Scrumptious Vegan Desserts

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Scrumptious Vegan Desserts

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Candy Bars, Vegan

Almond Roca One

1 pound soy margarine

2 cups Vegan sugar

1/2 cup whole almonds

1 large pkg. Vegan chocolate chips

1/2 cup walnuts, ground in a blender

Melt soy margarine over high heat. Add sugar,

stirring until it foams up well. Continue

cooking over high heat, adding the almonds.

Continue to cook, stirring continually until

mixture is the colour of mahogany & sugar is

all melted. If it starts to smoke, remove pan

from heat for a moment. When you remove pan

from heat, continue stirring & pour quickly

onto a flat pan with sides. Tilt pan to spread

evenly. After 5 minutes pour on chocolate

chips. When they have melted a bit, spread them

over the top of the hot mixture with a

rubber spatula. Scatter ground walnuts over the

top, shaking to distribute evenly. Candy is

thoroughly cooled when the chocolate is dull

looking. Cool 3 hours at room temperature.

Break into pieces.

Almond Roca Two

2 sticks, 1/2 cup, soy margarine

1/3 cup sugar

1 cup sliced almonds

1/2 cup large Vegan chocolate bar

1/2 cups almonds, crushed

In a heavy iron pan put in margarine &

sugar. Cook until mixture is lemon coloured &

grease absorbed. Add sliced almonds, cook until

velvety browned & mixture begins to smoke, but

is not burnt. Pour onto cookie sheet lined

with foil. Melt 1/2 of the Vegan chocolate bar

& spread over top of hot mixture a long with

the crushed almonds. When candy has cooled,

break into pieces.

Babe Ruth Bars

Makes 18 bars; 289 Calories per bar

1 cup peanut butter

1 cup white corn syrup

1/2 cup Vegan brown sugar, packed

1/2 cup Vegan white sugar

6 cups Vegan cornflakes cereal

1 cup Vegan semi sweet chocolate chips

2/3 cup peanuts

In a large saucepan over medium heat, combine the

peanut butter, corn syrup, brown sugar and white

sugar. Cook stirring occasionally until smooth. Remove

from heat and quickly mix in the Vegan cornflakes,

chocolate chips and peanuts until evenly coated. Press

the entire mixture gently into a greased 9x13 inch

baking dish. Allow to cool completely before cutting

into bars.

Baby Ruth Candy Bar

Top Secret Recipes Version Of Baby Ruth Candy Bar

Vegan Version

centres, Makes 8 candy bars.

1/4 cup soy milk

5 unwrapped Vegan *caramels (Recipe Follows)

1 Tb. light corn syrup

1 tsp. soy margarine

1/4 tsp. vanilla

1/8 tsp. salt

1 1/4 cups Vegan powdered sugar ("Dominoes", "Western Family")

20 unwrapped Vegan *caramels (Recipe for Caramel candy follows)

1 1/2 tsps. water

2 cups dry roasted peanuts

1 12 oz. bag Vegan chocolate chips

Combine all ingredients for the centres, except the

powdered sugar, in a small saucepan over low heat.

Stir often as the caramel slowly melts. When the

mixture is smooth, add 3/4 cup of powdered sugar.

Stir. Save the remaining 1/2 cup of powdered sugar for

later. Use a candy thermometer to bring the mixture to

exactly 230 degrees, stirring often, then turn off the

heat. When the temperature of the candy begins to

drop, add the remaining 1/2 cup powdered sugar to the

pan, then use a hand mixer on high speed to combine.

Keep mixing until the candy cools and thickens and can

no longer be mixed. That should take a minute or two.

Let the candy cool in the pan for 10 to 15 minutes, or

until it can be touched. Don't let it sit too long,

you want the candy to still be warm and pliable when

you shape it. Take a Tb. size portion and roll

it between your palms or on a countertop until it

forms a roll with the width of your index finger, and

measuring about 4 1/2 inches long. Repeat with the

remaining centre candy mixture and place the rolls on

wax paper. You should have 8 rolls. Let the centre

rolls sit out for an hour or two to firm up. Combine

the 20 caramels with the 1 1/2 tsps. of water in a

small saucepan over low heat. Stir often until the

caramels melt completely, then turn off the heat. If

you work fast this caramel will stay warm while you

make the candy bars. Pour the peanuts onto a baking

sheet or other flat surface. Using a basting brush and

working quickly, "paint" a coating of caramel onto one

side of a centre roll. Quickly turn the centre over,

caramel side down, onto the peanuts and press gently

so that the peanuts stick to the surface of the candy.

Paint more caramel onto the other side of the roll and

press it down onto the peanuts. The candy should have

a solid layer of peanuts covering all sides. If

needed, brush additional caramel onto the roll, then

turn it onto the peanuts to coat the roll completely.

Place the candy bar onto wax paper, and repeat with

the remaining ingredients. Place these bars into your

refrigerator for an hour or two so that they firm up.

Pour the chocolate chips into a glass or ceramic bowl

and zap it in the microwave for 2 minutes on 50%

power. Gently stir the chips, then heat for an

additional 30 seconds at 50% power. Repeat if

necessary, stirring gently after each 30 seconds.

Don't over cook the chips or the chocolate will burn

and seize up on you. Drop a candy bar centre into the

melted chocolate. Cover the candy bar with chocolate

using two forks, one in each hand. When the candy is

covered with chocolate, balance the bar on both of the

forks, one at each end of the candy bar, and tap the

forks on the top edge of the bowl so that much of the

chocolate drops off. Carefully place the candy bar

onto wax paper and remove the two forks. Repeat with

the remaining ingredients, and then chill the candy

bars until firm.

*Caramel Candy

3/4 cup Vegan sugar

1/3 cup soy margarine

3 Tbs. light corn syrup

1/4 tsps. baking soda (Do Not Use "arm&hammer")

1/4 tsps. vanilla extract

Grease the sides of a heavy 1 1/2 quart saucepan. In

saucepan combine sugar, soy margarine and corn syrup.

Cook over medium heat to boiling, stirring constantly

with a wooden spoon to dissolve sugar. This should

take 8 to 10 minutes. Avoid splashing mixture on sides

of pan. Carefully clip candy thermometer to side of

pan. Cook over medium heat, stirring occasionally, til

the thermometer registers 255, hard ball stage.

Mixture should boil at a moderate, steady rate over

the entire surface. Reaching hard ball stage should

take about 4 minutes. Remove saucepan from heat,

remove thermometer. Add baking soda and vanilla

extract, stir til well combined. Spray non stick

cooking spray on plates and dribble by tsps. the

caramel onto the plates. Work fast as the candy

hardens quickly.

Butterfinger Bars

Makes 2 dozen; 487 Calories per candy bar

2/3 cup Vegan white sugar

2/3 cup white corn syrup

1, 16 ozs., jar crunchy peanut butter

3 cups Vegan cornflakes cereal

2 cups Vegan chocolate chips

Heat sugar and syrup together in heavy pan until

boiling. Add peanut butter. Mix until well blended.

Pour over corn flake cereal , coating the cereal well.

Press into a 9 x 13 inch pan. Melt chocolate chips in

a small sauce pan. Spread over batter. Chill for 20

to 25 minutes. Cut into bars

Kit Kat Bars

Makes 2 dozen; 627 Calories per serving

80 Vegan buttury round crackers

1 1/2 cups Vegan *graham cracker crumbs (Recipe below for Graham Crackers, just crumble)

3/4 cup Vegan brown sugar, packed

1 cup Vegan white sugar

3/4 cup soy margarine

1/3 cup soy milk

1 cup Vegan butterscotch chips

1 cup Vegan semi sweet chocolate chips

3/4 cup peanut butter

Put graham cracker crumbs, brown sugar, white sugar,

soy margarine and soy milk into a saucepan and bring

it to a boil. Boil for 5 minutes. Put a layer of

buttry round crackers in a 9x13 inch pan and pour 1/2

of the graham cracker crumb mixture over it. Put

another layer of crackers and pour the remaining

mixture. Add last row of crackers. To Make Topping:

Melt over low heat the butterscotch chips, chocolate

chips, and peanut butter. Melt at low heat and spread

over the top.

*Graham Crackers

These remind me of Nabisco's Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking. By Cindy Lynn; Makes 24 crackers; 90 Calories per cracker; 4? hours; 4 hours preparation

1 cup white flour

1 1/4 cups whole wheat flour

5 Tbs. Vegan sugar

1/2 tsp. salt

1/2 tsp. baking soda (Do not use “arm&hammer”)

1 tsp. baking powder

1/4 tsp. ground cinnamon

3 Tbs. Vegan margarine, cold and sliced into small pieces

1/4 cup Vegan vegetable shortening (Do not use any from “proctor&gamble”, nor any with mono diglyrides, that’s an ANIMAL fat)

2 Tbs. Agava Nectar

1 Tb. molasses

1/4 cup water

1 tsp. vanilla extract

Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in the margarine and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl, mix the aquava, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended. Form the dough into a ball.

Cover and chill for several hours. Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7 x 15 inches. If the dough cracks or breaks, just pinch the edges back together. Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2" squares. Use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough. Bake in the center of the oven for 15 minutes at 350 degrees F or until lightly browned on the edges. Store at room temperature in an airtight container. Will keep up to a month. Remember there are no preservatives.

*Cinnamon Graham Crackers

by DiB's; Makes 24 to 36 crackers; 61 Calories per cracker; 22 minute 15 minute prep

1/4 cup unsweetened frozen apple juice concentrate

1/4 cup vegetable oil

1 sliced banana, sliced

1 tsp. vanilla extract

1 tsp. cinnamon

1 cup graham flour (look in health food stores if you need to)

1 cup whole wheat flour

1 tsp. baking soda (Do not use “arm&hammer”)

1/2 tsp. salt

Preheat oven to 350 degrees. In a blender combine apple juice concentrate, banana, vanilla, cinnamon and blend well. In a large bowl mix together the graham flour, wheat flour, baking soda and salt. Mix well. Mix the wet ingredients into the dry. On a sheet of wax paper roll out dough to around 1/8 to 1/4 inch thick, your preference and cut into desired shapes, and place on a cookie sheet. Bake for 7 to 9 minutes.

Mars Bars

Nougat

2/3 Cup of Soy Milk

3 oz. Soy Margarine

8 oz. Vegan Sugar

2 tsps. Vanilla extract

2 ozs. Wheat germ, preferably ground in spice grinder.

4 ozs. dried Soy Milk

Put the milk, margarine and sugar into a thick

saucepan and heat, without stirring, on a low heat

until it bubbles all over. Keep at this heat for 2

minutes. Cool. Add the vanilla and the wheat germ.

Add the dried soy milk and beat til creemy. Pour into

a tray roughly the size of 12 mars bars and freeze for

an hour.

Mock Baby Ruth Bars

4 cups oatmeal

1 cup Vegan brown sugar

1/4 cup corn syrup

2/3 cups soy margarine, melted

1/4 cup chunky peanut butter

1 tsp. vanilla extract

6 oz. pkg., Vegan chocolate chips

1/2 oz. pkg. Vegan butterscotch chips

2/3 cups chunky peanut butter

1 cup salted peanuts

Mix oatmeal, brown sugar & corn syrup. Pour

melted margarine over mixture, stir; add 1/4

cup peanut butter & vanilla extract. Mix well.

Put into a 9x13 inch pan. Bake at 400 for 12

minutes. Melt chocolate & butterscotch chips,

add 2/3 cups peanut butter & peanuts. Spread

on top of mixture in pan. Chill in fridge.

Mounds Bars

1/4 c Mashed potatoes

1 3/4 cup Vegan powdered sugar

1 Tb. soy margarine, softened

1/2 tsp. Vanilla extract

1 1/2 cups coconut

pinch of salt

1/2 tsp. vanilla extract

1 square Vegan unsweetened chocolate

1/2 to 3/4 cup Vegan chocolate chips

Combine potato, powdered sugar, soy margarine,

vanilla extract, coconut and salt in bowl; mix well.

Shape into balls. Place on baking sheet. Chill until

firm. Melt unsweetened chocolate and chocolate chips

in double boiler; blend well. Dip chilled candies into

chocolate; place on Vegan waxed paper. Let stand until

set.

Pay Day Candy Bar

pinkyjain made these for Arnie after they first met. Pay Day is Arnie’s favourite candy bar. pinkyjain made them entirely Vegan (Duh), and they were Delicious.

Centres:

1/4 cup soy milk

5 *caramel pieces (Recipe follows)

1 Tb. light corn syrup

1 tsp. peanut butter

1/4 tsp. vanilla extract

1/4 tsp. salt

1 1/4 cups powdered Vegan sugar

20 *caramel pieces (Recipe follows)

1 1/2 tsps. water

2 cups dry roasted peanuts

Combine all ingredients for the centres, except

the powdered sugar, in a small saucepan over

low heat. Stir often as the caramel slowly

melts. When mixture is smooth, add 3/4 cup of

the powdered sugar. Stir. Save the remaining

1/2 cup of powdered sugar for later. Use a

candy thermometer to bring the mixture to

exactly 230 degrees, stirring often, then turn

heat off. When the temperature of the candy

begins to drop, add the remaining 1/2 cup of

powdered sugar to the saucepan, then use a

hand mixer on high speed to combine. Keep

mixing until the candy cools & thickens & can

no longer be mixed. That should take a minute

or 2. Let candy cool in the pan for 15 to

20 minutes, or until it can be touched. Don’t

let it sit too long, you want the candy to

still be warm & pliable when you shape it.

Take a tablespoon size portion & roll it

between your palms on a countertop until it

forms a roll about 4 1/2 inches long. Repeat

with the remaining centre candy mixture & place

the rolls on Vegan waxed paper. Should be 8

rolls. Let centre rolls sit out for an hour

or 2 to firm up. Combine the 20 caramels with

the 1 1/2 tsp. of water in a small saucepan

over low heat. Stir often until the caramels

melt completely, then turn off the heat. If

you work fast this caramel will stay warm

while you make the candy bars. Pour the

peanuts onto a baking sheet or other flat

surface. Using a basting brush & working

quickly, paint a coating of caramel onto the

side of a centre roll, quickly turn the centre

over, caramel side down, onto the peanuts &

press gently so that the peanuts stick to the

surface of the candy. Paint more caramel onto

the other side of the roll & press it down

onto the peanuts. The candy should have a solid

layer of peanuts covering all sides. If needed,

brush additional caramel on to the roll, then

turn it onto the peanuts to coat the roll

completely. Place the candy bar on Vegan wax

paper, & repeat with the remaining rolls.

*Caramel Candy

3/4 cup Vegan sugar

1/3 cup soy margarine

3 Tbs. light corn syrup

1/4 tsps. baking soda (Do Not Use "arm&hammer")

1/4 tsps. vanilla extract

Grease the sides of a heavy 1 1/2 quart saucepan. In

saucepan combine sugar, soy margarine and corn syrup.

Cook over medium heat to boiling, stirring constantly

with a wooden spoon to dissolve sugar. This should

take 8 to 10 minutes. Avoid splashing mixture on sides

of pan. Carefully clip candy thermometer to side of

pan. Cook over medium heat, stirring occasionally, til

the thermometer registers 255, hard ball stage.

Mixture should boil at a moderate, steady rate over

the entire surface. Reaching hard ball stage should

take about 4 minutes. Remove saucepan from heat,

remove thermometer. Add baking soda and vanilla

extract, stir til well combined. Spray non stick

cooking spray on plates and dribble by tsps. the

caramel onto the plates. Work fast as the candy

hardens quickly.

Casseroles, Dessert, Vegan

Apple Rice Casserole

Makes 8 servings; 88

Calories per serving

2 cups brown rice, cooked

3 small, sweet apples, peeled & coarsely shredded

1/3 cup apple juice

1 Tb. firmly packed Vegan brown sugar

2 tsps. lemon juice

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/16 tsp. ground nutmeg

Preheat oven to 350. Lightly oil a 1 1/2

quart casserole dish, or spray with non stick

cooking spray. In a large bowl, combine all

ingredients. Mix well. Spoon into prepared dish.

Cover tightly & bake 45 minutes. Serve hot.

Coconut Recipes, Vegan

Coconut Chappatis

Copied from "Simply Vegan", by Debra Wasserman

Serves 2; 181 Calories per serving

pinkyjain sez these are wonderful. And especially fun dusted with Vegan confectioner’s sugar.

1/2 cup whole wheat pastry or unbleached white flour

1/3 cup shredded coconut

1/2 tsp. cinnamon

4 Tbs. water

Mix ingredients together to form a firm dough.

Divide into 4 equal parts. On floured board,

roll each piece into a 1/4 inch thick circle.

Cook chappatis in an oiled pan over medium heat

until light brown on each side. Serve warm.

Delicious topped with Vegan powdered sugar.

Cobblers, Vegan

Apple Cherry Cobbler

Serves 10; 173 Calories per serving

6 ozs. dried cherries, no sugar added

3 Tbs. apple juice, unsweetened

3 tart apples, about 1 pound, peeled, cored, & sliced thinly length wise

2 Tbs. lemon juice

1/2 tsp. ground cardamom

*Pie Crust (Recipe below)

2 Tbs. Vegan sugar

Preheat oven to 350. Combine dried cherries

with the apple juice. Set aside for 15

minutes. Sprinkle the apples with the lemon

juice & cardamom. Combine cherries & apples.

Roll out dough into a large, ragged circle

about 14 inches in diameter. Fit dough into an

8 inch round ovenproof dish at least 2 inches

deep, allowing excess pastry to drape over the

edge. Place apples & cherries in the prepared

dish, mounding slightly in the middle. Bring

pastry up & over apples & cherries. It will

not quite cover the fruit. Sprinkle with sugar.

Bake for 45 minutes, or until the crust is

brown & filling is bubbling.

*Pared Down Pie Crust

Makes 1 9 inch shell, serves 8; 674 Calories total, 84 Calories per serving

3/4 cups sifted all purpose flour

2 Tbs. cornstarch

1/4 tsp. salt

3 Tbs. Vegan vegetable shortening (Do Not Use

"proctor & gamble").

4 Tbs. ice cold water

In a shallow mixing bowl, combine the flour,

cornstarch & salt. Using a pastry blender, cut

the shortening into the dry ingredients, until

the texture of coarse meal. Now forking the

mixture briskly, scatter the ice water. 1 Tb.

at a time, over the surface of the dry

ingredients. The instant the dry ingredients are

moistened & adhere together, stop mixing, Shape

the mixture lightly into a ball, place on a

very lightly floured about 1 Tb. of flour

spread on a cloth) pastry cloth, spread the

flour in the centre of the cloth. Flatten the

pastry gently with a very lightly floured

rolling pin. Note: By using a pastry cloth you

can use a minimal amount of flour with little

risk of the pastry’s sticking. With short,

quick, light strokes, work from the center of

the pastry outward, rolling into a thin circle

about 2 1/2 larger in diameter than the pie

tin you intend to use. Even up any ragged

edges as you roll, also patch any broken or

thin spots by cutting off ragged trimmings &

gluing them into place with a little cold

water. Once the pastry circle is rolled to the

proper size, lay the rolling pin straight

across the center; very gently lop half of the

pastry over the rolling pin, ease it into the

pie tin & fit it against the bottom & sides.

Trim the overhang so that it is about 3/4

inches larger all around than the pie tin,

then roll it under, & on top of, the rim;

crimp with your fingers making a decorative

fluted edge. The pie shell is now ready to

fill. To Bake The Pie Shell Before It’s

Filled: Many recipes call for baked pie shells.

First, prick the bottom & sides of the pie

shell well with a fork to allow steam a means

of escape, this will minimize buckling. Second,

line the pie shell with Vegan wax paper or

baking parchment, fill with pie weights, dried

beans or raw rice, to reduce shrinkage. Bake

in a hot oven, 425 degrees, for 10 to 12

minutes. Remove from oven, lift out the paper

& weights & cool the pie shell to room

temperature before filling.

Berry Cobbler

Makes 8 servings; 172 Calories per serving

Filling:

3/4 cup water

3/4 cup sugar

2 Tbs. cornstarch

1/2 cup Vegan sugar

3 cups strawberries, raspberries, blueberries or blackberries

Topping:

1 cup all purpose flour, sifted

1/2 tsp. salt

1 1/2 tsps. baking powder

1/3 cup nonfat soy milk

3 Tbs. safflower oil

In a medium saucepan, combine water, cornstarch

& sugar, & bring to a boil. Cook 1 minute,

stirring constantly. Add berries & remove from

heat. Pour into a 9 inch or 10 inch pie

plate. Combine flour, salt & baking powder. Mix

soy milk with oil & add to flour. Using a

fork or pastry blender, work dough into a

ball. Drop by spoonfuls onto fruit cobbler.

Bake at 425 25 to 30 minutes or until topping

is lightly browned.

Cherry Cobbler

Makes 12 servings; 211 Calories per serving

2 21 oz. cans Vegan *cherry pie filling (Or use Recipe below)

1/2 tsp. ground cinnamon

1 cup unbleached or all purpose flour

1 Tb. Vegan sugar

1 tsp. baking powder

pinch of ground ginger

1/2 cup skim soy milk

3 1/2 Tbs. oil

Preheat oven to 400. Spoon pie filling into a

shallow 2 quart baking dish; sprinkle with

cinnamon. In a small bowl, combine flour,

sugar, baking powder, ginger, soy milk & oil.

Drop by teaspoonfuls onto pie filling. Bake,

uncovered, 30 minutes, or until nicely browned.

*Cherry Pie Filling

by djmastermum; Makes 2 to 3 cups; 381 Calories per 1 cup; 20 minutes, 5 minutes preparation

2 jars pitted cherries

1/2 cup water

1/2 cup Vegan sugar

2 Tbs. cornstarch

In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.

Cookies, Vegan

Almond Joy Cookie Balls

Makes 3 to 4 dozen; 72 Calories per cookie

2 squares Vegan unsweetened chocolate, 1 oz.

1 14 ozs., can sweetened Vegan *condensed milk (Recipe below)

3 cups flaked coconut

1 tsp. vanilla extract

1 pinch salt

1 cup whole almonds

Preheat oven to 350 degrees. Line a baking sheet with

parchment paper. In the top half a double boiler melt

the chocolate and Vegan condensed milk, stirring

frequently. Pour the melted chocolate mixture over the

coconut. Stir in the vanilla and salt. Mix well until

the coconut is completely coated. Drop dough by

teaspoonfuls onto the prepared baking sheet. Press one

whole almond into the top of each cookie. Bake at 350

degrees for 10 to 12 minutes. Check at 8 minutes as

the bottoms tend to burn easily. Remove from oven and

cool.

*Condensed, Sweetened Soymilk

Copied from “dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

Makes 1 2/3 cups, which is equal to 1 commercial 14 oz. can; 91 Calories per 2 Tbs.

1 cup light Vegan unbleached sugar (pale beige colour)

2/3 cup boiling water

6 Tbs. soymilk powder

5 Tbs. soy protein isolate powder

1 Tb. melted soy margarine

Combine all the ingredients in a blender, and process until the sugar is dissolved and the mixture is thick. Pour into a clean jar, cover, and refrigerate. The milk thickens when chilled.

Banana Oatmeal Coconut Bar Cookies

Copied from “Conveniently Vegan”, by Debra Wasserman

Makes 16; 77 Calories per cookie

2 large ripe bananas, mashed

2 cups quick rolled oats

1 cup shredded unsweetened coconut

1/4 cup Maple Syrup

Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Flatten dough in a 9”x9”x2” non stick baking pan. Bake for 30 minutes. Cool pan on wire rack when removed from oven. Once cool, slice into 16 square cookies.

Cake Like Chocolate Chip Cookies

Copied from "Simply Vegan", by Debra Wasserman

Makes 2 dozen; 122 Calories per cookie

12 Oz. pkg. Vegan dark chocolate chips

1 tsp. baking soda (Do Not Use "arm&hammer")

2 1/4 cups whole wheat flour

1 1/2 tsps. vanilla extract

1 banana, mashed

1/4 cup maple syrup

1/2 cup water

Preheat oven to 375. Mix all the ingredients

together in a bowl. Form 24 cookies on a

lightly oiled cookie sheet. Bake for 8 to 10

minutes at 375. Cool cookies before removing

from the cookie sheet. Variation: Add 1/2 cup

chopped nuts to the batter before baking.

Chocolate Nuggets with Caramel Sauce

Serves 12; 159 Calories per serving

2 cups Vegan semi sweet chocolate chips

1/4 cup soy margarine, melted

1 cup soy milk

1/2 cup Vegan sugar

1 tsp. vanilla extract

1 cup flour

Cookies: Melt chocolate chips, margarine, soy

milk, sugar and vanilla extract in a saucepan over

medium heat. Stir often. Once melted, remove from heat

and stir in flour. Drop batter by spoonfuls onto

greased cookie sheet. Bake at 350 degrees for about

15 minutes. Caramel Sauce: Stir all ingredients

together over high heat and let boil. Let the sauce

boil down for a couple minutes until it reaches a

medium brown colour. Let cool before stirring.

Fig Envelopes

2 cups flour

3 tsps. baking powder

1/2 tsps. salt

2 Tbs. Vegan sugar

1/2 cup vegetable shortening (Vegan and cruelty free

brand, Do Not Use "crisco", this is a "proctor&gamble"

product, nor any with mono diglyrides, that’s an ANIMAL fat)

3/4 cup soy milk

1 cup cooked figs, chopped and drained

Sift flour, measure and sift with the baking powder,

salt and sugar. Cut in shortening with 2 spatulas.

Slowly add enough soy milk to form a soft dough. Turn

onto a lightly floured board. Roll in sheet 1/4 inches

thick. Cut in 4 inch squares. Place 2 Tb. chopped figs

on 1/2 of each. Moisten edges with cold soy milk.

Fold. Press edges together. Place on lightly oiled

baking sheet. Bake in hot 450 oven for 20 minutes.

Fig Or Strawberry Newtons

Makes 1 servings

1/2 cup soy margarine, Or Vegan vegetable shortening

(Do Not Use "crisco". this is a "proctor&gamble" product, nor any with mono diglyrides, that’s an ANIMAL fat)

1 cup Sugar

1 tsp. soy milk

1/2 tsp. vanilla extract

1/2 tsp. nutmeg

3 1/2 cups all purpose flour, or more

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 pint Fig jam (*see directions)

Creem soy margarine and sugar well. Add milk,

vanilla, nutmeg and blend. In the first cup of four,

add baking powder and salt. Continue adding flour

until the mixture is the proper consistency for

rolling dough on floured board. To make fig newtons,

divide dough into 2 parts. Roll between 2 pieces of

waxed paper, about 8 inches square. Remove top layer

of waxed paper and make an indentation with the back

of knife across the centre. Spoon jam on half. Fold

dough on centre line. Cut in squares. Bake at 350

degrees for 20 minutes or until light tan. Cool on

rack. Store in tight containers.

*Fig Jam

Combine 1 cup mashed figs, 3/4 cup Vegan sugar and 2 Tbs. water.

Cook until thick. Cool and use as filling.

*Note: try strawberries instead of figs.

Also, be sure the wax paper is Vegan & contains no

BEES’ wax.

GingerSnap Cookies

by Ocean~Ivy; Makes 85 mini cookies; 38 Calories per 1 mini cookie

1 cup molasses

1/2 cup soy margarine

3 1/4 cups flour

1 Tb. ginger

1/2 tsp. baking soda

1 1/2 tsps. salt

Pre heat oven to 425. Grease a baking sheet. Heat molasses in saucepan, until it boils. Put the soy margarine into large mixing bowl, combine hot molasses. Sift together salt, baking soda and flour. Blend in ginger. Blend mixture well. Let mixture chill in refrigerator, just until cold. Take out,roll batter very thin. Cut with cookie cutter. Using the spatula, put on baking sheet. Bake for approximately 5 minutes,or until golden.

Graham Crackers One

Makes 18 crackers; 58 Calories per cracker

1 cup whole wheat flour

1/2 cup unbleached white flour

1/2 tsp. baking powder

1/4 tsp. baking soda (Do Not Use "arm&hammer")

pinch of salt

2 Tbs. soy margarine

2 Tbs. Vegan brown sugar

2 Tbs. Agave Nectar, from the Agave cactus, a

natural sweetener found in natural food stores

1/2 tsp. vanilla extract

2 Tbs. soy milk

Preheat oven to 350. Grease a cookie sheet

with soy margarine. Combine flours, baking powder

& soda, & salt, & set aside. creem margarine,

sugar, & Agave Nectar in an electric mixer, or by

hand. Mix in vanilla extract. Add flour mixture

& soy milk. Gather dough together, add a drop

of soy milk if too dry, & knead into a

ball. Roll dough onto cookie sheet into a

rectangle, 1/8 inch thick. If dough is too

sticky, sprinkle it with flour. Without moving

dough, cut into 3 inch squares. Lightly score

a line through the centre of each square &

pierce each side several times with a fork.

Bake 10 to 15 minutes, until edges brown.

Remove crackers & cool on a wire rack.

Crackers will become crisp as they cool.

Graham Crackers Two

These remind me of Nabisco's Honey Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking. By Cindy Lynn; Makes 24 crackers; 90 Calories per cracker; 4? hours; 4 hours preparation

1 cup white flour

1 1/4 cups whole wheat flour

5 Tbs. Vegan sugar

1/2 tsp. salt

1/2 tsp. baking soda (Do not use “arm&hammer”)

1 tsp. baking powder

1/4 tsp. ground cinnamon

3 Tbs. Vegan margarine, cold and sliced into small pieces

1/4 cup Vegan vegetable shortening (Do not use any from “proctor&gamble”, nor any with mono diglyrides, that’s an ANIMAL fat)

2 Tbs. Agava Nectar

1 Tb. molasses

1/4 cup water

1 tsp. vanilla extract

Graham Crackers, Cinnamon

by DiB's; Makes 24 to 36 crackers; 61 Calories per cracker; 22 minute 15 minute prep

1/4 cup unsweetened frozen apple juice concentrate

1/4 cup vegetable oil

1 sliced banana, sliced

1 tsp. vanilla extract

1 tsp. cinnamon

1 cup graham flour (look in health food stores if you need to)

1 cup whole wheat flour

1 tsp. baking soda (Do not use “arm&hammer”)

1/2 tsp. salt

Frosting For Graham Crackers

by Joy1996; Makes 1 1/2 cups; 2187 Calories for 1 cup;

1/2 tsp. vanilla

1/2 tsp. lemon extract

1/2 tsp. Vegan buttur flavor extract

1 lb Vegan powdered sugar

3/4 cup vegetable oil

1/2 tsp. salt

6 Tbs. soy milk

Blend all ingredients together on medium speed. Spread between graham crackers.

Holly Berry Cookies

Makes 2 dozen; Dough will need to be chilled for 1 hour

2 cups all purpose flour

1 cup Vegan white sugar

1 tsp. ground cinnamon

3/4 tsp. baking powder

1/4 tsp. salt

1/2 cup soy margarine, chilled

1/4 cup soy milk

2/3 cups seedless raspberry jam

2 cups Vegan confectioner’s sugar

2 Tbs. soy milk

1/2 tsp. vanilla extract

Vegan red cinnamon candies

4 drops green food colouring

In a large bowl combine the flour, white

sugar, cinnamon, baking powder & salt. Cut in

the soy margarine until the mixture resembles

coarse crumbs. Add the 1/4 cup soy milk to

the crumb mixture until the dough is moistened.

Cover & refrigerate for at least 1 hour.

Preheat oven to 375. On a lightly floured

surface roll out the dough to 1/8 inch thick.

Cut with a 2 inch round cookie cutter, or use

shaped cookie cutters. Place on ungreased

baking sheets. Bake for 8 to 10 minutes or

until edges are lightly browned. Cool on wire

racks. Once cool, spread jam on half of the

cookies, then top each with another cookie. To

make glaze: Combine the confectioner’s sugar, 2

Tbs. soy milk & vanilla extract, mix until

smooth. Spread glaze over the cookies &

decorate with red cinnamon candy before the

glaze is set. Let dry. Using a small clean

paintbrush, paint holly leaves around the red

cinnamon candy with the green food colouring.

Jam ‘N’ Oatmeal Cookies

Makes 60 cookies; 48 Calories per cookie

1 1/2 cups whole wheat flour

2 cups quick cooking oats

3/4 cups Vegan brown sugar

1 1/4 tsp. baking soda (Do Not Use "arm&hammer")

1/2 tsp. ground cinnamon

3/4 cup Vegan jam or fruit spread

1/4 cup water

1 tsp. vanilla extract

3/4 cup dried fruits, or chopped nuts

Combine flour, oats, brown sugar, baking soda

& cinnamon. Stir to mix well. Add the jam or

fruit spread, water, & vanilla extract. Stir to

mix well. Stir in the dried fruit or nuts.

Coat a baking sheet with non stick cooking

spray. Drop rounded teaspoonfuls of dough on to

the baking sheet, placing them 1 1/2 inches

apart. Slightly flatten each cookie with the tip

of a spoon. Bake at 275 for about 18 minutes,

or until lightly browned. Cool the cookies on

the sheet for 1 minute, then transfer to wire

racks.

Molasses Oatmeal Treats

Makes 42 cookies; 43 Calories per cookie

1 cup whole wheat flour

1 cup quick cooking oats

1/4 cup Vegan sugar

1 tsp. baking soda (Do Not Use "arm&hammer")

1/2 cup plus 2 Tbs. molasses

2 Tbs. plus 2 tsps. water

1 tsp. vanilla extract

1/4 cup toasted wheat germ

1 cup Vegan bran flake cereal

2/3 cups chopped dried fruit

Combine the flour, oats, sugar & baking soda.

Stir to mix well. Add the molasses, water &

vanilla extract. Stir to mix well. Stir in the

remaining ingredients. Coat a baking sheet with

non stick cooking spray. Drop rounded

teaspoonfuls of dough onto the baking sheet,

placing them 1 1/2 inches apart. Slightly

flatten each cookie with the tip of a spoon.

Bake at 275 for 18 to 20 minutes, or until

lightly browned. Cool the cookies on the sheet

for 1 minute. Then transfer to wire racks.

No Bake Chocolate Peanut Butter Oatmeal Cookies

1/2 cup Vegan sugar

2 Tbs. soy margarine

1 Tb. Vegan cocoa

2 Tbs. soy milk

2 Tbs. peanut butter

1/4 tsp. vanilla extract

3/4 cup regular or quick cooking rolled oats

Melt margarine in a pot over medium heat. Add soy

milk, cocoa, and sugar and mix together. Mix/ melt

peanut butter and vanilla extract in. Take off heat

and add oatmeal. Plop onto plate or wax paper by

tablespoons and let cool until hardened enough to pick

up.

No Bake Cranberry Cookies

1 cup Vegan sugar

1/3 cup soy margarine

1/2 tsp. salt

1 cup soy milk

1/2 tsp. vanilla extract

1 cup creemy peanut butter

2 cups quick cooking, or 1 minute, oats

1 cup cranberries, canned, fresh, or frozen

1 cup chopped nuts (optional)

Place the sugar, soy margarine & salt in a

saucepan. Stir until the margarine melts. Add

the soy milk & bring to a boil. Reduce heat &

simmer 1 minute, stirring occasionally. Remove

from heat & add the peanut butter & vanilla

extract. Mix completely. Stir in the oats,

cranberries & nuts. Mix well, Using a teaspoon,

drop onto Vegan waxed paper lining a cookie

sheet. Place in fridge for at least 1 hour.

Persimmon Cookies

Makes about 90 cookies

1 cup persimmon pulp

1 cup nuts, chopped

1 cup Vegan sugar

1/2 cup Vegan vegetable shortening (Do Not Use

"crisco"’ this is a "proctor&gamble" product, nor any with mono diglyrides, that’s an ANIMAL fat)

1 tsp. baking soda (Do Not Use "arm&hammer) dissolved in persimmon pulp

2 1/4 cup flour

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Creem together shortening & sugar. Add baking

soda & persimmon pulp. Add dry ingredients &

nuts. Drop by tsp. onto a greased cookie

sheet. Bake for 10 minutes in a 350 to 375

degree oven.

Potato Chip Cookies

Makes 36

1 pound soy margarine

1 cup Vegan sugar

1 tsp. Vanilla extract

3 cups flour

2/3 cups chopped nuts

2 cups crushed potato chips.

Creem the margarine, sugar and vanilla together. Add

flour, nuts and crushed potato chips. Mix all well.

Drop by teaspoonfuls on ungreased cookie sheet. Bake

at 350 for 10 minutes. When cool, coat in Vegan

powdered sugar.

Pumpkin Cookies

Makes 38 cookies; 45 Calories per cookie

1 cup whole wheat flour

1 cup oat bran

3/4 cup Vegan brown sugar

3/4 tsp. baking soda (Do Not Use "arm&hammer")

1/2 cup pumpkin, cooked & mashed

1/4 cup maple syrup

Coating:

2 tbs. pecans, finely ground

2 Tbs. Vegan sugar

To make the coating, combine the ground pecans

& sugar in a small bowl, & stir to mix. Set

aside. Combine the flour, oat bran, brown sugar

& baking soda. Stir to mix well. Stir in the

pumpkin & maple syrup. Coat a baking sheet with

non stick cooking spray. Roll the dough into 1

inch balls. If the dough is too sticky to

handle, place it in the freezer for a few

minutes. Roll each ball in the pecan mixture

until coated, & place balls 1 1/2 inches apart

on baking sheet. Use the bottom of a glass to

flatten each cookie to 1/4 inch thickness. Bake

at 300 for 15 minutes, or until lightly

browned. Cool cookies on sheet for 1 minute.

Then transfer to wire racks.

Roll Out Cookie Recipe

1 cup soy margarine, softened

1 cup Vegan sugar

2 tsps. baking powder

1 tsp. vanilla extract

3 cups flour

Preheat oven to 400. creem soy margarine &

sugar with an electric mixer, or by hand. Beat

in vanilla extract. Add baking powder & flour

one cup at a time, mixing after each addition.

The dough will be very sift; blend last flour

in by hand. Do not chill dough. For chocolate

cookies: Stir in 3 ozs. melted, Vegan

unsweetened chocolate. If dough becomes too

stiff, add water a tsp. at a time. Divide

dough into 2 balls. On a floured surface, roll

each ball in a circle approximately 12 inches

in diameter & 1/8 inch thick. Dip cutters in

flour before each use. Bake cookies on ungreased

cookie sheet on top rack of oven for 6 to 7

minutes, or until cookies are lightly browned.

Sugar Cut Out Cookies

Makes 6 1/2 dozen; 35 Calories each. Dough needs to be chilled for 4 hours.

2 cups flour

1/2 tsp. each baking powder, salt

3/4 cup soy margarine, softened

3/4 cup Vegan sugar

1 tsp. grated lemon peel

2 tsps. vanilla extract.

Combine flour, baking powder & salt. Creem

together the soy margarine & sugar. Beat in

rest. Stir into the dry ingredients til just

combined. Divide dough into quarters. Wrap in

cling film & refrigerate for 4 hours. Preheat

oven to 350. Grease cookie sheets. Roll 1

dough quarter 1/8 inch thick between 2 sheets

of Vegan waxed paper. Keep remaining dough

refrigerated. Cut shapes with floured cookie

cutters. Bake 8 to 9 minutes, til edges are

golden. Cool on racks. Repeat with remaining

dough.

Zucchini Carob Nut Cookies

3/4 cup apple sauce

1 cup Sugar Vegan sugar

3 tsp. Ener G Ener G Egg Replacer

4 Tbs. water

1 tsp. vanilla, the imitation kind is acceptable

3 cups zucchini, unpeeled and coarsely grated

3 1/2 cups flour, you may substitute 2 cups rolled

oats for 1 cup flour; you may use half wheat and half

white if desired

1 tsp. baking powder

1/2 tsp. baking soda (Do not use “arm&hammer”)

1 tsp. cinnamon

1/2 tsp. salt

1 cup chopped nuts

3/4 cup Vegan carob chips

Preheat oven to 375 degrees.

Thoroughly mix the Ener G Egg Replacer with 4

Tbs. water. Set aside.

Blend apple sauce and brown Vegan sugar substitute,

then beat in Ener G Egg Replacer and vanilla until

fluffy. Stir in zucchini, flour, baking powder, baking

soda, cinnamon, salt, nuts, and carob chips.

Drop by heaping teaspoonfuls onto oiled, or sprayed

cookie sheets and bake for about 17 minutes. Adjust

the cooking time as desired so that you get your

preferred texture.

Cookies, Icings For Cookies, Vegan

Brown Sugar Cookie Icing

Icing for 60 cookies; 21 Calories per serving

1 Tb. low fat soy margarine, room temperature

1/4 low fat soy milk

1/2 cup firmly packed Vegan brown sugar

2 cups Vegan powdered sugar, sifted

1 tsp. vanilla extract

In a medium size saucepan combine soy margarine,

soy milk & brown sugar; boil 2 minutes. Remove

from heat & stir in powdered sugar & vanilla

extract; beat until smooth. Add more powdered

sugar or milk if needed to make it spreading

consistency. Spread icing over cookies.

Vanilla Cookie Icing

Icing for 60 cookies; 10 calories per serving

1 1/2 cups powdered sugar

1 tsp. low fat soy margarine, room temperature

1/2 tsp. vanilla

2 1/2 Tbs. low fat soy milk

1/8 tsp. Vegan imitation buttur flavouring

In a small bowl combine all ingredients, beat

until smooth. Spread icing over each cookie.

Crackers, Vegan

Cinnamon Graham Crackers

by DiB's; Makes 24 to 36 crackers; 61 Calories per cracker; 22 minute 15 minute prep

1/4 cup unsweetened frozen apple juice concentrate

1/4 cup vegetable oil

1 sliced banana, sliced

1 tsp. vanilla extract

1 tsp. cinnamon

1 cup graham flour (look in health food stores if you need to)

1 cup whole wheat flour

1 tsp. baking soda (Do not use “arm&hammer”)

1/2 tsp. salt

Frosting For Graham Crackers

by Joy1996; Makes 1 1/2 cups; 2187 Calories for 1 cup;

1/2 tsp. vanilla

1/2 tsp. lemon extract

1/2 tsp. Vegan buttur flavor extract

1 lb Vegan powdered sugar

3/4 cup vegetable oil

1/2 tsp. salt

6 Tbs. soy milk

Blend all ingredients together on medium speed. Spread between graham crackers.

Graham Crackers One

Makes 18 crackers; 58 Calories per cracker

1 cup whole wheat flour

1/2 cup unbleached white flour

1/2 tsp. baking powder

1/4 tsp. baking soda (Do Not Use "arm&hammer")

pinch of salt

2 Tbs. soy margarine

2 Tbs. Vegan brown sugar

2 Tbs. Agave Nectar, from the Agave cactus, a

natural sweetener found in natural food stores

1/2 tsp. vanilla extract

2 Tbs. soy milk

Preheat oven to 350. Grease a cookie sheet

with soy margarine. Combine flours, baking powder

& soda, & salt, & set aside. creem margarine,

sugar, & Agave Nectar in an electric mixer, or by

hand. Mix in vanilla extract. Add flour mixture

& soy milk. Gather dough together, add a drop

of soy milk if too dry, & knead into a

ball. Roll dough onto cookie sheet into a

rectangle, 1/8 inch thick. If dough is too

sticky, sprinkle it with flour. Without moving

dough, cut into 3 inch squares. Lightly score

a line through the centre of each square &

pierce each side several times with a fork.

Bake 10 to 15 minutes, until edges brown.

Remove crackers & cool on a wire rack.

Crackers will become crisp as they cool.

Graham Crackers Two

1 cup white flour

1 1/4 cups whole wheat flour

5 Tbs. Vegan sugar

1/2 tsp. salt

1/2 tsp. baking soda (Do not use “arm&hammer”)

1 tsp. baking powder

1/4 tsp. ground cinnamon

3 Tbs. Vegan margarine, cold and sliced into small pieces

1/4 cup Vegan vegetable shortening (Do not use any from “proctor&gamble”, nor any with mono diglyrides, that’s an ANIMAL fat)

2 Tbs. Agava Nectar

1 Tb. molasses

1/4 cup water

1 tsp. vanilla extract

Creems, Dessert Creems, Vegan

Cashew Pastry Creem

Copied from “dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

Makes about 2 cups; 99 Calories per 1/4 cup

1 1/2 cups water

5 Tbs. raw cashew pieces

1/4 tsp. salt

1/2 cup finely ground Vegan unbleached sugar, or use 2/3 cup grade A Maple Syrup and reduce the water by 2 Tbs.

1 1/2 Tbs. cornstarch or wheat starch

1/4 cup unbleached white flour, for a thinner creem only use 2 Tbs.

1 1/2 tsps. vanilla extract

1 1/2 tsps. lemon extract

Make a cashew milk first by blending the water, cashews, and salt together in a blender until very smooth with absolutely no graininess. Add the remaining ingredients except the extracts. Blend until very smooth. Pour the mixture into a heavy bottomed medium saucepan, and stir constantly over medium high heat until the mixture is quite thick.Simmer over low heat for 1 minute. Remove from the heat and whisk in the extracts.

Microwave Option: Pour the blended mixture into a medium sized microwave proof bowl. Microwave on high for 2 minutes. Whisk and microwave 1 minute more. Whisk in the extracts.

Pour the mixture into a bowl or container, cover with Vegan waxed paper or cling film, touching the surface with the cling film, and refrigerate for up to a week. The mixture should be thoroughly cooled before using.

Fake Double Creem

1 to 2 Tbs. cornflour

Half Pint of soy milk

1 to 2 oz. soy margarine

1 oz. caster sugar

Blend the cornflour and milk in a pan and bring to a boil. Creem the margarine and sugar together in a bowl, then beat in the hot milk and flour. Chill well before serving.

Pastry Creem, Vegan

Makes 2 cups

1/2 cup unbleached flour

2 cups soy milk,, rice, or other non dairy milk of choice, divided

1/3 cup Vegan sugar

pinch of salt

1/4 cup lemon juice

2 tsps. grated lemon zest

1/2 tsp. vanilla extract

In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside. In a small saucepan, place the remaining soy milk, sugar and salt, and whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 5 to 6 minutes, or until thickened. Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute. Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of Vegan waxed paper or cling film directly on top of the pastry creem to prevent a skin from forming on the top. Place the pastry creem in the refrigerator for several hours to cool completely. Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.

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Veganism In Art