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Old 08-31-2009, 05:46 PM   #1021
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Old 08-31-2009, 08:44 PM   #1022
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Okay, I made them and they came out like the photos. The taste is like a light omelet but should work fine for a BLT. I will know in a few minutes. I too would like more body to them and will try protein powder and other things. I thing a few dried onion flakes might help too.

Erica I am anxious to hear more on your hybrid with pork rinds.

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I add some xantham gum to my oopsies in place of the cream of tartar. It makes them a bit more substantial.
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Old 09-04-2009, 07:33 AM   #1023
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How much xantham gum do you use?
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Old 09-04-2009, 09:20 AM   #1024
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How much xantham gum do you use?

I usually make a double batch (12 oopsies), so I'll toss in 1/2 a teaspoon.
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Old 09-05-2009, 03:24 PM   #1025
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Hello--
I have been lurking here for some time, collecting all the good ideas and recipes.
Tonight I made my first batch of Oopsies! OMG!! They came out wonderful!! I used my old muffin top pan and they were perfectly round and browned. I showed one to my DH and he promptly tore off a bit and tasted it. I then showed it to my daughter, she tore off a bit and tasted it. Hmmm. What to do with a torn Oppsie? I put a tiny dab of almond butter and SF strawberry jam and had my first PBJ in almost forever. MMMM!!

Thanks for all the great ideas! I want to try every one!
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Old 09-13-2009, 01:02 PM   #1026
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Has anyone every used these for a take to work lunch. Do you just put them in baggie with it open to fix your sandwich at work?
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Old 09-13-2009, 02:52 PM   #1027
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i make my salami sandwich for lunch with this all the time. I put mustard or mayo and cheese on it. The mayo and mustard do not seed through.
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Old 09-14-2009, 08:21 AM   #1028
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I take them in a separate baggie with sandwich fixings, or hit the In N Out drive through and replace the bun with my oopsie!
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Old 09-14-2009, 08:51 AM   #1029
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Old 09-16-2009, 05:18 PM   #1030
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these look so incredibly yummy, can't wait to try them next week. thanks!
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Old 09-20-2009, 09:49 AM   #1031
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Hi guys Im new to cooking so this might seem like a stupid question but does anyone know if Muffin top pans are called something else in the uk? Im having trouble finding them.
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Old 09-20-2009, 10:40 AM   #1032
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Originally Posted by kibsy View Post
Hi guys Im new to cooking so this might seem like a stupid question but does anyone know if Muffin top pans are called something else in the uk? Im having trouble finding them.
I'm not sure you'll be able to find them over there at all, since from everything I've heard, US muffins are far larger than UK muffins (which I understand are the size of our mini-muffins), so there's really no frame of reference for the size muffin top we have over here, which would be about 3 or 4 inches in diameter. Please correct me if I'm wrong on this.

You can make the oopsies without a specialized pan like that though - either directly on a sprayed pan, or on a sheet of parchment on a regular pan, or using mini cake tins (about 4" in diameter).


ETA: Oh - how about crumpets? What kind of pan are they baked in/on? That's about the right size, maybe a little smaller than our muffin top pan would be.
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Old 09-20-2009, 11:49 AM   #1033
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Thanks for the replie, would these do-

This is for yorkshire puddings, Too deep maybe?KitchenCraft Yorkshire Pudding Pan Yorkshire pudding baking tray pan dish Baking Tins

From what i've read crumpet tins are made in these-
http://www.wildflowerseed.co.uk/stor...umpet_Ring.jpg
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Old 09-20-2009, 12:04 PM   #1034
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Thanks for the replie, would these do-

This is for yorkshire puddings, Too deep maybe?KitchenCraft Yorkshire Pudding Pan Yorkshire pudding baking tray pan dish Baking Tins

From what i've read crumpet tins are made in these-
http://www.wildflowerseed.co.uk/stor...umpet_Ring.jpg
That looks perfect!
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Old 09-20-2009, 12:15 PM   #1035
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Old 09-20-2009, 12:34 PM   #1036
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Which one, the yorkshire pudding? Im looking so forward to trying theses
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Old 09-20-2009, 12:38 PM   #1037
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The pudding one. I've used both muffin top pans and individual little pie pans. The pudding one will be less clean up. It doesn't matter if it's a little deep. Be sure and use a cooking spray or oil for easy release.
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Old 09-20-2009, 12:42 PM   #1038
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Thanks jenna. If i like these which i think i will, they will make life so much easier!
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Old 09-21-2009, 07:35 AM   #1039
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Originally Posted by kibsy View Post
Thanks jenna. If i like these which i think i will, they will make life so much easier!
I make myself a sandwich to take on a trip, with lots of bacon, mayo, some lettuce and maybe onions or tomatoes, and it's always a pleasure! I wrap it tightly in cling-wrap foil, and enjoy when hungry
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Old 09-23-2009, 02:29 PM   #1040
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I make myself a sandwich to take on a trip, with lots of bacon, mayo, some lettuce and maybe onions or tomatoes, and it's always a pleasure! I wrap it tightly in cling-wrap foil, and enjoy when hungry
Sounds lovely

I busy moving house right now so will be making my first batch on monday, hope they turn out ok.
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Old 09-24-2009, 09:04 AM   #1041
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Without reading the ENTIRE thread, I apologize if Im repeating something someone already might have discovered.

If I put 2 TBSP of flax meal in my egg yolks, then fold together, the breads are more stable and substantial!!!! AND delicious!

Last edited by Atkins Chick; 09-24-2009 at 09:05 AM..
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Old 09-24-2009, 02:26 PM   #1042
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Without reading the ENTIRE thread, I apologize if Im repeating something someone already might have discovered.

If I put 2 TBSP of flax meal in my egg yolks, then fold together, the breads are more stable and substantial!!!! AND delicious!
how much more carbs does that add to the the mix?

Can i just ask you guys were the 1 carb per oopsie comes from, when i add up the values on mine it equals half a carb per oopsie? Also im sure i read splenda is not needed but i dont want to go back through the whole thread , ive done it once and it took ages
Also people are using whey in there mixture, how much whey should i add?I bodybuild so this would help my protein intake greatly.

Sorry for all the questions

Last edited by kibsy; 09-24-2009 at 02:27 PM..
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Old 10-01-2009, 09:16 AM   #1043
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how much more carbs does that add to the the mix?

Can i just ask you guys were the 1 carb per oopsie comes from, when i add up the values on mine it equals half a carb per oopsie? Also im sure i read splenda is not needed but i dont want to go back through the whole thread , ive done it once and it took ages
Also people are using whey in there mixture, how much whey should i add?I bodybuild so this would help my protein intake greatly.

Sorry for all the questions
Maybe they're just rounding it to one to make it easier to track?
As far as the flax seed... One flax muffin has 1 gram of carb in it and thats 1/4 cup of Flax meal used... so I would say hardly any carbs if you're using a couple tablespoons. What is tricky is this.... the flax is high in carbs, but you subtract the amount of fiber which has almost equally the same count as the carbs. I have been eating one flax muffin (sometimes 2) a day that says 27 Grams of carbs, but the fiber is that much as well and Im not stalling.
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Old 10-03-2009, 12:29 AM   #1044
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kibsy as a fellow uker and not having muffin top pans here i just use am oven tray sheet with a silicone sheet on it to stop the oopsies sticking

i dont add splenda cos i dont like the taste and mine come out just fine, i have occasionally added a spoonful of almond flour (ground almonds) to thicken up the yolk bit. i would assume a spoon of whey would be about right (make sure u get the sugar free stuff)

hth
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Old 10-21-2009, 10:44 AM   #1045
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Is xanthum gum available in regular stores like shoprite etc????
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Old 10-21-2009, 03:53 PM   #1046
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Bob's Red Mill has it, but it is like $12 for a 1 lb bag I believe and a little goes a long way. If you have a healthfood store or some store that sells bulk items, that may be the way to go.
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Old 11-01-2009, 03:51 PM   #1047
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Old 11-04-2009, 06:39 PM   #1048
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Old 11-04-2009, 06:59 PM   #1049
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Hello Cleo?

Anyone know if Cleo is still around...and perfecting her cheesecake recipe
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Old 11-07-2009, 03:22 PM   #1050
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