No Egg Desserts – Entry Two

Today I present exhibits two and three in defense of deliciousness without eggs.

Crazy Cake

From the kitchen of my mother, Vera Lacy

    1½ c. flour

    1 tsp. baking soda

    1 c. sugar

    2 Tbsp. unsweetened cocoa

    ½ tsp. salt

    2 tsp. vinegar

    5 Tbsp. melted shortening

    1 c. water

Stir flour, soda, sugar, cocoa, and salt until blended. Add vinegar, shortening, and water.  Stir only enough to mix.  Pour into 7” X 11” baking dish and bake @ 350° until toothpick inserted in the middle comes out clean. 

Frosting

    ¾ c. brown sugar

    ½ tsp. salt

    1/3 c. shortening

    2 Tbsp. milk

    ¾  c. coconut

Cook brown sugar, salt, shortening, and milk together until sugar is dissolved. Add coconut and spread over warm cake. Return cake to 375˚ oven for 10-12 minutes or place under broiler (on low heat) until the topping bubbles.

Pecan Crisps

From the kitchen of Verla Powers

    48 graham crackers, separated

    1 stick butter (½ c.)

    1 stick margarine (½ c.)

    1 c. pecans, finely chopped

    ½ c. sugar

Bring butter, margarine, and sugar to a boil and cook for 2 minutes. Arrange graham crackers on cookie sheets and drizzle cooked mixture evenly over the crackers. Sprinkle with pecans. Bake at 325° for 12 minutes.  Remove from pan after 1-2 minutes and place on waxed paper.