In The Oven

Post in progress…

makes enough for one pie, easily doubles.
for the pastry
1 1/3 cup flour
7 tablespoons of earth balance vegan margarine
1 1/2 teaspoon egg replacer with 2 tablespoon water
pinch of salt
3 tablespoons ice water
mix into a dough ball and wrap in plastic wrap to cool in the fridge for about an hour. what I ended up doing which worked really well and saved a step; was roll out the dough and put in the pie pan(you don’t need to oil the pan at all, it’s greasy enough that it wont stick) then cover the pie pan and let it cool in there.( if you don’t cool the crust it shrinks a lot.(example the pie pictured with no edge crust)
while that is cooling you can make
the filling:
2 cups pumpkin puree
3/4 cup light brown sugar
3 tablespoons molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1 cup almond milk
1 tablespoons arrowroot powder
3 tablespoons egg replacer
1/2 teaspoon orange liqueur or flavoring

Boil filling untill thicker then add to almost fully baked crust that has brown sugar bottom

for the bottom of the pie
1/2 cup chopped pecans
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 tbs water ( or use a spray bottle)
melt in microwave right before use. mix together with a spoon.
once the pie crust is cooled, poke fork holes all the way around the crust so it doesn’t bubble in the oven. pop it in the oven for 10 minutes at 400F with the pecan mixture spread out on the bottom of the crust spray with water or mix water with sugar.
remove from oven and cool for about 10 minutes, just until the pecan mixture isnt wet anymore. if it is wet it will mix up into the pumpkin mixture and wont set properly.
once that is cooled add the pumpkin mixture, level out on top with a spatula.
lower the oven temperature to 350F for 30-45 minutes
for a deep pie dish it takes more close to an hour to set to that nice jiggle you want in a pie.
I checked on my pie every 10 minutes to make sure the crust didn’t burn, when the crust was a nice brown I took that as an indicator to take it out of the oven.
let the pie cool on the counter before putting it into the fridge to set completely, if you put it into the fridge too soon it will sweat.
cover with cling wrap.
to serve preheat the pie at 350F for about 15 minutes.
it softens up the crust so it isn’t hard to cut
delicious.I learned that pie is really hard to make, especially making alterations as major as taking out the fatty milk that bonds it together and replacing it with just regular soy milk.
but it worked out wonderfully in the end!
hot out of the oven, late for thanksgiving, grab with an oven mitt, perfect 100%

Good for days when you have an upset stomach!

2 cups oats
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 1/2 cups soy milk or almond milk
3 tablespoon brown sugar
4 tablespoons vegetable oil
2 medium sized banana sliced
1/4 cup chopped dried apricot

Pour 1/3 cup of batter on medium heated and well oiled waffle machine.

taste like a sugary dream!

I had some caramel left over from making chocolate bars: recipe

cookie recipe:
½ cup earth balance margarine
¼ cup icing sugar
¼ cup  Granulated Sugar
½ teaspoon Vanilla extract
1 ¾ cup all purpose flour
¼ cup pastry flour
½ teaspoon Salt
1 egg
read more »

makes two loaves
This is a quicker recipe than most. found in a Betty Crocker cookbook but changed a bit to my liking. A solidly good fruit bread not exactly “panettone” but the recipe said it was..

4 1/2 teaspoon yeast
1 cup warm water
1/2 cup sugar
1/2 cup margarine(earth balance vegan margarine)
3 eggs
1 teaspoon salt
2 teaspoon lemon zest
1 teaspoon vanilla
5 cups all purpose flour (5- 5 1/2 cups)
1/2 cup golden raisins
1/2 cup mixed chopped dried fruit(cranberries, blueberries, apricot)

soak the fruit in 1/4 cup spiced rum

sprinkle the yeast over the warm water and sugar mixture, once bubbled, add the margarine, eggs, salt, zest, and vanilla. mix mix.

add everything else and using the dough hook mix well until a nice sticky ball is formed.

oil bowl, and oil ball of dough, cover and let raise for 1 1/2 to 2 hours

cut into two portions, and place into two pans lined with brown paper oiled on the inside where the dough will touch.

raise for another hour, or until the dough reaches the top of the paper.

bake at 350F for 35-45 minutes
brush with earth balance margarine hot out of the oven

the lemon peel I got from a Buddhas hand lemon
it’s basically all peel, ready to be zested!

super soft!

I’m elated to find out that avocado can be used instead of butter, or margarine. Good fats instead of bad fats! eeee!

1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup puree’d avocado
1/2 cup light brown sugar
1/4 cup white sugar
1 large egg
1/2 cup toasted chopped walnuts(or chocolate chips or any type of nuts, or omit completely.)

1/4 cup white sugar
4 teaspoon ground cinnamon

roll heaping tablespoon sized balls of dough in the white sugar and 4 teaspoons of cinnamon mixture, then slightly flatten on the pan

I found my dough to be quite sticky so I used damp hands to roll into balls.

350F
8-12min.
makes 2 – 2 1/2 dozen cookies.

Hot cross buns with goji berry powder! Vitamin A! Meaning- buns that are good for your eyes? Probably not true but I’ll take it!


Buns
3/4 cup warm soy milk
2 1/4 teaspoon yeast
3 1/2 cup flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup melted earth balance margarine
2 eggs
1/2 cup candied peel/ fruit
1/4 cup raisins
1 tablespoon goji powder

Icing
1/2 cup icing sugar
1 teaspoon flour
1 tablespoon soy milk

activate the yeast with the warm soy milk. Add everything else.

Put dough in slightly oiled bowl cover with cling wrap and raise for 2 hours.
Ball out into portions. I used a fairly large pan, you can use smaller and have the balls touching.
raise for another hour.

preheat oven to 400F and put in the preheated oven for 15-20 minutes until slightly turning darker on top.

Once buns are out of the oven and cooled down, remove from pan and transfer to a work surface.
mix the icing until smooth, heat if necessary and pour in lines over the buns.

Spicy , fragrant and everything you ever wanted in an Easter treat, plus a little more.