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Old 02-09-2008, 01:46 PM   #1021
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Originally Posted by thisisrightnow View Post
I'm gonna make them without the cream of tartar cause I really don't see how a pinch of it could make that big of a difference.
I wouldn't think a pinch would make all that much difference either, but I use 1/4 tsp and that does make a difference. I have made the recipe without the COT and with, and also with lemon juice instead.

The COT really is a great stabilizer. I was taught to use 1/8 tsp of cream of tartar for each egg white you beat. But in this recipe, I just use 1/4 tsp.

Just an aside- I found the egg whites whip up much better with eggs that are at least 3 or 4 days old. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. And
a beaten egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating.
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Last edited by sungoddess; 02-09-2008 at 01:49 PM..
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Old 02-09-2008, 03:01 PM   #1022
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Hmm, maybe cream of tartar is what I need to make oopsies thick enough to slice? I finally got the folding down. While they're deliciously edible, I have to use two of them for a burger.
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Old 02-09-2008, 04:02 PM   #1023
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Hmm, maybe cream of tartar is what I need to make oopsies thick enough to slice? I finally got the folding down. While they're deliciously edible, I have to use two of them for a burger.
Everyone seems to be using two for burgers. If you want thicker ones just pile them higher but you'll probably have to adjust your baking powder.
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Old 02-09-2008, 07:41 PM   #1024
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Ohmigosh, Cleo! I've been following this thread from the beginning, and enjoying everyone's creativity with these little gems! BUT...just had to tell ya: On Tuesday, I made "Pascke-oopsies!" ...hadn't had pascke in YEARS!! (hope I'm spelling it right.)

I'd seen them in the stores of course, and was still thinking about them when I got home. I'd already made some nice-sized oopsies in my muffin-top pan, so I took a skinny little knife and poked into the side of the oopsie, and moved it back and forth so as to create a pocket inside the roll. Then I made a cone of some waxed paper, put some s/f jelly inside the cone. Snipped off just the tip of the point and filled my oopsies thru the little holes in the side. I did a couple each of blueberry and raspberry, and frosted with some sweetened cream cheese...and they were WONDERFUL Hubby loved them too...and he's not LC-ing!

Sorry I couldn't have gotten here sooner to share it for Fat Tuesday...but it's gonna be Fat Sunday in the morning when we repeat them for breakfast!! So maybe others will want to try this too. They look alot like HC bakery rolls... and the taste isn't all that far from the real thing either!!

Thank you so much for sharing these! They're terrific--I hate to be without at least a couple oopsies in my fridge cuz they've become a staple around here!! Bless you, Girl! Jenn

Last edited by Jennywren; 02-09-2008 at 07:45 PM..
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Old 02-09-2008, 07:45 PM   #1025
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HC Bakery Rolls.......seems familiar......where are you from??? seems i have heard my mom talk about these.....
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Old 02-09-2008, 07:50 PM   #1026
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Lucki...."seems i have heard my mom talk about these....."

I have only the vaguest memory from many years ago myself--just a wee tot at the time...teehee. But if my memory serves me right, these are pretty close! And yummy!
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Old 02-09-2008, 07:57 PM   #1027
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I am going to make Cleo's Revoloopisie rolls. for the frist time tomorrow morning. whish me Luck lol...
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Old 02-09-2008, 08:00 PM   #1028
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Good Luck...you'll do fine, I bet! And you'll be SO glad you did them...they're great!
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Old 02-09-2008, 08:01 PM   #1029
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I am going to make Cleo's Revoloopisie rolls. for the frist time tomorrow morning. whish me Luck lol...
Good luck stayin' out of 'em!!!!!!!
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Old 02-09-2008, 09:58 PM   #1030
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I made a double batch tonight - I'm going to my parents' house in the morning for Eggs Benedict (yum!), so I'm taking *ahem* a few to use instead of Englsh Muffins.

My question, though...First batch came out great. But second batch was very flat because the batter had fallen. What would prevent this next time? Fridge? Freezer?

Does anyone have a way to keep this from happening, other than making two batches separately?

TIA
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Old 02-10-2008, 05:43 AM   #1031
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I have read that some people use xantham gum to stabilize the eggs and make them higher. The original suggestion was 1/4 t in the whites. Then someone tried 1/4 t in the yolks. Either change might solve your problem.
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Old 02-10-2008, 06:45 AM   #1032
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Originally Posted by Soobee View Post
I have read that some people use xantham gum to stabilize the eggs and make them higher. The original suggestion was 1/4 t in the whites. Then someone tried 1/4 t in the yolks. Either change might solve your problem.
And.. I have used more than a 1/4 tsp of COT.just shaking the container in and I think thats what changed the volume of the egg whites..so I think you could use a bit more with no change in the recipe other than being more stable.
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Old 02-10-2008, 07:11 AM   #1033
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I think what has helped me keep the rolls fluffy is using my KitchenAid mixer. Using the wire whisk attachment and metal bowl. And when I fold them, I use a metal spoon. When I've used a plastic spatula, it would ruin the egg whites and become watery in the bottom. I think because of the prior uses of the spatula.

That's my experience.
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Old 02-10-2008, 08:52 AM   #1034
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Kim, I make sure that i can get the whole batch in the oven at once. I noticed that when i have to leave some out to cook that half hour wait does increase the probability that the whites won't hold up. Also i noticed yesterday when my kitchen started to get too warm they also began to fall. I usually make 12 rolls at a time in the oven.
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Old 02-10-2008, 09:23 AM   #1035
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OH yeah! I use two sheet pans and put one under the other in the oven, 1/2 way I rotate the pans.
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Old 02-10-2008, 12:59 PM   #1036
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Thanks Jamie! I made them and they turned out great! I really appreciate you sharing your oopsies with us!
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Old 02-11-2008, 06:01 AM   #1037
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Thanks, tammy! I am so glad you like them!
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Old 02-11-2008, 08:37 AM   #1038
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Thanks for all the suggestions, guys! I think I'll try the rotating pan method next time.
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Old 02-11-2008, 08:45 AM   #1039
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I haven't had to rotate my pans, per se. When the ones on the top are finished, I take them out and then move the bottom pan to the top and add a few minutes. I don't put the top ones on the bottom rack.
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Old 02-11-2008, 09:41 AM   #1040
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Hi Cleo I just made mine in a big casserole dish and spread them evenly across the bottom and then cut them into squares to use as bread. They are in the fridge now. I can't wait to try them with the lc sf strawberry jam I made this am and some mac butter! YEAY for the oopsie!
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Old 02-11-2008, 09:53 AM   #1041
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Tecno-- that sounds great! Let me know how it turns out...
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Old 02-11-2008, 10:19 AM   #1042
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Oh my gosh Cleo, that was SOOOOO good!!! To die for!! I cut them like little tea sandwiches, so cute! Too bad my camera batterys are dead
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Old 02-11-2008, 10:48 AM   #1043
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What size of pan do you think you used..and how long did you bake them for? Same time?
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Old 02-11-2008, 11:09 AM   #1044
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I baked it in a ceramic 12 4/5 X 9 3/4 bakeware and yep, I baked for the same amount of time
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Old 02-11-2008, 11:45 AM   #1045
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Yeah, I finally made it through the threads!!

I LOVE these rolls! I ran across the thread a couple of weeks ago and the first time I made them I "folded" them too much--they seemed ok when I spooned them on the baking sheet but in the oven the "melted" and were very flat, almost like pancakes. I used them on burgers but a bit messy. The second time I folded less and the were better. This time I think will fold the yolk in even less.

After FINALLY making it through all 39 pages (as of now) I found very good information and hints so I think the third time will be the charm!

Cleo--I too live in the Denver area. I will try leaving the ziplock back open and maybe they will not stick to my fingers when eating. It's amazing the life of it's own this thread has taken on.

Thanks again Cleo for the wonderful oopsies and thanks to everyone for the great recipes. My meal reputoir (sp) will now be larger!
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Old 02-11-2008, 01:53 PM   #1046
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Welcome Terrioso! I live down in the Springs. I leave my buns sitting out on the counter for a couple of hours before I put them in the baggie. They don't seem to get sticky when I do that.
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Old 02-11-2008, 02:54 PM   #1047
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These are so good,its my first time trying this..Im so glad i did,goodbye to LC bread..These are better IMO..Thanks so much for this recipe...It's Quite simple too..
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Old 02-11-2008, 03:14 PM   #1048
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Can you overbeat the egg whites for Oopsies? I have an old Kenwood Major mixer with a giant whisk and it fairly whomps my egg whites into a poofy heap I have difficulty fitting the rolls onto the tray - could easily make 8 rather than 6. The texture is a little weak when baked, though - like savoury candy floss! Still great!
Babs
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Old 02-11-2008, 07:20 PM   #1049
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I made these last night and am hopefully mkaing tuna salad tomorrow to eat on my oopsies.

Was going to got o wendy's for a baconator burger tomororw but tis supposed to be nasty icy and snowy weather-yucky
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Old 02-11-2008, 07:53 PM   #1050
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Didn't anybody have home ec in 8th grade or high school? Guess everybody took shop class instead.

Nope - nuns weren't BIG on Home Ec! No boys in my school so no shop either!
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