Apple-Cream Cheese Coffee Cake
(taken from bettycrocker.com)
Prep Time: 25 min
Start to Finish: 40 min
Makes: 10 servings
1 package (8 oz) tofutti cream cheese
1/3 cup evaporated cane juice sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
2 cups Original Bisquick mix
1 package (3 oz) tofuttie cream cheese
1/4 cup firm Earth Balance (margarine)
1/3 cup soy milk
2 tablespoons evaporated cane juice sugar
1/2 teaspoon ground cinnamon (or coriander)
1 can (21 oz) apple pie filling
1/4 cup chopped walnuts
Directions:
1.) Heat oven to 425 F. Lightly grease cookie sheet. In medium bowl, beat 8 oz cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
2.) In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the Earth Balance using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in soy milk. Place dough on surface well sprinkled with Bisquick mix to coat. Knead 8 to 10 times.
3.) Roll dought into 12x8-inch rectangle. place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-in. long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
4.) Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.
Butter and Jam Thumbprints
made a vegan version of the original recipe: click here!
| Ultimate Coffee Cake
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2 packages of Pillsbury original dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) Earth Balance margarine, melted
Place 1 package of dinner rolls in 9-inch square baking pan. Sprinkle 1/2 of dry pudding mix over rolls. Sprinkle 1/2 of brown sugar over pudding mix. Sprinkle 1/2 of chopped pecans over brown sugar. Pour 1/3 of melted Earth balance over all. Repeat steps with the remaining ingredients.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes
Streusel Coffee Cake
Original recipe: Click Here
Modified Recipe:
Prep time: 10 min
Start to Finish: 35 min
Makes: 10 servings
Cinnamon Streusel
2/3 cup cup Original Bisquick mix
2/3 cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons margarine
(use half of streusel for the middle and other half on the top)
Coffee Cake
2 cups Original Bisquick mix
2/3 cup soy milk
2 tablespoons organic sugar
Egg-replacement equivalent to 1 egg
1. Heat oven to 375 F. grease 9-inch round pan (don't grease if using silicone pan). In a small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread 1/2 mixture in pan. Sprinkle half Cinnamon streusel on top. Pour rest of coffee cake mixture. Top with the remaining half of streusel mixture.
3. Bake 20-22 minutes or until golden brown
Roasted Garlic and Tomato Penne Pasta
taken from bettycrocker.com
Prep Time: 15 min
Start to Finish: 1 hr 15 min
Makes: 2 servings
2 1/2 tablespoons olive oil
4 to 5 roma (plum) tomatoes, cut in half
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 garlic bulb (unpeeled)
1 cup uncooked penne pasta (3 ounces)
2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
2 ounces crumbled vegan feta or cubed vegan mozzarella cheese
(get get vegan feta at La Sierra Natural Foods Market)
Directions:
1.) Heat oven to 300 F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in a single layer on the foil; brush with 2 teaspoons of the oil. Sprinkle with sugar, salt and pepper.
2.) Cut 1/2 inch of top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
3.) Cook and drain pasta as directed on package.
4.) Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with vegan cheese. Salt to taste. Serve immediately.
Vegan Green Bean Casserole
here's the link
1 can French cut green beans
1.5 canisters vegan French fried onions
1.5 cups soy milk
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy
Directions:
This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices.
Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.
Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.
Serves: 4-6
Preparation time: 15-20 minutes
