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1 c. toasted pecans, chopped
1 c. whole wheat flour
2 c. unbleached white flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 c. sugar
1/2 c. maple syrup
2 Tbsp. cornstarch
1/2 c. canola oil
1 c. dried cranberries
1 3/4 c. soy milk
2 tsp. vanilla
orange zest opt.
1. Combine and mix unbleached flour, whole wheat flour, baking powder, cinnamon, sugar and cornstarch. Stir in oil, then add vanilla, maple syrup and soy milk. Mix well. Stir in cranberries and pecans.
2. Oil muffin tins or line with muffin papers. Divide batter evenly between the muffin cups.
3. Bake at 350 degrees for about 25 minutes or until a knife inserted in the middle comes out clean. Remove from oven and cool on rack.
Cinda Sanner
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1 c. warm water
1/4 c. canola oil
1/4 c. pure maple syrup
1 tsp. salt
1 Tbsp. instant yeast
1 c. unbleached white flour
2 c. fine whole wheat flour
1 tsp. cinnamon
1/4 c. honey
1. Combine warm water, oil, salt and maple syrup. Add yeast and some of the flour. Stir. Gradually stir in more flour until a soft ball of dough is formed. Turn out onto a floured surface and knead until smooth. Oil dough, cover and let rise until doubled.
2. Divide dough into 3 portions. Form each portion into a long rectangle. Drizzle with honey and sprinkle with cinnamon.
Roll up and place in an oiled mini loaf pan. Let rise until double. Bake at 350 degrees for 20 - 25 min.
Linda Johnson
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2 c. carrots, grated
1 1/2 c. raisins
1 c. crushed pineapple, drained
1 c. water
1 c. pineapple juice (from drained pineapple)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp. cloves
1/2 c. honey
1/2 c. maple syrup
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
3 c. whole wheat pastry flour
1 c. soy milk
2 tsp. vanilla
1 c. chopped pecans
FROSTING:
2 - 8oz. container Tofutti Better than Cream Cheese
2 c. powdered sugar
2 c. non-dairy whipped topping
1. Preheat oven to 350 degrees. Spray 2 nine-inch cake pans with non-stick cooking spray.
2. in a medium saucepan, combine water, pineapple juice, cinnamon, nutmeg, cloves, honey, raisins, grated carrots, pineapple and maple syrup. Simmer for 7 - 9 minutes. Cool, then stir in vanilla.
3. Combine flour, salt, baking powder, baking soda and pecans. Stir in cooled carrot mixture and soy milk. Divide batter
between the two prepared pans and bake at 350 degrees for 45 - 50 minutes, or until a toothpick inserted in the middle comes out clean. Remove from pans and cool.
4. Combine frosting ingredients and whip until smooth. Spread on tops of cakes and stack one on top of the other. Garnish with pecans and pineapple chunks.
Brenda Walsh
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16 c. air-popped popcorn
1/2 c. honey
1/4 c. pure maple syrup
1/4 tsp. low-sodium salt
1/4 c. natural crunchy peanut butter
1. In a medium saucepan, combine honey, maple syrup, salt and peanut butter. Heat on high, stirring constantly, until the mixture is bubbly and frothy. Stir into popped corn. Cool. Spray your hands with non-stick spray, then form popcorn mixture into balls and decorate as desired.
Linda Johnson
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2 c. whole wheat pastry flour
1/4 c. cornstarch
1/4 tsp. salt
1 tsp. baking powder
2/3 c. toasted pecans
1/2 c. maple syrup
6 Tbsp. canola oil
1 tsp. vanilla
1 c. powdered sugar
1. Combine flour, cornstarch, salt, baking powder and pecans. Set aside.
2. Whip together the maple syrup, oil and vanilla. Make a well in the dry ingredients and pour the wet ingredients in. Mix well.
3. Form into balls with scoop or hands, and place on baking sheet. Bake at 375 - 400 degrees for 9 - 13 minutes, or just until golden and firm. Remove from oven and roll in powdered sugar while still warm.
Brenda Walsh
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