Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 56

cleochatra · 06-27-2008, 06:14 AM

Here is the updated link. An extensive Q&A is also there in the links to the left

General_Sline · 06-27-2008, 08:43 AM

Quote:

Originally Posted by cleochatra

Here is the updated link. An extensive Q&A is also there in the links to the left

AAAH thank you very much. That dead examiner link was killing me for the past 2 days i've been trying to make these things

cleochatra · 06-27-2008, 08:49 AM

OMG. That stupid blogger.

You know what happened? Blasted blogger kept assigning a tilde (~) with a numerical value. I had to keep going in and changing back to the tilde in HTML.

theislandgirl · 06-27-2008, 10:01 AM

Eh?

Sorry, Cleo, but there appears to be another problem..

When I click on:

Quote:

Low-Carb 'Oopsie' Mania is Running Wild! (There are Shots for That)

at the bottom of the Oopsie updated link you provided (being nosy, me) absolutely nothing happens (and BTW, there's a little javascript something or other showing up in the status bar at the bottom of my browser, rather than a normal redirect/link).

Sigh.

cleochatra · 06-27-2008, 10:09 AM

I think that might be a Jimmy Blog thing? Is it?

I'm tempted to just delete recipe entries as they move, but at the same time, peoples' comments are meaningful and helpful.

NJOkee Dokee · 06-27-2008, 05:56 PM

Hi All-

I am on the medi weight loss program and not only is our carb intake restricted, but so is our fat intake, so as much as these recipes and ideas look yummy, I still cant have them.

If anybody has any LC/LF recipes or alterations of some that are shown here, I would certainly appreciate it. Seeing all this stuff really makes me want to switch to Atkins, I miss butter, milk, cheese, and basically anything with flavor!

I'm down 30 lbs in 8 weeks, but I cant do this much longer, it's too expensive and I'm starting to plateau and am only losing 1 or 2lbs a week. I can go to Weight Watchers for alot less money, eat real food and lose 2 lbs a week!

Anyway- Any help would be appreciated!

Thanks!

Okee

theislandgirl · 06-28-2008, 02:27 AM

Quote:

Originally Posted by cleochatra

I think that might be a Jimmy Blog thing? Is it?

I'm tempted to just delete recipe entries as they move, but at the same time, peoples' comments are meaningful and helpful.

I have no idea where the link is supposed to go, goodness

, I only know you have a dead link javascript thingy on the bottom of your supple oopsie article that you linked earlier in this thread

Quote:

Originally Posted by cleochatra

Here is the updated link.

...

Hey, you're the bloggy/columny one!

cleochatra · 06-28-2008, 06:25 AM

Hey, Jude! Thanks for specifying the dead link was at the column! I was looking for it at the blog.

NJOkee Dokee · 06-28-2008, 02:15 PM

Ok....I just made a batch, but I used FF cream cheese. If I calculated the calories correctly (I have no idea how to do this so I'm going with the obvious!) 3 oz of FF Cream Cheese is 90 calories, 2 eggs are 150, making a total of 240 calories per batch...divide by 6 rolls and I get 40 calories per roll. Sound right?

cleochatra · 06-28-2008, 02:17 PM

3 ounces of fatfree cream cheese is only 30 calories an ounce?

If that's the case, you're right on.

NJOkee Dokee · 06-28-2008, 05:58 PM

Quote:

3 ounces of fatfree cream cheese is only 30 calories an ounce?

It's an 8 oz pkg, it says it has 8 servings at 30 calories per serving so I can presume that a serving is 1 oz.

I had one for dinner and was quite surprised how well it held up with a chicken cutlet on it. I almost forgot what it was like to eat a sandwhich! I am getting excited about all the possibilities out there!

As I said before, I am searching for LF/LC receipes because I am on Medi Weight Loss and I cant have all the creams and fats that Atkins dieters can have, so it's really hard to be creative.

Thanks so much for opening a new door for my diet, I was starting to get really bored!

Okee

cleochatra · 06-28-2008, 06:02 PM

Okee. Thanks for letting me know these worked for you! It's easy to cut the fats. south Beach friends use a lot of my recipes with great success. Let me know if there's ever any assistance you need in cutting stuff out in the recipes or if there's something you're missing!

General_Sline · 06-29-2008, 08:38 AM

first i'd like to thank you for the recipe...my first batch turned out ok I guess, considering i dont even know what a stiff peak is, and i know i definitely folded in too much too quickly I think. I ended up with more of a pancake batter which i'm guessing was wrong. However what came out of the oven tasted delicious and i found a use for it.

now off to research how to bake and what a stiff peak is!

cleochatra · 06-29-2008, 08:53 AM

To get a stiff peak, you want to whip the whites until when you remove the beater, you have a peak form. This process is between 3-5 minutes on high with a hand mixer.

luckiangel · 06-29-2008, 08:58 AM

Quote:

Originally Posted by General_Sline

first i'd like to thank you for the recipe...my first batch turned out ok I guess, considering i dont even know what a stiff peak is, and i know i definitely folded in too much too quickly I think. I ended up with more of a pancake batter which i'm guessing was wrong. However what came out of the oven tasted delicious and i found a use for it.

now off to research how to bake and what a stiff peak is!

General - congrat's on your first attempt to make oopsie's!! Believe me you'll find more than one use for them!!!! As for the stiff peak.........this happens when you beat the egg whites. When you think you are done beating them stop your beaters, pull up straight and a peak should form. If it falls over it's a soft peak. If it doesn't then you got it!!!!!!!!!!!!!!!!!!!!!!!!!!! hope that helps.

Lyrical1908 · 06-29-2008, 02:23 PM

Hello all, been lurking for a while and finally decided to join.

Cleo, first of all, thank you so so very much for this awesome recipe. A friend turned me on to it about a month and a half ago and it's REALLY helped me with being successful with Atkins! I've given the recipe out at least five times and now with the tip with the Wilton pans, am getting VERY good, uniform Oopsies! I made a sweet batch with Splenda, cinnamon, nutmeg and vanilla extract, and a savory version with garlic salt - both are delish! All the recipes and tweaks have been so awesome, and I can't wait to try the protein power. I can't say thank you enough!

God bless you for this terrific little bun. It has really made this round of Atkins a breeze!

Lisa

Joycelyn · 06-29-2008, 05:33 PM

Cleo, I have done many tweaks and comparisons between the Atkins Revolution Rolls and your Oopsie Rolls, and Cleo...YOUR OOPSIE ROLLS ROCK. No comparison in the final analysis.

Cleo, if you don't mind me asking, are you still on Rob Thompson's Glycemic Load Diet or are you officially back on Atkins? Did the Glycemic Load Diet not work for you?

You are an inspiration to us all!

General_Sline · 07-01-2008, 06:43 PM

thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer

Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart...
it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!

Madam De Leon · 07-02-2008, 05:13 AM

Quote:

Originally Posted by General_Sline

thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red: Kitchen & Dining

it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!

Wow! That's quite a mixer!

My mixer is about a 20 year old hand held mixer - still gets those peaks stiff, so I'll probably continue using it until it dies.

qbu · 07-02-2008, 08:34 AM

It's a great mixer! I have one like that and it works great for egg whites...and a lot more!

Quote:

Originally Posted by General_Sline

thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red: Kitchen & Dining

it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!

Josuanna · 07-05-2008, 01:40 AM

I made those for the first time yesterday, without the splenda, and with a little garlic, and we ate them all in one go, my daughters and me-- I had some tuna spread (tuna, mayo, garlic, tabasco and lemon) and avocado spread (avocado, olive oil, chopped pepperoni, lemon, salt and pepper), and couldnt resist to put some onion slices on top...great! My daughter (three years old) loved them plain, the other loved taking them apart and feeding her twin sister...I saved two for breakfast and had them with chicken aspic, corned beef... My husband said they were just like American hamburger buns, I took that as a compliment, as that's what I wanted them to be... I do another batch today, with dried onions sprinkled on top, maybe a little cheese!

Ahyes, I used a silicon cover for my baking sheet, and they stuck a little, but could be removed beautifully.

I do prefer them to the old revolution rolls!

Thank you all in this great thread, I am addicted to reading it all...

Josuanna

girl81 · 07-05-2008, 02:06 AM

Would anyone be interested if I started a "JUST PICTURES: revoloopsie thread" to show off the various experiments and outcomes?

Josuanna · 07-05-2008, 12:38 PM

I would definitely be interested, and would contribute, too!!

sungoddess · 07-05-2008, 04:43 PM

Quote:

Originally Posted by girl81

Would anyone be interested if I started a "JUST PICTURES: revoloopsie thread" to show off the various experiments and outcomes?

yes, I LOVE having beautiful photos. It makes all the difference in the world.

theislandgirl · 07-06-2008, 02:04 AM

I'm pretty sure that's why this thread was started, to have "alternate" recipes with pics, of what everyone had done. Of course, it got to be big, too, but there's GREAT pics and ideas in there:

Uses for oopsie rolls (recipe thread)

Bluqq · 07-06-2008, 08:07 AM

I just made them for the first time
had some issues with the whites
I made them in lil muffin tins so they are small but they came out!

Im going to make some tuna salad and pack a few for lunch tomorrow!

snickers5422 · 07-08-2008, 03:28 PM

Please forgive me if the answer to this question has already been posted. I'm not even one quarter finished reading through the 60 pages!

What is the best way to store these? Just in the fridge?

Thanks in advance
Sheryl Northern California

jenna... · 07-08-2008, 03:49 PM

Quote:

Originally Posted by snickers5422

Please forgive me if the answer to this question has already been posted. I'm not even one quarter finished reading through the 60 pages!

What is the best way to store these? Just in the fridge?

Thanks in advance
Sheryl Northern California

Depends...is it humid where you are? Myself in the LA area, right now in July when it's hot and dry, I leave out the first day (8 hours or so) then refridge until used. During the winter we weren't as hot and dry so they were a bit stickier therefore I would leave them out during the day for 2-3 days and refridge at night and for the last few days.

snickers5422 · 07-09-2008, 08:09 AM

Thanks Jenna! No humidity here unless a stray bit of a tropical storm drifts up from your direction every now and then! That's all I needed to know!

Sheryl

snickers5422 · 07-12-2008, 09:40 AM

I have another question for anyone who could enlighten me. My oven has the traditional element heat as well as convection heat choices. I began witht he element heat but tried my convection yesterday @ 325 because that's the lowest temp for convection. They browned much better and were done in about 20 minutes. Anyone else use their convection ovens?

Thanks in advance
Sheryl

06-27-2008, 05:56 PM	#1656
NJOkee Dokee Senior LCF Member Join Date: Jun 2008 Location: North West NJ Posts: 61 Gallery: NJOkee Dokee WOE: Medi Weight Loss Start Date: Restart 7/24/12	Help with Low Carb/Low Fat recipes Hi All- I am on the medi weight loss program and not only is our carb intake restricted, but so is our fat intake, so as much as these recipes and ideas look yummy, I still cant have them. If anybody has any LC/LF recipes or alterations of some that are shown here, I would certainly appreciate it. Seeing all this stuff really makes me want to switch to Atkins, I miss butter, milk, cheese, and basically anything with flavor! I'm down 30 lbs in 8 weeks, but I cant do this much longer, it's too expensive and I'm starting to plateau and am only losing 1 or 2lbs a week. I can go to Weight Watchers for alot less money, eat real food and lose 2 lbs a week! Anyway- Any help would be appreciated! Thanks! Okee

07-05-2008, 01:40 AM	#1671
Josuanna Senior LCF Member Join Date: Oct 2007 Location: Palatinate, Germany Posts: 171 Gallery: Josuanna Stats: 180/150/140 WOE: Atkins Start Date: May 2006	my first time.. I made those for the first time yesterday, without the splenda, and with a little garlic, and we ate them all in one go, my daughters and me-- I had some tuna spread (tuna, mayo, garlic, tabasco and lemon) and avocado spread (avocado, olive oil, chopped pepperoni, lemon, salt and pepper), and couldnt resist to put some onion slices on top...great! My daughter (three years old) loved them plain, the other loved taking them apart and feeding her twin sister...I saved two for breakfast and had them with chicken aspic, corned beef... My husband said they were just like American hamburger buns, I took that as a compliment, as that's what I wanted them to be... I do another batch today, with dried onions sprinkled on top, maybe a little cheese! Ahyes, I used a silicon cover for my baking sheet, and they stuck a little, but could be removed beautifully. I do prefer them to the old revolution rolls! Thank you all in this great thread, I am addicted to reading it all... Josuanna __________________ The light at the end of the tunnel could be the light of the oncoming train And I loved this line: If the only tool you have is a hammer, every problem looks just like a nail.

07-05-2008, 12:38 PM	#1673
Josuanna Senior LCF Member Join Date: Oct 2007 Location: Palatinate, Germany Posts: 171 Gallery: Josuanna Stats: 180/150/140 WOE: Atkins Start Date: May 2006	Oh yes!!! I would definitely be interested, and would contribute, too!!

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06-27-2008, 06:14 AM	#1651
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Here is the updated link. An extensive Q&A is also there in the links to the left

06-27-2008, 08:49 AM	#1653
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	OMG. That stupid blogger. You know what happened? Blasted blogger kept assigning a tilde (~) with a numerical value. I had to keep going in and changing back to the tilde in HTML.

06-27-2008, 10:09 AM	#1655
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I think that might be a Jimmy Blog thing? Is it? I'm tempted to just delete recipe entries as they move, but at the same time, peoples' comments are meaningful and helpful.

06-28-2008, 06:25 AM	#1658
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Hey, Jude! Thanks for specifying the dead link was at the column! I was looking for it at the blog.

06-28-2008, 02:15 PM	#1659
NJOkee Dokee Senior LCF Member Join Date: Jun 2008 Location: North West NJ Posts: 61 Gallery: NJOkee Dokee WOE: Medi Weight Loss Start Date: Restart 7/24/12	Ok....I just made a batch, but I used FF cream cheese. If I calculated the calories correctly (I have no idea how to do this so I'm going with the obvious!) 3 oz of FF Cream Cheese is 90 calories, 2 eggs are 150, making a total of 240 calories per batch...divide by 6 rolls and I get 40 calories per roll. Sound right?

06-28-2008, 02:17 PM	#1660
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	3 ounces of fatfree cream cheese is only 30 calories an ounce? If that's the case, you're right on.

06-28-2008, 06:02 PM	#1662
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Okee. Thanks for letting me know these worked for you! It's easy to cut the fats. south Beach friends use a lot of my recipes with great success. Let me know if there's ever any assistance you need in cutting stuff out in the recipes or if there's something you're missing!

06-29-2008, 08:38 AM	#1663
General_Sline Junior LCF Member Join Date: Jun 2008 Posts: 6 Gallery: General_Sline	first i'd like to thank you for the recipe...my first batch turned out ok I guess, considering i dont even know what a stiff peak is, and i know i definitely folded in too much too quickly I think. I ended up with more of a pancake batter which i'm guessing was wrong. However what came out of the oven tasted delicious and i found a use for it. now off to research how to bake and what a stiff peak is!

06-29-2008, 08:53 AM	#1664
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	To get a stiff peak, you want to whip the whites until when you remove the beater, you have a peak form. This process is between 3-5 minutes on high with a hand mixer.

06-29-2008, 02:23 PM	#1666
Lyrical1908 Junior LCF Member Join Date: Jun 2008 Location: metro Detroit Posts: 1 Gallery: Lyrical1908 Stats: 197/175/145 WOE: Atkins Start Date: April 2008	Hello all, been lurking for a while and finally decided to join. Cleo, first of all, thank you so so very much for this awesome recipe. A friend turned me on to it about a month and a half ago and it's REALLY helped me with being successful with Atkins! I've given the recipe out at least five times and now with the tip with the Wilton pans, am getting VERY good, uniform Oopsies! I made a sweet batch with Splenda, cinnamon, nutmeg and vanilla extract, and a savory version with garlic salt - both are delish! All the recipes and tweaks have been so awesome, and I can't wait to try the protein power. I can't say thank you enough! God bless you for this terrific little bun. It has really made this round of Atkins a breeze! Lisa

06-29-2008, 05:33 PM	#1667
Joycelyn MAJOR LCF POSTER! Join Date: Feb 2004 Posts: 1,011 Gallery: Joycelyn	Cleo, I have done many tweaks and comparisons between the Atkins Revolution Rolls and your Oopsie Rolls, and Cleo...YOUR OOPSIE ROLLS ROCK. No comparison in the final analysis. Cleo, if you don't mind me asking, are you still on Rob Thompson's Glycemic Load Diet or are you officially back on Atkins? Did the Glycemic Load Diet not work for you? You are an inspiration to us all!

07-01-2008, 06:43 PM	#1668
General_Sline Junior LCF Member Join Date: Jun 2008 Posts: 6 Gallery: General_Sline	thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart... it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!

07-05-2008, 02:06 AM	#1672
girl81 Major LCF Poster! Join Date: May 2007 Location: USA Posts: 1,261 Gallery: girl81 Stats: past/100/healthy WOE: unprocessed	Would anyone be interested if I started a "JUST PICTURES: revoloopsie thread" to show off the various experiments and outcomes?

07-06-2008, 02:04 AM	#1675
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	I'm pretty sure that's why this thread was started, to have "alternate" recipes with pics, of what everyone had done. Of course, it got to be big, too, but there's GREAT pics and ideas in there: Uses for oopsie rolls (recipe thread)

07-06-2008, 08:07 AM	#1676
Bluqq Way too much time on my hands! Join Date: Nov 2005 Location: New Yawk Posts: 22,180 Gallery: Bluqq Stats: at birth weight, lucky for mom she had big hips Start Date: 11/24/05	I just made them for the first time had some issues with the whites I made them in lil muffin tins so they are small but they came out! Im going to make some tuna salad and pack a few for lunch tomorrow!

07-08-2008, 03:28 PM	#1677
snickers5422 Junior LCF Member Join Date: Jul 2008 Posts: 9 Gallery: snickers5422	Please forgive me if the answer to this question has already been posted. I'm not even one quarter finished reading through the 60 pages! What is the best way to store these? Just in the fridge? Thanks in advance Sheryl Northern California

07-09-2008, 08:09 AM	#1679
snickers5422 Junior LCF Member Join Date: Jul 2008 Posts: 9 Gallery: snickers5422	Thanks Jenna! No humidity here unless a stray bit of a tropical storm drifts up from your direction every now and then! That's all I needed to know! Sheryl

07-12-2008, 09:40 AM	#1680
snickers5422 Junior LCF Member Join Date: Jul 2008 Posts: 9 Gallery: snickers5422	I have another question for anyone who could enlighten me. My oven has the traditional element heat as well as convection heat choices. I began witht he element heat but tried my convection yesterday @ 325 because that's the lowest temp for convection. They browned much better and were done in about 20 minutes. Anyone else use their convection ovens? Thanks in advance Sheryl