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Old 02-18-2008, 05:14 PM   #1171
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Well I loved them. I had mine with chicken salad. Awesome.

However, mine came out flat because the mixture was to runny. Will keep trying.

Thanks Cleo!
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Old 02-18-2008, 07:27 PM   #1172
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Originally Posted by Itsanewme View Post
Absolutely! I freeze them every weekend and take out a couple a day so I don't have to worry about baking after work. They turn out great! No loss of taste or texture.
how long do they take to thaw?
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Old 02-19-2008, 03:03 PM   #1173
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I can't find parchment paper. What else can I use.? .............
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Old 02-19-2008, 03:41 PM   #1174
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I can't find parchment paper. What else can I use.? .............
You can just spray really good with Pam, or get a silicone pan liner (Silpat) they are great and last for years.
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Old 02-19-2008, 03:51 PM   #1175
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I let mine thaw between 30 minutes to an hour, depending on their state of frozen.
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Old 02-19-2008, 04:26 PM   #1176
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how long do they take to thaw?
Overnight in thr fridge or if I'm in a hurry about 20 seconds in the microwave.
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Old 02-19-2008, 04:42 PM   #1177
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Thanks for the kudos, Jocelyn! I'm sorry. I'm homeschooling my son, and my brain is futzled half of the time these days!
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Old 02-19-2008, 06:34 PM   #1178
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You can just spray really good with Pam, or get a silicone pan liner (Silpat) they are great and last for years.


Thanks.
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Old 02-19-2008, 06:37 PM   #1179
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I just spray with Pam. It works really well. Unless you use muffin tins. Then nothing works because of Murphy's Law.
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Old 02-19-2008, 07:43 PM   #1180
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I ran out of Pam and just greased up the pan as if I were making a cake (I used Canola). It worked like a charm!
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Old 02-20-2008, 05:57 AM   #1181
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I ran out of Pam and just greased up the pan as if I were making a cake (I used Canola). It worked like a charm!
Good Idea. nice to know!
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Old 02-20-2008, 06:59 AM   #1182
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I can't find parchment paper. What else can I use.? .............
Michael's sells parchment paper in their cake making section....

Most department stores will have it where they sell cookie sheets and cake pans..

Parchment paper really is the best....just use it over and over......

I made a 7 oz cream cheese to 7 eggs batch last night and then had a bacon/cheese/egg McNoMuffin for dinner.....these are the bomb...
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Old 02-20-2008, 08:44 AM   #1183
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I just spray with Pam. It works really well. Unless you use muffin tins. Then nothing works because of Murphy's Law.
that dang murphy always comes back to bite ya!
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Old 02-20-2008, 12:12 PM   #1184
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You can just spray really good with Pam, or get a silicone pan liner (Silpat) they are great and last for years.
Silpat is wonderful..they slide right off..
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Old 02-20-2008, 01:01 PM   #1185
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I can't find parchment paper. What else can I use.? .............
Oh! Also look in where they sell the wax paper, aluminum foil, etc. Or if your store sells the baking pans and utensils and such, they may have it there.
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Old 02-20-2008, 01:12 PM   #1186
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I've been making these for a while now and enjoy them. My DD & SIL have just started LCing and don't enjoy the sponge-like texture. I've been adding protein powder to the yolk mixture and find they are more dense. I started with 1 scoop but 2 is even better. Makes for a very dense oopsie, no squishyness here and extra protein
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Old 02-20-2008, 01:41 PM   #1187
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I suppose you are using the unflavored protein powder? Thanks for the tip.
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Old 02-20-2008, 01:55 PM   #1188
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Originally Posted by shadowzip View Post
You can just spray really good with Pam, or get a silicone pan liner (Silpat) they are great and last for years.

I use the Non Stick Reynolds Wrap sprayed lightly with Pam.
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Old 02-20-2008, 02:39 PM   #1189
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I use a little Olive Oil on my muffin tins with a paper towel just enough to cover the whole muffin tin lightly.
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Old 02-20-2008, 03:07 PM   #1190
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I made my double batch of Oopsies again tonight expect I used 8 oz of cream cheese and 8 eggs. What I did is add about 2 TBS of Vital Wheat Gluten to my egg yolks and cream cheese. They came out much denser that way. For any of you that uses Kevin's LC mixes you can also add a TBS of that to them instead if you wanted to. I like them the original way too but love to experiment and see what I can do with these. Here are 2 pictures of what I did tonight. 1 is a Hamburger with the buns and 1 is my LC Salmon Cake on the buns. I was so full after then Hamburger that I will just save the other and eat tomorrow. Thanks again Cleo for a wonderful Oopsie roll!!

HUGS
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Old 02-20-2008, 03:43 PM   #1191
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Netrition has it.
You had me all excited about seeing this and look at the note Netririon has about it:

"Wise CHOice Cake-ability Baking Aid Expert Foods has ceased production of this item due to skyrocketing ingredient costs"
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Old 02-20-2008, 03:53 PM   #1192
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Go back and look..they have added coming soon again and that way not there a couple of days ago.

HUGS
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Old 02-20-2008, 05:36 PM   #1193
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I suppose you are using the unflavored protein powder? Thanks for the tip.
Actually, all I have is vanilla flavoured from Costco. I think it adds to the flavour, not overpowering. I have added garlic & onion powder as well as italian seasoning with the vanilla and they still taste great.
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Old 02-20-2008, 10:56 PM   #1194
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You can order the cake ability online from expert foods, but it is quite expensive and the shipping is almost as much as the product. I guess it depends on how bad one might want it.
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Old 02-21-2008, 10:52 AM   #1195
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There is a faux cakeability recipe on this site and some threads about it -- you can do a search in the forums, not recipe room, for it. I never found it to be all that noticeably helpful in my baked goods, but I haven't tried it in these rolls.

-Retroworx
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Old 02-21-2008, 11:46 AM   #1196
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Faux Cakability - this might be it

1/4 cup [COLOR=#0066cc]egg white powder[/COLOR] (like JustWhites)
1 tsp xanathan gum
1 tablespoon baking soda
1 [COLOR=#0066cc]Vitamin C[/COLOR] tablet - crushed. Or 1 tsp powder

I crushed the vitamin C in a coffee grinder.

Someone on this board posted it and it works beautifully.
1/4 cup per 1 cup ground nuts.

**(the poster's comments, I haven't made this yet)**
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Old 02-21-2008, 11:59 AM   #1197
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I finally got it right....... They were delish!!!! Here is a pick of my "sandwich" soooo yummy!

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Old 02-21-2008, 12:09 PM   #1198
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My Boyfriend keeps calling them Un-Buns!

Grrrr! I told him that makes them sound un appetizing. He thinks I should lighten up.


But thinking about it, If I can somehow carmelize some onions and scatter them on top, then they would be onion-oopsies, and then would they be Un-Oopsies. I'd really like that. Has any one put real cooked onion bits on top?
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Old 02-21-2008, 02:19 PM   #1199
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I sprinkled dried minced onions on top...it was good! Tastes just like an onion roll to me!
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Old 02-21-2008, 03:03 PM   #1200
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Since I have been sick I have been eating a lot of soup. I was sick of egg drop soup so this idea came to me while making Revoloopisies.

I saved some of the batter and added about 1Tbs. Parm. Cheese. When this chicken broth was softly boiling I dropped the mixture in by tablespoons and let it simmer for about 5 minutes. Once the clouds were done I served myself and DH a bowl. It was delicious, they were so light, hence the name

Revoloopisie Cloud Soup.
Attached Images
File Type: jpg Revoloopisie Cloud Soup.jpg (40.7 KB, 81 views)
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