Tag Archives: butter

No Eggs? No Problem!

19 Aug

Necessity is the mother of all altered recipes, I’ve learned.  As I have stated before, I am lazy.  I enjoy baking and cooking new things, but HATE to have to leave the house to get anything I’m out of.  Case-in-point, yesterday the boys were napping (as they are now) and I couldn’t sleep because the little boy had his feet in my face and the big boy was snoring.  So, I figured I would make something.  I looked in the pantry and saw we had oatmeal, I knew I had just purchased flour, chocolate-chip oatmeal cookies it was.  I even got so far as to mix the dry ingredients and add in the milk (almond in this house), after creaming butter and sugar, when I realized I didn’t have any eggs.  I know, I know, how could I be so lazy as to not even have eggs.  Believe me, I have gotten numerous scoldings from my baker-sister regarding a lack of stocking my pantry with basics.  THAT is a whole other post, though.
Anyway, I thought, “You need to use your Almond Milk before it goes bad so just add a bit more to the mix.”  Seemed like a substantial thought at the time.  So, I did.  This is what turned out:

Look good, huh?!  My son woke up from his nap, just in time to see the m&ms and was more than excited.  I even had the second half of the batch, uncooked, in the bowl.  With no eggs, I had no problems letting him taste a big ol’ spoonful of the concoction.  The reaction?  “MMMMMMM!”  Now, if that doesn’t say they are good, I don’t know what does.  The texture is obviously different from traditional oatmeal cookies, but by using the almond milk I almost made a sort of oatmeal cookie bar.  I can’t explain it, you would just have to try it!

With no further ado:

Amber’s No-Egg Oatmeal Chocolate Cookies

  • 1/4 cup butter, margarine or butter substitute (for my vegan buds)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup almond milk (THIS is our favorite brand)
  • 1 tsp vanilla
  • 2/3 cup flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 cups quick cook oats
  • 1 cup chocolate chips, m&ms, or carob pieces

Cream butter and sugars, stir in milk and vanilla until mixed well.  Add dry ingredients,  except for oats and chocolate, until incorporated well.  Stir in oats and chocolate.  Spoon heaping TBSP onto parchment lined cookie sheets and bake at 350* for approximately 12 minutes.  Cookies should cool a couple minutes before removing them from the cookie sheet.  Transfer to wire rack and let cool completely.  Cookies will “firm up” upon cooling.  Store in airtight container.  Yield: 1.5 doz cookies

 

 

Pound It

14 Mar

OK, so this has to be one of the best Spring Breaks ever!  A couple days ago I got word that my pear honey (pictures below) sold for $55 at the fair.  The way it works is this: for the baked and canned goods, you make two of everything.  One is judged/tasted then put on display and the other is auctioned afterwards.  The auction money goes to help defray the costs that the 4H kids pay when they sell their livestock.  This year the auction raised over $3000!

By the way…I entered this into the “Jams and Jellies” category.  Which was the ONLY ONE that had any entries!  I could have easily put this into the fruits and been the only entry.  Next year I will DEFINITELY enter into all the categories: fruit, jams/jellies, pickles, and vegetables!

 

Back to the recipe at hand: Fruit Preserve Pound Cake.  This one calls for 1 cup of mashed up fruit preserves.  Since I have not made any yet, I had to purchase some (gasp).  I got pear preserves, which is one of my favorites that grandma made.  I altered the recipe slightly, also, by switching margarine for Crisco.  I just couldn’t bring myself to use an entire cup of shortening.  I hope you enjoy this as much as I did and as much as the rest of the family did.  It was gone within the first day of everyone being here for Spring Break!

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Fruit Preserve Pound Cake

  • 1 cup shortening (for the love of your arteries, use margarine or butter)
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 tsp butter flavoring
  • 1/4 tsp almond extract
  • 2.5 cups flour (sifted with 1/2 tsp salt, 1/2 tsp soda, 1 tsp cinnamon, 1/2 tsp nutmeg. 1/2 tsp allspice)
  • 1 cup buttermilk
  • 1 cup mashed up fruit preserves
  • 1 cup chopped pecans

Cream margarine and sugar.  Add eggs, one at a time, mixing well.  Add vanilla, butter flavoring, and almond extract.  Mix well.  Sift flour, salt, soda, cinnamon, nutmeg, and allspice.  Add alternately with buttermilk.  Fold in preserves and pecans, blending well.  Pour into a greased stem tube pan.  Bake at 350* for 1 hour and 15 minutes or until toothpick comes out clean.  Remove cake from pan and spread icing over entire cake. (icing recipe below).  Note: any preserves can be used; should be mashed for a moist cake.

Icing

  • 1 stick margarine
  • 1 cup sugar
  • 1/2 tsp of soda
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1/2 tsp orange extract

Combine all ingredients in a medium saucepan and bring slowly to a boil.  Let boil 5 minutes.  Remove and apply to cake.

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Fruit Preserve Pound Cake

So…surprise!  I just read this recipe through (to type it, of course) and saw that there was supposed to be an icing for this!  I am SO bummed I didn’t realize it before.  But, let’s just say that no one complained of the cake needing anything additional…Yet, I can’t help but think how much MORE yummy this could have been with the icing!  I think this might be something I also submit for the fair next year!

Also, I did not have nutmeg so I added extra cinnamon.  I only had vanilla so I added extra of that.  THEN, I didn’t (eh…don’t) have a stem tube pan.  So, I used a regular loaf pan and a set of stoneware mini loaves.  The mini loaves baked in a little over 30 minutes and the larger one took a good bit longer.  They both turned out really well though and were SO moist and yummy!

 

Grandma’s Notes: 3/10-11/95-Picked up limbs and sticks; went to school’s play put on by the drama club.  Zach was one of the actors.  Later Zach brought Anthony to deliver candy that I had bought.  He has his driver’s license now.  THANK YOU LORD FOR A MIND WITH WHICH TO THINK.  HELP ME TO RISE ABOVE THE ORDINARY.