Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 Paulie's Spiced Vegan Cookies Courtesy of Diane B 1/4 cup oil 1/2 cup maple syrup 1/4 cup brown date sugar 3/4 cup organic kamut flour 1/2 cup organic unbleached white flour (I use whole wheat) 1 cup organic pecan halves, chopped 1/2 cup organic raisins 1 tsp anise seeds 3/4 tsp cinnamon Preheat oven to 400. Mix the oil and sweeteners together. In a separate bowl, mix the remaining ingredients. Slowly add it to the liquid mixture. Drop the cookies with a tablespoon on to an oiled cookie sheet about 2 " apart. Bake for 9-12 minutes or until lightly brown but still soft. Cool them on a wire rack, the cookies will become crispy as they cool. Makes 12-18 cookie. --------------------- Whole Wheat Ginger Snaps Courtesy of Karen 1 1/3 cup whole wheat pastry flour 1/4 cup sugar 3/4 tsp baking soda 1/2 tsp ginger 1/4 cup molasses 3 tbs frozen concentrate orange juice, thawed Combine flour, sugar, soda and ginger. Stir to mix well. Stir in molasses and OJ. Coat baking sheet with nonstick cooking spray. Roll dough into 1 inch balls and place on sheet. Flatten cookies to 1/4 inch with the bottom of a glass dipped in sugar. Bake at 300 degrees for 12 minutes or until lightly browned. Cool for 1 minute. Transfer to wire racks to cool completely. HELPFUL HINT: Adding a bit of water and mixing with your hands will create moister cookies. --------------------- Traditional Cookie Recipes --------------------- Anzacs Courtesy of Georg Keller 1 1/2 cups flaked oats - 100g 1 cup + 1 Tbsp flour - 125g 1 1/3 cup sugar (we use sucanat) - 250g 1 1/4 cups coconut-flakes - 75g 3/4 cup butter - 150g 2-3 tbs (maple-)sirup 2-3 tbs boiling water 1 tsp baking-soda Preheat oven to 300 F. Mix Oats, flour, sugar and coconut. Melt butter and sirup in a pan. Mix boiling water and baking-soda, add to the butter- sirup-mix and pour over the flour-mix; knead well. Make small balls with two teaspoons and place on a baking-sheet (about 2 inches apart). Bake 15 to 20 minutes until golden brown. Let the warm cookies cool on a grid and store in a tight container. Keep in safe distance from me or your greedy partner. I added the original weight in grams. --------------------- White Chocolate Snow Caps 1 1/2 cups walnut pieces 3 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp salt 1/3 tsp ground cardamom 6 ounces white chocolate, chopped into 1/4 inch pieces 6 ounces unsalted butter, cut into 1-ounce pieces 1 cup granulated sugar 3 large eggs 1 tsp pure vanilla extract 1/4 cup confectioner's sugar Preheat the oven to 325°F. Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Remove the walnuts from the oven and cool to room temperature before chopping into 1/3-inch pieces with a cook's knife. In a sifter combine the flour, baking powder, salt and cardamom. Sift onto a large piece of wax paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth - " real " white chocolate should glisten when melted - about 2 - 3 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside until needed. Place the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 3 minutes until very smooth. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 3 minutes until very smooth. Again, scrape down the bowl. Add the eggs, one at time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add the vanilla extract and beat on high for 30 seconds more. Stop the mixer and add the melted white chocolate, then beat on medium for 30 seconds more. Operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, about 1 minute, add the chopped walnuts and mix on low for an additional 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined. Using a heaping tablespoon (approximately 1-1/2 ounces) of dough for each cookie, portion 10 cookies, evenly space, onto each of the 3 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 16 to 18 minutes until very lightly browned around the edges, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Transfer the cookies onto a large piece of wax paper. Now for that magical touch that gives the cookie its name: use a sifter to uniformly dust the tops of the cookies with the confectioner's sugar (I prefer a heavy snow to a light flurry), Store the cookies in a tightly sealed plastic container. The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing. ~ Albert Einstein ~ Check Out My Groups: Everything Natural HYPERLINK " http://health./ " http://health.g roups./ Everything Magick HYPERLINK " EverythingMagick/ " EverythingMagick/HYPERLINK " http://www.palmarosasoaps.com/ " -- Version: 7.1.385 / Virus Database: 268.4.0/306 - Release 4/9/2006 Quote Link to comment Share on other sites More sharing options...
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