Egg Recipes

———————————–CRUST———————————– 1 1/2 c Flour, all-purpose

2 tb Sugar, granulated

1/2 ts Salt

1/3 c Oil, vegetable

3 tb Milk, whole

——————————-LEMON FILLING——————————- 1 c Sugar, granulated

2 tb Flour, all-purpose

2 ts Lemon peel; grated

1/4 c Lemon juice

1 tb Butter; melted

1 c Milk, whole

3 lg Eggs; seperated, room temp

1 pt Strawberries; reserve 5,

-slice remaining 1/2 c Strawberry jam, seedless;

-melted Heat oven to 325. Have a 9-inch pie plate ready. Crust: Mix flour, sugar and salt in a large bowl. Add oil and milk. Stir with a fork until well blended. (Mixture will be crumbly.) Scatter evenly in ungreased pie plate. Press over bottom and up sides. Press edges into a plain rim. Lemon Filling: Mix sugar, flour and lemon peel in a large bowl. Whisk in lemon juice, butter, milk and egg yolks until blended. Beat egg whites in a large bowl with electric mixer until stiff peaks form when beaters are lifted. Stir gently (fold) into lemon mixture. Pour into crust. Bake 35 to 40 minutes until a pick inserted near center comes out clean and top is golden. Cool completely on wire rack. Cover and refrigerate up to 2 days. UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on pie beginning at outer edge and leaving a 2 1/2 inch circle empty in center. Fill circle with reserved whole berries. Brush sliced and whole berries with melted jam. Refrigerate until serving.

*INGREDIENTS* 2 c Flour, white, unbleached

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

2 Eggs, lightly beaten

1 1/4 c Yogurt

1/4 c Butter, unsalted, melted and

-cooled 1/4 c Sugar

2 tb Honey

1 tb Lemon zest, grated

*** LEMON SYRUP *** 1/3 c Lemon juice, fresh

1/3 c Sugar

Calories per serving: Number of Servings: 12 Fat grams per serving: : Approx. Cook Time: 20min Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 375 degrees F. Sift together flour, baking powder, baking soda and salt. In a seperate bowl, whisk together eggs, yogurt, butter, 1/4 cup sugar, honey and lemon zest. Add the flour mixture and fold until just combined. Spoon into buttered muffin tins and bake for 15 to 20 minutes. While the muffins are baking, mix lemon juice, 1/3 cup sugar and 3 Tablespoons water. When the muffins are done, remove them from the oven and pierce the top of each one several times with a fork. Brush the syrup over the top of each one. Let the muffins cool in the tins for three minutes, then cool on a rack. Makes 12 muffins.

3 Lemons

1 tb Water

1/2 c Sugar, Or More, If Needed

6 tb Unsalted Butter

2 c Flour

2 ts Baking Powder

1/2 ts Baking Soda

1/2 ts Salt

2 Eggs

1 c Milk

Preheat oven to 400øF. Butter standard size muffin tins. Finely grate the zest from the lemons, removing only the bright yellow portion of the peel. Set the lemons aside. Combine the zest, the water and 1/4 cup of the sugar in a small saucepan. Stir over medium heat for about 2 minutes, just until the sugar dissolves. Add the butter and stir until melted, about 1 minute longer. Set aside. With a sharp knife remove and discard all the remaining peel from the lemons. Cut the lemons crosswise into slices about 1/4 inch thick; discard any seeds. You will need

about 12 nicely shaped slices. Put about 1 teaspoon of the remaining sugar in the bottom of each prepared muffin cup and place a lemon slice on top. In a medium bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a larger bowl whisk together the eggs, milk and the reserved lemon mixture until smooth. Add the combined dry ingredients and stir just until blended. Spoon into the tins, filling about 3/4 full. Bake until a toothpick comes out clean, 15 - 20 minutes. Immediately invert the tins; the muffins should fall out. If they resist, nudge them with a knife. * Makes about 12 standard muffins. * Source: Williams Sonoma Kitchen Library, Muffins and Quickbreads Book.

11 tb Sugar

3 tb Lemon juice

1/2 c Orange juice

2 ts Cornstarch

6 Large egg whites

2 Large egg yolks

3/4 ts Grated lemon peel

1/2 ts Vanilla

Sweetened light sour cream* Vanilla nonfat yogurt* 1. In a 9″-wide ovenproof frying pan (attractive enough for serving) or in

a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and cornstarch; set aside. 2. In a large bowl, beat egg whites on high speed until foamy, then

gradually beat in 6 tablespoons sugar until whites hold stiff peaks. 3. In another bowl, beat egg yolks until thick with remaining 2 tablespoons

sugar, peel, and vanilla. Fold yolks into whites. 4. Over high heat, stir citrus juice mixture until boiling. Off the heat,

spoon egg mixture in large dollops into the hot sauce. 5. Bake in a 350′F. oven until omelet-souffle is golden brown and jiggles

only slightly in the center when gently shaken, 15-20 minutes. Spoon sauce out with souffle; souffle center may be slightly creamy. Offer sour cream to add to taste.

1 c Sugar

1 Lemon; rind of, grated

1/3 c Cooking oil

2 Eggs

1/2 c Milk

1 1/2 c Flour; sifted once

1 ts Baking powder

1/4 ts Salt

1/2 c Nuts; walnuts, pecans, etc.

- chopped fine ———————————–GLAZE———————————– 1/4 c Powdered sugar

3 ts Lemon juice

Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner’s sugar and lemon juice while the bread is still hot. Serves 8 to 10. Excellent for a brunch or teatime. SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

1/3 c Raisins,golden

3 T Rum

1/2 c Sugar

1 pk Active dry yeast(1/4 oz)

1/2 c Water,warm(105-115′)

6 T Butter,softened(3/4 stick)

3 Eggs

2 T Vanilla

3 T Milk,powdered

3/4 t Salt

1/8 t Saffron,ground (optional)

4 3/4 c Flour,all-purpose

1/4 c Almonds,slivered

1/4 c Orange peel,chopped,candied

——————————–SUGAR GLAZE——————————– 1 c Confectioners’ sugar

Reserved soaking rum 2 t Lemon juice

1 t Water

1. Soak raisins in rum for at least 30 or overnight.

2. Combine 1/2 teaspoon sugar along with yeast and water in small bowl. Let

stand until foamy, about 5 minutes. 3. Beat together remaining sugar, butter, eggs, vanilla, powdered milk,

salt and saffron, if using, and yeast mixture in large bowl with mixer until blended. Add 2 cups of the flour and 1 tablespoon of soaking rum, beating for 2 minutes at high speed. 4. Drain raisins and reserve rum for glaze. Stir raisins, almonds and

orange peel into dough with wooden spoon. Stir in enough of remaining flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 minutes. 5. Place dough in greased bowl, turning to coat. Cover; let rise in warm

spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb. coffee cans. Line bottoms with rounds of waxed paper. 6. Turn dough out onto floured surface. Punch down; knead a few turns.

Divide in half and place in prepared cans. (They should be about two-thirds full.) Let rise, covered, for about 1 1/2 hours, or until it has risen to top of can. 7. Preheat oven to moderate (350′F). Brush tops of breads lightly with

water. 8. Bake in lower third of preheated moderate over (350′F) for 35-40 minutes

or until golden brown on top and long skewer inserted in center comes out clean. Check after 25 minutes and tent with foil if browning too quickly. 9. Using oven mitts, carefully remove the bread from the cans, supporting

top of bread and twisting off can. Cool upright on wire rack to room temperature. Drizzle glaze over breads. Garnish with candied orange peel and slivered almonds, if you wish. SUGAR GLAZE: Stir together confectioners’ sugar, reserved soaking rum, lemon juice and water as need, in small bowl until good drizzling consistency.

-JUDI M. PHELPS 2 c Spinach; finely chopped

1 1/2 c Green onions; finely

-chopped 1/2 c Parsley; finely chopped

1/4 c Coriander; chopped

1 tb Dill; chopped

1 tb Tarragon; chopped

2 tb Tareh (garlic chives);

-chopped 1 tb Flour

;salt Freshly ground black pepper 8 Eggs

1/4 c Ghee or butter

Vegetables and herbs must be well washed and dried before chopping and measuring. Chopping can be done very speedily and efficiently in a food processor if desired. Accurate measuring of greens is not essential to success of this dish. Combine greens in a bowl. Mix flour with 1 teaspoon salt and pepper to taste and sprinkle over greens, then toss well. Beat eggs until frothy and pour over greens. Stir well to combine and adjust seasoning. Heat butter in a 9-inch round casserole dish or deep cake pan in a moderate oven. Swirl to coat sides and pour in egg mixture. Bake in a moderate oven, one shelf above center, for 45-50 minutes until set and top is lightly browned. If insufficiently browned when set, place briefly under a hot grill. Serve hot, cut in wedges, with yogurt and flat bread. Also good served cold. Serves 4. Source: The Complete Middle East Cookbook by Tess Mallos. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

5 tb Unsalted (Sweet) Butter

2 c Pumpernickel Bread;

-Preferably German, Day Old -Cut Into 1/2-Inch Cubes 4 oz Bacon; Smoky, Chopped

3/4 c Onion; Finely Chopped

3 c Smoked Kielbasa Or Bratwurst

-Cut Into 1/2-Inch Cubes Salt And Freshly Ground -Black Pepper 8 lg Eggs

———————————-GARNISH———————————- Fresh Dill; Finely Chopped Melt 4 Tbls of the butter in a large skillet over medium heat. Saute the bread cubes in batches until golden brown and crisp. Transfer to a bowl and set aside. Wipe out the skillet with paper towels. Fry the bacon, in the skillet, over medium heat until it renders out the fat. Add the onion and saute until it begins to color, about 8 minutes. Add the kielbasa and cook, stirring, until the onion and kielbasa are nicely browned. Melt the remaining 1 Tbls of butter in a medium-size non stick skillet over medium heat. Add one-fourth of the kielbasa mixture and one-fourth of the bread to the skillet and distribute evenly with a wooden spoon. Break 2 eggs into the skillet. Cook for 2 minutes, stirring the whites gently with a thin spatula. When the whites are almost set and the yolks are still liquid, reduce the eat to low, cover the skillet, and cook for another minute or until the desired doneness is achieved. Slide the hash and eggs onto a plate. Repeat with the remaining ingredients to make three more portions. Serve immediately sprinkled with the dill as a garnish.

2 c Flour

2 Eggs (Note:have all

-ingredients at room temp.) 1 tb Water

1/2 ts Salt

Kreplach Prepare one recipe noodle dough (see below). Roll out but don’t let dry. Cut into 3-inch squares and place a tablespoon of one of the following mixtures on each. Fold over the dough into a triangle. Press edges together with a little water. Cook in boiling salted water or soup 20 minutes, or until they rise to the top. They can then be fried or served immediately in the soup. Makes 24 or more, according to how thin you roll the dough. HOMEMADE NOODLE DOUGH Place unsifted flour on a board and make a well in the center. Drop eggs, water and salt into it. Work the four with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. ***STOP HERE FOR KREPLACH RECIPE*** Let the rolled dough stand until it feels dry to the tough, but don’t let it get too dry. you can cut the dough into squares, strips or very narrow noodles. For narrow ones roll up like jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling salted water or soup for about 10 minutes. Keep the balance in tightly closed jars. ~-Deborah

300 g Flour (2 1/2 cups plus 2

-Tbsp) 4 Eggs

1/4 l Milk (1 cup plus 1 Tbsp)

1 ds Salt

A little bit of sugar 50 g Butter (3 1/2 Tbsp)

Mix a pancake batter, and in a lightly greased skillet, at medium heat, cook on both sides. During the cooking process, repeatedly cut the pancake with the skillet, and move the pieces to a second skillet, where they are once more saute in a little butter. Just before serving, dust with sugar. Serve with stewed fruit. Unsweetened ‘Kratzet’ is also a popular side dish for meat dishes with gravy. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92