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Old 09-17-2006, 08:17 PM   #61
BB in MN
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What did I do wrong?

I made a double batch today and I spite it in two. One I added .3 oz raisins and 1/8 cup pecans, the other one added .6 oz eat well be well chocolate and 1/4 cup pecans. They both taste WONDERFUL!

The problem is they are both so crumbly you can not pick them up to eat them- they just crumble apart!

So, the changes I made are I used VCCO and I used vanilla protein powder because I did not have any wheat protein isolate 5000 (yet).

I assume one or both of these are the problem :confused

What do you all think?
Thanks,
Beth
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Old 09-17-2006, 08:21 PM   #62
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I would guess the protein powder. The coconut oil should have little effect as far as texture goes in my opinion.
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Old 09-17-2006, 09:10 PM   #63
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Originally Posted by Kevinpa View Post
I would guess the protein powder. The coconut oil should have little effect as far as texture goes in my opinion.
Thanks, Kevin, I will try them again once I get the 5000 stuff! They are VERY TASTY!!!

Just wondering, is your hobby "cooking and creating in the kitchen" ? I sure hope so

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Old 09-17-2006, 10:15 PM   #64
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I don't know if I would call it a hobby, but I certainly enjoy it. I actually did very little cooking and baking before I retired but was always in the kitchen since I was young watching and learning.....it is suprising what you can learn from observation.
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Old 10-24-2006, 09:33 AM   #65
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Has anyone tried freezing these after baked?? I just wondered how they were when thawed?

Also, if I cannot find the green can crisco, will butter work in its place?
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Old 10-24-2006, 09:56 AM   #66
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I keep these in the freezer. Mine are smaller than the original recipe, but shouldn't make any difference. They can be eaten frozen or defrosted. I love these cookies.
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Old 10-24-2006, 09:58 AM   #67
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OMG, where have I been lol. I didn't know about these I will be so happy if they turn out. I think I'd toss some walnuts around in some butter and then add those in. I also like Carolyn's idea of plumping the raisins too.
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Old 10-24-2006, 10:16 AM   #68
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I feel very silly. I went to make these last week and realized that I was not sure what 1/3 cup "equivalent" liquid splenda means. It seemed like a lot of sweeter. Does this just mean 1/3 cup of liquid splenda?
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Old 10-24-2006, 10:20 AM   #69
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Quote:
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I feel very silly. I went to make these last week and realized that I was not sure what 1/3 cup "equivalent" liquid splenda means. It seemed like a lot of sweeter. Does this just mean 1/3 cup of liquid splenda?
NO, that is 1/3 cup equivilent of sweetener so if you are using liquid splenda whatever it is to equal 1/3 cup.

as an example 8 drops of sweetzfree is equivilent to 1/3 cup of sweetener.
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Old 10-24-2006, 10:22 AM   #70
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Thank you! Thank you! I have the sweetzfree and will definately make these tonight!
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Old 10-24-2006, 10:33 AM   #71
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Thanks for the info on freezing! I want to make these this weekend but I'm not sure if I can find the green can crisco or not, so hopefully butter will work in its place
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Old 10-24-2006, 10:50 AM   #72
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I use butter all the time. I had a green can of crisco, but it kind of had a funky smell. It may just have been because it was quite old - at least a year, but the recipe does just fine with butter.
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Old 10-24-2006, 10:53 AM   #73
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I've made a few batches of these, and boy howdy are they good!
The last batch i added two tablespoons of almond butter, and that added some nice moistness and flavor.
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Old 03-13-2007, 04:48 PM   #74
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Bumping for those looking for oatmeal cookies.
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Old 03-15-2007, 11:07 AM   #75
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I really need to write down the ingredients, so that I remember to buy them the next time I go shopping.
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Old 04-10-2007, 03:35 PM   #76
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Quote:
Originally Posted by Kevinpa View Post
Bumping for those looking for oatmeal cookies.
Kevin
What could I use instead of the Almond Flour? I am very allerigic to nuts.
Thanks
Cindy
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Old 04-10-2007, 04:01 PM   #77
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Quote:
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Kevin
What could I use instead of the Almond Flour? I am very allerigic to nuts.
Thanks
Cindy
Cindy, although flaxmeal is not one of my personal favorites. My guess would be that the golden flaxmeal would be a reasonable facsimile of nut flour to use as a sub.


[COLOR="Red"]As an after though I might even sub a mix of 50/50 golden flaxmeal/carbquik for the almond flour[/COLOR]

Last edited by Kevinpa; 04-10-2007 at 04:17 PM..
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Old 04-11-2007, 04:23 AM   #78
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Kevin
I've tried flaxmeal before and do just fine with that-I don't have any
on hand right now, but I will get some soon and try these cookies.
They look so good and I could use a cookie right now.
Thanks for your reply.
Cindy
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Old 04-11-2007, 11:52 AM   #79
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kevin, i have a bag of oat fiber, can i sub that for the oatmeal? the carbs and fiber cancel eachother out, i thought maybe that would save carbs. any ideas? thanks..
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Old 04-11-2007, 03:06 PM   #80
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kevin, i have a bag of oat fiber, can i sub that for the oatmeal? the carbs and fiber cancel eachother out, i thought maybe that would save carbs. any ideas? thanks..
Oat fiber is nothing like oatmeal so it will most likely change the texture of the cookie but I have never tried it.
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Old 12-05-2007, 05:36 AM   #81
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LC Grapenuts Oatmeal Cookies Nice crunchy cookie!

12 cookies approx 1 carb per cookie

1/2 cup LC Grapenuts (2.5 carbs)
1/2 cup lc cake and cookie flour mix (carbquik verasion) (4.5 carbs)
1 Tablespoon old fashion Quaker Oats (3carbs)
1/4 teaspoon baking soda
pinch of salt
2 Tablespoons Diabeti Sweet brown sugar
1/2 tsp splenda quick pack

2 Tablespoons Crisco shorting
2 Tablespoons heavy cream
1/4 teaspoon vanilla

Mix all the dry ingredient together in a medium bowl.
Cut in the Crisco till well incorperated,
then stir in the remaining wet ingredient till well mixed.

Form into 1 inch balls and space several inches apart on a parchment lined cookie sheet.
Smash each ball with the bottom of a water dipped glass.

Bake in a 375 degree oven 9 to 11 minutes until golden brown.
Attached Images
File Type: jpg DSC00024a.jpg (47.7 KB, 18 views)
File Type: jpg DSC00025a.jpg (47.2 KB, 24 views)
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Old 12-05-2007, 12:08 PM   #82
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Another reason to make the Grape Nuts!
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Old 12-05-2007, 12:10 PM   #83
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Hi Kevin, could vital wheat gluten be subbed for that small amount of wheat protein isolate? I also have flax, more almond flour, soy flour, and wheat bran. What would you recommend?
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Old 12-05-2007, 01:19 PM   #84
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Hi Kevin, could vital wheat gluten be subbed for that small amount of wheat protein isolate? I also have flax, more almond flour, soy flour, and wheat bran. What would you recommend?
None of what you list is a good sub for wheat protein isolate 5000. If I were forced to use one of them I guess it would be the soy flour or maybe vital wheat gluten.

Last edited by Kevinpa; 12-05-2007 at 01:24 PM..
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Old 12-05-2007, 08:48 PM   #85
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Wow, those LC Grapenut/Oatmeal cookies have been one of my families' favorite (HC version) for several years now! Thanks so much for coming up with this and the TVP recipe!

Oh, and by the way, your Holiday Greeting is a hoot! Made me laugh out loud, and the best part is where you're standing around waiting for me to decide whether to watch again or make my own elf show!

Elaine
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Old 03-25-2009, 02:39 PM   #86
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I really want these cookies!
Is there any good sub for the TVP? (Staying away from soy)
How about wheat bran or flax?
My guess is probably not but it's worth asking...
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Old 03-25-2009, 03:31 PM   #87
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I wouldn't use those....but l let me think on it.
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Old 03-25-2009, 04:56 PM   #88
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Rats, just when I was swearing off sweet treats, lol! I'll definately have to keep this in mind when I feel I can better handle these kind of goodies as they look great!
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Old 03-25-2009, 05:05 PM   #89
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romo the only thing that comes to mind that might sub is the lc grape nuts I made a while back.....I think the recipe is in my sticky.
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Old 03-25-2009, 07:26 PM   #90
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Thanks kevin! I'll take a look into it.
My brother left a big plate of oatmeal cookies on the counter and I feel like I need some now haha. I'm resisting them well though.
Love your recipes and keep up the good work!
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