Eggless Pecan Pie

Eggless Pecan Pie

1-1/2 cups pecan pieces or halves
1/3 cup bread flour, sifted
1/2 cup sugar
1 cup water
1/4 cup butter
1 tbsp dark molasses
1/4 cup condensed milk
1 tsp vanilla
2 tsp dark rum
1 (8") pie shell, baked

Place pecan pieces or halves on cookie sheet and toast in a 375°F oven about 15 minutes or until crisp and slightly browned.

Mix flour and 1/4 cup sugar together with fork until smooth. Bring water, butter, remaining 1/4 cup sugar and molasses to a boil. Add sugar and flour mixture and whisk vigorously. Bring back to a boil over medium high heat and cook until thickened and clear, about 3 minutes. When the filling is cooked, add the 1/4 cup condensed milk along with the vanilla flavoring. Add rum and nut pieces. Stir together and pour this filling into the pie shell. Allow to cool and set before cutting.

Cheryl
(11/9/08)

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Egg Substitutes

Egg Substitutes

According to The Kitchen Companion by Polly Clingerman, in baking substitute 2 tablespoons of applesauce or pureed prunes.

I've used 1 tablespoon of soy flour and 2 tablespoons of water for each egg in baking, especially when I was using the bread maker a lot. I think I found that substitute in The Tightwad Gazette (vol. 1), but I can't find my copy of that one right now.

Sally
(11/30/08)

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In a list of "substitutions" I've had for many years it states that 1/2 tsp baking powder equals 1 whole egg...I don't know how this would work with pecan pie but I found the following list online by googling "egg substitution".

Patrice in So.Cal.

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What is a good substitute for eggs?

2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg

1 banana = 1 egg in cakes
1 tbsp milled flax seed and 3 tbsp water = 1 egg

Light, fluffy cakes!
(11/9/08)

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Yes, I have "egg substitute," which is really just a combination of baking powder and cream of tartar. You use one tablespoon of that and two of water to equal one egg. This works very well with most quick breads, cakes and muffins. I suspect that something like a pecan pie is just not achievable with any of the egg substitutes. I had high hopes for Knox gelatin, but the Knox people said it wouldn't work.

Suzanne
(11/9/08)

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Flourless Chocolate Hazelnut Torte with Frangelico

Ok, this one not only *does* have chocolate in the recipe, it has hazlenut liqueur in it as well.

Flourless Chocolate Hazelnut Torte with Frangelico

Cake
3/4 cup finely chopped Hazelnuts
2-1/2 oz. unsweetened Baker's Chocolate
3/4 cup SPLENDA® Granular
1/2 cup Plain Bread Crumbs
2 tbsp Corn Starch
1 tsp Baking Powder
1/4 cup Egg Substitute
3/4 cup Brewed Coffee
2 tbsp Vegetable Oil
2 tbsp Unsweetened Applesauce
2 tbsp Frangelico

Glaze
3 oz. Sugar-Free Chocolate
2 tbsp Frangelico

Preheat oven to 350°F. Lightly Spray an 8" cake pan with cooking spray. Set aside.

Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.

Melt chocolate in a small pan over low heat. Set aside.

Place remaining cake ingredients in a medium size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan.

Bake 15-20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.

Place cake on a serving plate. Place chocolate and Frangelico in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.

Makes 12 servings.

Nutrients Per Serving:
Total Calories 170; Calories from Fat 110; Total Fat 12g; Saturated Fat 4g; Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 15g; Dietary Fiber 2g; Sugars 4g; Protein 3g.
Dietary Exchanges: 2 fat, 1 carbohydrate
Recipe courtesy of Splenda, Inc.

Bundt Blessings,
Spiral Crone
(6/6/04)

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Muerial's Soured-Milk Chocolate Chips Cookies

Muerial's Soured-Milk Chocolate Chips Cookies

Just raisin up from the pond to share....went to make a batch of cookies and didn't realize till some things were mixed that I was out of eggs.

I've never seen this anywhere so I think I created it but who really knows ;)

1 cup white sugar
1 cup brown sugar
2 tsp vanilla
1 stick butter
Mix them with the mixer.

In a separate bowl mix:

1 cup of milk
1 tsp cider vinegar

Let it sit just a few minutes to sour the milk then add the soured milk to the sugar mixture.

Mix with mixer or by hand. Then set the mixer aside and add:

3 cups of flour.
1 tsp baking soda
2 tsp baking powder

Mix well. (usually I mix in the flour with a spoon)

Add 2 cups chocolate chips. Bake as usual...maybe a couple of minutes longer.

Enjoy!
Muerial
(1/23/02)
(Inputer's Note: Buttermilk may be a substitute for the soured milk? Just a thought...)

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Annie's No Bake Cookie Recipe

Annie's No Bake Cookie Recipe
(Makes 4 Dozen)

This is pretty similar to the other recipes that have been posted--but I've made this one recently.

Results were medium...I found the chocolate portion of the cookies a little too grainy for my tastes--which tells me that I either boiled the mix for too long or for not long enough.

A friend made them for me about two months ago, and hers were smooth and creamy (except for the oatmeal, obviously). So see what you think. I've also heard that you can use a candy thermometer to tell when the mix is "done," but I don't know the correct temperature you're supposed to shoot for. I would assume at least soft ball stage, but I could be wrong.

2 cups sugar
1 stick of butter or margarine
1/2 cup milk
1/3 cup Hershey's cocoa
2-1/2 cups 'Old Fashioned' Quaker oats
1/3 cup peanut butter (*creamy recommended)
2 tsp vanilla

In a medium saucepan, combine sugar, butter, milk and cocoa over medium heat. Stir constantly and bring to a rolling boil. Boil for one minute, stirring constantly, and add remainder of ingredients.

Spoon over waxed paper.

Annie T.
(2/22/01)

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