Brittany's Whipped Topping Using Powdered Milk

From the Kroger Instant Milk Package

Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.

Lani and Janet's Chocolate Yogurt Cake

No butter or eggs are needed for this recipe.

3 cartons yogurt (2 1/2 c. total)

1/2 c. oil

2 c. sugar

1/2 c. cocoa

1/2 t. salt

3 t. soda

2 1/2 c. flour

Mix oil, yogurt and sugar. Sift cocoa, salt, soda and flour. Mix. Bake 20-30 minutes at 350 degrees.

Cindy's Spanish Crock Pot Chicken

Found in Weekend One-Dish Dinners

1 large onion, chopped, (1 cup)

2 cloves garlic, finely chopped

1 large red bell pepper, chopped (1 1/2 cups)

1 t. oregano leaves

1/2 - 1 t. crushed red pepper

1 lb. turkey Italian sausages, cut into 1 inch strips

1 3/4 lb. boneless skinless chicken breast halves, cut into 1 inch pieces

1 can (28 oz) diced tomatoes, drained

1 can (6 oz) tomato paste

1 can (14 oz) artichoke heart quarters, drained

1 can (4 oz) sliced ripe olives, drained

3 c. hot cooked rice

1. Spray inside of slow cooker with cooking spray. Mix all ingredients except artichoke hearts, olives and rice in slow cooker.

2. Cover and cook on low heat setting 6-8 hours or until sausages and chicken are no longer pink in center. Stir in artichoke hearts and olives, heat throught. Serve with cooked rice. 6 servings.

English Muffins

From The Knead For Bread.com--Bake these on top of the stove in a flash.

1 1/4 c. lukewarm water

4 c. bread flour

2 1/2 t. instant yeast

1/2 t. salt

2 small egg whites

fine cornmeal

In a large bowl pour in lukewarm water. Add instant yeast, baking soda and 2 c. flour.

Mix until smooth. Allow to sit for 5 minutes uncovered.

Beat the egg whites until stiff peaks form. Fold egg whites into the dough. Start to add in the rest of the flour, 1/4 cup at a time. After the first addition of flour, add the salt. Continue adding flour and stirring.

When the mixture becomes too hard to mix in the bowl, pour it onto a flat surface and knead for 5-6 minutes until the dough becomes smooth and silky.

Add a little oil to a deep bowl. Turn the dough in the bowl till all sides of the dough are coated with the oil. Cover with a clean cloth, or plastic wrap and allow to rest until double, about 1 hour.

Afterwards, pour dough onto a flat surface. Press to release some of the air from the dough. Using a rolling pin roll out dough to a circle 1/2" thing. Allow dough to rest for 3 minutes.

Using a 3" cookie cutter, cut the dough into circles. Place cut pieces onto some cornmeal. Sprinkle the tops with cornmeal. Cover with plastic wrap and allow to rest for 45 minutes.

About 5 minutes before your are ready to cook the muffins begin to heat a griddle to medium or an electric fry pan to 350 degrees. Spray the pan with an oil spray, place muffins on the pan and fry 3-4 minutes on each side. Then turn over and fry again for another 4 minutes on each side.

Tapioca Pudding

From Tapioca package

1/3 c. sugar

3 T. tapioca

2 3/4 c. milk--fresh, powdered or canned

1 egg

1 t. vanilla

Mix sugar, tapioca, milk and egg in medium saucepan. Let stand for 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.

Stir in vanilla. Cool 20 minutes, stir and serve.

Tapioca serves to thicken fruit pies, also. Add 1/4 c. tapioca to your fresh fruit filling.

Valerie's Kettle Corn

(worth the little extra time!)

First, pull out a big sheet of foil and spray with PAM. Lay aside for later.

2 ½ Tbsp. oil

⅓ cup popcorn kernels

¼ cup sugar

Salt

Set stove at just a little under HI.

In a 3 quart pot with lid, put in the oil and popcorn. After the first “POP”, add the sugar: pour on top. Put on the lid and swirl first to get the sugar mixed and hot, then shake pot as it pops. This doesn’t take long, (cook shorter time than you think...) When popping almost stops, pour kettle corn out onto foil to cool and sprinkle lightly with salt. Delicious!

Buttermilk Syrup, "Sallie's Super Syrup"

My daughter brought it home from a cooking class at BYU-Idaho.)

(You’ll never want maple syrup again! This stuff is to die for! I know the thought of buttermilk may turn you off, but you don’t taste it at all. You will REALLY impress all your friends and family with this recipe! This is what we eat now on our WW pancakes and waffles! It is also good on icecream. Really, you gotta try this stuff!)

1 cup butter

1 cup sugar

1/2 cup buttermilk

Stir and heat in a pot until mixture boils.

Remove from heat. Add:

1 tsp. vanilla

1/2 tsp. baking soda

Stir with wire whip until all mixed.

Barbara's Soup Blend

1 cup of soup mix

1 cup of diced tomatoes

Salt and pepper

4 diced potatoes

I add 2 quarts of water to soup mix. Add tomatoes, potatoes, salt and pepper. I cook this until all of the beans in the soup mix are done, about 1 hour. Serve with cornbread or corn muffins.

Barbara's Dried Apple Pie

4 cups dried apples

1 cup sugar

3 TBSP all purpose flour

1 ½ tsp cinnamon

Dash nutmeg

3 Tbsp butter or margarine

I put my dried apples in a pot with hot water and simmer until apples are soft. Drain the apples, but save the apple juice.

Combine sugar, flour, spices, and dash of salt, mix with the apples. Sprinkle apples with lemon juice as necessary. Line a 9 inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cut slits for steam to escape; seal and sprinkle with sugar. Bake at 400 for 50 minutes or until done.

I bake this at Thanksgiving when my children are all home. They love it.

Amie's Banana Bread

2c. sugar

1 cube butter

4 eggs

4 bananas

Cream sugar and butter. Add beaten eggs and mashed bananas

2C. flour

1 tsp baking powder

1 tsp vanilla

1 C. nuts (optional)

Bake medium oven 350 deg 40 min.

*** I use 1/2 the sugar and very ripe bananas, along with whole wheat flour and powdered eggs.

Amie's Taco Soup

Ingredients:

2 pounds ground beef ***

1 large onion, chopped

1 can pinto beans

1 can whole kernel corn ,drained

1 can stewed tomatoes - mexican style

1 can Rotel tomatoes

1 pkg. taco seasoning mix -(opt.)

1 pkg. original hidden valley ranch dressing(dry)

2 1/2 cups water or more, to make soup broth

Preparation:

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls,

Toppings:

Grated cheese, corn chips, lettuce.

ALTERNATE:

*** I love using taco flavored TVP .

This is an excellent thing to make in the crock pot!

Amie's Lentils with Rice

(a middle eastern side dish---we love eating it with fish):

Onions

lentils

Rice (white/ basmati or brown)

cumin

salt

oil

water

Sautee and brown onions. Add lentils and sautee a bit. Add rice (if using brown rice, cook rice 1st as this takes more time to cook). Cover with water (about 2x the depth of the lentils and rice mixture). Add cumin and salt to taste.

Cook on stove top on medium-low heat, try not to mix too often or it will get mushy.

Topping: plain yogurt

Pam's Whole-Grain Spelt Pizza Dough

1 T dry yeast

1 C lukewarm water

3 1/4 to 3 1/2 C Whole grain spelt flour

(+additional for kneading)

2 T olive oil

scant t salt

olive oil for bowl

In a large mixing bowl sprinkle the yeast over lukewarm water, Stir to dissolve. Add 1 1/2 C flour and mix well with a large spoon or with paddle of stand mixer (90 sec). Add oil, salt and the rest of the flour in 1/2 c increments (stand mixer, dough hook, lowest speed, 90 sec) and work into manageable dough.

Turn onto a well-floured surface and knead briefly to form smooth dough, sprinkling additional flour over dough and using pastry scraper to keep dough from sticking. Form into a ball. Wash out the same bowl and grease with olive oil. Cover with plastic wrap or damp towel and let rise in warm place (80'-85'F) draft-free, until doubled in volume (30-45 minutes), Test by inserting a finger into crown of dough; in indentation remains when finger is removed, dough is ready.

Use rubber spatula to detach edges from sides of bowl and fold onto top of dough, Gently depress the dough with a loose fist working around the bowl several times. Turn onto lightly floured surface and divide into 2 (or more) pieces. On a flat work area, gently form each piece into a ball and set aside to rest covered, in a bowl or on a sheet pan for 15 mins.

Preheat oven to 475' and sprinkle a rectangular baking sheet or a classic round pizza pan with Whole wheat flour to keep the pizza fro sticking, Take a ball and press out with fingers to shape. brush with olive oil and top as desired. Bake 10 to 15 mins or till done......... cooking times varies with toppings.

Toppings...... take dehydrated mixed bell peppers, mushrooms, onions, sausage bits, or whatever you like that's dehydrated and mix together and store in mason jar for instant toppings (just rehydrate and spread on pizza)

Pam's Spelt Tortillas

2 C Spelt flour

1 t salt

3 T oil

1/2 C + 1 T+ 1 t warm water

Place flour and salt in mixing bowl, whisk, add oil: cut in until mixture resembles coarse corn meal, Add warm water and mix to make soft dough adding more water by the teaspoon at a time if necessary. Knead in bowl or on a floured surface to form soft springy dough. divide dough into 12 balls (6 balls will make large 8-9" tortillas) cover and let rest 15 mins.

Place an ungreased griddle or heavy skillet over medium heat. Press out or roll tortilla until thinner than 1/16" . Place on griddle and cook 1-2 minutes until the characteristic brown patches show. Flip. cook and additional 1-2 mins. When bubbles form, press them down gently with back of a spoon,

YUM!!!!

Jessica's American Paella

Make a box of Rice-a-Roni as instructed on the box. When it is almost done simmering, stir in a can of canned chicken breast into it. So easy and so yummy!

Jessica's Taco Soup

1 can kidney beans, undrained

1 can black beans, undrained

1 can corn, undrained

1 large can crushed tomatoes

1 packet ranch dressing mix

1 packet taco seasoning

1 lb. ground beef

Brown the meat, throw everything into the crock pot, cook for a few hours on low. Isn't that EASY? We serve it with cheese, and sour cream and chips.

Dee's Apple Crisp

Filling:

1 2/3 c. dry apple slices

2 tbsp. cornstarch

¼ tsp. salt

½ tsp. cinnamon

2½ c. water

2/3 c. sugar

2 tbsp. lemon juice

¼ tsp. nutmeg

Mix dry ingredients together, then add water and lemon juice; mix well. Bring to rolling boil, stirring occasionally. Put into

greased square pan.

Topping:

¼ c. flour

¼ tsp. salt

2 tbsp. sugar

¼ c. butter

¼ c. oats

Mix together thoroughly and crumble over the filing and bake at 375 for 25 min.

Dee's Pinto Bean Muffins

2 c. flour

1 tsp. salt

2 tsp. baking powder

2 eggs

1 c. mashed, cooked pinto beans (can use canned)

1 c. milk (can use powdered)

4 tbsp. melted butter (or oil)

2 tsp. honey

Mix dry ingredients. Beat eggs; then mix in mashed beans,

milk and butter. Add to dry mixture and mix just enough to

moisten. Fill muffin tins half full and bake at 400 for 20-25 min.

Serve with honey or jam.

Dee's Zucchini Drop Cookies

1 c. grated zucchini

1 tsp. soda

¾ c. honey

½ c. butter

1 egg, beaten

2 c. whole-wheat flour

1 tsp. cinnamon

½ tsp. cloves

½ tsp. nutmeg

1 c. chopped nuts

1 c. cranberries (or raisins)

½ c. shredded coconut

Beat together zucchini, soda, honey and butter; then add egg and beat well. Sift flour and spices. Add flour, nuts, raisins

and coconut to zucchini mixture. Drop by teaspoonfuls onto a greased baking sheet and bake at 375 for 12-15 min.

Dee's Crusty Cornbean Pie

Crust:

2 c. corn meal

½ tsp. salt

2 tbsp. brewer’s yeast (optional)

3 tbsp. oil

½ to ¾ c. hot stock (from cooked beans – enough to make stiff batter)

Mix all ingredients and pat into an oiled deep-dish pie pan.

Oil

1 chopped onion

½ c. chopped carrot

½ c. chopped celery

1 c. dry kidney beans, cooked (reserve liquid)

Pinch of cayenne (to taste)

1 tsp. cumin, ground

¼ c. stock

3 tbsp. soy sauce

1/3 c. or more grated sharp cheese

Briefly sauté onion, carrot and celery in a little oil. Add beans and spices and pour into crust. Pour stock mixed with soy sauce over the beans. Bake at 350 for 25 min. Remove from oven. Sprinkle with cheese and bake for 5 min. more.

Dee's Con Queso Rice

2 c. dry brown rice, cooked

1 c. dry pinto beans, cooked - do not drain – (can use canned)

1 sm. can chopped green chilies

1 lg. chopped onion

3 cloves garlic, pressed

½ lb. Ricotta cheese, thinned slightly with milk or yogurt

¾ lb. grated cheese (Mexican, Jack, Cheddar, your choice)

½ c. grated cheddar cheese

Cook rice. Cook beans. Mix rice, beans, chilies, garlic and onions. Put half of mixture in greased 13x9 pan. Layer with Ricotta cheese; spreading evenly over mixture. Sprinkle ¾ c. cheese on top. Put remaining mixture on top of this. Bake at 350 for 30 min. During last few minutes of baking, sprinkle the ½ c. Cheddar cheese over the top.

Marion's Casserole

Dee Ward

1 c. wheat (soaked overnight)             

2 pkg. dry chicken noodle soup

1 c. rice                                                         

6 c. water

Bring to boil.  Simmer covered for 45 min. or until wheat is tender.

Brown: 

1 med. onion, chopped                                 

2 lbs. hamburger or (1 lb. hamburger and 1 c. TVP)

3 stalks celery, chopped                                                   

1 bell pepper, chopped                      

Add 2 beef bouillon cubes.  Mix and bake 45 min. at 325.  This makes a large amount.  Mix up and cook some for today. Freeze the rest, then defrost and bake on a busy day. 

Brittany's Oatmeal Whole Wheat Quick Bread

From allrecipes.com

1 cup rolled oats

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 tablespoons honey

1 tablespoon vegetable oil

1 cup milk

Preheat oven to 450 degrees F (230 degrees C).

Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet (I used a round cake pan).

Bake in preheated oven for about 15-20 minutes, or until bottom of loaf sounds hollow when tapped.

Powdered Milk

Uses for powdered milk:

• Mix reconstituted powdered milk 1/2 and 1/2 with fresh milk. Save on your food budget!

• Make yogurt or cream cheese. See recipes on this blog.

• Add extra protein to baked goods by adding 1/2- 1 cup milk powder to cakes, muffins and other bread recipes. You may need to adjust the liquid somewhat in your recipe.

• Try the Whipped Topping recipe on this blog.

• Cooking with powdered milk is simple: just add the powdered milk with dry ingredients, the water with the liquids.

Brittany's Best-Ever Buttermilk Biscuits

From Better Homes and Gardens Complete Book of Baking

2 c. all-purpose flour

1 T. baking powder

2 t. granulated sugar

1/2 t. cream of tartar

1/4 t. salt

1/4 t. baking soda

1/2 c. shortening

2/3 c. buttermilk (use reconstituted powdered milk, add 2/3 T. vinegar and let sit 5 min.)

In a bowl, combine dry ingredients. Cut in shortening with pastry blender. Add buttermilk and stir just until moistened. Knead gently on floured surface only 10 or 12 times. Roll or pat out, and use a biscuit cutter to make circles or a pizza cutter to make squares. Bake in 450 degree oven for 10-12 minutes. Serve warm, or freeze for up to 3 months.

Dresden's Baked Spaghetti Pie

“Crust”:

12 oz. Spaghetti, broken into 3 pieces (cook according to package directions)

2 T margarine

2 eggs

1/3 cup parmesan cheese

Sauce:

1 8 oz can tomatoes cut up

1 6 oz can tomato paste

1 lb browned ground beef

½ cup chopped onion

1 tsp sugar

1 tsp oregano

½ tsp garlic salt (can be omitted)

Layer spaghetti crust, then 1 cup cottage cheese, then sauce and cheese on top.

Bake in oven at 350 for 20 minutes. Sprinkle mozzarella cheese on top and bake for 5 more minutes.

Dresden's Meatloaf

Combine:

1 pound ground beef (not cooked!)

½ medium onion chopped

salt and pepper

2 eggs

¼ cup crackers – any kind

½ sauce (1 can tomato soup + ¼ cup brown sugar + 1 T mustard)

Place mixture in microwave dish and pour sauce on top.

Cook for 15 minutes (depends on microwave!)

Or put meat mixture in muffin tins and sauce on top of muffins to make meat muffins. Bake in oven for 20 minutes at 350.

Grandma's Depression Cake

Terry Davis, Waynesboro

eggless, milkless, butterless cake, from Guideposts Magazine

1 cup brown sugar, firmly packed.                                        

1/2 teaspoon ground nutmeg   

1 1/2 cups water                                                                   

  1 teaspoon baking soda

1/3 cup vegetable oil                                                              

1 teaspoon salt

2 cups dark raisins                                                                

2 teaspoon water

2 teaspoons cinnamon                                                           

2 cups flour

1/2 teaspoon ground cloves                                                  

 1 teaspoon baking powder

Preheat oven to 325 degrees F.

Combine sugar, water, oil, raisins and spices in a saucepan, and boil for 3 minutes, stirring frequently.  Take pan off heat and let cool for 10 minutes.  Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam).  Blend in the flour and baking powder.  Mix well.  Pour batter into a greased 9-inch-square pan and bake for 55 minutes, or until toothpick inserted in center comes out clean.  Let cake cool for about 10 minutes before serving.  Serves 10 to 12.

Variation:  Use Cool Whip, Ice cream, or fruit over the cake.

*Note: The other eggless, butterless, milkless cake recipe below is Crazy Cake, or Poor Man's Cake, and Chocolate Yogurt Cake

Terry's Cuban Black Beans

1 lb. black beans 1/2 tsp pepper

1 green pepper, cut in strips 1/2 tsp oregano

2/3 cup olive oil 1 bay leaf

1 onion, chopped 2 tsp sugar

4 cloves of garlic, mashed 2 tsp vinegar

1 green pepper, diced 2 tsp wine

4 tsp salt

Combine beans, 10 cups water and green pepper strips in large kettle. Cook for 45 min. Combine oil, onion, garlic and diced green pepper in frying pan; brown. Remove 1 cup black beans from kettle; place in frying pan, ( mash the beans, slightly if desired, for thickening) then stir back in to kettle of beans. Add salt, pepper, oregano, bay leaf and sugar. Cook for 1 1/2 to 2 hours or to desired thickness. May serve over rice.

Variations: Drain the beans, after cooling, mix with fresh green pepper, (while cooking they tend to become black,) without color. I have mixed whole kernel corn and pimento strips for a cold salad. Also, for the salad, I used a Lemon- pepper marinade, and let it set in the refrigerator for a couple hours.

Black beans are a good source of Iron. My sister, a vegetarian, and my husband are deficient after chemo. The nutritionist said this was a good food.

Terry's Summer Solstice Bread

3 tablespoon olive oil

1/4 cup chopped onion

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup shredded Romano or Parmesan cheese

1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup buttermilk

1 tablespoon water

2 to 3 Roma tomatoes, very thinly sliced

1. In a skillet heat 1 tablespoon of the olive oil over medium heat. Cook and stir onion in hot oil for 5 minutes or until golden brown. Set aside.

2. Preheat oven to 375 degrees F. In a large mixing bowl combine all-purpose flour, whole wheat flour, cheese, basil, baking powder, baking soda, and salt. Make a well in the center of dry ingredients. Slightly beat one of the eggs. In a small mixing bowl stir together remaining oil, buttermilk, and the beaten egg. Stir in onion mixture. Add buttermilk mixture to flour mixture, stirring until flour mixture is just moistened.

3. With floured hands, knead gently in bowl 2 to 3 times or until dough is nearly smooth. Shape into 4-inch rounds. (Or, shape into one 6-inch round loaf.) Place on a lightly greased baking sheet.

4. Slightly beat the remaining egg with 1 tablespoon water. Brush loaf with egg mixture. Arrange tomato slices on top. Bake for 25 to 30 minutes or until golden. Cool slightly on a wire rack; serve warm or at room temperature. Keep for 2 or 3 days at room temperature in a paper bag. Makes 12 servings. (From Better Homes and Gardens)

Variations I have used: Use coarse or fine whole wheat. The Romano cheese gives more cheese flavor to counter balance the basil. Make one large flat loaf.

Leah's Lentil Casserole

1 C dried lentils

4 C chicken broth made from chicken bouillon

1/2 tsp salt

1 TBL olive oil

2 med onions

1 lb. sliced smoked turkey sausage or kielbasa OR canned chicken

ground pepper to taste

1/2 C rice

2 TBL parsley, dried or fresh

2 t. curry

Put lentils, broth, and salt in a large saucepan. Cover, bring to a boil, then lower heat and let the lentils simmer gently for 20 minutes.

Heat oil in a skillet over low heat and saute the onion, stirring frequently, add kielbasa if using, and cook until onions are pale gold, about 5 minutes. Season liberally with pepper and set aside.

When the lentils have cooked about 20 minutes, add and stir in the onion mixture, rice, and curry powder. Simmer, covered, for an additional 18 minutes or until the rice is tender and the liquid absorbed. Check the pan from time to time to make sure the mixture isn't sticking. Sprinkle with parsley. Can also add fresh chopped tomatoes and grated cheese to the top.

*If using chicken, add in the last 18 minutes of the lentils cook time. Serves 4-6.

Valerie's Real Homemade Pudding

1 egg yolk

2 cups milk

1/4 cup flour or cornstarch

1/2 cup sugar

2 T. cocoa

1/8 tsp. salt

1 tsp. vanilla

4 T. mini-chocolate chips

(I've used the big ones also)

In a small bowl, using a wire whisk, mix the egg yolk and milk together well.

In your saucepan, mix together the dry ingredients until well blended. Slowly stir in milk/egg mixture. Go easy, you don't want it lumpy. (Use your wire whisk.)

Heat over low heat and continue to stir until mixture thickens.

Pour into pudding cups. Sprinkle the top with the mini-chocolate chips. They will melt. This is a good thing. Swirl before you inhale! Chill or serve warm.

from FlyLady website

(Almost as fast as the box kind. Really delicious!)

Egg Replacement options

Valerie Wilson, Aiken

 You will need to choose the one which will  go with your other flavors in the recipes and the one which will most closely do what eggs do in that particular recipe:  bind, leaven, give texture. etc.

• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
* 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder  (This is the one I use for cookies with good success.)
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

 

Egg Replacement Tips

• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening). 

• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.

• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product. (Be sure to use plain tofu, not seasoned or baked, as a replacer.)

• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications. 

• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe. 

• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

VINEGAR:   1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg. Both white distilled vinegar and apple cider vinegar can be used. This combination works best in cakes, cupcakes and quick breads.

FLAX SEED:   Ground and mixed with water, high fiber flax seed makes an amazing egg-free substitute that can be used in baked goods.

The Recipe: Flaxseed Egg-Substitute

• 1/2 cup flaxseed
• 1 1/2 cup water

Directions:

1. Grind flaxseed to a fine powder in an electric coffee grinder.
2. Mix flaxseed and water in blender and blend on high for 2 minutes.
3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
4. Keep refrigerated up to 3 days.

Using the Flaxseed Mixture:

• 1/4 cup of flax mixture = 1 Egg
• 1 cup of flax mixture = 4 Eggs

 

Lisa's Killer Cornbread

Mix Well:

2 1/4 cup flour

2 1/4 cup corn meal

3/4 cup sugar

2 tbs. baking powder

1 1/2 tsp. salt

Add:

5 eggs

2 1/2 cups milk

3/4 cup Crisco

Bake @ 350 degrees for 40 min. or until done.

Melt 1/2 cup honey and 1 cube butter together. While the corn bread is still hot, right out of the oven, poke holes in it with a fork or butter knife, then pour the honey/butter mixture over the top. Let the corn bread cool a bit, then enjoy!

Lisa's Chili

Lisa Lara, Coker Springs

1 can chicken broth

1 lb ground beef

1 lb pork sausage (or more beef)

1 lb shredded chicken (Jamie uses rotisserie, I shred three cooked chicken breasts)

3 cans "ranch style" beans

1 C sweet corn (frozen)

2- 26 oz jars of salsa (Jamie recommends Sam's Choice (Walmart) black bean and corn, and garlic and lime. I now make it with one each of those two.)

1/4 - 1 cup sugar (I use brown)

Brown beef and sausage and cook chicken. Mix all ingredients well, simmer in crock pot on low for appromixtely 8 hours.

*If you use the crock pot to mix in, add wet ingredients first, meat last, otherwise the meat may get stuck to the sides of the pot and burn. **Do not attempt to double the recipe. This makes a surprisingly gigantic amount, barely enough to fit in my big crock pot.

Terry's Making a Bread Bowl

1 large round bread loaf

Using a serrated knife, slice off about an inch from the top of the bread. Carve out a bowl from within the bread, leaving about l inch inside.

Kitchen Tip

Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili give the bread an added zest.

For spicy chili, add jalapeno pepper, (diced) to the chili as it is cooking. Enjoy!

Terry's Wheat Chili

Soak 2 cups whole wheat kernels overnight.

Saute:

2 medium onions, chopped

1 medium green bell pepper, chopped

1 1/2 tsp garlic powder

2 teaspoons olive oil

In large kettle, add:

1 can (14 1/2 oz) whole or diced tomatoes

1/4 cup no salt added tomato paste

1 tblsp chili powder - or more, to taste/desired spicyness

1 1/2 -2 cups water or vegetable broth

Add- sauteed ingredients and bring to slow boil, stir often, simmer 30 minutes.

Optional: add 1 can (8 1/2 oz) red kidney beans, drained and rinsed, and/or 1 can (7 oz) whole kernel corn, drained and rinsed.

Gauge the liquid - depending on how "soupy" you like your chili. The wheat absorbs a good deal of fluid.

Serve in a Bread Bowl.

Patty's 15 Minute Casserole

1 lb ground beef, microwave for 3 minutes

Add to the ground beef the following:

2 cups of macaroni

1 can crushed tomatoes (I prefer garlic fire roasted tomatoes )

Fill the empty tomato can with one can of water

1 small chopped onion

salt and pepper to taste

1/3 cup catsup

1/3 cup brown sugar

1 can whole corn

1 tablespoon of chili powder

Stir together. Put in micro wave for 15 minutes. Pull and stir, let macaroni finish absorting liquid. Set for 3 or 4 minutes, serve.

Suzanne's Molasses Cookies

1 egg unbeaten

1/4c molasses

1 cup sugar

3/4 cup melted shortening or olive oil

2 cup flour

2 tsp cinnamon

1 tsp ginger

2 t baking soda

1/2 tsp salt

Mix ingredients together well. Form into small balls. Roll balls in extra granulated sugar. Bake 8 to 12 minutes at 350 degrees.

(8 minutes for chewy, bake longer comes out like a ginger snap.)

Pat's Ritz Cracker Chicken

2 fryers cut up or chicken breast, or canned chicken

2 sleeves of crackers mashed into crumbs

3/4 cup Parmesan cheese

1/4 cup parsley

1 tsp salt

1/8 tsp pepper

1 cup melted butter or use dry powdered butter

Mix all ingredients, roll chicken into it. Put into buttered casserole dish. Pour left overs on top of chicken. Bake 375 for 1 hour.

Pat's Zucchini Yeast Rolls

Can use different summer squashes, coarsley shedded, result in lovely soft rolls flecked with yellow and green. Shape bigger portions to make sandwich rolls, which are perfect for tomato sandwiches, or can shape into rolls. Makes 24 rolls

2-3 summer squash (shredded)

1 cup water

½ cup sugar

3 tablespoon oil

2 teaspoons salt

Combine in a saucepan and heat slowly until warm, stirring to blend, or warm in microwave.

1 cup bread flour

1 cup whole wheat bread flour

1/3 cup dry milk powder

2 tablespoons active yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4-2 cup cups bread flour

Stir in enough additional flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, Brush with milk for a soft crust and let stand for 5 -10 minutes before removing to a wire rack.

Tip: shredded uncooked zucchini may be frozen in freezer bags for this bread. Squash may also be cook and mashed, then frozen in 1 ½ cup portions.

Pat's Potato and Pork Chop Dinner

3 cups of dried potato slices (soak in water for a few minutes)

1 can of cream of mushroom soup

1 can evaporated milk

1 pkg Lipton onion soup mix

Put potatoes in bottom of greased casserole pan. Brown floured pork chops put on top of potatoes. Mix other ingredients pour over chops and potatoes. Bake 35o for about 1 hour.

Can add canned chicken instead of pork chops.

Powdered Eggs

Amount of eggs       Egg powder            Water

1 egg                           2 T.                          2 ½ T.

2 eggs                        4 T                              5    T.

3 eggs                        6 T,                             7 ½ T.

4 eggs                        8 T,                           10  T, 

Pat's French Omelet

3 eggs or (reconstituted egg mix) 1 T. Cold water

1/4 t. salt 1/8 t. pepper

1 T. margarine

(optional) Chopped ham, sauted mushrooms, cooked onions, chopped tomatoes, and cheddar cheese.

Beat all ingredients except margarine or oil, in a medium saucepan melt the margarine or add oil, Pour in the eggs all at once. Let cook until the omelet is set. Add other ingredients such as chopped ham, sauted mushrooms, cooked onions, chopped green peppers, chopped tomatoes and cheddar cheese. Fold the omelet in half with a spatula. Continue to cook over medium heat until cheese melts. Serve. For a variation try ½ cup diced cooked potatoes. It makes a tasty potato omelet.

Pat's Whole Wheat Crepes

2 eggs

Pinch of salt

2 T whole wheat flour

1 c. milk

Beat eggs and salt together Add flour and beat slightly. Gradually add milk. Melt a small amount of margarine or oil in a pan. Pour a thin layer of batter over entire surface of the pan. Cook over medium heat for a short time until bottom s slightly browned. Turn it over and cook lightly. Remove from the pan. Top crepes with a small amount of canned fruit or fresh fruit, powdered sugar, pudding, jam, tuna, chicken. Roll up and eat.

Pat's Apple Sauce Cake-- with no sugar

½ c. Crisco or oil 1 tsp. Cinnamon

1 c. molasses ½ c. unsweetened applesauce

1 tsp soda 1 tsp salt

2 ½ c. all-purpose flour ½ tsp ground cloves

1 egg

Mix Crisco, molasses, and egg together well. Add flour, soda, cinnamon, cloves, and salt. Mix again and add applesauce and raisins. Grease and flour tube pan. Pour in batter and bake at 350 degrees for 1 hour and 15 minutes.

Diabetic Cake

2 c. raisins 3/4 c. olive oil

2 c. water 1 tsp. Soda

1 c. unsweetened applesauce 1 1/4 tsp cinnamon

4 pkg Sweet’ N Low or Equal ½ tsp nutmeg

2 eggs, slightly beaten 1 tsp vanilla flavoring

Cook raisins in water till all water is absorbed. Add applesauce, eggs, sweetener, and oil and mix well. Blend in soda and flour. Add in remaining ingredients; Mix well. Put in greased and floured tube pan and bake at 350 degrees for 50 to 60 minutes or till knife comes out dry.

Pat's Fruit Cocktail Cake

2 c. sugar 2 tsp soda

2 c. AP flour 1 can fruit cocktail juice too.

Sift all dry ingredients together. Add fruit cocktail and 2 beaten eggs. Mix well. Pour in greased and floured 13 inch pan. Bake 30 minutes at 350 degrees.

Frosting:

1 c. sugar 1 stick margarine

½ c. canned milk 1 tsp vanilla

Stir together; bring to a boil, Boil 5 minutes. Let cool and spread on cake.

Pat's Apple Syrup

1 c. apple juice

1 cinnamon stick

2 c. sugar

Mix together and bring to a boil; Let simmer 5 minutes and enjoy.

Pat's Homemade Maple Syrup

4 c, granulated sugar 2 c, water

½ c, brown sugar 1 tsp. Maple flavoring

1 tsp. Vanilla flavoring

Put sugar and water in pot and bring to a boil. Let simmer 10 minutes. Remove from

heat and add 1 teaspoon vanilla flavoring and 1 teaspoon maple flavoring. Great for pancakes or waffles.

Pat's Pancakes

1 egg (can use powered egg) 2 Tbsp Olive oil or Granola Oil

1 cup self-rising flour ½ to 3/4 c. milk

1 Tbsp. Granulated sugar or 1 Packet (1/3 dry milk fill cup with water to make 1 cup milk)

Equal 1 tsp. Vanilla flavoring

Mix egg, flour, sugar, and oil and add milk a little at a time. Mix good. Can be mixed with spoon. Heat griddle or skillet. Turn stove between 4 and 5 or medium low. Use olive or granola oil to fry them . These are delicious pancakes.

Myrtis's Meat Loaf

1 lb hamburger

½ cup finely chopped onion (or dried onion)

1 egg

1 cup oatmeal

1 can tomato soup or catsup

1 cup milk

1 tsp sage

1 tsp salt

½ tsp pepper

Mix all ingredients except tomato soup or catsup very well. Pack into loaf pan and spread top with tomato sauce. Bake in 350 degree oven for 1 hour uncovered.

Myrtis's Barbecued Bean Soup

1 lb dry pinto beans (2 ½ cups)

8 cups water

4 med carrots, finely chopped or use dry carrots (1 cup)

1 cup chopped onion or dried onion

1 meaty ham bone or 2 smoked ham hocks (can use small can ham)

1-16 oz can tomatoes, cut up

1/4 cup vinegar

1/4 cup chili sauce

2 tbs brown sugar

1 tsp salt

2 tsp worcestershire sauce

2 tsp prepared, mustard

Myrtis's No Crust Coconut Pie

½ cup self-rising flour

1 3/4 cups sugar

4 eggs slightly beaten

1/4 cup melted margarine

1 teaspoon vanilla

2 cups milk

17 oz can coconut

Sift flour and sugar together. Add eggs, margarine, vanilla, milk and coconut. Pour into pie plate. Bake at 350 degrees for 30-40 minutes. Makes 2 pies.

Myrtis's Apple Pie

1 Pastry Shell set aside

1 2/3 cups dried apple slices

2/3 cup sugar

1/4 tsp salt

½ tsp nutmeg

2 ½ cups water

2 tbsp corn starch

1 tsp cinnamon

3 tsp lemon juice

Prepare pastry. Combine all ingredients in a saucepan and bring to a boil. Boil for 1 min. Pour into pastry lined pie pan. Cover with remaining pastry. Bake at 425 degrees for 35-40 min. until lightly browned

D.A. and Cindy's Pumpkin Dessert Cake

1 pkg yellow cake mix

1 egg

1 stick margarine or butter

- - -

1 large can pumpkin pie mix or (1 can pumpkin, ½ c. sugar, 1 t. pumpkin pie spice)

2 eggs

2/3 cup milk

- - -

½ cup sugar

1 t. cinnamon

3 T. margarine

Whipped Cream

Pour cake mix into mixing bowl. Remove 1 cup of mix. Set aside. To remaining mix in bowl, add the egg and 1 stick margarine. Mix well and press into 9x13” pan, greased and lightly floured.

Combine pumpkin mix, eggs and milk. Blend well and pour over mixture in baking pan.

Add ½ cup sugar and cinnamon with reserved cake mix. Cut in 3 T. margarine. Sprinkle over top of pumpkin pie mix. Bake at 350* for 60 min, or until done.

D.A. and Cindy's Honey Oatmeal Loaf

2 c. quick Quaker Oats

4 c. boiling water

Pour water over oats and let stand until cool

4 T yeast

2/3 c. water

½ c. salad oil

1 c. honey

5 t. salt

1 c. instant powdered milk or ¾ c. non-instant

3 c. whole wheat flour

8 – 10 c. flour

Bake at 375* for 30 – 35 min.

Rolls and cinnamon rolls 20 – 25 min. Best bread/rolls ever.

Rachelle's Quick Whole Wheat Bread

½ cup warm water, 1 Tablespoon sugar, 2pkg dry yeast (set aside)

4 cups hot water in mixing bowl

1 cup dry milk

4 Tablespoons sugar

2 teaspoons salt

½ cup salad oil

2 Tablespoons honey

2 Tablespoons molasses

Stir water and yeast to dissolve. Pour 4 cups hot water in a large mixing bowl. Add 4 cups whole wheat flour, dry milk, sugar, salt, oil, honey and molasses. Stir in and beat well. Stir in foaming yeast (if more whole wheat flour is wanted, add 1 cup). Stir in 8 cups sifted white flour (7 cups if you add more wheat flour). Knead well. Cover and let rise 15 minutes. Put on floured surface and knead 5-10 minutes. Cover and let rest 5 minutes. Shape into 4 loaves and place in greased loaf pans. Cover and let rise 15-20 minutes or until dough is even with top of pans. Bake at 375 degrees F for 30 minutes. Remove from pans an brush with shortening.

Note: When I make this recipe I substitute honey for the 4 Tablespoons of sugar. I don’t mix it the quick method, I just stir the ingredients together and let the dough rise for 1 hour, punch it down, let it rise for 45 minutes, punch it down and then form it into loaves or rolls. But the Quick Method works well.

If you want “Wheat berries” in the bread, soak 1 cup of whole wheat grain in 2 cups of water over night. Bring wheat to a boil and cook for 5 minutes. Reduce heat and simmer for 1 hour or until wheat kernels are tender and plump. Drain excess water. Allow wheat to cool a bit then stir into dough.

Rachelle's Pie Crust

2 Cups flour ¾ tsp. salt ½ T sugar ¾ cup lard or shortening

1 small egg, beaten ½ T vinegar ¼ cup water

In a large bowl, sift together flour, sugar and salt. With a pastry blender or two knives, cut in lard until mixture resembles coarse crumbs. Mix together egg, vinegar and water, then add to flour mixture. Mix until dough is moist enough to form a ball. Wrap in plastic and chill for 30 minutes.

Divide dough in half. On a lightly floured surface, roll one half into a 12-inch circle. Press dough into a pie plate. Add filling. Roll out top crust and place on top of filled pie. Crimp edges to form decorative border.

If making a cream pie, after pressing bottom crust into pie pan, prick bottom crust with fork. Bake at 425 degrees F for 12 minutes. Cool thoroughly before filling. Yields one double crust pie or two single crust pies (9 inch).

Rachelle's Vanilla Cream Pie

For the filling:

Mix in sauce pan:

2/3 cup sugar 2 ½ T cornstarch ½ tsp. salt

1 T flour ½ cup powdered milk

Heat 3 cups of water in microwave oven for 1 ½ - 2 minutes. Whisk hot water into sugar mixture. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half mixture into 3 egg yolks, slightly beaten (may substitute equivalent of 3 egg yolks using powdered egg yolks, not powdered whole eggs and stir in with other dry ingredients before adding hot water). Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in 1 T butter and 1 ½ tsp. vanilla. Cool . . . stirring occasionally. Pour into cooled baked pie shell. Chill thoroughly (2 hr.). If desired, top with sweetened whipped cream. Or sprinkle with shaved nuts, toasted coconut, or fresh berries. Take chilled pie out of refrigerator 20 minutes before serving. Yields one 9 inch pie.

For Banana Cream Pie follow above recipe except arrange a layer of sliced bananas ½ inch deep in pastry shell before pouring in cooled filling. Use 3 large bananas for 9 inch pie.

For Chocolate Cream Pie follow above recipe except increase sugar to 1 ½ cups and add 3 squares (3 oz.) unsweetened chocolate with the hot water.

Mary Ann's Quick "Canned" Dinner

Mix the following from food storage:

Drain -

1 can of whole kernel corn

1 can of black beans

1 can of kidney beans

1 can of pinto beans

1 can of green chilies

1-2 cans of diced tomatoes (seasoned if desired)

Add salt, pepper and hot sauce to taste

Mix above ingredients and serve on rice or mix with cooked rice and stuff in either corn or flour tortillas or taco shells

Above ingredients are delicious served with fresh cilantro, onions, lettuce and tomatoes too.

Denise's Dairy Free Whole Wheat Bread

5 1/2 cups warm water

1/2 cup vegetable oil

3 Tbsp. instant yeast

1/2 cup honey

10-11 cups whole wheat flour

1 1/2 Tbsp. salt

Mix warm water, vegetable oil, yeast, honey and 7 cups whole wheat flour. Blend well and let dough rest 10 minutes to proof the yeast.

Add salt and 3 to 4 cups more whole wheat flour until good kneading consistency. Turn out on floured surface and knead for 10 minutes.

Let rise for 1 hour. Punch down and shape into 5 or 6 loaves. Place in well-greased bread pans. Let rise until doubled.

Bake at 350 degrees for 30 to 35 minutes. Remove from pans and cool on rack. Makes 5-6 loaves.

Denise's "Georgie Porgie" Cereal

(from the book, Wheat Cookin Made Easy, By Pam Crockett)

1 part wheat or 1 cup wheat

2 parts water or 2 cups water

Put in crock pot on low all day or overnight.

Add any of the following: grated apples, bananas, raisins, cinnamon, honey,

brown sugar, etc. Sandy's favorite: 1/2 cup berries with a cup of yogurt.

Add fresh, thawed frozen, or canned fruit.