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.
ampantscotland.com, most pie crust recipes are made with half lard
illing suggestion available under Chinese recipes here on Zaar.
You
In a medium mixing bowl, combine all ingredients.
Stir with fork or wire whisk until thoroughly combined.
Store in refrigerator up to 1 week.
Or freeze in 1 egg portions.
In recipes, use 1/4 cup egg substitute for each whole egg required. Makes 1 cup.
Beat the whole egg and yolks together until light and fluffy. Add salt and water.
Work in flour.
Roll out on floured board with rolling pin until thin.
Cut into squares and roll into logs. Cut logs in thin slices and separate noodles and lie out to dry. Then dry noodles can be frozen or used in favorite recipes.
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.
luffy. Then beat in the egg yolks and vanilla. Slowly mix
Beat egg whites until foamy.
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
Beat sugar and egg yolks and very slowly add to hot mixture.
Continue cooking on low heat for 3 minutes longer.
Lastly, fold hot mixture into meringue and add vanilla.
Pour into serving dishes and cool.
Serve with custard sauce or fruit sauce.
Place all ingredients in a small bowl.
Mix until well blended.
Use in recipes calling for whole eggs.
Dissolve yeast in warm water.
Add sugar, salt, egg and shortening.
Beat together.
(Electric mixer may be used.) Add 1/2 of the flour.
Beat well and then knead in the rest of the flour. Place dough in greased bowl; cover and let rise for 1 hour.
Form into rolls, bread, sweet rolls and let rise again.
Bake at 375\u00b0 for 15 to 20 minutes (rolls).
Turn out on counter and brush with melted butter at once.
Sweet rolls may be frosted with confectioners sugar frosting.
utter, apple juice, butter and egg together. Fold in the raisins
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.
These recipes are fairly new and
have been taken from magazines.
The cake I found after I made a chocolate mousse with raspberry sauce and already had the raspberry liquor.
We must have been living in Texas at the time.
Cream shortening with sugar.
Beat egg and blend with butter mixture.
Sift flour, salt and soda.
Stir into egg mixture, blending thoroughly.
Fold mincemeat into mixture.
Drop by teaspoon and bake in hot oven at 400\u00b0 about 8 minutes.
Makes about 3 dozen cookies.
addle wheel thoroughly.Beat the egg whites into soft mound of
n a medium bowl, beat egg and soda water.
Heat
utter or peanut butter, 1 egg, 1 cup Splenda. Bake at
Blend ingredients together and use in recipes calling for whole eggs.
This is delicious alternative for those on cholesterol restricted diets.
It contains no cholesterol, reduced fat and calories and more protein than 2 whole eggs.