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Old 11-04-2008, 06:58 AM   #61
dazygyrl
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that makes sense...i'll try oat fiber next time...that sucks up the liquid too.
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Old 11-04-2008, 05:58 PM   #62
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That's the one I've got Charski, so you know exactly what I mean by heavy. I'm getting it out and will give the waffles another try on Sunday. Keep your fingers crossed for me. Ann
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Old 11-04-2008, 07:27 PM   #63
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Originally Posted by Ann Lytle View Post
That's the one I've got Charski, so you know exactly what I mean by heavy. I'm getting it out and will give the waffles another try on Sunday. Keep your fingers crossed for me. Ann
You can't beat it for a workhorse though - I used that thing for many years, I swear it would grind up bricks if you put them in there!

I'll say a prayer to the kitchen gods for you.....
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Old 11-05-2008, 06:00 AM   #64
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I used mine all the time while my kids lived home. I have day care children, but they don't eat home made anything much. Parents seem to favor eating out at McDonalds and kids think that's what food is. Grin.
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Old 11-05-2008, 08:51 AM   #65
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Originally Posted by Ann Lytle View Post
I used mine all the time while my kids lived home. I have day care children, but they don't eat home made anything much. Parents seem to favor eating out at McDonalds and kids think that's what food is. Grin.
Scary, ain't it? And we wonder why kids are unhealthy, fat, and getting "adult" diseases early in life!
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Old 11-05-2008, 11:47 AM   #66
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ummmm....YUUUMMM!!!!

i am currently eating a turkey and roast beef sandwhich with mayo, spinich, and cucumbers on a waffle! wow...i do not feel like i am eating a waffle at all! i love it!

something i did differently with this batch is as i took them out of the iron, i placed them on a cooling rack to completely cool. then when i went toput them in the baggie to put in te fridge, they didn't get one bit soggy...this one i am eating is totally firm and not floppy at all! these WILL become a staple!
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Old 11-05-2008, 01:44 PM   #67
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Carrie, that's what I do too - I should've mentioned that! Then once they're completely cooled, I put in a Ziploc and into the fridge, or freezer if I don't think I can eat them fast enough (yeah right! ) - I'm so glad you're enjoying Betty's recipe! I wish she was still here to chime in!
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Old 11-05-2008, 01:45 PM   #68
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Oh - try a hamburger on them too - you can even make a square burger a la Wendy's!
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Old 11-05-2008, 02:26 PM   #69
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great idea! i'm doing hamburger f some kind for supper, so maybe i'll dh grill me up a burger.

ummm...would 3 of these be too many in a day? lol!

1 for b-fast with butter and syrup
1 for lunch as a sammich
1 for supper as a hamburger bun

LOL!
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Old 11-09-2008, 06:18 AM   #70
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DH asked for these this morning.
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Old 11-09-2008, 02:16 PM   #71
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Don't these taste like mozzarella? How does that go with a sweet SF syrup?

Dianna
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Old 11-09-2008, 03:04 PM   #72
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There is no cheese taste at all. They just taste like a waffle. I added cinnamon to mine today. YUMMY
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Old 11-09-2008, 06:05 PM   #73
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You would never know there is mozzerella cheese in these. I was a little skeptical, but went for it and they are the best LC waffles I've had yet. They are SO good. I froze a bunch and reheated in my toaster oven and they were just as good.
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Old 11-09-2008, 06:44 PM   #74
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It really doesn't have to even be Mozz. I often use the Trader Joe's 3 Cheese Blend (mozz, cheddar, jack) and it's just fine too. You still don't taste the cheese! I nearly ALWAYS have a bag or two (or more!) of that cheese blend in the fridge so it's easiest for me to just make them with what I have.
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Old 11-09-2008, 07:15 PM   #75
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Has anyone tried subbing 1/4c oat flour and 1/4c almond flour for the wheat gluten in these? They sound so good!
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Old 11-10-2008, 08:09 AM   #76
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[COLOR="DarkSlateGray"]Hi all...
We raised 4 sons and waffles were so popular that we used three waffle irons at the same time just to keep up with ''demand''. They were actually in different rooms so we could have them on different circuits. But the waffles made it so worth it.

Then we began our low carb life...
Well we tried a lot of waffle recipes for low carb eating, and the issue we had with many was not the taste or amount of work, but the amount of exotic or expensive ingredients many waffle recipes take. It always seemed we had to go shopping just to be able to make them, or we couldn't make them because we were a couple ingredients short...

Then, we tried Cleo's Oopsie Waffles and have been settled ever since, because:
  1. They are the lightest waffles we've ever had
  2. Ingredients are common and always on hand in our home
  3. Easy recipe to prepare when away from home (think RV)
  4. Regular eaters love them and ask for more (without realizing they are low carb)

In case anyone has forgotten the recipe here's our version

Cleo's Oopsie Waffles - our adaptation
- 4-5 eggs
- One ounce of cream cheese per egg (not softened)
- 1/8 cup carbalose, or carbquik, or flax meal, or protein powder or almond flour - - (1/8 cup is only 2 Tablespoons)
- 1/8 t Cream of Tartar (helps with whipping egg whites)
  1. Separate eggs
  2. Whip whites and cream of tartar till very stiff (Very)
  3. Beat eggs, ''powder'' and cream cheese till well combined
  4. It may have little lumps of cream cheese in it, but that's ok
  5. Fold together batter
  6. Hit the well greased griddle (we use spray olive oil and re-oil between waffles)

We have a flip-over waffle maker these days (only one) and this recipe makes one waffle per egg in it. The ''powder'' you add makes minor taste differences, and minor carb adjustments as well. I'm afraid we're not careful when measuring it, but just eyeball it in, and probably err on the high side...nothing major just a couple grams more than called for perhaps now and then. It's a forgiving recipe...

In fact once we forgot to put the ''powder'' in all together and the waffles came out fine, but the texture was not as waffly they wanted to collapse without the carbalose to help them hold structure. They looked and tasted like waffles though.

The batter doesn't keep in the fridge, but that's not an issue because we adjust the recipe up or down in size to fit the number of people eating.

My wife and I remembered that both our parents used similar recipes (separate eggs and use flour instead of our powders) when we were growing up. Great memories of those waffles...
[/COLOR]
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Last edited by ljguitar; 11-10-2008 at 08:27 AM..
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Old 11-10-2008, 02:09 PM   #77
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lauren...i have subbed with 1/4c oat fber, 1/4 c golden flax...tasted the same as with the VWG. i think any of the flour subs would work just fine.
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Old 11-10-2008, 03:02 PM   #78
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I've used Carbquik, and I've used Carbalose, both worked fine too. I don't think it matters too much!
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Old 11-21-2008, 07:43 AM   #79
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I halved the recipe and used almond flour, and they turned out great!
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Old 11-21-2008, 09:29 AM   #80
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Hi everyone happy holiday's dose any one have arecipe for tuna salad that was posted on this site many year's ago? it was called tuna casserole "better than the original!" it called for 1can tuna in water,1can tuna in oil, cottage chesse, choped cabbage,chesse,egg's,and mayo/ HELP!!THank's
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Old 11-21-2008, 09:30 AM   #81
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Hi everyone happy holiday's dose any one have arecipe for tuna casserole that was posted on this site many year's ago? it was called tuna casserole "better than the original!" it called for 1can tuna in water,1can tuna in oil, cottage chesse, choped cabbage,chesse,egg's,and mayo/ HELP!!THank's
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Old 12-04-2008, 06:05 PM   #82
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bumping up for these great recipes!!!!!
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Old 12-19-2008, 07:38 PM   #83
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Thank you all for your responses! I'm going to try every one of these recipes!! My waffles in the old days always stuck to the iron...praying for better results!
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Old 12-19-2008, 07:42 PM   #84
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Thank you all for your responses! I'm going to try every one of these recipes!! My waffles in the old days always stuck to the iron...praying for better results!
Make sure you preheat it at least 5 minutes before putting the batter in it! That crisps up the outside first and lets it come free from the grids (usually!) when the waffle is cooked through.
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Old 03-14-2009, 06:55 AM   #85
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bump
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Old 03-14-2009, 10:16 AM   #86
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I'm glad this got a "bump" - BettyR's recipe (and I'm sure the others in this thread too!) is so good and deserves to be a "regular" in the LC cooking arsenal!
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Old 04-05-2009, 06:15 PM   #87
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Bumping once again!!! It's our favorite!!! In fact, I added some pumpkin this time and wow, very yummy!!!
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Old 03-02-2010, 05:05 PM   #88
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Subscribe !!
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Old 03-02-2010, 09:19 PM   #89
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http://www.lowcarbfriends.com/bbs/lo...in-waffle.html
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Old 03-20-2010, 02:10 PM   #90
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This is my FAVORITE recipe - in fact I'm going to be making them in about 10 minutes! Even people who would gag if you TOLD them they were low-carb think these are excellent waffles!

"BettyR's Amazing Waffles

Preheat your waffle iron.

1 8 oz. package cream cheese, cubed
3 eggs
2 pkt. Splenda
1 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vital wheat gluten
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.

Makes 7 large waffles, approx. 3.6 carbs each

You can reduce the calories by using part-skim ricotta cheese in place of cream cheese and Hood's LC milk in place of the cream, if you like."

I don't bother to put the sweetener in because we use the leftovers like bread for sandwiches.

Also I've used all kinds of shredded cheese in these, whatever I have on hand. Even the Trader Joe's 3 cheese blend is really good! You don't taste the cheese (unless you used something very strong) and it works fine if you're not in possession of mozzarella at the moment.
These are FANTASTIC !! Love em, had a problem with sticking on the first round.. I guess that I didn't let the waffle iron heat up enough... I have the George Foreman grill that has the waffle inserts and they make huge waffles..

I subsituted almond flour and flax meal for the wheat gluten.. I like these a lot better than oopsies..
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