Affiliate, Helpful Hints to Correct Cake Mistakes for the Decorating Stage

September 30, 2008

Hello Affiliate

Helpful Hints to Correct Cake Mistakes for the Decorating Stage

Cake decorating is fun but it can also be quite a challenge,
especially when there are a few hurdles to overcome in order to
present a beautiful finished product. One of the major problems
that you are likely to run into is cake crumbs. How are you
supposed to decorate your cake when the cake crumbs get all mixed
into the icing? And what do you do when your cake filling wants to
ooze out between the layers?

Eliminating the Crumbs

Have you ever tried to use a pastry brush to light brush away cake
crumbs so that you can spread a smooth icing? Chances are that you
still picked up some crumbs which then mixed in with your icing.
You can get around this problem and still salvage your cake
decorating project.

Separate a little bit of your icing and put it in a separate
container from the rest. Thin out the small portion with a little
bit of milk or water and stir. Spread this thinner icing over your
cake and don't worry about whether or not the crumbs get mixed into
it. The whole purpose of thinning the icing a bit is let that
happen. Once you are finished, set your cake aside for a few hours
or refrigerate until the next day. Next, use your thicker icing to
spread over the cake. It should go on smoothly without any evidence
of cake crumbs. What happened is that the thinner layer of icing
bonded the crumbs to the cake so that when you spread the thicker
icing on, those crumbs wouldn't be picked up.

Keep that Filling Inside the Cake

Sometimes, spreading a filling in between cake layers can be a
disaster, especially when it has the propensity to ooze out the
sides. Luckily, there are a few ideas to try so that you can have
that tasty filling and be able to eat it too.

For instance, bake your cake the day before you actually need it.
You see, freshly baked cakes are more vulnerable to shift around,
especially when you spread a filling in between layers. By allowing
the cake to settle overnight, it firms up giving your cake layers
more stability when you place filling between them.

Another idea to try is to pipe icing using your decorating bag
around the perimeter where the cake filling is. This icing, if it
is thick enough, will form a barrier to lock in the filling and
prevent overflow. Allow the cake to set aside for a while to ensure
that indeed no filling leaks out and then decorate as usual.

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1j.y_zfgFdnJLz&b=gA3ivdo8EEkI9CKXdf55Ug

Sincerely,

Tina Blomquist

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Arv, Would you like to join my affiliate program?

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Dear Arv,

I just wanted to let you know that you can now
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Dirk Dupon
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Arv, Here's your last recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To leave my tips, see info below.
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Dear Arv,

I hope you enjoyed my free recipe samples.

Don't forget that you can still get your hands on over
4650 recipes, that come within the "Ultimate Recipe
Collection":
http://www.ecookbookrecipes.com

It's still for sale at a special discount, but it won't be
for much longer.

Here's your last recipe. It's a low-fat recipe, but it has
plenty of taste...

=> Recipe 10:

Baked Chicken Breast with Fresh Basil

10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low-fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish.

Combine yogurt, basil and cornstarch; mix well
and spread over chicken.

Combine bread crumbs with Parmesan and
sprinkle over chicken.

(If making in advance, cover and refrigerate
for up to 6 hours.)

Bake chicken in 375 degrees oven for 30 minutes
or until chicken is no longer pink inside.

Enjoy!

Ok, that's it...

Thanks again for reading my recipe samples, and...

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

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Arv, Here's your recipe sample nine...

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requested sample recipes from the "Ultimate Recipe
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Dear Arv,

Here's a nice chicken wing recipe from the "Ultimate
Chicken Wing cookbook" included in the "Ultimate
Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 9:

Fajita Chicken Wings

12 Chicken wings

For the marinade:

1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro - chopped
1 Cl Garlic - minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Red pepper flakes - crushed

Cut each chicken wing in half; place in a large
resealable plastic bag.

Add all marinade ingredients; seal bag. Turn bag
to coat wings. Refrigerate at least 4 hours or up
to 24 hours, turning bag occasionally.

Heat oven to 375 F. Drain chicken wings, reserving
marinade. Place chicken on broiler pan.

Bake at 375 F for 45 to 60 minutes or until chicken
is no longer pink, brushing occasionally with the
reserved marinade.

Discard any remaining marinade.

Tomorrow I'll bring you a new mouth-watering recipe,
so see you there!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

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Arv, Here's recipe sample eight...

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requested some sample recipes from the "Ultimate Recipe
Collection". To get off this list, see instructions below.
===================================

Dear Arv,

Sandwiches... who doesn't like them?

They come in all shapes and styles, and here's
a tasty one from the "100 of America's Favorite
Sandwiches" Ecookbook, included in the "Ultimate
Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 8:

CHEF SALAD SANDWICH

4 servings.

4 slices fresh dark rye bread
2 tsp. butter
Iceberg or leaf lettuce
1/2 c. Thousand Island dressing
1 (3 oz.) pkgs. water-sliced cooked ham
1 (3 oz.) pkg. water-sliced smoked turkey
4 oz. sliced Swiss cheese
2 hard cooked eggs
8 black olives, pitted
8 red cherry tomatoes
4 sweet gherkins
6 slices crisp, cooked bacon
4 slices dark rye bread, toasted,
buttered

Butter the untoasted bread. Place it on each of four
serving plates. Top each slice with lettuce.

Spread 2 tablespoons of dressing over lettuce.

Divide the ham and turkey into four portions each.
Arrange on top of each serving.

Top with cheese, cut into julienne sticks.

Arrange on each sandwich 2 quarters of hard cooked
eggs, 2 black olives, 2 red cherry tomtoes, halved,
and 1 sweet gherkin, halved.

Top with bacon. Add more dressing or pass dressing
in a small bowl.

Surround with toasted rye bread, cut into quarters.

Enjoy! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

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Affiliate, Thank you for Subscribing to the “Cake Decorating Tips” series.

September 25, 2008

Hello Affiliate

Three Essentials to Cake Decorating

Cake decorating is an art form and just like any other work of art,
it requires patience as well as three essential components for the
perfectly decorated cake. Consistency of the icing, proper
decorating bag positioning and controlling the pressure of
squeezing the bag are the three essentials to be aware of.

Consistency of Icing

A number of factors can affect the consistency of the icing such as
temperature, humidity, ingredients and the equipment used to make
it. A thin consistency of icing is best for creating leaves and
vines as well as any type of writing. Medium consistency is best
for stars, borders and some flower petals whereas the stiff
consistency of icing is best for creating intricate patterns that
need to last without running.

Depending on the recipe of icing you use, you can manipulate it to
create a stiffer or looser icing consistency. For instance, for
icing that is too fluid, add a little confectioner's sugar to
thicken it. Icing that is too thick requires a bit of fluid like
light corn syrup.

Positioning of the Decorating Bag

The angles in which you hold the decorating bag as well the
direction in which the back of the bag is pointed are important.
For instance, 90° positions are best when you are writing something
while 45° positions are best for patterned borders and some artwork.

The direction of the bag can be important based on the type of
decorating tips used on the end of the bag. Typically most cake
decorating directions will refer to a clock position like 3:00 or
6:00, in which the back of the bag must be pointed in that
direction. This positioning ultimately also affects the angle as
well.

Controlling the Pressure

The pressure you apply when you squeeze the icing out of the
decorator's bag is important as it affects the size of the icing
output as well as the uniformity. Heavy pressure is best when you
are adding a large amount of icing to one area for decorations
while light pressure is best when you need to apply just a small
amount of icing in an area. Your goal should be to master your grip
on the bag and learn how to exert the right amount of pressure so
the icing lines will appear seamless.

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1kowGPDwFdnJLz&b=12uMVBFeSewJfjnRwAYN1g

Sincerely,

Tina Blomquist

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Arv, Here's your 7th recipe sample...

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Collection". To get off this list, see instructions below.
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Dear Arv,

Greece is a wonderful historic country, with great food.

I've visited Greece several times, and here's another
recipe from the "Recipes From Around The World
Part 1" cookbook, included in the "Ultimate Recipe
Collection":
http://www.ecookbookrecipes.com

Try this out, and you'll be hooked forever ;-)

=> Recipe 7:

Greek Meatballs With Mint

12 Servings

1 lb lean beef,Ground
1 lb veal (or pork)
2 eggs
1 lg onion,grated
1 T fresh mint,Minced
1 T oregano
2 T fresh parsley,Minced
2 cloves garlic,minced
1 T tomato paste
diluted in 1 tablespoon water
2 T olive oil
plus olive oil for pan frying
12 whole salted wheat crackers and squeezed,
soaked in water - dry
1/2 c dry white wine
salt and,Freshly Ground pepper,to taste
flour,for dusting

Place meat in a large mixing bowl. Break in eggs
and mix well.

Add onion, mint, oregano, parsley, garlic, diluted
tomato paste, the 2 tablespoons oil, crackers,
wine, salt, and pepper.

Knead until well mixed and smooth.

On a lightly floured board, shape meat mixture
into 12 balls.

With your palms, flatten balls into patties, then
dust patties lightly with flour.

In a large skillet over medium heat, warm the
remaining oil. Fry patties, turning once, until
browned on both sides, 2 to 3 minutes per
side or until done to your liking.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

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Arv, Here's your sixth recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Dear Arv,

Here's a delicious recipe from East Africa.

It comes from the +500 pages "Recipes From Around
The World Part 2" Ecookbook, that is included in
the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 6:

Shrimp Curry

8 Servings

1/4 c butter (or vegetable oil)
1 c onion,chopped
1 t garlic powder
1 T curry powder
1 t turmeric
1 T salt
1/2 t chile powder
2 c coconut milk
2 lb shrimp,shelled
2 c potatoes,peeled and cubed
1 c water
1/4 c lemon juice

Heat a large sauce pan and add the butter or oil.

Add the onion, garlic powder, curry powder,
turmeric, salt, and chile powder and saute until
the onion is soft, but not brown.

Add 1 cup of the coconut milk, shrimp, potatoes,
and water, cover, and simmer for about 20 minutes.

Add the lemon juice and remaining 1 cup coconut
milk and cook for another 10 minutes, or until
slightly thickened.

Serve hot with rice and accompaniments such
as the following in a large sectioned relish dish,
fried onion rings, chopped bananas, CHOPPED
cucumbers, raisins, mango or pineapple Chutney,
or toasted shredded coconut.

If a thicker curry is desired, dissolve 2 tablespoons
cornstarch in 2 tablespoons water and add during
the last few minutes of cooking.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

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Arv, Here's your fifth recipe sample...

Arv, you receive this email because you have
equested some sample recipes from the "Ultimate Recipe
Collection". To leave this list, see info below.
===================================

Dear Arv,

Do you like Mexican style food? Here's a great
example:

=> Recipe 5:

CHIMICHANGAS (DEEP FRIED BURRITOS)

1 lb Ground meat, browned and drained

1 md Onion, chopped
1/2 c Red chile sauce or enchilada sauce
12 Flour tortillas
Oil for frying
2 c Cheddar cheese
2 c Shredded lettuce
2 c Chopped green onions

In a large skillet, brown meat and drain.

Add onion and chile or enchilada sauce. Spoon about
3 tbsp of meat filling in center of each tortilla.

Fold tortilla, tucking in ends, and fasten with wooden
toothpicks. Only assemble 2 or 3 at a time as the
tortilla will absorb liquid from sauce.

In a deep frier with 4 inches of oil on medium heat,
fry folded tortilla, turning until golden about 1 to 2
minutes.

Drain on paper towels and keep warm.

Garnish with cheese, lettuce, and onion.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

==> If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

See you!

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

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Arv, Here's your fourth recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Dear Arv,

Here's a recipe that will do very well in summer, and
that suits great in combination with your barbeque.

=> But before you get to it, I want to offer you
an extra Ecookbook gift:
http://wwww.ebooks-made-easy.com/recipes/ECookbook.zip

Enjoy!

=> Recipe 4:

Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
salt
black pepper
paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped

Boil potatoes in their skins.

While potatoes boil, cube avocados and toss with
lime juice.

Chop bacon into one inch pieces and fry until crisp
in a large skillet.

Remove bacon to paper towels to drain. In bacon
fat, saute onions until golden.

Remove pan from heat and stir in wine, vinegar,
mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice.

While still warm, pour dressing over potatoes
and toss. Allow to cool to room temperature.

Fold in avocado, bacon, parsley, and cilantro.

Serve at room temperature or chill one hour or
longer.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

==> If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

See you then!

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

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Arv, Here's your third recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Dear Arv,

How are you? Did my recipe from yesterday stimulate
your apetite?

I bet todays recipe will do that even more ;-)

It's a great dessert for old and young...

=> Recipe 3:

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner's sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon
vanilla

Centers: pecan, walnuts, whole almonds or after-
dinner mints

Coatings: coconut, crushed nuts,confectioners
sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl.

Combine 2 1/2 cups confectioners' sugar and the
cocoa; add alternately with cream and vanilla to
butter.

Blend well. Chill until firm. Shape small amount of
mixture around desired center; roll into 1 inch balls.

Drop into desired coating and turn until well
covered. Chill until firm.

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

==> If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

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Arv, Here's your second recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Hi again Arv,

How are you?

As promised yesterday, here's your second recipe.

This one is for the barbeque... mmm ;-)

=> Recipe 2:

Grilled Pork Shoulder Steaks

1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from
1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick

In a small bowl combine paprika, coriander, lemon zest,
marjoram, garlic powder, salt, pepper, cumin, caraway
seeds, and cinnamon.

Rub herb mixture on both sides of steaks, pressing
into surface.

Place steaks in center of cooking grate.

Grill 10 minutes for medium (160F) or 12 to 14
minutes for well-done (170F), turning once halfway
through grilling time.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

PS: If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

==================================

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Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
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|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your first sample recipe...

Dear Arv,

Thank you for requesting some sample recipes from
the eCookbooks in the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 1:

Lemon-Olive Meatball Appetizers

1 pound ground beef
3 tablespoons lemon juice
1 teaspoon salt
1 cup cheddar cheese -- grated
12 olives -- minced
1/4 green bell pepper -- chopped fine
1 cup soft bread crumbs
1/2 cup milk
1 egg -- beaten
12 bacon slices -- *see note

Partially cook bacon, keeping it from curling.

Mix all ingredients except bacon. Shape into 12
balls.

Wrap a bacon slice around each ball; fasten with
a toothpick. Arrange in baking dish.

Bake in preheated 350-degree oven for about 40
minutes, turning once or twice.

Good apetite! ;-)

==>> You can download a copy of "America's Most
Wanted Recipese from this website:
http://www.ebooks-made-easy.com/likes/recipenet.htm

You'll need to sign up for the (free) newsletter
at the top right, and you will receive an email
with your Ebook download.

Don't worry about leaving your email address,
because it's a great recipe book...

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

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|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

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IP: 67.18.21.5
Date: September 19, 2008 08:25 EDT
Emailed: cakedecoratinga@aweber.com

Affiliate, as promised

Hi Affiliate,

This is Chef Charlie, your personal Low Carb Pal! Ok maybe that sounds a little corny, but anyway, here are your 4 FREE low carb recipes that you requested from:

300-low-carb-recipes.com

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1. Our Version of Atkins Bake Mix

Ingredients:

1 cup soy flour

2 cups soy protein isolate

2 Tablesp baking soda

1 Teasp salt

2 Tablesps Splenda Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

**You could try substituting soy powder (milder taste) for the soy flour and substituting egg protein for soy.

2. Ultimate Deviled Eggs with Crabmeat

Ingredients:

3 Tablesps butter, soft

6 hard-boiled eggs

2 Tablesps mayonnaise

1 Tablesp low-carb ketchup

1 Teasp lemon juice

2 ounces cleaned and finely flaked crabmeat

salt to taste

freshly ground black pepper to taste

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix. Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture. Otherwise, fill the eggs with a Teasp, creating a smooth mound. For a touch of color, dust the eggs with paprika. Refrigerate until ready to use. Refrigerate.

One serving has 0.9 gram of carb.

3. Fabulous Cheese Spinach

Note: Makes 4 servings. Total Carbohydrates: 24, Carbohydrates per Serving: 6

Ingredients:

1/2 cup grated gruyere cheese

1/2 cup ricotta cheese

1/4 cup crumbled gorgonzola or blue cheese

2 Tbsp. freshly grated Parmesan cheese

2 Tbsp. chopped fresh dill

1 large egg yolk

2 Tbsp. extra-virgin olive oil

2 10 oz. packages of fresh spinach, coarsely chopped.

Preheat the broiler to medium. Lightly butter 11-by 7-by 2-inch baking dish. Mix the cheeses,

dill and egg yolk in a large bowl. Heat oil in a large pot over medium-high heat, and then add the

garlic. Stir for a minute until fragrant. Pour into the prepared baking dish. Add the spinach to the

pot and sauté until wilted. Transfer spinach to strainer; drain well. Pour over the garlic in the

baking dish. Toss to coat with the oil and spread out evenly. Sprinkle with cheese mixture. Broil

until cheese is golden on top, and the spinach is heated through

4. Heavenly Chicken Noodle Soup

Ingredients:

2 cups chicken stock

1 Tablesp butter (optional)

2 Tablesps olive oil (optional)

1 cup raw, chopped broccoli

˝ cup raw, chopped cauliflower (about 1-inch pieces)

˝ cup chopped sweet green pepper

˝ cup chopped zucchini

salt to taste

freshly ground black pepper to taste

1 cup diced, skinless chicken

1/3 cup pasta

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables.

Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If

you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a

potato masher or put half of the veggies (or as many as you like) in a blender or food processor

and puree briefly, then return to soup. Add the diced chicken and pasta last. Reheat if needed.

Adjust carb counts accordingly.

__________________________

Just because I think you are special Affiliate, I decided to give you 2 extra recipes!

5. Szechwan Oriental Shrimp

Ingredients:

12 oz. shrimp

1 Tbsp not/Starch (or 1/2 tsp guar gum)

1/2 cup salsa

1/4 cup sugar free cinnamon syrup

2 tbsp soy sauce

2 tbsp Dijon mustard

2 tbsp peanut butter

1/4 tsp ginger

1/2 cup sliced mushrooms

1 cup snow peas

Cook snow peas in microwave. Mix all ingredients except shrimp and mushrooms in a bowl.

Sauté shrimp in little oil in pan and add mushrooms. When shrimp just about done, stir in sauce

and stir to heat.

Serves 2 @ 11 carbs (8 NET carbs)

6. Lower-Carb Splendid Banana Loaf

Note: Each slice of bread yields only 3.6 grams of carb.

Ingredients:

12 ounces cream cheese, soft

5 eggs

1 cup mashed bananas (about 3 medium-size bananas)

˝ cup soy protein powder

1 Teasp baking powder

16 packets Splenda sugar substitute

2 Teasps vanilla extract

2 Teasps grated lemon peel (optional)

1 cup unprocessed wheat bran

1 cup whole almond meal

Preheat oven to 325 F. Lightly butter three mini loaf pans (use non-stick pans made of

heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in

the bottoms of the pans and allow them to hang over the edge by an inch or two.

Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater

until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps. Add the remaining

eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and beat

at slow speed. Add the wheat bran and nuts, blending at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or

until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread

that isn't going to be used soon.

_______________________

I really hope you enjoy them, Affiliate - whether you are preparing them to maintain your figure or to get to the figure you desire.

Try them out and let me know what you think. If you have any questions don't hesitate to email me.

Happy Cooking!

Chef Charlie James
www.300-low-carb-recipes.com
charlie@300-low-carb-recipes.com

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300 Low Carb Recipes
12004-E Tarragon Rd
Reisterstown, MD 21136
**********************

3201 Arbor Hill Ct.
Abingdon
MD 21009
United States
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