today i made something pretty tasty
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Archive for the ‘Desserts & Sweets’ Category
Serve melons topped with the strawberry sauce.
Combine all ingredients in a large microwave-safe dish. Microwave at high 20 minutes or until apples are soft, stirring occasionally.
Okay, this reads long and looks like it’s a lot of work and complicated, but it it is not; I’m just very wordy This is actually very quick and easy, lowfat or fat free, and delicious!
Puree together rice and jam. Use as frosting on chocolate cake and brownies, and as topping for [vegan] frozen vanilla yogurt. Or mix an equal volume of this topping with [vegan] plain, non-fat yogurt for a sweet, creamy dessert. Yields enough to frost a 7 1/4 inch square pan of brownies.
Layer peaches in skillet, overlapping each layer. Add soymilk mixture to dry ingredients and mix until just combined. Pour batter over peaches. Bake ~35-40 minutes. Invert over serving plate. It is delicious served slightly warm with a bit of ff vanilla soy ice cream.
“soyfoods.com newsletter 12-21-2001”
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup pumpkin pie filling — (canned–not just plain pumpkin)
1 cup unsweetened applesauce
After you’ve made it once or twice you can adjust the cocoa and sugar to suit your tastes. eg. I find that when I use Dutch processed (dark) cocoa, I need only 1 T of cocoa powder.
Blend all ingredients in food processor until smooth. Let chill in the refrigerator for at least 1 hour.
It is important to dissolve Emes in the boiling milk to activate it. Add the rest of the ingredients and whiz again, then add cold milk and whiz again. Pour into ice cube trays for freezing to make ice cream. After frozen, send cubes through a Champion Juicer or blender. Another option is to freeze in an ice cream maker.
Put 1 cup juice in a saucepan and bring to a boil. Mix the other 1/2 cup juice with the cornstarch. Add a little boiling juice. Stir together, then add to the boiling juice. Cook over medium heat until thick and clear, stirring constantly. Add liquid sweetener, coriander, cardamom, and almond extract. Stir peaches in slowly. Pour into a prebaked 10-inch pie shell. Chill.
Pour the batter into an 8″ square baking pan coated with nonstick spray. Bake at 350° for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cut into 9 squares to serve.
Mix the dry ingredients and the raisins. Mix the egg replacer with the water. Add it and the apple sauce to the dry ingredients. Drop onto a non-stick cookie sheet (lightly coated with oil, if necessary). Bake for 12-15 minutes.
In a medium sized bowl or food processor, combine egg replacer…
- Shredded Brussels Sprouts Salad with Dried Cranberries and CashewsDried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor. Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]
- It’s Just A Tea BagI am a creature of the deep force of habit. As so many of you might be able to relate to, my morning bowl of oats is at the hub that drives that wheel. The way I prepare them hardly changes through an entire season, and the arc of change is usually gradual, like the […]