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Old 07-15-2008, 07:07 PM   #151
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Originally Posted by Nana Susie View Post
I just sliced a piece of the Savory bread. OMG!!! It's a keeper. The texture is great, and the flavor is also.
Thanks for sharing the recipe.
:blush:

Thank YOU too!
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Old 07-15-2008, 09:29 PM   #152
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Someone who has some time on their hands need to come up with a Mexican version of this. That would be good. If anyone does, please share....
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Old 07-16-2008, 05:01 AM   #153
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Someone who has some time on their hands need to come up with a Mexican version of this. That would be good. If anyone does, please share....
Lets work on that!!!
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Old 08-16-2008, 03:12 PM   #154
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So anyone came up with a mexican version? I made some black bean brownie bread tonite minus the applesauce and added in about 3 TBS. milk instead. I'm toying with the idea of making a frosting out of cream cheese, splenda and some cream...
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Old 08-20-2008, 08:02 AM   #155
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Quote:
Originally Posted by Nana Susie View Post
Someone who has some time on their hands need to come up with a Mexican version of this. That would be good. If anyone does, please share....
I'll take on that job! I'll try out something today
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Old 08-20-2008, 09:33 AM   #156
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SnowWhite's Cinnamon Breakfast Mini Muffins
(1) 15oz. can of white beans. Rinse and drain.
4 eggs (egg beaters work fine also).
1 cup Splenda
1/4 cup dry milk (helps to make it rise)
2 tsp. baking powder
2 Tbsp. oil
1 tsp. vanilla
1 tsp. cinnamon

Put all of the above in your processor for about 2 minutes. The mixture will be real thin but fairly smooth. Pour into 2 mini muffin tins. Bake at 350* for 25 minutes. .

Last edited by SnowWhite; 08-20-2008 at 09:37 AM..
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Old 08-20-2008, 12:04 PM   #157
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Okay... I went to the store and could only find Romano Beans... to my inexperienced eye these look like white beans to me... are they????

I would love to make this tonight, for whatever reason there was a mad rush and everyone bought all the beans at the store... weird.
Oh also I am in canada and we are blessed with these DaVinci syrups that you all love... any ideas?

K.
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Old 08-22-2008, 12:33 PM   #158
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I made the brownie's but I had to sub dark red kidney beans. Much more like a cake to me. DS2 didn't like them but DS1 did..and so did DS3. I forgot to put the vanilla....don't think it would have made that much of a difference though.
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Old 08-24-2008, 11:29 AM   #159
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Baking Snowwhites Cin. Bean Breakfast muffins right now but I am baking them in regular size muffin pans. I'll store them in the freezer and try to limit myself to a half of one for a serving
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Old 08-24-2008, 11:53 AM   #160
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These came out SOOOOO good! And tender!
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Old 08-29-2008, 06:20 AM   #161
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I tried the bean cake last night. It was cake like texture. I used ranch style beans cause I had them in cabinet. I did not have any sweetener except packets so I tried the davinci hazelnut and it did not make it sweet enough. My grandson did not like it. It did taste bean like. This morn I mixed up some davincis with a little cream cheese and it tasted quite good!
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Old 08-30-2008, 06:52 PM   #162
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I made snowwhite's muffins again but this time put cocoa powder in them instead of cin. flavor. I found that last week 2 muffins every morning for breakfast (nothing else all morning other than coffee and water) filled me up until well into, if not after, lunchtime :clapping:
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Old 09-06-2008, 07:33 AM   #163
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Making SnowWhite's recipe today......maybe will make two batches.....SnowWhite's with the cinnamon and Renee's verson with the cocoa powder.

I might try making one batch in a muffin top pan; will let you know how they turn out, if I do!
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Old 09-06-2008, 07:03 PM   #164
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Hi!

I was wondering about these little bean cakes.
When you have them for breakfast, do you also eat protein with it?

I see that the recipe calls for 1 cup of splenda:

Quote:
Please note that due to the inclusion of maltodextrin in Splenda Granular, a cup of Splenda Granular has 96 calories and 24 grams of carbohydrates compared to the 770 calories and 192 grams of carbohydrates found in a cup of sugar. Splenda Packets contain both dextrose and maltodextrin. Though Splenda is still significantly lower in carbohydrates than sucrose (sugar), it is not a zero carbohydrate product. Use sparingly with a low carb diet.
This is what I found at netrition about "granular Splenda"...just an FYI, in case you didn't know this.

So...I'm wondering....where do you eat these little gems?

I like to use my bean servings for a little hummus on a Wasa as a snack.... Or for my "Very Veggie Turkey Chili".
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Old 09-07-2008, 07:20 AM   #165
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Judy - most of us eat either the *Bean Bread* or muffins for breakfast. I actually cut my splenda back to 3/4 cup.

This beauty has helped a lot of us for breakfast or for snacks or even for a sweet treat.

Which reminds me - it's fall and time to break out the pumpkin! Last fall, I would make the bean bread with the pumpkin and pumpkin spice and top with a dollop of Cool Whip! OMG - OP and so decadent!!!
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Old 09-07-2008, 07:59 AM   #166
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Quote:
Originally Posted by Radmom413 View Post
Judy - most of us eat either the *Bean Bread* or muffins for breakfast. I actually cut my splenda back to 3/4 cup.

This beauty has helped a lot of us for breakfast or for snacks or even for a sweet treat.

Which reminds me - it's fall and time to break out the pumpkin! Last fall, I would make the bean bread with the pumpkin and pumpkin spice and top with a dollop of Cool Whip! OMG - OP and so decadent!!!
Thanks Cindy!
I'm not much of a baker but I'd sure like to try these one day.
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Old 09-12-2008, 11:31 AM   #167
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Subscribing so I can find you guys again! Everything sound great! Got all the ingredients today to try it! Thanks to all the innovative chefs!
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Old 09-12-2008, 03:50 PM   #168
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Subbing too
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Old 09-14-2008, 07:30 AM   #169
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Thanks Snow White, Lilymo and Cindy - I have enjoyed these bean breads.

Today, I will be making the mexican and one of the sweeter ones (I may need to toss a coin Cocoa or Cinnamon ).

Last edited by rainbowlaserdragon; 09-14-2008 at 07:32 AM..
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Old 09-14-2008, 08:08 AM   #170
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Anne; why not make both!

They are SO good!
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Old 09-14-2008, 10:42 AM   #171
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OH MY! I hadn't looked at this thread in a while and I'm so honored that some have tried my muffins! That's wonderful!

Did anyone try the mexican ones? I love those things! I actually was able to keep one batch for 3 days. The boys and DH really REALLY liked them...DH can't wait for me to make some chili now

Cindy - I made crustless pumpkin pie last night and all along I kept thinking about pumpkin bean muffins I need to go buy a few more cans of pumpkin. I love fall food So comforting

Rene: So glad you liked the cinnamon bean muffins!!!!
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Old 09-14-2008, 11:26 AM   #172
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I bought a new muffin pan today and just made a double batch of cinnamon muffins! SnowWhite - they are SO good!!!

Next batch will be pumpkin; I bought some today!
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Old 09-14-2008, 01:00 PM   #173
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Cindy - I want a muffin top pan. I might try Target - WM doesn't have them.

I bet a buttery/sage type muffin would be good and fall-like
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Old 09-14-2008, 02:50 PM   #174
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Cindy - I want a muffin top pan. I might try Target - WM doesn't have them.

I bet a buttery/sage type muffin would be good and fall-like
I tried my muffin top pan, and they come out like HUGE coins,

This was a regular muffin pan, but put out by Good Cook....nonstick and awesome.

Now you need to come up with a fall muffin!!!
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Old 09-14-2008, 04:39 PM   #175
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Ohhhh...Cindy I was making some cheesecake muffins today and I was in total muffin making mode! *LOL* My mind was just going wild with all the possibilities! I think I'll try to make a Bean "stuffing" type muffin! Wouldn't that be awesome for Thanksgiving!?!?!
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Old 09-15-2008, 10:13 AM   #176
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SnowWhite’s Fall Sage Bread (or muffins)
ALL PHASES OF SOUTHBEACH

Tastes just like stuffing!

1/3 c. + 1T. thinly sliced celery
¼ c. sliced green onion
¼ c. jicama cut in small dice
1 (15 oz) can white beans drained and rinsed
2 eggs
1 T. dry minced onion
1 + ½ tsp. poultry seasoning
¾ tsp. salt
¼ tsp. black pepper
½ tsp. sage
1 tsp. splenda
3 T. instant nonfat dry milk
1 T. olive oil
¼ c. almond flour
2 tsp. Parkay 0 cal butter spray (unscrew cap and pour into measuring spoon)
1 tsp. baking powder

Preheat oven to 340 (if using a dark pan) or 350 (if using a glass pan).

Spray an 8x8 or 9x6 pan or muffin pan with butter flavor nonstick OR grease lightly w/ butter or oil.

Spray small skillet with butter flavor nonstick spray. Add the celery, green onion and jicama. Cook til tender. Set aside.

Combine remaining ingredients into food processor and blend for about 1-2 minutes. Gently stir in the cooked & cooled celery mixture. Pour the batter into pan of your choice. Bake for 30-40 minutes.

This should make 12 muffins or an 8x8 or 9x6 pan of delicious fall goodness!
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Old 09-15-2008, 05:50 PM   #177
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SnowWhite’s Fall Sage Bread (or muffins)

Last edited by Radmom413; 09-15-2008 at 05:51 PM..
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Old 09-17-2008, 01:32 PM   #178
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Old 09-21-2008, 06:28 PM   #179
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I was wondering what is the mexican version of bean bread? I can't seem to find it.
Thanks,
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Old 09-22-2008, 06:23 AM   #180
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Here it is!
Quote:
Originally Posted by jerikay View Post
I was wondering what is the mexican version of bean bread? I can't seem to find it.
Thanks,
Quote:
Originally Posted by SnowWhite View Post




SnowWhite's Mexican Bean Bread (Mock Mexican Cornbread)
All Phases

Makes 12 muffins

1 can white beans (drain & rinse)
3 eggs
1 T. oil
2 tsp. Parkay (0 cal) spray butter (just unscrew the top and pour into measuring spoon)
1 tsp. baking powder
1/3 c. almond flour
1/4 c. reduced fat sharp cheddar cheese (shredded)
1 large pickled jalapeno
1/8 tsp (or more if desired) red pepper flakes
1 & 1/2 tsp. chili powder
1 Tbsp. dried chives
3/4 tsp. salt

Preheat oven to 350. Spray a 12 ct muffin tin with butter spray (or use nonstick). Pour all ingredients into food processor and blend for about 2 minutes. Pour batter evenly (about 1/3 of the way) into muffin tin. Sprinkle the tops of each with about 1 tsp. additional shredded cheese. Bake at 350 for 18-20 minutes.

These are soooooo good!
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