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Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce

8 Feb
Bread

Bread (Photo credit: ulterior epicure)

1 loaf of each–French bread, diced into 1 inch cubes

1 loaf Shallah bread, diced into 1 inch cubes

1 package Keiser rolls, diced into 1 inch cubes

1 ( 8 oz) package cream cheese, softened

9 large eggs, room temperature

1/4 cup sugar

3 tsp vanilla extract, divided

3 cans Solo Almond Filling

1 cup butter, melted and divided

2-1/2 cups heavy cream

Dash of salt

2 TBSP Almond filling

2 TBSP sugar

1 egg yolk

1/4 slivered almonds

Amaretto Cream Sauce

Preheat oven to 325

Coat a 13x9x2 baking dish with cooking spray. Arrange one third of bread cubes in baking dish. Beat cream cheese, 1 egg, 1/4 cup sugar and vanilla with mixer until smooth. Spread half of mixture over bread. Whisk together 1-1/4 cups almond filling and 1/2 cup melted butter. Spread half of mixture over cream cheese mixture on bread. Repeat layers once, using bread and remaining cream cheese mixture and almond mixture; put remaining bread cubes on top. Whisk together 8 eggs, 2 tsp vanilla, heavy cream, and salt. Pour over bread mixture. Cover and chill 30 minutes or until most of egg mixture is absorbed. Whisk together 1/2 cup melted butter, 2 TBSP almond filling, 2 TBSP sugar and egg yolk until blended. Drizzle evenly over bread. Sprinkle with almonds.

bake 1 hour or until set. Serve with Amaretto Cream Sauce

Amaretto Cream Sauce:

1/2 cup Amaretto liquer

2 TBSP cornstarch

2 cups whipping cream

1/2 cup sugar

Combine liquer and cornstarch, stir until smooth. Cook cream in heavy saucepan over medium heat; stirring often, just until bubbles appear. Gradually stir in amaretto mixture. Bring to a boil and add sugar;  cook until slightly thickened. Remove from heat. Cool completely.

Burnt Sugar Frosting

13 Jan

3/4 cup granulated sugar

3/4 cup boiling sugar

3/4 cup butter

2 egg yolks

6 cups powdered sugar

Pour sugar into a large, heavy skillet. Heat slowly, stirring occasionally, until sugar melts and starts to turn a dark golden color. Very gradually add water; stirring constantly. Continue cooking until sugar dissolves. Boil 2 minutes. Set aside and cool completely.

Cream butter in a large bowl until creamy. Add egg yolks; blend thoroughly. Add sugar syrup and powdered sugar to creamed mixture; beat until smooth.

Italian Cream Cake

12 Jan

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Coconut Filling

Nutty Cream Cheese Frosting

 

Preheat oven to 350

Beat butter and shortening at medium speed until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beat just until blended. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in coconut. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9 inch cake pans. Bake 25 minutes or until toothpick comes out clean. Cool in pans 20 minutes. remove from pans and cool completely. Spread between layers with coconut filling and frost with nutty cream cheese frosting.

Perfect Pankcakes

6 Jan

1 ½ cups all purpose flour

3 tablespoons sugar

4 teaspoons baking powder

1/8 teaspoon salt

2 eggs

1 cup milk

¼ cup vegetable oil

¼ teaspoon vanilla extract

Heat a large skillet over medium heat. In a large bowl whisk together flour, sugar, baking powder and salt. Separate eggs and whisk egg yolks in a small bowl with milk, oil and vanilla.

With an electric mixer, beat egg whites to stiff peaks. Stir milk mixture into flour mixture just until combined. Fold in egg whites until no white streaks show. Using a ladle, drop ¼ cup batter onto hot greased skillet. Cook until bubbles pop and tops are dry, flip to other side cook 1 to 2 minutes. Transfer cooked pancakes to a baking sheet and keep in warm oven until ready to serve.

Makes 8 large pancakes

Original Banana Pudding

31 Dec

2-1/2 cups sugar

6 TBSP flour

pinch of salt

3 cups milk

6 eggs-seperated

1-1/2 sticks butter

1 TBSP vanilla

1-16oz box vanilla wafers

6 to 8 large ripe bananas

6 egg whites

1/8 tsp salt

1/2 cup sugar

2 tsp cream of tartar

Combine 2-1/2  cups sugar, flour, and pinch of salt in top of double boiler. Whisk in milk and egg yolks. Cook over boiling water until warm and add butter. Cook until thick, stirring constantly. Remove from heat and let cool. Stir in vanilla. In a casserole dish alternate layers of wafers and banana slices. Pour pudding over top. Place egg whites in a bowl, add salt and cream of tartar. Beat on high with electric mixer, gradually adding sugar until stiff peaks form. Spread on top of pudding. Bake at 400 until lightly brown, about 10 minutes.

White Chocolate Bread Pudding

31 Dec

6 cups white chocolate morsels

2 tsp vanilla

1 cup granulated sugar

4 egg yolks

8 cups heavy cream

1/2 cup graham cracker crumbs

2 tsp cinnamon

1 loaf french bread–diced into 1 inch cubes

Pre-heat oven to 300

Cream egg yolks and sugar. In a sauce pan over low heat add cream and chocolate, stir constantly. Bring to a boil. remove from heat and strain. Add hot cream mixture a little at a time to egg mixture. Place bread cubes into a 13×9 casserole dish. Pour cream mixture over bread. Mix cracker crumbs and cinnamon together and sprinkle on top. Bake for 40 minutes

White Chocolate Bread Pudding

31 Dec

6 cups white chocolate morsels

2 tsp vanilla

1 cup granulated sugar

4 egg yolks

8 cups heavy cream

1/2 cup graham cracker crumbs

2 tsp cinnamon

1 loaf french bread–diced into 1 inch cubes

Pre-heat oven to 300

Cream egg yolks and sugar. In a sauce pan over low heat add cream and chocolate, stir constantly. Bring to a boil. remove from heat and strain. Add hot cream mixture a little at a time to egg mixture. Place bread cubes into a 13×9 casserole dish. Pour cream mixture over bread. Mix cracker crumbs and cinnamon together and sprinkle on top. Bake for 40 minutes

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