Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 26

helens · 01-21-2008, 10:05 AM

Quote:

Originally Posted by cleochatra

ljh-- No, it's three, but I am letting her know that the 5 ounces she's using could be majorly macko-ing her induction. Atkins allows only 4 ounces, max, of cheese per day in induction.

cleochatra ~ I think ljh150 said she's using five eggs to five ounces of cream cheese, so the ratio is still correct at one egg per one ounce of cream cheese. She just can't eat all of them in one day! lol

jswalker1992 · 01-21-2008, 10:08 AM

I thought that I posted this, but I don't see it anywhere. So, if it pops up again, I apologize.

Today's breakfast was a grilled hot ham and cheese!

helens · 01-21-2008, 10:11 AM

Quote:

Originally Posted by jswalker1992

I thought that I posted this, but I don't see it anywhere. So, if it pops up again, I apologize.

Today's breakfast was a grilled hot ham and cheese!

WOO HOO! That looks like a great lunch idea!

cleochatra · 01-21-2008, 10:13 AM

Quote:

Originally Posted by helens

cleochatra ~ I think ljh150 said she's using five eggs to five ounces of cream cheese, so the ratio is still correct at one egg per one ounce of cream cheese. She just can't eat all of them in one day! lol

Oh! Whew! That's one time when I'm glad to be wrong, then. I know I couldn't eat a batch a day, but the thought of 5 ounces of CC to 3 eggs was making me worry!

jswalker-- that sounds delicious! I think I'm going to cook some bacon and have BLTMCs!

RoxanneRoxanne · 01-21-2008, 10:13 AM

Quote:

Originally Posted by jswalker1992

Today's breakfast was a grilled hot ham and cheese!

I am salivating!

jswalker1992 · 01-21-2008, 10:17 AM

Quote:

Originally Posted by cleochatra

I think I'm going to cook some bacon and have BLTMCs!

I am thinking that is tomorrow's breakfast (or lunch). I was wondering, if I add a little caraway to the rolls if it would give me a rye bread feeling. I feel a reuben coming on!!

cleochatra · 01-21-2008, 10:20 AM

I love rye bread! I wonder if you should add a minuscule of food coloring to lend to that rye-look. Blonde bread with a dark feeling might be confusing to my senses.

But I call my kids by the cat's name, so there you go.

jswalker1992 · 01-21-2008, 10:25 AM

Quote:

Originally Posted by cleochatra

But I call my kids by the cat's name, so there you go.

LOL!! I will admit it, I can relate to that. I go through all of my kids' names to get to the one I need. "Randi- I mean Jacob! Argh! Luke!" and you know by this time, they are laughing at me and have figured a way out of getting in trouble.

My kids all love these rolls as French toast. It amazes me how versatile these are.

Itsanewme · 01-21-2008, 02:26 PM

Hi all!

I'm sure this has been asked but how do you all store these little gems? I'd like to make a double recipe and have them ready for the week. I usually try to do most of my low carb cooking/baking on the weekend so I don't have much to do when I get home from work. Can these be frozen??? Do you store these in zip locks? In the fridge? Should they be refrigerated anyway?

Thanks for your help!

Mary

CarolynF · 01-21-2008, 02:29 PM

I store my cooled Oopsies in little zip lock sandwich baggies..2 to a bag..

I don't freeze them, but someone said they did..Yes, on the refrigeration.

helens · 01-21-2008, 02:44 PM

Quote:

Originally Posted by cleochatra

Oh! Whew! That's one time when I'm glad to be wrong, then. I know I couldn't eat a batch a day, but the thought of 5 ounces of CC to 3 eggs was making me worry!

I made them with 4 ounces a few days ago...they turned out fine, but slightly more moist compared to other batches, so today I went back to the 3 ounces...if it isn't broke, don't fix it!

PrettyPaula · 01-21-2008, 02:49 PM

i ate two today with a double 1/4 from McD's inside... then i used my last one for a snack pizza under the grill.. yummo.

they are definately growing on me i have to say.

ive made another batch, theyre cooling right now, and i added some garlic pepper to these and mozarella on top

i hope they are as nice x

helens · 01-21-2008, 02:53 PM

I'm thinking someone needs to invent a new chicken that can lay eggs faster!

silversunfire · 01-21-2008, 03:19 PM

How much Splenda should I use if I dont have the packs? I am getting ready to try these out and realized it calls for 1 pack.

Dreamchaser · 01-21-2008, 03:50 PM

cleo - Do you know if anyone has tried to bake 2 batches of these at once? One sheet would have to go on the lower rack so it probably wouldn't work but I wonder if anyone has tried it yet.

Rory8343 · 01-21-2008, 03:55 PM

Quote:

Originally Posted by helens

I'm thinking someone needs to invent a new chicken that can lay eggs faster!

treadle · 01-21-2008, 04:01 PM

Yep, zip-locked in the refrig.

shadowzip · 01-21-2008, 04:04 PM

Quote:

Originally Posted by Dreamchaser

cleo - Do you know if anyone has tried to bake 2 batches of these at once? One sheet would have to go on the lower rack so it probably wouldn't work but I wonder if anyone has tried it yet.

I do I do. I switch the pans after 15 minutes.

ImFat · 01-21-2008, 04:06 PM

Quote:

Originally Posted by helens

I'm thinking someone needs to invent a new chicken that can lay eggs faster!

I keep asking hubby to get eggs and cream cheese,lol, he says shouldn't there be some sort of baked goods around here, yeah in my tummy.

helens · 01-21-2008, 04:11 PM

Quote:

Originally Posted by Dreamchaser

cleo - Do you know if anyone has tried to bake 2 batches of these at once? One sheet would have to go on the lower rack so it probably wouldn't work but I wonder if anyone has tried it yet.

I use a very large baking sheet with the non-stick foil for the first six, then put three each on two more pieces of non-stick foil. I put the baking sheet on the bottom rack and the two foil sheets on the middle rack and bake them at 350º for 15 minutes, remove the two foil sheets and move the baking sheet up to the middle rack for another five minutes. It works perfectly!

Dreamchaser · 01-21-2008, 04:13 PM

Quote:

Originally Posted by shadowzip

I do I do. I switch the pans after 15 minutes.

I was wondering about switching the pans after 15 minutes. So how do they turn out? I was concerned that with neither of the pans sitting the whole time at the top, that they might turn out a little undercooked?

So do they turn out just like when you cook one sheet by itself or what?

Dreamchaser · 01-21-2008, 04:19 PM

Quote:

Originally Posted by helens

I use a very large baking sheet with the non-stick foil for the first six, then put three each on two more pieces of non-stick foil. I put the baking sheet on the bottom rack and the two foil sheets on the middle rack and bake them at 350º for 15 minutes, remove the two foil sheets and move the baking sheet up to the middle rack for another five minutes. It works perfectly!

So helens, if you are putting them on different racks anyway, why don't you just put them both on sheets? Do you think they just bake better that way?

Itsanewme · 01-21-2008, 04:35 PM

Thanks Carolyn and Tricia. I've got them tucked in the fridge for the night. I could see portion control becoming an issue with these.

emitch · 01-21-2008, 04:40 PM

Quote:

Originally Posted by Itsanewme

Thanks Carolyn and Tricia. I've got them tucked in the fridge for the night. I could see portion control becoming an issue with these.

Yep this was an issue with me

but I am going to try them again soon since they are soooo good!

shadowzip · 01-21-2008, 04:41 PM

Quote:

Originally Posted by Dreamchaser

I was wondering about switching the pans after 15 minutes. So how do they turn out? I was concerned that with neither of the pans sitting the whole time at the top, that they might turn out a little undercooked?

So do they turn out just like when you cook one sheet by itself or what?

They turn out a little lighter in color but not undercooked.

01-21-2008, 02:26 PM	#759
Itsanewme Senior LCF Member Join Date: Oct 2005 Location: Philadelphia PA Posts: 390 Gallery: Itsanewme Stats: 322/143-147/145 WOE: Atkins Start Date: Restarted 3/1/06	How do you store these??? Hi all! I'm sure this has been asked but how do you all store these little gems? I'd like to make a double recipe and have them ready for the week. I usually try to do most of my low carb cooking/baking on the weekend so I don't have much to do when I get home from work. Can these be frozen??? Do you store these in zip locks? In the fridge? Should they be refrigerated anyway? Thanks for your help! Mary

01-21-2008, 10:20 AM	#757
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I love rye bread! I wonder if you should add a minuscule of food coloring to lend to that rye-look. Blonde bread with a dark feeling might be confusing to my senses. But I call my kids by the cat's name, so there you go.

01-21-2008, 02:29 PM	#760
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,564 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I store my cooled Oopsies in little zip lock sandwich baggies..2 to a bag.. I don't freeze them, but someone said they did..Yes, on the refrigeration.

01-21-2008, 02:49 PM	#762
PrettyPaula Senior LCF Member Join Date: Sep 2007 Location: Nottingham, UK Posts: 743 Blog Entries: 2 Gallery: PrettyPaula Stats: 5ft 11, looking for inch loss! WOE: Intuitive eating/Callanetics Start Date: 4th jan 08 - changed 29th feb	i ate two today with a double 1/4 from McD's inside... then i used my last one for a snack pizza under the grill.. yummo. they are definately growing on me i have to say. ive made another batch, theyre cooling right now, and i added some garlic pepper to these and mozarella on top i hope they are as nice x

01-21-2008, 02:53 PM	#763
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	I'm thinking someone needs to invent a new chicken that can lay eggs faster!

01-21-2008, 03:19 PM	#764
silversunfire MAJOR LCF POSTER! Join Date: Dec 2006 Location: Pittsburgh, PA Posts: 2,073 Gallery: silversunfire Stats: 210/????/180(at first) WOE: high fat,no refined sugar	How much Splenda should I use if I dont have the packs? I am getting ready to try these out and realized it calls for 1 pack.

01-21-2008, 03:50 PM	#765
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,174 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	cleo - Do you know if anyone has tried to bake 2 batches of these at once? One sheet would have to go on the lower rack so it probably wouldn't work but I wonder if anyone has tried it yet.

01-21-2008, 04:01 PM	#767
treadle MAJOR LCF POSTER! Join Date: Sep 2003 Location: colorado Posts: 1,185 Gallery: treadle WOE: Low Carb Start Date: 1/1/08	Yep, zip-locked in the refrig.

01-21-2008, 04:35 PM	#773
Itsanewme Senior LCF Member Join Date: Oct 2005 Location: Philadelphia PA Posts: 390 Gallery: Itsanewme Stats: 322/143-147/145 WOE: Atkins Start Date: Restarted 3/1/06	Thanks Carolyn and Tricia. I've got them tucked in the fridge for the night. I could see portion control becoming an issue with these.