Comments for Mommy's Home Cooking

Comment on Easy Eggless Banana Cake by Tamara

Tamara — Fri, 25 Nov 2022 17:02:54 +0000

Hello! Could this be made in a bundt pan?

Comment on Easy Eggless Lemon Curd by Karen Hilbert

Karen Hilbert — Fri, 25 Nov 2022 16:59:02 +0000

Awesome recipe! I have a similar recipe for an egg less chocolate pie. I’ll br trying this recipe to adapt a cranberry curd tart from ATK this season. Thanks so much for your many recipes!

Comment on Eggless Snickerdoodle Cookies by Caroline L

Caroline L — Fri, 25 Nov 2022 04:32:13 +0000

These were excellent! Crispy on the outside, soft on the inside. You definitely don’t miss the eggs. Loved these! Will make again! Every recipe I’ve made from this site has been perfect. If I’m baking something for my niece (and even if I’m not) I’m coming here first. Thank you!

Comment on Eggless Pumpkin Chocolate Chip Cookies by Caroline L

Caroline L — Fri, 25 Nov 2022 04:26:37 +0000

These are excellent! I doubled the batch and reduced the allspice for my kids’ tastebuds but that didn’t detract from these. You really don’t miss the eggs. These were soft and delicious. I bake egg free for my niece who is allergic but I would make these even without that reason. Will make again. Thanks for the recipe.

Comment on Easy Eggless Pumpkin Pie by Madisen

Madisen — Fri, 25 Nov 2022 00:22:36 +0000

I followed the recipe exactly, baked it for almost two hours and I’m still left with more of a pudding than a pie. It never set. I tried it two different time and both tried had the same outcome. Super bummed as pumpkin pie is my favorite and have no idea why it didn’t work.

Comment on Easy Eggless Pumpkin Pie by Steve Chinnery

Steve Chinnery — Thu, 24 Nov 2022 19:09:44 +0000

In reply to Steve Chinnery.

PS – I also used 3T corn starch in lieu of tapioca, only because I had corn starch in the cupboard.

Comment on Easy Eggless Pumpkin Pie by Steve Chinnery

Steve Chinnery — Thu, 24 Nov 2022 19:07:08 +0000

So we made found this recipe when searching egg-less pumplin pie and took advantage of other suggestions to go dairy free too. We made our own evaporated coconut milk and our own pumpkin spice using the substitution recommendations. I used a pre-made pastry crust that was soy free (multiple food sensitivities here!). We baked for 45 minutes at 350F followed by 10 minutes at 400F. Came out perfectly. Looked amazing. I wish I could post a picture. Great recipe – the coconut flavor was a bit strong for me from the evaporated coconut milk but other than that it was AMAZING and enjoyed by our food sensitive grandchildren immensely.

Comment on Easy Instant Pot Stroganoff Meatballs by Emily

Emily — Thu, 24 Nov 2022 18:26:21 +0000

hey I’m doing this in a slow cooker because I don’t have an instant pot, should I add the sour cream, starch slosh and mustard near the end of cooking? say about with 1 hour left?

Comment on Ultimate Fudgy Brownies without Eggs by Sadie

Sadie — Thu, 24 Nov 2022 14:10:53 +0000

I found that the 8×8 inch pan was too small for this amount of batter. Looking at them in the oven, the brownies have risen and now the pan is full to the brim. I wanted to use a 9×9 inch pan but didn’t since the recipe didn’t call for it and I’ve never made this recipe before. Are these brownies supposed to be this thick?

Comment on How to Make Pie Crust from Scratch by Oriana Romero

Oriana Romero — Thu, 24 Nov 2022 09:44:26 +0000

In reply to Eve. Hello Eve! I am glad you are here =) I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Happy Holidays to you and your