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Published by creative, 2016-07-05 11:29:58

NestFresh_Ebook_Concept

NestFresh_Ebook_Concept

THE EGG-CELLENT

Baking Contest

B E S T of 2 0 1 6

You can enjoy NestFresh Eggs in infinite ways.
Look through our recipe library for new inspiration


NestFresh.com

NestFresh.com

We are happy and greatful for the outpouring of recipes we received for our first
NestFresh Egg-cellent Baking Recipe Contest. The creativity in the submitted
recipes was a true baking inspiration to our panel of judges.

After baking, tasting, and judging (and tasting again), we have awarded the best
recipe of 2016 along with other recipes we know you will enjoy!

The Nest esh Commitment

NestFresh is committed to treating our hens humanely and giving them a more
natural way of life. For us, that means hens eat only the best vegetarian feed and

are never exposed to hormones, antibiotics, or any harmful chemicals.

All NestFresh eggs are from 100% cage free hens. And with offerings of
Non-GMO Free Range, Organic, Pasture Raised, Omega-3, and Liquid Eggs, you
can rest assured that the happiness of both our hens and our customers are our

highest priorities. Or, to put it simply, happy hens equal healthy humans.

2016 winning recipe

Curried Crab Quiche Lorraine

FPO
Nancy Heishman

M Chiribao Inspiration Ingredients Directions

FPO dfsajdgfdfgdfg dfg dfg 1 uncooked pie crust shell ( 8 or 9 inch) Preheat oven to 350 degrees. In medium bowl,
dfgdfg dfg dfgd fg dfg dfg dfg 1/2 cup mayonnaise beat mayonnaise, flour, eggs, milk, kosher salt,
dfg dfg dfg df gdf gd fgdfgdfgdf- 2 tablespoon flour lemon pepper, curry powder until well blended.
gdfgdfgdf gdfgdfg dfgdfg dfgdf 3 beaten NestFresh eggs Stir in crab meat, parsley, scallions and cheese.
gdf gdfgdfgd fgdfgdfg dfgdf 1/2 cup milk Pour mixture into pie crust shell. Sprinkle with
gdfgd fgdfg gdhagsd dasda ds 1/2 teaspoon kosher salt reserved parsley. Bake for 40-45 minutes until
2/3 dfsajdgfdfgddfg 1/4 teaspoon lemon pepper set. Let rest 10 minutes before cutting.
2 teaspoons curry powder
3 1 cup lump crab, flaked Time: 55 Minutes Servings: 6
3 teaspoons minced parsley, reserve 1 teaspoon
1/3 cup chopped green scallions
8 ounces shredded Gruyere cheese

Zesty Fig and Chocolate Chip Cookies

by
Merry Graham

Ingredients Directions

2 1/2 cups organic all-purpose flour On a large sheet of wax paper, combine flour, salt, and
1 teaspoon sea salt baking soda. Set aside. In a standard electric mixing bowl,
1/2 teaspoon baking soda beat butter on medium speed for 30 seconds. Add both
3/4 cup unsalted butter, room temperature sugars and beat 5 minutes, scraping bowl at least twice.
1 cup dark brown sugar
3/4 cup granulated sugar Add eggs, vanilla, orange zest, cinnamon, and cloves, and
2 Large NestFest eggs beat 1 minute. Add flour mixture, a little at a time, on low
1 teaspoon vanilla extract speed until well mixed. Add figs, chocolate chips, and
1 teaspoon finely grated orange zest coconut to dough with a large spatula, until well mixed.
1/2 teaspoon ground cinnamon pinch of ground cloves
1/2 cup dried golden figs Refrigerate dough for 30 minutes. Line two large baking
2 cups mini chocolate chips sheets with parchment paper. Heat oven to 375 degrees 10
1/2 cup flaked sweetened coconut minutes before baking time.

Time: 60 Minutes Servings: 48 cookies Drop 2 tablespoons of cookie dough, 2-inches apart, on
prepared baking sheets. Note: 1-ounce ice cream scoop can
be used to scoop cookie dough. Bake for 12-14 minutes or
until edges are light brown. Cool cookies on baking sheets 1
minute before transferring to cooking rack.

Note: Zest Fig and Chocolate Chip Cookies pairs well with
Malbec wine or MILK!

4

Pear Pecan Muffins

by
Elaine Peterson

Ingredients Directions

21/2 cups flour 11/4 cup canola oil Mix dry ingredients together, set aside. Mix egg yolks with oil,
2 cups sugar 3 NestFest eggs stir into dry ingredients, set aside. Mix egg yolks with oil, stir
1 teaspoon baking soda 3 cups chopped pears (firm) into dry mixture- stir in pears and pecans---batter will be very
1 teaspoon baking powder 1 cup chopped pecans stiff. Beat egg whites and vanilla until stiff but not dry, fold
2 teaspoons sugar 2 teaspoons vanilla into batter. 350 oven. Bake for about 30 minutes, test with
2 teaspoon salt tooth pick.

Time: 30 Minutes Servings: 12

Egg Tip:
A large egg contains 6 grams of protein and only 70 calories.

5

Pecan Coconut Brownies Gluten
Free

by
Teresa Salerno

Ingredients Directions

1 Cup Coconut Flour Add all dry ingredients to a mixing bowl, combine the oil,
1 Cup Cocoa flour honey & vanilla extract together and slowly add to dry mixture
1 Cup Coconut Oil while mixing. Once fully combined mix in the honey and pour
6 NestFresh eggs into a 9x9 baking dish. Sprinkle crushed pecans on top,
1 Cup Honey Bake at 300 degrees for 30 minutes.
2 tsp Vanilla Extract
1/2 Cup Crushed Pecans Time: 30 Minutes Servings: 6

Egg Tip:
All NestFresh eggs are 100% cage free and the hens that laid
your eggs had room to roam.

6

Floating on egg clouds

by
M Chiribao

Ingredients Directions
1 cup milk, whole
3 NestFresh eggs Preheat oven to 275 degrees F. Butter the bottoms and sides of a six-cup muffin pan.
Prepare a water bath by placing the muffin pan inside a sheet baking pan. Fill the sheet
(room temperature) pan with water until it reaches half-way up the muffin pan. Set aside. Separate egg whites
8 Tb sugar from egg yolks. Place egg whites in a bowl and set aside. Place egg yolks in a heavy-bot-
2 Tb flour tomed saucepan to make custard. While warming milk, whisk egg yolks and 5 Tb sugar.
1 1/2 tsp vanilla extract
1 1/2 Tb butter Continue to whisk & slowly add 2 Tb of flour. Once mixed smoothly, add warmed milk.
2 Tb cognac Place saucepan on low-medium heat while whipping mixture continuously. Whisk until
1/4 tsp cream of tartar thickened. Lower heat and cook for an additional three minutes and then remove from
1/4 tsp salt stovetop to cool. Add 1 1/2 Tb butter, 1 tsp vanilla, and about 1/8 tsp salt. Set aside.
1 cup raspberries Once cooled, stir custard sauce and then stir in cognac. While custard sauce is cooling,
whip egg whites with 1/8 tsp of salt and 1/4 tsp cream of tartar. Once egg whites are firm,
7 continue whipping while slowly adding 3 Tb sugar and 1/2 tsp vanilla. Evenly distribute egg
whites into each cup of muffin pan. Carefully place in oven and bake for about 10-12
minutes in the water bath. Once baked, place on rack to cool.

To serve: place each egg cloud on a plate under 2-3 Tb of custard sauce and garnish with
about 5-7 raspberries. Enjoy!

Time: 12 Minutes Servings: 6

Pear Clafouti with a Citrus Ginger
Balsamic Glaze

by
Darlene Buerger

Ingredients Directions
Spray 8 inch springform pan with cooking spray. Heat oven to 350 degrees
1-9x12 sheet puff pastry, thawed Unroll puff pastry onto a lightly floured parchment paper or counter top. Press pastry
2 oz soft goat cheese with floured fingertips until creases are removed and pastry fits into pan. Gently press
2 cups (2-3) peeled, cored, thinly sliced pastry into the sprayed springform pan and press pastry up sides of pan to form 2 inch
3 NestFresh eggs crust or tart shell. Break goat cheese into small pieces and place in bottom of shell.
1/3 cup sugar Top with sliced pears. In a small bowl, beat eggs and sugar about 1 minute. Add flour,
2 Tablespoons flour cream and vanilla. Gently pour mixture over pears.
2/3 cup cream or half and half Bake for 45 minutes at 350 degrees.
1 teaspoon vanilla extract Glaze In a small saucepan over medium heat, combine orange marmalade, honey, ginger,
1/3 cup orange marmalade vinegar and 1/4 cup water. Bring to a boil and reduce heat to low. Simmer about 3-5
1/4 cup honey minutes or until mixture reduces by 1/2. Cool slightly. Brush top of clafouti with glaze.
1 tablespoon grated fresh ginger Serve clafouti warm with remaining glaze. Makes 8 servings
1 tablespoon white balsamic vinegar Sometimes simple flavors are best. I love any kind of fruit and cheese so I decided to
combine my favorites in this easy to make dessert. I used puff pastry but a regular pie
crust works great. The sweet pears and pungent goat cheese are a perfect combina-
tion in this light custard clafouti but any fruit and cheese combination you enjoy will
work. It is best served warm, which is great since I usually can’t wait to try it. Enjoy!
The simple pairing of fresh fruit and cheese makes this recipe a winner every time. The
custard is lightly sweetened so the flavor of the pears and pungent goat cheese are
enhanced by the sweet citrus and ginger glaze. This clafouti is easy to make and can
be served at room temperature.

8 Time: 45 Minutes Servings: 8

Margarita Coconut Buttermilk Pie

by
Sherri Williams

Ingredients 2 NestFresh Cage Free eggs Directions
2 NestFresh Cage Free egg yolks
1 1/2-cups granulated sugar 1/2 teaspoon pure vanilla Preheat oven to 350 degrees F. Whisk all ingredients
3/4 cup shredded coconut juice and zest of 1 lime pinch of salt together in a large mixing bowl. Stir until well
1/4 cup unsweetened 9 inch pie crust whipped cream blended. Pour filling into pie crust and place on a
coconut milk baking/cookie sheet. Bake for 40 minutes. Filling
1/2-cup whole milk buttermilk should still be a little jiggly. Remove from the oven
1/4 cup good tequila and cool. Top with lime zest and whipped cream.
1 1/4 tablespoon coconut flour

Time: 40 Minutes Servings: 8

Egg Tip:
The average American eats 250 eggs per year, with a total annual
consumption of 76.5 billion eggs in the U.S.

9

Key Lime S mores Cheesecakei
with a Graham
Blondie Crust

by
Crystal Schlueter

Ingredients Directions
Blondie: Preheat the oven to 350 degrees F. Lightly grease a 9 inch springform pan with cooking
Blondie: spray. In a large bowl cream together the butter & brown sugar. Beat in 2 eggs, the milk, & 1
1 stick unsalted butter, softened teaspoon of vanilla. Stir in 3/4 cup flour, the graham cracker crumbs, & 1/2 teaspoon salt just until
3/4 cup packed light brown sugar combined. Spread batter into the prepared pan & bake for 26-30 minutes or until blondie is nicely
2 large Nest Fresh cage free eggs browned & a toothpick inserted in the center comes out clean. Let pan cool completely on a wire
2 tablespoons milk rack.
1 teaspoon vanilla extract Cheesecake: Once crust is cooled, preheat the oven to 325 degrees F. In a large bowl beat together
3/4 cup all purpose flour all of the cheesecake ingredients (except candy bar) until smooth. Pour batter over the cooled crust.
1/2 cup graham cracker crumbs Break the candy bar into small pieces & place in a small microwave safe bowl. Microwave on high for
1/2 teaspoon salt 10 seconds. Stir, and repeat once more. Stir chocolate until completely melted, heating more at 5
Cheesecake: second intervals if needed.
2 1/2 packages cream cheese, softened (20 Drizzle chocolate over cheesecake and gently swirl through batter with a knife. If desired, prepare a
ounces total) water bath to help prevent cracking (see notes.) Place pan on a rack in the lower third of the oven.
1 jar (7 ounces) marshmallow cream Bake for 55-65 minutes or until top is lightly browned and puffed up, yet still jiggles slightly. Remove
1/2 cup granulated sugar from the oven & let cool for 1 hour. Chill in the refrigerator for 4 hours or overnight.
3 large Nest Fresh cage free eggs
4 1/2 tablespoons key lime juice Whipped Cream: In a medium bowl beat together all of the whipped cream ingredients until still
1/4 teaspoon lime zest peaks form. Spoon cream into a pastry bag fitted with a large star tip.
1 teaspoon vanilla extract For Serving: Turn the oven to broil. Using a kitchen shears, snip marshmallows in half widthwise.
2 tablespoons all purpose flour Place cut side down on a silicone baking mat or parchment paper. Broil for 1-2 minutes or until
3-5 drops green food coloring toasted. Let cool completely, then peel off the mat or paper. In a small microwave safe bowl add 3
1 milk chocolate candy bar (1.55 ounces) remaining candy bars with 3 tablespoons heavy whipping cream. Microwave on high for 10 seconds.
Whipped Cream: Stir. Repeat 1-2 more times or until mixture is smooth. Drizzle chocolate over 12 serving plates or a
1 cup heavy whipping cream large platter. Cut cheesecake into 12 slices and place over chocolate. Pipe each with a whipped
1/2 cup marshmallow cream 2 tablespoons cream rosette and garnish with a marshmallow half. Yield: 12 servings Notes: To make a water bath,
powdered sugar wrap springform pan sides & bottom tightly with foil and place in a large roasting pan. Place roasting
1/2 teaspoon vanilla extract pan in the oven & pour in boiling water halfway up the sides of cheesecake. Bake as directed. This
For Serving: will help prevent cracking, but is not necessary as garnishes with likely cover any cracks.
6 large marshmallows
3 milk chocolate candy bars (1.55 ounces each) Time: 65 Minutes Servings: 8
3 tablespoons heavy whipping cream

10

Summer Lemon Squares

by
Shauna Havey

Ingredients Directions

1 box yellow cake mix Place rack in the center of your oven and preheat to 350 degrees. Combine
3 large Nest Fresh eggs, divided the cake mix, one stick of the melted butter, and one egg. Stir to mix. The
1 tsp lemon extract mixture will be crumbly, but will hold together when pressed between your
2 sticks salted butter, melted, divided fingers.
1 8 ounce bar full fat cream cheese, room
temperature Push the mixture into an ungreased 9 X 13 inch baking pan and set aside. To
3 medium lemons make the filling, place the cream cheese in the bowl of a stand mixer. Beat for
4 cups confectioners' sugar, plus more for 1 minute until it's slightly fluffy. Add the remaining two eggs. Mix on low while
dusting Fresh raspberries and basil for you add the remaining stick of melted butter. Zest the lemons and add the
garnish zest to the filling mix. Cut the lemons in half and squeeze in the juice, making
sure to discard the seeds. Keep the mixer on medium low and gradually add
the confectioners' sugar. When the filling is fully combined, pour it over the
cake mix. Use the back of a spoon to spread the filling evenly and out to the
edges of the pan. Bake the cake for 50 minutes. It will be very bubbly and will
appear gooey.

This is the perfect texture! Remove the cake from the oven and cool for one
hour. Cut into squares and garnish with a dusting of confectioners' sugar,
fresh raspberries, and basil leaves.

11 Time: 45 Minutes Servings: 8

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HEALTHY HUMANS

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Fresh Fruit Custard

Crustless Spinach Quiche Denver Western Scramble

See more ecipes on

NestFresh.com


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