Author: joseph

Kheer (Indian Rice Pudding)



Ingredients

  • 6T jasmine rice
  • 2T unsalted butter
  • 1/2t lightly crushed saffron
  • 1/2t ground cardamom
  • 6c milk
  • 3oz jaggary or 6T light brown sugar
  • 1/4c slivered almonds, toasted
  • 1/4c thinly sliced pistachios

Directions

Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom and cook, stirring until lightly toasted, about 2 minutes.

Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.


Oatmeal Raisin Cookies



Ingredients

  • 3/4 c margarine
  • 3/4 c Sucanat
  • 1/4 c molasses
  • 2 t vanilla
  • 1 1/2 c flour
  • 1 t baking soda
  • 1 1/2 c oats
  • 1 c raisins

Directions

Preheat oven to 375. Cream margarine, sugar, molasses, and vanilla. Combine flour and baking soda. Comibine wet and dry ingredients and add oats, raisins, and mix. Drop on prepared cookie sheets. Bake for 10-12 minutes.

Potato Chip Chocolate Truffles


Makes 30-40 truffles

Ingredients

  • 1 1/2 c vegan chocolate chips
  • 1/4 c vegan vanilla creamer
  • 3 T olive oil
  • 2 T Kahlua or coffee liqueur
  • 1 t vanilla
  • 1/8 t salt
  • 1/2 c finely crushed thick-cut potato chips

Directions

Line an 8×4 inch loaf pan with aluminum foil and grease with vegan margarine. In a large microwave-safe bowl, add chocolate chips, creamer, oil, and Kahlua. Microwave for 60 seconds, let sit for 30 seconds, and then stir well. If chips aren’t melted, continue to heat mixture at intervals of 30 seconds, stirring well in between each heating. Alternatively, melt everything in a double boiler. Once smooth, mix in vanilla and salt. Into prepared loaf pan, pour melted chocolate mixture. Tap pan against a counter to bring bubbles to surface and even out chocolate. Place pan in refrigerator and let chill until solidified, about 1 to 2 hours. Remove pan from refrigerator and let sit at room temperature for 15-20 minutes. Slice into 1/2″ squares and remove from pan. Roll each square in the palms of your hands until round and smooth. Just before serving, roll truffles in the palms of your hands to warm chocolate, and then roll truffles in crushed potato chips, pressing firmly. Repeat with remaining pieces.

Applesauce



Time: 25 minutes

Servings: 8


Ingredients

  • 3 lbs cooking apples (9 medium), peeled, quartered, and cored
  • 1 c water
  • 1/3 c to 2/3 c sugar
  • 1/4 t ground cinnamon (optional)

Directions

In a large pot combine apples, water, sugar, and, if desired, cinnamon. Bring to boiling; reduce heat. Cover; simmer for 8-10 minutes or till apples are tender, adding more water if necessary. Remove from heat. Mash mixture with a potato masher or process in a blender or food processor to desired texture. Serve warm or chilled. Stir before serving. Makes about 4 1/2 c applesauce.

Bibingkang Kamoteng-Kahoy (Cassava Cake)



Ingredients

  1. Cake:

    2. * 2 c coarsely grated cassava * 1 egg slightly beaten * 1/2 c sugar * 2 T melted butter or margarine * 1 c coconut milk

  2. Topping # 1

    3. * 1/2 c brown sugar * 1/2 c thick coconut milk

  3. Topping #2

    4. * 1 can (15 oz) condensed milk * 1 T flour * 1 egg yolk, beaten


Directions

  1. Cake:

    2. Preheat oven to 350. Combine all ingredients thoroughly. Pour mixture in foil-lined 8′ layer pan. Bake for about 20 minutes or until mixture is almost firm. Pour topping on cassava mixture and bake for 25 minutes more, if using #1. If using #2, bake cassava mixture for another 35-40 minutes or until very firm, before putting on topping.

  2. Topping # 1

    3. Cook brown sugar and coconut milk over love medium heat stirring until thick (about 5 minutes).

  3. Topping #2

    4. Blend flour and condensed milk in a pot. Cook stirring over medium heat until thick (about 5 minutes). Stir in a small amount of the syrup to the beaten yolk. Stir back yolk mixture to the simmering syrup. Cook for about 2 minutes more. Spread on top of cooked cassava. Set oven to broil and brown top for 2 minutes, about 4″ from the heat. Watch it carefully.


Buttery Popcorn Brittle



Makes 1 pound

Ingredients

  • 1/4 c vegan margarine
  • 1 c sugar
  • 1/4 c agave nectar
  • 1/4 c water
  • 3 c freshly popped popcorn
  • 1 t nutritional yeast
  • 1/2 t salt
  • 1/2 t vanilla

Directions


Line a baking sheet with parchment paper or a Silpat liner. In a medium
saucepan over medium heat, melt margarine. Add sugar, agave, and water.
Gently swirl pan to combine. In a large bowl, combine popcorn,
nutritional yeast, and salt, and set aside. Using a candy thermometer,
cook sugar mixture to 310 degrees. Turn off heat, add vanilla to sugar
mixture, and quickly fold in popcorn mixture using a wide spatula. Onto
a prepared baking sheet, transfer popcorn mixture and spread into a thin
layer of brittle. Let cool completely before breaking into pieces. If
not serving immediately, store in an airtight container at room
temperature.

Buckeyes



Ingredients

  • 1/4 c soft butter
  • 1 c peanut butter
  • 2-1/4 c powdered sugar
  • 1 pack semi-sweet chocolate chips

Directions

Mix all ingredients together by hand. Roll into balls and refrigerate. Melt 1 pack of semi-sweet chocolate chips. Put a toothpick in one end o the ball and dip into melted chocolate. Stick toothpick into Styrofoam tray to cool and harden.

Lemon Chia Seed Muffins



Ingredients

  • 2c flour
  • 1T baking powder
  • 1/4c sugar
  • 1/4c maple syrup
  • 1 1/2T chia seed
  • 1/2t salt
  • 3/4c milk
  • juice and zest of 2 lemons
  • 1/2c oil or applesauce

Directions

Preheat oven to 350. In a large bowl combine the flour, baking powder, salt, and sugar. In a smaller bowl combine the maple syrup, milk, lemon juice, zest, and the oil or applesauce. Stir the wet ingredients into the dry. Fold in the chia seeds. Fill muffin tins with the batter. Bake for 18 minutes.

Iced Cinnamon Rolls



Ingredients

  1. Dough:

    2. * 2 eggs * 3/4c warm water * 1 package active dry yeast * 3 1/2c sifted flour * 1t salt * 2T sugar * 1/2 unsalted butter

  2. Filling:

    3. * 1/4c butter, melted * 1/3c dark brown sugar * 1T ground cinnamon * 1/4c raisins * 1/4c chopped pecans * sugar, for sprinkling

  3. Icing:

    4. * 3/4c confectioner’s sugar * 2-3t milk


Directions

  1. Dough:
    2. Beat eggs in a medium sized bowl. Add 3/4c warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes. In large bowl, mix flour, salt, and sugar. With pastry bender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in yeast mixture. Gradually blend the mixtures together; it will be loose and sticky. Gather dough onto floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.
  2. Filling:
    3. In a bowl, mix brown sugar, cinnamon, raisins, and pecans. Brush the dough with melted butter and sprinkle with sugar mixture, leaving a 1-inch border. Roll dough to form a jelly roll. With a serrated knife cut the roll into 1-inch slices. Place on greased baking sheet about 2 inches apart and allow to rise in a warm place about 30 minutes. Generously sprinkle with granulated sugar. Bake in a pre-heated 350 oven for 22-24 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
  3. Icing:
    4. Mix confectioners sugar and milk together until smooth. Drizzle icing over rolls and serve. Makes 1 dozen rolls.

Cranberry Sauce Quickbread



Ingredients

  • 1 1/2c flour
  • 1/2t salt
  • 1t baking soda
  • 2t baking powder
  • 1/3c sugar
  • 1/3c brown sugar
  • 1/2c buttermilk
  • 1/2 cranberry sauce (plus extra for serving)
  • 2 eggs
  • 1/3c melted butter

Directions

Preheat oven to 350. Grease a 9×3 loaf pan with butter and set aside. In a large mixing bowl, combine the flour, salt, baking soda and baking powder. In another bowl, whisk the sugar, brown sugar, buttermilk, cranberry sauce, eggs and butter until even. Fold the wet mixture into the dry and stir until just uniform, careful not to over mix (over mixing yields a tougher texture in the finished product). Pour into the greased loaf pan and bake for about 40 minutes, until golden brown. Serve with extra cranberry sauce and cream cheese, if desired.