Dunkieeggs Recipes

MARTHA'S SOFT-BOILED EGGS

Martha's Soft-Boiled Eggs image

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 2

Ingredients

4 large eggs
Coarse salt and freshly ground pepper

Steps:

Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

DUNDEE CAKE

Dundee Cake image

This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.

Provided by Carol

Categories Desserts Cakes Holiday Cake Recipes

Yield 12

Number Of Ingredients 14

Ingredients

1 cup raisins
1 cup dried currants
⅓ cup diced candies mixed fruit peel
⅓ cup candied cherries, quartered
2 tablespoons grated orange zest
⅓ cup all-purpose flour
1 cup butter, softened
1 cup white sugar
4 eggs
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 ounce ground almonds
½ cup whole almonds
1 tablespoon corn syrup

Steps:

Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour.
Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full.
Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan.
Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 62.6 g, Cholesterol 102.7 mg, Fat 21.5 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 10.6 g, Sodium 178.7 mg, Sugar 34.8 g

DUNKIE EGGS

Dunkie Eggs image

Make and share this Dunkie Eggs recipe from Food.com.

Provided by TheDancingCook

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 egg
1 slice bread, toasted and buttered
water

Steps:

Fill a small saucepan about 3/4 of the way with water and bring to a boil.
Drop in an egg, with shell, making sure the egg is covered.
Cook the egg for about 4 to 5 minutes, no longer than that.
Remove egg and run under cold water immediately; carefully peel off shell.
Slice off the top of the egg, so that you can see the yolk, which should be liquidy and not hard boiled, and place egg in an egg cup.
Serve with a slice of buttered toast, cut into strips for dunking.

Nutrition Facts : Calories 140, Fat 5.8, SaturatedFat 1.7, Cholesterol 211.5, Sodium 240.2, Carbohydrate 13, Fiber 0.6, Sugar 1.5, Protein 8.2

EGGNOG CREAM WITH SPICED PECAN RAISIN DUNKERS

Eggnog Cream with Spiced Pecan Raisin Dunkers image

I have a thing for eggnog and other creamy desserts like s'mores, pudding, mousses and dips. So I turned them into one yummy dip with homemade dunkers. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package spice cake mix (regular size)
1/2 cup canola oil
2 large eggs
1 cup chopped pecans or walnuts
3/4 cup golden raisins
EGGNOG CREAM:
1 package (8 ounces) cream cheese, softened
2 jars (7 ounces each) marshmallow creme
1 teaspoon rum extract
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed
Additional ground nutmeg

Steps:

Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins., Divide dough in half. On baking sheets, roll each portion between 2 sheets of parchment into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving., Remove top sheet of parchment from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool., Sprinkle eggnog cream with additional nutmeg; serve with dunkers.

Nutrition Facts : Calories 448 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

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