New Year's Eve noshing: beyond the veggie and dip platter

[not2late]

For some reason as I was ignoring my brother-in-laws' anti-low carb diatribe yesterday at the family Christmas dinner, I began thinking about my New Year's menu. My nitwit BIL went on "his" version of Atkins last year, gained weight from eating huge amounts of protein (half a chicken for dinner, a pound of bacon and 6 eggs for breakfast, etc.) Slim Fast shakes (the regular kind), non-stop snacking on pork rinds and a daily six pack of Diet Rite cola and has been on an "low carb doesn't work" rant ever since....yeah, I ignore him, but he still gets on my nerves. Anyhow...

I was thinking about baking a batch of Schaffy's flaxcake recipe posted in the forum in muffin tins for a blini-type thing. I guess if I use a tablespoon or so of the batter per muffin cup, that will give me a thin pancake and I could use those as bread for things like pate or cheese. Maybe even flavor them with caraway seeds or some other kind of spices...

I'm also thinking of using the Atkins Revolution Rolls recipe http://www.low-carb-diet-recipes.com...ion_rolls.html

Maybe if I add cheese and bake it in a mini muffin tin, I'll get something cheese-puffy? Or maybe I could add some chopped spicy sausage, like chorizo, to the batter and bake them in the mini muffin tins?

[2big4mysize]

megs
if shaffeys recipe is the sour cream cream egg oil and flax recipe those are very delicate and will break on you. your flax chips would be better.

Try Null Mondos OSOLO rolls recipe if you have the stuff and add cheese and or herbs to the mix. I know the company did this as I've eatten thier italian ones with my meatball sub and they had a cheese on too.

[not2late]

I've baked schaffy's recipe in my muffin top pan because I never, ever, get good results using a griddle or a skillet cooking those flaxcakes (wet goo on the inside no matter what I do). They turn out pretty well baked.

I saw Osolo clone recipe---I don't doubt that it works, but I don't want to spend the $$$ on oat fiber and polydextrose.

[2big4mysize]

Megs if you turn the heat on low and cover the cakes in the skillet for 4 min and then flip for 4 more min they turn out real light and delicate and cooked all the way through.

making muffin tops from them sounds easier though. but then I'd have pumpkinbutter cookies and be in danger danger as the robot used to say.

[not2late]

Megs if you turn the heat on low and cover the cakes in the skillet for 4 min and then flip for 4 more min they turn out real light and delicate and cooked all the way through.

making muffin tops from them sounds easier though. but then I'd have pumpkinbutter cookies and be in danger danger as the robot used to say.

I've tried cooking them like that. They look great on the outside, then as soon as I take them off the skillet they fall and when I cut into them---gooey goo. Baking them turns out better for me, sure I still have to flip them for appearance sake, but I've been goo-less.

I baked a batch in the standard muffin tins just now. One batch of Schaffy's flaxcakes is fine for 12 blini-type cakes. I used about 1 1/4 tablespoons of the batter for each muffin cup. The result is a mini-pancake that's about 1 3/4 to 2 inches in diameter and about 3/8 inch thick.

Oh yeah, Schaffy's recipe called for using Splenda and cinnamon as flavoring. I didn't use either, and added about a 1/4 teaspoon salt instead. I also used olive oil.

Looking at them cook on the rack, I'm thinking I can probably use them to make shrimp toasts ensive

[NulloModo]

Not2Late - Even if you never try my recipe, I really encourage you to pick up Polydextrose, it is the next Lowcarb wonder product as far as I am concerned. It offers all of the textural benefits of sugar (moisture retention, chewiness, etc) with none of the SA aftereffects.

[not2late]

I want to do more of my own research on polydextrose before I use it. From what little I've read it's patented by Pfizer Research---that tidbit alone makes me want to read more about it before using it.

No offense to Pfizer or the other pharmaceutical giants, but I work in a doctor's office, so I know how things are marketed. With that and with the FDA not really doing its job, I'd like to err on the side of caution.