Additional Pages

Friday, December 19, 2014

Pumpkin Pie

One more piece of paper in the fire.  I have tried several pumpkin pie recipes and this is the one my boys like the best.  I found it on the back of a can of organic pumpkin, but you know the recipe was not there the next time I bought the pumpkin, so I had to search it out.  Since then it has been on a scrap of paper in my kitchen, no title on the paper just ingredients.  Here it is:

Ingredients:
1 can pumpkin
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt
1 can sweetened condensed milk
2 eggs
1 pie crust

cook at 425 degrees for 15 min, then turn the heat back to 350 and cook another 35-40 min.


Sunday, December 14, 2014

Cookie Kind of Day

I have an urge to bake today.  Have a loaf of bread in the oven, which I can't eat anyway so is really not tempting.  And now am thinking about making cookies.  My youngest wants my chocolate/chocolate chip/coconut cookies.  But I can't seem to get the Cathedral Cookies off my mind.


Click here to find my grandmother's recipe.  I love them.  I hesitate making them as I could eat the whole batch.  Hmmmm.  Maybe I will make both.  We shall see.  Have a wonderful Sunday everyone!

Saturday, December 13, 2014

Autumn Vegetable Stew

This, Autumn Vegetable Stew, is a recipe from the Forks Over Knives collection.  I made just a couple of changes.  Jackson, Dallen and I all loved this spicy recipe.  Phillip was not a fan, in fact when I asked him, he said "I could choke it down if I had to", so there you have the reviews.  I will definitely be making this again, but will make sure there are other things in the house that Phil likes as well.  Please visit the FOK web site, they have lots of great recipes.  I am looking to expand my gf vegan recipes so am trying out some from that site.   Here is the recipe with my couple of changes:



INGREDIENTS:
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
1/2 tablespoon paprika
2 teaspoons ground cumin
1 tablespoon ground coriander
Two 1-inch pieces cinnamon stick
8 cups Vegetable Stock, or low-sodium vegetable broth
1 medium butternut squash, peeled, halved, seeded, and cut into ¾ -inch pieces
1 turnip, peeled and cut into ½-inch pieces
One 15-ounce can tomato sauce (chopped tomatoes would be nice as well, but my oldest prefers the sauce)
One 15-ounce can garbanzo beans drained and rinsed
2 large pinches of saffron
1 teaspoon of dried peppermint
Salt and freshly ground black pepper to taste
1 russet potato, peeled and cut into ½-inch pieces
½ cup finely chopped cilantro

Add all ingredients except potato and cilantro to a large stock pot.  Bring to a boil and turn heat back to low and simmer about 20 minutes.  Add the potato and simmer until the turnip, squash and potato are all knife tender.  Then I took a potato masher and just mashed the soup up a bit to make it more of a thick stew, but left lots of chunks.  Serve cilantro on the side for topping.

Jackson added a little hot sauce to his bowl, I added a tbsp of GF, vegan sour cream, and Dallen ate it as is.


Friday, December 12, 2014

Blueberry Coffeecake

This recipe has become a favorite of the boys.  I make this frequently and can't remember where I found the recipe, it has been a while.  I really need to be better about adding our favorite recipes to this blog so I can find them.  I hate rummaging through scraps of paper, some with no titles only ingredients, to find recipes.  Uggghhh!


So here it is:  Blueberry Coffeecake

1/2 cup earth balance
1 1/3 C sugar
2 eggs
1 tsp vanilla
2 cups soy milk (or buttermilk if I have some to use up)
4 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups blueberries

Mix all ingredients, except blueberries, together, add blueberries last and fold in.  Place in a greased and floured 9 X 13 pan.

Topping:
2/3 cup flour
2/3 cup sugar
6 tbsp earth balance
1/4 tsp cinnamon
pinch of nutmeg

Use a pastry blender or two knives to incorporate all ingredients together until crumbly.  Sprinkle the topping over your coffeecake.  Bake at 350 degrees for one hour.  DELICIOUS.  I think I might try this as muffins as well, I have yet to find a great blueberry muffin recipe, one that has some flavor.