Uses for oopsie rolls (recipe thread) - Page 24

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 with the SF strawberry jam I have in my fridge! YUM!! I might have to invest in one of those pans!!

mamagiff · 03-09-2008, 12:42 PM

Quote:

Originally Posted by s1mon3

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 with the SF strawberry jam I have in my fridge! YUM!! I might have to invest in one of those pans!!

I don't think I've ever seen the commercial. We used to sprinkle them with powdered sugar or cinnamon/sugar. Sometimes dipped them in fruit jams, too. They would be good filled with something!

marymc · 03-09-2008, 01:02 PM

I don't know Linda but they sure do look good! Did you add anything other than the cream cheese to the egg yolk? They look so much like dough! Like little puffs of dough! Like... dare I say.... doughnuts!! Yumyumyum...

s1mon3 · 03-09-2008, 01:08 PM

They look yummy! Thanks for the idea!

s1mon3 · 03-09-2008, 01:09 PM

Quote:

Originally Posted by marymc

I don't know Linda but they sure do look good! Did you add anything other than the cream cheese to the egg yolk? They look so much like dough! Like little puffs of dough! Like... dare I say.... doughnuts!! Yumyumyum...

Hi Mary!! That's excatly what they are called...pancake puffs! Don't they look good!

mamagiff · 03-09-2008, 01:24 PM

I added protein powder as well as dried egg whites, sweetener and some half and half to the basic oopsie recipe.

They are a traditional Danish recipe/food that's been around for years and years. I don't know how the batter for the informercial pancake puffs are so I can't really compare but I'm sure they are similar.

You can get just the pan but I'm not sure where although I'm sure you can get them online, if you can't find them in stores. Mine is cast iron and I've had it for many years.

03-08-2008, 09:44 AM	#701
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 54 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	#712
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 56,090 Gallery: mamagiff WOE: general low carb	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 Facebook

03-09-2008, 01:08 PM	#718
s1mon3 Way too much time on my hands! Join Date: Jan 2005 Location: Southern California Posts: 14,789 Gallery: s1mon3 Stats: 218/188.5/150 WOE: JUDDD Start Date: January 25, 2012	It's called Pancake Puff! They look yummy! Thanks for the idea!

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

03-06-2008, 07:35 PM	#691
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,348 Gallery: marymc	And I for one am thrilled to see you at it!! Yipppeeeee...

03-06-2008, 07:47 PM	#692
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#695
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#700
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#702
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#703
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 54 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	#705
FiberGal Senior LCF Member Join Date: Aug 2007 Location: Pacific Northwest Posts: 321 Gallery: FiberGal Stats: 488/306/245ish 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	#706
LS_Oregon Senior LCF Member Join Date: Feb 2008 Location: Oregon Posts: 85 Gallery: LS_Oregon Stats: (240 high) 208/198/140 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	#707
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	Here's the link if you need it, LS oregon. Linda's Low Carb Menus & Recipes

03-08-2008, 07:49 PM	#709
retroworx Major LCF Poster! Join Date: Dec 2006 Posts: 2,168 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	#710
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	You're very welcome Oregon. That sounds like a grand idea retro! Mmmm, puffy like cheese nips.

03-09-2008, 06:34 AM	#711
KellBell1234 Major LCF Poster! Join Date: Nov 2003 Location: Minnesota Posts: 1,383 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	#713
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	Oh they are beautiful!!!!!!!!!!!!!!!!!

03-09-2008, 11:05 AM	#714
ew1 Major LCF Poster! Join Date: Mar 2003 Location: Pennsylvania Posts: 2,544 Gallery: ew1	No croutons? No problem-more cauliflower pizza!!!!

03-09-2008, 01:02 PM	#717
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,348 Gallery: marymc	I don't know Linda but they sure do look good! Did you add anything other than the cream cheese to the egg yolk? They look so much like dough! Like little puffs of dough! Like... dare I say.... doughnuts!! Yumyumyum...

03-09-2008, 01:24 PM	#720
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 56,090 Gallery: mamagiff WOE: general low carb	I added protein powder as well as dried egg whites, sweetener and some half and half to the basic oopsie recipe. They are a traditional Danish recipe/food that's been around for years and years. I don't know how the batter for the informercial pancake puffs are so I can't really compare but I'm sure they are similar. You can get just the pan but I'm not sure where although I'm sure you can get them online, if you can't find them in stores. Mine is cast iron and I've had it for many years.