213322 cake egg haam Recipes

cake mix, flavor of your choice, instant pudding mix, flavor of your choice (not sugar free), sugar, lemonade mix or 1 1/2 tsp orange breakfast drink mix or 1 1/2 tsp cocoa powder or 1 1/2 tsp vanilla powder or 1 1/2 tsp instant coffee or 1 1/2 tsp instant cappuccino mix

cake mix, instant pudding mix, powdered sugar, divided, flavored powdered coffee creamer or 4 1/2 tbsp powdered cocoa mix, divided

cake mix of your choice (regular size), butter, softened, shortening, sugar (about 3 lb), vanilla extract, salt, milk, blue, yellow and green gel , paste or liquid food coloring

egg yolks, white sugar, flour, whole milk, vanilla extract, instant lemon pudding mix, nutri whipped topping, salt

egg yolks, sugar, shortening, melted, flour, approximately, divided, baking powder, salt, nutmeg, milk, lemon extract

eggs, sugar, cocoa powder, flour, butter, yolk, water, condensed milk (sweet ), butter, cocoa powder, cream, dark chocolate, apricot jam

eggs, sugar, water, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar, king arthur unbleached all-purpose flour, milk, butter, softened, shortening, sugar, vanilla extract, salt, sliced fresh strawberries, sugar

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

cake flavored vodka (three olives or pinnacle make it), white chocolate liqueur (godiva white), dark chocolate liqueur (godiva original), cream and white chocolate shavings, for garnish

cake mix, any flavor, flour, butter (that s right - four sticks of )

eggs (beaten ), flour, sugar, vanilla, salt, baking soda, cinnamon, vegetable oil, bananas (chopped not mashed ), crushed pineapple (not drained ), chopped nuts (optional)

egg whites, caster sugar, cartons cream , thickened, strawberries

cake , cut into 1-inch slices, whipping cream, sugar, apricot halves, well drained

eggs, sugar, sour cream, butter, melted, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, ground nutmeg, buttermilk, oil for deep-fat frying, sugar