Uses for oopsie rolls (recipe thread) - Page 25

s1mon3 · 03-09-2008, 02:09 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, 02:24 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, 02:27 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, 02:30 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, 02:33 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, 03:16 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, 03:20 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, 03:55 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, 05:31 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, 06:14 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

[COLOR="Magenta"]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...

[/COLOR]

marymc · 03-09-2008, 06:44 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

[COLOR="Magenta"]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...

[/COLOR]

shadowzip · 03-09-2008, 06:45 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, 06:50 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, 08:45 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, 08:54 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, 08:57 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, 10:04 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, 11:48 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, 04:32 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, 07:59 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, 08:35 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, 09:52 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, 10:30 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, 10:43 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, 11:14 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, 03:14 PM

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

Barbo · 03-13-2008, 04:48 PM

Oh my gosh. I have an aebelskever pan and have had for decades. My good friend
Rose, who is Danish taught me how to make them. But since LC I have not used the
pan. Was just looking at it the other and thought, perhaps I should give it away.
So happy and cannot wait to try our wonderful oopsies. I think I'll use the idea of a bit
of baking soda in them. Did they deflate much on the plate as they do when we take
them out of the oven?

mamagiff · 03-13-2008, 09:55 PM

Quote:

Originally Posted by Barbo

Oh my gosh. I have an aebelskever pan and have had for decades. My good friend
Rose, who is Danish taught me how to make them. But since LC I have not used the
pan. Was just looking at it the other and thought, perhaps I should give it away.
So happy and cannot wait to try our wonderful oopsies. I think I'll use the idea of a bit
of baking soda in them. Did they deflate much on the plate as they do when we take
them out of the oven?

They didn't deflate too much. I used the original oopsie recipe (no salt or sweetener), 3 scoops of vanilla protein powder, about 3T egg white powder, 1/4 tsp. fiberfit and 2T half and half. I beat the egg whites and then mixed the other ingredients in a separate bowl. I folded the egg whites into the second mixture and then cooked them. I really liked them but DS said they were just ok. I won't make them often only because they are tedious to do and they are time consuming to cook. It made about 30 aebleskivers so I'd have to make them when someone is home to eat a lot! I did save some for the next day for DH and he liked them.

eshlemania · 03-14-2008, 02:22 PM

I have just gotten through this thread. I LOVE oopsies. I want to tell you the Chocolate Almond Oopsies at the beginning of this thread are to DIE FOR! We broke them in half and put some Waldens SF marshmellow creme on the bottom one, put the other half on top with more Marshmellow creme and topped with fresh fruit. Absolutely yummy! Haven't tasted something that yummy since before low carb and diabetes (DH).

Thank you Cleo and all you other tweakers out there.
Bev

wishbone · 03-23-2008, 06:57 PM

has the blueberry thingy been per-fected yet??? huh...huh...????

03-09-2008, 02:24 PM	#722
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 38,791 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 Facebook

03-10-2008, 07:59 AM	#740
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 615 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, 10:30 AM	#743
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,050 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	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

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03-09-2008, 02:27 PM	#723
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,464 Gallery: marymc	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, 02:30 PM	#724
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,464 Gallery: 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.

03-09-2008, 03:16 PM	#726
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 139 Gallery: NoSugarGrams Stats: 178/152/140 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, 03:20 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, 05:31 PM	#729
jlatislaw MAJOR LCF POSTER! Join Date: Jul 2002 Location: SW Mich Posts: 1,180 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, 06:45 PM	#732
shadowzip MAJOR LCF POSTER! Join Date: Nov 2004 Location: SE Lower Michigan Posts: 2,453 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, 06:50 PM	#733
s1mon3 Way too much time on my hands! Join Date: Jan 2005 Posts: 13,987 Blog Entries: 108 Gallery: s1mon3 Stats: 216/182/150ish - 160ish WOE: LC Start Date: Jan 5, 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, 08:45 PM	#734
Kisal MAJOR LCF POSTER! Join Date: Nov 2006 Location: Oregon Posts: 1,327 Gallery: Kisal Stats: 350/236.6/160 WOE: Atkins '72 Start Date: October 15, 2004/Atkins '72 on 6/31/08	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, 08:54 PM	#735
retroworx MAJOR LCF POSTER! Join Date: Dec 2006 Posts: 2,160 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, 08:57 PM	#736
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,464 Gallery: 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.

03-10-2008, 04:32 AM	#739
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,050 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 TWO years on Atkins ;]	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, 09:52 AM	#742
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,311 Gallery: cleochatra WOE: organic, baby!	(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, 10:43 AM	#744
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,311 Gallery: cleochatra WOE: organic, baby!	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, 03:14 PM	#746
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,311 Gallery: cleochatra WOE: organic, baby!	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, 04:48 PM	#747
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,480 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	Oh my gosh. I have an aebelskever pan and have had for decades. My good friend Rose, who is Danish taught me how to make them. But since LC I have not used the pan. Was just looking at it the other and thought, perhaps I should give it away. So happy and cannot wait to try our wonderful oopsies. I think I'll use the idea of a bit of baking soda in them. Did they deflate much on the plate as they do when we take them out of the oven?

03-14-2008, 02:22 PM	#749
eshlemania Senior LCF Member Join Date: Jul 2006 Location: Midwest Posts: 917 Gallery: eshlemania Stats: 132/120/110 WOE: Blood type diet Start Date: Dec 2008	I have just gotten through this thread. I LOVE oopsies. I want to tell you the Chocolate Almond Oopsies at the beginning of this thread are to DIE FOR! We broke them in half and put some Waldens SF marshmellow creme on the bottom one, put the other half on top with more Marshmellow creme and topped with fresh fruit. Absolutely yummy! Haven't tasted something that yummy since before low carb and diabetes (DH). Thank you Cleo and all you other tweakers out there. Bev

03-23-2008, 06:57 PM	#750
wishbone Senior LCF Member Join Date: Dec 2007 Location: Iowa Posts: 830 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	has the blueberry thingy been per-fected yet??? huh...huh...????