CREAMED EGGS ON TOAST RECIPE | ALLRECIPES
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories Breakfast Eggs
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, CarbohydrateContent 27.6 g, CholesterolContent 454.2 mg, FatContent 21.7 g, FiberContent 0.9 g, ProteinContent 19.8 g, SaturatedFatContent 9.9 g, SodiumContent 586.4 mg, SugarContent 8.1 g
DUTCH APPLE PIE RECIPE - BETTYCROCKER.COM
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs–sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Total Time 2 hours 45 minutes
Prep Time 1 hours 0 minutes
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Nutrition Facts : Calories 520 , CarbohydrateContent 75 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 45 g, TransFatContent 1/2 g
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