Another pumpkin recipe for you to try!!!
Crust:
2 c. quick oats
1 1/2 c. whole wheat flour
½ c. ground nuts (optional)
1/2 tsp. salt
2 tsp. Vanilla
1/2 c. olive oil
1/2 c. Maple syrup or honey
Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare 9x13 pan. Reserve about 1 cup of the mixture. Press the remainder into pan. Bake at 350 for 10-12 min.
While it’s baking, make the filling:
2 cups of pumpkin
1 pkg Morinu tofu
1 tsp. Cinnamon
sprinkle of nutmeg, ginger & cloves
3/4 cup sucanat
Pour the filling onto the crust. Cover with remaining crust mixture. Bake for at least 30 min. until browned & set.
Saturday, November 13, 2010
Saturday, October 30, 2010
It's fall, ya'all!
That means it's time for some treats using those "fall things"... pumpkin, apples, apples, pumpkin. So here goes....
Pumpkin Cookies
1 cup canned pumpkin
1/2 c. nonhydrogenated margarine
3/4 c. sucanat
1 tsp. vanilla
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/4 c. oat flour (make your own by whirring rolled oats in the blender)
2 T. cornstarch
1 tsp cinnamon
a sprinkle of ginger, nutmeg & cloves
1/2 tsp baking powder
1/2 tsp. salt
Start out by cooking the pumpkin on low for about 45 min. to reduce it to 1/2 c. Cool.
Cream the margarine & sucanat together in a large bowl. Mix in the pumpkin and vanilla.
Place all the dry ingredients in a sieve. Sift into pumpkin mixture. Mix well. Spoon onto cookie sheets and flatten with your hand. Bake for 10-12 min. at 350 degrees.
Applesauce Softies
1 1/3 c. unsweetened applesauce
1/3 c. oil
3/4 c. sucanat
1 tsp. vanilla
1 c. whole wheat flour
3/4 c. all purp. flour
1 T. cornstarch
1 tsp cinnamon
a sprinkle of nutmeg & cloves
1/2 tsp. baking soda
1/4 tsp. salt
Another reduction recipe! (But they are worth it). Cook the applesauce in a saucepan on low until you have 2/3 c. (about 25 min.) OR -- cook in a crock pot all night with the lid off! When it's about done, add 1 c. raisins. This will soften the raisins and thicken the applesauce even more.
Mix the oil, sucanat & vanilla together in a large bowl. Stir in the cooled applesauce. Sift in the flours, cornstarch, spices, soda and salt. Mix to form a soft dough. Scoop into mounds on a prepared cookie sheet. Flatten. Bake at 350 degrees. (Soft cookies 8-10 min; more crispy cookie 10-13 min.)
PUMPKIN CAKE ROLL
(Took this for potluck today... my testers were all smiles! They are such willing tasters, too.)
1 1/2 tsp. egg replacer
2 T flax
1 c. sucanat
2/3 c. pumpkin puree
1 T lemon juice
3/4 c. all purpose flour
1 T. cornstarch
1/2 tsp. cinnamon
a sprinkle of nutmeg & ginger
1/2 tsp. salt
1 T baking powder
ground cane sugar to sprinkle on towel
Oil a jelly roll pan. Cover with parchment. Spray again.
Put egg replacer and flax in a bowl. Add 1/3 c. hot water. Mix well. Add sucanat, lemon juice and pumpkin. In a sieve, place the flour, cornstarch, spices, salt, and baking powder. Sift into pumpkin mixture. Stir in well.
Spread batter into prepared pan. Bake at 375 for 15-18 min. Allow to cool briefly. Flip cake onto towel dusted with sugar. Start at one end and roll it up. Place on wire rack to cool. Once it's cool, spread with filling. Re-roll and chill. Slice in one inch slices and enjoy!
It's Not Cream Cheese Filling
1/2 c. dates
1/2 c. cashews
1 tsp. vanilla
1/2 c. very hot water
2 T. coconut oil
6 oz. Morinu extra-firm tofu
2 T. lemon juice
2 T. pure maple syrup
2 tsp. Ko-jel
Place dates, cashews, vanilla and water in blender. Blend very well. Add coconut oil,tofu, lemon juice and syrup. Blend until well incorporated. Add the Ko-jel and mix in. Allow this to cool before spreading it on the cake.
Pumpkin Cookies
1 cup canned pumpkin
1/2 c. nonhydrogenated margarine
3/4 c. sucanat
1 tsp. vanilla
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/4 c. oat flour (make your own by whirring rolled oats in the blender)
2 T. cornstarch
1 tsp cinnamon
a sprinkle of ginger, nutmeg & cloves
1/2 tsp baking powder
1/2 tsp. salt
Start out by cooking the pumpkin on low for about 45 min. to reduce it to 1/2 c. Cool.
Cream the margarine & sucanat together in a large bowl. Mix in the pumpkin and vanilla.
Place all the dry ingredients in a sieve. Sift into pumpkin mixture. Mix well. Spoon onto cookie sheets and flatten with your hand. Bake for 10-12 min. at 350 degrees.
Applesauce Softies
1 1/3 c. unsweetened applesauce
1/3 c. oil
3/4 c. sucanat
1 tsp. vanilla
1 c. whole wheat flour
3/4 c. all purp. flour
1 T. cornstarch
1 tsp cinnamon
a sprinkle of nutmeg & cloves
1/2 tsp. baking soda
1/4 tsp. salt
Another reduction recipe! (But they are worth it). Cook the applesauce in a saucepan on low until you have 2/3 c. (about 25 min.) OR -- cook in a crock pot all night with the lid off! When it's about done, add 1 c. raisins. This will soften the raisins and thicken the applesauce even more.
Mix the oil, sucanat & vanilla together in a large bowl. Stir in the cooled applesauce. Sift in the flours, cornstarch, spices, soda and salt. Mix to form a soft dough. Scoop into mounds on a prepared cookie sheet. Flatten. Bake at 350 degrees. (Soft cookies 8-10 min; more crispy cookie 10-13 min.)
PUMPKIN CAKE ROLL
(Took this for potluck today... my testers were all smiles! They are such willing tasters, too.)
1 1/2 tsp. egg replacer
2 T flax
1 c. sucanat
2/3 c. pumpkin puree
1 T lemon juice
3/4 c. all purpose flour
1 T. cornstarch
1/2 tsp. cinnamon
a sprinkle of nutmeg & ginger
1/2 tsp. salt
1 T baking powder
ground cane sugar to sprinkle on towel
Oil a jelly roll pan. Cover with parchment. Spray again.
Put egg replacer and flax in a bowl. Add 1/3 c. hot water. Mix well. Add sucanat, lemon juice and pumpkin. In a sieve, place the flour, cornstarch, spices, salt, and baking powder. Sift into pumpkin mixture. Stir in well.
Spread batter into prepared pan. Bake at 375 for 15-18 min. Allow to cool briefly. Flip cake onto towel dusted with sugar. Start at one end and roll it up. Place on wire rack to cool. Once it's cool, spread with filling. Re-roll and chill. Slice in one inch slices and enjoy!
It's Not Cream Cheese Filling
1/2 c. dates
1/2 c. cashews
1 tsp. vanilla
1/2 c. very hot water
2 T. coconut oil
6 oz. Morinu extra-firm tofu
2 T. lemon juice
2 T. pure maple syrup
2 tsp. Ko-jel
Place dates, cashews, vanilla and water in blender. Blend very well. Add coconut oil,tofu, lemon juice and syrup. Blend until well incorporated. Add the Ko-jel and mix in. Allow this to cool before spreading it on the cake.
Saturday, August 14, 2010
Cat's Chocolate Mint Something
(aka Sandy's Layered Dessert)
This is being posted for my church friends that act as my taste testers on a weekly basis! Thanks!
Crust:
2 c. quick oats
1 1/2 c. whole wheat flour
½ c. ground nuts (optional)
1/2 tsp. salt
2 tsp. Vanilla
1/2 c. olive oil
1/2 c. Maple syrup or honey
Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare 9x13 pan. Press into pan. Bake at 350 for 10-12 min. Cool.
SECOND LAYER
In a blender place:
1 c. pitted dates
1 c. hot water
1/2. c raw cashews
Allow to sit a few minutes. Blend until smooth.
Add:
1 c. additional water
1 tsp vanilla
1 tsp mint flavoring
1/4 tsp. salt
1 c. carob chips
1/4 maple syrup
1 pkg or 4 1/2 tsp. of vegan gelatin
Blend well & pour over cooled crust
THIRD LAYER
1 pkg Soyatoo whipped topping with a little green food coloring & 1/2 tsp mint flavoring added. Whip according to directions.
OR
1 12 oz pkg firm silken tofu
3 T oil
2 tsp. vanilla
1/2 tsp. mint flavoring
1/3 c. honey or maple syrup
green food coloring (optional)
Blend well. Spread over carob pudding layer.
Sprinkle with chopped carob chips.
Saturday, June 5, 2010
Carob Snickerdoodles
Carob Snickerdoodles
A thin flat, tasty cookie. The cinnamon tames the carob taste.
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Chocolate extract
1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup carob powder
1 tsp. Baking soda
1/4 tsp. Salt
½ tsp. Cinnamon
Into a medium bowl, place the first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the last 6 ingredients. Sift them into the bowl with the smooth, thick mixture! Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula.
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
A thin flat, tasty cookie. The cinnamon tames the carob taste.
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Chocolate extract
1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup carob powder
1 tsp. Baking soda
1/4 tsp. Salt
½ tsp. Cinnamon
Into a medium bowl, place the first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the last 6 ingredients. Sift them into the bowl with the smooth, thick mixture! Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula.
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
Walnut Glens
A chewy, slightly crisp cookie... these are one of my better experiments!
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Frontier Butterscotch flavor
1 cup whole wheat flour
2/3 cup all purpose flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup finely ground walnuts
Into a medium bowl, place first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the flours, baking soda & salt. Sift them into the bowl with the smooth, thick mixture! Add the walnuts. Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula. (You can dip a glass into turbinado sugar & use that to press them down, too.)
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
½ cup canola oil
3/4 cup succanat
1/4 cup pure maple syrup
3 T. Soymilk
1 tsp. Vanilla extract
1 tsp. Frontier Butterscotch flavor
1 cup whole wheat flour
2/3 cup all purpose flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup finely ground walnuts
Into a medium bowl, place first 6 ingredients. Allow to sit a bit so that the succanat dissolves. Stir well with a wisk or fork. It should be smooth and thick.
Into a sieve or sifter, place the flours, baking soda & salt. Sift them into the bowl with the smooth, thick mixture! Add the walnuts. Mix together until it is a nice workable dough.
With a scoop or spoon, spoon into walnut sized balls unto a greased cookie sheet. Flatten them with your hand or spatula. (You can dip a glass into turbinado sugar & use that to press them down, too.)
Bake at 350 for 10-13 min. (10 min. for a softer cookie; longer for a crisper cookie).
Saturday, May 1, 2010
UNCHEEZE CAKE
(Adapted from a recipe by Katie VanPetten)
Oatmeal Crust
1 c. quick oats
¾ c. whole wheat flour
½ c. ground nuts
1 tsp. Cinnamon
¼ tsp. salt
1 tsp. Vanilla
¼ c. olive oil
¼ c. Maple syrup
Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare a pie plate, 8X8” pan or 9” springform pan. Press into pan. Bake at 350 for 10-12 min.
Filling:
½ c. millet (well rinsed)
2 c. water
½ tsp. Salt
Cook these together for 45 minutes.
1/3 c. cashews
1/3 c. lemon juice
1/3 c. pure maple syrup
1 tsp. Vanilla
Blend cashews, lemon juice, syrup & vanilla together until smooth. Add cooked, hot millet. Blend again. Pour over crust & chill several hours or overnight.
Before serving add fruit topping or fresh fruit.
Fruit Topping
1 12 oz. Can frozen fruit juice concentrate (I usually use white grape or apple)
2 cups water
3-4 T. cornstarch (mix in with part of the water)
2-3 cups berries, peaches, apples, etc.
Bring the juice concentrate and 1 ½ c. water to a boil. Mix the cornstarch into the remaining ½ c. water. Add fruit to hot juice. Stir in cornstarch.
(To make a topping with fresh strawberries, thicken the juice concentrate as described. Allow to cool a little, and then stir in the sliced fresh berries)
This recipe is wonderful! A definite potluck pleaser.
Oatmeal Crust
1 c. quick oats
¾ c. whole wheat flour
½ c. ground nuts
1 tsp. Cinnamon
¼ tsp. salt
1 tsp. Vanilla
¼ c. olive oil
¼ c. Maple syrup
Mix dry ingredients together. Mix wet ingredients together. Add wet to dry & mix. Prepare a pie plate, 8X8” pan or 9” springform pan. Press into pan. Bake at 350 for 10-12 min.
Filling:
½ c. millet (well rinsed)
2 c. water
½ tsp. Salt
Cook these together for 45 minutes.
1/3 c. cashews
1/3 c. lemon juice
1/3 c. pure maple syrup
1 tsp. Vanilla
Blend cashews, lemon juice, syrup & vanilla together until smooth. Add cooked, hot millet. Blend again. Pour over crust & chill several hours or overnight.
Before serving add fruit topping or fresh fruit.
Fruit Topping
1 12 oz. Can frozen fruit juice concentrate (I usually use white grape or apple)
2 cups water
3-4 T. cornstarch (mix in with part of the water)
2-3 cups berries, peaches, apples, etc.
Bring the juice concentrate and 1 ½ c. water to a boil. Mix the cornstarch into the remaining ½ c. water. Add fruit to hot juice. Stir in cornstarch.
(To make a topping with fresh strawberries, thicken the juice concentrate as described. Allow to cool a little, and then stir in the sliced fresh berries)
This recipe is wonderful! A definite potluck pleaser.
Friday, April 30, 2010
Pineapple Carrot Cake with Cream Cheese Frosting
I was asked to make a vegan carrot cake for a 50th
wedding anniversary
reception. This is the end result.
PINEAPPLE CARROT CAKE
1 tsp. lemon juice
½ cup soymilk
1/4 c. flax seed, ground
1/4 c. boiling water
1 c. succanat
½ cup oil
1 tsp. Vanilla
1 8 oz can crushed pineapple (do not drain)
1 1/3 c. grated carrots
1 cup whole wheat flour
1 cup all purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Cinnamon
sprinkle of nutmeg, cloves, & allspice
1/4 tsp. Salt
1 rounded Tablespoon cornstarch
½ c. walnuts
Combine soymilk and lemon juice and allow to rest a few minutes. In a large bowl, stir the water into the ground flax. Beat it with a fork or a whisk for a few minutes until it is thick and smooth. Add succanat, oil, vanilla, pineapple and milk mixture. Whisk together well. Add the grated carrots.
In a sieve or sifter, place flours, baking powder, baking soda, spices, salt and cornstarch.
Sift into the carrot mixture. Add the walnuts. Stir to combine.
Pour into a greased 9 X 13 inch pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.
Cream Cheese Frosting
3/4 c. raw cashews – soak in water for 8 hours
1/4 c. coconut oil
5 dates
1/4 c dried pineapple
1 tsp. Vanilla
lemon zest (optional)
Stevia to taste
Drain the cashews. Place everything in the blender. Add just enough water so that blender will turn. Blend until smooth. Spread over cooled carrot cake.
1 tsp. lemon juice
½ cup soymilk
1/4 c. flax seed, ground
1/4 c. boiling water
1 c. succanat
½ cup oil
1 tsp. Vanilla
1 8 oz can crushed pineapple (do not drain)
1 1/3 c. grated carrots
1 cup whole wheat flour
1 cup all purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Cinnamon
sprinkle of nutmeg, cloves, & allspice
1/4 tsp. Salt
1 rounded Tablespoon cornstarch
½ c. walnuts
Combine soymilk and lemon juice and allow to rest a few minutes. In a large bowl, stir the water into the ground flax. Beat it with a fork or a whisk for a few minutes until it is thick and smooth. Add succanat, oil, vanilla, pineapple and milk mixture. Whisk together well. Add the grated carrots.
In a sieve or sifter, place flours, baking powder, baking soda, spices, salt and cornstarch.
Sift into the carrot mixture. Add the walnuts. Stir to combine.
Pour into a greased 9 X 13 inch pan. Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean.
Cream Cheese Frosting
3/4 c. raw cashews – soak in water for 8 hours
1/4 c. coconut oil
5 dates
1/4 c dried pineapple
1 tsp. Vanilla
lemon zest (optional)
Stevia to taste
Drain the cashews. Place everything in the blender. Add just enough water so that blender will turn. Blend until smooth. Spread over cooled carrot cake.
Sunday, April 4, 2010
Pumpkin Carob Chip Cake (or cupcakes)
We grew this monstrous pumpkin last summer. It yielded over 30 cups of pumpkin. So I have been on a "pumpkin" kick, trying to use some of the frozen pumpkin up. I was reluctant to put the carob chips into this.... but it's quite delightful!
1 c. canned or cooked pumpkin
1/3 c. oil
3/4 c. Succanat
1/4 c. soy milk
1 tsp vanilla
3/4 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. carob chips
OK -- in a medium sized bowl, put the pumpkin, oil, Succanat, milk and vanilla. Stir them together.
In a sifter or sieve, place the flours, baking powder & soda, cinnamon and salt. Sift into the pumpkin mixture. Stir together with a fork. Fold in the chips.
Put it in a pan (9X9 square; 9 inch round or 12 cupcakes). Bake for 22-24 min at 350 degrees.
Drizzle with:
Cinnamon Icing:
1/4 c. Sugar in the Raw made into "powder" in a coffee grinder
1/4 tsp. cinnamon
2 T non-hydrogenated margarine, melted
1 T soy milk
1/2 tsp. vanilla
Mix this all together. Drizzle on cooled cake.
1 c. canned or cooked pumpkin
1/3 c. oil
3/4 c. Succanat
1/4 c. soy milk
1 tsp vanilla
3/4 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. carob chips
OK -- in a medium sized bowl, put the pumpkin, oil, Succanat, milk and vanilla. Stir them together.
In a sifter or sieve, place the flours, baking powder & soda, cinnamon and salt. Sift into the pumpkin mixture. Stir together with a fork. Fold in the chips.
Put it in a pan (9X9 square; 9 inch round or 12 cupcakes). Bake for 22-24 min at 350 degrees.
Drizzle with:
Cinnamon Icing:
1/4 c. Sugar in the Raw made into "powder" in a coffee grinder
1/4 tsp. cinnamon
2 T non-hydrogenated margarine, melted
1 T soy milk
1/2 tsp. vanilla
Mix this all together. Drizzle on cooled cake.
Saturday, April 3, 2010
Blueberry Cream
3/4 c. raw cashews
10 dates (softened)
1 c. frozen blueberries
1 tsp. vanilla
Place the above in the blender. Add just enough water to make it go. Blend until smooth. Spoon over the Yummy Vanilla Cake before serving.
I took this to fellowship dinner after church. They said "That was gooooood!"
10 dates (softened)
1 c. frozen blueberries
1 tsp. vanilla
Place the above in the blender. Add just enough water to make it go. Blend until smooth. Spoon over the Yummy Vanilla Cake before serving.
I took this to fellowship dinner after church. They said "That was gooooood!"
Yummy Vanilla Cake
I didn't use to like "white cake". But this cake isn't very white... and it really floats my boat!
1 c. soy milk
1 tsp. lemon juice
Mix these two together & set aside.
Get your sieve or sifter and put this into it:
3/4 c. all purpose flour
1/2 c. whole wheat flour
2 T. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
In a large bowl place:
1/3 c. canola oil
3/4 c. Sugar in the Raw
2 tsp. vanilla
Add the milk mixture to the oil, etc. Whisk together. Add the dry ingredients and stir until no large lumps remain.
This will make either 12 cupcakes or one 8X8" cake or a 9" round. For a sheet cake, double it. Bake 20-22 min at 350 degrees for cupcakes. Up to 30 minutes in a cake pan.
Try it for strawberry shortcake or with your favorite frosting or creamy topping.
1 c. soy milk
1 tsp. lemon juice
Mix these two together & set aside.
Get your sieve or sifter and put this into it:
3/4 c. all purpose flour
1/2 c. whole wheat flour
2 T. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
In a large bowl place:
1/3 c. canola oil
3/4 c. Sugar in the Raw
2 tsp. vanilla
Add the milk mixture to the oil, etc. Whisk together. Add the dry ingredients and stir until no large lumps remain.
This will make either 12 cupcakes or one 8X8" cake or a 9" round. For a sheet cake, double it. Bake 20-22 min at 350 degrees for cupcakes. Up to 30 minutes in a cake pan.
Try it for strawberry shortcake or with your favorite frosting or creamy topping.
Gingerbread Cookies
These are soooo yummy! You'll be amazed that this is possible without eggs!
1/3 c. canola oil
3/4 c. Succanat
1/4 c. molasses
1/4 c. soy milk
2 cups whole wheat flour (or a 50-50 mix of all purp. & whole wheat)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cinnamon
sprinkle of nutmeg and cloves
1/2 tsp. ginger
You know the drill.... put all that dry stuff in a sieve or sifter. Whisk the oil, Succanat, molasses and soy milk together well. (About 3 minutes) Stir in the dry ingredients. Make a couple disks with the dough; wrap them in plastic wrap and put them in the refrigerator to chill about an hour.
Now... if you get your waxed paper & masking tape out, you can make an inexpensive rolling surface on your counter that is very effective. Just secure the edges of the paper to the counter. Dust LIGHTLY with flour. Very lightly.
Roll out the cookies and cut with your favorite cutters. Place on a cookie sheet and bake at 350 degrees for 7-8 minutes. Let cool slightly, then move cookies to a wire rack to finish cooling.
My daughter's helped me make "Easter cookies" out of this dough. We rolled and rolled and ROLLED. It is a very supple dough and wasn't unmanageable even after multiple rollings.
*Modified from Isa and Terry
1/3 c. canola oil
3/4 c. Succanat
1/4 c. molasses
1/4 c. soy milk
2 cups whole wheat flour (or a 50-50 mix of all purp. & whole wheat)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cinnamon
sprinkle of nutmeg and cloves
1/2 tsp. ginger
You know the drill.... put all that dry stuff in a sieve or sifter. Whisk the oil, Succanat, molasses and soy milk together well. (About 3 minutes) Stir in the dry ingredients. Make a couple disks with the dough; wrap them in plastic wrap and put them in the refrigerator to chill about an hour.
Now... if you get your waxed paper & masking tape out, you can make an inexpensive rolling surface on your counter that is very effective. Just secure the edges of the paper to the counter. Dust LIGHTLY with flour. Very lightly.
Roll out the cookies and cut with your favorite cutters. Place on a cookie sheet and bake at 350 degrees for 7-8 minutes. Let cool slightly, then move cookies to a wire rack to finish cooling.
My daughter's helped me make "Easter cookies" out of this dough. We rolled and rolled and ROLLED. It is a very supple dough and wasn't unmanageable even after multiple rollings.
*Modified from Isa and Terry
Cherry Almond Cookies
1 c. all purpose flour
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup canola oil
1 1/3 cup Succanat
1/3 cup nondairy milk
1 T ground flax seeds
2 tsp. vanilla extract
1/2 cup chopped almonds
3/4 cup dried cherries
In a sifter or sieve, place the flours, soda and salt. In a large bowl, beat together the oil, succanat, milk & flax, and vanilla. (I use a hand held blender for this step). Fold in the flour mixture and mix to moisten a bit and then add almonds and cherries.
Drop onto a greased cookie sheet. If you want them chewy, leave them in a mound. If you want a crispier cookie, spread them out with the back of a spoon.
Bake for about 14 minutes at 350 degrees.
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup canola oil
1 1/3 cup Succanat
1/3 cup nondairy milk
1 T ground flax seeds
2 tsp. vanilla extract
1/2 cup chopped almonds
3/4 cup dried cherries
In a sifter or sieve, place the flours, soda and salt. In a large bowl, beat together the oil, succanat, milk & flax, and vanilla. (I use a hand held blender for this step). Fold in the flour mixture and mix to moisten a bit and then add almonds and cherries.
Drop onto a greased cookie sheet. If you want them chewy, leave them in a mound. If you want a crispier cookie, spread them out with the back of a spoon.
Bake for about 14 minutes at 350 degrees.
Carob Pretzel Drops
2 heaping cups crushed pretzels
1 cup roasted peanuts
1 cup carob chips
1 c. all purpose flour
3/4 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt (use less if your peanuts are salted)
1/2 cup nondairy milk
2 T. ground flax seeds
1/2 c. canola oil
1 cup Succanat (or other unrefined sugar)
1 1/2 teaspoons vanilla extract
1/2 tsp. Frontier butterscotch flavor
In a bowl, put all that chunky stuff ( peanuts, carob chips & pretzels). In a sifter or sieve place the flours, baking powder, baking soda and salt. In a big bowl, whisk together the milk and the flax. (I use an electric whisk or hand held blender, but it works to do it by hand, too.) Add the oil, succanat and flavorings. Beat for 2 minutes until the mixture is very thick. Stir in the dry ingredients. Then fold in the chunky mixture. Drop the chunky batter onto greased baking sheets . Bake for 14-16 minutes at 350 degrees until cookies are firm and lightly browned.
Hint: Flax seeds can be bought whole & then ground easily in a coffee grinder. Cheap coffee grinders are readily found at yard sales. (at least they are in my area)
(adapted from Isa & Terry)
1 cup roasted peanuts
1 cup carob chips
1 c. all purpose flour
3/4 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt (use less if your peanuts are salted)
1/2 cup nondairy milk
2 T. ground flax seeds
1/2 c. canola oil
1 cup Succanat (or other unrefined sugar)
1 1/2 teaspoons vanilla extract
1/2 tsp. Frontier butterscotch flavor
In a bowl, put all that chunky stuff ( peanuts, carob chips & pretzels). In a sifter or sieve place the flours, baking powder, baking soda and salt. In a big bowl, whisk together the milk and the flax. (I use an electric whisk or hand held blender, but it works to do it by hand, too.) Add the oil, succanat and flavorings. Beat for 2 minutes until the mixture is very thick. Stir in the dry ingredients. Then fold in the chunky mixture. Drop the chunky batter onto greased baking sheets . Bake for 14-16 minutes at 350 degrees until cookies are firm and lightly browned.
Hint: Flax seeds can be bought whole & then ground easily in a coffee grinder. Cheap coffee grinders are readily found at yard sales. (at least they are in my area)
(adapted from Isa & Terry)
Been a while...
since I have posted any new recipes. For Christmas I received 2 new cookbooks written by Isa Chandra Moskowitz and Terry Hope Romero. I have had a blast trying new cookie and cake recipes. I blame my dear mother for my inability to ever make a recipe without making some change. She ruined me. So I have used these ladies recipes as a springboard for some new delights. Enjoy!
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