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.
ntil light and fluffy. Add egg and vanilla; beat well.
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.
lined baking tray. Brush egg yolk glaze. Roll pineapple filling into
egrees.
Brush with glaze( egg yolk and water). Bake for 45
In a large bowl, mix oleo, sugar, flour, vanilla and egg yolk. Spread mixture onto a large greased cookie sheet until about 1/4-inch thick.
Moisten top of dough with unbeaten egg white. Sprinkle with brown sugar and nuts.
Bake in a 350\u00b0 oven for 15 minutes.
Cut into squares while still warm.
Preheat oven to 400 degrees F (205 degrees C).
Cream together the shortening, egg and egg yolk. Mix in the sugars, flour, baking soda and salt. Add the rest of the ingredients and mix ingredients at high speed until well mixed, occasionally scraping the sides of the bowl.
Drop with a tablespoon on greased cookie sheet 1 1/2 - 2 inches apart. Bake for 14 minutes or until lightly browned. Immediately remove from sheet and place on wire rack for cooling process.
NOTE: Cookies are great when lightly browned but some enjoy dark. ENJOY!!!
Beat egg yolk very lightly.
Beat egg white to a peak.
Add sugar; mix all together.
Add whiskey.
Add cream.
Beat all together all ingredients.
Feed to patient as much as can take.
n food processor, combine sugars, egg yolk, coffee, cocoa, cinnamon and salt
Cream together the lard and the margarine, and then mix in the egg yolk.
Add enough caster sugar for your tastes and then gradually add the flour.
Slowly add enough water to make dough. Bring together and form into a ball. Wrap in cling film and chill for an hour before using.
Cook together sugar, shortening and cream until thick and brown.
The browner it cooks, the more butterscotch taste it has. Mix milk, flour and egg yolk and stir into first mixture, stirring constantly.
Cook until thick.
Pour into baked pie shell.
Combine flour and salt.
Cut in shortening until mixture resembles coarse crumbs.
Combine egg yolk and milk; add to flour mixture.
Stir just until dough clings together.
Divide dough in half and roll for pies.
Beat egg yolk and fold into other ingredients.
Fry in deep-fat.
In a large bowl, mix salt, pepper, dry mustard and egg yolk. Add oil and vinegar and whip.
Add chopped scallions, if desired. Keep refrigerated.
Cook pumpkin and onion in 60 grams (2oz) butter for 10 minutes, stirring constantly.
Add water and cook gently until pumpkin is very tender.
Push through a sieve or puree in blender with a little of the milk.
Melt remaining butter in clean pan and stir in flour, then pumpkin puree and remaining milk stirring until well blended.
Season with salt, pepper& nutmeg.
Simmer 20 minutes.
If desired take out a little soup, blend with egg yolk and stir back into big soup mixture just before serving.
Combine yeast, sugar, 1/4 cup water & let stand 5 minutes.
Sift flour & salt into bowl.
Make a well in center and drop yeast mixture inches.
Work it into the flour.
Knead on floured surface until smooth & elastic.
Place in bowl.
Brush oil on top.
Cover with towel & let rise 1 hour.
Punch down, cover & let rise until it doubles.
Divide into 3 parts.
Cover hands with flour and braid.
Cover & let rise in pan until double.
Brush with egg yolk & sprinkle with seeds.
Bake 375 degrees for 50 minutes.
Cream together butter and cream cheese until smooth.
Beat in egg yolk and extracts, then gradually beat in sugar until light and fluffy.
Mix together the flour and salt, then slowly add flour mixture just until well blended.
Put dough in cookie press and make favorite shapes (wreath, tree, etc.).
Sprinkle with colored sugar and bake in 350-degree oven for 10-12 minutes or until golden.
Remove from oven and let set on baking sheet 3 minutes to set.
Cool on wire rack.