Here it is, the round up for , What to do with Leftover……

This month it is eggs. Whether you make a pound cake, or an angel food cake or even a fritter batter you can end up with leftover egg whites or leftover egg yolks. If you have chickens, like we do, sometimes leftover eggs means that the chickens laid more than usual and there are 5 or 6 dozen in the fridge!

Being eco-friendly, taking care of the environment also means not being wasteful. Frugality is cool! Besides, those chickens work HARD to give you those eggs, trust me.

Here are some ideas to help with using them up!

We didn’t get a lot of entries for this but the ones we got were amazing! Thanks to everyone who participated. If I missed you please email me and let me know so I can get you on here!

Marija from Palachinka creates this beautiful Komisbrot .It looks fantastic, doesn’t it?

Esther at The Lilac Kitchen took another approach with Brazil nut and Coconut Financiere (Bankers Cake). I can just imagine these on a tea table with lots of other breads and cakes.

Shoba, from Nangil Girl’s Adventures went with a fantastic sounding Raspberry Custard. MMMMMM…. Raspberry!It is probably one of my favorite berries and the one I have the least.

Becke from Columbus Foodie shares my penchant for slow food and local ingredients where possible. She created this Truffled Egg Salad on Baguette Rounds. They look delicious!

She also posted a recipe for salmon deviled eggs . Obviously another over achiever on the loose!

And my entry is a cake that I did a few months ago and is still one of my favorites. It takes a dozen egg yolks but the texture is incredible.

Orange Gold cake

I will be announcing next month’s ingredient, so check back!

All images used by permission of the websites involved.

Post from: Baking Delights

Don’t you hate it when you wake up and you are laying in bed and can’t go back to sleep? I do. I won’t stare off into the darkness of the room for long..I usually get up.

Well it has been unusually chilly in Texas this spring and I didn’t want to get up so I did the next best thing..I thought about something helpful I could add to the blog. I mean, doesn’t everyone contemplate their blog at 4 a.m.?

Frugality was once a trait that was admired. A cook that could make something out of nothing, that knew what was in her pantry and used it all..well she was admired. If you have ever read Anne of Green Gables series, perhaps you will remember Mrs. Rachel Lind commenting to Marilla in Anne’s House of Dreams that Anne didn’t have anything in the breadbox that shouldn’t be there..and there was a sense of pride in the comment.

We are such a wasteful society. What you find in the dumpster behind a grocery store is criminal. And with the economy doing what it is doing? Well, maybe it is time to admire frugality and wit once again.

This post begins a regular what to do with left over….. feature.

But…I thought that a cool way to do this would be to make it a round-up. So, every month we will have a new what to do with leftover…. roundup and link to all of the blogs. Cool idea? I thought so.

I will add the round up post, with links, to my pages section Under the heading of Leftovers. Imaginative, I know!

So…Here are the rules:

• Your recipe must include the leftover featured in a significant amount.
• For this month’s theme, eggs, you can use them in whatever form. Leftover egg whites, yolks, whole eggs, cooked, half cooked..whatever.
• You must post by May 21
• You post must include the banner and a link to this post ..You can reduce the banner size if you wish.
• You must send me a link to your post, I will grab the picture and format it for my blog.
• Send it to maryeaudet[AT]gmail[DOT]com

That’s it! Leave me a comment and let me know what you think.

Image: MaryeAudet

Content:Marye Audet for Baking Delights

Post from: Baking Delights

So, after the amazing Daring Bakers Cheeecake Pops I admit to haveing half a pan of cheesecake stuff left over.  What to do?

And then we got home from church late last night and everyone was hungry.Hmmmmm…

Crepes!

They are so fast.  And they are a great way to use up leftovers…of anything!  I opened a jar of homemade strawberry jam, and with the cheesecake filling and a dollop of cream it was the perfect ending to the day.

Strawberry Cheesecake Crepes

Crepes

• 4 cups all-purpose flour
• 8 eggs
• 2 cups milk
• 2 cups water
• 1 teaspoon salt

Mix all together and allow to sit for 30 minutes if possible to relax the gluten.  Heat a crepe or omelet pan and then rub lightly with butter.  Pour the crepe mixture in to the pan, tilting to allow it to cover pan bottom, and then pour excess back into bowl.  As soon as top is shiny and set, remove crepe and set aside.  Repeat.

You can separate the crepes with wax paper or fill as you go.

 To fill:

spoon some strawberry jam down center of crepe.  Spoon cheesecake filling over top.  Roll up.  Plate.  Drizzle some of the melted jam over the top and add a dollop of cream

Cream 

Whip 1/2 c of heavy cream until thick. Add 1/4 c sugar, and 1/2 c sour cream.  Whip until mixed well.

You might also like to try Lemon Curd Breakfast Crepes, which use a slightly different crepe recipe.

Images (c) Marye Audet 

Content (c) Marye Audet , Baking Delights 

Post from: Baking Delights

There are some recipes that have been around a long, long time..and you try them and think…

Why?

But strata is one of those ancient recipes that began because some busy homemaker had some leftover ham, some cheese, a few eggs, and not much time. It has stayed around because, well, it is just good, simple food. And it is quick.

Did I mention versatile?

You can vary the cheese used, the meat, the amounts of eggs. You can add herbs or vegetables, or potatoes…or ALL of that. You can even change the types of bread used. So imagine a chicken and broccoli strata with Gruyere and sour dough…or a hamburger, potato and onion strata with cheddar and rye..the possibilities really are endless. Gotta love it. You can even make ahead and bake the next day.

I found myself in that very position yesterday..hungry family, not much time, and not much in the fridge. Grabbed a fresh salad from the garden, tossed this together, made an olive oil and basil vinaigrette, and we were ready to go. Give it a try.

Ham and Cheese Strata

Place the bread cubes in a greased dish. Saute onion a little butter or olive oil. Mix with the bread cubes. Add the ham and cheese and mix well.

In a large bowl, whisk the eggs, cream,broth, half and half, and salt and pepper. Pour over ham and cheese.

If you are making ahead, cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 60-70 minutes (for 13x 9 pan) or 25-30 minutes for 2 pie dishes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Serves 12

Image (c) Marye Audet

Content (c) Marye Audet for Baking Delights 

Post from: Baking Delights

So, the turkey is eaten, the dishes are washed, the alka seltzer is fizzing. What do you do with all the Thanksgiving leftovers? Here are some ideas to get you started!

Cranberry sauce- Melt and pour over pancakes, waffles, ice cream or pound cake..add to applesauce. Use in Thumbprint cookies.

Rolls – bread pudding, crumbs for casseroles,diced and fried for croutons. The base for French onion soup, cheese strata,
Gravy – Slice turkey in it and serve it over bread for sandwiches. Use the gravy as a base for soups, in turkey pot pie,

Sweet Potatoes - use in pies, or bread puddings. Use as filling for ravioli or in tortillas.

Mashed Potatoes – Use as a topping for shepherd’s pie. Use in potato gnocchi, or add cooked cabbage, bacon and cheese for colcannon. Pierogies, potato candy, or tuna fish cakes

Turkey- turkey salad, turkey tetrazinni, turkey green bean casserole,turkey noodle soup, turkey enchiladas, turkey pot pie, turkey hash, turkey a la king, turkey and noodles, turkey stuffing bundles,

Pumpkin Pie and whipped cream- I can’t imagine this being leftover but..IF it is try softening some vanilla ice cream and folding chopped up pie and dollops of whipped cream in it.

Combos-

1. Try mixing cranberry sauce with cream cheese, spreading it on bread or a dinner roll, and putting sliced turkey on top for a delicious sandwich

2. Turkey, left over green bean casserole, and gravy mixed in the bottom of a greased casserole. Top with sage stuffing and microwave or bake until warm through.

3. Turkey, gravy, sauteed mushrooms in crepes with swiss cheese sprinkled over and heated.

Post from: Baking Delights