Whipped Cream/Benton Sister's

[Guest guest]

Christian-Vegan-Cooking, " ilovetocookvegan2 "

<teacups@c...> wrote:

 

Benton Sister's Whipped Cream

Source: Benton Sister's Cookbook Volume I

 

1 1/4 cup water, boiling

3 Tbsp. Emes Kosher-Jel (vegan gelatin)

1/2 cup cashews

1/2 cup honey (light or alternative)

2 Tbsp. lecithin granules**

1 tsp. lemon juice

1/4 tsp. salt

2 tsp. vanilla*

1/2 tsp. coconut extract

1 can coconut milk

 

Dissolve gelatin in boiling water. Pour into blender and add

cashews; whiz smooth. Add next 7 ingredients and blend. Pour into

long retangle dish to set up quickly. After set up, whip in mixing

bowl.

 

*Honey and vanilla darken the cream. For best results, use clear

honey. Vanilla --- use Bickford Flavors vanilla; clear and colorless

non-alcoholic. (It is very concentrated so you will need to use

less.)

 

**Lecithin allows the cream to be thick and creamy without that jello

texture.

[Guest guest]

I boy Emes gelatin in bulk from a health food store here. Do you think that

is the same as Emes Kosher-Jel?

 

Thanks,

Tracy

 

 

 

 

 

[Guest guest]

LaDonna,

 

Did they actually marry 3 brothers from one family? What a kick if they did.

Grin

 

Tracy

<A HREF= " http://www.myhomemakersidea.com/tf8819 " >The Homemaker's Idea

Company</A>

 

 

 

 

[Guest guest]

Oh good! Thanks LaDonna!

 

Tracy

 

 

 

[Guest guest]

I have wanted to buy their cookbooks for a long time. Are most of them pretty

low in fat and easy to turn into gf?

 

Tracy

 

 

 

[Guest guest]

, " ilovetocookvegan2 " <teacups@c...>

wrote:

> 2 Tbsp. lecithin granules**

 

I purchased liquid lecithin. Can I substitute the equal amount of

liquid for this and then use less of another kind of liquid in this

recipe? I've never used lecithin before and was unable to find

granules in any of my stores.

 

Susie

momma to Sarah, Emily and Anna

[Guest guest]

Susie,

 

I believe the liquid lecithin would work just fine. I don't think it would be

necessary to adjust (reduce) the liquids because of this type of lecithin. For

those who cannot use soy, remember that lecithin comes from two sources (beef

and soy). Generally the type sold to consumers is soy based (health food store

variety), so it is vegan.

 

I hope you enjoy this recipe, Susie. Are you familiar with the Benton Sister's?

They are three young women who wrote their first cookbook as teen-agers. They

then started giving total vegetarian, no refined fats or sugars cooking schools

and are sometimes seen on television giving cooking classes. They are in their

20's now and have married " three brothers " . They created absolutely beautiful

vegan wedding cakes for their weddings and share the recipes and photos of those

cakes in their third cookbook. They are most creative young women! I enjoy

their recipes. . .but mostly I enjoy their zest for life!

 

LaDonna

 

, " ilovetocookvegan2 " <teacups@c...>

wrote:

> 2 Tbsp. lecithin granules**

 

I purchased liquid lecithin. Can I substitute the equal amount of

liquid for this and then use less of another kind of liquid in this

recipe? I've never used lecithin before and was unable to find

granules in any of my stores.

 

Susie

momma to Sarah, Emily and Anna

 

 

 

 

[Guest guest]

Yes, Tracy, it is the very same thing. . .except much less money! I'm glad you

were able to find it in the bulk.

LaDonna

Re: Whipped Cream/Benton Sister's

 

 

I boy Emes gelatin in bulk from a health food store here. Do you think that

is the same as Emes Kosher-Jel?

 

Thanks,

Tracy

 

 

 

 

 

 

[Guest guest]

Yes, they did! Their wedding photos are in their Volume III cookbook! All

very handsome looking young people! Those guys married some great cooks, that's

for sure!!!

LaDonna

 

-

 

Re: Re: Whipped Cream/Benton Sister's

 

 

LaDonna,

 

Did they actually marry 3 brothers from one family? What a kick if they did.

Grin

 

Tracy

<A HREF= " http://www.myhomemakersidea.com/tf8819 " >The Homemaker's Idea

Company</A>

 

 

 

[Guest guest]

Dear Ladonna,

 

At 03:34 PM 11/25/02 -0800, you wrote:

 

>I believe the liquid lecithin would work just fine. I don't think it

>would be necessary to adjust (reduce) the liquids because of this type of

>lecithin.

 

 

Whew. I think I was in every store known to man looking for stuff

yesterday and I didn't want to go back and do it again today. As it is, I

keep thinking of things I've forgotten and I HAD a list. LOL. I

accidentally ingested gluten on Friday and my brain is still not thinking

properly.

 

> Generally the type sold to consumers is soy based (health food store

> variety), so it is vegan.

 

 

I bought the Fearns brand, which is soya. Do you know if there is a way to

tell if this is GMO or not?

 

 

>I hope you enjoy this recipe, Susie.

 

 

Me too. I'll probably take a few liberties with it, but I expect that it

will all work out fine.

 

>Are you familiar with the Benton Sister's?

 

 

Thanks for telling the story! I think I've heard it once before but it was

neat to hear again.

 

> They are three young women who wrote their first cookbook as

> teen-agers. They then started giving total vegetarian, no refined fats

> or sugars cooking schools and are sometimes seen on television giving

> cooking classes.

 

 

I'd love to see them on tv, but we don't have cable anymore so I don't

expect I would find them. Too bad they aren't gluten free as well. Most

of the recipe books I have seen that were gluten free include so many of

the products that we don't use, they are virtually useless to me.

 

 

Susie

momma to Sarah Rose (May 9, 1995), Emily (April 8, 1998) and Anna (March

15, 2001)

[Guest guest]

>>>I bought the Fearns brand, which is soya. Do you know if there is a way to

tell if this is GMO or not?

 

If it doesn't give that information on the bottle I think you would probably

have to contact the company. I am pleased, though, that most of the soy

products I'm finding in the health food store are being concerned about GMO's.

In my search for " Laura Soybeans " (GMO) I was told by the shop keepers that

their much cheaper, local brand of soybeans was also organic/free of GMO's. It

becomes like finding a needle in a haystack sometimes. . .I guess we just have

to keep on searching, asking questions, and doing our best.

 

>>>I'd love to see them on tv, but we don't have cable anymore so I don't

expect I would find them. Too bad they aren't gluten free as well.

 

The Benton Sister's have a website and I think some of their cooking shows are

available on video. I'll check into it. . .one of my " dreams " is to have a

vegan cooking school " lending library " , but the logistics of that get somewhat

overwhelming.

 

>>>Most of the recipe books I have seen that were gluten free include so many of

the products that we don't use, they are virtually useless to me.

 

Exactly! I know what you mean! I love cookbooks and have quite a collection of

vegan books that I purchased before my DH was diagnosed and needed to eat gluten

free. Fortunately many of them have healthy foods w/o gluten, but one sure has

to pick and choose!

 

~ LaDonna

 

 

 

 

 

 

 

[Guest guest]

At 05:03 PM 11/26/02 -0800, LaDonna wrote:

 

>If it doesn't give that information on the bottle I think you would

>probably have to contact the company.

 

 

I will do that, though not today. LOL. I have way too much to do and way

too little desire to do it ALL.

 

> I am pleased, though, that most of the soy products I'm finding in the

> health food store are being concerned about GMO's.

 

 

I am seeing the same thing as well, and I am very happy to see this as well.

 

 

>The Benton Sister's have a website and I think some of their cooking shows

>are available on video. I'll check into it. . .one of my " dreams " is to

>have a vegan cooking school " lending library " , but the logistics of that

>get somewhat overwhelming.

 

 

I'll see if I can hunt them up online. I think your idea of a cooking

school lending library sounds great, though I am not sure of the logistics

either. I've been in a group that shared videos, but it always seems as

though one or more of them are not making it to the next person in a timely

manner.

 

 

> >>>Most of the recipe books I have seen that were gluten free include so

> many of

>the products that we don't use, they are virtually useless to me.

>

>Exactly! I know what you mean!

 

 

I've been meaning to get Naturally_Gluten_Free, but it is one of those

books that is printed when it is ordered, so I haven't gotten up the nerve

to order it. I'd like to see it before ordering, but it's not at any local

bookstores that I know of and neither Amazon or Barnes and Noble have any

pages to look at on their websites.

 

> I love cookbooks and have quite a collection of vegan books that I

> purchased before my DH was diagnosed and needed to eat gluten

> free. Fortunately many of them have healthy foods w/o gluten, but one

> sure has to pick and choose!

 

 

I'm slowly learning how to adapt recipes, though it is more difficult

adapting without refined sugars. I've taken to using eggs again cause I

have had zero success with gluten-free, refined sugar-free and

egg-free. I'll get it eventually, but there is more error than trial at

this stage of the game. I also do not use white rice flour. I will use a

bit of tapioca or potato flours, but try to stay away from them as

well. This makes my doughs more heavy, so I have to try to compensate in

other areas.

 

Girls are calling for lunch...

 

 

 

Susie

momma to Sarah Rose (May 9, 1995), Emily (April 8, 1998) and Anna (March

15, 2001)