Carrot Cake

Carrot Cake
1.5 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 Tbsp cocoa powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 pinch ground cloves
3 eggs
2 cups brown sugar
1/2 cup applesauce
1 cup canola or vegetable oil
1/2 cup milk
3.5 cups shredded carrots
1.5 cup chopped walnuts

Frosting
8 oz. package of cream cheese
5 Tbsp. butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1/2 tsp lemon juice

Preheat oven to 350. Spray a 9x12 cake pan with non-stick cooking spray and line with parchment paper. Mix flours, salt, baking powder, baking soda, cocoa and spices in a bowl. In a separate large bowl, mix eggs, brown sugar, applesauce, oil and oat milk until well blended. Add shredded carrots to wet ingredients. Mix dry ingredients into wet ingredients, stirring until mostly combined. Add walnuts and mix just until combined. Don't over mix. Pour into baking pan. Bake for 40 minutes, or until a toothpick in the center comes out clean. Cool in pan on a rack. To make frosting, mix butter and cream cheese until well blended. Add vanilla and lemon juice. Add powdered sugar. Frost cake when cool.

Fresh Raspberry Syrup

Raspberry Syrup 

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NY TIMES Published: September 19, 2007

2 cups raspberries or other berries

1 1/2 cups sugar, plus 2 tablespoons

1/2 teaspoon fresh lemon juice.

1. Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.

2. Add 1 1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.

3. Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.

Yield: About 2 1/2 cups. 

We've made this twice this summer...  great over waffles, pancakes, and ice cream!  May even try using the syrup as a juice drink... diluted with water will pretty much make it like Koo-aid.... (lot's of sugar)

But I can't deny a little sugar All the time!  nice for a treat...

turkey wild rice soup

No more leftover turkey wild rice soup

Ingredients

• 3 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 1/2 cup finely chopped green onions
• 1/2 cup uncooked wild rice
• 8 slices bacon
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 1/2 cups cooked, diced turkey meat
• 2 tablespoons dry sherry

Directions

1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Pumpkin Muffins

Gotta use up that leftover pumpkin!

Pumpkin Muffins

1 cup pumpkin
3 c. flour
2 c. sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1 tsp nutmeg
2 tsp cinnamon
1 tsp all spice
1 tsp salt
2/3 c veggie oil
3 eggs

Mix wet ingredients add dry ingredients, grease muffin tin, bake 20-25minutes in a 350 oven.

cranberry relish

Probably the Brown Family's Cranberry Relish Recipe
From Fat free vegan

12 ounces fresh cranberries
1 navel orange, scrubbed and cut into 8 pieces
2 apples, peeled and cut into 8 pieces
3/4 to 1 cup natural sugar
1/3 cup chopped pecans

Wash the cranberries and remove any stems, bad cranberries, or inedible stuff you find. Put half of the cranberries, orange (unpeeled), and apple into the food processor and pulse to chop coarsely. Some larger pieces are okay, but nothing big enough to choke on. Pour into a bowl and process the other half of the fruit. Put it into a bowl, add the sugar to taste, and mix in the pecans. Refrigerate it for a day or two to allow the flavors to develop. Quick! If you start now, it'll be ready by Thanksgiving.

Honey Banana Sweet Potatoes

We do a Vegan Thanksgiving every year, so I'm always looking for yummy new recipes to try. The next 4 recipes are a few that have come my way to my table this year.

For this recipe, I only added and a bit of agave none of the sugar or honey... The bananas add a lot of sweetness, so it does not need much sugar.

Honey Banana Sweet Potatoes
from Indigo Jones


5 medium sweet potatoes

4 bananas

2 sticks butter
(for Vegan I used Earth balance)

1/4 cup honey

3/4 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

Preheat the oven to 400 degrees.

Prick the sweet potatoes with a fork and roast for 30 minutes.

Add the bananas in their peels to the pan and continue roasting for another 10-15 minutes until both are very soft.

Set aside to cool.

Scoop out the insides of the sweet potatoes, peel the bananas, and add them to a bowl with 1 stick of butter, and the honey, and mix until smooth and fluffy. Sprinkle with a little coarse salt.
Spoon into a greased, oven proof dish.

In a seperate bowl, mix the remaining stick of butter, brown sugar, flour and pecans. Rub with your fingers until the mixture resembles coarse crumbs.

Sprinkle the mixture over the sweet potatoes, and bake another 20 minutes until golden.

Enjoy!

note: The banana peels will turn black when cooked. This will not effect the taste.

Pumpkin Pie Bites

I was short of brown sugar so I used agave, I might have used less tofu, as it was a bit gooey, but everyone liked this a lot. I cooked down 1 1/2 apples with a couple of TBS of water to make my own applesauce for this recipe...
And now I realize I forgot the crystalized ginger, but it tasted great anyway.

Pumpkin Pie Bites

The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger adds a lot of zing to these tasty bites. They improve with age, so consider making them a day ahead of serving.

Crust
1 1/2 cups quick or rolled oats* (divided)
1 cup sorghum (or other whole grain) flour
1/2 teaspoon baking powder
1/2 cup brown sugar firmly packed
1/2 teaspoon cinnamon
1/2 cup apple sauce or apple butter
2 tablespoons water

Filling
15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
1/2 cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt

Topping
1/4 cup quick or rolled oats*
2 tablespoons brown sugar
1/4 cup walnuts, roughly chopped
2 tablespoons crystallized ginger (I used Penzey's but here's a vegan option)

Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.

Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Pour the oat flour into a medium mixing bowl and add the remaining oatmeal and the other dry crust ingredients. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.

Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.

Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.

Servings: 48
Yield: 48 squares