by RRAdmin | Jun 18, 2020 | Brunch
Mr. Crutchley’s Crullers 2 large eggs (chilled)1 egg yolk (chilled)1 cup granulated sugar4 tablespoons melted shortening (cooled)1/2 cup chilled evaporated milk1/2 cup ice water4 teaspoons baking powder1 teaspoon ground nutmeg1 ½ teaspoons salt3 teaspoons vanilla4...
by RRAdmin | Jun 18, 2020 | Brunch
Aunt Kay’s COFFEE CAKE 1 cup sugar2 cups flour2 teaspoons baking powder2 tablespoons melted butter1 egg1 teaspoon vanillamilk (see measure below *)Light brown sugarchopped walnuts Preheat oven to 350° F.Sift dry ingredients. Make hole in center.*Put egg in a one-cup...
by RRAdmin | Jun 18, 2020 | Brunch
Shirred eggs Shirred eggs are essentially baked eggs, served in individual buttered ramekins or buttered gratin dishes, lightly salted and simply adorned with two to three tablespoonsful of milk, half-and-half or whole cream. 2 eggs per personSalt to taste1 tablespoon...
by RRAdmin | Jun 18, 2020 | Brunch
WAFFLES (This basic recipe from The Joy of Cooking is good due to the fairly largeamount of butter used and the careful folding in of the egg whites at the end ofthe batter preparation.) 1 ¾ cups cake flour (or Wondra)2 teaspoons double-acting baking powder½ teaspoon...
by RRAdmin | Jun 18, 2020 | Eggs and Cheese
POPPY’S CHEESE FONDUE (NEUFCHATEL STYLE) 20 ounces finely grated Swiss Cheesehalf EMMENTHAL half GRUYÈRESmall amount of Appenzeller (~2 ounces)2 breakfast cupsful dry white wine1 clove garlic1 jigger Kirsch mixed with1 level teaspoon cornstarchFreshly ground pepper...
