Would tofu work well as a replacement for eggs in a vegan chocolate pie?
If not, are there any better substitutes? In all my years of being a vegan, this is going to be my first attempt at baking a pie! Thank you in advance.
Sincerely,
Re-L Cherie.
Egg beaters are made from eggs, and therefore not vegan.
you can use tofu.. but make SURE it’s the Silken type. or it will not go very well.. or you can use Flax seed and water or banannas if you wish.. OR there are vegan cakes.. i call them Wacky cakes that don’t use eggs at all and turn out GREAT!! here is a link to some:
http://vegweb.com/index.php?board=236.0
GOOD LUCK!!
Atkins Diet: Low Carb Breakfast – not necessarily like Mom made
THE CRAVINGS PLACE Remember the Cravingsâ¦Indulge Again. Our motto is Allergen Free but not Taste Free!!! Enjoy all of our 11 delicious all natural rice based allergen free baking mixes. All mixes are manufactured in our dedicated facility with only quality non allergen ingredients. Our mixes are easy to make with only minimal added ingredients needed. Enjoy home baked goodness fresh out of …
THE CRAVINGS PLACE Remember the Cravingsâ¦Indulge Again. Our motto is Allergen Free but not Taste Free!!! Enjoy all of our 11 delicious all natural rice based allergen free baking mixes. All mixes are manufactured in our dedicated facility with only quality non allergen ingredients. Our mixes are easy to make with only minimal added ingredients needed. Enjoy home baked goodness fresh out of …
THE CRAVINGS PLACE Remember the Cravingsâ¦Indulge Again. Our motto is Allergen Free but not Taste Free!!! Enjoy all of our 11 delicious all natural rice based allergen free baking mixes. All mixes are manufactured in our dedicated facility with only quality non allergen ingredients. Our mixes are easy to make with only minimal added ingredients needed. Enjoy home baked goodness fresh out of …
To many of us, the term âhealthy dessertâ sounds like an oxymoron. After all, conventional desserts contain many not-so-healthy ingredients: butter is high in saturated fat; eggs are loaded with cholesterol; milk contains allergy-inducing lactose or casein; refined sugars and flours have been stripped of almost all their nutrients. Yet …
Does anyone have the snickerdoodle recipe out of the food for fifty cookbook?
I am making cookies for christmas and lost my written copy. They are the best ones I have tasted and want the food for fifty recipe. Help me. I start baking Dec 7 to give as gifts on the 19th. So the sooner I get the recipe the better. Thank you in advance for the help.
Snickerdoodles
Ingredients:
1/2 cup margarine, softened 2 teaspoons cream of tartar
1/2 cup shortening 1 teaspoon baking soda
1 1/2 cups granulated sugar 1/4 teaspoon salt
2 eggs 2 Tablespoons granulated sugar
2 3/4 cups all-purpose flour 2 teaspoons cinnamon
Instructions:
1. Cream margarine, shortening, sugar, and eggs thoroughly.
2. In a separate bowl, combine all dry ingredients except the 2 tablespoons sugar and 2 teaspoons cinnamon listed last.
3. Mix the dry ingredients into the creamed mixture.
4. Refrigerate the dough for at least 15 minutes (this makes it easier to handle). While the dough chills, stir the 2 tablespoons of sugar and the 2 teaspoons of cinnamon together in a bowl.
5. When ready, preheat the oven to 375 degrees. Form the dough into balls the size of small walnuts. Roll the dough balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased baking sheet. Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point. Note: You will want to watch the cookies carefully; the ideal (at least in this house) is chewy-but-not-raw, which means that they’re ready when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks).
6. Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool. Yield: This recipe makes about 5 dozen small cookies, and they are the only non-chocolate cookies I have have ever seen cause a stampede.
Join Paula Deen for some good southern cookin’ without the road trip in this 3-volume set. Let her teach you true southern hospitality while making her Down Home Good comfort food and sharing her recipe for laid back, fun and entertaining: food, friends, and just enough indulgence. She’ll be fixin’ delicious dishes like Southern Fried Catfish, Savannah Bow Ties, Stick to Your Teeth Chocolate Cooki…
No one knows chocolate like Marcel Desaulniers, whose bestselling, award-winning books have made his name synonymous with luscious chocolate desserts. Now Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere, packed with full-color photography. The 72 chocolate treats and desserts youâll find inside are guaranteed to draw oohs and ahhs from your family and …
A charming illustrated gift book that finally pays deserved homage to the fruitcake–with 38 delicious, traditional recipes as well as funny and thoughtful commentary from some of the most revered voices of cooking and literature–Julia Child, James Beard, and Eudora Welty. 30 drawings….
Christmas Sweets transforms the holiday table into a winter wonderland! From boxes of homemade candy brimming with Chocolate Fudge or Almond-Butter Toffee to cookie jars filled with Pecan Lace Cookies or Apricot-Pistachio Bars, this collection of recipes and decorations will make gift-giving extra sweet this year. Beautifully illustrated with gorgeous color photography, each festive project celebr…
Roger Tappen’s Good Taste – This Week: Home Tailgating
I’ve experienced tailgating at a Pittsburgh Steelers game and it was a nice experience. I was the designated tailgate chef. The menu included prime rib, cooked to rare. It was sliced and wrapped in individual portions prior to traveling to the game. Betty’s Herb-Seasoned Chicken Crunch Recipe
I’ve tried making these before, and they were just OK. I was wondering if anyone has a tried and true method or recipe they use to bake sweet potato fries (one that makes fries that are crispy on the outside, but soft inside).
Thanks!
this comes from Sandra Lee, and I like them
Sweet Potato Fries
Sandra Lee
2 pounds sweet potatoes
1 tablespoon canola oil
1 teaspoon pumpkin pie spice
1 tablespoon low-sodium chili seasoning
Salt and pepper
Preheat oven to 400 degrees F. Line baking sheet with aluminum foil; set aside.
Use peeler to peel sweet potatoes. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.
Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.
Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.
In this handsome sequel to the original City Tavern Cookbook, Walter Staib, the chef of America’s earliest gourmet restaurant, focuses on the baked goods and sweets that must have pleased the signers of the Declaration of Independence as much as they delight modern palates: Apple-Fig Crumble, Vanilla Bean Blanc-Mange, Martha Washington’s Chocolate Mousse Cake, Thomas Jefferson’s Sweet Potato Biscu…
Many of the earliest books, particularly those dating back to the 1900’s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork….
In UK how many remember the old bakers who did a real loaf of bread yeast raised overnight for sale next day?
They had to mix and knead in the yeast mixed dough, then prove it in a damp low temperature to make it rise ,Before going into the oven (coal fired some direct some indirect steam) that would go in at about 5 in the morning for sale that day.
If you got there early you could select either crusty or soft from the different positions in the oven it was baked in ,near the sides was hotter more direct heat and gave more Top crust but a black bottom.
It tasted wonderfull ,
Now that was the bread to make a Sarnie or buttie from , it would feed an army and did in the 2 wars , usually with Tinned Corned beef .
Geoff sarcasm doesnt reall show of your best points you know
My apologies polous i use UK mostly now as we share with the Americans and they get confused otherwise ,but dont think most british understand the differences now.
we used to have one across the road, i have to say the bread tasted much better, and they used to do 1 penny loaves, little tiny ones, i loved those as a kid, especially the wholemeal ones when they were newly baked. You do not seem to get the same crusty taste nowadays either,
Bread Baking Tips : How to Bake Homemade Dense & Crusty Bread
The Osem Group is a fine example of how to observe the laws of kashrut according to Halacha (Jewish religious law). For the last 13 years, the kashrut set-up in the facilities of this leading food manufacturer in Israel has been under the guidance of Rabbi Yaakov Moshe Harlap, the corporation�s Rabbi. The laws of kashrut are meticulously applied throughout the production procedure of thousands o…
The Osem Group is a fine example of how to observe the laws of kashrut according to Halacha (Jewish religious law). For the last 13 years, the kashrut set-up in the facilities of this leading food manufacturer in Israel has been under the guidance of Rabbi Yaakov Moshe Harlap, the corporation�s Rabbi. The laws of kashrut are meticulously applied throughout the production procedure of thousands o…
This DVD performed by baker Sam Sidawi teaches how to make the famous French Baguette and other shapes like Boule, Batard & Fougasse… This French artisan bread is made from a dough leavened with poolish which is the common pre-ferment used in Paris for Baguettes. Learn how to make flavorful crusty Baguettes, savory olive & herbs bread and other traditional French bread. Learn bread making techni…
