Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 I have recently ordered coconut flour and have printed some of the recipes from Bruce Fife's website. They use 3 eggs to make 6 muffins. I was really surprised how good the coconut flour is and the muffins are great! the website is www.simplycoconut.com<http://www.simplycoconut.com/>. If you don't want to used coconut flour it might give you an idea of how much egg you can use. Allyn egg recipes Hi, My son is a picky eater. He won't eat visible eggs, but I discovered if I bake muffins with eggs he'll eat them. Recipes often call for milk and vegetable oil. (He gets enough dairy so I'm trying to promote eggs) So far, I've substituted one egg and water for the milk and olive oil for the vegetable oil. How many eggs could I substitute for 8 oz. of milk and still have the dozen small muffins turn out acceptably? What could I substitute for the veg. or olive oil and how much would I use? (e.g. butter plus water?) Do you think some bone marrow would work as fat? Would it spoil the taste? Thanks from an inexperienced cook, Alan land Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 I don't bake often, so I can't answer your question directly but my son won't eat eggs either, but does eat custard and he drinks what he calls " custard drink " (aka egg nog). I gently heat one cup of raw milk to body temperature and add a bit of vanilla. I separate an egg, save the white for merengue, and use the yolk for the custard. I add some honey to the yolk, stir it, and then slowly add the milk and mix. Taste for sweetness. You can bake it (nest your baking dish in a second dish, put an inch of water in second dish). It seems like I bake it at about 300 and it takes about an hour. But these days I often never bake it. He's drinking it raw and I make a new batch fresh every day. Alternatively, you can prepare a large batch and cook it as custard. Custards typically have half milk and half cream but it is forgiving and I use whatever I have. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 I don't think bone marrow would spoil the taste as long as you were using a good amount of spice, like cinnamon. People used to make baked goods with bacon fat (pioneer times, war rationing, etc) and it worked as long as it was masked with something. Maybe you can make savory muffins with the marrow, and add some cheese and some green onion? I;d eat that! But, of course, I'll eat pretty much anything (healthy, that is!) Danae " Mother's milk and mother's arms have always been available, patiently waiting for the passing of man's foolhardy arrogance, which tried to convince us that his inventions were superior to nature. " Tine Thevenin Baby boys are the only group in society having medically unnecessary surgery without their consent. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 I use melted butter or sometimes lard as a substitute for oil in baking. The butter if it's salted can make it too salty so if you use salted butter cut back some on adding salt. Be careful putting too many more eggs in than the recipe calls for, my friend once had a cake explode in the oven from using too large eggs. My kids eat meringue - you beat the egg whites until they're stiff and then add just enough powdered sugar that it tastes pleasingly sweet; probably can use brown rice syrup or honey if you prefer. I think the latest is you're supposed to cook the white and leave the yolk raw; but you can bake meringues at 350 for about 10 min. for a fragile but delicious treat. Yolks can be added to sauces, gravies, and puddings, they're a great thickener. Also ok in homemade ice cream, if you do that. > > Hi, > > My son is a picky eater. He won't eat visible eggs, but I discovered > if I bake muffins with eggs he'll eat them. Recipes often call for > milk and vegetable oil. (He gets enough dairy so I'm trying to promote > eggs) So far, I've substituted one egg and water for the milk and olive > oil for the vegetable oil. > > How many eggs could I substitute for 8 oz. of milk and still have the > dozen small muffins turn out acceptably? > > What could I substitute for the veg. or olive oil and how much would I > use? (e.g. butter plus water?) > > Do you think some bone marrow would work as fat? Would it spoil the > taste? > > Thanks from an inexperienced cook, > Alan > land > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Just remembered my grandmother's recipe for pound cake - a pound each of eggs, flour, butter, and sugar with a bit of vanilla and a dash of nutmeg. I don't know how many eggs are a pound, I guess the days of cooking with a kitchen scale are over. > > I have recently ordered coconut flour and have printed some of the recipes from Bruce Fife's website. They use 3 eggs to make 6 muffins. > I was really surprised how good the coconut flour is and the muffins are great! the website is www.simplycoconut.com<http://www.simplycoconut.com/>. If you don't want to used coconut flour it might give you an idea of how much egg you can use. > Allyn > egg recipes > > > Hi, > > My son is a picky eater. He won't eat visible eggs, but I discovered > if I bake muffins with eggs he'll eat them. Recipes often call for > milk and vegetable oil. (He gets enough dairy so I'm trying to promote > eggs) So far, I've substituted one egg and water for the milk and olive > oil for the vegetable oil. > > How many eggs could I substitute for 8 oz. of milk and still have the > dozen small muffins turn out acceptably? > > What could I substitute for the veg. or olive oil and how much would I > use? (e.g. butter plus water?) > > Do you think some bone marrow would work as fat? Would it spoil the > taste? > > Thanks from an inexperienced cook, > Alan > land > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Which is too bad, since scales are far more accurate than cups! One pound of eggs is approximately 8 eggs. -Lana On 6/27/06, haecklers <haecklers@...> wrote: > > Just remembered my grandmother's recipe for pound cake - a pound > each of eggs, flour, butter, and sugar with a bit of vanilla and a > dash of nutmeg. I don't know how many eggs are a pound, I guess the > days of cooking with a kitchen scale are over. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2006 Report Share Posted June 28, 2006 > > I don't think bone marrow would spoil the taste as long as you were using a > good amount of spice, like cinnamon. People used to make baked goods with bacon > fat (pioneer times, war rationing, etc) and it worked as long as it was > masked with something. Maybe you can make savory muffins with the marrow, and add > some cheese and some green onion? I;d eat that! But, of course, I'll eat pretty > much anything (healthy, that is!) > > Danae > > " Mother's milk and mother's arms have always been available, patiently > waiting for the passing of man's foolhardy arrogance, which tried to convince us > that his inventions were superior to nature. " > Tine Thevenin > Baby boys are the only group in society having medically unnecessary > surgery without their consent. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2006 Report Share Posted June 28, 2006 In a message dated 6/28/2006 10:41:12 AM Pacific Daylight Time, alan.lichtman@... writes: Now, if only I could put liver in the muffins for my son, I have it made: ) Oh, wouldn't we all! The only way my liver-hating husband will eat it is if I make pate with chicken livers. My two-year-old loves it. The secret, I think, is to put in a pinch of sweetener (I used Rapadura) and puree the cooked livers and onions with plenty of good butter and raw cream. Then just puree the heck out of it. Fab-u-lous (if I do say) Danae " Mother's milk and mother's arms have always been available, patiently waiting for the passing of man's foolhardy arrogance, which tried to convince us that his inventions were superior to nature. " Tine Thevenin Baby boys are the only group in society having medically unnecessary surgery without their consent. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2006 Report Share Posted June 28, 2006 Thanks for your help Allyn, Lana, , Haelers, and Danae. I now have some ideas from which to experiment. Now, if only I could put liver in the muffins for my son, I have it made: ) Alan land Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 You can use unsweetened applesauce in place of oil in cake and muffin recipes. Use the same amount the recipe calls for, and it works fine. It doesn't change the flavor either. Dawn Bynum, Homeschooling Mom of 5 in MS Visit my ebay auctions at_ http://members.ebay.com/aboutme/welovebooks/_ (http://members.ebay.com/aboutme/welovebooks/) Visit my daughter's ebay auctions at _http://members.ebay.com/aboutme/lmb1128/_ (http://members.ebay.com/aboutme/lmb1128/) We specialize in BOOKS, especially older, out of print children's books homeschooling families love! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 I might eat it that way as well. I still go for liver in my nice little gelatin pills. LOL Allyn PRIORITY INVESTMENTS N' KOLLATERAL,INC. ALLYN FERRIS PRESIDENT <mailto:AFERRIS@...> AFERRIS@... <http://maps./py/maps.py?Pyt=Tmap & addr=4548A+WEST+VILLAGE+DR. & csz=T AMPA%2C+FL+33624 & country=us> 4548A WEST VILLAGE DR. TAMPA, FL 33624 tel: 813-961-1500 fax: 813-996-9571 mobile: 813-391-7965 <https://www.plaxo.com/add_me?u=0 & v0=0 & k0=0> Add me to your address book... <http://www.plaxo.com/signature> Want a signature like this? _____ From: [mailto: ] On Behalf Of lichtmanad Sent: Wednesday, June 28, 2006 1:34 PM Subject: Re: egg recipes Thanks for your help Allyn, Lana, , Haelers, and Danae. I now have some ideas from which to experiment. Now, if only I could put liver in the muffins for my son, I have it made: ) Alan land Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 Hi Alan Don't forget coconut oil as a replacement for the veg oil. We just love it for our baking. It doesn't have an overbearing coconut flavor for most recipes. Even when we make peanut butter, you can smell it but you really don't taste the coconut. Blessings P --------------------------------- Want to be your own boss? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 But the next day they get really hard. > > You can use unsweetened applesauce in place of oil in cake and muffin > recipes. Use the same amount the recipe calls for, and it works fine. It doesn't > change the flavor either. > Quote Link to comment Share on other sites More sharing options...
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