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Egg Substitutions:

Ener-G Egg Replacer

1/2 Banana

1 1/2 tsp baking powder; 1 1/2 TBSP oil; and 1 1/2 TBSP water mixed together = 1 egg

1/4 cup Applesauce
1 packet Gelatin, 2 TBSP warm water (do not mix until ready to use)

1 tsp yeast dissolved in 1/4 cup warm water

1 tsp baking powder; 1 TBSP liquid (such as water); 1 TBSP vinegar


Cane Sugar Lollipops:

1 1/2 c.. sugar

1/2 c. water

In small saucepan over med-high heat, combine sugar andwater; cook, until sugar is dissolved (1-2 min). Bring to a boil,cover panand cook 3 min. Remove lid and cook syrup until a candy thermometer registers 310 degrees. 12- 15 min.  Pour into molds, insert sticks, let cool 20-25 min. Remove from molds andcool completely on parchment.  You have to use the white candy molds, the clear are not tempered for high heat. You can find some online...

Note: make sure the heat is high enough to reach the 310 degrees in the time they suggest or the sugar granilizes and the lollipops are opaque. I found it needs to be almost high setting.

And don't try to remove them when too hot, they'll stick to the mold. Don't forget to buy sticks and candy thermometer.


Vegan Brownies:

2 cups unbleached all-purpose flour                                       1 tsp salt

2 cups white sugar                                                                      1 cup water

3/4 cup unsweetened cocoa powder                                       1 cup vegetable oil

1 teaspoon baking powder                                                         1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.  In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.  Pour in water, vegetable oil and vanilla; mix until well blended.  Spread evenly in a 9 x 13 inch baking pan.  Bake for 25 - 30 minutes in the preheated oven until the top is no longer shiny.  Let cool for at least 10 minutes before cutting into squares.


Chicken Meatballs:

1 package (1lb) Perdue Ground Chicken

1 Tablespoon rice cereal (or 1/4 cup bread crumbs)

Mix ingredients together and let sit in fridge for an hour to moisten rice cereal.  Remove from fridge and roll 1 tsp into ball shape and fry in vegatable oil until thoroughly cooked.


Gluten-Free Flour Blend:
1 c sorghum flour
2/3 c tapioca starch
1/3 c plus 2 Tbsp coconut flour (you could use superfine rice flour or just more sorghum flour instead of any coconut flour)


Chocolate Chip Cookie Dough Truffles



1 cup margarine or butter 

1/4 cup granulated sugar 

1/2 cup firmly packed brown sugar 

2 tsp vanilla 

1/4 tsp salt

2 cups flour (see below for gluten-free option) 

1 6oz pks semi-sweet chocolate chips 

2-3 Tbsp water (optional) 

1 12oz pks semi-sweet chocolate chips 

1 Tbsp Bakers Paraffin (optional)


 Instructions:  in a large bowl beat margarine and sugars until fluffy.  Add vanilla and mix 

well.  Mix in flour and salt until well blended.  Batter will be stiff.  Stir in chocolate chips.  Only add water 

if it's too stiff to mix and use sparingly.  Form dough into a 1" balls and refrigetate at least one hour/


In a double  boiler, melt the chocolate chips and paraffin together.  Using two spoons, roll 

the chilled dough balls into the melted chocolate and place in truffle cups.  Makes about 

52 pices.  


Sue's Carrot Recipe 
Carrots (whole baby are best) 1 pound bag
Olive Oil to coat carrots
Fresh Basil coarsely chopped
1/4 cup pure vegan maple syrup
Toss carrots with olive oil, sprinkle with chopped basil, pour maple syrup over all, cover. Nuke 10 minutes or bake @350 regular oven 20 minutes or until desired doneness. I have cooked this in a waterless cookware pot for 10 minutes and gotten the same results Preparation time: 30 min. 


Potato/Apple pancake 

You can make a "pancake" of sorts with potato starch, grated potatoes, and apple juice and fry on a skillet lightly greaced with oil.


'Maple' Syrup

1 ½ cups sugar 

1 cup water 

2 tsp artificial maple flavor 

Boil then simmer until thickens