September 30th, 2005

tried and true corn muffins/ banana vs flax seed as egg replacement

I've been through the memories, but I didn't find what I was looking for..

There are quick mentions of both banana and flax seed being good as egg replacers in corn bread recipes, but there weren't really recipes showing them used- I wonder which you prefer and what your favourite tried and true recipe is.

(I should maybe mention, too, that it's not for chili, I'm looking for breakfast type-muffins, so theres no concern about banana flavous meshing poorly with bean-y tomoatoe-y goodness!)

Also, related to this and cooking in general, I wonder what sugars you use when you can't use replacement sweeteners.. I'm currently using Plantation Raw, but I wonder if it really is vegan(- ie, what are the conditions of the workers who produce it.) I know that the memories section is full of entries on sugar, but none of them really clarify if by "vegan" they are discussing purely bone char, or including the produciton ethics as well- any suggestions?

Vegan Lemon Coolers


gross vegan egg yolk pictureCollapse )
Webly's Veganized Lemon Coolers Webly's Veganized Lemon Coolers

1 cup Earth Balance
1/2 cup sugar (I suggest a lot more 3/4-1 Cup.)
1-1/2 T grated lemon peel
1 egg yolk (Mix: 1Tbl. Lemon juice concentrate + 1 Tbl. Soy Letichin + 2 Tbl. Flour + 1/2 Tbl. Earth Balance + 1/2 tsp. Baking Powder. Use 1 Tablespoon of this mixture. I don't think this is totally necessary, but it's how I did it.)
1 tsp lemon extract (Or juice three lemons and and boil until very little remains.)
1/4 tsp salt
2-1/2 cups flour

Preheat oven to 375 degrees. Cream margrine; gradually add sugar and beat until fluffy. Beat in lemon peel, egg yolk Sub, lemon extract and salt. Add flour and stir just until blended. Roll into balls. Place 3" apart on an ungreased baking sheet. Dip bottom of a glass into sugar. Press down onto dough, flattening into 1/4" thick rounds. Bake until edges begin to brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered sugar over tops. (mixing some citric acid and powdered sugar together for the coating would be great to leave some citric-y sugar on your lips after a bite!)


The taste was good, but I would add more sugar and some vitamin C or citric acid to the powdered sugar coating. This cookie was more like short bread with the buttery taste and lack of sugar. I thought the lemon flavor in it was perfect!

Snickerdoodles

A while ago I saw a snickerdoodle recipe in here and I wrote it down, but now it's disappeared! I could probably just roll some sugar cookie dough around in cinnamon&sugar, but these cookies were perfect.
The only distinguishing feature I remember is that it said the dough could be rolled in cocoa powder, too.

Help?