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Old 01-19-2008, 07:48 AM   #511
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DorianH-- I told my hubby I needed more cream cheese for Rolls. He bought me 8 cartons! (He likes these, too... can you tell?)
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Old 01-19-2008, 07:54 AM   #512
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nooooooooo!

I was all ready to bake these this morning for the first time, when I discovered that my husband bought low fat cream cheese! I don't suppose that they'd hold together very well with low fat cream cheese.
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Old 01-19-2008, 07:57 AM   #513
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Roxanne-- you could give it a shot and see what happens! Cut the recipe by one-third:

one egg and one ounce of cream cheese. Still, a pinch of tartar and salt, and only 1/3 a packet of Splenda. (Cook for less time, too! You want the tops lightly browed)

No harm no foul! And with only two rolls from the first batch, it's a good way to play with the egg white, too!
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Old 01-19-2008, 08:03 AM   #514
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Hi everyone!
I am going to try my first attempt at these this afternoon. I just have one quick question to ask. When do you all put your almond flour/flax meal into the batter? I was just wondering if this helps with texture.

Thanks and HUGS
Christina
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Old 01-19-2008, 08:03 AM   #515
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the ones my mom makes for my dad every week are the lower fat cream cheese...and they're still very yummy!
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Old 01-19-2008, 08:14 AM   #516
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Anita-- I'm so happy you are liking the buns!

As french toast they are SO good! I have to admit, I was a skeptic. I'm like, "They're BUNS!" but when heated and with butter and Davincis hazelnut syrup, it's amazing! I am a believer.

And thanks for rubbing in the whole, "I've got a Whataburger and you don't." I miss Whataburger!

mac-- good question. Hopefully someone can answer this. Flax especially makes these good, but in limited quantities. I've overdone flax before. That was a bad, bad day.
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Old 01-19-2008, 08:16 AM   #517
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Old 01-19-2008, 08:28 AM   #518
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Word to the wiser:

These can't be in the toaster for as long as regular bread. Don't ask how I know *eating my cajun 'french toast'*
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Old 01-19-2008, 08:42 AM   #519
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Quote:
Originally Posted by mac24312 View Post
Hi everyone!
I am going to try my first attempt at these this afternoon. I just have one quick question to ask. When do you all put your almond flour/flax meal into the batter? I was just wondering if this helps with texture.

Thanks and HUGS
Christina
Christina - I made a double batch of oopsies yesterday and to the last bit in the bowl, which equaled 3 buns, I added 4 teaspoons of almond meal. The texture was great and the taste was also great. I liked the crunchiness it gave them. It did make them very slightly drier than the original recipe, but not too dry, so guess I used the right amount. I think I might try them again using a tiny bit of almond extract in the whites when I beat them for more almond flavor. I guess I'd stick to almond flavor if I was going to use them for a dessert or just to eat on the fly.

I have not added flaxseed meal to them yet, but I did sprinkle some on each roll when making a tuna sandwich yesterday and it was good that way. I'm not sure if it would dry them out too much, but I'd only use maybe 3 or 4 teaspoons to a single batch as a test.
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Old 01-19-2008, 08:45 AM   #520
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Ok, I tried it. The mixture was runny, so they will be some flat rolls. It's in the oven now and if it tastes ok, I'll use it to make pizza.
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Old 01-19-2008, 08:47 AM   #521
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Pizzas are WONDERFUL. Also try them as quesadillas (with cheese between), gyros, french toast (davincis syrup and butter) and hot dog buns! The flat bread still is very useful!
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Old 01-19-2008, 09:36 AM   #522
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Ok..i got these in the oven now. I think I did a good job..didn't put the almond flour in them this time. Will post a picture and let you all see if they look right to you all. Thanks all!!

Later and HUGS
Christina
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Old 01-19-2008, 09:41 AM   #523
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Christina: You put anything that you are going to add in the yolks..like flax, almond flour, etc..

Last night I added some pimento cheese (instead of cream cheese) and some chive cream cheese to other ones..I just had a McOopsie Double Cheeseburger..Hint: If you are ordering your burger "to go"..order it with the bun..It keeps the burger warmer until you can get home to de-bun it..
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Old 01-19-2008, 09:41 AM   #524
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Mmmmmmmmm!

Ok, I must admit that I was highly skeptical about these rolls after having bad experiences with flax"bread" and "cheddar bay biscuits" made with pork rind flour. I had resigned myself to doing this with no bread substitutes whatsoever, until I kept seeing these revoloopsie threads.

But I must say, this turned out pretty good! I made quesadillas, and my flat "rolls" were pretty flexible and held up well. And they actually tasted pretty good! I could use this flat stuff for burritos (breakfast or dinner), pizza crust, and sandwich meat roll-ups. Mmmmmmm...

I can't wait to taste these with real full fat cream cheese, and have rolls that look as good as the pictures here!
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Old 01-19-2008, 09:45 AM   #525
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Originally Posted by cleochatra View Post
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!
Gosh, I'm not sure, but if they get really "thick", then it WOULD be harder to
fold into the delicate whites..

I just beat mine for about a minute..

I have heard that room temperature egg whites make for fluffier buns..hmmm..

I got some "exotic" nut flours..mac, pecan, etc..I'm going to make some this afternoon with adding a bit of the pecan flour..

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Old 01-19-2008, 10:01 AM   #526
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Just made another batch- but with mayo instead of cream cheese. They came out very good but I like the flavor of the cream cheese ones slightly better.

Burgers tonight!
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Old 01-19-2008, 10:31 AM   #527
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Ok gang. Here they are. I think I did pretty good on my first try. We will see what they taste like tonight with a hamburger I am going to fix.

Thanks all!!
HUGS
Christina
Attached Images
File Type: jpg My Oops roll2 Jan 2008.jpg (75.0 KB, 66 views)
File Type: jpg My Oops rolls3 Jan 2008.jpg (55.4 KB, 83 views)
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Old 01-19-2008, 10:31 AM   #528
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I made an oopsie cream cheese Danish this morning, made with a roll that had the added almond meal. I popped one into the toaster oven, (set on very low heat) let it heat for about 1 1/2 minutes, added cream cheese mixed with SF syrup and spread it on top, then heated it another minute. That was just enough time to soften the cream cheese and warm the roll without toasting it too much. It was VERY good!

IF you weren't on induction you could add a bit of SF jam.
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Old 01-19-2008, 11:07 AM   #529
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mac-- those look GREAT!

helens-- That sounds fantastic! I have blackberries and strawberries (plants and I can't wait until I can have berries this summer!) I'm going to make my own preserves...
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Old 01-19-2008, 01:03 PM   #530
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I put my egg yolks and cream cheese in my kitchen aid mixer and beat them till fully incorporated and thick with wire wisk . I add a little of the beaten whites to lighten it up then fold together. No problem at all with thick yolks.

Cleo I froze some chocolate ones and they never even got hard just stayed nice and supple, and came out of the freezer great.
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Old 01-19-2008, 01:10 PM   #531
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So do you put all the egg yolk into the egg whites at one time?? Or do you add a little at at time.??
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Old 01-19-2008, 01:13 PM   #532
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Lori: This is what I do..take some of the whites out (after beating), and fold them into the
beaten yolks (to lighten them up), then just dump them into the bowl of whites..If you add it a little at a time, that requires too much folding..You don't want to fold any more than you have to or the air goes out of the whites and you have soup.. or pancakes.
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Old 01-19-2008, 02:21 PM   #533
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Originally Posted by CarolynF View Post
Lori: This is what I do..take some of the whites out (after beating), and fold them into the
beaten yolks (to lighten them up), then just dump them into the bowl of whites..If you add it a little at a time, that requires too much folding..You don't want to fold any more than you have to or the air goes out of the whites and you have soup.. or pancakes.

Thanks for the help.........
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Old 01-19-2008, 02:38 PM   #534
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Ok, I'm hooked. I have the flu right now but as soon as I get better I'm going to make a batch of these so that i can do a clean induction. I had gotten hooked on the flax muffins because I loved all the variations I had with them (grilled cheese, french toast, bacon and egg sammies) but if I can do the same with these and not feel guilt while doing induction even better .

I've gained weight eating the Healthy choice low sodium, low fat soup while being sick but maybe this will be just what I need to get me back on the losing track.

Thanks Cleo
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Old 01-19-2008, 02:39 PM   #535
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Ok, I'm hooked. I have the flu right now but as soon as I get better I'm going to make a batch of these so that i can do a clean induction. I had gotten hooked on the flax muffins because I loved all the variations I had with them (grilled cheese, french toast, bacon and egg sammies) but if I can do the same with these and not feel guilt while doing induction even better .

I've gained weight eating the Healthy choice low sodium, low fat soup while being sick but maybe this will be just what I need to get me back on the losing track.

Thanks Cleo
hey ms.dee!

hope you feel better soon!
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Old 01-19-2008, 03:26 PM   #536
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Quote:
Originally Posted by shadowzip View Post
I put my egg yolks and cream cheese in my kitchen aid mixer and beat them till fully incorporated and thick with wire wisk . I add a little of the beaten whites to lighten it up then fold together. No problem at all with thick yolks.

Cleo I froze some chocolate ones and they never even got hard just stayed nice and supple, and came out of the freezer great.
Did someone say CHOCOlATE? How do you make chocolate revoloopsie's?
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Old 01-19-2008, 03:35 PM   #537
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Meatloaf sammich tonight! Wonderful!!!!
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Old 01-19-2008, 03:51 PM   #538
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Gonna make a new batch come tomorrow morning with italian seasoning and onion flakes.

About the only thing I don't like about this recipe (by no means any fault of Cleo's) is the frikken clean-up. 2 bowls, egg beaters, spoonatula, pan, cooling rack. Now I remember why I quit making Atkins Rev Rolls in the first place!

Luckily... these are good enough to displace any anger I have at cleaning up the mess.

~D
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Old 01-19-2008, 04:11 PM   #539
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Cleo - You didn't forget about the one in the freezer did you?
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Old 01-19-2008, 04:19 PM   #540
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Oh shoot! I forgot to pull the bun out of the freezer!!! I've been so busy today!

BRB
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