Title: SWEETENERS FOR VEGANS
Categories: Info/tips, Vegetarian
Yield: 1 servings

—————————ALTERNATIVE SWEETENERS—————————
Amazake
-(Rice culture sweetener)
Maple Syrup
Maple sugar
Brown date sugar
Molasses
Fructose
Date spread
Fruit sugar (unrefined)
Fruit butter
Fruit juice
Fruit concentrate
Fruit juice concentrate
Honeyleaf (setvia)
Natural raw Sugar (SUCANAT)tm
Sorghum
Barley malt powder syrup
Natural Granular sugar
(FRUITSOURCE tm)
Natural Liquid sweetener
(FRUITSOURCE tm)
Rice syrup

“SWEETENERS

The amount of sweetener called for in a recipe may be altered to suit
your own taste. if you like less sweetener, add less. A recipe can be made
sweetener by reducing the amount of flour by about 1/4-1/2 cup and adding
the same amount of granulated or powdered sweetener. Maple syrup or other
sweetener may be substituted for honey in most recipes from other books.
Fruit concentrates may be used in place of honey or maple syrup, in about
equal proportions.
Regular fruit juice may be used as a sole sweetening agent in some
recipes, with small variations in flavour. For example, if a recipe calls
for 2 cups maple syrup and 1 1/2 cups nut milk, use 3 1/2 cups of a thick
variety of peach or pear juice (other fruit juices are not sweet or as
light coloured.) There will be a slight change in flavour. If a recipe
using only fruit juice is not sweet enough, substitute 1/2 cup or so of one
of the recipe’s dry ingredients (like flour) with the same amount of
natural powdered or granulated sweetener.
When a recipe calls for a liquid sweetener, it is best to use maple
syrup, fruit concentrate or natural liquid sweetener for the best flavour.
if any other liquid sweeteners are used, the amount of sweetening must be
increased. Some sweeteners, like molasses or sorghum, can greatly change
the flavour of the recipe and must be experimented with.”

SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne Maclellan

—–

Royal Icing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kid Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
2 teaspoons water
1/8 teaspoon cream of tartar
3 cups confectioners’ sugar

Using an electric mixer on high, beat the egg whites, water and cream of
tartar until frothy. Gradually add the sugar and continue beating until the
mixture is of spreading consistency. You may need to add more sugar. The
icing should be firm enough to hold a soft peak. Cover with a damp towel to
prevent from drying out. May be stored in an airtight container for later
use.

– – – – – – – – – – – – – – – – – –

MARYETTA’S ITALIAN SAUSAGE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sausage, sweet
1 1/4 c Water — lukewarm
1 t Salt
1 pk Dry active yeast
1 pn Saffron
1 tb Fennel seeds
4 c All-purpose flour — sifted
5 ts Olive oil
Cornmeal

If you think your sausage has too much fat, simmer in
shallow water in a frying pan, pricking the sausage
with a sharp knife to allow the fat to escape.

Combine the lukewarm water, salt, yeast, saffron, and
fennel seeds in a metal cup and maintain a lukewarm
temperature to keep the yeast active. Sift the flour
into a large bowl, and make a well in the center of
it. Pour in the yeast mixture and mix well (you will
have to use your hands). Knead the dough until smooth
and elastic (about 10 minutes), then pour the oil over
the dough and knead until no longer sticky (about 5
minutes). Place in a large bowl, cover with a towel,
and put in a warm place until it doubles in size.
(Press the dough with your fingertips; if they leave a
stubborn imprint, it has risen enough.)

When the rising time is almost over, presoak a clay
pot, top and bottom, for 15 minutes.

Roll the dough out to a thickness of 1/4 inch. Place
the sausages (about 5) on top of the dough, wrap each
in its own pocket, and pinch the ends closed. Place
each pocket side by side to form one loaf. Trim a
piece of aluminum foil, cover the bottom of the bottom
of the presoaked pot and sprinkle with cornmeal. Add
the dough to the pot and put lid on, then put the
covered pot in a warm place and let the dough rise
until doubled in size (about 60 minutes).

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees F.

Bake for 45 minutes, then check the bread and let it
continue baking, uncovered, in the oven to brown for
an additional 15 minutes (total cooking time about 60
minutes). The bread will be done when a finger thump
on the loaf’s surface sounds hollow.

Allow the bread to sit for 15 to 20 minutes before
serving.

NOTE: This recipe can be safely doubled, but use 2
pots for cooking.

Source: “The Clay-Pot Cookbook” by Georgia MacLeod
Sales and Grover Sales

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CHEF FREDDY’S STRAWBERRY-GLAZED FRUIT TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Strawberrys [cleaned
halved]
1 cn Pineapple chunks [drained]
16 oz (jar) Strawberry glaze
1 9″ shortbread pie shell
1 tb Cinnamon/sugar

1) Prepare the pie shell according to the
directions, for baking… and sprinkle with « tb of
the cinnamon sugar before baking.

2) In a large bowl toss together the fruit slices
and chunks, and chill while the pie shell cools, then
fold in the glaze…

3) Add the fruit mix to the pie shell being
carefull not to over fill it then sprinkle the
additional cinnamon/sugar over the top…

4) Chill for at least 1 hour and preferably
overnight, top with whipped cream or your other
desired topping and serve cold…

Source: loosly adapted from a recipe found in
Cyber-space Formatted to MM format by Fred Goslin in
Chef Freddy’s Kitchen @ Cyberealm Bbs, home of
KookNet, in Watertown NY @ (315) 786-1120

– – – – – – – – – – – – – – – – – –

Title: GREEN TOMATO SALSA 1
Categories: Salsa
Yield: 1 Servings

3 md Green tomatoes, chopped
2 ea Jalapeno peppers; seed/mince
1 ea Garlic clove; finely chopped
1/4 c Cilantro leaves; chopped
1/4 c Parsley leaves; chopped
1/2 ea Red bell pepper; seeded
-and coarsely chopped
3 tb Lime juice
1 1/2 ts Sugar
1/2 ts Salt

Place the green tomatoes, jalapeno peppers, garlic, cilantro and
parsley in a food processor or blender. Blend to a coarse puree.

Add bell pepper, lime juice, sugar and salt. Blend until well
blended. If using immediately add a tablespoon of water if the salsa
seems too thick. If refrigerating until ready to use, do not add
water. The vegetables will give off liquid as the salsa sits.

Makes about 1 1/2 cups.

Pittsburgh Post-Gazette, September 22, 1993

MMMMM

Title: Impossible Beef And Tomato Pie
Categories: Meats, Main dish
Servings: 8

3 c Beef; cooked; cut bite-size
1 c Onion; chopped
1 c Celery; thinly sliced
3 Tomatoes; coarsely chopped
1 1/2 c Swiss cheese; shredded
2 1/4 c Milk
1/4 c Butter; melted
5 Eggs
1 1/4 c Bisquick
1/2 ts Garlic salt

Heat oven to 350. Grease a 13x9x2″ baking dish.
Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining
ingred. til smooth, 15 sec. in blender on high or 1 min. with electric
mixer on high.
Pour into dish. Bake until knife insertted in center comes out clean,
40-50 minutes. Cool 5 minutes.
Garnish with parsley sprigs if desired. Serves: 8-10.
High Alt.- Bake 70-75 minutes.

From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
Lawrence Kellie
Conf: (1010) F-COOKING

—–

Annie Mae Jones’ Sweet Potato Biscuits

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Flour — all-purpose
3 Teaspoons Baking powder
1 Teaspoon Salt
2 Tablespoons Shortening
1 Cup Sweet potatoes — mashed
1/2 Cup Milk

1. Preheat oven to 400’F.

2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.
Add potatoes and mix thoroughly, then add enough milk to make a soft dough.
Turn out onto a lightly floured board and roll out to about 1/2″ in
thickness. Cut into squares.

3. Place squares not touching on ungreased baking sheet bake in preheated
oven for 12-15 mimutes.

4. Serve warm, split, and spread with room-temperature butter.

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Title: Amish Peach Pie
Categories: Pies
Yield: 1 Servings

4.00 c Peaches; peeled and sliced
0.50 c Sugar
0.25 ts Salt
2.50 tb Tapioca
1.00 9″ unbaked pie shell

MMMMM—————————CRUMBS——————————–
2.50 tb Butter or margerine; melted
0.25 c Flour
0.50 ts Cinnamon
0.33 c Brown sugar

Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5
minutes before spooning into pie shell. Mix crumb ingredients well and
sprinkle over pie shell.
Bake at 425 degrees F. for 45 to 50 minutes.

Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by
Michael Hatala, Prodigy F W Board

MMMMM

Cheese Crackers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Flour
2 Teaspoons Dry Mustard Powder
1/4 Teaspoon Cayenne
1/2 Teaspoon Paprika
1/2 Teaspoon Thyme
1/2 Teaspoon Chili Powder
1/2 Teaspoon Salt
1/4 Cup Unsalted Butter
2 Cups Aged Cheddar — grated
1/4 Cup Cold Water

Preheat oven to 350. Combine mustard powder and seasonings with the flour
and mix well. Cut butter into the flour mixture. Add grated
cheese to the flour and mix well. Add the water and knead for a short time
until the dough forms a ball. Take one quarter of the dough at a time and
roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with
a fork, and bake on a greased cookie sheet for about 10 minutes or until
lightly browned. Put into a container and allow to sit overnight uncovered

– – – – – – – – – – – – – – – – – –

2 to 3 cups of regular dried black beans
1 large red pepper, diced
1 large green pepper, diced
2 to 3 finely chopped carrots
2 to 3 cloves of garlic
1/2 C. finely chopped fresh cilantro or fresh parsley
1/2 C. rice wine vinegar
3 Tablespoons water
1 Tablespoon of ground cumin (more if desired)
dash of hot red pepper flakes
dash of salt (if desired)

Pick through beans and soak overnight with plenty of water tocover. In
the morning, drain the beans and add fresh water to cover.

Place beans over heat. Add one clove of garlic and bring to a
moderate boil. Cook beans for approximately 30-45 minutes until
beans are tender but NOT SOFT and mushy. The beans should be
firm enough to hold their shape. Keep a close eye on their
progress.

When beans are cooked to the tender stage, remove garlic and drain. Place
warm beans in a large serving bowl.

While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2-cup measuring cup (or something
similiar),combine the rice wine vinegar, water, cumin and other
ingredients. Mince the remaining garlic and add it to the rice
vinegar dressing. Stir well to combine ingredients.

Toss the bean and vegetable mixture withtherice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think tossintg
warm beans with dressing enhances the flavors more than if using cold
beans.

The rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about
any salad dressing recipe. The lemon-y cilantro adds a wonderful
flavor; especially when combined with the cumin. Try to use
fresh cilantro. Dired cilantro just does not have the same impact.
You can substitute fresh parsley if desired.

Serve the bean salad over rice and spoon a little dressing over it. The
red and green peppers add beautiful color and contrast nicely with the
black beans and cilantrol. Together it makes for an attractive
presentation on the plate.

NOTES:
This is a very flavorful and easy salad to make. The cilantro
and the cumin combine to make a tasty dish. It is easy to
make and stays in the refrigerator for about 5 days.