Popular Categories
Popular Brands
Information
Ordering
|
|
|
|
Dixie Diner
Carb Counters Bakesquick Mix
Carb-controlled multi-purpose baking mix. Two packs. Serves 10 per pack.
Check out these delicious
low carb recipes using Dixie Diners' Carb Counters products.
Other products you may be interested in
Customer Reviews
Carb Counters Bakesquick Mix (Dixie Diner) - Average rating  (16 reviews) -
Write a review
|
|
|
| 7 of 7 people found the following review helpful. |
August 21, 2007
Reviewer: Stephanie in Maryland |
| I'm not a soy fan, so I didn't have high hopes for this mix. I just wanted to see how it stacked up next to Carbquik. I have to tell you--it's better. The biscuits fresh out of the oven were indistinguishable from the real thing, with a soft starchy mouthfeel and a buttery taste. (I have to think this is from the 4 tbsp of butter that the recipe calls for--next time I'll see if it's as delicious with less.) The texture was also superior to Carbquik biscuits, and those are pretty darn good as it is. This is a great product, but the price needs to come down. |
| Was this review helpful to you? Yes No |
|
| 1 of 1 people found the following review helpful. |
March 26, 2008
Reviewer: A customer in Illinois |
| Wow, this product is great! I have tried the Carbquik, while that's good for pancakes, the Carb Counters Bakesquick Mix is so much more like actual flour. It's finer and minus that "little funny" taste you get with Carbquik. I've been desperate for something chocolate and whipped up a microwave cake in a bowl with this, this evening, and thought it was going to bring tears to my eyes!!!! Just 2 squares of ghiradrdelli chocolate, 2 tbsp. butter, dash of vanilla, some splenda and about a 1/4 cup of this mix, nuked it for 2 minutes. OMG Thank you Dixie Diner & Netrition!!!! |
| Was this review helpful to you? Yes No |
|
June 16, 2009
Reviewer: A customer in North Carolina |
| Awesome product. It tastes better than regular flour because it has some seasonings in it. I will buy this from now on. The only thing is it's too expensive! |
| Was this review helpful to you? Yes No |
|
March 20, 2009
Reviewer: A customer in Washington |
| I use this mix all the time! I love to throw in fresh fruit, sweetener, or sugar-free syrups and make all sorts of healthy, delicious muffins and cakes. I use the diet soda can substitution (it's like magic!), so I'm not sure how this cooks if you follow the directions on the package. With my substitution, though, it comes out a little soggy at first, but if you let it cool overnight the texture is pretty close to that of real cake. In fact, it is exactly like Dixie's Cinnamon Swirl cake mix. The major selling point on Bakesquick is the versatility -- I've made everything from green tea muffins to strawberry-coconut cake to oatmeal-pumpkin loaf. They were all delicious. Try your own combinations and enjoy! |
| Was this review helpful to you? Yes No |
|
January 26, 2009
Reviewer: Yaira in Virginia |
| Absolutely fell in love with this product and just came back to the site to buy more! We made a huge batch of chicken pot pie and the flavor was amazing!!! I'm also loving the calorie count and would recommend to anybody. |
| Was this review helpful to you? Yes No |
|
See more reviews
|
|
Nutrition Facts
275-0045
Dixie Diner
Carb Counters Bakesquick Mix
7.5 oz.
Nutrition Facts
Serving Size: 1 Biscuit (10g)
Servings Per Container: 10 (2 packs)
|
|
 |
|
Show as Prepared
|
Amount
Per Serving |
% Daily
Value* |
|
|
Product Only |
|
|
|
|
Total Calories |
21 |
|
|
|
|
|
Calories From Fat |
0 |
|
|
|
|
|
Total Fat |
0 |
g |
0% |
|
|
|
Saturated Fat |
0 |
g |
0% |
|
|
|
Cholesterol |
0 |
mg |
0% |
|
|
|
Sodium |
170 |
mg |
7% |
|
|
|
Potassium |
71 |
mg |
2% |
|
|
|
Total Carbohydrates |
5 |
g |
2% |
|
|
|
Dietary Fiber |
3 |
g |
11% |
|
|
|
Sugars |
0 |
g |
|
|
|
|
|
2
|
g
|
|
|
|
|
Protein |
2 |
g |
4% |
|
|
|
Vitamin A |
|
|
0% |
|
Vitamin C |
|
|
0% |
|
Calcium |
|
|
5% |
|
Iron |
|
|
2% |
|
|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. |
|
| Ingredients: Soy protein, cereal fiber, high protein flour, soy lecithin, egg white powder, baking powder (calcium acid phosphate, bicarbonate of aoda, corn starch), sea salt, low glycemic monosaccharide, low glycemic fruit concentrate. |
|
| Recommended Use: FOR BISCUITS, YOU WILL NEED: 1/2 cup warm water, 1/3 cup cream and 4 tablespoons softened butter. TO MAKE 10 BISCUITS: Preheat oven to 425 degrees F. Coat a cookie sheet or muffin tin with non-stick cooking spray. In medium sized bowl combine inner bag of mix, 1/2 cup warm water, 4 tablespoons (1/2 stick) softened butter and 1/3 cup cream. Stir until blended. Drop dough by approximately 2 heaping tablespoons each on cookie sheet in 10 mounds, 2" apart or in muffin tins. Bake for 10 minutes. DO NOT OVER BAKE.Ovens may vary.
TO MAKE 10 FORMED BISCUITS:Reduce water by 1 tablespoon. Hand roll 2 inch round balls of dough. Place on cookie sheet and press down slightly, flattening to 3 inch rounds.
Variations:
FOR BUTTERMILK-STYLE BISCUITS: Use 1/3 cup plus 1 tablespoon warm water and 1/2 cup buttermilk. (Count 1/2 extra carb per biscuit)
FOR MAIN DISH BISCUITS: Make formed biscuits and slice in half after baking. Fill with sausage patties, egg, cheese or bacon.
BASIC VARIATIONS: Add sausage, grated cheese, bacon, etc. to dough before baking.
FOR POT PIE TOPPING: Spoon evenly over pre cooked filling and bake for 15 minutes at 425 degrees.
FOR SHORTCAKES: Sweeten with Dixie's Sugar Not or other low glycemic sweetener. Bake at 425 degrees for 12-15 minutes.
PANCAKES: Mix together 2/3 cup mix, 2 Tablespoons melted butter, 2 Tablespoons cream, 1 cup water, 1 egg. Use slightly less than 1/4 cup batter to make each 6 inch pancake (makes 7) pancakes. For waffles: use 1/2 cup water only.
Smart Balance trans-fat free buttery spread may be substituted for the butter. |
|
|
|
|
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
|
|
|
275-0045
Dixie Diner
Carb Counters Bakesquick Mix
7.5 oz.
Nutrition Facts
Serving Size: 1 Biscuit (10g)
Servings Per Container: 10 (2 packs)
|
|
|
|
|
Show as Product Only
|
Amount
Per Serving |
% Daily
Value* |
|
|
Prepared |
|
|
|
|
Total Calories |
89 |
|
|
|
|
|
Calories From Fat |
69 |
|
|
|
|
|
Total Fat |
|
|
12% |
|
|
|
Saturated Fat |
|
|
24% |
|
|
|
Trans Fat |
|
|
0% |
|
|
|
Cholesterol |
|
|
8% |
|
|
|
Sodium |
|
|
9% |
|
|
|
Potassium |
|
|
2% |
|
|
|
Total Carbohydrates |
|
|
2% |
|
|
|
Dietary Fiber |
|
|
11% |
|
|
|
Protein |
|
|
4% |
|
|
|
Vitamin A |
|
|
6% |
|
Vitamin C |
|
|
0% |
|
Calcium |
|
|
5% |
|
Iron |
|
|
2% |
|
|
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. |
|
| Ingredients: Soy protein, cereal fiber, high protein flour, soy lecithin, egg white powder, baking powder (calcium acid phosphate, bicarbonate of aoda, corn starch), sea salt, low glycemic monosaccharide, low glycemic fruit concentrate. |
|
| Recommended Use: FOR BISCUITS, YOU WILL NEED: 1/2 cup warm water, 1/3 cup cream and 4 tablespoons softened butter. TO MAKE 10 BISCUITS: Preheat oven to 425 degrees F. Coat a cookie sheet or muffin tin with non-stick cooking spray. In medium sized bowl combine inner bag of mix, 1/2 cup warm water, 4 tablespoons (1/2 stick) softened butter and 1/3 cup cream. Stir until blended. Drop dough by approximately 2 heaping tablespoons each on cookie sheet in 10 mounds, 2" apart or in muffin tins. Bake for 10 minutes. DO NOT OVER BAKE.Ovens may vary.
TO MAKE 10 FORMED BISCUITS:Reduce water by 1 tablespoon. Hand roll 2 inch round balls of dough. Place on cookie sheet and press down slightly, flattening to 3 inch rounds.
Variations:
FOR BUTTERMILK-STYLE BISCUITS: Use 1/3 cup plus 1 tablespoon warm water and 1/2 cup buttermilk. (Count 1/2 extra carb per biscuit)
FOR MAIN DISH BISCUITS: Make formed biscuits and slice in half after baking. Fill with sausage patties, egg, cheese or bacon.
BASIC VARIATIONS: Add sausage, grated cheese, bacon, etc. to dough before baking.
FOR POT PIE TOPPING: Spoon evenly over pre cooked filling and bake for 15 minutes at 425 degrees.
FOR SHORTCAKES: Sweeten with Dixie's Sugar Not or other low glycemic sweetener. Bake at 425 degrees for 12-15 minutes.
PANCAKES: Mix together 2/3 cup mix, 2 Tablespoons melted butter, 2 Tablespoons cream, 1 cup water, 1 egg. Use slightly less than 1/4 cup batter to make each 6 inch pancake (makes 7) pancakes. For waffles: use 1/2 cup water only.
Smart Balance trans-fat free buttery spread may be substituted for the butter. |
|
|
|
|
If you notice any errors in the information above, please
let us know.
If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
|
|
|
|
|
|
(182)
(89)
