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Old 10-07-2008, 05:37 PM   #1801
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I love oopsies the next day, too! I like them to solidify a bit.

What a great idea making them a bit more sour in flavor!
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Old 10-08-2008, 07:01 AM   #1802
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Hi, I've been lurking and am really curious about these.... Has anyone been able to keep them around long enough to let me know if they keep well? Should they be refrigerated? Frozen?
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Old 10-08-2008, 07:21 AM   #1803
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Quote:
Originally Posted by Greer'sGal View Post
Hi, I've been lurking and am really curious about these.... Has anyone been able to keep them around long enough to let me know if they keep well? Should they be refrigerated? Frozen?
I basically make a triple batch every time (8 eggs/ 8 oz cream cheese=18 sandwich size buns) and they last me at least a week....I store them in 2 large tupperware containers with a small piece of foil between each oopsie..I keep one container on the counter and one in the fridge....I use up the counter ones first and the fridge ones get eaten near the end of the week...they stay nice and fresh this way...
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Old 10-08-2008, 07:42 AM   #1804
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Lisa is right--and they can be frozen, too!

They keep fairly well. In my dry climate they keep on the counter for a few days. Many keep them in the fridge in more humid climates.

Make sure to let them rest in warm dry air prior to use to help them solidify. In a sealed bag they tend to go moist.
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Old 10-08-2008, 07:46 AM   #1805
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Originally Posted by JoniBGoode View Post

Now, I can't shake the feeling that I should make more oopsies. It's after dinner, I'm not hungry, but I think...what if, at some point in the near future, I want an oopsie and none is available?? What will I do??

:
That is hilarious!!! Tell me, what is the carb count on one of these puppies?

oh...and the recipe too
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Old 10-08-2008, 08:00 AM   #1806
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Quote:
Originally Posted by Lise View Post
I basically make a triple batch every time (8 eggs/ 8 oz cream cheese=18 sandwich size buns) and they last me at least a week....I store them in 2 large tupperware containers with a small piece of foil between each oopsie..I keep one container on the counter and one in the fridge....I use up the counter ones first and the fridge ones get eaten near the end of the week...they stay nice and fresh this way...
Lise this is a good idea. Making a large batch will help me out.
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Old 10-08-2008, 08:04 AM   #1807
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I was wondering the carb count, as well.....
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Old 10-10-2008, 12:22 PM   #1808
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Oopsies--- on vacation

I am vacationing in Austria for a week, and asked the hotel beforehand if I could prepare some oopsies for myself in the so-called parents' kitchen - but it doesn't have an oven. So they asked me for the recipe and prepared "oopsies" for me... man, aren't they flat! And brittle! I was touched that the cook tried, though, and didn't want to tell him that there are hundreds of posts on how to prepare an oopsie...
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Old 10-24-2008, 11:31 AM   #1809
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I'm going to Philly next month and am dying to visit my fav cheesesteak place....I have been thinking how I'm going to handle it---Eat it without the bun or just not even step foot in that place. Not getting one at all might be hard...we are staying at a BnB 2 blocks over....sooooo I'm thinking I might just pack up some oopsie rolls, order my fav cheesesteak, toss their bun/roll and use mine. Hmmmm! I can see me walking in with my freezer bag full of oopsie rolls now...lol! YUmmmmmm!
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Old 10-25-2008, 05:21 AM   #1810
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Gwen you will get over any feelings of embarrasement the second you take your first guilt free bite....bring on the oopsie's
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Old 11-02-2008, 03:03 PM   #1811
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[COLOR="DarkOrchid"]Instead of me trying to go thru 1900+ posts,
Has anyone just taken the mixture and dumped it all onto a jelly roll pan? If so how long did you bake it for?[/COLOR]
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Old 11-03-2008, 06:31 AM   #1812
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I still baked for 30 minutes on 300. It was the base to the new pot pie recipe I put together.
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Old 11-04-2008, 03:54 PM   #1813
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Yes..that and your stuffing looks great Cleo..what is the best way to stale them for that? Mine never stay long enough to get stale..LOL

HUGS!
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Old 11-04-2008, 06:16 PM   #1814
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Hey mac! Thanks!

Mine just got stale. I'd say to leave them out for a day or two uncovered. They dry out pretty quickly.
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Old 11-04-2008, 06:30 PM   #1815
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Quote:
Originally Posted by cleochatra View Post
I still baked for 30 minutes on 300. It was the base to the new pot pie recipe I put together.
[COLOR="DarkOrchid"]Thanks cleo! [/COLOR]
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Old 11-04-2008, 09:33 PM   #1816
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Quote:
Originally Posted by mac24312 View Post
Yes..that and your stuffing looks great Cleo..what is the best way to stale them for that? Mine never stay long enough to get stale..LOL

HUGS!
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Quote:
Originally Posted by cleochatra View Post
Hey mac! Thanks!

Mine just got stale. I'd say to leave them out for a day or two uncovered. They dry out pretty quickly.
Cleo, I'm not trying to contradict you on this - but Mac lives in SW Virginia, not high-and-dry Colorado. I know how humid it can be in Va. The oopsies are fully cooked at 1/2 hour at 300F, but for some reason, they just pick up any moisture in the air very easily. (maybe it's all that nice cream cheese in them.. yum!) So it's likely to take a couple days of leaving the oopsies out uncovered on relatively dry days, just to keep them from being downright sticky any more!

In fact I baked a batch this morning, and it was so humid in here from the little bit of drizzly rain we had this afternoon that I think they're actually stickier now (about 14 hours later) than they were when I took them out of the oven early this morning.

I also have problems if I leave them on the parchment paper a little too long - they stick to the parchment, because of the moisture that condenses on the bottoms of the oopsies.
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Old 11-05-2008, 05:55 AM   #1817
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Quote:
Originally Posted by Madam De Leon View Post
Cleo, I'm not trying to contradict you on this - but Mac lives in SW Virginia, not high-and-dry Colorado. I know how humid it can be in Va. The oopsies are fully cooked at 1/2 hour at 300F, but for some reason, they just pick up any moisture in the air very easily. (maybe it's all that nice cream cheese in them.. yum!) So it's likely to take a couple days of leaving the oopsies out uncovered on relatively dry days, just to keep them from being downright sticky any more!

In fact I baked a batch this morning, and it was so humid in here from the little bit of drizzly rain we had this afternoon that I think they're actually stickier now (about 14 hours later) than they were when I took them out of the oven early this morning.

I also have problems if I leave them on the parchment paper a little too long - they stick to the parchment, because of the moisture that condenses on the bottoms of the oopsies.
Thanks..your right...mine do the same thing..I think i will bake a test batch and leave them out for about 3 or 4 days...maybe..just maybe..they will stale that way and make a test batch of Stuffing before thanksgiving...


HUGS to you and Cleo!
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Old 11-05-2008, 06:00 AM   #1818
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Putting them in the fridge in an open container should also suck the moisture out of them.

Last edited by cleochatra; 11-05-2008 at 06:01 AM.. Reason: Because I forget not everyone doesn't live in an arid area. :^D
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Old 11-06-2008, 01:11 PM   #1819
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I made the stuffing..It was extremely nommie, Cleo. I was in a "hurry up mode" so I dried my oppsie pieces in the oven. However, I do think I will try the "air" method next time.

I went back to my normal recipe and sauteed the onion/celery in some of the butter and then instead of the water, I added chicken broth...

Honestly, it has the best stuffing taste this side of real bread stuffing.
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Old 11-06-2008, 04:15 PM   #1820
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Oh YUM! Did the oopsies hold up or did they get really mushy? Would you mind posting your recipe? I'd love to try it! TIA!
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Old 11-06-2008, 08:39 PM   #1821
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Well, it's Cleo's recipe on her examiner thread..You can click on that..She is so cute when she writes and she has a picture..I did the same amounts, but just cooked my veggies and used chicken broth..Oopsies held up..
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Old 11-07-2008, 08:06 AM   #1822
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Ok, great - thank you!
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Old 11-08-2008, 12:37 PM   #1823
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I am making this Stuffing as I type..lol Looks like it going to be yummy!! What I did different as I never could get my oopsies to complety dry out even thou I left them out for 2 days.. I put them in the oven for about 20 min more..I cubed them up...in the frying pan I took all the butter and mixed it in with the vegetables and let it cook until tender..then I put in a bowl with the Oopsie cubes and added poultry seasoning to taste..3 eggs..and the broth for the water..put in 8 x 8 inch pan in the oven for about a hour!!

Thanks for the recipe Cleo!!

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Old 11-13-2008, 02:49 PM   #1824
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quick question....when you sub mayo for the cream cheese in the basic recipee...is it oz. for oz.???? or is it a different measurement as in cups???
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Old 11-13-2008, 08:17 PM   #1825
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wish-- Peeps are subbing the same amount. It's really only twice the amount as the old recipe, but the rolls end up more supple and moist. the original recipe gacks me out. They're dry.
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Old 12-21-2008, 10:12 AM   #1826
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Wow, this thread is almost a year old! And I am about to make my weekly double batch of Oopsies.
Thanks Cleo!!!!
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Old 12-21-2008, 12:27 PM   #1827
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Thanks for being so sweet! I didn;t realize this recipe oops had already celebrated an anniversary. Time flies way too quickly!

Happy Hannukah everyone!
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Old 12-26-2008, 02:20 PM   #1828
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Old 12-29-2008, 05:06 AM   #1829
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Is it time to repost the original recipe with the mayo variation for those just subbing so they don't have to go back through a years worth of posts? I don't want to do it personally and only have the original recipe somewhere in my cupboard. I don't make them too often since they break down too easily and that is with the original recipe, not with mayo. cleo said the original was dry I thought otherwise unless I wasn't using the original recipe.
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Old 12-30-2008, 05:44 PM   #1830
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Good idea
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