Egg Free recipes for baking?

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

Would you like a seriously delicious sourdough bread recipe? It's long, so I
won't type it unless it's something you're looking for. Takes 3 days from
start to finish.

Doug Kanter said:

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

Would you like a seriously delicious sourdough bread recipe? It's long, so I
won't type it unless it's something you're looking for. Takes 3 days from
start to finish.

Since my mouth watered at the sound of SOURDOUGH..yes please!

CJ

In article <[email hidden]>,

CJ Jones said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

Lots.

One of my personal favorites is scotch shortbreads (cookies) that my mom
always made for Christmas.

I'll have to find the proportions, but it's just powdered sugar, butter
and flour.

No eggs.

And they are the gods......

Man oh man, the memories... She used to smack my knuckles with her wood
spoon as I loved to snitch and eat the raw dough. ;-)

Here you go, but substitute confectioners sugar (powdered sugar) in
place of the granulated sugar. It comes out better, trust me!

http://southernfood.about.com/od/shortbread/r/bl30627r.htm

Mom used itty bitty cutters on them, so the cookies were only about 1"
across but she rolled it thick. They were at least 1/3" thick. And only
the bottoms were a bit brown. The tops stayed white.

She rolled the dough between two pieces of waxed paper with a metal
roller that was kept in the freezer. This dough is best worked cold.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Kanter said:

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

Would you like a seriously delicious sourdough bread recipe? It's long, so I
won't type it unless it's something you're looking for. Takes 3 days from
start to finish.

I would.

I'm trying to bring mom's old culture back to life after about 4 years
of neglect...... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are there any good cookie, cake or bread recipes that don't require
eggs?
thanks in advance
CJ

Would you like a seriously delicious sourdough bread recipe? It's long,
so I won't type it unless it's something you're looking for. Takes 3 days
from start to finish.

Since my mouth watered at the sound of SOURDOUGH..yes please!

CJ

Stay tuned - might not be able to do it till later tonight or tomorrow
morning. The spawn is about to take over the computer for a homework
project.

CJ Jones said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

cookies - shortbread, butter cookies, lemon snowdrops
cakes - I can't think of any off hand
bread - most of the yeast breads I make don't require eggs - white
bread, rye bread, whole wheat bread, multi-grain bread, apple bread,
gosh the list is quite a bit longer than this; I think most of the quick
breads I make take at least one egg.

OmManiPadmeOmelet said:

No eggs.

And they are the gods......

Man oh man, the memories... She used to smack my knuckles with her wood
spoon as I loved to snitch and eat the raw dough. ;-)

Here you go, but substitute confectioners sugar (powdered sugar) in
place of the granulated sugar. It comes out better, trust me!

http://southernfood.about.com/od/shortbread/r/bl30627r.htm

Mom used itty bitty cutters on them, so the cookies were only about 1"
across but she rolled it thick. They were at least 1/3" thick. And only
the bottoms were a bit brown. The tops stayed white.

She rolled the dough between two pieces of waxed paper with a metal
roller that was kept in the freezer. This dough is best worked cold.

Cheers!

WOW that's the shortest list of ingredients I've ever seen! 🙂 I'll have
to test it out this afternoon. I've got a molasses recipe from
AllRecipes.com, if you're interested. My favorite cookbooks are still at
my grandmother's.

INGREDIENTS:

* 1 cup white sugar
* 3/4 cup molasses
* 1 teaspoon ground cinnamon
* 1 cup hot water
* 3/4 cup shortening
* 5 cups all-purpose flour
* 1 teaspoon ground ginger
* 3 teaspoons baking soda

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream sugar, shortening and molasses together. Mix the baking
soda into the hot water. Add dry ingredients alternately with the water
mixture.
3. Drop from a spoon onto a greased cookie sheet. Bake for 10
minutes. DO NOT BROWN. Frost with a vanilla frosting if desired.

OmManiPadmeOmelet said:

No eggs.

And they are the gods......

Man oh man, the memories... She used to smack my knuckles with her wood
spoon as I loved to snitch and eat the raw dough. ;-)

Here you go, but substitute confectioners sugar (powdered sugar) in
place of the granulated sugar. It comes out better, trust me!

http://southernfood.about.com/od/shortbread/r/bl30627r.htm

Mom used itty bitty cutters on them, so the cookies were only about 1"
across but she rolled it thick. They were at least 1/3" thick. And only
the bottoms were a bit brown. The tops stayed white.

She rolled the dough between two pieces of waxed paper with a metal
roller that was kept in the freezer. This dough is best worked cold.

Cheers!

WOW that's the shortest list of ingredients I've ever seen! 🙂 I'll have
to test it out this afternoon. I've got a molasses recipe from
AllRecipes.com, if you're interested. My favorite cookbooks are still at
my grandmother's.

INGREDIENTS:

* 1 cup white sugar
* 3/4 cup molasses
* 1 teaspoon ground cinnamon
* 1 cup hot water
* 3/4 cup shortening
* 5 cups all-purpose flour
* 1 teaspoon ground ginger
* 3 teaspoons baking soda

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream sugar, shortening and molasses together. Mix the baking
soda into the hot water. Add dry ingredients alternately with the water
mixture.
3. Drop from a spoon onto a greased cookie sheet. Bake for 10
minutes. DO NOT BROWN. Frost with a vanilla frosting if desired.

~patches~ said:

CJ Jones said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

cookies - shortbread, butter cookies, lemon snowdrops
cakes - I can't think of any off hand
bread - most of the yeast breads I make don't require eggs - white
bread, rye bread, whole wheat bread, multi-grain bread, apple bread,
gosh the list is quite a bit longer than this; I think most of the quick
breads I make take at least one egg.

Thanks Patches..I'm doing some hunting online now, and through the
Recipe Center software.

CJ

~patches~ said:

CJ Jones said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

cookies - shortbread, butter cookies, lemon snowdrops
cakes - I can't think of any off hand
bread - most of the yeast breads I make don't require eggs - white
bread, rye bread, whole wheat bread, multi-grain bread, apple bread,
gosh the list is quite a bit longer than this; I think most of the quick
breads I make take at least one egg.

Thanks Patches..I'm doing some hunting online now, and through the
Recipe Center software.

CJ

OmManiPadmeOmelet said:

I'm trying to bring mom's old culture back to life after about 4 years
of neglect...... ;-)
--
Om.

Om,

I've read about that, could you BRIEFLY explain sourdough bread culture
preservation/usage or provide a link to one that does, to a non bread-
making person like myself?!!

I've avoided this question for years until just now.

Thanks,

Andy
Who's baking powder expired in 1998! NO WONDER! 🙁

OmManiPadmeOmelet said:

I'm trying to bring mom's old culture back to life after about 4 years
of neglect...... ;-)
--
Om.

Om,

I've read about that, could you BRIEFLY explain sourdough bread culture
preservation/usage or provide a link to one that does, to a non bread-
making person like myself?!!

I've avoided this question for years until just now.

Thanks,

Andy
Who's baking powder expired in 1998! NO WONDER! 🙁

In article <[email hidden]>,

CJ Jones said:

OmManiPadmeOmelet said:

No eggs.

And they are the gods......

Man oh man, the memories... She used to smack my knuckles with her wood
spoon as I loved to snitch and eat the raw dough. ;-)

Here you go, but substitute confectioners sugar (powdered sugar) in
place of the granulated sugar. It comes out better, trust me!

http://southernfood.about.com/od/shortbread/r/bl30627r.htm

Mom used itty bitty cutters on them, so the cookies were only about 1"
across but she rolled it thick. They were at least 1/3" thick. And only
the bottoms were a bit brown. The tops stayed white.

She rolled the dough between two pieces of waxed paper with a metal
roller that was kept in the freezer. This dough is best worked cold.

WOW that's the shortest list of ingredients I've ever seen! 🙂

Ain't it grand? ;-)
Sometimes simple is best.

Quoted message said:

I'll have
to test it out this afternoon. I've got a molasses recipe from
AllRecipes.com, if you're interested. My favorite cookbooks are still at
my grandmother's.

I've been finally able to (after 3.5 years) to start going thru mom's
stuff. <sigh> Many cookbooks but I've got her Betty Crocker with all her
hand-written notes here for her "special" recipes.

The on-line one matched well enough so I just posted it...
They are really REALLY good chilled after baking and eaten cold with
some hot cocoa.

Thanks for the recipe below!
I'm saving it to my files...

Cheers!

Quoted message said:

INGREDIENTS:

* 1 cup white sugar
* 3/4 cup molasses
* 1 teaspoon ground cinnamon
* 1 cup hot water
* 3/4 cup shortening
* 5 cups all-purpose flour
* 1 teaspoon ground ginger
* 3 teaspoons baking soda

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream sugar, shortening and molasses together. Mix the baking
soda into the hot water. Add dry ingredients alternately with the water
mixture.
3. Drop from a spoon onto a greased cookie sheet. Bake for 10
minutes. DO NOT BROWN. Frost with a vanilla frosting if desired.

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>, Andy <q>

Quoted message said:

OmManiPadmeOmelet said:

I'm trying to bring mom's old culture back to life after about 4 years
of neglect...... ;-)
--
Om.

Om,

I've read about that, could you BRIEFLY explain sourdough bread culture
preservation/usage or provide a link to one that does, to a non bread-
making person like myself?!!

I've avoided this question for years until just now.

Thanks,

Andy
Who's baking powder expired in 1998! NO WONDER! 🙁

Oh. My.

Well, mom mixed a bit of soured milk and some flour, covered it with
cheesecloth when we lived in colorado several years ago. Left it on the
windowsill until it started to rise.

It was a wild yeast culture if you did it right.
There are sourdough lists if you need more details.
I don't think it's really very complicated.

You then refrigerate it and keep it alive by feeding it flour slurry
from time to time.

I am hoping to bring this one back! It still smells right, I just have
to baby it, and try a little at a time.

Mom passed away 3 years ago on June 28 2002. Her culture has been
sitting in the 'frige in a jar, neglected since even before then as she
was too ill to do much. <sigh> It's not been a priority.

Based on the way it looks and smells, I think I can bring it back.
I don't want to try to start a new one here. I want _that_ culture as it
was very, VERY good.

When you want to use it, you make a new jar of flour and water slurry
and add some of the live sourdough to it, let it grow overnight, (put
the jar in a bowl as it tends to grow out of the jar), then use
according to sourdough pancake/waffle/bread instructions.

I've never done it on my own yet.

It's time.........
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

I'm trying to bring mom's old culture back to life after about 4 years
of neglect...... ;-)
--
Om.

Om,

I've read about that, could you BRIEFLY explain sourdough bread culture
preservation/usage or provide a link to one that does, to a non bread-
making person like myself?!!

I've avoided this question for years until just now.

Thanks,

Andy
Who's baking powder expired in 1998! NO WONDER! 🙁

Me too, Andy.

kili

OmManiPadmeOmelet said:

In article <[email hidden]>, Andy <q>

Quoted message said:

OmManiPadmeOmelet said:

I'm trying to bring mom's old culture back to life after about 4
years of neglect...... ;-)
--
Om.

Om,

I've read about that, could you BRIEFLY explain sourdough bread
culture preservation/usage or provide a link to one that does, to a
non bread- making person like myself?!!

I've avoided this question for years until just now.

Thanks,

Andy
Who's baking powder expired in 1998! NO WONDER! 🙁

Oh. My.

Well, mom mixed a bit of soured milk and some flour, covered it with
cheesecloth when we lived in colorado several years ago. Left it on
the windowsill until it started to rise.

It was a wild yeast culture if you did it right.
There are sourdough lists if you need more details.
I don't think it's really very complicated.

You then refrigerate it and keep it alive by feeding it flour slurry
from time to time.

I am hoping to bring this one back! It still smells right, I just have
to baby it, and try a little at a time.

Mom passed away 3 years ago on June 28 2002. Her culture has been
sitting in the 'frige in a jar, neglected since even before then as
she was too ill to do much. <sigh> It's not been a priority.

Based on the way it looks and smells, I think I can bring it back.
I don't want to try to start a new one here. I want _that_ culture as
it was very, VERY good.

When you want to use it, you make a new jar of flour and water slurry
and add some of the live sourdough to it, let it grow overnight, (put
the jar in a bowl as it tends to grow out of the jar), then use
according to sourdough pancake/waffle/bread instructions.

I've never done it on my own yet.

It's time.........

Om,

It sounds so interesting and you explained it well.

I KNOW if I saw it take place in a setting similar to yours, I'd get that
blind flash of comprehension.

It's a special magic that other bread recipes don't call for. I guess
that's where my confusion comes from.

Thank you,

Andy
Dense on occasion

OmManiPadmeOmelet said:

In article <[email hidden]>, Andy <q>

Quoted message said:

OmManiPadmeOmelet said:

I'm trying to bring mom's old culture back to life after about 4
years of neglect...... ;-)
--
Om.

Om,

I've read about that, could you BRIEFLY explain sourdough bread
culture preservation/usage or provide a link to one that does, to a
non bread- making person like myself?!!

I've avoided this question for years until just now.

Thanks,

Andy
Who's baking powder expired in 1998! NO WONDER! 🙁

Oh. My.

Well, mom mixed a bit of soured milk and some flour, covered it with
cheesecloth when we lived in colorado several years ago. Left it on
the windowsill until it started to rise.

It was a wild yeast culture if you did it right.
There are sourdough lists if you need more details.
I don't think it's really very complicated.

You then refrigerate it and keep it alive by feeding it flour slurry
from time to time.

I am hoping to bring this one back! It still smells right, I just have
to baby it, and try a little at a time.

Mom passed away 3 years ago on June 28 2002. Her culture has been
sitting in the 'frige in a jar, neglected since even before then as
she was too ill to do much. <sigh> It's not been a priority.

Based on the way it looks and smells, I think I can bring it back.
I don't want to try to start a new one here. I want _that_ culture as
it was very, VERY good.

When you want to use it, you make a new jar of flour and water slurry
and add some of the live sourdough to it, let it grow overnight, (put
the jar in a bowl as it tends to grow out of the jar), then use
according to sourdough pancake/waffle/bread instructions.

I've never done it on my own yet.

It's time.........

Om,

It sounds so interesting and you explained it well.

I KNOW if I saw it take place in a setting similar to yours, I'd get that
blind flash of comprehension.

It's a special magic that other bread recipes don't call for. I guess
that's where my confusion comes from.

Thank you,

Andy
Dense on occasion

kilikini said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

I'm trying to bring mom's old culture back to life after about 4

years

Quoted message said:

Quoted message said:

Quoted message said:

of neglect...... ;-)
--
Om.

Om,

I've read about that, could you BRIEFLY explain sourdough bread

culture

Quoted message said:

Quoted message said:

preservation/usage or provide a link to one that does, to a non bread-
making person like myself?!!

I've avoided this question for years until just now.

Thanks,

Andy
Who's baking powder expired in 1998! NO WONDER! 🙁

Me too, Andy.

kili

Kili,

What say we meet someday at Om's place? 🙂))

But first, we gotta get ourselves some culcha!!!

🙂

--
Andy

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are there any good cookie, cake or bread recipes that don't require eggs?
thanks in advance
CJ

Why?

Can you use an egg substitute like egg beaters?

Thanks

Dimitri