Thursday, 10 July 2014

Egg Heavy Recipes - dessert first!


Now that we have 8 chickens we get a lot of eggs, we spread the eggs around the family so everyone benefits from their goodness but we often have quite a few eggs around to use up. 

Here are some egg heavy recipes I will be looking at trying soon, of course dessert first!:

Flour less Chocolate Cake
Bean Chocolate Cake

These recipes are from the BackYardChicken forum,


3 c. sugar1 lb. butter, softened10 eggs4 c. plain flour2 tsp. baking powder2 tsp. vanilla
Cream butter and sugar until light and fluffy. Add eggs and beat well. Measure and sift flour, baking powder and dash of salt. Add flour to mixture in several parts. Stop mixer, add about 1/3 of the flour, start mixer back slowly, then mix fast JUST UNTIL MIXED. Repeat until dry ingredients are all incorporated. Scrape down sides after each mixing. Put in 10 inch tube pan that has been greased and floured. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan for a few minutes before removing.
This makes a FABULOUS chocolate pound cake. Add 1/4 cup milk after the butter and eggs are creamed, and 1/4 cup of good cocoa, mix it in with the flour.

Bread pudding 

Two cups of stale bread ripped into chunks put a a shallow casserole, 
Mix 4-5 eggs (depending on size), 
3/4 sugar (adjust to your liking or use different sweetner), 
1 cup cream, milk, half and half or almond milk. 
 Fruit of your choice, chopped apples (if using apples I'll mix in some cinnamon), raisins, currents, dried cranberries, cherries, pineapple (if using pineapple I'll add some coconut).  Nuts are a great addition about a half cup chopped.  Slivered almonds go great with cherries, walnuts go great with the apples...whatever you like...
pour mixture over bread and bake in a 350 oven about an hour or until browned and puffy.
The beauty of this recipe besides being quick and easy to assemble is that it has unlimited variations, corn bread can be used as well as Italian or French bread, challah...ect.  Stale bread is better but I've used fresh when in a pinch with good results. 
the amount of bread, eggs and cream obviously vary depending on the size of your casserole dish.  this is a basic amount for a casserole dish that would serve 4.  Feel free to play around with all the amounts as it's pretty hard to screw this recipe up.
Besides being a great dessert, it's a decent breakfast that is easily warmed up in the mornings.

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