Type what you have

Ingredients

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

Instructions

1. 1 In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

By Bobbi Jo

Ingredients

• ✓ egg yolk
• milk
• butter
• salt
• all-purpose flour
• sugar
• cardamom
• active dry yeast
• egg white
• pearl sugar
• decorative sugar

Instructions

1. 1 Place milk, butter, egg yolk, salt, flour, sugar, cardamom, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and press Start according to the manufacturer's instructions.
2. 2 When dough cycle has finished, divide dough into 3 equal portions. Roll each portion into a rope, 12- to 14-inches long. Lay 3 dough ropes side by side; braid together. Tuck ends underneath, place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in volume.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Brush braid with beaten egg whites; sprinkle with pearl sugar. Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Staci Plonsky

Ingredients

• ✓ egg yolk
• all-purpose flour
• white sugar
• yeast
• milk
• butter
• milk
• salt
• olive oil
• butter
• honey
• raisin
• walnut
• cinnamon

Instructions

1. 1 Make the dough: Combine 3 tablespoons flour and 1 teaspoon sugar in a small mixing bowl. Add yeast, then add 1/4 cup warm mix and mix well; let stand until creamy, about 10 minutes.
2. 2 Beat butter with remaining sugar in a large mixing bowl with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Add yeast mixture, 1 1/3 cups milk, and salt; mix well.
3. 3 Add remaining flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large bowl. Place dough into the greased 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.
5. 5 Lightly grease two rimmed baking sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide into two equal pieces. Roll each piece into a rectangle about 1/4 to 1/2 inch thick.
6. 6 Spread filling ingredients over dough in the following order: melted butter, honey, raisins, and walnuts. Sprinkle cinnamon over top. Roll each piece up and over filling like a jelly roll, pinching the ends to seal. Transfer loaves, seam-side down, to the prepared baking sheets. Let rise until doubled in volume, 45 minutes to 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake loaves in the preheated oven until golden brown on top, about 1 hour.

By Vicky Bryant

Ingredients

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

Instructions

1. 1 Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. 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.
2. 2 Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
3. 3 Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. 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 1/2 hours.
4. 4 Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
5. 5 Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
6. 6 Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
7. 7 Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.

By BlueSadie

Ingredients

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

Instructions

1. 1 In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
2. 2 Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
3. 3 Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
5. 5 Bake in preheated oven for 45 minutes.

By SASSYCASSYSMOMMY

Ingredients

• ✓ egg yolk
• vanilla extract
• honey
• white sugar
• pecan
• egg white
• milk
• all-purpose flour
• salt
• nutmeg
• vanilla butternut flavoring
• egg
• butter
• shortening
• shortening
• white sugar
• water
• active dry yeast

Instructions

1. 1 Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
3. 3 Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
4. 4 Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
5. 5 While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
6. 6 Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
7. 7 Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
8. 8 Bake in the preheated oven until golden, about 45 minutes.

By john zelahy

Ingredients

• ✓ egg yolk
• confectioners' sugar
• almond
• milk
• candied mixed fruit peel
• raisin
• all-purpose flour
• mace
• ground ginger
• orange zest
• all-purpose flour
• milk
• salt
• egg
• butter
• white sugar
• water
• fresh yeast

Instructions

1. 1 Make the sponge: Dissolve yeast in warm water.
2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec

Ingredients

• ✓ egg yolk
• butter
• kosher salt
• cinnamon
• brown sugar
• all-purpose flour
• water
• butter
• cinnamon
• all-purpose flour
• brown sugar
• cooking spray
• vanilla extract
• butter
• water
• egg
• cinnamon
• salt
• granulated sugar
• instant yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
2. 2 Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
3. 3 Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
4. 4 While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
5. 5 Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
6. 6 Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
8. 8 Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm. Recipe developed by Melissa Gray

By Diana Moutsopoulos

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• milk
• egg white

Instructions

1. 1 In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
2. 2 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
3. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By W King

Ingredients

• ✓ egg yolk
• cream cheese
• sugar
• white bread
• cinnamon
• butter

Instructions

1. 1 Beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. Pour melted butter into a separate shallow bowl. Mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
2. 2 Spread even amounts of the cream cheese mixture onto one side of each bread slice. Roll the bread into a cylinder around the cream cheese filling. Brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
3. 3 Arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

By jessnay

Ingredients

• ✓ egg yolk
• sugar
• vanilla extract
• butter
• salt
• self-rising flour
• milk
• egg white

Instructions

1. 1 In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
2. 2 In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
3. 3 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

By Emma

Ingredients

• ✓ egg yolk
• lemon
• salt
• cayenne pepper
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk egg yolks in a bowl.
3. 3 Add lemon juice, salt, and cayenne pepper together in a microwave-safe bowl and beat until smooth.
4. 4 Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
5. 5 Heat sauce in the microwave on medium for 15 to 20 seconds; whisk until well combined.
6. 6 Enjoy!

By scottki

Ingredients

• ✓ egg yolk
• oat
• white sugar
• milk
• egg substitute
• vanilla extract
• brown sugar

Instructions

1. 1 Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray.
2. 2 In large bowl, combine oats and granulated sugar.
3. 3 In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish.
4. 4 Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.
5. 5 Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal.
6. 6 Return to oven; bake just until sugar melts, about 2 to 3 minutes.
7. 7 Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

By Quaker

Ingredients

• ✓ egg yolk
• butter
• cheese-filled blintz
• egg white
• sour cream
• white sugar
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. Place the blintzes into the baking dish in a single layer on top of the melted butter.
3. 3 Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.
4. 4 Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped egg whites, folding just until incorporated. Pour the mixture over the blintzes in the baking dish.
5. 5 Bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.

By MOLLYSMAMA

Ingredients

• ✓ egg yolk
• white sugar
• butter
• all-purpose flour
• baking powder
• salt
• sour cream
• white sugar
• cinnamon
• butter

Instructions

1. 1 Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined.
2. 2 Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use.
3. 3 Mix 1/3 cup sugar and cinnamon together in a bowl.
4. 4 Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes.
5. 5 Preheat an air fryer to 350 degrees F (175 degrees C).
6. 6 Brush 1/2 of the melted butter over both sides of the doughnuts.
7. 7 Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.

By MumAndMe

Ingredients

• ✓ egg yolk
• butter
• margarine
• water
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Whisk egg yolks lightly in the top of a double boiler over simmering water. Slowly whisk in melted butter, then gradually whisk in boiling water. Cook, stirring, until thickened. Remove the double boiler top from the base.
2. 2 Gradually whisk in lemon juice. Season with salt and cayenne. Cover and keep hot over warm water until serving.

By TARENELLA

Ingredients

• ✓ egg yolk
• all-purpose flour
• sugar
• salt
• buttermilk
• sage
• egg white
• vegetable oil
• romano cheese

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes.
2. 2 In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter.
3. 3 Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.

By BETHMCAFEE

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking soda
• baking powder
• salt
• butter
• brown sugar
• buttermilk
• egg white

Instructions

1. 1 Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
2. 2 In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. 4 Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ egg yolk
• butter
• water
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
2. 2 Combine egg yolks, water, lemon juice, salt, and cayenne pepper in a blender; blend until frothy. Pour in hot butter in a very thin stream, with the blender running, until thick and emulsified. Immediately pour sauce into a serving bowl.

By K Knox

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• white sugar
• salt
• egg white
• lemon zest
• vanilla extract
• milk
• butter

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
3. 3 Cook the waffles according to manufacturer's instructions until golden brown.

By Cooking Mom

Ingredients

• ✓ egg yolk
• milk
• egg
• butter
• bread flour
• salt
• white sugar
• yeast
• sausage
• hash brown potato
• cheddar cheese

Instructions

1. 1 Make the dough: Place milk, egg, egg yolk, butter, flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 1 1/2 hours.
2. 2 When the cycle is finished, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
3. 3 Punch down dough on a lightly floured surface and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise, 15 to 20 minutes.
4. 4 Flatten balls, and make a depression in the center of each. Fill each with 1 piece sausage, about 1 tablespoon potatoes, and 1 square Cheddar.
5. 5 Bake in the preheated oven until lightly browned, 15 to 18 minutes.

By Melissa Vannoy

Ingredients

• ✓ egg yolk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• sour cream
• coconut milk
• pineapple
• butter
• egg white

Instructions

1. 1 Preheat a lightly greased waffle iron.
2. 2 In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
3. 3 In a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. Thoroughly mix in the flour mixture. Gently fold in egg whites.
4. 4 Pour the mixture into the prepared waffle iron, and cook until golden brown.

By Lynn Pinkham

Ingredients

• ✓ egg yolk
• milk
• vanilla extract
• all-purpose flour
• sugar
• salt
• butter

Instructions

1. 1 In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. 2 Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. 3 Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

By lelainem10

Ingredients

• ✓ egg yolk
• egg white
• all-purpose flour
• cornmeal
• chia seed
• baking powder
• baking soda
• sugar
• salt
• buttermilk
• canola oil

Instructions

1. 1 Preheat waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
3. 3 Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl. Whisk buttermilk, canola oil, and egg yolks together in a separate bowl; stir into flour mixture until batter is smooth. Gently fold egg whites into batter until just mixed.
4. 4 Pour about 1/4 cup batter into preheated waffle iron; cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By darthotto

Ingredients

• ✓ egg yolk
• sugar
• butter
• water
• lemon juice
• cream cheese
• mandarin orange
• white sugar
• lemon juice
• vanilla extract
• milk
• all-purpose flour
• egg

Instructions

1. 1 Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
2. 2 Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
3. 3 Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
4. 4 Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.

By Chef_Crimson

Ingredients

• ✓ egg yolk
• corn
• flour
• white sugar
• salt
• black pepper
• egg white
• vegetable oil

Instructions

1. 1 Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
2. 2 In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
3. 3 Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.

By Alabama

Ingredients

• ✓ egg yolk
• water
• butter
• egg
• milk powder
• instant mashed potato flakes
• white sugar
• salt
• bread flour
• active dry yeast
• cherry pie filling
• poppyseed filling
• butter

Instructions

1. 1 Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.
2. 2 When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.
3. 3 Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. 4 Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

By Amy

Ingredients

• ✓ egg yolk
• cornstarch
• milk
• white sugar
• salt
• lemon rind
• vanilla extract

Instructions

1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Ingredients

• ✓ egg yolk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• lemon zest
• butter
• cinnamon chip
• sour cream
• vanilla extract
• chocolate
• cream
• cinnamon chip
• chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
2. 2 Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
3. 3 In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
4. 4 Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
5. 5 Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

By Sally Sibthorpe

Ingredients

• ✓ egg yolk
• cooking spray
• olive oil
• spinach
• egg white
• parmesan cheese
• mexican cheese blend
• garlic powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
3. 3 Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
4. 4 Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

By cooking made izzy