Quote:
Originally Posted by neverwhere
Also, 2007, I agree about the big glass baking dish! I dont like things too eggy so I make sure to use a bigger dish so the crust is thinner.
Also, if you chill the crush for a few hours before baking it again with the toppings, it dries out and becomes crunchy like pizza crust when its baked the second time.
![Yum](/images/smilies/yum.gif)
|
I think I will give that a try next time because my next choice was just going to be to use some carbquick for my crust and call it a day, but if I can get a true crust texture just by freezing it then that would be even better; no extra calories or carbs. Cool!
Quote:
Originally Posted by BetsyJ64
[QUOTE=2007] So the pizza is definetly a winner and my Orange Manderine Flaxseed/Carbquick pancakes that I made last night came out pretty awesome too! ![Thumbs up](/images/smilies/icon14.gif) /QUOTE]
Hey, 2007 - can you share this recipe?? I love flax pancakes and have some Carbquik to use up too! These sound YUMMY!!!
Thanks!
Betsy
|
Yes. Sure, I just sent the receipe to my sister so here it is (this will produce a batch of 10 to 15 pancakes):
Bob's Red Mill Gold Ground Flaxseed 4 to 5 tablespoons
Carbquick LC Flour 4 tablespoons
4 Eggs
1/4 cup of Heavy Cream
1/3 cup of Sam's Choice Clear Water in Sugar Free Zero Carb Manderine Orange Flavor or whatever flavor floats your boat (gives the pancake a crepe consistency since flaxseed tends to bulkup and a nice sweet flavor to boot)
2 to 3 tbls of Tillmook butter melted - gives wonderful flavor and stops pancake from sticking to pan
1 tsp of Davince Sugar Free for a bit of added sweetness
Dash of Cinnamon, nutmeg, and/or pumkin pie spice (optional but a very nice touch)
Mix Flaxseed, LC flour, and eggs together, add heavy cream, mix, add flavored water, mix, add melted butter, mix, and then add all the remaining ingredients and mix.
Place in non-stick skillet and cook over medium-low heat , remove, and top with butter or your favorite LC topping.
Enjoy!
Quote:
Originally Posted by shy__anne
2007, was the enchilada sauce runny or was it ok?
|
The enchilada sauce was great, the type I got was too spicy, and the consistency was good not runny.
The only thing I would do different is use a milder enchilada sauce or mix half enchilada sauce and half sugar free tomatoe sauce.
And speaking of Sugar Free Tomatoe Sauce - I saw this receipe for Sugar Free Tomatoe Sauce on another pizza link here:
Sugar Free Tomatoe Sauce (enough for two large pizza's):
1 Box of Chopped skinless Tomatoes - Mix in blender
Add Pressed Garlic, Salt & Herbs such as Oregano, Basil, and Thyme (Personally I would just use some Lawry's Garlic Powder since it already has all these ingredients plus some combined
Blend all together and Wahla! You have Sugar Free Tomatoe Sauce to use for whatever! Super cool I think!
![Thumbs up](/images/smilies/icon14.gif)