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Egg Substitutes

January 27, 2023 By Paige Elliott

With the rising price of eggs, we’ve been getting creative with egg substitutes and had the chance to share them on Minnesota live! Check out the recipes below for eggless cupcakes, quiches, scrambled ‘eggs’, bagels, and cookies. You can also watch our segment with Chef Mary on Minnesota Live!

Eggless Vanilla Cupcakes

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes (Servings: 12) 

Ingredients 

  • 1¼ cups All-purpose flour 
  • 2 teaspoons baking powder 
  • ⅛ teaspoon Salt 
  • ¾ cup Sugar 
  • ¼ cup Unsalted Butter or oil 
  • ½ cup Milk 
  • ¼ cup Unsweetened applesauce 
  • 1 teaspoon Vanilla essence or Almond essence 
  • ½ cup Yogurt 

Instructions 

Preheat the oven to 350 degrees F. 

In a large mixing bowl, sift together all-purpose flour, salt, and baking powder. Set aside. 

Combine sugar and butter in a separate mixing bowl. Beat the two until butter turns pale yellow, light, and fluffy. Add milk, yogurt, and vanilla essence to the sugar mix. Mix to combine. Add in the sifted dry ingredients and beat until a smooth batter forms. Do not over mix the batter. Add in the applesauce. Gently fold the applesauce until incorporated. Be careful not to over mix the batter.  

To prevent liners from sticking to cupcakes, spray them with nonstick cooking spray or brush with a little melted butter. Scoop cupcake batter to the lined cupcake pan. Fill each mold 2/3 of the way up with the batter. After filling the cupcake liners with batter, tap the pan on the kitchen counter a couple of times. This tapping will help get rid of air bubbles.  

Bake for about 18-20 minutes or until the toothpick comes out clean. Do not overbake. Overbaking will result in dry cupcakes. Remove from the oven and allow the cupcakes to cool for 10 minutes in the pan. After the resting time is over, remove the cupcakes from the pan. Cool them on a cooling rack. Allow the cupcakes to cool completely before frosting. 

Chocolate Chip Chia Cookies 

Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes (Makes 36 cookies)

Ingredients 

  • 2 Chia Eggs 
  • 1 cup Butter 
  • 1 cup Sugar 
  • 3 cups Flour 
  • 1 teaspoon Baking Soda 
  • ¼ teaspoon Salt 
  • 1 cup Chocolate Chips 

Instructions 

Heat oven to 375F and line a cookie sheet with baking paper. 

Make chia eggs by stirring 2 tablespoons chia seeds with 6 tablespoons of water. Let sit for 10 to 15 minutes until a gel forms. 

Meanwhile, cream vegan butter together with sugar. In a different mixing bowl, mix together flour, baking soda, and salt. Add sugar mixture and chia eggs to flour. Carefully mix together with a wooden spoon and add chocolate chips. 

Drop cookie dough (tablespoon size) on cookie sheet. Bake for 10-13 minutes. 

Scrambled “Eggs”  

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes (Servings: 4)

Ingredients 

  • 16 ounces firm tofu 
  • ¼ cup dairy free milk 
  • ½ teaspoon sea salt 
  • ¼ teaspoon pepper 
  • ¼ teaspoon garlic powder 
  • ¼ teaspoon turmeric, optional for color 
  • Drizzle of oil for cooking if not using nonstick pan 

Instructions 

Press the tofu, optional for less watery result. If you don’t have a tofu press then you can wrap in a paper towel and stack some heavy books on top. 

As it is pressing, whisk together the rest of the ingredients (except the oil). Once tofu is done, use a fork to get it into scrambled like pieces. 

Add the tofu to the pan, with the oil if using, and cook over medium heat. Once it is just starting to brown, add in the milk mixture and mix into the tofu. Cook until heated. Turn down the heat if it starts to brown too much or gets too dry. You can add another tablespoon of milk if you want it to have an “eggier” texture. 

Easy Bagel Recipe 

PREP TIME: 5 mins COOK TIME: 25 mins REST TIME: 15 mins TOTAL TIME: 30 mins (SERVINGS: 4)

Ingredients 

  • 1 cup unbleached all purpose flour, whole wheat or gluten-free mix ((5 oz in weight)) 
  • 2 teaspoons baking powder  
  • 3/4 teaspoon kosher salt  
  • 1 cup Greek yogurt  
  • ¼ cup milk for the “egg-wash” alternative, (non-dairy milk works here too) 
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes** 

Instructions 

Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. 

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). 

Divide into 4 equal balls. Roll each ball into 3/4-inch-thick ropes and join the ends to form bagels. (Or you can make a ball and poke a hole in the center then stretch it slightly). Top with milk wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting. 

Spinach Eggless Quiche 

Prep Time 10 mins Cook Time 30-40 mins Servings 1 each 9” Pie or 6 ea. 4” mini quiches 

Ingredients 

Quiche Crust 

  • 1 ½ cup ritz cracker crumb (about 1 ½ sleeves) 
  • 1/3 cup butter , melted 
  • 2 tbsp non-dairy cream optional to brush the pie crust  
  • Spinach mixture 
  • 1 tbsp olive oil 
  • 4 scallions, or 1 regular onion 
  • 12.3 oz fresh spinach, optional frozen spinach 

Tofu filling 

  • 12.3 oz silken tofu, drained 
  • 1 tbsp cornstarch 
  • 1 tsp salt 
  • ½ tsp black pepper 
  • ¼ tsp turmeric  
  • ¾ tsp garlic powder  
  • 4 oz feta cheese, or other shredded cheese (optional)

Instructions  

Prepare Crust 

In a large bowl, add in the cracker crumbs. Add melted butter. Mix until starts to clump together. Transfer crumbs into a 9-inch lightly greased pie dish.  Press into the pan. and prick the bottom a few times with a fork.  

Preheat oven to 350°F  

Spinach mixture: In a large pan, heat the oil. Add in scallions, and sauté for about 3 minutes until lightly browned and softened. Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach). Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid. 

Tofu filling 

Blend the tofu, cornstarch, and seasonings until smooth and creamy. Add spinach mixture and mix to combine. Then, stir in crumbled feta cheese. Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.) Fill the filling into the prepared crust, smoothing out evenly. 

Bake for further 30-40 minutes until filling is set and light golden brown on top. (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper). 

Allow the quiche to cool slightly before slicing.  


Eggs Substitutes and Tips

Baking Soda + Vinegar 

1 egg = 1 tsp baking soda + 1 tbsp vinegar 

Method: Unless you are confident in making changes to recipes, I would only use this substitute in recipes which have been specifically developed using it. These types of recipes are easy enough to find by googling! 

Best for: chocolate cakes, other fluffy layer cakes and cupcakes, pancakes 

Benefits: most people will have these already to hand, cheap 

Ground Flaxseed (Linseed) 

1 egg = 1 tbsp ground flaxseed + 3 tbsp (45g) warm water 

Method: Mix the flaxseed and water together in a small bowl and set aside until the mixture becomes slightly thick and gelatinous (around 5 minutes). You can now use it in your recipe as you would an egg. 

Works best for: Muffins, cakes, quick breads, cookies, cornbread 

Benefits: high in fiber, high in omega 3 fatty acids, neutral taste, easy to find 

Chia Seeds 

1 egg = 1 tbsp whole chia seeds + 3 tbsp water 

Method: Mix the chia seeds and water together in a small bowl and set aside until the seeds have formed a gelatinous goop around them and thickened up a lot 

Works best for: muffins, quick breads, cookies (& sometimes brownies) 

Benefits: high in fiber, high in unsaturated fats, high in protein, no need to grind before using 

Mashed banana, applesauce, pumpkin puree 

1 egg = 1/4 cup (60ml) mashed banana or applesauce or pumpkin puree 

Method: mash/blend banana until very smooth (use smooth, unsweetened applesauce/pumpkin puree) and mix into recipe as you would an egg. 

Works best for: heartier bakes such as pancakes/waffles, muffins, quick breads 

Benefits: easy to access and use 

Greek Yogurt 

1 egg = 1/4 cup (60ml) Greek yogurt (or thick soy yogurt) 

Method: use as you would an egg in your recipe. 

Works best for: quick breads, muffins, pancakes 

Benefits: easy to access, provides some tenderness, high in protein, helps with browning 

Chickpea Flour (Gram flour) 

1 egg = 1 tbsp chickpea flour + 3 tbsp (45ml) water 

Method: Place the flour in a small bowl and mix with the water until you get a smooth paste. 

Works best for: cakier products like cakes, quick breads, muffins, deep frying (egg substitute for when you’re breadcrumb-coating things), French toast batter, crepes/pancakes, scrambled ‘eggs’/ ‘omelets or quiche (in combo with silken tofu), meatballs / meatloaf 

Benefits: high in protein, high in fiber, imparts a golden color to bakes, has a neutral flavor once cooked 

Aquafaba (Chickpea Water) 

1 egg = 1/4 cup (60ml) aquafaba 

Method: either use straight from the can or reduce (as described above) if needed before using. Can mix straight into batters/doughs or whip it up in a stand mixer (with or without sugar, as you would meringue) until you get thick, white fluffy foam just like whipped egg whites. 

Best for: things where egg whites are used like meringues, mousse, Swiss meringue buttercream. Also, can be used for cookies, waffles/pancakes, deep frying (egg sub. for breadcrumb coating things), and cakes. 

Benefits: uses something you’d usually throw away, can be frozen for use in the future, light fluffy texture. 

Oats 

1 egg = 2 tbsp oats + 3 tbsp boiling water (fine/instant/porridge oats work best here – not old-fashioned oats) 

Method: Place the oats in a small bowl, cover with the boiling water and set aside until thickened and cooled. This mixture can then be blended into a smooth paste if having a slightly oaty texture in the finished bake isn’t desired. 

Best for: cookies, muffins, quick breads, pancakes/waffles 

Benefits: common pantry ingredient, cheap, high in fiber 

Silken Tofu 

1 egg = 1/4 cup (60ml) blended silken tofu 

Method: blend with a hand blender, food processor or blender until smooth. Measure and then mix into your recipe as you would an egg. 

Best for: cakes, muffins, quick breads, quiche (in combo with chickpea flour), scrambled egg 

Benefits: provides a light texture so good for cakes, high in protein, shelf stable 

Cornstarch (corn flour) 

1 egg = 1 tbsp cornstarch + 3 tbsp (45ml) water 

Method: mix in a small bowl to form a slurry. If using in something that gets baked (like a cake), just stir straight into the batter/dough. If using for custards/pie fillings, mix with the remaining liquid in the recipe and then cook on the stove over a low heat, stirring until thickened. 

Best for: custards (ice cream, creme patisserie, pudding), pie fillings (e.g. pecan pie), lemon curd 

Benefits: easy to use, accessible & cheap 

Bonus: Egg wash substitutes 

  • 1 tbsp maple syrup + 1 tbsp soy milk 

This egg wash does provide a slight sheen & darkening but not super effectively (although will do in a pinch) 

  • 1 tbsp maple syrup + 1 tbsp non-dairy milk + pinch of bicarbonate of soda + pinch of xanthan gum 

Whisk together until combined. 

  • 1 tbsp maple syrup + 3 tbsp non-dairy milk + 1 tbsp cornstarch 

The cornstarch here helps to thicken up the glaze so it adheres but can make the glaze appear more matte. 

National Cereal Day

March 4, 2022 By Paige Elliott

Check us out on the Fox 9 Good Day show making this tasty cereal treat! See Video

Cereal Dessert Bowl

Ingredients

  • 1 Batch of “Cheerio” Cookies (see recipe below)
  • 1 Batch of “Milk” (see recipe below)
  • Toppings : Sliced Bananas & Strawberries (optional)

Directions

Add 1/2 cup of prepared vanilla pudding (the “Milk”) to favorite cereal bowl, top with cooled “Cheerio” cookies, and garnish with sliced bananas and strawberries. Enjoy!


The “Cheerio” Cookies

Ingredients

1 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 stick unsalted butter, at room temperature

2 Tablespoon + 2 teaspoons granulated sugar

1 large egg white

1/8 cup honey

1/2 teaspoon vanilla extract

Directions

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.

Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft).

Fill a piping bag with the dough; pipe out the “cheerios” cookies about 1/2 inches apart onto 2 ungreased baking sheets. You can also spoon dough and poke a hole in the center to create ring shape.

Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

The “Milk”

Ingredients

1 package instant vanilla pudding

Directions

Prepare as directed on the package and chill until ready to serve.

Fun Thanksgiving Leftover Ideas

November 24, 2021 By Paige Elliott

It’s inevitable…after Thanksgiving your refrigerator is full of delicious leftovers. Looking for a way to switch it up and not eat the same meal over again? Try these recipes to put a creative twist on your leftovers!

Loaded Leftover Mashed Potato Sticks

3-4 servings (12-16 sticks)

Ingredients

1 cup leftover mashed potatoes, cold

1/4 cup all-purpose flour

1/4 cup breadcrumbs

4 TBSP butter, melted

1 Egg, lightly beaten

1/4 cup to 1/2 cup, grated or shredded cheese of choice

1 Teaspoon garlic salt, or favorite seasoning

Optional mix-ins: crumbled cooked bacon, chives, parsley, etc.

Directions

Preheat oven to 450.

Line a sheet pan with parchment paper sprayed with olive oil or non-stick spray.

Combine mashed potatoes, flour, breadcrumbs, melted butter, egg, and any optional mix-ins.

Use hands to incorporate mixture into a dough. Knead a few times.

Put ball of dough onto lightly floured surface.

Take dough by Tablespoon and roll out individually into sticks. Approximately 4” long and 1/2” thick. Should make 12-16 sticks.

Put strips onto prepared sheet pan.

Sprinkle strips with Cajun seasoning or preferred seasoning and cheese selection.

Spray sticks with olive oil or non-stick spray. This will help them crisp.

Bake 15-18 minutes or until desired crispness. Flip the sticks hallway through for even baking. Let cool slightly. Serve with a dipping sauce: ketchup, barbeque, honey mustard, salsa, sour cream, etc.

To store & reheat: Refrigerate and reheat in 450 oven for 10 minutes.

Thanksgiving Next Day “Cupcakes”

Make 6 cupcakes

Ingredients

3 Cups prepared and cooled mash potatoes

3 Cups prepared and cooled stuffing

1 Cup prepared and cooled Gravy

Chives or other herbs for garnish “sprinkle”

Directions

Preheat oven to 400F.

In a paper cup lined muffin tin scoop ½ cup of stuffing onto each cup.

Top with a ½ cup scoop of mashed potatoes.

Bake in oven until warmed all the way through. About 10-12 min

While baking heat the gravy on the stove or in the microwave. Lightly pour the gravy over the baked/ reheated cupcakes.

6. Top with chives or herbs as garnish.

*This is also good topped with some next day turkey too.

Spooky Treats

October 29, 2021 By Paige Elliott

Celebrate Halloween weekend with these spooktacular treats that you can make to share with friends and family!

Spiderweb Chocolate Cupcakes (Makes 16)

Ingredients

1/4 cup (2 ounces) unsalted butter, room temperature

1 cup (7 ounces) sugar

2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate)

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup

2 teaspoons vanilla extract

1/3 cup (2 3/4 ounce) full-fat sour cream

1 cup (5 ounces) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (2 ounces) cocoa powder

1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup

Directions

1. Preheat oven to 350 F.

2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.

3. Melt the chocolate in the microwave or in a double boiler.

4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.

5. Mix in eggs and egg yolks one at a time until just combined.

6. Mix in oil, vanilla, and sour cream until just combined.

7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.

8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.

9. Mix in water until just combined.

10. Fill cupcake liners 2/3 full and put in the oven.

11. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.

12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature before frosting.

TO DECORATE:

Frost Entire Cupcake with Vanilla Frosting.

With Melted Chocolate in a small piping bag, pipe circles radiating from the center of the cupcake.

While the Chocolate is stil warm,, using a toothpick, pull lines from the center creating a web.

Place Spider on Cupcake to finish. Enjoy your spooky cupcake!

Witches Brew

Ingredients

1 quart lime sherbet, slightly softened

1 container (12 oz) frozen limeade, thawed

1 bottle (1 liter) ginger ale

Gummy worm candies, if desired

Lime slices, if desired

Directions

1. In punch bowl, mix sherbet, limeade and ginger ale.

2. Pour into glasses. Garnish each glass with candy and lime slices. Serve immediately.

Apple Pie Day

May 10, 2021 By Mary

Individual Ramekin Apple Pies

Celebrate national apple pie day with these cute and simple ramekin pies!

Makes 2 Individual Ramekin Pies

Prep: 15 minutes, Cook: 40 minutes, Total Time: 55 minutes

INGREDIENTS

Crust

  • 1 pkg. premade pie dough, most come in packages with 2 pieces, you may only need 1 piece, reserve other and keep frozen.
  • Thaw any frozen dough, and keep refrigerated until ready to assemble pies.

Filling

  • 2 small apples peeled, cored, and chopped (about 2 cups)
  • 1 tsp lemon juice
  • 1 tsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp all spice
  • 2 tbsp white sugar
  • 2 tbsp brown sugar tightly packed
  • 1/2 tbsp butter
  • Topping
  • 1/2 tbsp butter
  • 1/2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Whipped cream or ice cream, optional to finish

INSTRUCTIONS

Preheat the oven to 425 degrees F. Spray 2 ramekins with a nonstick spray and set aside.

Make the Apple Filling

  1. Peel (optional), core, and chop your apples into small pieces. Lightly toss the apples in lemon juice.
  2. In another bowl, combine the flour, cinnamon, cardamom, all spice, white sugar, and brown sugar. Stir together.
  3. Combine the sugar mixture with the apple pieces and stir until the apples are well coated.

Assemble & Bake

  1. Remove the dough from the fridge and roll it out. Using the ramekins inverted, cut out 2 circles (4 circles if NOT doing the lattice top) of dough. Place the circle of dough in the bottom of the ramekins. Rip off some dough and place the dough around the edges of the ramekin. You want to make sure the dough is pretty thin so it cooks properly. Too thick, and the dough will be under baked and gooey.
  2. Stuff the filling into the ramekin. Push down the filling and pack it in tightly. Cut the 1 tablespoon butter into tiny pieces and top the pies equally.
  3. Top the pie with another circle piece of dough or create a lattice top.
  4. In a small bowl, melt the butter and using a pastry brush, brush over the pies. Stir together the brown sugar and cinnamon and sprinkle on top of the pies.
  5. Place the apple pies on a baking sheet and bake for 8 minutes at 425 degrees. After 8 minutes, adjust the temperature to 350 degrees and bake another 25-30 minutes.
  6. Cover the apple pies with a foil tent if they are browning too much on top.
  7. Remove, let cool, and top with ice cream or whipped cream.
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