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Old 08-06-2008, 06:28 PM   #1711
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They taste way better with some salt and a little sweetener. I use 2 tsp of splenda, and like 1/4 - 1/2 tsp of salt per 4 egg batch. I made cheeseburgers today.
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Old 08-06-2008, 06:31 PM   #1712
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wow thank you Cleo

omg I just made my first batch they came out perfect .I was starved for taco bell flavor so I made these after reading one of the posts above about taco bell on them ....so I made the taco meat from the recipe on here and added it to the oopsie along with shredded cheddar and lots of hot jalapenos ummmm .....one question Can they be toasted ? For say like making an egg , ham & cheese sandwich for breakfast ......I was totally out of ideas for new things to eat but now I am saved ..omg thanks again
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Old 08-06-2008, 06:49 PM   #1713
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yeah, but you have to have the toaster on like 1 and watch it. They burn quickly.
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Old 08-06-2008, 06:55 PM   #1714
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oh thank you
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Old 08-07-2008, 02:16 PM   #1715
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Quote:
Originally Posted by Distant Thighs View Post
Salt and Stevia? I only used eggs and cream cheese - I must be WAAY off!
The very original recipe was: (btw I use 8 oz Cream Cheese and 8 eggs for 12 buns)

Cleochatra's Best Ever RevolOopsie Rolls


3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6@ about 85 calories a piece, >1 carb per
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Old 08-10-2008, 09:00 AM   #1716
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FYI..... I'm on the Somercize plan (that's close to Atkins, but not really - we can use a lot of Atkins great recipes!!!!!)... and this is very close to our "Cream Cheese Pancakes". (she leaves out the cream of tartar, but having made and loved - of course!!! - the Oopsie rolls, I use it here) So if you don't have time to bake them, or want something for breakfast - use the batter in a skillet and make pancakes!!!!!

One thing - where I like the Oopsies light and fluffy, I don't like my pancakes that way. I'm used to the denseness of those that are made with flour, etc. SO - what I do is after beating the egg whites to stiff peaks and folding them in, I beat down the batter with a spoon until it's more liquid and less fluffy. Then pour it in the skillet.

I think they have a slightly different taste and texture than the Oopsies when cooked this way. Oopsies are dryer (of course, because of the oven and longer cooking time), perfect for sandwiches.

Just "food for thought"

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Old 08-10-2008, 06:56 PM   #1717
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Very cool, Cary! Thank you for sharing, and it is so nice to meet you!

Yeah, I used Splenda in the original recipe and then decided that unless the recipe should be sweet to just nix sweetener. I'm fickle. lol

I toast oopsie waffles in the toaster, but agree. Totally keep an eye on them, or they go a bit cajun.
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Old 08-11-2008, 02:29 AM   #1718
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Reporting back from Italy with oopsies

My whole family (including sisters and a brother, my parents, and all grandchildren) went to Tuscany for a two week holiday, we had three nice appartments close to each other and just a little bit too far from the beach..I took my mixer, cream of tartar and xanthane with me and prepared oopsies almost every other day for me and my father, a diabetic who tries to control his blood sugar via low carb, and it works beautifully for him! We had oopsieburgers for lunch, but he took them apart and ate them with knife and fork, made me smile... I loved just picking up the burger and taking a hearty bite (oops, it that really English???)

We had oopsies for a snack or for breakfast, with cream cheese and sugarfree jam it was a treat in the afternoons, when the others were indulging themselves with ice cream and cookies..

We had a lot of vegetable casseroles, grilled vegetables, salads, a lot of wonderful meat, some very nice fried sea food... my father was very strict with himself, my family went for pizza three times, and I couldn't resist--- but gained only two pounds (gone already after no more cheating since coming back)...

I had oopsie sandwiches for the way to and for the journey back, and was happy an satisfied!

At the moment my favorite recipe is oopsies with black cumin, followed by oopsies with fried onions and cheese, and oopsies with a little da Vinci-vanilla syrup...

My husband was wondering if it wouldn't get boring for me... then he noticed all the variety and mumbled that bread wasn't boring for him, too...

I just wanted to share some oopsie moments!

Best regards

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Last edited by Josuanna; 08-11-2008 at 02:37 AM..
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Old 08-11-2008, 08:10 AM   #1719
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I made these today for the first time and they actually looked like the pictures YEAH. I did them in the muffin top tin though and don't care for the indentation that the tin makes. I think next time I will try on a flat cookie sheet.

Do you use two for a sandwich or cut one in half???? I don't know if mine are thick enough to be cut in two.
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Old 08-11-2008, 09:54 AM   #1720
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vli I use 2 for a sandwich....yum yum yum
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Old 08-11-2008, 08:13 PM   #1721
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Josuanna-- it is so nice to meet you! I am SO happy to hear these worked well for you and so appreciate your testimonial! Thank you!

I'm the same as Lise. I use two for a sandwich.
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Old 08-12-2008, 02:35 AM   #1722
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Two for a sandwich...

Now, we have a kind of turkish-german thing here called D÷ner, it's gyros in a piece of turkish bread, very nice! I cannot put it between two oopsies, because the sauce would drip. So I bake a large rectangular oopsie and let it soften...with lots of black cumin, of course! Then I can fold it with the meat and sauce inside...

Otherwise I take two for a sandwich, too
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Old 08-12-2008, 05:58 AM   #1723
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Great idea Josuanna. Sounds like a pita that way. I am going to try a BLT tonight since tomatoes are coming off the vine like crazy. I am going to try and toast them under the broiler and see how that works.
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Old 08-12-2008, 06:57 AM   #1724
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I use oopsies for pitas.

Here are oopsies used as pitas for gyros.

I copied the picture link, because the picture is HUGE
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Old 08-16-2008, 04:02 AM   #1725
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Of course! Pitas!!

That's what we call it, too, Pita-bread or pide or whatever

Same all over the world, I wonder what they call it in China
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Old 08-16-2008, 05:15 AM   #1726
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Well, I finally made them, after looking at them for over a month. I even had a muffin top pan.

Seeing now that I should have added salt & sweetener to the mix, will have to do that next time.

All in all good.....I asked my man if he wanted to try ONE with me........Uh, I had ONE and he ate THREE, before I grabbed up the last 2 and put them away saying I needed these for lunch the next day. Then I made another 6.

Can't wait to have these w/a burger.

Thanks Cleo, for all you share w/us.

B
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Old 08-16-2008, 06:24 AM   #1727
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Cleo...i made a chocolate cake using the oopsie recipe the other day.......made it with 8 eggs, 8 oz of cream cheese, 1 scoop of veggie protein powder and a box of chocolate s/f pudding. I used too much pudding mix tho...i had to use heavy cream to thin it out but it came out BEAUTIFUL!!
I mixed another box of s/f chocolate pudding for the filling and added raspberry s/f jelly. Topped it off with whipped cream. It was our son's 17th birthday the other day..................the kids really liked it......very rich and it actually had the consistency of cake. He thought it was a chocolate ice box cake at first. I actually think he was disappointed it wasn't but he ate this too....oh well.....
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Old 08-16-2008, 06:45 AM   #1728
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lucki-- that sounds tremendous!! I bow to your chocolatey goodness.
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Old 08-16-2008, 06:49 AM   #1729
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ty.....:blush: i do my best work in chocolate!!!
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Old 08-16-2008, 06:57 AM   #1730
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Old 08-16-2008, 03:48 PM   #1731
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I have mine baking in the oven right now. First timer here I eyeballed the cream cheese so we'll see. Should have measured but I don't have a scale. How else do I measure out 3 oz.?
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Old 08-16-2008, 04:44 PM   #1732
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the package it came in should be marked off in 1 oz sections.

i took a pic of the chocolate oopsie cake I made. since it was a few days ago the jelly started to bleed through and it almost looks like a red velvet cake!!
Attached Images
File Type: jpg Photo_081608_002.jpg (36.4 KB, 70 views)
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Old 08-16-2008, 05:13 PM   #1733
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Luckiangel, that choc. oopsie cake looks YUMMY!! I really want to try that!
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Old 08-16-2008, 06:09 PM   #1734
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it was good!!! i can't get over how much like cake it is. it's dense and moist.......
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Old 08-16-2008, 07:30 PM   #1735
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Quote:
Originally Posted by luckiangel View Post
Cleo...i made a chocolate cake using the oopsie recipe the other day.......made it with 8 eggs, 8 oz of cream cheese, 1 scoop of veggie protein powder and a box of chocolate s/f pudding. I used too much pudding mix tho...i had to use heavy cream to thin it out but it came out BEAUTIFUL!!
I mixed another box of s/f chocolate pudding for the filling and added raspberry s/f jelly. Topped it off with whipped cream. It was our son's 17th birthday the other day..................the kids really liked it......very rich and it actually had the consistency of cake. He thought it was a chocolate ice box cake at first. I actually think he was disappointed it wasn't but he ate this too....oh well.....
luckiangel - Would you mind going into specifics regarding what kind of pans you used, baking times, etc.? That looks AMAZING!!!

Quote:
Originally Posted by cleochatra
I toast oopsie waffles in the toaster, but agree. Totally keep an eye on them, or they go a bit cajun.
Cleo, I adore you! (For your humor and your Oopsies!)
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Old 08-16-2008, 08:09 PM   #1736
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luckiangel - Would you mind going into specifics regarding what kind of pans you used, baking times, etc.? That looks AMAZING!!!
i used two glass rectangular baking dishes and cooked at 300 for about 25 mins.
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Old 08-16-2008, 08:16 PM   #1737
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i used two glass rectangular baking dishes and cooked at 300 for about 25 mins.
You rock! Thank you!!
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Old 08-17-2008, 07:37 AM   #1738
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That looks bootiful, lucki.

To eyeball 3 ounces: 3 ounces of Cream cheese is slightly less than half of the 8-ounce package. You can pretty much cut the package in half, cut it in half again, and then cut one of those halves in half one last time to break down into 2+1 ounce.

I hope this helps!
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Old 08-17-2008, 07:46 AM   #1739
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FYI....i used the small box of s/f pudding mix....should have used only half of it to mix it up and then perhaps mixed the rest in the white mixture since there is more moisture but i added heavy cream to help thin it out to the consistency of pancake batter. certainly not induction friendly but oh so VERY good!!! let me know how it comes out!!!
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Old 08-17-2008, 08:44 AM   #1740
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Quote:
Originally Posted by luckiangel View Post
FYI....i used the small box of s/f pudding mix....should have used only half of it to mix it up and then perhaps mixed the rest in the white mixture since there is more moisture but i added heavy cream to help thin it out to the consistency of pancake batter. certainly not induction friendly but oh so VERY good!!! let me know how it comes out!!!
Thanks again!

I'm debating whether or not to make this today or wait until the latest Hurricane Hoopla passes. *sigh* Oh well. I'm off to get supplies, so I can go ahead and pick up the pudding.
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