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    You are in: Home / Cookbooks / Egg Yolks Egg Whites
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    233 recipes in

    Egg Yolks Egg Whites

    You know how you have those leftover egg whites or egg yolks and you NEVER know what to do with 'em? Well, here are ideas so you don't end up tossing them instead of using them!
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    This is a family favorite, and a nice change from the usual lemon meringue pie. It's well worth the extra work. I've used pre-made pie shells, and they work just fine. And I have never yet been able to fit all the filling into one pie. I always end up with two, even though the original recipe says it makes one. This is a good 'make-the-day-ahead' pie. "Cook time" here is actually "chill time." This is from my favorite cookbook, The Creative Cooking Course edited by Charlotte Turgeon.

    Recipe #49984

    3 Reviews |  By P4

    My favorite angel food cake - chocolate and espresso making it my favorite flavors! This is wonderful served with a cup of coffee, or with hot fudge sauce and a scoop of chocolate ice cream for something really decadent.

    Recipe #52382

    1 Reviews |  By Tish

    Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement)

    Recipe #21114

    2 Reviews |  By Tish

    In response to how to use extra egg yolks. This is an easy meal. Throw in some steamed vegies and it's a side dish, serve over pasta and it's a whole meal.

    Recipe #17733

    1 Reviews |  By Charmed

    These cookies are wonderful, and great for the holidays too. They are extremely rich, so cut them into small squares.

    Recipe #88491

    There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.

    Recipe #88489

    1 Reviews |  By ellie_

    This ice cream is a little more time consuming than most ice cream, but delicious served with pound cake. Cook time is refrigeration time (at least 4 hours). Prep time includes estimated processing time. Recipe source: Bon Appetit Kitchen Collection.

    Recipe #70253

    2 Reviews |  By ellie_

    This is a wonderful dessert that uses up egg whites, extra heavy cream and summer fruit. The original recipe mentioned using a brown cut-up grocery bag (cut into a circle) but I found that using a pizza pan (12 -14 inchs) with cooking spray works very well. (I didn't try the grocery bag idea because I was worried that it didn't sound very healthy to use a grocery bag that who knows what's been on it). Recipe adapted from Simply Simpatico Cookbook.

    Recipe #92121

    7 Reviews |  By ellie_

    Quick and delicious way to use up egg whites. Recipe source: Bon Appetit (December, 1982)

    Recipe #74066

    1 Reviews |  By ellie_

    This is my favorite way to use up egg whites. Altough this cake starts out like anglefood cake, but in the end when the melted butter is folded into the batter it changes its texture and does not resemble an anglefood cake when baked. We like this simple cake dusted with powdered sugar and ground nuts. Recipe adapted from The Finnish Cookbook.

    Recipe #57678

    2 Reviews |  By Lennie

    Certainly not low-cal, but wonderful!

    Recipe #12695

    Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.

    Recipe #14979

    Wouldn't this make a lovely Valentine's dinner for 2?

    Recipe #16708

    1 Reviews |  By Lennie

    Martha says this is "lovely with steamed puddings" but I'm thinking that this is the perfect sauce for bread pudding!

    Recipe #17603

    7 Reviews |  By Lennie

    This is the best rice pudding I have ever made, or ever eaten.

    Recipe #12590

    12 Reviews |  By Lennie

    Decadent chocolate truffles, made even more sinful with the addition of your favourite liqueur. The yield will depend on how small you roll the truffles; I get at least 15 usually.

    Recipe #17701

    1 Reviews |  By Lennie

    A wonderful fruit dessert, easily made with frozen blueberries if you can't find fresh. The province of Nova Scotia has an abundance of blueberries, hence the name. (Recipe originates with Canadian Living.)

    Recipe #17414

    2 Reviews |  By Lennie

    This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.

    Recipe #13084

    45 Reviews |  By Lennie

    I make these often during the holiday season -- everyone loves them. They also make a great hostess gift in a pretty jar. Thanks to Chatelaine, where I found this gem.

    Recipe #12761

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