No Egg Desserts – Entry Three

Four exhibits are presented today in defense of deliciousness without eggs. Next week I will be back from vacation and moving on from the egg issue.

Bakeless Chocolate Chip Cookies

From the kitchen of Verla Powers

    2 c sugar                                                   

    ¼ lb. butter                                             

    ½ c. milk                         

    ½ c. chopped walnuts

    ½ c. coconut  

    3 c. quick oatmeal

    1-6 oz. package semi-sweet chocolate chips.                                      

Combine walnuts, coconut, quick oats, and chocolate chips in a large bowl. Combine sugar, butter, and milk in a small saucepan. Bring to boiling point, then boil for 1 minute.  Pour over dry ingredients and stir until chips are totally melted and ingredients are evenly distributed. Drop quickly by spoonsful onto waxed paper.

Yum Yum Bars

From the kitchen of friend, Nora Howell

    2 c. flour                                                      

    1 c. sugar                                                      

    1 c. butter                                               

    2½ c. quick oats                                             

    1 lb. dates                                                     

    ¼ c. sugar                                                    

Combine flour and sugar. Cut butter in thoroughly with a pastry blender. Stir in quick oats. Press half of mixture into bottom of a 9" x 13" baking pan. Cook dates in small amount of water and 1/4 c. sugar. Spread the filling evenly on the bottom layer (to within 1/8” of sides). Top with remaining crust mixture and pat evenly over date filling. Bake at 350° for 20-25 minutes (until the surface is golden brown). Cool and cut into bars.

Oatsie Bars

From the kitchen of mother, Verla Lacy

    2 c. quick oats                                           

    ½ c. brown sugar                                            

    ½ c. butter (melted)            

    ½ c. dark corn syrup         

    ½ tsp. salt                        

    1 tsp. vanilla extract 

    1-6 oz. package semi-sweet chocolate chips (melted) 

    ½ c. nuts, chopped                         

Mix oatmeal and brown sugar together in medium bowl. In small bowl, stir together melted butter, syrup, salt, and vanilla. Pour this mixture into the oatmeal mixture and mix thoroughly. Press into the bottom of a well-greased 9" X 9" baking pan. Bake 8-10 minutes @ 400° (until top bubbles). Cool. Spread melted chocolate on top and sprinkle with nuts. Chill. Cut into bars.

Peanut Butter Mousse

From the kitchen of daughter, Coleen Walker

    1½ c. whipping cream                                         

    7-oz jar marshmallow crème                                     

    1½ tsp. vanilla extract                                      

    ¾ c. creamy peanut butter                                     

    Topping (chopped peanuts/pecans/chocolate curls)                

Mix vanilla and heavy cream.  Beat ¼ cup cream mixture and marshmallow Crème in electric mixer until smooth. Beat in peanut butter. Set aside. Beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Chill at least 2 hours. Garnish with nuts or chocolate curls.

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.

Delicious Without Eggs

My most recent trip to the grocery store caused me to question whether or not I should continue to purchase eggs. At almost four dollars a dozen I’m thinking maybe I need to cook and bake without them.

Hunting through my old recipes, I came up with several desserts that do not use eggs. As my way of being helpful to budget-wise cooks out there, though not helpful at all to egg farmers, I will be sharing some of these recipes with my readers.

We are heading to Michigan (one of my favorite places) this week for a two-week vacation. While we are gone, no-egg dessert recipes will appear on this blog. These are recipes our family has enjoyed for many years.

The recipe below for applesauce cake is exhibit one in defense of deliciousness without eggs. It is always a crowd pleaser.

Applesauce Cake

From the kitchen of Verla Powers

    2 c. brown sugar                          

    1 c. butter                             

    2 c. applesauce                                                            

    1 c. raisins                                                       

    1 c. nuts  

    2 1/2 c. flour  

    1 tsp. each: baking soda, cinnamon, allspice, nutmeg 

    1/4 tsp. salt                                                      

Cream butter and sugar together. Add applesauce, raisins, and nuts. Sift flour, baking soda, salt, and spices together. Add to mixture. Gradually beat after each addition. Pour into a greased and floured 9" x 13" pan. Bake at 375° for 30 minutes.

~Image from cakechooser