HELP! No-egg & no-butter cookies recipes!!!

sarahnurit ↓

Sun, Dec 25 2005, 7:42 pm

Where we live there are no kosher eggs, and no marg-butter. Is there aybody that knows recipes for cookies or cake without these ingridients? I know it's hard... Sad

Last edited by sarahnurit on Tue, Dec 27 2005, 7:31 pm; edited 1 time in total

shanie5 ↓

Sun, Dec 25 2005, 10:15 pm

choc cake:

3 cups flour
2 cups sugar
1/3 cup cocoa
2 tsp salt
2 cups water
3/4 cup veg oil
2 tsp vanilla
2 tsp vinegar

combine first five, add rest. mix well. batter will be thin. pour into 2 8 or 9 inch baking pans. bake 350 20-30 minutes or till toothpick inserted into center of cake comes out clean

elisecohen ↓

Mon, Dec 26 2005, 9:00 pm

I also don't understand why grocery eggs wouldn't be kosher unless they're known to be fertilized, but here's a recipe from the winter Veggie Life magazine:
Chocolate Peppermint Cupcakes (makes 12)
1 1/2 C flour
1 C sugar
1/3 C cocoa
1 tsp baking soda
1/2 tsp salt
1C cooled strong peppermint tea
1/2 C vegetable oil
2 T cider vinegar or other plain vinegar
optional: chocolate frosting, crushed peppermint candies
paper cupcake liners
Preheat oven to 350*, line cupcake tin with paper liners. Sift together dry ingredients (flour through salt). In a medium bowl, mix tea, vinegar and oil. Add wet ingredients to dry ingredients and mix til smooth. Spoon or pour into cupcake pan. Bake 20-25 minutes til tops are springy to the touch. Remove from pan and cool on a rack before frosting.

Optional: Frost generously with chocolate frosting, top with crushed peppermint candy

Creamy chocolate frosting
4 oz parve semi-sweet chocolate
6 oz firm silken tofu
1 C sifted powdered sugar (sift then measure)
1 tsp vanilla or 1/8 tsp peppermint extract
In double boiler or in microwave, melt chocolate. In a food processor, combine tofu, podered sugar, and flavoring. Add melted chocolate, blend til smooth.

↑ elisecohen ↓

Mon, Dec 26 2005, 9:01 pm

To find egg-free recipes, just look for vegan ones (you can search with vegan as an index word). You can almost always substitute vegetable oil for butter/margarine in recipes-the texture may change slightly, but you'll still get good results.

↑ red sea ↓

Mon, Dec 26 2005, 10:12 pm

honey cookies:

2 Tbsp. Kuzu root starch
4 Tbsp water
2 Tbsp oil

mix these well ( this is an egg substitute)

1/2 cup canola oil
1 cup honey

mix again.

4 cups spelt flour
2 tsp baking soda

mix. refridgerate for between a few hours to overnite.

shape, bake at 350 on a greased pan for 15-20 min.

I'm sure you can replace the spelt with wheat if you want, look up if the amount stays the same.

↑ sarahnurit ↓

Tue, Dec 27 2005, 4:20 pm

Quote:

Kuzu root

What is it? Where can I find it?

Here in Napoli is impossible to determine if eggs have been fertilized or not...and there are not white eggs available...

Thanx for the recipes, keep posting!

Last edited by sarahnurit on Tue, Dec 27 2005, 7:29 pm; edited 2 times in total

↑ elisecohen ↓

Tue, Dec 27 2005, 4:29 pm

But you don't need to assume they are fertilized, do you? Can't you just check for spots in them? I'm not criticizing, just trying to understand. There are shelf-stable egg substitutes (powdered) you can buy by mail too--one is dried egg itself (available as whole egg powder, or just whites or just yolks) and the other is Ener-G brand egg replacer, which is potato-based but works pretty well. They may not be on the shelves where you live, but you can order them and have them shipped, they are light so it shouldn't be too expensive, even for international shipping.

↑ elisecohen ↓

Tue, Dec 27 2005, 4:37 pm

From The Lowfat Jewish Vegetarian Cookbook:
Almond Cookies (about 2 dozen)
3 C almonds
1/2 C maple or sugar syrup
3 ripe mashed bananas
1 C whole wheat pastry flour
1 1/2 C white flour
Preheat oven to 350*. Reserve 1/2 C almonds whole) Grind the rest. Cream together the syrup and bananas, add almond meal and flours, mix well. Divide and roll dough into 24 balls. Press one whole almond into each ball on top. Bake on lightly oiled cookie sheet for 12 minutes, cool.

Eggless, margarineless hamantaschen:

1 1/2 C white flour
1 1/2 C whole wheat pastry flour
1 1/2 tsp baking powder
1/3 C oil
2/3 C applesauce
3 T orange juice
about 5 T prune, poppy, or other filling

Mix all ingredients except filling together and knead for a few minutes. Separate into 3 balls, cover, and refridgerate about 3 hours. Roll out to about 1/8" thick. Cut into rounds, fill, shape, bake for 30 minutes in 350* preheated oven, until dough is brown. Cool on racks.

↑ elisecohen ↓

Tue, Dec 27 2005, 4:46 pm

from autumn 2005 Veggie life mag:
Maple Oatmeal Cookies
1 C maple syrup
1 3/4 C old fashioned oats
1/4 C flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1/4 C oil
1/2 C raisins

Preheat oven to 350*. Spray or oil baking sheets or line with parchment. In a medium pan over high heat, boil maple syrup. Let boil 1 minute, remove from heat and stir in oil. Stir in oats, flour, salt, cinnamon, and baking powder. Fold in raisins. Let sit for 10 minutes. Stir again, then drop by heaping tablespoonfuls 2 inches apart on baking sheet. Bake 15 minutes or til edges are golden. Remove from oven, allow to cool completely on baking sheet.

Vegan lemon bars
Crust
1 C white flour
1/2 C oil
1/4 C powdered sugar

Topping
1 C granulated sugar
grated zest of one lemon
3 T lemon juice
1/4 tsp salt
1/2 C unsweetened applesauce
1 1/2 tsp baking powder
1 T powdered sugar (for top)
Preheat oven to 350. Combine crust ingredients and mix til coarse or mealy. Press into 9" square pan. Bake for 20 minutes til set but not brown. Meanwhile make topping in the same bowl stirring sugar, zest, juice and salt together. In a second small bowl, combine applesauce and baking powder til blended. When crust comes out of the oven, stir applesauce mix into sugar mix, pour this topping over the hot crust and bake for 50 minutes til center is slightly firm. Cool completely, and then sprinkle with powdered sugar and cut into bars.

↑ elisecohen ↓

Tue, Dec 27 2005, 4:47 pm

Hope these are helping...are there other ingredients that are either ubiquitous and thus you want to use, or else are impossible to find? I don't want to keep giving recipes with maple sugar if that's nowhere to be found (and expensive to ship), or if lemons are your taste I can look for more lemon cookie recipes, and so on.

↑ sarahnurit

Tue, Dec 27 2005, 7:26 pm

Thanks again!!!

Here I can't really find maple syrup, but lemon is great because in this area they grow a lot of lemon trees...
It' interesting about powdered eggs:any brand in particular that you can suggest?

Yes, I can check the eggs one by one, but the percentage of non kosher ones is 8 non-kosher, 2 kosher...so I feel bad buying all those eggs for such a small result...

↑ elisecohen ↓

Tue, Dec 27 2005, 9:26 pm

For the powdered eggs, like I said the Ener-G ones are not really egg but work in baking. For real egg product, I use the Deb El; it's OU parve for the whole eggs and the egg whites, but at least at one point the egg yolks were dairy (the package that was just yolks, I mean). Don't know about European sources, but you can order the Ener-G one at http://www.ener-g.com/store/de.....cat=8

The Deb-El is pretty readily available and you should be able to do a search and find and order it.

↑ elisecohen ↓

Wed, Dec 28 2005, 3:16 pm

Okay, a reliable source for the Deb El is http://www.shopnatural.com/Mer.....15350

The egg whites and whole eggs are parve and certified kosher by the OU. I find the whites are great especially for meringues or angel food cake, but to me the whole eggs have a bit of a strange taste. Still, it's better than nothing. They need no refrigeration even after opening, are light weight so shipping shouldn't be too exhorbitant, and a little goes a long way.

↑ elisecohen ↓

Thu, Jan 26 2006, 3:54 pm

New recipe from the current VRG Vegetarian Journal (what we usually call in the US a "wacky cake":
Vegan Snack Cake

3 1/2 C flour
2 C sugar
2 tsp baking soda
1 tsp salt
2 C water
2/3 C olive oil
2 tsp vinegar
1 tsp vanilla
In medium bowl, mix the dry ingredients. Mix in the liquids. Preheat oven to 350 deg. Pour mixture into a 9x13" pan, bake 35-40 min.

Suggested variations:
chocolate: add 1/2 C cocoa with dry ingred. can also add 1 T allspice and/or 2/3 C walnuts; and/or 2/3 C chocolate chips; and/or 1/2 C chopped almonds; and/or 1/2 tsp almond extract

Also:
Gingerbread
1/2 C olive oil
1 C sugar
1 T ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
3/4 C molasses
1 tsp white vinegar
1/2 tsp salt
1 T baking powder
2 C whole wheat flour
2/3 C soymilk or water
Preheat oven to 350. In medium bowl, blend oil, sugar and spices. Add molasses and vinegar. In a nother bowl, blend salt with baking powder. Blend in flour and liquid mix, alternatively, starting and ending with the flour. Spread into greased 9x13" baking pan and bake about 35 minutes.

Have fun...I may bake one or more of these just for fun (my kids love gingerbread).

↑ elisecohen

Thu, Mar 02 2006, 5:20 pm

One more from the March/April issue of Home Cooking:

Mayo Chocolate Cake
2 C flour
1 C sugar
1 C mayonnaise
1 tsp baking soda dissolved in 1 C room-temp water
4 T cocoa powder
1 tsp vanilla
1/2 tsp salt
Preheat oven to 350*. Mix all ingredients with an electric mixer until very smooth. Pour into a 9x9" square pan. Bake 35-40 minutes. Cool. If desired, dust with confectioners sugar or frost.