hi there, my bf cant have eggs and im trying to find some desserts i can make easily without them? wanna impress! help?
hi there, my bf cant have eggs and im trying to find some desserts i can make easily without them? wanna impress! help?
Even though there are a number of tricks and substitutions for leaving eggs out of cakes, there are still lots of things you could make without eggs. Many pies and cookies use no eggs at all - even the classic apple pie. Most candies (unless based upon meringue) have no eggs, so caramels, brittles, etc. would be fine. Custards and puddings, on the other hand, usually DO use eggs, so stay away from cream pies, and other things that may use custards. Likewise, if you like to use store-bought, packaged mixes, etc. in your cooking, instead of doing everything from scratch, be sure to check the ingredient labels of the products you buy, since they could contain eggs.
For now, here's something to get you started - Arroz con Leche, which is the Mexican version of "rice pudding" (but no eggs).
Arroz con Leche
(Makes 6 servings)
Ingredients:1 cup white rice1/2 gallon Milk1 cinnamon stick3/4 cup sugar1 small rind of green lime
Directions:Cook the rice using only half of the milk, with the green lime rind. Be patient and cook it at medium-low, until the rice is very soft. Try not to move it too much, but do stir a little, occasionally. If the rice absorbs all the liquid before getting soft, you may add some cold milk (but not from the other half, since that's for the next step).Once the rice is cooked, add the rest of the milk, the cinnamon stick, and the sugar. Stir to make sure everything's mixed.Continue with medium-low heat, until you see it gets a thick texture. After that, turn off the heat and leave it alone until it cools down.If you wish, you may add a cup of raisins, but I prefer it without them.
Eggless Chocolate Raspberry Kefir Cake
Preheat oven to 350º.
1/2 # (2 sticks) Butter
3 Cups Sugar
3 Cups Raspberry Kefir*
1 tsp. each Almond and Vanilla Extracts
6 1/2 Cups Swans Down Cake Flour
1/4 Cup Ghirardelli or Green and Black’s Cocoa
3 tsp. Rumford Baking Powder
1 tsp. Sea Salt
3 tsp. Ener-G Egg Replacer
1 1/2 Tbs. Spring or RO Water
Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.
In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Meanwhile, measure and sift the dry ingredients into a large bowl. Alternately add the flour mixture and the kefir and flavorings continuing to beat. Mix Egg Replacer and Water; stirring until light and fluffy. Add to the mixture. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work.
Pour into prepared pans. Bake 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake will have begun to pull away from the sides of the pan and is springy to the touch.
Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate, frost and decorate.
*Kefir is a yogurt based drink available in the dairy section of your grocery store. It comes both flavored and plain. If you cannot find it substitute yogurt and a splash of RO or Spring Water to thin it out to the desired consistency. It is even available in a non-dairy form so Vegans are not out of luck. If you cannot find it in your market use soy yogurt in place of it thinned out a bit to a drinkable consistency with a small amount of RO water.
The journey of a 1,000 miles begins with a single step.
Susann
Fluffy Eggless Pineapple Coconut Kefir cake.
1 Cup Butter
3 Cups Sugar
1 Tube Marzipan (cut into small pieces)
3 Cups Lifeway Peach Kefir
1 Cup Knudsen’s Pineapple Coconut Juice
1/4 Cup Liquefied Dried Organic Coconut
2 tsp. each Frontier Herb Oo’s Pineapple, Coconut and Vanilla Extracts
6 1/2 Cups Organic Cake Flour or Swans Down Cake Flour
3 tsp. Rumford Baking Powder
1/2 tsp. Trader Joe’s Baking Soda
1 tsp. Trader Joe’s Sea Salt
3 tsp. Ener-G Egg Replacer
4 Tbs. Lime Poland Spring Sparkling Water
Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.
In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Add Marzipan and beat for an additional 5 minutes. Meanwhile, measure and sift the dry ingredients into a large bowl. Alternately add the flour mixture and the kefir and flavorings continuing to beat. Mix Egg Replacer and Water; stirring until light and fluffy. Add to the mixture. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work.
Pour into prepared pans and smooth tops. Bake 45 minutes to 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake has begun to pull away from the sides of the pan and is springy to the touch.
Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate. Frost with stabilized Whipped Cream and decorate.
The journey of a 1,000 miles begins with a single step.
Susann
Easy Eggless Chocolate Orange Butter Cream Frosting
Whip together ½ pound Butter with 2 pounds Confectioners Sugar until light and airy. Add 1 Cup Cocoa and 2 tsp Frontier Herb Co’s Orange Extract. If too stiff loosen with ¼ tsp. Heavy Cream at a time until the desired consistency is achieved.
The journey of a 1,000 miles begins with a single step.
Susann
Orange Cream Filling
1 quart Heavy Whipping Cream
8 packets Oetker’s Whip-It
2 packets Oetker’s Vanilla Powder
1 Tbs. Orange zest
In a chilled scrupulously clean mixing bowl whip the cold cream until it begins to hold soft peaks. Add the Whip-It and Vanilla. Beat until stiff peak stage is reached but not butter. Fold in the Zest. Fill cake.
Pipe the circumference of the bottom layer of the cake with a half inch of Chocolate Sour Cream Frosting or a Chocolate Butter Cream frosting first and allow it to set up. Then fill with Orange Cream Frosting and ice with remainder of the Butter Cream or Sour Cream frostings. Top with a sprinkle of Chocolate Covered Candied Orange Peel
In the top of your double boiler melt 1½ pounds of grated Organic Bitter –Sweet or Semi Sweet Chocolate along with 10 oz. of Milk Chocolate. When melted whisk in 2 tsp Frontier Herb Co’s Orange Extract and 3 cups Sour cream. Spread on op of the cake and sprinkle with the chocolate covered candied orange peel. Awesome!
½ Cup Chocolate covered Candied Orange Peel for the top.
The journey of a 1,000 miles begins with a single step.
Susann
Eggless Orange Chocolate Cake
Preheat oven to 350º
Prepare two 18 X 11 cake pans with butter and flour and place a waxed paper liner you have cut to fit in the bottom of each pan.
4 Cups Organic Sugar
2 Sticks Butter
¾ Cup Green and Black Organic Unsweetened Cocoa or some other fine Cocoa.
4 Cups Organic Cake Flour
2 Cups RO Water
1 Cup Buttermilk
1 Cup Organic Unrefined Corn Oil
3 tsp Baking Soda
½tsp Sea Salt
3 tsp Ener-G Egg Replacer
1 Cup Candied Orange Peel.
2 tsp Frontier Herb Co’s Orange Extract
1 tsp Frontier Herb Co’s Vanilla Extract
Cream Butter and Sugar for ten full minutes until it is very light and fluffy. Mix dry ingredients together. Add them alternately with the Buttermilk and RO Water. Pour into the prepared pans. Bake for 25 minutes or until a tester comes out clean when inserted into the middle of the cake; the cake pulls away from the edges of the pan and is springy to the touch.
Allow to cool on a wire rack for ten minutes before turning out onto a large wire rack. When cool fill with our Orange Cream Filling and frost with Chocolate Ganache or our Sour Cream Frosting
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This cake is so tender, so chocolaty and so sweet-tart with the orange peel bits and bobs in it that it is bound to become as much a favorite in your vegetarian kitchen as it has in ours. It is simply superb.
You can even make your own candied orange peel from organic oranges for this treat. We’ll tell you how below (or follow the link) however, here is a word of caution on that score – if you love candied orange peel and chocolate covered candied orange peel as much as we do -- you will want to triple the recipe! MMMM MMMM MMM! Yes! Eggless Chocolate Covered Candied Orange Peel makes a great gift too! So you will want to do that as a separate project which is scheduled for a different day.
The journey of a 1,000 miles begins with a single step.
Susann
Eggless Carrot Cake
Preheat oven to 350º.
A classic golden eggless cake of goodness
3 1/2 Cups Soft a Silk or Swan’s Down Cake Flour
1 1/2 tsp Baking Soda
2 tsp. Rumford Baking Powder
1 tsp. Sea Salt
2 tsp. dry Ener-G Egg Replacer
2 Cups Sugar
1 Cup Butter (melted)
1/2 Cup Corn Oil
2 tsp. ground Cinnamon
1/4 Cup Instant Vanilla Pudding
20 oz. Can Crushed Pineapple
1/2 Cup Shredded Coconut
2 Cups Raw Shredded Carrot
1/2 Cup Raisins and Walnuts or Pecans
Melt butter. Put all wet ingredients into a large bowl, including the crushed pineapple. Stir in the dry ingredients. Beat 2 minutes. Fold in coconut, raisins and nuts. Stirring to incorporate all the ingredients and distribute the fruit and nuts well.Pile into a prepared Bundt pan.
Bake 30 - 45 minutes until an inserted toothpick comes out clean the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a lemony frosting.
The journey of a 1,000 miles begins with a single step.
Susann
Eggless Pumpkin Ginger Spice Cake
1 Cup Butter
2 Cups firmly packed Dark Brown Sugar
1 Cup Sugar
1 Cup Buttermilk or Plain Kefir
4 Tsp Ener-G Egg Replacer (dry)
2 Cups Libby Pumpkin Pie Mix
2 tsp. Vanilla Extract
4 Cups Swans Down Cake Flour
1 tsp. Baking Soda
4 tsp. Rumford Baking Powder
1 1/2 tsp. Cinnamon
1/2 tsp. Freshly ground Nutmeg
1 tsp. Sea Salt
1/2 Cup Minced Crystallized Ginger
Currents, Walnuts, Pecans, Raisins (optional)
Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.
In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Meanwhile, measure and sift the dry ingredients into a large bowl. In a large bowl, using a wire whisk, mix Pumpkin puree with buttermilk or kefir. Alternately add the flour mixture and the buttermilk and flavorings, continuing to beat. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work. Fold in the crystallized Ginger pieces.
Pour into prepared pans and smooth tops. Bake 45 minutes to 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake has begun to pull away from the sides of the pan and is springy to the touch.Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate frost with Pumpkin Cream Cheese Frosting. Decorate.
For smaller parties you can cut the recipe in half.
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*A spicy eggless pumpkin ginger spice cake that sings of harvest goodness and your baking skill in your vegetarian kitchen. Grease and flour pans, line with parchment or waxed paper and grease and flour the paper as well.
Preheat oven to 350º - Are you looking for the fragrance of fall, accented with spice in your vegetarian kitchen? Look no further. This is the perfect expression of Autumnal joy in a cake. A bit more dense, exquisitely moist and spicy, this is a totally delicious eggless pumpkin ginger spice cake. Try it!
The journey of a 1,000 miles begins with a single step.
Susann
Eggless Banana Nut Cake
*A moist, tender, nutty delicious eggless banana nut cake.
Bananas really want to be flecked with brown and have a golden hue just as the old jingle says. And when they have gone beyond that stage just a tad -- they are perfect for a eggless banana nut cake! Yes, this is a really tasty way to deal with all those overly ripe bananas that are begging for use in your vegetarian kitchen!
Preheat the oven to 350º
2 1/4 Cups Swans Down Cake Flour
1 3/4 tsp Baking Soda
1/2 tsp. Baking Powder
1 tsp. each Almond and Vanilla Extracts
2 tsp. Ener-G Egg Replacer
1 1/2 Cups Sugar
1 Cup Mashed Ripe Bananas
1/4 Cup Spring or RO water
1/4 Cup Sour Cream
1/2 Cup Butter at room temperature
1 Cup chopped Walnuts
Sift dry ingredients together set aside.
Cream butter and sugar together until light and fluffy. Add Extracts and Egg Replacer. Mix. Stir in Sour Cream, Banana and RO or Spring Water. Add dry ingredients. Beat 2 minutes. Pile into a prepared Bundt pan.
Bake 30 - 45 minutes until an inserted toothpick comes out clean the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a Lemon or Caramel frosting.
The journey of a 1,000 miles begins with a single step.
Susann
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