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Old 11-27-2006, 04:23 AM   #31
tyler43836
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Finally had the time this weekend to make these. Absolutely wonderful! I don't have the mini pans. I used a regular muffin tin and went about halfway up with the crust, so they were more of a tart size. I used brown sugar diabetisweet and topped with whole pecan halves. They were so pretty!
The only thing I will do different next time is to make the crust a bit thicker on the bottom than I did this time.
Great recipe!
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Old 11-27-2006, 05:56 PM   #32
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Thank you, Tyler and leahvb! I couldn't be more pleased with how this recipe turned out. I'm so glad that you enjoyed it.
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Old 11-28-2006, 07:42 AM   #33
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Quote:
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I did make them with the crab puffs and it was awesome. So this little pie crust is something we can fill for appetizers too.
Hi Tooter,

Can you share your crab puff recipe?
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Old 11-28-2006, 05:20 PM   #34
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Thank you, Tyler and leahvb! I couldn't be more pleased with how this recipe turned out. I'm so glad that you enjoyed it.
made another batch today to store in the fridge for when that sweet tooth strikes!
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Old 11-28-2006, 05:51 PM   #35
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okay...had to check in again. Just tasted batch 2. This time I added 2 pkts of Splenda to the crust mixture and since I use brown sugar diabetisweet, I left out the molasses. Came out very good.
With a little sweetness in the crust, I think I'm going to try a mock 'apple' tart, using Linda Sue's chayote 'apples'.
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Old 11-28-2006, 07:53 PM   #36
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How many did one recipe of this make?
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Old 11-29-2006, 05:56 AM   #37
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How many did one recipe of this make?
I think I got 12 mini's out of it.

wait, no. two mini pans is 24 LOL I got 24.
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Old 11-29-2006, 06:25 AM   #38
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LOL thanks, 24Fan!
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Old 11-29-2006, 12:34 PM   #39
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How many did one recipe of this make?
making this in regular muffin pans (and going thicker on the crust) I got 9 mini 'tarts'.
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Old 11-29-2006, 09:56 PM   #40
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Thanks, Tyler!
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Old 12-02-2006, 09:21 AM   #41
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Hi Tooter,

Can you share your crab puff recipe?
Gosh, I didn't make a recipe (per say) I just used some canned crab meat, cream cheese, chopped green onion, grated parmesan Cheese and Shredded mozzarella cheese. I just did it "to taste", so I don't have any measurements.
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Old 12-02-2006, 04:20 PM   #42
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Gosh, I didn't make a recipe (per say) I just used some canned crab meat, cream cheese, chopped green onion, grated parmesan Cheese and Shredded mozzarella cheese. I just did it "to taste", so I don't have any measurements.
Thanks Tooter! That gives me a starting point.
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Old 12-02-2006, 05:53 PM   #43
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Thanks Tooter! That gives me a starting point.
Oops, almost forgot...A little mayo! You could also throw in some dill. Taste it before you bake it to make sure the flavors are what you want.
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Old 12-05-2006, 05:46 PM   #44
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Tooter, I made these over the weekend, they're really, really good. Thanks for the recipe.
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Old 12-06-2006, 07:23 AM   #45
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Quote:
Originally Posted by Tooter View Post
Gosh, I didn't make a recipe (per say) I just used some canned crab meat, cream cheese, chopped green onion, grated parmesan Cheese and Shredded mozzarella cheese. I just did it "to taste", so I don't have any measurements.
Wonder if I left out the mozz cheese it'd make much difference? I am going to make these this weekend but not into hard cheeses at all. Parm I love, I'll try using extra of that.

Just talking to myself here Thanks for the idea, Tooter. I JUST yesterday (froze some) finished up the last of my mini-pecan tarts. Mmmm
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Old 12-11-2006, 04:27 PM   #46
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Tyler, did you need to bake them longer since they were larger? If so, how long?

This a winner recipe!! I made the little ones and my hubby said, "This tastes just like real pecan pie!" Believe me, he is happy! I would like to make larger ones in a regular size muffin pan, but am wondering how long I should bake them.
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Old 12-11-2006, 05:01 PM   #47
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Tyler, did you need to bake them longer since they were larger? If so, how long?

This a winner recipe!! I made the little ones and my hubby said, "This tastes just like real pecan pie!" Believe me, he is happy! I would like to make larger ones in a regular size muffin pan, but am wondering how long I should bake them.
Yes, I did bake them a little longer. I just 'watched'...when the edges started to brown and the top 'looked' done in the center. it was probably an additional 8 minutes.
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Old 12-12-2006, 10:17 AM   #48
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I made these last night. They are great! I made 48 minis to take to a Christmas party tonight. I ate three already. Had to to test them at various stages of warmth to cold
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Old 12-12-2006, 05:31 PM   #49
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I made these last night. They are great! I made 48 minis to take to a Christmas party tonight. I ate three already. Had to to test them at various stages of warmth to cold

LOL I did the same thing when I first made them.
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Old 12-13-2006, 12:26 PM   #50
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This recipe is great. They remind me of those little Bama Pecan Pies we used to buy. I made 24 of the mini and they are just right for a quick snack when the sweet tooth hits. Thanks for posting.
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Old 12-14-2006, 11:50 AM   #51
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Way to go Tooter on this recipe. I never thought about using that crust..it's basically a pecan tassie pastry low carbed. I may try to make the pastry with Carbquik and see what happens. Also, YES, I have seen that sweetener in Walmart where the diabetic supplies are. May have to pick some up, isomalt is a great product. They use it in all sugar free "crunchy" candies.
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Old 12-14-2006, 02:48 PM   #52
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Way to go Tooter on this recipe. I never thought about using that crust..it's basically a pecan tassie pastry low carbed. I may try to make the pastry with Carbquik and see what happens. Also, YES, I have seen that sweetener in Walmart where the diabetic supplies are. May have to pick some up, isomalt is a great product. They use it in all sugar free "crunchy" candies.

Bradley, That's Exactly where I got the idea for this recipe. The Pecan Tassie!!

Oh, if you use the carbquik, you will have to up the "Butter" in the recipe. You see, I had to cut the butter because of the oils in the almond flour. I think in the orignal recipe, it was like an entire stick of butter.

Honestly, It tastes like the real "pecan tassie" pastry. I am really pleased with how it came out. People can't tell it's "low carb" .
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Old 12-15-2006, 07:22 AM   #53
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Tooter..

I have purchased all the ingredients except for Black Strap Molasses. I looked on Netrition and couldn't find it there either. What is this please?

Thanks,

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Old 12-15-2006, 09:29 AM   #54
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[COLOR=red]Timothy,[/COLOR]
[COLOR=#ff0000]The blackstrap molasses is a byproduct of making sugar. It is made from sugar caned. It contains a lot of minerals, and is very carby, but a little goes a long way. Do not buy plain molasses if you happen to find it, be sure it says blackstrap. Sometimes this is in small letters on the lable somewhere, maybe right under Molasses, which will be in bigger letters. Sometimes the label says Blackstrap Molasses.[/COLOR]
[COLOR=#ff0000]If you can find it at your grocery store, it will probably be with the syrups. Sometimes it is hard to find.[/COLOR]
[COLOR=#ff0000]If you can't find it, replace the DiabetiSweet with brown sugar DiabetiSweet. You will have less carbs that way anyway. [/COLOR]
[COLOR=#ff0000]Here is a picture of the one I have. Don't pay particular attention to the brand name. I found it at a Whole Foods or Sunflower Market. Wild oats also carries blackstrap molasses. (I don't have any of those. Have to go to the next state to find them, but I'm down there occasionaly, and sometimes go to these stores then.)[/COLOR]
[COLOR=#ff0000]I saw this brand at King Soopers here a few days ago. (They are a branch of Krogers.)[/COLOR]

[COLOR=#ff0000]Hope this helps[/COLOR]


[COLOR=red]Well, I just previewed this before I sent it, and see that the word blackstrap does not show up very well in the picture. On this particular bottle it is right under the word Molasses. So maybe it won't help as much as I had hoped. But maybe it will help a little.[/COLOR]
[COLOR=#ff0000]As I said, be sure it says blackstrap on the label.[/COLOR]
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Old 12-15-2006, 09:36 AM   #55
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This recipe sounds so good. But I would much rather be able to make it without the sugar alcohols (Diabetisweet). I might have to try it out sometime just using some splenda and see what happens.
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Old 12-15-2006, 11:45 AM   #56
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Billie....

Thanks for the quick reply... appreciate it very much!!!!

Have a great weekend!!!


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Old 12-15-2006, 11:59 AM   #57
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here is the brand they sell around here

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Old 12-15-2006, 12:18 PM   #58
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The brand I can find in the stores is "Plantation". A little bit goes a long way and it adds great Flavor. Crazywoman gave you great advice and information.

I can't get the Brown Sugar Diabetisweet at my walmart, so that is the reason I used the black strap molasses.
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Old 12-15-2006, 12:20 PM   #59
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This recipe sounds so good. But I would much rather be able to make it without the sugar alcohols (Diabetisweet). I might have to try it out sometime just using some splenda and see what happens.
I doubt it would work with just the splenda. Don't forget, there is a science going on here with the filling and Splenda will not do that. The entire reason I used the Diabetisweet is so that the filling would thicken up like the "real deal".

Actually, there isn't very much Diabetisweet used in this recipe. I used a combo of the Diabetisweet and the Splenda to get the "Feel" and the "taste" of the real pie. Splenda will not thicken up on it's own.
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Old 12-15-2006, 03:11 PM   #60
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Tooter..

I have purchased all the ingredients except for Black Strap Molasses. I looked on Netrition and couldn't find it there either. What is this please?

Thanks,

Timothy
I left out the molasses altogether, Tim. Still yummy and sweet and dark brown/
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