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egan recipe collection

Desserts, breads, and beverages

List of recipes: Desserts, breads, and beverages

Somebody who knew I didn't eat eggs or dairy gave me this recipe. I'm sorry to say that I have forgotten who that kind person was, because this recipe makes a very good, moist cake.

Chocolate cake
About 15 servings

2 cups water
1/2 cup sunflower or other light oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 cups Sucanat® or sugar
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
vegetable cooking spray
2 teaspoons powdered sugar

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 350 deg F. Combine first four ingredients in a large bowl. Combine flour and next four ingredients; stir well. Add the flour mixture to the water mixture. Beat at low speed of an electric mixer until well blended. Beat an additional one minute at high speed. Pour the batter into a 13x9x2 inch baking pan coated with cooking spray. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in the pan on a wire rack. Sprinkle powdered sugar over top of cake.

Variation:

> Substitute brewed, cooled black tea for the water. The tea should be prepared at regular strength and cooled before using. 

List of recipes: Desserts, breads, and beverages

I came up with this when we picked too many apples! It's an easy and tasty dessert.

Apple Brown Betty
6-8 servings

1/2 cup quick-cooking (not instant) oatmeal
1/2 cup packed brown sugar
1/4 cup unbleached flour
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup vegan margarine (or sesame or corn oil)
2-1/2 pounds tart, firm apples, cored and sliced or cubed to equal about five cups

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 350 deg. F. In mixing bowl combine oatmeal, sugar, flour, cinnamon, and salt. Cut in the margarine or oil until the mixture is crumbly. Set mixture aside. Place apples in a square baking dish, and sprinkle the oatmeal mixture over the top. Bake for about 40 minutes or until the apples are soft. Especially good served with vanilla Tofutti or Rice Dream.

Variation:

> Try replacing the brown sugar with maple sugar. A bit costly but very yummy!

List of recipes: Desserts, breads, and beverages

If you like freshly-baked biscuits as much as I do, try this vegan version. They're really simple. I usually bake them in the toaster oven so I don't have to fire up the big oven. The same recipe makes dumplings for soup; I'll tell you how at the end of the recipe. Remember to handle the dough as little as possible, just enough to knead and then shape the biscuits. If you prefer flakier biscuits, make them larger and place them closer together on the baking sheet; if you like your biscuits crustier, make them smaller and place farther apart.

Biscuits
About 12

2 cups flour (unbleached or whole wheat pastry)
3 teaspoons non-aluminum baking powder
1/2 teaspoons salt
1/4 cup sunflower or other light oil
about 3/4 cup plain (unflavoured) soy milk

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 450 deg F. Mix together the flour, baking powder, and salt. Using a pastry cutter or fork, cut in the oil until the mixture is the consistency of coarse cornmeal. With a wooden spoon stir in the milk, using enough so the dough holds together and is neither dry nor wet. Knead lightly in the bowl about ten times. Pull off a piece of dough about the size of a lemon, roll it into a ball, flatten it to about 1/2" to 3/4", and place it on the baking sheet. Bake for 12-15 minutes or until the edges are light golden brown.

Variations:

> Replace up to 3 Tablespoons of the flour with potato flour. Great for dumplings!
> For lighter biscuits, replace up to 3 Tablespoons of the flour with oat flour.
> Sprinkle the biscuits with sesame seeds before baking.
> Stir a teaspoon of poppy seeds into the flour mixture before adding oil.
> For dumplings, knead dough well, then shape into pecan-sized balls. For more even cooking, make a depression in the ball with your thumb. Drop into boiling soup or water; lower heat to simmer. Cover the pot and cook for 15-20 minutes or until done. Serve in soup or stew.

List of recipes: Desserts, breads, and beverages

Who doesn't love cookies? When we were kids, we always wanted to go with my mother to buy bread because we knew that the lady at the bakery would give us a treat: a jelly dot cookie. This recipe makes a spicier cookie but still has that precious dot of jam. Rather than add a little of a lot of different spices, I use pumpkin pie spice, which is a mixture. You can find it at the supermarket.

Jelly dot spice cookies
About 4 dozen

1/2 cup vegan margarine or sunflower or other light oil
1/2 cup maple syrup or alternative syrup sweetener
1 teaspoon vanilla extract
2-1/3 cups unbleached or whole wheat pastry flour, or a mixture of the two
4 teaspoons pumpkin pie spice
1/2 cup apricot or other fruit jam

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Beat together the margarine or oil and sweetener until smooth and creamy, then stir in the vanilla. Mix the flour and spice together, then fold into the sweetener mixture and mix well but do not overbeat. Roll the dough into 1-1/2-inch thick logs and chill for at least 3 hours or overnight, until logs can be cut neatly. Preheat oven to 350 deg F. Cut dough into ¼-inch slices, and lay them onto a lightly-greased cookie sheet. Make an indentation in the middle of each cookie with your thumb, and fill it with about a half-teaspoon of the jam. Bake for 7-8 minutes, and cool on a rack.

List of recipes: Desserts, breads, and beverages

Stefan loves these peanut butter cookies, and they're very easy to make. If I'm in a really generous mood :-) I'll melt some dark chocolate chips (I like Tropical Source brand) and dip half of each baked cookie in the melted chocolate, then place them on a wax-paper covered cookie sheet to harden. I'm allergic to cinnamon :-( so I sometimes make these cookies with vanilla extract instead of cinnamon, and they're still very good. Oh, and I use natural peanut butter (I prefer chunky), so if you use a commercial sweetened and salted variety you'll need to adjust the sweetener and deal with the saltiness!

Peanut butter balls
About 3 dozen  

1/2 cup vegan margarine or sunflower or other light oil
1 cup peanut butter
2/3 cup maple syrup or alternative syrup sweetener
2-1/4 cups unbleached or whole wheat pastry flour
1/2 teaspoons non-aluminum baking powder
1 teaspoon ground cinnamon

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Mix the margarine or oil with the peanut butter. Add in the sweetener and mix well. Mix the flour, baking powder, and cinnamon together, then add to the peanut mixture and mix well. Preheat the oven to 350 deg. F. Pull off bits of dough and roll into 1-inch balls between the palms of your hands. Place the balls on a lightly greased cookie sheet. They can be placed close together (not touching) because they don't flatten out during baking. Bake for about 12 minutes.

List of recipes: Desserts, breads, and beverages

In Britain, the word "pudding" can refer to almost any sweet dessert, or even to a cake-like affair usually served at Christmas. Here in the United States, when we say pudding we usually mean blanc mange, or stovetop cornstarch pudding. It's easy to make, but just be sure you don't have the heat too high under the pot, and be sure to stir constantly while it's cooking or the pudding will burn. Better yet, use a double boiler or place a metal heat diffuser under the pot (these handy devices are available at kitchenware stores and departments). Expect the pudding to thicken as it cools. This simple, basic recipe can be varied many ways; some suggestions follow.

Cornstarch pudding (Blanc mange)
4 servings

3 Tablespoons cornstarch
1/3 cup sugar or equivalent alternate sweetener
2-1/4 cups unflavoured soy milk
1 teaspoon pure vanilla

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

In a heavy quart-sized pot, mix the cornstarch and sugar or sweetener together, then mix in 1/4 cup of the milk until smooth. Stir in the rest of the milk until cornstarch mixture is evenly distributed. Turn heat on medium and cook, stirring constantly, until the mixture boils. Turn off heat and stir in the vanilla. Pour into individual serving cups and refrigerate. Good both slightly warm and well-chilled.

Variations:

• Almond pudding: Add 1 teaspoon real almond flavouring and 1/4 cup finely chopped almonds with the vanilla.

• Try other natural flavourings: brandy, butterscotch, etc.

• Chocolate pudding: Add 4 ounces semi-sweet chocolate before beginning to cook the pudding.

• Chocolate cocoa pudding: Mix 4 teapoons cocoa (I like Droste's) into the dry cornstarch mixture. Increase sugar to 1/2 cup.

• Stir in some flaked coconut after removing from heat.

• Soak 1/4 cup raisins in boiling water until soft, about 15 minutes. Drain, and add the raisins and, optionally, 1 teaspoon dark rum (or rum flavouring) to the pudding with the vanilla.

• Tapioca pudding: Add 3 Tablespoons quick-cooking Minute Tapioca. Add milk as above, then allow the mixture to rest for about 5 minutes before placing pot on the heat.

• Place a spoonful of jam or preserves, or some sliced bananas or other fruit, in the bottom of the serving cup before pouring in the pudding.

• Lemon pudding: Increase sugar to 1/2 cup. Replace 1/4 cup soy milk with fresh lemon juice (approximately the juice of one lemon). Reduce vanilla to 1/4 teaspoon.

List of recipes: Desserts, breads, and beverages

This is called a pudding, but it's really more like an upside-down cake with its own sauce!

Fudgy pudding
About 6 servings

3/4 cup Sucanat® or alternative granulated sweetener
1 cup unbleached flour
2 teaspoons aluminum-free baking powder
pinch of salt
2 Tablespoons vegan margarine or sunflower or other light oil
1 ounce unsweetened chocolate or 3 Tablespoons cocoa powder
1/2 cup unflavoured soy milk
1/2 teaspoon pure vanilla
1/2 cup chopped nuts, optional
1/4 cup brown sugar
1/4 cup sugar or alternative granulated sweetener
4 Tablespoons cocoa powder
1-1/2 cups cold black coffee (or plain water)

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 350 deg F. Lightly oil a square (8" or 9") baking pan. In a large bowl, mix together the ¾ cup sugar, flour, baking powder, and salt; set aside. Melt together -- in microwave or in the top of a double boiler -- the margarine or oil and the chocolate or cocoa. When melted, mix well into the flour mixture. Stir in the milk, vanilla, and nuts. Pour the batter into the baking pan. Mix together the brown and white sugars, sugar with the cocoa powder; sprinkle this mixture evenly over the top of the batter. Gently pour the coffee or water over the top of this. Bake 40 minutes, then let cool in pan. Good served when still slightly warm with coconut sorbet.

List of recipes: Desserts, breads, and beverages

I like these cookies, but they're incredibly rich so I normally make them only once a year for the Christmas holidays. Don't tell Stefan, but I usually hide a few so he can't find them -- otherwise I'd never get to taste any!

Pecan balls
About 3 dozen

1 cup vegan margarine
1/4 cup Sucanat® or alternative granulated sweetener
1-1/2 cups unbleached flour
1 cup ground pecans
1 teaspoon vanilla
Confectioner's sugar, optional

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 300 deg F. Cream the margarine with the sugar, then add in the flour, pecans, and vanilla. Mix well. Using your hands, shape the dough into balls about 1" in diameter. Place on ungreased cookie sheets. Bake for 35 minutes; cool, then roll in confectioner's sugar.

Variations:

> Use almonds, walnuts, or hazelnuts in place of the pecans.

List of recipes: Desserts, breads, and beverages

Here's a simple and tasty pie that features two of my favourite foods: tofu and maple syrup -- and not much else! It's something of a rich and heavy dessert, so it's good after a light meal or with afternoon tea.

Maple tofu pie
6-8 servings

1 unbaked pie crust
1-1/2 pounds firm or soft tofu, drained well
1/4 cup sunflower or other light oil
1-1/3 cups real maple syrup
1 teaspoon vanilla
pinch of salt

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 350 deg F. Break the tofu into pieces, then place in a blender or food processor with the rest of the ingredients and blend or process until smooth. Pour into the pie crust, and bake for about one hour or until set. Chill and serve.

Variation:

> Serve topped with wet walnut sauce, available in the ice cream toppings section of the supermarket.

List of recipes: Desserts, breads, and beverages

A nice, chewy cookie bar. Or is it a cake bar? You decide! :-) If you buy pitted dates be sure to check for pits anyway, as some of them make it past the depitting machine.

Date squares
About 16 servings

Pastry:
1-1/2 cups quick-cooking oatmeal
1-1/2 cups unbleached flour
1/2 teaspoon baking soda
1 cup Sucanat® or alternative sweetener
1/4 teaspoon salt
3/4 cup vegan margarine or sunflower or other light oil

Filling:
3/4 pound pitted dates, chopped well
1/2 cup sugar or equivalent alternative sweetener
1/2 cup water
juice and grated rind (yellow part only) of 1/2 lemon
pinch of salt

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 375 deg F. Combine all pastry ingredients, mixing thoroughly. Press half of pastry mixture evenly over the bottom and sides of a 9-inch square baking pan. In a saucepan combine the dates, sugar, and water. Cook over medium heat until smooth, stirring constantly. Add lemon rind, juice, and salt, mixing thoroughly. Cool to room temperature. Spread the filling mixture evenly over the pastry in the baking dish. Cover the top with the remaining pastry mixture. Bake for 30 minutes. Cool and cut into squares.

List of recipes: Desserts, breads, and beverages

A different recipe for date cakes that are more like cookies. If you use a food processor or blender this recipe is very easy. Dates are a staple food in north Africa and in the Mid-East. Date cakes are a traditional Sephardic treat on Chanukah.

Date cakes
About 16

3/4 pound pitted dates
1/2 pound vegan margarine, unsalted
2 Tablespoons Sucanat® or alternative granulated sweetener
2 cups unbleached flour
1/4 cup water
2 teaspoons orange juice
pinch of salt
confectioner's sugar for dusting

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Place the dates in a bowl and cover with cold water. Soak for 2 hours, then drain well and pat dry with paper towels. Chop the dates finely in a blender or food processor (or by hand). Preheat oven to 350 deg F and line a baking sheet with aluminum foil. Cream the margarine and sugar together until they are fluffy, then gradually add the flour, water, orange juice, and salt. (The dough will be soft.) Shape the dough into 16 small balls. With your finger, make an indention in the top of each ball. Fill the indentation with one-half teaspoon of the chopped dates, then close the indentation and gently shape the ball into a round, flat cake about 2 inches across. Place the cookies on the baking sheet and bake for 30 to 40 minutes, or until they are lightly browned. Allow to cool, then dust with confectioner's sugar.

List of recipes: Desserts, breads, and beverages

According to food historians, the bagel was created in Vienna by a baker who wished to honour the King of Poland's favourite pastime -- horseback riding -- by making a bread in the shape of a stirrup. The German word for stirrup is buegel, which is where our word bagel comes from. You can find bagels almost anywhere in almost any variety, but one fact remains: a true bagel must be boiled first and then baked for the proper taste and texture. Anything else is just a bread shaped like a doughnut! We always called real bagels "water bagels" to distinguish them from ... well, the other ones. ;-)

Water Bagels
12 servings

1 package (2-1/4 teaspoons) active dry yeast
1-1/2 cups warm water
2 Tablespoons Sucanat® or alternative granulated sweetener
1/2 teaspoon salt
4-1/4 cups flour
4 quarts water

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Dissolve the yeast in the water in a large bowl. Add the sugar, salt and flour, and stir to form a soft dough. Turn the dough out onto a lightly floured board and knead until it is smooth and elastic, about 10 minutes. Cover the dough with a lint-free towel and allow to rise for 15 minutes. Flatten the dough, then roll it out to a thickness of one inch, and about 12 inches long and 6 inches wide. Cut it into strips 12 inches long and one inch wide. Roll the strip between your hands into a cylinder about one-half inch thick. Cut each cylinder in half crosswise, form each half into a ring, and pinch the ends together to form closed circles. Cover the bagels with the towel and allow to rise for 20 minutes. Meanwhile, bring the water to a boil in a large pot and preheat the oven to 375 deg F. Place the bagels, four at a time, into the boiling water. Reduce the heat and simmer for seven minutes. Remove the bagels, drain well, and place on baking sheets. Bake for 30 minutes or until golden brown.

Variations:

> Sprinkle bagels with sesame or poppy seeds before baking.
> Sprinkle bagels with finely chopped onion or garlic before baking.
> Mix raisins, chopped dates, and/or chopped nuts of your choice into the dough. (Roll the fruit in flour before stirring into the dough.) Add a half-teaspoon of cinnamon for extra flavour.
> Try different flours. Substitute up to three-fourths cup of unbleached flour with rye, oat, or other flour. Mix caraway seeds into the dough if using rye flour.

List of recipes: Desserts, breads, and beverages

Try this sauce over pancakes or crèpes for breakfast, or over pudding or sorbet for dessert. If you don't use it all at once and store it in the refrigerator, the sauce will turn brown; it'll still taste good for another day or two, though. It's best with fresh pineapple, but you can use unsweetened canned pineapple that has been packed in its own juice.

Tropical fruit sauce
About 2 cups

3 very ripe bananas
1 cup fresh pineapple, cut in chunks
1/2 cup unsweetened apple juice
1 teaspoon coconut flakes
1 teaspoon maple syrup or alternative syrup sweetener to taste (optional)

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Combine all the ingredients in a blender and purée until smooth; serve immediately or chill.

List of recipes: Desserts, breads, and beverages

Everybody's favourite cookies -- here's a vegan version that tastes as good as you remember!

Chocolate Chip Cookies
About 50 cookies

1 cup vegan margarine, at room temperature
1 cup brown sugar
2 teaspoons real vanilla extract
2 cups unbleached flour
1/2 teaspoon non-aluminum baking powder
1/4 teaspoon salt
1/4 cup cold water
1-1/2 cups semisweet chocolate chips
1 cup chopped walnut meats

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 350 deg F. Lightly grease a cookie sheet. With an electric mixer, beat the margarine until smooth. Add the sugar and vanilla and continue to beat until well blended. Mix in the baking powder, salt, and flour and beat thoroughly. Add the water, and continue to beat. Stir in the chocolate chips and walnuts, mixing well with a spoon. Roll the dough into 1-inch balls, place carefully on the cookie sheet, and press down to flatten to about one-half inch thick. (Cookies will spread very little during baking.) Bake for 10 minutes, then remove with a spatula to a wire rack to cool.

Variations:

> Use a half-cup of raisins in place of half the walnuts.
> Use a half-cup of shredded unsweetened coconut in place of half the walnuts for a chewier texture.
> Replace all the walnuts with pecans.
> Try a 50/50 mixture of margarine and Spectrum Spread^® or light oil.

List of recipes: Desserts, breads, and beverages

The weather's getting cooler and the days are shorter ... it's almost Thanksgiving! And what would that holiday be without pumpkin pie for dessert? You can make your own pie crust or buy them ready-made in the freezer of most supermarkets (I like Oronoque Farms, which are vegan). Handle them carefully so they don't crack. Pumpkin pie spice is a mixture of cinnamon, nutmeg, ginger, and all those other spices that give the pie its unique flavour; it's also available at the supermarket. Regular Halloween pumpkins aren't very good for pies, so look for a milk pumpkin -- these are paler and flatter than jack o'lanterns. Cut into very thin wedges for afternoon tea with a hearty Assam to accompany.

Pumpkin pie
One 9" pie, about 6-8 servings

1 single-crust pie shell
8 ounces soft tofu, drained well
3/4 cup unflavoured soy or nut milk
3-1/2 cups pumpkin, peeled and cubed, or one 28-ounce can pumpkin purée
4 Tablespoons cornstarch
1/2 cup maple syrup or alternative syrup sweetener
1 teaspoon real vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

If using fresh pumpkin, steam in a pot or microwave oven until soft. Preheat oven to 350 deg F. Partially bake the pie shell for about ten minutes. In a food processor or blender, purée all the rest of the ingredients until smooth. Pour the filling into the partially-baked crust and bake for one hour or until filling is set. Serve warm or chilled.

List of recipes: Desserts, breads, and beverages

My grandmother used to call the refrigerator an icebox, from the days when food was kept in an insulated storage box and the iceman would deliver big blocks of ice each day. Not much was kept in it, actually, as women normally went shopping for fresh food every day. What does this have to do with these yummy chocolate icebox cookies? Nothing ... but aren't you glad you have a refrigerator? :-)

Chocolate icebox cookies
About 3 dozen

1 cup plus 2 Tablespoons unbleached flour
3 Tablespoons cocoa powder
1/2 cup unsalted vegan margarine at room temperature
6 Tablespoons Sucanat® or alternative granulated sweetener
1 teaspoon real vanilla extract
pinch of salt
slivered almonds

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Mix the flour and cocoa in a bowl, blending well. Set aside. In a separate bowl, cream together the margarine, sugar, vanilla, and salt (with electric beater or by hand) until light and fluffy. Gradually stir the flour mixture in and blend well. On a lightly floured board, shape the dough into a 9" roll. Wrap completely in plastic wrap. Chill several hours or overnight. Preheat oven to 350 deg F. Cut the dough into quarter-inch slices. Place the slices one inch apart on a lightly greased cookie sheet. Gently press a slivered almond onto the centre of each cookie. Bake for 12 minutes; cool on a wire rack.

List of recipes: Desserts, breads, and beverages

I never liked egg nog. So when Christmas rolls around, I'm always the one headed away from the punch bowl. Then I tried this no-egg nog, which is more of a dessert than a beverage. It's really dee-lish! But what to call it? I hope you like my choice.

Vegg Nog
About 8 servings

16 ounces vanilla flavoured rice milk
4 teaspoons real vanilla extract
2 ten-ounce brick packs silken tofu, drained
1/3 cup brown or demerara sugar
1/4 teaspoon ground turmeric
1 cup light rum
Nutmeg for garnish

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Thoroughly blend all ingredients except nutmeg until smooth. Chill and serve, dusted with nutmeg.

Variations:

> Replace vanilla rice milk with vanilla soy milk. The resulting nog will be a bit heavier and much higher in protein.
> Replace the rum with brandy.
> For a non-alcoholic version, increase the milk by one-half cup and add liquid rum flavouring to taste.

List of recipes: Desserts, breads, and beverages

I picked up this recipe in Québec, where they produce great maple products and use them in just about everything. Maple syrup pie is so delicious, I'm sure they eat it in Heaven! :-) This pie is a little different -- it has raisins, too. Be sure to use real maple syrup, not the "pancake syrup" often sold that is nothing more than flavoured sugar water. Make a pot of a good Darjeeling or Assam to accompany this for afternoon tea.

Raisin and Maple Syrup Pie (Tarte aux raisins et sirop d'érable)
About 8 servings

1 cup real maple syrup
1/2 cup water + extra
1 cup raisins or golden raisins
1-1/2 Tablespoons cornstarch
prepared pastry for a two-crust pie (I use Oronoque Farms® frozen)

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Place the maple syrup, the half-cup of water, and raisins in a saucepan. Mix the cornstarch in a little water to dissolve, then stir well into the syrup mixture. Bring the mixture to a boil, stirring occasionally. Lower the heat and simmer, stirring constantly, until the mixture thickens. Allow it to cool. Preheat oven to 425 deg F. Pour the cooled mixture into a pie crust. Top with second crust, cutting out a two-inch hole in the center to allow steam to escape. Crimp the edges of the crusts together. Bake for 30-40 minutes or until the pastry is golden brown. Cool slightly before serving.

Variation:

> Cut the top crust into strips about three-quarters of an inch wide and criss-cross them on the top of the pie, crimping the edges of the two crusts together, for a lattice-work crust.

List of recipes: Desserts, breads, and beverages

This is not my own recipe, but if you're the designated driver, ask the bartender to mix up this tasty cocktail for you and you won't miss the alcohol. :-) Live long and prosper!

End DWI Fruit Fizz
2 servings

1/2 cup unsweetened pineapple juice
1/3 cup orange juice
1/3 cup lime juice
grated rind of one-half lemon
1 teaspoon powdered or confectioner's sugar
club soda or seltzer

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Fill a cocktail shaker with cracked ice. Add all ingredients except soda; shake well. Pour into a cocktail glass and fill with club soda or seltzer.

List of recipes: Desserts, breads, and beverages

This is an unusual and tasty Middle Eastern dessert. Not too sweet, so you might want to serve it with a fruit sauce, like the Tropical Fruit Sauce above, some maple syrup and walnuts, or a sprinkling of powdered sugar. They're "baked" at stovetop instead of in the oven. The amount of water you need will vary depending on how humid the air is, how dry the bananas are, and what kind of sweetener you use. These are very nice for afternoon tea, served with a fruit-flavoured tea or a spice tea like chai.

Fried Banana Cakes
About 6-8 servings

4 medium bananas
4 cups unbleached flour
3 teaspoons Sucanat® or alternative granulated sweetener
1-1/2 teaspoons salt
4 Tablespoons vegan margarine or sunflower or other light oil
1/2 to 1 cup water
light oil for pan-frying

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

In a large mixing bowl, mash the bananas well. Add in the flour, sugar, salt, margarine or oil and mix well. Add in enough of the water to make a stiff dough. Cover the bowl with a tea towel and let it stand at room temperature for 30 minutes. Remove the dough from the bowl and place on a lightly floured board or other smooth surface. Roll the dough out to one-fourth to one-half inch thick, then cut it with a wet or floured knife into 4-inch squares. Heat a thin layer of oil -- about one-eighth inch -- in a heavy skillet until very hot. Place only as many squares as will fit without touching into the skillet (this may mean cooking only one at a time unless you have a very large skillet). Pan-fry the squares until they are golden brown, about 3 minutes, then turn over and pan-fry the second side until golden, about 2 minutes. Replenish oil as needed between batches. Drain on paper towels and serve warm.

List of recipes: Desserts, breads, and beverages

The middle of summer is a wonderful time for fresh fruits and vegetables. And what better way to enjoy the summer's bounty of plums, nectarines, peaches, and berries than fresh out of hand? But even the best can benefit from some variety, and these baked peaches are a nice change of taste. Choose large peaches that are ripe but still firm. For an added treat, serve with a scoop of vanilla Tofutti® or Rice Dream®.

Baked peaches
4 servings

4 large, fresh peaches
3/4 cup breadcrumbs
1/3 cup Sucanat® or brown sugar
1/4 cup shredded coconut, preferably unsweetened
1/4 cup vegan margarine or sesame oil

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven (or toaster oven) to 350 deg F. Cut each peach in half lengthwise and remove the stones (pits). Use a teaspoon to scoop out some of the fruit, leaving about a half-inch shell. Chop the fruit you removed, then mix it in a bowl with the breadcrumbs, Sucanat®, coconut, and half the margarine or oil. (Note: If you're using sweetened coconut, reduce the sweetener to about 1/4 cup.) Place the peaches, cut side up, on a baking sheet or in a shallow baking dish. Fill each shell with some of the breadcrumb mixture, rounding the top and pressing lightly so it retains its shape. Dot the top with the remaining margarine or sesame oil. Bake until the top is lightly browned, about 15 to 20 minutes -- watch so it doesn't burn. Serve warm.

Variation:

> Replace the coconut with any unsalted chopped nuts (walnuts, pecans, almonds, etc.).

List of recipes: Desserts, breads, and beverages

The holidays are approaching, and we all know what that means: eating far too much! When the meal has filled you (and your guests) completely, but you still want a little something sweet, try this light fruit jel. Agar is a type of seaweed, and is available at natural food stores.

Fruit jel
About 6 servings

3 cups natural, unsweetened apple juice
1 cup water
1/8 teaspoon kosher salt
5 Tablespoons agar flakes
3 Tablespoons maple syrup, or to taste
1 cup fresh fruit, cut into bite-sized pieces

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Combine the juice, water, and salt in a saucepan, and bring to a boil. Sprinkle the agar flakes over the boiling liquid, stirring well to dissolve. Lower the heat and simmer for five minutes. Rinse a mould or a shallow bowl in very cold water. Pour the kanten mixture into the chilled mould or bowl. Allow it to rest at room temperature until it begins to thicken (about twenty minutes). Mix the syrup with the fruit to coat well, then stir the sweetened fruit into the kanten, mixing gently. Allow to rest until jelled -- about two hours at room temperature; about one hour in the refrigerator.

Variations:

> Use frozen fruit but defrost completely, draining well of any liquid.
> Use canned fruit packed in fruit juice, not sugar syrup, and drain well.
> Try different fruit juices -- cranberry, white grape, or a blend. Adjust the sweetener as needed.
> Replace the juice and water with 4 cups of regular-strength brewed tea. Adjust the sweetener to your taste.

List of recipes: Desserts, breads, and beverages

This lovely, light dessert is perfect after a hearty meal. Choose two or more colours of seedless grapes for a pretty presentation. Makes a nice after-school snack for the kids, yet it's elegant enough to be added to an afternoon tea table, perhaps served with a plain Vanilla cake or to accompany Chocolate clusters. This is a very simple recipe to prepare, and once it's in the 'fridge to chill you can forget about it until serving time. Measurements are easily doubled for a larger yield.

Spiced grapes
About 4 servings

1-1/2 cups orange juice, preferably fresh, with or without pulp
4 Tablespoons Sucanat®, sugar, or alternative granulated sweetener
1/2 teaspoon cinnamon powder
1/4 teaspoon ginger powder
2 Tablespoons maple syrup, rice syrup, or alternative syrup sweetener
1/4 teaspoon vanilla extract
4 cups whole seedless grapes, removed from stems
4 orange slices for garnish, optional

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Mix the orange juice, sugar, cinnamon, and ginger in a small saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the mixture is reduced by one-third (about 12 to 15 minutes). Remove from heat and allow to cool to room temperature, then stir in the syrup and vanilla. Place the grapes into an airtight container and pour the dressing mixture over them. Cover and chill for at least one hour, turning the container once or twice to ensure all the grapes are marinating. Serve in individual dishes, with an orange slice if desired.

Variation:

> Replace the vanilla with almond extract. If desired, garnish each dish with a sprinkle of slivered almonds.

List of recipes: Desserts, breads, and beverages

We're very lucky to have a fresh nut store not too far from our home. Along with a wide variety of roasted and raw nuts, and all kinds of dried fruits to provide inspiration for delicious recipes, one of their specialties is fresh nut butters. Every so often we're lucky enough to arrive just as they're bringing out freshly-made peanut, cashew, and almond butters, still warm from the roaster. Yum! These butters are, of course, delicious spread on bread, plain cake, or fresh fruit slices, but we do like to cook and bake with them as well. If you're not fortunate enough to have access to a store selling fresh roasted almond butter, you can find it in jars in natural food stores and gourmet shops. These very rich cookies are delicious when accompanied by a smooth Ceylon for afternoon tea.  

Almond oatmeal cookies
About 12 cookies

1-1/4 cups rolled oats (not instant)
1/2 cup unbleached or whole wheat pastry flour
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
1/3 cup raisins
2 Tablespoons sunflower or other light oil
3/4 cup unsweetened apple juice
1/4 cup toasted almond butter
1/3 teaspoon vanilla
4 Tablespoons maple syrup

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 400 deg F. Mix the oats, flour, salt, coconut, and raisins together in a mixing bowl; set aside. Blend together the remaining ingredients, then add to the mixed dry ingredients, combining well. Drop the mixture by well-rounded teaspoonsful onto a lightly oiled baking sheet, leaving two inches between each one. Flatten each cookie with a fork to about 1/4-inch thick. Bake for fifteen minutes or until golden brown. Remove from oven and allow to cool slightly on the baking sheet for about two minutes, then remove carefully to a rack or plate to cool completely.

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