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| Pies contd. White Christmas Pie Makes 1-9 inch pie Ingredients: 1 (.25 ounce) package unflavored gelatin 1/4 cup cold water 1 cup white sugar 4 tablespoons all-purpose flour 1/2 teaspoon salt 1 1/2 cups soy milk 3/4 teaspoon vanilla extract 1 cup flaked coconut 1/2 cup heavy non-dairy whipping cream 3 egg replacers 1/4 teaspoon cream of tartar 1 (9 inch) pie crust, baked 2 tablespoons flaked coconut Directions: 1. Soften gelatin in cold water. 2. Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring it until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut. 3. Whip the cream until stiff. Gently fold into coconut mixture, 4. In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill for 2 hours. Breakfast Dishes Granola Makes 10 cups Ingredients: 2 bananas, peeled and diced 1 1/4 cup dates, pitted and chopped 1/4 cup packed brown sugar 1/4 cup hot water 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 8 cups quick cooking oats 8 ounces dried mixing fruit 8 ounces blanced silver almonds Directions: 1. Preheat oven to 250 degrees F (120 degrees C). 2. Puree the bananas and dates in a food processor. Add the brown sugar, hot water, vanilla and cinnamon; mix well. 3. Pour mixture into a large mixing bowl, add oatmeal and mix well. 4. Spread onto large baking sheets and bake at 250 degrees F (120 degrees C) for 1 to 1 1/2 hours stirring frequently. Cook longer for crunchier if desired. Once cooled add the dried fruits and nuts. Blueberry French Toast Makes 8-10 servings Ingredients: 12 slices day-old bread 2 (8 ounce) packages non-dairy cream cheese 1 cup fresh blueberries 12 egg replacers 2 cups soy milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter (imitation) Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan baking dish and set aside. 2. Cut bread into 1 inch cubes, place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes. 3. Beat eggs in large bowl; add milk, vanilla, and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerator overnight. Next morning remove from refrigerator 1/2 hour before baking. 4. Cover and bake for 30 minutes. Remove cover and bake another 25-30 minutes or until center is set and is golden in color. 5. Prepare the sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boil for 3-4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in butter and pour over french toast. Scrambled Potatoes Makes 6-8 servings Ingredients: 1 pound bacon (vegetarian strips) cut into small pieces 3 pounds peeled potatoes 1 pound shredded cheddar cheese 12 egg replacers Salt & Pepper Directions: 1. In a large skillet, fry bacon pieces on medium heat until brown and a little bit crispy. Set aside bacon. 2. Cook and stir shredded potatoes in bacon drippings on medium heat until tender. 3. In a large bowl, whisk eggs, and salt and pepper. Add eggs to potatoes. Reduce heat to low. Cover and simmer for 10 minutes. Sprinkle cheese and bacon pieces on top of potatoes. Let cheese melt. Serve. Yeast Raised Christmas Waffles Makes 4 belgium sized waffles Ingredients: 1 (.25 ounce) package active dry yeast 2 cups warm milk (110 degrees F/45 degrees C) 4 eggs replacers (seperated) 1 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1/4 teaspoon salt 1 tablespoon white sugar 1/2 cup melted butter (imitation) Directions: 1. Warm the milk in a glass bowl and sprinkle the yeast over the warm milk. Stir to dissolve. 2. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt, and sugar (add baking soda if you are using buttermilk). Add the liquid ingredients. When the melted butter has cooled slightly, add and stir to combine thoroughly. 3. Beat the egg whites until stiff and carefully fold into the batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in size. Use 3/4 to 1 cup mix per waffle. |