Carrot and Pineapple Muffins

                          
  Amount  Measure       Ingredient — Preparation Method 
——–  ————  ——————————– 
                        —–Topping—– 
     1/2  cup           butter 
   3      tablespoons   sour cream 
   2      cups          powdered sugar 
     1/2  teaspoon      vanilla 
                        —–Muffin  —– 
   2      cups          all purpose flour 
   1      cup           sugar 
   2      teaspoons     baking powder 
     1/2  teaspoon      ground cinnamon 
     1/2  teaspoon      ground ginger 
     1/2  cup           shredded carrots 
     1/2  cup           raisins 
     1/2  cup           chopped walnuts 
   8      ounces        crushed pineapple with juice 
   2      large         eggs 
     1/2  cup           melted butter 
   1      teaspoon      vanilla 
                        grated carrot for garnish 

1. Preheat the oven to 375. 

2. In a small bowl, combine the butter, sour cream, powdered sugar, and 
vanilla; mix well; set aside. 

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and 
ginger.  Stir in the carrots, raisins, and walnuts.  In a small bowl, 
combine the undrained pineapple, eggs, butter, and vanilla.  Stir s mixture 
into dry ingredients until just blended.  Fill greased miniature bundt forms 
3/4 full.  Bake for 15 to 20 minutes or until a toothpick inserted in the 
middle comes out clean.  Let cool 3 minutes inverted on a wire rack.  Remove 
from the tins.  Place the muffins inverted on a cookie sheet.  Drizzle the 
topping over the muffins and sprinkle with grated carrots in the center.  
Serve warm or cool.

Strawberry Bread

Strawberry Bread
May 18, 2012
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces frozen sliced strawberries, thawed or 24 ounces fresh strawberries, sliced
4 eggs
1 1/4 cup oil
3 cup flour
2 cup sugar
3 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 cup chopped nuts – I like walnuts
1. Preheat oven to 350F.
2. Spray with Pam two 9×5 inch loaf pans.
3. In medium bowl, stir thawed strawberries, eggs, and oil.
4. In large bowl, combine flour, sugar. cinnamon, soda, salt, and nuts.
5. Add strawberry mixture to the dry ingredients and stir just until
blended.
6. Pour into the 2 pans.
7. Bake 1 hour, or until toothpick comes out clean.
This bread is really good as French Toast. Just slice, dip in egg batter and cook like regular french toast and top with fresh strawberries…Yum!

Blueberry Coconut Muffins

Blueberry Coconut Muffins

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 cups flour

1 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons applesauce

2 eggs

8 ounces plain yogurt

1/2 teaspoon coconut extract

3 ounces coconut

1/2 cup white chocolate chips

1 cup blueberries

—–Streusel Topping—–

1 cup packed brown sugar

1 cup flour

1 cup coconut

1/2 cup butter

1. Mix together streusel topping into large crumbs.

2. Preheat oven to 350°.

3. Mix the flour, sugar, baking powder, and salt together. In a separate

bowl mix together applesauce, eggs, yogurt, coconut extract and coconut. Add the

wet mixture to the flour mixture. Stir in white chocolate chips and blueberries

4. Spoon into baking cups and top with streusel. Bake 20 minutes or until done.

Flax Eggs – Egg Replacer for Baking

Flax Eggs –egg replacer for baking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup flax seeds
1 cup water

1. Grind flax seeds in a blender until powdered. Slowly add water
and blend until it produces a gooey mixture.

2. Tablespoon = 1 egg

3. This makes 6 flax “eggs”.

4. *Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure
to clean out blender immediately or you’ll end up with cement. Seriously.)

Recipe Source: vegancoach.com

Savory Mushroom Sausages-Vegan

Savory Mushroom Sausages

8 ounce mushrooms, thinly sliced

3/4 cup onion, diced

2 teaspoons olive oil, plus more for frying

1/4 cup raw walnuts or pecans, coarsely chopped

2 tablespoons raw sunflower seeds

3 large cloves of garlic finely chopped

1 teaspoon dried thyme

1 teaspoon sage

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 1/2 cups whole wheat bread crumbs

1. In a large nonstick skillet, place mushrooms, onion, and 2 teaspoons

olive oil, and sauté over medium heat, stirring often, for 3 to 4 minutes or

until soft. Add walnuts, sunflower seeds, garlic, thyme, sage, salt and

black pepper, and sauté for 2 minutes longer. Remove from heat and set

aside to cool for 2 minutes.

2. Transfer mushroom mixture into a food processor fitted with an S blade.

Add vinegar and maple syrup and process for 1 to 2 minutes or until

completely smooth.

3. Transfer mushroom mixture to a medium bowl and add breadcrumbs and stir

Well to combine.

4. Divide mixture into 12 balls and flatten into patties. In a clean

skillet heat about 2 tablespoons of oil and cook patties for about 2 minutes

per side.

Recipe Source: Adapted from “The complete idiot’s guide to Vegan Cooking”