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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: eggs (Page 4 of 6)

Old Time Corn Fritters

November 5, 2006 / / 0 Comments

Recipe Source: cooks.com / anonymous submission

Ingredients:

3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying

Directions:

Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.

Serve fritters warm with maple syrup.

Serves 6.

Old Fashioned Johnny Cakes

November 5, 2006 / / 0 Comments

Recipe Source: cooks.com / anonymous submission

Ingredients:

1 egg
2 c. white or yellow cornmeal
1 tsp. salt
1 1/4 to 1 1/2 c. milk

Directions:

Beat 1 egg. Stir in 2 cups white or yellow corn meal, 1 teaspoon salt, 1 1/4 to 1 1/2 cups milk (to make batter thick). Drop spoonfuls of batter onto a well-greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter.

Makes 12 Johnny cakes.

Recipe Background:

Also known as: Johnnycakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin. These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.

The original New England Johnnycake was a dry flat bread made with corn meal, salt and water, and baked on hot stones. Native Americans showed the Pilgrims how to cook with corn (maize) and most likely taught them how to make johnnycakes.

The origin of the name is in dispute, possibly a corruption of Shawnee cake (from the Shawnee Indians) or ‘journey cake’ because it was easily prepared by travelers, or possibly based on some long forgotten Indian word by way of ‘jonakin’ or ‘jonikin.’

Also popular in the Atlantic Midland and Southern States in the United States, versions (made with other types of whole meal other than corn) are also found in the West Indies and Australia. Modern version are frequently made with eggs, oil, and baking powder for leavening.

There’s also an old English fairytale involving a foolish Johnny-Cake and a hungry fox.

Breakfast Burritos

November 2, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: 40 mins

Ingredients:

2 pounds ground pork sausage
12 eggs, beaten
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour
1 cup milk

Directions:

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).

Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.

Lightly grease a 9×13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.

Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.

Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

Scrumptious Oatmeal Cookies

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

3/4 Cup Shortening
1 Cup Brown Sugar
1/2 Cup Sugar
1 Egg
1/4 Cup Water
1 teaspoon Vanilla
3 Cups Oats
1 Cup Flour
1 teaspoon Salt
1/2 teaspoon Baking soda

Directions:

Mix the shortening and sugars until well blended. Add in the eggs, water, vanilla and mix well. Sift together the dry ingredients and add to the mixture. Spoon coolies, in the shape of a ball onto cookie sheet. Bake 12-15 minute or until lightly browned.

Ooey-Gooey Peanut Butter-Chocolate Brownies

November 1, 2006 / / 0 Comments

Recipe Source: Cooking Light Magazine

Ingredients:

3/4 Cup fat-free sweetened condensed milk, divided
1/4 Cup butter, melted and cooled
1/4 Cup fat-free milk
1 package (18.25 oz) devil’s food cake mix
1 Large egg white, lightly beaten
1 (7 oz) jar marshmallow crème
1/2 Cup peanut butter morsels

Directions:

Preheat oven to 350°. Combine 1/4 condensed milk, butter, cake mix and egg white into a bowl. (batter will be very stiff). Coat bottom of 13 x 9 inch baking pan with cooking spray. Press 2/3 of the batter into prepared pan using floured hands. Pat evenly, layer will be thin. Bake for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely.

Fancy Banana Bread

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

1 Cup Sugar
1 Cup Mashed Bananas
1/2 Cup Sour Milk
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
3 Tablespoons Hot Water
3 Tablespoons Melted Shortening
2 1/2 Cups Flour
1/2 tsp Baking Powder
1/2 tsp vanilla
1/2 Cups Crushed Walnuts

Directions:

Preheat oven to 350 degrees. Blend together sugar and banana’s until well blended. Slowly stir in milk and eggs. Mix in salt and baking soda. Add water and shortening. Slowly blend in the flour and baking powder. Finally, mix in vanilla and crushed walnuts. Bake one hour for regular sized loaves, only 30 minutes for miniature loaves or until center is done.

Caramel-Pecan Pie

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker’s Caramel Topping
1-1/2 cups pecan halves

Directions:

In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.

Cool thoroughly on rack before serving. Cover; chill to store

Peanut Butter Fingers

May 13, 2006 / / 0 Comments

Recipe Source: bhg.com

Prep/Cooking Time: Prep: 15 minutes / Bake: 15 minutes

Ingredients:

1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Dash salt
1 cup all-purpose flour
1 cup rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1/2 cup sifted powdered sugar
1/4 cup peanut butter
3 to 4 tablespoons milk

Directions:

Grease a 13x9x2-inch baking pan. Set aside.

In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until thoroughly combined.

Add egg, the 1/3 cup peanut butter, the baking soda, vanilla, and salt. Beat until thoroughly combined. Stir in flour and oats. Spread into prepared pan.

Bake in a 350 degree F oven for 15 to 18 minutes or until edges are light brown.

Sprinkle with chocolate pieces; let stand for 5 minutes to soften.

Meanwhile, stir together powdered sugar, the 1/4 cup peanut butter, and enough of the milk, a tablespoon at a time, to make of drizzling consistency.

Spread chocolate evenly over the top. Drizzle with powdered sugar mixture. Cool in the pan on a wire rack. Cut into bars. Makes 48.

Ham and Grits Casserole

April 18, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

4 cups water
1/2 tsp. salt
1 cup uncooked quick-cooking grits
2 cups diced ham
1 cup (4 oz.) shredded extra-sharp Cheddar cheese
3 tbsp. butter
1 tsp. Worcestershire sauce
4 eggs, or 1 cup egg substitute
Cooking spray

Directions:

Combine water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 min. or until grits are thick, stirring occasionally. Remove from heat. Add ham and next 3 ingredients; stir until butter melts. Gradually add eggs (or egg substitute), stirring well. Spoon grits mixture into 11 x 7″ baking dish coated with cooking spray. Cook immediately or cover and refrigerate up to 8 hrs.

Preheat oven to 350 degrees F. Bake uncovered for 45 min. Let stand 5 minutes before serving.

Makes 6 (1 cup) servings.

Nicki’s Notes:

The original recipe calls for 96% fat-free ham, low-sodium Worchestire sauce, low fat cheese, and light butter. This is my modified (and better tasting to me) version. I’m not much of an egg eater, so the egg substitution made no taste difference to me.

250 Dollar Neiman-Marcus Cookie

April 18, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
1 tso salt
2 tsp baking powder
2 tsp soda
24 oz chocolate chips
1-8 oz Hershey bar, grated
3 cups chopped nuts

Directions:

Cream butter & both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder & soda. Add chocolate chips, Hershey bar, and nuts.

Roll into balls & place two inches apart on a cookie sheet. Bake for 10 min at 375 deg F. Makes 112 cookies. (recipe can be halved)

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