Uses for oopsie rolls (recipe thread) - Page 24

marymc · 03-06-2008, 07:19 PM

Me too s1mom3!!!! I'm dying here that looks so good... Me, I'm glad to see that Cleo is back to the test kitchen. Soon's I switch back over to Atkins from Stillman's I'm in!

cleochatra · 03-06-2008, 07:25 PM

Thank you, mary! I threw away two things today because they were TERRIBLE! But you have to try anyway. There are a lot of things I need to eat.

I have a list of things I need to conquer this weekend, foodwise.

Thank you, s1mon. The zucchini pizza crust is awesome, too!

marymc · 03-06-2008, 07:35 PM

And I for one am thrilled to see you at it!! Yipppeeeee...

cleochatra · 03-06-2008, 07:47 PM

If you smelled my kitchen today at about 2:30, you would have been cracking up. It was bad.

I almost started the oven on fire trying to make something someone requested.

Some things are definitely trial and error. And a lot of error. And sometimes tastes like butt.

Tecnokitty · 03-06-2008, 07:48 PM

Quote:

Originally Posted by cleochatra

And sometimes tastes like butt.

Oh lordy Cleo I almost had iced tea come out my nose!!!!!! LOL!!!!!!!

LS_Oregon · 03-06-2008, 07:51 PM

Quote:

Originally Posted by cleochatra

BTW, that's blueberry cheesecake.....

The recipe will come later.

I agree that you need to do a cookbook. Low carb cookbooks center around what to do with the poultry and meats, but if you had one that showed other options such as oopsie cinnamon rolls, pizza, eclairs, etc, that would be a best seller and a lot more people returning or starting low carb. I write this as I am taking bites from my oopsie french dip, an item I never thought I would see again with the low carb WOE. UMMMMMMM

cleochatra · 03-06-2008, 07:54 PM

LS-- now I'm drooling! French Dip.... mmmm!!

Tecno-- I never thought I could make an oopsie taste like @$$ until I tried to make croutons from them.

I will achieve croûtons tomorrow, though! I must. We need crunchies in the salad.

marymc · 03-06-2008, 08:06 PM

That is ONE oopsie I don't want Cleo LOL... Well, I gotta go. All this food talk is making me want to eat and I'm not even hungry!!!! Catch ya'll later!

Quote:

Originally Posted by cleochatra

Tecno-- I never thought I could make an oopsie taste like @$$ until I tried to make croutons from them.

s1mon3 · 03-06-2008, 08:15 PM

Quote:

Originally Posted by cleochatra

If you smelled my kitchen today at about 2:30, you would have been cracking up. It was bad.

I almost started the oven on fire trying to make something someone requested.

Some things are definitely trial and error. And a lot of error. And sometimes tastes like butt.

s1mon3 · 03-06-2008, 08:16 PM

Quote:

Originally Posted by marymc

That is ONE oopsie I don't want Cleo LOL... Well, I gotta go. All this food talk is making me want to eat and I'm not even hungry!!!! Catch ya'll later!

Nite Mary!!

ew1 · 03-08-2008, 06:11 AM

Quote:

I will achieve croûtons tomorrow, though! I must. We need crunchies in the salad.

Yes!!! PLEASE. You will get me to eat Caesar salad again. Joy. Rapture!!

cleochatra · 03-08-2008, 09:40 AM

I have had back luck with croutons! Sorry. Oopsies make awful croutons, and so does the cauliflower crust, cubed and twice-baked.

AlliCat · 03-08-2008, 09:44 AM

Would frying cheese make good croûtons? Maybe make little mounds on a silpat and baking them then crumbling them up? Just a couple of thoughts.

ETA: I realize these aren't actually croûton substitutes, but they would offer some crunch.

cleochatra · 03-08-2008, 09:55 AM

If you come up with something, the world wants to know! (I mean me. I'm so fat, I have lines of latitude).

AlliCat · 03-08-2008, 10:00 AM

I'll experiment and see what I come up with.

swinglow · 03-08-2008, 10:06 AM

Quote:

Originally Posted by AlliCat

I'll experiment and see what I come up with.

If you run into a dead end with the oopsie to crouton conversion might wanna try with the artisan flat bread recipe, Allie. Seems that it might have the properties to make a decent crouton.

FiberGal · 03-08-2008, 10:17 AM

What about a savory meringue? I know those can get pretty crisp and might provide the crunch factor you're looking for.

Adding garlic powder and butter flavor extract to your egg whites might do the trick? You can pipe them with a ziplock bag ala Sandra Lee and bake until dry and crisp.

LS_Oregon · 03-08-2008, 03:35 PM

I was actually eating a salad with some oopsie croutons as I read this column. They still were not crisp enough, but are getting there. Anyway, I took some oopsies made with mayo and flax meal, added some savory flavorings, then after cooking them let them sit for a couple of days in a baggie. I took them out this morning, cut them up, sprayed them with both olive oil spray and butter (I like a butter flavor), cooked as someone suggested at 200 degrees for a hour and a half. They were great tasting, but just not that crisp, more crumbly than crisp. I am not through experimenting, I thought about adding flax seeds instead of flax meal. I did put a lot more of the xanthm gum, but I must confess, I am not a cook, so I am not really sure what I am doing here. I will check out the artisian bread, maybe that is the answer!

Thanks

swinglow · 03-08-2008, 04:32 PM

Here's the link if you need it, LS oregon. Linda's Low Carb Menus & Recipes

LS_Oregon · 03-08-2008, 06:36 PM

Quote:

Originally Posted by swinglow

Here's the link if you need it, LS oregon. Linda's Low Carb Menus & Recipes

That looks like fantastic. I will try it out!

Thanks!

retroworx · 03-08-2008, 07:49 PM

You know, I'm just not sure that what are essentially egg whites are ever going to be crisp AND sturdy enough for a crouton. Has anyone considered trying crisped cheese puffs in their salad? You know how some cheeses don't make great cheese crackers in the micro because they puff up instead of staying flat? Crisp but not flat might make a great crouton, IF they don't sog up in the dressing. Worth a try anyway, and a lost less work if they work out

-Retro

swinglow · 03-08-2008, 08:18 PM

You're very welcome Oregon.

That sounds like a grand idea retro! Mmmm, puffy like cheese nips.

KellBell1234 · 03-09-2008, 06:34 AM

Oh wow! I can't wait for the blueberry cheesecake recipe!! Cleo you are amazing with these recipes!

mamagiff · 03-09-2008, 10:16 AM

I mentioned I would try to adapt the oopsie batter to make these a while back but took a while to find and then reseason the pan. Today I finally made them! Success!!!

I used to make little Danish pancake balls called Aebelskivers for breakfast now and then. High carb, tedious to make but very yummy! I haven't made them in years. I found my pan when we were doing the pantry and I decided to fiddle with the oopsie roll batter and see if I could get something close to the original....or at least close enough for me!

Here is the pan with a little transfat free Crisco in each hole..

The Crisco is ready and so is the batter....

First batch is cooking....

And now they are turned....

DS ate the first 2 batches before I could get pics!
This is the last batch with a tiny drizzle of SF syrup....

sungoddess · 03-09-2008, 10:28 AM

Oh they are beautiful!!!!!!!!!!!!!!!!!

ew1 · 03-09-2008, 11:05 AM

No croutons? No problem-more cauliflower pizza!!!!

s1mon3 · 03-09-2008, 12:16 PM

Quote:

Originally Posted by mamagiff

I mentioned I would try to adapt the oopsie batter to make these a while back but took a while to find and then reseason the pan. Today I finally made them! Success!!!

I used to make little Danish pancake balls called Aebelskivers for breakfast now and then. High carb, tedious to make but very yummy! I haven't made them in years. I found my pan when we were doing the pantry and I decided to fiddle with the oopsie roll batter and see if I could get something close to the original....or at least close enough for me!

Here is the pan with a little transfat free Crisco in each hole..

The Crisco is ready and so is the batter....

First batch is cooking....

And now they are turned....

DS ate the first 2 batches before I could get pics!
This is the last batch with a tiny drizzle of SF syrup....

Those remind me of that commercial they keep showing. The set on TV also comes with an injector to fill them with different jams, puddings and jellies. I am imagining them filled

03-08-2008, 09:44 AM	#703
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 47 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	Would frying cheese make good croûtons? Maybe make little mounds on a silpat and baking them then crumbling them up? Just a couple of thoughts. ETA: I realize these aren't actually croûton substitutes, but they would offer some crunch. Last edited by AlliCat : 03-08-2008 at 09:48 AM.

03-09-2008, 10:16 AM	#714
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 29,953 Gallery: mamagiff WOE: Switched to Atkins Start Date: 3/24/08	I mentioned I would try to adapt the oopsie batter to make these a while back but took a while to find and then reseason the pan. Today I finally made them! Success!!! I used to make little Danish pancake balls called Aebelskivers for breakfast now and then. High carb, tedious to make but very yummy! I haven't made them in years. I found my pan when we were doing the pantry and I decided to fiddle with the oopsie roll batter and see if I could get something close to the original....or at least close enough for me! Here is the pan with a little transfat free Crisco in each hole.. The Crisco is ready and so is the batter.... First batch is cooking.... And now they are turned.... DS ate the first 2 batches before I could get pics! This is the last batch with a tiny drizzle of SF syrup.... __________________ Linda We gladly feast on those who would subdue us! - Addams Family Creed My Space and My bike rides 739.2/bike miles in 2008

03-06-2008, 07:19 PM	#691
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Down South in Mississippi Ya'll Posts: 4,210 Gallery: marymc Stats: Trying to get to ONEderland! WOE: Crack the Fat Loss Code	Me too s1mom3!!!! I'm dying here that looks so good... Me, I'm glad to see that Cleo is back to the test kitchen. Soon's I switch back over to Atkins from Stillman's I'm in!

03-06-2008, 07:25 PM	#692
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,630 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you, mary! I threw away two things today because they were TERRIBLE! But you have to try anyway. There are a lot of things I need to eat. I have a list of things I need to conquer this weekend, foodwise. Thank you, s1mon. The zucchini pizza crust is awesome, too!

03-06-2008, 07:35 PM	#693
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Down South in Mississippi Ya'll Posts: 4,210 Gallery: marymc Stats: Trying to get to ONEderland! WOE: Crack the Fat Loss Code	And I for one am thrilled to see you at it!! Yipppeeeee...

03-06-2008, 07:47 PM	#694
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,630 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	If you smelled my kitchen today at about 2:30, you would have been cracking up. It was bad. I almost started the oven on fire trying to make something someone requested. Some things are definitely trial and error. And a lot of error. And sometimes tastes like butt.

03-06-2008, 07:54 PM	#697
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,630 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	LS-- now I'm drooling! French Dip.... mmmm!! Tecno-- I never thought I could make an oopsie taste like @$$ until I tried to make croutons from them. I will achieve croûtons tomorrow, though! I must. We need crunchies in the salad.

03-08-2008, 09:40 AM	#702
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,630 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I have had back luck with croutons! Sorry. Oopsies make awful croutons, and so does the cauliflower crust, cubed and twice-baked.

03-08-2008, 09:55 AM	#704
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,630 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	If you come up with something, the world wants to know! (I mean me. I'm so fat, I have lines of latitude).

03-08-2008, 10:00 AM	#705
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 47 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	I'll experiment and see what I come up with.

03-08-2008, 10:17 AM	#707
FiberGal Senior LCF Member Join Date: Aug 2007 Location: Pacific Northwest Posts: 303 Gallery: FiberGal Stats: 488/325.9/250ish WOE: Controlled Carbs/High Fiber Start Date: April 1, 2007	What about a savory meringue? I know those can get pretty crisp and might provide the crunch factor you're looking for. Adding garlic powder and butter flavor extract to your egg whites might do the trick? You can pipe them with a ziplock bag ala Sandra Lee and bake until dry and crisp.

03-08-2008, 03:35 PM	#708
LS_Oregon Senior LCF Member Join Date: Feb 2008 Location: Oregon Posts: 62 Gallery: LS_Oregon Stats: (240 high) 208/155/140 WOE: Low Carb My Way Start Date: 01/09/2008	I was actually eating a salad with some oopsie croutons as I read this column. They still were not crisp enough, but are getting there. Anyway, I took some oopsies made with mayo and flax meal, added some savory flavorings, then after cooking them let them sit for a couple of days in a baggie. I took them out this morning, cut them up, sprayed them with both olive oil spray and butter (I like a butter flavor), cooked as someone suggested at 200 degrees for a hour and a half. They were great tasting, but just not that crisp, more crumbly than crisp. I am not through experimenting, I thought about adding flax seeds instead of flax meal. I did put a lot more of the xanthm gum, but I must confess, I am not a cook, so I am not really sure what I am doing here. I will check out the artisian bread, maybe that is the answer! Thanks

03-08-2008, 04:32 PM	#709
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 516 Gallery: swinglow Stats: 241/228.0 WOE: The Anabolic Diet; CLA/GLA; Lift heavy to failure! Start Date: March 11, 2008	Here's the link if you need it, LS oregon. Linda's Low Carb Menus & Recipes

03-08-2008, 07:49 PM	#711
retroworx Senior LCF Member Join Date: Dec 2006 Posts: 926 Gallery: retroworx	You know, I'm just not sure that what are essentially egg whites are ever going to be crisp AND sturdy enough for a crouton. Has anyone considered trying crisped cheese puffs in their salad? You know how some cheeses don't make great cheese crackers in the micro because they puff up instead of staying flat? Crisp but not flat might make a great crouton, IF they don't sog up in the dressing. Worth a try anyway, and a lost less work if they work out -Retro

03-08-2008, 08:18 PM	#712
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 516 Gallery: swinglow Stats: 241/228.0 WOE: The Anabolic Diet; CLA/GLA; Lift heavy to failure! Start Date: March 11, 2008	You're very welcome Oregon. That sounds like a grand idea retro! Mmmm, puffy like cheese nips.

03-09-2008, 06:34 AM	#713
KellBell1234 Senior LCF Member Join Date: Nov 2003 Location: Minnesota Posts: 226 Gallery: KellBell1234	Oh wow! I can't wait for the blueberry cheesecake recipe!! Cleo you are amazing with these recipes!

03-09-2008, 10:28 AM	#715
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,184 Gallery: sungoddess Start Date: not soon enough	Oh they are beautiful!!!!!!!!!!!!!!!!!

03-09-2008, 11:05 AM	#716
ew1 MAJOR LCF POSTER! Join Date: Mar 2003 Location: Pennsylvania Posts: 1,447 Gallery: ew1	No croutons? No problem-more cauliflower pizza!!!!