Eggless Poptarts

I began to scour the Internet for a homemade pop-tart recipe last week. I always feel so bad when Collin eats a pop-tart in front of Carlee. They make their crust with egg or egg wash so she can't eat them. When I came across a website called Bake Me More I knew I found a recipe worth trying. I adapted the recipe a little to make it Carlee friendly and we were in business! The best part of this recipe is that you can adapt it to suit your taste. You are no longer limited to the flavors on the shelves. Plum is my favorite! As an added bonus you can also freeze these and re-heat on a busy morning. (see below)

Homemade Eggless Pop Tarts

Ingredients:

Pie crust, refrigerated or homemade
Jam or Preserves
Colored Sugar

Directions:

Preheat oven to 425 degrees.

If using refrigerated crust unroll one of the pie crusts and square the edges. If using homemade crust like I did, then just do the best you can to roll out a square or roll out a circle and cut into square. Cut into rectangles with pizza cutter. Center 1 tsp of jam in a rectangle and top with another piece of crust. Crimp all four edges with end of fork. Repeat until all of the pie crust is used. I think the edges of the dough would have stayed together better had I moistened the edges with water. I'll have to try that next time! As it was they stayed together pretty great.

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once pop-tarts are cool, spoon on glaze and decorate with colored sugar.


Ingredients for Glaze:

* 1 cup powder sugar
* milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

Yummy!

To freeze:

Flash freeze. When partially frozen place in a gallon freezer bag for storage. Microwave 1-2 minutes or heat in oven. Do NOT put in toaster if using glaze.

Pumpkin Struesel Muffins

I was having a MAJOR craving for pumpkin crunch bars but I couldn't find a recipe that didn't use 3 or more eggs and didn't use nuts on top. Sooooo....I made up one! Sort of. I made them into muffins instead but they satisfied the craving just as good.

Here's what I came up with!

Ingredients:

Muffin:

1 yellow cake mix

15 oz. can pure pumpkin

1/2 tsp. cinnamon

Struesel Topping:

1/2 cup quick cooking oats

3/4 cup whole wheat flour

3/4 cup packed brown sugar

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

4 T melted margarine

Directions:

Pre-heat oven to 350 degrees. In large mixing bowl stir together cake mix, pumpkin and cinnamon until well blended. Fill muffin cups 3/4 full. Toss together all the ingredients for topping saving melted margarine for last. Press 1 T of packed topping on each muffin. Bake for 20 minutes.

Makes approximately 18 cupcakes.

Carlee's Valentine Breakfast

Little miss Carlee is my pancake eating monster so I wanted to make her some special ones for Valentine's day!

I was going to put the recipe on here but all I did was use the Bisquick recipe. The only difference is that I substituted 1/2 cup of applesauce for the eggs. Plus of course I added mini heart sprinkles on top of the finished pancake. Substituting applesauce for eggs seems to work pretty good for Carlee so she can still enjoy her pancakes allergy free.

Here's little miss bedhead wanting me to cut up her pancake for her. So spoiled!

Yum Yum!!

Sprinkles make anything fun! Collin didn't even want to eat his pancake the little onery boy. He did eat:

Pink milk!

And red applesauce!

Then he wanted to move onto V-Day candy.

I just added a drop or two of red food coloring to the milk and applesauce. I don't know how healthy adding dye is but the kids sure loved it!

Fruity French Toast

Who wouldn't love a big plate of beautiful french toast? Well, someone allergic to eggs I guess. I had to figure out a way to let my allergic daughter enjoy french toast and not feel left out. This is a nice healthy breakfast to cook for my Carlee although with blueberries it was a little tart. Nothing a little maple syrup didn't cure though! Other fruits can be substituted.

Ingredients:

• 1 banana


• 1/3 cup frozen blueberries


• 1/3 cup apple juice


• 1/2 teaspoon ground cinnamon


• 5 slices whole wheat bread

Directions:

Blend the banana, blueberries, apple juice, and cinnamon in a blender. Heat a pan adding a bit of butter to prevent sticking. When the pan is hot soak the bread in the fruit mixture until coated but not saturated. Cook on both sides until lightly browned.

Purple Pancakes

Ingredients:


2 cups Bisquick
1 cup milk
2 eggs
1 cup frozen blueberries



Place blueberries into microwave safe container. Microwave for 15-20 seconds or until thawed. Set aside. In medium mixing bowl mix Bisquick, milk, and eggs. Stir in blueberries. (Can drain some of the juice but we like to mix it in to get the purple color.) Pour batter in 1/4 cup increments onto hot greased griddle. Cook until edges are dry. Flip; cook until golden.



Makes about 14 pancakes.




Small batch of eggless pancakes.


1/4 cup applesauce
1/2 cup milk
1 cup Bisquick
1/4 cup frozen blueberries with juice


Prepare like above mixing applesauce with batter instead of eggs. Makes 3 large thick pancakes.

Eggless Banana Pancakes

I found this yummy pancake recipe on the internet and now I don't remember where I printed it from! They are healthy and delicious. They are also good with jam!

• 1 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1/4 tsp salt
• 2 1/2 tsp baking powder
• 2 tsp white sugar
• 1 1/2 cups skim milk
• 2 small ripe bananas, finely chopped

In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in milk and bananas just until moistened. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes 12 pancakes. 91 calories each.