Egg Substitute


Egg Substitute from Kaye's CupboardOver a year ago, we learned that our 4 year old was allergic to eggs and dairy. In my mind, we were going to have to say goodbye to baked goods in our home, because we couldn’t make them and then eat them in front of her, right? It wasn’t too much later (although it felt like it) that my mom came across this egg substitute, and it has been an amazing revelation to our diet! While I wouldn’t recommend this in every recipe, we have found that it is almost exactly like using eggs. It barely changes the texture, but doesn’t change the flavor. I will add a link to this substitute on every recipe I have successfully used the flax in.  I hope this makes your baking easier if you are dealing with allergies!

Egg Substitute from Kaye's Cupboard1
I have found it in bulk at stores like Winco, and Costco also sells a large bag (pictured). This is easily multiplied to create any number of needed “eggs.”


Egg Substitute from Kaye's Cupboard2
Just like making rice, bring water to a boil, stir in flax seed, then take pot off the heat, and cover.
Egg Substitute from Kaye's Cupboard3
After sitting, covered, for 10 minutes, it should look like this. There might be a little excess water, but you can drain it, and there shouldn’t be much.
Egg Substitute from Kaye's Cupboard4
The consistency is very like egg whites; the flax and water should move all together when you tilt the pot, and it should be thicker. If it doesn’t seem combined properly, it won’t work correctly in your recipe.
  • 3 Tbsp water
  • 1 Tbsp ground flax seed

1. Bring water to a boil in a small saucepan.

2. When boiling, add flax seed, stir, and take the saucepan off of heat. Cover, and let sit for 10 minutes.

Fluffy Butterscotch Chip Scones

Butterscotch Chip Scones from Kaye's Cupboard3

Growing up, we always had a really big breakfast Christmas morning, and it was one of my favorite parts of the day. My little family has (for now) opted for a simpler morning. We put a small box of the girls’ favorite cereals in their stocking so that they can eat that whenever they are ready. Once all of the presents were opened and the majority of the mess was cleaned up, my husband and daughters were busy with their new gifts, and I enjoyed a quiet kitchen while getting these delicious scones made.

Butterscotch Chip Scones from Kaye's Cupboard (2)1

I had never been a fan of scones before coming across this recipe; they always struck me as too dry. I found this particular recipe on, and I read through some of the reviews before making it. One review said to skip the kneading and molding it into a big circle. They suggested forming small balls, because the less the dough is handled, the softer and fluffier the finished product. It made sense to us, so we tried it out, and we are converted! We also use cake flour to achieve a lighter texture. Oh, you may have noticed little flecks of brown in these otherwise cream-colored scones- that’s because we use an egg substitute made of flax seed, so that our child with an egg allergy can also enjoy these!

  • 1 cup sour cream
  • 1 tsp baking soda
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg or equivalent egg substitute
  • 1 tsp vanilla
  • 4 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1 tsp salt
  • 1 cup butterscotch chips (or other desired ingredient)

1. Preheat oven to 350. Lightly grease baking sheet.

2. In a small bowl, blend sour cream and baking soda; set aside.

3. In a large bowl, cream butter and sugar, then add egg and vanilla.

4. In a small bowl, mix flour, baking powder, cream of tartar, and salt. Add dry ingredients to sugar mixture. Do not over mix. Add sour cream mixture, but do not over mix. Fold in butterscotch chips.

5. Lightly flour your hands, scoop a spoonful of dough, and roll it into a ball. Place on baking sheet, and flatten slightly. Repeat until pan is filled. Bake for 12-15 minutes, or until the bottom is golden brown, and a toothpick inserted in the middle of a scone comes out clean.

Yield: About 16 scones.

{Kudos to “Grandma Johnson’s Scones!”}

Broccoli Cheddar Soup

Broccoli Cheddar Soup from Kaye's Cupboard


I am finding myself in the same predicament I did when I started my old blog- a lot of the recipes I’ve shared so far are from Our Best Bites blog or cookbooks. I guess I can’t help it- great recipes are great recipes, and some of our very favorites are from them! This one has gotten easier every time I make it, and I love it more every time we have it! I used to blend up the pieces of broccoli and potato, but I didn’t this time, and it was better than ever.

Broccoli Cheddar Soup from Kaye's Cupboard2

The other big change we made is that we grated fresh sharp cheddar, instead of using the bagged pre-shredded cheese. I wasn’t expecting much of a difference in taste (the choice was made partially for practicality- it’s cheaper to grate cheese yourself!), but WOW this was so much cheesier!! I am officially converted to that little bit of extra work, because it is so worth it! We always have a fresh loaf of French bread to dip in the soup. Which reminds me, I ordered Panera’s cheddar broccoli soup last weekend, and this recipe is very similar. I always add extra potatoes, but if I thinned it out a bit, the two soups could be twins!

  • 1  1/2 Tbsp butter
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2  (14.5 oz) cans chicken broth
  • 1-3 large baking potatoes, cut into bite-size cubes (more potatoes = thicker soup)
  • 2 medium heads broccoli, chopped
  • 3 oz cream cheese
  • 2 cups milk
  • 6 Tbsp flour
  • 2 tsp salt
  • 1/4 tsp pepper
  • 4 cups sharp cheddar cheese, grated
  • 3 Tbsp fresh parsley (1 Tbsp dried)

1. In a large stockpot, melt butter on medium heat. When hot, add diced onion. Saute for 1 minute, then add garlic. Saute 1 to 2 minutes longer, or until onion is tender.

2. Add chicken broth and potato, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add broccoli. Continue to simmer with pot covered for 5 minutes, or until the broccoli and potato are tender.

3. While soup is simmering, mix cream cheese, milk, and flour in a blender, and process until smooth. When potatoes and broccoli are tender, add milk mixture to pot. Add salt and pepper.

4. Simmer about 5 minutes stirring occasional until thickened. Remove from heat. Stir in cheese and parsley. If desired, use immersion blender to reach desired consistency.

{Kudos to the Our Best Bites cookbook!}

Tilapia Pitas

Feta Tilapia Pitas from Kaye's Cupboard

Tilapia is the fish for people who say they don’t like fish. There isn’t a strong “fishy” flavor, and it goes well with many different spices, coatings, and sides. I have a few more great tilapia recipes to share in the future, but this is a great one to start with! The fish is fried sans breading, then topped with a creamy feta dressing, topped with fresh lettuce, and wrapped in a soft pita.

Feta Tilapia Pitas from Kaye's Cupboard (2)

  •  1/2 cup mayonnaise
  • 1/4 cup Italian dressing
  • 1/2 cup feta cheese
  • 2 anchovy fillets, drained, optional
  • pinch cayenne pepper
  • pinch salt
  • 1/8 tsp pepper
  • 4 Tbsp olive oil
  • 1/4 tsp lemon pepper
  • salt and cayenne to taste
  • 4 cups lettuce, torn in to bite-size pieces
  • 1 small red onion, diced, optional (we felt it overpowered the other ingredients)
  • 6 pitas, cut in half or 1 package Greek Pita flat bread (pictured- it’s delicious!)

1. In a small bowl, mix mayo, dressing, feta, anchovies (if desired), cayenne, salt, and pepper. Refrigerate.

2. Heat oil in large skillet on medium heat. Place tilapia fillets in the skillet, and season with lemon pepper, salt, and cayenne. Fry until fish is browned on both sides and fish flakes easily with a fork, about 5-7 minutes.

3. Warm pita bread, if desired. Fill pitas with tilapia, lettuce, and onion, and spoon in feta sauce.

{Kudos to “Tilapia Pitas”}

White Texas Sheet Cake

White Texas Sheet Cake from Kaye's Cupboard (2)

I wish I could describe the texture of this cake- it’s absolutely delightful- moist with a perfect compromise of fluffy and dense. Besides having a downright delicious almond flavor, it’s also fun to make. I’ve never made a classic Texas sheet cake (although it’s right near the top of my “must-make-soon!” list), so I didn’t realize that both the batter and frosting start with boiling some of the ingredients. The frosting is added while both the cake and frosting are warm. I have heard that Texas sheet cake is even better the second day, but we haven’t been able to keep it around long enough to find out!


The one change I made was in the amount of powdered sugar added to the frosting. I haven’t added more than 3.5 cups; any more than that would’ve made the frosting overly sweet, and possibly covered up some of that fantastic almond flavor. I also liked the frosting to stay a little thinner. It’s your call when you make it, but either way I think this cake will be an immediate favorite! I already have the page number memorized, and it lays out nice and flat for me… Oh, and this makes a lot! There is plenty to share, and to keep, so it is my go-to potluck recipe!

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 1/4 tsp baking soda


  • 1/2 cup butter
  • 1/4 cup milk
  • 4  1/2 cups powdered sugar (I use 2  1/2 – 3  1/2 cups)
  • 1/2 tsp almond extract
  • 1 cup chopped walnuts, optional

1. Preheat oven to 375. In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, salt, baking powder, almond extract, and baking soda until smooth.

2. Pour into a greased jelly-roll pan (15 x 10 x 1-in). Bake for 18-22 minutes, or until cake is golden brown and a toothpick inserted in the center comes out clean. Cool for 20 minutes.

3. For frosting, combine milk and butter in a large saucepan. Bring to a boil. Remove from heat; stir in sugar and extract. Stir in walnuts, if desired, and spread over warm cake.

{Kudos to The Taste of Home Baking book!}

Apple Cider Floats

Apple Cider Floats from Kaye's Cupboard

Meet our newest holiday tradition. Root beer floats are for summer; apple cider floats are perfect for fall and winter! The key is to use unfiltered apple cider, and then let the ice cream soften enough to melt into the cider, creating a creamy apple pie a la mode- in a mug! Oh, and I’ve said it before, and I’m sure I’ll say it many more times: definitely check out Our Best Bites, where this recipe came from! Almost every recipe I have tried has become an instant favorite! Try  it as a single-serving, or easily make enough or a crowd.


  • 1 cup chilled unfiltered apple cider
  • 1/2 cup chilled ginger ale
  • 1-2 scoops vanilla ice cream
  • ground cinnamon and nutmeg, for garnish
  • 1-2 Tbsp bottled caramel sauce


  • About 3 liters unfiltered apple cider, chilled (we like Martinelli’s- we use 2 50 oz jugs)
  • 2 liters ginger ale, chilled
  • 3/4 – 1 gallon vanilla ice cream
  • ground cinnamon and nutmeg, for garnish
  • caramel sauce, optional to garnish each individual drink

1. Mix apple cider, ginger ale, and ice cream. Top with cinnamon, nutmeg, and caramel. Spices can be mixed into drink mixture if serving a crowd, or can be added to each individual cup. Make sure to stir mixture for crowd occasionally to keep ingredients combined as ice cream continues to melt.

{Kudos to!}

Crunchy Coleslaw with Bacon

Crunchy Coleslaw from Kaye's Cupboard

What comes to mind when you think of coleslaw? Maybe a mess of soggy cabbage? This coleslaw recipe is just the remedy for past coleslaw experiences! This comes together quickly, and the result is a fresh, crunchy coleslaw in a light dressing. Bacon and peanuts give a little extra crunch and great flavor, and this becomes a quick and easy side for so many main dishes! Oh, and each serving is about 90 calories!

Crunchy Coleslaw from Kaye's Cupboard (2)1

  • 1/2 cup Miracle Whip dressing
  • 1 Tbsp sugar
  • 1 tsp cider vinegar
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup salted peanuts, chopped
  • 6 slices cooked bacon, crumbled

1. Mix dressing, sugar, and vinegar in a small bowl, and set aside.

2. Combine remaining ingredients in a large bowl. Add dressing mixture; toss to evenly coat. Refrigerate 1 hour.

{Kudos to!}

Cheddar Baked Chicken

Cheddar Baked Chicken from Kaye's Cupboard3

This is an easy, tasty family favorite that is devoured shortly after it is brought to the table! My husband requests this often, which I don’t mind at all, because it is so simple to put together, and we always have the ingredients on hand.

Cheddar Baked Chicken from Kaye's Cupboard (2)

Icing on the cake- my kids eat it without a single complaint!

  •  1/2 cup flour
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 egg
  • 1 Tbsp milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup Italian bread crumbs
  • 3 chicken breasts, cut in half or thirds

1. Preheat oven to 350. Spray baking dish with cooking spray, and set aside. I recommend using a broiler pan.

2. In a small bowl, mix flour, salt, pepper, and garlic powder. In another small bowl, mix egg and milk. In a third small bowl, mix cheese and bread crumbs. Put each chicken piece in the flour mixture, then the egg mixture, and then the cheese mixture. Arrange on prepared baking dish.

3. Bake 20-30 minutes in oven, or until coating on chicken is golden brown, and the chicken juices run clear.


{Kudos to “Cheddar Baked Chicken”}

Coconut Rice

Coconut Rice from Kaye's Cupboard

We have been making this rice for over a year now, and it is definitely my favorite pairing for any Chinese or Japanese food! It is a semi-sticky rice with just enough coconut flavor to balance out the tang of Tonkatsu sauce, Orange chicken, etc.

  • 2 cups white or jasmine rice
  • 14 oz can of coconut milk
  • 2 cups water
  • 1 tsp salt
  • splash of white vinegar
  • 2-3 Tbsp white sugar
  • 1/4 cup green onions, chopped (we omit this sometimes, depending on what we are eating with the rice)
  • black pepper (optional)

1. Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan. Bring to a boil, stirring often. Turn heat to low, and cover for 20 minutes. Stir every few minutes at first so that the rice doesn’t stick to the bottom of the pan. Let stand 5 minutes. Add green onions and pepper if desired, and serve immediately.

{Kudos to the Our Best Bites cookbook!}

Chicken Katsu

Chicken Katsu from Kaye's Cupboard


My husband asked if I would find a recipe for Chicken Katsu a few months ago. I hadn’t heard of it, so we did a little internet searching and found a recipe he thought sounded right. We bought a deep fryer so that we could make it more quickly. The idea is pretty basic- lightly seasoned and breaded chicken, paired with a delicious dipping sauce- it was a complete success! Our three young daughters ate almost as much as we did! We paired this with a sauce we found on a different website, and our favorite coconut rice!

  • 2 eggs
  • 3/4 cup cornstarch
  • 1/4 tsp ground pepper
  • 1/4 tsp garlic powder
  • 1 cup water
  • 4 lbs chicken (either 15-20 boneless, skinless thighs, or 4 lbs chicken breast, cut into smaller pieces)
  • 1 lb Panko bread crumbs

1. Flatten chicken, or slice in half width-wise. If you are using chicken breasts, slice each breast into 3 or 4 pieces.

2. Combine eggs, cornstarch, ground pepper, garlic powder, and water in a bowl. Put the bread crumbs in a separate bowl. Dip chicken pieces in egg mixture, then in bread crumbs. Fry until brown and crispy.

3. Cut chicken into strips, and serve with this Tonkatsu sauce:

  • 1/2 cup ketchup
  • 1  1/2 Tbsp white sugar
  • 2  1/2 Tbsp soy sauce
  • 2  1/2 Tbsp Worcestershire sauce
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder

1. Combine ingredients in a small, microwaveable bowl. Microwave for 1 minute. Stir again, then refrigerate for 1 hour. Serve cold. Making this a day ahead allows flavors to combine the best.

{Kudos to “Chicken Katsu with Katsu Sauce (L&L Hawaiian Barbeque)” and Kudos to “Lucy’s Quick Tonkatsu Sauce”}

Favorite White Chicken Chili



If I made a list of my top 10 recipes, this chili would be on it for sure! The blend of tastes and textures are perfect! Right after we made this for the first time, my husband wrote “Double Me!” under the recipe title in my cookbook! This is my slightly modified doubled recipe, so we are sure to have it again the next day for lunch!


Adjust the cayenne pepper to give it more or less spice; it has a mild spice, as written. Either way, it’s a great meal, especially during the winter! We love to scoop it up with tortilla chips.



  •  2-3 lbs chicken breast, cubed (I use three frozen chicken breasts)
  • 1 medium onion, chopped
  • 1  1/2 tsp garlic powder
  • 1 tsp vegetable oil
  • 3 cans kidney beans, drained and rinsed
  • 2 14 oz can chicken broth
  • 8-12 oz chopped green chilies
  • 1 tsp salt
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • 2 cup sour cream
  • 1 cup heavy whipping cream

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the broth, beans, chilies, and seasonings. Bring to a boil.

2. Reduce heat, simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and cream. Serve immediately.

Yield: 10 servings

{Kudos to The Taste of Home Cookbook!}

Best Zucchini Bread


Best Zucchini Bread from Kaye's Cupboard 1

I have been making this zucchini bread for a few years now, and I love it more every time I bake it! It’s moist, has great texture, and a perfect amount of cinnamon flavor!

Best Zucchini Bread from Kaye's Cupboard 2

We grew zucchinis this last summer, and almost every one got shredded and frozen in two cup portions so that I can defrost a bag and make this bread! I have taken it to potlucks and family gatherings, and it is gone very quickly!

  •  3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 3 eggs or equivalent egg substitute
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1  1/4 cups white sugar
  • 3 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts (optional)

1. Grease and flour 2 bread pans. Preheat oven to 325.

2. Whisk flour, salt, baking powder, baking soda, and cinnamon together in a small bowl. Beat eggs, oil, sugar, and vanilla together in a large bowl. Add flour mixture to egg mixture, and mix well. Stir in zucchini and nuts. Pour batter into prepared pans.

3. Bake for 40-60 minutes, or until a knife inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove bread from pan and cool completely.

{Kudos to! This recipe was called “Mom’s Zucchini Bread.”}

Chicken Spinach Stromboli

Chicken Spinach Stromboli on Kaye's Cupboard

I LOVE this Stromboli recipe from Our Best Bites!! Bread, cheese, and chicken- you can’t go wrong, right? I made one loaf without spinach to appease my kids, then forgot to add it to the second loaf, so the Stromboli pictured is just chicken and cheese. Just chicken and cheese… Thinking about it makes me glad I have more leftover (by the way, it reheats beautifully!).

Chicken Spinach Stromboli on Kaye's Cupboard (2)We like to dip it in warm marinara or Alfredo sauce.  When I first started making this recipe, I made the bread dough myself. I am not very good at yeast breads, so I have since given up on homemade dough. Our local grocery store (Winco) has refrigerated pizza dough, and it is a huge help! With the refrigerated dough, this meal takes very little prep, and comes together quickly!

Chicken Spinach Stromboli on Kaye's Cupboard (3)

I have changed the recipe slightly; I really love freshly grated Parmesan, so I use that on the inside, rolled up with the chicken, but I use the pre-grated cheese for the top, because it doesn’t melt and gives it that “Crazy Bread” texture. Oh, and I always consider tomatoes optional…

Chicken Spinach Stromboli on Kaye's Cupboard (4)

  • 2 bags refrigerated pizza dough (or other preferred pizza dough- enough for 2 pizzas)
  • 4 teaspoons olive oil, divided
  • 1 lb chicken, cooked and shredded
  • 3 teaspoons Italian seasoning
  • 4 Tablespoons freshly grated Parmesan cheese
  • 3 Tablespoons pre-grated Parmesan cheese
  • 2 cups shredded Mozzarella cheese
  • 3 cups loosely packed spinach leaves
  • 4 Roma tomatoes, diced (optional)
  • Favorite pasta sauces for dipping

1. Preheat the oven to the temperature needed to bake your pizza dough.

2. Flour a cutting board, and roll one pizza dough out to a 12 x 15-inch rectangle. Brush 1 1/2 teaspoons olive oil over the crust. Sprinkle 1 1/2 Tablespoons Italian seasoning and 2 Tablespoons fresh Parmesan cheese over the dough, leaving a 1-inch edge all the way around.

3. Spread spinach leaves, chicken, and tomatoes, leaving a 1-inch edge all the way around.

4. From the long edge, roll up the dough (like a cinnamon roll), leaving roll to sit on the open seam. Pinch both ends shut, and tuck under.

5. Place roll, seam down, on a baking sheet sprayed with cooking spray. Brush top with 1/2 teaspoon olive oil, and top with 1 1/2 Tablespoons pre-grated Parmesan. Gently cut a few slits on the top of the roll.

6. Repeat entire process with second pizza dough and other ingredients, and place second roll next to first on baking sheet.

7. Bake in preheated oven for 15-20 minutes, or until the tops are golden brown.

{Kudos to!!}