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.

"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".

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

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.