Uses for oopsie rolls (recipe thread) - Page 29

jenna... · 08-19-2008, 09:05 AM

Quote:

Originally Posted by capook

OMG!! Luvluv luv oopsies!!! I made them in a muffin pan, but 2day I'm gonna try the tuna cans for bigger oopsies. Can't beleive how good these are and so low in carbs. I think I'll try the oopsie donut batter in a mini muffin tin for donut holes.....way too many possibilities.

Get a muffin top pan for a nice big sized bun.

BikerAng · 08-22-2008, 05:28 PM

I've been a long time lurker, finally posting!

Cleo - I just LOVE LOVE LOVE all your recipes. The cauli/zucchini pizza crusts are my all time favorite. I haven't made the "Dorito's" yet but plan too very soon! These oopsies have been a real life saver. I just love them. They are made mostly of egg, so they'll never be just like bread, but they work so well as a sandwich (and all the other goodies folks have posted on this thread).

Someone mentioned cinnamon rolls on a previous post and that's pretty much what caused me to gain 30+ pounds (and homemade white breads daily). I had a too die for cinnamon roll recipe and made it way too often. A couple of folks made oopsie cake rolls and that gave me an idea.

Oopsie Cinnamon Rolls

3 eggs
3 oz cream cheese
1/8 tsp cream of tarter
1 tsp baking soda
1/2 tsp vanilla
1 Tbsp sweetener of choice (more if you like it really sweet - I used xylitol)

Filling
3 oz butter
1/2 cup sweetener of choice (I used xylitol and stevia) -- more if you like it really sweet
1/2 tsp blackstrap molasses
1 Tbsp cinnamon (I love cinnamon, but I think this was too much - I'd start with 1 tsp and adjust to taste)
1/8 - 1/4 tsp Not Sugar or xanathan gum

Frosting
2 oz butter
3 oz cream cheese
1/4 tsp vanilla
2 Tbsp sweetener of choice (I used xylitol and stevia) more if you like it sweeter

Instructions

Preheat over to 300 degrees. Line a 13 X 9.5” jelly roll pan with parchment (spray the pan and place parchment on top to keep it stuck to the pan). Make sure the parchment lines the sides of the pan too, may take a bit of creative folding on the corners to stay in place.

Separate eggs whites and yolks. Combine in a large bowl the yolks, cream cheese, baking soda, vanilla and sweetener. I used a hand mixer and mixed until pale yellow in color (still had a few lumps). In a second bowl whip whites with cream of tarter until hard peaks form. Gently fold whites into yolk mixture and spread into prepared pan. Bake for 30 minutes.

Remove cake from pan and place on top of tea towel top side down. Gently peel off parchment and roll the longer side of the cake into a roll and let rest while you prepare the filling. Set the parchment paper and pan aside (you will need this for the next step).

Melt butter, sweetener, molasses, and not sugar until thickened (when using xylitol crystals I always melt them in butter because they don’t melt easily when baking). Add cinnamon and let mixture cool to almost room temp. Unroll cake and spread cinnamon mixture evenly over entire cake and roll back up. Cut into 8 pieces (I used a very thin serrated bread knife). Put parchment back into pan and place cut rolls onto parchment. Bake for another 15 minutes at 300-350 until hot and lightly browned on top.

Melt the butter and add sweetener until dissolved, remove from heat and add cream cheese and vanilla and whisk until it's a frosting consistency. Frost and enjoy!

I’m unable to eat artificial sweeteners, but I can use Stevia and Xyiltol. Xylitol is a sugar alcohol and some people may not be able to use it (can cause digestive discomfort in some folks). I use Kevinpa’s liquid stevia conversion and just use a few drops in addition to the Xylitol (I just taste whatever I'm cooking until it is sweet enough, but can become bitter if too much is used). Here’s the link for the liquid stevia: Liquid Stevia ;-)

I’m not sure how the recipe would work with Splenda, the Not Sugar or xanathan gum would be more important for the filling if using Splenda (Xylitol is bulky like sugar and crystallizes). These do not taste exactly like high carb cinnamon rolls – they are lighter but the taste is pretty darn close (in my mind anyway!).

I don’t like my desserts super sweet anymore, so you may want to adjust the sweeteners to your taste. When I can figure out how to download the pictures off of my camera phone I’ll download them.

These were pretty small rolls, kind of like the high carb can kind. You could double the recipe and use in a regular size jelly roll pan for more substantial rolls.

BikerAng · 08-23-2008, 12:48 PM

Here's a picture of the cinnamon rolls. I didn't like the original frosting I posted, it was too cream cheesy (if that's a word!) and didn't melt. So I made the following that was much more like the high carb stuff.

Frosting

2 Tbsp butter
1/4 cup sweetener
1/4 tsp vanilla
1/2 oz cream cheese
1-2 Tbsp heavy cream

Melt butter add sweetener and cook until dissolved. Take off of heat and add vanilla. Whisk in cream cheese and heavy cream. This will not "setup" it's more like melted icing.

lilymo · 08-24-2008, 03:26 PM

Whoa! These look SOOOOOOO good!!
And

BikerAng · 08-24-2008, 10:27 PM

Thank you! :-) They are really small, but satisfying. My husband isn't really low carbing, and he doesn't like things that taste eggy but he's eaten most of these and doesn't think they taste eggy. I'm totally hooked on these oopsies, they are the best and so versatile!

ardawn · 08-31-2008, 08:13 PM

OMG!!! I used the oopsie batter to make waffles as was posted on this thread. I let them sit on the counter overnight,then toasted them in the morning. For *syrup* I combined melted peanut butter,and SF raspberry DaVinci syrup. It was an awesome breakfast! The best part if that my DD12's best friend got to eat them worry free.(it's year 3 for her with type 1 diabetes) Cleo,(and other creative thinkers) thank you from the bottom of my heart!

cleochatra · 08-31-2008, 09:24 PM

You guys are the best! I love sharing with you, and am glad that the recipes are making a positive difference. It's one thing to enjoy them myself, but when I feel like there's something there, it's all the better.

ljguitar · 08-31-2008, 09:36 PM

Quote:

Originally Posted by cleochatra

You guys are the best! I love sharing with you, and am glad that the recipes are making a positive difference. It's one thing to enjoy them myself, but when I feel like there's something there, it's all the better.

Hi Cleo...
Your neighbor 85 miles to the north here...

Joyce and I are grateful to you for the recipes, your sense of humor, and novel ideas. Our waffle iron is going with us in the RV this fall for vacation. We plan on sharing them with friends and relatives in Minneapolis, Cincinnati, Missouri and Kansas.

Thanks...

crazywoman-n-wy · 09-01-2008, 04:51 PM

Sorry for the threadjack

, but Larry you must be near me. (Can't send a PM to you yet.)

lovetoread · 09-04-2008, 12:31 PM

What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!

AlliCat · 09-04-2008, 12:41 PM

Quote:

Originally Posted by lovetoread

What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!

Can you explain how you made them? There are so many variations on how to make these. Did you use the original oopsie recipe or something else?

Charski · 09-04-2008, 12:52 PM

Quote:

Originally Posted by lovetoread

What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!

Sounds like they got overcooked - have you checked your oven temp with a thermometer?

crazywoman-n-wy · 09-04-2008, 02:09 PM

Quote:

Originally Posted by lovetoread

What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE!
Thanks so much!

Quote:

Originally Posted by AlliCat

Can you explain how you made them? There are so many variations on how to make these. Did you use the original oopsie recipe or something else?

Quote:

Originally Posted by Charski

Sounds like they got overcooked - have you checked your oven temp with a thermometer?

Also, they are much better, and more breadlike the next day. They will be more like meringue right after you bake them. They get sturdier, and I think taste better the next day and beyond. Hope you didn't throw them out, so you can try them the next day.
As Allicat asked, did you use the Oopsie recipe? Some people use the Revolution Roll recipe thinking they are making oopsies. Oopsies are a variation (by mistake, thus the name Oopsie) of the Revolution Roll. Not saying or eluding that's what you did, we're just wonderin.
You may very well have overbaked them.
I add flaxmeal & whey protein powder to my yolks, and they come out even sturdier & more breadlike I think. Also, I've noticed that if I overbeat the whites (yep it can be done), they are not as sturdy, more crispy/crumbly it seems.

vli1127 · 10-08-2008, 06:46 PM

subbing

Atkins Chick · 10-10-2008, 11:10 PM

OMG Cleo.... Thank you Thank you for the oopsie! I had a ham sandwich tongiht!

Quick question..... Now, I am only asking this question because of the "baconator" sandwich on the first page. I have tried to stay away from "fast food burgers" I travel for my job and sometimes I get bored with just salads during the day. Has there been a discussion anywhere that you can have the "meat" from these fast food places? Is Wendys better than the others as far as carbs? I understand that they are meat, but you never know what they put in them!
Any help on this topic would be appreciated

cleochatra · 10-11-2008, 11:51 AM

Wendy's, carbwise, they're about 4 carbs total, adding in bacon and cheese.

The meat is 100% beef, as is McDonald's. (Great question, because not everyone is 100% ground beef).

It's great to meet you, Atkins Chick!

Atkins Chick · 10-11-2008, 12:09 PM

Thank you Cleo for clarification. I've come back on here after finally saying enough is enough

You guys are such a support. It's incredible.
I am turning 40 in November and I just knew that I had to do something now.
Staying true to the thread, you should patent those things and sell them. Or at least write a recipe book. Sell it on Ebay as an Ebook. Now theres an idea!

cleochatra · 10-11-2008, 05:10 PM

I am almost 40, too, so hang in there, kiddo. We'll do this!

I appreciate your kind words! If you want to support my efforts in paying it forward, please subscribe to my national column at Examiner.com where I post so many of the things I share with my low-carb friends!

There may be a cookbook in the future but only if there was interest from a publisher. I am too lazy go for it without backing from a publishing house.

Sandbird · 10-11-2008, 05:21 PM

I haven't made the oopsie rolls yet, but I have had the recipe for quite some time. I forgot I had it until I saw this thread.

I'm definitely marking my spot.

Everything looks too good to pass up. It is food porn!

Sandbird · 10-11-2008, 05:22 PM

Do oopsie rolls freeze well. I would like to make quite a few. That way, anytime I wanted one I could pull it out of the freezer to have. I really want to try that french toast.

Madam De Leon · 10-11-2008, 05:55 PM

Quote:

Originally Posted by Sandbird

Do oopsie rolls freeze well. I would like to make quite a few. That way, anytime I wanted one I could pull it out of the freezer to have. I really want to try that french toast.

Yes, they freeze great!

I made about 10 dozen to last me through the HOT summer, because I'm not about to turn on my oven when my AC can barely keep the house below 80 on a hot day.

Just finished up the last few oopsies the other day - that I'd baked back in the spring and froze.

Extended freezing like that eventually caused a lot of frost inside the freezer bags, but I just knocked that off, let them thaw in the fridge, then warmed them up in the toaster oven to remove any excess moisture from the outside. They seemed to me to be just as good as when they're fresh.

If you can see yourself using your batch of oopsies within a week (it's so easy to use that many... french toast, tuna sandwiches, chicken salad sandwiches, turkey sandwiches, burgers, cinnamon toast, hot dog "buns", grilled cheese sandwiches, etc), they'll keep just fine in a plastic bag in the fridge without freezing, for at least that long.

Sandbird · 10-12-2008, 04:54 AM

Thanks for the info on the freezing. I will definitely do that.

I am thinking here, I wonder how they would do for stuffing at Thanksgiving. Granted, it's a month away, but I usually have my menu planned out each year about 3 weeks beforehand. I don't like to buy all that stuff at once.

Tryinghardtolose · 10-12-2008, 06:45 AM

Madam De Leon.....when you put them into freezer bags, did you put waxed paper or anything between them? Or did you just stack them up? Did you have any trouble getting them apart, so that you could thaw a couple at a time?

I froze some a while back, put a square of waxed paper between each one, and put them into a plastic container, and they stuck together. Even with waxed paper between each oppsie!

I thought I had a great idea, but guess not!

Thanks for the info!

Soobee · 10-12-2008, 02:25 PM

Tryinghardtolose, did you dry out the oopsies before you froze them? In my climate, they will dry in a few hours or overnight. Then freeze. You could also freeze them individually on a silicone-lined cookie sheet. Then stack and pack into ziplocks or containers.

Tryinghardtolose · 10-12-2008, 02:38 PM

Soobee.....I didn't leave them out over night, but I did leave them for a few hours. I'm always afraid to leave them out too long, with the eggs and cream cheese in them. I know they are cooked, but still it scares me.

I guess I'm the only one that's had problems freezing them and not having them stick together!

I just made a new batch today but expect them to not be around long enough to need freezing! I can't imagine being without these gems! Thanks sooooooooooo much Cleo!!!!!

08-22-2008, 05:28 PM	#842
BikerAng Senior LCF Member Join Date: Jul 2008 Location: Duvall, WA Posts: 439 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Modified Atkins Start Date: Feb 2007	Oopsie Cinnamon Rolls I've been a long time lurker, finally posting! Cleo - I just LOVE LOVE LOVE all your recipes. The cauli/zucchini pizza crusts are my all time favorite. I haven't made the "Dorito's" yet but plan too very soon! These oopsies have been a real life saver. I just love them. They are made mostly of egg, so they'll never be just like bread, but they work so well as a sandwich (and all the other goodies folks have posted on this thread). Someone mentioned cinnamon rolls on a previous post and that's pretty much what caused me to gain 30+ pounds (and homemade white breads daily). I had a too die for cinnamon roll recipe and made it way too often. A couple of folks made oopsie cake rolls and that gave me an idea. Oopsie Cinnamon Rolls 3 eggs 3 oz cream cheese 1/8 tsp cream of tarter 1 tsp baking soda 1/2 tsp vanilla 1 Tbsp sweetener of choice (more if you like it really sweet - I used xylitol) Filling 3 oz butter 1/2 cup sweetener of choice (I used xylitol and stevia) -- more if you like it really sweet 1/2 tsp blackstrap molasses 1 Tbsp cinnamon (I love cinnamon, but I think this was too much - I'd start with 1 tsp and adjust to taste) 1/8 - 1/4 tsp Not Sugar or xanathan gum Frosting 2 oz butter 3 oz cream cheese 1/4 tsp vanilla 2 Tbsp sweetener of choice (I used xylitol and stevia) more if you like it sweeter Instructions Preheat over to 300 degrees. Line a 13 X 9.5” jelly roll pan with parchment (spray the pan and place parchment on top to keep it stuck to the pan). Make sure the parchment lines the sides of the pan too, may take a bit of creative folding on the corners to stay in place. Separate eggs whites and yolks. Combine in a large bowl the yolks, cream cheese, baking soda, vanilla and sweetener. I used a hand mixer and mixed until pale yellow in color (still had a few lumps). In a second bowl whip whites with cream of tarter until hard peaks form. Gently fold whites into yolk mixture and spread into prepared pan. Bake for 30 minutes. Remove cake from pan and place on top of tea towel top side down. Gently peel off parchment and roll the longer side of the cake into a roll and let rest while you prepare the filling. Set the parchment paper and pan aside (you will need this for the next step). Melt butter, sweetener, molasses, and not sugar until thickened (when using xylitol crystals I always melt them in butter because they don’t melt easily when baking). Add cinnamon and let mixture cool to almost room temp. Unroll cake and spread cinnamon mixture evenly over entire cake and roll back up. Cut into 8 pieces (I used a very thin serrated bread knife). Put parchment back into pan and place cut rolls onto parchment. Bake for another 15 minutes at 300-350 until hot and lightly browned on top. Melt the butter and add sweetener until dissolved, remove from heat and add cream cheese and vanilla and whisk until it's a frosting consistency. Frost and enjoy! I’m unable to eat artificial sweeteners, but I can use Stevia and Xyiltol. Xylitol is a sugar alcohol and some people may not be able to use it (can cause digestive discomfort in some folks). I use Kevinpa’s liquid stevia conversion and just use a few drops in addition to the Xylitol (I just taste whatever I'm cooking until it is sweet enough, but can become bitter if too much is used). Here’s the link for the liquid stevia: Liquid Stevia ;-) I’m not sure how the recipe would work with Splenda, the Not Sugar or xanathan gum would be more important for the filling if using Splenda (Xylitol is bulky like sugar and crystallizes). These do not taste exactly like high carb cinnamon rolls – they are lighter but the taste is pretty darn close (in my mind anyway!). I don’t like my desserts super sweet anymore, so you may want to adjust the sweeteners to your taste. When I can figure out how to download the pictures off of my camera phone I’ll download them. These were pretty small rolls, kind of like the high carb can kind. You could double the recipe and use in a regular size jelly roll pan for more substantial rolls.

09-01-2008, 04:51 PM	#849
crazywoman-n-wy MAJOR LCF POSTER! Join Date: Aug 2004 Location: WY Posts: 1,135 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	Sorry for the threadjack , but Larry you must be near me. (Can't send a PM to you yet.) Last edited by crazywoman-n-wy : 09-01-2008 at 04:55 PM.

10-12-2008, 04:54 AM	#862
Sandbird Senior LCF Member Join Date: Jul 2008 Posts: 268 Gallery: Sandbird Stats: 274/217.6/200 1st goal WOE: Atkins - Induction Start Date: June 5, 2008	Thanks for the info on the freezing. I will definitely do that. I am thinking here, I wonder how they would do for stuffing at Thanksgiving. Granted, it's a month away, but I usually have my menu planned out each year about 3 weeks beforehand. I don't like to buy all that stuff at once. Last edited by Sandbird : 10-12-2008 at 04:56 AM.

08-24-2008, 03:26 PM	#844
lilymo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Maine Posts: 2,048 Gallery: lilymo Stats: 222/207/140 5'2" WOE: South Beach Start Date: Once again, this time 8/08	Whoa! These look SOOOOOOO good!! And

08-24-2008, 10:27 PM	#845
BikerAng Senior LCF Member Join Date: Jul 2008 Location: Duvall, WA Posts: 439 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Modified Atkins Start Date: Feb 2007	Thank you! :-) They are really small, but satisfying. My husband isn't really low carbing, and he doesn't like things that taste eggy but he's eaten most of these and doesn't think they taste eggy. I'm totally hooked on these oopsies, they are the best and so versatile!

08-31-2008, 08:13 PM	#846
ardawn Senior LCF Member Join Date: Aug 2004 Location: NW Arkansas Posts: 651 Gallery: ardawn Stats: 5'6,goal weight 130 WOE: Atkins Start Date: starting anew each day	OMG!!! I used the oopsie batter to make waffles as was posted on this thread. I let them sit on the counter overnight,then toasted them in the morning. For syrup I combined melted peanut butter,and SF raspberry DaVinci syrup. It was an awesome breakfast! The best part if that my DD12's best friend got to eat them worry free.(it's year 3 for her with type 1 diabetes) Cleo,(and other creative thinkers) thank you from the bottom of my heart!

08-31-2008, 09:24 PM	#847
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	You guys are the best! I love sharing with you, and am glad that the recipes are making a positive difference. It's one thing to enjoy them myself, but when I feel like there's something there, it's all the better.

09-04-2008, 12:31 PM	#850
lovetoread Junior LCF Member Join Date: Jul 2008 Posts: 17 Gallery: lovetoread WOE: Atkins Start Date: July 19, 2008	What is wrong with me? My oopsie rolls looked like the pics......but they were awful! I was so excited to try them. Mine fell apart when you bite into them. The texture was nothing like bread. It was like crumbly bad meringue. It was not a good experience. Was I expecting too much? Did I do something wrong? HELP! PLEASE! Thanks so much!

10-08-2008, 06:46 PM	#854
vli1127 Senior LCF Member Join Date: Jun 2007 Location: Midwest Posts: 314 Gallery: vli1127 Stats: 230/175.75/175 WOE: Low Carb	subbing

10-10-2008, 11:10 PM	#855
Atkins Chick Senior LCF Member Join Date: Apr 2007 Location: MA Posts: 311 Gallery: Atkins Chick Stats: 244/217/135 5'4 WOE: Atkins/Induction Start Date: Aug 25, 2008	OMG Cleo.... Thank you Thank you for the oopsie! I had a ham sandwich tongiht! Quick question..... Now, I am only asking this question because of the "baconator" sandwich on the first page. I have tried to stay away from "fast food burgers" I travel for my job and sometimes I get bored with just salads during the day. Has there been a discussion anywhere that you can have the "meat" from these fast food places? Is Wendys better than the others as far as carbs? I understand that they are meat, but you never know what they put in them! Any help on this topic would be appreciated

10-11-2008, 11:51 AM	#856
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Wendy's, carbwise, they're about 4 carbs total, adding in bacon and cheese. The meat is 100% beef, as is McDonald's. (Great question, because not everyone is 100% ground beef). It's great to meet you, Atkins Chick!

10-11-2008, 12:09 PM	#857
Atkins Chick Senior LCF Member Join Date: Apr 2007 Location: MA Posts: 311 Gallery: Atkins Chick Stats: 244/217/135 5'4 WOE: Atkins/Induction Start Date: Aug 25, 2008	Thank you Cleo for clarification. I've come back on here after finally saying enough is enough You guys are such a support. It's incredible. I am turning 40 in November and I just knew that I had to do something now. Staying true to the thread, you should patent those things and sell them. Or at least write a recipe book. Sell it on Ebay as an Ebook. Now theres an idea!

10-11-2008, 05:10 PM	#858
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I am almost 40, too, so hang in there, kiddo. We'll do this! I appreciate your kind words! If you want to support my efforts in paying it forward, please subscribe to my national column at Examiner.com where I post so many of the things I share with my low-carb friends! There may be a cookbook in the future but only if there was interest from a publisher. I am too lazy go for it without backing from a publishing house.

10-11-2008, 05:21 PM	#859
Sandbird Senior LCF Member Join Date: Jul 2008 Posts: 268 Gallery: Sandbird Stats: 274/217.6/200 1st goal WOE: Atkins - Induction Start Date: June 5, 2008	I haven't made the oopsie rolls yet, but I have had the recipe for quite some time. I forgot I had it until I saw this thread. I'm definitely marking my spot. Everything looks too good to pass up. It is food porn!

10-11-2008, 05:22 PM	#860
Sandbird Senior LCF Member Join Date: Jul 2008 Posts: 268 Gallery: Sandbird Stats: 274/217.6/200 1st goal WOE: Atkins - Induction Start Date: June 5, 2008	Do oopsie rolls freeze well. I would like to make quite a few. That way, anytime I wanted one I could pull it out of the freezer to have. I really want to try that french toast.

10-12-2008, 06:45 AM	#863
Tryinghardtolose Senior LCF Member Join Date: Sep 2003 Location: Ocoee, Fl. Posts: 483 Gallery: Tryinghardtolose Stats: 195/156.5/145 WOE: Atkins	Madam De Leon.....when you put them into freezer bags, did you put waxed paper or anything between them? Or did you just stack them up? Did you have any trouble getting them apart, so that you could thaw a couple at a time? I froze some a while back, put a square of waxed paper between each one, and put them into a plastic container, and they stuck together. Even with waxed paper between each oppsie! I thought I had a great idea, but guess not! Thanks for the info!

10-12-2008, 02:25 PM	#864
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 948 Gallery: Soobee WOE: Atkins Start Date: September 2000	Tryinghardtolose, did you dry out the oopsies before you froze them? In my climate, they will dry in a few hours or overnight. Then freeze. You could also freeze them individually on a silicone-lined cookie sheet. Then stack and pack into ziplocks or containers.

10-12-2008, 02:38 PM	#865
Tryinghardtolose Senior LCF Member Join Date: Sep 2003 Location: Ocoee, Fl. Posts: 483 Gallery: Tryinghardtolose Stats: 195/156.5/145 WOE: Atkins	Soobee.....I didn't leave them out over night, but I did leave them for a few hours. I'm always afraid to leave them out too long, with the eggs and cream cheese in them. I know they are cooked, but still it scares me. I guess I'm the only one that's had problems freezing them and not having them stick together! I just made a new batch today but expect them to not be around long enough to need freezing! I can't imagine being without these gems! Thanks sooooooooooo much Cleo!!!!!