Bittersweet Chocolate Truffles
Cherry, Chocolate Chip, and Almond Cookies
Cherry Walnut Chews
Cherry and Walnut Bars
Oatmeal and Dried Cherry Cookies
Makes about 4 dozen
FF Banana Oat Scones
LOW-FAT PAIL OF BRAN MUFFINS
Cherry Vanilla Chip Muffins



Bittersweet Chocolate Truffles
(Millennium Restaurant, San Francisco)

6 ounces bittersweet chocolate bars such as Rapunzel or
Scharffen-Berger, chopped into pieces
1/4 cup soymilk
1/4 cup port or orange liqueur
1/4 teaspoon chili powder (optional)
1/4 cup dried cherries, finely chopped (optional)
2 tablespoons cocoa powder

Prepare a small saucepan with lightly simmering water. In a small bowl
that will fit on top of the simmering water without touching the water,
place the chocolate, soy, liqueur, chili powder and cherries. After a
few minutes whisk well with a wire whip. It will take a full thirty
seconds of whisking to incorporate the chocolate and soy well. When it
is uniformly melted, remove from heat and place in refrigerator until
firm. Place the cocoa powder in a small, clean bowl. Use a small scooper
or a tablespoon measure to scoop the truffle mix into balls. Roll in the
cocoa powder using a spoon or with your hands. Serve immediately or wrap
and store in the refrigerator for up to two weeks.
VegNews (newspaper), September 2002


Cherry, Chocolate Chip, and Almond Cookies

1/2 cup soy milk, water, or apple juice
1/2 cup maple syrup
1/2 cup safflower oil
1 tsp vanilla
1/4 tsp almond extract
1 cup unbleached flour
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup vegan chocolate chips
1/3 cup dried cherries
1/3 cup sliced almonds

In a medium bowl, whisk together the soy milk, maple syrup, oil, vanilla,
and almond extract, and set aside. In a large bowl, place both types of
flour, baking powder, baking soda, and salt, and stir well to combine. Add
the wet ingredients to the dry ingredients and stir well to combine. Fold
the remaining ingredients into the cookie dough. Lightly oil (or spray
with a light mist of oil) two non-stick cookie sheets. Drop the dough by
teaspoonfuls, spacing them 2 inches apart, onto the prepared sheets. Bake
at 350 degrees for 10-15 minutes, or until cookies are set and lightly
browned on the bottom and around the edges. Allow the cookies to cool on
the cookie sheets for a few minutes before transferring to a rack to cool
completely. Repeat the baking procedure for the remaining cookie dough.
Store the cookies in an air-tight container. Yield: 24-30 cookies )2001
Beverly Lynn Bennett

Cherry Walnut Chews

6 oz. dates, pitted 1 cup raw walnuts 1 cup dried cherries Place the dates
on a cutting board and finely chop them. Transfer the chopped dates to a
small bowl. Using your fingers, mash the chopped dates to form a smooth
paste. Finely chop, each separately, the walnuts and dried cherries, and
add them to the mashed dates. Using your fingers, mash the mixture
together to combine, and then roll the mixture into 1-inch balls. Store
the balls in an airtight container in the refrigerator. Yield: 12-14
pieces )2001 Beverly Lynn Bennett


Cherry and Walnut Bars

Filling:
1 cup dried cherries
1/2 cup apple juice
1/2 cup walnuts, roughly chopped
Crust:
3 Tbsp vegan margarine
2 Tbsp apple juice
2 Tbsp maple sugar crystals or unbleached cane sugar (or white sugar from
sugar
beets)
1/2 tsp vanilla
1/4 tsp almond extract
1/2 cup whole wheat flour
2 Tbsp oat bran
2 Tbsp wheat germ or wheat bran
1/4 tsp cinnamon
safflower oil, for oiling the pan
Veganized Powdered Sugar Version 2, for garnishing

In a small saucepan, place the dried cherries and apple juice, and set
aside to soak for 20 minutes. Place the saucepan over low heat and simmer
the mixture for 10 minutes. Remove the saucepan from the heat and set
aside to cool for 5 minutes. Transfer the mixture to a blender or food
processor, and process for 1-2 minutes or until smooth. Add the walnuts,
pulse a few times to combine, and set mixture aside. To prepare the crust:
in a medium bowl, place the margarine, apple juice, sugar, vanilla, and
almond extract, and stir until smooth. Add the remaining ingredients and
stir well to form a crumb-like dough. Using a little safflower oil,
lightly oil (or mist with oil) a 9-inch square baking pan. Place 3/4 cup
of the crust mixture in the prepared pan, and using your hands, press it
firmly to cover the bottom of the pan. Bake at 325 degrees for 15 minutes.
Remove the pan from the oven and allow it to cool for 3 minutes. Carefully
spread the cherry filling over the prepared crust, and then sprinkle the
remaining crust mixture over the top of the cherry filling. Return the pan
to the oven and bake an additional 10-15 minutes or until golden brown on
top. Allow the bars to cool completely before cutting into 16 pieces.
Sprinkle a little Veganized Powdered Sugar Version 2 over the tops of the
bars before serving. *Note: To create other variations of the bars, you
can substitute other dried berries or fruits for the dried cherries in the
filling. Yield: One 9-inch pan )2001 Beverly Lynn Bennett


Oatmeal and Dried Cherry Cookies
Makes about 4 dozen

1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup soy margarine, room temperature
1 cup dark-brown sugar
1/2 cup sugar... I used turbinado
Ener-G equivalent to 2 eggs
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
2 cups dried sour cherries

Preheat oven to 350. Line baking sheets with parchment paper;set aside. In
a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking
powder; set aside. In the bowl of an electric mixer fitted with a paddle
attachment, or using a hand mixer, beat the margarine and sugars until
light and fluffy, 1 to 2 minutes. Add the ener-G and vanilla, and beat to
incorporate. Add flour mixture to butter mixture, beating on low speed to
combine. Stir in the oats and dried cherries. Using a 2-ounce scoop, drop
the dough onto prepared baking sheets, leaving 6 inches between cookies.
Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes
on baking sheet, then remove to wire racks to cool completely.

Recipe by Martha Stewart
http://www.yahoogroups.com/group/Chr...-Vegan-Cooking


FF Banana Oat Scones

2 cups flour (I used white, sue me)
2 cups oatmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 very ripe bananas
1 cup (about) non-fat soy milk
Preheat oven to 375 degrees.

Process one cup of oatmeal in food processor until it resembles flour
(maybe just substitute flour or use oatbran if you don't have a
processor). Add flour, salt, baking powder, and sugar and process to mix.
Process in bananas. (or just add the bananas mashed and mix in real good).
Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and milk
(slowly) until a soft dough is formed (may need more or less milk). Kneed
lightly on a floured surface. (Note: the dough should be soft, but not
sticking to your hands like crazy. You've added too much milk, kneed in
more flour until you can handle the stuff reasonably.) Divide dough into
three equal portions. Form each into a ball and flatten to about 1/2 to
3/4 inch thick. Cut twice crosswise into four wedges and put on a cookie
sheet. (You can make them bigger, or cook without cutting into wedges, but
you may have to adjust the cooking time. Also use a coating of flour on
the bottom of each scone in order to keep them from sticking to the pan)
Cook in preheated 375 degree oven for 28 minutes.

OPTIONS:
1) Add raisins, small pieces of dates, dried cherries or cranberries
(probably about 1/4 to 1/2 cup).
2) Add 1 teaspoon cinnamon.
3) Omit banana, use apple sauce (about 2 bananas worth :-) ) and cinnamon
instead (will probably need less milk).
4) Omit banana, use 1/4 to 1/3 cup processed/canned pumpkin, 1/4 teaspoon
ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon cinnamon and an
additional 1/4 cup sugar.
5) You can use buttermilk or yogurt instead of milk by decreasing the
amount
of baking powder to 1 teaspoon and adding 1 teaspoon of baking
soda. May need to add some water, if using yogurt.


LOW-FAT PAIL OF BRAN MUFFINS

3 cup all-bran cereal
1 cup boiling water
1 cup sugar
3/4 cup applesauce
1/2 cup egg substitute
2 1/2 cups whole wheat pastry flour
2 1/2 tsps. baking soda
1/2 tsp. salt
2 cups buttermilk (mix soy milk w/2 Tbsp. lemon juice)
1 cup fruit, dried cherries or cranberries, optional

Pour water over cereal and let stand. Mix together remaining
ingredients then add softened cereal. Bake as many as desired in
muffin tins sprayed w/Pam. Bake at 400 15-20 minutes.
NOTE: This recipe makes 40 large muffins but you can cook what you
want now and keep the batter in the refrigerator for up to 3 weeks
and have hot muffins anytime. Makes 40 muffins.


Cherry Vanilla Chip Muffins

" These are wheat free, dairy free, low sugar, low fat muffins and you'd
never know it. Sucant is dried can juice. It can be found in health food
stores. If you don't eat them in the first two days, freeze them. Thaw in
microwave for 30 seconds apiece and they will taste freshly baked. "

1 banana, peeled and mashed
1/2 cup egg substitute
3/4 cup vanilla soy milk
2 tablespoons vegetable oil
1/2 cup applesauce
2 cups white rice flour
1 tablespoon sucanat
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cherries
1/2 cup vanilla chips

Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a
12-cup muffin tin with paper liners. In a large bowl blend the banana, egg
substitute, soy milk, oil and applesauce together. Stir in the rice flour,
sucanat, baking powder and salt. Mix until just moistened then stir in the
dried cherries and vanilla chips. Pour batter into the prepared muffin
tin, filling each cup 2/3 full. Bake at 400 degrees F (205 degrees C) for
30 minutes. Makes 1 dozen Bread Recipes.com



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/