Bakin' without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

Overview

Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!

Millions of people— including 5 percent of all American children— have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs, in addition to many vegan recipes. These are delicious cakes, cookies, breads, muffins, brownies, ...

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Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

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Overview

Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!

Millions of people— including 5 percent of all American children— have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs, in addition to many vegan recipes. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.

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Editorial Reviews

From the Publisher
"Highly recommended...fills a need for those with food allergies."—Stew Leonard, Jr., President of Stew Leonard's Dairy Store

"Anyone who wants to avoid eggs for any reason— from dealing with allergies to controlling cholesterol— will be thrilled with this book."—The Darien (Connecticut) Times

"Bakin' Without Eggs provides the egg-allergic person with a wide degree of both nutritious and tasteful recipes, which I myself have tried and highly recommend to our egg-sensitive patients."—Robert M. Biondi, M.D., Chief of the Section of Allergy and Immunology, Department of Pediatrics, Norwalk Hospital, Connecticut

"I highly recommend Rosemarie Emro's cookbook to all who are allergic to nuts and eggs as well as to the average person who loves great baking."—Norman Weinberger, M.D., Senior Attending Physician, Norwalk Hospital, Connecticut, and Associate Clinical Professor, Yale School of Medicine

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Product Details

  • ISBN-13: 9780312206352
  • Publisher: St. Martin's Press
  • Publication date: 6/28/1999
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 224
  • Sales rank: 556,387
  • Product dimensions: 7.47 (w) x 9.18 (h) x 0.65 (d)

Meet the Author

Rosemarie Emro perfected these recipes after discovering that her daughter, Caitlin, has a severe allergy to eggs. She lives in East Norwalk, Connecticut.

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Read an Excerpt

Bakin' Without Eggs

Breads and Biscuits

Applesauce Bran Bread

makes 1 loaf

2 cups unbleached all-purpose flour ¼ cup bran or bran cereal 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/2 cup firmly packed brown sugar 1/2 cup honey 1 cup fresh applesauce 1/2 cup apple juice 1 tablespoon lemon juice 1 cup raisins

This is a hearty, old-fashioned brown bread.

 

1. Preheat oven to 350°F. Lightly butter a 9 × 5 × 3-inch loaf pan.

 

2. In a large bowl, combine flour, bran, baking soda, baking powder, cinnamon, nutmeg, sugar, honey, applesauce, apple juice, and lemon juice. With a wooden spoon, mix thoroughly. Fold in raisins.

 

3. Spoon batter into prepared pan; spread evenly. Bake for 30 to 40 minutes or until golden and a toothpick inserted in center comes out clean.

 

4. Remove pan from oven onto wire rack. Cool for 10 minutes, then turn onto plate.

 

NOTE: This bread freezes well for up to 1 month.

Banana Peachy Low-Fat Bread

makes 1 loaf

3 very ripe bananas, mashed ¼ cup orange juice 1 (8-ounce) container peach low- fat yogurt ¼ cup quick rolled oats 2¼ cups unbleached all-purpose flour 2 teaspoons baking powder 1 cup sugar

This is a great, healthy, and cakelike snack. My children and their friends love this dessert; it is very moist.

 

1. Preheat oven to 350°F. Lightly butter and flour a 9 × 5 × 3-inch loaf pan, tapping out excess flour.

 

2. In a large bowl, add bananas and, with a handheld electric mixer set on low speed, beat until smooth; slowly add orange juice, yogurt, oats, flour, baking powder, and sugar. Mix until batter is smooth.

 

3. Spoon batter into prepared pan and bake for 50 to 55 minutes or until golden brown.

 

4. Remove pan to wire rack. Cool 10 minutes before removing bread from pan.

Banana Pistachio Buttermilk Bread

makes 1 loaf

1 cup sugar 1/3 cup butter or margarine, room temperature 1 cup very ripe mashed bananas (2 small bananas) 2 cups unbleached all-purpose flour 11/2 teaspoons baking powder 1 teaspoon baking soda ¼ cup skim milk 2 teaspoons white vinegar or lemon juice 1/2 cup chopped pistachio nuts

This recipe is also delicious without the pistachio nuts, but the nuts give it an unusual flavor that you will love (if you are not allergic to nuts).

 

1. Preheat oven to 325°F. Lightly butter a 9 × 5 × 3-inch loaf pan.

 

2. In a large bowl, with a handheld electric mixer set on medium speed, cream sugar and butter or margarine for 1 to 2 minutes until light and fluffy. Slowly add mashed bananas. Add flour, baking powder, baking soda, skim milk, and vinegar or lemon juice one at a time, mixing after each addition. Mix well until combined. Fold in nuts at the end.

 

3. Pour batter into prepared loaf pan and allow to stand 10 minutes before baking.

 

4. Bake for 50 to 60 minutes until browned and toothpick inserted in center comes out clean.

 

5. Remove from oven and cool in pan on wire rack for 10 minutes.

Healthy Heart Banana Bread

makes 12 to 16 servings

1/2 cup skim milk 1 tablespoon lemon juice 1/3 cup low-fat vanilla yogurt 3 very ripe medium bananas, cut up 2 cups unbleached all-purpose flour ¼ cup quick rolled oats 1¼ cups sugar 2 teaspoons baking powder

This is a delicious bread for anyone who likes to eat nutritiously.

 

1. Preheat oven to 350°F. Lightly butter and dust with flour 10-cup Bundt pan or fluted tube pan, tapping out excess flour.

 

2. In a measuring cup, pour the milk and lemon juice together and set aside for a few minutes.

 

3. Meanwhile, in a large mixing bowl, with a handheld electric mixer set on medium speed, combine the yogurt and bananas; beat until smooth, add flour, oats, sugar, baking powder, and milk mixture. Beat until completely mixed, approximately 3 minutes.

 

4. Pour batter into the prepared pan and bake for 55 to 60 minutes, or until golden brown.

 

5. Remove from oven and cool for 15 minutes on wire rack, then turn out onto plate.

Susie's Banana Bread

makes 1 loaf

4 very ripe bananas, mashed 11/2 cups unbleached all-purpose flour 1/2 cup whole-wheat flour 1 cup sugar ¼ teaspoon salt 2 teaspoons baking soda 1/2 cup vegetable oil 3 tablespoons orange juice concentrate, thawed 1/2 cup nuts, chopped (optional)

This is absolutely the best of the best banana breads. I love the way the orange adds zip to the recipe.

 

1. Preheat oven to 350°F. Lightly butter a 9 × 5 × 3-inch loaf pan.

 

2. In a large bowl, add bananas, flours, sugar, salt, baking soda, oil, and orange juice concentrate. With a wooden spoon, mix until smooth, then fold in nuts.

 

3. Spoon out batter into prepared pan.

 

4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.

 

5. Remove pan from oven and cool for 15 minutes on wire rack, then turn out onto plate.

Very Bluebery Bread

makes 1 loaf

3 cups unbleached all-purpose flour plus 1 tablespoon (to coat blueberries) 1¼ cups sugar 11/2 cups milk 2 tablespoons lemon juice 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons grated lemon peel 11/2 to 2 cups fresh blueberries (or frozen, not thawed)

If you love blueberries, this recipe is for you.

 

1. Preheat oven to 350°F. Lightly butter a 9 × 5 × 3-inch pan.

 

2. In a large bowl, with a wooden spoon, mix 3 cups flour, sugar, milk, lemon juice, baking powder, baking soda, and lemon peel until mixed well.

 

3. In a separate bowl or plastic bag toss in blueberries and coat with remaining 1 tablespoon of flour (this keeps blueberries from sinking to bottom); fold them into batter. (Batter will be lumpy.)

 

4. Spoon batter into prepared pan, spreading evenly. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean.

 

5. Remove pan to wire rack. Cool for 10 minutes. Turn out onto plate.

 

NOTE: For this recipe you can substitute mandarin oranges for blueberries and it comes out very tasty. This also freezes well for 1 month.

Easy Corn Bread

makes 12 servings

1 cup cornmeal 1¼ cups unbleached all-purpose flour ¼ cup sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 tablespoon corn syrup 1/2 teaspoon salt 1¼ cups milk 2 tablespoons white vinegar 1/2 cup vegetable oil

Kids like this one. It's great for freezing—just take out a fresh corn bread whenever you want.

 

1. Preheat oven to 375°F. Lightly butter an 8 × 8-inch square pan.

 

2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, corn syrup, salt, milk, vinegar, and oil. With a wooden spoon, stir just until mixed.

 

3. Pour out into prepared pan and bake for 20 to 25 minutes or until golden.

 

4. Remove pan to wire rack and cool 15 minutes in pan. Turn out onto plate.

 

 

Variation

You can add 1/2 cup drained canned corn.

Healthy Gingerbread

makes 12 servings

1 cup whole-wheat pastry flour 1/2 cup rye flour 1/2 cup unbleached all-purpose flour ¼ cup wheat germ 3 tablespoons sugar 2 tablespoons non-fat dry milk powder (optional) 1¼ teaspoons ginger 1¼ teaspoons ground cinnamon ¼ teaspoon ground cloves 1 cup buttermilk 1/2 cup apple juice concentrate, thawed 1/2 cup dark molasses ¼ cup vegetable oil

This gingerbread is great-tasting and good for you as a snack or anytime.

 

1. Preheat oven to 350°F. Lightly butter a 9 × 9-inch baking pan.

 

2. In a large bowl, with a wooden spoon, stir flours, wheat germ, sugar, dry milk powder (if used), ginger, cinnamon, and cloves. Mix until combined. Add buttermilk, apple juice concentrate, molasses, and vegetable oil. Mix until smooth.

 

3. Pour batter into prepared pan. Bake 30 to 40 minutes, or until brown.

 

4. Cool on wire rack 10 minutes before removing from pan.

 

NOTE: Freezes well.

Joyce's Health Bread

makes 1 loaf

1 cup raisins 1/2 cup dates, pitted and chopped 1/2 cup water ¾ cup sugar 1 cup bran or bran cereal 1 cup quick rolled oats 1 cup whole-wheat flour 2 teaspoons baking soda 11/2 cups buttermilk 1 cup nuts, chopped

My friend introduced me to this bread when she brought it to a picnic. We all loved it. It's moist and slightly heavy, like a date-nut bread. You can serve it with or without butter. It's great for a brunch.

 

1. In a 1-quart-size pan, boil raisins and dates in water until water evaporates. Set aside.

 

2. Preheat oven to 350°F. Lightly butter a 91/2 × 51/2 × 3-inch loaf pan.

 

3. In a large bowl, with a wooden spoon, stir sugar, bran or cereal, oats, flour, and baking soda; add buttermilk, stir until thoroughly combined, fold in raisin-date mixture and nuts.

 

4. Spoon out batter into prepared pan. Bake for 1 hour or until toothpick inserted in center comes out clean.

 

5. Cool on wire rack for 10 minutes before removing from pan.

Aunt Jane's Oatmeal Bread

makes 2 loaves

1 cup quick rolled oats plus 2 teaspoons (to sprinkle on top of each loaf) 1/2 cup molasses 1 (¼-ounce) package active dry yeast ¼ cup warm water (to dissolve yeast) 1/2 teaspoon salt 4 to 5 cups unbleached all- purpose flour

This one is an old family recipe. It's pretty—and just that bit of oats sprinkled on the top makes it extra special. It tastes great. I always plan on freezing the second loaf, but we end up eating them both (this recipe freezes well).

 

1. Lightly butter and flour two 9 × 5 × 3-inch loaf pans, tapping out excess flour.

 

2. In a 1-quart pan, bring 1 pint water to a boil, add 1 cup oats, and remove from stove to cool until lukewarm. Then add molasses, stirring with a spoon to mix.

 

3. In a measuring cup, add yeast and warm water until yeast is dissolved, then add to oat mixture and with a spoon stir until well mixed.

 

4. Transfer to a large bowl. When this is spongy to the touch, add salt; add flour slowly, a cup at a time, mixing after each addition with your hands or a wooden spoon.

 

5. Turn dough out onto a lightly floured surface and knead for 10 minutes.

 

6. Put dough back in bowl, cover, and set aside in a warm area. Allow to rise until double in bulk (approximately 11/2 to 2 hours).

 

7. Punch dough down, cut into 2 halves; knead each half separately into smooth balls and shape each ball into its own prepared pan. Cover pans with a cloth, allow to rise another 45 minutes in pans.

 

8. Preheat oven to 350°F.

 

9. Uncover pans. Make one long slice ¼ inch deep down the middle of each loaf and sprinkle 1 teaspoon of oats on top of each.

 

10. Place pans in the oven and bake for 40 to 50 minutes or until loaves look browned.

 

11. Cool on wire rack for 15 minutes before removing from pans.

Grandma's Irish Soda Bread

makes 16 servings

4 cups unbleached all-purpose flour 2 tablespoons caraway seeds ¼ cup sugar 3 teaspoons baking powder 11/2 teaspoons baking soda 1/2 teaspoon salt ¼ cup margarine or butter, roorr temperature 1 cup raisins 1 tablespoon vegetable oil 11/2 cups buttermilk ¼ cup club soda Milk (to brush on top)

This family recipe is more than 100 years old. I've modified it slightly for this book, but the taste is still there. A great holiday traditional bread.

 

1. Preheat oven to 375°F. Lightly butter a 9-inch round baking pan or ovenproof casserole.

 

2. In a large bowl, with a wooden spoon, combine flour, caraway seeds, sugar, baking powder, baking soda, and salt; stir until mixed. With a pastry blender or your hands, work in the margarine or butter until moist; add raisins, then stir in oil, buttermilk, and club soda. Stir until moistened.

 

3. Scrape dough out onto a lightly floured board. Knead lightly until smooth.

 

4. Shape into a ball and place into prepared casserole pan.

 

5. With a sharp knife cut a 4-inch-long cross ¼ inch deep on top and brush with milk.

 

6. Bake for 45 to 55 minutes or until bread sounds hollow when tapped. Loosen sides with knife and lift out to tap bottom. Cool on wire rack 15 minutes. Then move to a plate.

 

NOTE: If you do not have club soda, just add ¼ cup more buttermilk.

Lemon Bread

makes 1 loaf

21/2 cups unbleached all-purpose flour 1 cup sugar 2 teaspoons baking soda 3 teaspoons baking powder 1 tablespoon grated lemon peel 2 tablespoons lemon juice 1/2 cup sour cream 1/2 cup milk

Moist and delicious, this one is definitely for the lemon lover.

 

1. Preheat oven to 325°F. Lightly butter an 81/2 × 41/2 × 21/2-inch ovenproof glass pan.

 

2. In a large bowl, with a wooden spoon, stir flour, sugar, baking soda, baking powder, lemon peel, lemon juice, sour cream, and milk.

 

3. Spoon out into prepared pan and bake for 30 to 40 minutes until toothpick inserted in center comes out clean.

 

4. Cool in pan on wire rack for 20 minutes before serving.

Orange Oat Bread

makes 1 loaf

2 cups unbleached all-purpose flour 1 cup quick rolled oats 1 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 stick butter or margarine, melted 1/2 cup frozen orange juice concentrate, thawed 2 tablespoons grated orange peel ¾ cup orange soda 1 cup chopped walnuts (optional)

This is a healthy snack. It is not too sweet, and it has the consistency of an oldfashioned gingerbread. Perfect as a bread or a cake, it goes well with just about anything including ice cream or cream cheese.

 

1. Preheat oven to 350°F. Lightly butter a 9 × 5 × 3-inch loaf pan.

 

2. In a large bowl, with a wooden spoon, mix flour, oats, sugar, baking powder, baking soda, butter or margarine, orange juice concentrate, orange peel, and orange soda. Stir quickly until dry ingredients are moistened. Stir in walnuts (if used).

 

3. Pour into prepared loaf pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.

 

4. Cool on wire rack in pan for 10 minutes, then remove from pan and cool completely on wire rack.

Elegant Orange Raisin Bread

makes 1 loaf

2 cups unbleached all-purpose flour plus 1 tablespoon (to coat raisins) 1 1/2 teaspoons baking soda 1 cup sugar 1/2 cup frozen orange juice concentrate, thawed 1/2 cup club soda 1 tablespoon grated orange peel 2 tablespoons butter, melted 2 tablespoons vegetable oil ¾ cup raisins ¾ cup walnuts, chopped

This orange bread is delicious and refined. It is great for a tea party.

 

1. Preheat oven to 350°F. Lightly butter a 9 × 5 × 3-inch loaf pan.

 

2. In a large bowl, combine 2 cups flour, baking soda, sugar, orange juice, club soda, orange peel, melted butter, and oil. With a wooden spoon, mix well. Toss raisins into a plastic bag with remaining 1 tablespoon flour and shake to coat (or they will sink to bottom). Fold raisins and nuts into batter.

 

3. Pour into prepared pan and bake for 40 to 50 minutes or until toothpick inserted in center comes out clean.

 

4. Cool completely on wire rack before slicing.

Orange Cranberry Loaf

mates 1 loaf

2 cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1¼ cups sugar 2 tablespoons quick rolled oats 2 tablespoons vegetable oil ¾ cup frozen orange juice concentrate, thawed 1/3 cup plain low-fat yogurt 1 cup whole fresh cranberries, rinsed and chopped (or frozen, not thawed) 1 cup walnuts, chopped

This bread is great anytime, and is especially festive at holiday time.

 

1. Preheat oven to 35o°F. Lightly butter and flour a 9 × 5 × 3-inch loaf pan, tapping out excess flour.

 

2. In a large bowl, with a wooden spoon, stir flour, baking powder, baking soda, sugar, quick oats, oil, orange concentrate, and yogurt until well mixed; fold in cranberries and nuts (batter will be thick).

 

3. Pour batter into prepared pan and bake for 40 to 50 minutes or until toothpick inserted in center comes out clean.

 

4. Cool completely on wire rack before slicing.

Kathleen's Pumpkin Bread

makes 1 loaf

2¼ cups unbleached all-purpose flour 11/3 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup canned plain pumpkin filling 1 teaspoon vanilla extract ¼ cup vegetable oil 1/2 cup buttermilk 1 cup raisins 1 cup nuts, chopped (optional) (your choice of nuts)

This healthy bread tastes wonderful any time of the year. It is nice and moist. I use raw walnuts since my daughter is able to have them.

 

1. Preheat oven to 350°F. Lightly butter a 9 × 5 × 3-inch loaf pan.

 

2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg; with a wooden spoon, mix slowly. Add pumpkin, vanilla, oil, and buttermilk one at a time; stir until well combined. Fold in raisins and nuts.

 

3. Pour into prepared pan and bake for 40 to 50 minutes until golden brown or until toothpick inserted in center comes out clean.

 

4. Remove from oven onto wire rack and cool 10 minutes in pan. Turn out onto plate.

Tropical Island Bread

makes 24 servings

BREAD

51/2 cups unbleached all-purpose flour, divided 2 (¼-ounce) packages active dry yeast 1 cup warm water 2 teaspoons granulated sugar 3 tablespoons vegetable oil 1 cup banana baby food or mashed banana 2/3 cup undiluted pineapple- orange-banana juice concentrate, thawed ¼ cup plus 1 teaspoon honey 1/2 teaspoon salt It

 

Vegetable oil cooking spray

TOPPING

1/3 cup cream of coconut 2 tablespoons undiluted pineapple-orange-banana juice concentrate, thawed 1/3 cup sifted powdered sugar 3 tablespoons coconut (to sprinkle on top) 1 teaspoon colored sprinkles (to sprinkle on top)

This bread has a great fruity flavor. Serve on a special occasion and be sure to try this one at brunch, where it is sure to brighten your table.

 

1. TO PREPARE BREAD: In a medium bowl, measure the flour into the bowl with a correct-size dry measuring cup, scraping off top with a butter knife. Set aside.

 

2. In a separate measuring cup, dissolve yeast, water, and sugar; let stand 5 minutes. Then add oil, banana, juice concentrate, honey, and salt.

 

3. In a large bowl, combine yeast mixture slowly with 1 cup of flour at a time, mixing with a wooden spoon after each addition until dough is smooth.

 

4. Turn dough out onto a floured surface; knead until it is smooth (approximately 10 minutes), adding small amounts of extra flour if needed so it does not stick to your hands.

 

5. Coat the large bowl with vegetable oil spray. Put the dough back in the bowl and also lightly spray the top (just to completely coat).

 

6. In a warm place, cover for 11/2 to 2 hours until double in size. Punch dough down; turn onto floured surface. Cut off 2-inch pieces and shape into balls by rolling with your hands; spray a 12-cup Bundt pan with vegetable oil and layer pan with balls of dough evenly. Cover the pan, set aside, and let rise another 45 minutes.

 

7. Preheat oven to 350°F. Uncover the pan and bake for 30 to 40 minutes or until golden brown.

 

8. Let cool in pan for 30 minutes, then turn out onto wire rack.

 

9. TO PREPARE TOPPING: In a small bowl, with a spoon, mix cream of coconut, juice concentrate, powdered sugar (add a little more confectioners' sugar for a thicker consistency if desired).

 

10. Drizzle over the cake, sprinkle with coconut and colored sprinkles.

 

 

Variation

You may also top with pineapple rings using 1 small can of drained pineapple.

Sesame Bread

makes 16 to 20 serving,

3 cups unbleached all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt ¾ cup walnuts, chopped 1/2 cup raisins 11/2 tablespoons grated orange peel 1 cup orange juice 1/2 cup water 1 cup tahini (sesame paste), available in supermarkets or health food stores 4 tablespoons sesame seeds (to sprinkle on top)

This is a sweet bread, more like a dessert. It is good with meals or a brunch.

 

1. Preheat oven to 350°F. Lightly butter and dust with flour a 9 × 13-inch pan, tapping out excess flour.

 

2. In a large bowl, sift flour, and add sugar, baking powder, baking soda, salt, walnuts, raisins, and orange peel. With a wooden spoon, stir until combined.

 

3. In a small bowl, with a wooden spoon, mix orange juice, water, and the sesame paste. Blend thoroughly and carefully (it will be very thick). Pour into flour mixture and mix well.

 

4. Spoon into pan and spread evenly. Sprinkle top with sesame seeds. Bake for 45 minutes or until top of bread springs back when touched with your finger.

 

5. Remove from oven and cool in pan on wire rack.

Walnut Bread

makes 1 loaf

21/2 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda ¼ cup butter, room temperature ¾ cup firmly packed dark brown sugar 2 tablespoons vegetable oil ¾ cup buttermilk 11/2 teaspoons vanilla extract 1 cup walnuts, chopped

A friend of mine makes this bread often because she and her family love the taste. Like them, you may well get hooked on the great flavor.

 

1. Preheat oven to 350°F. Lightly butter an 81/2 × 41/2 × 21/2-inch loaf pan.

 

2. In a medium bowl, sift flour, baking powder, and baking soda. Set aside.

 

3. In a large bowl, with a wooden spoon, cream butter and sugar; add oil, buttermilk, and vanilla. Slowly add the flour mixture a little at a time, stirring after each addition until thoroughly mixed. Fold in nuts.

 

4. Pour batter into prepared pan. Bake for 50 to 60 minutes or until wooden toothpick inserted in center comes out clean.

 

5. Cool in pan for 10 minutes on wire rack. Then remove from pan and cool completely on wire rack.

Cinchy Whole-wheat Buttermilk Soda Bread

makes 1 loaf

2 cups whole-wheat flour 1/2 cup sugar 2 cups buttermilk 21/2 teaspoons baking soda 1 teaspoon quick rolled oats (to sprinkle on top)

This one is simple to make. You can double the recipe to make 2 loaves. They'll go fast!

 

1. Preheat oven to 35°F. Lightly butter an 81/2 × 41/2 × 21/2-inch loaf pan.

 

2. In a large bowl, combine flour and sugar. Slowly add buttermilk and baking soda. With a wooden spoon, stir until mixed.

 

3. Pour batter into prepared pan, sprinkle oats on top, and bake for I hour or until cake tester comes out clean.

 

4. Cool completely for 10 minutes on wire rack and remove from pan.

Zucchini Bread

makes 16 servings

3 cups unbleached all-purpose flour 11/2 cups sugar 2 teaspoons baking soda 3 teaspoons double-acting baking powder 11/2 teaspoons ground cinnamon ¾ cup apple juice 1 teaspoon vanilla extract 1 cup chopped nuts 2 cups grated fresh zucchini

This zucchini bread is a must-try. It is moist and delicious without the fat (unless you add the nuts—of course I always use walnuts).

 

1. Preheat oven to 350°F. Lightly oil bottom of a non-stick 9x5-inch loaf pan.

 

2. In a large bowl, with a wooden spoon, combine flour, sugar, baking soda, baking powder, and cinnamon.

 

3. Add apple juice, vanilla, and chopped nuts to grated zucchini; then fold into batter until completely mixed.

 

4. Pour batter into prepared pan. Bake for 40 to 50 minutes until golden brown.

 

5. Remove from oven and cool completely on wire rack.

Broawn Breadsticks

makes approximately 40 twisted ropes

2 cups yellow cornmeal 2 cups warm water 1/2 cup firmly packed brown sugar ¼ cup light molasses 2 tablespoons vegetable oil 1(¼-ounce) package dry yeast 1¾ cups whole-wheat flour 11/2 cups rye flour 1 teaspoon salt 2 cups unbleached all-purpose flour Vegetable oil cooking spray 3 tablespoons caraway seeds

These are great with any meal, and are a must-serve at Thanksgiving.

 

1. Sprinkle 1/2 cup of cornmeal on 2 large baking sheets, reserving remaining 11/2 cups. Set aside.

 

2. In a small bowl, combine water, sugar, molasses, oil, and yeast; stir to dissolve. Let stand until foamy.

 

3. In a large bowl, combine remaining 11/2 cups of cornmeal, whole-wheat flour, rye flour, and salt. Add yeast mixture and stir with a wooden spoon; add 1/2 cup at a time of all-purpose flour and mix until dough is smooth. Turn out onto a lightly floured surface and knead until dough is smooth and elastic (approximately 15 minutes), adding more flour if necessary. Spray bowl with vegetable spray to coat and transfer dough back in bowl; spray top with vegetable spray just to coat, cover with towel, and let rise until double in size, approximately 11/2 hours.

 

4. Punch down dough and turn out onto lightly floured work surface. Roll dough out approximately 8 inches long and 2 inches wide so you can cut 20 strips.

 

5. Roll each strip to 12-inch-long ropes. Cut them in half and twist each one into a 6 × 1-inch piece. Lightly spray tops with vegetable oil; sprinkle each with caraway seeds. Transfer them to prepared baking sheets. Space 3 inches apart. Place in a warm draft-free area for approximately another half-hour to rise.

 

6. Preheat oven to 425°F. Uncover the baking sheets and bake for 15 to 20 minutes or until outsides are crisp.

 

7. Completely cool 10 minutes on wire rack before removing from baking sheets.

Puffy Baking Powder Biscuits

makes 12 biscuits

2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup margarine or butter, room temperature, plus 1 tablespoon if needed ¾ cup buttermilk

Get ready, these biscuits taste great and they really puff up!

 

1. In a large bowl, with a pastry blender, mix flour, baking powder, salt, and margarine or butter until dough resembles crumbly mixture. Slowly add buttermilk until a dough is formed (add a tablespoon more of margarine if dough does not hold together). Turn out onto floured surface and knead dough for 50 seconds or until it holds together.

 

2. Preheat oven to 400°F. Lightly butter a cookie sheet.

 

3. Pinch off twelve 1-inch pieces of dough and with your hands roll a 1-inch golf-ball size. Place 2 inches apart on prepared cookie sheet and press down with the bottom rim of a glass to flatten.

 

4. Bake 10 minutes or until brown.

 

5. Completely cool on wire rack.

Beer Biscuits

makes 6 round biscuits

1¼ cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons milk 4 ounces light beer 11/2 tablespoons sugar 2 tablespoons butter, room temperature

If you are a beer lover, these are great—that beer flavor really comes through. Serve with dinner.

 

1. Preheat oven to 400°F. Lightly butter six 3 × 1¼-inch (31/2 to 4-ounce) muffin cups.

 

2. In a medium bowl, with a wooden spoon, mix flour, baking powder, baking soda, milk, beer, sugar, and butter until combined.

 

3. Cover bowl with towel and let stand for 15 minutes to rise. Spoon batter into prepared muffin tins and bake for 10 to 15 minutes until brown.

Oat Bran Biscuits

makes 11/2 to 2 dozen biscuits

1 cup bran or bran cereal ¾ cup buttermilk 1¾ cups unbleached all-purpose flour ¼ cup quick rolled oats 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda ¼ cup butter or margarine, room temperature

These are great as a healthy breakfast or snack,

 

1. Preheat oven to 400°F. Lightly butter 2 large cookie sheets.

 

2. In a large bowl, combine bran and buttermilk. Set aside approximately 5 minutes. Then, with a wooden spoon, stir in flour, oats, sugar, baking powder, baking soda, and butter or margarine until it resembles a sticky dough. Cut dough in half and work with half at a time. Place half of dough on a floured surface and pat it out flat with your hands, then use a floured rolling pin and roll out dough to 1/2-inch thickness.

 

3. With a floured 2-inch cookie cutter or floured glass, cut into round shapes and transfer to prepared cookie sheets spacing 1 inch apart. Repeat for second half of dough and roll out remaining scraps until dough is all used up. Transfer them to cookie sheets and bake for 10 to 15 minutes until golden.

 

4. Cool on wire rack.

Dinner Biscuits

makes approximately 16 biscuits

1(¼-ounce) package dry yeast ¾ cup warm water ¼ cup sugar 2 tablespoons applesauce 1 teaspoon baking soda 1/2 cup evaporated milk 3¾ cups sifted unbleached all- purpose flour Vegetable oil cooking spray

These biscuits are like small round breads, each with a nice crust and truly delicious.

 

1. In a large bowl, dissolve yeast in warm water and sugar. Let stand for 3 minutes; add applesauce, baking soda, and evaporated milk. With a wooden spoon, slowly stir in 2 cups flour, beat until smooth, and work in remaining flour a little at a time, kneading to form a smooth dough. Cover dough with a damp towel and refrigerate overnight.

 

2. Preheat oven to 375°F- Spray 2 cookie sheets with vegetable oil cooking spray to coat pan.

 

3. Take dough out of refrigerator, let sit at room temperature for 5 minutes, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll out dough to ¼-inch thickness. Cut dough with a floured 2-inch round glass or round cookie cutter.

 

4. Transfer rounds onto cookie sheets and bake 10 to 15 minutes or until golden brown.

 

5. Cool on wire rack for 5 minutes.

Crescents

makes 1 dozen crescents

1 (¼-ounce) package active dry yeast 1/2 cup warm water 2 tablespoons sugar 1/3 cup vegetable shortening 1/2 teaspoon salt 1 cup warm milk 3 to 4 cups sifted unbleached all- purpose flour

These are delicious served right out of the oven on a cold day, with butter.

 

1. In a small bowl, dissolve yeast in warm water and sugar. Set aside for a few minutes.

 

2. In a large bowl, with a fork, cream sugar, shortening, and salt; add milk and yeast mixture together. Slowly add flour 1/2 cup at a time, mixing after each addition.

 

3. Mold into a round ball (dough will be hard to handle) in bowl, and cover with damp towel. Place in a draft-free, warm area and let rise until double in size, approximately 1 hour. Turn dough out onto floured surface and with rolling pin roll into a circle like a pizza ¼ inch in thickness. Cut circle into 12 wedges like a pizza.

 

4. Lightly butter 2 large cookie sheets.

 

5. Roll up each wedge beginning at large end to the point and curve the ends. Transfer to 2 prepared cookie sheets.

 

6. Cover with a towel. Let rise on the cookie sheets another 45 minutes.

 

7. Meanwhile, preheat oven to 425°F.

 

8. Remove towel and bake in oven 10 to 15 minutes, until light brown.

Mom's Easter Bread (Taralli) with Anise Seeds

makes 2 braided loaves

¼ cup warm water plus 1 teaspoon sugar 2 (¼-ounce) packages active dry yeast 21/2 cups warm milk plus 2 teaspoons milk (to brush tops) 2 tablespoons lemon juice or white vinegar 6 cups unbleached all-purpose flour 1 cup sugar 1 tablespoon grated lemon zest or vanilla extract 3 tablespoons baking powder ¼ cup vegetable shortening or butter ¼ teaspoon salt 21/2 teaspoons anise seeds 1 teaspoon candy sprinkles (to sprinkle on top)

This is my family's traditional holiday bread. Of course, you needn't be Italian to serve it, and don't wait until Easter!

 

1. In a small measuring cup, combine warm water mixture and yeast to dissolve. Set aside.

 

2. In a 1-quart pan, heat 21/2 cups milk just until warm; add lemon juice or white vinegar. Set aside.

 

3. Meanwhile, in a large bowl, combine flour, 1 cup sugar, salt and anise seeds, lemon zest or vanilla, baking powder, and shortening or butter. Slowly add milk mixture (adding a little more milk if necessary) until it resembles a slightly sticky dough. Turn out onto floured surface and knead for 15 minutes until smooth. Return dough to bowl, cover with cloth, and place in a warm, draft-free area for approximately 31/2 to4 hours to rise.

 

4. Flour a large cookie sheet.

 

5. With a sharp knife, cut a long 3-inch in diameter piece from the ball of dough. On a lightly floured surface, roll into 10 × 2-inch log with your hands until smooth; repeat and make 2 more logs. Braid the 3 logs together to make 1 loaf.

 

6. Transfer loaf to prepared cookie sheet; repeat step 5 to make another loaf, spacing loaves 5 inches apart on the baking sheet. Cover with cloth and allow to rise on cookie sheet again for 1 hour or until double in bulk.

 

7. Preheat oven to 375°F. Uncover loaves. Brush tops with a little milk and sprinkle with candy sprinkles. Bake for 30 minutes or until bottom is hollow sounding when bread is removed and tapped.

 

8. Cool 10 minutes on wire rack before removing from pan.

Fun. soft Pretzels

makes 3 to 4 dozen pretzels, depending on shapes and sizes

1 (¼-ounce) package active dry yeast 1/8 cup hot water 1¼ cups warm water ¼ cup firmly packed brown sugar 41/2 cups unbleached all-purpose flour Vegetable oil cooking spray Baking soda Salt

A large batch of New York—style pretzels that taste wonderfully fresh. Children love to help make these, and they certainly love eating them.

 

1. In a large bowl, dissolve yeast in hot water. Stir in warm water and sugar until mixed. Slowly add 1 cup at a time of flour, mixing after each addition. Mix until dough no longer sticks to sides of bowl.

 

2. Flour your hands and knead for 5 to 10 minutes until dough is smooth, adding a little more flour if dough is too sticky. Set aside.

 

3. Meanwhile, preheat oven to 475°F. Spray 2 cookie sheets with vegetable oil spray and set aside.

 

4. With a knife, cut a piece of dough a little bit larger than a golf ball; roll with your hands and shape into a pretzel.

 

5. Fill a large skillet or wok with water, adding I tablespoon of baking soda to every cup of water you add. Bring to a low boil on medium heat.

 

6. Place 4 pretzels at a time into the skillet for 40 to 50 seconds, then remove onto the prepared cookie sheets, spacing 1 inch apart. Sprinkle each pretzel with a little salt.

 

7. Place the sheets in the oven and bake for 8 minutes or until pretzels are golden brown.

BAKIN' WITHOUT EGGS. Copyright © 1999 by Rosemarie Emro. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. For information, address St. Martin's Press, 175 Fifth Avenue, New York, N.Y. 10010.

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Sort by: Showing all of 7 Customer Reviews
  • Anonymous

    Posted October 31, 2007

    A reviewer

    This book is a must if you have a child with egg allergies. The recipes are wonderful - easy and with common ingredients. I wish I found this 2 years ago! It would be great if it had pictures of the finished products, but other that that, I am very pleased.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 23, 2007

    Absolutely Amazing!!

    I have never written a review before for anything, but I just have to say how great this book is! We've made three things so far: Banana Bread, Chocolate Chips Cookies and Pumpkin Bread and they were all amazing. You cannot tell they weren't made with eggs - no funny taste left in your mouth! You will be so happy you bought this book - the recipes are easy and delicious!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 6, 2007

    A reviewer

    Lots of great recipes for a college student who doesn't buy eggs very often. Also good for converting recipes to make them vegan 'which works very well, I've gotten rave reviews', since there are easy substitues for milk, yogurt, butter, etc, but its much harder to figure out how to replace eggs.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 26, 2006

    Thank goodness for this woman

    I am so happy to have this book in my kitchen. This book enabled my son to eat the most delicious baked goods on the planet.There are so many recipes in here, you're bound to find something. Even the two other guys in my life, my husband and older son, who do not have food allergies, love eating up the cakes, cookies, donuts, muffins, etc. The recipes are easy too.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 10, 2005

    Superb Recipes!!!

    I just found out that my son is allergic to eggs, and so therefore searched high and low for a good 'eggless' cookbook. This is the only one I've found that has 'normal' ingredients AND everything that I've made tastes INCREDIBLE !!!! My three boys LOVE the muffin recipes, the brownies, the pancakes... etc... thank you so much for creating this cookbook!! It's been a Godsend for us!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 22, 2003

    OUTSTANDIG RECIPES!!!

    My 6 year old son has severe, life threatening allergies to tree nuts and eggs manifesting as anaphylaxis. We've tried making egg substitutes for recipes that include eggs, but it's not the same. Your recipes are great. Thank you for this wonderful book!

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  • Anonymous

    Posted January 1, 2010

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