Outrageouseggfreenewzealandmayonnaise Recipes

OUTRAGEOUS EGG-FREE NEW ZEALAND MAYONNAISE

Outrageous Egg-Free New Zealand Mayonnaise image

We have this with cold meats and salads in the summer, really different to the eggy mayonnaise. My grandma invented this and my mum and aunties grew up on the stuff, it keeps really well in the fridge and is also great in sandwiches

Provided by Perfect Pixie

Categories Vegetable

Time 1m

Yield 16 serving(s)

Number Of Ingredients 3

Ingredients

1 (375 g) can condensed milk
1 teaspoon mustard powder
1 cup malt vinegar

Steps:

put the milk in a bowl.
add the mustard.
then a dollop of vinegar.
mix.
test taste.
keep adding to taste small amounts at a time.
you shouldn't be able to get the taste of condensed milk when you taste it, but something very unique.

Nutrition Facts : Calories 77.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 30.1, Carbohydrate 12.9, Sugar 12.8, Protein 1.9

OUTRAGEOUS CARROT CAKE

Outrageous Carrot Cake image

Over the years I've grown tired of the somewhat dry carrot cakes and the cream cheese frosting, so when the original of this recipe came to my attention I was intrigued with it. From time to time I reworked it, finally settling on this current version. One of the things I like about it is that with a little imagination, this cake can also be made into a Pineapple Upside Down Carrot Cake!

Provided by Sydney Mike

Categories Dessert

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 20

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, well drained
4 1/2 cups carrots, grated
1 1/2 cups walnuts, chopped
1 1/2 cups coconut, grated
2 cups golden raisins, chopped
1 cup granulated sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/2 cup unsalted butter
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!

Nutrition Facts : Calories 387.2, Fat 19.8, SaturatedFat 7.1, Cholesterol 33.9, Sodium 223.7, Carbohydrate 51.2, Fiber 3, Sugar 36.2, Protein 4.6

EGG-FREE MELTAWAYS

Egg-Free Meltaways image

My youngest son was born allergic to dairy products, and this was among the recipes people shared with me. This also contains no dairy or nuts.

Provided by Debi

Categories Shortbread Cookies

Yield 12

Number Of Ingredients 4

Ingredients

1 cup all-purpose flour
½ cup cornstarch
½ cup confectioners' sugar
1 ½ cups margarine, softened

Steps:

Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together the flour, cornstarch, and confectioners' sugar. Cut in the margarine; mix until a dough forms. Roll dough into 1 inch balls and place them on an unprepared cookie sheet. Flatten each ball slightly, using the back of a fork to make a criss cross pattern.
Bake for 20 minutes in the preheated oven, edges will be slightly browned.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 18 g, Fat 22.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 263.6 mg, Sugar 5.2 g

AQUAFABA MAYONNAISE

Aquafaba Mayonnaise image

This mayonnaise is vegan and is quick and easy to prepare. It's not as thick but it's just as tasty and creamy. This also works great as a base for salad dressings. Who would have thought that this is made with the liquid from a can of chickpeas!

Provided by Yoly

Categories Side Dish Sauces and Condiments

Time 5m

Yield 8

Number Of Ingredients 6

Ingredients

½ cup aquafaba (liquid from can of chickpeas)
1 ½ teaspoons apple cider vinegar
½ teaspoon sea salt
½ teaspoon dry mustard
1 (1 gram) packet stevia powder
1 cup canola oil, or more as needed

Steps:

Place aquafaba, apple cider vinegar, salt, mustard, and stevia in a tall Mason jar. Using an immersion blender, start blending while slowly streaming in the oil. Blend until mayonnaise is thick and creamy, about 2 minutes.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 0.2 g, Fat 28.1 g, Protein 0.1 g, SaturatedFat 2.1 g, Sodium 110.1 mg

NEW ZEALAND MAYONNAISE

New Zealand Mayonnaise image

This was invented by my granny, (the only trick to her excellent cooking is the ashes from the cigarette she is having when she is cooking LOL, luckily I didn't add that to the ingredients)very good served with cold cuts and salad

Provided by Perfect Pixie

Categories Sauces

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 8

Ingredients

3 eggs, beaten
1 cup vinegar (scant cup)
1 cup sugar (heaped cup)
3 teaspoons flour (heaped cup)
3 teaspoons mustard
3 teaspoons salt
1 1/2 cups water
1 tablespoon butter

Steps:

mix together all ingredients except butter.
add butter and place in double boiler.
stir occasionally.
chill before serving.

Nutrition Facts : Calories 147.2, Fat 3.4, SaturatedFat 1.5, Cholesterol 83.1, Sodium 931, Carbohydrate 26, Fiber 0.1, Sugar 25.2, Protein 2.5

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