Mix well the egg and sugar.
Add in
For Egg Rolls:
Preheat oven to
HINT: Put egg roll wrappers in freezer the
Melt butter and sugar (or salt) stirring to make sure sugar dissolves. If you want for savory recipe just leave out sugar and add a pinch or 2 of salt.
Remove from heat and allow to cool slightly.
Add beaten egg, milk and flour and mix well but not overmixing.
Place in fridge for 30 minutes.
Roll out thinly on lightly floured board.
Use for pies, tarts or small tarts.
Bake 180deg c for about 10 minutes or till golden brown.
FOR THE PASTRY: In a food
side.
Beat together the egg yolks, sugar, cream, milk, and
For the tarts:
Combine cream cheese and
Line patty tins with pastry, as for jam tarts.
Grate the cheese into a saucepan and add the seasonings.
Add the egg yolk to the mixture and stir slowly over gentle heat until smooth. Remove from heat.
Whisk the white of the egg until stiff, and then fold into the cheese mixture.
Pour into the prepared pastry cases.
Put into oven at gas mark 6 or 7, until the cheese mixture is well browned and gives the appearance of small souffles.
eck of a mess!). Bake for 20 minutes or until filling
any traditional recipes for Typsy Laird.).
How to make the Egg Custard
ombine with a fork.
For 9\" tart: Add the graham
the one whole egg, and water together and
Place first 4 ingredients in a medium bowl and beat with an electric mixer until thoroughly mixed.
In another medium bowl, mix together the chopped pimiento, salmon and cottage cheese. Combine mixtures to make filling for the tarts.
Press wonton wrappers into mini muffin tins sprayed with nonfat spray and divide filling among wrappers.
Sprinkle with chopped dill.
Brush edges of wrappers with margarine and bake at 350\u00b0 for 20 minutes or until edges are lightly browned.
small bowl, beat the egg with the cold water. Stir
Preheat the oven to 375 degrees F (190 degrees C).
Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
Bake for 12 minutes.
Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
Bake for 10 minutes. Cool.
mall crumbs. Stir in the egg and vanilla until the mixture
f loaf.
Brush with egg glaze.
Place on the
ntil ready to use.
For Egg Glaze: In a small bowl
salt, cayenne.
Cook for 2 minutes, stirring a few
ix well. Cover and refrigerate for at least 1 to 2