Questions for the bakers out there....

[violachic]

1)I have this great recipe for cookies that has been in the family for generations. It uses only egg whites. I hate getting rid of the yolks, but I don't know what to do with them. Does anyone have any suggestions where I can use just egg yolks so I don't have to waste them when I use egg whites?

2)Does anyone have a nice, easy bread-ish recipe that I can use for gifts this year? Preferably something that doesn't involve putting that nasty candied fruit in it. My mom used to make this Norweigan Christmas bread when we were kids, but I have no idea where to find that recipe anymore.

Comments

[bibliofile.livejournal.com]

I think custards also use a lot of egg yolks.

If you have a Joy of Cooking, you can also see whether you can freeze them, and for how long.

[opera1.livejournal.com]

You can freeze Egg Yolks. My mom does it all the time. I don't think I'd let them wait in there forever... they'd become mystery frost burn after a while! LOL... you can also use egg yolks in Hollandaise Sauce, if you like Eggs Benedict... of course you need more eggs.... for the egg part of the Benedict...