Tasty recipes just in time for Christmas from Virginia Egg Council

Tasty recipes just in time for Christmas

Check out these great recipes from the Virginia Egg Council just in time for Christmas!

1st Place Berry Delicious Egg Recipe Contest – 2018

Melinda Davis, Rich Valley County Fair

Drizzle Berry Brunch Cake

A cross between pound cake and shortcake, this beautiful prize winner gets its flavor from the berries, and the unexpected addition of melted white chocolate, which gives it terrific texture and added moistness. It’s perfect for a brunch dessert or with afternoon coffee or tea.

1 cup butter

1 1/2 cups sugar

4 large eggs

3 tsp. berry/ vanilla/ lemon extract (use a combination)

2 cups all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

1 cup milk

1 cup white chocolate chips

2 cups fresh berries

2 tablespoons flour

Preheat oven to 350F. Use Baker’s spray on a 9 or 10” Bundt cake pan; set aside.

Prepare the cake batter: Using a mixer, cream together the butter and sugar until light and fluffy. Blend in eggs, one at a time; add flavoring.

Combine the flour, baking powder and salt in a bowl. Sift part of the dry ingredients into the batter using a fine mesh sifter and stir into the batter by hand; add milk, alternately.

Melt the white chocolate chips until smooth, using the microwave. Add the melted white chocolate to the batter and stir until well combined.

Toss the fresh berries in the 2 tablespoons flour to coat. Gently fold into the batter.

Pour cake batter into prepared pan. Bake for 50 – 60 min., or until toothpick inserted into the center comes out clean.

Remove from oven, let cool in pan 30 min.; turn onto a plate. Allow cake to cool completely.

Lemon Glaze:

3 T. cream

1 T. lemon juice

2 – 3 cups confectioner’s sugar

Whisk together the cream, lemon juice and confectioner’s sugar until smooth. Pour over the cake.

Fruit and Drizzle Topping

1 – 2 cups mixed berries

1 cup white chocolate chips, melted, to drizzle

Pile mixed berries on top, then drizzle the melted white chocolate chips on the berries on top of cake, gluing small berries in place with the melted chocolate.Makes 10 – 12 servings

Virginia Egg Council ~ eggsrgr8@rev.net ~ 540 345 3958

Baked Eggs with Squash, Spinach and Feta

This recipe, borrowed and adapted from the Weight Watchers website, is perfect for getting on track to lose those extra pounds gained during the holidays. It clocks in at just 2 Freestyle points, which is amazing for a main dish. Add a side salad, some fruit for dessert, and even with salad dressing, your meal is still under 5 points. The original recipe calls for Delicata squash, but we found using 1/2” thick slices of seeded Bell peppers, layered on top about half way through cooking the spinach works great.

Cooking spray

30 oz. chopped frozen spinach, defrosted, well drained

1 large yellow onion, minced

2 medium cloves garlic, minced

1 tsp. ground cumin

1/4 tsp. Kosher salt

1/8 tsp. black pepper

Pinch cayenne pepper

2 Delicata squash, trimmed, seeded, and sliced into 1/2” thick circles (or six 1/2” thick slices Bell pepper)

1 Tablespoon olive oil

6 large eggs

Garnish with: 10 oil-cured olives

2 Tablespoons crumbled Feta or Goat cheese

1/2 cup chopped flat leaf parsley

Set oven temperature to 425. Spray a 9x13” baking dish.

Combine the spinach, onion, garlic, cumin, salt and peppers in the baking dish – mixing well, and settling into an even layer. Top with sliced squash, drizzle with olive oil and bake for 45 minutes (if using bell pepper rings, place on top half way through).

Crack eggs over top, spacing out or within vegetable rings – sprinkle with salt and pepper, if desired and bake 8 – 10 min. until egg whites are firm and yolks, nearly cooked.

Sprinkle with olives, Feta and parsley and enjoy.

Makes 6 servings – each 2 Freestyle points

Virginia Egg Council ~ eggsrgr8@rev.net ~ 540 345 3958 ~ www.virginiaeggcouncil.org

Italian Holiday Sponge Cookies

These super easy cookies look like little snow balls with a bit of holly on top. They make a great addition to your holiday cookie tray or make wonderful gifts for neighbors and teachers - and the best part is you can make them ahead, tuck into tins and freeze for giving or enjoying later. They are fabulous with a cup of afternoon tea or dunked in your morning coffee.

2 sticks butter (unsalted)*

6 eggs (room temperature)*

1 1/2 cups sugar

5 cups cake flour*

1 1/2 tsp. baking powder*

1 tsp. Vanilla extract OR 1/2 tsp. each, nutmeg and cinnamon

Powdered sugar to coat

Red and Green Maraschino cherries (or candied cherries)

Cream butter. Add eggs, one at a time, beating well after each addition. It should be light and fluffy.

Add sugar, flour baking powder and flavoring. Chill in refrigerator for one hour or overnight.

Take a heaping Tablespoon of dough and roll into a ball; roll in powdered sugar; place on parchment or Silpat lined cookie sheet.

Drain the cherries on paper towels and cut into pieces to resemble holly – a larger red piece in the center with 3 or 4 slivers of green on the outside to look like holly. Chill a few hours.

Bake in 375 oven for 12 minutes.Store in tins or freeze. Makes 5 dozen 2” cookies.

Holiday baking tips:

?Use unsalted butter when baking – that way you are in charge of the salt.

?Bring eggs to room temperature easily by placing them in a bowl of warm water for about 10 minutes – they’ll incorporate into your product better, and you’ll have better results.

?Make your own cake flour: Place 2 T cornstarch in a dry measuring cup and fill with all-purpose flour, then mix up, for 1 cup cake flour.

?Make sure when you are measuring flour you spoon it into the measuring cup rather than using the cup to scoop it all in at one time – you’ll want to mix up the flour if it’s been sitting for a while – with a whisk or just stir it up with a spoon, lightening it up a bit, before measuring. Then level off with a straight edge on top of the dry measuring cup.

?Check the date on your baking powder – it loses its freshness over time, so if you are just a holiday baker once a year, think about replacing it if you think it’s not fresh.

?Experiment with flavorings – if your family loves one flavor, replace the vanilla, for example, with maple or rum or lemon extract – the sky’s the limit for liquid flavors! The same with spices. Anise makes a wonderful holiday flavor for Italian cookies, or chose your family’s favorite.

?Firm dough is easier to handle, so refrigerating it for at least an hour is a good idea. If yoou are making several types of sweets for the holidays, consider making up the dough for all the recipes you are fixing on one day (that’s the messy part) and forming and baking them the next.

?Most cookies do better if cooled on wire racks. Once totally cool, store in tins or double wrap and freeze. With any luck you’ll forget about them and rediscover them in July – what a break!!!

?Mixing several kinds of cookies on a tray is fun and it’s ok to mix in a few store-bought cookies.

VA EGG COUNCIL ~ Check out www.virginiaeggcouncil.org for our kitchen tested holiday recipes.