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Old 01-16-2008, 10:30 AM   #241
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Mmmmmmm the picture againnnn...I could see that thing 1000 times!
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Old 01-16-2008, 10:34 AM   #242
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REVOLOOPISIE ROLLS

Please help!!! I have tried to make theese twice and both times ended up with something that resembled soup both times what am i doing wrong? How long do you normally beat the egg whites...can you add to much cream of tartar?? I would love any pointers
Thanks
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Old 01-16-2008, 10:40 AM   #243
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I finally made them. I am waiting for them cool so that i can make a chicken salad sammich. I beat my eggs with a wisk, y fore arm was killing me but it worked. Mine looks exactly like the picture above.
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Old 01-16-2008, 10:47 AM   #244
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OMG Sooooooooooooo good.Thank u Cleo U are the Best!!!!
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Old 01-16-2008, 10:50 AM   #245
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Cleo: Okay...I'm confessing..Just got a Big Mac, brought it home and debunned it and put it on Oopsie rolls.............nommie, nommie..I was in a hurry and it tasted nommie..and only used 2 rolls..There wasn't much special sauce on it..
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Old 01-16-2008, 11:02 AM   #246
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Thanks Cleo!

So you can use vinegar instead of the tartar? How much?
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Old 01-16-2008, 12:11 PM   #247
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I whisk my egg whites in a food processor using the whisk blades making sure not to allow any egg yolk get into the whites.
Then in a seperate bowl mix 3 oz marscapone and the egg yolks plus a tsp sf syrup. I always dump all of the stiff whites onto the yolk /cream cheese mixture before carefully folding. They stand up and don't spread a all on the baking parchment.
I used two for a fried egg sandwich for breakfast this morning yum.
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Old 01-16-2008, 12:18 PM   #248
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Quote:
Originally Posted by cleochatra View Post
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!

That looks pretty good!

I've always made my RR with cream cheese.
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Old 01-16-2008, 12:25 PM   #249
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Wonder if you left the sweetener out and put some sharp cheese in it and maybe add a little garlic...? Just thinking of the garlic cheese bisquit mix that is so good...

Last edited by diannemc; 01-16-2008 at 12:28 PM..
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Old 01-16-2008, 01:32 PM   #250
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I'm not sure if this has already been said...I made it through 8 pages before I gave up

I *accidentally* put mine in the oven at 350. At about 15 min I realized the house really smelled like something was cooking....you know like when you just know that cake is ready to come out? Anyway, I peeked in the oven to see that my rolls looked just like the pic Cleo posted so I took them out. They were just fine at that temp and time.

Point being: If you have less time to make the rolls, 350 at 15 min works out great (in North Texas, that is).

Now I'm off to a school meeting followed by my first hamburger w/a "bun" since last March. Thanks Cleo!!!!
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Old 01-16-2008, 03:34 PM   #251
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Grrrrr... made this again tonight and mixed the egg white and cream of tartar for a good 5 minutes.. it got foamy but never stiff so I gave up and left it like that.. after mixing everything together it again was like pancake batter. I know it still tastes good but its kind of annoying I can't actually make individual buns and instead its just one giant 'flat bread'

I did notice there was a SMALL amount of yolk in the whites when I seperated.. just that small amount won't mess it up will it? I used extra cream of tartar tonight as well.
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Old 01-16-2008, 03:36 PM   #252
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Wonder if you left the sweetener out and put some sharp cheese in it and maybe add a little garlic...? Just thinking of the garlic cheese bisquit mix that is so good...
Usually I leave out the splenda and add some flax and garlic powder- YUM. Makes them much more savory.
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Old 01-16-2008, 03:39 PM   #253
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Mmmmmmm the picture againnnn...I could see that thing 1000 times!
Oh that is sooo sad. Honey, go to a frat party or something, do something slightly scandalous!!

(Just teasing you)
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Old 01-16-2008, 03:40 PM   #254
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Oh that is sooo sad. Honey, go to a frat party or something, do something slightly scandalous!!

(Just teasing you)
Then come back and tell us ALL about it!
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Old 01-16-2008, 03:43 PM   #255
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Quote:
Originally Posted by epix View Post
Grrrrr... made this again tonight and mixed the egg white and cream of tartar for a good 5 minutes.. it got foamy but never stiff so I gave up and left it like that.. after mixing everything together it again was like pancake batter. I know it still tastes good but its kind of annoying I can't actually make individual buns and instead its just one giant 'flat bread'

I did notice there was a SMALL amount of yolk in the whites when I seperated.. just that small amount won't mess it up will it? I used extra cream of tartar tonight as well.
Yep the smallest amount of fat in the bowl or on the whisks will do it.
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Old 01-16-2008, 03:46 PM   #256
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Quote:
Originally Posted by epix View Post
Grrrrr... made this again tonight and mixed the egg white and cream of tartar for a good 5 minutes.. it got foamy but never stiff so I gave up and left it like that.. after mixing everything together it again was like pancake batter. I know it still tastes good but its kind of annoying I can't actually make individual buns and instead its just one giant 'flat bread'

I did notice there was a SMALL amount of yolk in the whites when I seperated.. just that small amount won't mess it up will it? I used extra cream of tartar tonight as well.
Yes, even a drop of yolk will cause the whites to not whip correctly. Make sure the bowl is very clean, glass or metal (never use plastic because they absorb oils that will cause the same problem). Hope that helps and good luck!
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Old 01-16-2008, 03:46 PM   #257
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Oh that is sooo sad. Honey, go to a frat party or something, do something slightly scandalous!!

(Just teasing you)
Eh...frat parties...not my scene so much....

I have my fun!
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Old 01-16-2008, 03:46 PM   #258
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Sorry. I'm not feeling so hot today, and I have some sick kiddos at home. I slept for half of the day. I normally can't sleep much anymore!

shadowzip-- that recipe looks pretty good! I wonder if it would be schloobery on the bread. I'd be willing to give it a shot, though! Piled high, it's be pretty awesome!

haystar-- I call it.... Mr February... and Mr January... and Mr leap year... and Mr March...

MIKI-- I LOVE your avatar. Aeon Flux kicks the righteous hindquarters! A pinch generally intimates 1/8 of a tsp. You might not be adding enough. Try it, and with a colder bowl this time. After adding the whites, put the bowl back in the fridge for 30 minutes. THEN mix. (Same with the bowl of yolks)

deemac-- I bow to your superior egg beating skills!

Carolyn-- That sounds sooo good! I would leave some of that special sauce on there, too. It's just thousand island dressing mixed with Miracle Whip! You rock.

Leashy-- I looked back, and I'm thinking that I wouldn't try vinegar in place of the tartar-- at least not until I try it. I'd rather screw up a batch than to have you screw up a batch! I'd send you some cream of tartar in an envelope, but the USPS would break the envelope and think I was sending you crack or something.

pbptm-- That sounds amazing! I haven't had marscapone before. What is that? What SF syrup do you use? (I'm being all nosy--it sounds good!)

Sweeteater-- I biffed and used too much cream cheese. Who knew? I messed up something today and ended up with the most awesome soup, ever! I'm doomed!

diannemc-- You could easily omit the Splenda. I used shredded cheddar in one batch and it turned out quite nicely! Garlic powder/salt might probably behave better than minced garlic. I don't know why. I'm just thinking aloud. Let me know how it works! You could try a couple that way. Blop the batter for four, and then add in the different ingredients to the last two and blop.

Froggyjean! Thank you for that tip! I might try that! It's amazing that the higher temp cuts the cooking that much-- but shoot, I always take a Texan at their word. Save for the time Jimmy told me Texas would increase my bosom size. I never forgot that one.

epix-- leave MORE yolk in the white. Mix maybe 9 times, tops! If you have a skinny spoon it displaces less of the white. Here is a pictorial I put together. You'll see, it looks messy.

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Old 01-16-2008, 03:48 PM   #259
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Oopsie rolls- take two (pics)

Ok, I tried them again............success!!!!


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Old 01-16-2008, 03:50 PM   #260
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Yum! Good job! You're going to become addicted, just a warning! You will start using them for EVERYTHING on this earth
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Old 01-16-2008, 03:51 PM   #261
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Holy happy crabapples!



Do you know how long I've had my fingers crossed for you? What made the difference?
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Old 01-16-2008, 04:03 PM   #262
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Those things look delish!! Do ya'll have the recipe??
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Old 01-16-2008, 04:05 PM   #263
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Here you go! Recipe.
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Old 01-16-2008, 04:08 PM   #264
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I just made some garlic/shredded cheddar/parmesan ones for dinner..Mix the cheeses with the cream cheese/yolks.
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Old 01-16-2008, 04:09 PM   #265
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OH YUM!!!! Are they ok for induction??
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Old 01-16-2008, 04:11 PM   #266
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OH YUM!!!! Are they ok for induction??
I love to be the one to tell you this: YES!!!!

They're so good!
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Old 01-16-2008, 04:11 PM   #267
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Yep- it was exactly like I said. I mixed it the same as before, but I flattened them more before baking, and I let them go a few extra minutes. I pulled them out at 25 minutes before because I was afraid of burning them. This time, I let them go almost 35 minutes.

I just ate one with butter- totally different taste!!! Really yummy. I'm having them with a sausage scramble and cheese, so I'll see how they hold up.

Tomorrow- cheeseburgers!
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Old 01-16-2008, 04:12 PM   #268
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You could even sorta roll them up and put a hotdog on them. I think I'm gonna like these. I need to pick up some lettuce tommorow so I'll probably pick up cream cheese.
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Old 01-16-2008, 04:14 PM   #269
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Quote:
Originally Posted by epix View Post
Grrrrr... made this again tonight and mixed the egg white and cream of tartar for a good 5 minutes.. it got foamy but never stiff so I gave up and left it like that.. after mixing everything together it again was like pancake batter. I know it still tastes good but its kind of annoying I can't actually make individual buns and instead its just one giant 'flat bread'

I did notice there was a SMALL amount of yolk in the whites when I seperated.. just that small amount won't mess it up will it? I used extra cream of tartar tonight as well.

Yes just a small amount will keep them from getting stiff, and also any fat or oil of any kind will keep them from beating properly. Use a good very clean metal or glass bowl as plastic sometimes will hold greasy residue in them. Beaters must also be very clean, That is why you must beat the whites before the yolk/cream cheese mixture. Keep trying you will get it. Also remember when you fold the two mixtures together, you must be very gentle.

Edited to add, Sorry siciliangirl I posted before I saw you already answered.

Last edited by shadowzip; 01-16-2008 at 04:19 PM..
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Old 01-16-2008, 04:15 PM   #270
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They don't really "roll", they're supple, but a tad spongy. Cleo used them as bread for a gyro I think....but I don't know if it could roll all the way.....hmmm, makes a good sammie though. I'm thinking ham and swiss, grilled............

some others have added SF syrup and butter and ate it like a pancake....

Haystar's been using them too....what other things can we do with them?
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