Thai Turkey Rolls with Peanut Sauce

This is one of my most favorite recipes for crescent rolls. It's perfect for an appetizer or for an entire meal.

Turkey Rolls

1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

1 tablespoon vegetable oil

1/4 lb ground turkey

1/4 cup chopped drained water chestnuts

1/4 cup shredded carrot

2 tablespoons chopped fresh cilantro

1 clove garlic, finely chopped

2 tablespoons apricot preserves

2 teaspoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1 egg, beaten

Sauce

1/4 cup creamy peanut butter

2 tablespoons orange marmalade

2 tablespoons water

2 tablespoons soy sauce

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

Directions

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x9-inch rectangle. Cut into 12 rectangles.

2. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add turkey; cook 4 to 5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger and red pepper flakes. Spoon about 1 tablespoon turkey mixture onto long side of each dough rectangle to within 1/4 inch of short ends. Starting with long side, roll up. Pinch edges to seal. Place seam side down on cookie sheet. Brush with egg.

3. Bake 10 to 15 minutes or until deep golden brown. Remove from cookie sheet.

4. Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat, stirring until hot. Remove from heat. Serve with turkey rolls.

Blueberry Cobbler

Ingredients:

2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter

Directions:

In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.

Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned.

Pumpkin Spice Bread

Makes 1 loaf

1-1/2 cup sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
2 eggs
1 2/3 cups flour
1 tsp. soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cloves

Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well.

Use a non-stick 9″x 5″ loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.

Potato Soup

Ingredients:

6-8 potatoes
1 large onion
1 Tbs. salt
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces cream cheese
3 Tbs. margarine

Directions:

Peel and cube potatoes and cut-up onion. Put both in large pot, cover with water and add salt. Heat until water turns milky in color. Add cream of mushroom soup, cream of chicken soup, cream cheese, and margarine. Cook until hot all the way through. Mash with potato masher or leave in big chunks, if desired. Add salt and pepper to taste.

Peanut Butter Brownies

Ingredients:

3 cups flour
1 cup brown sugar
2 cups white sugar
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 cups cocoa powder
1 1/2 cups oil
1 1/2 cups water
1 1/2 teaspoon vanilla extract
1 cup peanut butter
3/4 teaspoon cinnamon
3/4 teaspoon ginger

Directions:

1) Soften peanut butter in the microwave for 15 to 30 seconds. Make sure it's not too runny. Grease a 9"x13" cake pan. Preheat oven to 350 degrees Fahrenheit.

2) Mix flour, sugar, cocoa, salt, and baking powder in a bowl. Include the spices in the dry mixture. In a separate bowl, mix water, oil and vanilla extract

3) Combine the wet and dry ingredients, making sure not to overwork the batter.

4) Pour half the batter in the the prepared cake pan, followed by the softened peanut butter (spread around, avoiding edges) and then pour the rest of the batter on top. Bake for 30 to 40 minutes.

Peanut Butter Pie

Ingredients:

• 8 ounces cream cheese
• 1/2 cup peanut butter
• 1 cup powdered sugar
• 1 tsp. vanilla
• 1/2 cup milk
• 2 cups whipped topping
• graham cracker crust (9-inch)
  

Directions:

In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar, vanilla, and milk. Fold in whipped topping until well blended. Pour into graham cracker crust. Chill thoroughly before serving. Drizzle with chocolate syrup, if desired.

A Birthday Cake!

Egg-less Chocolate Cake with Homemade Vanilla Frosting

I made this cake as a treat for the birthday of a good friend of mine. I am so thankful that the Lord has blessed me with such joy as I use my gifts to serve others.


Cake Ingredients

• 4 1/2 cups sifted all-purpose flour
• 3 cups white sugar
• 1 cup unsweetened cocoa powder
• 1 cup vegetable oil
• 3 cups water
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 3 tablespoons vanilla extract

Directions

1. Preheat oven to 350 degrees F, grease and flour a 9x13 inch pan.
2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Pour into a 9x13 inch pan. Bake at 350 degrees F for 1 hour or until toothpick inserted in center comes out clean.

Vanilla Frosting

• 1/3 c. soft butter
• 3 c. confectioners' sugar
• 1 1/2 tsp. vanilla
• About 2 tbsp. milk
  

Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.

Mexi-Corn Dip

1 can Mexi Corn
1/2 cup sour cream
1/2 cup mayo
2 cups mild cheddar cheese, shredded
1 Tbs. Tony Chacheres spice
1 Tbs. chopped jalapenos

Serve with tortilla chips!

Mini Cheesecake

Ingredients:

Cheesecake:

• 8 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 cup sour cream
• 2 teaspoons vanilla
• 8 ounces Cool Whip
  

Crust:

• 18 graham cracker squares
• 1/4 cup sugar
• 1/3 cup butter, melted

Directions:

1. CRUST: Crush graham crackers into crumbs. Add sugar and butter until evenly mixed. Pour into lined muffin tins. bake in preheated 350 degree oven for 4 minutes.
2. CHEESECAKE: Beat cream cheese and sugar together until smooth. Add sour cream and vanilla and beat until mixed well. Add Cool Whip and beat on low until well blended. Do no over beat. Pour into cooled crusts and refrigerate until well chilled. Top with fresh blueberries, strawberries, or whatever fruit you like.
   

Blueberry Muffins with Crumb Topping

Ingredients - Muffin Base:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Ingredients - Crumb Topping:

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, melted (half a stick)
• 1 1/2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine flour, sugar, salt, and baking powder. Combine oil, egg and milk in a separate bowl. Mix the wet ingredients with the dry ingredients. Fold in blueberries. Fill muffin cups 3/4 of the way full, and then sprinkle with the crumb topping mixture.
3. To Make Crumb Toppping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20-25 minutes in the preheated oven or until done.
   

Peanut Butter Silk Cake

This is decadence!

Ingredients:
1 box butter recipe yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/2 cup butter or margarine, softened
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container chocolate frosting (I recommend the Betty Crocker Rich & Creamy kind)

Directions:
1. Heat oven to 350 degrees. Generously grease the bottom of a 9x13 inch pan. In a large bowl, beat dry cake mix, water, 1/2 cup peanut butter, 1/2 cup butter and the eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool about 10 minutes then remove from pan and cool about an hour.
3. In 2-quart saucepan, melt 1/4 cup butter orver medium heat; stir in brown sugar. Heat to boiling; boil and stir 30 seconds. Remove from heat. Refrigerate uncovered for 10 minutes.
4. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until smooth and creamy. Once the cake is cooled, cut in half length-wise (horizontally). Spread the peanut butter/whipped cream mixture on to one half of the cake then put back together. Frost the side and top of the cake with the chocolate frosting. Store covered in refrigerator.

Recipe from the back of a Betty Crocker SuperMoist butter recipe yellow box cake mix.

Cooking in Nicaragua

From June 26th - July 10th, I had the unique privilege of going to Nicaragua to share the gospel with the people there. We spent a lot of time hiking in the mountains and the villages of Ocotal and Wiwili handing out Bible study booklets that went along with a local radio program that would help them learn about the saving message of Jesus Christ as well as teach them how to study the Bible. However, I don't think that even a mission's trip would be complete without me getting to cook something. I was able to make pancakes for my team one morning for breakfast (one was intentionally made to look like Mickey Mouse), as well as cook french toast and ham another morning. I made guacamole from a handpicked avocado from a tree outside our residence, but unfortunately that was unable to be photographed. Mostly it was cooking over a gas stove/burner, and here are two pictures from what I was able to make.

Chocolate Chip Bundt Cake

Ingredients:

1 box yellow cake mix
1 box vanilla instant pudding mix
1/2 cup brown sugar
1 cup sour cream
1 cup oil
1/4 cup water
1 cup chopped walnuts
1 cup chocolate chips

Directions:
Combine cake mix, pudding mix, and brown sugar. Stir in the sour cream, oil, and water. Mix well; stir in nuts and chocolate chips. Pour into a greased and floured Bundt pan. Bake at 350F for 55-60 minutes or until a toothpick inserted near the middle comes out clean. Dust with powdered sugar, if desired.

Bust Your Diet Cake

I wanted to come up with a more clever name for this cake, but I just couldn't. The original title was too good! :)

Ingredients: 1 butter flavor yellow cake mix
1 egg
1 stick butter, softened to room temp

Topping:
2 eggs
1 box powdered sugar (1 lb size) - about 4 cups unsifted
1 package (8 oz size) cream cheese
1 teaspoon vanilla

Mix first 3 ingredients in bowl, blending well. Press into a 9 x 13 greased pan. Mix next 4 topping ingredients together, then spread on top of cake in the pan. Bake at 350F for 25-30 minutes.

Peanut Butter Cup Bars

Ingredients:

1 package graham crackers (about 9 crackers), crushed into small crumbs
2 cups powdered sugar
1 cup peanut butter
1/2 cup margarine, melted
1 cup vegan chocolate chips
1 teaspoon oil

Directions:
1) In a bowl, thoroughly mix together graham cracker crumbs, powdered sugar, peanut butter, and margarine.

2) Spread the mixture onto the bottom of a 9" x13" pan.

3) In a small microwave-safe bowl, combine the chocolate chips and oil, and microwave for 30 seconds. Mix the chocolate and continue to microwave at 10 second intervals until the chocolate is creamy and spreadable.

4) Spread the chocolate over the peanut butter mixture and place the pan into the refrigerator until the chocolate has hardened.

Hint: You can make graham cracker crumbs by putting them in a large Ziploc bag and then using a roller to smash them.

Makes: 18 bars, Preparation time: 15 minutes

Oriental Coleslaw

So easy and simple.

Ingredients:

Slaw:
1 - 1 lb. bag of broccoli coleslaw mix (or just coleslaw mix with added broccoli pieces)
1 package Oriental flavored Ramen noodles, broken up
4 oz. package slivered almonds
1/4 - 1/2 cup sesame seeds

Dressing:
1 package Oriental Ramen noodles seasoning
1/3 cup apple cider vinegar
1/2 cup sugar (more or less to taste)
1/2 cup oil (I recommend vegetable oil)

Directions:
Combine salad ingredients and dressing ingredients separately.
Toss salad with dressing right before serving (or the salad will get soggy).

Brown Sugar Toffee Cake

Serves 12

This cake turns out best when all ingredients have come to room temperature. Serve with vanilla ice cream.



1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. baking powder
1/8 tsp. salt
6 Tbs. butter, softened
1 cup dark brown sugar
1/2 cup sugar
2 eggs, at room temperature
1/4 cup cold strong coffee
1 tsp. vanilla extract
1/2 cup fat-free plain yogurt, at room temperature
3 milk chocolate-toffee bars, such as Heath

1. Preheat oven to 325 degrees. Coat 9-inch round cake pan with cooking spray.
2. Whisk together four, baking soda, baking powder, and salt in a large bowl. Set aside.
3. Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2-3 minutes, or until batter is smooth and creamy.
4. Spread batter in prepared cake pan, and bake 35-40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
5. Meanwhile, chop the milk chocolate-toffee bars into crushed bits (food processor or knife works just fine). Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of the cake while it is still hot. Cool completely before serving.

Recipe from Vegetarian Times magazine, May/June 2010 issue

Cooking on the Appalachian Trail

The Appalachian Trail is a 2175 mile hiking trail that run along the Appalachian Mountains through 14 states from Georgia to Maine. It begins at Springer Mountain in Georgia and ends with a 5-mile uphill climb of Mount Katahdin in Maine. My grandfather has hiked the entire trail, and following his example, my dad and I decided to spend 4 days hiking 30 miles of the trail in Georgia. We started at Springer Mountain and ended at a little place called Neel's Gap, 30 miles later.

Being the cook I am, I found it interesting as we prepared meals along the way. Most of the time, while we would hike, we were eating granola bars and trail mix. But once we made camp for the night, we'd usually have a hot meal. The picture you see below is of our stove. It's very lightweight (on the trail you have to carry everything on your back, so the lighter you pack the better) and cooks via gas. It would heat up very quickly and cook the food very fast.
Our meals had to be lightweight, easy to cook, but also filling and nutritious. I found these pasta dishes that you can heat up over the stove, but their are also ones that are in little baggies that you just add water to, plus we saw other hikers with freeze-dried food (like vegetables). We also went with the quick and easy favorite of Ramen noodles. Boy were those good after a long day of hiking, especially when the night was a little chilly.

And finally, what meal would be complete without dessert. Oh, we brought mini Snickers bars, Almond Joys, and Baby Ruth's, but those only go so far. So, I brought pudding! Now, you need milk for pudding and obviously there is none on the trail. So the next best thing is powdered milk. Boy did we love the pudding. Chocolate and sugar free (me being the health nut had to get the sugar free kind). Delish! Now, you need to cool it. Well, our campsite was right by the stream, so we just stuck the bowl in the water! My dad called it "God's refrigerator."

So, that's my cooking installment from the AT. I couldn't even go a week without cooking something and then blogging about it!

Iced Oatmeal Cookies

Ingredients

• 2 Tbs. flaxseed meal
• 1 cup oat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 2 Tbs. vegan margarine, softened
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 1/4 cup applesauce or prune purée
• 1 tsp. vanilla extract
• 1 1/2 cups old-fashioned oats
• 1/2 cup raisins or dried cranberries

Icing

• 3/4 cup confectioners’ sugar
• 2 Tbs. lemon juice

Directions

To make Cookies:

1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.

2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture with spatula or wooden spoon. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.

3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.

Meanwhile, to make Icing:

4. Whisk together confectioners’ sugar and lemon juice in small bowl until smooth; Icing should be thick, but spreadable. Gently brush Icing on hot cookies with pastry brush. Cool 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container.

Recipe from www.vegetariantimes.com

Fudgy Brownies

These brownies are so good, so healthy, and a delicious mix of flavors.

Ingredients:
1 1/2 cups unbleached flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan chocolate chips
1/2 cup canola oil
2 small ripe bananas, mashed
1 cup sugar
1 cup plain soymilk
2 Tbs. flaxseed meal
2 tsp. vanilla extract

Directions
1. Preheat oven to 350°F. Coat a glass, 9 1/2-by- 11 inch rectangular baking pan with cooking spray. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
2. Melt chocolate chips with canola oil in double boiler, stirring until smooth. Remove from heat, and whisk in banana and sugar. Combine soymilk, flaxseed meal, and vanilla in measuring cup, then fold into chocolate mixture. Stir chocolate mixture into flour mixture until just combined, then spread in prepared baking pan.
3. Bake 25 minutes, or until toothpick inserted 2 inches from side of pan comes out dry, but middle is still soft. Cool in pan on wire rack, then cut into 16 pieces.

Fried Rice with Eggs, Peas, and Carrots

Serves 4

Ingredients:
3 eggs, beaten
2 tablespoons oil
1 tablespoon ginger
4 cloves garlic
1 small onion
2 cups cooked rice
1 package (10-12 ounces) frozen green peas and carrots
soy sauce, to taste

1. Scramble eggs in a nonstick skillet with a few drops of oil. Add pepper if desired and/or cayenne pepper if you like a little spice. Pour in a bowl and set aside.
2. Cook ginger, garlic and onion in skillet until they are translucent or just starting to brown. Add the cooked rice. Break up any lumps and cook until very hot and some rice begins to form crunchy bits, about 5 minutes.
3. Add the peas and carrots. Cook until hot, then stir in the eggs. Serve with soy sauce. (I also added some garlic powder and rosemary.)

Recipe idea from The Everything Vegetarian Cookbook, page 129. I added my own little touch with some added spices.

The New and Improved Chocolate Chip Cookies

Here's a little spin on a classic favorite cookie!

Makes 30 cookies

3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1 1/2 cups oat flour
t tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
1 cup rolled oats
1 1/2 cups chocolate chips (12 oz.)

1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a find meal. Add canola oil, and blend 2-3 more minutes, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
3. Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8-10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Notes: To make oat flour, simply blend rolled oats in a food processor or a blender to make the amount you need. Also, if you'd like a little more texture to the cookie or if you really like to taste the nuts, you can leave the walnut butter a little chunky.

Recipe from VegetarianTimes.com

Spicy Chickpea Pasta

I've finally done it! Created a little dish of my own. Well, I can't take all the credit. I got the idea from Vegetarian Magazine, but I adapted it to fit my own taste (and what was available in my pantry at the time). However, it's so good that it just might make it to the top of my list of favorite pasta dishes (and believe me, when it comes to pasta, I love it all).

Serves 8

Ingredients:
1 lb. pasta (pictured is whole-wheat penne)
2 cans diced tomatoes with garlic and olive oil
1 cup dried chickpeas (makes 2 cups when cooked) (or you can use 2 store-bought cans if you don't have any dried chickpeas on hand)
an array of spices - I used cayenne pepper (use more or less depending on how spicy you like it), oregano, thyme, cilantro (fresh or dried), garlic powder, and black pepper

Directions:
In one pot, cook pasta.
In 2nd pot, warm or cook chickpeas.
In 3rd pot, mix canned tomatoes with spices and let come to a boil.
Once chickpeas are warm or done cooking, mix in with the tomato sauce.
Pour sauce over pasta when done.
Serve immediately, while hot, topped with cilantro for a beautiful presentation.

Egg-less Applesauce Cake and Muffins with Cream-Cheese Frosting

Every Sunday night, I go to my college pastor's house for a small group Bible study. Most of the recipes that are on this blog are treats that I've made for them. My college pastor's daughter is the sweetest little strawberry-blonde headed girl, and she is also allergic to eggs. So I'm always looking for recipes that don't have eggs in them so that the treats I make for my small group, she can eat them too! Here is an easy, healthy, and egg-less recipe that can be made as a loaf cake or as muffins!

Serves: 1 loaf or 24 muffins
Oven: 350 degrees

For Cake (or Muffins):
1/2 cup canola oil
1 cup sugar
2 cups unbleached flour
2 cups applesauce
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. vanilla

Mix oil and sugar well. Add applesauce and vanilla. Mix in dry ingredients. Beat until smooth.

Pour in a oiled loaf pan and bake for 55-60 minutes. Or for muffins, pour into muffin tin(s) and bake for 20-22 minutes.




For frosting:
5 oz cream cheese, softened
3 Tbs. unsalted butter, softened
1/4 tsp. pure vanilla extract
1 cup confectioners (powdered) sugar
1/2 tsp. cinnamon

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Cake recipe from: http://www.all-creatures.org
Frosting recipe from: http://www.gourmet.com

Fat-Free Vegan Carrot Cake

Serving Size : 10

2 cups carrots — finely grated, packed
1 1/2 cups brown sugar — packed
1 3/4 cups water
1 cup raisins — or other chopped dry fruit
1 teaspoon vanilla extract
3 cups unbleached flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Lemon Glaze — (or confectioners sugar)

In a saucepan, combine the carrots, brown sugar, raisins or dried fruit, and vanilla. Bring to a boil and simmer for 5 minutes, then remove from the heat, cover, and let sit for at least an hour. In a large bowl, combine the flour, cinnamon, cloves, nutmeg, ginger, salt, baking soda, and baking powder. Whisk or stir to combine thoroughly and set aside.

Preheat the oven to 300F about 15 minutes before you are ready to mix the batter. Generously oil and flour a 10-inch bundt pan. Stir the cooled carrot mixture into the dry ingredients just until no trace of flour is left. Pour the batter into the prepared bundt pan and bake until the cake feels firm to the touch and a knife inserted into the cake comes out clean, about 1 hour.

Cool in the pan for 10 minutes on a rack, then invert onto a serving plate. Dust with confectioners’ sugar or top with our simple Lemon Glaze (recipe follows).

(NOT FATFREE Variations: Add 1 cup of chopped nuts and/or 1/2 cup of unsweetened shredded coconut to the batter.)

- – - – - – - – - – - – - – - – - -

Lemon Glaze

1/2 cup sugar
1/4 cup fresh lemon juice — (about 2 lemons)

In a small nonreactive saucepan, combine the sugar and lemon juice. Heat, stirring constantly, until the sugar dissolves. Poke holes in the cake with a toothpick or small sharp knife and slowly pour the lemon glaze over it.

Notes: For some odd reason, my oven cooks things faster than most recipes say they need to be in there. This cake cooked for only 42 minutes. So, experiment yourself to see exactly how long it really needs to cook for. I always go by the whole "when a knife/toothpick is inserted and comes out clean" motto. The picture shown above is the cake with powdered sugar. After tasting, it seemed "heavy" to me, and a bit dry, but not in a bad way. I ended up cutting the cake in half and putting the lemon glaze on one half (just to try it). It added moisture, but be careful about putting too much glaze on the cake because it can take away from the taste of the carrots, raisins, and the blended spices.

Recipe from www.fatfreevegan.com

Blueberry Yogurt Cake with Lemon Glaze

Cake:
1 1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tbs. Cointreau liqueur, optional
1 tsp. vanilla extract
2 large eggs, at room temperature
7 oz. low-fat Greek yogurt
2/3 cup fresh or frozen blueberries



Glaze:
3 Tbs. lemon juice
2 Tbs. light brown sugar
1 Tbs. Cointreau liqueur, optional

1. To make Cake: Preheat oven to 350 degrees F. Grease and flour 9- x 5-inch loaf pan.
2. Sift together 1 cup plus 3 Tbs. flour, cornmeal, baking powder, and salt in bowl. Beat brown sugar, oil, Cointreau, if using, and vanilla in separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.
3. Toss blueberries with the remaining 1 Tbs. flour, and fold into batter. Pour into prepared pan, and bake about 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
4. To make Glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.
5. Unmold Cake, and poke top all over with skewer. Brush Cake with Glaze. Cool completely before serving.

Notes: White sugar works just as well as brown sugar in this recipe, in both the Cake and the Glaze. Use canola oil if not able to use grape seed oil (grape seed oil is just so expensive). When I cooked the cake it only took about 55 minutes in the oven, but I used a glass pan. It might be different/closer to recipe time if using a dark pan.

Recipe from: "Vegetarian Times" magazine March 2010 (page 68)