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Old 11-19-2011, 09:39 PM   #151
Way too much time on my hands!
 
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Glad you liked them..I need to make some for this week..
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Old 08-05-2012, 09:51 AM   #152
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Wow. Just made these and they are delicious. Will be a go to recipe for me. Wonder if they freeze well. Thanks for the recipe CarolynF.
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Old 08-08-2012, 08:44 AM   #153
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Found out they freeze well.
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Old 08-08-2012, 02:26 PM   #154
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I love this recipe and need to make it more..Thanks for the bump. Now, did you microwave them to get them unthawed???
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Old 08-16-2012, 11:58 AM   #155
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I microwaved them for about 15 -20 seconds and put in the toaster oven. They came out crisp and delicious. Wonderful. Thanks again for the recipe.
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Old 09-12-2012, 06:28 PM   #156
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Just tried to make these... they are in the oven I'm not sure what went wrong but the batter was REALLY runny, and now it all ran together into one big pastry on the pan with little blobs of filling

I hope the result is edible - if it's yummy, I don't care what it looks like I guess!

Any tips for next time???
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Old 09-12-2012, 07:27 PM   #157
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Almost everyone who's tried these has had a mess the first time - but I think they're worth retrying. Read these two threads or do a search for
revolution rolls

http://www.lowcarbfriends.com/bbs/lo...ll-tweaks.html

http://www.lowcarbfriends.com/bbs/lo...pe-inside.html
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Old 09-13-2012, 05:34 AM   #158
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Macc: Hmmm..Did you get your whites really stiff?

Was your sour cream watery? You make them with the cream cheese, like an oopsie, as Judy linked.

Last edited by CarolynF; 09-13-2012 at 05:35 AM..
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Old 09-13-2012, 08:16 AM   #159
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I make oopsies with no problem!! (shockingly!)

The whites were very stiff - I made sure to do that. Sour cream was not watery -- brand new tub. The only thing that I can think of is that I used EZ Sweetz instead of granular splenda? Other than that, I did the recipe exactly...

It wasn't a total lost cause; I just scraped everything off and threw it in a bowl. I picked out a few pieces this morning and it was very good!
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Old 09-13-2012, 03:00 PM   #160
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Macc: I don't think EZ sweet would have done that..Big mystery..Glad you enjoyed the
recipe anyway..
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Old 09-13-2012, 04:53 PM   #161
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Originally Posted by CarolynF View Post
Macc: I don't think EZ sweet would have done that..Big mystery..Glad you enjoyed the
recipe anyway..
Thanks -- I will try it again!
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Old 09-13-2012, 08:44 PM   #162
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Just a quick comment..Maybe the eggs should be room temp and the yolks will get a bit thicker..
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Old 09-14-2012, 07:17 AM   #163
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Originally Posted by CarolynF View Post
Just a quick comment..Maybe the eggs should be room temp and the yolks will get a bit thicker..
Good tip... I will try that. Thx!!
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Old 02-08-2013, 05:45 PM   #164
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I am BRAND NEW this week with my hubby!

I am soo excited to try this recipe!
I've been lurking and going from thread to thread all week bookmarking, I don't know how I'm going to organize everything I want to save!! Thank you everyone!
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Old 02-08-2013, 06:07 PM   #165
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Quote:
Originally Posted by LoriF. View Post
I am BRAND NEW this week with my hubby!

I am soo excited to try this recipe!
I've been lurking and going from thread to thread all week bookmarking, I don't know how I'm going to organize everything I want to save!! Thank you everyone!

Hi Lori.

I know you had a good time checking out everything out. I put recipes in files when I like them. Did you check this one out?

http://www.lowcarbfriends.com/bbs/lo...s-newbies.html
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Old 02-09-2013, 07:41 PM   #166
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Hi Lori - Welcome to LCF! It takes a while to go through so many threads but you'll come up with what works best for you. I copy and paste a lot of recipes and put them in a folder on my computer, then when I try them, if they're "keepers", I print them out and file in 3-ring binders.
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Old 07-12-2013, 04:09 PM   #167
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Somebody ask me to bump this up.
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Old 07-13-2013, 06:20 PM   #168
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thanks for bumping
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Old 07-13-2013, 11:34 PM   #169
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I'm kinda new....what is bumping?
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Old 07-14-2013, 07:06 AM   #170
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I'm kinda new....what is bumping?
Bumping is because we want the thread at the top and this is how you do it.
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