Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Chocolate-Dipped Coconut Shortbread

Recipe By : The Joy of Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter — softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup coconut — flaked
6 ounces semisweet chocolate chips — MELTED WITH
2 teaspoons butter

Buttery shortbread laced with coconut and dipped into dark chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

– – – – – – – – – – – – – – – – – –

Rasberry Vinegar
Prep time: 2 weeks
Recipe By: Commercial Appeal Newspaper 6/15/94

Amount Measure Ingredient Preparation Method
1 pound raspberries fresh
5 cups white wine vinegar
1 tblsp. sugar

Combine raspberries and vinegar in a sterilized glass jar with an airtight
seal. Leave in a warm place to steep, shaking jar occasionally.

After 2 weeks, strain vinegar from raspberries using a fine strainer. Press
raspberries gently to extract flavor.

Add vinegar and sugar to a saucepan. Over low heat, simmer for 10 minutes.
Transfer to sterilized jars or bottles. If desired, place a few ripe berries
in the bottle.

FOUR GRAIN ENGLISH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c (to 4-1/2 c.) all purpose
-flour
1 pk Active dry yeast
1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 c Quick rolled oats
1 c Nonfat powdered milk
3 tb Sugar
2 ts Salt
2 c Water
1/4 c Oil
1/4 c Cornmeal

In large mixer bowl, combine 2 cups all-purpose flour,
yeast, whole wheat flour, wheat germ, oats, dry milk,
sugar and salt; mix well. In saucepan, heat water and
oil until very warm (120-130F.) Add to flour mixture.
Blend at low speed until moistened; beat 3minutes at
medium speed . By hand, gradually stir in enough
remaining all-purpose flour to make a firm dough.
Knead on floured surface, 5 to 8 minutes. Place in
greased bowl, turning to grease top. Cover; let rise
in warm place until double, about 1 hour. (30 minutes
for quick rising yeast.)

Punch down dough. On surface sprinkled with cornmeal,
roll dough to 1/2 inch thickness. With biscuit or
cookie cutter, cut into 3 inch circles. Place muffins
on ungreased cookie sheets. Cover; let rise in warm
place until double, about 30 minutes (15 minutes for
quick rising yeast.) Bake on lightly oiled electric
griddle or fry pan at 325 F for about 8 minutes on
each side until deep golden brown. Cool. To serve,
split and toast.

Source: Back of Red Star Yeast package Original Post
Date: 18 July 1992

– – – – – – – – – – – – – – – – – –

2 lbs of Red Bliss potatos, cut into 1 inch chunks (leave skin on)
2-3 TBS balsamic vinegar
1 TBS dijon mustard (or mustard of choice)
1 tsp olive oil (could be omitted)
fresh ground pepper

Boil potatos until fork tender, but not mushy. Drain, and add other
ingredients and mix gently. You could probably experiment with the spices,
and add dill, or basil for a change, or garlic. Serve warm or cold (I
preferred cold). My SO, who eats low-fat but is not religious about it,
thought it was great!

STIR-FRIED VEGETABLES WITH TOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sesame oil
2 md Green bell peppers, diced
1 lg Celery stalk, diagonally
— sliced
2 ea Garlic cloves, minced
1 1/2 c Mung bean sprouts
2 bn Scallions, chopped
1/4 c Toasted sunflower seeds
1/4 c Dry sherry
2 tb Tamari
1/2 ts Grated ginger
3 ea Cakes of tofu, diced
Chinese noodles

Heat oil in wok. When hot, add bell peppers, celery garlic. Stir fry
over moderate heat till celery is half cooked. Add bean sprouts, scallions
sunflower seeds. Stir fry just till sprouts are wilted. Rest of the
vegetables should be tender crisp.

Add rest of ingredients reduce heat. Saute another 2 minutes. Serve
over grains or noodles.

Nava Atlas, “Vegetariana”

– – – – – – – – – – – – – – – – – –

Title: Scottish Shortbread Mix with Recipe
Categories: Cookies
Yield: 1 servings

Mmmm—————-
————-mix——-
————————–
1 1/2 c Flour
3/4 Powdered sugar
1/4 ts Salt
Mmmmm—————
———–shortbread– — €
—————————-
1 c Butter, softened
1 pk Mix

Mix: Combine and store in an airtight container.

Scottish Shortbread: Preheat oven to 300. Knead the butter into the
shortbread mix and press firmly into an 8″ pie plate or shortbread
mold. Bake 1 hour. Shortbread should be pale in color, not browned.
Cut into wedges while still warm.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94

—–

Title: NO SALT SEASONING
Categories: Herb/spice, Master mix
Yield: 1 servings

1 tb Onion powder
1 tb Horseradish powder
1 tb Cumin powder
1 tb Paprika
1 tb Finely ground parsley flakes
1 ts Leaf thyme
1 ts Ground celery seed
1 ts Garlic powder
1/2 ts Coarse ground pepper
1/2 ts Dry mustard

Mix all ingredients well. Store in a spice bottle.
Source: ftp.uu.net

Origin: doc/literary/obi/HM.recipes/TheRecipes

From the collection of Karen Deck

Recipe posted by: Karen Deck Via: RFIX_S 09-28-1994

—–

Title: WILTON MARSHMALLOW CREAM FLOW-IN
Categories: Desserts, Cakes, Frostings, Wilton
Yield: 1 batch

1 Jar marshmallow cream for
-each color desired
Icing color

This stays very shiny and is easy to cut through. These
decorations will not dry hard as Wilton color-flow must be
done directly on the cake or cookie. CAUTION – Marshmallow
cream will be VERY HOT.
TO PREPARE MARSHMALLOW CREAM –
Pan Method: Place about 1 1/2″ water in a large skillet or
electric pan. Depending upon design, set up to four jars of
marshmallow cream (one for each color) into pan and bring water
to a boil. For faster heating, fill jars only halfway. Add
icing color as the cream softens, stir until color is well
blended. Let simmer, then stir until cream is smooth. Leave
jars in water while you decorate.
Microwave Method: Place the desired amount of marshmallow
cream in a bowl. Add desired past color. Microwave on high
power for about 10 to 12 seconds, then stir. If not softened
(the total time depends on quantity being heated) microwave
again for 7 to 8 seconds more. After heating, stir until color
is completely blended.
TO DECORATE: Trace pattern on cake with a toothpick. Outline
design with stiffened buttercream or royal icing (royal is
preferred as the heat of the marshmallow cream may soften
buttercream) and tip 3. Let outlines dry for 10 minutes or
more. Cut a very small opening in the end of a parchment
bag and fill with marshmallow cream. “Flow-in” by filling in
along the edges of the outline first, squeezing gently and
letting the icing flow up to the outline almost by itself. Work
quickly; filling in design from the outside edges in and from
top to bottom. If you’re working with a large area, have 2
parchment bags ready so it won’t set up before you’re done. If
the marshmallow starts cooling and won’t flow smoothly, simply
microwave bags for about 7 to 8 seconds on high power. Any
remaining cream can be stored in a jar reused by microwaving
for 8-9 seconds until soft.

—–

MOROCCAN GARBANZO BEANS WITH RAISINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, sliced
1 Onion, chopped
1 Clove garlic
2 tb Peanut oil
1 c Diced butternut squash
1 c Chicken broth
1/2 c Raisins
1 t Ground turmeric
1 t Ground cinnamon
1/2 ts Ground ginger
15 oz Garbanzo beans (chick-peas)
2 c Hot cooked rice

Cook onions and garlic in oil in 3 quart saucepan, stirring frequently
until tender, about 7 minutes. Add remaining ingredients except garbanzo
beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash
is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in
garbanzo beans. Serve over rice.

– – – – – – – – – – – – – – – – – –