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Posted: Thu Dec 22, 2005 5:17 pm
3 cups tofu
1/3 c fresh lemon juice
1/4 c oil plus 1/4 c margarine
1-1 1/4 c sugar
3/4 tsp salt
1 1/4 tsp vanilla
1/4 c soymilk or water, if necessary
combine all in blender, adding water if necessary. mixture should be a fairly thick, creamy consistency. Pour into a partially baked crumb srust and bake about 30 minutes at 350, or until the tofu is set in the middle.
from The Farm Cookbook
note.... I haven't made this in a long while.... and don't know if I used this recipe.... BUT.... you can add anything to this (berries, whatever), and I think that silken tofu blends the easiest.
Banana Nut Bread
Posted: Sun Jan 08, 2006 11:10 am
Banana Nut Bread
Prep: 10 min, Cook: 1:00.
* 2 eggs
* 3 bananas, mashed thoroughly
* 1 tsp. vanilla extract
* 3/4 cup sugar
* 2 cups all purpose flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1/2 cup chopped walnuts
Preheat oven to 350°F. Using an electric mixer or food processor, combine eggs, bananas and vanilla. Add next 4 ingredients and mix thoroughly. Add nuts and mix again. Pour into a buttered loaf pan and bake 1 hour.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 303, fat 6.1g, 18% calories from fat, cholesterol 47mg, protein 7.0g, carbohydrates 57.2g, fiber 2.7g, sugar 31.5g, sodium 148mg, diet points 6.5.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.1, Bread: 1.3, Lean meat: 0.2, Fat: 1.0, Sugar: 1.1, Very lean meat protein: 0.2
Posted: Sat Jan 21, 2006 10:37 am
Gingerbread Cake ... for Andy
3/4 C maple syrup
3/4 C molasses
1/3 C canola oil
1 T vanilla
2 tsp ground ginger
1 tsp cinnamon
1 tsp ground nutmeg (I grate mine fresh)
1/4 tsp ground cloves
1/4 tsp allspice
4 1/2 C flour
1 1/2 T baking powder
1/4 tsp salt
2 1/2 C rice / soy milk
Heat your oven to 350 F. Spray a 9 x 11 cake pan.
In a LARGE bowl, combine oil, syrup and molasses. Add vanilla and stir.
In a medium bowl, combine the flour, baking powder, spices and salt. Stir to mix.
Alternately add the flour mixture and soy milk to the molasses mixture in the large bowl. Mix well.
Pour batter into the prepared cake pan and bake until a toothpick inserted off-centre comes out clean. The recipe calls for 30 minutes, but it probably took me closer to 45. So I'd set it the timer for 30, then check it every 3 minutes or so until it is done.
I topped it with this light glaze:
3/4 C powdered sugar
2 T soy milk
1/2 tsp vanilla
Whisk it together, then spread over the cake once it has cooled. I think it gives it the perfect bit of extra sweetness.
Chocolate raspberry applesauce cake
Posted: Wed Jan 25, 2006 12:52 pm
Testing cake recipes for Bea's birthday smashing cake and I think this wins. I made it dairy/soy/wheat free, but I've copied the original recipe here, with my substitutions in parentheses.
2 1/2 c. all-purpose flour (brown rice flour)
1 1/2 c. unsweetened applesauce (raspberry applesauce, cause it's what I have around)
1 1/4 c. sugar (reduced to 1 c)
1/2 c. butter or margarine (safflower oil)
1/2 c. water
1 1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice (omitted)
1 tsp salt
3/4 tsp baking powder
2 large eggs
1 cup raisins (omitted)
2/3 chopped nuts (omitted)
Added 2 tbsp. cocoa powder. Birthday smashing cake must be chocolate, if only a little bit.
Beat everything together (add raisins and nuts last if you do them). Bake at 350, 40-50 min. Grease bottom and sides of pan(s). Does 1 13x9 or 2 rounds or small squares. Recipe suggests maple nut buttercream frosting.
Posted: Mon Jan 30, 2006 1:51 pm
1 1/2 cups canned pumpkin
(NOTE:I use 2 cans of pumpkin and it comes out fine- you get 1-2 more custards)
1 can evaporated (NOT condensed!) skim milk
4 egg whites or 2 eggs well beaten
1/4 TO 1/2 c sugar (optional to replace with Splenda, Whey-low or granulated fructose
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp salt
or use 1 tsp prepared pumpkin pie spice instead of all the 1/4 tsp stuff.
Pour mixture evenly into 6 (6ounce) custard cups. Bake at 425 for 10 minutes. Reduce heat to 350 and bake for 30 mins of until a knife inserted in center comes out clean. 1 inch water bath, but I don't think it is required. I also like to add vanilla for extra flavor.
Carbs 10 gm
Protein 5 gm
fat with real eggs 2 gm
calories 72 SEVENTY TWO!!! LOW, LOW! WITH SUGAR SUBSTITUTE
Even if you use brown sugar instead - it will only be about 2 teaspoons per serving or 34 extra cals - and add some Cool Whip for 20 - still a "cheap" dessert.
FIBER 1 GM
SODIUM 98 GM
Posted: Wed Mar 01, 2006 10:08 am
Pam's single serving brownies...
1/4 c cocoa
1/4 c butter
1/4 c flour
1/2 c sugar
1 tsp vanilla
couple tbsp chopped white and milk chocolate
I places all this in a parchment lined small casserole (3-4" x ~7"), baked at 350 F for about 35-40 minutes. It made just enough that I could gorge on them without leaving a trace for when Abby comes home!
Posted: Sun Oct 29, 2006 5:50 pm
Pieless Apples a la Slow Cooker
4 granny smith apples (or other good cooking apples), cored peeled and sliced
2 T flour
1/2 C firmly packed brown sugar
1/2 tsp ground cinnamon
1/4 C raisins or dried cranberries
1/4 old-fashioned oats
2 T margarine, softened
Vanilla ice cream (soy/rice/dairy) or whipped stuff.
In large bowl, combine apples, flour, 1/4 C of the sugar, 1/4 tsp cinnamon and raisins, if using. Stir to coat, then transfer to a lightly oiled slow cooker.
In small bowl, combined oats, remaining 1/4 C sugar, 1/4 tsp cinnamon and margarine. Sprinkle mixture over the apples. Cover and cook on Low for 3 1/2 - 4 hours.
Serve warm, spooned into dishes with ice cream.