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Old 03-09-2008, 02:27 PM   #721
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Okay Marlette... should you decide to accept this mission, pictures please!!! And of course an assessment, taste test rating, etc. etc. etc.
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Old 03-09-2008, 02:30 PM   #722
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Well Linda, they sure do look lovely and delicious and I am totallly craving some right now!!!! Would love one of those cast iron pans too.
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Old 03-09-2008, 02:33 PM   #723
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Well Linda, they sure do look lovely and delicious and I am totallly craving some right now!!!! Would love one of those cast iron pans too.
Thanks! These are something I won't make real often because I'm sure the carb count is higher than I want and they are tedious to make because you have to pay such close attention. Can't turn your back for a second or you are burning them! But it was fun to make them today. I got about 30 of them from the batter I made! Enough leftover for breakfast tomorrow!
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Old 03-09-2008, 03:16 PM   #724
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Why don't you try putting a squirt of whipped cream in them and putting them in the freezer for a few minutes!! I bet would taste like a light cream puff!!
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Old 03-09-2008, 03:20 PM   #725
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I just wanted to add that I made a "sturdier" oopsie bun by adding 1 tsp of baking soda to the yolks. Not only that, they do not get soft in the fridge and don't stick together...There was no taste difference, either.
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Old 03-09-2008, 03:55 PM   #726
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Okay Marlette... should you decide to accept this mission, pictures please!!! And of course an assessment, taste test rating, etc. etc. etc.
I accept but as you know I am in the middle of moving...so it will be a few weeks I am dying to know myself...
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Old 03-09-2008, 05:31 PM   #727
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Amazon sells these Pancake Puff pans. This link shows the customer reviews:

Amazon.com: Customer Reviews: Pancake Puffs with Free Bonus...Amazon.com: Customer Reviews: Pancake Puffs with Free Bonus...
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Old 03-09-2008, 06:14 PM   #728
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Amazon sells these Pancake Puff pans. This link shows the customer reviews:

Amazon.com: Customer Reviews: Pancake Puffs with Free Bonus Gifts
[COLOR="Magenta"]If you look to the right on that page, they have the cast iron ones... I didn't check but I bet shipping on those is a lot..


Walmart carries the Lodge cast iron, and if you have an army supply/hunting supply type store, they carry cast iron, so myabe they'd have them there...

I've seen the TV ones at Target, but personally, I'd go with cast iron, and I'm not a cook...[/COLOR]
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Old 03-09-2008, 06:44 PM   #729
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I just love being a prime member at Amazon... no shipping fees!!! I am going to check WM too first though, but I often find Amazon beats WM esp. with no tax and no shipping! Totally worth the annual fee for membership, well for me it is anyway (Amazon junkie shopaholic )

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[COLOR="Magenta"]If you look to the right on that page, they have the cast iron ones... I didn't check but I bet shipping on those is a lot..


Walmart carries the Lodge cast iron, and if you have an army supply/hunting supply type store, they carry cast iron, so myabe they'd have them there...

I've seen the TV ones at Target, but personally, I'd go with cast iron, and I'm not a cook...[/COLOR]
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Old 03-09-2008, 06:45 PM   #730
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The cast iron one is 31.99 and sold by amazon so free super saver shipping. Amazon almost always has free shipping on orders over 25.00 sold by amazon.
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Old 03-09-2008, 06:50 PM   #731
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I agree cast iron would be best. Some of the reviews on the pancake puff pan is that the coating came off on the first use just by brushing the oil in the sections.
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Old 03-09-2008, 08:45 PM   #732
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I have a cast iron one that I bought at a little antique shop for $5.00! I love it! I can see that I'll be trying Oopsies in it soon!
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Old 03-09-2008, 08:54 PM   #733
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Here is a cast iron puff pan for $10.49

Danish Aebleskiver (Ebleskiver) Pancake Puff Pan--7 inch cast iron - TN3114
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Old 03-09-2008, 08:57 PM   #734
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Lucky you Kisal... and beautiful dog there!! Instead of doing them on the stovetop, I was wondering if you could grease the pan and then just bake them like we do down here in the south with cornbread in a cast iron skillet. That results in a crispy bottom and is soooo good. I guess if they have to be turned you could pull them out and turn them over and bake a bit longer? Dunno... but man, they sure do look and sound good.
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Old 03-09-2008, 10:04 PM   #735
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Lucky you Kisal... and beautiful dog there!! Instead of doing them on the stovetop, I was wondering if you could grease the pan and then just bake them like we do down here in the south with cornbread in a cast iron skillet. That results in a crispy bottom and is soooo good. I guess if they have to be turned you could pull them out and turn them over and bake a bit longer? Dunno... but man, they sure do look and sound good.
They only take a few minutes on the stove top. By the time I filled the last hole, the first one was ready to be turned! And by the time I turned the last one, the first was done.

I would definitely go with cast iron because it would hold the heat better and more evenly, I think.
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Old 03-09-2008, 11:48 PM   #736
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Oh goodness, that is quick!!
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They only take a few minutes on the stove top. By the time I filled the last hole, the first one was ready to be turned! And by the time I turned the last one, the first was done.

I would definitely go with cast iron because it would hold the heat better and more evenly, I think.
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Old 03-10-2008, 04:32 AM   #737
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I have a newer glass top stove and they dont recommend Cast iron on it..Oh well..they sure do look good!

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Old 03-10-2008, 07:59 AM   #738
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What were the insides like? Did they cook all the way thru? Whenever I try to make the protein podwer donuts they look gorgeous and brown and yummy and then when I split them open, batter comes running out....Ive tried almost ever temp of oil I could manage and just quit making them for awhile..now these have me seriously interested!
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Old 03-10-2008, 08:35 AM   #739
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What were the insides like? Did they cook all the way thru? Whenever I try to make the protein podwer donuts they look gorgeous and brown and yummy and then when I split them open, batter comes running out....Ive tried almost ever temp of oil I could manage and just quit making them for awhile..now these have me seriously interested!
They were cooked all the way through...DS thought they were just ok, DH liked them and I liked them. I don't think I will make them often because it made 30 of them and it's too easy to eat too many. They reheat nicely but I just don't want to get in the habit of having them so I'll save them for special occasions or for when more people are here!
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Old 03-10-2008, 09:52 AM   #740
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(For the glass-topped stove folks)You can bake with cast iron in the stove as well. Play with temperatures and keep hot pads at the ready.

There are cast iron waffle makers as well which can go into the oven.
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Old 03-10-2008, 10:30 AM   #741
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Thanks Cleo!! I just might have to get me a old fashioned Cast Iron Waffle maker when we get our Tax Rebate check..lol..I tried to do Waffles this morning and they were just a mess with the Cheaply Walmart Waffle Maker..I am also really sick and didn't feel even like doing anything so I should have not started it..lol..Just looked at your blog..CONGRATS..5 more pounds down..WHOOOO!! Glad to see you back..missed you this weekend..

Later and HUGS
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Old 03-10-2008, 10:43 AM   #742
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Thank you so much! I'm down more than 5 according to my scale, but I don't trust my scale to not be silly.

I try to take weekends off more now since I'm so busy during the week.
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Old 03-12-2008, 11:14 AM   #743
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Quote:
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I just wanted to add that I made a "sturdier" oopsie bun by adding 1 tsp of baking soda to the yolks. Not only that, they do not get soft in the fridge and don't stick together...There was no taste difference, either.
I tried this yesterday using 4 egg whites and 4 egg yolks. Is it normal for it to come out with an overly salty taste to them?

Last edited by AlliCat; 03-12-2008 at 11:29 AM..
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Old 03-12-2008, 03:14 PM   #744
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I've been told that adding too much cream of tartar can affect flavor. You want only 1/8 tsp or a pinch.
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Old 03-13-2008, 04:48 PM   #745
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Oh my gosh. I have an aebelskever pan and have had for decades. My good friend
Rose, who is Danish taught me how to make them. But since LC I have not used the
pan. Was just looking at it the other and thought, perhaps I should give it away.
So happy and cannot wait to try our wonderful oopsies. I think I'll use the idea of a bit
of baking soda in them. Did they deflate much on the plate as they do when we take
them out of the oven?
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Old 03-13-2008, 09:55 PM   #746
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Oh my gosh. I have an aebelskever pan and have had for decades. My good friend
Rose, who is Danish taught me how to make them. But since LC I have not used the
pan. Was just looking at it the other and thought, perhaps I should give it away.
So happy and cannot wait to try our wonderful oopsies. I think I'll use the idea of a bit
of baking soda in them. Did they deflate much on the plate as they do when we take
them out of the oven?
They didn't deflate too much. I used the original oopsie recipe (no salt or sweetener), 3 scoops of vanilla protein powder, about 3T egg white powder, 1/4 tsp. fiberfit and 2T half and half. I beat the egg whites and then mixed the other ingredients in a separate bowl. I folded the egg whites into the second mixture and then cooked them. I really liked them but DS said they were just ok. I won't make them often only because they are tedious to do and they are time consuming to cook. It made about 30 aebleskivers so I'd have to make them when someone is home to eat a lot! I did save some for the next day for DH and he liked them.
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Old 03-14-2008, 02:22 PM   #747
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I have just gotten through this thread. I LOVE oopsies. I want to tell you the Chocolate Almond Oopsies at the beginning of this thread are to DIE FOR! We broke them in half and put some Waldens SF marshmellow creme on the bottom one, put the other half on top with more Marshmellow creme and topped with fresh fruit. Absolutely yummy! Haven't tasted something that yummy since before low carb and diabetes (DH).

Thank you Cleo and all you other tweakers out there.
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Old 03-23-2008, 06:57 PM   #748
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has the blueberry thingy been per-fected yet??? huh...huh...????
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Old 03-23-2008, 09:59 PM   #749
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Almost wishbone. I want to tweak just a little bit more, and then it will be perfect! I am really excited about what I had today, but it's still not 100% there, yet! I hope to have a definitive recipe by this weekend!



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Old 03-23-2008, 09:59 PM   #750
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And yes...the crust is oopsie in nature.
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