Type what you have

Ingredients

• ✓ egg yolk
• sugar
• all-purpose flour
• salt
• skim milk
• lemon zest
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks together in a small bowl until well combined. Whisk sugar, flour, and salt in a large bowl; stir in yolks, milk, lemon zest, and lemon juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into lemon-flour mixture. Pour into a 1-quart baking dish.
4. 4 Set the baking dish in a baking pan; add enough hot water to come about 1 inch up the sides of the dish.
5. 5 Bake in the preheated oven until set in the center, about 50 minutes. Serve warm or cold.

By syl

Ingredients

• ✓ egg yolk
• sugar
• cornstarch
• lemon
• whole milk
• cinnamon stick
• vanilla bean
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ egg yolk
• milk
• cornstarch
• vanilla bean
• sugar
• puff pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. 2 In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. 3 Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

By John J Pacheco

Ingredients

• ✓ egg yolk
• heavy cream
• milk
• sugar
• vanilla bean
• irish stout beer

Instructions

1. 1 Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
2. 2 Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
3. 3 Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
4. 4 Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
5. 5 Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
6. 6 Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
7. 7 Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
8. 8 When machine has finished, pack ice cream into a airtight container and store in freezer.

By ScandoGirl

Ingredients

• ✓ egg yolk
• orange
• water
• cranberry
• white sugar
• butter

Instructions

1. 1 Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
2. 2 Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
3. 3 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
4. 4 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
5. 5 Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.

By France Cevallos

Ingredients

• ✓ egg yolk
• all-purpose flour
• almond flour
• white sugar
• butter
• vanilla sugar

Instructions

1. 1 Combine all-purpose flour, almond flour, and sugar in a bowl; rub in butter using your fingers until coarse crumbs form. Add egg yolks and work into a smooth dough. Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Turn dough onto a floured work surface; roll into long, thin pieces. Cut into 2-inch pieces and shape each piece into a crescent-shape. Place crescents on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 15 minutes. Immediately roll the crescents in vanilla sugar while hot. Set aside to cool.

By Marianne

Ingredients

• ✓ egg yolk
• sour cream
• sugar
• vanilla extract
• whiskey
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
3. 3 Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

By Dianne B

Ingredients

• ✓ egg yolk
• hazelnut
• baking powder
• white sugar
• egg white
• heavy cream
• hazelnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
2. 2 In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
3. 3 In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
4. 4 Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
5. 5 When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

By LAURANERIC

Ingredients

• ✓ egg yolk
• egg white
• salt
• white sugar
• whipping cream
• all-purpose flour
• confectioners' sugar
• vegetable oil

Instructions

1. 1 Mix together egg yolks, egg white, salt, sugar and cream. Gradually stir in flour until dough becomes stiff enough to roll out.
2. 2 Roll out paper thin and cut into triangles. (Grandma would cut a slit in the middle of each and twist a corner through the slit to make them look fancier.)
3. 3 Put enough oil in a pot to cover cookie. Heat oil until a small amount of dough placed in oil begins to fry. Deep fry each cookie in hot oil until light brown. Remove cookie from oil and drain excess oil on paper towels. Sprinkle with confectioner's sugar.

By Kathi K

Ingredients

• ✓ egg yolk
• water
• white sugar
• water
• sweetened condensed milk
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
2. 2 Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
3. 3 Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
4. 4 Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
5. 5 Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.

By FleurSweetLoves

Ingredients

• ✓ egg yolk
• sour cream
• vanilla extract
• salt
• butter
• all-purpose flour
• shortening
• confectioners' sugar

Instructions

1. 1 In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes.
2. 2 Let dough rest for 10 minutes.
3. 3 On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow.
4. 4 In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat.
5. 5 Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel.
6. 6 Dust finished cookies with confectioners sugar.

By SHARONA669

Ingredients

• ✓ egg yolk
• butter
• white sugar
• vanilla bean
• all-purpose flour
• almond
• confectioners' sugar

Instructions

1. 1 In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

By Hendrik

Ingredients

• ✓ egg yolk
• date
• walnut
• all-purpose flour
• sugar
• baking powder
• egg white

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine dates, walnuts, flour, sugar, and baking powder in a large bowl. Stir in egg yolks until combined.
3. 3 Beat egg whites in a clean, large glass or metal mixing bowl until stiff peaks form. Fold whites into date mixture until no streaks remain. Spoon into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Allrecipes Member

Ingredients

• ✓ egg yolk
• butter
• white sugar
• vanilla extract
• almond
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and almonds; mix a few seconds until well incorporated. Stir in the flour until a dough forms.
3. 3 Roll the dough into a rope 3/4-inch thick. Cut the rope into 3-inch long pieces. Shape the cookies by rolling each piece back and forth while pressing down gently with two fingers on each end until the piece is about 5-inches long. The dough piece should be plump in the center, and thinner on it's ends. Repeat with remaining cookies.
4. 4 Place the cookies onto a cookie sheet, bending the ends toward each other to form a crescent 'C' shape. Bake in preheated oven until the edges have turned golden brown, about 20 minutes. Dust immediately with powdered sugar, then cool completely on a wire rack.

By Sous Andy

Ingredients

• ✓ egg yolk
• butter
• white sugar
• vanilla extract
• all-purpose flour
• almond
• raspberry jam

Instructions

1. 1 In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
2. 2 Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
3. 3 Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

By Carol

Ingredients

• ✓ egg yolk
• potato
• almond
• white sugar
• lemon zest
• pine nut
• cornstarch
• egg white

Instructions

1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Ingredients

• ✓ egg yolk
• white sugar
• heavy cream
• butter
• egg white
• almond meal
• confectioners sugar
• baking powder

Instructions

1. 1 Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
3. 3 Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.

By TIGERDYR

Ingredients

• ✓ egg yolk
• egg
• heavy cream
• sugar
• butter
• cardamom
• all-purpose flour
• lard

Instructions

1. 1 In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
2. 2 Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
3. 3 Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

By Jennifer

Ingredients

• ✓ egg yolk
• sponge cake
• raspberry jam
• raspberry
• heavy cream
• sugar
• heavy cream
• almond

Instructions

1. 1 Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. 2 Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. 3 While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. 4 Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

By Polly Welby

Ingredients

• ✓ egg yolk
• egg
• white sugar
• whiskey
• salt
• vanilla extract
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Whisk egg yolks, egg, sugar, whiskey, salt, and vanilla together in a bowl. Stir in 2 cups flour. If dough is sticky, stir in remaining 1/2 cup flour. Knead dough on a lightly floured surface for 5 minutes. Divide into thirds and cover with plastic wrap.
2. 2 Heat 1 inch oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Working with one piece of dough at a time, roll on a lightly floured surface until paper-thin. Cut into parallelograms (long diamonds); use a sharp paring knife to cut a slot in the center of each, and pull one point of the diamond through the slot. Repeat to make remaining cookies.
4. 4 Fry two to four pieces at a time, depending on the size of your pan, until crisp but not browned, 5 to 10 seconds per side. Drain on paper towels and dust with confectioners' sugar when cool.

By Sue Peters

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
3. 3 Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
4. 4 In a separate bowl, beat egg whites. Fold egg whites into batter.
5. 5 Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
6. 6 Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
7. 7 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By WALTERA

Ingredients

• ✓ egg yolk
• egg
• sugar
• butter
• salt
• all purpose flour
• lemon zest
• sprinkle

Instructions

1. 1 Whisk eggs in a large bowl. Add sugar and beat until mixture is thick and pale, about 10 minutes. Mix in melted butter and salt. Gradually fold in flour and lemon zest. Cover and refrigerate for at least one hour, preferably, overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3. 3 On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4. 4 Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

By Cindy Krafft

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• shortening
• milk
• active dry yeast
• salt
• fruit jam
• confectioners' sugar

Instructions

1. 1 Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
4. 4 Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.

By Yvonne

Ingredients

• ✓ egg yolk
• semisweet chocolate chip
• butter
• powdered sugar
• egg
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Grease 2 individual ramekins.
2. 2 Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute; stir. Continue microwaving at 15-second intervals until almost melted; stir until chocolate is completely melted and thoroughly combined.
3. 3 Whisk confectioners' sugar, egg, egg yolk, vanilla extract, and salt into melted chocolate until combined. Whisk in flour until incorporated. Pour batter into the prepared ramekins; place in the air fryer basket. Cover the ramekins with large pieces of aluminum foil, tucking ends underneath to prevent foil from flying off.
4. 4 Cook in the preheated air fryer for 8 to 10 minutes. Remove foil and continue cooking until edges are set, 2 to 4 minutes more.
5. 5 Transfer ramekins to a heat-proof work surface; set aside for 5 minutes. Invert cakes onto dessert plates. Serve hot.

By Yoly

Ingredients

• ✓ egg yolk
• all-purpose flour
• sour cream
• white sugar
• butter
• rum
• salt
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
2. 2 Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
3. 3 Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
4. 4 Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

By jacekf

Ingredients

• ✓ egg yolk
• farmer cheese
• cream cheese
• butter
• white sugar
• vanilla extract
• lemon juice
• lemon zest
• orange zest

Instructions

1. 1 Combine farmer's cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until smooth.
2. 2 Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out. Spoon paska mixture into the cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top. Chill until firm, 8 to 24 hours.
3. 3 Remove the weighted plate and unfold the cheesecloth ends. Use the cheesecloth ends to lift the paska out. Invert onto a plate and peel away the cheesecloth.

By Tania Mychajlyshyn- D'Avignon

Ingredients

• ✓ egg yolk
• butter
• sugar
• vanilla extract
• cardamom
• allspice
• all-purpose flour
• pecan
• strawberry jam

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
2. 2 Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
3. 3 Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
4. 4 Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
5. 5 Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

By Linda K

Ingredients

• ✓ egg yolk
• butter
• all-purpose flour
• heavy cream
• white sugar
• butter
• confectioners' sugar
• swedish arrack punsch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
3. 3 Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
4. 4 Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
5. 5 To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
6. 6 To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.

By Linda T

Ingredients

• ✓ egg yolk
• cooking spray
• pie crust mix
• butter
• water
• white sugar
• heavy cream
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
3. 3 Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
4. 4 Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
5. 5 Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

By vivienw

Ingredients

• ✓ egg yolk
• milk
• long grain rice
• salt
• white sugar
• butter
• vanilla extract
• egg white
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
3. 3 Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
4. 4 Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
5. 5 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By TerryWilson