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#601 |
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Guest
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Well when they stick i just lick the sticky off my fingers rofl, they finger licking good you know!
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#602 |
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Funfetti Freak
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#603 |
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Senior LCF Member
Join Date: Dec 2007
Location: wishing i lived where it snows
Posts: 186
Gallery: hockeyfan8
Stats: 188/176/120??
WOE: ATKINS
Start Date: 12-26-2007
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His roomate would probably try them and eat them all and then brother'd get home and they'd be all gone.
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#605 |
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Senior LCF Member
Join Date: Dec 2007
Location: wishing i lived where it snows
Posts: 186
Gallery: hockeyfan8
Stats: 188/176/120??
WOE: ATKINS
Start Date: 12-26-2007
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I can't wait to try cleo's
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#606 |
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Senior LCF Member
Join Date: Sep 2003
Location: Lousiana
Posts: 552
Gallery: abvidrine
Stats: 185/157/125
WOE: Atkins and 17 Day Diet alternating
Start Date: too many to list
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Made some last night
I finally made some and love the taste.
I'm not sure about the texture for holding up a burger, especially those big ol' burgers y'all have been having I think my batter was a bit runny, but they came out OK. I'm going to try again to see if mixing my egg whites at room temp will help. I found a site that explains how to get the best fluffy egg whites and it said that room temp whites (but separate them cold and let sit) and NO fat in them (no yolk or any kind of fat in them). It also said to start the mixer at medium speed until foamy then turn it up to high speed to finish them off. It proceeded to illustrate how to fold in other mixes so you do not break down the whites. Hopefully this will produce a better texture to hold up a big burger, cause I want one
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Amy 5'5" |
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#607 |
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Senior LCF Member
Join Date: Dec 2007
Location: wishing i lived where it snows
Posts: 186
Gallery: hockeyfan8
Stats: 188/176/120??
WOE: ATKINS
Start Date: 12-26-2007
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They're delish!!!! I just ate them with butter fresh out the oven! OH MY GOSH!!! Way bettert than plain rev. rolls.. THANK YOU CLEOCHATRA!!!
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#610 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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Thanks for trying these and giving your feedback. Seeing you incorporate them into your menus for different things helps me immeasurably. I'm trying to expand my food repertoire beyond Wendy's Baconators, see...
abvidrine-- Oh, girl, are you in for a treat! Even if the buns flatten slightly, I've found the rock at places like Red Robin, where you can use these even on their HUGE burgers. I took mine in (smuggled them in my purse). When my burger came, I unwrapped the paper (even with their regular buns, they wrap), placed one bun on the bottom. Then I rolled the burger over with the wrap and replaced the second bun. Then I rewrap and it held together just like the regular bun, BUT it tasted better! Buns don't taste like anything. They're just a vehicle for holding food together in our hands. These perform the same duty, but for virtually no carb or calorie impact whatsoever!
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#611 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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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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#612 |
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MAJOR LCF POSTER!
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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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#613 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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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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#614 |
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Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,564
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
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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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#616 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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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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#618 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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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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#619 | |
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Senior LCF Member
Join Date: Nov 2007
Location: Washington State
Posts: 154
Gallery: helens
Stats: Biggest/Big/130
WOE: Atkins Induction 1-21-08
Start Date: June 2007
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Quote:
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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#620 |
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MAJOR LCF POSTER!
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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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#621 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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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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#622 |
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Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,564
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
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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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#623 |
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Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 36,825
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
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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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#624 |
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MAJOR LCF POSTER!
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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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My MySpace |
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#625 | |
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Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 36,825
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
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Quote:
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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#627 |
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Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,564
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
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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 |
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#628 |
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Senior LCF Member
Join Date: Nov 2007
Location: Washington State
Posts: 154
Gallery: helens
Stats: Biggest/Big/130
WOE: Atkins Induction 1-21-08
Start Date: June 2007
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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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#629 |
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something there
Join Date: May 2005
Location: Baconland, USA
Posts: 14,452
Gallery: cleochatra
Stats: (>^.^ )> / (>'.')> / =^..^=
WOE: >30 net carbs/day
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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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#630 |
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Major LCF Poster!
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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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