Tag Archives: eggs

Homemade Black Pepper Mayonaisse

Making deviled eggs calls for mayo!  When you don’t have any, what do you do?  You can make your own.
mayo

Homemade Black Pepper Mayonaisse

1 extra large egg
3 tablespoon Lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 t Dijon mustard
1 1/2 cup extra light olive oil

In a food processor (like this), add the egg, lemon juice,
salt, pepper and mustard. Pulse until well combined.

While running the food processor, begin pouring the olive oil in very slowly, in a thin stream.  Continue until all the oil has been added.

By the time you have emptied about half of the oil into the egg mixture
it will begin to thicken and look like mayo. When all the oil has been
added you are done. Store it in a lidded container in the fridge.

Now sit back and enjoy your feeling of accomplishment! 🙂

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Carbonara

I ran across this super rich classic bacon and egg spaghetti dish and it sounded so easy and delicious that I just had to try it!

Talk about the ultimate comfort food.   It has everything I love…bacon…pasta…and cheese!  Yummo!

Disclaimer: I am not an expert on authentic Italian cooking.  🙂

Carbonara

1 lb. spaghetti *pasta
8 slices bacon, cut in small pieces
1 clove garlic, minced
4 egg yolks
1 cup grated Parmesan cheese, divided
diced green onions
salt and pepper

Bring a large pot of salted water to a boil.  Cook the pasta as directed on package.

Fry bacon and garlic in a heavy skillet until crisp (mine is actually more done that what it looks like ;)).   Remove bacon from pan and drain on paper towels. Set bacon aside.  Set skillet aside, but save bacon fat.

Meanwhile, combine the egg yolks, half of the Parmesan cheese and salt and pepper in a medium bowl until well blended.

When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings.   Place over low heat and toss for 1 minute, scraping the pan to loosen the pan drippings.

Stir in the egg mixture and toss thoroughly until combined. Add the pasta cooking water as needed to form a creamy sauce.  Add the bacon and remaining cheese and toss again to coat.  Top with diced green onions.  Serve immediately.

*Can substitute Dreamfields Spaghetti to lower carbs.

Another option is to use diced ham instead of bacon.  I believe the authentic recipe calls for pancetta, which is a yummy salt-cured Italian bacon made from un-smoked pork belly.

From Wikipedia:

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italianpasta dish based on eggs, cheese (pecorino or Parmigiano-Reggiano), bacon (guanciale orpancetta), and black pepper. The dish was created in the middle of the 20th century.

The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks.  Guanciale is the most usual meat, but pancetta, or local bacon are also used.

Cream is not common in Italian recipes, but is often used elsewhere.  Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.  Many of these preparations have more sauce than the Italian versions.   As with many other dishes, there are ersatz versions made with commercial bottled sauces.

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Chiles Rellenos Casserole

A great side dish.  Best eaten fresh and warm.

chilrel cass 2

Chiles Rellenos Casserole

1/2- cup heavy cream
1-cup sharp cheddar cheese
1-cup pepper jack cheese
3-eggs
2-small cans of whole green chilies
Salt to taste.

Drain the chilies.  In an 8 x 8 casserole dish, layer chilies and pepper jack cheese.  Mix the eggs and cream.  Pour over the chilies and cheese mixture and top with the cheddar cheese.  Bake at 350º for 20 minutes.

Special Cake with Fudge Sauce

fudge-cake

The strawberries were gone too soon.

But, there was still plenty of Aunt Mary’s Special Cake to be eaten.  I recalled my Mom’s  famous Skillet Cake and Fudge Sauce that I always requested for my birthday.  This recipe is not like hers, but it was quite yummy and was gone very soon.  I even had to make another batch to finish off the Special Cake.  My oldest daughter couldn’t get enough of it.  I think she had it for supper one night along with another piece (or two) for dessert!

I just kinda threw this together and here’s my sketchy instructions.

Microwave Fudge Sauce

1 square of semi-sweet baking chocolate
1/3 stick butter
1/4 cup cream or sweet milk
powdered/confectioner sugar (as much as needed for taste and consistency – I think I used a cup or more)

Place chocolate, butter, and milk in a microwave dish.
Cook on high for 2-3 minutes.  Stir until chocolate is melted and sauce is smooth. Begin to add confectioner sugar, stirring after each addition until desired sauce consistency is achieved.

Butter Pecan Creme Brulee (Low Carb)

eggs

When my sister-in-law blessed me with two dozen farm-fresh country eggs yesterday,

I started digging through my old low carb recipes.  I had a breakfast custard recipe in mind, but ran across this creme brulee recipe.  I would love to find out the recipe creator, so I can give them thanks and proper credit. *Updated – I found out the recipe’s creator is named Roni.  Thanks that for info, Linda Sue.

(see how I store/display my farm fresh eggs! )

I found this particular recipe several years ago on one of my favorite low carb sites.  Some of the absolute best cooks congregate on the recipe board at Low Carb Friends!

I used my Pampered Chef Prep Cups (with storage lids) to bake the creme brulees.  Not fancy, but servicable.

custard

I sprinkled a little nutmeg on the creme brulee before baking, like the breakfast custard recipe calls for.  Not sure why, since I planned on topping them with praline pecans.

Don’t you just love the sound of praline pecans?!

creme-brulee

Butter-Pecan Creme Brulee

2 cups cream
4 egg yolks
1/2 teaspoon vanilla extract
Dash of salt
1/2 cup granulated Splenda (or 1 scoop KAL Stevia)

In a medium sauce pan, heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and sweetener.
Gradually whisk in cream. Using a mesh strainer, strain mixture.
Divide into four custard cups (you can use some like these.)
Bake in a water bath for 30-40 minutes at 350ºF. 
Custards should be set, but still jiggly.  Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn.

This is definitely a keeper! The butter pecan topping is delcious!  I think I will double or triple the topping recipe next time, so it will completely cover the top of each creme brulee dish.

See another low carb dessert.

 

 

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Aunt Mary’s Special Cake with Strawberries

recipe

Several years ago I had a chance

to go through Aunt Mary’s little recipe box.  I copied down the recipes that I thought I might like to make and read through those that I remembered her making.  There was Date Nut Cake, Chess Pie, Pecan Crisp Cookies and even a recipe on stationery sent from a friend along with a greeting and personal  note.  One that stood out to me was hid near the back of the box, with no name other than Cake.  Not wanting it to get lost in my files I renamed it “Special Cake”.

recipecard

Over the years, I’ve made Special Cake several times, usually during the summer to go with strawberries and fresh whipped cream.  My oldest daughter happens to love Strawberry Shortcake.

cake-pan

I made it again this weekend and decided to use my new bundt pan (can you call it a pan if it’s ceramic?) from Williams-Sonoma that was a gift from my dear youngest brother.  Here’s a similar cake pan if you’re looking for something a little different.  This glass bundt cake pan is very unusual and surprisingly afforable!

cake

My cake wanted to stick a little and didn’t brown as well as the one on the cake pan lable, even after baking for 45 minutes.  I took a slice of it and cubed it up for Strawberry Shortcake Trifle.  Check out these cute individual trifle dishes!

trifle

Don’t you just love spring?  Spring brings us those delicious little red bits of delectable fruit we call strawberries.  Aunt Mary brought me a Special Cake recipe to use with that delicious fruit,  along with many wonderful memories.

trifle2

Happy Spring and happy Strawberry Shortcake Season!

Read more about Aunt Mary’s life and recipes

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Coconut Pecan Frosting

pecanfrost1

I don’t usually care for German Chocolate Cake

with Coconut Pecan Frosting.  I’m not sure what it is.  I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me.  I’ve really tried to like it…what is there not to like?

So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting.  I skipped the ton of cookbooks that I have and immediately Googled for the recipe.

Here’s the “traditional” recipe.

Coconut Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk, half-and-half, or heavy cream
  • 3 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/3 cups flaked sweetened dried coconut
  • 1 1/3 cups chopped pecans

Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using.  The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.

The frosting turned out to be delicious, the cake was another thing…drier than usual.  Most everyone was eating the frosting and tossing the cake!  So that’s a mistake I hope to never make again. 

I’d like to make the Coconut Pecan Frosting again, but top a different cake.  Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake.  Maybe I could use the  Old Fashioned Chocolate Cake recipe.  

The options are endless!   What do you think?

Southern Pecan Pie

brooklynspiesmall21

I have a young daughter that is an aspiring chef.

She is only 11 but loves Martha Stewart and is always ready to help out in the kitchen.  She loves to peel, chop, flip, scrape, mix… and lick the bowl.  Whether it be making cucumber salad or baking a pie, my youngest is always ready.

A few weekends ago, my oldest daughter was visiting friends so B (also for Bossy) decided she wanted to bake a pie with a homemade crust.  We had all the ingredients, so I loaded Martha on the laptop and took her to the kitchen with us.  The pecan crop has been abundant in our area this year so we decided the pie would be Southern Pecan Pie.  I discovered my glass pie dish was left at Mom’s house at Thanksgiving, so we ran to the store and picked up some foil pie plates and some more sugar.

Back home we got all of our ingredients out and I did the measuring while B started putting the crust ingredients into the food processor.  As the crust chilled, we put together our pie ingredients.

We couldn’t wait until it cooled to cut it, so that’s why it’s falling apart in our first picture.  ( I think it even steamed up my camera lens.)  The Southern Pecan Pie was divine!  The filling was light and and the crust flakey.  Well done, my Valentine!

pies1

Southern Pecan Pie

3/4 cup light corn syrup
2/3 cup granulated sugar
1 cup pecan halves
3 large eggs, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9-inch) unbaked pie crust

Preheat the oven to 400°F. Combine corn syrup, sugar, beaten eggs, melted butter, vanilla and salt in a large bowl; mix well. Stir in pecan halves. Pour into prepared pie crust and bake for 10 minutes. Lower oven temperature to 350°F and bake an additional 35 minutes, or until a knife comes out clean when inserted into the center of pie.  Cool on wire rack before slicing, if you can.

Pate Brisee (the French version of classic pie or tart pastry, courtesy of Martha Stewart)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.

· 2 1/2 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
· 1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

pies2

Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.  My high-carb loving Handyman didn’t agree, which was fine by me.  I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it.  Yeah!  It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

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My Valentine and Chocolate Cake

bday

My Valentine gift turned 11 this year. 

I made her a layered chocolate cake with chocolate buttercream icing.  This started out being for the cake eaters at her party, since she had requested an ice cream cake from the local Dairy Queen.  DQ Ice cream cake has no cake and I wanted some cake, myself. 

After she saw this cake, she changed her mind on the DQ idea and I picked up some Vanilla & Chocolate Swirl Ice Cream to go with the cake.  No Neopolitan this time! 

Handyman grilled hamburgers and hotdogs and talked to the adults (family) while the kids (8 of them) played outside.  There was some type of mystery they were investigating.  They’re all into Nancy Drew at this age and are intrigued by any type of mysterious finding!

After her party, we went to the mall to spend some of that birthday money.  She found a fluttery cream and brown skirt, a cream sweater and a fancy top.  At Claire’s she got a small coin purse and at Bath and Body she got shimmery lip gloss.  She had a blast shopping and enjoyed her birthday very much!

~~~~~~~~~~~~~

Below is one of the best chocolate cakes you’ll ever eat.  This recipe was given to me by a friend years ago and happens to be my mom’s favorite cake.  It can be made as a sheet cake or a layered cake.

bdaycakesmal

Old Fashioned Chocolate Cake

2 C sugar
2 C flour
1 1/2 sticks butter
1 T baking soda
1 C buttermilk
2 eggs
1/2 cup baking cocoa dissolved in 1/2 cup hot water.
 
Mix all together.  Bake at 350 until done, about 40 minutes or until
toothpick comes clean.

Chocolate Buttercream Icing

  • 2 1/2 cups confectioners’ sugar
  • 3 tablespoons cocoa
  • 1/4 cup butter
  • 2 tablespoons heavy cream
  • 1 t. vanilla
  • In a mixing bowl, cream  cocoa, butter, heavy cream and vanilla. Add confectioners’ sugar until desired spreading consisteny.  This makes a stiff icing.  If you desire thinner icing, add small amounts hot water or hot black coffee until desired spreading consistency is reached.

    cakke

    Aunt Mary’s Easy Chess Pie

    pie2

    She’s been gone 21 years now, but I still think about her often. 

    What a special lady!  Born during the depression, with a cleft pallet and hair lip, her life was full of difficulties and disappointments.  But you hardly ever knew about her hard times.  She was always rejoicing in just being alive.  She lived on disability, but she didn’t let that keep her from sharing with people.  She sent boxes of clothes and other items to missionaries overseas and fed them at her dinner table in her little three room shotgun style house that was full of warmth and love.  Many times she called mom at work and invited her to supper.  Often after dinner she’d get out her auto harp and we’d sing songs there in her small living room.  She was full of joy and would often get happy while we sang.

    Everyday she cooked lunch.  That was her main meal of the day.  She made the best iced tea with lemon and the very best cornbread.  I even loved her coleslaw and that is unusual for a kid!  We always had to clean up the kitchen afterwards.  I tried to encourage her to let her dishes airdry, but nothing doing!  We had to towel dry those dishes and put them back into her little upright cabinet.  That same cabinet now resides in my kitchen.  For a while, I could open it up and still smell her kitchen.  That smell is long gone as is Aunt Mary, but she still lives on in my heart.

    aunt-mary-pie

    Aunt Mary’s Chess Pie

    4 eggs
    1 ½ cups sugar
    2 Tbsp butter, softened (I used 4 because most other recipes call for a stick)

    Cream the butter and sugar together.  Add eggs
    one at a time, mixing after each addition.  Bake at
    350º for 35-40 minutes.  Cool, slice, and enjoy!