Best Shumway Mansion Yummy Eggs Recipes

SHUMWAY MANSION YUMMY EGGS

Steps:

• Preheat oven to 350 degrees F; butter a 9-inch deep dish pie plate.
• Sprinkle the cooked and crumbled bacon in the bottom of the pie plate, then sprinkle over the cheese.
• In a bowl mix together the eggs and milk, then pour the mixture over the bacon and cheese in the plate.
• Sprinkle the onions on top.
• Bake in 350 degree F oven for 35 to 45 minutes or until set in center and a knife inserted in the middle comes out clean.
• Cut into wedges, garnish with sour cream and chives, and serve.

EMPANADA DOUGH

Steps:

• Mix the salt and flour in a large bowl. Rub the lard into the flour mixture with the tips of your fingers until it begins to resemble pea-sized pebbles. Next, add the ice water and mix until just combined. Press into a 6 inch disk and wrap in plastic. Chill in the refrigerator for at least one hour.
• When you are ready to prepare the empanadas, pre-heat the oven to 400 degrees. Remove the dough from the refrigerator and cut the disk into 4 chunks. Flour your work surface and roll one out with a floured rolling pin until it is 1/8 of an inch thick. You should be able to cut 6 four-inch rounds out of each (freehand with a sharp paring knife if you don't have a pastry cutter).
• Place a small amount of cold filling in the middle of each round, brush the edges with a bit of egg wash, fold into a half-moon, and crimp as desired -- some people fold the edges decoratively while others simply crimp with the tines of a fork.
• Place the prepared empanadas on a parchment-lined baking sheet and place into the preheated oven. Bake for 20-25 minutes or until the crust is blistered and well-browned.

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.