FoodAskew |

Submitted by Gary Floyd
Serves 20

Ingredients

Directions

1. Bake the two gingerbread mixes according to the directions on the package.
2. Prepare the pudding according to the package directions & set aside to cool.  When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
3. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping.  Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
4. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.

Chef’s Note: An optional serving method would be to place the layers in a punch bowl.

Submitted by Kitty Ritenour
Serves 6-8

Ingredients

Directions

1. Preheat oven to 350°F. Grease a bunt or tube pan.
2. Mix sugar & cinnamon in a large resealable plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the mixture.  Arrange the pieces in the bottom of the pan.
   
3. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
4. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
5. Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.

Chef’s Note: Do not cut the bread! It’ll pull apart easily!

Submitted by Sara Brown
Makes 8 Cups

Ingredients

Directions

1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
4. Pour butter over mixture & toss to coat.  Evenly spread mixture on the baking pan.
5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
6. Store in an air-tight container. 

Chef’s Note: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

Submitted by Sharon Nazarian
Serves 12

Ingredients

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.

Submitted by Monica Fawver
Serves 6-8

Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.

Combine the 2 c. flour, baking powder, & salt.  In another mixing bowl, beat shortening for 30 seconds.  Add the ¾ c. sugar.  Beat on medium to high speed until light & fluffy.  Add egg; beat well.  Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.  Spoon batter into prepared pan.  Sprinkle with fruit.  Combine the ½ c. flour, ½ c. sugar, & cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over berries.  Bake in a 350°F oven for 50-60 minutes or until golden.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!