Spray a frying pan or skillet with the cooking spray.
Turn the stove on high.
When the oil gets hot crack the egg but only cook the egg white.
Take one slice of ham and put it in the pan.
When they are finish cooking open up the English muffin and put the egg in then the ham then take the cheese slice and put it on top of the ham and close the muffin.
Put in in the microwave for 10 sec. or when the cheese melts!
Enjoy.
Stiffly beat the egg white.
Gradually add sugar.
Stir in other ingredients and drop by teaspoonfuls in ungreased cookie sheet.
Bake in a 250\u00b0 oven for 30 minutes.
Beat egg white.
Add brown sugar, vanilla, salt and pecans. Drop by spoonfuls on greased cookie sheet.
Bake for 30 minutes in oven at 250\u00b0.
Beat egg white until stiff.
Add brown sugar.
Beat until well mixed.
Add pecans.
Drop by teaspoon on greased cookie sheet. Bake at 300\u00b0 for 30 minutes.
Beat egg white stiff; add sugar, vanilla and pecans.
Cover pecans good; form into small cookies and place on ungreased cookie sheet.
Bake at 250\u00b0 for 30 minutes.
Turn oven off and leave cookies in oven for 30 more minutes.
n a small bowl whisk egg whites with a fork just
To make the 6 egg whites from egg white powder, heat the water so
et aside.
Whisk the egg white with milk, pepper, salt and
epper, and pour in the egg whites.
Cook in a
Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.
Heat honey to 248\u00b0 on candy thermometer or until a hard ball forms in cold water.
Remove from heat; pour slowly into egg white.
Add lemon juice.
Continue beating until thick enough to hold its shape, about 5 minutes.
Spread on cake.
Dust lightly with cinnamon.
Preheat oven to 400\u00b0F.
Blend 1/4 cup sugar and egg white powder in a mixer bowl.
Add water and mix on low-medium speed 3-5 minutes until smooth.
Scrape bowl.
Beat on high speed, gradually adding remaining sugar and vanilla.
Scrape bowl.
Beat until meringue is stiff but not dry. Spread over hot pie filling; seal to edges of crust.
Bake about 10 minutes until meringue is browned.
Add the sugar, vanilla extract, egg, butter and a pinch of
rumbs.
Stir in one egg, almond extract, and half and
nd vanilla until fluffy. Beat egg in well; beat in cooled
owl, beat together butter, sugar, egg, vanilla and peppermint extracts until
ogether the vanilla, eggs and egg white. Add to the dry ingredients
br>Add the eggs and egg white and mix with your fingers
Cream butter, Crisco and sugar.
Add egg and yolk.
Add dry ingredients.
Add flavoring last.
Spread on a 13 x 9-inch cookie sheet.
Beat egg white until frothy.
Brush over dough.
Sprinkle on almonds.
Bake in a 350\u00b0 oven for 12 to 15 minutes or until light brown.
Take out of oven and cut into squares.
Turn off oven and put cookie sheet back in oven; leave overnight.*
Store in tightly sealed container.
Cream shortening and sugar; add eggs.
Sift flour, baking powder, and salt together.
Add milk and vanilla.
Mix well; roll out dough 1/4 inch thick.
Cut with a round cutter.
Place on cookie sheet.
Brush top of cookie with egg white.
Top with filling.
Bake at 400 degrees Fahrenheit for 15 minutes.
FILLING:
Grind raisins, dates and candied cherries in a food processer.
Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.