Posted by Trish | Under Cakes, Dessert, Vegan
Wednesday Aug 17, 2011
Submitted by Sharon Nazarian
Serves 12
Ingredients
| 2½ c. whole wheat flour |
|
1½ c. vegan sugar |
| 2 tsp baking soda |
|
2 tsp ground cinnamon |
| 2 tsp ground cloves |
|
2 tsp ground ginger |
| ½ tsp salt |
|
1½ c. soy milk |
| 6 tbsp buttery vegan spread |
|
1 c. whole canned cranberry sauce |
| ¼c. powdered vegan sugar |
|
|
Directions
1. Melt the buttery vegan spread & combine with soy milk.
2. Stir together all the dry ingredients: flour, sugar, baking soda, spices & salt.
3. Alternate adding the cranberry sauce & the soy milk with melted vegan butter mixture to the dry ingredients until everything is fully blended.
4. Pour into a well-greased 9″ square pan (use butter spread, light vegetable oil or a light oil spray).
5. Bake on middle rack in preheated 350°F oven for 60 minutes or until toothpick inserted in the center comes out clean
6. Garnish with powdered vegan sugar (put into strainer, shake it over the entire cake).
7. Serve warm or cold.
Chef’s Note: My first piece is always warm because looks & smells so good I “need” to taste right away! I also recommend Whole Foods 365 brand vegan sugar & Earth Balance brand buttery vegan spread.
Sharon Nazarian runs BigCityVegan.com, a website dedicated to living a cruelty-free lifestyle including vegan recipes, vegan news & vegan merchandise, like cool vegan t-shirts.
Posted by Trish | Under Confections, Dessert
Friday Aug 13, 2010
Submitted by Cre8ive
Serves 16
| 2/3 c. mild honey |
|
1/3 c. unsweetened cocoa powder |
| ½ c. white whole wheat flour |
|
¼ tsp aluminum free baking powder |
| ¼ tsp baking soda |
|
¼ tsp salt |
| ½ c. unsweetened applesauce |
|
2 tbsp olive oil |
| 1 large egg |
|
¾ tsp pure vanilla extract |
1. Preheat oven to 350°F. Spray an 8″ square pan with olive oil. Set aside.
2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Nutritional Facts: calories: 82.8 fat: 2.3 g protein: 1.3 g carbohydrates: 16.2 g fiber: 1.2 g
Posted by Trish | Under Cakes, Dessert
Thursday Jul 29, 2010
Submitted by Marilyn Braunger
| ¼ c. butter |
|
¼ c. shortening |
| ¼ tsp salt |
|
1½ c. sugar |
| ½ tsp vanilla extract |
|
3 eggs |
| 2 c. sifted all-purpose flour |
|
1 tsp baking soda |
| 1 tsp baking powder |
|
1½-2 tsp ground nutmeg |
| 1 c. buttermilk or sour milk |
|
|
Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.
Posted by Trish | Under Cookies, Dessert
Sunday Jul 25, 2010
Submitted by Marilyn Braunger
| 1 c. butter flavored Crisco |
|
1 c. sugar |
| 1 egg |
|
2 c. flour |
| ½ tsp baking soda |
|
½ tsp salt |
| ½ tsp cream of tartar |
|
1 tsp vanilla extract |
| colored sugar |
|
|
Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.
Posted by Trish | Under Confections, Dessert
Wednesday Jul 21, 2010
Submitted by Michelle Fawver
| 1 c. butter or margarine |
|
1 c. water |
| 3 tbsp cocoa |
|
½ c. buttermilk or sour milk |
| 2 c. sugar |
|
2 c. flour |
| 2 eggs |
|
1 tsp baking soda |
| dash of salt |
|
|
Topping
| 2-3 c. mini marshmallows |
|
¾ c. chopped walnuts |
Frosting
| ½ c. butter or margarine |
|
7½ tbsp milk |
| 3 tbsp cocoa |
|
6½ c. powdered sugar |
Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.
Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.
