Tag Archives: sugar

Buckle Up…Another Raspberry Recipe

Posted on August 1, 2011 | Leave a comment

If you like berries but don’t want to be overwhelmed with a sweet dessert-like cake, this recipe is for you.  Tastes great with coffee, or fatten it up with some ice cream.  Be careful not to overbake or it will be dry, if anything, underbake it slightly so it retains its tender texture.

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Berry Buckle

  • 2 C all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ C shortening
  • 2 C berries (mixed, raspberries, or blueberries)
  • ¾ C sugar
  • 1 egg
  • ½ C milk
Topping:
  • ½ tsp cinnamon
  • ½ C sugar
  • ¼ C Earth Balance, or butter
  • 1/3 C all purpose flour

Beat shortening and gradually add sugar, egg and milk.  Add dry ingredients.  Stir in berries gently.  Spread into 9 x 13 pan.  Cut butter into flour, sugar and cinnamon.  Sprinkle over batter.  Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean.

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Posted in Baking, Breakfast, Brunch, Dessert, Make Ahead, Michigan, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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The Gift That Keeps On Givin’

Posted on July 25, 2011 | 1 comment

Mr. Wonderful and I have a very, very large raspberry bush.  Since raspberries last for about 10 seconds after you pick them, I picked a few large batches and then cooked like crazy.  The next few posts are all about the Raspberry.  First up, Raspberry Jam.

  • 4 C mashed fresh raspberries
  • 4 C white sugar

No need for pectin here people, finally a use for the seeds!

Use a VERY large pot, like a dutch oven, add to it the mashed raspberries.  Cook over med-high until the jam reaches a full rolling boil.  Boil x 2 minutes.  Add sugar and stir well.  Bring back to a boil, stirring consistently, boil x 2 minutes.  Remove from heat.  Beat with rotary beater x 4 minutes.  Pour into jars, either sterile and shelve when proper seal has been achieved, or pop into plastic containers and freeze.

*5# of berries is approximately 9 C crushed berries.

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Posted in Breakfast, Brunch, Less is more, Make Ahead, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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Secret Slaw Dressing Recipe

Posted on July 18, 2011 | 18 comments

I grew up in the Village of Manchester, just outside of Ann Arbor, Michigan.  We take great honor in being the home of the FAMOUS (yes, really) Chicken Broil, a 600+ volunteer driven event that raises funds for community projects and organizations from band uniforms to Boy Scout equipment and just about anything in between.  Chances are if you were a kid and grew up in Manchester, or have kids and currently live in Manchester, you have received some benefit from the cash raised by this mostly-male driven event which serves this amount of food in 4 hours:

  • 19,000 lbs chicken
  • 9,600 lbs charcoal
  • 256 lbs butter plus 14,000 butter pats
  • 48 22-oz containers of salt for chicken and dressing
  • 1,100 lbs radishes
  • 14,000 dinner rolls
  • 40 gallons of vegetable oil for dressing
  • 84 crates of cabbage
  • 14,000 1-oz. potato chip bags
  • 500 aprons and gloves

In honor of the 58th Manchester Chicken Broil  serving over 12,000 meals this Thursday, I give you…. the secret recipe for the only vegetarian component of the meal, besides the roll. Which, let’s be honest, that’s not really part of the meal, it’s the afterthought/filler.

MANCHESTER CHICKEN BROIL FAMOUS COLE SLAW DRESSING

  • 10 T sugar (or sugar substitute, I’ve used as little as 3 T sugar with great results)
  • 1/2 C vinegar (white preferred, but I usually use rice vinegar)
  • 1 C canola or veg oil
  • 1 1/2 tsp Coleman’s dry mustard (no subs here)
  • 1 T dried minced onions (I’ve used onion powder before, no probs)
  • 1 1/2 tsp salt
  • 1 T celery seeds

Add ingredients to a glass canning jar, shake well until all sweetener dissolves and serve over shredded cabbage.

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Posted in BBQ, Fridge Finds, Make Ahead, Recipes, Salad, Vegetarian

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Math for comm students: hot + chocolate = Vegan Mexican Chocolate Snickerdoodles

Posted on February 14, 2011 | 3 comments

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Math is basically why I don’t bake.  I suck at it.  Measuring, estimating, etc not exactly my strong points.  You should know that Communications students do not adhere to traditional mathematical principles.  Instead you get spicy sweet cookies.  Lucky YOU!  Don’t worry, they are Mr. Wonderful approved.

I’ve adopted Isa Chandra Moskowitz as my patron saint of all things food.  So this is from her website (www.theppk.com) and her best-selling book Vegan Cookies Invade Your Cookie Jar.  So, for Valentine’s Day, I give you:  Vegan Mexican Chocolate Snickerdoodles.  Love, cayenne, vanilla, cocoa and sugar…perfect.

Mexican Hot Chocolate Snickerdoodles

Makes 2 dozen Cookies (I doubled it with ease in one KitchenAid Mixer bowl)

A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating.

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 teaspoon ancho chili pepper powder (find it at Penzey’s Spices)

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

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Posted in Baking

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