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Old 01-20-2008, 06:18 AM   #571
something there
 
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Quote:
Originally Posted by shadowzip View Post
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.
Thank you for sharing! A lot of time we just add things 'to taste', so it's hard to quantify ingredients.
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Old 01-20-2008, 06:27 AM   #572
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I put one in the toaster but I put it on the lowest setting and maybe 25-30 seconds just to dry it up a bit. No smell what so ever.
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Old 01-20-2008, 06:30 AM   #573
something there
 
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You can also use the broiler to toast. I never noticed any smell in the toaster, though!

The clean-up is the hallmark of a good cook. You're like a chefette... (that's what I keep telling myself).
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Old 01-20-2008, 06:55 AM   #574
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Well... the smell is pretty much gone this morning..... and I got the beaters out to B.tch Whip some egg whites.... and..... I have but one lonely egg left inna fridge.

Can someone bring me a pallet of eggs please?
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Old 01-20-2008, 07:08 AM   #575
something there
 
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LOL Deila! I know the feeling. I'm down to half a dozen right now myself, and I buy 18 a week!
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Old 01-20-2008, 07:23 AM   #576
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Originally Posted by cleochatra View Post
LOL Deila! I know the feeling. I'm down to half a dozen right now myself, and I buy 18 a week!
18?!?!?!? You lightweight!

We get 2 of the 2.5 dozen pallets every 2 weeks...

18..... BAH!!! Stay onna egg porch ya puppy!!


~D
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Old 01-20-2008, 07:28 AM   #577
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18?!?!?!? You lightweight!

We get 2 of the 2.5 dozen pallets every 2 weeks...

18..... BAH!!! Stay onna egg porch ya puppy!!


~D

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Old 01-20-2008, 09:32 AM   #578
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Originally Posted by helens View Post
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.
Ok, I must be doing something wrong then because mine have turned out flat twice now. Back to the drawing board...
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Old 01-20-2008, 09:36 AM   #579
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Ok, I must be doing something wrong then because mine have turned out flat twice now. Back to the drawing board...
Check this out for help. http://www.lowcarbfriends.com/bbs/ma...-impaired.html
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Old 01-20-2008, 11:14 AM   #580
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I was egg white impaired and didn't even know it.

I have a batch in the oven right now and they are BEAUTIFUL and they smell so good.
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Old 01-20-2008, 11:23 AM   #581
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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 01-20-2008, 11:48 AM   #582
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Once, twice, three times an oopsie...

Third time was the charm for me. These are great!
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Old 01-20-2008, 11:53 AM   #583
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How do you reheat your oopsie rolls?

I put this in the recipe room too but it might take a while to get a response over there and I want my oopsies now!

Microwave, or just bring them to room temperature on the counter or some other way?

If in the mic - how many seconds?

If on the counter - how long does it take?

They seem so delicate. I just want to make sure I don't overheat them.
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Old 01-20-2008, 11:55 AM   #584
something there
 
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Counter, maybe like 15 minutes, tops, if you let them sit out away from the bag and each other.
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Old 01-20-2008, 12:09 PM   #585
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thank you!
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Old 01-20-2008, 12:16 PM   #586
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I do 10 secs in the micro. Then slather with butter and lick it off your hands as it melts everywhere!
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Old 01-20-2008, 12:19 PM   #587
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I do 10 secs in the micro. Then slather with butter and lick it off your hands as it melts everywhere!
Thanks rj.
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Old 01-20-2008, 12:42 PM   #588
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??
i usually prefer to just let it sit to room temperature, but i've popped 'em into the microwave or toaster before as well.
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Old 01-20-2008, 01:01 PM   #589
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I JUST MADE A TUNA SANDWICH!!!!!!

And it was DELICIOIUS!!! I whipped myself up some of those revol-oopsie rolls and they were PERFECTION!! Mine weren't big and fluffy like the pictures I've seen cuz I spread it out on a cookie sheet, but it made me some amazing bread perfect for sandwiches!! Can't wait to have a nice blt-sans tomato, with some mayo and turkey!!
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Old 01-20-2008, 01:02 PM   #590
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Quote:
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And it was DELICIOIUS!!! I whipped myself up some of those revol-oopsie rolls and they were PERFECTION!! Mine weren't big and fluffy like the pictures I've seen cuz I spread it out on a cookie sheet, but it made me some amazing bread perfect for sandwiches!! Can't wait to have a nice blt-sans tomato, with some mayo and turkey!!
We are so easy to please aren't we?
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Old 01-20-2008, 01:04 PM   #591
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I sure am!! Tuna sandwiches are my absolute favorite comfort food, and it just feels SO good to know I can have them!!!
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Old 01-20-2008, 01:22 PM   #592
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what is this recipe? I would so LOVE to have a tuna SANDWICH! It's just not the same rolled in lettuce
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Old 01-20-2008, 01:32 PM   #593
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found the recipe...going to try it tonight
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Old 01-20-2008, 01:35 PM   #594
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Mmmmm sounds good...if you don't mind me asking what do you put in your tuna, I like my tuna kinda dry everytime i try and make it at home it's runny others can answer as well...
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Old 01-20-2008, 01:41 PM   #595
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Pinch and a dash?

Im going to try these again today-my last attempt tasted great but were little flat pancakes...I was wondering if I put too much cream of tartar or salt in the mixture.

"Scientifically" speaking-what is a pinch versus a dash?
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Old 01-20-2008, 01:42 PM   #596
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oopsie rolls

who wants to make me some?

signed,
the cooking impaired
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Old 01-20-2008, 01:50 PM   #597
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Already made em and ate em.... yup... ALL. :blush: It was my first try and I kept thinking of things to try with them...
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Old 01-20-2008, 01:57 PM   #598
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I made these yesterday and ate them all today. Delicious. Naturally, I made them sweeter and added cinnamon. They tasted like a light sponge cake. It made me wonder if they would make a good substitute for lady fingers.
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Old 01-20-2008, 02:12 PM   #599
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Cleo, about your oopsie rolls.......

Here's an idea. I think it would probably help A LOT of people if you would add these notes into your recipe:

1) How long and at what speed to beat the egg whites

2) How long and at what speed to beat the yolks and cream cheese

3) How many times to fold it

And the reason why I say to add it into the recipe, is because there are so many comments and tips floating around about it that there is no way to keep up with everything and plus and it's way too hard to find the tips when you need them in the millions of posts!

What do you think?
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Old 01-20-2008, 02:13 PM   #600
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Now I really have to make these rolls...I love tuna sandwiches too!!! I put a little real mayo, celery, minced onion in mine. Sometimes I like to add some hardboiled egg too. I also like some cheese on my sandwich.
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