Mudslide Pie, Batty Baked Apple Treat, Spooktacular Onion Dip, Pumpkin Cookies, Apple-Walnut Cookies, Black Cat Bean Dip with Witches Hats

[Guest guest]

Hey Everyone,

I've been looking for a few recipes I can make for my kids' Fall Parth next

Friday. Thought I'd share some of them. I haven't made any of these yet but

will be experimenting with them this next week before the party. I love being

able to provide goodies for my kids' class. It tends to help the other kids see

my kids as not being that different afterall. I will be making popcorn balls

and cookies, and a Chek-like mix also to go in their goody bags. When I do

this, I always send the recipes home with the goodies so that the parents will

know what's in them. If any of you have any recipes that would work for a Fall

Party, please pass them on.

 

God's Peace,

Gayle

 

Mudslide Pie

 

7 ounces vegan chocolate cookie crumbs, plus more for garnish

2 tablespoons Earth Balance (or other vegan non-hydrogenated margarine), melted

3 (1-quart) containers coffee ice soy

Chocolate sauce

Chopped nuts (optional)

 

Using a large mixing bowl, place cookie crumbs and melted butter. Mix until the

ingredients are well blended and moist. Keep mixture at room temperature until

needed for pie shells.

Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into the

pie tins and press firmly on the bottom and sides of each tin, forming a smooth

and even thickness approximately 1/8-inch thick. Use a ladle to even out the

crusts. Place piecrusts in freezer before ice cream can be placed into crusts.

Equally portion the ice cream into the pie shells. Mound the ice cream to create

a 3-inch high dome. Use a glove and napkin to help with this process. Place pies

on a sheet pan and place in the freezer for approximately 6 hours or more.

To serve, Drizzle with chocolate sauce and sprinkle with more cookie crumbs and

chopped nuts, if desired.

 

Batty Baked Apple Treat

 

6 large red baking apples like Rome Beauty, Cortland, or Gala

Juice and finely grated zest of 1 lemon

3 tablespoons Earth Balance (or other vegan, non-hydrogenated margarine),

softened

3 packed tablespoons vegan dark brown sugar (I make my own by adding unsulphured

molasses to ground up turbinado sugar)

1/4 cup dried currants

1/4 cup broken walnut pieces, toasted

Six 3-inch whole cinnamon sticks

1/2 cup apple cider

1/2 cup dark rum, cider, or water

 

Preheat the oven to 400 degrees F.

 

Slice off about 1/4-inch of the top of each apple. (The apple tops are perfect

for snacking.) Scoop out the seeds and core of the apple with a melon-baller to

make a pocket. Peel off about a 1/2-inch band of the apple's skin along the

upper half of the apple with a vegetable peeler. Brush the peeled part and the

interior of the apple with lemon juice.

 

In a small mixing bowl, combine the butter, lemon zest, and sugar. Add the

currants and nuts. Place some of the butter mixture and a cinnamon stick in each

of the apples. Place the apples in an ovenproof baking dish just large enough to

hold the apples upright. Pour in the cider and rum, bake until the apple is

tender, about 30 minutes. Baste the apples with the cider/rum mixture with a

bulb baster, 2 or 3 times, during baking. Serve warm or at room temperature with

whipped soy cream, or vanilla or cinnamon ice soy (to make cinnamon ice soy

simple add cinnamon oil or powdered/grated cinnamon to vanilla ice soy) .

 

Spooktacular Onion Dip

 

3 medium onions, 2 unpeeled, 1 peeled

1 cup extra-virgin olive oil

2 cups nayonnaise (or other vegan mayonaise)

1/2 cup vegan sour cream

1 tablespoon white wine vinegar

2 teaspoons salt

2 scallions (white and green parts), minced

Freshly ground black pepper

Hot pepper sauce

Veggies and/or chips, for serving

 

Preheat oven to 425 degrees F.

 

Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45

minutes. Cool and peel.

 

Finely dice the peeled raw onion. Heat a large skillet over medium-high heat;

add remaining oil and heat until quite hot. Add diced onion and cook, stirring

occasionally, until edges begin to brown, about 5 minutes. Turn to medium-low

and cook until onion is golden brown, about 18 minutes. Scrape onion, oil, and

juices into a sieve over a bowl. Drain onions and spread on a paper towel-lined

plate. Cool the strained oil.

 

Puree roasted onions in a food processor. Add nayonnaise, vegsn sour cream,

vinegar, and salt; pulse until smooth. With the motor running, drizzle in 1/4

cup of the strained reserved oil. Transfer to a serving bowl. Stir in scallions,

pepper, and hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried

onions over the top just before serving with potato chips.

 

 

Pumpkin Cookies

This recipe makes: 42 cookies

Preparation time : 15 minutes

Cooking time : 15 minutes

 

Ingredients

vegetable cooking spray

3/4 cup canned pumpkin puree

3/4 cup light brown sugar, packed

1/2 cup plain low-fat soy yogurt

2 tablespoons vegetable oil

1 teaspoon vanilla extract

2 cups cake flour, sifted

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup golden raisins

 

Cooking Instructions:

1. Heat the oven to 350°F. Spray two baking sheets with vegetable cooking spray.

 

2. In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and

vanilla extract until smooth.

 

3. In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda

and salt. Stir the dry ingredients into the wet and mix until just blended.

Fold in the raisins.

 

4. Drop the batter by tablespoonfuls onto the baking sheets, leaving 1 1/2

inches between cookies. Bake until lightly golden, about 15 minutes.

 

5. Place the baking sheets on wire racks to cool. Remove the cookies with a

spatula and cool completely.

 

 

This recipe can be made ahead and the cookies stored in an airtight container

for up to two weeks.

 

Nutrition Facts:

 

Serving Size 2 cookies, Amount Per Serving:

Calories 77, Total Fat 1 g, Saturated Fat 0 g, Cholesterol mg, Sodium 93 mg,

Total Carbohydrate 15 g, Dietary Fiber 0 g, Protein 1 g, Percent Calories from

Fat 16%, Percent Calories from Protein 7%, Percent Calories from Carbohydrate

76%

 

Apple-Walnut Cookies

This recipe makes: 36

Preparation time : 20 minutes

Cooking time : 20 minutes

 

Ingredients

vegetable cooking spray

1 cup rolled oats

1/2 cup walnuts, chopped

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Egg Replacer = to 1 egg

1 Granny Smith apple, peeled, cored and grated

1/4 cup unsweetened applesauce

1/2 cup vegan light brown sugar, packed

3 tablespoons sugar

2 tablespoons vegetable oil

1/2 teaspoon vanilla extract

1/2 cup raisins

 

Cooking Instructions:

1. Heat the oven to 375°F. Spray the baking sheets with vegetable cooking spray.

 

2. Place the oats and nuts on a separate, unsprayed baking sheet and toast until

golden, about 8 minutes. Set aside.

 

3. Combine the flour, baking soda, baking powder, salt, cinnamon and ginger in a

medium bowl.

 

4. Combine the egg whites, grated apple, applesauce, brown sugar, sugars, oil

and vanilla extract in a large bowl. Stir in the dry ingredients until just

combined. Add the raisins and toasted oats and nuts.

 

5. Drop the dough onto the prepared baking sheets by tablespoonfuls, about 2

inches apart.

 

6. Bake the cookies one pan at a time until golden, about 10 to 12 minutes. Cool

on wire racks for 3 minutes before removing them from the pan. Cool cookies

completely before serving.

 

These cookies can be made ahead and stored in an airtight container for up to 2

days.

 

Nutrition Facts:

Serving Size 2 cookies, Amount Per Serving:

Calories 106, Total Fat 4 g, Saturated Fat 0 g, Cholesterol mg, Sodium 84 mg,

Total Carbohydrate 16 g, Dietary Fiber 2 g, Protein 2 g, Percent Calories from

Fat 32%, Percent Calories from Protein 9%, Percent Calories from Carbohydrate

58%

 

 

Black Cat Bean Dip with Witches Hats

 

This recipe makes: 12 servings

Preparation time : 15 minutes

 

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

1 teaspoon finely chopped garlic

1/2 teaspoon cumin

12 ounce can of black beans

1 tablespoon lime juice

salt to taste

freshly ground black pepper

6 pieces pita bread, cut into triangles

 

Cooking Instructions

1. Heat the olive oil in a small skillet over medium heat. Add the onion and

garlic and cook until the onion begins to soften, about 4 minutes. Add the cumin

and cook until the onions are completely soft, about 3 minutes more.

 

2. Rinse and drain the black beans.

 

3. Puree the beans in a blender or food processor with onion mixture, lime

juice, salt and pepper.

 

4. Serve with pita triangles (witches hats).

 

Nutrition Facts:

Serving Size about 2 tablespoons dip plus 2 pita triangles, Amount Per Serving

Calories 111, Total Fat 1 g, Saturated Fat 0 g, Cholesterol mg, Sodium 373 mg,

Total Carbohydrate 21 g, Dietary Fiber 2 g, Protein 4 g, Percent Calories from

Fat 12%, Percent Calories from Protein 14%, Percent Calories from Carbohydrate

74%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Thnak you so much for these wonderful recipes! They all sound wonderful and I

cant wait to try them with my boys!! Thanks again. -Tracie

 

quintmom wrote:

Hey Everyone,

I've been looking for a few recipes I can make for my kids' Fall Parth next

Friday. Thought I'd share some of them. I haven't made any of these yet but

will be experimenting with them this next week before the party. I love being

able to provide goodies for my kids' class. It tends to help the other kids see

my kids as not being that different afterall. I will be making popcorn balls

and cookies, and a Chek-like mix also to go in their goody bags. When I do

this, I always send the recipes home with the goodies so that the parents will

know what's in them. If any of you have any recipes that would work for a Fall

Party, please pass them on.

 

God's Peace,

Gayle

 

Mudslide Pie

 

7 ounces vegan chocolate cookie crumbs, plus more for garnish

2 tablespoons Earth Balance (or other vegan non-hydrogenated margarine), melted

3 (1-quart) containers coffee ice soy

Chocolate sauce

Chopped nuts (optional)

 

Using a large mixing bowl, place cookie crumbs and melted butter. Mix until the

ingredients are well blended and moist. Keep mixture at room temperature until

needed for pie shells.

Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into the

pie tins and press firmly on the bottom and sides of each tin, forming a smooth

and even thickness approximately 1/8-inch thick. Use a ladle to even out the

crusts. Place piecrusts in freezer before ice cream can be placed into crusts.

Equally portion the ice cream into the pie shells. Mound the ice cream to create

a 3-inch high dome. Use a glove and napkin to help with this process. Place pies

on a sheet pan and place in the freezer for approximately 6 hours or more.

To serve, Drizzle with chocolate sauce and sprinkle with more cookie crumbs and

chopped nuts, if desired.

 

Batty Baked Apple Treat

 

6 large red baking apples like Rome Beauty, Cortland, or Gala

Juice and finely grated zest of 1 lemon

3 tablespoons Earth Balance (or other vegan, non-hydrogenated margarine),

softened

3 packed tablespoons vegan dark brown sugar (I make my own by adding unsulphured

molasses to ground up turbinado sugar)

1/4 cup dried currants

1/4 cup broken walnut pieces, toasted

Six 3-inch whole cinnamon sticks

1/2 cup apple cider

1/2 cup dark rum, cider, or water

 

Preheat the oven to 400 degrees F.

 

Slice off about 1/4-inch of the top of each apple. (The apple tops are perfect

for snacking.) Scoop out the seeds and core of the apple with a melon-baller to

make a pocket. Peel off about a 1/2-inch band of the apple's skin along the

upper half of the apple with a vegetable peeler. Brush the peeled part and the

interior of the apple with lemon juice.

 

In a small mixing bowl, combine the butter, lemon zest, and sugar. Add the

currants and nuts. Place some of the butter mixture and a cinnamon stick in each

of the apples. Place the apples in an ovenproof baking dish just large enough to

hold the apples upright. Pour in the cider and rum, bake until the apple is

tender, about 30 minutes. Baste the apples with the cider/rum mixture with a

bulb baster, 2 or 3 times, during baking. Serve warm or at room temperature with

whipped soy cream, or vanilla or cinnamon ice soy (to make cinnamon ice soy

simple add cinnamon oil or powdered/grated cinnamon to vanilla ice soy) .

 

Spooktacular Onion Dip

 

3 medium onions, 2 unpeeled, 1 peeled

1 cup extra-virgin olive oil

2 cups nayonnaise (or other vegan mayonaise)

1/2 cup vegan sour cream

1 tablespoon white wine vinegar

2 teaspoons salt

2 scallions (white and green parts), minced

Freshly ground black pepper

Hot pepper sauce

Veggies and/or chips, for serving

 

Preheat oven to 425 degrees F.

 

Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45

minutes. Cool and peel.

 

Finely dice the peeled raw onion. Heat a large skillet over medium-high heat;

add remaining oil and heat until quite hot. Add diced onion and cook, stirring

occasionally, until edges begin to brown, about 5 minutes. Turn to medium-low

and cook until onion is golden brown, about 18 minutes. Scrape onion, oil, and

juices into a sieve over a bowl. Drain onions and spread on a paper towel-lined

plate. Cool the strained oil.

 

Puree roasted onions in a food processor. Add nayonnaise, vegsn sour cream,

vinegar, and salt; pulse until smooth. With the motor running, drizzle in 1/4

cup of the strained reserved oil. Transfer to a serving bowl. Stir in scallions,

pepper, and hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried

onions over the top just before serving with potato chips.

 

 

Pumpkin Cookies

This recipe makes: 42 cookies

Preparation time : 15 minutes

Cooking time : 15 minutes

 

Ingredients

vegetable cooking spray

3/4 cup canned pumpkin puree

3/4 cup light brown sugar, packed

1/2 cup plain low-fat soy yogurt

2 tablespoons vegetable oil

1 teaspoon vanilla extract

2 cups cake flour, sifted

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup golden raisins

 

Cooking Instructions:

1. Heat the oven to 350°F. Spray two baking sheets with vegetable cooking spray.

 

2. In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and

vanilla extract until smooth.

 

3. In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda

and salt. Stir the dry ingredients into the wet and mix until just blended.

Fold in the raisins.

 

4. Drop the batter by tablespoonfuls onto the baking sheets, leaving 1 1/2

inches between cookies. Bake until lightly golden, about 15 minutes.

 

5. Place the baking sheets on wire racks to cool. Remove the cookies with a

spatula and cool completely.

 

 

This recipe can be made ahead and the cookies stored in an airtight container

for up to two weeks.

 

Nutrition Facts:

 

Serving Size 2 cookies, Amount Per Serving:

Calories 77, Total Fat 1 g, Saturated Fat 0 g, Cholesterol mg, Sodium 93 mg,

Total Carbohydrate 15 g, Dietary Fiber 0 g, Protein 1 g, Percent Calories from

Fat 16%, Percent Calories from Protein 7%, Percent Calories from Carbohydrate

76%

 

Apple-Walnut Cookies

This recipe makes: 36

Preparation time : 20 minutes

Cooking time : 20 minutes

 

Ingredients

vegetable cooking spray

1 cup rolled oats

1/2 cup walnuts, chopped

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Egg Replacer = to 1 egg

1 Granny Smith apple, peeled, cored and grated

1/4 cup unsweetened applesauce

1/2 cup vegan light brown sugar, packed

3 tablespoons sugar

2 tablespoons vegetable oil

1/2 teaspoon vanilla extract

1/2 cup raisins

 

Cooking Instructions:

1. Heat the oven to 375°F. Spray the baking sheets with vegetable cooking spray.

 

2. Place the oats and nuts on a separate, unsprayed baking sheet and toast until

golden, about 8 minutes. Set aside.

 

3. Combine the flour, baking soda, baking powder, salt, cinnamon and ginger in a

medium bowl.

 

4. Combine the egg whites, grated apple, applesauce, brown sugar, sugars, oil

and vanilla extract in a large bowl. Stir in the dry ingredients until just

combined. Add the raisins and toasted oats and nuts.

 

5. Drop the dough onto the prepared baking sheets by tablespoonfuls, about 2

inches apart.

 

6. Bake the cookies one pan at a time until golden, about 10 to 12 minutes. Cool

on wire racks for 3 minutes before removing them from the pan. Cool cookies

completely before serving.

 

These cookies can be made ahead and stored in an airtight container for up to 2

days.

 

Nutrition Facts:

Serving Size 2 cookies, Amount Per Serving:

Calories 106, Total Fat 4 g, Saturated Fat 0 g, Cholesterol mg, Sodium 84 mg,

Total Carbohydrate 16 g, Dietary Fiber 2 g, Protein 2 g, Percent Calories from

Fat 32%, Percent Calories from Protein 9%, Percent Calories from Carbohydrate

58%

 

 

Black Cat Bean Dip with Witches Hats

 

This recipe makes: 12 servings

Preparation time : 15 minutes

 

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

1 teaspoon finely chopped garlic

1/2 teaspoon cumin

12 ounce can of black beans

1 tablespoon lime juice

salt to taste

freshly ground black pepper

6 pieces pita bread, cut into triangles

 

Cooking Instructions

1. Heat the olive oil in a small skillet over medium heat. Add the onion and

garlic and cook until the onion begins to soften, about 4 minutes. Add the cumin

and cook until the onions are completely soft, about 3 minutes more.

 

2. Rinse and drain the black beans.

 

3. Puree the beans in a blender or food processor with onion mixture, lime

juice, salt and pepper.

 

4. Serve with pita triangles (witches hats).

 

Nutrition Facts:

Serving Size about 2 tablespoons dip plus 2 pita triangles, Amount Per Serving

Calories 111, Total Fat 1 g, Saturated Fat 0 g, Cholesterol mg, Sodium 373 mg,

Total Carbohydrate 21 g, Dietary Fiber 2 g, Protein 4 g, Percent Calories from

Fat 12%, Percent Calories from Protein 14%, Percent Calories from Carbohydrate

74%