Humpty Dumpty Cookies Recipes

HUMPTY DUMPTY COOKIES

Steps:

• 1. Cream sugar, shortening, and vanilla. Add chocolate and eggs; beat well. Alternate flour with dry ingredients and buttermilk.
• 2. 400 degrees - 12 - 15 minutes; drop rounded tsp. onto greased cookie sheet. ENJOY!

DILLY ONION HUMPTY DUMPTY BURGERS

Steps:

• Mix all the sauce ingredients thoroughly, cover and refrigerate until ready to serve.
• Mix the ground Humpty, breadcrumbs, dill and thyme well and make into patties.
• Grill, broil or fry until desired doneness.
• Pour the sauce over the Humpty Dumpty burgers and enjoy.

HUMPTY DUMPTY EGGS

Steps:

• In a 5 quart pot put 3 tablespoons of salt and 4 quarts of hot water. Stir to dissolve the salt and add the eggs. Bring to a boil and then boil for 10 minutes. Remove the eggs to a basin of cold water.
• While eggs are boiling, prepare the potatoes according to the directions on the package. Mix the shredded carrots and thinly sliced green onions into the potatoes and set aside to cool.
• Peel the eggs. Spread some of the cooled potato mixture in the palm of one hand, about 1/8 inch thick. Place an egg in the center of the hand and fold the potato mixture around the egg. Use additional potato as necessary to complete coating the egg with the potato mix.
• Whisk two eggs with 1/4 tsp salt in a pie pan. Roll the coated egg in the whisked egg and roll in corn meal to coat. Set on a baking dish. Complete coating all the eggs.
• Take a strip of bacon and wrap it around the middle of the coated egg. Let it overlap about an inch, and then fold the excess back and forth to make a bow. Secure with a toothpick. Do the same with all the eggs.
• Heat vegetable oil to 375°F Fry the eggs 2 at a time until the bacon is crisp, 4 to 5 minutes. Do not overcrowd the eggs in the fryer.
• Place the eggs on paper towels to drain and sprinkle each with a pinch of salt while hot.
• Vegetarians can substitute soy bacon.

HUMPTY DUMPTY CUSTARD CUPS

Steps:

• Preheat oven to 325 degrees. Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook for 1 minute. Slowly whisk in milk and 1 1/4 teaspoons salt until smooth. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon. Remove from heat, and add cheese. Whisk until smooth.
• Whisk together egg yolks and egg in a medium bowl. Bring cream to a gentle simmer in a small saucepan. Gradually whisk hot cream into eggs. Whisk cream mixture into cheese mixture.
• Divide custard evenly (about 1/4 cup each) among 16 eggcups or small ramekins. Place cups in a large baking dish or roasting pan. Add enough boiling water to come halfway up the sides of cups. Bake until set, about 25 minutes. Remove from water bath, and let cool. Garnish with crisped prosciutto.