CarbQuick or MiniCarb Biscuit Mix -- Anyone tried them?

[BawdyWench]

I haven't been able to find the CarbQuick mix, but did find the MiniCarb mix at Wal-Mart the other day. I made up a batch today. Very oily and yucky.

The mix called for 1 cup dry mix, 2/3 cup heavy cream, 1/3 cup oil, 1/4 cup butter, and 2 eggs. That's a lot of fat, if you know what I mean! It's not that I'm afraid of the fat, it's just that the biscuits turned out a little greasy.

Has anyone else had this problem?

I think I'll make them again, but maybe leave out the oil. And maybe add a tablespoon of Splenda. The mix makes 6 muffins at 1 ECC each.

Is the CarbQuick better?

[nutsnseeds]

LIke night and day. Carbquick is an amazing product with so many uses. I am on a re-induction right now and the thing I miss MOST is being able to incorporate Carbquick. 1 week and 3 days until I go back to "regular" LC WOE. You can order it online at netrition.

[mammac-5]

Carbquik is great. I don't have an opinion on the Minicarb stuff since I've never tried it.

[CindyG]

Carbquick is fantastic! I usually order it from Netrition. I've never seen it in a store. It is well worth the few dollars shipping. Get the big box!

[cc48510]

I've tried the MiniCarb...I didn't care for it. But, if you find it too greasy (I had the same problem when I made them) you might try subbing Carb Countdown Milk for the Heavy Cream and Butter for the oil or maybe even playing with the proportion of Mix:Cream:Oil. Many LC mixes do not make a batter with good consistency using the suggested proportions.

I haven't tried the CarbQuick. It originally contained Partially Hydrogenated Oils, but somebody on this board said they'd removed them and were in the process of changing the packaging. I'll try some once they change the packaging to reflect the absence of PH Oils.

[hifive]

cc,

Done and done--just got my order of Carbquik the other day and the box says in big letters "NO TRANS FATS!" Also, there are no PH oils in the ingredients list.

Can't wait to use it--think I will start with a coffee cake.

Lucy

[BawdyWench]

OK, you guys win. I just placed an order for two 3-pound packages of CarbQuick. Tomorrow morning, though, I plan to try the MiniCarb again, this time without the oil and with a bit of Splenda.

I noticed on the netrition.com page, there's a link to a bunch of recipes using CarbQuick. They sound so good, I can't wait until my order comes in!

[Tess M]

Bawdy--I bought 2 3# boxes of the Carbquik a few weeks ago, and have just gotten around to trying a few things with it. This wasn't my first order, but I used up the first box by experimenting with a few things--some that didn't come out so great. If you like the cheesy garlic biscuits, I think you will like the recipe they give for them. They are closer to "regular" than the other things that I've tried. Don't expect them to rise much, though! You will need to make them as high as you want them to be when done. Even then, they flatten a bit as they cool. Next time I will try adding a bit of extra baking powder to the dry mix first, to see if it will make a difference. I'm also going to leave out the garlic, because I'd rather have a breakfast type biscuit--however, the cheese stays! I think it makes the biscuits much more "homey" tasting. It's also good to thicken gravy (if you're into gravy over your meats). My next experiment will be a pie crust (for chicken pot pie). My opinion is that there is a bit of a learning curve in using it. Just have to go by trial and error. Hope that you will like it!

[BawdyWench]

Thanks, Tess!

I think I'll steer clear of the garlic as well, but the cheese sounds intriguing.

I have a new batch of the MiniCarb biscuits in the oven right now. Since the first batch was greasy, I left out the oil altogether.

Do you find that the proportions of ingredients listed on the box (CarbQuick) are accurate? Do you tweak at all?

[MikeA]

I've tried both the MiniCarb Biscuit Mix and the CarbQuik Mix (everyone here is spelling it CarbQuick, but I'm assuming that we are talking about the same product). The MiniCarb biscuits were horrible :thdown: I'd be interested in hearing how the "no oil" batch turns out, but I suspect it won't help much. The biscuits we made were oily but they also had this "funny" other flavour/texture thing going on that we didn't like either. CarbQuik on the other hand is wonderful! :thup: I've only made the garlic-cheese biscuits with the CarbQuik so far but they were great with the low-carb stew. I'm getting my CarbQuik from www.lowcarbfooddepot.ca (http://www.lowcarbfooddepot.ca/) .

[BawdyWench]

Oops! My fault. It's Carbquik, not CarbQuick, but I believe we're all talking about the same thing.

The MiniCarb muffins without the oil were much better. I made them smaller, too. The recipe says it makes 6 biscuits, but I made 10. There's still an odd taste, though not too bad. Next time I'll add a tablespoon of Splenda, which I think will do the trick.

My dog liked them, anyway! I had one with breakfast, and left the rest on the counter to cool. By the time I got back into the kitchen, he had eaten 5! Sure hope they don't have any sort of poopy effect, if you know what I mean!

[BawdyWench]

Hey, I just noticed this thread got moved. I was thinking about notifying the Administrators that maybe it should be moved, but they read my mind. Cool!

[Tess M]

Bawdy--I've used the Minicarb, too--and didn't like it for the biscuits either. Never thought of giving them to the dog.. :D It did work for other things, though. I noticed the odd taste, too--and I think that the Carbquik is a bit like that, in it's own way. It's definitely NOT exactly like using flour, but it's a whole lot better than nothing if you want a biscuit. Dressing it up really helps! Cheese, herbs, etc. help a lot, and I really like your idea about using a touch of Splenda. I will try that next time. I think I might try a batch of muffins today. The lemon muffin recipe appeals to me, but I'll be sure to keep it to a single batch (just in case they aren't as good as they look). I'm thinking that using half Carbquik and half almond flour for the dry ingredients might be a good idea. I love the fullness and richness that almond flour creates. On your question about whether the recipe amounts are reliable--I think so, but I've never in my life made a recipe "by the book", so tweaking to suit will certainly work. Also, I saw another low carb flour at the grocery the other day--Bob's Red Mill. I like their products in general, and might just try a small bag of it, to compare. Will post on it, if it turns out to be a "miracle product".. :p
BTW-- You look wonderful! 152! Woo-hoo!!!!

[BawdyWench]

Thanks for the compliment, Tess! I'm afraid I'm a bit higher than 152 at the moment, but still in the 150s, I think. I still fit into my size 10s (which I even had to have taken in recently because they were too loose), but now they're a little snug, which means I was probably on my way to a size 8, but now solidly in a size 10. Oh well, I've caught the slide and landed on my feet!

Bob's Red Mill is a good line. I tend to like things made with almond meal better as well. The first ingredient listed in the MiniCarb mix is soy protein isolate. That should have been a giveaway. I don't like anything made with this. Many shake mixes are made with this, and I've made recipes that call for the shake mix. Whenever I use a shake mix made with this, I dislike the taste of the finished product.

Here are the ingredients listed for Carbquik:
Ingredients: Carbalose flour (enzyme-modified wheat, vital wheat gluten, wheat fiber, unbleached patent wheat flour, vegetable fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate), palm oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural and artificial flavors.
And apparently no trans fats. Sounds better.

[Tess M]

http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=536

Here's a link to the Bob's Red Mill nutritional info page. Pretty interesting, and 14 g protein per 1/4 cup. Although it lists turbinado sugar and crystalline fructose--the sugar content is listed as 0 (must be very tiny amounts?). I also noticed that soy is way down at the bottom of the list--which is a very good thing, IMO... :)

[BawdyWench]

I'm with you on the soy. I don't believe soy is that good for you either, at least not in high amounts.

I warmed up a couple of the biscuits for breakfast this morning, and have decided to just chuck the rest, along with the remaining mix. I just don't like the flavor, and probably never will. The Carbquik should be coming mid-week.

[hifive]

Made the coffee cake (from this site (http://users3.ev1.net/%7Efontlady/index.html), listed as "Robin's Coffee Cake") yesterday...overall, a favourable result, but I think I will tweak the recipe next time if I make it again...I say if, because I ate TWO BIG PIECES yesterday! I guess I liked it. The problem was, I left it on the counter instead of freezing it right away after slicing it...I am as bad as your dog, Wench! :lol:

I think it is a good product, so far...tentative thumbs-up...next projects will be: plain biscuits, pastry dough (for cherry turnovers)...and...maybe Irish soda bread.

BTW, I agree, it doesn't "rise" much in the oven. A little bit...but not as much as I had expected.

Lucy

[Tess M]

Lucy--What are you planning on doing--"tweak-wise"? That looks pretty good, and I might try it, too (a bit later on-when I'm sure that I have myself under control again).. Did you use all Carbquik, or a combo with almond flour? Yum! And--hey, if it's out on the counter, it's fair game.. :D Even if I freeze things, I know it's just a matter of popping it in the micro or the convection oven. But, out of sight/out of mind, right? :p

[Lisa N]

Tried the MiniCarb.... :p The rest of the box is going in the trash.
But after reading so many good reviews on the CarbQuick, I ordered 2 boxes from Netrition which arrived today. If my family's response to the cheddar biscuits is any indication, I'd say it's a hit. I made 10 biscuits to go with dinner (regular batch), had one and the rest are history. Hopefully all that fiber (7 grams per bisuit) isn't going to cause them a problem. :help:
I also mentioned the product to my local low carb specialty store and the owner is looking into whether they can get it in this area; his regular distributor doesn't carry it, but I gave him the name and website and he promised to do his best to get some. :thup:

The only suggestion I can think of would be to use unsalted butter since my DH commented that the biscuits tasted a bit salty to him (didn't stop him from eating 4!). I may try some pancakes or berry cobbler this weekend and I'll pass on the results if I do.

[BawdyWench]

Cool! Mine came in the mail yesterday. They'll have to wait until Saturday, though. No time until then.

[Tess M]

I came up with this (http://forum.lowcarber.org/showthread.php?t=227692) yesterday, and I think they are pretty good (the dog liked them, too). A nice change, at least. I'm having lots of fun with the Carbquik, and can't wait to try Becky's blueberry cobbler!

[Nancy LC]

Well, I adore Carbquik. I won't bother with any other baking mixes now that I have CQ. I've gotten 6 3# boxes so far. I used a lot over the holidays when I made my Lemon/Cranberry low carb trifle. I had to experiment a lot to figure out how to make a cake with it. And I gave a box to my Sister for Xmas.

One thing, I hated their pancake recipe on the box. I just add egg and water and it makes a fine pancake or waffle batter.

[GrooveJock]

I have a feeling that we will see a Carbquik section soon!

[hifive]

Lucy--What are you planning on doing--"tweak-wise"? That looks pretty good, and I might try it, too (a bit later on-when I'm sure that I have myself under control again).. Did you use all Carbquik, or a combo with almond flour?

All carbquik...but I kept the almond meal in the topping part. I already "tweaked" it by doubling the topping recipe and mixing (folding) half of it into the batter before putting the rest on top and baking.

If I tweak next time: I will prob use half CQ, half almond flour. And may put a little extra baking powder in for rise. May crush some pecans up and put them in the topping.

Or I may just make pecan "sticky" buns with pecans and splenda and butter and CQ. I have to find a recipe for that.

One alert, though--I made the mistake of drinking a diet soda with a piece of coffeecake and since then I have been incredibly bloated. Could it be like one of those volcanoes kids make in primary school as a science project? Could white foamy baking-soda lava start coming out my mouth soon? :lol:

Lucy

[BawdyWench]

Well, tomorrow is the day I try Carbquik for the first time. I think I might just make scones, following a recipe I have and substituting Carbquik for the flour (I'll still add a little baking powder). The original recipe calls for heavy cream that you sour yourself using some vinegar. They're really good the original way. Or maybe I'll try the coffee cake.

[Tess M]

Could it be like one of those volcanoes kids make in primary school as a science project? Could white foamy baking-soda lava start coming out my mouth soon? :lol:

Lucy

LOL, Lucy--I think you would have to add dry ice to make that happen? :D
I've been thinking about some sticky buns, too. Please let us know how yours turn out, if you decide to make them. Bawdy--Have fun in the "lab" and also please report on anything wonderful and exciting that you come up with. I tried something a couple of days ago (although it still needs work) with a Carbquik casserole. My bright idea was to make something along the lines of a chicken/broccoli impossible pie, but replace the milk with the Carb Monitor southwestern chicken enchilda soup. Tossed my chicken/onions/broccoi with a bit of the soup (to flavor it), and then made the regular topping with eggs, Carbquik, and a cup of the soup. The flavor was fantastic, but I almost had to burn the topping to get it done underneath. Thought it looked done, but when I took it out of the oven--it was still wet on the bottom of the crusty part. Will try it again (probably) but will use a lower oven temperature or maybe another bright idea will occur to me.. :confused: If I get it worked out just right, I will post the recipe.

[MikeA]

The flavor was fantastic, but I almost had to burn the topping to get it done underneath. Thought it looked done, but when I took it out of the oven--it was still wet on the bottom of the crusty part. Will try it again (probably) but will use a lower oven temperature or maybe another bright idea will occur to me.. :confused:Perhaps if you bake the casserole for a while before adding the topping? Then the heat from the bottom would help cook the topping. Another possibility would be to bake the topping separately and just place it on top of the casserole for the last few minutes of baking... Sort of the reverse of blind-baking a pie crust...

Cheers, Mike

[Lisa N]

One thing, I hated their pancake recipe on the box. I just add egg and water and it makes a fine pancake or waffle batter.

I made the pancake recipe this morning also and wasn't terribly impressed. My kids didn't like them, either. To get a 'pourable' batter, I had to add a lot more water than the recipe called for so next time I'll probably use less mix and just mix in the water and egg to get the consistency that I want. I may also try adding a bit of Splenda to counteract the salty taste of the mix.
I also made the berry cobbler which was a bit hit with 3 out of the 4 members of my family topped with CarbSmart vanilla ice cream, so that's a keeper. :thup:

[BlitzedAng]

When I made the pancakes instead of adding more water I used some Vanilla divinci. Kids seemed to like it.

Angel

[BawdyWench]

Had a major change of plans this weekend, so I decided to make a pot of chili for the week. Not terribly low carb (though I used only half the beans), but since I don't eat hardly any carbs for my other meals, I think I can get away with this.

Soooooooo, I've decided to make the cheddar cheese biscuits to go with it. Then tomorrow morning I'm going to try the coffee cake.

Wish me luck!

PS: I was wondering about the "impossible pie" Bisquick recipe, too. I'll wait for further experiments, though!

[BawdyWench]

More recipes at carbalose.com (makers of Carbquik). There are recipes for muffins, brownies, pound cake, crumb cake . . .

[BawdyWench]

Geezum crow, those biscuits were good!

[GabrielleG]

Ok folks I never tried the carbquick recipe on the box but this is what I do:

1/3 cup of carbquick
1 egg
2 drops of sweetfreeze liquid splenda
1/2 teaspoon of baking powder
1 tabelsoon of water
2 tabelspoons of hood LC milk
1 tablespoon of Davinci french vanella syrup

It makes 3 nice sized pancakes. I really think these are the best pankcakes i've evere made and that includes pre low carb. By the way I use log cabin low carb syrup to top it with. For those who didnt like the box recipe please try this before you give up on the CQ.

[nutsnseeds]

the impossible pie recipe recipe is awesome! try it.

[Tess M]

nutsnseeds--Do you make the impossible pies exactly by the Bisquick recipe (subbing the Carbquik, of course)? I think my problem with my chicken/broccoli invention might have been a bit too much liquid in the crust mix, or possibly my oven calibration is off a bit. Mike--Thanks for the ideas! :thup: If I can't get the next one right, I'll try blind baking a crust for future creations. Gabrielle--I'm definitely going to try your way of making the pancakes! I've always added just a dash of pure vanilla extract to my pancake or waffle batter, and I bet the DaVinci's takes the place of that AND some of the sweetener. I did try waffles one night, but they didn't turn out great (good, but not great). There is something different in the texture of the CQ which made them nice on the outside, but kind of "empty" on the inside. The waffles had a nice crusty top and bottom, but there was nothing in the middle. Pancakes would most likely turn out better. Guess I'm still in my "learning curve" phase. :D I've never had this many flops in a row. My next project is going to be fried cran-apple pies. I've got some apples that need to be juiced immediately, so I'll do that tomorrow and use as liquid to cook a few McIntosh apples and some fresh cranberries for the filling (with Splenda and spices).. I figure that when I get my applesauce made, I can freeze it in 1 or 2 serving batches. Yummy! Couldn't afford to have it often, but with the cranberries to increase volume in the apple filling, the Carbquik crust, and the fact that you only need about 2 TBL of filling for a fried fruit pie--the carb count might not be too bad... :thup:

[nutsnseeds]

I got both recipes below off this forum but I don't know from whom so I can't give credit. Tried them both - loved them both.

Davinci Custard Pie <--- You choose the flavor!

1/2 cup Carbquick
3 eggs
1/2 cup Davinci SF syrup, your choice of flavor
3 Tbs. melted butter
1/2 cup CarbCountdown whole milk
1/2 cup heavy cream

Mix all ingredients well in mixer or blender.

Pour into a greased pie pan, bake at 350 for 25-30 minutes or until the middle is set.

Cool and serve with whipped cream.


IMPOSSIBLE CHOCOLATE CREAM PIE
2 eggs
1 c. Hood’s carb countdown milk
1/4 c butter, softened
2 sq. (1 oz. each) melted unsweetened chocolate (cool)
1 c. sugar substitute
1/2 c. Carbquick baking mix

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Place all ingredients except sweetened whipped cream in blender container. Cover and blend on high 1 minute. Pour into plate. Bake until no indentation remains when touched lightly in center, about 30 minutes. Cool completely. Top with sweetened whipped cream.

Have fun. My next CQ experiment will be either the coffee cake, the pound cake or the scones. Hmmmm decisions, decisions.

[BawdyWench]

I just made waffles. You gotta try these!

http://forum.lowcarber.org/showthread.php?t=228663

[GabrielleG]

By the way anyone have any luck making the cut biscuits? I think i made mine to thin they came out like cookies. My drop cheddar bey biscuits were awsome. I am 2 for 3 with the carbquick. The one that didnt work out was probably user error.

[Lisa N]

Gabrielle, it seems that if you don't add baking powder to the mix it won't rise very much so you can either add a teaspoon of baking powder or make the cut biscuits a little thicker knowing that they're not going to rise very much.
I made mine a bit thicker and they turned out fine, but next time I think I'll add the baking soda and see how they do. :)

[Lisa N]

For those who didnt like the box recipe please try this before you give up on the CQ.

LOL! Not giving up...just learning to work with a new medium. BTW Gabrielle, I tried your version of the pancakes (minus the DaVinci syrup since I don't have any) and they turned out much better. :thup:
I may try it with slightly more mix for a little thicker batter to see if I can get them to rise a little more; these were still a little on the flat side but much better than the last batch. :)
I'm not all that keen on pancakes, even the high carb variety, so it may be a while before I try this again.

[GabrielleG]

Wow Lisa were they really thin? Mine are kind of thick. I can only have two of them in a sitting. You can also leave out the water. The first time I made them I didn't use any water and they came out thicker. Next time I make them (probably not untile next week) i'll take a picture.

[BawdyWench]

Anyone here thinking we should petition the administrators to have a separate forum for Carbquik recipes? The thing is, there's so much you can do with with it. There are appetizers, main dishes, breakfast ideas, baked goods, desserts. Which forum do you use?

Oh well, there's always the Search function.

[Tess M]

I've been thinking the same thing, Bawdy. :) It really would be nice to have it all organized, and in one spot... :)

[Lisa N]

Wow Lisa were they really thin? Mine are kind of thick. I can only have two of them in a sitting. You can also leave out the water. The first time I made them I didn't use any water and they came out thicker. Next time I make them (probably not untile next week) i'll take a picture.

Gabrielle, they weren't thin like a crepe, but they were thinner than the pancakes I used to make for the family. I think adding just a couple more tablespoons of mix would make a difference in the thickness of the batter. OTOH, my oldest DD made pancakes at the same time with Jiffy mix and hers weren't that much thicker (and DH said the low carb ones tasted better ;) ). He managed to polish off 4 of them with 3 or 4 sausage links. I ate 2 with a sausage link and was satified for the rest of the night. :)

[EdwardGmys]

I bought the CQ and got it about a week ago and havent been motivated to try it until today. The look and texture initially were very good, but like with a lot of LC products, I got that "keep chewing and kind of hard to swallow" sensation as if it were like LC chips or pork rinds.

It is definitely the best thing I have seen yet, but an exact replacement for bisquik it aint.

[BawdyWench]

It is definitely the best thing I have seen yet, but an exact replacement for bisquik it aint.
That's it in a nutshell. LC products are similar to regular products, but because of the differing ingredients, they will never be the same. Similar, but not the same.

[Lisa N]

That's it in a nutshell. LC products are similar to regular products, but because of the differing ingredients, they will never be the same. Similar, but not the same.

I agree, but instead of trying to find a product that is exactly like _____ (fill in the blank with your favorite high carb food), how about looking at it as experimenting with new foods that may be equally good, but in a different way? For example, mashed cauliflower will never be exactly like mashed potatoes and Caulifried rice is never going to be Uncle Ben's (after all, this is low carb cooking, not alchemy ;) ), but they are both very good in their own right. Same thing goes for things like CarbQuik; if I stop comparing it to Bisquick or Jiffy Mix and start enjoying it based on its own merits, it changes my whole perspective. :)

On a side note, a lot of people must be trying and/or liking the CarbQuik because Netrition is sold out of the 3 lb. boxes until the 27th.

[GabrielleG]

Lisa thats one of the things I noticed about CQ too it seems to keep me full. I can't remember the last time I had the real BQ so maybe thats why I like it so much. No great memories to foggy things up.

Gabrielle

[CheriYM]

I made Lucy's coffeecake recipe this week and it's awesome. Also made some scones that I adapted from a HC recipe - basically just subbed carbquik for the flour. They turned out great, too. I did the first batch w/ orange peel and dried cranberries. :yum: But the blueberries are lower in carbs. I posted this in the baked goods section - but thot I'd put it in here, too.

Blueberry Scones

1 cup carbquik
1 teaspoon baking powder
4 packets splenda (or more if you like them sweeter)~1/4 cup
2 tablespoons cold butter cut up into small chunks
1 tablespoon grated lemon zest/peel
1/2 cup blueberries
1 large egg, beaten

Preaheat oven to 400 degrees. Combine carbquik, baking powder and splenda. Cut in butter until is crumbly. Add lemon zest and blueberries and mix together. Add egg and stir lightly with a fork just until all is combined. If mixture is too dry, add a tablespoon or so of cream or water. Drop into 4 equal portions onto baking pan. Do not flatten. Sprinkle with a little more splenda if you want and bake for 20 minutes. Check halfway through and lower heat if they are browning too quickly.

Makes 4 servings, recipe doubles easily
Per serving:
155 calories/ 12g fat/ 13g fiber/ 4 net carbs (17)

[BawdyWench]

Cheri, thanks for the recipe. I might try some scones tomorrow morning for breakfast. Do you think you could post the recipe for Lucy's coffeecake? Or is it in this thread and I missed it?

Gabrielle, I'm with you on the CQ keeping me full. I can usually eat (ok, well, "scarf" might be more descriptive) 4 or 6 waffles made the high-carb way. When I tried the CQ waffles, 2 was about all I could handle, and they stayed with me until early afternoon!

And Lisa, you've said it perfectly. You can't compare "regular" products to low-carb products. Each is good on its own merits.

It's like coffee. Usually, I drink my coffee black. Have for years. On the other hand, I also drink it with heavy cream and Splenda. But I don't consider that coffee. It's more like a coffee beverage. Both are good, but for different reasons.

Netrition is out of the 3-pound boxes? Yikes! Glad I ordered 2 boxes when I did!

[CheriYM]

Here's the post from Lucy's journal for the coffee cake: I omitted 2 eggs and used 1/2 cup sour cream and it worked great. Also - used coarser ground almonds for the topping instead of almond flour - made it more crumbly.

Here it is...from Linda's LC Menus and Recipes (http://users3.ev1.net/%7Efontlady/index.html) site...which is a terrific site!

I put my changes in red

ROBIN'S COFFEE CAKE
1/2 cup butter, softened slightly
4 ounces cream cheese, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
1 teaspoon almond extract
1 teaspoon vanilla
5 eggs, room temperature
2 cups almond flour, 6.5 ounces I used 2 cups Carbquik
1 teaspoon baking powder

Cream butter, cream cheese, Splenda and extracts. Add eggs, one at a time. Mix almond flour carbqick and baking powder. Add to egg mixture gradually. Mix topping ingredients until crumbly; fold about half of topping mixture into batter, then put batter into greased 9" round cake pan. Spread rest of topping over surface of cake batter. Bake at 350º 45-50 minutes, or until top is nicely browned and cake is firm to the touch.

Crumb Topping:I doubled this recipe, and folded half into the batter, as above--doubled amounts in red
1/2 cup almond flour, 2 ounces 1 cup
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda 1/2 cup granular
1 teaspoon cinnamon 2 tsps
3 tablespoons butter, softened just until pliable 6 tbs

Makes 12 servings

Original recipe--With granular Splenda:
Per Serving: 286 Calories; 26g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 276 Calories; 26g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Doubled-topping (cinnamon-filled) coffee cake:

With granular Splenda:
Per Serving: 314 Calories; 29g Fat; 8g Protein; 8.3g Carbohydrate; 3.3g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 302 Calories; 29g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs


Linda says: "This is a very nice crumb cake. I had a little trouble with my butter getting too soft in the Houston heat and had to stick it in the freezer a few minutes to firm it up enough to be able to cream it and make the topping. I also had to freeze the topping so that it would be firm enough to crumble. Again, it might have been the heat. A couple things I might do differently next time would be to omit the almond extract, use double the vanilla and add a little cinnamon to the cake batter. Mine only took 45 minutes to bake, so I've adjusted the baking time from the original 50-55 minutes."

____

Lucy says: In future, I think I will consider going half-and-half with the almond flour and carbquik in the batter; maybe use a little more butter in the topping/filling stuff; consider mixing chopped pecans in the topping/filling...I am sure Eddie would have some good ideas...

[EdwardGmys]

That's it in a nutshell. LC products are similar to regular products, but because of the differing ingredients, they will never be the same. Similar, but not the same.

I understand all of that. I guess I just saw so many comparisons of CQ is to Bisquik what Dreamfields is to regular pasta. IMO, Dreamfields is the same as regular pasta.

All in all, CQ is really good. It also gave me that super full feeling, so in the future, I will be careful to eat really small portions of anything I make with it that is CQ dense.

[EdwardGmys]

I was wondering if anyone tried the bagel recipe on the carbalose site. I don't know what "potato water" is, but i am assuming it is water that potatoes were cooked in?

[CheriYM]

Have any of you noticed that CQ seems to be a bit salty? I'm noticing in sweeter items (ie. scones) that they turn out better if I use unsalted butter and don't add anymore salt.

[steph z]

EdwardGmys, I personally found that Dreamsfield pasta carb claims are not accurate.

I am a Type 1 diabetic (which means I don't create a drop of insulin) and have tried the Dreamsfields and the Carbquik (but not at the same time), testing my blood sugar levels 2, 4, 6 and later hours after consuming both products (as I was so darned impressed with the taste of both, they seemed too good to be true) - I found my blood sugar levels rose significantly after 4+ hours eating the Dreamsfields but not at all with the Carbquik.

If you look closely at the Dreamfields website they mention they came up with the carb count by measuring the blood sugar rise up to 2 hours in subjects consuming the product. Nothing, nada, after the 2 hours.

I do believe the carb content is less than regular pasta, but certainly not the 5 grams per serving.

I am totally agreeable with the Carbquik carb claims, and use the product daily.

[EdwardGmys]

EdwardGmys, I personally found that Dreamsfield pasta carb claims are not accurate.

I am a Type 1 diabetic (which means I don't create a drop of insulin) and have tried the Dreamsfields and the Carbquik (but not at the same time), testing my blood sugar levels 2, 4, 6 and later hours after consuming both products (as I was so darned impressed with the taste of both, they seemed too good to be true) - I found my blood sugar levels rose significantly after 4+ hours eating the Dreamsfields but not at all with the Carbquik.



I have read a lot of other diabetics' experience with Dreamfields and it does seem to be a YMMV product. Some have measured their blood sugars just as you have and had no rise and some have had the same experience you have. I also have read that the pasta does not reheat well in that it seems to lose it's effect and will cause a BS rise in everyone if eaten reheated.

I have been off and on low carb since 1997. I have tried Dreamfields and it has never knocked me out of ketosis. So, I guess YMMV is applicable.

[BawdyWench]

Have any of you noticed that CQ seems to be a bit salty? I'm noticing in sweeter items (ie. scones) that they turn out better if I use unsalted butter and don't add anymore salt.
That's what everyone seems to be saying. When I did the waffles, I added about a tablespoon of Splenda also. When I do the biscuits, I'll add the Splenda as well. It might offset the saltiness.

[GabrielleG]

You know I never noticed any saltiness and I am on my second box. I use only unsalted butter though so that could be the reason for it.

Lisa I whipped up a couple pancakes yesterday for breakfast and I snapped a quick picture. I'm afraid it isn't a very good one but I think it shows they aren't all that thin. In fact mine were a bit thicker then I like so I added water to my recipe. I originally didn't use any. So anyway as I was making them it occurred to met hat people could be stirring them to much. You really only want to stir until all the ingredients are mingled and wet. You might see lumps but that's ok. In other words if it looks completely smooth you probably mixed more then you need to. Anyway here's a pic.

http://forum.lowcarber.org/gallery/data/500/30935CQ_Pancakes.jpg

[BawdyWench]

Mmmmmmmmm! Those look wonderful!!!!!!!!! Next weekend, for sure!

[Lisa N]

Okay....tried a couple more things this weekend.
I made a sour cream blueberry coffee cake for my SIL's (also a low carber) birthday party last night and it turned out very good. :thup: Unfortunately, everybody but me and DH went for the frosted brownies that my other SIL made instead, so we have several pieces left (hey...more for us, right? ;) )
I also tried the peanut butter chocolate chip cookies from the lowcarbfriends site and they were okay. Although the taste was good (DH likes them and he was the one I was making them for), the texture is a little too dry and crumbly for my taste so I need to play with this and tweak it some more to get the denser texture that I'm looking for.

[astrocreep]

I really like the minicarb bake mixes, but the end product just NEVER looks like the picture on the box, LoL. I didn't make the bisquits but I used the bake mix to make a zucchini cake. It was solid and alittle greasy, no spring at alll! I find it best to keep the minicarb for things like dredging steaks or fish to shallow fry. Also use it to dust my counter top when I make LC pizza crusts. Also made a decent pie crust too btw.

[BawdyWench]

I find it best to keep the minicarb for things like dredging steaks or fish to shallow fry. Also use it to dust my counter top when I make LC pizza crusts.
The best use I've found for the MiniCarb mix is to line my waste basket! :lol:

[hifive]

I made cheri's blueberry scones again tonight--and they are AWESOME.

I put extra blueberries in--more like 3/4 of a cup (actually, 1.5 cups, bcs I made a double batch)...yum yum yummy!

I always use unsalted butter in recipes.

Gabrielle, those pancakes look great.

Yep this CQ stuff is O-K.

Lucy

[GabrielleG]

Hiya Gang I've been MIA. I tried Lucy's coffee cake and I give it a thumbs up. I also tried the Brownies recipe on the Carbquick box. I have to say the brownies did not impress me that much. I had one that night and was tempted to trash them. The following day they tasted much better but the icing was a bit to bitter. It might be the bakers chocolate that I used but I'm not sure.

[jenamarie]

I wish I had read this thread 30 minutes ago! I bought a 3 pound box of Carbquik from Netrition.com based on all of the good things I had read about it. I thought I would offer it on my web stite as well.

As soon as I got it, I made the buscuits adding a little cheddar cheese. They were HORRIBLE. I had to throw them all away. (Afraid to give them to the dog because of the fiber factor) Now, I'm a southern girl and learned how to make biscuits at my moma's knee, so I guess my standards and expectations were rather high. (We NEVER had biscuick in the house, just White Lily flour, Crisco and baking powder)

I didn't feel like eggs for bacon this morning, so I decided to pull out the Carbquik and give the pancakes a try. I made a half batch and used Carb Countdown milk. I also added some maltitol and cinnamon to the batter. They had that darned funny smell - like protein powder - but I put some ABC bacon and the smell of that took care of it.

They were not so great. They puffed up beautifully, but I had such a hard time turning them over. They were so soft and "wet" inside they just crumpled up. I ate 3 tiny ones with Log Cabin SF and the bacon and they weren't good enough to try again.

THEN I thought I would google and see what others had to say about the pancakes and I found this topic! I WILL try it again using one of the recipes here.

THANKS for the photo. They looked wonderful. Nothing like mine.

[BawdyWench]

Wow, your first post and you chose this thread. I'm honored!

No, CQ biscuits are NOT real biscuits. I've used regular Bisquick either -- always the real ingredients. I made incredible biscuits.

As someone said earlier, LC items cannot be compared to the "real" thing. They will always lose. If, on the other hand, you look at it as a similar, yet different, food, it might be better.

One thing I've learned from what everyone has written is to use UNsalted butter. I also think I want to lessen the fat in the recipes I've tried. Like the cheddar biscuits. Instead of 1/4 heavy cream and 1/4 cup water, next time I'm going to try all water.

Like anything else, you'll have to tweak your recipes to find what suits you best. Keep trying!

Tomorrow morning I'm going to make the coffee cake.

[nutsnseeds]

I tried the golden cake CQ recipe and was not thrilled. It was a little dry and not very sweet. Reminded me strangely enough of a cornbread. I will add it to an entree as a side dish more likely then as a desert.

[BawdyWench]

I made the sour cream coffee cake this morning and it was great! DH liked it, and said it was better than the regular coffee cake I made a couple months back. He said to make it again. I know I used a recipe I found on the board here, but couldn't find the link. So, here's the recipe I used:

Sour Cream CQ Coffee Cake 9 servings

Topping:
1/2 cup chopped nuts
1 teaspoon cinnamon
1/3 cup splenda
2 tablespoons butter
2 Tbsp CarbQuick


Cake:
4 oz cream cheese
1 stick unsalted butter
3 eggs
1/2 cup sour cream
1 tablespoon vanilla extract
1 cup splenda
2 cups carbquik
1 teaspoon baking powder

Preheat oven to 350 degrees. Blend topping ingredients just until crumbly. Set aside.

Nuke cream cheese and butter to soften. Stir in eggs and vanilla extract, mixing well. Add splenda, carbquik and baking powder and stir. There may be a few small lumps. Pour batter into 9x9 pan. Sprinkle topping over and bake for 45 minutes.

294 calories/ 27g fat/ 12g fiber/ 7 net carbs (19)

NOTE: Next time I think I'm going to drop and the swirl in some SF jam before putting on the topping. I think it will be a nice addition.

[nutsnseeds]

Made the CarbQuick chocolate chunk scones last night - they were awesome. Already ate 2 :o

Quick and easy too - don't remember who to credit for the recipe, but thank you.

Chocolate Chunk Scones

2 cups CarbQuick
1/4 cup firm butter
1/2 cup heavy cream
1 egg, beaten
1 tsp vanilla
10 drops Sweetzfr** (or any granular or liquid substitute equal to a heaping 1/3 cup sugar)
1.5 Mini-carb Dark Chocolate w/almonds bars, hammered into chunks (or substitute your favorite SF chocolate)
1 Tbs heavy cream

Cut butter into CarbQuick.

In separate bowl, mix egg, 1/2 cup heavy cream, vanilla, and sugar substitute.

Add to dry mixture, and mix until well blended.

Fold in chocolate.

Form into 8 balls and place on a greased cookie sheet. Push down to flatten slightly and neaten edges. Brush remaining 1 Tbs heavy cream on tops.

Bake at 375 for 15-20 minutes.

Serves: 8
Calories: 244
Fat: 23 (85%)
Carbs: 19 (7%)
Fiber: 14.5
Net carbs: 4.5
Protein: 7 (11%)

[Nancy LC]

I thought the pancake recipe on the CQ box was terrible. I just make CQ pancakes and waffles with CQ, eggs and milk or water, maybe a touch of oil.

I'm actually really happy with CQ. I made cakes too. I used eggs, oil, and SF almond syrup and they came out about like a sponge cake, sort of.

[4beans4me]

Quick and easy too - don't remember who to credit for the recipe, but thank you.

Glad you liked them. :)

[BawdyWench]

Beans, what do you think of asking the admins to put a sticky in one of the recipe forums (kitchen help?) with links to all the CarbQuick recipes? We could include info on ordering it, and a few hints (like to use unsalted butter for best results). Then, whenever we notice someone has posted a recipe using it (we could do a periodic search), we could add that to the sticky. Sort of like what was done for the High-Fat Honeys a while back.

Thoughts? Anyone else?

[wendiewill]

I just got my Carbquik. The first thing I tried was chicken and dumplings. I found this recipe on 30 Minute Meals - you know - Rachel Ray, from Food Network. I substituted a turnip for the potato, only put in part of a carrot (for color - makes it seem more like the real thing), Carbquik when it calls for flour, Carbquik dumpling recipe (inside box) instead of Jiffy mix and 1/2 cup water, etc. (but I did put in the parsley), and a little xanthum gum (a tsp. or 2) for thickening. Also substituted some diced frozen Italian style green beans for the peas and cooked them a little before I put them in. Oh my goodness!!! So delicious and filling! It's great as leftovers too :) By my calculations, it's about 50 carbs for the whole recipe, so about 12.5 carbs per serving.

Here's the recipe for those who want it (courtesy of Rachel Ray). This is the original, so don't forget to make the adjustments!:

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Yum! Yum!

[GabrielleG]

That sounds really good wendie. I'll have to give it a shot one day soon.

[LOWCARBR]

i too received my box of Carquik this week-the 3-lb box. I am going to send a box to my niece who has been on atkins about 2 yrs and lost over 100 lbs. she looks great!! i tried lst the red lobster biscuits. i made sure to take out the lumps before mixing (should do this every time) i ate one hot. and it was great. i put the rest in the frig. and tried to eat one--it stinks and tasted awful. so i don't know what to do with the rest of them. the 2nd thing i made were french toast crepes..they were awsome. i had with butter, atkins syrup. wonderful :yum: i put the remainder in the frig wapped around an italian sausage and had one of them for breakf. this am at work with a smig of butter and atkins syrup!! i love them. i didnt use but a couple tbls of carquik, 2 eggs, heavy cream, cinnamon, and smig of melted butter- and cook on griddle. they are crepes so they are somewhat runny but fluffy and delish. it's a keeper!! this big box will last forever cause i don't plan on gaining wt from eating sweets/treats again (the calories) although only substituting ole flour with carquik. I will use it for making a sweet dish (on the rarest of occasions) and wrapping small portions in freezer for a legal sweets craving only!! Enjoy your recipes. and thanks for sharing!! :D

[LOWCARBR]

Hey Gab. i found that if i broke up the lumps when i measured out the carbquik i did no bite into a lump of dry mix after the dish was cooked. i believe i must do this everytime i use carquik. p.s. thanks for sharing the pics and recipes.

[wendiewill]

Gabrielle,

I made your Carbquik pancake recipe today. Yum! Yum! I'm one of those crazy people who likes peanut butter on my pancakes, so I put a little of that on instead of butter and topped with sugar-free Log Cabin syrup. Quite a satisfying breakfast. Next time I'll add some sausage on the side. I love that salty-sweet combo! :) Great recipe.

[GabrielleG]

Hey Lowcarbr and Wendi glad you liked that recipe. I havent been experimenting much wiht my carbquick of late but I make those pancakes almost every Sunday.

[Megan295]

I use the minicarb mix to make chicken tenders and I think they turn out pretty good. I got the recipe off the website. http://www.carbsense.com/recipes/rc_bakemix_chickentenders.htm

[Megan295]

I like the pumpkin squares too. http://www.carbsense.com/recipes/rc_bakemix_pumpkinsquares.htm

[AndreaBash]

Oh bummer!! I wish I had looked for this thread earlier! I made a big netrition order tonight, but I was afraid I wouldn't like CarbQuik, so I just got the small package. Hearing everyone suggest buying TWO big boxes makes me think I'm going to be running out pretty "quik".

I can't wait to try it!!

[treefrog]

Andrea,

The first time I ordered it, I bought a small box, and there was a typo in the recipe for pancakes on the box (no egg). I would either use recipes from the forum, or the web site, just in case (or at least compare recipes).

:D
Cathy

[BawdyWench]

Sheesh! Glad I started this thread!

[BlitzedAng]

Yes I also found out that all that melted butter for the pancake recipe was actually for putting ON the pancake after cooked, LOL.. NOT to mix in the batter. Geesh they should make that much clearer. Had to read this from another forum.

Angel

[BawdyWench]

Just popped in to say I tried Gabrielle's recipe for pancakes (earlier in this thread), and they were really good!

[AndreaBash]

Does anyone have a good tried and true muffin recipe? I snagged some no sugar alcohols semi-sweet chocolate chips -- they are awesome. I am DYING for a chocolate chip muffin.

[AndreaBash]

I got impatient and I really wanted to try it out, so I made the muffin recipe on the box. Removed the lemon elements and added my chocolate chips. They turned out more like chocolate chip cornbread, but surprisingly tasty and well worth 3ish?? carbs each.

I'm still looking for the perfect muffin recipe if anyone has one, though. :)

[4beans4me]

Not a muffin, but these are wonderful. Let me know if you try them Andrea. :)

http://forum.lowcarber.org/showthread.php?t=219572&highlight=scones

[AndreaBash]

ooh. They look great! I'll try them when my "muffins" are gone. Thanks. :)

[mskitty331]

The last time I was at carbquicks website they said that carbquick would soon be available at stores. They are also putting something out similar to hot pockets.

[BawdyWench]

Cool! I hope the "hot pockets" aren't as salty as the original mix!