Cake: 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups confectioners’ sugar 2 1/4 cups unbleached flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts Glaze: 3/4 cup confectioners’ sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Heat oven to 350 degrees. Grease and flour a 12-cup … Continue Reading →
Adapted from “The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making,” Alana Chernila For the cakes: Cooking spray 1 1/2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, separated 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract … Continue Reading →
From www.topsecretrecipes.com For the cakes: Nonstick spray 4 egg whites 1 box (16 ounces) golden poundcake mix 2/3 cup water For the filling: 2 teaspoons very hot water 1/4 teaspoon salt 2 cups marshmallow creme (one 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Materials: A spice bottle, approximately the size … Continue Reading →
The contrast between the pale green curd and the dark purple and blue berries makes this tart as visually stunning as it is delicious. Since these berries are used raw, you’ll want to make sure they are truly ripe. You could also use all blackberries or blueberries if only one type is available. From … Continue Reading →
From incredibleegg.org. 1 egg 1/3 cup milk 1 package (1.23 ounce) instant oatmeal (choose a favorite flavor) 1/4 cup vanilla or plain yogurt Fresh fruit such as blueberries, banana or chopped apple Beat egg and milk in 2-cup microwave-safe bowl until blended. Stir in oatmeal. Microwave on high until liquid is absorbed and egg is … Continue Reading →
Recipe from incredibleegg.org. 2 eggs 3 tablespoons milk 4 slices day-old bread, whole wheat bread 1/2 cup finely chopped peanuts Beat eggs and milk in shallow dish until blended. Soak 1 bread slice at a time in egg mixture, turning once; dip each slice into peanuts to coat both sides. Coat large nonstick skillet … Continue Reading →
From AP Food Editor J.M. Hirsch. To hard-boil eggs, place them in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a simmer, then reduce heat to maintain a bare simmer, cover and cook for 14 minutes. 1/2 cup mayonnaise 1 tablespoon Dijon mustard Splash hot sauce Zest of … Continue Reading →
From “The Splendid Table’s How to Eat Supper” The eggs could be stuffed a day ahead and refrigerated until you are ready to saute them. Eggs: 8 large eggs, hard-cooked and peeled 1 scant teaspoon Dijon mustard 2 medium garlic cloves, minced 2 1/2 teaspoons minced onion 2 1/2 tight-packed tablespoons fresh flat-leaf parsley leaves, … Continue Reading →
6 eggs 1/4 cup crème fraiche, mayonnaise, sour cream or plain yogurt 1 teaspoon rice vinegar 2 tablespoons minced celery or green onion 1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger 1/2 teaspoon chili paste Snipped chives, pickled ginger, parsley sprigs, sliced dill pickle pieces or chopped pimento for garnish Place eggs in … Continue Reading →
Time: 20 minutes 1/4 pound shrimp, peeled and deveined 4 eggs 2 or 3 tablespoons chopped good olives 1 tablespoon minced onion 2 tablespoons chopped parsley leaves, more for garnish 1 teaspoon Worcestershire sauce 1 teaspoon extra-virgin olive oil Salt and pepper to taste 2 tablespoons mayonnaise. Bring a small pot of water to a … Continue Reading →