Egg prices have skyrocketed in the last few months due to various reasons including inflation and avian flu.
On grocery store shelves, egg prices climbed an astonishing 49.1% in November from a year earlier. Eggs are often more expensive around the holidays, but eggs remain relatively expensive even in the rearview mirror.
Especially with Valentine’s Day on the horizon, bakers are still going to bake. But if you’re cost-conscious, now might be the time to give up the meringue-frosted cakes and egg tarts. Here, we’ve compiled several egg-free desserts to last you until the prices come down (hopefully).
More information about egg prices:Why are egg prices so high and will they go down? Inside the Perfect Storm Behind Skyrocketing Prices
Upside Down Apple Pecan Pie
Pecans aren’t exactly cheap, but this pie also includes apples, so you’ll only need one cup of nuts, which should only set you back $5 at the store.
Hands on Time: 30 minutes
Total Time: 2 Hours 5 Minutes
1/2 cup unsalted butter, softened
2/3 cup pecan halves and 1/3 cup chopped pecans
1 cup firmly packed brown sugar
Cream Cheese Pie Dough, or other pie dough for double-crust pie, both halves rolled into 10-inch round
6 Rome apples, peeled, cored and finely chopped
juice of 1 lemon
1 tsp flour
1/2 teaspoon ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
Heat oven to 450 degrees.
Use rubber spatula to spread butter over bottom of 9-inch deep-dish pie plate. Arrange pecan halves in pie plate and gently press into butter. Sprinkle 2/3 cup brown sugar over pecans and press firmly to adhere butter and pecans.
Place one of the pie doughs on top of the brown sugar and press into the sides of the pie plate. Leave off the extra overhanging crust for now.
Combine remaining brown sugar with apples, chopped pecans, lemon juice, flour, nutmeg, cinnamon, and salt. toss gently to combine. Spoon the apple filling over the first layer of pie dough and spread in an even layer. Place top crust on top of apples.
Trim edges of both layers of pie dough so there is about 1 inch of crust overhanging. Fold top layer of crust down to seal. Crimp the edges, if desired. Cut a few slits in the top crust to allow steam to escape and place on a rimmed baking sheet.
Bake for 10 minutes. Reduce oven temperature to 350° and continue to bake until apples are tender and crust is crisp and brown, 1 to 1 1/2 hours. Let cool for 5 minutes.
Place a large platter on top of the pie and very carefully flip the pie onto the platter so that the pecans and syrup are on top.
Peanut Butter Icebox Pie
With frozen whipped topping and a premade chocolate pie crust, this is a simple dessert to make. There’s nothing in this recipe that should give you terrible sticker shock. It also makes a great Valentine’s Day dessert.
One note: If you can’t fit all the filling in the pie shell, simply scoop out the leftovers in a small bowl and spoon it out onto your kitchen counter. it will find a home.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in half of whipped topping. Pour the filling into the pie crust and then smooth the top.
Freeze for 10 minutes and then top with remaining whipped topping. Refrigerate for at least 4 hours or freeze for at least 1 hour. service tax.
Strawberry-Carolina Gold Rice Pudding
Carolina Gold rice is a medium-grain, aromatic rice from the South Carolina Lowcountry. When stirred, it releases starch similar to arborio rice, making it perfect for risotto and rice pudding. While rice pudding is usually served cold, try serving it warm to enhance its inherent creamy texture.
Hands on Time: 1 hour 15 minutes
Total Time: 1 Hour 15 Minutes
1 1/2 cups quartered and hulled strawberries
1 1/2 cups plus 3 tablespoons sugar
Zest and juice of 1 lime
2 1/8 teaspoons kosher salt
2 cups water
1 cup Carolina Gold Rice
2 1/4 cups whole milk
1 vanilla bean, seeds scraped
1 cinnamon stick
2 1/4 cups heavy cream
fresh mint, to serve
In a medium bowl, combine strawberries with 3 tablespoons sugar, the lime zest and lime juice, and 1/8 teaspoon salt. Stir to mix and let stand at room temperature while you prepare the rice pudding.
In a large pot or Dutch oven with lid, combine water, rice, and remaining 2 teaspoons salt. Bring to a boil on medium heat, while stirring occasionally. Cover and reduce the flame. Cook for about 15 minutes, until the water is completely absorbed and the rice is slightly al dente.
Stir in milk, remaining 1 1/2 cups sugar, vanilla bean seeds and pod, and cinnamon. Increase heat to medium-low and cook, uncovered and stirring occasionally, until liquid is absorbed, about 25 minutes. Stir in heavy cream and continue to cook, stirring occasionally, until pudding is thick and creamy and rice is tender, about 25 minutes longer. Serve warm or cold, topped with strawberries and fresh mint.
This Double-Crusted Peach Cobbler Is Topped With a Gooey-Sweet Caramel-Walnut Sauce Southern Kitchen
Double Crust Peach Cobbler
Hands on Time: 30 minutes
Total Time: 1 Hour 40 Minutes
This double-crusted cobbler can be refrigerated after baking. Single servings can be reheated in the microwave just before serving. And you should reheat because it tastes best warm, with melted ice cream pooling around it.
2 pie crusts, rolled into 10-inch squares
1 cup cold water
1/2 cup cornstarch
1/4 cup peach brandy
2/3 cup light brown sugar, packed
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
30 oz frozen peaches, thawed
3/4 cup light brown sugar, packed
1/2 cup (1 stick) salted butter
1 tbsp cold water
1 1/2 cups walnuts, roughly chopped
To make the cobbler: Heat oven to 275 degrees. Spray an 8-by-8-inch baking pan with cooking spray.
Securely fit a pie crust in the pan, up the sides as well as the bottom. Be sure to seal all tears in the dough. Bake until dough is soft and looks “molten,” 10 minutes. Transfer to a cooling rack and increase oven to 350°.
In a large saucepan, whisk together water and cornstarch. Beat in peach brandy. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and turns white to translucent. The mixture will separate from the sides and bottom of the pan. Beat brown sugar, cinnamon, nutmeg, and salt until smooth and sugar is dissolved. The mixture will be very thick. Transfer to a large bowl and stir in peaches.
Pour peach mixture into baked crust and cover with top crust. Press lightly onto top crust, tucking around filling. Carefully fit the edges together to seal completely. Make sure there is about an inch of space left at the top. If not, gently press the dough down. Bake until crust is golden brown, about 1 hour.
About 15 minutes before the cobbler is ready, make the topping: In a medium saucepan, combine sugar and butter over low heat and beat until melted. Increase heat to medium-high and bring to a boil. Add water. The mixture will bubble wildly. Continue whisking until smooth.
When the cobbler is done, take the topping off the heat and fold in the walnuts. Pour over top crust of cobbler. serve hot.
Easy Southern Banana Pudding
Instant pudding mix makes this dessert both super easy and affordable. Finished and served in 2-quart bowls, this makes a perfect potluck or dinner party dessert.
Hands on Time: 20 minutes
Total Time: 1 Hour 20 Minutes
1 (14-ounce) can sweetened condensed milk
1 cup cold water
1 (3.4-ounce) package vanilla instant pudding mix
1 pint heavy whipping cream
60 vanilla wafers
2 bananas, thinly sliced into rounds
3 maraschino cherries, for garnish
In a mixing bowl, stir condensed milk and water until well combined. Add pudding mix and beat until smooth. Keep it in the freezer for about 10 minutes.
Meanwhile, using an electric beater, beat whipping cream until stiff. Fold in pudding mixture.
Into 2-quart serving bowl, spoon enough pudding mixture to cover bottom. Place a layer of vanilla wafers and a layer of bananas on top and then cover with a layer of pudding. Repeat layers, ending with pudding. Garnish with cherry. Chill at least 1 hour before serving.