Skip to comments.Eggless Recipes
Posted on 10/11/2019 3:29:08 PM PDT by little jeremiah
I posted recipes yesterday for chocolate pudding cake, which is by its nature eggless. One person freepmailed and told me that a young relative is highly allergice to eggs and she was very happy to have that recipes. So, I figured that a thread with many eggless recipes may be useful to people with egg allergies, or those cooking for people with such allergies. Observant Hindus also do not eat eggs, and then of course there are vegetarians who for various reasons may not eat eggs.
So, in honor of the young relative who is highly allergic to eggs, here are two chocolate pudding cake recipes. I have more I can add when time allows, and no doubt other FReepers have some they can add.
Its sort of a no-fail cake/pudding dessert. I never use oil in baking, I just used melted butter instead. I humbly admit I would double or triple the recipe and use a bigger pan. If youre going to all the trouble to turn the oven on and make a mess, might as well make a lot of cake. Plus I add at least 1 c. of chopped walnuts.
1 c, flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons Dutch-process cocoa
1/2 teaspoon espresso powder (optional, but very good)(never did this)
3/4 cup milk, at room temperature
2 teaspoons vanilla extract
1/4 cup vegetable oil
3/4 cup brown sugar
1/4 cup Dutch-process cocoa
1 teaspoon espresso powder (optional, but very good)
1 1/2 cups hot water or hot brewed coffee
1. To prepare for baking in your oven: Preheat the oven to 350°F. Lightly grease a 9 round cake pan.
2. To make the first layer: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, 6 tablespoons cocoa. Stir in the milk, vanilla, and oil, mixing until smooth. Pour the batter into the 9round or square pan.
3. To make the second layer: Mix the 3/4 cup brown sugar with the 1/4 cup cocoaand sprinkle this mixture over the batter. Gently drizzle the hot coffee or water over the uncooked batter; theres no need to mix it in.
4. Bake at 350 until top part (which is the cake part now) is done, about 1/2 hr or a bit more. Have toothpicks to check. A bit tricky as the pudding part is puddingy.
3/4 c. w. sugar
1 c. flour
1/4 c. cocoa pwd
2 t. b. powder
1/4 t. salt
1/3 c. melted butter
1/2 t. vanilla
1/2 c. milk
1/2 c. w.sugar
1/2 c. br.sugar
1/4 c. cocoa pwd
1 1/4 c. hot/boiling water
Prepare as in the first recipe.
I am not a good cookie maker. Maybe becausce I don’t use eggs, but I know plenty of cooks who make delicious cookies without eggs. Maybe becausce I don’t like cookies. I do a lot of baking for others, and finally found an oatmeal cookie recipe that cannot double as weaponry or make a dentist appointment necessary. When it says “don’t overbake” it means it. I had to make a few times to know exactly how long to bake them so they didn’t crumble but weren’t over baked. I think a teensy bit more flour may be needed.
I use an ice cream scoop as the cookies are nice looking that way and it’s quick. And if anyone does not use parchment paper, try it. You’ll be glad you did. I never made this recipe as is, I doubled or tripled as I make for others’ enjoyment. And others loved them. :-D
Mix together in a large mixing bowl until mixed well:
1 cup butter (not margarine)
1 T. vanilla
1/4 c. white sugar
3/4 c. brown sugar (packed)
Whisk together in a separate bowl:
1 1/2 c. flour
1/2 t. salt
Mix the flour into the butter and sugar.
Measure 1/4 c. boiling water, add 1 t. baking soda, mix well and add to the bowl of sugar/flour and stir well.
2 c. quick oats
1 c. chocolate chips or 1/2 c. chips and 1/2 c. chopped nuts.
Bake at 350 degrees for 10-12 minutes until starting to brown lightly on the bottom. If too soft keep in oven a few more minutes. Do not over bake. Let sit on pans a few minutes until cooler before transferring. To make uniform cookies, use a small ice cream scoop. For easy cleanup of baking pans, use parchment paper.
Look, I won’t post eggless recipes on your egg recipe thread. I’d appreciate it if you return the favor and stop messing up this thread.
I was vegan vegitarian for many years and used drained extra firm tofu as a substitue for eggs in cooking. It added the needed moisture.
I have a great nephew allergic to eggs and tree nuts. Poor little guy. Doesn’t get him down though. I will pass the recipes on to his mom.
Tofu does work quite well replacing eggs in many recipes. I never used it because DH hates it. In baking, Energy brand Egg Replacer powder is very useful. Posting a pancake mix that works without eggs, and it works without the egg replacer powder, helpful to add 1 more t. baking powder.
Home Made Pancake Mix
Naturally, homemade pancake mix is healthier, cheaper and tastier than store bought. Here is my recipe, this makes one big batch of pancakes, you can make a larger amount, store in a jar and just use as little or as much as you want. Whisk together in a bowl, if it still seems not perfectly mixed, put through a strainer.
1 cup whole wheat flour
1 1/2 cups unbleached white flour (for variety use 1 c. white flour and 1/2 wheat germ)
1 1/2 cups oat flour (Bob’s Red Mill in most stores, oat flour makes them fluffy)
4 t. baking powder
2 t. Energy brand egg replacer powder if desired
2 t. salt
3 T sugar
1/2 c. powdered milk
To this add:
4 cups water
2 to 4 T melted butter or oil
Stir (I use the whisk) briefly to mix all ingredients, do not worry if it looks a little lumpy. Fry in a little butter or oil on medium heat and flip with you see a lot of bubbles appear. I put in a glass pan in the oven to keep warm.
A lot of people don’t eat scientologists, either. They are said to taste weird.
Walnuts in pudding?
Sounds a lot like my oatmeal cookie recipe, but I use peanut butter and less butter. Cookies need to be oput of the oven while still ‘soft looking’ ... they firm up as they cool on a rack. (11/4 cup smooth peanut butter and two tablespoons of butter; I add raisins instead of nuts or choc chips)
Potato Salad without mayonnaise. I like potato salad with a lot of green little things in it, not 90% potatoes. I’ve never seen anyone not like this recipe.
Potato Salad Polish Style (Sort of)
I use sour cream and some yogurt instead of mayonnaise, sour cream is often used in Polish cooking. Two tablespoons of mayonnaise is about 190 calories, sour cream 60, and yogurt about 19. So for those not wanting to gain weight, the choice is clear!
Some hints to making really good potato salad:
Use yellow, white or red skinned potatoes, not russet/baking potatoes. Red you need to peel, sometimes white or yellow skinned are okay not to peel.
Mince the parsley very fine and first pull or cut off the stems.
De-string the celery carefully and dice in small pieces, no big chunks.
Use enough dressing so the result is not dry but not too gooey.
Wait until the potatoes are cooled down before assembling the salad.
Mix in a large bowl:
3 quarts boiled and diced potatoes - cook until fork tender but not falling apart
2 bunches of green onions chopped
1 bunch of regular parsley minced
1 bunch celery de-stringed and chopped - about 3 cups - more is fine
1 cup frozen green peas cooked
Mix in a separate bowl (adjust amounts to liking)
3 cups sour cream
1 cup yogurt
2 t. salt
2 t. sugar
1/2 t. black pepper
1 heaping t. dill weed (or more!)
2 dill pickles chopped fine
When the dressing is well mixed, stir into the other ingredients, check to see if you need more sour cream or yogurt, and store in the fridge. Polish potato salad often has some small cubes of cooked beets in it as well. Try sprinkling with dill and paprika.
Hmm, I will try that.
I’m sure that’s just a myth started by Hubbard to dissuade predators.
It’s called pudding, sort of, it comes out with pudding at the bottom and cakey on the top.
That’s a bummer. Eggs are a very versatile, cheap, and nourishing food. They are in lots of foods - which makes it complicated for someone with an egg allergy.
I find that, allergies aside, people seem to either love or hate eggs.
I’m sure Hubbard would not just have tasted bad, but was probably poisonous.
Don’t get me wrong, I love walnuts...
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