2 people have red but one charges shipping the other upped the price on colors.The 2 that has free shipping are out of red...
k 1000 epipe | eBay
k 1000 epipe | eBay
Copper Creek Chit Chat, part #3
- Thread starter FlyingV
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It looks mahvelous dahling.I sure could go for a piece of that with some great coffee on this cold snowy night.
TaDa!!!! Pumpkin cheesecake in the hut!
Why thank you. How about some fresh eggnog on the side? 
Just realized there's a provari in the pic. oops.
Just realized there's a provari in the pic. oops.
That goes without saying...I really needed a mod fix...I hate to keep buying MVP's..
Great picture.Now we know you really did make it..
Why thank you. How about some fresh eggnog on the side?
Just realized there's a provari in the pic. oops.
i have a Provari filled with Pina Colada.I had hoped it would have reminded me of warmer days...But nah...That's O.K. it tastes fabulous..
The zillion eggs in the background prove that it's my kitchen. There's even a teeny silkie egg sitting on the napkin holder. Sheesh, I should clean off the counter before taking pics. 
There's even a teeny silkie egg sitting on the napkin holder. Sheesh, I should clean off the counter before taking pics. 
I tried that too.
But you're right, it's yummy anyway! Hey FV, I think I remember hearing you can freeze eggs, as long as you separate them. And maybe something about putting the yolks in a cup of water to freeze??
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*passes wb a slice of cheesecake* Need some eggnog on the side? Custard? egg salad sandwich?
Aha, here you go:
Following are some easy instructions for freezing eggs:
Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.
Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.
Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1-inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Following are some easy instructions for freezing eggs:
Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.
Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.
Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1-inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
I went with Cider, with the new snow today, there's no way I'm fooling myself. darn winter.
Never heard of freezing them. I could try it, but then I'll have a freezer full of eggs. *wonders if I could mail them to Rick if they were frozen first. *
Never heard of freezing them. I could try it, but then I'll have a freezer full of eggs. *wonders if I could mail them to Rick if they were frozen first. *
I tried that too.
Hey GV, I think I remember hearing you can freeze eggs, as long as you separate them. And maybe something about putting the yolks in a cup of water to freeze??
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