I am in need of recipes that have just yolks. I have been making about 30 cups of Italian Buttercream and angel food cakes and am left with bowls of yolks. I am told they will freeze for about a month and one can make only so much creme brulee and sponge cake. Any recipe that uses yolks would be greatly appreciated! : :

mmmmmmmm.......how about some creme brulee or oh some yummy custard for ...hey, filling a cake???? yummy!!!

Any of the fillings that are curbs, like lemon, mango, lime or custards and puddings.

I am getting hungry

Do you have a dog? Mine loves egg mixed with his dry food...

How about hollandaise sause and artichokes (or over eggs benedict). I have a recipe for lemon hollandaise that's really good (really rich too). Let me know if you want it.

What about cream puffs? I love cream puffs. You can use yolks for the puffs themselves and for the custard filling!

Okay, it's 10:15pm and I have just finished decorating dragon cookies, I'm going to bed - but... I promise tomorrow I will look for a yellow chiffon type of cake my mother used to make. It is mostly yolks. She always made 2 cakes, an angelfood with whites and a "yellow angelfood" it is called, with the yolks.

Lemon filling!!!

Here are 2 different methods:

Lemon Filling
8 egg yolk
1 1/2 stick butter
1 1/2 cup sugar
juice and grated rind of three lemons

Cream butter and sugar, add well-beaten egg yolks, then add lemon juice slowly.
Cook in top of double boiler until thick enough to spread, stirring constantly.
(Be sure water doesn't boil out of the lower half of the double boiler!) This could take fifteen minutes PLUS!
To speed up the process of thickening, add 1 tbsp flour or cornstarch to sugar before creaming with butter.

This makes about 2 cups or enough to do 2 or three layer cake all over! You can use 6 yolks, 1 cup sugar, 1 stick butter and rind and juice of 2 lemons if all you need in between layers and for pool on top.


Lemon Fillling

3/4 cup sugar
2 T cornstarch
1/2 cup water
2 beaten egg yolks
1 t finely grated lemon peer
3 T lemon juice
1 T margarine or butter

Microwave directions:
In a 1-Quart casserole combine sugar and cornstarch. Stir in water. Stir in egg yolks,
lemon peel, and lemon juice. Micro-cook, uncovered on 100% power (high) for 3 to 4 minutes or till thickened and bubbly, stirring every minute. Cook 30 seconds more. Stir in margarine till melted. Cover and cool.
Makes enough to spread between 2 8 or 9-inch cake layers (about 1 cup).

Better Homes and Gardens Cook Book 10th edition 1989

A good home made custard needs heaps of yolks to thiscken and for the colour/ with stewed apples/ delicious.

As I promised

Yellow Angel Cake
11 egg yolks
1 whole egg
1 1/2c. sugar
1 c. cold water
2 c. flour
1 tsp. baking powder
pinch of salt
2 tsp. vanilla

Beat yolks, whole egg & sugar until thickened. Add 1/2 cup water, beat 10 minutes. Add dry ingredients and last 1/2 cup water, 1 tbsp. at a time. Beat after each addition. Add vanilla, beat until mixed.
Bake at 325 degrees for 1 hour.

Dang, Y'all!

Now I'm SERIOUSLY hungry!

Can Y'all IMAGINE if we ALL got together and had like, a CC potluck dinner?!?

We'd all have to wear our "fat" pants...

--Knox--

Favorite Dishes. A Columbian Autograph Souvenir Cookery Book 1893 ....................
Sunshine Cake. Mrs. Daniel Hall.
Yolks of eleven eggs,
two cups of sugar,
one cup of butter,
one cup of milk,
one teaspoonful cream tartar,
one-half teaspoonful of soda,
three cups of sifted flour,
one teaspoonful of vanilla.
(No directions are given, but I double the vanilla and use 2 round pans, 325 degrees, for 35-45 minutes).
Makes a rather dense cake. Good, too.

The cake bible has a recipe for classic buttercream that uses yolks instead of whites. Have you tried it? I really like it. (of course, mydaughter, she was 8 at the time, said it tasted like eggs) But at least it's worth a try. You might be able to find something comparable on the net.