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Old 01-06-2008, 09:40 AM   #121
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Thank you...never even knew one existed...they are for cooking what...besides these?...or I guess I am asking..what is the purpose of them?
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Old 01-06-2008, 10:03 AM   #122
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Thank you...never even knew one existed...they are for cooking what...besides these?...or I guess I am asking..what is the purpose of them?
Muffin tops-the best part of the muffin!
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Old 01-06-2008, 10:45 AM   #123
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Ah...I seem to remember Elaine having that idea for a business (Zeinfeld)...LOL
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Old 01-13-2008, 01:18 PM   #124
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How Eggy Do These Taste? On a 9-1 scale...

I strongly dislike the taste or texture of eggs. On a scale of 9-1 with 9 being no egg taste/texture at all down to 1 meaning taste and texture just like eating scramled eggs doctored up to taste like something else...how eggy are these guys?
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Old 01-13-2008, 01:45 PM   #125
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I strongly dislike the taste or texture of eggs. On a scale of 9-1 with 9 being no egg taste/texture at all down to 1 meaning taste and texture just like eating scramled eggs doctored up to taste like something else...how eggy are these guys?
It must be a personal taste matter. I don't think they taste eggy at all. But that's me!

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Old 01-13-2008, 05:09 PM   #126
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Lynn - you can make whoopie pies, hamburger buns, and any kind of muffin recipe in them.
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Old 01-13-2008, 07:45 PM   #127
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Just made these .... Added cocoa and almond extract to the cheese mixture. Vry tasty
PS ..What is a muffin top pan?
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Old 01-13-2008, 07:48 PM   #128
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Ok I read back a bit and see the Muffin Top Pan.
Now for another Danish..LOL
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Old 01-18-2008, 09:02 AM   #129
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Old 01-20-2008, 05:09 PM   #130
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Marking my spot to try with Cleo's Revoloopisie rolls

Thanks and HUGS
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Old 01-24-2008, 08:45 PM   #131
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[COLOR=red]I finally tried these. But I did them a little differently. I took a "tip" for ReneeD70 on the Cleo's Reveoopsie Rolls, and made them in my silicone muffin cups. The batch made 12 little rolls.[/COLOR]

[COLOR=#ff0000]I forgot how long she said she baked her Oppsie Rolls, and was just thinking of the 15 min that she tried (wasn't long enough). They weren't near done at 15 min. I kept adding 5 minutes. I probably finally ended up cooking them for the full 30 if not 35 min. They looked done, so took them out. But after they had cooled enough to take out, I realized they still were not done. So I took them all out, spread foil on a baking pan, and put them on that (out of muffin cup). I started heating the oven back up (this time to 350║, and put the muffins back in. I set the timer for 5 minutes. They seemed done this time. [/COLOR]
[COLOR=#ff0000]But they are a little spongy (the roll part). Is that normal? They are pretty good tho, even tho a little spongy. [/COLOR]

[COLOR=#ff0000]I must have a little elf running around up there, cause I just went by, and there are only 9 left!!! Oops, make that 8. [/COLOR]
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Last edited by crazywoman-n-wy; 01-24-2008 at 09:08 PM..
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Old 01-25-2008, 08:54 AM   #132
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I must have a little elf running around up there, cause I just went by, and there are only 9 left!!! Oops, make that 8.
OOPS there goes the oopsies

Last edited by shadowzip; 01-25-2008 at 08:55 AM..
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Old 01-25-2008, 12:11 PM   #133
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Quote:
Originally Posted by crazywoman-n-wy View Post
[COLOR=red]I finally tried these. But I did them a little differently. I took a "tip" for ReneeD70 on the Cleo's Reveoopsie Rolls, and made them in my silicone muffin cups. The batch made 12 little rolls.[/COLOR]

[COLOR=#ff0000]I forgot how long she said she baked her Oppsie Rolls, and was just thinking of the 15 min that she tried (wasn't long enough). They weren't near done at 15 min. I kept adding 5 minutes. I probably finally ended up cooking them for the full 30 if not 35 min. They looked done, so took them out. But after they had cooled enough to take out, I realized they still were not done. So I took them all out, spread foil on a baking pan, and put them on that (out of muffin cup). I started heating the oven back up (this time to 350║, and put the muffins back in. I set the timer for 5 minutes. They seemed done this time. [/COLOR]
[COLOR=#ff0000]But they are a little spongy (the roll part). Is that normal? They are pretty good tho, even tho a little spongy. [/COLOR]

[COLOR=#ff0000]I must have a little elf running around up there, cause I just went by, and there are only 9 left!!! Oops, make that 8. [/COLOR]
A spongy texture is right....my second batch in the muffin cups were baked for 27 minutes. I tried not to eat them til today to see how they were the second day, and I found them less spongy.
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Old 01-25-2008, 02:35 PM   #134
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[COLOR=red]Mine are less spongy today, but they still are a little... Maybe that is normal... Don't know, cause I had never made them before (flat or in the muffin cups).[/COLOR]

[COLOR=#ff0000]They are good tho (after I got them baked well). I did find that you need to get them out of the cups as soon as they are cool enough, cause mine were "sweating" when I got them out. [/COLOR]
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Old 01-27-2008, 09:43 AM   #135
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Praline Crm Chz Danishes (pic included)

sry
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Old 01-27-2008, 10:23 AM   #136
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What picture?
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Old 01-27-2008, 01:14 PM   #137
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What picture?
I was trying to post my pecan danish, but then I realized I was still on this thread and tried to erase it but I guess I left the title on....sorry.
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Old 01-27-2008, 01:26 PM   #138
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No Problem..I found your post and picture from them after I posted...they do look so good! Have to try them soon.

TY and HUGS
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Old 02-05-2008, 12:22 PM   #139
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I made a chocolate-almond version of these yesterday......YUM-O! Here's what I did:


[COLOR=Sienna]Chocolate-Almond Cream Cheese Danish[/COLOR]



Pastry portion:

3 extra large eggs, separated (reserving 1/2 yolk for filling)
1/4 tsp. cream of tartar
10 drops Sweetzfree + 2 pkts Sweet One
3 Tbs. sour cream
2 heaping Tbs unsweetened cocoa powder

Sliced almonds, optional

Filling:

4 ounces cream cheese, softened
1/2 egg yolk (from above)
1/8 tsp Sweetzfree + 1 pkt Sweet One
1/4 teaspoon vanilla
1/8 tsp almond extract

Preheat oven to 300 degrees

Filling directions:

Microwave cream cheese until soft. Remove and add the 1/2 egg yolk, sweetener, extract, and flavoring. Set aside while making the pastry portion.

Pastry directions:

Separate eggs, putting the whites in a large bowl and the yolks in a medium bowl. Take 1/2 yolk out and put it in a little dish to reserve for filling.

With your electric mixer, whip whites and cream of tartar until very stiff. Set aside.

Add the sour cream, sweeteners, and cocoa powder to the yolks and beat well, until smooth.

Gently fold yolk mixture into the whites, using a big spatula, being careful to get it all blended well. Then Spray a cookie sheet or muffin top pan (the best way), and plop 6 equal mounds of batter to make 6 Danish.

Make an indent on each mound and fill with filling. Top with a small amount of sliced almonds, if using.

Bake about 25-35 minutes at 300 until golden brown. Remove, cool completely and then chill in the fridge for a couple hours. Enjoy!

YUM-O! (and I have no idea on the carb count for each one....besides, I kinda got carried away and ended up with only 5 rather LARGE danishes instead of six....lol)

I do plan to make the original recipe, too.....but have to eat these up first! lol
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Old 12-30-2008, 01:25 PM   #140
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Old 12-30-2008, 05:14 PM   #141
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Old 01-02-2010, 07:03 AM   #142
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Old 10-10-2010, 08:15 AM   #143
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Anyone tried adding pumpkin to these?
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Old 10-10-2010, 09:41 AM   #144
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Old 10-10-2010, 01:32 PM   #145
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Anyone tried adding pumpkin to these?
You go first..
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Old 10-11-2010, 09:12 AM   #146
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Somebody please try the recipe with pumpkin. I am not much of an experimenter.
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Old 10-11-2010, 10:05 AM   #147
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Oops wrong thread! Sorry

Last edited by crazywoman-n-wy; 10-11-2010 at 10:07 AM.. Reason: wrong thread
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Old 04-27-2011, 11:04 AM   #148
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very good recipe for Newbies
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Old 11-13-2011, 05:04 PM   #149
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for newbies..
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Old 11-19-2011, 09:47 AM   #150
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Just made a batch.

Delicious!!

Thanks!
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