Tag Archives: Egg-Allergy Friendly

Ginger Cookies

These are not your average cookie! I was looking for a gingersnap recipe a little while ago, and decided to try this one. I was so impressed by the balance of cloves and ginger in the cookies; it was hard to stop eating them! My ideal cookie is soft and chewy, and these hit the spot!

These aren’t technically gingersnaps, but are aptly named “Ginger Cookies,” and while the spices make me think of winter holidays, I would gladly eat them any day! I can almost smell them now!

  • 4  1/2 cups all-purpose flour
  • 4 tsp ground ginger
  • 2 tsp baking soda
  • 1  1/2 ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 1  1/2 cups shortening
  • 2 cups sugar
  • 2 eggs (or equivalent egg substitute)
  • 1/2 cup molasses
  • 3/4 cup sugar

1. Preheat oven to 350 degrees. In a medium bowl, mix flour, ginger, baking soda, cinnamon, cloves, and salt.

2. In a large bowl, beat shortening with a mixer for 30 seconds. Add 2 cups sugar. Beat until combined, scraping bowl as needed. Beat in eggs and molasses. Add flour mixture.

3. Shape dough into 1-inch balls. Roll balls in 3/4 cup sugar; place 1  1/2 inches apart on a greased cookie sheet. Flatten balls of dough with the bottom of a glass if desired.

4. Bake 8 to 9 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on a cookie sheet 1 minute. Remove; cool on a wire rack.

Yield: About 120 cookies

{Kudos to Better Homes and Gardens 100 Best Cookies magazine!}

Banana Crunch Muffins

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I was looking for a good banana muffin recipe a few years ago, and came across this one, I was intrigued by the idea of adding granola, hoping that it would produce a heartier muffin, and I was very happy with the result! This muffin comes out smooth and light; a texture that is enhanced perfectly by the granola.

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I changed the original recipe, which also included chopped walnuts and banana chips, as well as instructions to leave pieces of banana in the batter. I chose to completely blend the banana for a smooth batter. I like the addition of coconut, but my family wasn’t very enthusiastic about it, so I usually leave it out.

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  • 3 cups flour
  • 1  1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, slightly beaten or egg substitute
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup butter, melted and cooled
  • 3 bananas, blended
  • 2 cups granola

OR

  • 1  1/2 cup granola  PLUS  1  1/2 cup shredded coconut

1. Preheat oven to 350. Line muffin cups with paper liners,

2. Mix flour, sugar, baking powder, baking soda, and salt. Mix in eggs, milk, vanilla, butter and bananas. Fold in granola (and coconut). Scoop into muffin liners.

3. Bake 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Yield: 24

{Kudos to allrecipes.com!}

Cowboy Coffee Cake

Cowboy Cake from Kaye's Cupboard (2)Ah, cake for breakfast. It’s such a great way to start the morning, right? This cake is a delight; it’s light and crumbly, with the perfect amount of cinnamon and nutmeg. I really like the extra brown sugar, butter, and flour crumbs on top, because it adds such a great texture.

Cowboy Cake from Kaye's Cupboard (4).I put this together one morning when my husband was out of town, and I wanted something special to get the day off to a good start. It comes together quickly and gave us just enough time to finish an obligatory bowl of cereal before digging in. I love that this isn’t overly sweet; it’s perfect for a cozy morning!

Cowboy Cake from Kaye's Cupboard (3)

  • 1  1/2 cups flour
  • 1 cup brown sugar, packed
  • 1/3 cup butter
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup buttermilk
  • 1 egg, beaten or equivalent egg substitute

1. Preheat oven to 375. Grease an 8 x 8 pan; set aside. In a medium bowl, mix flour and brown sugar. Cut in butter with a pastry blender until mixture resembles fine crumbs; reserve 1/2 cup crumb mixture to sprinkle over the batter. To remaining crumb mixture, mix in baking powder, baking soda, cinnamon, and nutmeg. Add buttermilk and egg.

2. Pour evenly into prepared baking pan. Sprinkle with reserved crumb mixture. Bake about 25 minutes, or until a tester inserted in the middle comes out clean. Serve warm.

Yield: 9 servings

{Kudos to Better Homes and Gardens’ “Our Best Recipes!”}

Wacky Cake

Wacky Cake from Kaye's Cupboard (4)aSo why is this cake “wacky?” It is deliciously moist and chocolatey, but doesn’t have any milk, eggs, or butter! I was very interested in trying this recipe, because my daughter has allergies to eggs and dairy. I wasn’t the only one celebrating; my daughter and husband were, too! Apparently the tradition for this recipe is to mix the entire thing in the pan, but I wanted to make sure it was mixed properly, so I did it the normal way.

Wacky Cake from Kaye's Cupboard (3)So what’s the secret ingredient if it’s missing all of those common ones? Believe it or not, it’s vinegar! I was definitely skeptical that the strong vinegar flavor would disappear into the cake, but I was also very pleased when there wasn’t the slightest hint! (So don’t even worry about it!) We topped this fantastic cake off with a delicious fudgey frosting. “Best” all depends on your own preference, but my husband said this might the best chocolate frosting he’s had. The whole recipe is a keeper!!

  • 1  1/2 cups flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 5 Tbsp vegetable oil
  • 1 Tbsp vinegar
  • 1 tsp vanilla extract

1. Preheat oven to 350. In medium bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add Water, oil, vinegar, and vanilla; mix.

2. Grease a 8 x 8 baking pan. Pour mix into pan, and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

 

Frosting: I ran out of powdered sugar about 3  1/2 cups in, so I used a bit of corn syrup to sweeten it the rest of the way, and that worked great!

  • 12 oz package of chocolate chips
  • 1/2 cup salted butter
  • 8 oz of sour cream or Greek yogurt
  • Up to 4  1/2 cups of powdered sugar
  • 1 tsp vanilla extract

1. Microwave butter for 60 seconds, or until melted. Stir in chocolate chips, then microwave both for 30 seconds. Stir butter and chocolate chips. Microwave for 30 second intervals until chocolate is completely melted, stirring in between.

2. In a large bowl, combine sour cream and vanilla with butter and chocolate chips. Add powdered sugar 1 cup at a time until desired consistency is reached.

Frosting should be stored in the fridge. You will need to heat it up in the microwave for 20-30 seconds before trying to spread it.

{Kudos to cakewhiz.com and somethingswanky.com!}

Perfect Drop Biscuits

Perfect Drop Biscuits from Kaye's Kitchen (8)I was trying to come up with a good side to go with dinner the other night, and I pulled out this recipe. I hadn’t made them for a long time, and was so happy with how they turned out- perfectly fluffy!

Perfect Drop Biscuits from Kaye's KitchenThey were delicious plain, alongside chili, but were even better when I pulled out some jam! This recipe takes very little time, bakes fast, and will get eaten quickly! Next time I will have to double the batch!

Perfect Drop Biscuits from Kaye's Kitchen (6)

  • 2 cups flour
  • 1 Tbsp baking powder
  • 2 tsp white sugar
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1 cup milk

1. Preheat oven to 450. In a large bowl, combine flour, baking powder, sugar, cream of tartar, and salt. Stir in butter and milk. Drop batter onto lightly greased cookie sheet; about 1 tablespoon per biscuit.

2. Bake in preheated oven for 8-10 minutes, or until biscuits are golden.

Yield: About 10.

{Kudos to allrecipes.com- “E-Z Drop Biscuits”}

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 allrecipes.com, 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 allrecipes.com- “Grandma Johnson’s Scones!”}