sunspine,
I use my grinder for various things - never had a problem yet. i just have a little paint brush type thingie (pretty technical) that I use to clean out the coffee powder, or other leavings, before I grind anything else. (I'm kinda cheap too!! LOL) I have no problems.

Guys, I just quickly want to add that I had the pecans crushed over Bryer's Carb Smart Vanilla ice cream tonight! OMG, FABULOUS! TRY IT! TRY IT!

P.S. Thanks for the tip about the grinder. Maybe I will just try it in the one I use for coffee.

thanks for the recipe Birdy. I was looking for a good pie crust.

Here is a link to a LC Pecan Pie recipe that was posted. Birdy-- you now have me OBSESSED with pecans ! Looks good. Hmmm . . . I do have all the ingredients in the house . . . . .

http://forum.lowcarber.org/showthre...449#post1573449

sunspine have you made this yourself yet? the ing. and recipe lokk super simple and it sounds mmmmmm good. It is always nice if someone has made it "first" incase there are any adjustments to be made at all. Thanks for sharing this ...It will be on my thanksgiving table next week

I have not made it yet. I know what you mean about obtaining "personal" reviews. Some recipes that look good aren't and, like you mentioned, some certainly need adjusting.

I do have ALL the ingredients in my pantry right now so I may just try this one over the weekend. My DH is a sucker for pecan pie, he'd be ecstatic if I could find the time to whip one up this weekend and surprise him. I will surely post my review if I do.

Do you have any, um, grain around like rice? It works really well for cleaning coffee grinders. Just grind a handful in the grinder after you grind the pecans, dump it out and give it a once over with a paper towel. Taste will transfer if you're using it to grind spices but pecans will be OK.

Karen

The thing I will miss the most is southern cornbread dressing. Recently I made some sausage balls with pork sausage, cheese and atkin's bak mix - the recipe is around here somewhere. They were great and I thought I might mix those ingredients plus some chicken broth, sage, onions and celery - maybe a little almond meal for some texture - and bake like dressing. Any suggestions?

I am soooooo happy, this place is a life-saver, I am going to try most of these recipes, and then I wont feel deprived at all!! Thanks soooo much !

Shannon

Nopie-

Do you have a copy of the recipe? I'm humming and hawing over my stuffing too. I'm not the best at stuffing but maybe if I saw the recipe I could think through it a bit.

Oh - I was ready to abandon the LC ship for the holidays - now I don't have to!!

I found an awesome recipe for pumpkin mousse that easily can be baked into a pumpkin pie. It's great both ways. The pie comes out exactly like a real pumpkin pie...hard to tell the difference! You can eat the entire recipe and it's only 220 calories, 8 net carsb, almost no fat (I forgot 2-3 grams?) and 28 grams protein. I figured I'd post it here b/c the people who've tried it from my journal really liked it. Enjoy.

1 package extra firm Mori-Nu tofu
1 cup canned pumpkin
Pumpkin pie spices
Sweetener of choice (I used brown sugar twin..can probably use sugar free maple syrup too)

Puree in blender. You can eat it like this for mousse or pour into a pan and bake at 375 for an hour. A nut crust would go nicely!

--Cindy

Edit: Sorry, forgot about the link. Here is where I adapted it from:
http://vegweb.com/food/sweets/3510.shtml

Thanks for the tip Karen! I never would have come up with that in a million years! Hey, are you one of those people who knows all 101 common household uses for vinegar or something?

P.S that mousse looks REALLY good! Per Karen, do you have the link to the recipe you can add? Don't want to get anyone in trouble! Thanks!

Can I grind the pecans or blanched almonds in my coffee grinder to make almond flour? It won't turn to paste will it? I bought a bulk quantity of slivered almonds to make the base for the pumpkin cheesecake.

It will turn to paste if you grind it too long, so just do a little at a time and check it often. I don't know if it will make almond flour, but I make almond meal this way.

I am making LC stuffing with LC bread... using the same recipe I've always used. I just won't make nearly as much as I have in years past! But that's ok, because our portions aren't as big as they have been in the past!

~Debbie~LoveSong~