Uses for oopsie rolls (recipe thread) - Page 25

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.

marymc · 03-09-2008, 01:27 PM

Okay Marlette... should you decide to accept this mission, pictures please!!! And of course an assessment, taste test rating, etc. etc. etc.

marymc · 03-09-2008, 01:30 PM

Well Linda, they sure do look lovely and delicious and I am totallly craving some right now!!!! Would love one of those cast iron pans too.

mamagiff · 03-09-2008, 01:33 PM

Quote:

Originally Posted by marymc

Well Linda, they sure do look lovely and delicious and I am totallly craving some right now!!!! Would love one of those cast iron pans too.

Thanks! These are something I won't make real often because I'm sure the carb count is higher than I want and they are tedious to make because you have to pay such close attention. Can't turn your back for a second or you are burning them! But it was fun to make them today. I got about 30 of them from the batter I made! Enough leftover for breakfast tomorrow!

NoSugarGrams · 03-09-2008, 02:16 PM

Why don't you try putting a squirt of whipped cream in them and putting them in the freezer for a few minutes!! I bet would taste like a light cream puff!!

babydollsea · 03-09-2008, 02:20 PM

I just wanted to add that I made a "sturdier" oopsie bun by adding 1 tsp of baking soda to the yolks. Not only that, they do not get soft in the fridge and don't stick together...There was no taste difference, either.

s1mon3 · 03-09-2008, 02:55 PM

Quote:

Originally Posted by marymc

Okay Marlette... should you decide to accept this mission, pictures please!!! And of course an assessment, taste test rating, etc. etc. etc.

I accept

but as you know I am in the middle of moving...so it will be a few weeks

I am dying to know myself...

jlatislaw · 03-09-2008, 04:31 PM

Amazon sells these Pancake Puff pans. This link shows the customer reviews:

Amazon.com: Customer Reviews: Pancake Puffs with Free Bonus...

RockyMtnAngelEyes · 03-09-2008, 05:14 PM

Quote:

Originally Posted by jlatislaw

Amazon sells these Pancake Puff pans. This link shows the customer reviews:

Amazon.com: Customer Reviews: Pancake Puffs with Free Bonus Gifts

If you look to the right on that page, they have the cast iron ones... I didn't check but I bet shipping on those is a lot..

Walmart carries the Lodge cast iron, and if you have an army supply/hunting supply type store, they carry cast iron, so myabe they'd have them there...

I've seen the TV ones at Target, but personally, I'd go with cast iron, and I'm not a cook...

marymc · 03-09-2008, 05:44 PM

I just love being a prime member at Amazon... no shipping fees!!! I am going to check WM too first though, but I often find Amazon beats WM esp. with no tax and no shipping! Totally worth the annual fee for membership, well for me it is anyway (Amazon junkie shopaholic

)

Quote:

Originally Posted by RockyMtnAngelEyes

If you look to the right on that page, they have the cast iron ones... I didn't check but I bet shipping on those is a lot..

Walmart carries the Lodge cast iron, and if you have an army supply/hunting supply type store, they carry cast iron, so myabe they'd have them there...

I've seen the TV ones at Target, but personally, I'd go with cast iron, and I'm not a cook...

shadowzip · 03-09-2008, 05:45 PM

The cast iron one is 31.99 and sold by amazon so free super saver shipping. Amazon almost always has free shipping on orders over 25.00 sold by amazon.

s1mon3 · 03-09-2008, 05:50 PM

I agree cast iron would be best. Some of the reviews on the pancake puff pan is that the coating came off on the first use just by brushing the oil in the sections.

Kisal · 03-09-2008, 07:45 PM

I have a cast iron one that I bought at a little antique shop for $5.00! I love it!

I can see that I'll be trying Oopsies in it soon!

retroworx · 03-09-2008, 07:54 PM

Here is a cast iron puff pan for $10.49

Danish Aebleskiver (Ebleskiver) Pancake Puff Pan--7 inch cast iron - TN3114

marymc · 03-09-2008, 07:57 PM

Lucky you Kisal... and beautiful dog there!! Instead of doing them on the stovetop, I was wondering if you could grease the pan and then just bake them like we do down here in the south with cornbread in a cast iron skillet. That results in a crispy bottom and is soooo good. I guess if they have to be turned you could pull them out and turn them over and bake a bit longer? Dunno... but man, they sure do look and sound good.

mamagiff · 03-09-2008, 09:04 PM

Quote:

Originally Posted by marymc

Lucky you Kisal... and beautiful dog there!! Instead of doing them on the stovetop, I was wondering if you could grease the pan and then just bake them like we do down here in the south with cornbread in a cast iron skillet. That results in a crispy bottom and is soooo good. I guess if they have to be turned you could pull them out and turn them over and bake a bit longer? Dunno... but man, they sure do look and sound good.

They only take a few minutes on the stove top. By the time I filled the last hole, the first one was ready to be turned! And by the time I turned the last one, the first was done.

I would definitely go with cast iron because it would hold the heat better and more evenly, I think.

marymc · 03-09-2008, 10:48 PM

Oh goodness, that is quick!!

Quote:

Originally Posted by mamagiff

They only take a few minutes on the stove top. By the time I filled the last hole, the first one was ready to be turned! And by the time I turned the last one, the first was done.

I would definitely go with cast iron because it would hold the heat better and more evenly, I think.

mac24312 · 03-10-2008, 03:32 AM

I have a newer glass top stove and they dont recommend Cast iron on it..Oh well..they sure do look good!

HUGS
Christina

Mallory · 03-10-2008, 06:59 AM

What were the insides like? Did they cook all the way thru? Whenever I try to make the protein podwer donuts they look gorgeous and brown and yummy and then when I split them open, batter comes running out..

..Ive tried almost ever temp of oil I could manage and just quit making them for awhile..now these have me seriously interested!

mamagiff · 03-10-2008, 07:35 AM

Quote:

Originally Posted by Mallory

What were the insides like? Did they cook all the way thru? Whenever I try to make the protein podwer donuts they look gorgeous and brown and yummy and then when I split them open, batter comes running out..

..Ive tried almost ever temp of oil I could manage and just quit making them for awhile..now these have me seriously interested!

They were cooked all the way through...DS thought they were just ok, DH liked them and I liked them. I don't think I will make them often because it made 30 of them and it's too easy to eat too many. They reheat nicely but I just don't want to get in the habit of having them so I'll save them for special occasions or for when more people are here!

cleochatra · 03-10-2008, 08:52 AM

(For the glass-topped stove folks)You can bake with cast iron in the stove as well. Play with temperatures and keep hot pads at the ready.

There are cast iron waffle makers as well which can go into the oven.

mac24312 · 03-10-2008, 09:30 AM

Thanks Cleo!! I just might have to get me a old fashioned Cast Iron Waffle maker when we get our Tax Rebate check..lol..

I tried to do Waffles this morning and they were just a mess with the Cheaply Walmart Waffle Maker.

.I am also really sick and didn't feel even like doing anything so I should have not started it..lol..Just looked at your blog..CONGRATS..5 more pounds down..WHOOOO!!

Glad to see you back..missed you this weekend..

Later and HUGS

Christina

cleochatra · 03-10-2008, 09:43 AM

Thank you so much! I'm down more than 5 according to my scale, but I don't trust my scale to not be silly.

I try to take weekends off more now since I'm so busy during the week.

AlliCat · 03-12-2008, 10:14 AM

Quote:

Originally Posted by babydollsea

I just wanted to add that I made a "sturdier" oopsie bun by adding 1 tsp of baking soda to the yolks. Not only that, they do not get soft in the fridge and don't stick together...There was no taste difference, either.

I tried this yesterday using 4 egg whites and 4 egg yolks. Is it normal for it to come out with an overly salty taste to them?

cleochatra · 03-12-2008, 02:14 PM

I've been told that adding too much cream of tartar can affect flavor. You want only 1/8 tsp or a pinch.

03-09-2008, 01:24 PM	#722
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 28,883 Gallery: mamagiff WOE: Switched to Atkins Start Date: 3/24/08	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. __________________ Linda We gladly feast on those who would subdue us! - Addams Family Creed My Space and My bike rides 519.1(chip, chip, chip)/2000 miles biking in 2008

03-10-2008, 06:59 AM	#740
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 525 Gallery: Mallory	What were the insides like? Did they cook all the way thru? Whenever I try to make the protein podwer donuts they look gorgeous and brown and yummy and then when I split them open, batter comes running out....Ive tried almost ever temp of oil I could manage and just quit making them for awhile..now these have me seriously interested!

03-10-2008, 09:30 AM	#743
mac24312 Senior LCF Member Join Date: Jun 2007 Location: SW Virginia Posts: 775 Gallery: mac24312 Stats: 250/145/130 WOE: Stella Style/Atkins Induction my style ;] Start Date: October 2006	Thanks Cleo!! I just might have to get me a old fashioned Cast Iron Waffle maker when we get our Tax Rebate check..lol..I tried to do Waffles this morning and they were just a mess with the Cheaply Walmart Waffle Maker..I am also really sick and didn't feel even like doing anything so I should have not started it..lol..Just looked at your blog..CONGRATS..5 more pounds down..WHOOOO!! Glad to see you back..missed you this weekend.. Later and HUGS Christina

03-09-2008, 01:27 PM	#723
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Down South in Mississippi Ya'll Posts: 3,114 Gallery: marymc Stats: 265/208/160 5'8"~age 50 WOE: 40-30-30/Primarily Complex Carbs Start Date: JC Feb. 2006/LC Aug. 2007/BD April 2008	Okay Marlette... should you decide to accept this mission, pictures please!!! And of course an assessment, taste test rating, etc. etc. etc.

03-09-2008, 01:30 PM	#724
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Down South in Mississippi Ya'll Posts: 3,114 Gallery: marymc Stats: 265/208/160 5'8"~age 50 WOE: 40-30-30/Primarily Complex Carbs Start Date: JC Feb. 2006/LC Aug. 2007/BD April 2008	Well Linda, they sure do look lovely and delicious and I am totallly craving some right now!!!! Would love one of those cast iron pans too.

03-09-2008, 02:16 PM	#726
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 76 Gallery: NoSugarGrams Stats: 178/154/140 WOE: Protein Power Start Date: June 2004	Why don't you try putting a squirt of whipped cream in them and putting them in the freezer for a few minutes!! I bet would taste like a light cream puff!!

03-09-2008, 02:20 PM	#727
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	I just wanted to add that I made a "sturdier" oopsie bun by adding 1 tsp of baking soda to the yolks. Not only that, they do not get soft in the fridge and don't stick together...There was no taste difference, either.

03-09-2008, 04:31 PM	#729
jlatislaw Senior LCF Member Join Date: Jul 2002 Location: SW Mich Posts: 779 Gallery: jlatislaw	Amazon sells these Pancake Puff pans. This link shows the customer reviews: Amazon.com: Customer Reviews: Pancake Puffs with Free Bonus...

03-09-2008, 05:45 PM	#732
shadowzip MAJOR LCF POSTER! Join Date: Nov 2004 Location: SE Lower Michigan Posts: 1,857 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	The cast iron one is 31.99 and sold by amazon so free super saver shipping. Amazon almost always has free shipping on orders over 25.00 sold by amazon.

03-09-2008, 05:50 PM	#733
s1mon3 Blabbermouth!!! Join Date: Jan 2005 Location: I'm a Cheesehead! (for now :)) Posts: 6,241 Blog Entries: 108 Gallery: s1mon3 Stats: Changing it to 150 to REALLY challenge myself! WOE: Strict Induction Start Date: January 3, 2008	I agree cast iron would be best. Some of the reviews on the pancake puff pan is that the coating came off on the first use just by brushing the oil in the sections.

03-09-2008, 07:45 PM	#734
Kisal Senior LCF Member Join Date: Nov 2006 Location: Oregon Posts: 785 Gallery: Kisal Stats: 350/212/140 WOE: Atkins Start Date: October 15, 2004	I have a cast iron one that I bought at a little antique shop for $5.00! I love it! I can see that I'll be trying Oopsies in it soon!

03-09-2008, 07:54 PM	#735
retroworx Senior LCF Member Join Date: Dec 2006 Posts: 698 Gallery: retroworx	Here is a cast iron puff pan for $10.49 Danish Aebleskiver (Ebleskiver) Pancake Puff Pan--7 inch cast iron - TN3114

03-09-2008, 07:57 PM	#736
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Down South in Mississippi Ya'll Posts: 3,114 Gallery: marymc Stats: 265/208/160 5'8"~age 50 WOE: 40-30-30/Primarily Complex Carbs Start Date: JC Feb. 2006/LC Aug. 2007/BD April 2008	Lucky you Kisal... and beautiful dog there!! Instead of doing them on the stovetop, I was wondering if you could grease the pan and then just bake them like we do down here in the south with cornbread in a cast iron skillet. That results in a crispy bottom and is soooo good. I guess if they have to be turned you could pull them out and turn them over and bake a bit longer? Dunno... but man, they sure do look and sound good.

03-10-2008, 03:32 AM	#739
mac24312 Senior LCF Member Join Date: Jun 2007 Location: SW Virginia Posts: 775 Gallery: mac24312 Stats: 250/145/130 WOE: Stella Style/Atkins Induction my style ;] Start Date: October 2006	I have a newer glass top stove and they dont recommend Cast iron on it..Oh well..they sure do look good! HUGS Christina

03-10-2008, 08:52 AM	#742
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	(For the glass-topped stove folks)You can bake with cast iron in the stove as well. Play with temperatures and keep hot pads at the ready. There are cast iron waffle makers as well which can go into the oven.

03-10-2008, 09:43 AM	#744
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you so much! I'm down more than 5 according to my scale, but I don't trust my scale to not be silly. I try to take weekends off more now since I'm so busy during the week.

03-12-2008, 02:14 PM	#746
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I've been told that adding too much cream of tartar can affect flavor. You want only 1/8 tsp or a pinch.

03-13-2008, 03:48 PM	#747
Barbo Senior LCF Member Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 991 Gallery: