In baked goods, eggs are used as a binder, emulsifier, and a thickening agent. But what do you do if you are unable to eat eggs? Flax "eggs" are a great substitute for the real thing and they are very simple to make. Use one flax "egg" as a one-for-one substitute for recipes that call for up to three eggs. Flax "eggs" (flegs?) work particularly well in loaves, cookies, and cakes. If you find that your baked good is not rising as much with a flax "egg," increase the amount of baking powder in the recipe by 1/2 teaspoon.
There's nothing like a good, simple side salad to complement a dinner party or a big family supper. To me, the best salads are a perfect combination of crunchy, salty, sweet, and zesty - and if they can be thrown together in mere minutes, then all the better!
I have a confession to make: up until about nine months ago, I had lived my entire adult life without a deep freezer. Oh sure, I had a freezer compartment on my fridge, and there was a tiny, beer fridge-sized freezer in my basement, but no full-size deep freezer. That meant that with the amount of baking and cooking I do, just putting away groceries was like playing Tetris, but with colder hands and more frustration.