Pumpkin and chocolate-you can't go wrong with that combo--and made without eggs!

Ginger Christensen shared 2 delicious pumpkin recipes that are egg free.


Easy Eggless Pumpkin Chocolate Chip Cookies
                                                           
1 box of spice cake mix
1 16 oz can of pumpkin
1 1/2 Cups chocolate chips

Mix all ingredients together and scoop onto a greased tray in cookie sized drops. The dough is thick.  Bake at 350 for 10-12 minutes or until done.




Pumpkin Bread (Eggless)

2 1/4 Cups unbleached all-purpose flour
1/1/3 Cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned plain pumpkin filling
1 tsp vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
1 cup raisins (optional)
1 cup chopped nuts (optional)
* I usually omit the nuts and raisins and put in chocolate chips instead

Preheat oven to 350 and lightly butter loaf pan.  This is enough for one regular size loaf pan, but honestly it cooks a lot better if you do 2 smaller loaf pans instead.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg; with a wooden spoon, mix slowly.  Add pumpkin, vanilla, oil, and buttermilk one at a time; stir until well combined.  Fold in raisins and nuts (or chocolate chips if using instead)

Pour into prepared pan(s) and bake for 40-50 minutes until golden brown or until toothpick inserted in center comes out clean.  

Remove from oven onto wire rack and cool 10 minutes in pan.  Turn out onto plate. 

Applesauce Banana Bread-low in fat but high in fiber and flavor!

Tip: If you are not ready to use bananas when they are ripe and turning brown, put them in the freezer still in the peels.  When ready to use, heat in microwave for 1-2 minutes.  They are a different consistency but are perfect for baking.

Applesauce Banana Bread

                                                       from Maureen Clegg

1/3 c oil                                              2 c whole wheat flour
3/4 c sugar or 1/2 c honey                 1/2 t soda
2 eggs                                                 1/2 t salt
1/2 c applesauce                                 1 t baking powder
2 medium ripe bananas, mashed        
1/4 c buttermilk                                   

Cream oil, honey or sugar, and eggs.  Add applesauce and bananas to mixture and blend well.  Add milk, dry ingredients,  and mix just until moistened.  Pour into lightly greased loaf pans.  Bake at 350 degrees for 40-50 min. 
Yield: 1- 4" x 8 1/2" loaf or 2-  3" x 5 3/4" loaves

Optional: add 1/2 c chopped nuts, 1/2 c raisins to batter

Orange Bran Flax Muffins-melt in your mouth and so good for you!

Orange Bran Flax  Muffins
                                                                           from Maureen Clegg

1 1/2 c oat bran                                    1 c brown sugar
1 c flour                                                1 c buttermilk
1 c flaxseed, ground                             1/2 c canola oil
1 c wheat bran                                      2 eggs
1 Tbsp baking powder                          1 t baking soda
1/2 t salt                                                
2 oranges, quartered and seeded

Line two 12 cup muffin pans with paper liners or coat the pans with cooking spray.

In large bowl combine oat bran, flour, flaxseed, wheat bran, baking powder,and salt.  Set aside.

In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.

Pour orange mixture into  dry ingredients and mix until well blended.

Divide batter evenly among muffin cups.  Bake at 375 degrees for 18 to 20 min. or until a toothpick inserted in the center comes out clean.  Cool in pans for 5 min before removing to a cooling rack.

Chocolate Banana Bread-what a flavor combo!

This is a family favorite submitted by Stephanie Farwell

Chocolate Banana Bread   

                                      

5 eggs

2 Cups mashed bananas ( 4 to 5 med)

1 C canola oil

1 tsp vanilla

2 1/2 C flour

1 1/4 C sugar

1 Large pkg chocolate pudding ( could use vanilla or any other flavored pudding you like)

1 1/4 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 C walnuts ( optional)

Mix wet ingredients first in blender, then add the dry ingredients.  Transfer to 2 greased loaf pans.  Bake at 350 for 65 min.  Let cool for 10 min.

Jail House Rolls-the mashed potatoes make these unique!

I got this recipe years ago when I was serving my mission in Texas. The cook at the city jail got so many requests for the recipe she gave out copies.  Not a bad gig to be in that jail!  I adjusted the directions but the taste is the same, yum (I think it is the potatoes!)

Jailhouse Rolls                           from Maureen Clegg

1 ½ cups lukewarm water
1 package dry yeast
1 cup mashed potatoes
2 cubes butter
3 whole eggs           
1 ½ tsp salt
1 cup sugar
7 cups flour

Mix yeast in lukewarm water, add pinch of sugar and set aside.

Mix potatoes, butter (melted), eggs, salt and sugar. Add yeast water, blend and then add flour.  Put mixture in greased bowl, cover with a damp cloth- I use a thin cotton dish towel), and place in the refrigerator until ready to use. I do this the night before.

The next day sprinkle a little flour on the counter and roll part of the mix out like pie crust (approx.. ¼” thick) and cut into circles. I use an upside down drinking glass- the then score each roll down the center with a butter knife-don’t go all the way through the dough-this is just so they stay folded better.

The directions say to brush butter on the tops.   I melt butter in a 9 x 13 pan and then dip roll in both sides and then fold in half and put on baking sheet. Let rise about 3 hours uncovered or until they are about double in size.  Bake about 10 minutes at 450 degrees.