196 simple baked egg Recipes

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, butter, softened, granulated sugar, brown sugar, egg yolks, cream cheese, softened, orange zest, vanilla extract, simple white frosting, red and blue sprinkles

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

sweet potatoes, peeled and grated on a box grater, minced garlic, shallot, minced (or use a sweet or red onion), baking powder, smoked paprika (or chipotle pepper, something for a little smoke), cayenne pepper (or to taste), salt and freshly ground pepper, to taste, all-purpose flour, eggs, beaten, olive oil, for frying ( you could use any vegetable oil, but i personally like the flavor of the olive oil), simple topping, sour cream, plain yogurt, minced fresh chives (or green onion tops), salt, pepper

all-purpose flour, dark brown sugar, potato starch, salt, ground cinnamon, baking soda, sour cream, heavy cream, dark rum (divided use ), molasses, vanilla extract, unsalted butter, at room temperature, granulated sugar, extra-fine, vanilla bean, eggs, egg yolks, simple syrup (see note above)

vegetable oil, sugar, eggs, flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, kosher salt, ripe pineapple, peeled and medium diced, walnuts, toasted and chopped, vanilla bean, split, milk, egg yolks, sugar, spiced rum, peeled and thinly sliced ginger, water, to cover, simple syrup (11 oz sugar and 8 oz water, boiled and then allowed to cool)

firm fish, cut into 1 1/2 inch chunks (snapper whitefish), a good simple hot sauce (crystal preferred or tabasco, or less), lime , juice of, egg, beaten, flour, cold water, cornstarch, baking powder, good grind black pepper, salt, egg, beaten, flour, melted butter, good malty beer or 1 cup malt liquor, salt

lemon, juiced, simple syrup, unflavored gelatin, heavy cream, chilled, lemon curd, sponge cake , recipe follows, sweetened whipped cream, fresh mint, lemons, egg yolks, sugar, butter, cold, milk, unsalted butter, eggs, sugar, all-purpose flour, baking powder, salt, pure vanilla extract

unsalted butter, sugar, cornmeal, flour, baking powder, salt, eggs, egg yolk, milk, simple syrup, butter, peach, sliced into 1 inch slices, blueberries, banana, sliced into 1-inch pieces, pear, sliced into 1-inch slices, caramel sauce, cream in pastry bag, chiffonade of mint, powdered sugar in shaker

butter or margarine, softened, sugar, eggs, all-purpose flour, baking powder, salt, milk, simple syrup, strawberry jam, petit fours frosting

quick pancakes or even bisquits with recipe adjustment, this is simple and it has worked for me, many times., all purpose flour, baking powder, salt, sugar (optional), crisco oil or melted margarine, egg, add enough milk to make a thick mixture.

active dry yeast, lukewarm water (105-115 f), sour cream, granulated sugar, butter, salt, baking soda, egg, beaten lightly, all-purpose flour (maybe a little more), sweet unsalted butter, softened to room temperature, brown sugar , packed, ground cinnamon, raisins, pecans, chopped, simple icing, powdered sugar, sour cream, heavy cream

flour, baking powder, salt, egg, milk, lemon juice, orange zest, grated cranberries , cooked in simple syrup and drained save syrup, water, sugar

sugar, oil, vanilla, eggs, flour, zucchini; shredded (2-3 small zucchini), walnuts or pecans; chopped or whole, ground corriander seed (optional), baking powder, salt, hickory syrup or simple syrup of choice, butter, brown sugar, flour, sugar