Egg Recipes

6 7 c all-purpose flour

2 pk Yeast

2 c Milk (what ever version you

Use - I use 1/2%) 1/4 c Sugar(I used an unrefined

Granulated sugar I get at my FS) 1/4 c Applesauce

2 t Salt

6 Egg whites

x Cinnamon and sugar mix (1 c Sugar to 4 teaspoons Cinnamon) Raisons if desired ~ Mix 3 cups flour and yeast in large bowl. - Warm milk, sugar, applesauce, salt over stove until warm to touch (115deg). When warm mix into flour mixture, ADD EGGS and beat at high speed for three minutes. - Stir in as much of the remaining flour as possible. (I stired in 3 cups.) - Turn out on floured board and knead in as much of the rest of the flour as possible to make a soft elastic dough. - Put in greased bowl and let rise. (I used a touch of lf spray oil and covered with a wet papertowel. Terry cloth will stick and make a mess.) Let rise until double (about 1 1/4 hours). - Punch down. Divide in half. Let rest 20 minutes. - Roll out into a15″X7″ rectangle (I used slightly larger because I have 9″ loaf pans.) Wet surface slightly with water and sprinkle with 1/2 cinnamon mixture, make sure to get close to edges. - Sprinkle with raisons if desired. Roll up like a jelly roll and tuck edges under. Put in sprayed loaf pan and let rise until double, about 30-40 minutes. Bake at 375 deg about 45 minutes or until done. (Once the bread gets nice and brown, cover with foil and cook another 15 minutes.) Let cool some before cutting. From: Lynn Stepanek . Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

1 package active dry yeast

1/4 cup warm water

1/2 cup butter

1 1/2 cups hot scalded milk

1/2 cup sugar

2 eggs — unbeaten

2 teaspoons salt

1/4 teaspoon French’s Cardamom

6 cups Pillsbury’s Best All Purpose Flour* — sifted

1 cup sugar

1/2 cup Funsten’s Nuts — chopped

4 teaspoons French’s Cinnamon

3 tablespoons butter

Vanilla Glaze red and green cherries French’s Colored Sugars Funsten’s Nuts (additional)

BAKE at 350 degrees for 20 to 25 minutes. MAKES 3 Christmas trees. Soften yeast in warm water. Melt butter in hot scalded milk in large bowl. Cool to lukewarm. Stir in sugar, eggs, salt and cardamom (if desired) and softened yeast. Add gradually 6 to 7 cups flour to make a stiff dough. Knead on floured surface 5 to 7 minutes. Place in greased bowl and cover. Let rise in warm place (85 degrees to 90 degrees F.) until light and doubled in size, 1 1/2 hours to 2 hours. Punch down dough; cover. Let rise in warm place for 30 minutes. Combine sugar, 1/2 cups nuts, chopped, and 4 teaspoons cinnamon. Melt butter and set aside. Divide dough into 3 parts. Roll out 1 part on floured surface to a triangle 15 inches at the base, 10 inches high and 1/4 inch thick; shape with hands and rolling pin. Brush generously with melted butter. Sprinkle with 1/3 of sugar mixture. Roll up triangle, starting with one of the bottom corners and rolling along the base to form a triangle-shaped roll. Place on greased baking sheet. Flatten triangle. Cut deep gashes at 3/4 inch intervals down each side almost to center. Stretch and fold each cut section back on its side to form a “branch” . Cut off bottom “branch” on each side to form “base” of tree. Cover. Repeat with remaining dough. Let rise in warm place until light, 30 to 45 minutes. Bake in moderate oven (350 degrees) 20 to 25 minutes. Frost with Vanilla Glaze. Decorate “branches” with red and green cherries or French’s Colored Sugars and Funsten’s Nuts. *For use with Pillsbury’s Best Self-Rising Flour, omit salt. For Fanned Cinnamon Rolls: Use recipe for Christmas Tree Loaves. Divide dough into 2 parts. Roll out 1 part to an 18 x 10-inch rectangle. Brush with melted butter. Sprinkle with half the sugar mixture. Roll as for jelly roll, starting with 18-inch side. Cut into 1 1/2-inch pieces. Make cuts down through roll to 1/2 inch of opposite side. Spread slices, overlapping in fan shape. Place on greased baking sheet. Repeat with remaining dough. Let rise 30 to 45 minutes. Bake 15 to 20 minutes. Makes about 2 dozen.

1/2 c Homemade Wonderslim (or

Prune babyfood) 3 Eggs equivalent of Egg

Substitute 1/2 c Orange juice

4 ts Baking powder

3/4 ts Salt

1/4 c Raisins

1/2 c Chopped nuts

1/2 c Sugar

1/2 c Mashed banana

2 1/2 c Unbleached flour

1 1/2 Mixed candied fruit

Mix flour, sugar, baking powder, salt, raisins, nuts, and candied fruit together. Combine and beat slightly the banana and orange juice; Set aside. Beat eggs into Wonderslim/prunes one at a time. Alternately, add prune/egg mixture and banana/orange mixture to dry ingredients mixed with fruits and nuts. A wooden “fork” works well for the mixing. Pack into 9X5X3 loaf pan lightly sprayed with Pam and lined with wax paper. Bake at 350o for 1 hr. or until done. Cool 20 min. before removing wax paper and turning out on a rack. Cool before icing. Icing: Mix powdered sugar into an egg white until smooth and easily spreadable. You want a thin icing. If you get it too thick, add a little skim milk. Dot icing with cut up candied (glace’) cherries as desired. After frosting is firm, wrap in aluminum foil and refrigerate. Improves with freezing. Notes: I usually double or triple the recipe. Otherwise, you’ll have leftover icing (which is also good on cookies). You can divide the dough out into smaller pans; makes nice gifts. I have modified the original posted recipe for Homemade Wonderslim by decreasing the lecithin: 3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T.

unbleached lecithin 1/4 tsp. citric acid Cover prunes with water and bring to a boil. Cool. Blend prunes, water, lecithin, and citric acid in blender until smooth. Pour in clean quart jar and refrigerate. Keeps up to 30 days. I pour mine into old jelly jars and freeze them. I use 1:1 amounts when substituting for oleo in recipes. Posted by BETTE IDE to Fatfree Digest [Volume 13 Issue 18] Dec. 18, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á

1/2 c Butter

3/4 c Sugar

1 oz Bake’s unsweetened chocolate

1 ts Vanilla

2 Eggs

1 Pie shell (9 inch)

1/2 pt Whipping cream

Thoroughly cream butter and sugar. Blend in melted chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition on medium speed. Pour into cool pie shell, chill for 2 hours. Then top with whipped cream.

4 c All Bran

2 c 100% Bran Cereal

1 ts Salt

2 c Boiling Water

1 qt Buttermilk

1 c Liquid Shortening

3 c White Sugar

4 x Eggs

5 c Flour

5 ts Baking Soda

1) Combine all bran, bran cereal, salt, boiling water and buttermilk and

let stand until luke-warm. 2) Cream shortening and sugar and then add eggs. Stir into cool bran

mixture. Add flour and baking soda into the wet bran mixture. Do not overstir. 3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check

until done. Hints: ===== Add grated carrots, nuts, apples, spices, oranges, raisins or dates as desired. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

1 c Bananas; mashed

1 1/2 Eggs

3 tb Butter

1 1/2 ts Vanilla extract

1/4 ts Salt

1/2 ts Cinnamon

1 1/2 tb Unsweetened cocoa

3 tb Sugar

3 c Bread flour

2 ts Yeast

3 tb Chopped walnuts; optional

Recipe by: Donna Germain - The Bread Machine Book III As with any bread which derives liquid from the fruit, watch the dough and add milk or water, if necessary, one Tablespoon at a time, until a nice round ball of dough is formed.

3 1/3 c Unbleached Flour

1 tb Baking Powder PLUS

1 ts Baking Powder

1 ts Salt

1/4 c Sugar

1 lg Egg, Beaten

2/3 c Tart Cherries, Well Drained

2 ts Almond Extract

1 3/4 c Milk

1/3 c Vegetable Oil

1/3 c Nuts, Chopped (Optional)

Here is a scratch muffin recipe that is as good as homemade blueberry muffins. Yield: 24 muffins Combine the flour, baking powder, salt, and sugar in a large mixing bowl. In another bowl, combine the eggs, milk, almond extract, and vegetable oil blending well. Add to the dry ingredients and mix only to blend, if using an elelctric mixer, use low speed, about 30 seconds. Batter will still be lumpy. Gently fold in the drained cherries and chopped nuts. Spoon into well greased muffin tins filling each about 2/3 full, handling the batter as little as possible. Bake at 400 degrees F. for 25 minutes or until done. From A Booklet From The National Red Cherry Institute

3 Eggs or equivalent egg

Substitute 1/4 c Dark honey (or 3x this if

You want it sweet) 1 1/2 c Nonfat plain yogurt

(approx) x Micro dash of salt 8 sl Cracked wheat bread

1 c Dried pitted cherries

1/2 c Organic red flame raisins

Spice (optional) Boil some water, pour over cherries and raisins to soak, set aside. Beat the eggs and honey with a fork until well blended. Stir in yogurt and salt. Break up about 8 slices of cracked wheat bread, or crumble it up, and stir in. Add in plumped up cherries and raisins, drain the water off first. Pour into a greased 5″ x 7″ pan, or a large pie tin. Bake 400 F until the aroma of bread pudding hits your nose, about 40 minutes. Serve with a little cinnamon sprinkled on top. Notes: This is just right in terms of sweetness for me. In order to try to placate the sugar gods, I tried it out with caramel sauce, and it ruined it for me. Nothing like the taste of burnt sugar to dull one’s taste buds. Nonetheless, the caramel sauce recipe follows. Optionally mix some spices in with the eggs before baking, such as 1/4 - 1/2 t of cinnamon, mace, allspice, or cardomon powder. From: Lu Bozinovich . rfvc Digest V94 Issue #164, Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

——————————PINEAPPLE LAYER—————————— 1/3 c Sugar

1 tb Cornstarch

1 cn (8oz) crushed pineapple

With juice —————————–CREAM CHEESE LAYER—————————– 1 (8oz) cream cheese,

Softened 1/2 c Sugar

1 ts Salt

2 Eggs

1/2 c Milk

1/2 ts Vanilla

1 9-in unbaked pie shell

1/4 c Chopped pecans

Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry ~ it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.

1 c Grits

4 c ;water

2 Garlic clove; pressed

1/4 lb Butter

1/2 lb Cheddar; grated

3 Egg

Salt; to taste Pepper; to taste Parmesan Paprika Jalapeno pepper; (opt) Cook grits in water seasoned with garlic and salt according to package. Remove from heat. Add butter and stir to dissolve. Add Cheddar chese, holding back a good handful to garnish. Now add eggs and mix completely. Salt and pepper to taste. Place in a buttered 2-quart baking pan. Sprinkle remaining Cheddar on top. Sprinkle top

with a generous amount of Parmesan, dust with paprika, garnish with jalapenos and bake, uncovered, in a 300 degree oven for 45 minutes.