Ingredient: large eggs

  • Chia Millet Bread

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    Chia Millet Bread
    Adapted from Good Housekeeping Magazine
    1. Proof yeast using 1/2 c warm water plus 1 T honey. Set aside.
    2. Grease an 8x4 loaf pan.
    3. Combine flours, arrowroot, potato starch, xantham and salt. Set aside.
    4. In a small bowl mix eggs, oil vinegar and remaining agave.
    5. Add remaining water to dry ingredients.
    6. Add wet ingredients and yeast mixture to dry ingredients.
    7. Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
    8. Turn dough into prepared pan.
    9. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan.
    10. Should be between 15-30 minutes.
    11. Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
    12. Bake 50-60 minutes covering with foil after 20 minutes.
    13. I get best results at 60 minutes with my oven.
    14. Remove from oven and allow to cool 20 minutes before cutting.
  • Pumpkin Coconut Pie

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    Pumpkin Coconut Pie
    From Beth Hillson, Living Without
    1. Preheat oven to 425.
    2. Combine sugar, cornstarch, salt and spices.
    3. In a separate bowl, beat together eggs, and coconut milk.
    4. Add pumpkin and beat well.
    5. Add sugar mixture to pumpkin mixture and beat to combine.
    6. Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.
    7. Pour pumpkin mixture into the pie shell.
    8. Place pie in preheated oven and bake for 15 minutes.
    9. Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.
    10. Remove pie from oven and sprinkle remaining coconut over the top.
    11. Let cool on a wire rack for 2 hours.
  • Egg Casserole

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    Egg Casserole
    From Pam Johnson
    1. Place oven rack in top third of oven and preheat to 350 degreees.
    2. Lightly oil a 9x13 inch baking dish.
    3. In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon.
    4. Transfer to a paper towel to drain, blotting the top with a second paper towel.
    5. Wipe the skillet clean and add oil, heat over medium-high heat.
    6. Add the potatoes and saute until tender and browned, 10-12 minutes.
    7. Reduce heat if potatoes are becoming too dark. Let cool slightly.
    8. In a large bowl, whisk together eggs and whites.
    9. Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly.
    10. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well.
    11. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.