Anadama Bread
Source: The Bread Baker's Apprentice
Comments: I plan on baking through the book, so there will be a lot of bread to come. The dough was too wet but I was tired and gave up and let it rise anyway. I also subbed out 1/3 of the molasses for agave nectar as I generally only have very deep black strap molasses in the house. This bread turned out so tasty! I'm very happy with it. My husband is looking forward to it tomorrow morning with an egg on top :)
Big Grandma's Best Peanut Butter Cookies
Source: RecipeZaar
Comments: I've been off sugar since January 1st, so forgive me for not posting much. I was looking for an easy pb cookie recipe and this one went well. Of course I subbed out the egg and used crunchy peanut butter. My husband loved them. I made 24 large cookies out of this recipe and gave them away as a gift.
Pita
Source: Email, not worth reposting
Comments: This is a pita recipe without yeast. I had higher hopes for this. It tasted like, well, flour. I mean, it served its purpose in delivering falafel to my mouth, but it wasn't enjoyable. In fact, the leftovers never got used. That is crazy for me. So yeah, next time I'll jump over to KAF and use their recipe, even if it takes longer.
Pear Bread
Source: Smitten Kitchen
Comments: I generally back down in veganizing recipes when they call for 3 eggs. This one I decided to take the jump with the egg replacer and it worked out fine. I got so many rave reviews on this cake and never tried it myself (I'm off the sugar for a bit). It was called a spice cake a few times, and I really think that is because I used my potent Penzeys cinnamon. The pears I used were leftover Harney & David pears from xmas and they were very very ripe. In fact, grating them was a mess of a chore as I pretty much smushed them into submission. The bread (or cake since I baked it in a fancy pants bundt pan) was so easy. My husband told me it is going in my regular rotation, so that's a good sign, even if I personally don't like pears ;)
Vanishing Oatmeal Raisin Cookies
Source: Oatmeal canister and below with edits
Comments: A tried and true recipe. I sub out the eggs and butter and they are still great. I also use baking spice instead of plain cinnamon, I think it gives them a more rounded flavour. I've been known to soak my raisins before, but I didn't this time. So very good.
Vanishing Oatmeal Raising Cookies
Ingredients
• 1 cup margarine (or butter), softened
• 1 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 egg replacers (or eggs)
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking spice (or cinnamon)
• 1/2 teaspoon salt
• 3 cups Quicker Quaker Oats or Old-Fashioned Quaker oats, uncooked
• 1 cup raisins
Directions
• Heat oven to 350°F.
• Beat together margarine and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt; mix well.
• Stir in oats and raisins; mix well.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown.
• Cool 1 minute on cookie sheet; remove to wire rack.
• Makes about 4 dozen.
• Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
"Honey" Oatmeal Bread
Source: King Arthur Flour
Comments: Okay, I don't have any honey, so I used agave nectar. I made the bread vegan because well, I could. It was very tasty but got crumbly after a few days. It is a pretty dense bread and takes a long time to rise. I also used my brand new cast iron bread loaf pan I got for xmas! It is awesome. I was worried about the bread sticking but it had no chance. Look at the browning! Nice.
Source: King Arthur Flour
Comments: Okay, I don't have any honey, so I used agave nectar. I made the bread vegan because well, I could. It was very tasty but got crumbly after a few days. It is a pretty dense bread and takes a long time to rise. I also used my brand new cast iron bread loaf pan I got for xmas! It is awesome. I was worried about the bread sticking but it had no chance. Look at the browning! Nice.
Maple Candy
Source: A Baker's Field Guide to Holiday Candy & Confections
Comments: I am truely Canadian. This is pretty much my favourite candy of all time. I had NO idea it was so easy. Seriously. Boil maple sugar (I used Canadian of course) to the right temp, mix a lot of until it gets grainy and dump in your molds or in a pan. Wow. I'm glad I bought this cool mold, because I'll be making this quite a bit!
Marshmallows
Source: Our Best Bites
Comments: Vegan marshmallows. I used Lieber's Jel and it worked. They are a bit wonky because I forgot to dust the cutting board when I flipped them out of the pan. Seriously, DUST EVERYTHING with the corn starch and powdered sugar mixture. You don't taste it but it will save you a lot of agony. I will totally make these again. They are really wonderful and drool worthy.
Lemon Cream Cheese Rosettes
Source: A Baker's Field Guide to Holiday Candy & Confections
Comments: A last minute substitution since my apricot candies failed miserably. The book says these treats are traditional at American weddings in an orange flavor. Never seen them before myself. Think hard lemon cream cheese frosting. I mean, they taste fab, just a weird treat. I of course veganized them.
Vegan Caramels
Source: Manifest Vegan
Comments: I was afraid to add the cardamom, but now I think it might have been a good idea. They were pretty darn good but I think there was too much of an Earth Balance-y taste. Maybe more sugar less EB? I'm not sure. This didn't stop me from craving them a few days after the last one disappeared.
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Recent Comments
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