Category Archives: vegetarian

Peach Maple Crisp

1/2 cup maple syrup

2 tbsp flour

1 tsp ground cinnamon

1 bag of thawed frozen peaches

Mix together cinnamon  and flour.   Add maple syrup to coat peaches and then incorporate flour and cinnamon.  Put peach mixture in 8×8 glass pan.

1 1/3 cups flour

peach-maple-crisp
Peach Maple Crisp

1 1/2 cups rolled oats

3 tbsp maple syrup

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup of sunflower or canola oil

1/2 cup cashew milk

Combine flour, oats, baking powder and salt.  In another bowl combine wet ingredients.  Incorporate wet ingredients into dry ingredients just until mixed.  Spoon over peach base and drizzle with honey.

Bake in 375 degree oven for 45 minutes or until a toothpick comes out clean from the batter.

Orange Mayonnaise Cake

mayonaisse-cake
Orange Mayonnaise Cake

Cake

2 cups flour

1 cup white sugar

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp baking powder

4 tbsp cocoa

Mix together in a bowl until all ingredients are incorporated.

In a small bowl whisk together:

1 cup mayonnaise

1 cup orange juice

1 tsp orange extract

Mix dry and wet ingredients just until incorporated. Bake in a glass pan at 325 degrees for 45 minutes or until a toothpick comes out clean from the batter.  Cool and then cover with icing.

 

Peanut Butter Orange Icing

6 tbsp crunchy peanut butter

4 tbsp honey

4 tbsp corn syrup

1 tsp orange extract

Mix thoroughly and spread thinly on cake.  The icing is sweet. A little goes a long way.

 

Bean Salad

Bring to boil 1 1/2 cups vinegar, 1/2 cup water. 1 tsp salt and 2 cups white sugar.  Let cool.  Darin the following:

 

1 can yellow beans

bean-salad
Bean Salad

1 can chick peas

1 can kidney beans

1 can lima beans

Mix together and add:

3 stocks green celery (chopped)

1 red pepper (chopped)

2 onions (sliced)

1 cup yellow beans (chopped)

Mix with liquid and let stand for 24 hours in refrigerator before serving.

Peanut & Pumpkin Seed Brittle

 

3 cups sugar

peanut-pumpkin-seed-brittle
Peanut and Pumpkin Seed Brittle

2 cups unsalted peanuts

1 cup shelled pumpkin seeds

1/2 tsp salt

2 tbsp butter

Combine sugar and salt in a heavy skillet.  Heat over high heat until sugar lumps.  Lower heat and continue cooking , stirring until sugar is completely melted.  It will be a rich caramel color.  stir in nuts and butter.  Pour immediately into a greased jelly roll pan.

Cheese Souffle

1/4 cup butter

cheese-souffle
Cheese Souffle

1/4 cup flour

1 cup milk

4 separated eggs

1/2 lb of old cheddar cheese

Melt butter in a saucepan.  Blend in flour and cook for one minute until mixture bubbles  Remove from heat and gradually whisk in milk.  Cook until thickened while stirring constantly.  Remove from heat and blend in cheddar cheese until melted.  Separate eggs.  Take yolks and add to cheddar cheese mixture.  Mix well.

Beat egg whites until stiff.  Fold egg whites into sauce.  Put the mixture into an ungreased casserole.  Bake at 300 degrees for 1 1/4 hours.

Banana Honey Cookie Bars

1

1 cup bananaBananaOatmealCookieBars

1/2 cup honey

1/2 cup apple sauce

1 egg

1/4 tsp salt

1 cup coconut

1 ts[ vanilla

2/3 cup black beans (optional)

2/3 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1 cup rolled oats

1/2 cup chopped almonds (optional)

Mix wet ingredients into dry ingredients just until incorporated.  Spread in a greased glass pan.  Bake at 350 degrees Fahrenheit for 25 – 30 minutes or until a toothpick comes out clean when inserted into the mixture.  Cool and cut into Cookie Bars

 

Goat Cheese and Sun Dried Tomato Biscuits

goatcheessundriedtomatobiscuits

2 cups flour

1/2 tsp salt

3/4 cup milk

4 tsp baking powder

2 tbsp of oil from your sun dried tomatoes

20 sun dried tomatoes  in oil (Cut up)

3/4 cup of crumbled goat cheese

Crumbled goat cheese to cover biscuits.

Mix flour, salt and baking powder together in a bowl.  In a separate bowl add milk, tomato oil, sun dried tomatoes and crumbled goat cheese.  Mix  wet and dry ingredients.  The batter will be stiff.  Roll in balls and place on cookie sheet.  Slightly flatten and sprinkled with goat cheese.  Bake in oven at 375 degrees Fahrenheit for about 15 to 20 minutes.

Blueberry Banana Nut Muffins

blueberry-banana-nut-muffin

2 2/3 cups sifted flour

3 tsp baking powder

1 tsp salt

1/4 tsp baking soda

1/2 cup melted butter

1 cup sugar

3 eggs

2 medium bananas mashed

3/4 cup pecans

2 tsp grated orange rind

3/4 cup blueberries

Mix dry ingredients(flour, baking powder, salt, baking soda, sugar and pecans) together in a large bowl.  Mix wet ingredients (melted butter, eggs, banana and orange rind) in a separate bowl.  Add wet ingredients to dry and mix just until combined.

Cook in a 325 degree oven for about 30 or until am inserted toothpick comes out clean.

Raisin Crumb Cake

3 cups flour

raisin-crumb-cake
Raisin Crumb Cake

1 cup white sugar

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp cloves

1 tsp cinnamon

3/4 cup raisins

3/4 cup of pecan pieces

Mix together.  Reserve 1 cup of mixture for topping.

3/4 cup melted butter

1 egg

1 cup sour milk

Mix wet ingredients together and incorporate into dry ingredients just until mixed.  Put in a greased glass baking dish.

For topping add 3/4 cup oatmeal and 1/2 cup melted butter to topping dry ingredients and layer over batter.

cook in a 375 degree Fahrenheit oven for about 30 minutes or until toothpick comes out clean from batter.