eggs Recipes

eggs

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  • Lemon Curd

    Lemon Curd

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    Lemon Curd can be used for many things in the pastry kitchen. It works beautifully as a filling for cakes and pies, layered in a glass with berries and cream or even just as a spread on toasted brioche. If Meyer Lemons are available in your area try using those for a sweeter, rounder taste.
  • Guinness Fruit Cake

    Guinness Fruit Cake

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    This isn’t the typical American fruit cake. Made from a mixture of dried fruit soaked usually in sherry, I’ve used orange juice in this one so the sherry doesn’t overpower the Guinness. The cake gets better with a few weeks age for the flavors to develop. It’s a great one for celebrations and Christmas so guests can take a piece home with them and enjoy when they like!
  • Pignoli Cookies

    Pignoli Cookies

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    Pignoli Cookies are traditional almond cookies rolled in pine nuts and served during the holiday season. They’re crunchy on the outside and chewy on the inside. If you are an almond lover, you will love these cookies. Once these cookies are piped and topped with pine nuts you will need to practice patience; they need to dry for at least 8 hours before baking and enjoying. They are worth the wait!
  • Oatmeal Cookie recipe brands - 2

    Oatmeal Cookies

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    Oatmeal cookies are always a crowd pleaser and a family favorite. It’s one of the most popular cookies next to the classic chocolate chip. Experiment with different nuts and dried fruits: pecans, pistachios, almonds, chopped dates, dried cranberries, etc. You can’t go wrong whichever way you go.
  • New York Style Cheesecake with Cherry Topping

    New York Style Cheesecake with Cherry Topping

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    Decadent, rich, creamy cheesecake is even better with luscious cherry topping. The cake must be made at least three hours ahead, but can be made up to five days in advance—which makes it ideal do-ahead fare for your holiday fete.
  • Whole Wheat, Fennel, Sun-Dried Tomato stuffing

    Whole Wheat, Fennel, Sun-Dried Tomato and Basil Stuffing

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    This warm and hearty stuffing pairs whole wheat bread with fennel, sun-dried tomato and basil for a “molto delizioso” holiday side.
  • Buttermilk Pound Cake

    Buttermilk Pound Cake

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    This cake is that kind of everyday cake you want around the kitchen. The crumb is moist, tender, tangy and flavorful. This buttermilk pound cake is best enjoyed the day after it is baked and has time to develop its flavors and to allow the glaze to really seep into the cake.
  • Bacon Sage Cornbread Stuffing

    Bacon Sage Cornbread Stuffing

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    Make the stuffing one to two days ahead of time. Bring it to room temperature, and once the turkey comes out of the oven, put the stuffing in the oven: it will cook in the amount of time it takes for the turkey to rest and get carved.
  • Raspberry Cornmeal Muffins

    Raspberry Cornmeal Muffins

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    Perfect for breakfast, snack or even dessert, muffins are a favorite treat at any age. Serve these muffins straight from the oven with blueberries, blackberries or raspberries to best experience the earthy nuances of the cornmeal.
  • Blueberry Walnut Struesel Muffins

    Blueberry Walnut Streusel Muffins

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    Who can resist a muffin piled high with streusel topping? But these muffins are far more than just their pretty topping: the muffin itself is a light, sweet cake punctuated with the bright tang of fresh blueberries.
  • Caramelized Onion and Goat Cheese Tart

    Caramelized Onion and Goat Cheese Tart

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    Sweet onions, tangy goat cheese and a light egg custard filling make an elegant tart perfect for a light lunch or appetizer. Serve warm or room temperature.
  • Turkey Cutlet Milanese with Arugula and Tomato Salad

    Turkey Cutlet Milanese with Arugula and Tomato Salad

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    Crisp, slightly acidic salad topping makes a perfect counterpoint to breaded fried cutlets.

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