directions Place the eggs in a large saucepan and add enough water to cover them by at least 1 inch.
Not exact matches
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3
egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean
directions: Make the crust:
place flour, sugar, and salt in a large bowl.
directions: Make the crust:
place butter, sugar,
eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.
directions:
Place lemon juice, sugar, salt,
eggs, and
egg yolk in a small pot.
It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the
place of our
eggs) 1/2 cup all purpose flour
Directions: 1.
Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (
place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix
egg yolks & sugar with chocolate & butter mixture.
Directions, final step:
Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until
egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the
egg whites into thoroughly cooled chocolate mixture / Add remaining
egg whites and continue to fold gently until mixed /
Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and
egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour
egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until
egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base,
place on a rack to cool a bit / Serve while warm / Swoon.
Ingredients 3/4 cup all - purpose flour 3/4 cup whole wheat flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups low - fat buttermilk 1 tablespoon vegetable oil 1 large
egg 1 large
egg white Cooking spray
Directions Preheat oven to 200 degrees F and
place a large platter in the oven.
Canola oil
Directions In 3 separate bowls,
place the flour in one,
eggs in one and crushed chips in another.
Directions:
Place flour in one bowl / dish, the beaten
egg and blood orange juice in another bowl / dish, and the breadcrumbs and various citrus zests in a third bowl.
DIRECTIONS 1 To make the dressing,
place the
egg yolks, garlic and mustard in a medium bowl and whisk until thick and creamy.