Eggs recipes

Other ingredients:

• Duck
• Edamame
• Eggplant
• Escarole
• Fennel
• Feta

1. 301.

   Churros

   • Churros, from Spain and Mexico, are deep-fried lengths of choux-type pastry coated in sugar and sold warm by street vendors. Mexican churros are...
2. 302.

   Cinnamon Mousse

   • Serve these light and creamy cinnamon desserts, called bavarois in French, with the crisp Almond Tuiles. You can add to the presentation with...
3. 303.

   Cinnamon Star Cookies

   • These crisp star-shaped cookies, or zimtsterne, are a tradition during the German festive season. Since the dough is sticky, it takes a little more...
4. 304.

   Cinnamon Stars

   • These crisp star-shaped cookies, or zimtsterne, are a tradition during the German festive season. Since the dough is sticky, it takes a little more...
5. 305.

   Cinnamon Streusel Banana Bread

   • Streusel: In small bowl, stir together sugar, flour and cinnamon. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Stir in...
6. 306.

   Cinnamon Sugar Crinkles

   • In large bowl, beat butter with brown sugar until fluffy; beat in egg, molasses and vanilla. Whisk together flour, baking soda, cinnamon and...
7. 307.

   Cinnamon Vanilla French Toast

   • At the inn this irresistible French toast starts with thick slices of Cinnamon Vanilla Bread. Egg bread (challah) is a good substitute. Serve with...
8. 308.

   Circus Spirals

   • Crunchy and colourful, these swirls make a pretty addition to the cookie platter.
9. 309.

   Citrus Angel Food Cake

   • Into bowl, sift together flour and 3/4 cup (175 ml) of the sugar; sift again. Set aside. In large mixing bowl (not plastic), beat egg whites...
10. 310.

    Citrus Curd Sauce

    • Create a fine finale to a meal by jazzing up fresh fruit with this citrusy dessert sauce. Developed in the Canadian Living Test Kitchen and tested...
11. 311.

    Citrus Poppy Seed Cake

    • Bake this classic combination of lemon and poppy seeds into a cake to serve along with tea.
12. 312.

    Citrus Pudding

    • This recipe will take you back to the 1940s, when it was a favourite in many households. It comes out of the oven with a layer of cake on the top...
13. 313.

    Classic Almond Biscotti

    • To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In...
14. 314.

    Classic Brioche

    • Preheat oven to 400°F (200°C). In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the...
15. 315.

    Classic Canine Cookies

    • This much-requested Canadian Living recipe that first appeared in 1984 is still very popular.
16. 316.

    Classic Cheesecake

    • It's easy to whip together Canadian Living's favourite cheesecake recipe. But be warned - this cheesecake recipe is addictive!
17. 317.

    Classic Chocolate Soufflé

    • A puff of gossamer served with a flourish, now that's a souffle. This dark chocolate souffle recipe certainly deserves the oohs and aahs it evokes....
18. 318.

    Classic Crème Anglaise

    • This velvety custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.
19. 319.

    Classic Crème Brûlée

    • In saucepan, heat cream over medium-high heat until steaming hot. In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream....
20. 320.

    Classic Eggnog

    • Nothing says holiday like a glass of eggnog. This classic recipe will keep you well-equipped for years of entertaining.
21. 321.

    Classic Eggs Benedict

    • The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.
22. 322.

    Classic Hollandaise Sauce

    • Remove 2 tablespoons (25 mL) of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm. In heavy-bottomed...
23. 323.

    Classic Pastry

    • In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in fine crumbs with a few larger pieces. In...
24. 324.

    Classic Pumpkin Pie With Yogurt Whipped Cream

    • Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling. 
25. 325.

    Classic Quiche Lorraine

    • Quiche is a menu workhorse. You can even freeze it to rewarm when needed.
26. 326.

    Classic Sponge Cake

    • These foolproof steps take your sponge cake to new heights. Having gelatin in the whipped cream filling means the cake can be made a day ahead.
27. 327.

    Classic Stuffed Eggs

    • Stuffed eggs are always welcome at a party. Stick with the classic (also known as deviled ) or spice things up with one of the fantastic...
28. 328.

    Classic Tart Cherry Pie with Lattice Crust

    • Preheat oven to 450°F (230°C). Filling: Place cherries in large bowl. Whisk together sugar, cornstarch, lemon juice and vanilla; pour over...
29. 329.

    Classic Tarte Tatin

    • In large bowl, stir together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk egg yolk with...
30. 330.

    Classic Vanilla Crème Brûlée

    • Decadent custard desserts are adored by French Canadians (OK, all Canadians). To celebrate this love affair, we've created the ultimate classic...

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