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Old 03-01-2008, 11:28 AM   #1261
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Wow, that sounds like the trailer to a cooking horror movie: Night of the living egg whites

" It was horrifying! They crawled right out of the mixer and then . . . and then . . . AAAAAAAAAAAAAAAHHHHHHHH!!!!!!!!"
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Old 03-01-2008, 03:53 PM   #1262
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OK. The crawling egg whites makes me think of those 60's Sci-Fi movies with hoards of people running away, shrieking.

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Old 03-01-2008, 08:43 PM   #1263
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I never really liked the revolution rolls, these sound much better.
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Old 03-01-2008, 11:31 PM   #1264
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I never really liked the revolution rolls, these sound much better.
I didn't care for the revolution rolls either, but these are great!
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Old 03-02-2008, 02:35 AM   #1265
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Sweetened up, these make the best strawberry shortcake. I have a freezerful of oopsie ( I make 4 batches at a time) just for this purpose.
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Old 03-02-2008, 09:44 AM   #1266
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ollie-- I REALLY like these much better than the RR's! It's not that there's anything inherently wrong with RR's, but they're eggier and they seem to be less supple and fall apart? The oopsies are strong enough to hold a Red Robin guacamole cheeseburger (a HUGE gourmet cheeseburger). They have also fared really well with those VAST Carls Jr $6 burgers.

Soobee-- do you make them in the muffin top pan or on a cookie sheet?
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Old 03-02-2008, 02:06 PM   #1267
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I use a cookie sheet with a silpat liner. I don't have a muffin top pan. Do they come made of silicone? I am a huge silicone fan for baking, because I am hugely lazy about clean-up.
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Old 03-03-2008, 03:40 AM   #1268
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I use a cookie sheet with a silpat liner. I don't have a muffin top pan. Do they come made of silicone? I am a huge silicone fan for baking, because I am hugely lazy about clean-up.
I got a silicone muffin top pan at a store called Le Gourmet Chef. They have stores in the malls around here. Mine was only $7.95 for one that bakes 4 muffin tops. I love it for baking muffins in the microwave too. Clean up is a breeze.
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Old 03-03-2008, 04:41 AM   #1269
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Cleo, can I use whipped cc instead of the brick?
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Old 03-03-2008, 05:29 AM   #1270
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I'm not Cleo, but I think it would work as long as you used the same number of ounces. After all, you whip up the cream cheese with the yolks anyway.
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Old 03-03-2008, 07:57 AM   #1271
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You're right, soobee! As long as the number of ounces is the same, it's the same!

Thanks for all of the information regarding the muffin top pans! I think netrition should start selling them for us.
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Old 03-03-2008, 09:26 AM   #1272
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I followed the original recipe for the oopsies and mines taste funny. Like maybe too much cream of tartar? but I need this for the egg whites to be stiff Not sure what went wrong. I will try again...
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Old 03-03-2008, 09:27 AM   #1273
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I followed the original recipe for the oopsies and mines taste funny. Like maybe too much cream of tartar? but I need this for the egg whites to be stiff Not sure what went wrong. I will try again...
Is the taste kind of metallicy? If so, then it was the cream of tartar. I did this my first time, as well. You really only need a smidgen in order to do the trick. Literally, like a dash will whip those egg whites into attention.
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Old 03-03-2008, 10:03 AM   #1274
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Yes thats the taste. Ok so should cut back. I did use a pinch but perhaps it was a big pinch. Thanks for responding. I was wondering...should these taste like this? Most people say they really just taste like air so I had a feeling something was wrong on my end. I will retry later, after getting more eggs. Thanks again
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Old 03-03-2008, 11:05 AM   #1275
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I usually use 1/8 of a tsp or less of cream of tartar. I would be wondering about that flavor, too! I didn't think about c o t being so flavorful (in a bad way)
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Old 03-03-2008, 11:14 AM   #1276
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Hi ,Once I made oopsies with toooo much cot.and they were very bitter.Now I only use a pinch,and I think even that is unneccesary.Rena
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Old 03-04-2008, 06:56 PM   #1277
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I remade the oopsies and they are much better with less cream of tartar. Thanks so much I am lovin' these. I plan to make french toast later this week. Gotta review the thread for the exact recipe.
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Old 03-04-2008, 07:08 PM   #1278
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I remade the oopsies and they are much better with less cream of tartar. Thanks so much I am lovin' these. I plan to make french toast later this week. Gotta review the thread for the exact recipe.
Oh boy, you're gonna have a blast! You can either dip them in a mixture of egg, cream, cinnamon, vanilla and a smidgeon of salt or... you can just pan fry them in a little butter, sprinkle with cinnamon and top with sugar free syrup. Either will do you well. You can also skip the other prep, warm slightly in the microwave and top with syrup. Gives the same flavor pay-off as pancakes.
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Old 03-05-2008, 08:28 AM   #1279
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Oh boy, you're gonna have a blast! You can either dip them in a mixture of egg, cream, cinnamon, vanilla and a smidgeon of salt or... you can just pan fry them in a little butter, sprinkle with cinnamon and top with sugar free syrup. Either will do you well. You can also skip the other prep, warm slightly in the microwave and top with syrup. Gives the same flavor pay-off as pancakes.
Thanks so much for responding. I was getting lost in the thread - its so freaking long lol. I can't wait to have this. I am getting some s/f syrup today so I can have this for dinner. How many oopsies do you eat in one meal? Would you say that two pieces of oopsies french toast and 2 sausage links would be adequate? I am just wondering if people are getting full off of 2 pieces of oppsie french toast. I am afraid of portion control because I really miss pancakes and french toast - so I will start off with 2 pieces. Thanks again !
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Old 03-05-2008, 08:54 AM   #1280
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I get lost in all of the threads. I never know where I am anymore. I just float. LOL

I'd say that 2 oopsies plus sausage is adequate if you are no longer hungry. Some days I can't even make it through that much. If you eat when hungry and stop when no longer hungry, you'll know what is right for you--of course it can change daily!

I am stuffed on two oopsie rolls! If you're not sure, try the two and two sausage and see how you feel 20 minutes afterwards. You'll probably be surprised at how filling they are!
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Old 03-05-2008, 10:15 AM   #1281
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You're welcome, you itty bitty star, you. When I used an oopsie as a pancake I ate one egg scrambled with cheese, one sausage patty and a single oopsie warmed with syrup and felt just fine. Felt plenty full and it all stuck with me for many hours til lunch. In fact, I remember I ate because it was time to eat lunch. I was not yet hungry.

I think you're two oopsies with syrup and two sausage links will be plenty for you.
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Old 03-05-2008, 07:24 PM   #1282
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>sweet< I was full with just 2 oopsies and the sausage. This kept me satisfied for hours. Thanks ladies
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Old 03-05-2008, 08:26 PM   #1283
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Woohoo! They are more filling than they seem. I am so glad it worked for you!

I made a sausage, egg, cheese muffin and can't even eat it all.
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Old 03-05-2008, 09:12 PM   #1284
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These are the mini Wilton cake pans.

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Old 03-05-2008, 10:23 PM   #1285
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Originally Posted by Soobee View Post
I use a cookie sheet with a silpat liner. I don't have a muffin top pan. Do they come made of silicone? I am a huge silicone fan for baking, because I am hugely lazy about clean-up.
Amazon carries a 6 cup silicon muffin pan, too. I saw it yesterday while looking for something else.
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Old 03-06-2008, 02:41 AM   #1286
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These are the mini Wilton cake pans.

Another thing now on my List!!!!!!
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Old 03-06-2008, 03:30 AM   #1287
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Those look mahhhvelous dahling!!

Now, tell me, how was clean up with these.

I will have to look at our Target for these.
What department again?

TIA
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Old 03-06-2008, 05:05 AM   #1288
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Cleo, were those breakfast muffins made with one recipe of oopsies or two?
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Old 03-06-2008, 06:54 AM   #1289
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NoSugarGrams-- Clean up? A breeze! I found these in the baking aisle at Target at the top. These hang.

Here's a picture.



I want netrition to start carrying these. LOL (Thumb not included)

Soobee-- believe it or not, that's just one recipe. It looks like two. Visually these look bigger and loftier. I'm a happy camper.

Last edited by cleochatra; 03-06-2008 at 06:56 AM..
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Old 03-06-2008, 07:13 AM   #1290
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These are the mini Wilton cake pans.

Hey! How did you get that to work?! When I tried that, the centers didn't get done. Cleo, did you alter the baking time any to get good results with this. I have these cake pans, lovely things to have, and got them specifically for making bun shapes with another recipe. What's your secret with this one.

BTW, these make the perfect sized personal two layer cake. Or a great size to take to work when you have coworkers who don't know portion control Everyone feels guilty about taking too big a slice so they only take enough to taste and enjoy (aren't I a stinker?)
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