Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 10

cleochatra · 01-14-2008, 07:02 PM

Quote:

Originally Posted by jswalker1992

I bought a cheapo $15 handmixer at Wal Mart ten years ago.

That's really reasonable! I've had my hand mixer for almost 18 years, and it's still going strong.

GardenGirl639 · 01-14-2008, 07:10 PM

I wonder, if you didn't have a mixer, could you put the egg whites in a blender? Hmmmm....maybe even just to start them?

haystar · 01-14-2008, 07:11 PM

The rolls are soooo yummy with garlic powder in them! YUM!

Cutie · 01-14-2008, 07:16 PM

epix, i would definitely get a hand mixer

epix · 01-14-2008, 07:16 PM

Quote:

Originally Posted by haystar

The rolls are soooo yummy with garlic powder in them! YUM!

I think I'll be making these for sure tomorrow!

Has anyone tried making these mixed with splenda, cinnamon and raisins?

LovesDivine · 01-14-2008, 07:20 PM

I finally made them. They are kinds flat, not sure if I want to slice one in half. I will be bringing 2 to work tomorrow for a sammich!!

I had one right from the oven with butter on top. I really liked it. DH and DS were meh - said they tasted like eggs. Kewl, then maybe they will keep thier hands off. Buggers, they are all over my Fuze...grr.

Anywho, I skipped the splenda and added garlic and onion powder, and some italian herbs. Topped with cheddar when there was 3 minutes left. This is a keeper, thanks again Cleo!

haystar · 01-14-2008, 07:22 PM

Quote:

Originally Posted by LovesDivine

I finally made them. They are kinds flat, not sure if I want to slice one in half. I will be bringing 2 to work tomorrow for a sammich!!

I had one right from the oven with butter on top. I really liked it. DH and DS were meh - said they tasted like eggs. Kewl, then maybe they will keep thier hands off. Buggers, they are all over my Fuze...grr.

Anywho, I skipped the splenda and added garlic and onion powder, and some italian herbs. Topped with cheddar when there was 3 minutes left. This is a keeper, thanks again Cleo!

Look yummy! I wouldn't try slicing one in half-- they're pretty low cal and definitely low carb, so I wouldn't even worry about it!

jswalker1992 · 01-14-2008, 07:31 PM

Quote:

Originally Posted by epix

I think I'll be making these for sure tomorrow!

Has anyone tried making these mixed with splenda, cinnamon and raisins?

I haven't, but I'd be willing to bet they'd be great.

haystar · 01-14-2008, 07:33 PM

Quote:

Originally Posted by epix

I think I'll be making these for sure tomorrow!

Has anyone tried making these mixed with splenda, cinnamon and raisins?

Nope- haven't gotten as far as trying them as a sweet treat...but I bet that would be nommmmmie

I want to try and find some LC syrup and eat these like pancakes (without the garlic powder

) or french toast..I think that would be a great breakfast.

pocahontas · 01-14-2008, 07:37 PM

Ok, I just pulled a savory batch out of the oven and they look amazing!!! I added a tsp of Italian seasoning to the mix and topped with grated parmesan right before I baked. I am boiling some eggs now because I want an egg salad sammie, NOW!!!

Lynyrd2 · 01-14-2008, 07:51 PM

Has anybody ever made "Gummi Candy"

Cutie · 01-14-2008, 07:54 PM

Quote:

Originally Posted by haystar

Nope- haven't gotten as far as trying them as a sweet treat...but I bet that would be nommmmmie

I want to try and find some LC syrup and eat these like pancakes (without the garlic powder

) or french toast..I think that would be a great breakfast.

i've been making these rolls for about two years now (though i use 4 oz. of cream cheese instead of 3)...they make YUMMY french toast!!!

CarolynF · 01-14-2008, 08:00 PM

Yup...Epix..invest in a hand mixer..It's a cheap investment and it works great! You could add some cinnamon to the yolks..If you want some raisins..I would use it on the topping.. a bit of whipped cream cheese and a raisin or two...and maybe some walnuts chopped..

Blenders won't work..You need air to get the egg whites firm.

I need to try some savory ones with the cheese and garlic powder..Thanks for the many ideas.

haystar · 01-14-2008, 08:03 PM

Quote:

Originally Posted by Cutie

i've been making these rolls for about two years now (though i use 4 oz. of cream cheese instead of 3)...they make YUMMY french toast!!!

I've been thinking about how they resemble a mix between french toast/pancakes after I heat them up in the wave for a few seconds-- I'm thinking I NEED to get syrup now

I can easily eat a whole batch of these in a day. And you know, I don't feel bad about it...for 6 there's about 4 carbs- a lot of times I leave the Splenda out or use half so even less actually...and I use them IN my meals, not just as an additive-- like I eat 2 buttered for breakfast. Or I eat mini pizzas with sauce and cheese....so it ends up working out nicely-- except I have to make a double batch every 2 or 2 1/2 days!

helens · 01-14-2008, 08:31 PM

OH! OH! OH! OH! OH! MY GOODNESS!!!

Now, I just had to test this out before serving it to guests tomorrow, and since I was so good today it fit into my carb count. Believe me when I say these rolls will go down in history at our house over the next 20 or 30 years! (yes I'm planning to live that long!)

I cut two of them in half, then topped each of the layers with semi-thawed frozen fresh strawberries that I had previously cut up and sweetened with a few drops of SweetzFree. I then topped it with whipped cream and let me tell you all, it was about the most delicious dessert we've EVER tasted! The whole thing was only about 5 carbs each serving...

I'm already dreaming up ways of using my truffle bowl for family gatherings and layering the rolls with SF chocolate pudding, whipped cream and other LC goodies. (I'll try real hard to not be doing induction then.

)

There was absolutely NO egg taste in the dessert, and they tasted exactly like the little sponge cakes the stores carry for shortcake desserts.

haystar · 01-14-2008, 09:06 PM

Quote:

Originally Posted by helens

OH! OH! OH! OH! OH! MY GOODNESS!!!

Now, I just had to test this out before serving it to guests tomorrow, and since I was so good today it fit into my carb count. Believe me when I say these rolls will go down in history at our house over the next 20 or 30 years! (yes I'm planning to live that long!)

I cut two of them in half, then topped each of the layers with semi-thawed frozen fresh strawberries that I had previously cut up and sweetened with a few drops of SweetzFree. I then topped it with whipped cream and let me tell you all, it was about the most delicious dessert we've EVER tasted! The whole thing was only about 5 carbs each serving...

I'm already dreaming up ways of using my truffle bowl for family gatherings and layering the rolls with SF chocolate pudding, whipped cream and other LC goodies. (I'll try real hard to not be doing induction then.

)

There was absolutely NO egg taste in the dessert, and they tasted exactly like the little sponge cakes the stores carry for shortcake desserts.

Sounds PERFECT. This idea has been brewing in the back of my mind for a bit in the future-- still trying to lose- this will be once I reach a more maintenance type level (which shouldn't be tooooo long)

epix · 01-15-2008, 10:41 AM

went out on my lunch break and picked up a hand mixer and ingredients to make this.. I wish someone would have clued me in that the spices are in alphabetical order when searching for this cream of tartar.. I stood there for a good 5 minutes looking all confused while all the old ladies seemed to know exactly where everything was.

CarolynF · 01-15-2008, 10:52 AM

Quote:

Originally Posted by epix

went out on my lunch break and picked up a hand mixer and ingredients to make this.. I wish someone would have clued me in that the spices are in alphabetical order when searching for this cream of tartar.. I stood there for a good 5 minutes looking all confused while all the old ladies seemed to know exactly where everything was.

Pete: I love it!! I'm one of those LOLadies who is always helping confused men at WalMart to find things..

Now, be sure you whip those eggwhites until when you turn your bowl upside down, they don't move. Only do this when you are sure..Big mess, otherwise.

PLUS, don't get any yolk in the egg white..So, I often break an egg..put the white in a custard cup, then when I'm sure the yolk is not there, I will dump the white into the mixing bowl.

We are anxiously awaiting your results!!!!

GardenGirl639 · 01-15-2008, 11:03 AM

Quote:

Originally Posted by epix

went out on my lunch break and picked up a hand mixer and ingredients to make this.. I wish someone would have clued me in that the spices are in alphabetical order when searching for this cream of tartar.. I stood there for a good 5 minutes looking all confused while all the old ladies seemed to know exactly where everything was.

Yeah, Pete!

haystar · 01-15-2008, 11:47 AM

Quote:

Originally Posted by epix

went out on my lunch break and picked up a hand mixer and ingredients to make this.. I wish someone would have clued me in that the spices are in alphabetical order when searching for this cream of tartar.. I stood there for a good 5 minutes looking all confused while all the old ladies seemed to know exactly where everything was.

Good luck!

LaurieRobo · 01-15-2008, 11:56 AM

OMG GardenGirl639--- Thanks for your garlic/cheese tweak...

I made these last night and resisted eating one.

Right now, I am now enjoying a leftover potroast sammich... yummy... yummy... yummy

cleochatra · 01-15-2008, 02:14 PM

Dangit-- I just deleted my whole post because I got excited when I saw helen making strawberry shortcake out of hers.

cleochatra · 01-15-2008, 02:21 PM

1. GardenGirl-- I wouldn't try a blender for the egg whites because I fear they'd break down when moving them to a bowl.

2. Those look DELICIOUS, LovesDivine!

3. Pocahontas-- I love cheese with spices! That sounds delectable.

4. Cutie-- I am going to have to try the french toast! Dude, I'd use even more cream cheese, but I have to stick to four ounces of cheese a day, and I'm afraid of going over my limit. Plus, since mine was because I just royally screwed up, I stuck with three. LOL! I love your french toast idea... You are mah pocket boopie!

5. haystar-- I make two batches at a time. I just have to!

6. helens-- You ruined my last post when I started drooling over your recipe. Shame on you! I am going to try that dessert. I am so excited you had success with it! I am going to save your whole post.

7. epix-- LOL! OMG. I'm sorry! And here I thought I was being so hoopie cool by telling you the color of the spice itself. And then, I stand there in the baking aisle, and I'm like, "Do I look under 'C' or 'T'?" Remember to whip eht whites first and then beat the cream cheese mixture in another bowl next! You don't want to corrupt the egg whites (like Carolyn said)! Let us know how they turn out!

8. Laurie-- that sounds so awesome! I wonder how these would hold up to an au jus?

helens · 01-15-2008, 02:21 PM

Quote:

Originally Posted by cleochatra

Dangit-- I just deleted my whole post because I got excited when I saw helen making strawberry shortcake out of hers.

HA! I'll tell you what...I can still imagine the taste of those shortcakes last night and they were THE BEST! Now I'm thinking about SF chocolate pudding, whipped cream, maybe just a topping of a few chopped walnuts...ooooohhhh! BAAAAAAAD!

01-14-2008, 07:51 PM	#281
Lynyrd2 Junior LCF Member Join Date: Jan 2008 Posts: 2 Gallery: Lynyrd2	Gummi Candy............... Has anybody ever made "Gummi Candy"

01-14-2008, 08:31 PM	#285
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 174 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	OH! OH! OH! OH! OH! MY GOODNESS!!! Now, I just had to test this out before serving it to guests tomorrow, and since I was so good today it fit into my carb count. Believe me when I say these rolls will go down in history at our house over the next 20 or 30 years! (yes I'm planning to live that long!) I cut two of them in half, then topped each of the layers with semi-thawed frozen fresh strawberries that I had previously cut up and sweetened with a few drops of SweetzFree. I then topped it with whipped cream and let me tell you all, it was about the most delicious dessert we've EVER tasted! The whole thing was only about 5 carbs each serving... I'm already dreaming up ways of using my truffle bowl for family gatherings and layering the rolls with SF chocolate pudding, whipped cream and other LC goodies. (I'll try real hard to not be doing induction then. ) There was absolutely NO egg taste in the dessert, and they tasted exactly like the little sponge cakes the stores carry for shortcake desserts. __________________ Positive thoughts are required for success, so keep that upper lip stiff enough that you can't get negative carbs past it! ************************** Helen

01-15-2008, 02:21 PM	#293
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	1. GardenGirl-- I wouldn't try a blender for the egg whites because I fear they'd break down when moving them to a bowl. 2. Those look DELICIOUS, LovesDivine! 3. Pocahontas-- I love cheese with spices! That sounds delectable. 4. Cutie-- I am going to have to try the french toast! Dude, I'd use even more cream cheese, but I have to stick to four ounces of cheese a day, and I'm afraid of going over my limit. Plus, since mine was because I just royally screwed up, I stuck with three. LOL! I love your french toast idea... You are mah pocket boopie! 5. haystar-- I make two batches at a time. I just have to! 6. helens-- You ruined my last post when I started drooling over your recipe. Shame on you! I am going to try that dessert. I am so excited you had success with it! I am going to save your whole post. 7. epix-- LOL! OMG. I'm sorry! And here I thought I was being so hoopie cool by telling you the color of the spice itself. And then, I stand there in the baking aisle, and I'm like, "Do I look under 'C' or 'T'?" Remember to whip eht whites first and then beat the cream cheese mixture in another bowl next! You don't want to corrupt the egg whites (like Carolyn said)! Let us know how they turn out! 8. Laurie-- that sounds so awesome! I wonder how these would hold up to an au jus? __________________ National Low-Carb Examiner Columnist The Lighter Side of Low Carb blog Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella!

01-14-2008, 07:10 PM	#272
GardenGirl639 MAJOR LCF POSTER! Join Date: Oct 2003 Location: Ohio Posts: 1,422 Gallery: GardenGirl639 Stats: 229/181/145 5'3" Start Date: June 25, 2007	I wonder, if you didn't have a mixer, could you put the egg whites in a blender? Hmmmm....maybe even just to start them?

01-14-2008, 07:11 PM	#273
haystar Funfetti Freak Join Date: Mar 2007 Location: Michigan Posts: 10,368 Gallery: haystar Stats: Happy :) WOE: Low G.I. / Moderation Start Date: 1/19/08	The rolls are soooo yummy with garlic powder in them! YUM!

01-14-2008, 07:16 PM	#274
Cutie happy girlie girl! Join Date: Nov 2005 Location: TX Posts: 6,268 Gallery: Cutie Stats: lost 110lbs. 245-135; maintaining 135-140 :) WOE: IE w/mostly low GL foods	epix, i would definitely get a hand mixer

01-14-2008, 07:37 PM	#280
pocahontas Blabbermouth!!! Join Date: Jun 2002 Location: SAN DIEGO, CA Posts: 5,550 Gallery: pocahontas Stats: yikes! / ugh / happy WOE: Atkins Start Date: Which time?	Ok, I just pulled a savory batch out of the oven and they look amazing!!! I added a tsp of Italian seasoning to the mix and topped with grated parmesan right before I baked. I am boiling some eggs now because I want an egg salad sammie, NOW!!!

01-14-2008, 08:00 PM	#283
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 20,105 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Yup...Epix..invest in a hand mixer..It's a cheap investment and it works great! You could add some cinnamon to the yolks..If you want some raisins..I would use it on the topping.. a bit of whipped cream cheese and a raisin or two...and maybe some walnuts chopped.. Blenders won't work..You need air to get the egg whites firm. I need to try some savory ones with the cheese and garlic powder..Thanks for the many ideas.

01-15-2008, 10:41 AM	#287
epix MAJOR LCF POSTER! Join Date: Jul 2004 Location: SW Michigan Posts: 2,678 Gallery: epix Stats: 426/290(211 low)/175 WOE: Atkins Start Date: July 2004	went out on my lunch break and picked up a hand mixer and ingredients to make this.. I wish someone would have clued me in that the spices are in alphabetical order when searching for this cream of tartar.. I stood there for a good 5 minutes looking all confused while all the old ladies seemed to know exactly where everything was.

01-15-2008, 11:56 AM	#291
LaurieRobo Senior LCF Member Join Date: Jun 2003 Location: Massachusetts Posts: 758 Gallery: LaurieRobo Stats: Pregnancy High 237 175/155/150-155 WOE: Fueling my workouts and running with plenty of FAT Start Date: March 2002	OMG GardenGirl639--- Thanks for your garlic/cheese tweak... I made these last night and resisted eating one. Right now, I am now enjoying a leftover potroast sammich... yummy... yummy... yummy

01-15-2008, 02:14 PM	#292
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Dangit-- I just deleted my whole post because I got excited when I saw helen making strawberry shortcake out of hers.