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Old 01-21-2008, 02:44 PM   #661
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Originally Posted by cleochatra View Post
Oh! Whew! That's one time when I'm glad to be wrong, then. I know I couldn't eat a batch a day, but the thought of 5 ounces of CC to 3 eggs was making me worry!
I made them with 4 ounces a few days ago...they turned out fine, but slightly more moist compared to other batches, so today I went back to the 3 ounces...if it isn't broke, don't fix it!
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Old 01-21-2008, 02:49 PM   #662
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i ate two today with a double 1/4 from McD's inside... then i used my last one for a snack pizza under the grill.. yummo.

they are definately growing on me i have to say.


ive made another batch, theyre cooling right now, and i added some garlic pepper to these and mozarella on top i hope they are as nice x
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Old 01-21-2008, 02:53 PM   #663
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I'm thinking someone needs to invent a new chicken that can lay eggs faster!
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Old 01-21-2008, 03:19 PM   #664
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[COLOR="DarkOrchid"]How much Splenda should I use if I dont have the packs? I am getting ready to try these out and realized it calls for 1 pack. [/COLOR]
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Old 01-21-2008, 03:50 PM   #665
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cleo - Do you know if anyone has tried to bake 2 batches of these at once? One sheet would have to go on the lower rack so it probably wouldn't work but I wonder if anyone has tried it yet.
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Old 01-21-2008, 03:55 PM   #666
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I'm thinking someone needs to invent a new chicken that can lay eggs faster!
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Old 01-21-2008, 04:01 PM   #667
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Yep, zip-locked in the refrig.
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Old 01-21-2008, 04:04 PM   #668
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Originally Posted by Dreamchaser View Post
cleo - Do you know if anyone has tried to bake 2 batches of these at once? One sheet would have to go on the lower rack so it probably wouldn't work but I wonder if anyone has tried it yet.

I do I do. I switch the pans after 15 minutes.
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Old 01-21-2008, 04:06 PM   #669
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I'm thinking someone needs to invent a new chicken that can lay eggs faster!
I keep asking hubby to get eggs and cream cheese,lol, he says shouldn't there be some sort of baked goods around here, yeah in my tummy.
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Old 01-21-2008, 04:11 PM   #670
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cleo - Do you know if anyone has tried to bake 2 batches of these at once? One sheet would have to go on the lower rack so it probably wouldn't work but I wonder if anyone has tried it yet.
I use a very large baking sheet with the non-stick foil for the first six, then put three each on two more pieces of non-stick foil. I put the baking sheet on the bottom rack and the two foil sheets on the middle rack and bake them at 350║ for 15 minutes, remove the two foil sheets and move the baking sheet up to the middle rack for another five minutes. It works perfectly!
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Old 01-21-2008, 04:13 PM   #671
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I do I do. I switch the pans after 15 minutes.
I was wondering about switching the pans after 15 minutes. So how do they turn out? I was concerned that with neither of the pans sitting the whole time at the top, that they might turn out a little undercooked?

So do they turn out just like when you cook one sheet by itself or what?
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Old 01-21-2008, 04:19 PM   #672
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I use a very large baking sheet with the non-stick foil for the first six, then put three each on two more pieces of non-stick foil. I put the baking sheet on the bottom rack and the two foil sheets on the middle rack and bake them at 350║ for 15 minutes, remove the two foil sheets and move the baking sheet up to the middle rack for another five minutes. It works perfectly!
So helens, if you are putting them on different racks anyway, why don't you just put them both on sheets? Do you think they just bake better that way?
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Old 01-21-2008, 04:35 PM   #673
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Thanks Carolyn and Tricia. I've got them tucked in the fridge for the night. I could see portion control becoming an issue with these.
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Old 01-21-2008, 04:40 PM   #674
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Thanks Carolyn and Tricia. I've got them tucked in the fridge for the night. I could see portion control becoming an issue with these.
Yep this was an issue with me but I am going to try them again soon since they are soooo good!
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Old 01-21-2008, 04:41 PM   #675
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Originally Posted by Dreamchaser View Post
I was wondering about switching the pans after 15 minutes. So how do they turn out? I was concerned that with neither of the pans sitting the whole time at the top, that they might turn out a little undercooked?

So do they turn out just like when you cook one sheet by itself or what?

They turn out a little lighter in color but not undercooked.
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Old 01-21-2008, 05:06 PM   #676
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So helens, if you are putting them on different racks anyway, why don't you just put them both on sheets? Do you think they just bake better that way?
Nope, I was just dumb enough to only buy one sheet when I found them on sale for only $4!

The baking sheet is very heavy compared to a cookie sheet, so I think because of that the rolls just take a few minutes longer. The ones on the top that are on foil look perfect when baked at 350║ for 15 minutes so I remove them at that time. I then move the heavy baking sheet to the middle rack for another 5 minutes because they are much lighter in color and I want to make sure they're done.
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Old 01-21-2008, 05:09 PM   #677
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Thanks so much sz and helens! I definitely have to experiment with double batches!
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Old 01-21-2008, 05:11 PM   #678
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I put 6-8 to a bag, then when I want to use them, I remove them and let them sit at room temperature for about 15 minutes. I never seal the bag, because those puppies need to breathe!
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Old 01-21-2008, 05:22 PM   #679
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I bet you guys would have a lot less trouble with portion control if you don't add any Splenda. I didn't add Splenda to mine and they were great.
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Old 01-21-2008, 05:29 PM   #680
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Thanks so much sz and helens! I definitely have to experiment with double batches!
I find myself making a double batch every three or four days as there are two of us eating them.

We had salmon burgers (Costco has them in the frozen foods section) last night and I used two for the "bread". I'm still very impressed at how they don't get soggy or fall apart. They seem to take on the flavor of whatever you wrap them around.

My favorite way to use them so far is with the cream cheese/DaVinci's spread as a cream cheese danish. That could become my newest bad habit.
At only 65 calories and 1 carb each, who can complain?
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Old 01-21-2008, 06:56 PM   #681
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A bad habit, eating these? No way!

These are a good habit! You're enjoying low-carb more than ever and eating foods you didn't think you could have as a result!

I know I'm accustomed to these, so I'm not horking them down as much as I was in the past. You get to a point where it's merely a vehicle for food, and not the end in itself.
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Old 01-21-2008, 07:06 PM   #682
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Yes, they're a very good vehicle for nearly any food...except maybe soup?

My comment about the bad habit was for the "Danish", never about the oopsies!
The Danish taste so good I could get carried away.

hmmm..."horking"...I think I like that term! I always reserved it for my dog, though!
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Old 01-21-2008, 07:06 PM   #683
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Splenda in large quantities causes me cravings, so I agree. If the cravings are an issue, try using onion or garlic or seasoning in place of the Splenda!
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Old 01-21-2008, 07:17 PM   #684
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CarolynF

Is your jelly roll pan 13x9? If so, how many eggs and oz of cream cheese did you use?

I am thinking that the recipe may not be enough to cover the jelly roll pan without adding more to the original mix.

gs
When I made these in my real jelly roll which is 15 x something..I used the
3 egg method and put some parchment down. I wanted a thin roll so I could
roll things up in them and they were pretty thin....Think tortilla..

The 9 x 13 would make a thicker roll, maybe less than 1/2 an inch..and you could always add an egg and a bit more cream cheese..

In the pan, I cut mine with a pizza cutter to the shape I wanted..
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Old 01-21-2008, 07:35 PM   #685
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OK, I just made my 1st double batch tonight and I have a questions for the "double batchers".

Do you put all 6 egg whites in the same bowl together and of course all 6 yolks together?

After I folded all 6 of my whites and yolks together at the same time I thought I had folded/blended the batter well enough. Did want to overfold because I'm so cautious of that. For one thing, I only got 10 rolls out of it instead of 10 and the 1st 6 that I spooned out were nice and fluffy on the baking sheet but the last 4 were a lot flatter. Not so flat that they didn't stay together though. They all still baked just fine. The last 4 just looked a little different.

I'm thinking next time I do this, I'll get out 4 bowls instead of 2 so I only have to beat and fold 3 together at a time. I think that will make my batter come out more even and plus give me the right number of rolls. The down side is that I will have 4 dirty bowls instead of 2. But that's OK, I think it will be worth it. I think it's pretty hard to blend that many whites and yolks together and get the batch to come out at the right consistency.

I also added 1 ounce of hand shredded cheddar cheese and 1 tablespoon of butter to my yolks/cream cheese so I don't know if that had something to do with it or not.

By the way for the cooking part, if anyone's interested I followed advice from earlier and baked them for 15 minutes at 350 degrees with one sheet on the top and the other sheet on the lower rack underneath. After 15 minutes I took the top sheet out of the oven and put the one from the bottom on the top. I set the timer for 5 more minutes but they only needed between 2 and 3 minutes instead. Actually I liked the ones from the bottom (the flatter ones) a little better because after they cooked on the top a little while, they turned out browner than the other ones and they were a little better to me.

On the plus side, there were still a wonderful success. Even the 4 flatter ones. They tasted great and held up wonderfully with my Wendy's double cheeseburger.

So I thought the cooking part of the double batch would be the issue but actually it was the mixing of the batter and trying to get it all evened out that turned out to be harder for me.

So how about the other "double batchers" out there. Do you mix all 6 of your whites and eggs together or divide it up 3 and 3?

(Sorry so long, I never have known how to make a long story short!)
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Old 01-21-2008, 10:54 PM   #686
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i'm a double batcher who mixes all 6 yolks together and all 6 whites together.
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Old 01-21-2008, 11:05 PM   #687
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i'm a double batcher who mixes all 6 yolks together and all 6 whites together.
Hmmmmmm. Maybe I need more practice. You've never had any problems with it cutie?
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Old 01-22-2008, 05:42 AM   #688
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Carolyn,

Thanks for the reply. I am going to try this method the next time I make these.

GS
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Old 01-22-2008, 05:45 AM   #689
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I tried the rools with my glucomannan pudding. They tasted fine, but got soggy. My angel food cake mistakes are better in the pudding than the oopsie rolls. I think they are better dry.
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Old 01-22-2008, 05:52 AM   #690
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I'm a double batcher and I fold all ingredients together in one batch....I also bake them using the 2 tray/switching after 15 mins method but I've decided I'm going to cook both sheets seperately from now on since I like them better baked with heat from both sides for the full 30 mins...

I think this is my first time posting in this thread but I've been spreading the oopsie word in all my challenges for weeks now........thank you Cleo for sharing your wonderful roll recipe with all of us....I've never felt comfortable eating bunless burgers/sandwiches and now I don't have to....

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