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

[DixieMoon]

Originally Posted by ImFat

Drooling as we speak two of my fave foods can you have Thinkenthin on Indcution?

I have

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Nutrition Facts
105-0005
Expert Foods
ThickenThin not/Starch thickener
227 g
Nutrition Facts
Serving Size: 1 teaspoon (2.7g)
Servings Per Container: approx 85


Amount
Per Serving % Daily
Value*

Total Calories 10

Calories From Fat 0

Total Fat 0 g 0%

Cholesterol 0 mg 0%

Sodium 7 mg 0%

Total Carbohydrates 2.3 g 1%

Dietary Fiber 2.3 g 9%

Show Net Carbs
Net Carbs
Minus Fiber 0 g

Protein 0.1 g



*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients: Vegetable gums (acacia, guar, carob, xanthan

[DorianH]

Originally Posted by PrettyPaula

right then guys and gals

i need your help regarding these, i tried making them once before and they were hideous


im willing to try again... but i need to know, when you guys in the USA say cream cheese, what kind of thing are you talking?? is it like cheese spread? or more like mascarpone??


HELP!!

Cookbook:Cream Cheese - Wikibooks, collection of open-content textbooks

[PrettyPaula]

ah-ha so it is philadelphia which is what ibought last time.... they were so grainy and awful tasting when i tried last time though, they almost looked grey?

i think ill try again on sunday

[Dreamchaser]

Originally Posted by PrettyPaula

ah-ha so it is philadelphia which is what ibought last time.... they were so grainy and awful tasting when i tried last time though, they almost looked grey?

i think ill try again on sunday

Paula this is the Philadelphia cream cheese.



It's not grainy and grey at all though. It's white, thick and nice and creamy

[cleochatra]

Lucille! WOOHOO!!! That's all I ask for: for every American to try a Baconator, at least once. And for every low-carber to try them once on those rolls.

It was such an emancipating experience. Now, all of a sudden, we're no longer inducting. We're living.

Pretty Paula-- they definitely shouldn't be gray! I hope this next batch comes out perfectly for you!

[Dreamchaser]

Originally Posted by SHinOK

I just wish you could FREEZE them!! I'd cook 50 every weekend and NEVER run out!!!

Originally Posted by Dreamchaser

Normally cream cheese and eggs do freeze well. It seems like there wouldn't be any problem as long as you separate them so they don't freeze together. Has anyone tried freezing them before?

How about freezing them cleo? Have you heard of anyone doing that?

[PrettyPaula]

this is the one we get in the UK, does that look like its the right one?

[LucilleMcgill]

Originally Posted by cleochatra

Lucille! WOOHOO!!! That's all I ask for: for every American to try a Baconator, at least once. And for every low-carber to try them once on those rolls.

It was such an emancipating experience. Now, all of a sudden, we're no longer inducting. We're living.

I even had my mom try it on the Oopsie roll and she said "That's good." and "Now how do you make those?"

[cleochatra]

girl-- as they are now, they're not crumbly at all. I think they're fairly stable, especially when allowed to cool on a rack. I tend to keep mine at room temperature for a few days before popping them into the fridge, but I live in an extremely dry climate.

[Dreamchaser]

Originally Posted by PrettyPaula

this is the one we get in the UK, does that look like its the right one?

Yes. Is that a resealable container? That looks nice. Better than our containers.

[cleochatra]

Lucille-- that rocks and is the ultimate testimony tight there!

Dream-- I could give it a shot. Let me go see... *playing elevator music*

[PrettyPaula]

Originally Posted by Dreamchaser

Yes. Is that a resealable container? That looks nice. Better than our containers.

hahahaaaa, not so great on the environment though


right so ive got that bit right, now then, this package of splenda, is that the powdered kind or granulated? and how much is a package exactly? we only get it in jars here

[girl81]

Thanks Cleo.
How long do they keep after you pop them in the fridge?

[CarolynF]

An oopsie hint: Definitely take a couple of spoonfuls of the whites and FOLD them into the
yolks to fluff up the yolks..Then DUMP the fluffiefied yolks on top of the whites and FOLD
several times..NOT ALOT until they are mixed up. I LOVE a BIG rubber spatula from Pampered Chef for this..

Also, I think it is helpful to mix the yolks up with the cream cheese with the mixer (after
you have used it for the whites)..The yolks tend to get thicker when you mix them for
several minutes.

[cleochatra]

I try to always use mine within a week, so I leave them out for 3 days and then pop them into the fridge for the last 4 or so.

[cleochatra]

Is it possible to overbeat yolks, Carolyn?

I am asking because I've found that the less I mix the eggs and the CC the better it folds in. I'm afraid of over mixing the yolks, because I heard they can be over beat?

I don't mind being corrected here, for sure!

[Dreamchaser]

Originally Posted by PrettyPaula

now then, this package of splenda, is that the powdered kind or granulated? and how much is a package exactly? we only get it in jars here

[ixtapacheryl]

Originally Posted by cleochatra

Here you go! Recipe.

Gosh they look delicious! How do you think they would taste with dried onion flakes? I LOVE onions and was just thinking about the onion rolls in the bakery!

[gina1]

i use to make my rolls with mayo. couldn't stand the smell of them so i stopped making them. reading all these threds on cleos's rolls( so happy your back,you were missed cleo) i tried them with cream cheese. i'm doing a happy dance i just had a whopper! yea these are soooo much better. this will make a big difference in my woe. thanks cleo!!

[cleochatra]

Woohoo, Gina! I am so glad you like them!

I swore I'd never eat another RR after the 80's.... but MAN! A girl's gotta have a burger! I'm just glad I screwed up the recipe!

cheryl-- I don't see why you couldn't! I think they'd be an awesome addition so long as you know how much you can have on your phase of your plan!

[cleochatra]

Sorry! I have been running around like a chicken mcnoogie without its crunchy outer layer. I have to remind myself that it is ok to look at the recipr board (I'm not a good cook like so many of you are!)

Hi, Elaine! How are you?

Jenny J-- I add only about one third at a time and then lazy 3 about 2 times. Then add more and then more. Or half and then half. It depends on how moist the batter is. Less swirling is more, so minimal is best! My mixture is never evenly-colored!

Carolyn-- Rock on! I am so glad that worked! We're having hot dogs this weekend. Sauerkraut, chopped onion, shredded cheese, chopped pickle.... here I come!

Deanna-- thank you for the very kind compliment! I am so glad you like them! I admit I eat a lot of these, but I always am trying new things, too. I still get my eggs, but without eating scrambled eggs all the time! I like that!

rosethorns-- I am very happy you like these! These are not like the old RRs!

WendyG-- Thank you so very much! Now I need everyone to write my editor and tell him you like me. Maybe he'll publish more of my work! *wistful montage dream sequence*

Let me know how you like these rolls!

Kim-- I love visuals! I have to imagine I'm tasting the food with my brain. sometimes my brain makes faces. Sometimes it doesn't. I just wish I was a better photographer.

Thank you MINTYSHAKE! I really love this recipe. And it handles even the huge Red Robin burgers!

[cleochatra]

I have read some folks holding off on the Splenda and adding garlic powder or salt instead.

[NoSugarGrams]

Did you cut one roll in half for the burger?
Or, did you use two rolls?
I was not impressed the first time I ever made these way back when...
These look very good, so I will try it again!!

Thanks for sharing all of what you did.
Your blog is really informative.
I love your picture by picture instructions!

[cleochatra]

NoSugar-- You use two rolls. I don't think one could be slices amicably.

This is a brand new recipe-- definitely not the old! I accidentally added too much cream cheese, and in doing so, ended up with a brand new roll! These hold together like you wouldn't believe! And no crumbles! And no eggy flavor!

Thank you so much for your compliment!!! I really hope you'll give these a try! We'll kick the old recipes to the curb!