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Old 01-19-2008, 04:21 PM   #541
something there
 
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I have the bun out on the counter now. So far it looks like freezing was a success. Still supple. No apparent breaking down. Let it sit for an hour and I'll report back.
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Old 01-19-2008, 04:23 PM   #542
something there
 
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Thank you, Carolyn! I wanted to ask. I don't trust my own cooking prowess. LOL

shadow-- chocolate ones sound good! I hope they taste good, too!

msdee-- sorry you're feeling poopy. I hope you feel better soon!
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Old 01-19-2008, 04:38 PM   #543
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I have the bun out on the counter now. So far it looks like freezing was a success. Still supple. No apparent breaking down. Let it sit for an hour and I'll report back.
Great news so far

Can't wait for the full report, I've been anxiously awaiting, LOL!
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Old 01-19-2008, 04:41 PM   #544
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Oh yeah, you DO realize you're gonna have to pull it apart and carefully check the texture AND TASTE IT in order to give us an accurate report right? While you're at it, you might as well just eat the whole darn thing for a snack!
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Old 01-19-2008, 05:24 PM   #545
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OK. I broke my bun.

It's still supple, but when it's thawed fully, it's a little more prone to flaking. Of course, I let it dry on the counter and not in the baggy. So now I'm putting my bun in a baggy to see if it will become plumper and more stable.

BB in a few to give try the new test.
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Old 01-19-2008, 05:28 PM   #546
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I finally got to make these today, by accident I dropped the cream of tartar in the whites but they still seem to peak fine. I also however forgot to add splenda to them. They were still good, didn't look anything like the pictures though. I sprinkled boxed splenda on top of them and ate them that way. I probably overdid my splenda for the day but hey I could have eaten something alot worse.
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Old 01-19-2008, 05:35 PM   #547
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I made them and they DO NOTtaste like EGG!!!!!!
They taste sort of like a slice of Challah bread, a mildly sweet egg-base bread.

My only problem was that they kinda fell once I put them on the pan and they came out flatter and thinner than your picture all bubbly. Maybe I need to slow the folding more?

Thanks Cleo, this will become a new toy to tweak and play with (and eat too)
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Old 01-19-2008, 06:11 PM   #548
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Originally Posted by KOO View Post
I finally got to make these today, by accident I dropped the cream of tartar in the whites but they still seem to peak fine. I also however forgot to add splenda to them. They were still good, didn't look anything like the pictures though. I sprinkled boxed splenda on top of them and ate them that way. I probably overdid my splenda for the day but hey I could have eaten something alot worse.
The cream of tartar is SUPPOSED to go in the whites

I like my rolls without splenda-- I usually add garlic powder. However in the future when I use them as pancakes or french toast I'll probably throw the splenda back in.
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Old 01-19-2008, 06:18 PM   #549
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The cream of tartar is SUPPOSED to go in the whites

I like my rolls without splenda-- I usually add garlic powder. However in the future when I use them as pancakes or french toast I'll probably throw the splenda back in.

LOL! Guess I am not as bad of a baker as I thought I was then. The garlic powder idea sounds good thinking maybe a cheese added also would be good. Thanks for setting me straight on that!
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Old 01-19-2008, 06:44 PM   #550
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LOL! Guess I am not as bad of a baker as I thought I was then. The garlic powder idea sounds good thinking maybe a cheese added also would be good. Thanks for setting me straight on that!
I re-read it a few times wondering if I just made a reading mistake..

I know a few people who have added cheese. I personally haven't, so I don't know the amounts to put in....but I do know they've done it and said they came out great...so I bet you would love them!
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Old 01-19-2008, 06:46 PM   #551
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Oh yes- and you must simply try oopsie pizzas! Add a spoonfull of tomato sauce, a sprinkle of mozzarella cheese, some dried oregano, and whatever toppings you want. put under the broiler for a couple minutes- they are amazing!
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Old 01-19-2008, 06:58 PM   #552
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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.
I have been using 1/3 less fat cream cheese and they come out just beautiful. I have made them with full fat and low fat cream cheese and cannot tell the difference. I made 2 batches today. One sweet with cinnamon and one with garlic.
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Old 01-19-2008, 06:58 PM   #553
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My first batch is in the oven right now. Say a little prayer for me!
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Old 01-19-2008, 07:00 PM   #554
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My first batch is in the oven right now. Say a little prayer for me!
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Old 01-19-2008, 07:06 PM   #555
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KOO-- you done good. The cream of tartar goes in the whites and the splenda in the yolks. Plenty of folks don't use the Splenda at all.

Dreamchaser-- good luck!

BTW, the roll that thawed came out fine. It is a little less supple, and more prone to breaking, but for something like an oopsie pizza or french toast or quesadillas, I think they'd be perfect! For a burger, I'm not 100% sure. A small burger maybe. I haven't tried that yet.
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Old 01-19-2008, 07:16 PM   #556
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KOO-- you done good. The cream of tartar goes in the whites and the splenda in the yolks. Plenty of folks don't use the Splenda at all.

Dreamchaser-- good luck!

BTW, the roll that thawed came out fine. It is a little less supple, and more prone to breaking, but for something like an oopsie pizza or french toast or quesadillas, I think they'd be perfect! For a burger, I'm not 100% sure. A small burger maybe. I haven't tried that yet.
Cool, thanks so much for testing them out! I certainly wouldn't mind trying to freeze some for some oopsie pizzas.
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Old 01-19-2008, 07:32 PM   #557
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My first batch is in the oven right now. Say a little prayer for me!
OMG! I just pulled them out of the oven and they are gorgeous! They look just like the pictures. I hope they taste as good as they look. I can't tell you how excited I am!!!

I was VERY intimated to try them after reading about all of the oopsies on the oopsies and all of the things you can do wrong. Especially overfolding! I had a major overfolding fear

I will report back after they cool down and I get to try one
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Old 01-19-2008, 07:53 PM   #558
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OMG! I just pulled them out of the oven and they are gorgeous! They look just like the pictures. I hope they taste as good as they look. I can't tell you how excited I am!!!

I was VERY intimated to try them after reading about all of the oopsies on the oopsies and all of the things you can do wrong. Especially overfolding! I had a major overfolding fear

I will report back after they cool down and I get to try one

Good for you! I don't even wait for them to cool down. These things are fantastic!!
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Old 01-19-2008, 07:59 PM   #559
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ICKY

I needed a little snack tonight and decided to toast my last 2 oopsies and schmear 'em with butter.

Pop them into the toaster..... push down the lever.... wait about 1 minute and popped them up.....

THE SMELL

I don't even know how to describe it but it was RANK... and permeated thruout my house..... and I just could NOT bring myself to eat them with that SMELL

How do you guyses toast yer buns? A regular toaster? I know they didn't burn b/c they weren't in long enough to even get brown(er).
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Old 01-19-2008, 08:06 PM   #560
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I just had a yummy oopsie burger! Fantastic! These are going to be great for my tuna salad sandwich tomorrow, mmmmmmm!
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Old 01-19-2008, 08:14 PM   #561
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So how does everyone reheat these? Just a few seconds in the microwave? Or do you just take them out of the fridge and and let them come to room temperature?
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Old 01-19-2008, 08:17 PM   #562
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Originally Posted by RoxanneRoxanne View Post
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.
All I've ever used is the Lite Philly cream cheese and the buns come out perfectly with no alteration at all to the recipe.

Has anyone tried using sour cream instead of the cream cheese? I think I'll try using 1/3 to 1/2 cup of sour cream and see what happens.
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Old 01-19-2008, 08:19 PM   #563
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i never liked them with sour cream, they weren't "sturdy" enough, imo.
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Old 01-19-2008, 08:31 PM   #564
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i never liked them with sour cream, they weren't "sturdy" enough, imo.
After re-reading my own post that does sound about right...maybe the sour cream is too soft for them.
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Old 01-19-2008, 09:38 PM   #565
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Did someone say CHOCOlATE? How do you make chocolate revoloopsie's?
I added a Heaping TBLS of cocoa and extra sweetener to taste, to the yolks, and I added extra sweetener to the whites, sorry I did not measure. They were flatter than the reg oopsies but tasted really good with some sweetened whipped cream in the middle.
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Old 01-19-2008, 10:18 PM   #566
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Thinking you could make your own MCD's egg mcmuffins. Use egg, cheese, bacon or sausage and these fab rolls! I am in love!
Did it yesterday morning...rocked!!
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Old 01-19-2008, 10:21 PM   #567
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Did it yesterday morning...rocked!!
Me too, the last two mornings ,their awesome
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Old 01-20-2008, 04:31 AM   #568
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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!

Anniemo - How did you make the flatbread? Did you separate the eggs or leave them whole (beaten together with cream cheese) and then just pour the thin batter into your pan? And what size pan did you use? TIA
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Old 01-20-2008, 05:21 AM   #569
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okay so my first batch is out of the oven, i sprinkled some grated cornish mature cheddar on the top of each one, i only got 5 out of my batch so im not sure if my eggs werent large enough or if i just made mine too big...?

anywho, they smell awesome and theyre making me very hungry... my fiance has just popped out to BK for me to get me a big hunk of meat burger to try them with... i cannot wait
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Old 01-20-2008, 06:17 AM   #570
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Pretty-- that sounds VERY good!

I am going to have a McMuffin this morning!
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