Sorry People...No Rum in this one.
Also, this is NOT a thick beverage. It ends up more like a thinner, foamy, creamy milkshake. It is as close as I've actually come to a REAL recipe for my MIL's Egg Nog, so I'm writing it down. This way, I can re-create it again, along with anyone else who loves this style of Egg Nog.
8 eggs, separated
2/3 C sugar
4 C milk (whole or 2%)
2 C half & half
1-1/2 Tbs vanilla
2 C heavy whipping cream
cinnamon to taste
nutmeg to taste
dash of salt
Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Stir in milk, half & half, and vanilla.
Whip cream until light & fluffy. Whisk into egg yolk mixture.
Add a dash of salt to egg whites & beat until they stand in peaks. Fold into egg mixture.
Add cinnamon & nutmeg to taste. Add more sugar to taste. Enjoy!
Any of the dairy measuremnts can be adjusted, but the total should be about 8 cups - i.e. 6 cups of milk & 2 of cream if you omit the half & half.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Saturday, December 24, 2011
Wednesday, October 7, 2009
Whole Wheat Crepes
1 cup low-fat milk
3/4 cups whole wheat flour
1 large egg
1 additional egg white
1 Tbs sugar (optional)
In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. (I think I tripled the batch and did have to thin it a little)
Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
Fill crepes with you favorite filling. Roll and enjoy! I love them with a little Nutella & strawberries or bananas.
(from http://www.mrbreakfast.com/superdisplay.asp?recipeid=1156)
3/4 cups whole wheat flour
1 large egg
1 additional egg white
1 Tbs sugar (optional)
In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. (I think I tripled the batch and did have to thin it a little)
Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
Fill crepes with you favorite filling. Roll and enjoy! I love them with a little Nutella & strawberries or bananas.
(from http://www.mrbreakfast.com/superdisplay.asp?recipeid=1156)
Friday, August 7, 2009
Ham & Potato Frittata
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
3/4 c. finely chopped reduced fat 33% less-sodium cooked ham
1/3 c. finely chopped red bell pepper (about 1/2 small)
2 c. frozen country-style hash brown potatoes
1/2 c. sliced green onions (about 2 large)
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton egg substitute
1/3 c. reduced-fat shredded sharp cheddar cheese
Preheat oven to 450. Preheat a 10-in. skillet over medium-high heat until hot. Add ham & bell peppers; saute 3 minutes. Add potatoes & next 3 ingredients; 4-5 minutes or until veggies are tender.
Reduce heat to medium-low. Add egg substitute; stir gently. Cook 2-3 minutes or until nearly set. Place pan in oven, and bake @ 450 for 3-4 minutes or until set. Sprinkle with cheese while frittata is hot.
Servings: 4
Serving size: 1/4 frittata
Calories (g) - 128
Fat (g) - 3.5
Carbohydrates (g) - 9.4
Fiber (g) - 0.6
Protein (g) - 14.8
Sodium (mg) - 550
Exchanges - 1/2 starch / 2 lean meat
Ingredients
3/4 c. finely chopped reduced fat 33% less-sodium cooked ham
1/3 c. finely chopped red bell pepper (about 1/2 small)
2 c. frozen country-style hash brown potatoes
1/2 c. sliced green onions (about 2 large)
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton egg substitute
1/3 c. reduced-fat shredded sharp cheddar cheese
Preheat oven to 450. Preheat a 10-in. skillet over medium-high heat until hot. Add ham & bell peppers; saute 3 minutes. Add potatoes & next 3 ingredients; 4-5 minutes or until veggies are tender.
Reduce heat to medium-low. Add egg substitute; stir gently. Cook 2-3 minutes or until nearly set. Place pan in oven, and bake @ 450 for 3-4 minutes or until set. Sprinkle with cheese while frittata is hot.
Servings: 4
Serving size: 1/4 frittata
Calories (g) - 128
Fat (g) - 3.5
Carbohydrates (g) - 9.4
Fiber (g) - 0.6
Protein (g) - 14.8
Sodium (mg) - 550
Exchanges - 1/2 starch / 2 lean meat
Wednesday, June 17, 2009
Southwestern Egg Casserole
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
12 (6") - corn tortillas
8 large eggs
4 large egg whites
2-1/2 C - fat-free milk
1 C - 1% lowfat cottage cheese
3/4 tsp - salt
3/4 tsp - freshly ground black pepper
1-1/2 C (6 oz) - feta cheese, crumbled
1 C - thinly sliced green onions
Cooking spray
1-1/2 C - bottled salsa
Cut tortillas in half; slice tortilla halves crosswise into 1" strips.
Combine eggs & whites in a large bowl; stir well with a whisk. Stir in milk, cottage cheese, salt & pepper. Stir in tortilla strips, feta cheese & onions. Pour into a 13 X 9" baking dish coated with cooking spray. Cover & chill 8 hours.
Preheat oven to 325. Bake covered, at 325 for 1 hour. Uncover & bake 20 minutes or just until set (casserole will continue to firm as it cools). Cool 5 minutes, and cut into 12 pieces. Spoon 2 Tbs salsa over each serving.
Servings: 12
Serving size: (3-1/4 X 3" piece)
Calories (g) - 194
Fat (g) - 7.5
Carbohydrates (g) - 18.8
Fiber (g) - 1.8
Protein (g) - 13.3
Sodium (mg) - 517
Exchanges -1/2 starch / 1 skim milk / 1 medium fat meat
Ingredients
12 (6") - corn tortillas
8 large eggs
4 large egg whites
2-1/2 C - fat-free milk
1 C - 1% lowfat cottage cheese
3/4 tsp - salt
3/4 tsp - freshly ground black pepper
1-1/2 C (6 oz) - feta cheese, crumbled
1 C - thinly sliced green onions
Cooking spray
1-1/2 C - bottled salsa
Cut tortillas in half; slice tortilla halves crosswise into 1" strips.
Combine eggs & whites in a large bowl; stir well with a whisk. Stir in milk, cottage cheese, salt & pepper. Stir in tortilla strips, feta cheese & onions. Pour into a 13 X 9" baking dish coated with cooking spray. Cover & chill 8 hours.
Preheat oven to 325. Bake covered, at 325 for 1 hour. Uncover & bake 20 minutes or just until set (casserole will continue to firm as it cools). Cool 5 minutes, and cut into 12 pieces. Spoon 2 Tbs salsa over each serving.
Servings: 12
Serving size: (3-1/4 X 3" piece)
Calories (g) - 194
Fat (g) - 7.5
Carbohydrates (g) - 18.8
Fiber (g) - 1.8
Protein (g) - 13.3
Sodium (mg) - 517
Exchanges -1/2 starch / 1 skim milk / 1 medium fat meat
Blender Custard Cups
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
3 C - hot water
1 C - egg substitute
1 C - instant nonfat dry milk powder
1/4 C - "measures like sugar" calorie-free sweetener
2 Tbs - sugar
1 Tbs - vanilla extract
1/4 tsp - salt
Preheat oven to 375. Combine ingredients in blender; process until smooth. Pour into 8 (6oz) custard cups. (Sprinkle with nutmeg if desired.) Set cups in 13 X 9-inch baking pan. Add hot water to pan to depth of 1 inch. Bake uncovered at 325 for 40 mintues. Serve custard warm or cold.
Servings: 8
Serving size: 1 cup
Calories (g) - 82
Fat (g) - 0.1
Carbohydrates (g) - 14.3
Fiber (g) - 0
Protein (g) -6
Sodium (mg) - 183
Exchanges -1 starch
Ingredients
3 C - hot water
1 C - egg substitute
1 C - instant nonfat dry milk powder
1/4 C - "measures like sugar" calorie-free sweetener
2 Tbs - sugar
1 Tbs - vanilla extract
1/4 tsp - salt
Preheat oven to 375. Combine ingredients in blender; process until smooth. Pour into 8 (6oz) custard cups. (Sprinkle with nutmeg if desired.) Set cups in 13 X 9-inch baking pan. Add hot water to pan to depth of 1 inch. Bake uncovered at 325 for 40 mintues. Serve custard warm or cold.
Servings: 8
Serving size: 1 cup
Calories (g) - 82
Fat (g) - 0.1
Carbohydrates (g) - 14.3
Fiber (g) - 0
Protein (g) -6
Sodium (mg) - 183
Exchanges -1 starch
Tuesday, September 16, 2008
Peanut Butter Waffle Toast
Haven't tried it yet, but it sounds yummy! A twist on French toast / Waffles.
1 1/4 cups milk
1 cup Original Bisquick® mix
1/2 cup peanut butter
2 tablespoons granulated sugar
1 teaspoon vanilla
1 egg
6 to 8 slices bread
6 to 8 tablespoons miniature semisweet chocolate chips
Powdered sugar, if desired
1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.
1 1/4 cups milk
1 cup Original Bisquick® mix
1/2 cup peanut butter
2 tablespoons granulated sugar
1 teaspoon vanilla
1 egg
6 to 8 slices bread
6 to 8 tablespoons miniature semisweet chocolate chips
Powdered sugar, if desired
1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.
Friday, September 12, 2008
Cheesy Apple-Bacon Brunch
1 lb sliced bacon1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Original Bisquick® mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)
1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
2 tablespoons sugar
1 1/2 cups Original Bisquick® mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)
1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
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