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Let's face it. Life without dessert can be bleak indeed. Certainly, none of us needs dessert after every meal. But I maintain that an occasional treat is a necessity, no matter if said treat is the model of virtuosity.

For some families, managing desserts, even for special occasions, can be something of a trial. Making a dessert that meets dietary restrictions can require effort and creativity. That's why Sue M. turned to Home Plates readers, asking for help finding ways to make cookies and cakes for her husband, who has an egg allergy.

A number of you encouraged Sue to take heart, sharing recipes and egg substitutes. Shelby M. and Patricia Jones suggest ground flaxseed. "I, too, have an egg allergy. Here's a tip I picked up from reading vegan recipes," Shelby emailed. "Ground flaxseed (also called flaxseed meal) mixed with water makes a perfect egg substitute in baked goods. One tablespoon of ground flaxseed mixed with three tablespoons of water and left to stand for five minutes is the equivalent of one egg. I've used this substitute in my favorite recipes with success every time! As a bonus, the ground flaxseeds provide healthy omega-3s.

Source: San Jose Mercury News

by Connie Veneracion

I remember how, back in grade school, whenever there was an occasion (Christmas, Valentine’s Day or whatever), we would sometimes have class “visitors” who would be selling bowls of chocolate for PHP1.00. Yes, you got that right. PHP1.00 for a white plastic bowl about four inches in diameter filled with chocolate candies wrapped in brightly-colored foil. The “visitors” would suggest that we could give them to our parents or grandparents.

I don’t know how that worked for the school administration. It was a Catholic school and one would expect better so, looking back, perhaps, the “visitors” knew someone high up in the administration. Decades later, when I was already in college, the school would hit the evening news when the principal, the same principal we had when we were still students there, was bodily carried out of her office (live footage on the evening news) after she locked herself in amid accusations of dipping into the school coffers....

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by amy_z.

In a small saucepan, bring 2 cups milk and 1/2 cup water to a simmer, then slowly stream in one cup of corn flour, whisking constantly. Keep simmering and stirring until the mixture is the consistency of polenta. Put half the mixture in an oiled 10-inch round cake pan (or the nearest equivalent - this pan is 10x5) and spread into an even thin layer (wetting your fingers helps). Then spread the greens mixture on the bottom crust, then add 3 Tablespoons olive oil to the remaining crust dough (and enough water to make it resemble wet sand (I missed this step)) and spoon it over the greens to make the top crust. While we were baking the pie, we roasted the beets by wrapping them all (together) in an aluminum foil packet with a little olive oil, salt and pepper. When they were soft all the way through, I took them out of the oven, peeled and sliced them. Aren't they interesting? Not solid red all the way through! They were sweet and delicious.

Source: 365 Thru Amy's Eyes: Greek Greens Pie and Roasted Beets