Tracy wrote:
>
> 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

Yes, that is another good one. Used to get it from a good ice cream
place in CT. Pretty sure it's nowhere to be found here in Texas.