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

California Cottage Banana Bread

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 whenI want something sweet. Add 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

Growing up as a kid I loved my mom’s Chicken Pot Pie!  But, as an adult I became 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. Try it you might like it!  If not use this recipe with chicken if you like!

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!

Maple Syrup Baked Chickpeas

20 Jan

Chickpeas, garbanzo beans, Chi Chi Beans no matter what you call them, they are all the same bean!  Chickpeas have superior nutritional value loaded with calcium and protein, so when it comes to something healthy to snack on I like to whip up a batch of these yummy beans that are  baked in maple syrup with cinnamon to satisfy my sweat tooth.  Even the kiddies will like them!

Maple Syrup Baked Chickpeas

Maple Syrup Baked Chickpeas

  • 1 can of beans rinsed and pat dry (or if you prefer dried beans cooked to package directions)
  • Toss in a bowl with
  • 1 tbsp. olive oil
  • 1/4 cup maple syrup
  • sprinkle some cinnamon
  • Place on a parchment paper lined  cookie sheet
  • bake for 30 minutes at 400
  • Remove from oven and cool
Maple Syrup Baked Chickpeas

Maple Syrup Baked Chickpeas

Kevin’s Pineapple Upside Down Cake

18 Nov

This cake is named after my husband  who likes to bake as much as I do!  His cake is made with no eggs and no dairy!   The eggs are replaced with applesauce and the dairy milk replaced with a non-diary beverage,  such as rice, almond, hemp or soy. Instead of using a traditional cake pan,  he likes to bake with a Cast Iron Skillet!   The cake is moist and so delicious!

Pineapple Upside Down Cake

Kevin’s Pineapple Upside Down Cake

 Ingredients

  • 1/4 cup margarine
  • 2/3  cup packed brown sugar
  • 9   slices pineapple in juice drained
  • 1 1/3  cups all-purpose flour
  • 3/4  cup sugar in the raw
  • 1/3  cup canola oil
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 3/4 cup non dairy milk (rice, almond, soy, hemp)
  • 1/4  cup applesauce (1/4 cup applesauce = 1 egg)

Directions

  • Heat oven to 350°F.  In a 10-inch  round cast iron pan, melt the margarine in the oven.
  • Sprinkle brown sugar evenly over  the melted  margarine.
  • Remove from the pan from the oven and  place on top of the stove. Arrange pineapple slices over the brown sugar.
  • In a medium bowl, beat the remaining ingredients with an electric mixer on low-speed for 30 seconds, scraping the bowl constantly.
  • Beat on high-speed for 3 minutes, scraping the bowl.
  • Pour the batter over pineapple and place the pan in the oven.
  •  Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  •  Remove from oven and immediately place a heat proof serving plate upside down over the pan.
  • Turn the plate and pan over and leave the pan over cake for a few minutes so that the brown sugar mixture can drizzle over cake.
  • Remove the pan  and serve warm. Put any leftovers in the fridge.

Banana Applesauce Muffins – Vegetarian

10 May

Who doesn’t love a nice warm muffin in the morning with a hot cup of coffee? These muffins are egg and dairy free! I substitute the milk with coconut milk, the eggs with applesauce and the oil with banana’s!  Enjoy.

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Photo by: Susan T’s Kitchen

2 cups of flour
1 Tbsp baking powder
1/4 cup sugar
3/4 tsp salt
2 smashed banana’s
1 cup coconut milk
1/4 cup applesauce
1 tsp vanilla extract

1. Pre-heat oven to 400, line muffin pan with paper liners.
2. In Medium bowl combine flour, baking powder, sugar and salt.
3. In large bowl beat banana, coconut milk, applesauce and vanilla.
4. Add the flour mixture to the wet mixture and beat about 1 minute but do not over mix.
5. Spoon batter into muffin cups.
6. Bake for 18 to 20 minutes
7. lightly press muffin top, if it springs back remove from oven.
8. Transfer muffins to a rack to cool.

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Photo by: Susan T’s Kitchen

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