[] * [] * Adapted * Blintzes * Tea Cookies * Tofu Pies

Adapted

Coconut Macaroons

into a sauce pan put:

one 3.5 cup (7 oz) package of organic unsweetened flake coconut
(on the top shelf at Whole Foods)
3/4 cup white sugar
2 tsp vanilla
whites from 2 large eggs (or 3 medium eggs)

The sauce pan is then placed in a frying pan with a couple of cups of water in the frying pan. This will act like a double boiler. Heat to boiling (the water, not the mixture) for about ten minutes while constantly stirring the mixture. This is the grunt part of the process. Everything will get coated and the almost clear 'juice' will become translucent white. Remove from heat and distribute into 20 cookies onto parchment paper on a cookie sheet. I find a soup spoon (not serving spoon) is about the right size for doing this. This mixture is sticky and messy. Have fun!

Bake for 5 minutes at 350F (check oven with oven thermometer. Our oven has to be set to 375 to achieve 350). Just the tops of the cookies will have browned during this step. Turn cookie sheet 180 degrees and bake for 15-20 minutes at 325F. they should all be a nice even golden brown now.

If you are getting no 'crisp' to your cookies, this time needs to be extended. if they are getting burnt, reduce time.

Let cool for about twenty minutes at which time they should be easy to remove from cookie sheet. if you are too eager they will stick to the paper some.

Banana Bread

Oil a bread pan and preheat oven to 350F

Small bowl: 1 1/2 cups of white whole wheat flour (Trader Joes has this) + 1 teaspoon of baking powder (no aluminum please), sift well.

Large bowl: melt 1/2 cube of unsalted butter in the microwave for one minute, then add two tablespoons of canola oil.

mash two large ripe bananas into the mix
add about a teaspoon of fresh ground nutmeg.
3/4 cup of brown sugar
2 large eggs
1/2 cup of soy milk

Add small bowl to large bowl. Do not over mix, but get everything wetted. Pour into bread pan and bake for 1 hour.

Cool, remove from pan and slice. Great toasted.

Biscotti

One bowl

2 cups white whole wheat flour
1½ teaspoon baking powder (aluminum free of course)
Optional: ¼ cup of cocoa powder

Second bowl

One stick unsalted butter melted in microwave
¾ cup sugar
1 teaspoon lemon zest
1 teaspoon orange zest

Mix the above ingredients and then slowly add on two eggs, one at a time

Combining:

Add flour mixture to second bowl and stir until all is wet. DON"T OVER STIR! Add ¾ cups of slivered almonds and 2/3 cups of craisins. Stir until even, but don't over stir. This should be like modelling clay in consistency.

Flatten on parchment paper on cookie sheet. ¾ inch thick and about 18 inches long. (5-6 inches wide?)

Bake:

40 minutes at 350F
cool 15 minutes
cut with sharp knife ¾ inch thick slices. Turn inside up and place back on parchment

15 minutes at 350F

Cool.

Tastes fresh for a couple of days. Freezes well.

A good biscotti should be firm on the outside and softer on the inside. The 'store bought' ones are tough all the way through (ie. stale). That is why they add chocolate. People will eat anything with chocolate on it. These cookies, as much as I like chocolate, are great without. Even when we serve people of Italian heritage they go over well (with a very surprised look that a Chinese person and European mutt did them).
 

Soda Bread

Adapted from an Irish Quick Bread recipe

Bowl One:
  1 c soy milk (TJ soy only, no sugar)
  2 tbsp apple cider vinegar

mix together and wait at least 10 minutes for the protein to curdle

Bowl Two:
  2 c unbleached bread flour (likely any wheat flour would work)
  1 tbsp sugar (optional)
  1 tsp baking soda
  3 tsp black caraway seeds (regular caraway will work too)
  1 tsp fresh grated nutmeg
  1 tsp powdered thyme
  1/2 c raisins (or any chopped dried fruit or nut)

gradually add milk bowl to dry bowl and knead a few times on a flour covered board.
this will be shaggy and sticky.
shape and place on oiled parchment paper sheet on a cookie sheet.
with a sharp knife, cut a large cross in the top to help release steam.

400°F for 40-45 minutes. cool before cutting.

nice crispy crust. excellent toasted.

NOTE: likely any milk will work as long as it has lots of protein for the curdling to take place. Of course, other spice combinations will work as well. Be creative: try Syrian spices, Graham Masala, Chinese 5 spice, and savory flavors too!

Soda breads are not light and 'fluffy' like yeast breads, but take far less time to prepare (and then eat). Personally, I like the crunchy texture and mouth feel.

 

Mom's Brownies

Bowl One: melt together
  2 sq unsweetened baker's chocolate
  1/3 c butter

beat in 1 c sugar and 2 eggs

Bowl Two: sift together
  3/4 c flour (1.5 c for drop and flattened cookies)
  1/2 tsp baking powder
  add: 1/2 c broken walnuts

350°F for 30-35 minutes. cool before cutting. less time for cookies.