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Old 03-06-2008, 08:35 PM   #691
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And I for one am thrilled to see you at it!! Yipppeeeee...
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Old 03-06-2008, 08:47 PM   #692
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If you smelled my kitchen today at about 2:30, you would have been cracking up. It was bad. I almost started the oven on fire trying to make something someone requested.

Some things are definitely trial and error. And a lot of error. And sometimes tastes like butt.
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Old 03-06-2008, 08:48 PM   #693
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And sometimes tastes like butt.
Oh lordy Cleo I almost had iced tea come out my nose!!!!!! LOL!!!!!!!
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Old 03-06-2008, 08:51 PM   #694
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BTW, that's blueberry cheesecake..... The recipe will come later.

I agree that you need to do a cookbook. Low carb cookbooks center around what to do with the poultry and meats, but if you had one that showed other options such as oopsie cinnamon rolls, pizza, eclairs, etc, that would be a best seller and a lot more people returning or starting low carb. I write this as I am taking bites from my oopsie french dip, an item I never thought I would see again with the low carb WOE. UMMMMMMM
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Old 03-06-2008, 08:54 PM   #695
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LS-- now I'm drooling! French Dip.... mmmm!!

Tecno-- I never thought I could make an oopsie taste like @$$ until I tried to make croutons from them.

I will achieve croûtons tomorrow, though! I must. We need crunchies in the salad.
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Old 03-06-2008, 09:06 PM   #696
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That is ONE oopsie I don't want Cleo LOL... Well, I gotta go. All this food talk is making me want to eat and I'm not even hungry!!!! Catch ya'll later!

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Tecno-- I never thought I could make an oopsie taste like @$$ until I tried to make croutons from them.
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Old 03-06-2008, 09:15 PM   #697
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Originally Posted by cleochatra View Post
If you smelled my kitchen today at about 2:30, you would have been cracking up. It was bad. I almost started the oven on fire trying to make something someone requested.

Some things are definitely trial and error. And a lot of error. And sometimes tastes like butt.

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Old 03-06-2008, 09:16 PM   #698
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That is ONE oopsie I don't want Cleo LOL... Well, I gotta go. All this food talk is making me want to eat and I'm not even hungry!!!! Catch ya'll later!
Nite Mary!!
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Old 03-08-2008, 07:11 AM   #699
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I will achieve croûtons tomorrow, though! I must. We need crunchies in the salad.
Yes!!! PLEASE. You will get me to eat Caesar salad again. Joy. Rapture!!
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Old 03-08-2008, 10:40 AM   #700
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I have had back luck with croutons! Sorry. Oopsies make awful croutons, and so does the cauliflower crust, cubed and twice-baked.
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Old 03-08-2008, 10:44 AM   #701
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Would frying cheese make good croûtons? Maybe make little mounds on a silpat and baking them then crumbling them up? Just a couple of thoughts.

ETA: I realize these aren't actually croûton substitutes, but they would offer some crunch.

Last edited by AlliCat; 03-08-2008 at 10:48 AM..
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Old 03-08-2008, 10:55 AM   #702
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If you come up with something, the world wants to know! (I mean me. I'm so fat, I have lines of latitude).
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Old 03-08-2008, 11:00 AM   #703
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I'll experiment and see what I come up with.
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Old 03-08-2008, 11:06 AM   #704
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I'll experiment and see what I come up with.
If you run into a dead end with the oopsie to crouton conversion might wanna try with the artisan flat bread recipe, Allie. Seems that it might have the properties to make a decent crouton.
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Old 03-08-2008, 11:17 AM   #705
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What about a savory meringue? I know those can get pretty crisp and might provide the crunch factor you're looking for.

Adding garlic powder and butter flavor extract to your egg whites might do the trick? You can pipe them with a ziplock bag ala Sandra Lee and bake until dry and crisp.
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Old 03-08-2008, 04:35 PM   #706
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I was actually eating a salad with some oopsie croutons as I read this column. They still were not crisp enough, but are getting there. Anyway, I took some oopsies made with mayo and flax meal, added some savory flavorings, then after cooking them let them sit for a couple of days in a baggie. I took them out this morning, cut them up, sprayed them with both olive oil spray and butter (I like a butter flavor), cooked as someone suggested at 200 degrees for a hour and a half. They were great tasting, but just not that crisp, more crumbly than crisp. I am not through experimenting, I thought about adding flax seeds instead of flax meal. I did put a lot more of the xanthm gum, but I must confess, I am not a cook, so I am not really sure what I am doing here. I will check out the artisian bread, maybe that is the answer!

Thanks
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Old 03-08-2008, 05:32 PM   #707
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Here's the link if you need it, LS oregon. Linda's Low Carb Menus & Recipes
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Old 03-08-2008, 07:36 PM   #708
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Here's the link if you need it, LS oregon. Linda's Low Carb Menus & Recipes
That looks like fantastic. I will try it out!

Thanks!
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Old 03-08-2008, 08:49 PM   #709
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You know, I'm just not sure that what are essentially egg whites are ever going to be crisp AND sturdy enough for a crouton. Has anyone considered trying crisped cheese puffs in their salad? You know how some cheeses don't make great cheese crackers in the micro because they puff up instead of staying flat? Crisp but not flat might make a great crouton, IF they don't sog up in the dressing. Worth a try anyway, and a lost less work if they work out

-Retro
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Old 03-08-2008, 09:18 PM   #710
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You're very welcome Oregon.

That sounds like a grand idea retro! Mmmm, puffy like cheese nips.
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Old 03-09-2008, 07:34 AM   #711
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Oh wow! I can't wait for the blueberry cheesecake recipe!! Cleo you are amazing with these recipes!
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Old 03-09-2008, 11:16 AM   #712
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I mentioned I would try to adapt the oopsie batter to make these a while back but took a while to find and then reseason the pan. Today I finally made them! Success!!!

I used to make little Danish pancake balls called Aebelskivers for breakfast now and then. High carb, tedious to make but very yummy! I haven't made them in years. I found my pan when we were doing the pantry and I decided to fiddle with the oopsie roll batter and see if I could get something close to the original....or at least close enough for me!

Here is the pan with a little transfat free Crisco in each hole..


The Crisco is ready and so is the batter....


First batch is cooking....


And now they are turned....


DS ate the first 2 batches before I could get pics!
This is the last batch with a tiny drizzle of SF syrup....
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Old 03-09-2008, 11:28 AM   #713
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Old 03-09-2008, 12:05 PM   #714
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No croutons? No problem-more cauliflower pizza!!!!
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Old 03-09-2008, 01:16 PM   #715
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I mentioned I would try to adapt the oopsie batter to make these a while back but took a while to find and then reseason the pan. Today I finally made them! Success!!!

I used to make little Danish pancake balls called Aebelskivers for breakfast now and then. High carb, tedious to make but very yummy! I haven't made them in years. I found my pan when we were doing the pantry and I decided to fiddle with the oopsie roll batter and see if I could get something close to the original....or at least close enough for me!

Here is the pan with a little transfat free Crisco in each hole..


The Crisco is ready and so is the batter....


First batch is cooking....


And now they are turned....


DS ate the first 2 batches before I could get pics!
This is the last batch with a tiny drizzle of SF syrup....
Those remind me of that commercial they keep showing. The set on TV also comes with an injector to fill them with different jams, puddings and jellies. I am imagining them filled with the SF strawberry jam I have in my fridge! YUM!! I might have to invest in one of those pans!!
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Old 03-09-2008, 01:42 PM   #716
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Those remind me of that commercial they keep showing. The set on TV also comes with an injector to fill them with different jams, puddings and jellies. I am imagining them filled with the SF strawberry jam I have in my fridge! YUM!! I might have to invest in one of those pans!!
I don't think I've ever seen the commercial. We used to sprinkle them with powdered sugar or cinnamon/sugar. Sometimes dipped them in fruit jams, too. They would be good filled with something!
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Old 03-09-2008, 02:02 PM   #717
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I don't know Linda but they sure do look good! Did you add anything other than the cream cheese to the egg yolk? They look so much like dough! Like little puffs of dough! Like... dare I say.... doughnuts!! Yumyumyum...
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Old 03-09-2008, 02:08 PM   #718
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It's called Pancake Puff!





They look yummy! Thanks for the idea!
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Old 03-09-2008, 02:09 PM   #719
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I don't know Linda but they sure do look good! Did you add anything other than the cream cheese to the egg yolk? They look so much like dough! Like little puffs of dough! Like... dare I say.... doughnuts!! Yumyumyum...
Hi Mary!! That's excatly what they are called...pancake puffs! Don't they look good!
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Old 03-09-2008, 02:24 PM   #720
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I added protein powder as well as dried egg whites, sweetener and some half and half to the basic oopsie recipe.

They are a traditional Danish recipe/food that's been around for years and years. I don't know how the batter for the informercial pancake puffs are so I can't really compare but I'm sure they are similar.

You can get just the pan but I'm not sure where although I'm sure you can get them online, if you can't find them in stores. Mine is cast iron and I've had it for many years.
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