While a traditional recipe for snickerdoodles would call
for eggs and butter, we've replaced the two non-vegan ingredients with wholesome plant - based substitutes.
Usually vegan recipes have some sort of vegan alternative
for the eggs and butter used in traditional preparation of baked goods.
Not exact matches
The Peanut
Butter bar,
for example, contains only five ingredients: dates,
egg whites, peanuts, peanut oil,
and sea salt.
Topshop has been mocked
for selling a «vegan» T - shirt with a recipe including
eggs and butter on the label.
McDonald's said a new Premium Buttermilk Crispy Chicken Deluxe sandwich
and its decision to swap
butter for margarine on its
Egg McMuffins helped the division break a two - year streak of quarterly sales declines.
Science once said smoking was good
for you, eating
butter was bad
for you, eating
eggs was terrible
for you,
and decaffeinated coffee was much better
for you.
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut oil,
butter or olive oil 10 fresh soft dates, pitted
and mashed 3 large
eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour
for dredging 3
eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
Pastry
and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon
butter 1
egg, beaten slightly Water Vegetable oil
for deep - frying
In a medium bowl whisk together flour, baking powder
and salt, then alternating with the cream gently fold into
egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla
and melted
butter, pour into prepared pan
and bake
for approximately 40 - 45 minutes.
If you substitute salted
butter for the unsalted called
for; if you use margarine instead of
butter; if you use something weird instead of
eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy
and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large
egg 1 large
egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold
and cut into 1/2 - inch pieces
After the
butter and sugar have been blended, add
egg, milk, vanilla
and blend
for a few minutes.
I just made these vegan using earth balance instead of
butter, 2 tbs ground flax mixed with 3 tbs water
for egg,
and dairy free chocolate chips (no white chocolate chips).
Prepared with silken tofu in place of the
eggs and butter called
for in traditional recipes, this chocolate cake is one of the healthiest around,
and it is still so tasty!Frost with whatever dairy - free frosting suits the occassion.
Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe),
egg frittata or
egg muffins, or oatmeal cups
for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad
for lunch; smoothies, yogurt parfaits, hummus
and veggies (try my hummus endive boats),
and fruit
and peanut
butter for snacks.
These cute little Clean Eating Gluten - Free Vegan Gingerbread Cookies are a healthy replacement
for traditional gingerbread cookies that are normally made with white flour,
butter,
eggs and decorated with food colorings
and GMO sugar - filled candy toppings.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3
eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives
and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large
eggs, lightly beaten Coating: 6 tbsp
butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F
for 10 minutes
and then turn oven off.
For the tart dough: 1 1/2 cups flour 2 tablespoons sugar pinch salt 1/2 cup unsalted
butter, cold
and cut into pieces 1 large
egg
Dough: in a mixer bowl with a kneading attachment, put flour, yeast,
butter, sugar,
eggs, cheese, vanilla
and salt
and knead
for 10 - 12 minutes until you get a slightly sticky dough.
for the cake: 1/2 pint strawberries, hulled
and chopped 1/4 cup sour cream (I used light) 6 tablespoons
butter, at room temperature 1/2 cup sugar 1
egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
Biscuits are always handy to have on hand: alongside dinner
and slathered in honey
butter,
for making breakfast sandwiches (like with these
egg muffins, cut in half), sopping up some homemade sausage gravy, or delectable desserts like strawberry shortcake.
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more
for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
While waiting
for the chocolate
and butter to melt, combine sugar,
eggs, vanilla extract,
and salt in a large bowl until mixed.
Pulling out the calculator you can figure that the sugar is 55 % of the flours, equaling 170 g,
eggs at 32 % would be 100g (or two large
eggs), liquid (the milk
and lemon juice) at 70 % would be 220g,
and the fat (
butter) at 37 % would be 113 g. It's a specific ratio, but it worked
for this jam filled muffin,
and I was happy with the results.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled
and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large
egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand,
and I added a little more garlic, carrots
and celery than the recipe called
for.
Seriously, one small bowl
for melting
butter and then beating the
egg,
and then one larger bowl
for mixing everything up... easy as pie.
Though green
and vibrant in color, you'll never taste the avocado flesh, just get that fatty mouthfeel you're looking
for from
eggs (or even
butter).
Cream room temperature
butter and brown sugar together
for 5 — 8 minutes / Add
egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar
and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed
and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3
egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar,
and salt in a large bowl.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large
egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell
and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded
and chopped green
and red bell pepper / Unsalted
butter for panfrying / 4 — 8 lemon wedges.
3/4 cup (1 1/2 sticks) unsalted
butter, room temperature, plus more
for pan
and parchment 2 1/3 cups cake flour, plus more
for pan 2 1/2 cups (10 ounces) fresh cherries, pitted
and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large
eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted
directions: Make the crust: place
butter, sugar,
eggs, salt,
and vanilla into the bowl of a stand mixer
and beat on high speed
for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color,
and doubled in volume.
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers
and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams)
butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large
egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk
I had a little under
for peanut
butter and only 3 Reese's
eggs left over from Easter.
For the flourless chocolate cake layer, I used melted dark chocolate,
butter, vanilla, brown sugar
and eggs.
salmon 1/2 small onion 1T
butter 1 small potato, peeled 1 small beaten
egg salt & pepper vegetable oil
for frying Remove bones
and skin from salmon
and chop finely until it is almost ground Chop the onion finely
and cook lightly in the
butter.
Would you happen to have a recipe
for the dry ingredients in bulk that could be mixed easily with the
eggs,
butter,
and buttermilk?
Dough: in a bowl of a mixer with a dough hook put flour, yeast,
butter, sugar,
eggs, salt, vanilla, yogurt
and milk
and knead on low speed
for 10 - 12 minutes, until the dough is uniform, soft
and slightly sticky.
--
For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
For the cookie dough, beat together
butter and sugar
for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for about 2 minutes — Add the
eggs and egg yolks until smooth,
and then add vanilla — In a separate bowl, sift together the flour, salt,
and baking powder,
and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap
and chill in the fridge
for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough
and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake
for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
Using an electric blender, blend together the
egg yolks,
butter, sour cream
and milk
for 30 seconds, over low heat.
Replacing sugar
for salt, I mixed chopped
butter with flour, then added
eggs and milk,
and finally the pinch of salt.
My favorite uses
for these include biscuits with
butter and jam or honey,
and definitely bacon,
egg,
and mushed avocado sandwiches.
If no liquid is called
for, as in Bob's Red Mill GF Brownie Mix, use 3
eggs and 1/2 cup
butter or coconut oil.
Basil
and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more
for sprinkling 1/4 teaspoon freshly ground pepper 4
eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more
for sprinkling Position a rack in the lower third of an oven
and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
1-1/2 cups all purpose flour plus more
for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted
butter, cold
and cut into cubes 1
egg yolk 1 teaspoon vanilla extract
Cream
butter and sugar
for 5 minutes, add vanilla
and eggs one by one.
It's a Depression - era special, when
butter and eggs were simply out of reach
for many.
In a food processor, combine together the
butter, sugar, mashed bananas, vanilla,
eggs and coconut milk
for a minute or two until well combined.