Susan wrote:

I've used it to replace flour, in a small quantity, in my killer
brownies, and all is fine.

Hullo, where is this killer brownie recipe?!?!

--
http://www.ornery-geeks.org/consulting/

W. Baker wrote:

this looks good. I think you coul duse the same recipe and make the
German-Austrian plum cake that uses the small Italian prune plums sliced
on top of a dough in a rectangular pan and lightly glazed. I just love
that cake and would love to find a dibetic friendly way to make it. I
might try this recipe, but iam not sure if you need such an eggy cake for
the usual result. Any thoughts?

I think you should invite me over to eat!

Some of the stuff you guys come up with just sounds awesome.

--
http://www.ornery-geeks.org/consulting/

x-no-rchive: yes

Jackie Patti wrote:
Susan wrote:

I've used it to replace flour, in a small quantity, in my killer
brownies, and all is fine.


Hullo, where is this killer brownie recipe?!?!





It's in the blue Scharffen Berger bittersweet baking chocolate package. :-)

I just googled up a thread about them and found it:

Robert's Fudgy Brownies

: Ingredients:

: 8 oz. Scharffenberger 70% bittersweet chocolate, chopped
: 6 TBS unsalted butter, cubed, plus extra for pan
: 1/4 tsp. salt
: 1/4 tsp. vanilla extract (optional)
: 1 scant cup sugar (I used erythritol, and the brownies were too sweet
: for my dark chocolate loving taste, so I'd cut it to 3/4 or 2/3 Cup next
: time)
: 2 large eggs
: 1/3 cup all purpose flour (I plan to try CarbSense bake mix)
: 1/2 to 1 Cup chopped nuts (optional)

: Method:

: 1. Adjust a rack 1/3 from the bottom of the oven and preheat to 350 F.
: Butter an 8 x 8 inch pan (I used Pam) and line with parchment (I didn't)

: 2. Place the chocolate and butter in a large stainless steel bowl and
: place over a pan of gently simmering water. Stir occasionally until
: melted and smooth. Remove from heat.

: 3. Beat the salt, vanilla (if using) and sugar into the melted
: chocolate mixture. Beat in the eggs, one at a time. Add the flour and
: mix th batter vigorously until it becomes very shiny and pulls away from
: the sides of the bowl *(This may take more time and more vigorous mixing
: than you are accustomed to when making brownies, but it is critical to
: the success of this recipe; depending on how vigorously you mix, it
: could take up to several minutes* [Author Quote]) Stir in the nuts, if
: using. Turn the mixture into the prepared pan and bake until a
: toothpick inserted in the center comes out moist, but free of batter;
: about 30-40 minutes. Cool on a rack.

: That's it. More work than I recall from past brownie making, but an
: amazingly rich, chocolatey brownie. Recipe originally from Maida
: Heater's "Great Desserts."

I've found that making Tom beat it into a stiff batter with a whisk is
the best method. Spreads into the pan like thick frosting. I also think
the texture is best (less crumbly) the next day.

Here's Pete R's nutritional breakdown:

Each (2 inch) Brownie contains an estimated:
Cals: 247, FatCals: 200, TotFat: 12g
SatFat: 11g, PolyFat: 3g, MonoFat: 6g
Chol: 12mg, Na: 52mg, K: 76mg
TotCarbs: 10g, Fiber: 1g, Sugars: 0g
NetCarbs: 9g, Protein: 3g

Cheri wrote:
I got some in the mail today and was wondering if you just use it the
same as you would use regular flour in recipes? It's in a silver bag,
and there is a biscuit recipe on it, but nothing else that I could
see, I might have been blinded by it. :-) TIA Also, Susan, I got some
of the Golden Soy Pasta, and made up a tiny bit to try it. It is
really quite good.

--
Cheri


Pancakes are best. I add lots of liquid egg white and soy milk.

Breading egg plant is also good.

Susan was right about Golden Soy Pasta. It has no "icky" soy flavor. The
texture is rubbery but acceptable.

Uncle Enrico wrote:
Cheri wrote:

I got some in the mail today and was wondering if you just use it the
same as you would use regular flour in recipes? It's in a silver bag,
and there is a biscuit recipe on it, but nothing else that I could
see, I might have been blinded by it. :-) TIA Also, Susan, I got some
of the Golden Soy Pasta, and made up a tiny bit to try it. It is
really quite good.

--
Cheri


Pancakes are best. I add lots of liquid egg white and soy milk.

Breading egg plant is also good.

Susan was right about Golden Soy Pasta. It has no "icky" soy flavor. The
texture is rubbery but acceptable.

Have you tried the Maple Grove Farms Sugar Free mIX?? oNE SERVING is 1/3
cup dry mix. Total carbs 11gms, Fibre 5 gms, net carbs 6 carbs. Hubby
really liked it,especially with low carb syrup. He had it with the usual
sugar-free stuff, and also Vermont healthy stuff. Can't give the numbers
or details, because it is in the RV. It is very low, though!

I found this in New England, and also at the Commissary in Maryland.

Gillian

Susan wrote in message

...
I haven't seen that one anywhere yet, but I'm very happy with the big
bag of bulk CarbQuik I can buy online. It worked really well to
thicken
a mushroom cream sauce for dinner the other night, too.


Yes, I really like the CarbQuik too. I used it just like flour to oven
bake some chicken, and it was very good, no spike or anything. I am in
a weight loss mode right now, so I didn't eat a lot of it, but it was
tasty, no aftertaste or anything either. :-)

Cheri