Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 15

epix · 01-17-2008, 07:13 AM

is 'folding' different than 'mixing' using a electric mixer?

lisabinil · 01-17-2008, 07:18 AM

Quote:

Originally Posted by epix

is 'folding' different than 'mixing' using a electric mixer?

Yes definitely. Google folding egg whites-there are tons of instructional videos on the net.

LucilleMcgill · 01-17-2008, 07:22 AM

These rolls are the best. Thank you so much Cleo!

I used one yesterday for a Burger King Whopper!

Other things I've used them for:
BLT
Homemade Bacon cheeseburger
Pizzas
and the Whopper yesterday

There are endless possibilities now.

I love these things.

~mina~ · 01-17-2008, 07:29 AM

wowee!! the Cult of Cleo!

you need one of THESE hats

cleochatra · 01-17-2008, 07:37 AM

mina-- I'm making my hat from that expansion foam so that it looks like an oopsie roll.

(kidding)

MIKI-- woohoo! I'm so happy for you! You did it! Now you can buy me lunch!

(kidding)

jacksmixedtape-- I am still a major Sailor Moon fan! I own all five seasons, and watch only the subbed version to get the most of the series before America got ahold of it and changed it! I even dress like a Sailor Scout to make these rolls!

(kidding)

getnthere-- You rock! You did it!

epix-- like lisa said, it is really different. I use a tall teaspoon (very slender, disturbs the force less) and make lazy S shapes along the bowl. I then turn the bowl 90 degrees and make more lazy S shapes serpentining. I might do this one more time (so, three times total). The less you disturb the whites, the better they are.

If you disturb the Force, Chuck Norris pops out of the batter and roundhouse kicks you in the neck.

(not really)

2BabesMama · 01-17-2008, 07:39 AM

How do you guys make french toast with these? If they're spongy, do they just suck up all the cream/egg mixture?

cleochatra · 01-17-2008, 07:40 AM

Cool, Lucille! I am so glad you like these! I know they're something I use every day. I'm just so glad to have a vehicle for eating things. I've never been able to wrap something in a lettuce leaf and eat it, and I'm not a person who can eat a burger with a fork and knife. I like to hold it in my mitts!

cleochatra · 01-17-2008, 07:41 AM

2BabesMama-- I don't do anything extra to them. I heat the rolls as they are (or toast them), and then add the butter and syrup. They're really good!

2BabesMama · 01-17-2008, 07:55 AM

Ah, that makes sense! Cleo, I also live in Colo., and I think you are hi-larious and entertaining. Can I come to your house for Reveloopsie Rolls and fun and games (clean, of course, this is a family-friendly site!!)?

cleochatra · 01-17-2008, 08:02 AM

Cool, 2Babes! It is nice to meet Colorado neighbors! We'll have to do lunch sometime! Thanks so much for your kind words. I was absolutely un-funny before I moved to Colorado. I think it must be the thinner air. Though, some folks have always thought I was a little 'funny'.

H20Goddess · 01-17-2008, 08:12 AM

Sorry if this question has already been asked, but can these be toasted? I'm imagining them toasted with butter and some sugar-free jelly....yum..

2BabesMama · 01-17-2008, 08:14 AM

Yes, it is the thinner air. We are all supremely funny here. It's true.

snaggle · 01-17-2008, 08:16 AM

I have a question for all of you. Do you actually get your whites from real eggs that you separate or can you use the egg whites in a carton?
I can't wait to make them this weekend.

miraclemom · 01-17-2008, 08:26 AM

I had these last night with hog dogs. I waited for the rolls to cool and the I smashed them flat and the stuck a hotdog on them and roled it. It turned out perfect and yummy!

Quote:

Originally Posted by CarolynF

I tried them for a hot dog roll in my muffin top pan and they didn't roll too well..But, if I free form them on a cookie sheet..making them "thinner", it might work for a hot dog roll..
What do you think, Cleo?

metqa · 01-17-2008, 08:32 AM

Quote:

Originally Posted by MIKI30

Please help!!! I have tried to make theese twice and both times ended up with something that resembled soup both times what am i doing wrong? How long do you normally beat the egg whites...can you add to much cream of tartar?? I would love any pointers

Thanks

Got this from a cooking website . . .

Beating Egg whites into submission:
The first step is that the bowl and beaters should be absolutely clean. If there is a little oil residue in the bowl or a little hint of yok in the whites, it will interfere seriously with the formation of air bubbles. The bowl should also be dry as water will inhibit the formation of the foam. Beating the whites at room temperature: the proteins in the whites expand better when warm, soul you will bet better volume from the eggs. Older eggs also whip more easily because of chemical changes that have taken place as they aged.

You should start with a pinch of salt in the whites, which will help firm up the proteins, About a quarter way through the beating process, you add an acid to the foam, which stabilizes it and helps keep the bubbles from bursting when you stop beating. Most people use cream of tartar, but on or two drops of lemon juice or vinegar will work as well

You shouldn't bother whipping egg whites by hand unless you have a copper bowl.

If you are using a hand mixer, beat the whites and salt for two minutes at medium speed, add the acid and beat for two minutes more at hight speed. If you add sugar at the end, beat for 30 seconds. (if you underestimate time like I do, use a timer, it is longer than you think)

cleochatra · 01-17-2008, 08:33 AM

These induction-friendly home-made hamburger buns have been cradling Red Robin Burgers and Wendy's Baconators in my sweet, sweet hands since 2007 with great success.

The recipe, now published in an insert of the Denver Post/Rocky Mountain News, is being hailed with great enthusiasm by low-carbers and non-dieters alike. I'm so lucky!!!

And it all began from an accident... one day, genius scientist and mild-mannered citizen Bruce Banner was in the lab one day... wait. Wrong story...

Here. Look at the result. Give these a try!

My family keeps eating them.

Cleochatra's Best Ever RevolOopsie Rolls

3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6@ about 85 calories a piece, >1 carb per

The recipe has been popular here at LCF with several threads from very clever members who use these for everything from low-carb french toast, to lamb gyros, to paninis to pizzas, to a base for strawberry shortcake. Some use them to make low-carb danishes, and others use add-ins for different flavors.

Some links:

The original blog about these, the background story
Making these with a pictorial
The Denver Post/Rocky Mountain News Insert (Go, low carbers!)
Oopsie roll thread #1
Oopsie roll thread #2
Oopsie roll thread #3
Lamb Gyro recipe using oopsie as a gyro--bottom picture

GardenGirl639 · 01-17-2008, 08:36 AM

Yesterday, when I was at Wal-mart, I wondered if I could make chocolate chip Coopsies. These taste wonderful although they are more the texture of a choc chip muffin. Still delicious.

The extra carbs: 2 Squares 85% cocoa Lindt chocolate 4 carbs/1.5 fiber=2.5 net carbs.
1 TBS. Diabeti Sweet 12.9 carbs/12.6 Sugar Alcohols=net .3 carbs

I made 12 cookies so roughly .25 carb extra per Coopsie.

When I put these on the pan, they were nice and airy but deflated during baking.

Into the egg yolk, I mixed 1 Tbs. Brown Sugar Diabeti Sweet, 1 teasp. vanilla, and 2 Squares chocolate finely chopped.

metqa · 01-17-2008, 08:36 AM

It may sound silly, but since I have this egg white powder, I think I might add a couple of eggs worth extra to my whites so i will have more white to fold in. I always seem to get some wet deflation in the bottom of the bowl, so this will allow me more foam to stir in so I don't have to use the runny stuff. I know, I should practice my whipping, but this is a good as it's gotten in the past five years and I'm running with it ! ;P

metqa · 01-17-2008, 08:38 AM

Quote:

Originally Posted by GardenGirl639

Yesterday, when I was at Wal-mart, I wondered if I could make chocolate chip Coopsies. These taste wonderful although they are more the texture of a choc chip muffin. Still delicious.

The extra carbs: 2 Squares 85% cocoa 4 carbs/1.5 fiber=2.5 net carbs.
1 TBS. Diabeti Sweet 12.9 carbs/12.6 Sugar Alcohols=net .3 carbs

I made 12 cookies so roughly .25 carb extra per Coopsie.

When I put these on the pan, they were nice and airy but deflated during baking.

Into the egg yolk, I mixed 1 Tbs. Brown Sugar Diabeti Sweet, 1 teasp. vanilla, and 2 Squares chocolate finely chopped.

That looks REALLY Good!

Mallory · 01-17-2008, 08:38 AM

Thanks for the recipe. I made these last nite and they looked really good. A couple of them spread to much but Im pretty sure I mixed the whites and yolks a little too much

but Im keeping this recipe on hand! Now fast food nites dont have to be a problem and I can enjoy along with the family. Plus Id have absolutely no reservations about taking them to a restaurant with me and switching..

cleochatra · 01-17-2008, 08:40 AM

I use real eggs and separate them out.

I learned how to do this when I was watching Three's Company in the 80's! Jack Tripper went to culinary school and showed Janet how to separate eggs. Even though I never separated an egg until I was probably 20 or older, I remembered Jack Tripper and his egg trick!

cleochatra · 01-17-2008, 08:43 AM

I am so glad you like the look of them! I hope you;ll love them as much as I do. I take mine to Red Robin and swap out their buns for mine. These buns hold up to their monster burgers with no problem! Just re-wrap the sandwich and you're good to go.

Now I want Red Robin.

These also work terrifically on Wendy's Baconators (in the picture)--the reason I ended up with these in the first place.

My kids keep taking my buns, so I'm double-batching now.

The flat ones make the best mini pizza crusts and french toast and hotdog/brat wraps! You ended up with the variety pack! You are so clever!

Mallory · 01-17-2008, 08:52 AM

Quote:

Originally Posted by cleochatra

IThe flat ones make the best mini pizza crusts and french toast and hotdog/brat wraps! You ended up with the variety pack! You are so clever!

Hey what a good idea..flatten out 2 intentionally for other uses..hehe! Who knew??

Pizza for lunch it is then..

Christine1 · 01-17-2008, 09:09 AM

Just wanted you to know I tried the recipe the other night. I was kind of putting off eating them because I'm on egg overload and couldn't face another egg, but last night I had three thin slices of turkey breast plus mayo between 2 of the rolls as a sandwich and I was pleasantly surprised!

snaggle · 01-17-2008, 09:16 AM

Thanks Cleo.
Yeah, kinda ironic that Suzanne Somers ended up becoming a low-carb semi-guru.

And since we are speaking of threes company, my mini-brush with fame: Mr. Roper (when he was still alive!)attended a good friends wedding. He was friends with the groom's family. Another friend who got drunk kept going up to him and asking about Suzanne and John Ritter. He was very annoyed.

01-17-2008, 07:37 AM	#425
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	mina-- I'm making my hat from that expansion foam so that it looks like an oopsie roll. (kidding) MIKI-- woohoo! I'm so happy for you! You did it! Now you can buy me lunch! (kidding) jacksmixedtape-- I am still a major Sailor Moon fan! I own all five seasons, and watch only the subbed version to get the most of the series before America got ahold of it and changed it! I even dress like a Sailor Scout to make these rolls! (kidding) getnthere-- You rock! You did it! epix-- like lisa said, it is really different. I use a tall teaspoon (very slender, disturbs the force less) and make lazy S shapes along the bowl. I then turn the bowl 90 degrees and make more lazy S shapes serpentining. I might do this one more time (so, three times total). The less you disturb the whites, the better they are. If you disturb the Force, Chuck Norris pops out of the batter and roundhouse kicks you in the neck. (not really) __________________ National Low-Carb Examiner Columnist The Lighter Side of Low Carb blog Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella!

01-17-2008, 08:33 AM	#436
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	Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) These induction-friendly home-made hamburger buns have been cradling Red Robin Burgers and Wendy's Baconators in my sweet, sweet hands since 2007 with great success. The recipe, now published in an insert of the Denver Post/Rocky Mountain News, is being hailed with great enthusiasm by low-carbers and non-dieters alike. I'm so lucky!!! And it all began from an accident... one day, genius scientist and mild-mannered citizen Bruce Banner was in the lab one day... wait. Wrong story... Here. Look at the result. Give these a try! My family keeps eating them. Cleochatra's Best Ever RevolOopsie Rolls 3 large eggs 1 pkg Splenda dash of salt pinch of cream of tartar 3 ounces cream cheese (not Tbsp!) Do not soften! Preheat oven to 300 degrees. Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out. Makes 6@ about 85 calories a piece, >1 carb per The recipe has been popular here at LCF with several threads from very clever members who use these for everything from low-carb french toast, to lamb gyros, to paninis to pizzas, to a base for strawberry shortcake. Some use them to make low-carb danishes, and others use add-ins for different flavors. Some links: The original blog about these, the background story Making these with a pictorial The Denver Post/Rocky Mountain News Insert (Go, low carbers!) Oopsie roll thread #1 Oopsie roll thread #2 Oopsie roll thread #3 Lamb Gyro recipe using oopsie as a gyro--bottom picture

01-17-2008, 08:36 AM	#437
GardenGirl639 MAJOR LCF POSTER! Join Date: Oct 2003 Location: Ohio Posts: 1,422 Gallery: GardenGirl639 Stats: 229/181/145 5'3" Start Date: June 25, 2007	Chocolate Chip Coopies Yesterday, when I was at Wal-mart, I wondered if I could make chocolate chip Coopsies. These taste wonderful although they are more the texture of a choc chip muffin. Still delicious. The extra carbs: 2 Squares 85% cocoa Lindt chocolate 4 carbs/1.5 fiber=2.5 net carbs. 1 TBS. Diabeti Sweet 12.9 carbs/12.6 Sugar Alcohols=net .3 carbs I made 12 cookies so roughly .25 carb extra per Coopsie. When I put these on the pan, they were nice and airy but deflated during baking. Into the egg yolk, I mixed 1 Tbs. Brown Sugar Diabeti Sweet, 1 teasp. vanilla, and 2 Squares chocolate finely chopped. __________________ 48 lbs. down ~~36 lbs. to go.~~17 months on plan! Stick to your eating plan. Your body needs time to adjust. The scale will eventually move again! "I never failed once. It just happened to be a 2000-step process."-Thomas Edison "Many of life's failures are people who did not realize how close they were to success when they gave up."-Thomas Edison Last edited by GardenGirl639 : 01-17-2008 at 09:16 AM.

01-17-2008, 07:13 AM	#421
epix MAJOR LCF POSTER! Join Date: Jul 2004 Location: SW Michigan Posts: 2,678 Gallery: epix Stats: 426/290(211 low)/175 WOE: Atkins Start Date: July 2004	is 'folding' different than 'mixing' using a electric mixer?

01-17-2008, 07:22 AM	#423
LucilleMcgill Senior LCF Member Join Date: Apr 2007 Posts: 408 Gallery: LucilleMcgill Stats: 239 highest /230.5/199 ~ 5'2.5" WOE: CAD/CALP	These rolls are the best. Thank you so much Cleo! I used one yesterday for a Burger King Whopper! Other things I've used them for: BLT Homemade Bacon cheeseburger Pizzas and the Whopper yesterday There are endless possibilities now. I love these things.

01-17-2008, 07:29 AM	#424
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 770 Gallery: ~mina~	wowee!! the Cult of Cleo! you need one of THESE hats

01-17-2008, 07:39 AM	#426
2BabesMama Senior LCF Member Join Date: Feb 2004 Posts: 954 Gallery: 2BabesMama Start Date: LCing 6/1/03	How do you guys make french toast with these? If they're spongy, do they just suck up all the cream/egg mixture?

01-17-2008, 07:40 AM	#427
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	Cool, Lucille! I am so glad you like these! I know they're something I use every day. I'm just so glad to have a vehicle for eating things. I've never been able to wrap something in a lettuce leaf and eat it, and I'm not a person who can eat a burger with a fork and knife. I like to hold it in my mitts!

01-17-2008, 07:41 AM	#428
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	2BabesMama-- I don't do anything extra to them. I heat the rolls as they are (or toast them), and then add the butter and syrup. They're really good!

01-17-2008, 07:55 AM	#429
2BabesMama Senior LCF Member Join Date: Feb 2004 Posts: 954 Gallery: 2BabesMama Start Date: LCing 6/1/03	Ah, that makes sense! Cleo, I also live in Colo., and I think you are hi-larious and entertaining. Can I come to your house for Reveloopsie Rolls and fun and games (clean, of course, this is a family-friendly site!!)?

01-17-2008, 08:02 AM	#430
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	Cool, 2Babes! It is nice to meet Colorado neighbors! We'll have to do lunch sometime! Thanks so much for your kind words. I was absolutely un-funny before I moved to Colorado. I think it must be the thinner air. Though, some folks have always thought I was a little 'funny'.

01-17-2008, 08:12 AM	#431
H20Goddess Senior LCF Member Join Date: Feb 2005 Location: Nova Scotia, Canada Posts: 361 Gallery: H20Goddess Stats: Then: 181/138 - Now: 158/135/140 - Height: 5'10 WOE: Atkins (Re)Induction - April 2008 Start Date: Jan 10, 2005	Sorry if this question has already been asked, but can these be toasted? I'm imagining them toasted with butter and some sugar-free jelly....yum..

01-17-2008, 08:14 AM	#432
2BabesMama Senior LCF Member Join Date: Feb 2004 Posts: 954 Gallery: 2BabesMama Start Date: LCing 6/1/03	Yes, it is the thinner air. We are all supremely funny here. It's true.

01-17-2008, 08:16 AM	#433
snaggle Senior LCF Member Join Date: Feb 2004 Location: seattle Posts: 647 Gallery: snaggle Stats: 202/168/148 WOE: read them all, use them all Start Date: back on induction 9/1/08	I have a question for all of you. Do you actually get your whites from real eggs that you separate or can you use the egg whites in a carton? I can't wait to make them this weekend.

01-17-2008, 08:36 AM	#438
metqa MAJOR LCF POSTER! Join Date: Oct 2002 Location: Athens, GA Posts: 2,714 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	It may sound silly, but since I have this egg white powder, I think I might add a couple of eggs worth extra to my whites so i will have more white to fold in. I always seem to get some wet deflation in the bottom of the bowl, so this will allow me more foam to stir in so I don't have to use the runny stuff. I know, I should practice my whipping, but this is a good as it's gotten in the past five years and I'm running with it ! ;P

01-17-2008, 08:38 AM	#440
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 557 Gallery: Mallory	Thanks for the recipe. I made these last nite and they looked really good. A couple of them spread to much but Im pretty sure I mixed the whites and yolks a little too much but Im keeping this recipe on hand! Now fast food nites dont have to be a problem and I can enjoy along with the family. Plus Id have absolutely no reservations about taking them to a restaurant with me and switching..

01-17-2008, 08:40 AM	#441
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 use real eggs and separate them out. I learned how to do this when I was watching Three's Company in the 80's! Jack Tripper went to culinary school and showed Janet how to separate eggs. Even though I never separated an egg until I was probably 20 or older, I remembered Jack Tripper and his egg trick!

01-17-2008, 08:43 AM	#442
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 so glad you like the look of them! I hope you;ll love them as much as I do. I take mine to Red Robin and swap out their buns for mine. These buns hold up to their monster burgers with no problem! Just re-wrap the sandwich and you're good to go. Now I want Red Robin. These also work terrifically on Wendy's Baconators (in the picture)--the reason I ended up with these in the first place. My kids keep taking my buns, so I'm double-batching now. The flat ones make the best mini pizza crusts and french toast and hotdog/brat wraps! You ended up with the variety pack! You are so clever!

01-17-2008, 09:09 AM	#444
Christine1 Junior LCF Member Join Date: Jan 2008 Location: Ohio Posts: 5 Gallery: Christine1 Stats: 180/174/135 WOE: Atkins Start Date: 01/07/08	Just wanted you to know I tried the recipe the other night. I was kind of putting off eating them because I'm on egg overload and couldn't face another egg, but last night I had three thin slices of turkey breast plus mayo between 2 of the rolls as a sandwich and I was pleasantly surprised!

01-17-2008, 09:16 AM	#445
snaggle Senior LCF Member Join Date: Feb 2004 Location: seattle Posts: 647 Gallery: snaggle Stats: 202/168/148 WOE: read them all, use them all Start Date: back on induction 9/1/08	Thanks Cleo. Yeah, kinda ironic that Suzanne Somers ended up becoming a low-carb semi-guru. And since we are speaking of threes company, my mini-brush with fame: Mr. Roper (when he was still alive!)attended a good friends wedding. He was friends with the groom's family. Another friend who got drunk kept going up to him and asking about Suzanne and John Ritter. He was very annoyed.