Any recs for great desserts without eggs?

S

starburst

Well-known member
Hi everyone,

This is my first time posting, but i've been lurking ever since people came over from Gail's.

Anyhow...I need some help, it's my mom's birthday next week and we're celebrating this weekend. I plan on making a cake or at least a dessert. However, she's a vegetarian and doesn't eat eggs, so that limits cake options. I'd appreciate any ideas you guys might have for a great birthday celebration! Thanks in advance!

 
Here are a few ideas... >>>

Any sort of pie, crumble, or tart would do the trick...although there are likely to be eggs in pie crusts.

The nut tart is great, but I halved at least one of the sugars...

I think it's probably easier to stick a candle in a tart than a crumble, though. smileys/wink.gif Happy birthday to your mom! Have fun!


Here's the pear one--from Epi, I think--

PEAR CRUMBLE WITH CRYSTALLIZED GINGER

Topping
1 cup unbleached all purpose flour
2/3 cup old-fashioned oats (or nuts)
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Preheat oven to 375°F. Butter a 13 x 9 x 2-inch glass baking dish. Stir together the first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.


Filling
3 pounds firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons minced ginger
1 1/2 tablespoons unbleached all purpose flour

Toss pear slices and lemon juice in large bowl. Add remaining ingredients and toss to combine.

Spoon filling into prepared dish, and crumble topping over. Bake until pears are tender and topping is light brown and crisp, about 45 minutes. Cool for 20 minutes. Serve warm or at room temperature.

http://www.epicurious.com/recipes/recipe_views/views/5741

 
Here's a link to vegan desserts (scroll down on right side of page). The "Crazy Chocolate Cake"...

is supposed to be great. You can frost it with a dairy-free icing of unsweetened cocoa powder, confectioner's sugar and boiling water. Add the water just a tiny bit at a time and whisk until the icing comes to the desired consistency.

http://www.veganconnection.com/recipes/index.htm

 
Blueberry Kuchen

Here is a recipe that looks beautiful and tastes delicious:

Blueberry Kuchen

1 cup flour
2 tablespoons sugar
pinch salt
1/2 cup butter
1 tablespoon vinegar
2 tablespoons flour
1 cup sugar
1/8 teaspoon cinnamon
3 cups fresh blueberries, divided
confectioner's sugar

Combine first 3 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle vinegar evenly over surface; stir with a fork until all dry ingredients are moistened. (This can be done in a food processor.) Press pastry in bottom and 1 inch up sides of a 9-inch springform pan.

Combine 2 tablespoons flour, 1 cup sugar, and cinnamon, mixing well. Stir in 2 cups blueberries; spread evenly over pastry.

Bake at 400 degrees for 45 minutes. Remove from oven and sprinkle remaining 1 cup blueberries evenly over top. Chill well before removing from pan. Sprinkle with confectioner's sugar before serving.

Note: Frozen blueberries can be used for the 2 cups that are baked in the shell, but use fresh ones over the top when the kuchen comes out of the oven.

 
Hi Starburst! My son has an egg allergy so we have to replace eggs in recipes, too.

I've used both the EnerG egg replacer (bought at Whole Foods) and the oil replacer (2 Tablespoons vegetable or corn oil and 1 Tablespoon water per egg) and we prefer the oil replacement method. Although foods won't rise as much, we've had good luck using it. The other caveat is that food seems to break apart more easily. When I go to slice a cake, it often crumbles on me -- so I now do more cupcakes. Hope that helps!

 
REC: Caramel Nut Tart (decadent)

My son's favorite. I used chocolate grahams for the crust

Caramel Nut Tart original from Kraft
1 1/4 cup Graham Cracker crumbs (I used choc grahams)
1/4 cup (1/2 stick) butter or margarine, melted
3 Tbsp. firmly packed brown sugar (I used 2 Tbsp)
1/4 tsp. ground cinnamon (subst. 1 Tbsp cocoa)

35 Kraft Caramels
1/3 cup whipping cream (used half and half)
1 Tbsp. Instant Coffee granules
3 cups toasted pecan pieces
2 squares (or 3 tbs.) semi-sweet baking chocolate, melted for garnish

Preheat oven to 325 degrees. Mix crumbs, butter, sugar and cinnamon. Press firmly onto bottom and 1 inch up side of 9 inch springform pan (pie plate). Bake 10 minutes or until lightly browned. Cool on wire rack.

Combine caramels, cream and coffee granules in large microwavable bowl. Microwave on HIGH for 2 or 3 min. or until caramels are completely melted, stirring every minute. Stir in pecans. Spread caramel mixture evenly over crust.

Refrigerate 1 hour or until firm.

Melt chocolate in microwave (carefully) and spoon into a small plastic bag. Seal bag and snip a tiny piece off one corner and drizzle chocolate back and forth over tart.

 
REC: No Bake Chocolate Truffle Pie...

This had great reviews.

NO BAKE CHOCOLATE TRUFFLE PIE

INGREDIENTS:

1/2 cup pecans, toasted and coarsely chopped
1 chocolate crumb pie shell (6-oz)

Caramel Layer:
3/4 cup Kraft caramels (5 oz / 17 pieces)
1/4 cup evaporated milk (not sweetened condensed)

Truffle Layer:
1 1/2 cups semi-sweet chocolate chips (9 oz)
1 cup heavy whipping cream
3 tablespoons butter

DIRECTIONS:

Sprinkle toasted pecans on pie crust.

Heat caramels and evaporated milk in glass bowl in microwave on medium setting until melted. (My note: or heat in saucepan over low heat). Stir until smooth. Pour over pecans.

In another glass bowl, heat chocolate chips, cream and butter in microwave on medium setting until melted. (My note: or heat in top of double boiler over barely simmering water). Stir until smooth. Pour over caramel layer. Chill 4 hours.

Allow to come to approximately room temperature to serve. Garnish with whipped cream piped on top around edge of pie or spoon a dollop on each piece.

Drizzle raspberry puree or add a few fresh raspberries around pie slice on plate for extra elegant touch.

12 servings

Recipezaar

http://www.recipezaar.com/86605

 
Welcome! This looks very good! All the kuchen I am familiar with are made with a yeast dough...

so this is very different. Thanks for posting - LOVE blueberries :eek:)

 
Thanks!

Thanks everyone for the welcome and all of the great recipes. I might try out a couple of them this weekend! smileys/smile.gif

 
Forgot to mention

that this freezes very well too. I freeze any leftovers, and then just take them right from the freezer and place in a low oven (about 250) until slightly warm.

 
The Queen's Chocolate Biscuit Cake

The Queen's Chocolate Biscuit Cake

Purportedly Queen Elizabeth's favourite cake. It's Ian's (DH) favourite too.

20 Arrowroot biscuits (4 oz/125 g)
8 oz Bittersweet chocolate (Belgian if possible), finely chopped
1 cup Whipping cream
1/2 cup Granulated sugar

Line 5-3/4- x3-1/4-inch (625 mL) loaf pan with waxed paper; set aside.
Break biscuits into 1/2-inch (1 cm) pieces; place in large bowl. Place chocolate in heatproof bowl. In saucepan, stir cream with sugar; bring to boil. Pour over chocolate and whisk until smooth. Add 1-1/2 cups (375 mL) of the chocolate mixture to biscuit pieces; stir to coat.

Pour biscuit mixture into prepared pan; smooth top. Cover and refrigerate cake and remaining chocolate mixture separately until cake is firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove remaining chocolate mixture from refrigerator; let come to room temperature.

Invert cake onto serving plate; peel off paper. Using small palette knife, spread remaining chocolate mixture over cake. Refrigerate until firm, about 1 hour.

(Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.) Slice thinly.

Makes 8 servings.

This recipe may be doubled.

 
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