That sounds great! I wonder if it will work with gluten-free recipes.
I'll give it a try some time and let you all know.

Thanks for sharing that.

--- In GatewayFEAST@yahoogroups.com, "Laura" <laura_schulte@...> wrote:
>
> Hey, great trick and LOW IN FAT:
>
> Replace all egg and oil/water combination called in any cake mix with
> one can of pumpkin. It's low in fat and great tasting! Works in all
> cake mixes (I've tried them ALL) and the kids don't know the
> difference. It's a Weight Watchers trick I found from a mom that had
> allergy kids!
>
> -
> -- In GatewayFEAST@yahoogroups.com, "LauraMacF" <lauramacf@> wrote:
> >
> > Have you tried EnerG Egg replacer? It tends to help alot with rising
> > issues, but isn't as good a binder (but I've always used much more
> > than the EnerG label suggests--I learned from Miss Roben's website
> to
> > use a heaping Tablespoon with 2 Tablespoons water, instead of just a
> > teaspoon, it works much better).
> >
> > Another egg replacement that works is flaxseed boiled in water, use
> > whole seeds (they'll remain in the baked item) or ground. We can't
> use
> > this anymore since she tests positive to flax, but I tried it a long
> > time ago and it's gummy texture seemed like a good binder. I'd have
> to
> > look up the recipe to give you specific amounts and boiling time.
> >
> > Then again, I've never tried either of these with regular flour-
> based
> > recipes!
> >
> > --- In GatewayFEAST@yahoogroups.com, "nickcarold" <canico.depke@>
> > wrote:
> > >
> > > I tried the cupcake mix with the egg alternative (1.5T water,
> 1.5T oil,
> > > 1tsp. baking powder)for each egg and the cupcakes tasted fine,
> but fell
> > > in the middle and were very "fragile", almost all air.
> > > Melissa, do you have a trick for this? Otherwise, Cherrybrook
> might be
> > > better.
> > >
> >
>