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TOPHER74 Posts: 143
7/10/08 3:48 P

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emoticon Thank you, thank you, thank you. I've been looking at the pictures for a while and it was frustrating me that I couldn't find it. The link to it in one of her blogs is broken.

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XANADUREALM's Photo XANADUREALM Posts: 7,243
7/10/08 3:42 P

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This is the link where she added the recipe to the Examiner site:
www.examiner.com/x-355-Low-Carb-Exam
in
er~y2008m5d20-Want-Supple-GlutenFreeR>-Buns


It used to be on her website but I think she may have removed it and place it on the examiner.



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TOPHER74 Posts: 143
7/10/08 3:13 P

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I've found the link to the oopsie rolls on her blog, but the link to the actual recipe (on examiner) doesn't seem to be working. All I can find is the image showing step-by-step, not the actual recipe. Any help?

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XANADUREALM's Photo XANADUREALM Posts: 7,243
4/21/08 5:05 P

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I prefer the Diet Revolution Rolls especially now that I have made the Oopsies. The Oopsies are to die for even if they are a little harder to make. I bet you can't eat ONE, just one! That is why I prefer the Diet Rev, Rolls. They last longer and saves on the daily carb count.

Seriously the Oopsies are great.

BTW, if you haven't been to her website lately she now has a gluten free waffle recipe.

Xana



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XANADUREALM's Photo XANADUREALM Posts: 7,243
3/21/08 12:53 P

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cleochatra.blogspot.com/

Scroll down a little to March 19th



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LOVINGHIM555's Photo LOVINGHIM555 Posts: 475
3/21/08 1:06 A

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Xana, can you give me the link to Jamie's most recent blog? I can't seem to navigate from the ones I have the links to. Cyberchallenged. Thanks.

Linda

Linda


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LOVINGHIM555's Photo LOVINGHIM555 Posts: 475
3/21/08 12:55 A

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MMM sounds good. Will try in morning! Thanks, Xana!
Linda

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3/20/08 5:37 P

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That sounds good Xana (I always want to type Zana).

I'm going to have to try that.




Persistance, consistance and patience....yep that's the ticket!

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XANADUREALM's Photo XANADUREALM Posts: 7,243
3/20/08 5:02 P

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I used 3 T of sour cream. I was just reading Jamie's blog today. She has her photos of her weight loss since January. She is doing great.
Her latest recipe was a Oopsie meatball sub.

I wish I had time to make all her recipes. I think I read that she makes them everyday.

I am starting to experiment with different ingredients. This morning I took 1 egg, 2 T sour cream, 2 tsp cocoa, and 1 pkg of splenda then mixed together. Microwaved for maybe 1 1/2 minutes. It was similar to a cross between the mock danish and a pudding but not as rich. I had three pieces of bacon to go with it. I like using sour cream better then the cream cheese.

Xana



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LOVINGHIM555's Photo LOVINGHIM555 Posts: 475
3/20/08 4:30 P

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Those delicious "Oopsie" rolls are a result of a mistake made on that original recipe -- with 3 OUNCES of cream cheese rather than 3 TBSPs. Much better I understand. And yes, the whites have to be stiffystiffy.

Linda

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3/20/08 3:53 P

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I used the original Atkins recipe posted at the beginning of this thread. I don't think I got my whites stiff enough.




Persistance, consistance and patience....yep that's the ticket!

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LOVINGHIM555's Photo LOVINGHIM555 Posts: 475
3/19/08 9:55 P

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How much sour cream did you use to how many eggs? I can see it would be hard to mix cream cheese with a hand crank mixer!

L

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XANADUREALM's Photo XANADUREALM Posts: 7,243
3/16/08 4:30 P

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I love her blog. I have made the pizza and the lasagna. They are both great. When I am able to add more carbs I want to try the eclair.

I haven't tried the cream cheese only cottage cheese and sour cream. I was real happy with the sour cream. I've used the cream cheese in some other recipes but it is hard to mix with the yolks.

When my daughter got married I gave her my mixer because I didn't ever use it. I have a hand crank beater which makes it a little harder to beat.



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LOVINGHIM555's Photo LOVINGHIM555 Posts: 475
3/16/08 1:08 A

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Have you tried the oopsie rolls, with 3 ounces of cream cheese to 3 large eggs? They are beautiful AND delicious. Trick is to get the whites stiff. I keep it all very cold, even the beaters! Here is a blog with wonderful desserts made from the oopsie rolls.

http://cleochatra.blogspot.com/2008/02/b
oston-cream-napoleon-with-oopsies.html

Linda


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XANADUREALM's Photo XANADUREALM Posts: 7,243
3/15/08 4:16 P

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Mine were nice and fluffy. About the same size as the brown & serve rolls. I was real pleased. The ones I made with cottage cheese were flat and fell as they cooled. I have been reading a lot of webblogs with different variations of the original recipe. Some use cream cheese instead the cottage cheese. One says to warm the cream cheese and the other says not to warm it. I like cream cheese but it is harder to mix into the yolks. One recipe (the one that added 1/8 cup cheese) also added protein powder.

From what I have read the key is to let the eggs warm up to room temperature and beat the whites until they are very stiff then add the cream of tarter so that is what I did. Then you have to be careful when you fold in the yolk mixture. It doesn't have to be fully mixed. So just fold until it is marbled yellow and white.

I cut mine in half like a bun and had a chicken muffin on it.

I also had two eggs that messed up so I used those to make a custard that someone posted. I ate some of that with one of the rolls.

Xana





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3/15/08 12:40 P

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Mine didn't raise very well. I also used sour cream this time and I think I like the flavor better with the cottage cheese.

How did yours turn out?

I made a hot ham and cheese sandwich...yummy!
emoticon




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3/15/08 11:18 A

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I haven't made these in a really long time...I couldn't remember to by cream of tartar. I bought some the other day and I"m planning on making them today. I think I'll take your lead and put cheese in a few of them.

I can't remember how I store them. Think just in a bag in the fridge.




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XANADUREALM's Photo XANADUREALM Posts: 7,243
3/15/08 11:08 A

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I am making this for the second time. This time I am using the sour cream rather than the cottage cheese. Also I added 1/8 cup cheese to the yolk mixture. I bought a wide muffin tin to put them in so I will find out how these come out.

How do you store yours?

Xana



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8/19/07 5:39 P

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* Exported from MasterCook *

Diet Revolution Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 eggs -- separated
1/4 teaspoon Cream of tartar
3 tbsp. Cottage Cheese -- or sour cream
1 teaspoon splenda

Preheat oven to 300°
Separate eggs very carefully (make sure that none of the yolks gets into the whites).
Spray Pam on Teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese, and sweetener. (Be extremely careful not to break down the egg whites. Mix for no more than a minute.)
Place the mixture carefully on the Teflon cookie sheet, gently putting one tbsp full on top of another until each ‘roll’ is about 2 inches high. Repeat this until you have 6 piles.
Place cookie sheet in the oven and bake for about 1 hour.


Rolls should resemble delicatessen rolls.

Source:
"DANDR"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 44 Calories; 3g Fat (55.5% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 107mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0






Persistance, consistance and patience....yep that's the ticket!

Come visit my Low Carb and Induction Friendly Recipes Team!
http://www.sparkpeople.com/myspark/gro
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