On Fri, 28 Dec 2007 20:38:09 +0200, ChattyCathy
> wrote:
>So... I want some ideas on how to use them up.... recipes/suggestions
>anyone?
>
I see souffles, frittatas and quiches in your future!
American Egg Board -
http://www.aeb.org/Recipes/
Iowa Egg Council -
http://www.iowaegg.org/eggrecipes.asp
Good Egg -
http://www.goodegg.com/dinner.html
From Safeway Grocery store
http://holiday.safeway.com/blogcfm/
Mashed Sweet Potato Pancakes
Make sweet potato pancakes with your leftover mashers. They are
perfect for breakfast, served with a side of Canadian bacon, or
leftover ham you grill in a pan.
4 cups mashed sweet potatoes
2 large eggs, beaten lightly
12 tablespoons all-purpose flour
2 teaspoons cinnamon
2 tablespoons brown sugar
¼ teaspoon salt
Vegetable oil, for frying
Preheat oven to 225 degrees F.
• In a large mixing bowl place potatoes and eggs and mix until
combined.
• Thoroughly whisk in flour, cinnamon, brown sugar and salt.
• In a large heavy skillet, heat 1/8-inch of oil over moderately
high heat until it is hot but not smoking.
• Fry heaping tablespoons of the potato mixture, flattening them
slightly with the back of the spoon, for 1 minute on each side, or
until they are golden brown.
• As they are cooked, transfer the pancakes to paper towels to
drain off some of the oil.
• To keep each batch warm, set on a baking sheet in a preheated
250° F oven while you cook the rest of the pancakes.
Bread Pudding
http://allrecipes.com/Recipe/Bread-P...II/Detail.aspx
INGREDIENTS
* 3 slices day-old bread
* 1 tablespoon butter, melted
* 1/4 cup raisins (optional)
* 2 eggs, beaten
* 1 cup milk
* 1/4 cup and 2 tablespoons white sugar
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350° F (175° C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Bourbon Sauce:
http://www.elise.com/recipes/archive...ad_pudding.php
* 1/2 cup (1 stick) butter, melted
* 1 cup sugar
* 1 egg
* 1 cup Kentucky bourbon whiskey
In a saucepan, melt butter; add sugar and egg, whisking to blend well.
Cook over low heat, stirring constantly, until mixture thickens. Whisk
in bourbon to taste. Remove from heat and let cool. Whisk before
serving. The sauce should be soft, creamy, and smooth.
I forgot you don't drink much, so you probably won't have any bourbon
on hand...
How about a nice Crème Anglaise (Custard Sauce)?
http://www.joyofbaking.com/CremeAnglaise.html
Crème Anglaise:
2 cups (480 ml) light cream or half and half (12 - 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores)
or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
Hmmm. Crème Anglaise is pretty rich.... a lemon sauce may be more up
your alley.
http://www.cooks.com/rec/view/0,1640...225206,00.html
LEMON SAUCE:
1/2 c. sugar
2 tsp. cornstarch
Dash of salt
Mix gradually and add 1 cup water. Cook over low heat, stirring
constantly until thick and clear.
2 egg yolks
2 t. butter
2T. lemon juice
Stir small amount hot mixture into 2 beaten egg yolks, return to hot
mixture. Cook and stir 1 minute; remove from heat and add 2 teaspoons
butter and 2 tablespoons lemon juice, pour over pudding.
Last but not least: Dutch Baby (I bake it in my cast iron frying pan)
They are so easy, you'll wonder why you don't make them more often
BIG DUTCH BABIES
Printed from COOKS.COM
Great for Sunday Breakfast.
FOR 2 TO 3 QUART PAN:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour
FOR 3 TO 4 QUART PAN:
1/3 c. butter
4 eggs
1 c. milk
1 c. flour
FOR 4 TO 4 1/2 QUART PAN:
1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour
FOR 4 1/2 TO 5 QUART PAN:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour
Select the recipe proportions to fit your pan, and get out the
ingredients you will need.
Put the butter in the pan and set it into a 425 degree oven after
first dusting the pan with nutmeg, then mix batter quickly while
butter melts. Put eggs in blender container and whirl at high speed
for 1 minute. With motor running, gradually pour in milk, then slowly
add flour; continue whirling for 30 seconds.
(With a rotary beater, beat eggs until light and lemon colored;
gradually beat in milk, then flour.)
Remove pan from oven with the butter melted and pour batter into the
hot melted butter. Return the pan to the oven and bake until puffy and
well browned, 20 to 25 minutes.
Serve at once with any fruit topping, i.e. canned pie filling, hot
fruit, fresh fruit. (Best - fresh strawberries then topped with
whipped cream.) Syrups or powdered sugar is good, too.
A tip: Have everyone waiting at the table when the Dutch Baby comes
out of the oven, while it is puffed up. Also I use cast iron skillet
for the cooking.
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