Does Anyone Have Egg-Free Recipies or Advice!

Here is my recipe. I have been using it for last 12 years and it always comes out good:

Eggless Cake

Ingredients

4oz unsalted butter
1 tin condensed milk
3/4 cup water or orange juice
5 tsp plain yogurt
3/4 tsp baking soda
1 tsp baking powder
2 tsp vanilla essence
2 cups baking flour (self-rising flour)
3/4 cup chopped mixed nuts & raisins(optional)
a dash of cinnamon powder(optional)

Method

Take a mixing bowl,put in the butter and condensed milk mix well till the butter is blended in, add all the other ingredients and beat well till there are no lumps.
Take a baking dish, grease it and pour in the cake mix, bake it in a preheated oven at 300 degrees for about 45 minutes.
If you want a chocolate cake add 4 tbsps of coco powder to the above recipe.

Sorry this is a little late! I've skimmed through the recipies posted, but you also can get Cherrybrook Kitchen at Kroger, online, or at Whole Foods. They have chocolate chip cookies, cakes, frosting, pancakes (i keep 2 boxes of this in my pantry at all times!!). They are really good!!
Good Luck!

Check out your local health food store or even Kroger or Target. There are a number of companies (cherry brook for one) that offer egg free alternatives. I'm sure there's also a cookbook out there. Anything vegan should work too. There's always wacky cake and then this is divine. Both use cocoa which should be fine. You can freeze one of the layers for later.

Chocolate Olive Oil Cake

From Ciao Itlalia in Umbria - Mary Ann Esposito

Ingredients

3 cups unbleached all purpose flour
2 cups sugar
6 Tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup extra virgin olive oil
2 Tablespoons white vinegar
1 Tablespoon vanilla extract
2 cups cold water

Preheat oven to 350
Butter and flour two 9 inch cake pans and set aside.

Mix the flour, sugar, cocoa, baking soda, and salt together in a large bowl. With a hand mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Pour the mixture into the prepared pans. Bake for 30 minutes, or until a cake skewer inserted in the center comes out clean. Do not overbake. The cake should be firm to the touch.

Place the cake pans on cooling racks and cool for 15 to 20 minutes, then remove from pans to cool completely.

Frosting

Two 8 ounce packages Philadelphia Lite Cream Cheese at room temperature
3 1/2 to 4 cups confectioners' sugar
1/4 teaspoon cinnamon oil or 1 Tablespoon almond extract
Crystallized white sugar for sprinkling on top

Beat the cream cheese in a bowl until smooth. Gradually add enough sugar to make a smooth frosting that is not runny. Stir in the cinnamon oil. Frost the cake layers when cool and sprinkle the crystallized sugar over the top. Cut into wedges to serve.

Dear K.,

I have used ground (or milled) flax seed at
1 Tbsp flax seed to 3 Tbsp water with acceptable results. Let it soak together it a small bowl for about 15 min.
I have also used egg replacer I found at Krogers in the health food area. Both work fine in cakes, pancakes, and waffles. I had no success in making brownies though.

I also have an easy cake recipe that is egg free.

CRAZY CAKE

INGREDIENTS
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 cup unsweetened cocoa powder
• 3/4 cup vegetable oil
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract
• 2 cups cold water
DIRECTIONS
1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Good Luck

You can make cupcakes (and cakes if you want) by mixing a box of cake mix and a can of diet soda. They aren't quite as dense, but still just as good and egg-free. Also, they are better chilled - they keep their shape better when chilled.

Hello K.,

There are some options =)...

Whenever they have functions/activities at school, bring her own cupcake.

CAKES/PANCAKES: http://www.reallygreatfoods.com/
they have great cakes and you can use egg-replacement

~~EGG REPLACEMENT OPTIONS~
Many vegan cooks already know about the two most popular ways to replace eggs in a dish: using Ener-G Egg Replacer for baking, and using tofu for scrambles, quiches, or custards. But there are many other options out there that may perform better, depending on your recipe.

Here's a quick rundown on other egg replacement options:

•1 egg = 2 Tbsp. potato starch: Try this when you need an egg replacer that binds.

•1 egg = 1/4 cup puréed prunes

•1 egg = 1/4 cup applesauce: Great in desserts.

•1 egg = 1 mashed banana: Also good in desserts, but will make the final product more dense. Add 1/2 tsp. baking powder for a lighter texture.

•1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder

•1 egg = 1/4 cup mashed potatoes: Works as a binder in appropriate recipes.

•1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water: Great for adding healthy omega-3 fatty acids to a dish.

•1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again.

Remember that it's important to choose the appropriate replacer for each dish. Puréed prunes won't work in an "omelet," and mashed potatoes probably won't make the most convincing angel food cake. It's important to think about the function of the egg you are replacing—is it there for binding or leavening?—and think about the flavors of the dish. And after a little trial and error, you'll find at least one way to replace the eggs in just about any dish

HERE IS THE LINK: http://blog.vegcooking.com/2008/03/egg_replacement_tips_a...

good luck! ~C.~

Here's a recipe for sugar cookies. I made them at Christmas time, and they were pretty good.

Philadelphia Sugar Cookies

1 8oz pkg cream cheese, softened
1 cup powdered sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda

Preheat oven to 325. Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into shapes with cookie cutters or knife. Place cookies 2 inches apart on ungreased baking sheet. Bake 12 minutes or until lightly browned.

There's a product called Egg Replacer made by a company called Ener-G (you can find it at Sprouts, Whole Foods, etc.). That works quite well in baked items, although waffles tend to be difficult, but pancakes are fine. You can also try ground Flax - 1 tbsp + 2 tbsp water equals one egg. I've gotten mixed results baking with that. Eggs are not the most difficult allergy - avoiding wheat/gluten and dairy are actually far more difficult as they're in far more products. It is tough for kids not to be able to participate in school activities. You can do what I do and send along a special snack for your child and give the teacher a stash of safe treats. Your daughter will likely adjust well if you re-enforce that this is to keep her healthier (i.e., she'll take her cues from you), so I wouldn't go around mentioning to folks how horrible it is if she's within ear shot.

We write a blog that features recipes, product reviews and tips that are free of the 8 top allergens (including eggs and tree nuts) and is vegan and gluten-free, too. Please stop by for some ideas that will make things easier for you. My son is allergic to dairy, eggs and nuts, so I know the challenges you face. Good luck! Our blog address is www.welcomingkitchen.blogspot.com.