Just a quick question...I seem to remember that there were a few different things you could use to line the baking sheet that you make revolution rolls on...I think someone said spraying Pam on it left a nasty residue..well... the only thing I have is aluminum foil....will that work??

*Sorry if this is a dumb question....kinda learning to cook along with this new WOL*

Thanks,
Crystal

How about parchment paper? That works better than Pam because there is no sticky residue. The pan doesn't even get dirty. Just crumble up the paper when you are done and throw away.

Teri

Crystal,

Parchment paper is prefered(that's what I used)
but, I think foil would work to line the baking sheet with, AND then spray the foil with Pam or other cooking oil spray. Doing it that way will definitely avoid the old crusty, sticky mess....eeeeeewwwwwwww <smiles to you>

HTH

Shelley

sg
***********
"if it ain't broke,
don't fix it"

What about the new non-stick Reynold's Wrap??? Going to try this on mine the next time.

Darlene

I use the Silpat liners when I bake the RR's--have you seen these? They are expensive (12$ each), but last forever--they are a silicone sheet that can take extreme high heat--things just slip right off--I love 'em

I tried these Rolls last night and I think they are amazing!!! Kind of reminded me of creme puffs without the filling. I'm sure we could come up with that too! I used the Reynold's Release foil and it worked like a charm. I justed picked up the rolls off of the foil - didn't need a spatula or anything.

I made some of the chocolate mousse to put on them which was really good too. I have also used them for sandwiches.

They work for whatever you would like to use them for. I love them and so easy to make. The reynolds foil really does wonders for these in the the baking. Right, just pick them up and that is it.



Darlene

Sorry to sound so dumb, but what are rev. rolls???

Bevben

heck out this link and you can see what Rev rolls are.

http://pub176.ezboard.com/fatkinsbre...picID=83.topic

Hope this helps you!



Darlene

WOW - I too made the revolution rolls. The parchment paper is good to roll them in before you throw them in the trash....I think it must be my tastebuds as my daughter loved them, my roommate described them as interesting and my boss said he wouldn't eat them, they smell too much like a egg (Wonder why?) Had to give my input as I really hadn't heard of anyone who didn't like them until I tasted them!! Sorry

Cinwin,
I'm not really crazy about them either. I think though, if you bumped up the cinnamon and splenda it might, and notice I said MIGHT make a fairly decent base for a dessert...hummmmm...I'll give it some more thought
Shelley

sg
***********
"if it ain't broke
don't fix it"

I made these for the first time last night - the parchment paper worked great!

And we really liked them. I halved the splenda called for in the recipe I picked up, but only because I don't really care for Splenda. I'm very picky so I was worried I wasn't going to like them, but was pleasantly surprised. We're looking foward to experimenting with different cheeses, levels of sweetness, and other additions.

Of course we've gone without any sort of bread-type items (other than one experiment with Atkins LC pancakes -ick!!!) and we both LOVE bread so we're pretty happy to find something edible that is bread-ish.

***********
...wishes come true, not free!
-from Stephen Sondheim's Into the Woods

You can add garlic powder and parmesain cheese and a few onion flakes on top to use for your sandwiches or hamburbers. I do this and all of us LCers like them that way (omit the splenda and cinnamon. If I use the cinnamon and splenda we use them for french toast, with SF syrup on them. Just a few ideas

Pat in Michigan