then carefully mix in salt, baking soda, baking powder, and sugar. Blend
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
instructions.
Combine remaining egg, baking mix, milk, and vegetable oil
nd fluffy.
Beat in egg yolk, vanilla and flour, blend
Combine flour, brown sugar, baking powder, baking soda and salt in a
astry as directed in the recipes given above.
Place the
Substitute water and baking powder for recipes calling for one egg.
arge bowl.
To form egg rolls: Place the wrapper on
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
Beat the egg.
Add the sugar.
Dissolve baking soda in the buttermilk.
Add alternately to egg.
Mix with 1 cup flour.
At this point, recipe can be halved.
Beat well.
Beat in another cup of flour and another cup of buttermilk.
Drop by generous spoonfuls onto hot griddle or frypan.
Turn to cook both sides evenly.
Serve warm with butter and syrup or jam.
Or, serve cold with homemade preserves.
br>Mix cake flour, sugar, baking powder, and salt in bowl
illing suggestion available under Chinese recipes here on Zaar.
You
ampantscotland.com, most pie crust recipes are made with half lard
nd flour two 9 inch baking pans or three 8 inch
luffy. Then beat in the egg yolks and vanilla. Slowly mix
tir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
ups water and 1 tsp baking soda. Boil, stir and mash
ree, grain-free, dairy-free, egg-free, soy/peanut/legume-free