misplaced-in-az
Well-known member
use the 12 egg yolks. No omlets please. TIA
Made a 12 egg white angel cake, but need some ideas on how to
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REC: Egg Yolk Cookies
One of my favorite ways to use up egg yolks.
EGG YOLK COOKIES
1 c. shortening
1 1/2 c. sugar
6 egg yolks
2 1/2 c. flour
1 tsp. soda
1 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. lemon flavoring
(optional)
Mix in order given (shortening, sugar, egg yolks, flour,
soda, cream of tartar, vanilla and lemon flavoring), adding
soda and cream of tartar to flour. Roll into small balls. Dip
in sugar and flatten on cookie sheet. Bake at 350 degrees for 8 to 10
minutes. Makes 60 cookies.
One of my favorite ways to use up egg yolks.
EGG YOLK COOKIES
1 c. shortening
1 1/2 c. sugar
6 egg yolks
2 1/2 c. flour
1 tsp. soda
1 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. lemon flavoring
(optional)
Mix in order given (shortening, sugar, egg yolks, flour,
soda, cream of tartar, vanilla and lemon flavoring), adding
soda and cream of tartar to flour. Roll into small balls. Dip
in sugar and flatten on cookie sheet. Bake at 350 degrees for 8 to 10
minutes. Makes 60 cookies.
cynupstateny
Well-known member
Made THE worst lemon curd on Sunday. Icky sweet and it wouldn't even set.
Alton Brown's recipe.
Alton Brown's recipe.
dawn_mo
Well-known member
In the old Joy of Cooking, if I recall correctly
there is a recipe for angel food cake, and on the next page or so, there is a recipe for pound cake that uses a bunch of egg yolks. I can find the exact recipe later for you. Or you could freeze them in an ice cube tray and them pop one out when you need one?
there is a recipe for angel food cake, and on the next page or so, there is a recipe for pound cake that uses a bunch of egg yolks. I can find the exact recipe later for you. Or you could freeze them in an ice cube tray and them pop one out when you need one?
misplaced-in-az
Well-known member
Thank you all for the great ideas. I will try the curd recipe and the
cookie recipe. Dawn if you find the other cake recipe, I would love to see it. My Joy of Cooking book is packed away and G-d only knows where at this time.
cookie recipe. Dawn if you find the other cake recipe, I would love to see it. My Joy of Cooking book is packed away and G-d only knows where at this time.
cynupstateny
Well-known member
Yup- a souflee that fell and a pork dish that curdled. Three strikes- he's out!
dawn_mo
Well-known member
Here you go Misplaced...REC: Eight-Yolk Cake
Eight-Yolk Cake
makes: three 9-inch layers
Bake it as a second cake after making Angel Food Cake with the whites.
Preheat oven to 375 degrees.
Have all ingredients at about 70 degrees. Sift before measuring.
2 1/2 cups cake flour
Resift 3 times with:
2 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
Cream until soft:
3/4 cup butter
Add gradually and cream until light:
1 1/4 cups sifted sugar
In a separate bowl, beat until light and lemon colored:
8 egg yolks
Beat them into the butter mixture. Add the flour mixture in 3 parts, alternating with:
3/4 cup milk
Stir the batter after each addition. Add and beat 2 minutes:
1 teaspoon vanilla
1 teaspoon lemon juice or grated lemon rind
Bake in greased layer pans about 20 minutes.
Sprinkle with:
powdered sugar
Or, when cool, spread with Quick Orange Icing or one of the Seven-Minute Frostings.
From the Joy of Cooking
Eight-Yolk Cake
makes: three 9-inch layers
Bake it as a second cake after making Angel Food Cake with the whites.
Preheat oven to 375 degrees.
Have all ingredients at about 70 degrees. Sift before measuring.
2 1/2 cups cake flour
Resift 3 times with:
2 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
Cream until soft:
3/4 cup butter
Add gradually and cream until light:
1 1/4 cups sifted sugar
In a separate bowl, beat until light and lemon colored:
8 egg yolks
Beat them into the butter mixture. Add the flour mixture in 3 parts, alternating with:
3/4 cup milk
Stir the batter after each addition. Add and beat 2 minutes:
1 teaspoon vanilla
1 teaspoon lemon juice or grated lemon rind
Bake in greased layer pans about 20 minutes.
Sprinkle with:
powdered sugar
Or, when cool, spread with Quick Orange Icing or one of the Seven-Minute Frostings.
From the Joy of Cooking
vicki-in-tucson
Well-known member
I tried his brownies once. Dry and crumbly. Yuck.
misplaced-in-az
Well-known member
Thank you Dawn. Appreciate your help.
misplaced-in-az
Well-known member
Guess we were both writing at the same time. Good idea Ang.
Thanks. Will report back later.
Thanks. Will report back later.
This is reallly delicious. Rec: Chocolate Croissant Pudding With Wild Turkey Sauce
Chocolate Croissant Pudding With Wild Turkey Sauce
Recipe by Joachim Splichal of Patina
Yield: Serves 6
Wild Turkey Sauce:
1 cup milk
1/2 vanilla bean, halved lengthwise and seeds scraped out
4 large egg yolks
1/4 cup granulated sugar
1 tablespoon Wild Turkey liqueur
In a small saucepan, combine the milk with the vanilla bean and seeds and bring just to a boil. Remove from the heat and allow to infuse for 5 minutes, then strain out the vanilla pod. In an electric mixer or with a whisk, beat the egg yolks together with the sugar until the mixture is pale and thickened. Pour about a quarter of the hot milk into the egg-yolk mixture and mix until well combined, then return the yolk mixture to the pan with the rest of the milk and, over medium-low heat, stir continuously until thickened. Do not allow the mixture to boil. Strain it through a strainer into a clean pan and add Wild Turkey liqueur, to taste. Cool the sauce and refrigerate, covered, until chilled.
Croissants:
4 croissants, cut in half horizontally
Preheat the oven to 350 degrees F. On a baking sheet, toast the croissant halves until golden, about 8 to 10 minutes, watching carefully so that they do not burn. Remove from the oven and when cool, break the croissants up into 1/2-inch pieces and set aside. Reduce the oven temperature to 300 degrees F.
Custard:
2 cups heavy cream
1/4 vanilla bean, halved lengthwise and seeds scraped out
5 large egg yolks
1/4 cup plus 2 tablespoons sugar
In a medium saucepan, heat the cream and the vanilla bean together over medium-high heat. Bring the cream to just below boiling point, then remove it from the heat and allow to infuse for 5 minutes. Strain out the vanilla pod. In a medium mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and thickened. Gradually whisk the warm cream into the egg yolks and then return the mixture to a clean saucepan. Over medium-low heat, bring the mixture up to just below a boil, stirring all the time until thickened, and immediately remove it from the heat.
Finishing:
8 ounces bittersweet bakers chocolate, cut into 1/2-inch chunks
1 tablespoon powdered sugar
Arrange an equal amount of toasted croissant pieces in each of six 8-ounce ramekins or ovenproof bowls. Distribute the chocolate chunks evenly among the ramekins. Spoon the warm custard over the mixture, pressing down with a fork to be sure all the pieces of croissant are soaked in the custard, and cover each ramekin tightly with aluminum foil. Place the ramekins in a roasting pan and pour in enough very hot water to come halfway up their sides. Bake in the hot oven for 15 to 20 minutes, or until just set, then pierce the foil with a toothpick to release the steam and let stand for 5 minutes before removing the rest of the foil. (Note: At this stage you could cool and refrigerate the puddings for several hours or overnight. Warm them through in a 400-degree F oven for 4 to 5 minutes before serving.)
Dust the top of each warm pudding with a little powdered sugar and serve the chilled sauce in a sauceboat on the side.
Chocolate Croissant Pudding With Wild Turkey Sauce
Recipe by Joachim Splichal of Patina
Yield: Serves 6
Wild Turkey Sauce:
1 cup milk
1/2 vanilla bean, halved lengthwise and seeds scraped out
4 large egg yolks
1/4 cup granulated sugar
1 tablespoon Wild Turkey liqueur
In a small saucepan, combine the milk with the vanilla bean and seeds and bring just to a boil. Remove from the heat and allow to infuse for 5 minutes, then strain out the vanilla pod. In an electric mixer or with a whisk, beat the egg yolks together with the sugar until the mixture is pale and thickened. Pour about a quarter of the hot milk into the egg-yolk mixture and mix until well combined, then return the yolk mixture to the pan with the rest of the milk and, over medium-low heat, stir continuously until thickened. Do not allow the mixture to boil. Strain it through a strainer into a clean pan and add Wild Turkey liqueur, to taste. Cool the sauce and refrigerate, covered, until chilled.
Croissants:
4 croissants, cut in half horizontally
Preheat the oven to 350 degrees F. On a baking sheet, toast the croissant halves until golden, about 8 to 10 minutes, watching carefully so that they do not burn. Remove from the oven and when cool, break the croissants up into 1/2-inch pieces and set aside. Reduce the oven temperature to 300 degrees F.
Custard:
2 cups heavy cream
1/4 vanilla bean, halved lengthwise and seeds scraped out
5 large egg yolks
1/4 cup plus 2 tablespoons sugar
In a medium saucepan, heat the cream and the vanilla bean together over medium-high heat. Bring the cream to just below boiling point, then remove it from the heat and allow to infuse for 5 minutes. Strain out the vanilla pod. In a medium mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and thickened. Gradually whisk the warm cream into the egg yolks and then return the mixture to a clean saucepan. Over medium-low heat, bring the mixture up to just below a boil, stirring all the time until thickened, and immediately remove it from the heat.
Finishing:
8 ounces bittersweet bakers chocolate, cut into 1/2-inch chunks
1 tablespoon powdered sugar
Arrange an equal amount of toasted croissant pieces in each of six 8-ounce ramekins or ovenproof bowls. Distribute the chocolate chunks evenly among the ramekins. Spoon the warm custard over the mixture, pressing down with a fork to be sure all the pieces of croissant are soaked in the custard, and cover each ramekin tightly with aluminum foil. Place the ramekins in a roasting pan and pour in enough very hot water to come halfway up their sides. Bake in the hot oven for 15 to 20 minutes, or until just set, then pierce the foil with a toothpick to release the steam and let stand for 5 minutes before removing the rest of the foil. (Note: At this stage you could cool and refrigerate the puddings for several hours or overnight. Warm them through in a 400-degree F oven for 4 to 5 minutes before serving.)
Dust the top of each warm pudding with a little powdered sugar and serve the chilled sauce in a sauceboat on the side.
Rec: Caramel Swirl Ice Cream
Caramel Swirl Ice Cream
Caramel laces this ice cream with chewy candy for a delicious topping on an open-face pear tart or an apple crisp.
2 cups half-and-half
2/3 cup sugar
6 egg yolks, beaten
1 cup heavy (whipping) cream
1 tbsp vanilla extract
Caramel sauce:
1/2 cup sugar
1/4 cup half-and-half
2 tbsp unsalted butter
1 tbsp light corn syrup
1 tsp unsalted butter (optional)
1/2 cup Brazil nuts or pecans, chopped (optional)
In a double boiler, heat the half-and-half over barely simmering water until scalded. Whisk the sugar into the egg yolks. Whisk in some of the hot half-and-half, return this mixture to the pan, and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool to room temperature. Stir in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled.
To make the caramel sauce: In a small, heavy saucepan, heat the sugar over medium ehat until it melts and turns a light amber color. Carefully stir in the half-and-half, butter, and corn syrup. Cook and stir until smooth and slightly thickened, about 2 minutes. Let cool to room temperature. If using the nuts, melt the butter in a small saucepan over medium heat, add the nuts, and stir until golden, let cool.
Freeze the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. When partially frozen, add the nuts, if used. When almost completely frozen, swirl in the cool caramel sauce with a rubber spatula.
Source: Sorbets and Ice Creams and Other Frozen Confections, Lou Seibert Pappas
Pat’s notes: Yummy. Didn’t use the nuts.
Caramel Swirl Ice Cream
Caramel laces this ice cream with chewy candy for a delicious topping on an open-face pear tart or an apple crisp.
2 cups half-and-half
2/3 cup sugar
6 egg yolks, beaten
1 cup heavy (whipping) cream
1 tbsp vanilla extract
Caramel sauce:
1/2 cup sugar
1/4 cup half-and-half
2 tbsp unsalted butter
1 tbsp light corn syrup
1 tsp unsalted butter (optional)
1/2 cup Brazil nuts or pecans, chopped (optional)
In a double boiler, heat the half-and-half over barely simmering water until scalded. Whisk the sugar into the egg yolks. Whisk in some of the hot half-and-half, return this mixture to the pan, and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool to room temperature. Stir in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled.
To make the caramel sauce: In a small, heavy saucepan, heat the sugar over medium ehat until it melts and turns a light amber color. Carefully stir in the half-and-half, butter, and corn syrup. Cook and stir until smooth and slightly thickened, about 2 minutes. Let cool to room temperature. If using the nuts, melt the butter in a small saucepan over medium heat, add the nuts, and stir until golden, let cool.
Freeze the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. When partially frozen, add the nuts, if used. When almost completely frozen, swirl in the cool caramel sauce with a rubber spatula.
Source: Sorbets and Ice Creams and Other Frozen Confections, Lou Seibert Pappas
Pat’s notes: Yummy. Didn’t use the nuts.