Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 3

marymc · 01-05-2008, 08:30 PM

Oh, I was lurkin' around and startin' to feel REALLY old cuz I watched Three's Company in prime time, but now I feel better!

I can remember my daddy and mama with one of 'em going outside to turn the big OUTSIDE antenna, "is that better now?" "No, keep turning, okay keep going, keep going, NO, NO go back, go back, GO BACK!"

I feel better now!

Quote:

Originally Posted by Cutie

cable smable.

we had rabbit ears and dials and we even had to get our butt off the couch to move those dials!

Amy Lynn · 01-05-2008, 08:38 PM

Quote:

Originally Posted by marymc

Oh, I was lurkin' around and startin' to feel REALLY old cuz I watched Three's Company in prime time, but now I feel better!

I can remember my daddy and mama with one of 'em going outside to turn the big OUTSIDE antenna, "is that better now?" "No, keep turning, okay keep going, keep going, NO, NO go back, go back, GO BACK!"

I feel better now!

ah, good times.

lildragonfly · 01-05-2008, 08:39 PM

Did you use a muffin top pan?

marymc · 01-05-2008, 08:46 PM

I do. I really think it's easier that way plus they come out so much nicer looking, more like a bun. In fact I bought a MTP especially FOR my RRs. I couldn't find a pan around here locally though, had to order it off of Amazon.

Quote:

Originally Posted by lildragonfly

Did you use a muffin top pan?

michelemomof2 · 01-05-2008, 08:48 PM

Quote:

Originally Posted by LowCarbSleepyToast

You guys separate the eggs with your hands? Eeeeeww....lol.. All you have to do is gently crack the egg in half, then dump the white out of the half that doesnt have the yolk.. then dump the yolk into the empty half...and repeat until all the white is in the bowl...

That's how I separate the yolk from the white.

And I'm "old", too. I loved watching those shows (and we did not have cable).

BamaGal · 01-05-2008, 08:59 PM

Quote:

Originally Posted by Cutie

three's company on "nick at nite"....ack, now i really do feel old! LOL

Quote:

Originally Posted by Cutie

cable smable.

we had rabbit ears and dials and we even had to get our butt off the couch to move those dials!

how about a clothes hanger for the antenna and a pair of pliers to change the channel....

anyhoo....I wanna know WHY you never shared this recipe with me.....hummm....I'm crushed......

I will have to make these tomorrow---do you know how long it's been since I had anything that even resembled bread....4 yrs...

I have a muffin top pan--ordered online from Carol Wright Gifts

I use it to make mini meat loaves for myself--

marymc · 01-05-2008, 09:05 PM

and sometimes aluminum foil on the clothes hanger too

Quote:

Originally Posted by BamaGal

how about a clothes hanger for the antenna and a pair of pliers to change the channel....

BamaGal · 01-05-2008, 09:10 PM

Quote:

Originally Posted by marymc

and sometimes aluminum foil on the clothes hanger too

oh yeah....ahhh good times.....

cleochatra · 01-05-2008, 09:15 PM

I don't use a muffin top pan, no. It looks like a GREAT idea for the round shape. They tend to flatted out slightly post-baking, so their shape is a bit round. I should probably get a muffin top pan, but then I'd have to wash it.

lisabinil · 01-05-2008, 09:17 PM

Quote:

Originally Posted by cleochatra

I don't use a muffin top pan, no. It looks like a GREAT idea for the round shape. They tend to flatted out slightly post-baking, so their shape is a bit round. I should probably get a muffin top pan, but then I'd have to wash it.

Cleo-as my husband tells his kids "That's why I had kids-to wash my dishes!"

cleochatra · 01-05-2008, 09:19 PM

Dear sweet, Lord, Lisa. If I asked my kids to wash a dish, they'd be such a pain in my butt, I'd need to do the job just to make sure they were done well. And then they'd think I was the most cruel mother in the universe.

Of course, I am the most cruel mother in the universe for making them put away their clothes, but that's another thing entirely.

Amy Lynn · 01-05-2008, 09:49 PM

Quote:

Originally Posted by BamaGal

how about a clothes hanger for the antenna and a pair of pliers to change the channel....

anyhoo....I wanna know WHY you never shared this recipe with me.....hummm....I'm crushed......

I will have to make these tomorrow---do you know how long it's been since I had anything that even resembled bread....4 yrs...

I have a muffin top pan--ordered online from Carol Wright Gifts

I use it to make mini meat loaves for myself--

i never shared the recipe 'cause you never asked...

we had aluminum foil on our hanger antennaes too! lol

haystar · 01-05-2008, 09:52 PM

Quote:

Originally Posted by cleochatra

I don't use a muffin top pan, no. It looks like a GREAT idea for the round shape. They tend to flatted out slightly post-baking, so their shape is a bit round. I should probably get a muffin top pan, but then I'd have to wash it.

'zactly...

LowCarbSleepyToast · 01-05-2008, 10:01 PM

well I just ate the last one......... I told DH he'd have 1 left when he got off work..

So i'm doing what any dieter with portion control issues would do. I am making another batch. I doctored these up to be savory. I binge less on savory stuff. I mixed in 4tbsp mayo, 1tbsp itallian dressing, 1tbsp pamesan cheese, some salt and peper and covered in itallian spice blend and oregano.

Sorry I spelled most all those words wrong. I'm sleepy and pathetic with food tonight

lildragonfly · 01-06-2008, 09:33 AM

Does anyone have nutrition value of these I need to plug into fitday?

cleochatra · 01-06-2008, 10:12 AM

They are 85 calories per bun and less than a carb. So, for an entire sammich, you're looking at less than 2 carbs and 170 calories.

I plugged ingredients into fitday when I made the new recipe because I wanted to make sure they were still ok.

lisabinil · 01-06-2008, 10:16 AM

Here's the info from Mastercook.

Per Serving (excluding unknown items): 87 Calories; 7g Fat (77.7% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 122mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat.

LindaSue · 01-06-2008, 10:39 AM

I count mine as just half a carb each since they're closer to half than one carb. Hey, if they can round the numbers down on food labels, why can't I, LOL? If you run the whole batch through MasterCook, it only has four carbs.

Per Batch: 525 Calories; 45g Fat; 25g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

Per Roll: 87 Calories; 7g Fat; 4g Protein; .66g Carbohydrate; 0g Dietary Fiber; .66g Net Carbs

cleochatra · 01-06-2008, 10:48 AM

I wonder why fitday numbers were off by two calories per bun?

Still, it's pretty close!

I always admittedly tend to round my half carbs up to one, just because I have woobly blood sugar.

Thanks for the added information! You rock. {{{{Lisa and Linda Sue}}}

lisabinil · 01-06-2008, 11:00 AM

Quote:

Originally Posted by cleochatra

I wonder why fitday numbers were off by two calories per bun?

Still, it's pretty close!

I always admittedly tend to round my half carbs up to one, just because I have woobly blood sugar.

Thanks for the added information! You rock. {{{{Lisa and Linda Sue}}}

I love Mastercook Cleo! I picked it up at BestBuy for $15.00. My son is having me put all his favorite recipes together for him in a special cookbook.

cleochatra · 01-06-2008, 11:03 AM

It makes a cook book? Wooooo!!!

I have been looking at all of the cards and papers floating everywhere in my cookbook cabinet. LOL I haven't taken the time to make cards from all of them, so maybe I should just plug everything into a computer once and for all, especially if it calculates the nutritional values.

lisabinil · 01-06-2008, 11:07 AM

Quote:

Originally Posted by cleochatra

It makes a cook book? Wooooo!!!

I have been looking at all of the cards and papers floating everywhere in my cookbook cabinet. LOL I haven't taken the time to make cards from all of them, so maybe I should just plug everything into a computer once and for all, especially if it calculates the nutritional values.

It has cookbooks preloaded and you can design your own including pics. My son really touched me when he told me he wanted to pass my recipes on to his own family someday when I finally kick the bucket.

cleochatra · 01-06-2008, 11:13 AM

Kewl!!! I'm asking for that for my birthday.

ItsToni · 01-06-2008, 01:28 PM

Ok - I have these rolls in the oven (for the first time) as we speak. What do most people do with them? Eat them plain or as sandwiches? I'm thinking more on the lines of cinnamon & splenda with cream cheese "icing". Would they taste like a cinnamon roll? I'm getting impatient with them baking...hurry up already!

ItsToni · 01-06-2008, 02:03 PM

um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

lisabinil · 01-06-2008, 02:08 PM

Quote:

Originally Posted by ItsToni

um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

Think soft meringue bread.

cleochatra · 01-06-2008, 02:32 PM

Quote:

Originally Posted by ItsToni

um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

I use them as buns for burgers or sandwiches. I keep mine on the counter in a zip lock bag because they tend to dry out quickly.

weasel! · 01-09-2008, 05:51 AM

Now I finally get it! For those wondering what they're like -- these are actually mini cream cheese souffles. Casting them as "rolls" was a brilliant act of nomenclature on the late Dr. Atkins's part.

These definitely are not bread, but they can fill some of the role that we're accustomed to having bread play on our plate.

Thanks for the recipe, Cleo. I finally made them last night to go with my supper of butter-fried roast pork and home-cultured sour cream. They were nice -- added volume and variety to the plate. Good sopping tool.

Recipe notes: I didn't use Splenda. The eggy flavor was prominent. (Which is not a bad thing, depending on what you're going for.) I anticipate that these should be able to hold up to any type of seasoning, for a wide variety of flavor profiles.

I pulled them at 20 minutes, rather than 30. They were completely cooked through, with a finished, delicate quality. I will try even less time later.

I also tried baking some on foil in my pizza oven (like a toaster oven; the kind you see supermarket sample demonstrators using). They were overdone after six minutes. The tops were overbrowned, with the bad-tasting soft crust of an omelette that's been cooked for too long at too high a heat.

cleochatra · 01-09-2008, 06:32 AM

I have a lot of people who have not low-carbed or done Atkins marvel at the fact that there is no flour in these, yeast they taste so great and hold up so wonderfully!

I am shocked, too. The original rolls are crumbly and eggy. These are just so much more tolerant of being rolled, bent, and holding larger foods.

I even used one yesterday as the base for a mini pizza (like you might otherwise use an english muffin base). I popped the topping-filled mini under a broiler for 3 or so minutes and was extremely impressed with its flavor and texture.

It's a miracle, and I can't believe I just don't miss bread any longer as a result.

tinatina · 01-09-2008, 06:58 AM

I'm loving these in the morning with and egg and 2 slices of turkey bacon.

yummy

I left the sweetner out of my last batch also.

01-06-2008, 10:12 AM	#76
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	They are 85 calories per bun and less than a carb. So, for an entire sammich, you're looking at less than 2 carbs and 170 calories. I plugged ingredients into fitday when I made the new recipe because I wanted to make sure they were still ok. Last edited by cleochatra; 01-06-2008 at 10:13 AM..

01-09-2008, 05:51 AM	#88
weasel! MAJOR LCF POSTER! Join Date: Dec 2001 Location: Madison, Wisconsin Posts: 1,187 Gallery: weasel! Stats: 153/138/125; 5'7", small frame WOE: JUDDDD/EFGT/WAPF/whole foods Start Date: recommitted to LC 3/11/07; start JUDDDD 6/08/09	Now I finally get it! For those wondering what they're like -- these are actually mini cream cheese souffles. Casting them as "rolls" was a brilliant act of nomenclature on the late Dr. Atkins's part. These definitely are not bread, but they can fill some of the role that we're accustomed to having bread play on our plate. Thanks for the recipe, Cleo. I finally made them last night to go with my supper of butter-fried roast pork and home-cultured sour cream. They were nice -- added volume and variety to the plate. Good sopping tool. Recipe notes: I didn't use Splenda. The eggy flavor was prominent. (Which is not a bad thing, depending on what you're going for.) I anticipate that these should be able to hold up to any type of seasoning, for a wide variety of flavor profiles. I pulled them at 20 minutes, rather than 30. They were completely cooked through, with a finished, delicate quality. I will try even less time later. I also tried baking some on foil in my pizza oven (like a toaster oven; the kind you see supermarket sample demonstrators using). They were overdone after six minutes. The tops were overbrowned, with the bad-tasting soft crust of an omelette that's been cooked for too long at too high a heat. __________________ --Vesna, aka "weasel!" 6/8-149; 6/11-147; 6/18-145; 6/20-144; 6/23-145; 6/25-146; 6/27-145; 6/29-146; 7/2-144; 7/4-143; 7/7-142; 7/9-141; 7/11-140; 7/14-141; 7/30-139; 8/1-138 VFT ("Virgin Fat Territory") starts below 139. Reached VFT August 1 after 8 weeks of alternate-day dieting! Make yer own food vesnavuynovich.blogspot.com Free from religion

01-09-2008, 06:32 AM	#89
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	I have a lot of people who have not low-carbed or done Atkins marvel at the fact that there is no flour in these, yeast they taste so great and hold up so wonderfully! I am shocked, too. The original rolls are crumbly and eggy. These are just so much more tolerant of being rolled, bent, and holding larger foods. I even used one yesterday as the base for a mini pizza (like you might otherwise use an english muffin base). I popped the topping-filled mini under a broiler for 3 or so minutes and was extremely impressed with its flavor and texture. It's a miracle, and I can't believe I just don't miss bread any longer as a result. __________________ The Lighter Side of Low Carb blog Over 150 recipes, now organized

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01-05-2008, 08:39 PM	#63
lildragonfly Guest Join Date: Oct 2007 Posts: 2,216 Gallery: lildragonfly	Did you use a muffin top pan?

01-05-2008, 09:15 PM	#69
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	I don't use a muffin top pan, no. It looks like a GREAT idea for the round shape. They tend to flatted out slightly post-baking, so their shape is a bit round. I should probably get a muffin top pan, but then I'd have to wash it.

01-05-2008, 09:19 PM	#71
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	Dear sweet, Lord, Lisa. If I asked my kids to wash a dish, they'd be such a pain in my butt, I'd need to do the job just to make sure they were done well. And then they'd think I was the most cruel mother in the universe. Of course, I am the most cruel mother in the universe for making them put away their clothes, but that's another thing entirely.

01-05-2008, 10:01 PM	#74
LowCarbSleepyToast Senior LCF Member Join Date: Sep 2007 Location: Kentucky Posts: 667 Gallery: LowCarbSleepyToast WOE: Atkins Start Date: 9-8-07	well I just ate the last one......... I told DH he'd have 1 left when he got off work.. So i'm doing what any dieter with portion control issues would do. I am making another batch. I doctored these up to be savory. I binge less on savory stuff. I mixed in 4tbsp mayo, 1tbsp itallian dressing, 1tbsp pamesan cheese, some salt and peper and covered in itallian spice blend and oregano. Sorry I spelled most all those words wrong. I'm sleepy and pathetic with food tonight

01-06-2008, 09:33 AM	#75
lildragonfly Guest Join Date: Oct 2007 Posts: 2,216 Gallery: lildragonfly	Does anyone have nutrition value of these I need to plug into fitday?

01-06-2008, 10:16 AM	#77
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 10,754 Gallery: lisabinil Stats: 214/194/180 287 in 00 WOE: Lc for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	Here's the info from Mastercook. Per Serving (excluding unknown items): 87 Calories; 7g Fat (77.7% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 122mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat.

01-06-2008, 10:39 AM	#78
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,785 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I count mine as just half a carb each since they're closer to half than one carb. Hey, if they can round the numbers down on food labels, why can't I, LOL? If you run the whole batch through MasterCook, it only has four carbs. Per Batch: 525 Calories; 45g Fat; 25g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs Per Roll: 87 Calories; 7g Fat; 4g Protein; .66g Carbohydrate; 0g Dietary Fiber; .66g Net Carbs

01-06-2008, 10:48 AM	#79
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	I wonder why fitday numbers were off by two calories per bun? Still, it's pretty close! I always admittedly tend to round my half carbs up to one, just because I have woobly blood sugar. Thanks for the added information! You rock. {{{{Lisa and Linda Sue}}}

01-06-2008, 11:03 AM	#81
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	It makes a cook book? Wooooo!!! I have been looking at all of the cards and papers floating everywhere in my cookbook cabinet. LOL I haven't taken the time to make cards from all of them, so maybe I should just plug everything into a computer once and for all, especially if it calculates the nutritional values.

01-06-2008, 11:13 AM	#83
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	Kewl!!! I'm asking for that for my birthday.

01-06-2008, 01:28 PM	#84
ItsToni MAJOR LCF POSTER! Join Date: Nov 2005 Location: Northwest Indiana Posts: 2,177 Gallery: ItsToni Stats: 5'9" - started@223 WOE: Atkins (over & over) Start Date: October 21, 2005	Ok - I have these rolls in the oven (for the first time) as we speak. What do most people do with them? Eat them plain or as sandwiches? I'm thinking more on the lines of cinnamon & splenda with cream cheese "icing". Would they taste like a cinnamon roll? I'm getting impatient with them baking...hurry up already!

01-06-2008, 02:03 PM	#85
ItsToni MAJOR LCF POSTER! Join Date: Nov 2005 Location: Northwest Indiana Posts: 2,177 Gallery: ItsToni Stats: 5'9" - started@223 WOE: Atkins (over & over) Start Date: October 21, 2005	um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

01-09-2008, 06:58 AM	#90
tinatina Blabbermouth!!! Join Date: Jun 2007 Location: WV Posts: 5,021 Gallery: tinatina Stats: 223/206/130 WOE: South Beach	I'm loving these in the morning with and egg and 2 slices of turkey bacon. yummy I left the sweetner out of my last batch also.