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Old 08-13-2006, 09:06 AM   #31
ellen4621
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Quote:
.and if a person wants to add some raisins..I have cut them in half..to make them look bigger..Plump them up in a bit of water..drain..and cut and add to the cookie dough..
and

Quote:
I try for the most part to come up with basic recipes and let people add the extras that they want. Your right though, that would make these even more like the real thing than they already are..
LOL I was just telling a friend that when I make these next time (which will be VERY soon - I only have six left....for now), I'm going to try adding a couple tablespoons of chopped raisins! LOL (I keep some of the small snack-size boxes on-hand for our GD)

I'll report back on how they turn out!
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Old 08-13-2006, 05:19 PM   #32
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I made these tonight and they were fantastic! No tweaks, just made mine a little smaller and got 25 cookies. I scooped it out with a 1/2 teaspoon and then flattened them out. DH and I each had two with a cup of coffee after dinner and then I hurried up and bagged them and put them away in the freezer. I've been trying to keep away from sweets for a bit, but it was either make these or the Almond Biscotti.
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Old 08-13-2006, 11:13 PM   #33
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I was thinking maybe dried cranberries would be good in these also.
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Old 08-14-2006, 06:19 AM   #34
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Originally Posted by Kevinpa
Here I go again.

I officially put CreekWatcher in

I have never used soy grit so:

Your assignment....should you choose to accept it is to try this recipe with soy grits and let us know how it works.

Kevin,
If I decide to get almond flour, I'll do that. MistyLoo uses TVP in a mock cornbread stuffing, and soy grits are great for mock corn bread, so it seems like a good possibility.
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Old 08-14-2006, 12:37 PM   #35
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Kevin, what size chunks is your TVP? What I have are big pieces.....so, I cut them smaller. Never the less, my cookies have these hard chunks in them. The flavor is very good. I added dehydrated cherries, chopped really fine, and some walnuts and 1/4 t cinnamon. Now, I shouldn't eat these, or at least many, but these are going to be trouble!!
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Old 08-14-2006, 12:55 PM   #36
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Quote:
Originally Posted by Bfranke
Kevin, what size chunks is your TVP? What I have are big pieces.....so, I cut them smaller. Never the less, my cookies have these hard chunks in them. The flavor is very good. I added dehydrated cherries, chopped really fine, and some walnuts and 1/4 t cinnamon. Now, I shouldn't eat these, or at least many, but these are going to be trouble!!
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lol I was sitting here trying to think of what I could compare the size to and about the only thing I can think of is Grape-nut cereal.

The crunch I thought was part of the appeal of these cookies.
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Old 08-14-2006, 01:29 PM   #37
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Ok. I didn't cut them small enough then. As I chew, these pieces do not get smaller!!! The cookies do taste good, and I will make them again. DH has not tasted yet, but the hard things in them will be a turnoff for him.
Another option I suppose, would be to soak the TVP in the milk and vanilla first......then squeeze together and mix with the other ingredients. At least there is a possible use for thest TVP chunks now anyway!
Thanks,
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Old 08-14-2006, 01:47 PM   #38
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A good lc sub for raisins is dried blueberries, assuming of course you can find them without any added sugar. They give you the look and mouth feel of raisins with a nice blueberry taste.

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Old 08-14-2006, 03:27 PM   #39
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Quote:
Originally Posted by Bfranke
Ok. I didn't cut them small enough then. As I chew, these pieces do not get smaller!!! The cookies do taste good, and I will make them again. DH has not tasted yet, but the hard things in them will be a turnoff for him.
Another option I suppose, would be to soak the TVP in the milk and vanilla first......then squeeze together and mix with the other ingredients. At least there is a possible use for thest TVP chunks now anyway!
Thanks,
Bette
I was wondering how it might be if you ground up the tvp first (while it's dry)?
Just a thought I had.
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Old 08-14-2006, 03:38 PM   #40
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Quote:
Originally Posted by Bfranke
Ok. I didn't cut them small enough then. Bette
Bette, What brand where they? I don't think I have ever seen TVP that large.
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Old 08-14-2006, 03:54 PM   #41
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Quote:
Originally Posted by SugarBabi
I was wondering how it might be if you ground up the tvp first (while it's dry)?
Just a thought I had.
I was wondering the same thing about grinding them first. I like the taste of the cookies but dont care for the crunch of the TVP.
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Old 08-14-2006, 03:57 PM   #42
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NOW brand, T.S.P Chunks Textured Soy protein, natural meat substitute. I forget now what I made that called for the vegetable protein, but apparently it was not great, or I would have used up this 12 oz bag. It may work well in the dressing recipe posted, but I doubt that I will make that.
Bette

I think grinding them might be a good option. Then they would mix in with the almonds and WPI. Will try that with the next batch.

Last edited by Bfranke; 08-14-2006 at 03:58 PM..
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Old 08-14-2006, 04:03 PM   #43
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I looked on their website, Bette, and they suggested soaking in liquid before using. . .so I think you have a larger chunk variety that say the Bob's Red Mill TVP, which I have, and works well in granola type recipes.

Didn't know there were different types.

Good to know.
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Old 08-14-2006, 04:29 PM   #44
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LOL

I have entered the tweaker zone.

First, I thought a spoon ful of polyD.

Then I thought, mix sweeteners. (in goes Xylitol and Sweet One)

Then I said, no green Crisco, use Coconut Oil.

Then I said, some cinnamon, and nutmeg.

So grated the nutmeg.

Reached for the cinnamon. . .without glasses, you can guess where this is going.

Shake shake shake.

Taste for sweetness. . .

And I had used cloves.

Okay, a bit piquant! But it needed cinnamon anyway.

Shake shake.

Bake.

Will post the results in a few minutes.
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Old 08-14-2006, 04:37 PM   #45
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Ahem.

Don't try my tweaks!

They MELTED together. ..

Trust Kevin, use his recipe, and don't tweak all that much at one time!

TAste good though. . .hot, probably better cold.
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Old 08-15-2006, 06:51 AM   #46
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Magnamater--

I was wondering, also, if one could use the coconut oil. You say they melted together. Does that mean that they could be made as bars?
Thanks, helper
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Old 08-15-2006, 06:54 AM   #47
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Bars in the right size pan. . .I would guess something smaller than a 8"X8", dunno if I have the right pan! (if you want them to stay together when you section them)

Or double the recipe and use the regular sheet pan. . .might be enough dough.

I used to have the right size. . .
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Old 08-15-2006, 08:03 AM   #48
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Thanks. In your opinion, why did they "melt"? Also, did you use equal ratio of coconut oil to green Crisco? Oh, and I can definitely relate to your boo-boo. Luckily it wasn't cumin. LOL. An interesting thought, tho. Hmm.
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Old 08-15-2006, 08:05 AM   #49
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When you do several things, it is hard to know. Might have been the silicon I baked on. . .hmm.

Yes, 2 T for 2 T on the coconut oil to green Crisco.
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Old 08-15-2006, 08:08 AM   #50
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I used 2 T butter in mine. No problem.
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Old 08-15-2006, 08:16 AM   #51
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Thanks, M'mater.

Hi Bette, yep, that was prob my next question. That sounds even better than crisco.
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Old 08-15-2006, 09:32 PM   #52
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[COLOR=Blue]Reporting back...(seems my youngest son ate up all my raisins, so I had to buy more).......I made up two batches with the following "tweaks":

In the first batch, I added 1/2 tsp cinnamon and 1 Tbs of raisins (measured and THEN chopped) - they're VERY good! (But this raised the TOTAL carb count by about 8!)

In the second batch, I added the same amount of cinnamon but subbed 2 Tbs of unsweetened applesauce for the heavy cream - the result was a much softer-in-the-middle cookie - again, VERY good! (and only raised the TOTAL carb count by 4.5 - )

I have to admit that math is NOT my strong point but, in my defense, I DID measure and then weigh the raisins and the applesauce (separately) in order to be as accurate as possible........so if my numbers are wrong, feel free to correct me!

P.S. I did find that I was able to form the cookies much easier with the second batch - probably due to the higher water content of the applesauce, perhaps?[/COLOR]
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Old 08-15-2006, 09:42 PM   #53
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Originally Posted by ellen4621
probably due to the higher water content of the applesauce, perhaps?
Hmmmm, I wonder how well zucchinisauce would work instead of the applesauce and at much less carbs.
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Old 08-15-2006, 09:52 PM   #54
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Originally Posted by Kevinpa
Hmmmm, I wonder how well zucchinisauce would work instead of the applesauce and at much less carbs.
[COLOR=Blue]Cool! Will be waiting to hear the results![/COLOR]
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Old 08-18-2006, 07:04 AM   #55
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Hi Kevin! I was planning on making these today. I noticed that there isn't an egg in the recipe. Do you not need it?
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Old 08-18-2006, 07:20 AM   #56
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Hi Kevin! I was planning on making these today. I noticed that there isn't an egg in the recipe. Do you not need it?
Pam, the regular oatmeal cookies I have made in the past didn't have eggs in them so I didn't see any reason to include them in this one. If you think it needs it.......let us know how it turns out.
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Old 09-09-2006, 01:05 PM   #57
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I've made these a couple of times now and they are wonderful! Very much like a "real" oatmeal cookie with that crunch around the edges and everything. In the batch I made today, I added about 1/8 cup of SF chocolate chips. Really good for such a LC cookie. Thank you Kevin. I've been locarbing for 3 1/2 years and this is my fav cookie so far.
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Old 09-13-2006, 10:21 PM   #58
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I was playing around with these tonight, subbing a few new ingredients and trying a new presentation for the holidays and these turned out quite nicely.

I subbed 2 T Blue Diamond Vanilla Almond Breeze for the heavy cream and the vanilla extract.
I also added 1/4 cup chopped pecans.

I then baked them in my mini muffin tin.

The taste and texture was great.





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Old 09-14-2006, 06:39 AM   #59
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Thanks, Kevin, for the new presentation.

Texture change when you make em in a muffin tin? They look more muffiny than cookie. . .

I am such a fan of the Almond Breeze product. . .love being able to cut the cals in half or more (depending if you are going from a Hoods product or a cream product--here I do a less cream sub, I'm not a anti fat person, just need to watch my cals a little more than when I weighed 85+ more lbs!)
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Old 09-14-2006, 08:28 AM   #60
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I don't think there is any major texture change because of the shape they are still about the same size yeilding 12 cookies from the recipe.
I am trying the almond breeze because my DW is lactose intolerant and I try and eliminate dairy from my recipes when I can.
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