|The Nursery Food Book|
|by Tim Lobstein|
Eating habits start at an early age and this work covers every aspect of nutrition relevant to babies and young children.
Results 1 - 10 of 218 for substitution for eggs cookies
In a mixer, ... The butter is for flavor. Substitute at ... Add the two eggs and mix only ... middle shelf until cookies are lightly browned ... temperature of your oven.
Combine eggs, raisins and vanilla and let stand for one hour, covered ... until lightly browned. 6 dozen. Note: Delicious. Secret is soaking of raisins.
Preheat oven to ... electric mixer. Add eggs and beat until ... cup of dough for each cookie, scoop ... sheets. Bake until cookies are lightly browned, ... Makes 2 dozen cookies
Combine eggs, raisins and ... stiff. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Preheat oven to ... large bowl. Add egg substitute and vanilla; ... or until edges begin to turn golden brown. Cool on wire racks. Makes 4 dozen cookies.
Melt butter, unsweetened ... to cool. Beat eggs with sugar and ... about 10 minutes. Do not overbake. Cool slightly on sheet, remove. Tastes best frozen.
Cream butter. Add sugar and gelatin gradually. Add egg whites and vanilla. ... Lime gelatin does very well in this because it cuts the artificial taste.
Cream first 4 ... each with pecan or walnut half. Sprinkle with granulated sugar. Bake at 375 degrees for 8-10 minutes or longer for a really crisp cookie.
Boil all ingredients for 3 minutes and let cool. Add: Drop by teaspoonful on greased cookie sheet. Bake for 10-12 minutes at 350 degrees.
Melt 1/2 cup ... Mix well. Add eggs, one at ... well. Chill dough for several hours. Form ... in 350 degree oven for 10 to 12 minutes. Do not over bake.
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