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  #16   ^
Old Sat, Apr-28-07, 11:40
BetsyJ64's Avatar
BetsyJ64 BetsyJ64 is offline
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Posts: 5,495
 
Plan: General LC
Stats: 00/000/000 Female 5'6"
BF:
Progress: 100%
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Quote:
Originally Posted by Trisha5813
Going to try my hand at these tomorrow.....can't wait for a sandwich again!
I think I read somewhere that you should put waxed paper on your cookie sheet before you put the dough on the cookie sheet....is that right?


Trisha - you probably mean parchment paper, not waxed paper. Waxed paper would definitely melt in the oven! I use parchment for all my baking - nothing sticks to it!
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  #17   ^
Old Sat, Apr-28-07, 15:00
VictoriaBC VictoriaBC is offline
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Posts: 344
 
Plan: my own
Stats: 100/100/100 Female 5 feet 2.5 inches
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Quote:
Originally Posted by MammaD10
I made them once. They are not my favorite thing in the world. But I did make french toast out of the left overs & that was ok.

My advice to baking is use parchment paper. They wont stick .
Parchment paper is my favorite baking too. Its microwavable too. SO you can make cheese crisps there in a jiffy!


I didn't know what you were talking about so I'm glad for the recipes. I need to try them.

I LOVE French toast. I've missed it so much. Perhaps I found a way to have it. Thanx for the idea.

Micheley, Cream of Tarter is usually used to make frosting stiffer, so I guess it's used as something like a thickener in this recipe. A little container lasts a long time in our house. The last time I used it, I made clay for the kids I baby sit. LOL
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  #18   ^
Old Sat, Apr-28-07, 15:21
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jt2007 jt2007 is offline
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Posts: 345
 
Plan: atkins
Stats: 283/279/130 Female 5 feet 5 inches
BF:
Progress: 3%
Location: TN USA
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Here is a thread that I have been on about rev rolls--just thought I would share!

I made up a recipie with out eggyolk for it..its on this thread
towards the end
The original revs were way to eggyolky for me to have everyday..

enjoy!!!

WHITE REV ROLLS
http://forum.lowcarber.org/showthre...highlight=rolls
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  #19   ^
Old Sun, Apr-29-07, 11:33
Atrsy's Avatar
Atrsy Atrsy is offline
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Posts: 2,044
 
Plan: Atkins
Stats: 050/029/000 Female 5ft, 8 1/2 inches
BF:
Progress: 42%
Location: Pennsylvania
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I make mine with 6 eggs, 1/2 tsp cream of tartar, 3 Tbs of sour cream, 3 tsps SPlenda and 1/2 tsp nutmeg. Boy, are they ever good! I love them with dippy eggs, sandwiches or just slathered with butter.
Carol
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  #20   ^
Old Mon, Apr-30-07, 07:09
WH1968's Avatar
WH1968 WH1968 is offline
Creating my reality
Posts: 2,448
 
Plan: Atkins
Stats: 350/259/190 Male 5'11"
BF:"TILT"
Progress: 57%
Location: United States
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I love revolution rolls.... I use the standard recipe... but I use Mayo instead of the cheese...

4 Eggs (separated)
1.5 Tbsp Mayonaise
1/8 teaspoon cream of tarter
1 packet of splenda

I also use the muffin top pans...

I sprinkle cheddar cheese and/or parmesian cheese on top of them and bake at 300 degrees for 30 minutes..


These are a daily staple for me... Although.. having found the 3 minute microwave flax bread... I'm using that a little more since it is much stronger than the Rev. Rolls and better for hamburgers and such....

Timothy
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  #21   ^
Old Mon, Apr-30-07, 07:23
fressca fressca is offline
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Posts: 228
 
Plan: Atkins
Stats: 175/157/150 Female 5' 7"
BF:
Progress: 72%
Location: Toronto, Canada
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There are some interesting variations here... I've saved them all to a Word file and will be trying the different methods of making and eating rev rolls. I'm so glad to have found these, they've made it a lot easier for me to enjoy this WOE. Oh, I tried toasting one this morning - that didn't work! It burned to a crisp. Maybe the toaster was just set too high, but I think it's because the rolls are somewhat delicate. I'll stick to warming them in the microwave from now on!
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  #22   ^
Old Mon, Apr-30-07, 08:05
VictoriaBC VictoriaBC is offline
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Posts: 344
 
Plan: my own
Stats: 100/100/100 Female 5 feet 2.5 inches
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I LOVE THEM! THANX! My husband liked them, too.

The french toast is great! I was filled with only a couple with Smucker's sugar-free syrup! (It's sorbitol so beware if you're easily affected by it.)

It kind of tastes like angel food cake but bread, too. THANK YOU SO MUCH for the recipe!
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  #23   ^
Old Mon, Apr-30-07, 09:42
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scthgharpy scthgharpy is offline
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Posts: 1,958
 
Plan: Atkins
Stats: 254/215/150 Female 64"
BF:C198/T126/H53/L120
Progress: 38%
Location: San Francisco Bay Area
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SO theyre basically meringues! Brilliant! I love the texture of meringue.
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  #24   ^
Old Mon, Apr-30-07, 15:56
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jt2007 jt2007 is offline
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Posts: 345
 
Plan: atkins
Stats: 283/279/130 Female 5 feet 5 inches
BF:
Progress: 3%
Location: TN USA
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They are meringues---I like mine more meringuey so I dont use as many egg yolks--and when i use the liquid cream I only use eggwhite YUMMMM! Makes it kind of like angel food cake!
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  #25   ^
Old Mon, Apr-30-07, 16:03
Atrsy's Avatar
Atrsy Atrsy is offline
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Posts: 2,044
 
Plan: Atkins
Stats: 050/029/000 Female 5ft, 8 1/2 inches
BF:
Progress: 42%
Location: Pennsylvania
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Mine aren't like meringues--they are more like a McDonalds hamburger bun. When I'm hungry in the afternoon, I eat one slathered in butter. I may make some splenda/cinnamon to sprinkle on them. That sounded great to me.
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  #26   ^
Old Mon, Apr-30-07, 16:09
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FabByFifty FabByFifty is offline
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Posts: 9,031
 
Plan: Atkins~Modified
Stats: 173/173/145 Female 5' 6" and growing!
BF:26.6%/
Progress: 0%
Location: Akron Ohio
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Weeeeeeeeel, I know what I am going to be making tommorrow.
Thanks guys and gals, and I will try all these recipes to see which one I like the best.
Brenda
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  #27   ^
Old Tue, May-01-07, 11:03
marlenca's Avatar
marlenca marlenca is offline
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Posts: 81
 
Plan: atkins
Stats: 180/156/130 Female 5'4"
BF:
Progress: 48%
Location: Costa Rica
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I am so frustrated. This is my fourth attempt tp make rolls. The first time I didn't get the egg whites stiff enough. The second time I got a little yolk in and they didn't stiffen. The third time I guess I must have gotten a little yoke in and the same thing happened. The fourth time they started to thicken nicely and then all of a sudden went liquid. Anybody have a suggestion as to what to do with a dozen egg yokes lol
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  #28   ^
Old Tue, May-01-07, 11:23
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penelope penelope is offline
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Posts: 10,098
 
Plan: Controlled carbs
Stats: 218/195/150 Female 62"
BF:
Progress: 34%
Location: Alberta
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You make ice cream.
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  #29   ^
Old Tue, May-01-07, 11:57
marlenca's Avatar
marlenca marlenca is offline
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Posts: 81
 
Plan: atkins
Stats: 180/156/130 Female 5'4"
BF:
Progress: 48%
Location: Costa Rica
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I'm not quite that frustrated yet but to add insult to injury I now am making chocolate chip cookies for my DH and I'm sure they will come out fine...not that I'll ever get to try them
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  #30   ^
Old Tue, May-01-07, 12:02
fressca fressca is offline
Senior Member
Posts: 228
 
Plan: Atkins
Stats: 175/157/150 Female 5' 7"
BF:
Progress: 72%
Location: Toronto, Canada
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Marlenca, that's discouraging. In case you ever feel like trying again, here's a couple of suggestions:

First off, I see you're in Costa Rica - is it humid there right now? Egg whites don't whip well in humid weather.

Separate one egg at a time into a cup or something, before putting the white into the whisking bowl. That way, if you break a yolk, you can discard that one egg alone.

Start with clean beater and a clean bowl; wipe down with vinegar for squeaky-clean.

Eggs should be at room temp.

Whip whites at one speed less than highest for a stronger bubble.

To fix an overwhipped meringue, set the mixture aside for an hour. The meringue will separate as it sits - just re-whip on medium until it returns to desired stiffness.

Many of these tips came from the Ontario LCBO Food and Drink magazine, I'm not just making it up!

Good luck if you try again!
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