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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003.)  
cooking.nytimes.com
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal Their advice carries over to the use of a blender instead of a double boiler to make the sauce It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
Ingredients: egg yolks, butter
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Get Vanilla Meringues Recipe from Food Network
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Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
Ingredients: vegetable oil, flour, salt, cumin, avocado, egg
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This is a recipe that I came up with when my oldest child was only five, (she's 25 now). She was a very picky eater and I was trying to find a way to make something...
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Fresh orange juice gets an adult twist blended with rum and an egg, and turns into a breakfast cocktail when garnished with an orange slice and maraschino cherry.
Ingredients: orange juice, rum, egg, ice, garnish, cherries
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Frosted molasses bars made with raisins and a coffee flavored icing. Dee- licious!
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These carrot muffins made with chickpea flour, molasses, and applesauce are a delicious breakfast or lunchbox treat with warm fall spices.
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Get Whole-Grain Greek Meatloaf Recipe from Food Network
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Get Hazelnut-Mocha Dacquoise Recipe from Food Network