txgal, you don't sound tired or stupid! Just a homeowner at the end of her build! LOL! Right there with ya girly! So what did you decide? I still prefer the levers but if you put the egg knobs on the french doors, I would put the same on the Master Bedroom doors. Lindy

I just decided to do the regular round knob instead of the egg shaped and on the baldwin site it says it's unavailable with a privacy latch. what about the little key hole on one side and the same thing on the other, but that has a swinging metal component that covers the hole. Can these work well on new doors and without major irritation for the person installing all of it if purchased from separate companies?

If you're not looking to completely eliminate the egg yolks, just reduce your intake, you could try scrambling 2-3 egg whites with 1 egg yolk. That way you get something that looks and acts more like whole eggs but has significantly decreased cholesterol etc. I've done that for so long that my picky DH has even come to like it that way! :P As for me, I beat egg whites with a little water and dump in a non-stick pan over "just above medium" heat. Then I just add salt and pepper and flip over when set. I don't mind if they brown a little bit and would prefer for them to be completely set than at all soupy. YMMV.

Apricot Ice Cream Blueberry Ice Cream Chocolate Cinnamon Ice Cream Orange Ice cream Red Raspberry Ice Cream World-Famous Philadelphia Vanilla Butter Pecan Ice Cream Mango Ice Cream * Exported from MasterCook * Apricot Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh apricots 2 cups water 1 cup sugar 2 cups heavy cream -- whipped 1 cup evaporated milk 1 teaspoon grated lemon rind 1/2 teaspoon almond extract In a saucepan, combine apricots and water. Cook, on low heat, for 10 min. Add sugar to apricots and continue to cook for 10 more min. Press apricots mixture through a sieve to remove skins and stones. Cool. Add whipped heavy cream, evaporated milk, lemon rind and almond extract to the apricot puree. Churn-freeze. * Exported from MasterCook * Blueberry Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh blueberries 1 cup sugar 1/8 teaspoon salt 2 cups heavy cream -- lightly whipped 1 cup evaporated milk Mash berries and cook with sugar, on medium heat, stirring constantly, for 5 min. Press berries through a sieve. Cool. Add salt, lightly whipped cream and evaporated milk to the berries. Churn-freeze. * Exported from MasterCook * Chocolate Cinnamon Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces unsweetened chocolate 2 cups condensed milk 4 cups light cream 1/2 cup water 2 tablespoons vanilla extract 1/4 teaspoon salt 2 teaspoons ground cinnamon In top of double boiler, melt chocolate. Stir condensed milk into melted chocolate and cook, stirring for 5 min. Cool. Stir light cream into chocolate mixture. Add mixing well, water, vanilla, salt and cinnamon. Churn-freeze. * Exported from MasterCook * Orange Ice Cream I Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh orange juice 1 teaspoon finely grated orange peel 1/2 cup fresh lemon juice 1/2 cup finely grated lemon peel 2 cups sugar 2 cups milk 2 cups heavy cream 1/8 teaspoon salt Combine all ingredients. Mix well. Churn-freeze. * Exported from MasterCook * Red Raspberry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh red raspberries 1 cup sugar 1/8 teaspoon salt 3 cups heavy cream -- lightly whipped Clean and crush raspberries. Combine raspberries, sugar and salt. Let stand for 1 1/2 hours in a warm place. Mash and strain. Combine strained raspberry mixture with lightly whipped heavy cream. Churn-freeze. * Exported from MasterCook * World-Famous Philadelphia Vanilla Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups light cream 1 1/4 cups sugar 2 vanilla beans, 3" size -- split 1/8 teaspoon salt In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min. Remove beanpods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn-freeze. NOTES : A key recipe---use your imagination and add fruits, nuts and flavorings to make this vanilla into your own concoction. * Exported from MasterCook * Butter Pecan Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pecans 2 tablespoons butter 2 1/2 cups heavy cream 3/4 cup sugar 2 tablespoons vanilla extract 2 cups cold milk In a skillet, brown the pecans in the butter. cool. Mix together the browned pecans, cream, sugar, vanilla and milk. Churn-freeze. * Exported from MasterCook * Mango Ice Cream Recipe By :The complete book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh mango puree (about 2 med.) 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water juice of 1 lime 4 cups heavy cream -- lightly whipped In a saucepan, mix together sugar, cream of tartar and water. Boil for 5 min., stirring occasionally. Cool. Combine mango puree, juice of lime, lightly whipped heavy cream and cooled sugar syrup. churn-freeze.