EGG YOLK PAINT RECIPES

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MY FAVORITE CHRISTMAS COOKIES RECIPE | REE ... - FOOD NETWORK



My Favorite Christmas Cookies Recipe | Ree ... - Food Network image

Ree Drummond's classic cookies are good for the holidays or year-round - they are a good one to make with your kids, who can help measure and then stamp out the cookies, and you can decorate them the easy way with a simple colored egg wash, or you can get more fancy with icing and sprinkles.

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield makes 2 to 3 dozen (depending on if you reroll the scraps)

Number Of Ingredients 14

2/3 cups vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon pure vanilla extract
1 large egg
4 teaspoons milk
2 cups all-purpose flour, plus extra for rolling out dough
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg yolk
2 to 3 drops food coloring
One 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons pasteurized egg whites

Steps:

  • For the cookies: Using a stand mixer, cream the shortening, granulated sugar, orange peel and vanilla thoroughly, about 2 minutes. Add in the egg and beat until light and fluffy, about 1 more minute. Add in the milk and mix.
  • Sift the flour, baking powder and salt together, and then blend into the cream mixture. Divide the dough in half (thirds if you double your recipe), slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes).
  • Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes.
  • For the egg yolk glaze: Preheat the oven to 375 degrees F. While the dough is chilling, combine the egg yolk, 1 teaspoon water and food coloring. Paint the cookies (with a soft brush) with the egg yolk glaze.
  • Bake the cookies for 6 to 7 minutes. Do not allow the cookies to brown. The cookies will be slightly puffed and the glaze will look crackled. Bake in 2 batches if you don't reroll the scraps.
  • For the decorative white icing: While the cookies are baking, mix the powdered sugar, milk and egg whites. Make sure that it is thick and somewhat retains its shape.
  • Remove the cookies from the oven to a wire rack to cool completely, about 30 minutes.
  • Then, using a pastry bag or zip-top bag, pipe the cookies with the white icing to decorate.

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Oct 15, 2011 · Lightly grease a 10-inch springform pan. Separate the eggs, putting the whites in one medium bowl and the yolks in another. Add 1/2 cup of sugar to each bowl. Beat the egg whites until they form stiff peaks; beat the egg yolks until they are thick and pale yellow in color, about 5 minutes. Gently fold the stiff egg white mixture into the yolk …
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Mar 19, 2022 · The paint on the unit number is also peeling away. But you cannot miss the long lines for the stall. It is manned expertly by Madam Ng Guek Eng, 56, who ambidextrously stabs and flips carrot cake and egg …
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Feb 22, 2022 · The most-searched Easter recipes were for classic dishes like Paska, the gorgeously braided Easter bread with ties to Eastern Europe and babka, a dense, rich, buttery bread.
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FOOD TIMELINE: HISTORY NOTES-PIE & PASTRY
Oct 15, 2011 · Lightly grease a 10-inch springform pan. Separate the eggs, putting the whites in one medium bowl and the yolks in another. Add 1/2 cup of sugar to each bowl. Beat the egg whites until they form stiff peaks; beat the egg yolks until they are thick and pale yellow in color, about 5 minutes. Gently fold the stiff egg white mixture into the yolk …
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Aug 27, 2021 · There are as many recipes as there are variations of biscotti, the lovely twice-baked cookie traditionally served alongside a coffee in Italy. ... 1 large egg yolk, for glaze. 1 tablespoon milk, mixed with egg yolk for glaze. 1 tablespoon fine sugar. Steps to Make It. ... Paint …
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Dec 08, 2013 · To make an olive stuffing for a roasting chicken weighing 2¼ to 2½lb [1-1.15kg] when drawn and dressed, stone and chop 20 black olives with 2oz [55g] of stale white bread weighed …
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TEMPERA PAINTING | BRITANNICA
True tempera is made by mixture with the yolk of fresh eggs, although manuscript illuminators often used egg white and some easel painters added the whole egg. Other emulsions—such as casein glue with linseed oil, egg yolk with gum and linseed oil, and egg white with linseed or poppy oil—have also been used. Individual painters have experimented with other recipes…
From britannica.com
See details


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