Archive for the ‘Eggs’ Category

Makes 9

  • 1 stick (4 oz) unsalted butter, softened
  • 3/4 cup plus 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp plus 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp ground cinnamon. 
  1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
  2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Makes 20 – 24

  • 3/4 cup flour
  • 1/3 cup packed brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup buttermilk
  • 3 tbsp creamy peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • Peanut oil, for frying
  • Whipped cream and raspberry jam for serving
  1. Preheat oven to 200°F.  Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.  In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.  Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. 
  2. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310° on a deep-fry or candy thermometer. 
  3. Working in 3 or 4 batches, drop the batter by rounded tsp into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. 
  4. Using a slotted spoon, transfer the fritters to paper towels to drain.  Keep the fritters in the oven as you continue frying.  Serve hot wil the whipped cream and jam. 

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Makes 4 servings

  • 4 zucchini (about 1 1/2 lbs total)
  • Salt & pepper
  • 2 large eggs
  • 1/2 cup flour
  • 3 tbsp extra-virgin olive oil, plus more as needed
  • 1 jar (12 oz) roasted red peppers, drained
  • 1 clove garlic, smashed and peeled
  • Hot pepper sauce
  1. Preheat the oven to 300°F.  Place a cooling rack on a baking sheet and set aside.  Using the large holes on a box grater, grate the zucchini into a large colander.  Toss with 1/2 tsp salt and let stand for 10 minutes.  Place the colander in the sink and press the zucchini firmly with paper towels to remove all excess moisture. 
  2. In a large bowl, whisk the eggs with 1/2 tsp salt and 1/2 tps pepper until light and frothy.  Using a whisk, stir in the zucchini, then the flour. 
  3. In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat.  Working in 3 batches, drop in th efritter batter by rounded tbsp, gently flattening the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2 to 2 minutes per side.  Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed. 
  4. Using a food processor, puree the red peppers with the garlic, the remaining 1 tbsp olive oil, 1/2 tsp salt and hot pepper sauce to taste.  Serve the dip with the warm fritters.

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Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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Makes 16 servings


  • 1/2 cup cake flour (not self-rising)
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 large eggs, whites and yolks separated
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • confectioners’ sugar, for dusting


  • 2 pints peppermint ice cream or 2 pints vanilla ice cream mixed with 30 crushed hard peppermint candies (1 cup), softened
  1. Cake: Preheat oven to 400°F.  Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with nonstick foil.  In bowl, combine flour, cocoa powder, baking powder and soda and salt. 
  2. Place egg whites and yolks in 2 separate large bowls.  With mixer at medium speed, beat egg whites until foamy.  Gradually beat in 1/2 cup of the sugar.  At high speed, beat whites just until stiff – but not dry – peaks form.  With same beaters, beat yolks with remaining 1/4 cup sugar for 3 minutes until thickened; beat in vanilla. 
  3. At low speed, beat half the flour mixture into yolks.  Fold in half the whites.  Fold in remaining flour, then remaining whites.  spread in pan.  Bake 12 minutes, until top springs back when pressed.  Dust a clean kitchen towel with confectioners’ sugar; invert cake onto towel.  Remove pan; peel off foil.  Starting from a long end, roll up cake in towel; place seam side down on rack; cool completely. 
  4. Filling: Unroll cake; spread evenly with peppermint ice cream; roll up cake.  Wrap tightly in nonstick foil and freeze, seam side down, overnight, until firm. 
  5. Unwrap cake; rim ends.  dust with confectioners’ sugar.  Slice; serve immediately. 

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Serves 8


  • 5 medium cooking apples, cored, peeled and sliced
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter or margarine


  • 1 cup All-Purpose Flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup All Vegetable Shortening
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  1. Heat oven to 400ºF. Spray an 8×8 baking dish with Cooking Spray.
  2. Filling: Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
  3. Topping: Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.  Or combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in shortening until coarse crumbs form.
  4. Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
  5. Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.

Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.

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Serves 6

  • 1 small onion
  • 1/2 green bell pepper
  • 1/2 cup milk
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1 tbsp dried parsley
  • 1/8 tsp pepper
  • 1 1/2 lbs ground beef


  • 3 tbsp ketchup
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce
  1. Preheat oven to 350°F.  Line a 9×5″ loaf pan with foil.  Spray with cooking spray.  Chop onion and bell pepper together in food processor. 
  2. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper.  Stir until blended.  Add onion and pepper; mix well.  Add beef; mix just to combine ingredients. 
  3. Shape beef mixture in prepared loaf pan.  Do not pack.  For topping, combine ketchup, honey and Worcestershire sauce in a small bowl.  Mix well.  Spread evenly over top of meat loaf. 
  4. Bake meat loaf until cooked through, about 1 hour.  Place pan on wire rack; let stand for 5 minutes.  Lift meat loaf out of pan and place on a serving platter.  Remove foil.  Serve immediately. 

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