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  #16   ^
Old Mon, Jul-23-07, 18:16
TimesTwo's Avatar
TimesTwo TimesTwo is offline
Senior Member
Posts: 2,037
 
Plan: Atkins-ish
Stats: 168/128/115 Female 5 feet 0 inches
BF:
Progress: 75%
Location: Manhattan, NY!
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I make rev rolls on a parchment lined cookie sheet, but now I absolutely must have a muffin top pan! I've looked everywhere except for restaurant supply stores. Where'd you get yours, WH?
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  #17   ^
Old Mon, Jul-23-07, 18:23
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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Quote:
Originally Posted by TimesTwo
I make rev rolls on a parchment lined cookie sheet, but now I absolutely must have a muffin top pan! I've looked everywhere except for restaurant supply stores. Where'd you get yours, WH?


I actually ordered mine from amazon.com

T-man
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  #18   ^
Old Mon, Jul-23-07, 18:24
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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Quote:
Originally Posted by Gypsybyrd
Well ... I needed a quick boost this evening as I got ready to make dinner. Soooo ... I had some mini muffin rev rolls (a la T-man's recipe but minus the cheese as I can't eat cheese) and then mixed a bit of olive oil with a bit of garlic infused oil and used that as a dipping oil for the mini rev roll muffins. Hit the spot! Great appetizer!

I'm wondering - can the dipping oil be done with coconut oil instead?


Sure can... and it's delicious too.....

T-man
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  #19   ^
Old Mon, Jul-23-07, 18:51
EmmaB's Avatar
EmmaB EmmaB is offline
Happy Loser!
Posts: 814
 
Plan: Atkins food, IF 20/4
Stats: 287/238/165 Female 5'7"
BF:
Progress: 40%
Location: Sydney, Australia
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I made my rolls without cheese, too. Then the other night I was making chocolate bark (coconut oil plus cocoa powder plus sweetener) and I discovered that the warm mixture was perfect for dipping a rev roll into! The effect was just like a fresh croissant dipped into a delicious, rich hot chocolate. Brought back memories of breakfasts in France. Soooo good! And entirely dairy-free!

Next time I will add one more drop of splenda to my rev roll recipe to make them a teensy bit sweeter and just perfect for dipping into warm, chocolately coconut oil. I'm getting hungry just thinking about it!
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  #20   ^
Old Mon, Jul-23-07, 19:07
Gypsybyrd's Avatar
Gypsybyrd Gypsybyrd is offline
Posts: 7,035
 
Plan: Keto IMO Atkins 72 Induct
Stats: 283/229/180 Female 5'3"
BF:mini goal 250, 225
Progress: 52%
Location: St. Pete, Florida
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I'll have to try it then ...
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  #21   ^
Old Wed, Jul-25-07, 10:34
ewinpa's Avatar
ewinpa ewinpa is offline
Senior Member
Posts: 729
 
Plan: PP
Stats: 264/255.2/180 Female 5'6
BF:
Progress: 10%
Location: Chester County, PA
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Lookout world, Amazon has shipped my muffin tins
Anybody have any other variations on flavorings? Anybody ever use these as french toast?
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  #22   ^
Old Wed, Jul-25-07, 11:52
Gypsybyrd's Avatar
Gypsybyrd Gypsybyrd is offline
Posts: 7,035
 
Plan: Keto IMO Atkins 72 Induct
Stats: 283/229/180 Female 5'3"
BF:mini goal 250, 225
Progress: 52%
Location: St. Pete, Florida
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I bet the people at Amazon are scratching their heads and wondering about this run on muffin-top pans! hehehhehe
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  #23   ^
Old Thu, Jul-26-07, 08:47
snicker snicker is offline
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Posts: 118
 
Plan: conivore
Stats: 183/155/140 Female 65 inches
BF:
Progress: 65%
Location: North East Alabama
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I am not and probably never be a great cook. I am really good at country cooking like frying squash, okry and taters as they say down here. I tried these rolls last night. I guess I did do something wrong. The first eight of them came out very good but by the time I got the the last four the mixture was really soupy and they did not do very well. They were so runny I could not get all of the batter on my large cookie sheet so I put the rest of it in a large ramkin bowl and microwaved it for three minutes. It turned out very well!! It looked like a yellow english muffin. I split it this morning and had a ham steak and cheddard sandwich out of it. Can anyone tell me what I did wrong. The egg whites were real stiff, would not move when I tipped the bowel. Maybe I did not fold in the yolk mixture right. Any way I think next time, if that happens I will make only eight roll and two or three englis muffins.
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  #24   ^
Old Thu, Jul-26-07, 08:58
BetsyJ64's Avatar
BetsyJ64 BetsyJ64 is offline
Senior Member
Posts: 5,495
 
Plan: General LC
Stats: 00/000/000 Female 5'6"
BF:
Progress: 100%
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Quote:
Originally Posted by snicker
I am not and probably never be a great cook. I am really good at country cooking like frying squash, okry and taters as they say down here. I tried these rolls last night. I guess I did do something wrong. The first eight of them came out very good but by the time I got the the last four the mixture was really soupy and they did not do very well. They were so runny I could not get all of the batter on my large cookie sheet so I put the rest of it in a large ramkin bowl and microwaved it for three minutes. It turned out very well!! It looked like a yellow english muffin. I split it this morning and had a ham steak and cheddard sandwich out of it. Can anyone tell me what I did wrong. The egg whites were real stiff, would not move when I tipped the bowel. Maybe I did not fold in the yolk mixture right. Any way I think next time, if that happens I will make only eight roll and two or three englis muffins.


I am guessing that you didn't fold the mixture enough. All the yolks collected at the bottom instead of being incorporated gently through the batter. Sometimes I don't even use all of the yolk mixture, if I see it pooling in the bottom of the bowl.
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  #25   ^
Old Thu, Jul-26-07, 08:59
MorganMac's Avatar
MorganMac MorganMac is offline
Low-Carb Dharma
Posts: 637
 
Plan: Atkins Induction
Stats: 446.5/434.6/150 Female 5 feet 0 inches
BF:
Progress: 4%
Location: DFW, Texas
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I just made a batch of these in my muffin-top pan in the regular oven (non-convection). They came out wonderfully!

I added garlic powder, oregano and topped with grated parmesano reggiano cheese....... mmmm a drizzle of butter and I have garlic bread again! WOOHOO!!! :celebrates! oh happy day!:
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  #26   ^
Old Thu, Jul-26-07, 10:06
Gypsybyrd's Avatar
Gypsybyrd Gypsybyrd is offline
Posts: 7,035
 
Plan: Keto IMO Atkins 72 Induct
Stats: 283/229/180 Female 5'3"
BF:mini goal 250, 225
Progress: 52%
Location: St. Pete, Florida
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Just for the record ... when the pan says DO NOT SPRAY/OIL the pan ... do it anyways. Normally I do anyway - but this was a new pan that vehemently told me not to use oil. That's the last time I don't use oil.

Oh yeah ... I made 8 last night. I mixed in some coconut oil. And I topped 4 with sf caramel syrup. YUMMMMMMMMY
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  #27   ^
Old Thu, Jul-26-07, 10:09
Raine'sMom's Avatar
Raine'sMom Raine'sMom is offline
Senior Member
Posts: 455
 
Plan: Atkins
Stats: 211/208.2/160 Female 5'10"
BF:Yes it is!
Progress: 5%
Location: North Carolina
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I'm going to try this tonight! My muffin pan only holds 6 or 8. (I'm at work - can't look yet) Should I use a cookie sheet for the rest or could it sit out until those are cooked and I then use the muffin pan again? What do you think?
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  #28   ^
Old Thu, Jul-26-07, 11:57
deb34 deb34 is offline
Senior Member
Posts: 1,902
 
Plan: IF/Keto OMAD
Stats: 236.9/214.1/199 Female 66 inches
BF:Why yes/it/is !!!
Progress: 60%
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Quote:
I'm going to try this tonight! My muffin pan only holds 6 or 8. (I'm at work - can't look yet) Should I use a cookie sheet for the rest or could it sit out until those are cooked and I then use the muffin pan again? What do you think?


cut the recipe in half and you should be good to go for 6 rolls
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  #29   ^
Old Thu, Jul-26-07, 16:06
TimesTwo's Avatar
TimesTwo TimesTwo is offline
Senior Member
Posts: 2,037
 
Plan: Atkins-ish
Stats: 168/128/115 Female 5 feet 0 inches
BF:
Progress: 75%
Location: Manhattan, NY!
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I made these a couple days ago. These are much more stable than the cream cheese ones! I also ordered 2 muffin top pans from Ebay. I'm going to make a ton and freeze them.
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  #30   ^
Old Sun, Jul-29-07, 17:39
Kaylee's Avatar
Kaylee Kaylee is offline
Senior Member
Posts: 200
 
Plan: Atkins fatfast->induction
Stats: 147/145/125 Female 5'6"
BF:
Progress: 9%
Location: USA
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Quote:
Originally Posted by TimesTwo
I made these a couple days ago. These are much more stable than the cream cheese ones! I also ordered 2 muffin top pans from Ebay. I'm going to make a ton and freeze them.

Have you or anyone else gotten good results from freezing them?

I'm an awful cook, but I'm about to give these a shot. It would be awesome to only have to go through all this anxiety this every month or so.
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