Asparagus, Mushroom and Cheese Omelet With Herbs

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Ingredients:

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears lightly steamed
• 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme for garnish

Steps:

• Heat medium skillet over medium-high heat for a minute or two until hot
• Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
• In a small bowl use a fork to whisk together the eggs with the water and the pepper
• When butter is melted and sizzling pour the egg mixture all at once into the pan
• Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
• Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
• Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
• Off the heat and use a wide spatula to carefully fold omelet in half
• Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
• Garnish with a sprig of thyme

Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Cheese and Leek Charlotte

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Ingredients:

• 2 leeks sliced thin
• 1 tablespoon butter
• 3 eggs beaten
• 1 cup breadcrumbs
• 1/2 cup cheddar cheese grated
• 2 tablespoons fresh parsley chopped
• pepper
• 1 tablespoon sesame seeds
• 1 tablespoon wheat germ
• 1 tablespoon parmesan cheese grated
• 2 egg whites stiffly whisked

Steps:

• Gently fry leaks in butter until soft and moist Add all remaining ingredients except sesame seeds wheat germ Parmesan and egg whites and mix together
• Gently fold in whisked egg whites
• Pour mixture into a buttered oval pie dish or souffl dish and sprinkle with sesame seeds wheat germ and Parmesan
• Bake at 350 for 30 minutes or until firm Serve hot

Cranberry French Toast

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Ingredients:

• 1 loaf challah or other yeast egg bread
• 1 8 ounce package light cream cheese
• 1 cup sugar or Splenda
• 1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
• 1/4 cup butter 1/4 cup
• 4 eggs
• 1/2 cup whole milk or almond soy or rice milk

Steps:

• Slice challah bread into thick pieces
• Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
• Melt butter over medium heat in a skillet
• Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
• Enjoy

Crustless Broccoli and Cheese Quiche

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Ingredients:

• 1 teaspoon olive oil
• 1/2 cup onion sliced vertically
• 2 garlic cloves minced
• 5 cups broccoli florets
• cooking spray
• 1 1/4 cups nonfat milk
• 1 cup shredded reduced-fat cheddar cheese 4 ounces by weight
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon ground nutmeg
• 4 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 1 tablespoon grated fresh parmesan cheese

Steps:

• Preheat oven to 350
• Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic; saut 1 1/2 minutes Add broccoli; saut 1 minute
• Spread broccoli mixture into a 9-inch pie plate coated with cooking spray
• Combine milk cheese parsley mustard salt pepper nutmeg eggs whites and eggs in a large bowl Pour mixture over broccoli mixture; sprinkle with Parmesan
• Bake at 350 for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing

Crustless Quiche Clafouti With Tomatoes amp; Basil

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Ingredients:

• 1 tablespoon olive oil plus more for greasing pan
• 1/4 cup whole fresh basil leaf
• 6 large eggs
• 3 tablespoons creme fraiche
• 1 cup milk
• 1/3 cup crumbled goat cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• fresh ground pepper
• 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
• Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
• Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
• Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
• Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature

Curry Omelette for One

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Ingredients:

• 1 egg
• 2 teaspoons chopped chives approx
• 2 teaspoons curry powder sieve it if it's lumpy
• 1 tablespoon water
• 1 tablespoon olive oil

Steps:

• Beat egg in a small bowl
• Mix in chives
• curry powder and water
• Heat a small pan to a high heat Heat oil once hot
• Add egg mixture to hot Let it cook for five to ten minutes
• scuffing it occasionally so that it doesnt stick The bottom should become solid and quite browned
• Slide the bottom of the omelette onto a plate Hold the pan over the plate
• then flip them so the raw side of the omelette is face down on the pan
• Cook for another five or so minutes - until the bottom is as browned as the top
• EAT

Debbie's Spinach or Broccoli Quiche

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Ingredients:

• 1 pie crust
• 1 10 ounce package frozen broccoli defrosted or 1 10 ounce package spinach defrosted
• 1 onion chopped
• 1/2 cup milk
• 3 -4 tablespoons onion soup mix which equals approximately 3/4 of a packet

Steps:

• Preheat oven to 350 degrees
• Bake pie crust 5-10 minutes optional
• Saute the onions and vegetables
• Mix everything together and pour into pie crust
• Bake at 350 degrees for about 40 minutes or until done

Easy Gingerbread Cookies

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Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Egg and Apple Bruschetta

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Ingredients:

• 3 teaspoons extra virgin olive oil
• 1 -2 garlic clove minced
• 12 slices French bread baguette-style
• 3 hard-cooked eggs chopped
• 3/4 cup tart apple shredded
• 2 tablespoons walnuts chopped toasted
• 2 tablespoons bleu cheese salad dressing

Steps:

• Preheat oven to 450 degrees F
• Stir together oil amp; garlic then using a pastry brush brush one side of each bread slice with the oil mixture
• Place bread slices on a baking sheet amp; bake about 10 minutes or until tops of bread slices are golden brown
• Meanwhile in medium bowl toss together eggs apple walnuts amp; salad dressing
• Top each toasted bread slice with some of the egg mixture then serve immediately

Eggs with Garlic and Parsley Oil

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Ingredients:

• 1 dozen egg
• 1/2 cup tightly packed parsley
• 4 cloves garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 3/4 cup olive oil preferably Spanish extra-virgin
• 1 small carrot grated
• 4 green Spanish olives sliced
• 4 black olives sliced

Steps:

• Hardboil the eggs
• Place the eggs into a large saucepan
• cover with enough cold water to have 2 of water above the eggs
• Bring the eggs to a boil
• boil for 1 minute
• remove the eggs from the heat
• cover with a lid and set aside for 18 minutes
• Pour off the hot water and immediately fill the pan with cold water
• and keep pouring out and refilling
• until the water remains cool
• This will stop the eggs from continuing to cook
• This technique makes a hard-boiled egg that is cooked through
• without being tough or rubbery
• It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim
• Once the eggs have cooled; peel
• quarter and place into a decorative plate or bowl
• I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other
• Similiar to the way you layer fruit on a tart
• Place the parsley
• garlic
• paprika
• and black pepper into a blender container
• Pulse until the parsley and garlic are minced
• Then slowly add the olive oil while running the blender
• Drizzle the flavored oil over the eggs
• reserving 1/4 of the oil
• Garnish with the grated carrot
• sliced green olives
• and sliced black olives
• Drizzle the remaining flavored oil over the garnished eggs
• Cover and refrigerate for at least 2 hours
• Remove from the refrigerator 30 minutes before serving

Flourless Orange and Chocolate Cake

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Ingredients:

• 1 orange whole
• 125 g caster sugar
• 200 g dark chocolate melted
• 100 g ground almonds
• 3 eggs separated
• 1/2 teaspoon baking powder

Steps:

• Put the orange in a microwave safe bowl
• Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
• Leave to cool still covered
• Heat oven to 180C
• Line a 20cm round springform tin with baking parchment
• Cut the orange in half and remove pips
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
• Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
• Tip into a large bowl
• Beat the egg whites until stiff but not dry and fold into chocolate mixture
• Spoon into lined tin
• Put the tin on a baking sheet then in the oven
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
• Cool in the tin

Granny Cake

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Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 3/4 cup butter softened
• 3 eggs
• 2 cups mashed bananas
• 1 8 ounce can crushed pineapple with juice
• 2 teaspoons vanilla
• powdered sugar

Steps:

• Mix flour sugar baking soda nutmeg salt and cloves; set aside
• Beat butter with mixer for 30 seconds
• Add eggs banana undrained pineapple and vanilla- Beat
• Add flour mixture
• Spread batter in greased 10 inch fluted tube pan
• Bake in 325 degree oven for 70-75 minutes
• Cool on wire rack for 10 minutes
• Remove from pan and cool completely

Guava Flan

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Ingredients:

• 2 cups sugar divided
• 1 12 ounce can evaporated milk
• 1 8 ounce package Philadelphia Cream Cheese cut up softened
• 5 eggs
• 1 teaspoon vanilla
• 1 dash salt
• 1/2 cup guava paste cut into small pieces

Steps:

• PREHEAT oven to 350F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown stirring constantly with wooden spoon This should take about 10 minutes Remove from heat Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup Set aside
• PLACE milk and cream cheese in blender; cover Blend until smooth Add remaining 1 cup sugar the eggs vanilla and salt; cover Blend just until smooth; add guava paste and pour into prepared baking pan I found that sprinkling the cubes of guava paste across the top of the raw custard helped to keep them from globbing up in the middle- Next time I might try blending the guava paste in blender with the rest of the ingredients Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean Cool Carefully remove flan from water Cool on wire rack
• REFRIGERATE several hours or unti chilled When ready to serve invert pan onto serving plate to unmold flan Some of the guava cubes stuck to the caramel and I just took them off with a fork and stuck them back in the top of the flan where they came from Store any leftovers in refrigerator

Healthy Egg Salad Sandwich

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Ingredients:

• 2 hard-boiled eggs
• 2 chopped scallions white and green parts
• 2 tablespoons Dijon mustard
• 2 pieces lettuce I prefer romaine
• 4 slices whole grain bread toasted
• salt and pepper

Steps:

• With the back of a fork mash egg yolk with mustard to make a thick paste
• Stir in chopped scallions and chopped egg white Mix in salt and pepper as desired
• Divide mixture on top of 2 slices of bread
• Top with lettuce leaves and cover with remaining slices of bread Makes 2 sandwiches

Herb Omelette With Mustard Mushrooms

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Ingredients:

• 50 g butter softened
• 1 tablespoon coarse grain mustard
• 4 field mushrooms
• 4 eggs
• 2 tablespoons chopped mixed herbs
• salt and pepper

Steps:

• Mix 40g of the butter with the mustard and then divide the butter between the mushrooms Grill under a hot grill for 5 - 6 mins and keep warm
• Crack the eggs into a bowl and beat well Add herbs and seasoning
• Melt the remaining butter in a pan when the butter is foamy add the eggs
• Cook omelette to your preferred level of doneness and remove from the pan
• Serve half the omelette with 2 mushrooms and some crusty bread

Holiday Eggnog Cookies

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Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups sugar
• 3/4 cup softened butter
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 tablespoon ground nutmeg

Steps:

• Preheat oven to 300
• Mix flour baking powder cinnamon and 1/2 teaspoon nutmeg
• Mix well with a whisk; set aside for now
• Cream the sugar and butter until the mixture forms like a grainy paste
• Add in the eggnog vanilla extract and egg yolks
• Beat on medium speed until smooth
• Add the flour mixture and beat at low speed until combined but do not over mix
• Drop rounded teaspoonfuls 1 inch apart onto ungreased baking sheets
• Lightly sprinkle with nutmeg
• Bake 23-25 minutes or until bottoms are light brown
• Let cool completely

Huevos Rancheros in Muffin Cups

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Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Insanely Chocolatey - Chocolate Nemesis Cake

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Ingredients:

• 12 ounces dark chocolate broken into small pieces really good quality
• 5 eggs
• 1 cup superfine sugar
• 2 tablespoons superfine sugar
• 1 cup softened unsalted butter
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whipped cream to serve
• 1 cup fresh raspberry to serve
• chocolate curls

Steps:

• Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
• then grease it with butter and sprinkle with flour
• Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
• Add the chocolate pieces and the butter Mix well When smooth
• remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
• Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
• so that the cooking is uniform
• Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
• continue cooking
• Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
• top the cake with chocolate curls too ;

Joe's Stone Crab Key Lime Pie

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Ingredients:

• 1/3 lb graham cracker or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1/3 cup sugar
• 3 egg yolks
• 1 1/2 teaspoons grated key lime zest
• 1 14 ounce can sweetened condensed milk
• 2/3 cup freshly squeezed key lime juice
• 1 cup heavy whipping cream chilled
• 3 tablespoons confectioners' sugar

Steps:

• For the crust
• Preheat oven to 350F
• Butter a 9-inch pie plate
• Break up graham crackers
• place in processor and process to crumbs if you dont have a processor
• place crackers in large plastic bag
• seal
• and crush using a rolling pin
• Add melted butteramp; sugar and pulse until combined
• Press mixture into bottom and up sides of pan
• forming a neat border around th edges
• Bake until crust is set and golden
• about 8 minutes
• Set aside on wire rack; leave oven on
• For the filling
• Meanwhile
• in an electric mixer with the wire whisk attachment
• beat the egg yolks and lime zest at high speed until very fluffy
• about 5 minutes
• Gradually add the condensed milk and continue to beat until thick
• 3-4 minutes longer
• Lower the mixer speed and slowly add lime juice
• mixing until just combined
• Pour mixture into crust and bake for 10 minutes
• or until filling has just set
• Cool on wire rack
• then refrigerate
• Freeze for 15-20 minutes before serving
• For the topping
• Whip the cream and the confectioners sugar until nearly stiff
• Cut pie in wedges and serve very cold
• topping each wedge with a dollop of whipped cream
• Garnish with a slice of key lime if desired

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Lemon Coconut Cake

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Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Mayonnaise by June

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Ingredients:

• 2 eggs
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tablespoon butter
• 1/2-1 teaspoon dry mustard
• salt and pepper

Steps:

• Beat all ingredients together with a whisk
• Place into saucepan and heat stirring at all times until boils

Molten Flourless Chocolate Cake

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Ingredients:

• 4 eggs
• 1/2 lb semisweet chocolate
• 2 ounces unsalted butter
• cooking spray
• powdered sugar for decorating

Steps:

• Preheat oven to 425
• Place a saucepan of water on high heat Heat to a boil
• then reduce to simmer
• In a mixing bowl
• crack eggs and warm them over simmering water for 1 minute hold bowl directly over the water
• using a dish towel to protect your hands
• whisking constantly
• Remove eggs from heat
• and whisk for another minute until eggs are very fluffy
• Meanwhile
• put the chocolate and butter in a large
• heatproof
• stainless-steel or tempered-glass bowl; set it over the simmering water
• making sure the water doesnt touch the bowl
• Let the chocolate and butter melt; remove from heat
• Let mixture cool slightly by stirring occasionally
• about 5 minutes
• Once slightly cooled
• fold the chocolate and butter into the whipped eggs until no more streaks show Batter will deflate
• Spray 6 4-ounce ramekins or ovenproof dessert cups with nonstick cooking spray or use foil cups
• or muffin tins
• Fill them 3/4 of the way full and place on a baking sheet
• Bake for 10-12 minutes
• depending on how gooey youd like the centers
• Turn the cakes out onto dessert plates
• and serve immediately with a sprinkle of powdered sugar

Mom's Danish Potato Salad

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Ingredients:

• 1/4 cup vinegar
• 1/4 cup water
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1 dash pepper
• 1 teaspoon mustard
• 2 eggs well beaten
• 1 cup salad dressing I use Miracle Whip but you can you mayo or anything you like
• 4 -5 cups potatoes cooked and cubed
• 3 hard-boiled eggs
• 1/4 cup celery diced
• 2 tablespoons onions diced
• 1/4 cup sweet pickle relish

Steps:

• Combine first 6 ingredients and bring to a boil
• Gradually beat in well-beaten eggs
• Cook stirring constantly until slightly thickened
• Remove from heat and add salad dressing
• Mix well and pour over potato egg celery onion and relish
• Add more salt and pepper if desired
• Refrigerate until well-chilled and enjoy

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Nilla Wafers Original Banana Pudding

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Ingredients:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 dash salt
• 4 eggs separated at room temperature
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
• 5 -6 medium bananas sliced fully riped

Steps:

• Combine 1/2 cup sugar flour and salt in top of double boiler
• Stir in 4 egg yolks and milk; blend well
• Cook uncovered over boiling water stirring constantly until thickened
• Reduce heat and cook stirring occasionally for 5 minutes
• Remove from heat; add vanilla
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
• Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
• Bake at 425 degrees for 5 minutes or until delicately browned
• Cool slightly or chill
• Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish

Pantespani - Greek Sponge Cake With Orange

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Ingredients:

• 6 eggs separated
• 2 cups granulated sugar
• 1 pinch salt
• 3 tablespoons cornstarch
• 2 cups self-rising flour
• 3 tablespoons of grated orange peel
• 2/3 cup water
• margarine or cooking spray
• flour
• 3 cups water
• 1 cup granulated sugar
• 3 -4 whole cloves
• 1 cinnamon stick
• 1 teaspoon orange blossom water
• 1 large orange juice of

Steps:

• In a saucepan combine all syrup ingredients except the orange juice and orange flower water and bring to a boil Boil for 7-8 minutes Stir in orange juice and prange flower water remove from heat and allow to cool
• Preheat oven to 340F 170C
• Beat egg whites 1/2 cup of the sugar and the salt to stiff peak stage
• In a separate bowl beat the egg yolks with the remaining 1 1/2 cups of sugar and slowly beat in all remaining ingredients
• Use a spatula to scrape down the sides of the mixing bowl and when all ingredients have mixed in beat for 3-4 minutes
• With a spatula gently fold in the egg whites until well blended
• Lightly grease bottom and sides of a 15 3/4 X 12 inch or equivalent pan with the margarine dust with flour and transfer cake batter to the pan
• Bake at 340F 170C for 55-60 minutes until a knife inserted into the middle comes out dry The top should be a dark gold color
• As soon as the cake comes out of the oven cut into squares or diamonds Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top Allow to cool and absorb the syrup before serving
• Note Do not open the oven during baking except to test for doneness
• Greek pan cakes are baked in pans that are often larger than baking pans used in other countries The 15 3/4 X 12 inch pan may be available in your market as a roasting pan

Red Onion Tri-Mushroom Quiche

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Ingredients:

• 1 1/4 cups flour
• 1/3 cup unsalted butter
• 1 egg yolk
• 3 tablespoons ice water
• 1 pinch salt
• 1/4 cup unsalted butter
• 1 large red onion halved and sliced
• 4 ounces cremini mushrooms sliced
• 4 ounces shiitake mushrooms stemmed and sliced
• 4 ounces oyster mushrooms stemmed and sliced
• 2 teaspoons fresh thyme chopped
• 1 egg
• 2 egg yolks
• 1/3 cup heavy cream
• salt and pepper

Steps:

• Sift flour and salt into a bowl
• Add the butter and cut it into the flour until mixture resembles breadcrumbs
• Beat the egg yolk with the water in small bowl
• Sprinkle liquid onto flour mixture and combine with your fingertips
• Form dough into a ball
• Cover and chill for 30 minutes
• Preheat the oven to 375 degrees and grease pie or quiche pan with butter
• Roll out dough on floured surface and then line the pan
• Prick bottom with fork and chill for 30 minutes
• Line with foil and dried beans and bake in the oven for 25 minutes
• Remove the foil and beans and cool on a wire rack
• Reduce oven temp to 350 degrees
• Melt butter in a large heavy bottomed skillet
• Add the onions cover and cook over very low heat stirring occasionally for 20 minutes
• Add mushrooms and thyme and cook for an additional 10 minutes stir often
• Spoon mixture into cooled tart shell and place the pan on a cookie sheet
• Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper
• Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden
• Serve hot or at room temperature

Rose's World Famous Pancakes

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Ingredients:

• 2 eggs
• 1 cup milk I prefer buttermilk
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt

Steps:

• Preheat griddle
• Beat eggs and milk together
• Add dry ingredients and beat well
• Pour on griddle
• Cook until bubbles appear and flip over

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

• 170 g asparagus trimmed
• cooking spray
• 2 eggs
• 2 egg whites
• 2 tablespoons skim milk
• 1 small tomatoes
• 2 tablespoons flat leaf parsley coarsely chopped

Steps:

• Boil steam or microwave asparagus until tender; drain
• Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
• Serve asparagus and scrambled eggs sprinkled with tomato and parsley

Scrumptious Scramble

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Ingredients:

• 6 egg whites
• 2 large eggs
• 4 scallions sliced small
• 2 medium tomatoes diced medium-small
• 4 -6 tablespoons skim milk
• 1 small onion
• 1 -2 cup diced green bell pepper
• 1/4-1/2 teaspoon black pepper
• 1/8-1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/4-1/2 teaspoon cilantro
• 1 teaspoon minced garlic
• 1 1/2-3 teaspoons peanut oil

Steps:

• Whisk together the egg whites yolks spices and milk
• Stir in vegetables until well distributed in the mixture
• Heat garlic in oil until sizzling
• Add the egg-milk-spice-vegetable mixture Scramble over medium high - high heat until done to your desire Season as cooking with pepper and cilantro

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Tortilla De Patatas -- Potato Omelet Spain

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Ingredients:

• 1/4 cup extra virgin olive oil
• 3 cups new potatoes diced
• 1/4 cup onion finely chopped
• 4 eggs beaten
• 1 dash salt to taste
• 1 dash pepper to taste

Steps:

• In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
• Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
• Pour excess oil into a small bowl amp; set aside
• Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
• WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
• Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
• Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
• Serve warm or at room temperature amp; enjoy

Vegetarian Egg-Drop Soup

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Ingredients:

• 2 tablespoons red miso
• 2 cups teriyaki sauce
• 6 eggs
• 2 tablespoons butter or 2 tablespoons margarine
• 1 quart mushroom
• 10 cups water
• sea salt

Steps:

• Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
• In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
• While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
• When water is boiling slowly add the eggs to the water Heat until they are cooked
• Serve in simple bowl

William Cai's Tomato and Egg Jiaozi Chinese Dumplings

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Ingredients:

• 800 g tomatoes
• 8 eggs
• 1000 g gyoza skins
• 1/4 cup oil
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• black vinegar for dipping

Steps:

• Whisk eggs then stir-fry in oil and set aside
• Blanch tomatoes remove skins and mince
• Combine eggs and tomatoes and drain liquid
• Season with sugar and salt
• Stuff dumpling skins with egg and tomato mixture and pinch sides together to form half-moon shape Seal well A bit of water on your forefinger helps
• Bring large pot of water to a boil
• Drop in dumplings in batches and boil until they float With slotted spoon remove to platter
• Eat dumplings with chopsticks and dip in small bowls of black vinegar Dipping sauce may also contain soy sauce minced garlic chopped fresh cilantro and/or red chili flakes in oil