kris and Angela

Tricia · 02-06-2008, 03:34 PM

Kris I would love for you to post some of your recipes that are egg and milk free. I am really trying to do good with no milk.

Angie, You have to post that recipe for that toffee thing you brought to mam-o's. I know it has cream cheese, I will save it for later. It was SOOOO GOOD!!!

Kris · 02-06-2008, 04:22 PM

I'll look to see what I can come up with. Most of the time, I just substitute something that can be used instead of eggs or milk. Like... I use rice milk in everything, since that's all we ever have at home. I'll sub bananas or applesauce for the eggs, if it's something the kids are going to be eating.

I do have some recipes that don't require subs... so I'll see what I can find.

Angela · 02-06-2008, 04:33 PM

It's the best dessert I've ever made... of course, with TWO sticks of butter, it better be! lol

Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.

For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Tricia · 02-06-2008, 04:36 PM

Quote:

Originally Posted by Kris

I'll look to see what I can come up with. Most of the time, I just substitute something that can be used instead of eggs or milk. Like... I use rice milk in everything, since that's all we ever have at home. I'll sub bananas or applesauce for the eggs, if it's something the kids are going to be eating.

I do have some recipes that don't require subs... so I'll see what I can find.

That is good to know b/c I want to make muffins in the morning. How much of the applesauce or banans for 2 eggs?

Tricia · 02-06-2008, 04:37 PM

Quote:

Originally Posted by Angela

It's the best dessert I've ever made... of course, with TWO sticks of butter, it better be! lol

Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.

For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

They were SO GOOD!!!! I will have to wait till I can eat them with a HUGE glass of MILK.