Golden Eggs Food

GOLDEN EGGS

Steps:

• Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
• Sift together the flour, baking powder, salt, and nutmeg. Set aside.
• In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
• This can take up to 10 minutes, depending on the temperature of your butter.
• As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
• You can't make magic without a lot of patience. So keep whipping and keep scraping.
• Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
• Scrape down the bowl every now and again as well.
• Add the vanilla.
• Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
• After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
• Distribute the batter into your molds, filling each cavity a little less than halfway.
• Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
• Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
• One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.

GOLDEN EGG BREAD

Steps:

• In bread machine pan; place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 Tblsp. of water or flour if needed).

GOLDENROD EGGS

Steps:

• Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
• Place butter in saucepan, and melt over medium heat.
• Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
• Slowly add milk, stirring constantly and cook for 5 minutes.
• Stirring until sauce has thickened, add salt and pepper to taste.
• Add the diced egg white to the sauce.
• Place toasted english muffin halves on serving plates, spoon sauce over muffins.
• Using a fine grater, grate egg yolks over each portion.
• Serve hot.

EGGS A LA GOLDENROD

Steps:

• Melt butter, add flour and stir until the mixture is smooth and well blended.
• Add milk very slowly stirring as you add.
• Continue to stir and cook over a low heat.
• Cook until the mixture starts to thicken.
• Add salt and pepper to mixture and set aside.
• Peel boiled eggs and remove the yolks from the eggs.
• Chop the whites of the eggs and add them to the white sauce.
• Toast bread and slice it diagonally.
• Arrange the bread slices on a plate and pour the sauce over the toast.
• Take a grater and grate the egg yolks over the sauce.
• Serve warm.