One of my newer cookbooks has some eggless baking recipes--- Joy Of Cooking, 1997 edition.
I have not made either of these, but everything else I have made from this book has turned out well.
Chocolate shortbread
13x9
300F
Beat on medium speed until fluffy and well blended:
2 sticks (1/2 pound) unsalted butter
1/2 cup superfine sugar (take regular sugar for a spin in the blender or processor.)
Melt:
2 ounces bittersweet or semisweet chocolate. (I'd do this in the Radarange.) Let cool slightly.
I would use Lindt Excellence or Ghiardelli Eagle.
Sift over the creamed mixture:
2 cups all purpose flour. Add the melted chocolare and stir together.
Press into pan to form a smooth layer, poking all over with a fork.
300F oven about 40 minutes, or when a clean toothpick comes out clean. Let cool on a cooling rack. Cut into bars in about 10 minutes.
When I make bars like this, I usually line the pan with aluminum foil by molding a long strip of foil on the outside of the pan, and then putting the molded foil inside...makes it easier to remove the bars.
The second recipe:
Ultra Orange Cake
8x8 pan- greased and floured
350F
Whisk together in large bowl:
1 1/2 cups all purpose flour
1 cup sugar*
1 teaspoon baking soda
1/2 teaspoon salt
Add and stir until smooth:
1 cup orange juice
1/3 cup mild vegetable oil (canola, corn..that sort of oil)
1 tablespoon grated orange zest--the coloured part of the orange skin. Rinse the orange well in warm water, and dry it. Remove the coloured skin with a sharp vegetable peeler. Place the skin in a food processor or blender, and add *1/2 of the sugar. Run till very finely chopped.
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract.
Scrape the combined batter into the pan, and spread it evenly.
Bake for 30-35 minutes. Clean toothpick again.
Cool on a rack.
Hope these are useful.
Lawrence/Maytagbear
I have not made either of these, but everything else I have made from this book has turned out well.
Chocolate shortbread
13x9
300F
Beat on medium speed until fluffy and well blended:
2 sticks (1/2 pound) unsalted butter
1/2 cup superfine sugar (take regular sugar for a spin in the blender or processor.)
Melt:
2 ounces bittersweet or semisweet chocolate. (I'd do this in the Radarange.) Let cool slightly.
I would use Lindt Excellence or Ghiardelli Eagle.
Sift over the creamed mixture:
2 cups all purpose flour. Add the melted chocolare and stir together.
Press into pan to form a smooth layer, poking all over with a fork.
300F oven about 40 minutes, or when a clean toothpick comes out clean. Let cool on a cooling rack. Cut into bars in about 10 minutes.
When I make bars like this, I usually line the pan with aluminum foil by molding a long strip of foil on the outside of the pan, and then putting the molded foil inside...makes it easier to remove the bars.
The second recipe:
Ultra Orange Cake
8x8 pan- greased and floured
350F
Whisk together in large bowl:
1 1/2 cups all purpose flour
1 cup sugar*
1 teaspoon baking soda
1/2 teaspoon salt
Add and stir until smooth:
1 cup orange juice
1/3 cup mild vegetable oil (canola, corn..that sort of oil)
1 tablespoon grated orange zest--the coloured part of the orange skin. Rinse the orange well in warm water, and dry it. Remove the coloured skin with a sharp vegetable peeler. Place the skin in a food processor or blender, and add *1/2 of the sugar. Run till very finely chopped.
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract.
Scrape the combined batter into the pan, and spread it evenly.
Bake for 30-35 minutes. Clean toothpick again.
Cool on a rack.
Hope these are useful.
Lawrence/Maytagbear
