Re: Revolution Rolls (Egg Bread)

[Guest guest]

I think I could handle the avoid sour cream but you know if it can be

made with real sugar or honey? I wouldn't touch either Splenda or

Sweet-n-low with a 10 foot pole. You probably shouldn't either.

-Robin

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>

> Sunnysider's Easy Revolution Rolls

>

> Preheat oven to 300 degrees

>

> Ingredients:

>

> 5 Eggs (throw 2 yolks away after separating, or else fry them up

> later)

>

> Dash of Cinnamon or Cinnamon to taste (don't need this, but I like

it

> and add it all the time no matter what I'm using them for)

>

> 1 packet Splenda or Sweet-n-Low (Splenda is preferable)

>

> 3 Tbsp Sour Cream

>

>

> Separate eggs. Put 3 egg yolks in one bowl, and 5 egg whites in

> another. Beat the egg whites with an electric beater until they are

> super stiff, so that when you turn the bowl over the egg whites

don't

> budge or slide.

>

> To the Egg yolks, add 1 packet Splenda, some Cinnamon, and 3 Tbsp.

> Sour Cream. Mix together. Add the yolk mixture slowly to the egg

> whites with a spatula, gently folding the whites over the runny

yolk

> mixture. Do not fold excessively, so the whites stay fluffy.

>

> Make mounds on a cookie sheet lined with non-stick aluminum foil or

> parchment paper. You can also use PAM, but it leaves gunk on your

> cookie sheet afterwards.

>

> Bake 50 minutes. Store in zip-lock plastic bags in the fridge

> afterwards, if there's any left.

>

> That's it, easy! You may be tempted to take the rolls out earlier,

> but don't...keep them in the full 50 minutes, even if they look

done

> at 25 or 30 minutes.

[Guest guest]

Robin,

xylitol is a good sub for that. I understand it has been around quite a while

and they are bringing it back into all the health food stores. It's affects on

diabetics sound a lot like vegetable glycerin. It's not supposed to store in the

body like Splenda or other sugar subs I've heard of.

Re: Revolution Rolls ( " Egg Bread " )

I think I could handle the avoid sour cream but you know if it can be

made with real sugar or honey? I wouldn't touch either Splenda or

Sweet-n-low with a 10 foot pole. You probably shouldn't either.

-Robin

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>

> Sunnysider's Easy Revolution Rolls

>

> Preheat oven to 300 degrees

>

> Ingredients:

>

> 5 Eggs (throw 2 yolks away after separating, or else fry them up

> later)

>

> Dash of Cinnamon or Cinnamon to taste (don't need this, but I like

it

> and add it all the time no matter what I'm using them for)

>

> 1 packet Splenda or Sweet-n-Low (Splenda is preferable)

>

> 3 Tbsp Sour Cream

>

>

> Separate eggs. Put 3 egg yolks in one bowl, and 5 egg whites in

> another. Beat the egg whites with an electric beater until they are

> super stiff, so that when you turn the bowl over the egg whites

don't

> budge or slide.

>

> To the Egg yolks, add 1 packet Splenda, some Cinnamon, and 3 Tbsp.

> Sour Cream. Mix together. Add the yolk mixture slowly to the egg

> whites with a spatula, gently folding the whites over the runny

yolk

> mixture. Do not fold excessively, so the whites stay fluffy.

>

> Make mounds on a cookie sheet lined with non-stick aluminum foil or

> parchment paper. You can also use PAM, but it leaves gunk on your

> cookie sheet afterwards.

>

> Bake 50 minutes. Store in zip-lock plastic bags in the fridge

> afterwards, if there's any left.

>

> That's it, easy! You may be tempted to take the rolls out earlier,

> but don't...keep them in the full 50 minutes, even if they look

done

> at 25 or 30 minutes.

[Guest guest]

>> I wouldn't touch either Splenda or

Sweet-n-low with a 10 foot pole.

**What about Stevia ?

)

http://www.freewebs.com/inspire/

http://www.freewebs.com/amiva/ - dogs!

[Guest guest]

> I think I could handle the avoid sour cream but you know if it can

be

> made with real sugar or honey? I wouldn't touch either Splenda or

> Sweet-n-low with a 10 foot pole. You probably shouldn't either.

>

> -Robin

> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

> >

> > Sunnysider's Easy Revolution Rolls

> >

> > Preheat oven to 300 degrees

> >

> > Ingredients:

> >

> > 5 Eggs (throw 2 yolks away after separating, or else fry them up

> > later)

> >

> > Dash of Cinnamon or Cinnamon to taste (don't need this, but I

like

> it

> > and add it all the time no matter what I'm using them for)

> >

> > 1 packet Splenda or Sweet-n-Low (Splenda is preferable)

> >

> > 3 Tbsp Sour Cream

> >

> >

> > Separate eggs. Put 3 egg yolks in one bowl, and 5 egg whites in

> > another. Beat the egg whites with an electric beater until they

are

> > super stiff, so that when you turn the bowl over the egg whites

> don't

> > budge or slide.

> >

> > To the Egg yolks, add 1 packet Splenda, some Cinnamon, and 3

Tbsp.

> > Sour Cream. Mix together. Add the yolk mixture slowly to the

egg

> > whites with a spatula, gently folding the whites over the runny

> yolk

> > mixture. Do not fold excessively, so the whites stay fluffy.

> >

> > Make mounds on a cookie sheet lined with non-stick aluminum foil

or

> > parchment paper. You can also use PAM, but it leaves gunk on your

> > cookie sheet afterwards.

> >

> > Bake 50 minutes. Store in zip-lock plastic bags in the fridge

> > afterwards, if there's any left.

> >

> > That's it, easy! You may be tempted to take the rolls out

earlier,

> > but don't...keep them in the full 50 minutes, even if they look

> done

> > at 25 or 30 minutes.

[Guest guest]

linnsmama wrote:

> I think I could handle the avoid sour cream but you know if it can be

> made with real sugar or honey? I wouldn't touch either Splenda or

> Sweet-n-low with a 10 foot pole. You probably shouldn't either.

I agree.

If you really want to get fat in a hurry, just eat artificial sweeteners

:-))) They will make you so insulin resistant you will be a blimp in a week.

...... Apart from what else they may do as toxins:-))

Otherwise the recipe looks most adaptable - does it really need all that

sweetening?

Also - I wonder if they can be made in the microwave - or is this the

meringue principle at work that needs drying?

I guess I could try!

NAmaste,

Irene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

Proverb:Man who say it cannot be done should not interrupt one doing it.

[Guest guest]

Yes, I believe Stevia is fine to use.

I wouldn't touch either Splenda or Sweet-n-low with a 10 foot pole.

**What about Stevia ?

)

[Guest guest]

In a message dated 10/6/2005 2:57:05 AM Eastern Daylight Time,

jem5252@... writes:

Yes, I believe Stevia is fine to use.

Stevia is an avoid for non-secreters.

[Guest guest]

Hi Jemmi,

I made the rolls (I'm one of those that's on a combo of Atkin's low-carb and

ER4YT) ... and they were great. I left out the Splenda but left in the sour

cream cause I couldn't think of a substitution. In any case, I had them with nut

better and sugar-free jam. It was a nice change. My kids liked them too.

m.

jemmijemmi <jem5252@...> wrote:

This is the recipe I promised to post as a substitute for a variety

of bread/pancakes.

---------------------------------

Find your next car at Canada Autos

[Guest guest]

Hi Monika,

That's great to hear! I'm glad you like them and I find them a nice

change and they make very nifty sandwiches. Like I said in another

post, sometimes I actually forget I'm not eating bread, and I start

feeling guilty because I think I've eaten a grain bread. Be sure and

play with the basic recipe. Today I made a double batch using less

sour cream, and I added 1 tsp of cocoa and a dash of cinnamon. After

I put big dollaps on the cookie sheet, I dusted each roll with

hazelnut meal. I like baking them an extra long time, as I like them

very brown and crispy. The nut meal was yums! You can also put the

entire batch on the cookie sheet, no dollaps, like one big sheet

cookie. After it cooks, you can cut them up into squares. I like to

try different ways, so I have enough variety to keep me happy. I did

make an Italian seasoned batch, and that also was very tasty.

Something like that, I can make mini pizzas.

Have fun!

jemmi *_*

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hi Jemmi,I made the rolls (I'm one of those that's on a combo of

Atkin's low-carb and ER4YT) ... and they were great. I left out the

Splenda but left in the sour cream cause I couldn't think of a

substitution. In any case, I had them with nut better and sugar-free

jam. It was a nice change. My kids liked them too. Monika