What are some deserts that you can make off hand that doesn't require eggs?!
Answers:
Butterscotch Ginger Creams
? COOKIES:
? 175 grams butter
? 6 tablespoons brown sugar
? 225 grams plain flour/all-purpose flour
? 2 teaspoons ground ginger
? BUTTERSCOTCH CREAM:
? 2 tablespoons butter
? 1 tablespoon brown sugar
? 1 tablespoon cream
? 175 grams icing sugar/confectioners sugar
Preheat the oven to 160C/325F/Gas mark 3
Cream the butter and sugar in a small bowl until light and fluffy!. Stir in the sifted flour and ground ginger!. Spoon the mixture into a piping bag fitted with 2cm fluted tube!. Pipe 2 l/2cm stars about 3cm apart on greased baking trays, bake for about 10 minutes or until lightly browned!. Cool on trays!.
Sandwich the Cookies with butterscotch cream; dust with sifted icing sugar, if desired!.
Butterscotch Cream: Combine the butter and brown sugar in a pan, stir over low heat until sugar is dissolved and butter melted!. Add the cream, stir over heat until smooth!. Remove from the heat, gradually stir in sifted icing sugar; cool!.
Catherine Wheels (vegan)
? 150 grams plain flour/all-purpose flour
? 1/4 teaspoon salt
? 1 teaspoon baking powder
? 6 tablespoons vegetable margarine
? 75 grams caster sugar
? 1 teaspoon carob powder
? a few drops vanilla essence
? a little flour for rolling out
? a little margarine for greasing
Preheat the oven to 180C/350F/Gas mark 4
Sift the flour, baking powder and salt into a mixing bowl!. Rub in the margarine until the mixture resembles fine breadcrumbs, then stir in the sugar!. Add the vanilla essence, then bind to a pliable dough, using about 1-2 tsp!. water!.
Divide the dough in half!. Return one half to the mixing bowl!. Sprinkle the carob over the top and work it in evenly, using a fork!. Roll out the plain dough on a lightly floured surface to a rectangle measuring 7 x 9 inches!. Set aside!. Roll out the carob dough to the same size and place on top of the plain dough!. Roll up both pieces from a long side, like a Swiss roll, keeping the join underneath!. Chill!.
Cut the chilled dough roll into slices ? inch thick!. Reshape into neat rounds with hands, and place well apart on the prepared baking trays!. Bake for 15-20 minutes until the plain part of each Catherine wheel is golden brown!. Makes 24
------
Fudge!.
INGREDIENTS
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
2 tbsp peanut butter
1 teaspoon vanilla extract
DIRECTIONS
Grease an 8x8 inch square baking pan!. Set aside!.
Combine sugar, cocoa and milk in a medium saucepan!. Stir to blend, then bring to a boil, stirring constantly!. Reduce heat and simmer!. Do not stir again!.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C)!.(on this part I wait till it goes a tiny bit above the mark!. trust me it turns out great) If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball!. Feel the ball with your fingers to make sure it is the right consistency!. It should flatten when pressed between your fingers!.
Remove from heat!. Add butter or margarine and vanilla extract!. Beat with a wooden spoon until the fudge loses its sheen!. Do not under beat!.
Pour into prepared pan and let cool!. Cut into about 60 squares
---
Www@FoodAQ@Com
? COOKIES:
? 175 grams butter
? 6 tablespoons brown sugar
? 225 grams plain flour/all-purpose flour
? 2 teaspoons ground ginger
? BUTTERSCOTCH CREAM:
? 2 tablespoons butter
? 1 tablespoon brown sugar
? 1 tablespoon cream
? 175 grams icing sugar/confectioners sugar
Preheat the oven to 160C/325F/Gas mark 3
Cream the butter and sugar in a small bowl until light and fluffy!. Stir in the sifted flour and ground ginger!. Spoon the mixture into a piping bag fitted with 2cm fluted tube!. Pipe 2 l/2cm stars about 3cm apart on greased baking trays, bake for about 10 minutes or until lightly browned!. Cool on trays!.
Sandwich the Cookies with butterscotch cream; dust with sifted icing sugar, if desired!.
Butterscotch Cream: Combine the butter and brown sugar in a pan, stir over low heat until sugar is dissolved and butter melted!. Add the cream, stir over heat until smooth!. Remove from the heat, gradually stir in sifted icing sugar; cool!.
Catherine Wheels (vegan)
? 150 grams plain flour/all-purpose flour
? 1/4 teaspoon salt
? 1 teaspoon baking powder
? 6 tablespoons vegetable margarine
? 75 grams caster sugar
? 1 teaspoon carob powder
? a few drops vanilla essence
? a little flour for rolling out
? a little margarine for greasing
Preheat the oven to 180C/350F/Gas mark 4
Sift the flour, baking powder and salt into a mixing bowl!. Rub in the margarine until the mixture resembles fine breadcrumbs, then stir in the sugar!. Add the vanilla essence, then bind to a pliable dough, using about 1-2 tsp!. water!.
Divide the dough in half!. Return one half to the mixing bowl!. Sprinkle the carob over the top and work it in evenly, using a fork!. Roll out the plain dough on a lightly floured surface to a rectangle measuring 7 x 9 inches!. Set aside!. Roll out the carob dough to the same size and place on top of the plain dough!. Roll up both pieces from a long side, like a Swiss roll, keeping the join underneath!. Chill!.
Cut the chilled dough roll into slices ? inch thick!. Reshape into neat rounds with hands, and place well apart on the prepared baking trays!. Bake for 15-20 minutes until the plain part of each Catherine wheel is golden brown!. Makes 24
------
Fudge!.
INGREDIENTS
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
2 tbsp peanut butter
1 teaspoon vanilla extract
DIRECTIONS
Grease an 8x8 inch square baking pan!. Set aside!.
Combine sugar, cocoa and milk in a medium saucepan!. Stir to blend, then bring to a boil, stirring constantly!. Reduce heat and simmer!. Do not stir again!.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C)!.(on this part I wait till it goes a tiny bit above the mark!. trust me it turns out great) If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball!. Feel the ball with your fingers to make sure it is the right consistency!. It should flatten when pressed between your fingers!.
Remove from heat!. Add butter or margarine and vanilla extract!. Beat with a wooden spoon until the fudge loses its sheen!. Do not under beat!.
Pour into prepared pan and let cool!. Cut into about 60 squares
---
Www@FoodAQ@Com
one graham cracker crust
1 small container of cool whip
1 small box of chocolate pudding
1 cup milk
1 Hershey's chocolate bar
in a bowl mix the cool whip pudding and milk shave half the chocolate bar into the mix the place in the graham cracker crust shave the other half of the chocolate bar on top put in the fridge for 30 mins to set
you have a chocolate cream pieWww@FoodAQ@Com
1 small container of cool whip
1 small box of chocolate pudding
1 cup milk
1 Hershey's chocolate bar
in a bowl mix the cool whip pudding and milk shave half the chocolate bar into the mix the place in the graham cracker crust shave the other half of the chocolate bar on top put in the fridge for 30 mins to set
you have a chocolate cream pieWww@FoodAQ@Com
Apple crisp or cobbler
Apple pie
Well almost any fruit pie or cobbler
Shortcake with fruit (biscuit type)
Cornstarch Pudding
Baked Apples
Applesauce
Crazy CakeWww@FoodAQ@Com
Apple pie
Well almost any fruit pie or cobbler
Shortcake with fruit (biscuit type)
Cornstarch Pudding
Baked Apples
Applesauce
Crazy CakeWww@FoodAQ@Com
cake, egg salad, boiled eggs, omletWww@FoodAQ@Com
Various crisps
Jello
Puddings
Cobblers
Yogurts
Fruit cups
Fruit Betties
Etc!.Www@FoodAQ@Com
Jello
Puddings
Cobblers
Yogurts
Fruit cups
Fruit Betties
Etc!.Www@FoodAQ@Com
An apple with cheese!.
Any fruit!.
Most pies!. Www@FoodAQ@Com
Any fruit!.
Most pies!. Www@FoodAQ@Com
granita, some ice creams and popsicles!. Www@FoodAQ@Com
Fruit salad with ice cream or cream!. Www@FoodAQ@Com
pudding
rice krispie treats
Www@FoodAQ@Com
rice krispie treats
Www@FoodAQ@Com