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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 8:59 pm 
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Such a good treat to have on long commutes !


Havecakewilltravel's Red Eye Rice Treats

1 cup (256 g) creamy natural peanut butter or any nut butter
1/2 cup (172 g) brown rice syrup, or (168 g) light agave nectar
1/2 cup (120 ml) pure maple syrup, or (168 g) light agave nectar
1 teaspoon pure vanilla extract
1 tablespoon (4 g) instant coffee or coffee alternative powder
1/3 cup (40 g) carob or (27 g) cocoa powder
6 cups (96 g) puffed brown rice

Place peanut butter, syrups, vanilla, carob or cocoa, and coffee powder into your stand mixer bowl. Mix well until perfectly combined.

Add rice and mix well until all the rice is coated with the sticky mixture. You might feel the preparation looks like it’s trying to escape from the bowl, but the stuff is so sticky it won’t fall out of there.

Place into a parchment-lined, 9-inch (23-cm) square pan. Press down hard, using more parchment paper to flatten your treats.
Chill and let set in the fridge or freezer for about an hour, cut in however many pieces you want. Store in, and enjoy from fridge or freezer.

Yield: One 9-inch (23-cm) pan of treats


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 8:59 pm 
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Candy Corn (urbanhousewife)

1 cup sugar
2/3 cup corn syrup (preferably organic, avoid high fructose corn syrup!)
5 tablespoons Earth Balance (or other vegan margarine)
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/3 cup powdered soy milk
a pinch of sea salt
Red & yellow food coloring

Instructions:
In a large saucepan, bring the sugar, corn syrup, Earth Balance, & vanilla to a boil over high heat.

Reduce the heat to medium & boil the mixture for 5 minutes, stirring occasionally. After 5 minutes, remove from heat.

Sift the powdered sugar, powdered soy milk, & salt into medium bowl.

Add the powdered sugar mixture to pan & stir to combine.

Let the mixture stand until slightly warm to touch, about 20 minutes.

Divide the dough into 3 equal pieces.

Consider putting on rubber gloves, so you don't stain your hands. Add several drops of yellow food coloring to one piece of dough & knead food coloring into the dough until smooth and color is even. Repeat using red & yellow food coloring (for orange) with the second piece & leave the last piece white, but knead it until smooth. This isn't an easy task & could take up to 15 minutes!

Roll each piece into ropes of equal length (don't roll too thin or the dough will break) and push the three ropes together to form a long rectangle.

Using sharp knife, cut the ropes into triangles. Some will be white tipped & some will be yellow tipped.

Shape the candy corn as desired! You can even make Mellowcreme Pumpkins!

This yielded 110 candy corn, all larger than the store bought ones you're used to! You could easily half this recipe & have a ton to share with others. I made mine somewhat large, as they're easier to work with, but you could make smaller ones & have a TON!



My Notes:
They taste great, although slightly less sugary than the pre-packaged versions. I find that's the case with most artisan versions of standard junk food, but you'll still enjoy these very much & they'll quell your candy corn craving!

I wouldn't add more sugar, as the dough will get too firm to work with. In fact, the dough is pretty firm in the first place & you may find your fingers hurting from kneading. When adding the food coloring, I found it best to keep folding the dough in to itself, then flattening it with my palm.

Also, I didn't have gloves, so I kept a layer of plastic wrap over my dough as I was kneading it, which worked fine with minimal staining. The ropes of dough are VERY long, they took up the length of my dining table, so you can consider working in sections. I also used a rolling pin to slightly flatten the tops of the 3 connected ropes, it makes cutting easier & slightly pushes the ropes together.

Finally, please be conscious of the corn syrup you use! The widely available Karo is packed with nasty High Fructose Corn Syrup, something you DON'T need in your system. I bought an organic corn syrup, which was pricey, but I found it to be worthwhile.

PLEASE let me know if you take the time to make & enjoy these! I'd love to hear what others think of them. Oh & Happy (very early) Halloween! hehe.


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 9:00 pm 
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JCD’s Nanaimo Bars

Just the way I like them, without nuts and not too sweet.

125 ml hard margarine 1/2 cup
60 ml brown sugar 1/4 cup
30 ml water 2 tablespoons
5 ml baking powder 1 teaspoon
60 ml cocoa powder 1/4 cup

300 ml OREO cookie crumbs 1 1/4 cups
250 ml shredded coconut 1 cup

30 ml custard powder 2 tablespoons
45 ml soy or almond milk 3 tablespoons
60 ml hard margarine 1/4 cup
500 ml icing sugar 2 cups

115 g dark chocolate 4 ounces
30 ml hard margarine 2 tablespoons

In a small saucepan, melt together the first five ingredients. Remove from heat and stir in cookie crumbs and coconut. Press the mixture into a lightly greased 20 cm x 20 cm (8” x 8”) baking dish. Chill for 30 minutes until cool.

With an electric mixer, beat together the next four ingredients until fluffy, about 4 minutes. Spread evenly over the cookie base. Chill (or freeze) for another 30 minutes until firm.

In a double boiler, melt the chocolate and margarine together. Remove from heat and let cool for a few minutes. Spread the chocolate evenly over the icing. Chill again for 15 to 30 minutes until the chocolate has hardened.

Store in the refrigerator or freezer.

Before serving, cut into squares. Using a hot knife will prevent the top chocolate layer from cracking.

Serve chilled or at room temperature. They taste good frozen too.

Yield - 30 squares

** If you do not have custard powder, you can substitute it with cornstarch, instant pudding powder, cocoa powder (for chocolate extreme), or even mint extract and green food dye. As long as the filling tastes like a mild, not-too-sweet fluffy icing you cannot go wrong.

** You could also use graham crumbs for the OREO-type biscuits but most graham crumbs I find have honey in them. You can also omit the coconut for people who don't like it. Haters.


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 9:01 pm 
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Pecan Pralines (heliumbaboon )


Are you using a candy thermometer? Exact temp is crucial with boiling sugar.

I made some last weekend.

1 1/2 c pecans
2 c sugar
1 tB molasses
2 tB brown rice syrup
1/2 c water
2 tB soymilk powder
1/4 ts salt
1/2 ts vanilla
1/2 ts bourbon

Toast pecans (400F < 7 minutes), chop coursely, set aside.

Slowly boil everything else up in a 2 qt sauce pan to 235F with med-low heat.

Whisk constantly.

Remove from heat, fold in pecans.

Stir until it cools slightly & just barely starts to thicken.

Plop tBs of it onto parchment paper quickly before it sets.

Wait about 30 minutes.


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 9:06 pm 
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This recipe was posted on the old form but missed some of the instructions. Linking to the original article for the recipe.

Dovetail Bakery's Chewy Molasses Ginger Cookies with Orange Zest
http://www.oregonlive.com/mix/index.ssf ... cooki.html


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 9:07 pm 
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Jdub'ss Sweetmore Bars (like Eat More, but vegan):

1 c. nut butter
1 c. agave or brown rice syrup
1 c. cocoa powder
1 c. unsweetened shredded coconut
1 c. nuts or seeds of your choice (one or a mix)

In a medium saucepan, heat syrup and nut butter on low-medium heat until bubbly. Remove from heat and add cacao, coconut and seeds. Press firmly into a greased pan. Cool completely and cut into bars or squares.

You can also roll them into balls, but they seem to stay moist longer as squares for reasons I can't even begin to guess at.


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 9:10 pm 
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Rachelrayforever's Lemon Poppyseed Cookies

2 3/4 cups flour
1 heaping-ish tsp. baking soda
1/4 tsp. salt
2 Tbsp. ground flax seeds
4 Tbsp. water
3/4 cup vegan margarine
1 1/2 cup sugar
1 tsp. vanilla
1 medium lemon zested, so the zest of one medium lemon
2 Tbsp.lemon juice
2 tsp.lemon extaract
1/4 cup poppy seeds

1. Set oven to 350º F. Sift dry ingredients and mix together.

2.whisk flax and water and let sit a minute

3.sift dry ingredients together

4.cream earth balance/margarine with sugar.add vanilla,lemon extract,lemon juice,flax mixture.then add lemon zest.cream.

5. Add in dry ingredients .Keep creaming/mixing. Add poppyseeds.

to assemble cookies:

measure out 1/3 cup of dough.f irmly packed .roll into a perfect ball. press ball down with a flat, circular object. these cookies are gonna look perfect and storebought, damnit!You can press a lot, these won't spread a lot.

now bake for 9-11 minutes .let cool on rack 1 minute .you want these soft and delicious! transfer to cooling rack. Voila!


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 9:33 pm 
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Oh man I forgot about so many of those! Thanks!!

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 Post subject: Re: Master recipe thread
PostPosted: Wed Oct 19, 2016 5:56 pm 
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One last recipe for the Wiki Bean page - Bangladesh Chickpeas. Unique technique to give a crisp spicy shell, and can be adapted to different spice mixes.

Roasted Chickpeas - Bangladesh Style

1 – 15 oz can chickpeas (425g)
1 tsp ground coriander
1 tsp ground cumin
pinch – ¼ tsp cayenne pepper
salt to taste (1/2 tsp approx)
1 tbsp chickpea flour or all purpose flour
1 ½ tbsp oil – olive or canola
pinch chaat masala (or other spice blend – optional)

Oven 375 F

Drain, rinse and dry chickpeas. In a small bowl, mix all the spices except the chaat masala. Sprinkle the spices on the chickpeas and toss to cover evenly. Sprinkle in the flour and toss again. Sprinkle in the oil and toss again.

Place chickpeas in an oiled baking tray. Bake 15 minutes. Stir/shake the chickpeas and bake for another 12 minutes or until you get desired crispness. After baking, add the final optional spice blend.


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 Post subject: Re: Master recipe thread
PostPosted: Wed Oct 19, 2016 5:59 pm 
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I think I love you Padraigin :) I am exhausted so didn't add any today, but these should all be there by sometime on Friday

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 Post subject: Re: Master recipe thread
PostPosted: Wed Oct 19, 2016 6:02 pm 
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I'm going to be off-line/minimal internet access until the end of the month. I'll check in on Reddit and Goodreads when I get back and see how I can contribute to the awesomeness that is ThePPK. Happy Halloween !!


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 Post subject: Re: Master recipe thread
PostPosted: Wed Oct 19, 2016 6:08 pm 
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linanil wrote:
I think I love you Padraigin :) I am exhausted so didn't add any today, but these should all be there by sometime on Friday


Awww. Much love to you all too! Linanil, thank you for all the work you've done on Reddit. It looks like 'home' already.

Bye for now !


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 Post subject: Re: Master recipe thread
PostPosted: Thu Oct 20, 2016 1:15 pm 
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Ok all those posts are up! I saw Bazu's Fesenjan many years ago on her FB and it is absolutely delicious. I highly, highly recommend. I linked directly to her blog

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