Eggology Light & Gourmet Holiday Recipes

Low Carb Gefilte Fish
Light Chopped Liver
Plethora of Passover Blintzes
Passover Matzoh Muffins
Eggnog Bread Pudding & Apricot Whiskey Sauce
Crispy Cheese Blintzes
Vermont Pumpkin-Cranberry Loaf
Soothing Apple Cider-Carmel Cake
Banana-Fofana Oatmeal Bread
Fog City Cappuccino Cheesecake with Fudge Sauce
Chocolate-Truffle Souffles
Easy-As-Sunday-Morning Lemon Squares
Forest Honeyed Apple Torte 
Junior Mint Brownie Bravado
Winter Spice Pumpkin Bread
Tea Time Spice Pound Cake
Snow Capped Banana Layer Cake with Lemon-Cream Cheese Frosting 

FARLIERCHIKAS (far-leer-chick-uz)

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 350 degrees.
2. Pour farfel in large bowl.
3. Add water to cover and let sit for 10 min for farfel to absorb moisture.  Drain well.
4. Mix in Eggology egg whites, oil, salt & pepper.
5. Grease muffin tin(s).  Suggestion: spray with cooking spray and then a spritz of butter-flavored cooking spray.
6. Fill each muffin receptacle 3/4 full.
7. Bake for 45 min or until golden brown.
8. Remove from tin immediately (should pop right out) into cool bowl or basket.
9. If making ahead of time: reheat on low until warm before serving.
   

Carb Free, Low Fat
Servings: 12 crepes or 2 cups noodles

Note: These marvelous crepes are great on Passover and all year round. Once you get the hang of it, they really are easy to make. You can also use this recipe to make kosher for Passover noodles. 

WHAT YOU NEED: 

INSTRUCTIONS 

1. Beat 1 cup Eggology egg whites together with salt and set aside. 
2. Mix potato starch with part of the water to form a smooth paste.
3. Add the rest of the water and beaten Eggology egg whites and mix well.
4. Add remaining ingredients and mix well again. Note: A blender or food processor is handy for mixing the batter, but be careful to mix just until blended. Over mixing will create a foam that must be removed, or it will affect the texture of the finished crepes.
5. Transfer batter to a pitcher that is wide enough to allow mixing.
6. Heat olive oil and non-stick spray in an 8- inch, non-stick frying pan. Pour off extra oil into a dish.
7. Keep a paper towel in this dish to use for wiping the pan after every few crepes (this helps keep the amount of oil needed down to a minimum), or spray with non-stick cooking spray.
8. When the pan is hot, lower the heat to medium and pour in 1/4 - 1/2 cup of batter.  Tilt pan to cover the bottom and pour any extra batter back into the pitcher. This will ensure very thin blintzes.
9. As soon as the batter is firm, loosen the edges and turn over onto a dish towel or slightly greased piece of aluminum foil. Then return it to the pan to cook on the other side.  You can flip it with a spatula, but most people find it easier to turn it out and then return it to the frying pan.
10. Cook on the second side for no more than a few seconds and remove to a towel.
11. Before making the next crepe, mix batter with a fork in order to blend in any potato starch that settles.  Note: the first 1 or 2 blintzes will probably not come out easily and will tear.
12. When blintzes are cool, roll up a few at a time and slice into ultra-thin strips. For smaller noodles, slice down the length as well. Allow noodles to dry a bit and then store in an airtight container or plastic bags. These freeze well.
13. For crepes (blintzes):
    Use the filling of your choice (see below) and either fold the crepe around it blintz-style (like an envelope) or roll up. The unfilled crepes freeze well, either stacked or in layers divided by wax paper.

Fillings:
You can certainly use the standard mashed-potato filling, but if you want a lower carb count and something more interesting, here are a few suggestions:

Low-carb potato:
Mix equal amounts of cooked potato with cooked cauliflower and some fried onions. Add salt to taste.

Meat:
Mix ground meat and/or chicken with fried onions and seasoning.

Apple:
Grate apples; add sugar substitute, cinnamon and ground nuts.

Nut:
Beat 1oz Eggology egg whites just until shiny and starting to stiffen. Add ground nuts to form a paste. Add sugar substitute, cinnamon (optional) and juice from half a lemon.

Cheese:
Mix farmer cheese with 1oz Eggology egg white, sugar substitute, cinnamon and vanilla flavoring.

Tip:  If you're cooking for a crowd and want to save time, use a large frying pan and make extra-large crepes.  Pile up cooled crepes, slicing off the sides to use for noodles. You will be left with nice-sized rectangles that can be used for folded blintzes.

Servings: 6
Carb Free, Low Fat

WHAT YOU NEED: 

INSTRUCTIONS 

1. In a skillet, over low heat, sauté the onion and garlic in oil and non-stick spray for about 30 minutes.
2. Pour ½ cup Eggology egg whites into a coffee cup, and microwave for 90 seconds.   Allow to cool.
3. Grind together the garlic and onions, Eggology cooked egg whites and chicken liver in a food processor.
4. If liver is too thick, add chicken soup with the fat skimmed off.
5. Season with salt and pepper.

Carb Free, Low Fat
Servings: 12

WHAT YOU NEED: 

INSTRUCTIONS 

1. Place fish bones and head in a 6-quart pot. Cut green pepper, celery and carrot into large slices and add. Then add leeks, garlic and salt. Fill pot half full with water and bring to a boil.
2. Pour ½ cup Eggology egg whites into a coffee cup, and microwave for 90 seconds.   Allow to cool.
3. To make the fish, put onion, carrot and eggs in a food processor or blender. Process until completely smooth.
4. Add to ground fish, along with sugar substitute and seasonings. Mix, preferably with an electric mixer.
5. Add drops of cold water and continue beating for a few more minutes until the mixture holds together well. There is no need to add matzo meal or breadcrumbs. If the mixture seems too loose, add finely ground almonds, 1 tablespoon at a time.
6. Mix between additions, and stop once it holds together nicely.  Note: When using carp alone, you won't need any almonds. When combining different fish, the consistency may be looser and then you may need to add 1-3 tablespoons.
7. With wet hands, form mixture into medium balls and drop into the boiling stock, making sure they are covered. Add water if necessary.
8. Cover pot, lower heat and cook for 11/2 hours. Check every 15 minutes or so to make sure that there is at least 1-2 cups of liquid, adding water if necessary.
9. Cool. Remove fish and carrot with a slotted spoon and put in a container. Cover with the cooled liquid or place liquid in a separate container for garnish when serving. The fish stock will gel.

Serving suggestion: Serve fish with a slice of carrot and horseradish.  Dips can be served in a scooped-out cucumber cup.

Servings: 16
Notes: 1 Hour and 10 Minutes

WHAT YOU NEED:

INSTRUCTIONS

1. Arrange one-third of bread slices in a single layer in a 13 × 9-inch baking dish coated with cooking spray. Coat bread lightly with cooking spray; sprinkle with 2 tablespoons sugar and 1/4 cup raisins. Repeat procedure; top with remaining bread slices. Sprinkle top layer with 2 tablespoons sugar; coat with cooking spray.
2. Combine 1/2 cup sugar, eggs, and next 7 ingredients (eggs through vanilla); stir with a whisk until well-blended. Pour milk mixture over bread. Cover; refrigerate overnight. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding. Bake at 350º for 1 hour and 10 minutes or until set. Serve warm. Drizzle with Apricot-Whiskey Sauce.
3. Serving Size 1/2 cup pudding and 2 tablespoons Apricot-Whiskey Sauce
4. To Make Apricot-Whiskey Sauce
5. Combine preserves and water in a medium heavy saucepan. Bring to a boil; cook 1 minute. Strain mixture through a sieve into a medium bowl; stir in whiskey.

Serving size: 8
Notes: Served anytime except the Sabbath, these are especially good for Shavuoth, when dairy products are the typical fare. We use fat-free cottage cheese in the filling and serve them with fresh fruit instead of dollops of sour cream. You can make these blintzes ahead for dessert or brunch. Refrigerate the filled blintzes, then sauté them just before you're ready to serve.

WHAT YOU NEED:

INSTRUCTIONS

1. Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill.
2. Place flour in a medium bowl. Combine milk, oil, 11/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.
3. Place a 10-inch crêpe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.
4. Carefully lift edge of crêpe with a spatula to test for doneness. The crêpe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crêpe over; cook 30 seconds on other side.
5. Place crêpe on a towel; cool. Repeat procedure with remaining batter. Stack crêpes between single sheets of wax paper or paper towels to prevent sticking.

Servings: 8
Serving size:  1 slice

WHAT YOU NEED:

INSTRUCTIONS

1. Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
2. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
3. Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
4. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Servings: 18
Serving Size: 1 slice

WHAT YOU NEED:

INSTRUCTIONS

1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook 5 minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool 1 minute. Stir in 1 tablespoon margarine. Stir in apple; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).
2. Preheat oven to 325º.
3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
4. Combine 1 1/2 cups granulated sugar, 1/2 cup margarine, lemon rind, and cream cheese in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325º for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice, and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan 5 minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.

Servings: 18
Serving Size: 1 slice

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 350º.
2. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer.
3. Combine banana, oats, and milk; add to sugar mixture, beating well.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist.
5. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Servings: 16
Serving Size: 1 slice

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 325º.
2. Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325º for 10 minutes; cool on a wire rack.
3. Preheat oven to 450º.
4. Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450º for 10 minutes. Reduce oven temperature to 250º (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
5. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.

Servings: 8

WHAT YOU NEED:

INSTRUCTIONS

1. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with granulated sugar. Place on a baking sheet; set aside.
2. Combine the milk, 3/4 cup powdered sugar, cocoa, flour, and salt in a medium, heavy saucepan, and cook 5 minutes over medium heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Remove from heat; add chocolate, stirring until melted. Stir in liqueur. Gradually add chocolate mixture to egg yolks in a bowl, stirring well. Return mixture to pan. Cook 1 minute over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.
3. Preheat oven to 375º.
4. Beat the egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into the chocolate mixture gently fold in remaining egg white mixture. Spoon the batter evenly into prepared ramekins. Bake at 375º for 23 minutes or until puffy and set. Sprinkle the soufflés with 1 tablespoon powdered sugar. Serve immediately.

Servings: 16

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 350º.
2. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350º for 15 minutes; cool on a wire rack.
3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350º for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

Servings: 10
Notes:   As this buttery cake bakes, the apples sink into it as though they have been swallowed. Choose medium-size apples for the best presentation. Rome, Winesap, and Newton Pippin will work, too.

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 350º..
2. Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples; cook 14 minutes or until almost tender, stirring frequently. Remove from heat; set aside.
3. Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Beat in lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating  at low speed until blended. Pour batter into a 9-inch springform pan coated with cooking spray.
4. Remove apples from skillet with a slotted spoon; discard remaining liquid. Arrange apple slices spokelike on top of batter, pressing slices gently into batter. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350º for 1 hour or until cake springs back when touched lightly in center. Cool in pan on a wire rack. Cut into wedges using a serrated knife.
5. Serving size: 1 wedge

Servings: 16
Notes:   Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties(such as York) may be substituted for 32 junior mints. 
Yield: 16 brownies.

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 350º.
2. Coat bottom of an 8-inch square baking pan with cooking spray.
3. Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.
4. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, and egg whites in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350º for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
5. Serving size: 1 brownie

Servings: 18

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 350º.
2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 6 ingredients (flour through salt) in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated and brown sugars and vanilla, beating until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350º for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.
5. Serving size: 1 slice

Servings: 24
Notes:    If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), think again. We tried it that way in our Test Kitchens, but it wasn't as good. There's just something special about this four-spice combination.

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 350º.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
4. Serving size: 1 slice

Servings: 18

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 350º.
2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
3. Beat sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking soda, and salt, stirring well with a whisk. Combine the mashed banana and buttermilk. Add the flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
4. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350º for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.Place 1 cake layer on a plate; spread with 1/2 cup Lemon-Cream Cheese Frosting. Arrange banana slices over frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Chill 1 hour. Store cake loosely covered in refrigerator.
5. Serving size: 1 slice

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