|
|
i do not have egg beaters in my household right noww 
how many egg whites could i use to equal one package of eggbeaters?
Print
Remind Me
Notify Moderator
|
|
|
I pretty sure its 4. haven't tried these yet myself but think I will soon.
emmasmom
ibs-c
Print
Remind Me
Notify Moderator
|
|
|
1 package egg beaters¨ 99% egg substitute -- (4 oz)
same as 1/2 cup egg beaters or 4 egg whites or 2 whole eggs
Quote:
Here is a recipe for for fat free sugar cookies I found at web page . If you try them, let us know how they turned out.
Fat Free Sugar Cookies
1 package egg beaters¨ 99% egg substitute -- (4 oz)
2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla
2 cups flour
Preheat oven to 350 degrees. In a medium bowl, mix the above ingredients together one at a time. Blend well after each addition (dough should be fairly dry). Drop dough onto a cookie sheet that has been lightly sprayed with cooking spray. Bake for 10-12 minutes. Cool for about 3-5 minutes before removing from cookie sheet.
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
Print
Remind Me
Notify Moderator
|
|
|
Just have to say that I tried this recipe that Melissa posted a while back and the cookies are really good! I have a pretty good recipe for frosting also that is IBS-Friendly:
2 cups of confectioner's sugar
3 tablespoons of soy milk
1 teaspoon of vanilla
1 tablespoon of melted soy margarine
Mix the sugar, vanilla, and soy milk together first. Then add the melted margarine. Mix together. It will seem a bit soupy but will start to thicken as you use it. Make sure to use it soon or it will get too hard. Add your sprinkles or decorations before the frosting hardens. I had a good helper with this! My son!  I think there is more sprinkles on the cookies than frosting!
Print
Remind Me
Notify Moderator
|
|
|
I don't know what a "fake" egg is. I assume it means egg substitute or egg replacer? Can I use an egg white in this recipee? Or should I use two egg whites? Thanks!
Print
Remind Me
Notify Moderator
|
|
|
Anyone who made the gingerbread cookies....did you use the small or big can of pumpkin puree?
I'd like to make them today, I'm so excited to get some good IBS cookie recipes
--------------------
Erica
IBS-D
Print
Remind Me
Notify Moderator
|
|
|
Depends on if your going to double the recipe....but the original only calls for 1 CUP of canned pumpkin, so a small can would be groovy!
Quote:
Anyone who made the gingerbread cookies....did you use the small or big can of pumpkin puree?
I'd like to make them today, I'm so excited to get some good IBS cookie recipes
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
Great Thanks for the reply!
I'm off to get molasses from the store and then to make them
--------------------
Erica
IBS-D
Print
Remind Me
Notify Moderator
|
|
|
I made them today...they taste great but I would agree they are a little poofy and sticky.
I made them on an aluminum pan (not my usual non-stick since I was at my MILs) and they stuck to the pan even though I oiled the pan first.
--------------------
Erica
IBS-D
Print
Remind Me
Notify Moderator
|
Posts
