Cheree's Eggless Cut-Out Cookies

Note: This was adapted from Jody's Cut-Out Cookies

DO NOT DOUBLE THE RECIPE!! The water/oil/baking powder egg replacement will not work very well when doubling. These cookies will turn out flat if you double it.

INGREDIENTS:

1/2 cup butter OR margarine, room temperature
3/4 cup sugar
preferred egg substitute (see red text below)

The ingredients below are basically your "egg": 

1/4 cup unsweetened applesauce, chilled (this is my preferred method, it comes out crispy on the outside and chewy on the inside) 

OR 

1 1/2 tablespoon water, 1 1/2 tablespoon oil; 1 teaspoon baking powder all mixed together 

OR 

equivalent of 1 egg of Ener-G egg replacer)

3/4 teaspoon vanilla
1 tablespoon milk (goat milk can be used here for those allergic to cow's milk)

1 3/4 cup flour
1/4 teaspoon baking powder

DIRECTIONS:

1. Cream together margarine and sugar. Stir in additional wet ingredients. Add dry ingredients; mix well.
2. Preheat oven to 350.
3. Roll out dough on heavily floured board 1/4 inch thick. Cut out with cookie cutters. Place one inch apart on ungreased cookie sheet.
4. Bake 10-15 minutes for cookies that measure 3" in diameter (if your cut out is smaller, lower the cooking time as you see fit). If the cookie is golden brown on the edges, it's overdone.

Yields 12, 3-inch size cut out cookies.

Ranch Chicken

INGREDIENTS:

3/4 cup cornflakes, crushed
3/4 cup grated Parmesan cheese
1 package ranch salad dressing mix
8 boneless, skinless chicken breasts halves
1/2 cup butter or margarine, melted

DIRECTIONS:

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in melted butter, then rollin cornflake mixture to coat.
2. Place chicken breasts in a greased 9X13-inch baking dish. Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. Makes 8 servings.
   

Peach Cobbler

INGREDIENTS:

1/4 cup margarine
1/2 cup brown sugar
1/2 cup white flour
1/2 cup wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (can substitute with goat milk for those allergic to cow's milk)
1 quart bottled peaches, drained and sliced (canned sliced peaches may be substituted here as well)
cinnamon and sugar

DIRECTIONS:

1. In a medium bowl, cream together margarine and brown sugar. Add white and wheat flour, baking powder, salt, and milk. Mix well and spread into a well-greased 9X9 inch pan.
2. Drain peaches, reserving 3/4 cup liquid. Slice peaches and place on top of batter. Sprinkle with cinnamon and sugar; pour reserved liquid over top. Bake at 375 for 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream. Makes 6-9 servings.

Soft Ginger Cookies

INGREDIENTS:

1 1/2 cups shortening
2 cups sugar
2 eggs OR 4 tablespoons vegetable oil, 4 tablespoons water, and 2 teaspoons baking powder, mixed together
3 tablespoons molasses
3 1/2 - 4 cups flour (if using an egg substitute, use less flour)
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
2 teaspoons cinnamon

DIRECTIONS:

1. Cream sugar, shortening and molasses together.
2. Add eggs OR vegetable oil, water, baking powder mixture. Blend well.
3. Add remaining ingredients. Mix well.
4. Form dough into 1-inch diameter balls using a cookie scoop. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven for 6-9 minutes. Do not overcook.
   

Never Fail Gravy

INGREDIENTS:

1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 cups chicken broth or drippings from chicken, turkey, or roast (you can add water to the drippings to make it equal 2 cups)
salt, pepper, and sage to taste

DIRECTIONS:

1. In a saucepan over medium-low heat, melt butter
2. Add flour to make a roux
3. Add 2 cups of drippings all at once
4. Continue stirring until thickened
5. Add salt, pepper, and sage