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03 Jan

Blueberry Waffles

INGREDIENTS:
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
INSTRUCTIONS:
*In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
*Preheat a lightly greased waffle iron.
*Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.

Homemade Blueberry Syrup

1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch

In a medium saucepan over medium heat, mix blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
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03 Jan

Black Bean and Sweet Potato Hash

INGREDIENTS:
1-2 T. olive oil
2 c. chopped onion
2 garlic cloves, minced
6 cups peeled diced sweet potatoes (1/2 pieces)
1 jalapeno, minced
1 T. ground coriander
1 T ground cumin
1 t. salt
1 c. frozen corn (or 1 can)
1  ½ c. cooked black beans (15 oz. can)
splash of water or orange juice
cayenne or hot pepper sauce (opt.)
INSTRUCTIONS:
Heat oil in large, deep, skillet or pot. Add the onions and saute on medium heat, stirring occasionally, until they begin to soften. Stir in the garlic, cook for a few seconds, then add the sweet potatoes. Add the jalapeno, coriander, cumin, and salt. Add the corn and black beans and a splash of orange juice (opt). Mix. Cover and bake in a 350 oven 45-60 minutes until sweet potatoes are softened. (Or simmer on the top of the stove until done). Add cayenne or hot pepper sauce if desired. (Optional: you may serve this with chopped cilantro or minced scallions and a dollop of sour cream or yogurt.)
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03 Jan

Banana Bread Oatmeal

INGREDIENTS:
3 cups fat-free milk
3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups oats (quick or old fashioned, uncooked)
2 medium-size ripe bananas, mashed (about 1 cup)
2 to 3 tablespoons coarsely chopped toasted pecans
Vanilla nonfat yogurt (optional)
Banana slices (optional)
Pecan halves (optional)
INSTRUCTIONS:
-In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
-Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
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03 Jan

All-Purpose Fruit Syrup

INGREDIENTS:
1 1/2 c. apple cider
2 cups berries (blueberries, raspberries, strawberries)
INSTRUCTIONS:
Place the cider and berries in a deep saucepan set over med. Heat. Simmer uncovered until thickened, 55-60 min. stirring occasionally and skimming off any froth. Strain the syrup into a sieve, pressing on the solids to push through some of the pulp. Discard the seeds and pulp that doesn’t pass through easily. Use right away or refrigerate up to 3 weeks, or freeze up to 2 months.
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03 Jan

Zucchini Cake

INGREDIENTS:
Zucchini Cake:

3 eggs

2 cups of sugar

1 cup vegetable oil

3 tsp vanilla

1 lb grated zucchini (unpeeled) or a bit more.

2 cups flour

2 tsp baking soda

1 tsp salt

1 tsp  cinnamon

3/4 cup raisins

3/4 cup walnuts

Cream Cheese Frosting:

1 container Tofutti Better than Cream Cheese

1/2 cup soy margarine

2 cups powdered sugar

1 tsp vanilla extract

1 1/2 tsp lemon juice
INSTRUCTIONS:
Preheat oven to 325 degrees F.

Zucchini Cake:

Combine eggs, sugar, oil and vanilla and beat them together until the mixture is smooth.

Add grated zucchini and stir.

Sift in dry ingredients together and add the nuts.

Add the dry ingredients to batter and pour into a 9×13 greased and floured pan.

Bake for one hour until done.

Let it cool before adding the cream cheese frosting.

Cream Cheese Frosting:

Combine the cream cheese and margarine.  Slowly add the powdered sugar, then the vanilla and lemon juice.  Blend well.  Once Zucchini cake is cooled at to the top of the cake.
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03 Jan

Popovers

INGREDIENTS:
2 eggs

1 cup milk

1 tablespoon melted butter

1 cup flour or 2/3 cup whole wheat flour and 1/3 cup white flour

1/4 teaspoon salt
INSTRUCTIONS:
mix all ingredients with out  over beating. Half fill muffin tins. Put in cold oven, set heat for 450 degrees F Bake 15 min, reduce heat to 350 degrees F -bake 15-20 min
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03 Jan

Cranberry-Orange Muffins

INGREDIENTS:
2 Cups Flour

1 cup Sugar

1/4 tsp salt

3 tsp baking powder

2 eggs (Orgran No Egg Substitute)

1 cup cranberries coarsely chopped

1/4 cup walnuts

1 Cup Almond Milk

2 tsp orange rind

1/2 cup Earth Balance Butter
INSTRUCTIONS:
Preheat oven to 400 degrees

Combine flour, sugar, salt and baking powder.

Mix in cranberries and walnuts.

Mix eggs, butter, orange rind and almond milk in a separate bowl.

Pour egg mixture into dry ingredients and stir until dry mixture is fully moist.

Use ice cream scoop to scoop into paper muffin cups in muffin tin.

Bake for about 15-20 minutes checking periodically.  Tops should be golden brown.
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03 Jan

Vegan Cornbread

INGREDIENTS:
2 tablespoons ground flax seed
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soy milk
1/4 cup canola oil
INSTRUCTIONS:
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.

2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.

3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)

5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
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03 Jan

Orange Walnut Bread

INGREDIENTS:
1 1/2 cups flour
1/2 cup sugar
2 tsp. Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1/4 cup (1/2 stick) margarine or butter, melted
1/2 cup orange juice
2 Tbsp. grated orange peel
2 Tbsp. water
1 cup Walnuts, chopped
INSTRUCTIONS:
-Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside.
-Blend eggs, margarine, orange juice, orange peel and water in small bowl. Stir into flour mixture just until blended. Stir in walnuts. Spoon into greased and floured 8×5-inch loaf pan.
-Bake at 350°F for 50 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Slice; serve immediately.
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03 Jan

Connie’s Bran Muffins

INGREDIENTS:
*This recipe makes 1 gallon  of batter –  can be frozen if you do not want to make all at once.

2 cups boiling water

2 cups 100% bran

1 heaping cups shortening (or Earth Balance vegan butter)

2 cups sugar

4 eggs (or equivalent egg substitute)

1 quart buttermilk (1 tbl spoon of apple cider vinegar + soy milk and let it rest for 5-10 minutes)

5 cups flour

5 tsp baking soda

4 cups All Bran cereal
INSTRUCTIONS:
Preheat Oven to 400 degrees

Mix water and bran together.

Mix shortening, sugar, eggs and buttermilk and add to cooled water & bran mix.

Add flour, soda, salt and cereal. Mix well.

Drop heaping spoonfuls into muffin tin.

Bake for 15-18 minutes for an average size muffin tin (less time for smaller tins)
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