! It will be hours and hours before hunger strikes again.

English Muffin (recipe in this thread)
2 tsp butter (10 mL)
1 slice of cheese, OR
2 tbsp shredded Cheddar cheese (30 mL)
1 poached egg
1 slice of Canadian ham

Prepare English Muffin as directed. Toast halves well and butter. Place slice of cheese on one half and top with poached egg and Canadian ham. Top with remaining half.

Helpful Hint: I sometimes like to add a little mayonnaise as well.
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Old 04-14-2012, 05:58 AM   #110
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http://I made this again this morning. I made a regular one for a sandwich later and then made another one to which I added some cinnamon and truvia for my quik breakfast tomorrow before church. Yum.

Last edited by Brendajm; 04-14-2012 at 06:10 AM..
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Old 04-14-2012, 10:21 AM   #111
Jennifer Eloff
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Wow, Brenda, the one with cinnamon looks like whole wheat or whole grain. Have a lovely day.
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Old 07-09-2012, 12:41 PM   #112
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English Muffin (GF) recipe question

In the recipe, I see "page____" as the 4th ingredient. Is that a typo? Is there some real ingredient that should be there instead? I really want to try the English muffins but don't want to leave out a crucial ingredient.

Thanks!
Debbie
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Old 07-09-2012, 05:51 PM   #113
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In the recipe, I see "page____" as the 4th ingredient. Is that a typo? Is there some real ingredient that should be there instead? I really want to try the English muffins but don't want to leave out a crucial ingredient.

Thanks!
Debbie
It is just a reference to her LCGF mix. All ingredients are listed. This is pretty darn good. Now add the egg, bacon, hollandaise sauce, (did I mention bacon?), YUM!!!!! Thanks Jennifer, have not made this in quite some time. Hmmm, might be a reason for that, too many other goodies here. Got to throw this together tonight, so easy.
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Old 07-09-2012, 09:04 PM   #114
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LOL Thanks, Tilly. I put it in the new book. Finished the INDEX tonight.
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Old 07-10-2012, 07:55 AM   #115
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I love this recipe. I have for breakfast 2-5 times a week. The only tweak (to help me get fiber) is to substitute one tablespoon flax for one tablespoon of the bake mix (I use Jen's previous Splendid mix instead of gluten free).

Topped with coconut butter/coconut oil mixture and sugar free apricot preserves is so good. Sometimes I mix coconut oil with almond butter instead for spreading and then add preserves.

I like eggs but not really for breakast and this recipe would be of wonderful help to all those people who dislike/tired of eggs and are searching for breakfast ideas. Super filling all the way until lunch.

The only drawback is that I miss Jen's English Muffin terribly when traveling. Then I am stuck with eggs for breakfast.
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Old 07-10-2012, 09:24 AM   #116
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Local Wal-Mart has been out of Monterrey Jack for a month!! Grrrr..

Anyway, Mozzarella is terrific in this recipe. A definite keeper.. thanks again!
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Old 07-10-2012, 09:27 AM   #117
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Local Wal-Mart has been out of Monterrey Jack for a month!! Grrrr..

Anyway, Mozzarella is terrific in this recipe. A definite keeper.. thanks again!
Time to visit another store
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Old 07-10-2012, 10:49 AM   #118
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Time to visit another store
haha Good point! I go to Wal-Mart because they tend to have more LC stuff than the other groceries in my area. And, I'm old enough and grumpy enough now that I don't like scurrying all over town for "this or that" obscure item. .. actually, I'm just old and grumpy, period.

In this case though, seriously, the mozz was perfect!! So, lucky me?
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Old 07-10-2012, 11:00 AM   #119
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haha Good point! I go to Wal-Mart because they tend to have more LC stuff than the other groceries in my area. And, I'm old enough and grumpy enough now that I don't like scurrying all over town for "this or that" obscure item. .. actually, I'm just old and grumpy, period.

In this case though, seriously, the mozz was perfect!! So, lucky me?
Yes, lucky you
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Old 07-10-2012, 12:14 PM   #120
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Local Wal-Mart has been out of Monterrey Jack for a month!! Grrrr..

Anyway, Mozzarella is terrific in this recipe. A definite keeper.. thanks again!
Since the cheese is a small amount I used the shredded bag I had in the freezer, think it was a Monterrey Jack, blend. I always keep pre shredded bags from WM in my freezer. Leave out on the counter when going to use it or put in the microwave on defrost. Very filling and very good.
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