Pecan Cobbler

I love pecan pie.  I grew up eating it every Thanksgiving and almost every Christmas.  There are 2-3 eggs in a pecan pie.  I have yet to figure out how to make pecan pie or something like it without egg.  Recently, I came across pecan cobbler all over Pinterest.  Some of these recipes have egg but some do not.

We decided to give it a try for Thanksgiving.  Then I made it again this month for a Christmas party with a few changes.  The result tastes very similar to pecan pie, but I do think it is sweeter and a little richer.  Some of the recipes suggest serving it with ice cream and that a 9x13" pan only serves eight!  I thought ice cream was too much and a pan could serve way more, since a little goes a long way with satisfying your sweet tooth.  If you are allergic to eggs and love pecan pie, you have to try this!

Pecan Cobbler

Adapted from Pecan Cobbler by Call Me PMC

6 T unsalted butter (no substitutions)

2 c pecans (toasted)

1½ c flour

¾ t salt

2 ¼ t baking powder

1½ c granulated sugar

⅔ c skim milk

1 t vanilla

1½ c packed light brown sugar

1½ c hot water

Preheat oven to 350°F. Spread pecans on rimmed baking sheet. Toast in oven for about 10-12 minutes or until pecans are aromatic and darker in color, stirring every 3-4 minutes. Cool.  Maintain oven temperature.  Add butter to a 9x13 inch cake pan or casserole dish and melt in oven.  Once butter is melted, spread pecans over butter.  In a bowl, stir flour, sugar, milk and vanilla until combined.  Do not over mix.  Batter will be thick.  Spoon batter over butter and pecans.  Do not mix.  Sprinkle brown sugar evenly over batter.  Do not mix.  Slowly, pour hot water over top.  Do not mix.  Bake 30 to 35 minutes or until golden brown.  The sauce will thicken, as it cools.

Serves 12-16

Cut Out Cookies {Egg-free}

Every year on Christmas Eve, we make cut out cookies and decorate them.  I love this recipe.  The cookies bake up the perfect texture, firm enough to hold the shape but still soft and delicous.  Of all my recipes, this is one of the favorites among my non-allergic friends.  Everytime, I make these I am asked for the recipe.  My nonallergic friends are shocked to learn they don't include eggs.

Cut Out Cookies (EF) - link to recipe

Christmas Dinner {Egg-free}

What are you planning to cook for Christmas dinner?  My brother-in-law will be here.  So, we will be having an egg-free and gluten-free dinner this year.  Here are some of the dishes I am planning to have on my menu...

Pot Roast {Slow-cooker} (EF, DF, GF)

Mashed Potatoes (EF, DF, GF)

Cinnamon Jello Salad (EF, DF, GF)

Panna Cotta (EF, GF)

Applesauce Spice Cake {Egg-free, Dairy-free}

Here is a simple, tasty little cake.  I cooked this in a flower shaped bundt pan and it held together beautifully.  When we discovered my husband's egg allergy, I figured my days of pretty bundt cakes was over, as a lot of egg-free recipes are more crumbly.  I was so excited when this one worked!  I just sprinkled it with some powdered sugar so the flower petals would stand out!

Applesauce Spice Cake

1 (18.25 oz package) Duncan Hines^® spice cake mix

1 ½ c unsweetened applesauce
½ c vegetable oil
1 t baking powder

powdered sugar for dusting

Preheat the oven to 350^o.  Generously, spray bottom and sides of a Bundt pan with cooking spray.  Using an electric mixer, combine the cake mix, baking powder, oil and applesauce.  Blend on medium speed for 2 minutes, scrapping sides of bowl.  Spread evenly into the prepared pan.  Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.  Cool for at least 10 minutes in the pan, then invert to a wire rack to continue cooling.  Once cool, sprinkle with powdered sugar.  Store the cake in the refrigerator.  It tastes even better cold!