Raid The Cupboard Vegan Christmas Cookies

Mom baked all year long, but only
at Christmas did she turn out an array
of cookies that made we three
sisters drool.

It seems that every family has it's favorite cookie. My sister-in-law adores Snickerdoodles and two of my seven grandkids think they are the only cookie worth making. My husband loved all cookies and it mattered not what they were made of. Somehow, he managed to get his large hand in and out of our cookie jar with great dexterity. My daughter-in-law makes the best oatmeal cookies in the world. I kid you not. She has won several Blue Ribbons with that cookie and lucky me, she shared the recipe so I could make them too. But that's another post.

Church suppers were the norm in the
tiny town of my youth. I think we went
to every one of them, no matter what the
denomination.

Growing up in Minnesota, our family ate a vast array of Norwegian and Swedish cookies that appeared only during the Christmas season. Since my dad was a business owner, we got invited to any and every church Christmas supper for miles around our little rural town. My mom got some of those recipes and they became our favorites too, even though we had to wait a whole year for them to show up once more on our table. But that's another post too.

Shortly after I was married, I went to
mom's and copied all her recipes I'd
grown to love. The cards were stained
and the print had grown dim. Now my
cards look just like hers.

With the holidays upon us, it seemed like the right time for me to share tried and true cookie recipes that I grew up with and love to this day. During the coming month, I'll share the best of the best recipes that I've veganized successfully and I hope you enjoy them as much as I do. I also hope you print out or write down the ingredients and stash that piece of paper wherever you keep your treasured recipes. I also hope that over the next many years, your recipe cards become as stained and wrinkled as mine are.

RAID THE CUPBOARD COOKIES

These are NOT the most beautiful cookies you'll
ever make. Nor do they travel well. But they do
stay fresh a long time and chances are,
they won't last long enough to get stale anyway.

1 stick of vegan margarine, room temperature

3/4 cup of sugar

1/4 cup plus 2 Tbs. of unsweetened applesauce

2 Tbs. non dairy milk

1 cup flour

1 cup rolled oats

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

1 cup diced nuts, your choice

1 cup flaked coconut

1 cup raisins

1 cup semisweet chocolate chips

1 cup dried cranberries

1/2 cup dried mixed fruit

This is my personal favorite brand
of mixed dried fruit

You can change the ingredients to whatever you wish. Just make sure that if you eliminate 1 cup of one thing, you make up for it by using 2 cups of another ingredient. Since I'm not a big fan of chocolate chips, I change the mixed fruit and chocolate chips around. Sometimes I exchange the raisins for chopped dates. The recipe is quite versatile. Just keep the quantities as given.

Preheat the oven to 350.

In a medium sized bowl, beat the margarine and sugar until it is light and fluffy. About 2-3 minutes. Add the applesauce, vanilla, and non-dairy milk. Mix to blend.

Use any uncooked
oatmeal you have on
hand.

Now add the flour and oatmeal along with the baking powder, cinnamon, nutmeg and salt. Mix till just blended. Do not overbeat or you'll have a tough cookie.

Stir the remaining ingredients into the dough by hand and then drop the dough by teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 12-15 minutes or until the edges are nicely brown. Allow the cookies to cool a bit on the sheet before moving them to a rack to finish cooling. Small pieces will fall off each cookie. Don't be alarmed. I've made this recipe at least a hundred times and that is the norm. Once cool, the cookie hardens a little so they can be transferred to your cookie jar. They can also be frozen for up to a month with no noticeable difference in taste.

I love this cookie. Not only because it is easy to make but because I don't feel guilty giving them to my grandkids. All told, they are a healthy alternative to most cookies out there.

Whoever thought of drying cranberries
to they could be used in assorted
treats goes down in my book as
a genius. 

Dressed Up Couscous You'll Love

Although I hate to admit it, I've become a plagiarist. Let me explain. I've been busy with school--yes, school for a grandma of seven. I enrolled in a Master Sock Knitters Class and while I've been knitting socks for many years, they were always the plain, vanilla ones. It came to me that since I enjoy a challenge, I'd like to learn to knit those lovely patterned socks I see in so many knitting books. This is the reason I have begun stealing recipes from others. Read on. It will all make sense in a minute.

As I knit the current assignment, I watch the cooking channel on television. And I see all kinds of recipes that could be veganized with little trouble. This past week I saw Ina Garten make a couscous dish that looked like something I'd enjoy eating. So I began changing it.

Now let me tell you that I have NEVER been a couscous fan. I find it tasteless and boring. That's why I've never really cooked it. It is labeled as a "pasta" and although I've always been a pasta-holic, this tiny grain or seed or whatever it is tastes nothing like pasta. At least not to me. The package directions say to put the raw couscous into a pot of boiling water, turn off the heat, cover the pot and in a few minutes, you'll have a great pot of couscous.

BORING!!

Ina cooked her couscous in chicken stock. Now that sounded better already. Then she added sliced shallots, turned off the heat and in a few minutes, had a pot full of fluffy couscous. Then she tossed in a whole bunch of currents,which I love. Then she topped the dish with toasted nuts. Do I have to tell you I was intrigued to the point of making the dish for supper and serving it as a side? Great success all around. Let me tell you how I changed a few things to make the recipe vegan. Try it and let me know what you think. And while the following recipe is not Ina's original, it is altered to make it a vegan treat. The two guests I served it to rolled their eyes and called it delicious.

COUSCOUS WITH CURRENTS AND NUTS

2 Tbs. olive oil

2 Tbs. vegan margarine

3/4 cup diced green onions, both white and green parts

3 cups No-Chicken or Vegetable broth

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups couscous

1/2 cups toasted nuts

1/2 cup dried currents

2 Tbs. minced fresh parsley

Melt the oil and margarine in a saucepan. Add the green onions and cook on medium till they are somewhat translucent. Add the No-Chicken broth or vegetable stock if you can't find the former and bring it to a good boil. Remove the pot from the heat. Stir in the couscous (I use organic couscous, but use what you have). Give the pot a stir. Cover the pan and ignore it for at least 10 minutes.

Fluff the couscous with a fork, gently separating the grains. Using a spoon makes a clumpy mess. Use a fork and be gentle. You want the grains to be separate, like a great pot of rice would be.

Now add the currents and toasted nuts. Fluff again. Top with the chopped parsley. Serve hot.

How To Toast Nuts

I keep all my fresh nuts in the freezer so they won't go rancid before I finish using them. If you've had nuts go bad, you know what I'm talking about. And since nuts are pricey, I do all I can to keep them edible. Toasting them is easy. Put the allotted amount in a dry skillet, turn the heat on medium, give the pan a shake now and then and let your nose be your guide. When you begin to smell them, they are done. Allow to cool enough to handle and then chop them to the desired size. You can also put the nuts on a dry sheet pan and roast them in the oven. It's been my experience that I tend to forget them and they burn. Hence the skillet method for me.

If you've never toasted the nuts before using them, do this taste test. Eat an untoasted nut and then a toasted one. Your palate will immediately note the difference and you'll be a fan of using toasted nuts in everything, from couscous to cakes to cookies and all recipes in between. The taste test is what convinced me.

Tipsy Baked Caramel Apples--Oh My!

Sometimes when I'm experimenting in the kitchen, things go terribly wrong. I just don't tell you about them. Yet every so often, my experiments turn out better than I'd expected and today's recipe is one of those.

Last week I baked some apples. They were plain old apples done the plain old way. And while I thought they were delicious, I began wondering if I could step them up a bit. Later in the week, I bought a caramel apple and enjoyed every sticky bite. Then I got to thinking. Could I come up with a baked caramel apple? How would I go about it? Would it be successful or toss in the garbage bad? The only way to know was to give it a try.

I thought on it for three or four days before I decided to try my luck. Surprisingly, I came through with a happy discovery that I'm passing on to you. And even though I'm still trying to figure out how to step-up the caramel taste, this is as close as I've gotten for now.

I would have to say that if you are a baked apple lover, you're going to like this recipe. Those wanting more caramel can experiment themselves or wait for me to come up with a better plan. In the meantime, try these apples that are stuffed with fruit and nuts, topped with gooey caramel, and baked in rum-infused apple cider. You won't be sorry. I promise.

This is NOT my baked caramel apple but a stand in. I cannot find my camera, though I've looked everywhere. Imagine this apple covered in caramel. Can you see it?

BAKED CARAMEL APPLES

Mix  together in a small bowl:

1/3 cup brown sugar

1/4 cup chopped nuts of choice, lightly toasted

1/4 cup raisins

Zest of 1/2 lemon

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. cloves

Core 8 apples of your choice; I used Fuji. Stand them in a baking dish that is no more than 2" high. Fill each apple with the brown sugar/nut mix. If some falls to the bottom of the pan, leave it.

Pour 2/3 cup of apple cider into the bottom of the pan along with 1 jigger of rum. I used spiced rum. Toss about 6 whole cloves into the liquid. They won't be edible, but they'll give the juice a lovely fragrance.

Top the apples with a spoonful of the vegan caramel sauce (recipe follows)

Cover with foil, bake at 350 for 45 minutes. Uncover and bake another 15 minutes. To serve, ladle some of the cider/rum sauce into a bowl, add the apple, and top with a bit more of the caramel sauce. Add vegan whipped cream or ice cream if desired.

Serves 8

VEGAN CARAMEL SAUCE

Into a saucepan put:

2 cups white sugar

1/2 cup water

1/4 cup agave nectar or white corn syrup

Bring to a low boil, swirling to keep things moving. Do NOT stir with a spoon. Cook about 12 minutes.

When the mixture is a golden brown, stir in:

1/2 cup coconut milk

2 Tbs. vegan margarine

pinch of salt

Stir carefully as the golden caramel mixture will bubble up. That is how it should be. Turn off the heat and let the caramel cool a bit before using.

Have a blessed Thanksgiving!

"Enter into His gates with thanksgiving, and into His courts with praise. Be thankful to Him, and bless His name."

Psalms 100:4

Super Fudge

John's last post mentioned that he had bought a lot of sesame seeds at a co-op. His post stirred up a memory. I knew I had a recipe that called for a lot of sesame seeds. What was it? Where was it?

It is called Super Fudge and the recipe was right where I put it - in the stack of miscellaneous recipes that sit in the corner of my cookbook cupboard.

This is a recipe my mother used to make for us when I was young. She probably found it in a Prevention Magazine or Mother Earth News or one such publication she was reading at the time. We all loved it. I have a copy of the recipe on an 8.5 x 11 piece of regular white paper, typed by Mom, smudged by me.

The recipe calls for honey. I know, I know. Honey is not in a vegan diet. You can substitute agave nectar. Agave nectar is a little thinner than honey, you may need to add a little extra carob powder or nuts to get the texture right. I was gifted two bottles of Wisconsin honey and I couldn't resist using it today. Thank you bees. I honor your efforts. I marvel at your expertise.

Carob Super Fudge

Grease an eight inch square pan liberally.
Assemble these ingredients:
1 cup honey (or agave nectar)
1 cup peanut butter
1 cup carob powder
1 cup sesame seeds
1 cup sunflower seeds or a mix of chopped seeds
1/2 cup dried fruit (raisin, currants, dates)
1/2 cup shredded coconut

heat honey and peanut butter - I used the micro wave
quickly add the carob powder and mix well
add the rest of the ingredients and dump into an eight inch square pan -
spread evenly into the pan with your fingers
refrigerate for about an hour to firm the mixture
cut into small squares

This fudge is very rich. I have seen a fudge that looks very similar sold in small cubes, about 1x1x1 inch. If you have more will power than I have, this recipe will last a long time.

Ya Gotta Love the Carnivores

We've been watching the  Decorah Bald Eagles hatch three chicks and feed them for the last 4 weeks. One day the meal is fish, the next a rabbit and the next some rodent. It's nature, brutal and fascinating. One Saturday morning I watched at the edge of my chair until I couldn't stand it any longer, wondering how the first baby chick, who had wandered over the edge of the inner nest, would get back safely under her mother's wing. Mother Eagle was not alarmed. When I came back to check on them a couple of hours later, all was well. At that point the chick was quite small and there was still one unhatched egg. Now they are in snow, (isn't it spring?) Mom, Dad and 3 chicks grown to 4 and 5 times their birth size. 

My own neighborhood was once large orchard lots and a few houses. The orchards and neighbors have aged; some orchards have been replace with homes. As a result my neighbors and I  share our yards with an abundance of gophers and ground squirrels. We are all quite pleased to hear the hoot hoot of the barn owl family that has moved in. As I write this I can see one in silhouette on a utility pole at the corner of my yard. Welcome Carnivore. Help yourself to the bounty of my garden. (tee-hee) (Nature Note: a barn owl family can consume 1000 gophers in a year.) 

How do I segue from carnivore to a vegan salad?  I have no idea. Let's just take a leap.  

Spicy Bulgur Salad with Nuts and Tomato Paste Dressing

10 servings

I would rename this salad, Hearty Bulgur and Nut Salad with Spicy Tomato Paste Dressing

from Aglaia Kremezi's

Mediterranean Hot and Spicy

2 2/3 cup coarse bulgur, soaked in cold water for 20 to 30 minutes or until tender

     (I don't eat bulgur wheat so I substituted 1 cup of dry quinoa, roasted in an un-oiled pan for a couple of minutes, stirring constantly, then cooked in 2 1/2 cups of water until soft.)

The Dressing:

3/4 cup extra virgin olive oil

3 Tablespoon fresh lemon juice

1 6 oz can tomato paste

2 tsp ground cumin

2 Tablespoons ground coriander seeds

1/2 tsp ground allspice

1/2 tsp cayenne pepper

salt

The Salad:

1 cup coarsely ground walnuts

1 cup coarsely ground toasted hazelnuts

1/2 cup coarsely ground toasted salted almonds

1/2 cup toasted pine nuts

2/3 cup chopped fresh cilantro

the bulgur (quinoa) above

8-10 medium romaine lettuce leaves

Garnish with slices of sweet onion, sliced or chopped fresh red chilis

Drain the bulgur in a strainer lined with cheesecloth and pat with paper towels to extract all of the water.

Whisk the dressing ingredients together in a med size bowl.

In a large bowl, mix the bulgur (quinoa) and nuts. Add the cilantro and mix again. Pour on the dressing (it's thick) and toss well.  Refrigerate 3 hours or overnight. 

Just before serving, taste and adjust seasonings.

Serve at room temperature spooned onto lettuce leaves and garnished with onion and peppers.

Keeps well in the refrigerator for about 4 days.

When I was mixing up this salad last night I kept thinking granola bar. It looks like one, it chews like one, but it's better than one. 

Who are you calling a Fruit Cake?

Well, it's that time of year again. Time to feast, say thanks, deck the halls, wrap the gifts and tell Aunt Agnes with a straight face that yes, you really do love receiving her leaden, citron filled fruit cake every year. No, it's wonderful, really! On the flipside, it does taste better than what you buy at the local grocery store or from those fancy boutique bakeries that all seem to be headquartered in Virginia and who just happen to sell hams, peanuts and petit fours as well. if you are lucky, Aunt Agnes made it at least a month before you got it and it has been soaking in rum or bourbon since then. My mother made hers right after Thanksgiving, soaked them in rum and set them out on the enclosed porch to soak up that rum for three or four weeks. I attribute my early fondness for alcohol to those fruit cakes. Or perhaps it was all that wine I poured as an altar boy. No matter, back to fruit cakes.

Information regarding the origin of fruit cake is all over the Internet as are a plethora of recipes. All of them incorporate nuts and fruit and a lot of sugar to sweeten and preserve. Jokes there are aplenty including Johnny Carson's assertion that there is really only one fruit cake that was given as a gift and just keeps circling. If you are in the area in early January, Manitou Springs, Colorado hosts the annual " Great Fruit Cake Toss" where the record is 1,420 feet, set by a group of Boeing engineers who built a mock artillery piece named the "Omega 380" to propel the fruit cake.

I have been hauling around a fruit cake recipe for the last fifteen years or so from Cooking Light magazine. It is attributed to Shawna Chapman of Grosse Pointe Farms, Michigan. I have not made it for some time as it makes thirty two servings. Of course you can freeze it. Or, you can bake it in twenty mini loaf pans and give it as gifts. I have never had the courage to give fruit cake as a gift. I am just not ready for the inevitable jokes. However, this is the best fruit cake I have ever tasted and nothing like those cloying,sweet, heavy cakes that are in abundance. It does have maraschino cherries (never liked em) but no preserved citron. It is fluffy and light and when made with eggs it has one third fewer calories and two thirds less fat than the traditional fruit cake. It is even lower in fat if made with egg substitute. The Tuesday Vegan made it with ENER G Egg Replacer that I bought at Whole Foods, with wonderful results. It is light and fluffy and the egg substitute combined with the baking soda leavened it nicely. It was finished ten minutes sooner than the recipe states. I have no idea if the egg replacer had anything to do with it or it was my fancy new oven. As oven temps vary, I would suggest you check on it after being in the oven for an hour.

3/4 cup maraschino cherries undrained

1 16 oz jar ready to serve prunes in heavy syrup undrained

1 1/4 cup sugar

3/4 cup vegetable shortening

4 eggs (or equivalent amount of egg replacer)

1 cup chopped walnuts

3 tablespoons whiskey

1 15 ounce box raisins

1 15 1/4 oz can of crushed pineapple, undrained

4 cups all purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon ground cloves

1/2 teaspoon salt

vegetable cooking oil spray

Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.

Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.

Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.

I hope your holidays are happy and that you have plenty to be thankful for. I know I do.

" I awoke this morning with devout thanksgiving for my friends, old and new."

Ralph Waldo Emerson