Friday, December 16, 2011

Russian Tea Cakes

I absolutely love these little cookies! They are so cute and extremely delicious. The cookies are rolled in twice in powdered sugar! In addition, Russian Tea Cakes are very easy to make. And I didn't have to use an egg substitute for these cookies because the recipe does not use eggs!

 Russian Tea Cakes
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract (or vanilla)
2 1/4 cups flour
1/4 teaspoon salt
Powdered sugar 

 Preheat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Well, I was a little disappointed with my cookie poll. I didn't get very many votes on it. So I have reopened it. PLEASE vote for your favorite cookie!


Thursday, December 8, 2011

Chocolate Chip Cookies

What is America's favorite homemade cookie? It is, in fact, the chocolate chip cookie. Americans eat 7 billion chocolate chip cookies a year! It took me a while to get the perfect eggless chocolate chip cookie recipe, but I think this recipe is a winner!

Eggless Chocolate Chip Cookies
1/2 cup butter
1/2 cup + 1/2 tablespoon shortening
1/2 cup sugar
1/2 cup brown sugar
1/4 cup milk
2 teaspoons water
1 teaspoon vanilla
2 1/4 cups + 2 tablespoons flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder.
1 3/4 cups chocolate chips

Preheat oven to 350º.
Cream butter, shortening, and sugars. Mix in milk, water, and vanilla, and beat until fluffy. Stir in flour, salt, baking soda, and baking powder. Add chocolate chips. Roll dough into balls and place on an ungreased cookie sheet. Bake for 10-12 minutes.

Don't forget to vote for your favorite cookie!


Thursday, December 1, 2011

All About Cookies

'Tis the season to make cookies! There are so many kinds of Christmas cookies to choose from-- chocolate chip, peanut butter, oatmeal, the list goes on and on.

There are lots of egg substitutes that can be used in cookies. I have found that one of the best egg substitutes to use when making cookies is silken tofu

Yes, tofu. You may find this quite disgusting, but before you judge, try it and see for yourself! Silken tofu has no flavor when it is put in cookies, because the tofu will take on the flavor of the cookie.

Here are a few good egg substitutes to use in cookies:
Silken Tofu- 1/4 cup per egg
Banana- 1/4 cup per egg
Flax seed Meal- 1 tablespoon + 3 tablespoons water per egg
Ener-G Egg Replacer- 1 1/2 teaspoons + 2 tablespoons water per egg

I would like to know what your favorite cookie is! Please vote on the poll that is located on the right side of the page. If your favorite cookie is not one of the delectable choices, then you can comment below and let me know what your favorite cookie is!

In the coming weeks, I will be sharing some of my favorite eggless Christmas cookie recipes.

Get cooking!

Tuesday, November 15, 2011

Pumpkin Pancakes With Cinnamon Syrup

Pumpkin is an ingredient that many people use in recipes during the holiday season-- pies, cakes, breads, cookies, and even pancakes can be made with pumpkin in them for a great holiday flavor. But many people do not realize that pumpkin is also an alternative for eggs in their recipes.
Pumpkin pancakes is one of my favorite eggless recipes! Using pumpkin as my egg substitute, these pancakes always turn out light and fluffy and full of flavor. The light cinnamon sweetness of the homemade syrup perfectly complements a stack of warm pumpkin pancakes right from the griddle. This makes a great breakfast to get you started before venturing out on a chilly morning!
Pumpkin Pancakes
1 1/2 cups white flour
1/2 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups buttermilk
4 tablespoons oil
1 teaspoon vanilla
1/2 cup pumpkin

Heat griddle to 375°.
Sift together dry ingredients. Mix in remaining ingredients until blended. Spoon batter onto greased griddle. When pancakes start to bubble they are ready to flip. Cook until brown.

Cinnamon Syrup
2 cups water
2 cups brown sugar
1 teaspoon cinnamon

Boil all ingredients for 2 minutes. Pour onto warm pumpkin pancakes.


Saturday, November 5, 2011

Healthy Banana Bread

Along with researching and experimenting with recipes to make them eggless, I have also been researching “healthy” foods. Today, so many people are eating foods that can seriously harm their bodies. And the worst part is, they probably don't even know it! Some foods have the label “Organic”or “Natural” on them, but that doesn't necessarily mean that they are organic or natural. Sugar, dyes, and other chemicals can cause these items to be quite unhealthy.

But enough about that! Back to baking. For this healthy banana bread recipe I used four different kinds of flour (oat, spelt, rye, and wheat), natural brown sugar, and apricots as my egg substitute. This bread has a moist, robust texture, and the apricots give it a slight tangy flavor. You can make a loaf of banana bread ahead of time, put it in the freezer, and pull it out for a midday snack or enjoy a piece with your breakfast.

Healthy Banana Bread

1 cup natural brown sugar
½ cup oil
½ cup apricots, blended
4 mashed bananas
1 tablespoon lemon juice
1 teaspoon vanilla
½ cup oat flour
½ cup spelt flour
½ cup rye flour
½ cup wheat flour
3 teaspoon baking powder
½ teaspoon salt

Preheat oven to 350º. Grease a 9x5x3” loaf pan.
Cream together sugar and oil. Add apricots and beat well. Stir in bananas, lemon juice, and vanilla. Sift in flours, baking powder, and salt. Mix until blended. Pour batter into prepared pan. Bake for 1 hour.


Sunday, October 23, 2011

Pumpkin Bread

Autumn is here, and with it comes the time for baking delectable fall goodies-- treats made with sweet pumpkins, crunchy apples, and savory spices. One of my favorite things to bake at this time of year is Pumpkin Bread, a delicious bread filled with cinnamon, nutmeg, ginger, and cloves. Here is the recipe for my favorite pumpkin bread that uses Ener-G Egg Replacer instead of eggs.

Pumpkin Bread

1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1/2 cup oil
3 teaspoons Ener-G Egg Replacer + 4 tablespoons water
1/3 cup water
1 cup pumpkin
1/2 cup raisins
1/2 cup craisins (optional)
1/2 cup chocolate chips (optional)

Preheat oven to 350°. Grease a bread pan and sprinkle cinnamon and sugar on the bottom and sides of the pan.
In a small bowl, stir together Ener-G Egg Replacer and water.
In a large bowl, sift together flour, sugar, baking soda, salt, and spices. Add oil, water, pumpkin, and egg replacer mixture. Stir in raisins. Pour into prepared pan. Sprinkle the top with cinnamon and sugar. Bake for 50-60 minutes.


Saturday, October 15, 2011

Living Without Eggs

   Egg allergies are one of the most common allergies found in children. Many times this allergy develops in children as young as infants and can be grown out of by 7-12 years old. In some cases the allergy will develop in teenagers and adults. Like all food allergies, egg allergies are caused by an immune system overreaction. Most people with egg allergies are allergic to the protein in the egg yolks and egg whites, although it is more common to be allergic to the egg whites.
   I developed my egg allergy when I was about 14. I had been having stomach aches daily for almost 3 years. I kept food journals and went to the doctor countless times trying to figure out what was wrong with me. Then about a year ago I started getting constricted breathing and a rapid heartbeat as well as the continuing stomach aches. Finally, through blood tests,  I found out that I am allergic to eggs. Immediately I turned to allergy cookbooks, websites, and other places, looking for recipes without eggs. I tried numerous recipes that I found, but I was not satisfied with how some of the egg-free (or eggless, as I like to call it) recipes came out. So I started experimenting with recipes, using different egg substitutes that I had found through research. Although a few of the recipes I experimented with flopped, many of them turned out quite well (if I do say so myself!). This blog is a record of my experiments in egg-free foods.