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Dessert Recipes
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2 1/2 T. vegetable gelatin (Emes Kosher Gel)
1 1/2 C. sweetener
1 C. light corn syrup
1/2 C. cold water
1/2 C. water at room temperature
2 T. vanilla extract (or flavoring of your choice)
Cornstarch for dusting
Combine Gel and 1/2 C. (118 ml) COLD water in the bowl of a mixer with a whisk attachment. Let stand for 1/2 hour. Mix the sugar, corn syrup, salt, and 1/2 C. (118 ml) water in a saucepan. Stir over low heat until the sugar is dissolved and a syrup has formed. Cook until firm ball stage
(244 degrees Fahrenheit about 120 C. on a candy thermometer.) Remove pan from heat, and slowly and carefully pour the syrup into the gelatin/water mixture in your mixer. Beat the mixture at high speed until thick, white, and tripled in size, approximately 15 minutes. (If you stop before this time, you will have marshmallow creme which you can store in a jar and use like the commercial stuff.) Add the vanilla and beat just long enough to incorporate it.
Dust an 8 x 12 (20 cm x 30 cm) glass baking pan with cornstarch. Pour mixture into pan, and dust the top with more cornstarch. Wet your hands and pat the mixture to smooth out the top. Dust again. Let stand overnight to dry out, uncovered. Next morning turn the marshmallow cake out onto a board, and cut in into small pieces with a dry, HOT knife. Dust again. Makes about 45 marshmallows.
Glaze and Pastry
1/4 cup pure maple syrup
1/3 cup pecan halves, coarsely chopped
1 whole-grain pie crust (recipe below)
Pour syrup onto the bottom of a 9-inch pie plate. Sprinkle pecans over bottom. Place one rolled-out pie shell over the nut mixture. Gently press dough down sides of pie plate making sure there are no air bubbles trapped under dough. Don't cut off overhanging dough. Prepare filling. Filling 3 tablespoons whole-wheat pastry flour
1 teaspoon ground cinnamon
4 large, fresh Granny Smith or tart pie apples, peeled and sliced 1/4 inch thick
1/2 cup pure maple syrup
Sprinkle flour and cinnamon over apples, and toss well to coat. Pour maple syrup over apples and mix well again. Put apples in shell, and cover with top pastry. Fold top crust under edge of bottom crust and pinch well to seal. Cut two slits in top of pie to let steam escape. Bake at 400 degrees for 50-60 minutes. (Place a cookie sheet on rack below pie to catch any drips. Don't place pie plate directly on cookie sheet). When pie is done, allow it to sit for 5 minutes. Put a glass platter on top of the pie and flip the two dishes over. Gently lift the pie plate up until the pie releases. Scrape any stuck-on pecans off the bottom of the pie plate and put them back on the pie. Serve warm. Serves 8 7.
Flatten into circle, cover with another piece of plastic wrap and roll out with your rolling pin until about 3/4 inch bigger in diameter than your pie plate. Remove top piece of plastic wrap and center the crust on the pie plate. Remove remaining piece of plastic. Prick crust with fork on bottom and edges. Trim off any excess dough and fill crust with your favorite filling, or bake at 350 Degrees for 12 - 15 minutes. Serves 8
Nutrients per serving: Calories 379; fat, 12g; saturated fat, 2g; cholesterol, 0mg (0%); sodium, 204mg; protein, 2g; dietary fiber, 7g.
4 tart apples
1 t. nutmeg
1 T. margarine
1 T. butter
1/2 c. apple juice
Wash and core apple, but don't core to the bottom so the mix will stay in the apple. Use a paring knife, cut peel from top to 1/3 of apple. Spoon sugar and seasonings into the center of the apple. Set in a 1 quart casserole. Add water or juice to the depth of 1/4 in. Bake for 1 hour. Serve warm or chilled.
3/4 rolled oats
3 T cinnamon
1 t. baking powder
2 T oil
1/1/4 c. rice syrup
1/2 c. walnut
1/2 c. pitted and chopped dates
In large mixing bowl, combine the flour, oats, cinnamon, baking powder and salt. Ina nother bowl, whisk together the oil, brown rice syrup and maple syrups. Add the wet ingredidnt ot the flour and mix. Stir well to combine. Fold in walnuts, raisins and dates and mix well Set aside for 20 min. Spoon 2 T. of batter for each cookie, spaces an inch apart un a parchment lined cookie sheet. Bake 11-12 min till lightly browned. Remove and let cool for 10 min before transferring to wire racks.
1 3/4 sticks margarine, softened
1 t. vanilla, caramel, rum or butterscotch flavoring
Mix together till combined. Drop by teaspoon on ungreased cookie sheet. Flatten with palm. Bake at 350 till cookies are thin and golden brown, about 14 minutes.
1/2 c. non-hydrogenated margarine softened
1/4 c. applesauce, plain
3/4 c. raw sugar, light colored honey, Agave Nectar
1 t. vanilla extract
1/2 t. lemon extract
2 T grated lemon peel
Mix. Mold dough in disk and cool. Cut in slices. Bake 6-8 min. Cool on baking sheets for 2 minutes.
1/3 c. water
1/4 c. oil
Mix in order. Drop from teaspoon on sprayed cookie sheet. Flatten with hand or pancake turner. Bake 350 for 12 min. or till done.
1 lb. tofu
1/2 c. honey
Put into a blender and process till smooth. Pour into dishes.
1/3 c. water
1/4 c. oil
2 t. vanilla extract
3/4 c. peanut butter
Stir and form into balls. Press down on sprayed cookie sheet. Bake 12-15 min. Cookies should puff a bit and be golden. Cool.
1/4 c. honey
1 c. peanut butter
1 t. vanilla
1/4 t. butterscotch flavoring
1/2 c. carob powder
1/2 c. sunflower seeds, raw
1 c. walnuts chopped
1 c. almonds, chopped
Slightly warm honey. Mix peanut butter, vanilla and butterscotch flavoring.. Add carob powder a little at a time till blended. Add rest of the ingredients. Pack into a sprayed pan and refrigerate.
1 c. finely shredded carrots
1/4 t. coriander
1/4 t. cardamom
1/3 c. molasses
1/4 t. oil or applesauce
(Optional)1/4 c. chopped nuts
Mix in order. Drop from teaspoon on sprayed cookie sheet. Flatten with hand or pancake turner. Bake 350 for 12 min. or till done.
Praline Crust
or brown sugar
1 Tablespoon pure maple syrup
1 Tablespoon vegetable oil
1/4 cup coarsely broken pecans, toasted. (To toast the pecans, place them in a dry skillet over medium heat. Stir them constantly until they are lightly toasted.)
Cheezecake Filling:
1/2 pound firm tofu, rinsed, patted dry, and crumbled
1/4 cup pure maple syrup
2 Tablespoons cornstarch
1 Tablespoon tahini
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Preheat the oven to 350 Degrees. Mist a 6-cup muffin tin with nonstick cooking spray, and set it aside. To prepare the praline crust, place the sugar, maple syrup, and oil in a 1-quart saucepan, and stir them together. Bring the mixture to a boil, stirring constantly. Immediately remove the saucepan from the heat, and stir in the nuts and flour. Quickly spoon this mixture evenly into the bottom of the prepared muffin cups, using about 1 teaspoon or so for each cup. Spread the mixture out as much as possible so it evenly covers the bottom of each cup. You will need to work fast before the mixture cools and becomes hard. Set aside.
For the filling, crumble the tofu well, and place it along with the remaining ingredients, in a food processor fitted with a metal blade. Process the mixture until it is very smooth and creamy. Spoon the blended mixture equally into the muffin cups over the praline. Smooth out the tops. The mixture will fill the cups quite full. Bake the tarts on the center rack of the oven until the tops are lightly browned and the centers appear firm, about 35-40 minutes. 5.Remove muffin tin and cool on wire rack. When the tarts are cool to the touch, carefully remove them from the muffin tin, turn them over so the praline crust is on top, and place them on a wire rack to finish cooling completely. If the praline sticks a little to the muffin tin, loosen it and place it on the tart. It should be soft and pliable. Once completely cooled, transfer the tarts to a plate, and refrigerate them until they are thoroughly chilled and firm, about 2 hours or longer. Do not cover the tarts as they will sweat and the praline will be come soggy.
2 cans Cherry Pie Filling
1/4 c. oil
1/3 c. water
In a greased casserole dish, pour 2 cans pie filling and spread evenly. Mix together the cookie mix, oil and water. With hands, crumble the prepared mix over the pie filling evenly.
Bake 350 for 30 minutes until golden.
1/3 c. water
1/4 c. oil
1/4 c. dried cherries
1/4 c. chopped nuts, walnuts or pecans
Mix together and form into cookies. Bake 17 minutes at 350.
1 pkg. phyllo dough, defrosted
4 cans pitted sour cherries
1 c. oil drain well
1 2/3 c. sugar
To begin each strudel: Layer first five sheets of phyllo dough with oil. On the next two sheets, put cherries across the whole sheet (about 1/2 cup on each sheet) and sprinkle with sugar (about 4 to 5 tablespoons each sheet). Roll into a strudel and coat the top of each with oil. Repeat until you run out of phyllo dough. Bake at 350 degrees until lightly brown; cut and place on a platter. Before serving, sprinkle with powdered sugar. May be served hot or cold. By Vera Bakewell
1 t. baking soda
1/3 cup warm water
1 t. baking powder
1 cup margarine, softened
1 cup brown sugar
1 t. vanilla
2 1/2 cups quick oats, finely ground in blender
Grind flax seed in blender or grinder and combine with water in a large bowl. Let set a few minutes until thickened. With mixer, combine rest of ingredients in order given. Stir in 2 cups carob chips by hand. Form dough into walnut sized balls. (Add a little more flour if dough is too sticky) Bake 10-12 minutes at 350 Degrees. Do not over-bake. Makes 45 cookies.
Note: Ground flax seed makes a great egg replacer when combined with liquid. Grind 1 cup of flax seeds and store in air tight container in freezer to use when needed.
1 cookie: 114 calories; 3.8 g. fat; 61 mg. sodium; 1.7 g. protein; 1.2 g. fiber
1 1/2 c. brown rice syrup or honey
1 t. almond flavoring or vanilla flavoring
Place rice syrup and flavoring in a saucepan till blended. Bring syrup to a boil. Turn down heat slightly and let bubble for 2 more minutes. Spray a bowl with oil spray and pour in the coconut. Pour syrup concoction into bowl and stir. Immediately pour into a 8x6 casserole dish and press down firmly. Cut into bite size pieces while warm. Makes 24 pieces.
1/3 c. water
1/4 c. oil
Mix in order. Drop from teaspoon on sprayed cookie sheet. Flatten with hand or pancake turner. Bake 350 for 12 min. or till done.
2 1/3 c. Silk Very vanilla soy milk
14 oz coconut milk
6 T cornstarch
Topping
1/2. c. sugar
2/3 c. water
Use a blender and combine all ingredients. Pour into a saucepan and boil. Removed from heat and pour into a prepared heat resistant mold. Cool and refrigerate till firm. Invert the dish on a platter. Pour sauce on top.
In frying pan, toast coconut till browned. Add sugar. Add water and stir well. Pour over the pudding. 8 servings.
1/4 c. instant tapioca
3 T sweetener
3/4 c. coconut milk
1 1/2 c. nutmilk
1/2 t. vanilla extract
Shake coconut milk well. Combine tapioca, soy milk, sugar and coconut milk in a saucepan. Let sit for 15 minutes. Later, bring to a boil and add vanilla. Lower the heat and simmer for 5 more minutes. Chill one hour. Serve with berries when cool.
1 (12 oz.) pkg. cranberries
1 (8 oz.) pkg. chopped pitted
1 tsp. vanilla dates
2 c. rolled oats
1/2 tsp. baking soda
1 c. non-hydrogenated margarine
For filling, in a medium sauce pan combine cranberries and dates.Cook covered, over low heat for 10-15 minutes or until cranberries pop,stirring frequently. Stir in vanilla. Set aside. In a large mixing bowl, stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine till well blended. Pat half of the oat mixture on the bottom of a 13 x 9-pan. Bake at 350 degrees for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture on top, gently. Bake for 20 to 22 minutes more or until golden. Cool on wire rack. Drizzle with orange glaze. Cut into bars. Makes 32.
Orange Glaze:
2 c. sifted powdered sugar
1/2 tsp. vanilla
2 - 3 Tbsp. orange juice
In a medium bowl, stir together sifted powdered sugar, vanilla and enough orange juice to make a drizzling consistency. Makes about 3/4 cup. Drizzle over bars.
1 c. granola
3 T water
Place in a blender and make them into fine crumbs. Pour the crumbs into a bowl and stir in water. Press into a pie plate and shape to make a new pie crust. Bake 375 for 10 min.
3 very large or 5 medium sweet potatoes
1 can fat free sweetened condensed milk
1-3 tsp. vanilla
1 to 2 c. of semi-sweet chocolate pieces or chunks
Boil potatoes until soft and mushy, drain excess water. In same pot mash potatoes well using a hand mixer. Add all other ingredients while potatoes are still very hot and mix very well until smooth. Serve immediately for a great warm pudding with Silk Creamer or cool whip and serve cold with whipped cream and raspberries.
1/3 c. oil
1/4 c. water
1 pkg Tofu
1 t. vanilla
1/2 t. lemon juice
1 lb. fresh strawberries
1 c. blueberries
Mix cookie mix with water and oil. On cookie sheet that is foil lined and sprayed with vegetable spray, pat cookies to form a crust. Bake 350 Degrees for 20 min. Cool. Check crust to make sure it is done and not too moist. Or return to oven for a few more minutes. Blend tofu, sugar, vanilla, lemon juice, salt till creamy. Chill till it thickens. Spread on cooled crust, then place the fruit in any design you wish.
1 t. vanilla
1 c. honey, maple syrup
1 1/2 stick margarine
Mix melted margarine, cookie mix and vanilla with honey or syrup. Drop mixture by teaspoonful (or cookie scooper) on ungreased cookie sheet. Slightly press down and bake 15 minutes till cookies are thin and browned on the edge. Makes 15.
1/3 c. soymilk
1/4 c. oil or tahini (ground sesame)
2 t. ginger
Mix in order. Drop from teaspoon on sprayed cookie sheet. Flatten with hand or pancake turner. Bake 350 for 12 min. or till done.
1 c. Granola OR 3/4 C Grape Nuts Cereal
Approx. 2 T. water
Place all ingredients except water in a blender, & make into fine crumbs. Pour crumbs into a small mixing bowl & stir in the water. Mix together until all is moistened, adding more water if needed to make the mix just moist enough to stick together when pressed against the side of the bowl, but not too wet & sticky. Press into a sprayed pie plate, shaping with fingers to make a nicely formed pie crust. Bake at 375o for about 5 - 8 min.
1 c. honey
In microwave, bring honey and salt to a boil. Let boil one more minute. Add sesame seeds and stir fast. Put back in microwave and cook for 2 more minutes. Pour onto a sprayed cookie sheet and spread thin. Immediately break or cut into squares. Cool completely. Serve.
1 C. Dole Orange/Peach/Mango Juice Concentrate
2 pkg. Mori-Nu Firm Tofu
1 t Vanilla
1/4 C Canola Oil
Blend until smooth and Creamy. To thicken, may omit the vanilla & use 1 package of MoriNu Mates Vanilla Pudding. (Cut the sugar to 1/2 C.) Pour into a baked pie crust & freeze at least 2 hrs. Place in fridge 1/2 hr before serving. Makes 1 10-inch pie.
2 containers plain Tofutti cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice
1/4 cup water
1 Tablespoon Egg Replacer
pre-made vegan graham cracker (or granola) crust.
Vegan Mousse Pie & Pie Crust has an easy pie-crust recipe. Process the plain vegan cream cheese in a food processor. Add the sugar, fresh lemon juice, and salt. Process again and adjust to taste. In big mixing bowel whisk water and Egg Replacer until it forms almost stiff peaks. Fold in the food processor mixture, and pour into pre-made graham cracker crust. Preheat oven to 350 Degrees and bake for about 45 minutes, until it gets a nice golden-brownish skin. Cool to room temperature, then refrigerate. Michael recommends fresh berries on top, or his strawberry topping made by microwaving frozen strawberries with lemon, salt, and sugar to taste. Also, vegan whipped creme, of course. Immediately before serving try spritzing cheesecake with lime juice for the total experience.
1/3 c. water
1/4 c. oil or applesauce
Optional: 1/2 c. raisins (soft or soaked in water for a few minutes)
2 t. vanilla
Mix, bake and roll into 1 inch balls. Flatten on a sprayed cookie sheet. Bake 350 degrees for 10-12 min. Cool. Do not over-bake.
1/2 c. milled cane sugar
10 lg. squares honey graham crackers, crushed
1/4 c. Smart Balance Margarine
4 8-oz. tubs Tofutti Better Than Cream Cheese
1-1/3 c. milled cane sugar
2 tsp. pure vanilla
2 Tbsp. EnerG Egg Replacer
1/4 c. water
2 c. blueberries, fresh or frozen washed and dried
Stir 1/3 c. milled cane sugar and melted margarine into graham cracker crumbs to coat. Press firmly into the bottom of a 10 inch springform pan. In a large bowl beat together the cream cheese, milled cane sugar and vanilla until smooth. In a small bowl whisk together the egg replacer and water until foamy. Add to cheesecake mixture and continue to beat 1 additional minute. Sprinkle blueberries evenly over crust. Pour cheesecake mixture over blueberries and back at 350 Degrees for 1 hour and 5 minutes, or until center is puffed up slightly and turning golden. The center should not look wet or darker in color or appear unbaked. Cool completely before refigerating. Refrigerate several hours before serving. Use a sharp non-serrated thin bladed knife to cut. Slice into 16 servings.
1 c. peanut butter
1/2 t. vanilla flavoring
1/4 c. maple syrup or honey
2-3 drops maple flavoring, (optional)
Mix carob chips and maple syrup, cook in a microwave for 1 minute, but watch to make sure the chips don't burn. If melted fully, stir in peanut butter, coconut or other and stir. Drop by teaspoons on tin foil.
1 C. Honey
1 c. peanut butter
2 c. rolled oats
Heat honey to boiling and continue cooking one minute. Pour peanut butter and oats into mixture and stir fast. Press in bottom of a pan and when it cools, cut into squares.
1/3 c. water
1/4 c. oil
Mix together and form into cookies. Bake 17 minutes at 350.
1/2 c. Olive Oil, expeller pressed
1/4 c. Soy milk
Mix flour and salt together. Add oil and soymilk together on measuring cup, but it is important NOT to stir them. (The secret is adding them at the same time without blending them). Combine with flour mixture until blended. Roll between 2 sheets of waxed paper. 2 crust pie.
1 c. crunchy peanut butter
1/2 c. soymilk powder
1/4 c. sesame seeds
1/4 c. honey
2 T. wheat germ
Mix all ingredients together and blend. Roll into 1 inch balls. Store in refrigerator.
8 oz dairy free cream cheese
1 can pumpkin
1/2 lemon
1 tsp. vanilla
1 cup sugar
dash of pumpkin pie spice
pie shell
In a large bowl combine cream cheese, pumpkin, juice of lemon, vanilla, sugar and spice. Mix as best you can. Then blend well in a cuisinart. Mixture should be uniform in color and consistency. Fold into pie shell and bake at 350 Degrees for 1 hour. Then refrigerate overnight to let mixture set well. Serve well chilled.
2/3 c. honey
1/4 c. peanut butter
1 t. vanilla
In a bowl, mix first four ingredients. Then add sesames and coconut. Mix well. Press into a baking dish with parchment paper or well oiled (this will stick otherwise). Bake at 300 for 30 minutes. Makes 30 squares.
1 c. fresh fruit puree*
1 t. lemon juice
1 T maple syrup or honey
4 c. ice cubes.
Combine ingredients and blend till smooth. *Fruit puree can be overripe fruit like banans, peaches, apricots, peaches, melon. Just process till smooth.
1/2 c. flour
1/2 c. margarine, non-hydrogenated
1/2 t. baking powder, non-aluminu
1/2 c. milk
Mix in order of ingredients and knead for 10 minutes. Form into meatball sized lumps of dough. Place on greased cookie sheet and bake 350 till golden brown.
1 c. Water
1 T EnerG Egg Replacer
1-12 oz. box Extra Firm Lite Silken MoriNu Tofu
1 c. Silk Creamer, French Vanilla flavor
2 T Arrowroot or Corn starch
1 c. Milled cane sugar
1 t. Ground Cinnamon
1/2 t. Ground Ginger
1/8 t. Ground Cloves
1 can (15 oz) 100% Pure Pumpkin
In a blender, combine water and EnerG Egg Replacer; blend till frothy. Add tofu and creamer and blend until smooth. Add remaining ingredients and blend again until smooth. Pour into one 9-inch pie shell. Sprinkle lightly with cinnamon. Bake at 350 Degrees for 1 hour or until filling appears to be boiling slightly around edges. Makes filling for on 9-inch pie.
Recipe adapted from Barbara Kerrs Thanksgiving segment on 3ABN .
1/3 cup pumpkin seeds salted (or sunflowers)
2 T peanut butter
2-3 c. honey
1/2 c. chopped nuts
Cover raisins with boiling water. Drain. Grind pumpkin seeds in food processor. Add rest of ingredients except nuts. Process till smooth. When it forms a ball, mix in nuts and press into a small pan. Refrigerate, cut into squares. Serve.
1 1/4 cup quick oats (blended into flour in your blender)
1/4 cup canola oil 1/2 cup water
1. In medium bowl place blended oats, flour and salt. 2. With your hands, rub in the canola oil. 3. Pour water into bowl. Mix well. Will look too wet at first, but this is the perfect amount of water. 4. Knead lightly on counter with hands, not adding any flour. 5. Wipe counter with damp cloth, and stick a piece of plastic wrap about 15 inches long to your countertop. 6. Sprinkle about 1 teaspoon of whole-wheat pastry flour on plastic wrap. Divide dough in half (recipe makes 2 crusts). 7. Flatten into circle, cover with another piece of plastic wrap and roll out with your rolling pin until about 3/4 inch bigger in diameter than your pie plate. Remove top piece of plastic wrap and center the crust on the pie plate. Remove remaining piece of plastic. 8. Prick crust with fork on bottom and edges. Trim off any excess dough and fill crust with your favorite filling, or bake at 350 degrees for 12 - 15 minutes. Serves 8 Nutrients per serving: Calories 206; fat 9g; saturated fat 1g; cholesterol 0mg (0%); sodium 201mg; protein, 2g; dietary fiber 5g. Taken from "Taste of Health" by Barbara Kerr
1/3 c. olive oil
1 1/2 t. vanilla
1 3/4 c. flour
1 t. cardamom
1/2 c. nuts
1 c. grated zucchini
Combine and pour batter into a 9x9 pan. Bake 350 for 30 min. till knife comes out clean.
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