WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. Featured this month are recipes made with fresh N.C. eggs. According to the N.C. Egg Association, North Carolinians consume about 2 billion eggs each year. And since we produce about 3 billion eggs a year, chances are likely that the eggs you get at the grocery store are from a North Carolina farm. Fresh, local eggs may also be available at your local farmers market.
Following are recipes for Real Lemon Pound Cake, Tater Mater Frittata, Cheesecake Squares, Caramel Apple Pie Cupcakes, and Fresh Summer Canapes. Click on the recipe name below for a printable recipe and video.
This pound cake recipe features real lemons and six fresh N.C. eggs.
- 3 cups cake flour
- 4 small organic lemons
- 1 cup unsalted butter, completely softened
- 1 cup full-fat, all-natural, room-temperature sour cream
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla-butternut flavor
- 3 cups superfine sugar
- 6 eggs, warmed for 10 minutes in hot tap water before using
- 2 cups powdered-sugar, sifted
- 1⁄2 teaspoon vanilla-butternut flavor
- 2 lemons
Preheat oven to 325F. Grease a 16-cup tube pan and dust with cake flour; tap out any excess. Remember to grease and flour the center column too. Using Pam with flour is also fine.
Scrub the lemons with hot soapy water, rinse well and dry completely. Zest four lemons. Avoid the pith, or white spongy layer, of the lemon. Using a sharp paring knife, cut the tops and bottoms off of each lemon. Put the cut-side down on the cutting board, trim the pith off the lemon, working vertically, going all the way around. Over a bowl, cut segments from membranes letting fruit and any juice fall into the bowl. Discard the seeds and the remaining membranes. With a fork, break segments into 1-inch pieces.
In a separate bowl, combine the sugar, flavor and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist and grainy and then set aside. Sift the flour, baking soda and salt into a medium bowl and set aside.
With an electric mixer on medium speed, beat the butter for two minutes. Add half the sugar and mix for two more minutes. Add the rest of the sugar and mix again for four minutes, scrape down the bowl and the beater blade midway.
Remove the eggs from the warm water and dry them. Add the eggs, two at a time, beating just until combined after each addition. Mix in the dry ingredients (on the lowest mixer setting). Mix in the sour cream. Lastly, gently fold in the lemon juice and segments. Pour batter evenly in the tube pan. Place in middle of middle rack in preheated oven.
Bake cake until tester inserted near center comes out clean, about an hour and a half. Begin to check the cake for doneness at 60 min. Keep checking every 5-10 minutes, until the cake top is browned and a toothpick comes out clean.
Let the cake cool in the pan on a rack for 15 minutes. Cut around the cake in the pan, turn out the cake. Turn cake right side up on rack very carefully.
While the cake is cooling, juice the remaining 2 lemons (juice should be seed free) and add flavor. In a small bowl, slowly add the sifted powdered sugar to the juice and stir until smooth. Glaze is ready when it has a thick texture and looks opaque in color. The glaze should be thin enough to pour. Adjust texture with lemon juice or powdered sugar.
Gail Fuller of Raleigh took first place at the 2013 N.C. State Fair N.C. Egg Association cooking contest with her creative frittata recipe, which features a tater tot crust.
1⁄2 bag tater tots, thawed (Crust)
- 6 eggs
- 1 tablespoon oil
- 1 small onion chopped
- 1⁄4 cup pepper, chopped
- 10 ounce can Rotel tomatoes and chilies, original
- 3⁄4 cup shredded Mexican blend cheese
- 1⁄4 teaspoon cumin
- 1⁄2 pickled jalapeno pepper, finely chopped
- 1⁄2 cup cream
- 1⁄2 can green chilies, chopped
- salt and pepper
- 1 tablespoon cilantro or parsley, chopped
- 1 large tomato, thinly sliced
Thaw tater tots and heat waffle iron. Spread tater tots to completely cover waffle iron. Close lid and cook for 5 minutes until crust is crispy and brown. Set aside.
Sauté onion and pepper in oil just until soft. Beat the eggs vigorously and add the sautéed vegetables, Rotel tomatoes and chilies, cheese, cumin, jalapeno pepper and cream. Salt and pepper to taste. Place potato crust in frying pan and pour egg mixture over crust. Arrange slices of tomato evenly on top of frittata and sprinkle with chopped cilantro or parsley. Cook two minutes on stovetop on medium heat until edges are set. Transfer skillet to oven and bake at 375 degrees for 20-25 minutes or until a knife inserted into the center comes out clean. Let cool before cutting into wedges and serving.
The next recipe is for an easy-to-make dessert that just might be a “favorite for all time for this segment” for Brian and Lisa. Lisa suggest serving with a fresh fruit topping, such as fresh N.C. strawberries, blueberries or peaches.
1 box yellow cake mix
1 egg (beaten)
1 stick butter or margarine (melted)
8 ounces package cream cheese (softened)
1 pound powdered sugar
Mix dry cake mix, egg and butter. Spread mixture into a greased 9- by 13-inch pan. Press mixture slightly on sides of pan. In a bowl, beat together softened cheese, powdered sugar and three eggs. Pour onto crust. Bake at 350 degrees for 35 minutes or until the top has a brown glaze and pulls from the sides. Cut in squares to serve. Serve with toppings such as strawberry glaze, or fresh strawberries.
Samantha Nadeau of Clayton won the apple growers cooking contest at the N.C. State Fair with this delicious dessert.
- 4 cups flour
- 2 1⁄2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon salt
- 12 tablespoons butter, softened
- 4 eggs
- 1 1⁄2 cups apple sauce
- 2 cups sour cream
Apple Pie Filling:
- 2 tablespoons butter, unsalted
- 4 cups Honey Crisp apples, peeled and chopped
- 1 tablespoon sugar
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1⁄8 teaspoon cinnamon
- 1⁄2 tablespoon cornstarch
- 1 tablespoon water
Salted Caramel Butter Cream:
- 1⁄2 cup butter, soft
- 1⁄2 cup shortening
- 2 tablespoon caramel sauce
- 1 teaspoon salt
- 5 cups powdered sugar
- 1-2 tablespoons of water for thinning
In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. In another mixing bowl, beat eggs until frothy. Add applesauce, butter and sour cream beat until blended. Stir into flour mixture. Preheat oven to 350 degrees. Pour into greased cupcake pan or liners and bake for 18-20 minutes. Allow cupcakes to cool, and then use the cone method to remove center of cupcake to allow room for filling.
Apple Pie Filling:
Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices – about 10 minutes. In a small bowl or glass, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat and cool to room temperature. Once cooled, spoon filling into the cooled cupcakes.
Salted Caramel Butter Cream:
In a stand mixer, cream together the butter and shortening. Add the powdered sugar and the caramel sauce alternately. Add salt. Then add water by the tbsp. for thinning. Pipe icing onto cooled and filled cupcakes.
Lisa says “this recipe is quick and easy appetizer for summer and the blend of flavors and textures with that fresh hint of dill is delicious.”
12 slices cocktail rye bread (about 2-inch squares)
Olive oil cooking spray
4 hard-cooked eggs
2 Roma tomatoes
1⁄2 cup black olive tapenade (chopped olive spread)
24 small baby leaf lettuce pieces
Fresh herb sprigs or black olives halves for garnish (optional)
Place bread slices on a baking sheet and spray with olive oil cooking spray. Bake at 450ºF for five minutes or until crisp. Cut ½-inch off ends of each egg and discard. Cut each egg into three equal slices. Cut ½-inch off ends of Roma tomatoes and discard; slice each tomato into 6 equal slices. Assemble canapés by placing two teaspoons of tapenade on each bread slice. Top each canapé with two lettuce leaves, tomato slice and egg slice. For garnish, top each canapé with an herb sprig or a black olive half.
To hard-cook eggs: Place eggs in single layer in saucepan. Add enough tap water to come to at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. Remove pan from burner. Let eggs stand, covered in hot water for 15 minutes for large eggs, (12 for medium, 18 for extra large). Immediately run cold water over eggs, or place them in ice water until completely cooled.