Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 11-15-2010, 10:02 AM   #31
Major LCF Poster!
 
Aomiel's Avatar
 
Join Date: Oct 2010
Posts: 2,569
Gallery: Aomiel
Stats: 330/140/140 A1c 4.8
WOE: Bernstein (Maintenance)
Start Date: January 2010
Bumping...

I've made these for years but loved the idea of a muffin top pan to contain them! I'm going out today just for that! Plus, I think I'll try the protein powder as I've also found they tend to be a bit delicate for burgers. Maybe it makes a difference if you use cream cheese or mayo vs. cottage cheese?

Love the video. Is this the Linda of Linda's low carb site? She's charming! Bonus - she explained everything so well!

Off to 'speriment!
Aomiel is offline   Reply With Quote

Sponsored Links
Old 11-15-2010, 10:54 AM   #32
Major LCF Poster!
 
jlatislaw's Avatar
 
Join Date: Jul 2002
Location: SW Mich
Posts: 1,494
Gallery: jlatislaw
WOE: JUDDD
Start Date: June 18, 2012
Quote:
Originally Posted by Aomiel View Post
Bumping...

I've made these for years but loved the idea of a muffin top pan to contain them! I'm going out today just for that! Plus, I think I'll try the protein powder as I've also found they tend to be a bit delicate for burgers. Maybe it makes a difference if you use cream cheese or mayo vs. cottage cheese?

Love the video. Is this the Linda of Linda's low carb site? She's charming! Bonus - she explained everything so well!

Off to 'speriment!
I'm pretty sure that's not our LindaSue. Although I'm sure our Linda is also charming!
jlatislaw is offline   Reply With Quote
Old 11-15-2010, 04:18 PM   #33
Major LCF Poster!
 
Aomiel's Avatar
 
Join Date: Oct 2010
Posts: 2,569
Gallery: Aomiel
Stats: 330/140/140 A1c 4.8
WOE: Bernstein (Maintenance)
Start Date: January 2010
The charming comment was for 'our' Linda. Wasn't sure if she was the 'other' Linda.

.
Aomiel is offline   Reply With Quote
Old 11-15-2010, 08:09 PM   #34
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 21,468
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
I bake mine at 325* and they only take about 25minutes to cook. I can't even conceive of cooking them for an hour. I think it would taste so eggy at that point?
pooticus is offline   Reply With Quote
Old 11-16-2010, 07:51 PM   #35
Major LCF Poster!
 
jlatislaw's Avatar
 
Join Date: Jul 2002
Location: SW Mich
Posts: 1,494
Gallery: jlatislaw
WOE: JUDDD
Start Date: June 18, 2012
Quote:
Originally Posted by pooticus View Post
I bake mine at 325* and they only take about 25minutes to cook. I can't even conceive of cooking them for an hour. I think it would taste so eggy at that point?
I always bake 1 hr and they're fine I usually make two muffin top pans at once and put on different racks. After 30 mins. I switch them. Works great.
jlatislaw is offline   Reply With Quote
Old 01-30-2011, 12:43 PM   #36
Junior LCF Member
 
lcf75's Avatar
 
Join Date: Jan 2011
Posts: 1
Gallery: lcf75
Stats: 208/208/175
WOE: Atkins
Start Date: Jan. 24th 2010
Second Thoughts on Savory Revolution Rolls

Quote:
Originally Posted by marymc View Post
Savory Revolution Rolls

4 eggs, separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon parsley flakes
1 large scoop of natural flavor protein powder
2 tablespoons heavy cream
1 tablespoon butter, softened
Pinch Splenda

Optional: Lightly sprinkle tops with parmesan or cheddar cheese before baking.
I HIGHLY recommend using 6-7 egg whites for this recipe, and only 3 yolks, because the amount of butter and heavy cream called for will turn your beaten egg whites into mush. I tried this recipe with 4 egg whites and that's exactly what happened, my nicely beaten/whipped eggwhites turned to mush. I only got 3 buns out of the whole batch.
lcf75 is offline   Reply With Quote
Old 02-05-2012, 09:42 AM   #37
Junior LCF Member
 
Join Date: Jan 2011
Location: N TX
Posts: 8
Gallery: Biggie
Stats: 274/229/124
WOE: Atkins
Start Date: 09/11/2010
I just made a batch of these using cream cheese for the fat component. I used individual pie plates to hold the shape. Although I can't imagine ever calling these "delicious", once they cool down and dense up a little, I think they may be "acceptable". I'm mainly looking for something that's not outright revolting (slimy flaxmeal breads come to mind) to hold a sandwich together. I added 1˝ teaspoons of gluten and a dash of salt for more flavor and structure, and I think I'm going to use a full tablespoon of gluten next time. I may try the whey powder, too - I didn't want to buy a whole can in case it turned out I was not interested in making more of these, and the only sample-size pouches they had were all flavored.

The only problem I ran into was after cooking them the full hour, they were still wet on the inside. I may increase the oven temperature by 25° next time, because they were brown enough that I don't think I want to risk baking them any longer.
Biggie is offline   Reply With Quote
Old 02-05-2012, 11:22 AM   #38
Very Gabby LCF Member!!!
 
PghPALady1974's Avatar
 
Join Date: Dec 2006
Location: PITTSBURGH PA
Posts: 4,477
Gallery: PghPALady1974
WOE: thru my mouth
Wow old thread!

I much prefer the lopsided rolls to the orig rev rolls.
PghPALady1974 is offline   Reply With Quote
Old 02-06-2012, 03:18 PM   #39
Junior LCF Member
 
Join Date: Jan 2011
Location: N TX
Posts: 8
Gallery: Biggie
Stats: 274/229/124
WOE: Atkins
Start Date: 09/11/2010
I did a search on this forum and google for lopsided rolls and couldn't find anything. Can you help a gal out? Because, honestly, I just spread some peanut butter on one of these, and one thing's for sure - they don't keep well. It was a soggy, crumbly mess. If I have to keep tweaking this by adding more gluten I will, but if there's something better out there, I'd like to try it, too.
Biggie is offline   Reply With Quote
Old 02-07-2012, 09:47 AM   #40
Very Gabby LCF Member!!!
 
PghPALady1974's Avatar
 
Join Date: Dec 2006
Location: PITTSBURGH PA
Posts: 4,477
Gallery: PghPALady1974
WOE: thru my mouth
My post was SUPPOSED to say OOPSIE rolls.....darn auto correct on phones!!!!! Sorry about that!!
PghPALady1974 is offline   Reply With Quote
Old 02-08-2012, 03:46 PM   #41
Junior LCF Member
 
Join Date: Jan 2011
Location: N TX
Posts: 8
Gallery: Biggie
Stats: 274/229/124
WOE: Atkins
Start Date: 09/11/2010
LOL! Actually, I did make oopsies because I used cream cheese instead of cottage cheese, which I was thinking about trying next.
Biggie is offline   Reply With Quote
Old 02-12-2012, 09:00 PM   #42
Junior LCF Member
 
Join Date: Jan 2011
Location: N TX
Posts: 8
Gallery: Biggie
Stats: 274/229/124
WOE: Atkins
Start Date: 09/11/2010
Okay, I really wasn't impressed with the oopsie, because it was too eggy, too greasy, and too weak once you filled them with sandwich fillings, so I decided to try again. This time I used the cottage cheese, added 1/4 cup vital wheat gluten for structure, a dash of salt, and 1 teaspoon of yeast for flavor. I actually like the result - still won't use the word "delicious" but they are actually not bad. I get the crunchy effect like someone mentioned upthread, and they have a kind of croissanty texture. I made a tuna sandwich with them. I make them very thin and use two for a sandwich. I also had one as a side dish with dinner and it was a good addition to the chicken and peppers I had. I'm going to have one for breakfast with a little neufchatel cheese and homemade low-sugar jam tomorrow. I think I finally hit on a good recipe for a bread substitute!
Biggie is offline   Reply With Quote
Old 02-12-2012, 09:56 PM   #43
Senior LCF Member
 
Join Date: Jan 2012
Posts: 126
Gallery: breadaddict
I wonder how this would cook in a regular muffin pan?
breadaddict is offline   Reply With Quote
Old 02-27-2012, 09:43 PM   #44
Junior LCF Member
 
Join Date: Jan 2011
Location: N TX
Posts: 8
Gallery: Biggie
Stats: 274/229/124
WOE: Atkins
Start Date: 09/11/2010
I've wondered, too - or a loaf pan. I'm still tweaking, but when I'm happy I'm going to try different shapes like muffins and rolls. I'm going to try adding whey protein tomorrow. I'll report back.
Biggie is offline   Reply With Quote
Old 02-28-2012, 07:14 AM   #45
Senior LCF Member
 
heatherwagnon's Avatar
 
Join Date: Nov 2010
Location: Vacaville CA
Posts: 592
Gallery: heatherwagnon
Stats: 156.6/124.2/125
WOE: HCG rx/JUDDD/LC
Start Date: R1 10/10 R2 1/12
questions on these...how long do they need to air out for? Also can these be frozen? Thanks!
heatherwagnon is offline   Reply With Quote
Old 02-28-2012, 07:15 AM   #46
Senior LCF Member
 
heatherwagnon's Avatar
 
Join Date: Nov 2010
Location: Vacaville CA
Posts: 592
Gallery: heatherwagnon
Stats: 156.6/124.2/125
WOE: HCG rx/JUDDD/LC
Start Date: R1 10/10 R2 1/12
Quote:
Originally Posted by Biggie View Post
I've wondered, too - or a loaf pan. I'm still tweaking, but when I'm happy I'm going to try different shapes like muffins and rolls. I'm going to try adding whey protein tomorrow. I'll report back.
I've seen them cooked in a loaf pan and on a jelly roll ban for more like a square bread vs round muffin type
heatherwagnon is offline   Reply With Quote
Old 05-06-2012, 10:27 AM   #47
Major LCF Poster!
 
Join Date: Jan 2012
Location: Arkansas --aka too far away from where I'd like to be ;)
Posts: 1,148
Gallery: Amgarrett616
Stats: 228/193.0/140
WOE: low carb
Start Date: 12/06/11
Subbing so I don't forget these. They r baking now!
Amgarrett616 is offline   Reply With Quote
Old 05-06-2012, 10:54 AM   #48
Major LCF Poster!
 
Join Date: Jan 2012
Location: Arkansas --aka too far away from where I'd like to be ;)
Posts: 1,148
Gallery: Amgarrett616
Stats: 228/193.0/140
WOE: low carb
Start Date: 12/06/11
K, mine are kind of crispy and flaky. What did I do wrong?
Amgarrett616 is offline   Reply With Quote
Old 05-06-2012, 02:43 PM   #49
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 21,468
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
I love mine that I have been making forever.

Basic Revolution Rolls
Yield: 12 Rolls

7 Eggs, separated
1c Mozzarella Cheese, shredded
1/2c Cottage Cheese
1 scoop Natural Protein Powder
1 tsp Dijon Mustard, rounded
1 tsp Baking Powder
1/4tsp Garlic Powder
1/4 tsp Onion Powder
Sesame or Poppy Seeds

Preheat oven to 325*.

Blend cottage cheese until smooth in small food processor bowl.

Grate mozzarella cheese.

Separate eggs.

Combine all ingredients except egg whites and cream of tartar with the egg yolks.

Whip egg whites until starting to foam. Add cream of tartar. Beat egg whites until stiff.

Beat egg yolk and cheese mixture. Be sure to do this after whipping egg whites becuase if whites come into contact with the yolk or with fat, they won't fully whip.

Fold 1/3 of whites into the yolk mixture and beat thoroughly with a spatula until egg yolk mixture is loosened.

Fold in half of the remaining whites. Be more careful not to deflate egg whites.

Fold in remaining whites and gently incorporate. Try to retain as much volume as possible.

Mound onto parchment lined cookie sheets. (This takes 2 sheets, 6 per sheet).

Bake at 325* for 30-35 minutes. Reduce heat to 250* and allow to cook an additional 10-15 minutes.

Remove from oven. Let cool and place in plastic bag. Refrigerate.
__________________

10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13
pooticus is offline   Reply With Quote
Old 05-08-2012, 11:46 AM   #50
Major LCF Poster!
 
pugluv9802's Avatar
 
Join Date: Mar 2006
Location: North Chesterfield, Va
Posts: 1,013
Gallery: pugluv9802
Stats: 193.8/168.2/150/ 5'10
WOE: Going to try JUDD 1-13-14
Start Date: 12/01/2013
will read later
pugluv9802 is offline   Reply With Quote
Old 07-18-2012, 02:39 PM   #51
Senior LCF Member
 
AngelMurray's Avatar
 
Join Date: Jul 2012
Location: Southeast Texas
Posts: 64
Gallery: AngelMurray
Stats: 271/264/140
WOE: LC
Start Date: July 1, 2012
Looks great!!!
AngelMurray is offline   Reply With Quote
Old 10-19-2012, 05:57 AM   #52
Senior LCF Member
 
Cablegriz's Avatar
 
Join Date: Dec 2002
Location: Wernersville, PA
Posts: 927
Gallery: Cablegriz
Stats: 218/178/200/140
WOE: LC, Insulin Resistant on Metformin HCL 2000mg
Start Date: April 23, 2010 a restart for my health
So glad to re read this thread. Going camping this weekend and going to make some of these to hold hot dogs and hamburgers, maybe BBQ.
Better get cookin!
Cablegriz is offline   Reply With Quote
Old 10-19-2012, 06:02 AM   #53
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 21,468
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
I use non-stick aluminum foil and make all kinds of shapes and forms for my rolls from hotdog buns to hoagey rolls to miniature cheese stuffed and meat stuffed rolls, etc. I now use the forms all the time because it gives me less spread and greater heighth.

I also make small round loaves that I score to make the foundation of my Crack Bread.
pooticus is offline   Reply With Quote
Old 10-19-2012, 06:14 AM   #54
Senior LCF Member
 
Cablegriz's Avatar
 
Join Date: Dec 2002
Location: Wernersville, PA
Posts: 927
Gallery: Cablegriz
Stats: 218/178/200/140
WOE: LC, Insulin Resistant on Metformin HCL 2000mg
Start Date: April 23, 2010 a restart for my health
pooticus,
awesome idea! what is crack bread?
Cablegriz is offline   Reply With Quote
Old 10-19-2012, 06:37 AM   #55
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 21,468
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
Cable I have several recipes on my blog. I'm sorry I can't post the recipe here cuz of having just had major surgery. Trying to keep posts fairly brief! I'll try to get back later to post the recipe once I've recovered.
pooticus is offline   Reply With Quote
Old 10-19-2012, 07:13 AM   #56
Senior LCF Member
 
Cablegriz's Avatar
 
Join Date: Dec 2002
Location: Wernersville, PA
Posts: 927
Gallery: Cablegriz
Stats: 218/178/200/140
WOE: LC, Insulin Resistant on Metformin HCL 2000mg
Start Date: April 23, 2010 a restart for my health
Oh so sorry to hear. don't worry about it I will look at your blog!
Prays for your healing and health!
Take care!!!!!!
Cablegriz is offline   Reply With Quote
Old 12-02-2013, 08:45 AM   #57
Senior LCF Member
 
Galveston Gal's Avatar
 
Join Date: Aug 2008
Location: Galveston Island, TX
Posts: 475
Gallery: Galveston Gal
Stats: 5'0"
WOE: Low Carb/High Fat
No matter what the variety of tweak you use...

I love Oopsie/Rev. rolls...
Galveston Gal is offline   Reply With Quote
Old 12-02-2013, 09:12 AM   #58
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,661
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Quote:
Originally Posted by Galveston Gal View Post
No matter what the variety of tweak you use...

I love Oopsie/Rev. rolls...
Me Too.
rosethorns is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 02:47 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.