Mayo is rich in eggs and shelf stable!!!!

Why the hell didn't anyone think of this yet????

Mayo is rich in eggs and shelf stable. We can use it as an egg replacement instead of buying dried eggs.

Now I just need to find some mayo recipes or create my own. Mayo has vinegar and will react nicely with baking soda. It also has oil which will decrease the need for adding fat to a recipe.

If I was rich...I'd be buying stock in Helman's right now.

MAYONNAISE COOKIES
1 c. mayonnaise 1 c. sugar 1 tsp. vanilla 1 tsp. soda 2 c. flour 1/2 tsp. salt Granulated sugar Mix above ingredients. (That's all! Nothing has been left out.) Roll into balls. Roll balls into granulated sugar and press with a fork. Bake at 350 degrees for 10-12 minutes. These sound "weird", but are excellent! They are similar to a sugar cookie.

MAYONNAISE CAKE WITH IMITATION WHIPPED CREAM FROSTING

CAKE: 1 c. mayonnaise 1 c. sugar 2 tbsp. cocoa 2 tsp. baking soda 1 c. water 2 c. flour 1 tsp. vanilla FROSTING: 1 c. milk 5 tbsp. flour 1 1/4 c. sugar 1 c. shortening 1 tsp. lemon extract 1 tsp. vanilla CAKE: Cream mayonnaise and sugar together. Mix cocoa, soda and flour together. Add to creamed mixture, alternating with water and vanilla. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 30 to 40 minutes. FROSTING: Shake in shaker milk and flour until smooth. Cook mixture over medium heat, stirring constantly until smooth and creamy. Let cool. Beat sugar, shortening and extracts until creamy. Add to cooled mixture. Beat on high until sugar has dissolved and mixture is smooth and creamy.

MAYONNAISE BISCUITS (MUFFINS)
1 c. self-rising flour 3 tbsp. mayonnaise 1/2 c. milk Stir ingredients until smooth. Drop by spoonfuls into a greased 6 muffin pan. Bake at 400 degrees for 12-15 minutes. These are good to perk up a meal of leftovers.

 

I'm going to have to figure out how to convert this to regular flour and baking powder and soda.

Thanks Cisne! This is better because it uses regular flour!

Here is the text from Cisne's link

Mayonnaise Biscuits Recipe

Ingredients:

Directions:

By the way KatDoe - what an excellent idea.  Thank you for thinking of it!

 

P.S.  The recipie at the link uses regular flour in case you aren't stocking self-rising.

MAYONNAISE GINGER BREAD
2 c. flour 1 c. sugar 1 c. molasses 1 tsp. soda 1 c. mayonnaise 2 tsp. powdered ginger 1/2 c. hot water Sift flour and sugar in mixing bowl. Add molasses, mayonnaise and ginger. Mix soda in water, mix in well. Bake 375 degrees in floured, greased 9x12 pan. This is good hot with butter or may frost with buttercream icing.

OK, now everyone, get on your knees and pray for a 10 for 10 mayo sale!!!

This is the biggest relief to me!!!

I'll be on cloud nine ALL week now :-)

Cisne, Thanks so much for that link!

No fridge, no problem.



http://www.sailingbreezes.com/Sailing_Breezes_Current/Articl es/may03/refrigeration.htm

PUMPKIN PUFF
1/2 c. mayonnaise
1/2 c. sugar
1 c. brown sugar
2 c. flour, sifted
1 1/2 tsp. baking soda
1 1/2 tsp. ginger
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin
1/2 c. raisins (optional)
Cream mayonnaise and sugar until fluffy. Sift flour, salt, soda, and spices into mixture, alternating with pumpkin. Add raisins. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Ice with butter frosting while warm. Good iced or plain.

I found the small packages at Costco. If I remember correctly, they were about $4.50 for a box of 100.

I was always taught that mayo absolutely had to be refridgerated. I don't understand this thread. How do we know this is safe? Would appreciate some info. TIA

Thanks KatDoe for all the recipes!

Darn!  My Costco doesn't have the small pkgs of mayo.  I'm bummed.

Is store bought mayo cooked or pasteurized or something????? My son and I were trying to figure that out this morning.

If it's not, it might be more of a worry in the future than now. The mayo we have in stores NOW in the USA is safe and will store for 6 months. Maybe not a permanent solution, but at least temporary. My 17 year old son said NOTHING is a permanent solution, and that being set for 6 months is better than nothing :-0

I've been doing some expirementing. I'll try and type out recipes later today.

The best products come from using Mayo and COMPLETE pancake mix. What a GREAT combo. Mayo has water as the second ingredient between oil (1) and eggs (3). The milk and egg powder in the COMPLETE pancake mix complements that perfectly so you end up with a bit of shortening from the mix, oil from the mayo, eggs from both, and milk from the mix in about the same ratio as regular biscuit mix with the usual fresh eggs and milk, and extra fat added, in the recipes for things other than pancakes and biscuits.