Shirley’s crazy eggless chocolate cake

I have tried a few “crazy” eggless cake recipes , but , I think this one is best. It is amazingly easy , tender and moist. I love to serve it with Ice cream , whipped cream or use it as a base for other fillings. Either way , I am sure you will not be dissapointed.

Shirley Corriher

Makes one 8 by 8 by 2 inch square

1 1/2 cups (6.6 oz ) spooned and leveled unbleached all -purpose flour.

1 cup ( 7 oz ) sugar

1/3 cup (1 oz ) natural cocoa powder  (not Dutch process )

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp apple cider vinegar

2 tsp pure vanilla extract

1/2 cup Canola oil

1 cup cold water or weak coffee

Arrange a shelf in the lower third of oven . Place a baking stone on it and heat oven to 350*F.

In a 8 by 8 by 2 inch non stick pan Stir together to blend the Flour , sugar , cocoa , salt and baking powder.Poke 2 small holes and 1 large hole in the dry ingredients with the handle of a wooden spoon.. Spoon the vinegar in one small hole and vanilla in the other small hole. If it overflows it is okay.Pour the oil into the large hole. Pour the water over the top and stir to blend all of the ingredients together till smooth. Don’t hesitate to stir . You want to develop some gluten to hold the cake together.

Place the pan in the oven on the baking stone and bake until a toothpick inserted in the center comes out moist , about 30 minutes. Place the cake on a rack to cool in the pan. Garnish with powdered sugar , if desired.


Wedding Cookies

I call these my eggless ,nutty wonders of delight. They are the most popularly requested recipe of mine , or to be honest ,cookbook guru Shirley Corriher. They are sweet and nutty and look like delicate white clouds.

Makes about 4 dozen

Non stick cooking spray ,optional

1 cup (8 oz ) unsalted butter

2 1/2 cups ( 10 oz) confectioners’ sugar , divided

1 tbs pure vanilla extract

1 tbs water

2 cups (9 oz ) spooned and leveled all -purpose flour

1/4 tsp salt

3/4 cup finely chopped pecans

Place a rack in the center of  the oven and preheat the oven to 325*F

Cover a baking sheet with Release Foil (non stick side up ), or parchment sprayed with non stick cooking spray.

In a heavy -duty mixer with the paddle attachment , beat the butter and 1/2 cup  of the confectioners’ sugar until fluffy. Beat in the vanilla.

In a medium bowl , sprinkle the water over the flour and stir , then stir in the salt. Add the flour mixture to the mixer in several batches and beat on the lowest speed just to blend in . When all the flour is added , add the pecans and blend in .

Roll the dough into balls about the size of a walnut and place on baking sheet about 1 inch apart . bake until set but not browned , about 20 minutes.

While the cookies are warm , lift them with a spatula, one at a time , into a large bowl with the remaining 2 cups confectioners’ sugar . Gently roll them in the confectioners’ sugar several times to  coat generously, then place on a rack to cool. Reroll once again in confectioners’ sugar before storing in an airtight container.

Shirley’s Not -so -Sconey Scones

These moist , light , scones are really more like southern style biscuits. I love the addition of white chocolate chips and raspberries. It is a super addition to an elegant breakfast or high tea. It is important you use a low protein  self -rising flour like White Lily for a tender scone. You may choose to frost the scone once baked but that is optional.

Non stick cooking spray

2 cups  (9 oz) spooned and leveled self -rising flour

1/3 cup sugar (2.3 0z)

1/2 tsp salt

1/4 cup shortening

2/3 cup heavy cream

1 cup buttermilk , or enough for dough to resemble cottage cheese.


1 tsp pure vanilla extract

1 tbs orange zest

1 1/2 cups (9 oz ) white chips

2 small flats  of fresh raspberries , as firm as as you can find (about 1 cup)

1 cup ( 4.4 oz ) plain all purpose flour , for shaping

3 tbs (1.5 oz ) unsalted butter , melted

Preheat oven to 425 *F and arrange a shelf slightly below the center of the oven,spray an 8 or 9 inch round cake pan with non stick cooking spray.

In a large mixing bowl , stir together the flour , sugar and salt. Work the shortening in with your fingers , until there are no large lumps. Gently stir in the cream  , then some of the buttermilk and the vanilla. Continue stirring in buttermilk until  THE DOUGH RESEMBLES SLIGHTLY THICK COTTAGE CHEESE. It should have a wettexture like thick cottage cheese but not the least bit soupy.

Stir in the orange zest and white chocolate chips. Very carefully fold in the raspberries.

Spread the plain flour out on a plate. With a medium ice cream scoop or spoon , place 3 scoops of dough well apart in the flour. Sprinkloe flour over each. Flour your hands. Turn a dough ball in the flour to coat, pick it up and gently shape it into a round, shaking off the excess flour as you work. Place the scones in the prepared pan . Place each shaped scone SCRUNCHED UP AGAINST ITS NEIGHBOUR so that the scones rise up and do not spread out. Continue scooping and shaping until all the dough is used.

Place the pan in the oven on the arranged shelf. Bake until lightly browned , about 20 to 25 minutes. Brush with melted butter . Invert onto one plate , then back onto another. With a knife or spatula , cut quickly between scones to make them easy to remove. Drizzle with icing , if desired.


1 cup (4 oz ) confectioners’ sugar

1 to 2 tbs Heavy cream

1 tsp Vanilla

In a 2 cup glass measuring cup with a spout , stir together sugar , cream and vanilla. You want the consistency think because it will melt slightly when it hits the hot scone. Drizzle icing on solid to cover the top with drools that ru7n down the side.

Bourbon Pecan Oatmeal Cookies

I found this recipe from the a book by renound Shirley Corriher. As a Chemist she gives great accuracy in her recipes. It is important that you roast the nuts for greater flavor enhancement . Also unless you want a thinner more “spread ” cookie please do not replace the shortening with butter. I have even made these using an egg replacer with great success due to the small egg amount.

Makes about 2 1/2 dozen

2 cups (7 oz ) pecans

1/2 cup plus 2 tbs (5 0z) unsalted butter , divided

1 tsp salt ,divided

1 cup (30z )old fashioned or quick cook oats

1/4 cup butter flavored shortening

1 cup packed light brown sugar (7.7 oz)

1 tbs pure vanilla extract

2 tbs Bourbon

2 tbs heavy cream

1 large egg

1 1/4 cups spooned and leveled bleached all -purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

Non stick cooking spray, optional

Arrange shelf in center of oven and preheat to 350*F

Spread pecans on baking sheet and roast 10 minutes. While still hot , stir in 2 tbs butter and 1/4 tsp salt. When cool coarsely chop and set aside.

Process the oats in a food processor with steel blade for about 10 seconds.

With a mixer ,in a bowl , beat remaining 1/2 cup butter (4 oz) butter , shortening and sugar until light and fluffy. Beat in the vanilla,, Burbon and cream . Add the egg and beat just to blend.

In a mixing bowl , stir together the flour , baking soda and 3/4 tsp salt, cinnamon , nutmeg . On the lowest speed , add flour mixture into butter mixture in several portions . Stir in the oats and pecan by hand.

Cover a baking sheet with Release foil or parchment sprayed with non stick cooking spray. Drop by heaping tablespoons or cookie scoop on to baking sheet. Bake one sheet at a time for about 10 minutes, until puffy and lightly browned on the edges. Allow to cool 2 minutes  then remove to a cooling rack.