Uses for oopsie rolls (recipe thread)

[Kisal]

Originally Posted by Tryinghardtolose

Well now I can spell oopsies too!!! Sorry!!!

Kisal beat me to the answer about the Splenda QP's. They are GREAT!!! Walmart used to sell them but don't any more. I haven't found them at any of the other grocery stores in my area lately either. I luckily found several boxes at a discount store that I frequent, about 6 months ago. I'm stocked up for a while, but I'm sure they will disappear before I know it.

I'd still like to know the answer about the Erythritol. I don't have it and have never used it, so I'm hoping something else more easily available can be used.

Linda Sue....do you know? Can you help me??? Please!

I don't think the erythritol is essential to the recipe. You could probably get equally good results using just Splenda.

Some folks always use a combination of sweeteners, because it can help eliminate any possible aftertaste, such as saccharine and Stevia are known for. I've never noticed Splenda having an aftertaste, but I've seen plenty of posts by people who do notice it.

[babydollsea]

Originally Posted by Tryinghardtolose

Well now I can spell oopsies too!!! Sorry!!!

Kisal beat me to the answer about the Splenda QP's. They are GREAT!!! Walmart used to sell them but don't any more. I haven't found them at any of the other grocery stores in my area lately either. I luckily found several boxes at a discount store that I frequent, about 6 months ago. I'm stocked up for a while, but I'm sure they will disappear before I know it.

I'd still like to know the answer about the Erythritol. I don't have it and have never used it, so I'm hoping something else more easily available can be used.

Linda Sue....do you know? Can you help me??? Please!

Hi Kisal...birthday:

I used Erythritol because I didn't want the bitterness I sometimes taste when using the Quick Pack along...But that just may be me. I used Erythritol to sprinkle on the towel because It is easier to remove once the first roll is done plus it adds prettyness (if that is a word) and a little more sweetness to the top of the roll.

It is better the next day, too! Next time I make it though...I am going to try to elminate the whey and stay true to the oopsie batter with creams cheese. I will report back when I do that!

[LS_Oregon]

As a newbie to these boards, I have been amazed at all the help, advice and wonderful receipes there are. I am not a spring chicken, but have managed to go by whole life without a lot of cooking skills. Then along came these oopsie rolls. By the second try I had the perfect roll and even found a muffin top pan at an estate sale for $1.00, but was not crazy about the taste in sandwiches until I stared frying all my sandwiches like the old fashioned grilled cheese with the butter on the outside. Of course I loved the french toast and yes to me the double dipping dramatically change the flavor in my opinion, maybe it was the cream. But then eating my daily salad, I longed for croutons and my brain wiring came alive with the thought of oopsie croutons. I have not read completely though the other thread and didn't see it on here, so I, being the non cook, just had to tread the oopsie crouton waters alone. So, I made a batch with mayo and flax meal also adding Italian spices. The next day, I fried them in butter and olive oil with garlic. They soak up this up and the taste was great (you can probably guess how I gained weight, I loved butter and fried foods). However, they were not crisp enough. I then stuck them in the oven. They are still not as crisp as I would like, but the flavor was fantastic. Does anyone know how I can get them really crisp? Any advice?

Not sure if the photo will come through, but I will give it a try

[Dreamchaser]

Originally Posted by LS_Oregon

LS - I don't have an answer for you but I just wanted to say - those croutons and that salad look absolutely fabulous! Beautiful croupsies!!

[Tryinghardtolose]

Sungoddess....Kisal.....and Babydollsea....

Thanks so much for the information! I'm not a real experienced cook, like a lot of others on here, so I have to rely on you nice people to help me out, from time to time!!!

I'm going to try the 3/4 t. of the QP and see what happens. Not sure when, but I'll try it the first chance I get!

Thanks so much..and thanks for the b-day wishes. It's been a good but hectic day, and it's almost over! Thank goodness!!!

[Dedicated]

LS that salad looks great!

[LS_Oregon]

Thanks Dedicated, its just a simple salad, but I so miss the crunchies and almonds just won't cut it for me. I really like those crunchy fried chow mein noodles, but something tells me if I tried every day for the rest of my life I won't be able to make those out of oopsie rolls.

[cleochatra]

I have an idea, LS! Give me until noon tomorrow...

[mac24312]

Time for another one of Cleo's Oopsie ideas coming up!! Stay Tuned!

HUGS
Christina

[Dedicated]

Originally Posted by LS_Oregon

Thanks Dedicated, its just a simple salad, but I so miss the crunchies and almonds just won't cut it for me. I really like those crunchy fried chow mein noodles, but something tells me if I tried every day for the rest of my life I won't be able to make those out of oopsie rolls.

NP! you can try!

[cleochatra]

LOL. Mac, knowing me, it could be a BIG oopsie, but I am feeling good about this.

Worst case scenario, I know what I'm eating for lunch. And dinner. And... and...

[shadowzip]

LS After you fry them to get all that buttery, garlicky goodness try drying them out in a low temp oven. Or just toss them in the melted butter, garlic, and olive oil and bake them until crisp. Great idea you had and salad looks wonderful.

[s1mon3]

The salad does look good!! Keep us posted on the croutons...Wonderful idea!

[got2getmoving]

Originally Posted by ivyblue

I'm not crazy about these plain (too eggy) but I just made the french toast and I am in love!

I have made the recipe twice and think they are very eggy as well (the second time I purchased a mixer!! and I did turn the bowl of egg whites and they did not fall out - so they were definately the right texture.) I realize that eggs are about the only thing in the recipe - but what is everyone doing differently to make them not so eggy??

[s1mon3]

got2getmoving, what seems to help me is adding protein powder. Trying the different seasonings take away from the eggy texture also. HTH

[LS_Oregon]

Originally Posted by shadowzip

LS After you fry them to get all that buttery, garlicky goodness try drying them out in a low temp oven. Or just toss them in the melted butter, garlic, and olive oil and bake them until crisp. Great idea you had and salad looks wonderful.

I think you are right, they need to be dried out, I had fried them to get the butter flavor in it, but I can try baking. Thanks.

[cleochatra]

I think I found a good, cheap, small-profile substitution for muffin top pans locally at Target! I'll be back in a bit after I try them for oopsies, etc!

If you haven't ordered any yet, hold off until I come back. This could work--and you might have some of these locally.

In the interim, here is what I purchased today! (Crappy picture quality--sorry) Look at these beauties!!! And they stack nicely, and they're cheap and non-stick! And you can make little cakes and shortcakes with them, too!

[Itsanewme]

Originally Posted by got2getmoving

I have made the recipe twice and think they are very eggy as well (the second time I purchased a mixer!! and I did turn the bowl of egg whites and they did not fall out - so they were definately the right texture.) I realize that eggs are about the only thing in the recipe - but what is everyone doing differently to make them not so eggy??

I don't know how long you let them sit but I find if I let them cool on my counter for a few hours and then chill them thoroughly in the fridge they taste more bread-like and not eggy at all.

[mac24312]

Let us know how they work...I am very interested Cleo!! Only thing..I dont have a Target around my area.

HUGS
Christina

[LS_Oregon]

Originally Posted by got2getmoving

I have made the recipe twice and think they are very eggy as well (the second time I purchased a mixer!! and I did turn the bowl of egg whites and they did not fall out - so they were definately the right texture.) I realize that eggs are about the only thing in the recipe - but what is everyone doing differently to make them not so eggy??

The first time I made them, I thought the same thing, I think my brain still wanted white Wonder Bread but now am an Oopsie fan. I do a couple of things. I add spices and I always toast them, not in the toaster, but with my George Forman grill, but I butter them first, so they have a nice buttery flavor. I am going to try some with cheese on the bottom on the muffin pan to see if what that is like. Someone also had a Flasxeed Parmesan Cheese bun, which sounds great to me. One day I had some hot butter on the stove and tossed in a oopsie and wow, the buttery flavor was to die for.

Even if you don't use them as a traditional bun or sandwich, there are so many other uses. Here are some uses just gathered from this board, I may have missed some, but have not even tackled the other board.

Cheese Danish Oopsie
Chocolate Chocolate Chi
Abelskiver
Elephant Ears
Chicken Pot Pies
Oopsie Eclairs
Cheese Muffins
Layered Boston Cream Pie
Roll Cakes
Pumpkin Oopsie Rolls
Cream Puffs
Pie Crust
Oopsie Pizza
Corn dogs
Hot dog horderves
Cannolli
Strawberry Oopsie Cake
Flaxseed Parmesan Cheese Buns
Waffles
French Toast
Croutons

I can't wait to try the Strawberry Oopsie cake, but I still have portion control issues and I am afraid I will eat the whole thing.

[babydollsea]

Originally Posted by LS_Oregon

The first time I made them, I thought the same thing, I think my brain still wanted white Wonder Bread but now am an Oopsie fan. I do a couple of things. I add spices and I always toast them, not in the toaster, but with my George Forman grill, but I butter them first, so they have a nice buttery flavor. I am going to try some with cheese on the bottom on the muffin pan to see if what that is like. Someone also had a Flasxeed Parmesan Cheese bun, which sounds great to me. One day I had some hot butter on the stove and tossed in a oopsie and wow, the buttery flavor was to die for.

Even if you don't use them as a traditional bun or sandwich, there are so many other uses. Here are some uses just gathered from this board, I may have missed some, but have not even tackled the other board.

Cheese Danish Oopsie
Chocolate Chocolate Chi
Abelskiver
Elephant Ears
Chicken Pot Pies
Oopsie Eclairs
Cheese Muffins
Layered Boston Cream Pie
Roll Cakes
Pumpkin Oopsie Rolls
Cream Puffs
Pie Crust
Oopsie Pizza
Corn dogs
Hot dog horderves
Cannolli
Strawberry Oopsie Cake
Flaxseed Parmesan Cheese Buns
Waffles
French Toast
Croutons

I can't wait to try the Strawberry Oopsie cake, but I still have portion control issues and I am afraid I will eat the whole thing.

You musn't forget paninis and pizzelles Amore'!

[LS_Oregon]

Originally Posted by babydollsea

You musn't forget paninis and pizzelles Amore'!

You right and I love pizzelles! I still need to get myself a pizzelle maker! I am heading over to the Goodwill in a bit, they always have a large selection of appliances, some appear to have never been used. I know they had a pizzelle maker a couple of weeks ago, but it is probably gone by now.

[Mallory]

Originally Posted by cleochatra

I think I found a good, cheap, small-profile substitution for muffin top pans locally at Target! I'll be back in a bit after I try them for oopsies, etc!

If you haven't ordered any yet, hold off until I come back. This could work--and you might have some of these locally.

In the interim, here is what I purchased today! (Crappy picture quality--sorry) Look at these beauties!!! And they stack nicely, and they're cheap and non-stick! And you can make little cakes and shortcakes with them, too!

Also, I have purchased about the same size foil containers and have used those for the oopsies..very nice indeed!~

[crazywoman-n-wy]

Originally Posted by cleochatra

I think I found a good, cheap, small-profile substitution for muffin top pans locally at Target! I'll be back in a bit after I try them for oopsies, etc!

If you haven't ordered any yet, hold off until I come back. This could work--and you might have some of these locally.

In the interim, here is what I purchased today! (Crappy picture quality--sorry) Look at these beauties!!! And they stack nicely, and they're cheap and non-stick! And you can make little cakes and shortcakes with them, too!

I have a set of those pans, and I don't know why I didn't use them the other day when I made my oopsies... But I didn't.. I used them for something else just a while back!
I also have found that tuna cans are almost the same size... Since I only have 3 of the little baking pans, I used some of the tuna cans (both sprayed well) for the other pans (I can't remember now, but I needed either 5 or 6 pans). The tuna cans also worked very well!!! Next time I decide to make oopsies, I'll use the little pans & the tuna cans.

One drawback on the tuna cans, is they don't stack neatly like the little cake pans do.