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1/4 c. crunchy natural peanut butter
1/2 c. malt-sweetened carob chips
1/4 c. toasted coconut
1/4 c. sliced almonds
3 Tbsp. Tofutti Better than Cream Cheese
1 Tbsp. pure maple syrup
1. Coat the inside of a microwaveable bowl with the peanut butter. Place the carob chips in the center of the bowl, then microwave on high for 15 to 20 seconds, or just until melted. Stir peanut butter and carob together well.
2. Add cream cheese and whip. Add almonds, coconut, and maple syrup and mix well.
3. Spray a 8 x 8 inch or 4 x 8 inch pan with vegetable oil spray. Press the carob mixture into the bottom of the pan, score, cover and refrigerate overnight. Cut and serve!
Linda Johnson
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1/2 c. chopped pecans
1 1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 c. sugar
1 Tbsp. cornstarch
2 Tbsp. soy margarine, melted
4 medium ripe bananas
1 tsp. pure vanilla
GLAZE:
3/4 c. powdered sugar
1 Tbsp. soy margarine
1 tsp. pure vanilla
1 Tbsp. soy milk or water
1. Toast pecans in a 350 degree oven, microwave or skillet until fragrant, watching carefully so they don’t burn. Combine the dry ingredients and mix well. Mash the bananas and mix in the margarine and vanilla. Add to dry ingredients and stir just until moistened. Stir in pecans.
2. Line a 3-inch muffin pan with paper liners, or spray with vegetable oil. Divide batter between the 12 muffin cups. Bake at 350 degrees for 25 minutes, or knife comes out clean when inserted into the middle of cupcake. Cool and drizzle with glaze.
4. To make glaze: Combine sugar, margarine and vanilla. Gradually stir in soy milk until consistency is right.
Cinda Sanner
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FILLING:
1 8-oz. container Tofutti Better than Cream Cheese
1 c. powdered sugar
1 c. non-dairy whipped topping
GRAHAM CRACKER CRUST:
1 1/2 c. Graham cracker crumbs
3 Tbsp. sugar
5 Tbsp. soy margarine
PECAN CRUST:
1 1/2 c. pecans, finely chopped
1 1/2 c. whole wheat pastry flour
1 1/2 sticks margarine (3/4 cup)
TOPPING:
3 c. fresh raspberries
1. Combine ingredients of the crust of your choice, either the Graham cracker crust or the pecan crust. Mix well, then press into the bottom of pie pan. Bake at 350 degrees for 10 - 15 minutes. Set aside.
2. Mix cream cheese and powdered sugar. Whip together well. Fold in whipped topping. Pour into prepared pie shell. Bake at 350 degrees for 10 - 15 minutes, then cool; or freeze until desired consistency is reached. Top with raspberries or other topping of your choice.
Brenda Walsh
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1 c. white grape peach juice
1 Tbsp. pure maple syrup
sprinkle of cinnamon
2 Tbsp. cornstarch and 1 Tbsp. cold water, made into a slurry
2 c. strawberries, sliced
In a small saucepan, heat juice, maple syrup and cinnamon. Add cornstarch slurry and cook, stirring, until thick. Cool. Add sliced strawberries. Serve over biscuits with non-dairy whipped topping on top.
Linda Johnson
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1 3/4 c. flour
1/4 c. cornstarch
1 tsp. baking powder
1/2 c. margarine, softened
3/4 c. sugar
1/4 c. vanilla soy milk
1 1/2 tsp. pure vanilla
2/3 c. sugar
4 Tbsp. cinnamon
1. In a small bowl, mix cornstarch, flour, and baking powder together. Set aside.
2. In a medium-sized mixing bowl, combine margarine and sugar. Mix with a hand mixer until smooth. While
continuing to blend, add vanilla and soymilk. Slowly add the flour mixture, and blend well.
3. Mix the sugar and cinnamon together. Form the cookie dough into 2-inch balls and roll in the cinnamon sugar. Place on oil-sprayed baking sheet, flatten slightly and bake at 350 degrees for 10 - 12 minutes.
Cinda Sanner
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1 c. grated carrots
1/2 c. raisins
1/2 c. crushed canned pineapple, drained
1/2 c. water
1/2 c. pineapple juice (from drained pineapple above)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. cloves
1/4 c. honey
1/4 maple syrup
1/2 salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. whole wheat pastry flour
1/2 soy milk
1 tsp. vanilla
1/2 c. pecans, coarsely chopped
FROSTING:
1 8-oz. container Tofutti Better than Cream Cheese
1 c. powdered sugar
1 c. non-dairy whipped topping
1. Preheat oven to 350 degrees. In a medium saucepan, simmer carrots, raisins, pineapple and juice, water and spices, for 5 - 6 minutes. Add maple syrup, honey and salt and simmer another 2 - 3 minutes. Set aside.
2. In a mixing bowl, combine cream cheese and powdered sugar. Mix until smooth, then add whipped topping and mix well. Refrigerate.
3. In a large mixing bowl, combine flour, baking powder and soda. Add carrot mixture, soy milk and vanilla. Mix well, then fold in pecan pieces. Pour into oiled cake pan and bake at 350 degrees for 45 - 50 minutes, or until cake springs back when lightly touched. Cool, frost and garnish with pecans. Store covered in refrigerator.
Brenda Walsh
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