Post by Arvilla on Aug 21, 2002 17:36:17 GMT -6
Eggless Banana Split Cake
--FIRST LAYER:--
2 c. graham cracker crumbs
1 stick margarine, melted
1/4 c. sugar
--SECOND LAYER:--
8 oz. cream cheese, softened
1 c. confectioners' sugar
1 tsp. vanilla
12 oz. Cool Whip
--THIRD LAYER:--
2 c. crushed pineapple, well drained
3-4 bananas
--FOURTH LAYER:--
Chocolate syrup
1 c. chopped nuts
Cherries
Mix crumbs, melted butter and sugar together and spread in 9x13 pan For second layer, whip cream cheese, sugar and vanilla together. Fold in Cool Whip. Spread all but 2 cups of mixture over top of first layer. Reserve 2 cups for the fourth layer. For the third layer, spread pineapple over top. Slice bananas and place on top of pineapple. Cover that with reserved cream cheese and Cool Whip mixture. Drizzle with chocolate syrup, sprinkle with nuts and place cherries 2 inches apart on top. Refrigerate for 3-4 hours.
EGGLESS, MILKLESS, BUTTERLESS BREAD
1 lb. raisins
1 c. Crisco
3 c. water
2 c. sugar
1 tsp. salt
1 tsp. cloves
2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. soda
Mix in large pan, bring to boil. Reduce heat and simmer for 10 minutes. Cool to lukewarm. Mix in 4 cups flour and 3 teaspoons baking powder. Divide mixture in 3 wax paper lined bread pans, 3 1/2 x 7 1/2 inches. Bake in 350 degree oven for 45 minutes to 1 hour.
EGGLESS SNOWFLAKE DOUGHNUTS
1 c. hot mashed potatoes (can be instant)
2 tbsp. butter
1 1/2 c. white sugar
1 1/2 c. sweet milk
4 heaping tsp. baking powder
4 c. flour
Beat the butter into the hot mashed potatoes. Add sugar and sweet milk. Sift flour and baking powder together. Beat enough flour into potato mixture to make a fairly stiff dough for rolling out. Roll out on floured surface to 1/2" thickness. Cut with doughnut cutter. Set the doughnut holes side and fry them also. Drop doughnuts into deep hot fat, 375 degrees a few at a time, frying on both sides until golden brown and puffy. Remove and drain on paper towels. Dust with sugar.
Eggless Banana Bread
2 1/4 c. sugar
1 1/2 c. oil
3 c. bananas
3 tbsp. lemon juice
5 1/2 c. flour
3 tsp. soda
1 1/2 tsp. salt
1 c. nuts (chopped)
Cinnamon and sugar (mixed)
Combine sugar, oil, and bananas and lemon juice. Mix well. Add flour, soda and salt. Mix well. Add chopped nuts. Bake in bread pans at 350 degrees for 1 hour. Last 10 minutes of baking sprinkle loaf tops with cinnamon and sugar.
Eggless Corn Muffins
1 c. cornmeal
1/2 c. flour
1/4 c. sugar
1 tsp. salt
2 tsp. baking powder
1 c. milk
2 tbsp. melted shortening
Sift and mix together the dry ingredients. Add milk and shortening. Pour into greased muffin pans and bake in a moderate oven, 350 degrees, for 30 minutes. I use skim milk and oleo to cut out cholesterol.
Eggless Pumpkin Bread
4 c. sugar
5 c. flour
3 c. (lg. can) pumpkin
1 c. applesauce
1 c. Mazola oil
4 tsp. baking soda
1 tsp. cloves
1 tsp. salt
1 tsp. cinnamon
2 c. chopped nuts
Mix well, grease and flour pans. Bake at 350 degrees for 45-60 minutes. Makes 3 large, 4 medium, 8 small pans.
Soft Spicy Hermits (Eggless)
1 c. sugar (granulated)
1/2 c. corn oil
3 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 c. milk
1/2 c. molasses
3/4-1 c. raisins
Preheat oven to 350 degrees. Grease 9 x 13 inch pan. (Mix with wooden spoon not electric mixer.) Mix sugar and oil. Add remaining ingredients except raisins. Blend well and raisins last. Bake 20-25 minutes. Cool and cut into squares.
Irish Lenten Cake (Eggless)
1/2 c. butter
3 tbsp. molasses
1 c. milk
4 c. sifted all purpose flour
3/4 c. sugar
3 tsp. ground allspice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins
Melt butter, add molasses and milk, and cool. Sift together flour, sugar, allspice, baking powder, baking soda, and salt. Stir butter mixture into dry ingredients. Add raisins and mix well. Pour into buttered pan (13 x 9 x 2 inches) and bake in preheated moderate oven (350 degrees) for 30 minutes.
--FIRST LAYER:--
2 c. graham cracker crumbs
1 stick margarine, melted
1/4 c. sugar
--SECOND LAYER:--
8 oz. cream cheese, softened
1 c. confectioners' sugar
1 tsp. vanilla
12 oz. Cool Whip
--THIRD LAYER:--
2 c. crushed pineapple, well drained
3-4 bananas
--FOURTH LAYER:--
Chocolate syrup
1 c. chopped nuts
Cherries
Mix crumbs, melted butter and sugar together and spread in 9x13 pan For second layer, whip cream cheese, sugar and vanilla together. Fold in Cool Whip. Spread all but 2 cups of mixture over top of first layer. Reserve 2 cups for the fourth layer. For the third layer, spread pineapple over top. Slice bananas and place on top of pineapple. Cover that with reserved cream cheese and Cool Whip mixture. Drizzle with chocolate syrup, sprinkle with nuts and place cherries 2 inches apart on top. Refrigerate for 3-4 hours.
EGGLESS, MILKLESS, BUTTERLESS BREAD
1 lb. raisins
1 c. Crisco
3 c. water
2 c. sugar
1 tsp. salt
1 tsp. cloves
2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. soda
Mix in large pan, bring to boil. Reduce heat and simmer for 10 minutes. Cool to lukewarm. Mix in 4 cups flour and 3 teaspoons baking powder. Divide mixture in 3 wax paper lined bread pans, 3 1/2 x 7 1/2 inches. Bake in 350 degree oven for 45 minutes to 1 hour.
EGGLESS SNOWFLAKE DOUGHNUTS
1 c. hot mashed potatoes (can be instant)
2 tbsp. butter
1 1/2 c. white sugar
1 1/2 c. sweet milk
4 heaping tsp. baking powder
4 c. flour
Beat the butter into the hot mashed potatoes. Add sugar and sweet milk. Sift flour and baking powder together. Beat enough flour into potato mixture to make a fairly stiff dough for rolling out. Roll out on floured surface to 1/2" thickness. Cut with doughnut cutter. Set the doughnut holes side and fry them also. Drop doughnuts into deep hot fat, 375 degrees a few at a time, frying on both sides until golden brown and puffy. Remove and drain on paper towels. Dust with sugar.
Eggless Banana Bread
2 1/4 c. sugar
1 1/2 c. oil
3 c. bananas
3 tbsp. lemon juice
5 1/2 c. flour
3 tsp. soda
1 1/2 tsp. salt
1 c. nuts (chopped)
Cinnamon and sugar (mixed)
Combine sugar, oil, and bananas and lemon juice. Mix well. Add flour, soda and salt. Mix well. Add chopped nuts. Bake in bread pans at 350 degrees for 1 hour. Last 10 minutes of baking sprinkle loaf tops with cinnamon and sugar.
Eggless Corn Muffins
1 c. cornmeal
1/2 c. flour
1/4 c. sugar
1 tsp. salt
2 tsp. baking powder
1 c. milk
2 tbsp. melted shortening
Sift and mix together the dry ingredients. Add milk and shortening. Pour into greased muffin pans and bake in a moderate oven, 350 degrees, for 30 minutes. I use skim milk and oleo to cut out cholesterol.
Eggless Pumpkin Bread
4 c. sugar
5 c. flour
3 c. (lg. can) pumpkin
1 c. applesauce
1 c. Mazola oil
4 tsp. baking soda
1 tsp. cloves
1 tsp. salt
1 tsp. cinnamon
2 c. chopped nuts
Mix well, grease and flour pans. Bake at 350 degrees for 45-60 minutes. Makes 3 large, 4 medium, 8 small pans.
Soft Spicy Hermits (Eggless)
1 c. sugar (granulated)
1/2 c. corn oil
3 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 c. milk
1/2 c. molasses
3/4-1 c. raisins
Preheat oven to 350 degrees. Grease 9 x 13 inch pan. (Mix with wooden spoon not electric mixer.) Mix sugar and oil. Add remaining ingredients except raisins. Blend well and raisins last. Bake 20-25 minutes. Cool and cut into squares.
Irish Lenten Cake (Eggless)
1/2 c. butter
3 tbsp. molasses
1 c. milk
4 c. sifted all purpose flour
3/4 c. sugar
3 tsp. ground allspice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins
Melt butter, add molasses and milk, and cool. Sift together flour, sugar, allspice, baking powder, baking soda, and salt. Stir butter mixture into dry ingredients. Add raisins and mix well. Pour into buttered pan (13 x 9 x 2 inches) and bake in preheated moderate oven (350 degrees) for 30 minutes.