This is one of my favorite cookie recipes- my grandmother and I used to make these for Christmas. Additionally, the recipe started out dairy free!
1 cup brown sugar
1 cup shortening
1 tsp baking soda
2 eggs
2 cups oatmeal
1 2/3 cups flour
Mix all the ingredients together, and roll fairly thin on a floured surface. Bake at 350 degrees for about 12 minutes. When cool, put together as sandwich cookies with the date filling.
Date filing:
1 cup dates
3/4 cup sugar
1 cup water
Boil until thick!
The date filling helps keep the cookies moist and delicious.
Wednesday, December 29, 2010
Thursday, December 16, 2010
Pie, Delicious Pie
OK, so I got a little behind, because this is still the Thanksgiving wrap up and it's almost Xmas. Oh well.
Pie!!
This pie is the Sweet Potato Pie with Three Nut Topping from Vegan with a Vengeance, made with a Pecan Nut Crust (I was trying to accommodate my MIL's diet issues- diabetic & kidney issues) with mine.)
The major mod was that I used brown rice syrup in the 3 nut topping- and absolutely hunt down the correct nuts for this- the hazelnuts made all the difference.
The crust was fantastic- but I had to double the recipe to get enough to cover the pan. So, here is my modified crust (this is doubled):
* 2 cup pecan pieces (frozen)
* 4 T melted Earth Balance
* 4 T Brown Rice Syrup
Preparation:
1. Take pecans out of the freezer and measure them into a food processor. Pulse the processor until the largest pieces are as big as lentils or split peas.
2. Add the margarine and the syrup. Blend until it's mixed evenly.
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
It was fantastic with this pie.
Pie!!
This pie is the Sweet Potato Pie with Three Nut Topping from Vegan with a Vengeance, made with a Pecan Nut Crust (I was trying to accommodate my MIL's diet issues- diabetic & kidney issues) with mine.)
The major mod was that I used brown rice syrup in the 3 nut topping- and absolutely hunt down the correct nuts for this- the hazelnuts made all the difference.
The crust was fantastic- but I had to double the recipe to get enough to cover the pan. So, here is my modified crust (this is doubled):
* 2 cup pecan pieces (frozen)
* 4 T melted Earth Balance
* 4 T Brown Rice Syrup
Preparation:
1. Take pecans out of the freezer and measure them into a food processor. Pulse the processor until the largest pieces are as big as lentils or split peas.
2. Add the margarine and the syrup. Blend until it's mixed evenly.
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
It was fantastic with this pie.
Wednesday, December 1, 2010
Tofurkey Wellington
I realize that Thanksgiving was last week already, but we had company in town and it was hard to get time to talk about what I made...
So, today is the Tofurkey post, tomorrow will be pie :)
I made this recipe last year, but forgot to write down my modifications, and because of that, had a little trouble. It's one of the recipes on the Tofurkey website, and it really quite tasty.
Tofurky Wellington
Recipe by Susan Proper
Ingredients:
One Tofurky Roast, thawed (the small one)
One Tofurky Giblet & Mushroom Gravy, thawed (I couldn't find this separately from the Tofurkey this year, so I used a different brand of mushroom gravy)
1 pound fresh mushrooms, diced (I prefer crimini, or brown mushrooms)
1/4 cup olive oil or peanut oil, for frying
2 tablespoons finely diced onions
1 teaspoon grated fresh ginger (I used powdered ginger cause that's what I had)
1/2 teaspoon nutmeg
pepper and salt to taste
1 package frozen phyllo dough (or puff pastry)
1 tablespoon chopped fresh garlic
1/2 cup Hummus (plain or flavored) (I used garlic hummus)
also-- melted Earth Balance Margarine and a brush
Heat the oil in a skillet, then fry the onions and mushrooms until the onions are caramelized (brown) and most of the liquid has cooked out of the mushrooms. Place the Hummus, fresh garlic and spices in a small bowl. Mix in the cooled onions and mushrooms.
Now you’re ready to assemble. Preheat the oven to 300 degrees. Place several sheets (you need at least 6-7, not several, or your dough will break when you try to wrap it up) of phyllo dough on a cutting board or clean counter top. (You may want to spread the surface with Saran Wrap – it can make the pastry step easier).
OK- I didn't find the saran wrap thing that helpful. I tried it, and things slipped too much, so I just put in on my cutting board. I also brushed the melted margarine in between the sheets of phyllo dough, like you would for spinach pie.
Spread the Hummus mixture on the center of the dough. Place the Tofurky on top of that, and spoon 3 tablespoons of Giblet & Mushroom Gravy over the Tofurky. Bring up the ends of the dough over the top of the Tofurky, enclosing the Tofurky in pastry. Seal the pastry.
I also brushed the margarine between each sheet of dough to stick it together while I wrapped it, and when I got it into the pan (which was not easy) I then put strips of dough with margarine around it to make it look nicer.
You should now have a Tofurky “loaf” encased in pastry. Carefully turn the whole thing over, so that the pastry seams face down, into a shallow pan or onto a foil-covered cookie sheet. Cut a few decorative ventilation holes in the top.
Optional: brush 1 tablespoon margarine or peanut oil on top of the Tofurky Wellington, cut in ventilation holes with a cookie cutter (leaf or diamond shape is traditional) or a sharp knife.
Bake for about an hour and a half, or until the pastry is a golden brown. Meanwhile, warm up the rest of the Giblet & Mushroom Gravy. Serve by cutting each guest a slice and pouring Giblet & Mushroom Gravy over the slice.
So tasty.
So, today is the Tofurkey post, tomorrow will be pie :)
I made this recipe last year, but forgot to write down my modifications, and because of that, had a little trouble. It's one of the recipes on the Tofurkey website, and it really quite tasty.
Tofurky Wellington
Recipe by Susan Proper
Ingredients:
One Tofurky Roast, thawed (the small one)
One Tofurky Giblet & Mushroom Gravy, thawed (I couldn't find this separately from the Tofurkey this year, so I used a different brand of mushroom gravy)
1 pound fresh mushrooms, diced (I prefer crimini, or brown mushrooms)
1/4 cup olive oil or peanut oil, for frying
2 tablespoons finely diced onions
1 teaspoon grated fresh ginger (I used powdered ginger cause that's what I had)
1/2 teaspoon nutmeg
pepper and salt to taste
1 package frozen phyllo dough (or puff pastry)
1 tablespoon chopped fresh garlic
1/2 cup Hummus (plain or flavored) (I used garlic hummus)
also-- melted Earth Balance Margarine and a brush
Heat the oil in a skillet, then fry the onions and mushrooms until the onions are caramelized (brown) and most of the liquid has cooked out of the mushrooms. Place the Hummus, fresh garlic and spices in a small bowl. Mix in the cooled onions and mushrooms.
Now you’re ready to assemble. Preheat the oven to 300 degrees. Place several sheets (you need at least 6-7, not several, or your dough will break when you try to wrap it up) of phyllo dough on a cutting board or clean counter top. (You may want to spread the surface with Saran Wrap – it can make the pastry step easier).
OK- I didn't find the saran wrap thing that helpful. I tried it, and things slipped too much, so I just put in on my cutting board. I also brushed the melted margarine in between the sheets of phyllo dough, like you would for spinach pie.
Spread the Hummus mixture on the center of the dough. Place the Tofurky on top of that, and spoon 3 tablespoons of Giblet & Mushroom Gravy over the Tofurky. Bring up the ends of the dough over the top of the Tofurky, enclosing the Tofurky in pastry. Seal the pastry.
I also brushed the margarine between each sheet of dough to stick it together while I wrapped it, and when I got it into the pan (which was not easy) I then put strips of dough with margarine around it to make it look nicer.
You should now have a Tofurky “loaf” encased in pastry. Carefully turn the whole thing over, so that the pastry seams face down, into a shallow pan or onto a foil-covered cookie sheet. Cut a few decorative ventilation holes in the top.
Optional: brush 1 tablespoon margarine or peanut oil on top of the Tofurky Wellington, cut in ventilation holes with a cookie cutter (leaf or diamond shape is traditional) or a sharp knife.
Bake for about an hour and a half, or until the pastry is a golden brown. Meanwhile, warm up the rest of the Giblet & Mushroom Gravy. Serve by cutting each guest a slice and pouring Giblet & Mushroom Gravy over the slice.
So tasty.
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