Ready for more oopsie recipes? Crepes, angel food cake, crullers and more - Page 3

cleochatra · 05-02-2008, 02:55 PM

Where did you buy your Twinkie/cream canoe pan? I am looking around and am wondering if you found a good deal.

sungoddess · 05-02-2008, 03:04 PM

Quote:

Originally Posted by cleochatra

Where did you buy your Twinkie/cream canoe pan? I am looking around and am wondering if you found a good deal.

I purchase online at Ultimate Baker. I didn't think the price was cheap, but I haven't found them locally anywhere else. I think their prices seem reasonable to me.

sungoddess · 05-02-2008, 03:09 PM

Quote:

Originally Posted by CarolynF

Sun: What is your recipe for SF lemon curd? And, I ordered the Twinkie pans..LOLOL

Oooooo have fun with the canoe pans. I love 'em!

I just love to use different shaped pans. This is the recipe I have used for lemon curd. I think it is Kevin's? But I also just bought a jar of Jok' N Al and I like it!!

lemon curd

6 egg yokes
1 packet unflavored gelatin
1-cup water
1-cup Splenda,or your subs
1/2 cup heavy cream
1 tbsp butter
1/3 cup lemon juice
2 teaspoons lemon zest ( must have)( I used a wee bit more than this)
1/4 tsp salt

In a LG sauce pan blend all ingredients until smooth using wire whisk, then turn on heat. Cook over low heat, stirring constantly until thickened. Remove from heat and pour into bowl to cool, Refrigerate until set. Then add over to the pudding filling.

CarolynF · 05-02-2008, 04:05 PM

Thanks...

cleochatra · 05-02-2008, 04:06 PM

Where do you find unflavored gelatin? I haven't had any luck.

And what do you do with the whites? (I hate wasting eggs)

Madam De Leon · 05-02-2008, 04:16 PM

Quote:

Originally Posted by cleochatra

Where do you find unflavored gelatin? I haven't had any luck.

And what do you do with the whites? (I hate wasting eggs)

You should be able to find boxes of Knox unflavored gelatin at most grocery stores. This is the stuff that our moms and grandmothers used to drink (

) daily to supposedly strengthen their fingernails.

Most stores carry little 4-envelope boxes, but Walmart in this area carries a large box of 32 envelopes.

ETA: Oh, it's also the stuff that you add to regular jello to make knox blox. (LC'ers also use them for things like fakey fruit leather, pretend gummies, etc.)

cleochatra · 05-02-2008, 04:19 PM

Knox! Of course! Duh on me! Thank you!

Hubby rolled his eyes when I told him I needed a Twinkie Pan. I'm going to take the food processor and inject cupcakes instead.

Madam De Leon · 05-02-2008, 04:34 PM

Now that's a good idea... Chocolate oopsie cupcakes, injected with whipped cream - or "marshmallow" filling.

Have you ever tried to make marshmallow? I"m not real sure how well it would really hold up without a sugar base (and I can guarantee you it won't dry out on the outside), but it just takes an envelope of gelatin, a bit of liquid, something to flavor it (vanilla is close enough), and some sweetener. I tried it using powdered stevia in a small batch of it... What can I say, I was craving marshmallow one day, so it didn't stick around too long. Yeah, it sounds horribly gluttonous to eat it all, but each envelope of knox has I think 20 calories, all protein. The stevia was negligible, the bit of vanilla was just a few calories more. So yes, I was a glutton.

Anyhow, you just dissolve the gelatin in your sweetened and flavored hot water, then beat it until it's stiff. Takes about 10-20 minutes (depends on how fast your mixer will go) They thicken up and stiffen as you beat it, while it's cooling.

The original recipe I had called for 1 T gelatin, 1/4 water (for dissolving the gelatin) and 1 cup of honey (yes, this is from a cookbook from back in my "honey is better than sugar days.

), plus toasted coconut to roll them in... I think I used about 3/4 cup of water for my experimental marshmallows. Can't remember how much vanilla and stevia I tossed in there though - I"m sure it wasn't much of either.

I just realized, I could just used vanilla da vinci's for part of the liquid, and taken care of the sweetener and flavoring all in one fell swoop!

Oooooooh, I think Linda Sue has a recipe for marshmallows on her site too.

CarolynF · 05-02-2008, 05:08 PM

Hmmm..whites can be scrambled for breakie with cheese, etc..

I think the whipped cream would be more nommie than the marshmallow..You can use not sugar to stabilize it or a bit of vanilla pudding powder.

sungoddess · 05-02-2008, 05:52 PM

Quote:

Originally Posted by cleochatra

Where do you find unflavored gelatin? I haven't had any luck.

And what do you do with the whites? (I hate wasting eggs)

In our stores, it is near the jello. I use the white for egg white omelets. I hope you get your twinkie pan cause it's fun.

CarolynF · 05-02-2008, 07:13 PM

cleochatra · 05-02-2008, 07:31 PM

Thank you. You spoil me.

I lubs you.

luckiangel · 05-02-2008, 08:18 PM

Once again Cleo you have found more ways to spoil us all!!! I've tried the crepes myself...was my waffle rejects!! I wish I had time to experiment and come up with these things!!! I have had some success with the tiramisu tho....i am making it for a bake sale at work..everyone liked it, altho they wanted me to add sugar to it.......at the following meeting i explained what it was and they were like...ok...maybe some people will like the alternative!!

I told them I had NO problems takin' it home!!!! Thanks for the recipes!!!!!!

Cats for Texas · 05-02-2008, 08:42 PM

Quote:

Originally Posted by cleochatra

And what do you do with the whites? (I hate wasting eggs)

Saw Alton Brown last night and he puts whites in ice cube trays and FREEZES them.

Glad I could do something for you, cleo, since you've given us sooooo many great recipes and ideas.

luckiangel · 05-02-2008, 09:14 PM

and what does one do with frozen egg whites??

luckiangel · 05-02-2008, 09:16 PM

i ordered the canoe pan.....it's not as expensive as i thought and it should be fun to use!!! thanks for the tip....that site is AWESOME!!!

cleochatra · 05-03-2008, 07:16 AM

The pan is expensive to me, which is not a value judgment on anyone at all, but is a testament to how cheap I am. I window shopped for a long time last night, and the least expensive pan I could find cost $19.99 + 7 in shipping (Ebay Buy-it-Now). I wouldn't use it enough to qualify the purchase.

But remember--I'm still in that mentality of a broke college student from years ago. I hate even buying things I need--like a wafflemaker-- for $19!

luckiangel · 05-03-2008, 07:23 AM

well....there are thrift stores!! sometimes the best pans can be found there. i was at walmart this morning and found a mini muffin pan for almost 5, a texas muffin pan for almost 5 and the mini bundt cake pan for 8. I got them all!! I am hopin to use the texas muffin pan to make mini "bread bowls". Chicken salad, tuna salad, cream soups, dips. I used a regular muffin pan once with the oopsie recipe and was able to get some depth to them. i'm getting excited again!

babydollsea · 05-03-2008, 07:48 AM

Okay Cleo...I bought 4 Angel food cake pans (Wilton). I plan on making your desserts using them. Did you make the cruellers using this pan as well?

I will keep you all posted!!!! So excited!

sungoddess · 05-03-2008, 08:03 AM

Quote:

Originally Posted by babydollsea

Okay Cleo...I bought 4 Angel food cake pans (Wilton). I plan on making your desserts using them. Did you make the cruellers using this pan as well?

I will keep you all posted!!!! So excited!

I always LOVE to see what you create. Be sure to report back!!

cleochatra · 05-03-2008, 08:06 AM

Yeah! The crullers are using the angel food pans, and I make filled doughnuts with the regular cake pans.

CarolynF · 05-03-2008, 08:13 AM

I am not good with the camera or loading pics on the puter..So, I have to wait until my ds comes home from college..

BUT.....

Sticky Pecan Oopsie Rolls

Just make Cleo's recipe for oopsies..(the 3 egg version)..I did add a touch of cinnamon to the yolks for a cinnamon flavor. I think I will add more next time.

Spray your angel food cake pans like crazy and put the batter in there and
bake for 25-30 minutes or until done.

While your oopsies are baking..

SF Smuckers Caramel Sauce (for ice cream)
chopped pecans (1/2 cup or less)
butter

In a 9 inch skillet, melt about 1-2 Tbs. butter and then stir in some chopped pecans and cook until all buttery and toasted slightly. Then add 1/3 of a jar of the SF Smuckers Caramel Sauce and melt on low heat. NOTE: I was making 6 oopsies..if you are making fewer oopsies you won't need as much.

After your oopsies are cooled on a rack..Place paper towels under the rack to catch the drips. Now, you might have to heat up your pecan/caramel sauce a bit..or add a touch more butter if you think it's too dry..Spoon this over the oopsies and let them dry. They are beautiful..

CarolynF · 05-03-2008, 08:32 AM

Quote:

Originally Posted by cleochatra

Yeah! The crullers are using the angel food pans, and I make filled doughnuts with the regular cake pans.

Now, my dear..regular cake pans for filled doughnuts? How big are they?
I was thinking the Texas Muffin tins would make good sized doughnuts to fill.

But, I haven't bought any YET..

cleochatra · 05-03-2008, 08:34 AM

That sounds fantastic Carolyn! Does the caramel sauce have sugar alcohols in it? Would you mind if I try that and blog you with credit?

cleochatra · 05-03-2008, 08:35 AM

The cake pans are .75" larger in diameter than the muffin top pans (don't ask how I remember that, but not the actual measurement). I can't remember the measurement off of the top of my head.

sungoddess · 05-03-2008, 08:49 AM

Carolyn!! Those sound fantastic!! The Smucker's caramel sauce is delicious.

05-02-2008, 04:34 PM	#68
Madam De Leon Senior LCF Member Join Date: Jul 2007 Posts: 509 Gallery: Madam De Leon	Now that's a good idea... Chocolate oopsie cupcakes, injected with whipped cream - or "marshmallow" filling. Have you ever tried to make marshmallow? I"m not real sure how well it would really hold up without a sugar base (and I can guarantee you it won't dry out on the outside), but it just takes an envelope of gelatin, a bit of liquid, something to flavor it (vanilla is close enough), and some sweetener. I tried it using powdered stevia in a small batch of it... What can I say, I was craving marshmallow one day, so it didn't stick around too long. Yeah, it sounds horribly gluttonous to eat it all, but each envelope of knox has I think 20 calories, all protein. The stevia was negligible, the bit of vanilla was just a few calories more. So yes, I was a glutton. Anyhow, you just dissolve the gelatin in your sweetened and flavored hot water, then beat it until it's stiff. Takes about 10-20 minutes (depends on how fast your mixer will go) They thicken up and stiffen as you beat it, while it's cooling. The original recipe I had called for 1 T gelatin, 1/4 water (for dissolving the gelatin) and 1 cup of honey (yes, this is from a cookbook from back in my "honey is better than sugar days. ), plus toasted coconut to roll them in... I think I used about 3/4 cup of water for my experimental marshmallows. Can't remember how much vanilla and stevia I tossed in there though - I"m sure it wasn't much of either. I just realized, I could just used vanilla da vinci's for part of the liquid, and taken care of the sweetener and flavoring all in one fell swoop! Oooooooh, I think Linda Sue has a recipe for marshmallows on her site too. __________________ "To be a successful scammer, you must remember context, remember your lies (in fact, I'd recommend a database that you can easily cross reference as needed), and above all, scan your after photos from a 5-year old magazine or catalog that is not electronically accessible." Megpie There's nothing better than living a life that's Kimkins-Free!

05-02-2008, 07:13 PM	#71
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,308 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Look for this, Cleo..top shelf in the jello department

05-02-2008, 08:18 PM	#73
luckiangel Very Gabby LCF Member!!! Join Date: Apr 2004 Location: Douglas, Arizona Posts: 4,285 Blog Entries: 8 Gallery: luckiangel Stats: 305/269/150 WOE: Ultrametabolism/Curves Start Date: 10/2003-start over 7/27/08	Once again Cleo you have found more ways to spoil us all!!! I've tried the crepes myself...was my waffle rejects!! I wish I had time to experiment and come up with these things!!! I have had some success with the tiramisu tho....i am making it for a bake sale at work..everyone liked it, altho they wanted me to add sugar to it.......at the following meeting i explained what it was and they were like...ok...maybe some people will like the alternative!! I told them I had NO problems takin' it home!!!! Thanks for the recipes!!!!!! __________________ The person who says it cannot be done should not interrupt the person doing it ~ Chinese Proverb "We must be the change we want to see in the world." —Gandhi You are who you think you are ~Harper Save a Life Challenge~ 285, 274, 269 www.myspace.com/oneluckiangel

05-03-2008, 08:13 AM	#82
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,308 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Sticky Pecan Oopsie Rolls.. I am not good with the camera or loading pics on the puter..So, I have to wait until my ds comes home from college.. BUT..... Sticky Pecan Oopsie Rolls Just make Cleo's recipe for oopsies..(the 3 egg version)..I did add a touch of cinnamon to the yolks for a cinnamon flavor. I think I will add more next time. Spray your angel food cake pans like crazy and put the batter in there and bake for 25-30 minutes or until done. While your oopsies are baking.. SF Smuckers Caramel Sauce (for ice cream) chopped pecans (1/2 cup or less) butter In a 9 inch skillet, melt about 1-2 Tbs. butter and then stir in some chopped pecans and cook until all buttery and toasted slightly. Then add 1/3 of a jar of the SF Smuckers Caramel Sauce and melt on low heat. NOTE: I was making 6 oopsies..if you are making fewer oopsies you won't need as much. After your oopsies are cooled on a rack..Place paper towels under the rack to catch the drips. Now, you might have to heat up your pecan/caramel sauce a bit..or add a touch more butter if you think it's too dry..Spoon this over the oopsies and let them dry. They are beautiful.. __________________ Slimmer in September September 1: 149 September 2: 148 September 5: 147

05-02-2008, 02:55 PM	#61
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	Where did you buy your Twinkie/cream canoe pan? I am looking around and am wondering if you found a good deal.

05-02-2008, 04:05 PM	#64
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,308 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Thanks...

05-02-2008, 04:06 PM	#65
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	Where do you find unflavored gelatin? I haven't had any luck. And what do you do with the whites? (I hate wasting eggs)

05-02-2008, 04:19 PM	#67
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	Knox! Of course! Duh on me! Thank you! Hubby rolled his eyes when I told him I needed a Twinkie Pan. I'm going to take the food processor and inject cupcakes instead.

05-02-2008, 05:08 PM	#69
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,308 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Hmmm..whites can be scrambled for breakie with cheese, etc.. I think the whipped cream would be more nommie than the marshmallow..You can use not sugar to stabilize it or a bit of vanilla pudding powder.

05-02-2008, 07:31 PM	#72
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. You spoil me. I lubs you.

05-02-2008, 09:14 PM	#75
luckiangel Very Gabby LCF Member!!! Join Date: Apr 2004 Location: Douglas, Arizona Posts: 4,285 Blog Entries: 8 Gallery: luckiangel Stats: 305/269/150 WOE: Ultrametabolism/Curves Start Date: 10/2003-start over 7/27/08	and what does one do with frozen egg whites??

05-02-2008, 09:16 PM	#76
luckiangel Very Gabby LCF Member!!! Join Date: Apr 2004 Location: Douglas, Arizona Posts: 4,285 Blog Entries: 8 Gallery: luckiangel Stats: 305/269/150 WOE: Ultrametabolism/Curves Start Date: 10/2003-start over 7/27/08	i ordered the canoe pan.....it's not as expensive as i thought and it should be fun to use!!! thanks for the tip....that site is AWESOME!!!

05-03-2008, 07:16 AM	#77
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	The pan is expensive to me, which is not a value judgment on anyone at all, but is a testament to how cheap I am. I window shopped for a long time last night, and the least expensive pan I could find cost $19.99 + 7 in shipping (Ebay Buy-it-Now). I wouldn't use it enough to qualify the purchase. But remember--I'm still in that mentality of a broke college student from years ago. I hate even buying things I need--like a wafflemaker-- for $19!

05-03-2008, 07:23 AM	#78
luckiangel Very Gabby LCF Member!!! Join Date: Apr 2004 Location: Douglas, Arizona Posts: 4,285 Blog Entries: 8 Gallery: luckiangel Stats: 305/269/150 WOE: Ultrametabolism/Curves Start Date: 10/2003-start over 7/27/08	well....there are thrift stores!! sometimes the best pans can be found there. i was at walmart this morning and found a mini muffin pan for almost 5, a texas muffin pan for almost 5 and the mini bundt cake pan for 8. I got them all!! I am hopin to use the texas muffin pan to make mini "bread bowls". Chicken salad, tuna salad, cream soups, dips. I used a regular muffin pan once with the oopsie recipe and was able to get some depth to them. i'm getting excited again!

05-03-2008, 07:48 AM	#79
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	Okay Cleo...I bought 4 Angel food cake pans (Wilton). I plan on making your desserts using them. Did you make the cruellers using this pan as well? I will keep you all posted!!!! So excited!

05-03-2008, 08:06 AM	#81
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	Yeah! The crullers are using the angel food pans, and I make filled doughnuts with the regular cake pans.

05-03-2008, 08:34 AM	#84
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	That sounds fantastic Carolyn! Does the caramel sauce have sugar alcohols in it? Would you mind if I try that and blog you with credit?

05-03-2008, 08:35 AM	#85
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	The cake pans are .75" larger in diameter than the muffin top pans (don't ask how I remember that, but not the actual measurement). I can't remember the measurement off of the top of my head.

05-03-2008, 08:49 AM	#86
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,187 Gallery: sungoddess Start Date: not soon enough	Carolyn!! Those sound fantastic!! The Smucker's caramel sauce is delicious.