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egan recipe collection

Desserts, breads, and beverages
Page 3

There are many post, or fasting, days on the Orthodox Christian calendar, including the entire pre-Easter period of Lent. Fasting in the Orthodox religion doesn't mean going completely without food, but rather abstaining from certain common foods, including dairy and eggs. This moist and flavourful Lenten bread is almost cake-like in consistency and appearance. It is delicious by itself or topped with jam. A nice teatime treat, too. Note that the recipe calls for both baking powder and soda. Find tahini, or sesame paste, in Mid-East, East European, natural food, or specialty food shops, or perhaps even in your supermarket. Stir the tahini well before using to distribute the oil. It can get quite thick during mixing, so if you don't feel like a bit of a workout :-) try mixing at least the liquid ingredients in a food processor. This is an adaptation of a recipe given to me by an acquaintance of Greek heritage, but it is a bread that is likely found in some form in other Balkan countries and Romania. Try it year 'round! The bread freezes well, and will last a couple of days at room temperature if covered in plastic wrap.

Sesame tahini bread
About 18-24 servings

3 cups unbleached flour, sifted
1 Tablespoon non-aluminum baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup sugar, Sucanat^®, or alternative granulated sweetener
1/2 cup currants, sultanas, or raisins
1/2 cup chopped walnuts
1-1/2 Tablespoons grated fresh orange peel, or 2 teaspoons dried
1 cup tahini or sesame butter
1/2 cup water
1 cup fresh orange juice
3 Tablespoons sesame seeds, raw or toasted

Preheat the oven to 350 deg F. Lightly oil and flour a 13" x 9" baking pan. Into a large mixing bowl, sift together the flour, powder, soda, and salt. Add the sugar, fruit, and nuts, mixing well; set aside. Place the tahini into another mixing bowl, or in a food processor bowl. Slowly add in the water and orange juice, blending well by hand, or processing, thoroughly until smooth. Pour the tahini mixture into the flour mixture, stirring well (scrape out as much as possible from the mixing or processing bowl with a rubber spatula). Spoon the batter into the prepared baking pan, spreading it evenly and smoothing the top. Sprinkle the top with the sesame seeds. Bake for 45 to 50 minutes, or until the top of the bread springs back when pressed lightly with a wooden spoon. Cool in the pan and cut into serving pieces.

List of recipes: Desserts, breads, and beverages

A friend from the south of France gave me this recipe for a baked pancake a number of years ago. I had forgotten about it, and then came across it recently while doing some early spring cleaning :-). These are delicious little breads that you can eat out of hand, or serve on a plate topped with ratatouille (see Recipes). I made up a batch of these and they brought back wonderful memories of Nice, where they are a specialty and available in little shops everywhere. They don't take long to make, but you must keep an eye on them while the top browns. Chick pea flour is also called garbanzo or gram flour, and is available at Indian groceries and natural food stores. If you don't have a gratin baking dish, use a round casserole or tart pan with straight sides, not a pie plate. Try an Assam tea with these, or perhaps a peppery Yunnan.

Socca
About 8 servings

1 cup chick pea flour
1 cup water
1/2 teaspoon salt
1/4 cup extra-virgin olive oil, divided
ground black pepper, optional

Preheat oven to 475 deg F. Measure the flour into a large mixing bowl, creating a well in the centre. Add the water to this well, and whisk the chick pea flour into it. (You can also use an egg beater.) Add the salt and 2 Tablespoons of the oil. Whisk until smooth; if there are lumps, press and strain the mixture through a sieve to remove them. Pour the remaining 2 Tablespoons of oil into a heavy 8- or 9-inch round gratin or baking dish. Spread with a spoon so it is evenly distributed on the bottom of the dish. Place in the oven and heat for five minutes. Remove from the oven and immediately pour the batter into the dish, being careful to avoid splatters from the hot oil. Spread the batter smoothly with a spoon if necessary. Bake for ten minutes. Turn up the heat to broil, remove the dish from the oven, and place it under the broiler for a few minutes or until the top begins to brown in a few spots. (Watch carefully and don't let it burn -- the top should be mottled, not evenly browned.) Remove from the broiler to rest at stovetop for a few minutes, then cut into eight wedges. Sprinkle with black pepper if desired, and serve hot or cool to room temperature.

List of recipes: Desserts, breads, and beverages

Remember when you were a little kid and so looked forward to the ice cream truck? One of my favourite frozen treats was Fudgsicles, those chocolatey delights on a stick (that often melted and dripped all over your clothes ;-). Now that you're a big kid, enjoy this nostalgic taste of childhood ... or share them with your own little ones :-). This recipe calls for Japanese-style tofu in brick packs. Popsicle moulds and sticks are available in housewares stores and some supermarkets.

Fudgi-pops
About 8 servings

2 ten-ounce brick packages silken tofu
2/3 cup maple syrup or alternative liquid/syrupy sweetener
2 teaspoons unsalted nut butter (peanut, almond, or cashew)
1/4 cup powdered cocoa
2 teaspoons vanilla

Place first three ingredients in the bowl of a blender or food processor and purée until smooth. Add the cocoa and vanilla, and purée until completely blended in. Pour the mixture evenly among eight popsicle moulds (add a wooden stick if there's no stick built in to the mould). Place in the freezer for several hours or overnight and serve frozen.

Variation:

> If you're allergic to peanuts and nuts, leave out the butter. This will produce a pop that's less fudgey and somewhat more like an ice pop in texture, but it will still taste very good!

List of recipes: Desserts, breads, and beverages

This classic dessert was is perfect for summertime, when fresh, ripe, juicy peaches and raspberries are so abundant. Kirsch is a liqueur made from cherries. Use any type of fruity or nutty brandy or liqueur that you prefer -- Amaretto imparts a nice nutty flavour, as does Frangelico, or try orange or peach brandy. If you prefer not to use alcohol, see the variation below.

Peaches Melba
4 servings

4 large, ripe peaches
1 cup fresh raspberries, divided
1/4 cup maple syrup or alternative liquid/syrupy sweetener
2 Tablespoons kirsch, brandy, or other liqueur

Slice the peaches and arrange them among four small bowls or dessert dishes. Place 1/2 cup of the raspberries in a blender with the syrup and liqueur. Purée until smooth. Pour the purée over the peaches, and garnish each dish with the remaining raspberries. Serve at once, or chill the sauce for an hour or two before serving.

Variation:

> Substitute 1 Tablespoon vanilla or almond extract for the liqueur.

List of recipes: Desserts, breads, and beverages

Another simple dessert that takes advantage of luscious summer fruits. Arrowroot is an all-natural, all-vegetable thickening agent readily available in natural food stores. Agar is a jelling agent derived from a type of seaweed, and is also found in natural food stores. Agar should never be heated past a low simmer, nor for any longer than it takes for the flakes to dissolve completely.

Raspberry mouse
4 to 6 servings

1/4 cup soy milk (plain or vanilla flavoured)
4 Tablespoons arrowroot powder
2 Tablespoons agar flakes
2 cups fresh raspberries, divided
3 Tablespoons maple syrup or alternative liquid/syrupy sweetener
1 pound silken tofu, Chinese- or Japanese-style

Stir the milk and arrowroot together in a small saucepan until the powder is dissolved. Mix in the agar. Place the saucepan on a low heat and bring only to a simmer, stirring, and heat just until the flakes dissolve, about six to eight minutes. Pour into a blender or food processor, then add 1 cup of raspberries along with the syrup and tofu. Blend or process until smooth. Pour into individual small bowls (or use glass stemware or dessert dishes for an elegant touch) and refrigerate until set. Before serving, garnish each dish with the remaining raspberries.

List of recipes: Desserts, breads, and beverages

A lovely, not-too-sweet bread, perfect for afternoon tea. Try it with Lemon curd, Sweet potato butter, Tropical fruit sauce, or spread with your favourite nut butter or fruit preserves. Black walnuts have a richer flavour, but this bread is delicious when made with regular walnuts. If you'd like, pick out three or four perfect walnut halves (in addition to the amount called for in the recipe) and press them gently into the top of the loaf before baking ... it makes a pretty garnish :-).

Lemon walnut tea bread
1 loaf or about 24 muffins

1/2 cup walnuts, black or regular
1/4 cup fresh lemon juice
grated zest (peel) of two lemons, yellow parts only
1/2 cup unsweetened apple juice
1/2 cup sunflower or other light oil
1/2 cup maple syrup
2 cups whole wheat pastry flour or unbleached flour, or a mix of the two
2 teaspoons non-aluminum baking powder
pinch of salt

Heat a small, heavy skillet over a low flame. Add the walnuts and toast, stirring frequently, for about five minutes. Remove from heat and allow the walnuts to cool enough to handle, then chop. Preheat oven to 375 deg F. Grate the lemon rind, then squeeze out the juice. Place the zest, lemon juice, apple juice, oil, and maple syrup in a large mixing bowl. Beat these ingredients together. In a separate bowl or on a piece of waxed paper, sift together the flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients, mixing until the batter is smooth. Fold in the walnuts. Pour the batter into a lightly oiled loaf pan, or place paper liners into muffin tins and fill each cup two-thirds full. Bake for fifteen minutes, then reduce the heat to 350 deg F and bake for an additional twenty minutes. Allow to cool before removing from the pan. Serve warm or at room temperature.  

List of recipes: Desserts, breads, and beverages

I never really liked gingersnaps until I made my own. They're nothing like the packaged cookies, which seem to me to have no flavour but lots of "tongue bite."  These, on the other hand, are full of complex ginger flavour and aroma! An old-fashioned favourite, gingersnaps are luscious with a cup of hearty Assam or a spicy Yunnan for afternoon tea.

Gingersnaps
About 15 cookies

2-1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon non-aluminum baking powder
1/2 teaspoon salt
3/4 cup maple syrup, preferably dark (Grade B)
1/4 cup molasses (do not substitute another sweetener)
1/2 cup sunflower or other light oil
5 Tablespoons fresh ginger, grated or pressed through a garlic press

Preheat oven to 350 deg F. Sift the flour, soda, powder, and salt together into a large mixing bowl. Add the remaining ingredients and stir together until just mixed (don't over-mix). Drop by rounded teaspoonsful onto a lightly oiled baking sheet. Bake for 12 to 15 minutes; cookies should be crisp but not browned.

List of recipes: Desserts, breads, and beverages

One of our very most favourite autumn activities is picking apples at a pick-your-own orchard. But sometimes we get carried away and end up with more apples than we can eat, store, or give away! That's when we start to bake ... yummy, apple-y things like these fragrant muffins. Jarred applesauce works fine, but if you prefer to make your own, just core the apples, cut into chunks, and then feed them into your blender or food processor with just enough water (if necessary) to make a smooth sauce. Leave the skins on for the look of tiny jewels, plus extra nutrition. Add a touch of sweetener if you like. Prepare only as much of this fresh sauce as you'll use at once, because it doesn't refrigerate well -- it turns brown and looks funky. Once you try fresh applesauce on your Potato pancakes you'll never want to use the jarred kind again. And what it does for these muffins ... mmmmm! What could be better for brunch on a crisp autumn weekend?

Applesauce muffins
About 12 muffins

5 cups unbleached flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 Tablespoons apple cider vinegar
4 Tablespoons sunflower or other light oil
2/3 cup maple syrup or alternate liquid/syrupy sweetener
1 cup soy milk, plain or vanilla
2 cups applesauce, preferably unsweetened
1-1/4 cups raisins or golden raisins

Preheat oven to 375 deg F. Sift together the flour, soda, cinnamon, and salt in a large mixing bowl. Add the remaining ingredients, stirring together until just mixed (don't over-mix). Spoon the batter into lightly oiled muffin tins (or line with paper baking cups), filling them about half full. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Serve warm.

List of recipes: Desserts, breads, and beverages

I'm not sure why, but when I was a kid I couldn't stand pumpkin pie. Maybe it was a textural thing -- because I just loved pumpkin nut cookies! They're chewy, they're nutty, they're fruity, they're just plain yummy! And perfect to serve at a Halloween party, whether to children or adults. Pumpkin pie spice mixture is readily available wherever you buy baking supplies. Regular dark raisins or currants (rather than golden raisins) create a nice black-and-orange combination. If you use canned pumpkin, make sure it's the plain purée, not pumpkin pie filling, which has lots of stuff added to it. And if you want to cook your own pumpkin and purée it yourself, I'd recommend using a milk pumpkin. These are flatter, paler in colour, and sweeter than the big orange jack o'lantern pumpkins. However you make these cookies, be sure there's plenty, because they'll be "goblin" 'em up quickly :-).

Pumpkin nut cookies
About 6 dozen

1/2 cup vegan margarine, softened, or 1/2 cup sunflower or other light oil
2/3 cup sugar or alternative dry sweetener (like Sucanat®)
1/2 cup silken tofu, Japanese or Chinese style, mashed or blended
1 cup pumpkin purée
1-1/2 cups unbleached flour
2 teaspoons non-aluminum baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1-1/4 cup rolled oats, regular or quick (not instant)
1/2 cup chopped pitted dates
1/2 cup raisins or currants
1/2 cup chopped walnuts

Preheat oven to 375 deg F. Cream the margarine or oil together with the sugar in a large mixing bowl. Beat in the tofu and pumpkin. In a separate bowl or on a piece of waxed paper, mix the four, baking powder, baking soda, and pumpkin pie spice. Stir these dry ingredients into the pumpkin mixture. Add the remaining ingredients and mix thoroughly. Drop by rounded teaspoonsful onto lightly oiled baking sheets, leaving about two inches between cookies to allow for spreading. Bake for about 10 to 12 minutes, until set and just beginning to brown. Remove to racks to cool.

List of recipes: Desserts, breads, and beverages

You may think it odd to find this recipe here at the Cat-Tea Corner©, but I can assure you that this tasty cake is excellent when served with tea. A coffee cake is simply a style of cake with a firmer texture that won't fall apart if you eat it with one hand while holding your cup with the other hand. It doesn't matter what's in the cup: tea, coffee, hot cocoa, herbal tisane. This version has a topping of crumbs and nuts, and was excellent accompanying the Georgian black tea I've lately become fond of. 

Crumby nutty coffee cake
About 9 servings

3 cups flour (unbleached, whole wheat pastry, or a combination)
1 cup sugar or alternative dry sweetener (like Sucanat®)
1-3/4 teaspoon pumpkin pie spice
3/4 cup vegan margarine or light oil (sunflower, etc.)
1-1/4 cups plain, unflavoured soy milk
1 Tablespoon non-aluminum baking powder
1/2 cup chopped walnuts

Preheat oven to 375 deg F. Lightly oil and flour an 8-inch square baking dish. In a large mixing bowl, stir the flour(s), sweetener, and spices together. Cut in the margarine or oil with a pastry knife until crumbly. Remove one cupful of the mixture and set aside. Add the soymilk and baking powder to the remaining mixture, blending well. Pour the batter into the prepared baking dish. Stir the walnuts into the reserved mixture, and sprinkle it evenly over the top of the batter. Bake for 25 to 30 minutes, until a toothpick inserted into the cake comes out clean. Allow to cool, then cut into squares to serve

List of recipes: Desserts, breads, and beverages

Although most people think of apples as the quintessential autumn fruit, pears also come into season at this time of year. Properly ripened, pears have a sweet flavour and buttery texture, adapting well to eating fresh or to brief cooking. Choose pears that yield to slight pressure but are not soft. We're partial to Anjou pears, but any other variety you prefer will work equally well. This dish can be served on its own, or see the Variations below for other serving suggestions. Pears are far more popular in France than in the U.S., and this recipe was adapted from a French cookbook.  

Sautéed pears
About 4 to 6 servings

4 medium pears, ripe but not soft
1 teaspoon sunflower or other light oil
3 Tablespoons lemon juice
1/2 cup fresh orange juice
1/4 cup maple syrup
1 teaspoon grated orange zest (orange part only)
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 cup thinly-sliced almonds

Core the pears and cut lengthwise into quarter-inch thick slices. Place the slices into a large, heavy, cold skillet. Sprinkle the pears with the oil and lemon juice; turn gently to coat. Turn on the heat to medium-high and cook, stirring constantly, for about two minutes or until hot. Reduce heat to low, cover the skillet, and simmer until the pears are tender, about three or four minutes. Do not overcook. Remove the pears from the skillet with a slotted spatula or slotted spoon. Divide the pears evenly amongst four to six serving dishes and set aside. Stir the remaining ingredients in listed order into the skillet. Cook over medium-high heat, stirring constantly, until it reaches syrup consistency, about three or four minutes. Spoon the sauce evenly over the pears and serve warm.

Variations:

> If you prefer, substitute 1/2 teaspoon vanilla flavouring for the cinnamon.
> Prepare Crèpes before cooking the pears and set aside. Place one or two crèpes on each serving dish, arrange the cooked pears along the length of one edge, then roll up. Spoon the sauce over the rolled-up crèpes to serve. Delightful for dessert, brunch, or afternoon tea.
> Serve the pears over a toasted slice of your favourite plain cake with the sauce spooned on top. 
> Serve the pears over vanilla Tofutti® or other non-dairy "ice cream" with the sauce on top. 

List of recipes: Desserts, breads, and beverages

This is a refreshing dessert that's best in the wintertime, when citrus fruits are fresh and plentiful. Try to find organically grown oranges if you can, otherwise scrub them really well to remove the wax that's routinely used to colour citrus fruits. The zest includes only the orange part of the rind; avoid the white part, which is very bitter. 

Orange tofu pudding
About 4 servings

1 15- to 16-ounce package Chinese-style soft tofu, pressed
2 fresh navel (eating, not juice) oranges
1/2 to 3/4 cup maple syrup
1 cup orange juice, freshly-squeezed or fresh and not from concentrate
1-1/2 teaspoons freshly-grated orange zest
1/8 teaspoon almond extract
1/4 cup raw slivered almonds

Cut the tofu into half-inch cubes and place into a serving bowl. Peel the oranges, remove the seeds and white membranes, and dice. Add the diced oranges to the tofu and set aside. Combine the maple syrup and orange juice in a saucepan and cook over medium heat, stirring frequently, until the liquid is reduced to one cup. (The amount of syrup you use will depend on how sweet the juice is.) Remove from heat and stir in the zest and extract. Pour this mixture over the tofu and oranges and mix gently. Cover the bowl and chill in the refrigerator for three or four hours. Spoon into individual serving bowls and sprinkle with almonds. 

List of recipes: Desserts, breads, and beverages

Didn't you love fig bar cookies when you were a kid? If you did, you'll like these cookies a whole lot. And even if you didn't, try this tasty fruit bar anyway, maybe with a fruit filling that you like better than figs. Dipping the knife blade in cold water will make it easier to cut the fruit as well as keep it from sticking. Add these treats to a holiday tin of cookies, or serve at afternoon tea complemented by a second flush Darjeeling or a winey Keemun. 

Fig bars
About 9 bars

2 cups dried figs, chopped coarsely
2 teaspoons freshly-grated lemon zest or 3/4 teaspoon dried
1-1/2 cups apple cider or apple juice
1/2 cup vegan margarine, or sunflower or other light oil
2/3 cup Sucanat® or sugar
1 cup unbleached flour
1 cup rolled regular or quick oats (not instant oatmeal)
1 teaspoon non-aluminum baking powder
1/4 teaspoon salt

Place figs, zest, and cider into a saucepan and bring to a boil. Lower heat, cover, and simmer until the figs are tender, about fifteen minutes. Remove from heat, and mash thoroughly with a potato masher until smooth. Set aside. Preheat oven to 350 deg F. In a mixing bowl cream together the margarine and Sucanat®. Stir in the remaining ingredients, mixing well to a crumbly consistency. Press half the crust mixture into the bottom of an eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Press the remaining crust mixture over the filling. Bake for about 40 minutes, or until lightly browned. Allow to cool completely before cutting into bars. 

Variations:

> Replace the figs with apricots, raisins, or any other dried fruit of your choice. Or a combination.
> No time to prepare the filling? Use a cup of the all-fruit (unsweetened) preserves of your choice.

List of recipes: Desserts, breads, and beverages

Pancakes are one of the most popular meals in our house. Normally I have to double this recipe or there won't be any left for me! Try the basic pancakes, or one of the variations suggested at the end. Or come up with your own creation! Just be sure to make lots. Nice for Sunday brunch with one of the breakfast analogues. Our favourites are Yves® Canadian "Bacon" or "Ham" slices. Whichever you choose, fry lightly just until crisp and starting to brown. Add a fruit salad and enjoy your meal :-).

Pancakes
About 12 pancakes

1-1/2 cups unbleached or whole-wheat pastry flour
1/4 teaspoon salt
1 Tablespoon aluminum-free baking powder
1 Tablespoon sunflower or other light oil
1-3/4 cup plain (unflavoured) soy milk
additional sunflower or other light oil, or cooking spray (optional)
topping: maple syrup, fruit syrup, fresh fruit, applesauce, fruit-flavoured soy "yoghurt," jam, preserves, apple butter, almond butter, or whatever else you prefer

Combine the flour, salt, and baking powder in a large mixing bowl. Stir in the oil and milk and mix until ingredients are combined -- try to get out all the lumps, but don't over-mix. Lightly oil a griddle or a large frying pan, or use a non-stick pan if you prefer. Heat over medium-high for about a minute. Pour batter onto hot cooking surface, about 1/4 cup per pancake. When top begins to bubble and the bottom is lightly browned, flip the pancakes and brown the other side. Serve hot with your favourite topping.

Variations:

> Mix in 1/3 cup of any of the following: chopped nuts, raisins, chopped dried fruits, unsweetened shredded coconut, fresh or frozen corn kernels.
> Slice a banana thinly and mix the slices into the batter.
> Try vanilla flavoured soy milk in place of the plain for a sweeter pancake.
> For an even sweeter pancake that you can also serve for dessert, mix in 1/3 cup chocolate chips or chocolate/peanut chips.

List of recipes: Desserts, breads, and beverages

A truly elegant yet surprisingly simple to prepare dessert. And you can cook the mixture several hours ahead of time, leaving just the final step until almost the last minute. Serve in your prettiest glass or crystal stemware with a perfect fresh strawberry or raspberry to garnish. Or roll the mousse in thin Crèpes and sprinkle the tops with cinnamon sugar. After dinner, accompany the mousse with a light, dry, white wine, perhaps Chardonnay. For afternoon tea try a spicy Fanciest Formosa Oolong. With the addition of cinnamon, the mousse takes on a definite Mexican personality, but if you don't care for cinnamon just leave it out. Find canned coconut milk in your supermarket. Look in the imported or gourmet section, or maybe the beverage section that carries drink mixers. For more information about agar and arrowroot, see Raspberry Mousse above.

Chocolate mousse
About 6 servings

1/2 cup unsweetened cocoa
1 cup plus 2 Tablespoons sugar, Sucanat® or alternative dry sweetener
1 teaspoon ground cinnamon
pinch of salt
2 14-ounce cans coconut milk
1 teaspoon vanilla extract
1/2 cup agar flakes
1/4 cup arrowroot powder
3/4 cup cold water

Combine the cocoa, sugar, cinnamon, and salt in a 2-quart saucepan. Pour in the coconut milk and vanilla. Mix well. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and add the agar. Continue to simmer, stirring often, just until the agar is completely dissolved, about six to eight minutes. Whisk the arrowroot and water together in a small bowl until smooth. Whisk this mixture into the saucepan, continuing to simmer until the mousse thickens, about one minute. Remove from heat and pour the mixture into 2-quart bowl. Cool at room temperature for fifteen or twenty minutes, then refrigerate, covered, for at least thirty minutes or until firm. Scrape the mixture into a food processor or blender and purée briefly until creamy. Serve immediately, or transfer to individual serving dishes and chill for up to one hour before serving. 

List of recipes: Desserts, breads, and beverages

There's just something about Passover that brings out the sweet tooth -- and the sweetest treats! Here's one that kids especially like. Just don't tell them it's made with carrots until after they've tasted it :-). Use the freshest, sweetest carrots you can find, and preferably don't use orange juice from concentrate. We particularly like a combination of almonds and cashews, but almost any kind of nut will work: walnuts, pecans, hazelnuts, Brazils ... or if you've got a few extra dollars to spare, try macadamias or pignolis (pine nuts). Just be prepared to make a second batch :-). Preferably use a heat diffuser -- available at housewares stores -- under the saucepan, or a double boiler. If you have neither of these, stir constantly to avoid burning. Based on experience :-), we recommend using a non-stick pan for this dish.

Carrot candy
About 24 pieces

1-1/2 pounds carrots (about three or four)
3/4 cup fresh or not-from-concentrate orange juice
1 pound Sucanat® or light brown granulated sugar, plus additional for topping
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 cup ground or finely chopped nuts

Scrape and dice the carrots, then cook until tender (steam, microwave, or boil in a small amount of water). Drain, allow to cool, then mash well, squeezing out any excess water. Transfer to a medium-sized saucepan. Mix in the orange juice, Sucanat®, ginger, and cinnamon. Cook for twenty minutes on low heat, stirring often to prevent sticking. Blend in the nuts and continue to cook for another ten minutes, again stirring frequently. The mixture will be rather thick. Remove from heat and allow to cool for just a few minutes while you prepare the flat cooling surface. Use a large pastry or cutting board, preferably marble or plastic (not wood). If you have neither, designate a clean place on the countertop. Dampen the surface of the board or countertop, and spread the mixture evenly to a thickness of about one-half inch. Allow to cool undisturbed. For quicker cooling, place the board in the refrigerator. When the candy is completely cooled (or cold), cut it into squares (dip the knife tip in water if necessary to prevent sticking). Sprinkle the squares with the additional Sucanat® and transfer to a serving dish or storage container. Will keep for several days in an airtight container in the refrigerator.

Variation:

> If you're allergic to cinnamon, either leave it out or substitute an equal amount of vanilla extract.  

List of recipes: Desserts, breads, and beverages

Another sweet that's suitable for Passover, it makes a nice Easter treat as well. But why prepare this yummy munch only in the spring? Fill up a lovely glass jar, tie a ribbon around it, and present as a gift to hostess, teacher, or any special person. These tasty nuts will be much appreciated by everyone. Nice to serve at a party, or at afternoon tea, maybe with your favourite spicy or nutty oolong. Choose the best quality fresh shelled (out of the shell) nuts you can find.

Sweet toasted cinnamon nuts
About 1-3/4 pound

1 pound shelled almonds with skins on
3/4 pound shelled pecan halves
1-1/2 cups Sucanat® or sugar
1/4 cup water
3 teaspoons ground cinnamon

Preheat oven to 350 deg F. Spread the nuts on one or more baking sheets and toast until evenly browned, about 20 to 30 minutes. Begin taste-testing at 20 minutes to ensure doneness. While the nuts are toasting, mix the Sucanat®, water, and cinnamon in a large, heavy saucepan. Cook over medium heat, stirring frequently, for about five minutes or until the sweetener is completely dissolved. Be sure to get out any lumps the cinnamon may form. Remove the pan from the heat and stir in the toasted nuts, mixing well to coat evenly. Line the baking sheet(s) with baking parchment paper. (Baking parchment paper is available in rolls at supermarkets and cooking stores.) Spread the nuts out evenly in one layer on the parchment. Bake in the same 350 deg F oven for 12 to 20 minutes, tossing the nuts every four or five minutes to ensure that all nuts remain coated and that they bake evenly. The sweetener tends to bubble and ooze from the nuts, then as the nuts dry the coating will look crusty. Do not over-bake! Begin taste-testing at twelve minutes and at least every two minutes after that; as soon as the nuts are done, remove them from the oven -- they will get crunchier as they cool. Do not under-bake, or the nuts may be too soft. When the nuts are removed from the oven, spread them out on a cool baking sheet to cool. Break apart if necessary, and store in an airtight container at room temperature for up to one month.

Variation:

> For an extra-special treat, mix cooled nuts with semi-sweet chocolate chips (we like Tropical Source®, which are made with natural sugar) and either raisins or dried pineapple pieces. Mix all ingredients together well.

List of recipes: Desserts, breads, and beverages

The only song I can sing in Romanian is called Alunelul, a lively tune usually accompanied by a folk dance of the same name comprised of repeating patterns and coordinated (one hopes!) arm movements. The song invites everyone to join in the dance and tells us that dancing alunelul will bring happiness and luck. Alunelul is also the word for the hazelnut tree -- or you may be familiar with these nuts by their other name: filberts. I don't know if these cookies will bring you luck, but they taste pretty good so I think you'll be happy :-). Very pleasant served at afternoon tea time, accompanied by a nutty Fanciest Formosa Oolong or a lovely Darjeeling.

Hazelnut cookies
About 1 dozen

1/2 cup toasted hazelnuts (skins removed), finely chopped
1 cup unbleached or whole wheat pastry flour, plus additional for rolling
1/2 teaspoon baking powder (non-aluminum)
1/8 teaspoon salt
2 Tablespoons sunflower or other light oil
1/3 cup maple syrup or alternative liquid/syrup sweetener
1/2 teaspoon vanilla
1 Tablespoon water, approximate

Preheat oven to 350 deg F. Combine the hazelnuts, flour, baking powder, and salt in a mixing bowl. Work in the oil, preferably with a pastry blender but you can use two forks or your hands. Add the sweetener and vanilla and knead briefly in the bowl, just long enough to form a smooth dough, adding water a teaspoon at a time if necessary to smooth out the dough. Turn the dough onto a lightly floured board or countertop, and roll out to one-eighth inch thickness. Cut out desired shapes with two-inch cookie cutters dipped lightly in flour before cutting. Place the cookies on a baking sheet that has been lightly oiled or lined with baking parchment (this is a paper product, not an animal product). Bake for seven to eight minutes, or until the edges are lightly toasted. Remove to a rack and cool.

Variations:

> Rolling the dough to one-eighth inch produces a crisp cookie. If you prefer chewier cookies, roll the dough to one-fourth inch and bake for ten to fifteen minutes.
> If you don't have cookie cutters, cut the rolled dough into squares or diamonds with a sharp knife dipped lightly in flour.

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I'm always surprised by how many people have never tasted a fresh apricot. Sure, they've had the dried fruit, but apricots don't seem to be as popular as peaches, plums, and nectarines. If you've never enjoyed delicious fresh apricots, next time you see them in the store get a pound or two and give them a try. Excellent eaten out of hand or mixed with berries in a fresh fruit salad, but be sure to leave a few to prepare this refreshing, creamy dessert. Agar is a seaweed that acts as a jelling agent, and is available at natural food stores. We just love chocolate with fresh fruit, so complement the sherbet by serving with a square of dark chocolate tucked into the side of the dish.

Apricot sherbet
About 6 servings

1-3/4 cups apple juice
2 Tablespoons agar flakes
1 cup fresh apricots, stone removed, and cut in quarters
1 15- to 16-ounce package Chinese-style soft tofu

Place the juice into a saucepan and sprinkle the agar flakes over the top of the juice. Stir, then bring the mixture just to a boil over medium heat. Reduce the heat to low and simmer until the agar is completely dissolved, about three or four minutes, stirring occasionally. Pour the juice into the work bowl of a blender or food processor. Add the apricots. Wrap the tofu in a paper towel or tea towel and press lightly between the palms of your hands to wring out the excess water, then crumble the tofu into the work bowl. Blend or process until the mixture is smooth. (If necessary, divide the ingredients in half and prepare in two batches.) Pour the mixture into one or more square or oblong ovenproof glass baking dishes, and freeze just until the mixture is firm but not solid. (If the sherbet gets too hard, break it into chunks and soften by processing for a few seconds in a food processor or blender.) Spoon into serving dishes and serve immediately.

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I'm not sure why I haven't added this recipe to the collection before now. Maybe I just figured that it's such a common recipe that everyone already has it. Considering the number of requests we've received for a plain white cake, it appears I was mistaken. This versatile recipe makes a delicious plain cake, or dress it up however you'd like. Somebody even told me she gave this recipe to her caterer for her wedding cake.  Originally this was called "Crazy cake" because some folks seem to think it's crazy to try to bake without eggs. Well, we all know better :-). Be sure to use real vanilla extract, not the imitation. What the heck is in that stuff anyway?

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Vanilla cake
About 12 to 15 servings

2 cups water
3/4 cup sunflower or other light oil
2 Tablespoons white vinegar
4 teaspoons vanilla
3-1/2 cups unbleached flour
2 cups Sucanat® or sugar
1 teaspoon salt
2 teaspoons baking soda
vegetable cooking spray

Preheat oven to 350 deg F. Combine first four ingredients in a large bowl. Combine the flour, sweetener, salt, and soda, stirring well. Add the flour mixture to the water mixture. Beat at low speed of an electric mixer until well blended. Pour the batter into a 13x9x2 inch baking pan coated with cooking spray. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Variation:

> Substitute bourbon vanilla flavoured black tea for half the water. The tea should be prepared to regular strength and cooled before using.
> For cupcakes, prepare a muffin tin by coating the inside of each cup with oil, or place a frilly cupcake liner into each cup. Fill each cup about two-thirds full. Bake for about 25 minutes, or until a wooden pick inserted in the center comes out clean.
> To prepare lavender cake, replace half the vanilla with crushed dried lavender flowers. 
> Spoon Vanilla-orange sauce over the top. Yum!  

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The Bible calls Israel "the land of milk and honey." But perhaps you didn't know that the honey referred to in these ancient writings is not the substance produced by bees (to be used as food for bees), but rather a syrup made from dates, which grow abundantly in that part of the world. So although you can substitute other dried fruits, we prefer to use dates in this recipe. This pudding is similar to rice pudding but is based instead on pearl barley, a nutritious and tasty grain that I believe gets far too little attention from many cooks. Pearl barley (not to be mistaken for Pearl Bailey ;-) is available at most supermarkets and natural food stores. During the ten days of the Jewish celebration of Rosh Hashana everyone partakes of sweets at just about every meal in order to ensure a sweet New Year. And so we offer you this very sweet treat to start your year. Wishing you L'Shana Tova -- a happy, healthy, and sweet new year 5762 -- we invite you to join us in praying that this will be the year when we see an end to the violence caused by cowardly terrorists in Macedonia, Serbia, Spain, Russia, Northern Ireland, Eretz Israel, our own USA, and everywhere else. 

Barley pudding 
About 4 to 6 servings

1 cup pearl barley
3-1/2 cups water
2 Tablespoons coarsely chopped dates
1 Tablespoon coarsely chopped pistachios
1 Tablespoon slivered almonds
1 cup maple syrup
nutmeg for garnish, optional

Place the barley and water into a saucepan large enough to accommodate. Bring to a boil, stir once, and reduce heat to simmer. Continue to cook without stirring (as with any other grain) for one and a half hours, or until all water is absorbed and barley is very soft. Stir in the dates, nuts, and syrup, mixing well. Continue to cook, stirring constantly, over low temperature for about two minutes or until heated through. Remove from heat and spoon into individual serving dishes. Allow to cool and serve at room temperature, or cover, place in the 'fridge for at least an hour, and serve chilled. Sprinkle the top of each dish lightly with nutmeg just before serving if desired.

Variations:

> Try other dried fruits, such as apricots, figs, pears, raisins, or pineapple, and other nuts such as pine nuts, Brazils, pecans, or filberts (hazelnuts).

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Tomorrow night marks the beginning of the New Year, so we wanted to offer another sweet treat for the holiday celebration. Following the recent terrorist assault on the United States we also wanted to offer an all-American dish. Well, here it is -- in fact, it's a real New York City treat, maybe the most natively New York of any recipe we could choose. The name is deceptive; even in the original version you will find neither egg nor cream. Essentially this is a chocolate soda, and in authentic New York delis and soda shops it's always been made with Fox's U-Bet chocolate syrup and "two-cents plain," as seltzer was called in a somewhat less costly time ;-). Use any kind of chocolate syrup you prefer, or mix up a simple chocolate syrup according to the Variation. Seltzer is available in supermarkets in the soda pop section.

New York Egg Cream
1 serving

2 Tablespoons chocolate syrup
1/4 cup unflavoured milk (soy, rice, or almond)
1 cup seltzer (approximate)

Stir syrup and milk together briskly in a 12-ounce glass. Add seltzer to fill the glass. Stir once or twice and serve immediately with a drinking straw.

Variation:

> If you can't find a vegan chocolate syrup, mix together 1-1/2 teaspoons unsweetened cocoa (preferably Dutch process, such as Drostë or Hershey's) and 1 Tablespoon Sucanat® or alternative sweetener of your choice. Add about 2 Tablespoons milk (soy, rice, or almond) to make a thick syrup. 
> For a richer drink, substitute unflavoured Crème de la Soy for part or all of the milk.

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If you're on the run and don't have time for a meal or need a quick pick-me-up, you can always grab one of those highly-advertised "energy bars." Or you can make your own. Vary the ingredients according to your preference. Good to take along when you're hiking, because they're packed with nutrition and energy-giving calories. Keep a few on hand wrapped in plastic or foil, so when family members say they don't like breakfast -- or complain that they don't have time to eat a meal -- hand them one of these as they rush out the door. It's breakfast in a bar!

Oat meal bars
About 12 to 16 servings

2 cups rolled oats (not instant)
1-1/2 cups whole wheat flour
1/4 cup wheat germ
3/4 teaspoon cinnamon
3 Tablespoons Sucanat® or sugar
1/2 teaspoon salt
1/4 cup sesame seeds
1 cup (packed) dried fruit of your choice, chopped very fine
1 cup apple cider or apple juice
1/2 cup sunflower or other light oil

Preheat oven to 375 deg F. Combine dry ingredients in a large mixing bowl. Pour in the cider or juice and the oil, and mix everything together well. Transfer the mixture to a well-oiled 9" by 13" baking dish. Distribute the mixture as evenly as possible, patting it down with a wooden spoon or your hands. Bake for 30 to 35 minutes. While still hot, and using a very sharp knife dipped in hot water, cut in half lengthwise, then into six to eight crosswise cuts, depending on how large you want the bars. Allow to cool completely before removing from the pan. Store in an airtight container or individually wrapped for a few days at room temperature or up to ten days refrigerated.

Variation:

> If you don' t like cinnamon, substitute 1 teaspoon vanilla extract, adding it with the liquid ingredients.
> Replace the sesame seeds with sunflower or pumpkin seeds, chopped to about the size of sesame seeds. Or try unsweetened flaked coconut.

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What could be more "autumn-y" than a mixture of cranberries and apples? New Jersey is one of the largest cranberry growing regions in the world. This tart little fruit is full of Vitamin C and iron. It tastes pretty good, although you do need to sweeten it. Try this tasty pastry as a grand finale to your grand Thanksgiving dinner -- the ginger gives it a nice flavour kick. Serve plain or topped with plain or vanilla Wholesoy® "yoghurt" or with vanilla Soy Delicious® "ice cream." For a teatime treat, complement with a fruity Darjeeling or a lemony Ceylon. You can find crystallized ginger made with natural cane sugar in natural food stores.

Cranberry-apple crisp
About 6 to 8 servings

2-1/2 pounds cooking apples (about five or six medium)
1 cup fresh cranberries
1/2 cup + 3 Tablespoons Sucanat® or light brown sugar, divided
5 Tablespoons unbleached or whole wheat pastry flour, divided
1 teaspoon crystallized ginger, finely chopped
1/3 cup quick-cooking (not instant) oats
1-1/2 Tablespoons vegan margarine, or sunflower or other light oil

Preheat oven to 340 deg F. Core the apples and slice thinly (optionally they may be peeled). Mix together the apples, cranberries, 1/2 cup sweetener, 2 Tablespoons flour, and the ginger in a one-quart baking dish. Combine the remaining sweetener and flour with the oats in a small mixing bowl. Cut in the margarine or oil with a pastry cutter or a fork until the mixture looks like coarse crumbs. Sprinkle this mixture evenly over the fruit mixture. Bake (uncovered) until the apples are tender, about 30 to 40 minutes. Serve warm.

Variation:

> If you want to use less added sweetener, replace the tarter cooking apples (Macintosh, Granny Smith, Rome) with sweeter apples (Delicious, Winesap). Reduce the 1/2 cup sweetener to about 1/3 or 1/4 cup.

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Is there anyone who doesn't like bananas? They're almost a perfect food: sweet, packed with nutrition, and they even come in their own sturdy packaging. For this recipe, choose bananas that are ripe but not over-ripe: they should be just lightly speckled with brown. Find graham crackers and other cookies suitable for vegans in natural food stores or the "health food" section of your supermarket. Prepare crumbs by whizzing in a blender or food processor, or if you prefer you can place the cookies in a plastic bag and crush them with a rolling pin. Unsweetened shredded coconut is also available at natural food stores, and at specialty nut shops. This festive pie can be prepared year-round, and makes a nice birthday party treat or a delicious accompaniment to an Orangajuli Assam or a lemony Ceylon tea.

Banana creme pie
About 6 to 8 servings

1-1/4 cup graham cracker or vanilla wafer cookie crumbs
2 Tablespoons sunflower or other light oil
1 Tablespoon cold water
1-1/2 cups plain (unflavoured) soy milk
1-1/2 Tablespoons maple syrup or alternative liquid/syrup sweetener
4 Tablespoons unsweetened shredded coconut
2 teaspoons vanilla
3 Tablespoons arrowroot powder
3 ripe bananas (lightly speckled with brown)
juice of one-half lemon (about 1-1/2 Tablespoons)

Preheat oven to 350 deg F. Combine the crumbs, oil, and water, mixing well. Press this mixture firmly into a nine-inch pie pan, covering the bottom and sides only (don't try to cover the rim). Bake for five minutes, then remove from oven and cool to room temperature. Combine the milk, syrup, coconut, vanilla, and arrowroot powder in a blender. Blend for two or three minutes until smooth. Pour this mixture into a saucepan and bring to a boil over medium-high heat, whisking constantly to avoid burning. As soon as the mixture reaches a boil, lower the heat and cook for three or four minutes, whisking constantly, until thick. Remove from heat and cool for fifteen minutes. Meanwhile, slice two of the bananas and arrange the slices evenly over the bottom of the baked crust. Slowly and carefully, pour the cooled creme mixture over the bananas, spreading evenly with a rubber spatula. Slice the remaining banana into a small bowl. Sprinkle lemon juice on the slices, then toss well to coat all of the slices (this prevents discolouration). Arrange these slices on the top of the creme. Cover loosely and refrigerate for two or three hours before serving.

Variation:

> Use a heat diffuser under the saucepan. This slows down the cooking process, but also keeps fragile foods from burning.
> Sprinkle the bananas on top of the pie with additional shredded coconut, or with finely-chopped almonds. Or make a pretty design on the top with the sliced bananas and some slivered almonds. 

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If you're thinking about giving homemade gifts for Christmas, consider this variation on the Rice Crispies® treats Mom made for you when you were a child when you had been very, very good :-). Tropical Source® and Cloud Nine® both make yummy vegan chocolate chips, and are available at natural food stores. Plain puffed rice ready-to-eat cereal is available in supermarkets and natural food stores; read the label to ensure that the only ingredient is rice. Be sure to use a natural, unsweetened and unsalted peanut butter -- if you use any other kind, you're on your own! And don't forget to make up an extra batch for your own holiday table. Happy Christmas 2001, and we wish for everyone a healthful and peaceful 2002!

Crispy Rice treats
About 16 pieces

1-1/2cups puffed rice cereal
1 cup shelled roasted unsalted peanuts, without skins
1 cup raisins, golden raisins, or currants
1 cup vegan chocolate chips
1/2 cup rice syrup or light (Grade A) maple syrup
2 Tablespoons smooth (not chunky) peanut butter
1 Tablespoon unsweetened cocoa powder

Use an 8"x8" square baking pan (glass, metal, or disposable foil). Line the pan with a layer of plastic wrap, on bottom and sides; set aside. Combine the cereal, peanuts, raisins, and chocolate chips in a large bowl; set aside. Mix the syrup, peanut butter, and cocoa in a small saucepan and heat slowly over medium-low heat until smooth, stirring or mixing constantly. Bring just to the beginning of a boil (to when you see the first bubbles). Pour this syrup mixture over the cereal mixture, stirring well with a wooden spoon (be careful! it's hot!). Press the mixture evenly into the lined baking pan. Cover with plastic wrap directly on the surface of the mixture. Refrigerate until firm -- several hours or overnight. Remove the top wrap and cut into two-inch squares (use a sharp knife dipped in hot water). Store refrigerated for up to two weeks in an airtight container (if they last that long!). 

Variations:

> Wrap individual treats in coloured plastic wrap and tie with a pretty ribbon.
> Make the treats into balls: Shape the warm mixture into golf ball-sized treats. Wrap each one individually in plastic wrap and decorate with ribbon or stickers.
> Substitute chocolate/peanut chips for the chocolate chips.
> Substitute chopped dried apples for the raisins.
> Substitute unsalted roasted soy nuts for the peanuts.

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Looking for something tasty, filling, and healthful to give the kids after school? Need a quick, refreshing pick-me-up yourself? Well, get out the blender: This simple recipe is just the thing!

Peanut butter smoothie
1 serving

1 cup chilled soy milk (plain or any flavour)
1 ripe but not overripe banana
2 Tablespoons creamy natural peanut butter (unsalted, unsweetened)

Combine all ingredients in a blender, breaking the banana into two or three pieces. Blend until smooth, pour into a glass, and serve immediately. 

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Today is the holiday of Tu B'Shevat, the New Year for Trees, similar to the US Arbour Day. If you can, plant a tree! The main ingredients in the recipe we've chosen to celebrate Tu B'Shevat all come from trees: coconuts, dates, walnuts, and oranges, which combine into a delight for the eye and the taste buds. While you're munching on these cake-like cookies, take a moment to reflect on how much life trees share with us: they clean the air, they provide shade, they're hosts to the homes of birds, bugs, and animals, and most importantly they give us the gift of food. These chewy cookies are sweetened with dates only, not overly sweet, and make a lovely addition to your afternoon tea table. Choose a juice-type orange, such as Valencia, which contains more fruit and juice and less rind than an eating-type orange like Navels. Whole wheat pastry flour is used in this recipe, and you can substitute all or part for regular unbleached flour, but the whole wheat adds texture and flavour. Unsweetened coconut is available at natural food stores. 

Treetop cakes
About 12 large or 24 small cookies

1/2 cup pitted dates, chopped
boiling water just to cover the dates, about 1/2 cup
1 cup walnuts, chopped, plus 12 to 24 additional walnut halves
1 cup unsweetened flaked coconut
1 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon non-aluminum baking powder
1/4 cup sunflower or other light oil
juice and grated zest of one orange 

Preheat oven to 350 deg F. Place the chopped dates in a small bowl and pour the water over them. Allow to soak for two or three minutes. Meanwhile, mix together in a large bowl the chopped walnuts, coconut, flour, salt, baking powder, and orange zest. Remove the dates from the water, and in a separate small bowl mix them together with the oil. Measure the orange juice, and add date-soaking water to make 1/2 cup. Mix the juice into the dates and oil, then pour the liquid ingredients into the bowl with the dry ingredients and mix well to form a dough. (Add additional date-soaking water, a few drops at a time, if necessary to make a smooth dough. Use leftover soaking water for another recipe, or to water a tree. ;-) Roll the dough into small balls about one or two inches in diameter (larger cookies will be chewier). Place the balls of dough on a lightly oiled cookie sheet and flatten slightly with a fork or the palm of your hand. Lightly press a walnut half into the top of each cookie. Bake for 12 to 15 minutes or just until golden. Remove carefully to a rack or plate to cool.  

Variation:

> This recipe can be easily doubled or tripled, and the cookies can be stored in the freezer for several weeks.

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Nothing wakes up your taste buds like ginger, and it's a perfect complement to many fruits. Here we pair ginger with orange for a muffin you can bake any time of year (but we suggest you try it in the winter when the best oranges are available). Using three forms of orange and two forms of ginger intensifies the flavour of both. Please notice that this recipe calls for baking soda and baking powder. Find natural candied ginger in your natural food store. Leftovers can be munched out of hand (although probably only one or two at a time ;-), or try dropping a dice-sized piece into a cup of sencha green tea. Sip the spicy/sweet-flavoured tea, then enjoy the now-softened ginger "bonus" on the bottom of the cup. Remember that the zest of a fruit is the coloured part only; the white pithy parts are quite bitter. Find zesting tools in housewares departments or shops, and marmalade (a not-too-sweet British orange conserve) in specialty food shops or the gourmet/import section of your supermarket. Serve these muffins with additional marmalade if you like, or spread with unsalted almond butter. A nice addition to your morning "elevenses" tea table :-).

Gingery orange muffins
About 12 muffins

1/3 cup sunflower or other light oil
1/3 cup maple syrup, brown rice syrup, or other syrupy sweetener
1 teaspoon vanilla extract
1 cup fresh-squeezed or not-from-concentrate orange juice
1/2 cup orange marmalade
1-1/2 cups unbleached flour
1-1/2 cups whole wheat pastry flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons orange zest
1/4 cup candied ginger, chopped
12 slivered almonds, optional

Preheat oven to 375 deg F. Lightly oil a 12-cup muffin tin; set aside. Place the oil, syrup, vanilla, juice, and marmalade into a blender or food processor and blend until thoroughly mixed, about 30 seconds. (Alternatively you can blend the ingredients in a mixing bowl with a hand mixer.) In a separate large bowl thoroughly mix the remaining ingredients except the candied ginger and the almonds. Add the wet ingredients to the dry, and mix with just a few strokes to combine. Stir in the candied ginger and mix just enough to distribute evenly through the batter. Fill the muffin tins to the top. If desired, lightly press an almond sliver into the top of each muffin for garnish. Bake until the muffin tops are just golden brown, about 20 to 25 minutes. Allow to cool slightly in the pan before removing to a rack or plate to cool or to serve warm.

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Three very different holidays follow each other over two weeks this February: Chinese New Year, Christian Lent, and Jewish Purim. This recipe suits all three. For their New Year, Chinese celebrants like to offer sweets to their guests. Orthodox Christians often give up eggs for their Lent post, or fast. (Non-Orthodox Christians, I've noticed, often give up chocolate for Lent, and there's no chocolate in these tasty cookies.) The Purim celebration includes sweets made with prunes and dates. Whichever holiday you observe, do give these cookies a try. And even if you're not celebrating, make up a batch to serve with your next afternoon tea, complemented by a spicy/nutty Fancy Formosa Oolong, a fruity/creamy Dayagama Ceylon, or a lemony Ceylon. One last note: Use unsulphured dried fruits if possible. These are usually available at natural food stores, where you'll also find Medjool dates.

Dried fruit and nut cookies
About 24 cookies

1/2 cup vegan margarine, or sunflower or other light oil
1/4 cup Sucanat®, sugar, or other granulated sweetener
6 pitted prunes (dried plums), chopped
6 Medjool or regular dates, pitted and chopped
1/4 cup toasted almonds, chopped
1/4 cup toasted walnuts, choppped
1-1/2 Tablespoons pine nuts (pignolis)
1-1/2 Tablespoons toasted sesame seeds, lightly crushed
3/4 cup unbleached flour

Preheat oven to 350 deg F. Cream the margarine or oil with the sweetener. Mix the fruits, and nuts together in a bowl. Add the flour and toss to coat each piece. Fold the coated fruits, nuts, seeds, and flour into the margarine mixture and mix to combine. Use about a Tablespoon of dough for each cookie, rolling into a ball then flattening with your palm or a fork. Arrange on an oiled cookie sheet. Bake for 14 to 15 minutes, or until they are just starting to brown. Transfer to a wire rack or plate to cool.

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Along with the brisk fresh air and beautifully coloured leaves, I look forward to autumn each year because that is when pomegranates come into season. The only thing better than opening up a pomegranate and enjoying the sweet/tart flavour of the seed-fruits inside is enjoying them with a dark, rich chocolate bar ;-). Sprinkle the ruby-red, gemlike seed-fruits on a mixed fruit salad of bright green kiwis and vibrant yellow star fruits. Or mix with chunks of fresh pineapple. Top your  vegetable salads, stir-fries, oatmeal, puddings, desserts, and frostings. You can even make nut butter and pomegranate sandwiches. They're just so versatile! But however you decide to use the seed-fruits, use them quickly: pomegranates have a very short season, from about mid-September to mid-December. Pomegranates, which figure prominently in folklore and myth because of their many seeds, originated in the Mideast, and this Israeli recipe produces a luscious light dessert, between-course palate cleanser, or teatime treat. When shopping for pomegranates, look for a smooth, shiny rind with no brown or soft spots (this means it's fresh), and that feels heavy in your hand for its size (this means it's full of juice and fruit sugars). The easiest way to "open" a pomegranate is to cut off the top stem section, then use a sharp knife to make five or six shallow cuts from top to bottom through the rind. Peel off the rind in strips, then bend the sections out and remove the seed-fruits from the white pith (discard it along with the rind; both are really bitter). Be sure to do this wearing old clothes in case the juice squirts!

Pomegranate ice
About 6 servings

4 cups cold water
1 cup Sucanat®, sugar, or other granulated sweetener
1 cup pomegranate seed-fruits, lightly crushed
6 Tablespoons fresh lemon juice
mint leaves and additional pomegranate seed-fruits for garnish

Prepare a simple syrup by placing the water and sugar in a saucepan over medium-high heat and bring to a boil. Continue to boil for five or six minutes, stirring regularly, until the sugar is dissolved. Remove from the heat, transfer to a bowl or plastic container. Let cool to room temperature, then refrigerate until the syrup is lightly chilled. Stir in the pomegranate seeds and lemon juice. Pour the mixture into shallow square cake pans (metal or tempered glass, such as Pyrex) and place in the freezer. When the mixture is half frozen (amount of time will vary depending on your freezer's temperature and how deep the mixture is in the pan, but it should take about an hour), stir well with a wooden spoon, and return to the freezer. Repeat this stirring process three more times at half-hour intervals (stir four times in all). Pour the mixture into individual sorbet or dessert cups and let freeze solid. About ten minutes before serving, transfer the cups to the regular refrigeration compartment to soften slightly. Serve garnished with mint leaves and additional pomegranate seed-fruits.

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My dear husband -- who is not a vegetarian (yet!) -- just loves Cheez-Its. Any variety, any size, with soups or dips or alone as a snack. Sometimes when I watch him happily munching I remember that these crackers used to be amongst my own favourites at one time (actually for a very long time). Not that I'm really tempted to eat Cheez-Its, because they contain a lot of stuff that I no longer consume. But something similar, without all the "bad stuff," would be really nice. I think these crackers come pretty close to what I remember. Be sure to use nutritional yeast, which has a cheezy flavour, and not brewer's yeast, which is very bitter. The paprika gives these crackers that "traditional" orange-ish colour, but you can leave it out if you prefer a less colourful appearance :-).

Uncheez-its
About 24 to 48 crackers, depending on size

2 cups unbleached flour, or a combination of half unbleached flour and half whole wheat pastry flour
2 teaspoons non-aluminum baking powder
1/2 teaspoon salt, plus additional for top
1/2 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon paprika
2 Tablespoons sunflower or other light oil, plus additional for top
3/4 cup water (approximate)

Preheat oven to 375 deg F. Sift together the flour, powder, salt, yeast, and seasonings; set aside. Whisk the oil and water together in a large mixing bowl. Stir the dry ingredients into the liquid, mixing well into a stiff dough; if necessary add additional water a few drops at a time. Knead lightly on a floured board just until it holds together in a smooth ball. Divide the dough in half and roll one half out as thin as possible. Brush (or spray) the top with a very thin coating of oil and sprinkle lightly with salt. Using a sharp knife dipped in cold water cut the dough into squares -- small ones about 1 inch across, or larger ones about 2 inches across. Place the squares on a lightly oiled baking sheet about a half-inch apart. Bake until crisp, about 5 to 8 minutes depending on size. Remove to a rack to cool. Repeat with remaining dough. Store crackers at room temperature in an air-tight container for up to two weeks, or freeze for up to two months. Better yet, just eat them right up!

Variations:

> If you like spicier crackers, add a teaspoonful of chili powder with the dry ingredients.
> For that "authentic" appearance, poke an indent into the middle of each square before baking. Use a toothpick for smaller squares and a bamboo skewer or the thin end of a wooden chopstick for larger squares.

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When it comes to cookies, one of my favourites is Oatmeal Raisin. I also like quick breads, especially at tea time. So why not an oatmeal raisin tea bread? This hearty, cake-like loaf is particularly good lightly toasted and spread with some of the homemade grape and berry jam we received as a holiday gift from a friend who does her own canning. I'm sure you'll discover your own favourite spread for this quick bread. Oh yes, and it's delicious all by itself, too ;-). Please note that this recipe calls for both baking powder and baking soda.

Oatmeal raisin tea bread
1 loaf, about 8 to 10 servings

1-1/4 cup silken tofu, Chinese or Japanese style, drained
1/4 cup dark molasses
1 teaspoon salt
2 Tablespoons Sucanat® or sugar
1 cup unbleached flour
1 cup rye flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup rolled oats (not instant)
1 cup raisins or golden raisins

Preheat oven to 350 deg F. Place the tofu, molasses, salt, and sugar into a blender and blend until smooth. Set aside. In a large mixing bowl sift together the flours, baking powder, and baking soda. Mix in the oats. Stir in the tofu-molasses mixture, blending well until all ingredients are well combined. Add raisins and mix just until they are evenly distributed. Transfer the mixture into a lightly oiled loaf pan, smoothing the top evenly. Let rest for twenty minutes, then bake for about one hour or until done (test for doneness with a toothpick). Let cool for at least half an hour before slicing. Good served warm, cooled, or toasted. 

List of recipes: Desserts, breads, and beverages

I found the basic recipe for these cookies in an old cookbook published by a church group. They were included in a menu for an "old fashioned tea time." Some of you are going to be intrigued by the oddity of these cookies, and some of you will, I suspect, find them too yucky-sounding to even try. Yes, I agree that they're pretty high-calorie, so you don't want to serve them on a regular basis. But once in a while, what can it hurt? And I'll betcha the kids -- both young and "older" -- will just love 'em! What kind of tea to serve with these? Since we think of potatoes as being very Irish, we suggest a hearty Irish Breakfast blend, or the Dunmore East blend from Simpson & Vail. 

Potato chip cookies
About 3 dozen

2 sticks vegan margarine (or 1 cup sunflower or other light oil) 
1/2 cup Sucanat® or sugar
1/2 teaspoon vanilla extract
1-/2 cups unbleached flour
1/2 cup potato chips, crushed
1/2 cup nuts, chopped

Preheat oven to 350 deg F. Cream together the margarine or oil, sugar, and vanilla extract, then add in the flour and mix until smooth. Stir in the chips and nuts, just until mixed in fairly evenly. Drop by teaspoonsful onto a lightly oiled baking sheet. Bake for 10 to 12 minutes, or until beginning to brown on the bottom. Remove to a rack or plate to cool.

Variation:

> As if this recipe weren't fattening enough ;-), we liked them even better when we tossed in a handful (about a quarter cup) of chocolate chips. Our favourites are Tropical Source® Dark Chocolate Chips, available at most natural food stores.

List of recipes: Desserts, breads, and beverages

Tucked away in a recent birthday gift was a precious little sack of luscious dried cherries, with this cookie recipe attached to it, beautifully hand-written on a crisp white recipe card. Of course I baked them right up, with excellent results. (You may want to double or triple the recipe ... they go fast!) A perfect accompaniment to a Dayagama Ceylon tea with its fruity/tart flavour and aroma, and almost creamy texture. (Available from Empire Teas.) The light texture of these cookies derives from the brown rice flour -- available in natural food stores -- and they're particularly welcome for those who cannot tolerate wheat.

Sesame cookies with cherries
About 8 large cookies

1/2 cup dried cherries, preferably pitted 
3/4 cup boiling water
1 cup brown rice flour
1-1/4 cups rolled oats (not instant oatmeal)
1/2 cup toasted sesame seeds
1/4 teaspoon salt
1-1/2 cups unsweetened apple juice
1 teaspoon vanilla extract
2 Tablespoons sunflower or other light oil

Preheat oven to 350 deg F. Place the dried cherries in a small bowl, pour the boiling water over them, and cover the bowl with a small plate. Let plump for ten or fifteen minutes, then drain well. If the cherries have pits remove them, then chop the fruit coarsely. Set aside. Combine the rice flour, oats, sesame seeds, and salt in a mixing bowl. Stir in the apple juice, vanilla, oil, and chopped cherries, mixing well. Form the dough into eight large balls. Place each ball onto a lightly oiled baking sheet and flatten until each cookie is about one-half inch thick (use the bottom of a glass or your fingers; moistening with water keeps the dough from sticking). Bake for 25 minutes or until golden brown. Let cool on the baking sheet before removing and serving.

Variations:

> If you're using raw sesame seeds, toast them in a small, heavy, dry pan or skillet. Stir with a wooden spoon over medium heat until they smell toasted and start to "snap, crackle, pop!"
> Try substituting raisins, sultanas, currants, or blueberries, re-plumping as directed above before adding to the cookie dough.

List of recipes: Desserts, breads, and beverages

You might think it odd to use a vegetable as a base for cookies, but after you taste these you'll be convinced. I really like the combination of carrots and raisins, as in our Carrot-Raisin Salad -- and these cookies. Their chewy, crumbly texture and rich, sweet flavours make a welcome addition to your afternoon tea table; try serving with a warm, rich Golden Tips Assam from Harney & Sons. And the best thing about these cookies is that your kids will eat them -- just don't tell them they're getting a dose of veggies along with their tasty treat ;-).

Carrot-raisin cookies
About 2 dozen cookies

1 cup flour (unbleached, whole wheat pastry, or a 50/50 combination) 
1 teaspoon non-aluminum baking powder
1/4 teaspoon salt
1 cup quick-cooking (not instant) rolled oats
1/2 cup walnuts or pecans, chopped
1/3 cup raisins
2 large carrots, shredded on a fine grater
1/2 cup sunflower or other light oil
1/2 cup maple syrup or alternative liquid/syrupy sweetener
1/2 teaspoon vanilla extract

Preheat oven to 375 deg F. Combine the flour, baking powder, salt, and oats in a large mixing bowl. Stir in the nuts, raisings, and carrots. In a separate small bowl, whisk together the oil, syrup, and vanilla, then add to the dry ingredients and mix until well blended. Drop batter by rounded teaspoonsful onto a lightly oiled baking sheet (dip the spoon in water before scooping the batter to prevent sticking). Flatten the cookies with the back of the spoon to about one-half inch thick. Bake for 10 to 12 minutes, or until golden brown. Let cool on the baking sheet for two minutes, then transfer to a rack or plate to cool completely. 

Variations:

> Substitute sunflower seeds or coarsely chopped pumpkin seeds for the chopped nuts.
> If you have a juicer, substitute one cup of carrot pulp for the shredded carrots. This is a good way to use up the whole carrot!

List of recipes: Desserts, breads, and beverages

Strawberries are nearing the end of their season here in New Jersey, but they're still plentiful, sweet, and a very good buy in the markets. This week I picked up several quarts of these gorgeous berries, and some of them went into this luscious sorbet. Serve in your prettiest glass dessert dishes, garnishing each serving with a "strawberry flower:" Slice a strawberry into about six lengthwise slices. Fan them out on top of the scoop of sorbet, and place a fresh mint leaf on either side of the "flower." Once strawberry season ends, try making sorbet with blueberries or blackberries. Always enjoy fresh berries when you can -- their seasons are so short!

Strawberry sorbet
About 6 servings

3/4 cup water
3/4 cup Sucanat® or other granulated sugar (not date sugar)
4 cups strawberries, trimmed and cut in half
1/2 cup orange juice, fresh or not-from-concentrate
juice of 1/2 lemon (about 1-1/2 to 2 Tablespoons)

Prepare a simple syrup: stir the sugar and water together in a small saucepan, bring to a boil, then lower heat and simmer for ten minutes. Remove from heat and let cool; set aside. Place the strawberries and orange juice into a food processor and process until the mixture is smooth (stop and scrape pieces from the side with a rubber spatula if necessary). Add in the lemon juice and 1-1/2 cups of the simple syrup and continue to process. When the mixture is evenly blended, pour into a 9" x 13" glass baking pan. Cover the pan with plastic wrap and place it in the freezer -- on a level surface -- until the mixture reaches the "slushy" stage (about one hour). Scrape the mixture back into the food processor and process again until smooth. Return the mixture to the cake pan, cover with plastic wrap, and freeze until the mixture is firm, about two hours. Use within a few hours. Use a spoon or ice cream scoop dipped in water to scoop out the sorbet. Serve immediately. 

List of recipes: Desserts, breads, and beverages

It may seem odd to have a recipe for potatoes in the Desserts section, but that is just what these are called in Romanian. Here in the USA we might call them rum balls -- but isn't it far more charming to call them potatoes? Chop the walnuts and grind the almonds in a food processor before measuring. (Be careful not to over-process into a paste!) I prefer Schmidt's cocoa -- a rich, flavourful cocoa powder from Germany that we buy in Romania -- but you can also use Droste's, Scharffenberger, or any other good-quality cocoa powder. Vanilla beans are available in most places where spices are sold. If you don't use alcohol, see the Variation at the end of the recipe. Enjoy these treats with a cup of rich, malty Assam tea, or a full-bodied Davenport Pines blend. They're perfect for "make ahead" since they'll keep very well in the refrigerator for two or three days; be sure to cover with plastic wrap or store in an airtight container. The recipe is easily doubled for a larger tea party ;-). Because there's no baking involved these are perfect for summer picnics too, with a big glass of your favourite iced tea.

Chocolate potatoes (Cartofi de ciocolata)
About two dozen

1 cup soy or rice milk, plain or vanilla flavoured
1/3 cup Sucanat® or other granulated sweetener
1 whole vanilla bean
2 Tablespoons dark rum
5 Tablespoons walnuts, chopped
1/8 cup cocoa powder, plus additional for garnish
1-1/3 cups almonds, ground

Heat the milk and sugar in a saucepan over low heat, stirring occasionally, until the sugar dissolves completely, about ten minutes. Cut the vanilla bean lengthwise down the middle. Scrape out the seeds and any pith and add them to the milk mixture. Stir in the rum, chopped walnuts, and 1/8 cup cocoa powder, blending well (you may find a whisk helpful). Continue to simmer for another ten minutes, stirring frequently. Add the almonds, mixing well. Remove from the heat and set aside. When the mixture is cool enough to handle, form Tablespoonsful into small, slightly oblong rounds, like tiny potatoes. Roll each one in a plate of cocoa powder. Refrigerate, covered, until ready to serve.

Variation:

> Replace the rum with a teaspoon of rum flavouring and an additional Tablespoon of soy or rice milk.

List of recipes: Desserts, breads, and beverages

We recently received a request for a coconut custard pie, so here is our version. You can find whole wheat graham crackers sweetened with unprocessed sugars in your natural food store -- where you'll also find unsweetened shredded coconut and Buttery Spread or vegan margarine. For this recipe I recommend you use the Japanese style tofu that comes in a small airtight box. This type of tofu has a creamier texture and more delicate flavour than the Chinese version used in most of our savoury dishes. The firm or firm/silken style seems to work the best for this pie. If you can't find Japanese tofu, use the soft style of Chinese tofu. Drain the water from the tofu package and press lightly between paper towels before measuring. If you want to go the whole coconut route, try pairing this pie with Consider the Coconut tea from Tea Time Garden. It's also quite nice with one of the oolong-process Darjeelings from Kyela Teas.

Coconut custard pie
About 8 servings

6 ounces (about six) whole wheat graham crackers
1/4 cup Soy Garden® Buttery Spread, or vegan margarine, melted
3/4 pound (12 ounces, or about 1-1/2 cups) Japanese-style tofu
1/8 cup sunflower or other light oil
1 teaspoon vanilla
pinch of salt
2/3 cup Sucanat® or other granulated sweetener
1-1/4 cups unsweetened shredded coconut, divided

Preheat oven to 375 deg F. Crush the graham crackers to fine crumbs in a food processor or blender (or wrap in wax paper and crush with a rolling pin). Use a fork to mix with the melted spread or margarine in a small bowl. Transfer to a lightly oiled pie pan and press down firmly, using a fork or your hand, covering the bottom and sides of the pan. Prick lightly in three or four places with a fork, then bake for fifteen minutes. Set aside. Blend or process the tofu, oil, vanilla, salt, and sweetener until smooth. Transfer to a bowl (a rubber spatula works well) and stir in one cup of shredded coconut, mixing well to distribute evenly. Carefully scrape the mixture into the baked pie crust, smoothing the top with the back of a spoon. Bake for fifteen minutes, then remove from oven and sprinkle the top with the remaining 1/4 cup of coconut. Return to the oven for another five or six minutes only (the coconut can brown lightly but do not let it burn). Remove from the oven and let cool to room temperature, then chill for several hours in the refrigerator. Served chilled, or if you prefer, return to room temperature to serve (it will be a little softer this way). A tip: This pie is easier to cut if you dip the knife or pie cutter in water before cutting.

List of recipes: Desserts, breads, and beverages

In a few days we will celebrate a joyous yet meaningful occasion on the Jewish calendar: Rosh Hashanah -- the New Year. It is important to start the year in the way we'd like it to continue: sweetly. And so tradition calls for us to eat sweet foods, and to share them with family and friends. This little confection appears simple but the taste is extraordinary, and it makes a delightful dessert, either by itself or with cookies or soy ice cream. We recommend that you use Sabra®, the chocolate-orange liqueur, and Tropical Source® chocolate chips, not only for their excellent flavours, but because both are produced in Israel. If you can find Jaffa oranges for the juice, all the better :-). Remember that moisture tends to curdle melted chocolate, so be sure the figs are as dry as possible before dipping them. We here at The Cat-Tea Corner™ wish you and your loved ones a sweet year 5764. We especially wish for our dear Israeli brothers and sisters: "May the year with its curses end; may the year with its blessings begin." 

Chocolate gingered figs
About 20

1/2 cup fresh or not-from-concentrate orange juice, strained of pulp
2 Tablespoons Sabra® chocolate-orange liqueur
1 teaspoon ground ginger
2 cups California dried figs (preferably the kind that are packed in a round)
3/4 cup vegan chocolate chips
1 Tablespoon plain, unflavoured soy or rice milk

Prepare a baking sheet by lining it with waxed paper; if possible, chill in the refrigerator or freezer, and if not just set aside in a cool spot. Combine the orange juice, liqueur, and ginger in a medium saucepan, and bring to a boil. Add the figs, reduce heat to low, cover, and simmer until the figs absorb all the liquid, about 25 minutes. Check periodically to ensure that the figs don't keep cooking (and probably burn) once the liquid is gone. Remove the figs to a large plate or tray and allow to cool completely. Once the figs are cool, melt the chocolate chips with the milk in the top of a double boiler or in a small saucepan on a heat diffuser. Stir until smooth. Turn off the heat but leave the pan on the burner. Lift one of the figs by its stem and blot it dry with a paper towel, then dip it into the melted chocolate, swirling if necessary to coat the entire fruit less the stem. (Hold the fig with your fingers or a sturdy pair of tongs.) Placed the fig onto the prepared waxed paper-lined baking sheet. Repeat with the rest of the figs, being careful not to let them touch each other on the sheet. Chill or remove to a cool spot until the chocolate is set. You can make these a day ahead, but keep them cool and separated, since they stay somewhat soft even when set. (Try placing each fig, once set, into a small pleated paper baking cup, both to keep them separated and for a pretty presentation.) This recipe is easily doubled or more for larger yields.

Variation:

> If you can't find Sabra, substitute any orange-flavoured liqueur.
> Please join us in spending just $10 a week (or your local equivalent) on products made in Israel. Shop at your local markets, or see our Links to Web sources.

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