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Old 01-10-2008, 11:53 AM   #61
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I've made these several times...always turn out great, but I will never again make them without parchment paper. They stuck to the foil and were almost ruined, even with the pam spray. Parchment is the greatest stuff ever.
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Old 01-10-2008, 12:10 PM   #62
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How does the taste differ with the flax? I like the idea of adding the fiber........

HEY!! With all the fiber in flax, and these are so low anyway..........

do they have like a NEGATIVE CARB COUNT?!?

How cool would that be.
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Old 01-10-2008, 12:21 PM   #63
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I want to know how you all keep them from getting soggy? Ive been making these for a couple years now and they get soggy in the fridge. Ive tried putting a paper towel between them but that didnt help any.Today i put a soda cracker between them of coarse i know not to eat the cracker Ive just been suffering with soggy buns for awhile now......
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Old 01-10-2008, 12:49 PM   #64
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I FINALLY got some cream of tartar (even though Lisabinil said I really don't need it -- I'm skeered to try making them without) today! I can't wait to make these tomorrow! I also got the 3 oz. block of cream cheese so I don't have to measure.
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Old 01-10-2008, 01:08 PM   #65
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Dblyn: I put pieces of parchment paper between the buns in a ziplock bag before putting them in the fridge. The buns still get a little soggy, but they don't stick together. When I'm ready to eat them, I pop them in the toaster oven for a couple of minutes and they firm up beautifully. No more soggy buns!!!
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Old 01-10-2008, 01:10 PM   #66
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Quote:
Originally Posted by Dblyn View Post
I want to know how you all keep them from getting soggy? Ive been making these for a couple years now and they get soggy in the fridge. Ive tried putting a paper towel between them but that didnt help any.Today i put a soda cracker between them of coarse i know not to eat the cracker Ive just been suffering with soggy buns for awhile now......
I have not had a 'soggy' problem. I don't refridgerate them. I leave them on the counter with a papertowel over them. I make a small batch and they're usually gone in a day or two. I have tried putting them in a zip lock and they stuck together so I don't do that anymore.
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Old 01-10-2008, 01:19 PM   #67
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Dblyn: I put pieces of parchment paper between the buns in a ziplock bag before putting them in the fridge. The buns still get a little soggy, but they don't stick together. When I'm ready to eat them, I pop them in the toaster oven for a couple of minutes and they firm up beautifully. No more soggy buns!!!
Thank you, i will try parchment paper.They stuck to the paper towels ewwwwwww.


Susan,
Thank you, i can see where leaving them out would definalty make a difference. I guess i thought they had to be in the fridge because of the egg They are really nice until i refridgerate them.
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Old 01-10-2008, 07:31 PM   #68
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I put them one per ziplock, and they dont get soggy at all. Let them completely cool down before you ziplock them, of course.
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Old 01-11-2008, 07:19 AM   #69
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The rolls are in the oven! They look great! Thanks, Cleo.
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Old 01-11-2008, 10:32 AM   #70
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Cleo: You need to write an "Oopsey" website with all your variations..Pizza sounds good.

To the butter question..Was this instead of the cream cheese? No..that would not be a good idea at all..The other alternatives are cottage cheese, sour cream, and mayo..but I like the cream cheese ones.

I made some of the Cinnamon Danish with almond extract in the filling..
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Old 01-11-2008, 10:36 AM   #71
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I want an oopsie pizza SO bad right now! But I made a double batch of rolls 2 days ago and they're gone as of this morning And I DON'T feel like baking right now, gosh dangit!

Maybe pizzas will have to wait til tomorrow...boo
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Old 01-11-2008, 10:38 AM   #72
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Carolyn-- That's a good idea. There have been so many good ideas and variations! And to showcase all the purposes of them would be pretty cool!

I didn't know you could use cottage cheese! Mmmmm!!!!!
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Old 01-11-2008, 10:40 AM   #73
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haystar-- LOL. I have 2 buns left and they're going with me to Red Robin tonight!


My teenaged son grimaced at my Sonic Egg Toaster and then took a bite and was like OMG! I want more! I told him to get a job.
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Old 01-11-2008, 10:41 AM   #74
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haystar-- LOL. I have 2 buns left and they're going with me to Red Robin tonight!


My teenaged son grimaced at my Sonic Egg Toaster and then took a bite and was like OMG! I want more! I told him to get a job.
I've never been to Red Robin! I have never seen one near me

I love how EVERYONE loves these rolls-- not just us LC freaks of nature
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Old 01-11-2008, 10:41 AM   #75
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And you can use ricotta too..The cottage cheese is best when pureed in a blender or a Bullet with your egg yolks..Of course, this is the old fashioned version, NOT the new fangled oopsie version..

Miss Merize needs you in the FWK thread..
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Old 01-11-2008, 10:56 AM   #76
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I made them with the cream cheese instead of the sour cream and the texture was so much better. I kept them in the refig. and it really had a bread-like texture. I used onion powder and garlic powder instead of splenda. Its great to have a sandwich for lunch in the afternoon. I work tomarrow and will have two with 1tablespoon of cream cheese and s/f jelli for breakfast. Sounds yummmy!!
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Old 01-11-2008, 11:37 AM   #77
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i just made a batch of these today, oh man i am in heaven i had a bacon and lettuce sandwich for lunch . i can tell i will made a couple of batches of these every week.
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Old 01-11-2008, 11:38 AM   #78
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i just made a batch of these today, oh man i am in heaven i had a bacon and lettuce sandwich for lunch . i can tell i will made a couple of batches of these every week.
Ooooh a new idea-- a blt with mayo. YUM. Puttin that on my list!
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Old 01-11-2008, 12:56 PM   #79
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yummy

tried these last night, and again for lunch today they have a squishy kinda texture but hold up great with burger
mine flattened quite a bit and couldn't be sliced soooo... I am going to make 8 smaller ones next time "burger size" so i can eat two
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Old 01-11-2008, 04:48 PM   #80
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Ohhhhhh my goodness--- the oopsie pizzas are SO good!!! Heavenly!
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Old 01-11-2008, 04:55 PM   #81
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haystar-- What did you put on your oopsie? I want to wait until the nut rung and go for the alfredo, pesto, spinach, tomato and pinenuts!
Well...last time I went grocery shopping was Sunday, so all I had was tomato sauce and cheese and some garlic--- but still ohhhh soo good. Next time, I'll have some pepperoni, pepper, and onion I hope!
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Old 01-11-2008, 04:56 PM   #82
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Garlic would rock! And feta cheese. Right now I'm digging the green olives for some reason.
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Old 01-11-2008, 04:58 PM   #83
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BTW the oven just dinged. My Cleo rolls are ready. Tonight -- Kosher dogs and sauerkraut.
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Old 01-11-2008, 05:03 PM   #84
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OMG Rory. Singing like Elvis: Don't be cruel. Or you'll make me drool


I also like shredded cheese and diced red onion on top. I'll be over in 10 minutes.
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Old 01-11-2008, 05:07 PM   #85
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I made a batch and made a bacon sandwich on it and DD ate half lol. Was funny cause she was like ugh those look bad but I locked us out of house accidentally and so we had to wait for keys and so she siad ok and now she wants them all the time.

Last edited by lildragonfly; 01-11-2008 at 05:15 PM..
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Old 01-11-2008, 09:37 PM   #86
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Look! I made a local section of the Denver Post! Don't look at me. I'm as surprised as you are.



oopsiearticle.jpg - Image - Photobucket - Video and Image Hosting.

Last edited by cleochatra; 01-11-2008 at 09:52 PM..
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Old 01-11-2008, 09:52 PM   #87
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Do you guys use a stand mixer?
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Old 01-11-2008, 09:53 PM   #88
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I did this last time.

Bonus: It mixed them up extra stiff while I worked the eggs and cream cheese with a different mixer.

Bad side: The bowl was deeper so incorporating everything with my usual implement was more difficult.
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Old 01-12-2008, 06:24 AM   #89
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Do you guys use a stand mixer?
I do. Need all the stiffening help I can get. (if i were a guy i wouldn't be describing it that way....)
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Old 01-12-2008, 12:37 PM   #90
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Goes great with Bratwurst! I used this recipe to make cheese danishes!

Has anyone tried using Egg white powder to make the merigue part. I got some for other recipes and wondered if it whips like regular egg whites. I guess I should just try and let you know the results. . . Well, I'm off to go whip egg white powder. Let you know in a bit.
Attached Images
File Type: jpg hotdog oopsiebun.jpg (11.8 KB, 156 views)
File Type: jpg Danish Revol Oopsie Rolls sml.jpg (75.0 KB, 203 views)

Last edited by metqa; 01-12-2008 at 12:39 PM..
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