16 posts tagged “recipe”
Recipe: I don't need no damn recipe!
Comments: Well, I'm afraid to make pies. My grandma was the pie queen, and I always fear I'll never live up to them. I needed something not cupcake to bring to a potluck and someone mentioned pie. Well, pie can get messy in a potluck, especially if it is a knitting potluck so I decided on mini pies that were bite sized. Baked in muffin tins, the blueberry one has the hole in the top (and leaked all over) and the lattice one was cherry. They were a huge hit. I guess I can make pie.
For reference, this is how I jiggered the filling. It isn't too sweet, which is nice.
Fruit Pie Filling
500g fruit
1/2 cup water
1/2 cup sugar
2 Tbs cornstarchCook the fruit in the water for 10-15 minutes. Mix the sugar and the cornstarch together before adding it to the fruit. Stir in the dry mixture and keep stirring until it thickens.
Source: email list and posted below
Comments: Okay, these aren't Vermont cookies, they are Canadian, as I only use Canadian maple syrup. A tribute to my homeland ;) They turned out pretty good and were a nice change from the standard cookie repertoire. I brought them in ages ago when I was new at work, and made a few friends! I can't remember if I made them vegan or not, I made them so long ago.
VERMONT MAPLE CRACKLE TOP COOKIES
1 c. shortening
1 egg
1 tsp. vanilla
2 tsp. baking soda
1 c. brown sugar
1 c. Vermont maple syrup
4 c. flour
1/2 tsp. saltCream shortening and sugar. Add egg, syrup and vanilla.
Add dry ingredients. Beat until blended. Chill. Shape into
balls about 1 inch in diameter. Roll in granulated sugar. Bake
about 10 minutes in 350 degrees oven.
Source: uh, not really one, posted below
Comments: I had a wicked craving from childhood. Rhubarb grew abundant in my grandparents backyard, as well as ours growing up. We used to eat it ALL the time, usually stewed. I'm not a fan of the pie. My grandparents ate it with cream (or milk) poured on top, my brother preferred it over ice cream and I like it plain right out of the pot. SO GOOD. I really need to find someone with a rhubarb patch, I can't believe I had to pay for this. It was worth it though.
Stewed Rhubarb
1 lb rhubarb, cut into chunks (leaves are poisionous)
1/2 cup of sugar
1 Tablespoon of water
1 teaspoon of lemon juiceCombine all in a pot (you can double/triple whatever the recipe) and bring to a boil. Simmer for 10-15 minutes. It should break down the fibers and be tart and sweet. Serve warm or cold. Of course adjust the sugar to your own taste.
Source: Modified from RecipeZaar, posted below
Comments: Sometimes it feels like all I make are muffins. Honestly, they are easy and we all like em. Nuff said. These are modified from the original recipe. They were like little compact strawberry breads. Yum!
Strawberry Banana Muffins
(makes 12)2/3 cup sugar
1/2 cup oil
2 eggs replacements (I use Bobs Red Mill brand)
2/3 cup mashed bananas
1 teaspoon vanilla
1 teaspoon baking spice (or cinnamon)
1 cup wheat flour
2/3 cup white flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped strawberries1. Preheat oven to 375°.
2. Line 12 muffin cups with paper baking cups.
3. Combine sugar, oil and eggs and blend well.
4. Stir in bananas and vanilla.
5. Lightly spoon flour into measuring cup and level off.
6. Add flour, baking soda, spice and salt to sugar mixture and stir just until combined.
7. Stir in strawberries.
8. Spoon batter evenly into lined muffin cups.
9. Bake for 17 to 21 minutes or until toothpick inserted in center comes out clean.
10. Immediately remove from muffin cups.
Source: Recipezaar and below
Comments: So good. I wasn't expecting much, since there aren't a lot of ingredients, and no spices besides vanilla and salt. I'm glad I went against my instinct to "add add add" and left well enough alone. These rock!
Indian Sunflower Cookies
1/2 cup oil 3/4 cup brown sugar 1 egg (I used an egg replacer) 1/2 teaspoon vanilla 3/4 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups rolled oats 3/4 cup sunflower seeds
- Cream oil, brown sugar, egg and vanilla. Add flour, soda, salt (unless seeds are salted). Add oats and sunflower seeds.
- Cook @ 350 degrees 10-15 minutes.
Anginetti Cookies
Source: Recipezaar and below
Comments: I had a craving, and only Mrs. Campanelli's cookies could take care of it. Unfortunately she is in another country and probably (bless her soul) deceased. I needed Italian cookies pronto! These are dead ringers for her lemon cookies. I do have an angel looking out after me.
Anginetti (Italian Lemon Drop Cookies)
COOKIE
1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon saltFROSTING
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract
1. Preheat oven to 350°F.
2. For cookies, cream together sugar and shortening.
3. Add eggs and lemon extract and beat well.
4. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
5. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
6. Bake for about 12-15 minutes, or until firm and lightly brown.
7. Remove cookies from cookie sheet and allow to cool completely on wire racks.
1. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
2. Frost the tops of each cookie with a metal spatula.
3. Allow cookies to dry before stacking.
Store in an airtight container.
Source: Recipe Below, modified from "Healthy Homestyle Desserts"
Comments: I've been out of town all week and have a potluck lunch to go to tomorrow. While I would normally bring the chocolate peanut butter cups, someone else was doing a choc-pb concoction and someone else was doing cupcakes. I decided on truffles, and these are SUPER easy. They melt in your mouth. I can imagine they will taste even better chilled, I just couldn't wait.
Easy Vegan Truffles
makes 48 truffles (I didn't get 48, but I guess mine are big!)1 12oz package of dark vegan chocolate chips
8oz of vegan cream cheese (Tofutti is what I used)
3 cups of powdered sugar (you can get "vegan" in the health food isle)
1 t of instant coffee granules (I left it out, I hate coffee)
1 t soy milk
1 t vanilla extract
1/2 cup unsweetened cocoa powderMelt the chocolate chips over a double boiler or in the microwave on high for 1-2 minutes to melt the chocolate. Set aside
Beat the cream cheese on medium until smooth. Gradually add the sugar until blended. Dissolve the instant coffee in the soy milk and add to the cream cheese mixture. Add the vanilla and melted chocolate and mix well. Refrigerate for 15 minutes before shaping into 1 inch balls. Roll in the unsweetened cocoa powder and then chill. Store in the fridge.
Post Punk Kitchen Chocolate Chocolate Chip Cookies
Source: ThePPK.com and below for my reference
Comments: These turned out great. They are crispy but chewy on the inside. I had way better photos staged but they were all blurry. I'm such a camera spaz. Oh well. They aren't sickening sweet, and I don't miss the butter or margarine in them at all. Super quick to make, these will be on the list for "quick gifts". Oh, I didn't have any flax seeds, so I left them out. They turned out fine.
Chewy Chocolate Chocolate Chip Cookies
ThePPK.comIngredients
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chipsDirections
Preheat oven to 350 F.Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Variations:
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).
Blueberry Picnic Bars
Source: RecipeZaar and recipe posted below
Comments: SO good. These made up for the crappy baking I have been doing lately. I made them vegan by using margarine. I made them with fresh blueberries that were begging not to be put in muffins.
Blueberry Picnic Bars
RecipeZaarBase and Topping
1 1/2 cups oats, uncooked 1/2 cup flour 1/2 cup light brown sugar, packed 1/4 teaspoon baking soda 1/8 teaspoon salt 6 tablespoons unsalted butter or margarine, melted Filling
1 1/2 cups blueberries, rinsed and drained 3 tablespoons sugar 2 teaspoons cornstarch 1 teaspoon fresh lemon juice
- Line an 8" square baking pan with foil, letting ends extend above pan on 2 sides.
- In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
- Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping.
- Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minute to set crust.
- Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering.
- Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minute.
- Spoon over crust. Crumble reserved crumb mixture over top.
- Bake for 30 minute.
- Let cool completely in pan.
- Lift foil by ends onto a cutting board.
- Peel off foil; cut into 2" squares.
Makes 16
Banana Chocolate Chunk Muffins
Source: The Mixer Bible and posted below because I changed it
Comments: These turned out nice and moist, even after I veganized them. Not too sweet, and the chocolate is nice and gooey if you reheat then up. Kinda plain so the chips give them a good burst of something they needed. DH loves them
Banana Chocolate Chunk Muffins
Modified from the Mixer Bible, pg 2292 1/4 cups unbleached all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup granulated sugar
1/2 cup vegan buttery spread (earth balance)
2 egg replacer (2 Tbs of powder and 6 Tbs of water)
1 cup mashed banana (about 2)
1 cup soy yogurt
1 cup vegan chocolate chips or carob chips1. Preheat the oven to 375 with rack in the lower middle position
2. Get a 12 cup muffin tin ready (actually I made 18 good sized ones, so grease 2 just in case)
3. Sift flour, baking powder, salt nd baking soda. Set aside.
4. Place sugr and margarine in the mixer bowl. Attach the flat beater. Set to Speed 4 and beat until light and fluffy, about 2 minutes. Stop and scrape. Add eggs, one at a time beating well after each addition. Add bananas and beat well. Stop mixer to scrape bowl down. Set to Speed 2 and beat in flour mixture alternately with yogurt. Mix well and then set to Stir and add the chocolate chips.
5. Divide batter evenly among muffin cups. Bake in preheated oven for 25 to 30 minutes or until golden brown. Let cool in tin on a wire rack for 5 minutes. Serve warm or let cool completely.
