Posted by sherry on September 29, 2001 at 10:54:00:
In Reply to: Does anybody know a substitute for egg white, I'm allergic to it??? posted by Hedi on September 28, 2001 at 23:45:28:
EGGLESS MUFFINS
--------------------------------------------------------------------------------
1 c. flour (all-purpose)
1 1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. wheat germ
3 Tbsp. oil
1/4 c. honey
1 1/2 to 2 c. yogurt
Combine dry ingredients. Make a well in center and add
remaining ingredients. Use only enough yogurt to dampen dry
ingredients. Stir with a fork. Spoon into oiled muffin cups,
filling each 2/3 full. Bake in 400 degrees oven 20 minutes or until
done. Makes 12 very tender muffins.
--------------------------------------------------------------------------------
EGGLESS COOKIES
--------------------------------------------------------------------------------
2 c. raisins
2 c. water
1 c. shortening or meat
drippings
2 c. sugar
1/2 tsp. salt
1 tsp. ginger
1 c. cold water
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
4 c. flour
1 Tbsp. soda
nuts (if desired)
Cook raisins and water together until water is half
gone. Then add remaining ingredients. Drop by spoonfuls on
greased and floured cookie sheet and bake in a 350 degrees oven for 12
to 15 minutes. Cookies are good with less spices. Better if
batter is allowed to stand 10 to 15 minutes before baking.
For a cake, pour batter in baking pan and bake in 350 degrees
oven approximately 1 hour.
--------------------------------------------------------------------------------
QUICK EGGLESS OATMEAL COOKIES
--------------------------------------------------------------------------------
3 c. oats
1 c. flour
1 c. brown sugar
1 c. melted butter, margarine
or oil
1 tsp. soda dissolved in 1/4
c. hot water
1 tsp. vanilla
1 tsp. salt
Mix flour, oats, sugar and salt together with spoon.
Stir in melted butter, soda water and vanilla until blended.
Drop by teaspoonful on ungreased baking sheet. Bake at 350 degrees
for 8 to 10 minutes.