Eggless Snickerdoodles

Not really sure why these cinnamon sugar cookies are called Snickerdoodles , but they are a real favorite amongst young and old alike . I love sugar cookies , but there is something about cinnamon sugar that just hits the spot . These crackly topped cookies are a delight to see and eat.

Adapted from Better Homes and Gardens

Photograph by Rahul Mahtani

Makes 36

1/2 cup unsalted butter , softened

1 cup granulated sugar

1/4 tsp baking soda

1/4 tsp cream of tartar

1  1/2 tsp EnerG egg replacer mixed as directed to equal one egg plus 1 Tbs unsweetened apple sauce

1/2 tsp vanilla

1  1/2 cups all purpose flour

2 Tbs granulated sugar plus 1 tsp cinnamon combined to make cinnamon sugar

In a medium bowl beat butter with an electric mixer on medium speed for 30 seconds . Add 1 cup sugar , baking soda and cream of tartar , beat until combined , scraping bowl occasionally . Beat in combined EnerG and allplesauce and vanilla and beat till combined. Beat in flour , just till combined . DO NOT OVER MIX . Cover and chill in refridgerator for 1 hour .

Preheat oven to 375*F.

Shape dough into 1 inch balls . Roll in the cinnamon sugar and place on a parchment lined baking sheet.

Bake at 375*F for 10 to 11 minutes or until edges are golden . Transfer cookies to a wire rack . Cool.


Chocolate Orange Tart (EGGLESS)

You will flip for this luscious Grand Marnier flavored chocolate tart garnished with whipped cream and Kumquats, but really I have even switched liquors to Framboise and garnished with fresh raspberries. The almond crust is sublime and just melts in your mouth.

Makes 1  9 inch tart

Adapted from better homes and gardens

 1   1/2 cups blanched toasted almonds

1/4 cup brown sugar

1/4 cup all purpose flour

1/4 cup unsalted butter ,melted and cooled

3/4 cup whipping cream

6 oz semi sweet chocolate ,chopped

2 tbs Grand Marnier or  grated zest of 1 orange

1/3 cup orange marmalade

Whipped cream ,garnish

Sliced Kumquats ,Garnish

Grated semi sweet chocolate ,optional


Preheat oven to 325*F

Combine Almonds  and brown sugar in a food processor and process till nuts are finely ground. Add flour and butter , pulse till combined.Press into 9 inch tart pan and 1 inch up sides of pan. Bake for 20 minutes or till golden. Cool on wire rack.

Heat whipping creamin a small saucepan till simmering. remove from heat and whisk in chopped chocolate till smooth. Stir in Grand Marnier. Cool about 30 minutes or till filling begins to thicken but is still pourable. Spread Marmalade on bottom of almond crust. Pour chocolate filling over marmalade. Cover and chill about 2 hours or up till 24 hours.

To garnish tart, if desired ,pipe whipped cream along the edges and arrange kumquat slices on top of the piped cream. If desired sprinkle grated chocolate in center of tart.


Double Cherry Streusel Bars (EGGLESS)

Chock full of fruit and nuts these bar cookies remind me of a cross between a cookie and a granola bar. Just perfect for a quick pick me up or a great snack. I love the several different contrasts in flavor, keeps your mouth guessing at each bite. These bars can easily become vegan if you substitute the butter for oil or soy


Source Better Homes and Gardens

2 cups water

1 cup dried tart cherries or dried cranberries, snipped

2 cups quick cooking rolled oats

1 1/2 cups all-purpose flour

1 1/2 cups brown sugar

1 tsp baking powder

1 tsp baking soda

1 cup butter

1/2 cup coarsely chopped slivered almonds

2 12 oz jars cherry preserves

1 tsp finely shredded lemon peel

Bring water to boil in a small saucepan. Remove from heat add dried fruit,let stand for 10 minutes. Drain fruit and set aside.

Preheat oven to 350*F


stir together oats, flour , brown sugar and baking soda in a large mixing bowl. Using a pastry blender cut in butter till mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture. Stir almonds into the reserved crumb mixture. Set aside.

Press remaining crumb mixture into the bottom of a ungreased15 by 10 by 1 inch baking pan . Bake in the preheated oven for 12 minutes.

Meanwhile , for filling stir together the drained fruit, cherry preserves and lemon peel . Spread the filling evenly over baked crust Sprinkle with reserved crumb mixture.

Bake 20 to 25 minutes or more or until top is golden. Cool completely in pan on wire rack. Cut into bars.

Makes 48

Buttery Eggless Pistachio balls

I love a pale cookie spekled attractively with the green from pistachios, besides ,honestly these are one of my two favorite cookies!!! Garnish these beauties with a light dusting of powdered sugar prior to serving. Makes about 48 cookies

source Better Homes and Gardens

1/2 cup of blanched toasted almonds finely ground

3/4 cup butter ,at room temperature

1/3 cup granulated sugar

1 tbs water

1 tsp vanilla

1/2 cup all purpose flour

1/2 cup finely chopped pistachio

Halved pistachio nuts ,rubbed to remove the dark outer skin, for garnish

Powder sugar for garnish

Preheat oven to 325*F

In a medium bowl beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar , beat till just combined. Beat in the water and vanilla. Turn mixer to low and stir in the flour. Stir in the ground almonds and chopped pistachios.

Roll dough into 1 inch balls. Place balls on an ungreased cookie sheet, place a pistachio half  on top of each ball.

Bake for 16 to 18 minutes or until bottoms are light brown. transfer to a wire cooling rack. Sift powdered sugar over cooled cookies.

French Breakfast Puffs

During the holidays its great to impress your guests without too uch effort.Imagine their delight when you pull these delicious ,light cinnamon sugar topped muffins from your oven. These muffins turned some heads at the Champlain Valley Exposition in Vermont and was printed by Better Homes and Gardens.

Makes 12

1  1/2 cups all -purpose flour

1/2 cup sugar

1   1/2 tsp baking powder

1/4 tsp ground nutmeg

1/8 tsp salt

1 egg

1/2 cup milk

1/3 cup butter, melted

1/4 cup sugar

1/2 tsp ground cinnamon

1/4 cup butter ,melted

In a mixing bowl combine flour ,the 1/2 cup sugar , baking powder ,nutmeg and salt. Make a well in the center of the dry ingredients.

In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just till moistened (the batter may be lumpy ). Lightly grease muffin cups. Fill cups about 2/3 full with batter. Bake in a 350*F oven for 20 to 25 minutes or until muffins are golden.

Meanwhile ,in a shallow bowl ,combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter. Then into the cinnamon sugar mixture till coated. Serve warm.

Pumpkin or Mango creme caramel.

This satiny smooth baked custard is ideal for the fall months,but, I must admit to having switched over wirh Mango pulp, available from Asian markets,for a change in the warmer months. This recipe is a real winner from Better homes and Gardens. However,in the event you may wish to try the Mango version (sorry Better Homes and Garden,I know you did not have this in mind), I would omit the pumpkin spice  completly and switch the orange peel to lime peel, for flavor.

2/3  cup sugar

6 eggs

1 15 oz can pumpkin or Mango puree

2  5 oz cans evaporated milk(1  1/3 cups)

2 teaspoons finely shredded orange peel (lime peel for Mango)

2 teaspoons vanilla

11/2 teaspoons pumpkin spice (omit for mango)

Pomegranate seeds for garnish (optional)

Preheat oven 325*F

To caramelize sugar in a heavy large skillet melt the 2/3 cup sugar over medium -high heat ,shaking skillet occasionally to heat sugar evenly. When sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon until sugar is golden brown. Remove skillet from heat;immediately pour the caramelized sugar into eight ungreased 6 oz custard cups. Holding cups with pot holders,quickly tilt to coat cup bottoms. Place cups in two 2-quart square baking dishes.

In a large bowl,beat eggs until combined..Stir pumpkin ,evaporated milk,the half cup sugar,the orange peel,vanilla and pumpkin spice into eggs till combined. Pour into cups with caramelized the baking dishes on oven rack.Pour boiling waterinto the baking dishes to a depth of 1 inch.

Bake for 40-45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on a wire rack. Cover and chill for 4-24 hours.

To serve loosen the edges of custards with a knife.. Invert a dessert olate over each custard,turn cup and plate over together. If desired garnish with pomegranate seeds.