Pete C. wrote:
> "Pete C." wrote:
>> Wayne Boatwright wrote:
>>> I have a chocolate angel food cake recipe that calls for ~16 egg whites (2
>>> cups). When I've made it before I've frozen small portions of egg yolks that
>>> I've used in various ways.
>>>
>>> I'm curious, though, what a large quantity of egg yolks could be used in,
>>> particularly baked goods.
>>>
>>> Powdered egg whites (Just Whites or similar) does not work well in the angel
>>> food cake recipe, and doesn't give nearly as much rise as fresh, so that
>>> isn't an option.
>>>
>>> Ideas?
>>>
>>> --
>>> Wayne Boatwright
>>>
>>> "One man's meat is another man's poison"
>>> - Oswald Dykes, English writer, 1709.
>> Creme brulee seems an obvious use, as does grape nut pudding though you
>> may not know what the later is as it's somewhat regional.
>
> FYI, there are plenty of recipes online if you do a search on "grape nut
> pudding".


Just reminded me that there is a local ice cream place which makes
grapenut ice cream.

http://www.peacefulmeadowsicecream.com/62.html

Good stuff.

Tracy