Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 38

luckiangel · 02-09-2008, 10:33 AM

Quote:

Originally Posted by hippiegirl

Wow. There ae no words...

you got that right HP!!!!! OMG they were so good...i think Cleo should get the Nobel Peace prize for this recipe cuz it certainly has brought peace to our household......NO ONE talked at breakfast this morning and when they tried we told them to BE QUIET while eating the oopsie's.........

Quote:

Originally Posted by gettingsmaller

luckiangel,

I am totally amazed about the waffles! Guess what is on my menu for breakfast tomorrow??

gs

can i join you???

LindaSue · 02-09-2008, 11:08 AM

Quote:

Originally Posted by Determinedtolose

Okay, here's my bbq beef sandwich with LindaSue's "Favorite Coleslaw" on top and a side of roasted rads!

Sorry it's so big!

Can you post a larger photo? It's very hard to tell what it looks like.

thisisrightnow · 02-09-2008, 11:11 AM

What exactly is cream of tartar? I've never heard of it and was wondering if it'd mess up the whole recipe if I made them outside the tartar?

Tecnokitty · 02-09-2008, 12:14 PM

Info from wikipedia:

[edit] In food
In food, potassium bitartrate is used for:

Stabilizing egg whites, increasing their heat tolerance and volume;
Preventing sugar syrups from crystallising;
Reducing discolouration of boiled vegetables;
Frequent combination with baking soda (which needs an acid ingredient to activate it) in formulations of baking powder.
Commonly used in combination with potassium chloride in sodium-free salt substitutes
A similar acid salt, sodium acid pyrophosphate, is confused with cream of tartar due to their similar function in baking powder.

I have heard some folks use vinegar or lemon joice in its place but I have never tried it. It is found in the spice isle in case you want to pick some up.

Rory · 02-09-2008, 12:25 PM

Brought two oopsies with me to work. Went out to lunch with a skinny nurse coworker after a very stressful confrontational meeting at work. Ordered the big fabulouso burger with bacon and cheese with a side of broccoli. It came to the table looking incredible. I whipped the baggie out of my fashionable Stone Mountain Handbag, pulled out the Oopsies and piled the burger on top. But before I could take a bite of my drug of choice my skinny nurse friend said---- 0000hhh what is THAT! Turns out she is a big time low carber who lowered her dangerously high cholesterol with the help of Dr. A and wants the recipe. She just put her sister and BIL on Atkins and wants to give the recipe to them to!

Atypical Yogi A blog

Rory · 02-09-2008, 12:28 PM

Quote:

Originally Posted by thisisrightnow

What exactly is cream of tartar? I've never heard of it and was wondering if it'd mess up the whole recipe if I made them outside the tartar?

I never made them WITH the tartar until this week. Much better higher with the tartar.
Atypical Yogi A blog

Determinedtolose · 02-09-2008, 12:55 PM

I know! I don't know how to shrink pictures.

thisisrightnow · 02-09-2008, 01:32 PM

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.

luckiangel · 02-09-2008, 01:43 PM

Quote:

Originally Posted by thisisrightnow

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.

BELIEVE ME.....there's a difference........

nadi namaki · 02-09-2008, 01:44 PM

Here ia my burger, i am addicted now. U should see how DH looks at me.

sungoddess · 02-09-2008, 01:46 PM

Quote:

Originally Posted by thisisrightnow

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.

cherrycat · 02-09-2008, 03:01 PM

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.

lisabinil · 02-09-2008, 04:02 PM

Quote:

Originally Posted by cherrycat

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.

Jennywren · 02-09-2008, 07:41 PM

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

luckiangel · 02-09-2008, 07:45 PM

HC Bakery Rolls.......seems familiar......where are you from??? seems i have heard my mom talk about these.....

Jennywren · 02-09-2008, 07:50 PM

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!

oct2667us · 02-09-2008, 07:57 PM

I am going to make Cleo's Revoloopisie rolls. for the frist time tomorrow morning. whish me Luck lol...

Jennywren · 02-09-2008, 08:00 PM

Good Luck...you'll do fine, I bet! And you'll be SO glad you did them...they're great!

luckiangel · 02-09-2008, 08:01 PM

Quote:

Originally Posted by oct2667us

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!!!!!!!

hippiegirl · 02-09-2008, 09:58 PM

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

Soobee · 02-10-2008, 05:43 AM

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.

Mallory · 02-10-2008, 06:45 AM

Quote:

Originally Posted by Soobee

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.

Determinedtolose · 02-10-2008, 07:11 AM

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.

luckiangel · 02-10-2008, 08:52 AM

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.

Determinedtolose · 02-10-2008, 09:23 AM

OH yeah! I use two sheet pans and put one under the other in the oven, 1/2 way I rotate the pans.

mauitammy · 02-10-2008, 12:59 PM

Thanks Jamie! I made them and they turned out great! I really appreciate you sharing your oopsies with us!

cleochatra · 02-11-2008, 06:01 AM

Thanks, tammy! I am so glad you like them!

hippiegirl · 02-11-2008, 08:37 AM

Thanks for all the suggestions, guys! I think I'll try the rotating pan method next time.

cleochatra · 02-11-2008, 08:45 AM

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.

Tecnokitty · 02-11-2008, 09:41 AM

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!

02-09-2008, 12:14 PM	#1114
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,681 Gallery: Tecnokitty Stats: 222/125/150 After Baby/Now:241/145/150 WOE: Atkins 72, I'm 5'7", 36 years old Start Date: Restarted 6/22/07. In a size 4-6 jeans now!	Info from wikipedia: [edit] In food In food, potassium bitartrate is used for: Stabilizing egg whites, increasing their heat tolerance and volume; Preventing sugar syrups from crystallising; Reducing discolouration of boiled vegetables; Frequent combination with baking soda (which needs an acid ingredient to activate it) in formulations of baking powder. Commonly used in combination with potassium chloride in sodium-free salt substitutes A similar acid salt, sodium acid pyrophosphate, is confused with cream of tartar due to their similar function in baking powder. I have heard some folks use vinegar or lemon joice in its place but I have never tried it. It is found in the spice isle in case you want to pick some up. __________________ 96 Lbs & over 46 Inches (from bust, waist, & hips) Gone Forever! GOAL ACHIEVED 3/28/08 Was in maitenence but decided I would like to lose an additional 10. GOAL ACHIEVED 10/14/09 http://www.facebook.com/#!/group.php...18192594884448

02-09-2008, 12:25 PM	#1115
Rory Way too much time on my hands! Join Date: Mar 2004 Location: Florida Posts: 17,362 Gallery: Rory Stats: 20W/14M/8	Brought two oopsies with me to work. Went out to lunch with a skinny nurse coworker after a very stressful confrontational meeting at work. Ordered the big fabulouso burger with bacon and cheese with a side of broccoli. It came to the table looking incredible. I whipped the baggie out of my fashionable Stone Mountain Handbag, pulled out the Oopsies and piled the burger on top. But before I could take a bite of my drug of choice my skinny nurse friend said---- 0000hhh what is THAT! Turns out she is a big time low carber who lowered her dangerously high cholesterol with the help of Dr. A and wants the recipe. She just put her sister and BIL on Atkins and wants to give the recipe to them to! Atypical Yogi A blog __________________ Oh, but you can't expect to wield supreme executive power just because some watery tart threw a sword at you.

02-09-2008, 07:41 PM	#1124
Jennywren Senior LCF Member Join Date: Aug 2006 Posts: 101 Gallery: Jennywren	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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02-09-2008, 11:11 AM	#1113
thisisrightnow Major LCF Poster! Join Date: Mar 2007 Location: Middletown, OH Posts: 1,824 Gallery: thisisrightnow Stats: 240/178.6/150, 5'6", 28 WOE: Atkins OWL Start Date: 5/10/07 (generic LC/SB), 7/19/09 (Atkins)	What exactly is cream of tartar? I've never heard of it and was wondering if it'd mess up the whole recipe if I made them outside the tartar?

02-09-2008, 12:55 PM	#1117
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	I know! I don't know how to shrink pictures.

02-09-2008, 01:32 PM	#1118
thisisrightnow Major LCF Poster! Join Date: Mar 2007 Location: Middletown, OH Posts: 1,824 Gallery: thisisrightnow Stats: 240/178.6/150, 5'6", 28 WOE: Atkins OWL Start Date: 5/10/07 (generic LC/SB), 7/19/09 (Atkins)	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.

02-09-2008, 01:44 PM	#1120
nadi namaki MAJOR LCF POSTER! Join Date: Aug 2002 Location: Framingham, ma Posts: 1,649 Gallery: nadi namaki Stats: 162/142/125 WOE: atkins/ induction Start Date: Jan 08	Here ia my burger, i am addicted now. U should see how DH looks at me.

02-09-2008, 03:01 PM	#1122
cherrycat Junior LCF Member Join Date: Apr 2006 Posts: 15 Gallery: cherrycat	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.

02-09-2008, 07:45 PM	#1125
luckiangel Blabbermouth!!! Join Date: Apr 2004 Location: NM Posts: 5,678 Gallery: luckiangel Stats: 316/293/150 WOE: Atkins/Lower Carb Start Date: 2003-ongoing	HC Bakery Rolls.......seems familiar......where are you from??? seems i have heard my mom talk about these.....

02-09-2008, 07:50 PM	#1126
Jennywren Senior LCF Member Join Date: Aug 2006 Posts: 101 Gallery: Jennywren	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!

02-09-2008, 07:57 PM	#1127
oct2667us Major LCF Poster! Join Date: Jan 2006 Location: Maine Posts: 1,493 Gallery: oct2667us Stats: 299/296/199 WOE: Atkins Start Date: every day..	I am going to make Cleo's Revoloopisie rolls. for the frist time tomorrow morning. whish me Luck lol...

02-09-2008, 08:00 PM	#1128
Jennywren Senior LCF Member Join Date: Aug 2006 Posts: 101 Gallery: Jennywren	Good Luck...you'll do fine, I bet! And you'll be SO glad you did them...they're great!

02-09-2008, 09:58 PM	#1130
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 11,759 Gallery: hippiegirl	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

02-10-2008, 05:43 AM	#1131
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,889 Gallery: Soobee WOE: Atkins Start Date: September 2000	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.

02-10-2008, 07:11 AM	#1133
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	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.

02-10-2008, 08:52 AM	#1134
luckiangel Blabbermouth!!! Join Date: Apr 2004 Location: NM Posts: 5,678 Gallery: luckiangel Stats: 316/293/150 WOE: Atkins/Lower Carb Start Date: 2003-ongoing	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.

02-10-2008, 09:23 AM	#1135
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	OH yeah! I use two sheet pans and put one under the other in the oven, 1/2 way I rotate the pans.

02-10-2008, 12:59 PM	#1136
mauitammy Senior LCF Member Join Date: Jan 2004 Posts: 348 Gallery: mauitammy Stats: 281/199.5/155 WOE: Atkins Start Date: April 2005	Thanks Jamie! I made them and they turned out great! I really appreciate you sharing your oopsies with us!

02-11-2008, 06:01 AM	#1137
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Thanks, tammy! I am so glad you like them!

02-11-2008, 08:37 AM	#1138
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 11,759 Gallery: hippiegirl	Thanks for all the suggestions, guys! I think I'll try the rotating pan method next time.

02-11-2008, 08:45 AM	#1139
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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.

02-11-2008, 09:41 AM	#1140
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,681 Gallery: Tecnokitty Stats: 222/125/150 After Baby/Now:241/145/150 WOE: Atkins 72, I'm 5'7", 36 years old Start Date: Restarted 6/22/07. In a size 4-6 jeans now!	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!