I was a bit skeptical about an egg-free chocolate chip cookie, but this is not bad at all! It's more of a crispy cookie than I normally like, but I still managed to eat much more than I should have.
ingredients
1 cup butter or margarine
3/4 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup boiling water
2 cups quick-cooking oats
1/2 cup raisins (optional)
1 1/2 cups semi-sweet chocolate chips
preparation
1. Beat butter or margarine, sugars and vanilla until light and fluffy.
2. Add flour and salt, mix well.
3. Dissolve baking soda in boiling water and add to mixture.
Stir in rolled oats, raisins and chocolate chips.
4. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C)
for 10-12 minutes.
5. Don't over cook.
6. Makes 3 dozen
Wednesday, October 19, 2011
Saturday, September 17, 2011
Lemon Poppy Seed Cake - Egg Free
Preheat over to 350 degrees
Dry Ingredients:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon poppy seeds
Wet Ingredients:
1 tablespoon vinegar
1/2 cup oil
1/4 cup applesauce
1/2 teaspoon almond extract
juice of 1 lemon plus enough water to make 2 cups of liquid
Directions:
Mix together dry ingredients, add wet ingredients and whisk together. Pour into greased 9"x13" pan and bake at 350 degrees for 40 to 50 minutes.
Glaze:
Combine the juice of 1 lemon with enough confectioners sugar to make a thick, creamy glaze. 2 tablespoons of softened butter may be added if desired. Spread over warm cake.
Dry Ingredients:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon poppy seeds
Wet Ingredients:
1 tablespoon vinegar
1/2 cup oil
1/4 cup applesauce
1/2 teaspoon almond extract
juice of 1 lemon plus enough water to make 2 cups of liquid
Directions:
Mix together dry ingredients, add wet ingredients and whisk together. Pour into greased 9"x13" pan and bake at 350 degrees for 40 to 50 minutes.
Glaze:
Combine the juice of 1 lemon with enough confectioners sugar to make a thick, creamy glaze. 2 tablespoons of softened butter may be added if desired. Spread over warm cake.
Zucchini Bread
ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini (unpeeled)
1 tbsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. baking powder
instructions:
Beat eggs until light. Add oil, sugar and vanilla gradually. Add well drained zucchini and other ingredients. Optional (ok - not an option for me!) sprinkle chocolate chips over unbaked loaf.
Bake in 2 greased loaf pans at 325 degrees for 1 hour, or until done.
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini (unpeeled)
1 tbsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. baking powder
instructions:
Beat eggs until light. Add oil, sugar and vanilla gradually. Add well drained zucchini and other ingredients. Optional (ok - not an option for me!) sprinkle chocolate chips over unbaked loaf.
Bake in 2 greased loaf pans at 325 degrees for 1 hour, or until done.
Friday, September 2, 2011
Chocolate Magic Cake (can also be Vanilla!)
Another recipe from my second Mom growing up, Debby Anglesey, from her book Battling the MSG Myth. I'm always on the lookout for an egg-free recipe and this one is sooooo good!
Preheat oven to 350 degrees
ingredients
Dry Ingredients:
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
Wet Ingredients:
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
preparation
Mix together dry ingredients. Form 3 holes in dry mixture. Place one of the first 3 wet ingredients (oil, vinegar, vanilla) in each hole; pour water over all and whisk together until blended. Pour into ungreased 9"x13" pan Bake at 350 degrees for 45 minutes to an hour or until toothpick inserted in the center comes out clean. Cool and frost. For cupcakes, fill with 1/4 cup batter and bake for 30 minutes.
Variation 1: substitute half of the oil with applesauce for low fat version.
Variation 2: Vanilla cake - omit cocoa and increase vanilla to 3 tsp, can also add 1 tsp almond extract.
Preheat oven to 350 degrees
ingredients
Dry Ingredients:
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
Wet Ingredients:
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups cold water
preparation
Mix together dry ingredients. Form 3 holes in dry mixture. Place one of the first 3 wet ingredients (oil, vinegar, vanilla) in each hole; pour water over all and whisk together until blended. Pour into ungreased 9"x13" pan Bake at 350 degrees for 45 minutes to an hour or until toothpick inserted in the center comes out clean. Cool and frost. For cupcakes, fill with 1/4 cup batter and bake for 30 minutes.
Variation 1: substitute half of the oil with applesauce for low fat version.
Variation 2: Vanilla cake - omit cocoa and increase vanilla to 3 tsp, can also add 1 tsp almond extract.
Friday, February 18, 2011
Glossy Chocolate Icing
Makes about 4 cups
Total time: 10 minutes + cooling
Ingredients:
1 stick unsalted butter (8 Tbsp.)
1-1/2 cups sugar
1-1/4 cups unsweetened cocoa powder
pinch of salt
1-1/4 cups heavy cream
1/4 cup sour cream
1 tsp. instant coffee granules
2 tsp. vanilla
Preparation:
Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable (icing maybe be chilled until completely, cold then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval. I've had better luck with this method).
Total time: 10 minutes + cooling
Ingredients:
1 stick unsalted butter (8 Tbsp.)
1-1/2 cups sugar
1-1/4 cups unsweetened cocoa powder
pinch of salt
1-1/4 cups heavy cream
1/4 cup sour cream
1 tsp. instant coffee granules
2 tsp. vanilla
Preparation:
Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable (icing maybe be chilled until completely, cold then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval. I've had better luck with this method).
Old-fashioned Chocolate Cake
I found this in a magazine and love it! I have yet to perfect the look of it, but it gets rave reviews every time I make it!
Makes one 8-inch, 2-layer cake
Total time 45 minutes + cooling
Ingredients:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 cups hot water
3/4 cup vegetable oil
2 Tbsp. distilled white vinegar
1 Tbsp. instant coffee granules
1 Tbsp. vanilla extract
Preparation:
Preheat oven to 350 degrees with rack in the center. Spray two 8x2-inch round cake pans with non-stick spray
Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Frost with Glossy Chocolate Icing
Makes one 8-inch, 2-layer cake
Total time 45 minutes + cooling
Ingredients:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 cups hot water
3/4 cup vegetable oil
2 Tbsp. distilled white vinegar
1 Tbsp. instant coffee granules
1 Tbsp. vanilla extract
Preparation:
Preheat oven to 350 degrees with rack in the center. Spray two 8x2-inch round cake pans with non-stick spray
Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Frost with Glossy Chocolate Icing
Tuesday, April 7, 2009
White Chicken Chili
Auntie Nicole made this for Clara's first birthday party... yum!
Ingredients:
1 lb. chicken breast
3 cups chicken broth
1 tsp. olive oil
1 tsp. minced garlic
1 cup chopped onion
1 can (19 oz) cannelli beans, undrained
1 can (15 oz) great northern beans, undrained (I can't find these in the store... so I used another can of cannelli)
2 cans (4 oz) diced green chilis, undrained
2 tsp. snipped fresh cilantro
2 tsp. cumin
1/4 tsp. cayenne pepper
Preparation:
Add chicken to boiling broth, add 1 tsp. salt, reduce heat and simmer until chicken is tender and juices are clear (20-25 min). Do not dump out broth! Remove chicken and cut into 1" pieces or shred. Return to broth. Heat olive oil in a seperate, small pan over medium heat, add onion and garlic, cook 4-5 minutes, add all ingredients into broth and cook on low-medium simmer for a couple of hours. Servce with monterrey jack cheese and tortilla or frito chips.
Ingredients:
1 lb. chicken breast
3 cups chicken broth
1 tsp. olive oil
1 tsp. minced garlic
1 cup chopped onion
1 can (19 oz) cannelli beans, undrained
1 can (15 oz) great northern beans, undrained (I can't find these in the store... so I used another can of cannelli)
2 cans (4 oz) diced green chilis, undrained
2 tsp. snipped fresh cilantro
2 tsp. cumin
1/4 tsp. cayenne pepper
Preparation:
Add chicken to boiling broth, add 1 tsp. salt, reduce heat and simmer until chicken is tender and juices are clear (20-25 min). Do not dump out broth! Remove chicken and cut into 1" pieces or shred. Return to broth. Heat olive oil in a seperate, small pan over medium heat, add onion and garlic, cook 4-5 minutes, add all ingredients into broth and cook on low-medium simmer for a couple of hours. Servce with monterrey jack cheese and tortilla or frito chips.
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