Tag Archives: baked

Italian Anise Cookies

10 Dec

 

 

I love making  these cake-like Italian cookies with Anise during the holidays.  They bring back fond memories of baking in the kitchen with my mother when I was a little girl.  These cookies taste good frosted or plain and what’s even better is dipping them in coffee!  Enjoy!

 

Susan T's Kitchen

Susan T’s Kitchen

 

Ingredients For The Cookies

  • 1/2 cup butter or margarine softened
  • 1/2 cup of sugar ( I like sugar in the raw)
  • 3/4 cup applesauce or 3 large eggs (if you want no eggs in your cookies use 1/4 cup applesauce per egg)
  • 2 teaspoons anise extract
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tablespoon baking powder
  • 2-3 tablespoons of non-dairy milk (rice dream, almond dream, soy milk) or you can use regular milk

 Ingredients For The Icing

  • 2 cups confectioners’ sugar
  • 3 tablespoons non dairy milk or regular milk
  • 1/8 teaspoon anise extract

Directions For Cookies

  1. Pre-heat  oven to 350.  Line a cookie sheet with parchment paper.
  2. In a mixer cream the butter and sugar until light and fluffy.
  3. Add the applesauce 1/4 cup at a time, or the eggs  one at a time, mixing after each and last add the anise extract.
  4. In a separate bowl mix flour and baking powder.
  5. Add 1/3  at a time of the dry ingredients to the butter sugar mixture.
  6. Mix and then add 1 tablespoon of milk.
  7. Add another 1/3  of the dry ingredients and 1 tablespoon of milk – mix.
  8. Add the remaining dry mixture and milk , mix until the dough is soft like drop cookie dough.
  9. If needed add more flour.
  10. Use a cookie scooper to make simple round drop cookies. Or a spoon.
  11.  Bake the cookies for 10-12 minutes, do not allow to brown, so the insides will be soft and cake like.
  12. Use a toothpick to check.
  13. Remove and allow to cool.

Directions For The Icing   

  1. Mix sugar, milk beverage and Anise extract to make a sugar glaze.
  2. When cookie is cool enough spread the icing on top.
  3. Allow the icing to harden on the cookies and then store in air-tight containers or freeze.
  4. Hint…they taste good frozen!

 

I love dipping these cookies in coffee!

Italian Anise Cookies

 

 

 

 

Applesauce Muffins

28 Nov

These Applesauce Muffins are so easy  to make  and smell so good while they bake!  The whole house smells like apples and cinnamon when baking these muffins!  No dairy and no eggs!

Applesauce Muffins

Eat these while they are still hot with a dab of butter!

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Applesauce Muffins

You can also pour the batter into a loaf pan to make Applesauce Bread!

Enjoy

Susan T

Veggie Sausage Mini Quiche

18 Jul

As I was flipping through a magazine I came upon a recipe for Jimmy Dean’s Hearty Mini Quiché!  Jimmy Dean’s Ad said:  ” TASTE SO BIG we had to make them small.” I liked that idea so much that I came up with my version using veggie sausage!  They turned out wonderful!

mini quiche

Ingredients

  • 6 veggie patties. I like Morningstar brand
  • 1/2 cup chopped green or red bell pepper
  • 10 eggs
  • 1/4 cup non-dairy milk such as rice dream, soy milk, almond milk
  • 1/4 tsp ground black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion

Directions

  • Preheat oven to 350 cook veggie sausage, onions, and bell peppers in large skillet over medium heat until onions and peppers are tender
  • Beat eggs, milk and black pepper in large bowl with a wire whisk until well blended, stir in sausage mixture and cheese.
  • Line cupcake pans with baking liners.  Spoon mixture evenly into baking cups or parchment paper.

Bake

  • for 18 to 25 minutes or until toothpick comes out clean by inserting into the center.  Let stand for 5 minutes before serving.

Store Or Freeze

  • Store in the fridge for two days
  • Freeze in airtight freezer containers

Mini Quiche

Beach House Banana Bread (no eggs, no dairy)

19 Mar

I love making this bread because it is so moist and delicious plus it is a great snack to take along in my lunchbox for those days I want something sweet. Add additional   fresh fruit to the slice of banana bread to give it that extra yumminess.  I use applesauce to replace the egg, soy milk to replace buttermik and vegan margarine to replace butter. You can add nuts or chocolate chips to the bread.  This recipe can also be used to make muffins.

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  • 1 cup sugar in the raw                                                .                                                                                                                            
  • 1/2 cup vegan margarine                                                     
  • 2 mashed bananas                                                      
  • 1/2 cup applesauce 
  • 1/2 cup soy milk                                                     
  • 1 tsp. vanilla extract                                                   
  • 2 1/2 cup unbleached flour                                              
  • 1 tsp. baking soda                                                     
  • 1/4 tsp. salt                                                                      
  • 1 cup  chopped nuts     
  • 1 loaf pan
  1. Preheat Oven to 350.
  2. Lightly grease loaf pan.
  3. Mix sugar and margarine in a large bowl.
  4. Stir in applesauce, add bananas, soy milk and vanilla.
  5. Mix until smooth.
  6. Stir in flour, baking soda and salt.
  7. Mix in the chopped nuts.
  8. Pour batter into loaf pan and cover loosely with foil.
  9. Go ahead, lick the bowl, because no raw eggs were used!
  10. Bake for 30 minutes, remove foil and bake for another 20 minutes, if a toothpick comes out clean it is done.
  11. Cool completely and then slice to serve.
  12. Top with bananas or berries.
  13.  Refrigerate and eat in the next couple of days, or freeze for later.

                        

                                                              

Roasted Potato Wedges

2 Mar

When I was growing up potatoes were a staple in our house.  My mother was so creative when it came to potato dishes and I have carried on the tradition. No doubt about it, I love potatoes, and potatoes are a staple in the pantry! One of my favorite potato dishes is  Roasted Potato Wedges because they are so simple, and  can be enjoyed as a  side to a main meal, or as a snack. Leftover’s are great for the lunch box as well,  and  the wedges are just as delicious cold or warmed up in the microwave!

Roasted Potato Wedges

Ingredients:

  • 1 large baking potato washed and dried per person
  • (2 per person  if you want leftovers for lunch)
  • olive oil

Directions:

  • Pre heat oven to 400
  • Line cookie sheet with foil
  • Cut each potato into 4 wedges
  • Line potatoes up on the cookie sheet
  • With a pastry brush spread olive oil over each wedge
  • Optional sprinkle salt and pepper on each wedge
  • Bake for about 20 minutes until golden brown
  • Remove from oven and serve with your favorite dipping sauce or eat them plain.

Enjoy!

The Best-Ever Chocolate Pudding Pie

7 Feb

I was born and raised in Hershey PA,  Chocolate Town USA and I love chocolate!  My mom would often make chocolate pudding pie for us kids when I was growing up, it was a special treat for us all!  So I am going to  spread  some chocolate love by sharing my recipe for the Best-Ever Chocolate Pudding Pie!  This pie has a filling  that is dairy and egg free and made with Hershey’s cocoa.  To make it extra special it is topped with walnuts!  You can top the pie with anything you want such as peanuts, walnuts, banana’s and/or whipped cream!

Pudding Pie

For the crust you will need one prepared pie shell to line your pie dish with.

Bake Pie Shell in your pie dish at 350 for 15 – 20 minutes until golden

Remove from oven and set aside.

For the Pudding use my easy recipe found here: http://wp.me/p2mJQm-4X

Double up the ingredients.

Pour the cooked pudding into the pie shell and allow to cool for 1 hour

Top with nuts

Cover and transfer to the refrigerator for several hours to chill.

Enjoy!

Individual Vegetarian Pot Pie

31 Jan

Recently while in a restaurant enjoying dinner,  I noticed someone eating a chicken pot pie at the next table and it sure did look delicious! As you know I am vegetarian, and chicken is not served in the bungalow, however it is a food I can replicate using tofu.  I was excited to make this in the kitchen and I do say it turned out quite good!  This recipe makes 4  individual pot pies.

Vegetarian Individual Pot pies

Vegetarian Individual Pot pies

              Ingredients

1/2 tsp salt and 1/2 tsp of pepper
1 tablespoon olive oil
1 cup diced  potatoes
1 medium carrot, diced                                                                                                                                                                                                                                                                         1 small onion, chopped
2 cloves garlic, finely chopped
1 cup of soy milk
2 cups vegetable broth
1/2 cup water
1 1/2 teaspoons parsley flakes
2 cups of tofu chunks or strips
1 cup frozen sweet peas, thawed
1 package pie dough,thawed                                                                                                                                                                                                                                                                 1/2 cup all purpose flour

              Directions

Heat oven to 400°F. Lightly coat 4  individual baking dishes (ramekins) with cooking spray.

In saucepan, heat oil and cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender.

Stir in broth, soy milk, water, parsley, tofu and peas.

Heat to boiling stir in flour stirring constantly. Remove from heat and set aside.

Using a Ramekin Cut 4  circles from pie dough a little larger than the Ramekin

Place Ramekins on a cookie sheet. Divide  mixture evenly among ramekins. Top each ramekin with a circle of pie dough.

Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

Enjoy!

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