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Old 07-15-2013, 12:24 PM   #1
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Oppsie rolls??

Ok, guysw, I give up. I have been looking for this recipe on here for over an hour. I typed it in the search and all that came up was different uses for it but the actual recipe is never found. Can someone put me out of my misery and post the recipe.
Thanks :-)

Susan
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Old 07-15-2013, 12:42 PM   #2
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This is what I have from long long ago

Quote:
Cleochatra's Best Ever Revol-Oopsie Rolls


3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a separate bowl, whip egg whites and cream of tartar until stiff
(if you're using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly).
Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Store them in a bread sack or a ziplock bag to keep them from drying out.
Makes 6@ about 85 calories a piece, >1 carb per

I make mine in small glass ramekins on a cookie sheet rather than just plopping them on the cookie sheet. I never was able to get good results with just a cookie sheet.
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Old 07-15-2013, 12:44 PM   #3
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Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Makes 6 Induction Friendly, Gluten-Free rolls.
Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5
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Old 07-15-2013, 01:40 PM   #4
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Thank you guys so much. I don't know why I had such a hard time finding it. I'll make sure to save it on here now so I have it.
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Old 07-15-2013, 06:26 PM   #5
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I just read your signature. LOL

You said you found alot of threads on uses . Did you see this one. Post # 18 has the recipe and she added 1 T. almond flour. It's worth reading. We have made a lot of different things with them. Plus if you let them dry out a bit they will be sturdier.

Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more)

This thread was started by tommyswife.

Last edited by rosethorns; 07-15-2013 at 06:28 PM..
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Old 07-15-2013, 09:46 PM   #6
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Hehehehe

You're directing "tomswife" to a thread started by " tommyswife"

It's the little things
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Old 07-16-2013, 07:06 AM   #7
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Quote:
Originally Posted by Pami View Post
You're directing "tomswife" to a thread started by " tommyswife"

It's the little things
yes I loved it.
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Old 07-17-2013, 05:26 AM   #8
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And remember that a lot of the original recipes here, if not easily found, are still easy to Google. I just googled it and the very first return was for a link to LCF with the recipe.

So, the search engine here is less than friendly, but Google IS your friend
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