What recipes do you like that use a lot of eggs???

[Garilyn Bardash]

I HAD 3 egg customers... until my flock was decimated in December by a neighbors dog.

So I was down to 11 and told my egg customers I couldn't sell eggs for a while.

Well now I am getting between 6-8 eggs a day and I have about 2dz chicks in various ages.

So I told my egg customers I was back to full output, but demand has been slow.

So other than quiche... what do you guys like to maje that takes A LOT of eggs?


And as an aside... why does the the whites in my quiche turn dark grey/green on day 2?

TIA

B & G's Company Cheesecake


16 Graham Crackers (1 pk. if there are 3 pks. in a box)
3 Tablespoons Sugar
1 1/2 Stick Margarine
3 (8 oz.) pks. Cream Cheese (at room temp.)
3/4 Cups Sugar
3 Large Eggs plus 1 Egg Yolk
1 1/2 Teaspoons Vanilla

Preheat oven to 300 degrees.

Crust:

In a food processor, process graham crackers and 3 Tablespoons sugar. Remove and mix in
1 1/2 sticks melted margarine. Form crust in the bottom only of a spring form pan. Refrigerate for 20 minutes. While the crust is chilling, prepare the filling.

Filling:

With electric mixer, beat cream cheese at med. speed until smooth. Add 3/4 cup sugar and mix well. Add eggs one at a time plus yolk, mixing well between each one. Add 1 1/2 teaspoons vanilla, mixing well.

Pour filling into chilled crust. Place cheesecake on a sheet pan. Place top oven rack into middle position of oven and place sheet pan in the middle of the rack. On bottom rack, place a pan of VERY hot water directly below cheesecake (this adds moisture to the oven and makes the cheesecake smooth.) Bake for 1 hour at 300 degrees. (BE CAREFUL NOT TO SLAM DOORS OR WALK TOO HEAVILY, AS CHEESECAKE WILL FALL!) After 1 hour, turn oven off and crack oven door. Let stand for 1 hour without touching. Remove from oven and refrigerate for at least 2 hours. Be sure to chill no matter what type of toppings that you use so that the cake will set! (See toppings!)
Cut into 8 wedges and enjoy!

Toppings: (Melt chocolates in the microwave and check every 15 to 30 seconds, stirring at each check)

Cherry Chocolate Delight
Cover cheesecake with cherry pie filling and then drizzle melted chocolate and then white melted chocolate over top of cherries. Cut cake while the chocolates are still warm! Then refrigerate if you want the chocolates to reharden.

Snickers Cheesecake
Cut a 10 pk. (small bars) of Snickers candies thinly and lay on top of chilled cheesecake. Pour on 1/2 bag of semi-sweet chocolate chips, spreading evenly. Reheat on a sheet pan at 300 degrees for 15 minutes. Remove and spread the topping evenly with a rubber spatula. Cut into wedges while the chocolate is still warm, or it will be next to impossible to cut after it is chilled again! Refrigerate until the chocolate hardens and serve.

Mounds Cheesecake
Cut a 10 pk. (small bars) of Mounds candies thinly and lay on top of chilled cheesecake. Pour on 1/2 bag of semi-sweet chocolate chips, spreading evenly. Reheat on a sheet pan at 300 degrees for 15 minutes. Remove and spread the topping evenly with a rubber spatula. While warm, sprinkle top with shredded coconut. Cut into wedges while the chocolate is still warm, or it will be next to impossible to cut after it is chilled again! Refrigerate until the chocolate hardens and serve.

We serve this cheesecake with the various toppings for $3.00 a slice!

 

[Garilyn Bardash]

Creme Patissiere (Homemade Vanilla Pudding)

​

1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten, NO WHITES!!!
2 tablespoons butter or margarine, softened,
D0 NOT USE SOFT-TYPE MARGARINE IN THIS RECIPE!!!
2 teaspoons vanilla

Blend sugar, cornstarch and salt in 2-quart saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and CONSTANTLY stir 1 minute. Remove from heat. Stir in butter and vanilla. Pour into dessert dishes. Cool slightly and chill.

 

[Garilyn Bardash]

Kitty Litter Cake

Want to have fun at a party? Prepare this recipe! It's completely edible, but it may not look like it!

On a recent visit to our veterinarian to get shots for our cat I found this recipe on the waiting room bulletin board. After recovering from hysterical laughter, I obtained a copy from the office staff so that my wife could make it, which she refused to do. I took it to work and gave the recipe to a lady at work who loves cats. The pictures below show the results of her work. It doesn't look very nice, but it's actually quite tasty, so I decided to pass it along.

CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. T oss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape
the blunt ends into slightly curved point s. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

"Kitty Litter Cake"

http://www.google.com/imgres?imgurl..._DUYyRO5KE9QTo0IDwBw&ved=0CEsQ9QEwAQ&dur=1901
Here is the picture of how this zany cake should look! Great for a kid's party!

 

[Garilyn Bardash]

http://www.aeb.org/foodservice-professionals/egg-products/faqs-doneness-guidelines

 

[Garilyn Bardash]

You can't be serious! I was just looking for a bread recipe and here is the WINNER! I am soooooooooo trying this TONIGHT !!! I know it won't look as good as yours but I hope it taste good. Thanks for sharing.

When you start your yeast, add a tablespoon of sugar sprinkled over the yeast to feed it so it will bloom. after your dough is done before the first rise, grease the ball of dough including the bottom with vegetable oil. this will help to seal in the gases and keeps your dough fluffy!

 

[Garilyn Bardash]

Egg Bread

INGREDIENTS:
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour

1 egg
1 pinch salt

DIRECTIONS:

In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.

Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.

Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with egg-wash again.

Bake for 40 minutes, or until golden. Cool on a wire rack.

Edited: I realized I had notes written in the recipe.

Sorry!

When you start your yeast, add a tablespoon of sugar sprinkled over the yeast to feed it so it will bloom. after your dough is done before the first rise, grease the ball of dough including the bottom with vegetable oil. this will help to seal in the gases and keeps your dough fluffy!

 

[Garilyn Bardash]

Bart's Southwestern Salsa

1 large Purple Onion
8 Roma Tomatoes
3 Stalks chopped Celery
3 Tablespoon chopped Garlic
1 Bell Pepper finely chopped
1 Handful Cilantro (Parsley) (about 1 cup)
1 Bunch chopped Green Onions
1 Tablespoon Dry Basil
1 Teaspoon Chili Powder
1/4 Cup Lemon Juice
1/4 Cup Olive Oil
3 Avocadoes
Zataran's seasoning and Cayenne Pepper to taste

Toss all and chill for about 2 hours.

ENJOY AND FEEL FREE TO
SHARE WITH OTHERS! This is my husband, Bart's personal recipe!

 

[Garilyn Bardash]

NANNY’S CARROT SOUFFLE

1 ½ LBS. CARROTS, BOILED IN LIGHTLY SALTED WATER AND DRAINED
1 ½ CUPS SUGAR
1 1/2 TEASPOONS VANILLA
3 TABLESPOONS FLOUR
1 STICK (1/2 CUP) BUTTER OR MARGARINE SOFTENED TO ROOM TEMPERATURE AND CUT INTO SMALL PATS
3 EGGS SEPARATED
½ TEASPOON BAKING POWDER
¼ TEASPOON CINNAMON

PREHEAT OVEN TO 350 DEGREES. BEAT EGG WHITES UNTIL STIFF. SET ASIDE. MIX ALL INGREDIENTS EXCEPT EGG WHITES. BLEND OR FOOD PROCESS UNTIL SMOOTH. FOLD IN EGG WHITES. POUR IN A GREASED 9X13 INCH PYREX DISH. BAKE FOR ONE HOUR. VERY GOOD CHILLED. STORE IN REFRIGERATOR.

 

[trippy]

tira misu...mmmmmm

 

[steny03]

So many neat recipes! My girls better get to laying soon!