Pumpkin Chocolate Chip Cookies

• ½ C Canned Pumpkin Puree
• ½ C Sugar
• ¼ C coconut oil
• 1 Tbl unsweetened applesauce
• 1 C All-Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• Dash of Salt (optional)
• 1 tsp Cinnamon
• ⅛ tsp Cloves
• ⅛ tsp Ginger
• ⅛ tsp AllSpice
• ½ Tbl Vanilla
• 1 C vegan Semi-Sweet Chocolate Chips

Mix wet and dry ingredients separately then combine.  Let rest for 5 minutes.  Cook at 350 on lined cookie sheet for 10-12 min.

Chocolate Chip Cookies

• ½ cup coconut oil
• 1 cup brown sugar
• ¼ cup coconut, rice, or soy milk
• 1 tablespoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegan chocolate chips

Mix wet ingredients into dry ingredients.  Bake at 350 for 7-9 minutes.

Oatmeal Cookies

• ½ cup coconut oil
• ¾ cup brown sugar, packed
• ½ cup sugar
• 2 egg replacers (2 teaspoons baking powder, 2 Tablespoons water, 2 Tablespoons white vinegar) or 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups unbleached flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 1/2 cups old fashioned oats, uncooked
• 1 cup chocolate chips

Bake at 350 for 8 minutes on ungreased cookie sheet.

Beligian Waffles

Makes about 8 waffles

3 cups flour
2 Tbs baking powder
2 Tbs sugar (optional)
1/2 tsp. salt
3 cups rice milk (or 1/2 coconut milk, 1/2 water)
1/3 cup orange juice
1/3 cup vegetable oil
1 tsp. vanilla extract
Fill waffle iron completely, cook for 3 minutes.

Sweet and Sour Chicken

3-4 chicken breasts

1 c. cornstarch

2 eggs

1/4 c. oil

Preheat oven to 325.  Cut chicken into 1 inch chunks and salt and pepper them.  Roll in cornstarch, then in beaten eggs.  Fry in oil over medium-high heat until browned on the outside.  Place in 9x13 pan and cover with sauce.  Bake for 1 hour, stirring every 15 minutes.  Serve with fried rice.

Sauce:

3/4 c. sugar (or honey)

1/4 c. ketchup

1/2 c. vinegar

1 T. soy sauce

1 t. garlic salt

Juicy Gelatine

4 envelopes gelatine
1 c. cold juice
3 c. boiling juice

Pour gelatine over cold juice and let sit while the other juice boils.  Add boiling juice and stir until disolved (takes a while).  Refrigerate until solid.  Cut up and store in refrigerator.

Strawberry Lemonade

2 c.  strawberries, fresh or frozen
1 c.  lemon juice
1 c.  sugar (or honey)
5 c.  ice water

Blend lemon juice, sugar, strawberries and one cup of water.  Add to remaining water and stir.

THE best tortillas

4 c. flour (whole wheat works)
2 t. salt
1/2 c. canola oil
1 1/4-1/2 c. hot water
Mix flour and salt.  Stir in oil.  Add 1 cup of water and stir.  Continue to add a little water at a time until ball holds together.  Use hands to knead the dough in the bowl for about 1 minute.  Let rest (if there’s time).  Make into balls and let rest again while griddle heats to 325.  Roll out into thin circles and cook until they start to lightly brown on each side.  Still good the next day.

Banana Bread Bars

Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. softened butter or coconut oil
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt

Mix wet ingredients.  Add dry ingredients.  Bake in greased jelly roll pan for 20-25 min. at 375.  Make frosting while they cook.

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Brown butter on stovetop—don’t burn.  Whisk in sugar, vanilla, and milk.  Frost cake while still warm.

Tres Leches Cake. The Real Deal.

Cake

1 c. flour

1 1/2 t. baking powder

1/4 t. salt

5 eggs, separated

1 c. sugar, separated

1/3 c. milk

1 t. vanilla

Beat egg yolks and 3/4 c. sugar until pale yellow.  Add flour, baking powder, salt, milk, and vanilla and stir gently.  In separate bowl beat egg whites until soft peaks form.  Add 1/4 c. sugar and beat until stiff, not dry.  Mix egg whites gently into batter and pour into greased 9x13 pan.  Smooth with spatula and bake at 350 for 30-40 minutes.  Pierce top of cake with fork all over then turn out onto platter or cookie sheet and cool completely.

3 Milks

1/4 c whipping cream

14 oz can sweetened condensed milk

12 oz can evaporated milk

While cake cools mix milks together.  Pierce the rest of the cake with a fork and slowly pour milks over.  Let sit for 20 minutes before frosting.

On Top

1 pint, minus 1/4 c.,  whipping cream

3 T. sugar

1/2 t. vanilla

cinnamon

Whip cream and sugar together.  Add vanilla.  Spread over cake and shake cinnamon on top.  Chill several hours.