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Posts Tagged ‘egg yolk’

What you need:

5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1-1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons milk

What you do:

Line a 15-in. x 10-in. x 1-in. baking pan with grease proof paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners’ sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.

In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

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What you need:

2 (8 oz.) cans crescent rolls
flour, for dusting
1/2 jar of prepared pizza sauce
10 oz / 284g  thinly sliced pepperoni
10 oz /284g  thinly sliced ham, chopped
10 oz /284g Italian sausage, cooked, crumbled, and drained
12 oz/ 340g mozzarella cheese, grated
1/2 cup  fine, freshly grated Parmesan cheese

Decoration:

Liquid food coloring of  your choice
4 egg yolks, divided
2 peppercorns
2 pimento-stuffed green olives
1 roasted red pepper

What you do:

Preheat the oven to 190C /375F / gas mark 5.

On a lightly floured surface, spread out your two batches of crescent dough (pilsbury) end-to-end lengthwise. Be careful not to let the sections separate.

Pinch all the seams together until you get one block of dough.

 With a flour-brushed rolling pin, roll your crescent dough into a large, long rectangle.( Don’t roll it too thin, or it will split.)

Spoon pizza sauce on top of dough, leaving an inch of bare dough on all four edges.

Sprinkle meats on top of sauce, followed by any other optional toppings.

Sprinkle with cheeses.

Fold one side of the dough lenghtwise over the topping, up to the half-point of the rectangle.

Fold the other side over to meet it. Pinch and press the dough together on all sides to seal.

With a pastry brush, brush the beaten yolk of one egg onto the top of the dough.

Fold your filled dough in half lengthwise. The egg yolk should help it stick. A seam should be created lengthwise along the dough. Pinch this seam together to fully seal and make a sort of cylinder. Be sure all seams are well closed. Any open seams will open further during baking.

Gently manipulate ends into a snake shape– one end should be tapered for a tail, and the other shaped for the head. Don’t curve it into a snake yet. You’ll do that right before baking.

Decorating Instructions:
Beat each of your remaining three egg yolks in a separate bowl.

Add the food coloring of your choice to each bowl to make three separate “paints.”

With a pastry brush or a food-safe paintbrush, decorate your snake as desired.

Transfer painted snake to a foiled-lined, greased baking sheet.

Gently shape as desired, into an “S” or other snakey shape.

Stick two peppercorns into the front of the snout for nostrils.

Slice your roasted red pepper into a forked tongue. Insert into front of head.

Bake your snake about 20 minutes, until golden and cooked through.

Remove from oven. Attach olive “eyes” to the top of the head using toothpicks. Pimento centers should face forward.

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What you need:

1 full-sized plastic human skull
1.5 lbs. thin sliced deli meat of  your choice
Cream cheese, BBQ sauce, or cranberry sauce
2 hard boiled egg yolks, round mini-mozzarella pieces, or cocktail onions
2 slices of pimento-stuffed green olive

Lettuce leaves, spinach leaves or some thing similar for decoration.

What you do:

Buy a plastic skull from any child’s Halloween outlet.  Wash the skull with soap and water and allow to dry.

Spread a “base” over the skull. BBQ sauce and jellied cranberry sauce give the skull a bloody, gory look as your guests lift away the lunch meat. Cream cheese is not as fun, but probably tastes better with most meats. This is entirely your choice.

Evenly distribute your lunch meat over the prepared skull, leaving openings at the eyes and mouth. Smallish pieces of meat work better than larger ones, as they’re easier to manipulate and form. You may need to use toothpicks to get some of the meat to stay in place.

For eyes:

 place one hard boiled egg yolk or small mozzarella cheese ball in each eye socket. Top with a slice of pimento-stuffed green olive.

Cover with plastic wrap and refrigerate until ready to eat.

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What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

What to do:
Preheat the oven to 180C /350F / gas mark 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Decorate with chocolate eggs.

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You will need:
pastry
200g / plain flour
100g butter plus a little extra for greasing dish
50g icing sugar (sifted)
finely grated rind of 1 lemon
1 beaten egg yolk
3 tbsp of milk
Filling
175g castor sugar
2 eggs separated
3 tbsp cornflour
300ml cold water
juice & grated rind of 2 lemons

What to do:

Sift the flour into a bowl and rub in the butter. Mix in the remaining ingredients. Knead briefly on a lightly floured work surface.
Preheat the oven to 180C /350F / gas mark 4. Grease an 8 inch ovenproof pie dish with butter. Roll the pastry to 1/4 inch thick and line the dish. prick with a fork, line with grease proof paper and fill with baking beans. Bake for 15 mins. Remove from the oven and lower oven temperature to 150C /300F/ gas mark 2.

To make the filling, mix the cornflour with a little water. Put the remaining water into a saucepan. Stir in the lemon juice, rind & cornflour paste. Bring to the boil whilst stirring. Simmer for 2 minutes. Leave to cool a little. Stir in 5tbsp of sugar & the egg yolks And pour into the pastry case.
In a separate bowl Whisk the egg whites until stiff. Slowly whisk in the remaining sugar and spread over the top of the filling.
Bake for 40 mins. Remove from dish.

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