ntil light and fluffy. Add egg and vanilla; beat well.
Prepare one recipe of egg yolk for every 2 colours desired.
Combine egg yolk and water and mix well.
Divide into 2 custard dishes or paper cups.
Stir in food colouring.
Keep tightly covered until ready to be used.
If paint thickens, add a few drops of water.
Mix egg yolk and water.
Divide mixture among several small cups.
Tint each with different food color to make bright colors. If paint thickens, stir in a few drops of water.
Paint your cookies with a small paint brush.
Then bake your cookies.
Beat water with egg yolk.
Divide mixture into 4 or more small containers.
Add different food colors to each.
Paint cookies before baking.
Mix egg yolk and water. Divide into dishes for as many colors as you want to make. Add food coloring to get shade desired (e.g., 2 Red plus 2 Yellow for Orange; 3 Blue for Blue).
Paint on unbaked cookies and bake as you normally would. Cookies will come out with a shiny color finish.
Lightly whisk egg yolk and mustard.
Add parsley, shallots and vinegar.
Season with salt and pepper, mix well with whisk.
Slowly add oil, while whisking constantly. Add lemon juice.
Note this vinaigrette should be quite thick.
spoon to push the egg yolk through a fine sieve into
lended. Beat in vanilla, egg and egg yolk until mixture becomes creamy.
and then beat in the egg yolk.
Add the vanilla and
sugar, flour, whole egg and the 1 egg yolk, and almond extract. Mix
Soften cream cheese to room temperature.
Mix cheese with sugar, vanilla, egg (yolk only) and lemon juice.
nd-half, whole eggs and egg yolk in a bowl; whisk until
Trim crusts off bread and roll flat with rolling pin. Beat egg yolk, cream cheese and 1/4 cup sugar. Spread mixture on each slice of bread. Roll each slice tightly and dip in melted butter. Mix 1 1/2 cups sugar and cinnamon. Roll each roll in it. Freeze on cookie sheet, seam side down. Bake as needed in a 400\u00b0 oven for 15 minutes.
Preheat oven to 375\u00b0 Fahrenheit.
In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise.
Stir until well mixed and season with salt and pepper to taste.
Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise.
Sprinkle Parmesan and breadcrumbs on top and bake in the hot oven for 15 to 20 minutes until heated through.
Serve immediately.
ixture resembles coarse breadcrumbs. Add egg yolk and process until mixture just
Pulse until crumbs form. Add egg yolk and process until mixture binds
Mix egg yolks, milk, salt, and baking powder until smooth.
Change to dough hook.
Add flour, about 5 cups, until dough separates from bowl.
Place on floured board; divide into 6 balls.
Knead each ball until no longer sticky.
Let stand 5 minutes.
Roll into paper thin sheets.
Let dry until no longer sticky but not crumbly; cut sheets into 2 inch strips.
Place strips on each other and cut into desired widths.
arge enough to hold an egg yolk in the middle of 4
Put all ingredients in bowl, except peanut butter, oil, egg yolk, oil and wrappers.
Mix well.
Fry the mixture in 4 to 5 tablespoons of the peanut oil for about 5 to 6 minutes.
Stir in peanut butter and continue stirring until it melts.
Put in colander and drain.
Mix egg yolk with 1/3 cup water.
Brush egg yolk on outer edges of egg roll wrappers.
Spoon a heaping teaspoonful of filling on wrapper and roll.
This makes 10 rolls.
Mix egg yolk and a little milk.
Just before baking, brush with egg yolk-milk mixture.
Put dried onion on and brush again with liquid.
If you don't brush over the onion, they will burn.
Bake at 350\u00b0 for 18 to 20 minutes.