| I had a request from Kara for baking without eggs. I found these interesting suggestions on a natural foods web site. For those of you who are working with people who don't eat eggs, these might be worth trying. ONE (1) egg equals any one of the following:
Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes. To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats. |
Thursday, May 11, 2006
Egg Substitutes
Wednesday, May 03, 2006
Granola - Three different versions
These three recipes span our eating habits over the last 20 years. I began with my version of Rosalind’s recipe in 1986. When I adopted a “low fat” lifestyle, I cut out the oil and several other high fat ingredients. Years later I began trying to cut sugar from our diet and so I deleted the honey and brown sugar and added more nuts. I discovered it needed some liquid, so I added back a portion of the oil. After hearing a presentation recently about flax seed, I have been thinking about adding some ground flax seed to this, but haven’t yet.
I eat a heaping 1/3 cup of the sugar free granola with either milk or yogurt for breakfast almost every day. Enjoy!
Granola - version #1
(based on recipe from Rosalind H., whose recipe was found in the Newcomers Cookbook, 1986 version)
2 cups unprocessed bran
4 cups oatmeal (the larger the better - Old Fashion/Jumbo)
1/3 cup brown sugar
3/4 cup wheat germ
1/3 cup sesame seed
1 cup raw peanuts (chopped)
1/4 cup vegetable oil
1/2 cup honey
1/2 cup raisins (opt.)
Heat oats and bran in an ungreased pan in 350 degree oven for 10 minutes. Mix remaining ingredients (except raisins) into the warm oatmeal and bran mixture.
Bake at 300 for 30 to 45 minutes, stirring occasionally (about every 15 minutes). Remove from oven. Add raisins if desired. Let cool. Store in an airtight container at room temp.
(the original recipe called for 1/2 to 1 cup coconut and 1 1/2 tsp. vanilla - I never used either of these, but you might want to add them.)
Granola #2 - for less fat
2 cups bran
4 cups oats
1/4 to 1/3 cup brown sugar
1/3 to 1/2 honey
1 cup peanuts (chopped)
raisins (opt.)
Heat oats and bran in an ungreased pan in 350 degree oven for 10 minutes. Mix remaining ingredients (except raisins) into the warm oatmeal and bran mixture.
Bake at 300 for 30 to 45 minutes, stirring occasionally (about every 15 minutes). Remove from oven. Add raisins if desired. Let cool. Store in an airtight container at room temp.
Granola #3 - sugar free version
2 cups bran - unprocessed
4 cups oats (old fashioned/jumbo)
3/4 cup raw almonds (chopped)
3/4 cup raw peanuts (chopped)
1/2 cup raw sunflower seeds
1 1/2 tablespoon oil
1/3 to 1/2 cup dates (chopped) (opt.)
Heat oats and bran in an ungreased pan in 350 degree oven for 10 minutes. Mix remaining ingredients (except dates) into the warm oatmeal and bran mixture.
Bake at 300 for 30 to 45 minutes, stirring occasionally (about every 15 minutes). If dates are to be added, add after 40 minutes and cook additional 5 minutes.
Remove from oven. Let cool. Store in an airtight container at room temp.
I eat a heaping 1/3 cup of the sugar free granola with either milk or yogurt for breakfast almost every day. Enjoy!
Granola - version #1
(based on recipe from Rosalind H., whose recipe was found in the Newcomers Cookbook, 1986 version)
2 cups unprocessed bran
4 cups oatmeal (the larger the better - Old Fashion/Jumbo)
1/3 cup brown sugar
3/4 cup wheat germ
1/3 cup sesame seed
1 cup raw peanuts (chopped)
1/4 cup vegetable oil
1/2 cup honey
1/2 cup raisins (opt.)
Heat oats and bran in an ungreased pan in 350 degree oven for 10 minutes. Mix remaining ingredients (except raisins) into the warm oatmeal and bran mixture.
Bake at 300 for 30 to 45 minutes, stirring occasionally (about every 15 minutes). Remove from oven. Add raisins if desired. Let cool. Store in an airtight container at room temp.
(the original recipe called for 1/2 to 1 cup coconut and 1 1/2 tsp. vanilla - I never used either of these, but you might want to add them.)
Granola #2 - for less fat
2 cups bran
4 cups oats
1/4 to 1/3 cup brown sugar
1/3 to 1/2 honey
1 cup peanuts (chopped)
raisins (opt.)
Heat oats and bran in an ungreased pan in 350 degree oven for 10 minutes. Mix remaining ingredients (except raisins) into the warm oatmeal and bran mixture.
Bake at 300 for 30 to 45 minutes, stirring occasionally (about every 15 minutes). Remove from oven. Add raisins if desired. Let cool. Store in an airtight container at room temp.
Granola #3 - sugar free version
2 cups bran - unprocessed
4 cups oats (old fashioned/jumbo)
3/4 cup raw almonds (chopped)
3/4 cup raw peanuts (chopped)
1/2 cup raw sunflower seeds
1 1/2 tablespoon oil
1/3 to 1/2 cup dates (chopped) (opt.)
Heat oats and bran in an ungreased pan in 350 degree oven for 10 minutes. Mix remaining ingredients (except dates) into the warm oatmeal and bran mixture.
Bake at 300 for 30 to 45 minutes, stirring occasionally (about every 15 minutes). If dates are to be added, add after 40 minutes and cook additional 5 minutes.
Remove from oven. Let cool. Store in an airtight container at room temp.
Monday, May 01, 2006
Refrigerator Roll recipe - and a whole lot more
Nola's Roll Recipe
1 cup shortening (or 7/8 cup vegetable oil)
1 cup boiling water
2 eggs, beaten
1/2 cup sugar
1 tablespoon yeast (rounded tbsp.)
1 cup warm water
6 cups plain flour
1 tablespoon salt
1. Put shortening in large bowl. Pour 1 cup boiling water over shortening and stir to break up. Leave to melt and cool.
2. Put one cup of warm water into a cup measure. Add one rounded tablespoons of yeast to the cup warm water, stir. In a separate bowl beat eggs.
3. After the shortening and boiling water have cooled and shortening is mostly melted, add eggs, sugar, and yeast water. Stir well.
4. Add flour and salt and stir well. If dough is very wet, add up to 1 cup more flour.
5. Grease separate bowl. Put dough in a metal or glass bowl (not a plastic one), turning once. Cover bowl with cling wrap and place in refrigerator for at least 4 hours or until it has risen. (over night is fine).
Crescent rolls - divide dough into eight portions. Roll each portion into a circle. Coat with melted butter. Cut into 6 to 8 triangles - depending on size of roll desired. Roll from large end to small, making them curved slightly - like a crescent moon. Put on greased pan and cover with cloth. Place in warm place to rise - at least one hour. Uncover and bake in preheated oven at 400 degrees about 6 minutes or until golden brown.
Hamburger buns - use a metal can or other object to cut "hamburger sized" circles out of the dough. Let rise on greased pan and bake.
Cinnamon rolls - divide dough into two portions. Roll each portion into a rectangle. Spread the dough with butter and then use a combination of sugar and cinnamon (or cinnamon and Splenda) sprinkled over the dough. (Cinnamon Sugar - 1/4 cup sugar and 2 teaspoons of cinnamon). Roll up from top to bottom so it makes long roll. Cut into circles and place on greased baking pan - leaving space between for rising. Cover with cloth and place in warm place to rise at least one hour. Bake at 400 for about 8 minutes or until golden brown. After baking the rolls, you may drizzle with sweet icing while they are still warm. Sweet Icing is made by mixing 1 cup powdered sugar (icing sugar) with 1 tablespoon milk and 1/2 teaspoon vanilla. Mix until smooth.
Bacon/cheese Rolls- (you make these like cinnamon rolls but the filling is savory instead of sweet) - divide dough into two portions. Roll each portion into a rectangle. Sprinkle with bacon and cheese. Roll up from top to bottom so it makes long roll. Cut into circles and place on greased baking pan - leaving space between for rising. Cover with cloth and place in warm place to rise at least one hour. Bake at 400 for about 8 minutes or until golden brown. (you can use ham or sausage in place of the bacon, but my crowd always prefered the bacon)
Ham and Cheese "loaf" - roll the dough out the same way into a rectangle but then I would cover the middle third with a mixture of mayo and mustard and then put layers of ham slices or chopped ham and slices of cheese or grated cheese. I would then fold it together in the middle, pinch the two sides together and flip it over. I would bake this - it maybe looks a bit like a calzone and then cut it into large sections and serve.
Notes
1. The dough can be prepared with combinations of whole wheat flour, oat flour (oats ground in a food processor), or other flours. You'll want to experiment. In Kenya I used part "Tower" whole meal, part Atta, and part oat flour. It doesn't rise as well as the "white" flour version, but it fit better with our preference for whole grains. One third white flour mixed with the whole grain flours makes a good compromise. Whole wheat needs more liquid, so you probably won't be adding the extra flour mentioned above.
2. Sugar can also be decreased to 1 Tbsp. You can add some Splenda or Equal for a sweeter dough, if desired.
3. Local shortening like Kimbo (made in Kenya) works well in this recipe. If you don't have access to shortening you can make this with oil. It does alter the consistency of the dough and therefore the product is somewhat altered, but it does work. You may have to add extra flour.
1 cup shortening (or 7/8 cup vegetable oil)
1 cup boiling water
2 eggs, beaten
1/2 cup sugar
1 tablespoon yeast (rounded tbsp.)
1 cup warm water
6 cups plain flour
1 tablespoon salt
1. Put shortening in large bowl. Pour 1 cup boiling water over shortening and stir to break up. Leave to melt and cool.
2. Put one cup of warm water into a cup measure. Add one rounded tablespoons of yeast to the cup warm water, stir. In a separate bowl beat eggs.
3. After the shortening and boiling water have cooled and shortening is mostly melted, add eggs, sugar, and yeast water. Stir well.
4. Add flour and salt and stir well. If dough is very wet, add up to 1 cup more flour.
5. Grease separate bowl. Put dough in a metal or glass bowl (not a plastic one), turning once. Cover bowl with cling wrap and place in refrigerator for at least 4 hours or until it has risen. (over night is fine).
Crescent rolls - divide dough into eight portions. Roll each portion into a circle. Coat with melted butter. Cut into 6 to 8 triangles - depending on size of roll desired. Roll from large end to small, making them curved slightly - like a crescent moon. Put on greased pan and cover with cloth. Place in warm place to rise - at least one hour. Uncover and bake in preheated oven at 400 degrees about 6 minutes or until golden brown.
Hamburger buns - use a metal can or other object to cut "hamburger sized" circles out of the dough. Let rise on greased pan and bake.
Cinnamon rolls - divide dough into two portions. Roll each portion into a rectangle. Spread the dough with butter and then use a combination of sugar and cinnamon (or cinnamon and Splenda) sprinkled over the dough. (Cinnamon Sugar - 1/4 cup sugar and 2 teaspoons of cinnamon). Roll up from top to bottom so it makes long roll. Cut into circles and place on greased baking pan - leaving space between for rising. Cover with cloth and place in warm place to rise at least one hour. Bake at 400 for about 8 minutes or until golden brown. After baking the rolls, you may drizzle with sweet icing while they are still warm. Sweet Icing is made by mixing 1 cup powdered sugar (icing sugar) with 1 tablespoon milk and 1/2 teaspoon vanilla. Mix until smooth.
Bacon/cheese Rolls- (you make these like cinnamon rolls but the filling is savory instead of sweet) - divide dough into two portions. Roll each portion into a rectangle. Sprinkle with bacon and cheese. Roll up from top to bottom so it makes long roll. Cut into circles and place on greased baking pan - leaving space between for rising. Cover with cloth and place in warm place to rise at least one hour. Bake at 400 for about 8 minutes or until golden brown. (you can use ham or sausage in place of the bacon, but my crowd always prefered the bacon)
Ham and Cheese "loaf" - roll the dough out the same way into a rectangle but then I would cover the middle third with a mixture of mayo and mustard and then put layers of ham slices or chopped ham and slices of cheese or grated cheese. I would then fold it together in the middle, pinch the two sides together and flip it over. I would bake this - it maybe looks a bit like a calzone and then cut it into large sections and serve.
Notes
1. The dough can be prepared with combinations of whole wheat flour, oat flour (oats ground in a food processor), or other flours. You'll want to experiment. In Kenya I used part "Tower" whole meal, part Atta, and part oat flour. It doesn't rise as well as the "white" flour version, but it fit better with our preference for whole grains. One third white flour mixed with the whole grain flours makes a good compromise. Whole wheat needs more liquid, so you probably won't be adding the extra flour mentioned above.
2. Sugar can also be decreased to 1 Tbsp. You can add some Splenda or Equal for a sweeter dough, if desired.
3. Local shortening like Kimbo (made in Kenya) works well in this recipe. If you don't have access to shortening you can make this with oil. It does alter the consistency of the dough and therefore the product is somewhat altered, but it does work. You may have to add extra flour.
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