​​Weston • Platte County • Missouri

​​​​​​Sports

After the hard work of ground breaking (left to right) Tyler French, VP of Operations; Mick Harris, President; Mike Frizzell, CFO; Patrick Fee, VP of Sales and Marketing; Kyle Merklein, Master Distiller were in the spirit of things when they made a toast to the Holladay Distillery’s new rick house. The new structure will be to the West of the road into the grounds, near the north end of a retention pond at left. 

Jays Win Court Warming Games

Holladay Distillery breaks ground on ironclad Rickhouse in latest growth spurt

Cont. in 'news' tab

Weston-based bourbon distillery responds to increased demand by expanding its production operations

Platte City to Host Open House Public Hearing for MO 92 improvements, March 10 

​​​​Obituaries

Cont. in Obituary tab

Cont. in 'sports' tab



The Weston Chronicle


Eggs still offer good nutritional value amid high prices

Lions Program is on Avoiding Burglaries

The nutritional value of eggs remains high despite the steep rise in prices.
“When considering the protein content of eggs in the diet, eggs are still pretty affordable compared to other animal protein sources,” said Sarah Wood, University of Missouri Extension state nutrition specialist.
“Most American adults eat more than 1 ounce of eggs or meat,” she said. “Typically, we see portion sizes of two eggs or upwards of 4-6 ounces of meat or chicken.”
Nutritionists recommend a variety of protein sources in the diet. A serving of eggs has 6 grams of protein, lean ground beef has 7 grams and chicken breast is 8 grams.
“There are ways to stretch your food dollar by using alternatives in baking quick breads, cakes or muffins,” said Wood. Use ¼ cup pureed fruit (such as applesauce), or ¼ cup buttermilk or plain yogurt.
Eggs serve several purposes in baking. They contribute to the structure, color, flavor, and consistency of baked goods in the following ways:

    Binding: Eggs help combine ingredients and hold them together.
    Leavening: Eggs trap air pockets in foods, causing them to expand during heating. This helps foods puff up or rise.
    Moisture: The egg liquid is absorbed into the other ingredients in a recipe.
    Flavor and appearance: Eggs help carry the flavors of other ingredients and brown when exposed to heat. 

You can replace some or all the eggs when baking with:    
Bananas - For every egg a recipe calls for, use one ripe, medium-sized mashed banana.
Chia Seeds - To make a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water until thickened (gelled) for baked goods like brownies, and cooking recipes such as pancakes. 
Applesauce - Use 1/4 cup applesauce for each egg you are replacing. This substitute works especially well in cakes, muffins and other recipes that usually retain a bit of moisture. 
Silken Tofu - especially good for recipes that involve using a blender or food processor to blend all the ingredients. Use 1/4 cup blended silken tofu per 1 egg.
Firm Tofu - Firm tofu makes the best tofu scramble (vegan scrambled eggs) and is handy in other protein-rich breakfast dishes like vegan quiche or simply pan-fried as a hearty egg alternative to serve alongside other breakfast goods.
Aquafaba - liquid in a can of chickpeas (garbanzo beans)
This brine, when blended, is a good choice when replacing eggs in meringue-based recipes. Use a 1:1 ratio of the egg whites the original recipe calls for.
Yogurt - makes a suitable egg substitute in baked goods. Use ¼ cup yogurt for each egg a recipe calls for.
Tapioca Starch (Tapioca Flour) - Good alternative in egg-based desserts like custards and baked goods. Replace about 1/4 of the amount of the flour called for in baked goods with tapioca flour for some additional binding power and lift.  Arrowroot powder and potato starch can be used in much the same way.
Baking Soda and Vinegar - Add 1 teaspoon of baking soda to the dry ingredients and 1 teaspoon vinegar of choice (white vinegar, apple cider vinegar, etc.) to the wet ingredients in a baking recipe, before combining the two. If you mix the baking soda and vinegar together on its own before adding to the other ingredients, as this will activate it prematurely and result in less rise.
Chickpea Flour (Garbanzo Bean Flour) - Chickpea flour can be used to make vegan omelets, or used in baking recipes that require the use of eggs as a thickener, such as custards and the like. 

Best Store-Bought Vegan Egg Replacers
Just Egg
Ener-g Egg Replacer
Bob’s Red Mill Egg Replacer
The Neat Egg
How to Make a Flax Egg
Ground Flax Seeds
Ground Flax Seeds

Check out a few of the stories in this week's Weston Chronicle!

​​​​​News