CERAMIC EGG COOKER RECIPES
A gift for you from your Pampered Chef Independent Consultant Thank you for your purchase Renee Barutha – www.pamperedchef.biz/rbarutha
Table of Contents Breakfast..............................................................................................3 EASY EGG OMELET................................................................4 BLUEBERRY LEMON MUFFIN..................................................5 OATMEAL...............................................................................6 APPLESAUCE CRUMB MUFFIN................................................7 FRENCH TOAST......................................................................8 CINNAMON ROLL...................................................................9 MAIN DISHES......................................................................................10 MACARONI AND CHEESE.....................................................11 QUICK MARINARA PASTA & CHEESE ...................................12 DESSERTS...........................................................................................13 CHOCOLATE MUG CAKE.......................................................14 QUICK NO EGG BROWNIE....................................................15 EASY 3-2-1 CAKE - WEIGHT WATCHERS...............................16 VANILLA CAKE BATTER MUG CAKE......................................17 COFFEE CAKE......................................................................18 CHOCOLATE BROWNIE CAKE...............................................19
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BREAKFAST
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EASY EGG OMELETTE 1 egg Ÿ cup of your favorite stir-ins – peppers, onions, mushrooms, etc. 1 Tbsp grated cheese of your choice Place the eggs in the Ceramic Egg Cooker. Top with the lid and cover the vent hole with a finger and shake ten times to combine. Or, mix with a fork. Stir in the remaining ingredients. Cover and microwave on HIGH for 1 minute and then stir around the edges and bottom of the cooker. Either eat directly from the cooker or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate. **Perfect size to put on an English muffin for a quick sandwich! **
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BLUEBERRY LEMON MUFFIN 1 Tbsp butter 1 egg yolk 1 Tbsp milk ½ tsp vanilla extract 3 Tbsp flour 2 Tbsp sugar ¼ tsp baking powder 2 Tbsp fresh or frozen blueberries 1 tsp lemon zest Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted. Add the egg yolk, milk, and vanilla extract and stir to combine. Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest. Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate. 5
**If you’re not a lemon fan, you can skip the lemon zest and just have a blueberry muffin**
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OATMEAL ½ ½ ½ ⅛
large ripe banana cup milk or non-dairy milk cup quick oats tsp salt
Fresh blueberries, dried cranberries, dark chocolate morsels, or chopped nuts (optional) Mash the banana in the bottom of the Ceramic Egg Cooker using the Mix ‘N Chunk or fork. Add the remaining ingredients and stir to combine. Microwave, uncovered, on HIGH for 1½ minutes, stir and then microwave for 10 second intervals until the oatmeal is cooked through. Stir in the additional toppings, if desired.
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APPLESAUCE CRUMB MUFFIN Muffin: 1 Tbsp butter, melted 2 Tbsp applesauce 2 ½ Tbsp of sugar 1/8 tsp vanilla ¼ cup flour 1/8 tsp baking powder Pinch of salt Dash of cinnamon Melt the butter in the ceramic egg cooker. Add all other ingredients and mix well. Microwave 1 minute. Topping: 1 Tbsp butter 2 Tbsp flour 1 Tbsp brown sugar ¼ tsp of cinnamon Pre-mix the topping ingredients in another container then add to the muffin inside the egg cooker. Microwave for 20 more seconds.
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FRENCH TOAST 1 Tbsp 2 slices of white bread ¼ cup milk or cream 1 egg 1 tsp white sugar ¼ tsp cinnamon, ground ¼ tsp vanilla extract
Melt butter in egg cooker. Add egg, cinnamon, sugar, vanilla, milk and shake. Tear apart the bread into bite sized pieces and add into the egg mixture. Stir around to help it absorb the mixture. Microwave for about 1-2 minutes. (Time will vary according to YOUR microwave wattage)
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CINNAMON ROLL 9 level Tbsp All-purpose flour ¾ tsp Baking powder Pinch of salt 3-4 ½ Tbsp water Cinnamon-Sugar Mixture: ¾ tsp cinnamon 1 ½ Tbsp sugar Frosting: 3 Tbsp powdered sugar Drop of mile (3/4 tsp) Make the frosting by mixing powdered sugar with a drop of milk. Mix the 4 dough ingredients together in a bowl then roll out into a long strip. Sprinkle over the cinnamon and sugar then fold the edges inward. Roll up and place into mug, then microwave 45-50 seconds (1200w) Turn out onto a plate and spoon over the frosting.
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MAIN DISHES
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MACARONI & CHEESE ½ cup of pasta noodles ½ cup of milk 1 tsp butter ½ cup of cheese of your choice Add the pasta and milk to the ceramic egg cooker and cook with the top removed for 2 minutes, stir and cook for 1 minute longer. Check the noodles to see if they are done. If not – cook in 30 second intervals until noodles are cooked, add water or milk to ensure they are not dry. Once noodles are tender – add butter & cheese and stir until well mixed and cook additional 30 seconds. Eat directly from the egg cooker or pour into bowl to serve. **Note after 3 minutes of cooking if noodles are not tender – cook in 30 second intervals until noodles are cooked throughout add milk or water so noodles do not dry out. All brands of pasta & microwaves cook differently. ** **Cheaper noodles seem to take longer to cook and remember every microwave is different – play with the cooking times to find the right time for your noodles & microwave.**
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QUICK MARINARA PASTA & CHEESE ½ cup of pasta noodles ½ cup of water 1 tsp of butter ¾ cup of pasta sauce of your choice ½ cup of cheese of your choice Add the pasta, water and butter to the ceramic egg cooker and cook with the top removed for 2 minutes, stir and cook for 1 minute longer. Check the noodles to see if they are done. If not – cook in 30 second intervals until noodles are cooked, add water to ensure they are not dry. Once noodles are tender – add pasta sauce & cheese and stir until well mixed and cook additional 30 seconds. Eat directly from the egg cooker or pour into bowl to serve. ** Note after 3 minutes of cooking if noodles are not tender – cook in 30 second intervals until noodles are cooked throughout add milk or water so noodles do not dry out. All brands of pasta & microwaves cook differently. ** **Cheaper noodles seem to take longer to cook and remember every microwave is different – play with the 13
cooking times to find the right time for your noodles & microwave **
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DESSERTS
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CHOCOLATE MUG CAKE
Ÿ cup dark chocolate morsels 1 Tbsp milk ½ Tbsp unsweetened cocoa powder 1 egg yolk
Combine the chocolate morsels and milk in the Ceramic Egg Cooker. Microwave, uncovered on HIGH for 30 seconds or until the chocolate is almost melted. Stir until smooth. Add the cocoa powder and egg and stir to combine. Microwave, uncovered, on HIGH for 45 seconds. If the top is still wet, continue to microwave in 10 second intervals until the top is no longer wet. Add fresh berries, powdered sugar, or whipped cream (optional) Allow the cake to cool for 1 minute. Add optional toppings and enjoy directly from the cooker.
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QUICK NO EGG BROWNIE 4 tsp flour 4 tsp sugar 2 tsp cocoa 2 tsp water 2 tsp oil Ÿ tsp vanilla Mix all ingredients inside ceramic egg cooker. Cook in microwave for 1 minute. **NOTE – may appear to be gooey since there is no egg this is normal and perfectly fine to eat. It is a soft chewy brownie - do not overcook or it will be hard.**
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EASY 3-2-1 CAKE (Weight Watchers)
Make a container with the following: 1 box angel food cake mix 1 box cake mix of your choice Individual Cake Directions: 3 Tbsp of cake mixture 2 Tbsp of water Mix cake mixture and water together in the ceramic egg cooker. Microwave for 1 minute. Top with fresh whipped cream if desired. **Weight Watchers** 3 smart points or 2 points plus
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VANILLA CAKE BATTER MUG CAKE 5 Tbsp flour ¼ tsp baking powder 3 Tbsp sugar ¼ cup milk 1 egg 2 tsp vanilla 2 Tbsp melted butter Mix all ingredients inside ceramic egg cooker until smooth. Microwave for 50-70 seconds
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COFFEE CAKE CAKE INGREDIENTS: 1 ½ Tbsp butter melted 2 ½ Tbsp sugar 2 Tbsp applesauce 1/8 tsp vanilla extract ¼ cup flour 1/8 tsp baking powder Pinch of salt 1/8 tsp cinnamon TOPPING INGREDIENTS: 1 Tbsp butter softened 2 Tbsp flour 1 Tbsp brown sugar ¼ tsp cinnamon Combine all cake ingredients in egg cooker and mix until smooth. Cook for 60 seconds. Mix topping ingredients, add to cake in egg cooker and microwave for 15-20 seconds.
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CHOCOLATE BROWNIE CAKE Mix: 1 chocolate cake mix 1 chocolate instant pudding mix, small Mix both together and place in a gallon Ziploc bag. Combine: 1 egg 1 Tbsp water 1 Tbsp oil Combine egg, water and oil in egg cooker. Add ½ cup of master mix and stir with fork. Place lid on top and microwave for 1 minute. Cake will look a little wet. Flip out onto plate and frost with favorite frosting if desired.
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