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Old 12-13-2008, 07:14 PM   #91
Cats for Texas
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Quote:
Originally Posted by Cats for Texas View Post
Kevin: questions re Pita Recipe vs. Simple White Bread thread. 1) The pita thread has a later date than the white bread thread -- which would you use if you wanted buns? bread? 2) Both have the same (seemingly) dry ingredients. Is this the same combo shown in your LC CC Flours? It looks like it, but just want to check, since I've made up the "8-cup" portions for Carbalose and Carbquick 3) Do you still like to use milk and eggs in the White Breads you make?

Thanks.
[/COLOR]


A followup: I just baked one loaf plus "hamburger buns" using the Carbalose Simple White Bread/Revised Recipe. They turned out great! Once I figure out how to resize photos, I'll post. They are soft, retail hamburger roll type and old fashioned white bread consistency and texture. DH asked me to make burgers and WOW, they were wonderful. I think the loaf of bread will make fantastic toast. I'm in heaven.

I still have a question about the pita bread thread. I tried that last weekend and it turned out ok, but I let it rise overnight and it kind of didn't rise. The loaf didn't cook long enough so I couldn't really tell; the rolls were a little like English Muffins, my DHs favorite for hamburgers.

I used the carbquick LC CC Flour and the pita recipe.

I never would have believed we could have bread again! THANK YOU KEVIN!
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Old 12-13-2008, 09:24 PM   #92
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Patti, people ask me all the time which recipe I like and use and my answer will pretty much change depending on the day. MY top 3 favorites might only barely make the top 5 tomorrow. My point is, I have experimented with quite a few different recipes of lc bread and if I am in the mood for a wheat bun today then that is my favorite. Its like making any kind of bread, hc or lc, nobody gets it right every time. Example: I was making Pita buns 3 days ago and they didn't rise. Long story short, I spent 3 day trying to figure out why and about 10 batches later I determined it was the almond flour I was using. I switched it out and the next batch came out the same great rise. They all had the same great taste...they just were not all as pretty.
From now on I decided not to sweat the rise if I have the taste and texture right because nobody gets it right everytime.

Now as far as eggs and milk the answer is I have not used milk in bread or buns for a long time..(just isn't my favorite anymore) but I do use eggs in bread.....but not buns.

So for today my favorites are...in this order.

Pita buns(carbalose flour mix)
pita buns meets simple white(carbalose flour mix)made into bread
wheat buns
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Old 12-15-2008, 08:54 PM   #93
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Thanks, Kevin. I have actually copied all your various bread type recipes in a document. Then, because I got confused about what to do, I went back and put dates by the posts. This helped immensely because it was easier to see how experiments evolved and what you (and others) thought about them.

I used your yellow cake mix to make the base for Lauren's (jacksmixedtape) LC pumpkin gooey butter cake and it was a real winner. I think I'll try it to make a cream cheese pound cake, our favorite. What a Christmas treat.

P.S. the little one is so cute. Enjoy her first Christmas and take photos to show us.
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Old 02-15-2009, 08:27 AM   #94
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Quote:
Originally Posted by Cats for Texas View Post

A followup: I just baked one loaf plus "hamburger buns" using the Carbalose Simple White Bread/Revised Recipe. They turned out great! Once I figure out how to resize photos, I'll post. They are soft, retail hamburger roll type and old fashioned white bread consistency and texture. DH asked me to make burgers and WOW, they were wonderful. I think the loaf of bread will make fantastic toast. I'm in heaven.

I still have a question about the pita bread thread. I tried that last weekend and it turned out ok, but I let it rise overnight and it kind of didn't rise. The loaf didn't cook long enough so I couldn't really tell; the rolls were a little like English Muffins, my DHs favorite for hamburgers.

I used the carbquick LC CC Flour and the pita recipe.

I never would have believed we could have bread again! THANK YOU KEVIN!

I have been reading all threads of Kevin's breads and I am getting very confused. Would you mind posting the link to this recipe?

Thanks!
Leigh
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Old 02-15-2009, 10:04 AM   #95
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Quote:
Originally Posted by libbysmom View Post
I have been reading all threads of Kevin's breads and I am getting very confused. Would you mind posting the link to this recipe?

Thanks!
Leigh
Which recipe Leigh, the one Patti is using or the one I use?
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Old 02-15-2009, 10:22 AM   #96
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Both the one Patti uses (Carbalose Simple WB/revised) and your wheat your wheat buns. I know I have seen them, but I am not finding them.

Thanks!
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Old 02-15-2009, 11:08 AM   #97
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leigh, these are the two breads recipes that I use most now are the following

http://www.lowcarbfriends.com/bbs/lo...l#post10002193


http://www.lowcarbfriends.com/bbs/lo...ml#post9534876

when I make buns I use the pita recipe.


HTH
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Old 02-15-2009, 11:15 AM   #98
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Thank you very much!
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Old 02-15-2009, 03:23 PM   #99
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Old 02-18-2009, 06:39 PM   #100
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Kevin, thank you so much for putting your recipes in a sticky so that I can easily find them. I have been reading these recipes for years and always searching for more. You always take these projects on by yourself, and we all really appreciate your effort and hard work.
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Old 02-18-2009, 07:00 PM   #101
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Amen. Kevin, I hope you honestly know how much you are appreciated here. You invest your time and yourself and share with all of us. Thank you so much!
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Old 05-17-2009, 02:32 PM   #102
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kevin, probably in th wrong place but didnt you have a rhubarb pie recipe think i used it last year at this time and i think it was yours
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Old 05-17-2009, 04:16 PM   #103
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Is this the one you're looking for? It's kevinpa's recipe.

Strawberry/Rhubarb pie
Strawberry/Rhubarb pie

8 servings

Crust
2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.

(4.5 carb per serving for crust)



Filling
2 cup chopped rhubarb
2 cup sliced strawberries
3 eggs
3 T heavy cream
4 T wheat protein isolate
2 cups sweetener equivilent
3/4 t. nutmeg
2 T. butter
(3 carbs per serving for filling using liquid splenda 7 carbs using granular splenda)

Beat slightly eggs and mix together with heavy cream.
Stir in sweetener,WPI, and nutmeg and combine well.
Fold in rhubarb and strawberries till covered the tranfer to bottom crust.
Dot filling in pan with butter and cover with top crust and vent.

Bake till nicely brown, about 50 - 60 min in a 375 oven.
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Old 05-17-2009, 10:18 PM   #104
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I need to get off my lazy butt and update some of these recipe.

I use my flour mix for this one and others rather than special mixing different lc flours for a single recipe.
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Old 05-17-2009, 10:24 PM   #105
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subscribing!
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Old 10-11-2009, 03:51 PM   #106
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I'm subscribing too! Kevin these are amazing and def lifesavers.

Question, where do you get products like Carbquick? I can't seem to find any in our local grocery stores.

Thanks!
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Old 10-11-2009, 04:45 PM   #107
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Old 10-11-2009, 09:05 PM   #108
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Originally Posted by sherart View Post
I'm subscribing too! Kevin these are amazing and def lifesavers.

Question, where do you get products like Carbquick? I can't seem to find any in our local grocery stores.

Thanks!
Right here at our sponsor, Netrition.
Just click on the word Carbquick in blue, and it will take to to it on Netrition.
Anytime the word is blue (unless someone has their font in blue) with the little dotted lines underneath you can click on it and go to it.
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Last edited by crazywoman-n-wy; 10-11-2009 at 09:08 PM..
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Old 10-14-2009, 06:09 PM   #109
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Originally Posted by crazywoman-n-wy View Post
Right here at our sponsor, Netrition.
Just click on the word Carbquick in blue, and it will take to to it on Netrition.
Anytime the word is blue (unless someone has their font in blue) with the little dotted lines underneath you can click on it and go to it.
Yea! My goal is to find a substitute for the pumpkin muffins & scones that I adore during the holidays. Wish me luck!

Thanks mucho!
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Old 10-14-2009, 08:11 PM   #110
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You're welcome.
I really think your best bet would to be to mix up some of Kevin's cake & flour mix, and then sub it for the flour, and your favorite sweetener(s) for the sugar. That would mean buying more ingredients, but I think you'd have a better outcome than just carbquick. Just a thought.
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Old 06-24-2010, 07:51 PM   #111
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bump
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Old 02-11-2011, 04:45 PM   #112
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Bumping in memory of our Dear Friend Kevin

May you rest in Peace!
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Old 02-11-2011, 04:46 PM   #113
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In case you haven't heard

There is a sticky on the main recipe page that Kevin passed away this week.

RIP Kevin and thank you for all you have done for us here, you will be greatly missed!
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Old 02-11-2011, 04:48 PM   #114
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Thanks..Already posted there..

I wanted to bump these for people to use in memory of Kevin..
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Old 02-11-2011, 08:50 PM   #115
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So sorry to hear this. My heart goes out to his family and his sweet granddaughter who won't be able to grow up with him in her life.
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Old 02-12-2011, 07:19 AM   #116
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Thanks for bumping this in memory of Kevin.
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Old 03-01-2011, 02:42 PM   #117
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Trying to compile a list of recipes that were not on this thread (sorry some mat be repeats), found by others searching for all his recipes:

jlatislaw found & listed
CITRUS GLAZED COFFEE CAKE
Citrus-Glazed Coffee Cake

Italian Beef Broccoli Cauliflower Pie #23
Sweet Italian Turkey Sausage and Delicata Squash Pie

Spaghetti Squash Pie
Spaghetti Squash Pie

Stuffed Meat Loaf Roll
Stuffed Meat Loaf Roll

Baked Breaded Chicken
Baked Breaded Chicken, Cauliflower, and Broccoli

BunKit #2 (#18)
Sneak Preview

Broiled Mahi Mahi in a balsamic zucchini tomato spinach marinade (#3)
Seasoning fish ?

Pork and Shrimp Stuffed Acorn Squash
Pork and Shrimp Stuffed Acorn Squash

drjlocarb:

Mint chocolate chip ice cream

Isomalt Mint Chocolate Chip Ice Cream

I knew this was here!

Cut Out sugar Cookies and
Sugar Cookies (the ones you can cut-out w/cookie cutters)???

Chocolate Sandwich Cookies are here too. I will see if I can find them.

Chocolate Sandwich Cookies


My version of a Peanutbutter Chocolate Cream Pie

Strawberry Ruhbarb Pie

http://www.lowcarbfriends.com/bbs/me...hbarb-pie.html

Zucchini Pecan Bread

http://www.lowcarbfriends.com/bbs/me...can-bread.html

Mahi Mahi thing
Help me with mahi-mahi

Coconut Flour Cinnamon Sugar Cookies

coconut flour

Chocolate Raspberry Brownie
Yet another LC Brownie

Sweet Italian Turkey Sausage and Delicata Squash Pie

Maybe the Chinese BBQ Chicken
Hoisin Sauce

http://www.lowcarbfriends.com/bbs/me...e-recipes.html

This is a link to a list of cookies to make with his bake mix.

May be the Hamburger Cauliflower Cheese Bake
Mock Potato Hamburger Casserole

Soobee:
Coconut flour cinnamon cookies
coconut flour

Chocolate Raspberry Brownie
Yet another LC Brownie

:
Chinese Barbecue Chicken Drummettes
#32

Sneak Preview (Bunkit #1 & #2)

:
Hoisin Sauce #6 & #10 .

Pork Shoulder Boston Butt Roast
#57
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Last edited by crazywoman-n-wy; 03-01-2011 at 02:58 PM..
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Old 03-01-2011, 02:53 PM   #118
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Thanks to you all for doing this. I really miss Kevin. Julie
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Old 03-01-2011, 03:53 PM   #119
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Me too Julie!!!
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Old 03-02-2011, 03:14 AM   #120
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He will be missed!!
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