Eggs
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PREPREP:
- Place oven rack in middle of oven
- Preheat oven to 425
- Grease muffin tin
INGREDIENTS:
- ¼ cup oil or melted margarine
- ¼ cup sugar, white
- 1 egg
- 1 cup applesauce
- 1 ¾ cup flour, white or unbleached
- 2 Tbsp (or more) wheat germ or bran
- 1 Tbsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- Dash nutmeg (optional)
- ½ cup nuts, chopped (walnuts/pecans)
PREPARATION:
- In large bowl, mix oil, sugar & egg and mix well.
- Add applesauce to sugar mixture.
- Sift flour, baking powder, salt & cinnamon (& nutmeg) together & add w/germ to wet ingredients.
- MIX ONLY UNTIL DRY INGREDIENTS ARE MOST!!
- Add nuts.
- Fill greased muffin tin cups 2/3 full.
- Bake at 375 for 20-30 minutes.
Tags: Applesauce, Bran, Cinnamon, Eggs, Wheat Germ
PRE-PREP:
- Place oven rack in middle of oven
- Preheat oven to 425
- Grease muffin tin
MUFFIN MIXTURE:
- 1 cup sifted flour, white or unbleached
- ½ cup sugar, white
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup oats, quick or old fashioned
- ½ cup raisins
- ¼ cup nuts, chopped (walnuts/pecans)
- ¾ cup milk
- ¼ cup vegetable oil or melted margarine
- 1 egg, beaten
TOPPING:
Mix together & set aside:
- 2 Tbsp cinnamon
- 1 tsp sugar
PREPARATION:
- Sift flour, sugar, baking powder & salt together in large bowl.
- Add oats, raisins & nuts to the flour ingredient bowl.
- Combine milk, oil & eggs and add them to the flour ingredient bowl.
- MIX ONLY UNTIL DRY INGREDIENTS ARE MOST!!
- Fill greased muffin tin cups ½ full.
- Sprinkle sugar/cinnamon mixture over tops of uncooked muffins.
- Put in 425 oven for about 15 minutes.
- Done when nicely tan.
- Turn muffins out on a rack – don’t leave them in the hot tin very long.
VARIATION:
Fill muffin tin cups ¼ full with mixture, THEN put a dab of your favorite jam/jelly on top.
Finish filling the muffin tin cup till about ½ or so full.
Sprinkle sugar/cinnamon mixture over tops and bake.
Tags: Eggs, Nuts, Oats, Raisins
This is a great dessert dish! Creme Brulee's are so simple and easy to make that I'd do this whenever I have to make a a snazzy dessert without to much craziness. You can make this the day before you need to it too, which makes it much easier when cooking a big dinner.
Ingredients
- 2 Tbls all-fruit raspberry jam
- 4 oz white chocolate, chopped
- 1 cup heavy cream(or 3/4 cup cream and 1/4 cup milk)
- 3 egg yolks
- 1/4 cup sugar & 6 tsp sugar
- pinch of salt
- 1/2 tsp Vanilla
- Fresh raspberries
- 4 tall Ramekins
Directions
- Pre-heat the oven to 300F. Put 1/2 tbs of the jam into the bottom-center of each ramekin and set aside.
- In a small saucepan melt the chopped white chocolate in the milk. Once the chocolate has melted and has been incorporated into the milk, add the 1/4 cup of sugar. Disolve the sugar and set aside away from the heat.
- In another small mixing bowl, mix the egg yolks, salt and vanilla for 1 minute. Then slowly add the cream mixture whisking well after adding each bit. This is to make sure the eggs don't get heated to quickly.
- Fill each ramekin with the mixture and place in a hot water bath. Bake for 30-40 minutes, until the center of the custard jiggles slightly when bumped. Take the ramekins out and let cool to room temperature. Then place in the fridge for 2 hours minimum or up to 2 days.
- When ready to serve, and ONLY when ready to serve, sprinkle about 1 1/2 tsp sugar on each creme brulee and torch to a nice crackle. Place some raspberries on top and serve!
Tags: Cream, Eggs, Raspberries, Raspberry Jam, Sugar, Vanilla, White Chocolate
These are really moist, delicious cookies.
Ingredients:
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp baking soda
- 2 sticks butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin
- 1 egg
- 2 tsp vanilla
- 1 bag white chocolate chips
- 2/3 cup walnuts, chopped
Directions:
- Preheat oven to 325 and prepare cooke sheets.
- In a mixing bowl combine: flour, cinnamon, cloves & baking soda, and set aside.
- In a large mixing bowl beat: butter, white sugar & brown sugar
- Beat pumpkin, egg & vanilla into the butter mixture
- Slowly beat flour mixture into the butter mixture.
- Stir in the chips & walnuts.
- Drop by rounded spoonfuls onto cookie sheets and bake for about 11 minutes.
- Remove from cookie sheets to wire racks immediately and let cool.
Tags: Butter, Cinnamon, Cloves, Eggs, Flour, Pumpkin, Sugar, Vanilla, Walnuts, White Chocolate
This dish requires your constant attention to prepare. It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time. It is delicious and really worth the time spent preparing it.
Makes 4 side servings or 2 main dish servings.
Ingredients:
- 4 cups vegetable stock
- 1 Tbsp olive oil
- 1 small onion, minced
- 2 garlic cloves, minced or pressed
- 1 cup Arborio rice, washed
- 1/4 cup dry white wine
- salt, to taste - probably 1/2 tsp or so
- 1 lemon - grate for zest & squeeze for juice
- 1 egg beaten
- 1/4 cup Parmesan cheese, freshly grated
- pepper, freshly ground
Directions:
- Have the stock simmering very low in a separate sauce pan.
- Heat the oil in a wide, heavy-bottomed frying pan.
- Saute the onion & garlic over medium low heat until the onion is golden.
- Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
- Stir in the wine & salt and cook over medium heat, constantly stirring. The wine should simmer very softly until it evaporates.
- When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
- Continue cooking in this manner: cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
- After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
- In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
- Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
- Immediately stir in the lemon mixture and taste to adjust salt & pepper.
- Return to heat and stir for a few seconds.
- Serve right away,
Tags: Eggs, Garlic, Lemon, Onions, Parmesan, Rice, Vegetable Stock, White Wine
Nothing better for the holidays then some homemade 'nog. Impress them with your holiday cheer and you'll have them come back for more!
Ingredients
- 12 egg yolks
- 12 egg whites
- 1&1/2 cups granulated sugar
- 1/2 quart bourbon
- 1 pint rum
- 1 quart heavy cream
- 1 quart milk
- nutmeg
Instructions
Beat 12 egg yolks until light. Gradually add 1&1/2 cups sugar and beat until mixture is thick and pale. Chill, then slowly beat in 1/2 quart bourbon and 1 pint rum. With a wire, beat in 1 quart each of heavy cream which has been whipped slightly and 1 quart milk. Fold in 12 egg whites, stiffly beaten, and sprinkle the surface of the eggnog with nutmeg.
Thick and rich like ice cream. Has a real Kick!
Tags: Bourbon, Cream, Eggs, Milk, Nutmeg, Rum
Ingredients
|
|
1 cup
2 cups
2 cups
3
1 Tbsp
½ cup
3 cups
1 tsp
1 tsp
¼ tsp
1 tsp
|
Oil
Sugar
Zucchini, grated
Eggs
Vanilla
Nuts, chopped
Flour
Salt
Baking soda
Baking powder
Cinnamon
|
Instructions
-
Preheat oven to 325o.
-
Grease & flour 2 loaf pans.
-
Combine oil & sugar and let stand 10 minutes.
-
Combine & add wet ingredients: zucchini, eggs, vanilla & nuts, and mix by hand.
-
Combine & sift flour, salt, baking soda, baking powder, & cinnamon, then add to the wet ingredients and mix by hand.
-
Pour mixture into two loaf pans and bake for 1 – 1 ½ hours.
Tags: Eggs, Flour, Zucchini
This is Aunt Chelsa’s recipe
Ingredients
|
|
2 cups
4 cups
1 ½ tsp
2 Tbsp
10
3 oz.
½ cup
1 bunch
Some
Some
Some
|
Rice, white, raw
Water
Salt
butter
Eggs, beaten
Parmesan cheese, grated
Parsley, fresh, minced
Green onions, minced
Olive oil
Salt
pepper
|
Instructions
-
Cook rice: Bring water, salt & butter to a boil, add raw rice. Bring back to a boil, turn the heat down and simmer for 20 minutes, covered.
-
Transfer the rice to a large mixing bowl.
-
Preheat oven to 350o.
-
Oil (pam) a 10 X 12” pyrex cooking dish.
-
Fry onion & parsley in oil and stir into the rice. Add salt & pepper to taste.
-
In another bowl beat the eggs.
-
Stir eggs into the rice mixture.
-
Stir in parmesan cheese.
-
Pour into the pyrex cooking dish.
-
Bake about 30 minutes.
-
I have had this served warm or cold. Warm is better.
Tags: Eggs, Green Onions, Parmesan, Rice
One of the Ellenberger’s favorites!
This recipe is really only for 2-3 people, so Don usually ends up doubling or tripling the recipe.
Ingredients
|
|
3
2 tsp
2 tsp
3 tsp
1 tsp
1 cup
1 cup
2 Tbsp
|
Eggs,
Sugar, granulated
Sugar, brown
Baking powder
Salt
Flour, sifted
Buttermilk (fat free, low fat, whatever)
Butter, melted
|
Instructions
-
You are going to need to have a griddle or frying pan ready.
-
Sift the flour & set aside.
-
In large bowl, lightly beat the eggs.
-
Stir into the eggs, in this order: both sugars, baking powder, salt.
-
Then add flour, buttermilk & melted butter.
-
Stir gently only until mixed. DO NOT OVERBEAT!!
Tags: Buttermilk, Eggs, Flour
(Fritata means fried, but my grandma bakes hers)
Ingredients
|
3 ½ cups
1 onion
1 sm jar
2 cloves
½ cup
Some
½ tsp
1 cup
5
½ cup
|
Zucchini, sliced thinly
Onion, chopped
Artichoke hearts, marinated, chopped
Garlic, minced
Mushrooms, fresh, sliced
Parsley, fresh, diced
Basil, dried leaves
parmesan cheese, grated
eggs
Bisquick
|
Instructions
-
Preheat oven to 325 - 350o.
-
Prepare a 9” square pyrex baking dish. (!!- I thought you were supposed to use the bigger size pan.)
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Saute the zucchini, onion, artichoke hearts, garlic, mushrooms, parsley & basil together – about 5 minutes & set aside.
-
In large bowl, beat the eggs, parmesan cheese & bisquick together.
-
Combine the sauted mixture with the egg mixture.
-
Pour into the pyrex dish you think it fits in.
-
Bake until set in center and golden brown on top - about 30 – 35 minutes.
-
This can be served warm as part of your dnner or at room temperature, cut up in small squares, as an hors d’ oeuvres.
Tags: Artichoke Hearts, Eggs, Zucchini
