Egg


Hello! Many of you sampled a persimmon cookie last week, and so I am sending the recipe. My baking persimmons still need another week to soften, but I thought some of you might be anxious to get the recipe now. =) This recipe comes from my husband’s grandmother.

I’ve used butter and shortening. I like it better with shortening, but as I don’t use Crisco, it’s tough to find a good alternative. I used to buy Earth Balance shortening, but I can’t find it anywhere this year. I used palm oil/shortening for the cookies I made last week. It was fine, but they came out kind of flat, like when I’ve used butter. Either way, they are tasty, so have fun! Also, I mostly used whole wheat flour, with just a 1/4 c. of white flour.  – Michelle Schneider

Ingredients:

  • 1C persimmon pulp
  • 1 egg, beaten
  • 1t baking soda
  • 1C nuts (walnuts)
  • 1C raisins
  • 1C sugar
  • 3/4 C shortening
  • 1 3/4 C flour
  • 1/2 t cinamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 t cloves

Directions:

  • Cream the egg and baking soda into the persimmon pulp
  • Add shortening/butter and then add the dry ingredients
  • Bake at 350 for 12 – 15 minutes

 

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From Rowena at Moonstruck Farms:

Ingredients:

Crust:

  • 1-1/2 cups graham cracker or shortbread crumbs
  • 1/4 cup brown sugar
  • 1/4 cup (1/2 stick) butter, melted

Cheesecake Filling:

  • 2 pounds (four 8-ounce packages) cream cheese, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups persimmon purée
  • 1/4 cup unbleached all-purpose flour
  • 1 tablespoon cinnamon
  • Grated zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, at room temperature
  • Whipped cream, as garnish

Directions:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Place the crumbs in a small bowl and add the sugar and butter, mixing to combine.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Bake until the crust is golden, 10 to 12 minutes.
  • Remove the pan from the oven and let cool while you prepare the filling.
  • Reduce the oven temperature to 300 degrees F.
  • Place the cream cheese and sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until smooth. Add the persimmon purée and mix just until smooth. Then add the flour, cinnamon, lemon zest, salt, and vanilla, and combine on low speed. With the mixer running, add the eggs, one at a time, mixing until each one is incorporated before adding the next.
  • Place the springform pan on a rimmed baking sheet.
  • Pour the filling into the pan and transfer it to the oven.
  • Bake for 55 minutes, then turn off the oven and let the cheesecake sit in the oven for 2 more hours. Do not open the oven while baking or cooling, or you run the risk of cracking and deflating the cheesecake.
  • After the 2-hour cooling period, remove the pan from the oven and let the cheesecake cool completely at room temperature.
  • Cover with plastic wrap and refrigerate until firm, at least 8 hours, before serving.
  • Serve with whipped cream garnish, if desired.

Recipe from the Mitchells –

This recipe uses two ingredients from our latest basket; it is from
http://www.WhiteLaceInn.com.

Ingredients:
3 cups flour
¾ cup white sugar
3¼ tsps baking powder

3 eggs
¾ cup milk
¼ cup oil
¼ cup sour cream

2 cups chopped rhubarb
1 cup chopped strawberries
(if using frozen strawberries be sure to thaw and drain)

Directions:
Sift dry ingredients
Beat eggs, milk, oil and sour cream – blend with dry ingredients
Add rhubarb and strawberries

Line muffin pan with paper muffin cups
Fill ¾ full
Sprinkle with sugar and nuts if desired
Bake 425 degrees for 20 minutes
Makes 24 muffins

Enjoy!

8 large eggs
1 tablespoon of fresh tarragon chopped
3 ounces of cream cheese, cut into bits
1 tablespoon unsalted butter
1/8 teaspoon pepper
¼ teaspoon salt
Whisk together eggs, salt, pepper and tarragon. Stir in cream cheese separating bits if necessary. Melt butter in 10 inch skillet on medium heat and stir in eggs and cook gently until creamy, about 5 minutes.
Enjoy!
Moonstruck Farms

Ingredients:
4 medium Pattypan Squash
2 tablespoons Unsalted Butter
1 tablespoon Olive Oil (extra-virgin is best)
1 clove minced Garlic
1 teaspoon Soy Sauce
1 bunch Fresh Spinach, washed and finely chopped
Salt and Pepper to taste
1 dash Cayenne Pepper (optional)
1 large Egg, lightly beaten
1/4 cup grated Swiss Cheese (or Gruyère Cheese for more flavor)

Steps:

Preheat oven to 375 degrees.
Fill a large pot 3/4 full of water and bring to a boil.
Place squash in boiling water and boil for 5 minutes.
Drain the water and allow squash to cool.
Cut a thin slice from the bottom of each squash so that they will stand on their own.
Cut about 1/2 inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
Melt butter and oil in a skillet over medium heat.
Add garlic and sauté until soft.
Add the spinach and soy sauce and sauté until the spinach is tender and the liquid has mostly evaporated.
Move the spinach mixture to a bowl and allow to partially cool.
Season with salt, pepper, and optional cayenne pepper to taste.
Stir in the egg and 1/2 cup of the swiss or Gruyere cheese. Mix well.
Add a small amount of the squash insides and discard the rest of the insides.
Spoon the spinach/cheese mixture into the squash shells.
Place the stuffed squash in a single layer in a baking dish.
Sprinkle the remaining cheese on top.
Pour hot water into the pan to fill about 1/2 inch.
Bake for approximately 30 minutes or the squash is tender and the filling is no longer runny.

by Moonstruck Farms

From Judi Skillman

4 (minimum!) cups coarsely grated zucchini ( I’ve been known to triple that!)

3 (or more!) eggs, beaten

1/3 C flour

1/2 (or more!) C grated mozzarella

1/2 (or more!) C parmesan

1 T fresh basil, minced

Preheat oven to 350.

Consistency should be wet enough to coat everything and just enough flour to keep the mix from running like water.

Lightly salt the zucchini & set aside for 15 minutes, then squeeze out all the excess moisture.

Combine all the ingredients, and spread into an oiled 9×13 baking pan.

Bake 20-30 minutes until the surface is dry and firm (or longer if using more zucchini & making a thicker crust).

Brush the top with oil and broil it, under moderate heat for aprox. 5 minutes (until very lightly brown that is how I like it)

Pile all of your favorite pizza toppings on (tomato sauce, olives, sauteed mushrooms, peppers, lots of cheese, etc.) and heat the whole mess for 25 min.

Ingredients

Olive oil (or if you prefer, bacon fat)
Minced garlic
Finely chopped greens (chard, spinach, and/or any other green)
Grated carrots
Coarsely chopped cabbage
Tofu (if you are lucky enough not to have soy allergies in your family), Bacon, or Ham
Egg (1 or 2 depending on how much rice you have)
Cold cooked white rice
Ground ginger
Salt and Pepper
Soy Sauce (optional)

Stir fry the tofu (in oil) or meat then set aside.
Stir fry the veggies and garlic in olive oil then set aside.
Stir fry the egg(s) in olive oil then set aside.
Stir fry the rice in a little oil until warm, add the veggies, and season to taste with ginger, salt, pepper, and soy sauce (if desired).  Remove from heat and stir in the egg and tofu or meat. Serve warm and garnish with fresh broccoli or carrot sticks.

This recipe is copied directly from a really wonderful site, Karina’s Kitchen at www.glutenfreegoddess.blogspot.com. She has fabulous recipes for all types of eaters, not just vegan or GF/CF. I’ve made several of them; not a loser in the bunch (so to speak.)

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