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 The Low Carb Luxury Online Magazine   Netrition
 
    June 2005    Page 12       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

 

Feature Articles
 Make it Low Carb!
 The Benefits of White Tea
 Top 12 Foods for Weight Loss
 The Benefits of Chocolate
 Father's Day Memories
 Fitness: Strength Training
 Grooming Tips for Men
 Becoming Real
 Recipes from Dreamfields!
 The Bear Facts
 The Joy of Hazelnuts
 Low Carb Baking Fun
 Mineral Makeup: A Report
 PMS: Is it Real?


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Low Carb Baking Fun by Linda Genaw      
CarbQuick

Recipe developer, converter, baker, and cook extraordinaire, Linda Genaw shares a collection of low carb baked goods that use the innovative new mix, CarbQuik.

If you haven't used CarbQuik yet, you'll want to add this to your pantry right away. Most low-carb bake mixes are made from soy, giving them gritty textures and soy aftertastes.

Since Carbquik is made from wheat, products made with it taste more like products made using flour or other bake mixes. And if you can't find it in your local stores, you can order it online:



Pecan Sandies

These really are very similar in both flavor and texture to that of "store bought" Pecan Sandies.

    Pecan Sandies
  • 3/4 cup almond flour
  • 1/4 cup CarbQuik Bake Mix
  • 1/3 cup very finely chopped pecans
  • 1 egg white
  • 3 tbsp butter, melted
  • 1/3 cup granular Splenda
  • 1/2 teaspoon vanilla or caramel extract
  • Dash cinnamon
Preheat oven to 325°.

In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop dough in 20 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough.

Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2" thick, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped.

Bake at 325° for 20 minutes, or until golden brown.

Makes about 20 small cookies.

Per 2 Cookies: 92 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb



Chocolate Chip Pecan Scones

These taste a bit like a giant chocolate chip cookie.
    Chocolate Chip Pecan Scones
  • 2 cups CarbQuik Bake Mix
  • 1 teaspoon baking powder
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup pecans, chopped
  • 1/3 cup Carb Countdown 2% milk
  • 1 egg, beaten
  • 1 cup granular Splenda
  • 1 teaspoon maple or caramel extract
  • 1/2 teaspoon blackstrap molasses
  • 1/4 cup sugarfree chocolate chips

Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl, whisk baking powder into CarbQuik. Cut in butter with a pastry blender until it resembles small peas. Stir in pecans. In separate bowl, mix Carb Countdown 2% milk, egg, Splenda, maple extract and molasses. Add wet mixture to dry and stir just until a soft dough forms. The dough will be sticky. Stir in chocolate chips.

Chocolate Chip Pecan Scones Turn dough out onto surface lightly dusted with CarbQuik. Coat dough with Carbquik and gather into a ball. Divide dough into 8 balls.

Gently shape them in your hands, coating with CarbQuik as needed, into somewhat of a cylinder shape, about 2 inches high, and place them on the baking sheet (see photo at left.) The will spread as they bake. Bake at 400° about 15 minutes or until golden brown. Serve warm.

Makes 8 scones.

Per Scone: 293 Calories; 25g Fat; 8g Protein; 22g Carbohydrate; 15g Dietary Fiber; 7g Net Carbs



Peanut Butter Cake

    Peanut Butter Cake
  • 6 tbsp unsalted butter, softened
  • 1 large egg
  • 1/2 cup Carb Options Peanut Butter
  • 1 1/4 cups granular Splenda
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons Carb Countdown 2% milk
  • 1 cup CarbQuik Bake Mix
  • 1 teaspoon baking powder
Glaze:
  • 1/4 cup sugarfree chocolate chips
  • 1 tablespoon butter
  • 1/8 cup heavy cream
  • 1/2 cup granular Splenda

Preheat oven to 350°. Grease and flour a 6-cup bundt pan or 8x8" pan with CarbQuik. Cream butter with an electric mixer. Add egg and mix until smooth. Mix in peanut butter and combine until fully incorporated. Mix Splenda, vanilla and milk; set aside. Mix baking powder into CarbQuik.

Add dry ingredients and milk mixture to butter a little at a time beating after each addition. When batter is mixed well, spread in pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool on rack before putting on glaze.

For Glaze: In a small bowl combine chocolate chips, butter, heavy cream and Splenda. Microwave on MEDIUM for 30 seconds or until butter is melted. Stir to completely melt chocolate. Place bowl in refrigerator and stir every once in a while until it's thick enough to pour over cake without running off too quickly.

Makes 6-9 servings.

Per 1/6 Recipe: 366 Calories; 31g Fat; 10g Protein; 21g Carbohydrate; 10g Dietary Fiber; 11g Net Carbs

                                                                   

Contents and photos copyright © June 2005  Linda Genaw and Low Carb Luxury




       

 

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