Type what you have

Ingredients

• ✓ egg yolk
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.
3. 3 Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.
5. 5 Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.
6. 6 Increase oven temperature to 450 degrees F (230 degrees C).
7. 7 Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.

By debbie eckstein

Ingredients

• ✓ egg yolk
• cooking spray
• beef bouillon
• water
• whole wheat flour
• cornmeal
• brewers yeast
• garlic powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Dissolve beef bouillon cubes in boiling water and set aside.
3. 3 In a large bowl, stir together whole wheat flour, corn meal, brewer's yeast, and garlic powder. Add egg yolks, then gradually pour in bouillon water mixture while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
4. 4 Bake in the preheated oven for 20 minutes, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

By MOMDAUGHTERCOOKS

Ingredients

• ✓ egg yolk
• milk
• heavy cream
• white sugar
• cocoa powder
• semisweet chocolate chip
• vanilla extract
• peanut butter

Instructions

1. 1 Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
2. 2 Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
3. 3 Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
4. 4 Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
5. 5 Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

By Sheryl

Ingredients

• ✓ egg yolk
• butter
• brown sugar
• peanut butter
• white sugar
• egg
• all-purpose flour
• baking soda
• salt
• chocolate chip
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat butter, brown sugar, peanut butter, and white sugar together in a bowl until smooth and creamy. Add egg and egg yolk and mix gently. Gradually stir in flour, baking soda, and salt just until batter is mixed. Gently fold chocolate chips and marshmallows into batter. Spread batter into the prepared baking dish.
3. 3 Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. The center will set as it cools. Cool completely before slicing, about 30 minutes.

By Shedsky

Ingredients

• ✓ egg yolk
• ramekin
• heavy cream
• milk
• vanilla bean
• cinnamon stick
• cardamom pod
• orange zest
• gingerroot
• sugar
• water
• kosher salt
• whipped cream
• pistachio
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Ingredients

• ✓ egg yolk
• poppy seed
• powdered sugar
• cornstarch
• granulated sugar
• applesauce
• lemon zest
• lemon juice
• egg
• applesauce
• butter
• lemon zest
• poppy seed
• coconut
• salt
• granulated sugar
• almond flour
• coconut flour

Instructions

1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
4. 4 Press the crust evenly across the bottom of the prepared baking pan.
5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
7. 7 Whisk in the sugar and cornstarch.
8. 8 Pour the filling over the baked crust and return the pan to the oven.
9. 9 Bake for 25-30 minutes more, until the filling is set.
10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Ingredients

• ✓ egg yolk
• mozzarella cheese
• almond flour
• garlic powder
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mozzarella cheese, almond flour, garlic powder, and salt in a microwave-safe bowl. Heat in the microwave for 30 seconds.
3. 3 Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
4. 4 Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until ready for a rolling pin.
5. 5 Roll into a very thin rectangle with even sides. Gently poke holes in dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
6. 6 Lay squares on the prepared baking sheet, leaving a little space between them
7. 7 Bake in the preheated oven for 5 to 6 minutes. Remove the baking sheet from the oven and turn crackers over. Continue baking until lightly browned and crisp, about 2 more minutes. Watch them closely to prevent burning.

By Linda Nofsinger

Ingredients

• ✓ egg yolk
• pretzel crisp
• butter
• heavy cream
• sugar
• vanilla bean

Instructions

1. 1 Process Pretzel Crisps® into crumbs in a food processor. Transfer to a bowl and pour in melted butter; mix to combine evenly. Butter a pie dish, then press crumbs into dish to cover bottom and sides. Place in refrigerator.
2. 2 In mixer, lightly whisk 8 egg yolks. Add heavy cream, sugar and vanilla bean seeds. Whisk on medium to incorporate air. Pour into chilled pie crust.
3. 3 Bake at 350 degrees F for about an hour. (If top skin is browning too quickly, use a spoon to skim it off the top and continue to bake.) Pie is finished when center appears to be set, and only jiggles slightly. Remove and cool, then place in refrigerator to cool completely.

By Snack Factory Pretzel Crisps

Ingredients

• ✓ egg yolk
• unripe papaya
• white sugar
• brown sugar
• salt
• cinnamon
• pastry

Instructions

1. 1 Place the papaya cubes in a blender, a few at a time; blend until shredded.
2. 2 Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
4. 4 Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.

By ernesta

Ingredients

• ✓ egg yolk
• egg
• sugar
• cinnamon
• salt
• nutmeg
• ginger
• clove
• almond milk
• pumpkin puree
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees.
2. 2 In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
3. 3 Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
4. 4 Pour filling into premade pie shell.
5. 5 Bake for 50 to 55 minutes or until filling is set.

By Almond Breeze

Ingredients

• ✓ egg yolk
• cocoa powder
• water
• active dry yeast
• sugar
• water
• bread flour
• white sugar
• salt
• vegetable oil
• egg

Instructions

1. 1 In a small bowl, dissolve cocoa powder in boiling water.
2. 2 In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
3. 3 Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.

By DENISE SMITH

Ingredients

• ✓ egg yolk
• milk
• sugar
• active dry yeast
• whipping cream
• all-purpose flour
• white sugar
• salt
• butter
• blackberry
• white sugar
• confectioners sugar

Instructions

1. 1 Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
2. 2 Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
3. 3 Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.
4. 4 Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Roll each ball out to a 9x12-inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
6. 6 Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving.

By Brandon Willard Gossman

Ingredients

• ✓ egg yolk
• active dry yeast
• water
• vegetable oil
• sugar
• all-purpose flour
• salt
• potato
• cheddar cheese
• salt
• black pepper
• water

Instructions

1. 1 In a large mixing bowl, dissolve yeast in warm water (110 degrees F, 45 degrees C). Let stand until creamy, about 10 minutes.
2. 2 Add the vegetable oil, sugar, 3 cups of the flour and the salt to the yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Generously oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 While the dough is rising: Place the potatoes in a small sauce pan, cover with water, bring to a boil and cook until tender; about 15 minutes. Place the drained potatoes in a bowl and mash. Combine with the shredded cheese and season to taste with salt and pepper. Set aside to cool.
5. 5 Preheat oven to 400 degrees F (200 degrees C). Grease a 14 inch pizza pan of baking sheet. Deflate the dough and turn it out onto a lightly floured surface. Knead for a few turns, then form it into a round, cover and let rest for 10 minutes.
6. 6 On a lightly floured surface roll the dough out into a circle slightly larger than the pan, and place onto the prepared pan with the dough draped over the sides. Spoon the potato filling into the center of the dough, leaving a 2 inch space around the edges. Stir together the egg yolk and water to make an egg wash. Brush egg wash around the exposed edge of the circle. Fold dough from the edge into the center about every 6 to 8 inches, until the whole edge has been folded in to form a pinwheel pattern. Press to seal after each fold. Brush the top of the loaf with the remaining egg wash.
7. 7 Bake at 400 degrees F (200 degrees C) for 15 minutes then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes or until golden brown on top and bottom. Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving.

By MARBALET

Ingredients

• ✓ egg yolk
• yam
• sweet potato
• syrup
• heavy cream
• brown sugar
• brandy
• granulated sugar
• whipped cream
• maraschino cherry

Instructions

1. 1 Heat oven to 300 degrees F.
2. 2 Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
3. 3 Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
4. 4 In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
5. 5 Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
6. 6 Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
7. 7 Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
8. 8 Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
9. 9 Transfer to the refrigerator and chill for 5 hours.
10. 10 Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.

By Bruce's Yams

Ingredients

• ✓ egg yolk
• all-purpose flour
• all-purpose flour
• baking soda
• salt
• brown sugar
• butter
• egg
• peanut butter
• vanilla extract
• pretzel stick
• chocolate-hazelnut spread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
3. 3 Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
4. 4 Drop dough onto a baking sheet using 2 spoons.
5. 5 Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

By Meg S

Ingredients

• ✓ egg yolk
• graham cracker
• butter
• white sugar
• all-purpose flour
• cream cheese
• white sugar
• lemon peel
• lemon juice
• vanilla extract
• egg
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
3. 3 Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
4. 4 In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
5. 5 Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

By SuzyQ

Ingredients

• ✓ egg yolk
• all-purpose flour
• graham cracker crumb
• baking soda
• baking powder
• cinnamon
• butter
• white sugar
• vanilla extract
• key lime
• cream cheese
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine flour, graham cracker crumbs, baking soda, baking powder, and cinnamon in a bowl.
3. 3 Cream butter and 1/2 cup sugar together in a bowl with an electric mixer. Add egg yolk and vanilla; blend until combined. Mix in dry ingredients and continue to blend until dough sticks together, 1 to 2 minutes.
4. 4 Roll dough into 1-inch balls and roll in remaining sugar to coat. Place on the prepared baking sheets.
5. 5 Bake in the preheated oven until bottoms are lightly browned, 6 to 7 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
6. 6 Zest all 3 limes; set zest aside. Juice 2 of the limes.
7. 7 Beat cream cheese in a bowl with an electric mixer until smooth. Mix in confectioners' sugar. Add lime juice and zest; mix to combine.
8. 8 Spread filling on the flat sides of 1/2 of the cookies, then top with remaining cookies to form sandwich cookies.

By haleyb

Ingredients

• ✓ egg yolk
• gluten-free graham cracker
• sugar
• butter
• cream cheese
• salt
• white sugar
• all purpose baking flour
• lemon juice
• vanilla extract
• heavy cream
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
2. 2 Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
3. 3 Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
4. 4 Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
5. 5 Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
6. 6 Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
7. 7 Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.

By sixpackjeanie

Ingredients

• ✓ egg yolk
• ✓ egg yolk
• yellow food coloring
• lemon juice
• sugar
• cream cheese
• nut
• egg white
• flour
• salt
• vanilla extract
• lemon juice
• egg white
• cream cheese
• sugar
• margarine
• butter

Instructions

1. 1 Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
2. 2 Chill at least 1 hour.
3. 3 Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
4. 4 Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
5. 5 Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

By ReaLemonReaLime

Ingredients

• ✓ egg yolk
• active dry yeast
• water
• white sugar
• all-purpose flour
• shortening
• sugar
• salt
• egg
• egg white
• lemon zest
• lemon juice
• all-purpose flour
• egg
• heavy cream
• candy sprinkle

Instructions

1. 1 Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
2. 2 Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
5. 5 Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
7. 7 Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

By Dorese

Ingredients

• ✓ egg yolk
• banana
• sugar
• milk
• short-grain white rice
• sugar
• butter
• salt
• whipped cream

Instructions

1. 1 Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
2. 2 Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
3. 3 Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
4. 4 Stir whipped cream into rice pudding until well blended.
5. 5 Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

By Cynthia

Ingredients

• ✓ egg yolk
• zucchini blossom
• goat cheese
• gruyere cheese
• black pepper
• cayenne pepper
• self-rising flour
• cornstarch
• water
• vegetable oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
2. 2 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.
3. 3 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
4. 4 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.
5. 5 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
6. 6 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
7. 7 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
8. 8 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
9. 9 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ egg yolk
• active dry yeast
• milk
• white sugar
• all-purpose flour
• butter
• egg
• lemon zest
• salt
• white sugar

Instructions

1. 1 Dissolve yeast in 1/2 cup milk in a bowl; add 4 1/2 tablespoons sugar. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir yeast mixture and 2 1/4 cups flour together in a bowl until dough is dry and clumpy. Allow dough to rise for 15 minutes. Add remaining 1/2 cup milk, butter, egg, lemon zest, and salt to dough until evenly mixed.
3. 3 Knead dough, adding more flour as needed, until dough is elastic. Cover bowl with a clean damp towel or plastic wrap and allow dough to rise in a warm area until doubled in size, about 1 hour.
4. 4 Preheat oven to 390 degrees F (199 degrees C). Grease a baking sheet.
5. 5 Gently knead dough; roll into a long rope on the prepared baking sheet and twist into a pretzel shape. Cover dough with a clean towel or plastic wrap and allow to rise for 15 minutes more.
6. 6 Brush egg yolk over dough and sprinkle 1 teaspoon sugar over egg yolk.
7. 7 Bake in the preheated oven until golden brown, 25 to 30 minutes.

By cgalaise

Ingredients

• ✓ egg yolk
• baking potato
• vegetable oil
• onion
• salt
• sugar
• black pepper
• garlic
• water
• egg
• all-purpose flour
• milk

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
2. 2 Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Add onions; cook and stir until onions softened and translucent, about 5 minutes.
3. 3 Combine potatoes and onions in a large bowl; season with 2 teaspoons salt, sugar, black pepper, and garlic. Mash until smooth; set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. 5 Beat warm water, remaining 1/2 cup oil, 2 eggs, and remaining 1 teaspoon salt together in a large bowl; gradually stir in flour. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6 Divide dough into 3 even pieces; roll each piece out to about 9x13-inches, then cut each in half lengthwise. Divide and spread potato mixture down center of each dough strip. Roll each strip around filling; gently press to seal to make 6 logs.
7. 7 Cut each log into 1-inch slices; place cut-sides down on the prepared baking sheet. Gently press edges of dough toward center of potato mixture to form a bun. Whisk 2 egg yolks and milk together in a small bowl; brush each knish with egg yolk mixture.
8. 8 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Sarah Dipity

Ingredients

• ✓ egg yolk
• milk
• butter
• hazelnut liqueur
• vanilla
• confectioners' sugar
• cocoa
• flour
• butter
• milk
• hazelnut liqueur
• confectioners' sugar
• cocoa
• banana

Instructions

1. 1 Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
2. 2 Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
3. 3 Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
4. 4 Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.

By LYNNIE1979

Ingredients

• ✓ egg yolk
• active dry yeast
• white sugar
• water
• pumpkin puree
• all-purpose flour
• brown sugar
• salt
• cinnamon
• nutmeg
• allspice
• egg
• butter
• milk

Instructions

1. 1 Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
2. 2 Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
3. 3 Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By apurpleocean

Ingredients

• ✓ egg yolk
• cassava
• coconut milk
• butter
• egg
• white sugar
• salt
• vanilla extract
• lemon zest
• mozzarella cheese
• coconut milk
• sweetened condensed milk
• all-purpose flour
• mozzarella cheese

Instructions

1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Ingredients

• ✓ egg yolk
• vanilla ice cream
• granulated sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well.
4. 4 Pour mixture into unbaked graham cracker crust.
5. 5 Bake in the preheated oven until filling is set, about 15 minutes.
6. 6 Allow to cool completely before slicing.

By DINNER2

Ingredients

• ✓ egg yolk
• heavy cream
• half-and-half
• cinnamon red hot candy

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson