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Old 01-15-2008, 05:05 PM   #211
something there
 
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Crap-- You need to write, "Hush, cleo, I'm on induction" in your profile. Now I feel like a bad influence. LOL

When we get farther along, we'll have those!
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Old 01-15-2008, 06:15 PM   #212
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When we get farther along, we'll have those!
OH YEAH! We will as we sit around in our skinny jeans!
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Old 01-15-2008, 06:46 PM   #213
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I made these tonight and they came out beautifully. I ate 2 already. I am not sharing either. Thanks.
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Old 01-15-2008, 06:48 PM   #214
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Epix- I wish I liked raisins!

Weird, because I ADORE grapes- they are my favorite fruit (so of course they're high glycemic...of course)...

The only way I like raisins is in an oatmeal raisin cookie with chocolate chips!
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Old 01-15-2008, 06:59 PM   #215
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Originally Posted by Alison Jean 71 View Post
I made these tonight and they came out beautifully. I ate 2 already. I am not sharing either. Thanks.
Don't worry no one likes to share Cleo's Buns.
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Old 01-15-2008, 07:06 PM   #216
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Another random question about making these..

What would happen if I bought egg beaters whites then added in the tartar to that.. then in another bowl used the regular egg beaters with ingredients.. little less hassle of separating the eggs that way maybe?

Also when you pour out into making buns how 'goopy' is your mix? mine was almost like pancake batter. the egg white/tartar mix never got too thick even after lots of mixing.
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Old 01-15-2008, 07:11 PM   #217
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My batter was pretty thick but airy at the same time, if that makes any sense

I just made my first batch of this version. They look similar to the ones I made several months ago, but I am hoping the taste/texture is a bit different. I'll report more later after I have tried a couple.

Julie
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Old 01-15-2008, 07:12 PM   #218
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Quote:
Originally Posted by epix View Post
Another random question about making these..

What would happen if I bought egg beaters whites then added in the tartar to that.. then in another bowl used the regular egg beaters with ingredients.. little less hassle of separating the eggs that way maybe?

Also when you pour out into making buns how 'goopy' is your mix? mine was almost like pancake batter. the egg white/tartar mix never got too thick even after lots of mixing.
When you think you haven't mixed the egg whites enough, mix them a little more. You have to be able to turn the bowl upside down without them moving at all- once I'm at that stage, I mix for like a minute or so longer. Then, add the yolk mixture in just a bit at a time. Only fold it over a few times. Mine always looks slightly "swirled" with some white spots and some yellow. My batter is definitely not like pancake batter- its just like airy, light, biscuit batter almost. I put the rolls down on the sheet and they don't move at all...

Hope you figure it out!
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Old 01-15-2008, 07:19 PM   #219
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I mixed the heck out of the whites. My batter was not like pancake batter. I loved them. I could go back into the kitchen and eat the rest right now.
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Old 01-15-2008, 07:21 PM   #220
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Quote:
Originally Posted by epix View Post
OMG!!! this is SOOO good, not like I expected at all.

I gave some to my parents and they even thought it was really good.
Where did you find low carb raisins?
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Old 01-15-2008, 07:22 PM   #221
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i ate six buns today.
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Old 01-15-2008, 07:25 PM   #222
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Originally Posted by Cutie View Post
i ate six buns today.
I ate four...but ate six yesterday

I really don't think its a huge problem - as long as we watch our cheese intake and remember that there is cream cheese in these.

I think the reason I'm ok is because I incorporate them into meals- I make a breakfast, lunch, or dinner out of them...I don't just go into the kitchen between meals and snack on them all day.
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Old 01-15-2008, 07:29 PM   #223
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Reporting back: I tried a few bites of one plain and it was pretty good flavor-wise. It still has that spongy texture, but I tasted more of the cream cheese than egg, which was a plus. I tried the other half with some natural peanut butter and a dab of fruit spread, and it was tasty. The roll held up well as a base for the topping. I am looking forward to being able to have something new for breakfast!

Julie
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Old 01-15-2008, 07:31 PM   #224
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Reporting back: I tried a few bites of one plain and it was pretty good flavor-wise. It still has that spongy texture, but I tasted more of the cream cheese than egg, which was a plus. I tried the other half with some natural peanut butter and a dab of fruit spread, and it was tasty. The roll held up well as a base for the topping. I am looking forward to being able to have something new for breakfast!

Julie
I LOVE them for breakfast....for now I just zap them in the microwave and slather in butter.
In the future I want to eat them with lc jam or lc syrup(like pancakes/french toast)

They really work for every single meal throughout the day! Lunch I make them into mini pizzas, dinner I eat them as rolls alongside dinner. Tomorrow I think I'll have a "grilled" cheese!
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Old 01-15-2008, 07:33 PM   #225
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Quote:
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Where did you find low carb raisins?
They weren't.. I just used part of one of those small boxes or raisins. Entire small box is 28g net carbs, quite a bit but my carb count for the entire day I know is well below 50g.
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Old 01-15-2008, 07:50 PM   #226
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Thanks for this fabulous recipe! I tried the original revolution rolls some time ago and hated the darn things. These are just terrific! Yesterday I made some of these a little larger and spread them out thinner to make tortillas. Tonight we had chicken fajita tacos. Totally delicious!

Maybe I'll call these Cleotillas or Cleotortas!

Thanks Cleo!
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Old 01-15-2008, 07:54 PM   #227
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cool, "cleotillas" has a nice ring to it!
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Old 01-15-2008, 08:09 PM   #228
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Thanks for this fabulous recipe! I tried the original revolution rolls some time ago and hated the darn things. These are just terrific! Yesterday I made some of these a little larger and spread them out thinner to make tortillas. Tonight we had chicken fajita tacos. Totally delicious!

Maybe I'll call these Cleotillas or Cleotortas!

Thanks Cleo!
Oooh- cool idea! Even more uses! Fajitas, tacos, quesadillas......they are just endless!
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Old 01-15-2008, 08:25 PM   #229
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Pete: You didn't whip your whites until they were stiff as a board, son. That is the key...
Then you will have a nice fluffy roll with little raisins in the hills and valleys..LOLOL

Some peeps cut their raisins in half, so they go further..Use scissors.
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Old 01-15-2008, 08:33 PM   #230
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I LOVE them for breakfast....for now I just zap them in the microwave and slather in butter.
I can't get to the baconator cause this is my downfall! pull out of the fridge, heat 10 sec and put the butter on so it's all melty...yum. Then I take teeny tiny bites to savor the buttery goodness...lol.
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Old 01-15-2008, 08:34 PM   #231
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I can't get to the baconator cause this is my downfall! pull out of the fridge, heat 10 sec and put the butter on so it's all melty...yum. Then I take teeny tiny bites to savor the buttery goodness...lol.
Oh I hear ya sister! They are SO good like this! I like to make my buns savory with garlic powder...they are just divine!
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Old 01-15-2008, 08:38 PM   #232
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I give up on trying to do egg whites. lol I whipped em forever with cream of tarter as well and no luck. I got it to the consistency of heavy cream. I went ahead and added some mayo for some thickness and cooked them and fresh out of the oven they were good, more like pancakes than what I've seen posted but they tasted like potato pancakes. But after they sat awhile I didn't care for the taste so I guess I'd have to eat the whole batch as soon as they come out of the oven.

I think its safer for me to stick with LC tortillas etc.
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Old 01-15-2008, 08:51 PM   #233
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How come the pics are not on the page posted on the first page?
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Old 01-16-2008, 05:44 AM   #234
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Quote:
OH YEAH! We will as we sit around in our skinny jeans!
I'd be happy in any pair of denim that would have me!

Alison-- I am very happy that you like these! I had four yesterday: two for a Sonic egg, sausage and cheese toaster, and 2 for mini pizzas for dinner.

Quote:
Don't worry no one likes to share Cleo's Buns.
And yet my mirror shows they're rather prolific.

epix-- You have to mix, moving the mixer quickly. I probably beat mine on the highest setting for 3-5 minutes. It shouldn't take anymore than that. Mine came out more like pancake batter last time because I tried to over beat the yolk mixture pre-adding.

Cutie-- You beat my buns!

haystar-- Right on! I calculate the cream cheese mentally into the plan, too. 3-4 ounces of cheese per day. I can't eat the mini pizzas without cheese. It'd be unnatural.

LadyJulieAnn-- Woohoo! Yeah, the reason I like them is because they don't taste eggy. And because they're malleable, they hold up pretty well to a lot of things! I think if they were as stiff as the real revolution rolls, they'd crumble.

In fact, they do! I went back when I realized I goofed, and made the original recipe and when I placed that Wendy's baconator on those buns, the buns crumbled and fell apart. Boooooo! I dare say the Red Robin Gourmet burgers and the Heyoooooge burgers at Carl's Jr would have sustained worse casualties! No one wants a crumby burger!

Leenie-- you gave me a belly laugh! That is hilarious!!! Bwaaaaaaa!!!!

realityjunkee- LOL... everything counts in small amounts (Depeche Mode)
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Old 01-16-2008, 05:49 AM   #235
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Lickrish-- If you have a Kitchenaide stand mixer, that whips whites like nobody's business. The whites go foamy before they go stiff, and the bowl might need to be chilled beforehand to help keep the egg whites cold! A lot of folk use the thin ones for LC french toast (cutie turned me on to that, and it sounds awesome!).

Leashy-- They might have been posted, but then I rearranged my photo album online, so the picture might not link like it's supposed to.

Here you go!

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Old 01-16-2008, 06:23 AM   #236
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Drool -
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Old 01-16-2008, 06:26 AM   #237
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My tummy is all a-squee, and the restaurant doesn't even open for a few hours.

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Old 01-16-2008, 07:55 AM   #238
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Quote:
Originally Posted by CarolynF View Post
I wonder how these oopsies would work in muffin tins??? Of course we would have to spray the dickens out of the tins so they wouldn't stick. They would be perfect for "cream puffs" that way.
Not too well. The insides will be more rubbery and eggier, since the heat will have a harder time getting inside.. I tried them in a mini round cake pan, since in one of the bread threads they came out well as buns, but the oopsie roll just deflated and when I cut in in half it wasn't as done as when they are baked flat. I haven't tried my muffin top pan yet though.
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Old 01-16-2008, 08:15 AM   #239
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metga-- that's how mine were--like popovers. The difference was weird. My daughter loved them, though! They're bite-sized.
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Old 01-16-2008, 09:56 AM   #240
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I finally tried these yesterday after reading so much about them. I had tried the "real" RR wa-a-y back and didn't care for them.
Cleo, I love your Oopsies! They are really great as a neutral flavor to deliver whatever yummy fillings you want! I had mustard and black pastrami which was delicious. Then I tried toasting one and topping it with peanut butter. It was good, but I have another recipe for a microwave bread that I like better for that.

There is a recipe for a steak sandwich on the Pioneer Woman's blog that has me drooling. I'm wondering it would work on the oopsie rolls, or if they would get too soggy because the sandwich looks so juicy. I might give it a try.
If you google "Pioneer Woman Cooks" then look for Marlboro Man's Favorite Sandwich, you'll find the recipe. She has some other ones that can be LC friendly too, and like Cleo and Rory, she is very entertaining to read.
Thanks ladies, for keeping me laughing! And congrats Cleo, on the article!

I the Pioneer Woman and the Marlboro Man's Favorite Sandwich is also MY SON NATHAN'S Favorite Sandwich. I Just eat it in a bowl but It would hold up just fine as long as you did not add a lot of the juice to it. Maybe folded over Taco Style?
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