Category Archives: Eggs

Peppermint Meringues

Posted on October 27, 2012 by kathysglutenfree

From: http://www.epicurious.com yield: Makes about 60 3 large egg whites, room temperature 1/8 teaspoon kosher salt 1/3 cup sugar 1/2 cup powdered sugar 1/8 teaspoon peppermint extract 12 drops red food coloring Preheat oven to 200°F. Line a baking sheet … Continue reading →

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Creamy Caramel Flan

Posted on May 14, 2011 by kpgraphicarts

By: Jo Poynor “This recipe is a cross between egg custard and cheesecake. Rich and delicious.” Ingredients 3/4 cup white sugar 1 (8 ounce) package cream cheese, softened 5 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid … Continue reading →

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Spanish Flan

Posted on May 14, 2011 by kpgraphicarts

Ingredients 1 cup white sugar 3 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 tablespoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over … Continue reading →

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Flan

Posted on May 14, 2011 by kpgraphicarts

By: Kathy Gilligan “This light egg custard recipe comes from a missionary friend who lives in Mexico. It’s very typical of the Southwest…and very delicious!” Ingredients 8 eggs 2/3 cup sugar 1/4 teaspoon salt 2 (12 fluid ounce) cans evaporated … Continue reading →

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Restaurant Style Egg Drop Soup Recipe

Posted on May 14, 2011 by kpgraphicarts

– Allrecipes.com Ingredients 4 cups GF chicken broth, divided 1/8 teaspoon ground ginger 2 tablespoons chopped fresh chives 1/4 teaspoon salt 1 1/2 tablespoons cornstarch 2 eggs 1 egg yolk Directions Reserve 3/4 cup of chicken broth, and pour the … Continue reading →

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Greek Frittata

Posted on April 17, 2011 by kpgraphicarts

Preheat oven to 350 degrees 1 T Olive or Canola Oil 1 c Cooked Fresh or Canned Spinach, drained 4 Eggs  1/2 c Crumbled Fetta Cheese 2 t Italian Spice Mix  1/2 c Chopped Onion 1/2  can Whole Black Olives … Continue reading →

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Crab-Stuffed Deviled Eggs

Posted on March 8, 2011 by kathysglutenfree

Makes 24 deviled eggs The addition of crab meat takes the traditional deviled egg up a notch. The filling is also tasty on crackers or toast. Ingredients 1 dozen eggs 1/2 teaspoon Old Bay seasoning, more to taste* 3 tablespoons … Continue reading →

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