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Old 01-18-2008, 01:42 PM   #451
something there
 
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Lucille-- that rocks and is the ultimate testimony tight there!

Dream-- I could give it a shot. Let me go see... *playing elevator music*
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Old 01-18-2008, 01:44 PM   #452
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Yes. Is that a resealable container? That looks nice. Better than our containers.
hahahaaaa, not so great on the environment though


right so ive got that bit right, now then, this package of splenda, is that the powdered kind or granulated? and how much is a package exactly? we only get it in jars here
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Old 01-18-2008, 01:44 PM   #453
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Thanks Cleo.
How long do they keep after you pop them in the fridge?
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Old 01-18-2008, 01:46 PM   #454
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An oopsie hint: Definitely take a couple of spoonfuls of the whites and FOLD them into the
yolks to fluff up the yolks..Then DUMP the fluffiefied yolks on top of the whites and FOLD
several times..NOT ALOT until they are mixed up. I LOVE a BIG rubber spatula from Pampered Chef for this..

Also, I think it is helpful to mix the yolks up with the cream cheese with the mixer (after
you have used it for the whites)..The yolks tend to get thicker when you mix them for
several minutes.
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Old 01-18-2008, 01:46 PM   #455
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I try to always use mine within a week, so I leave them out for 3 days and then pop them into the fridge for the last 4 or so.
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Old 01-18-2008, 01:48 PM   #456
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Is it possible to overbeat yolks, Carolyn?

I am asking because I've found that the less I mix the eggs and the CC the better it folds in. I'm afraid of over mixing the yolks, because I heard they can be over beat?

I don't mind being corrected here, for sure!
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Old 01-18-2008, 01:54 PM   #457
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now then, this package of splenda, is that the powdered kind or granulated? and how much is a package exactly? we only get it in jars here
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Old 01-18-2008, 02:02 PM   #458
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Gosh they look delicious! How do you think they would taste with dried onion flakes? I LOVE onions and was just thinking about the onion rolls in the bakery!
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Old 01-18-2008, 02:20 PM   #459
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i use to make my rolls with mayo. couldn't stand the smell of them so i stopped making them. reading all these threds on cleos's rolls( so happy your back,you were missed cleo) i tried them with cream cheese. i'm doing a happy dance i just had a whopper! yea these are soooo much better. this will make a big difference in my woe. thanks cleo!!
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Old 01-18-2008, 02:35 PM   #460
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Woohoo, Gina! I am so glad you like them!

I swore I'd never eat another RR after the 80's.... but MAN! A girl's gotta have a burger! I'm just glad I screwed up the recipe!

cheryl-- I don't see why you couldn't! I think they'd be an awesome addition so long as you know how much you can have on your phase of your plan!
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Old 01-18-2008, 02:53 PM   #461
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Sorry! I have been running around like a chicken mcnoogie without its crunchy outer layer. I have to remind myself that it is ok to look at the recipr board (I'm not a good cook like so many of you are!)

Hi, Elaine! How are you?

Jenny J-- I add only about one third at a time and then lazy 3 about 2 times. Then add more and then more. Or half and then half. It depends on how moist the batter is. Less swirling is more, so minimal is best! My mixture is never evenly-colored!

Carolyn-- Rock on! I am so glad that worked! We're having hot dogs this weekend. Sauerkraut, chopped onion, shredded cheese, chopped pickle.... here I come!

Deanna-- thank you for the very kind compliment! I am so glad you like them! I admit I eat a lot of these, but I always am trying new things, too. I still get my eggs, but without eating scrambled eggs all the time! I like that!

rosethorns-- I am very happy you like these! These are not like the old RRs!

WendyG-- Thank you so very much! Now I need everyone to write my editor and tell him you like me. Maybe he'll publish more of my work! *wistful montage dream sequence*

Let me know how you like these rolls!

Kim-- I love visuals! I have to imagine I'm tasting the food with my brain. sometimes my brain makes faces. Sometimes it doesn't. I just wish I was a better photographer.

Thank you MINTYSHAKE! I really love this recipe. And it handles even the huge Red Robin burgers!
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Old 01-18-2008, 02:55 PM   #462
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I have read some folks holding off on the Splenda and adding garlic powder or salt instead.
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Old 01-18-2008, 04:02 PM   #463
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Did you cut one roll in half for the burger?
Or, did you use two rolls?
I was not impressed the first time I ever made these way back when...
These look very good, so I will try it again!!

Thanks for sharing all of what you did.
Your blog is really informative.
I love your picture by picture instructions!
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Old 01-18-2008, 04:17 PM   #464
something there
 
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NoSugar-- You use two rolls. I don't think one could be slices amicably.

This is a brand new recipe-- definitely not the old! I accidentally added too much cream cheese, and in doing so, ended up with a brand new roll! These hold together like you wouldn't believe! And no crumbles! And no eggy flavor!

Thank you so much for your compliment!!! I really hope you'll give these a try! We'll kick the old recipes to the curb!
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Old 01-18-2008, 04:23 PM   #465
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I just made 2 different kind of Oopsies..one using the chive/onion cream cheese combo
and the other using pimento cheese (comes in a plastic container)..Yummy to both of these for sandwiches
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Old 01-18-2008, 04:51 PM   #466
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How about freezing them cleo? Have you heard of anyone doing that?
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Dream-- I could give it a shot. Let me go see... *playing elevator music*
Cleo - Does that mean that you have one in the freezer for us for test purposes?
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Old 01-18-2008, 04:55 PM   #467
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I LOVE pimento cheese!!!

I am having ground lamb/beef gyro with tzatziki for dinner tonight. I might use an oopsie as a gyro!
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Old 01-18-2008, 05:12 PM   #468
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Yes! Just for you! I will pull it out in the morning and see how it does and report back.
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Old 01-18-2008, 05:23 PM   #469
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Yes! Just for you! I will pull it out in the morning and see how it does and report back.
Aw, thanks cleo!
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Old 01-18-2008, 05:28 PM   #470
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Cleo-- Hope it works my brother is trying to lc. And he is not really eating right, I told him I'd make him some and he thought of frezzing them. Praying they will work
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Old 01-18-2008, 05:55 PM   #471
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Oh I'm in heaven. Just took two rolls lightly applied yellow mustard to one side, added a few raw onion slices..................



and added.................





3 slices of................





Liverwurst!!
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Old 01-18-2008, 05:58 PM   #472
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I like liverwurst! I grew up eating it without ever knowing what it was. And I never liked liver.
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Old 01-18-2008, 06:07 PM   #473
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My breathe is an abomination from the raw onions but it had that punch of flavor you just don't get from celery sticks dipped in low fat yogurt dip! And tons of fat.
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Old 01-18-2008, 06:49 PM   #474
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Time to make more of these already. I took the last two rolls and went to Wendy's for lunch. I was so happy that I could order a Wendy's single and enjoy it again.

I think that I am going to add a little vanilla and cinnamon to my next batch. Maybe a couple of raisins to half of them. I really enjoy these as French toast, so I am hoping the little extra "sweet" gives it that extra "oomph".
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Old 01-18-2008, 06:53 PM   #475
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i just made oopsie flatbread (on purpose) for 1/2 oopsie bruschetta and 1/2 med style pizza w/olive, lamb, and spinach. delicious! thanks cleo!
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Old 01-18-2008, 06:56 PM   #476
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My breathe is an abomination from the raw onions but it had that punch of flavor you just don't get from celery sticks dipped in low fat yogurt dip! And tons of fat.
It's a match for the seegar in your avi now Rory!
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Old 01-18-2008, 06:57 PM   #477
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It's a match for the seegar in your avi now Rory!
Hey are you making fun of my poor sainted mother!
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Old 01-18-2008, 07:33 PM   #478
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OK, I finally made some tonight. Chilled the bowl/beaters, whipped very well, and they came out looking just like the picture. I tried one straight out of the oven, and it was very eggy in the middle, (did 300 for 30 min.).

But after they cooled, I made a sammy w/ turkey, mayo, and onion, (out of cheese), and it was really delic! I also added garlic salt to the mix before baking.

Tomorrow, I'm going to try to hunt down the sf mrs. butterworths and make some sweet ones using vanilla and cinnamon as suggested above. YUM!

These are going to be a great option for me, I'm going to try really hard not to gain much with this pregnancy.
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Old 01-18-2008, 07:36 PM   #479
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Ooh, I forgot to add, that the best thing is I feel very satisfied. After that sandwich, and half a grapefruit, I feel nourished and not like raiding the fridge tonight. Really great!
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Old 01-18-2008, 07:54 PM   #480
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I made more oopsies this afternoon and they came out really well this time...much better than last time. I've figured out that you don't need to fold the yolks in completely, just part way, leaving some of the whites in "clumps". I also like the idea someone else had of baking them at 350║ for 15 minutes. It works great. As soon as they cooled a bit I slapped a big spoonful of tuna mixed with mayo on one, more mayo on the other and it made a great sandwich.

Since I made a double batch again, this time I used the non-stick foil and didn't even bother using a baking pan under it. I just slid the foil onto the oven rack and it worked fine. My oven isn't quite wide enough to take two of my baking sheets side by side. (I think I'd better do the next oven purchase without taking DH along! )

Oh, yeah, and since I'm so cheap, and the foil hardly looked used, I wiped it down with a clean damp cloth and will try using it again.
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