Hi Mom, this is for you. These were good today...peach sour cream version. Looks like someone already posted the recipe online. Or just go buy the book: Moosewood Cookbook
http://photos1.blogger.com/blogger2/7420/3748/1600/cottage%20cheese%20pancake%20recipe.jpg
Tuesday, May 12, 2009
Thursday, April 16, 2009
Krab Casserole
Ingredients:
1 package of frozen chopped spinach thawed and drained
6 tablespoons ap flour
2 lb small curd cottage cheese
6 eggs
1 stick butter diced
1/2 lb of sharp cheddar cheese shredded
7.5 oz of cooked krab
Mix and bake for 1 hr at 350 in a 13 x 9" greased pan
1 package of frozen chopped spinach thawed and drained
6 tablespoons ap flour
2 lb small curd cottage cheese
6 eggs
1 stick butter diced
1/2 lb of sharp cheddar cheese shredded
7.5 oz of cooked krab
Mix and bake for 1 hr at 350 in a 13 x 9" greased pan
Saturday, March 21, 2009
Fudgy Vegan Brownies
Ingredients
- 1 1/2 cups unbleached flour
- 1/2 cup cocoa
- 1 1/2 cups brown sugar
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup coffee
- 3/4 cup soymilk
- 1/3 cup vegetable oil
- 1/2 cup walnuts, roasted and chopped (optional)
- 1/2 cup chocolate chips or carob chips
Glaze for extra decadance
- 7 ounces dark Belgian chocolate (optional)
- 5 ounces margarine (optional)
Directions
1
Sift together the flour, sugar, baking powder and soda, and salt.2
In a separate bowl, combine the coffee, soy milk, and oil.3
Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.4
Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325ยบ for 25 minutes, or until a toothpick inserted in the middle comes out clean.5
(Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).6
For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.7
(Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).
Friday, March 20, 2009
Vegan Popovers
Something to try when I'm feeling up to it.
1 1/3 cups all-purpose flour
2 tablespoons chickpea flour
1 tablespoon baking powder
1/4 cup vital wheat gluten
1/2 teaspoon salt
pinch of tumeric
1/2 of a 14 oz. block tofu, pressed
1 3/4 cups soymilk
1/4 cup water
2 tablespoons nondairy butter, melted
Preheat oven to 450 degrees. Grease muffin tin.
Whisk together dry ingredients and set aside. In a blender or food processor, blend the tofu until smooth, then add the milk, water, and butter and blend until creamy and no bits of tofu remain.
Pour the tofu-milk mixture into the dry ingredients and stir with a wooden spoon until batter is thick and smooth.
Fill muffin tins about 3/4 full and bake at 450 for 15 minutes, then reduce temperature to 350 and bake for an additional 10-15 minutes. The popovers should be golden and their tops firm to the touch.
Let cool on a cooling rack for 5-10 minutes, then dig in.
1 1/3 cups all-purpose flour
2 tablespoons chickpea flour
1 tablespoon baking powder
1/4 cup vital wheat gluten
1/2 teaspoon salt
pinch of tumeric
1/2 of a 14 oz. block tofu, pressed
1 3/4 cups soymilk
1/4 cup water
2 tablespoons nondairy butter, melted
Preheat oven to 450 degrees. Grease muffin tin.
Whisk together dry ingredients and set aside. In a blender or food processor, blend the tofu until smooth, then add the milk, water, and butter and blend until creamy and no bits of tofu remain.
Pour the tofu-milk mixture into the dry ingredients and stir with a wooden spoon until batter is thick and smooth.
Fill muffin tins about 3/4 full and bake at 450 for 15 minutes, then reduce temperature to 350 and bake for an additional 10-15 minutes. The popovers should be golden and their tops firm to the touch.
Let cool on a cooling rack for 5-10 minutes, then dig in.
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