Guest guest Posted December 11, 2008 Report Share Posted December 11, 2008 Hi Everyone, I'm wondering if anyone has a good fudge recipe. We have tried for many Christmases to make a good vegan fudge, but nothing ever turns out. I have ordered The Joy of Vegan Baking to my library (it gets sent over from another library), but I don't know if fudge would be in there. Thanks so much! --- On Thu, 12/11/08, jenni claire garverick <jennigarverick wrote: jenni claire garverick <jennigarverick Re: Re: multi-purpose cookie dough Thursday, December 11, 2008, 7:58 PM Hi- I would recommend using whole wheat PASTRY flour- usually available in any bulk food aisle at your health food or other similar store- in any baking recipe where a finer flour is desirable. I make muffins/cookies etc. for my daughter's Kinder class with it all the time. I'm sure many of the kids don't like 'brown' bread, and there's NEVER a complaint- nothing but raves! --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: Danielle & Joe <jdbdmob (AT) msn (DOT) com> Re: multi-purpose cookie dough @gro ups.com Thursday, December 11, 2008, 10:33 AM Cassie, I checked my baking resource - The Joy of Vegan Baking by Colleen Patrick-Goudreau. She does include a sugar cookie recipe ideal of cookie cutting. It is a traditional chilled dough. However, I have not tried the recipe but in general, sugar cookie dough can be stored in the freezer (just thaw out in the refrigerator or just slice without rolling and cutting into shapes) or refrigerator. For obvious reasons, I can not reprint the recipe here but if you can't buy your own copy of the book, check it out from the library. The nutrition comes from 1) vegan, 2) the sugar option you choose (and the amount of sugar you use - you may be able to decrease quantities) and 3) your flour option. For example, try it with whole wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other great part is that the children can sample the cookie dough since it does not contain raw eggs! You can probably change the taste of the dough by switching out the extract - vanilla or lemon or almond. I am sure this recipe can handle in adaptations you make! As for this baking cookbook - I can not say enough good words about it. I have tried the pancake, waffle, chocolate chip cookie, jam- filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes and have not missed on any of them! Talk about fool-proof (I usualy have little hands helping, too!). All of the recipes have worked even when I didn't have all the ingredients, had to substitute ingredients, or when I added ingredients to our tastes. I have even doubles and tripled recipes and while some worked better than others, I still baked an edible and enjoyable item! The pancakes - the BEST you will ever have! My oldest daughter requests them at EVERY meal. The chocolate cake - SINFUL! The icing - better than anything else I have made and I have decorated a lot of cakes for family birthdays over the years! I will check other recipes I have... Danielle @gro ups.com, Cassie Dixon <roxy87cabriolet@ ...> wrote: > > I am looking for semi-nutritious cookie dough that I can freeze and pull out when needed. Something like a shortbread or sugar cookie would be great, as then I would be able to make some additions to have a different batch each time. > Thanks, > Cassie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2008 Report Share Posted December 11, 2008 I checked my copy and yes, there is a recipe on page 196! Tracy On Dec 11, 2008, at 1:48 PM, Jillene Wenzel wrote: > Hi Everyone, > I'm wondering if anyone has a good fudge recipe. We have tried for > many Christmases to make a good vegan fudge, but nothing ever turns > out. > I have ordered The Joy of Vegan Baking to my library (it gets sent > over from another library), but I don't know if fudge would be in > there. > > Thanks so much! > > --- On Thu, 12/11/08, jenni claire garverick > <jennigarverick wrote: > > jenni claire garverick <jennigarverick > Re: Re: multi-purpose cookie dough > > Thursday, December 11, 2008, 7:58 PM > > Hi- I would recommend using whole wheat PASTRY flour- usually > available in any bulk food aisle at your health food or other > similar store- in any baking recipe where a finer flour is > desirable. I make muffins/cookies etc. for my daughter's Kinder > class with it all the time. I'm sure many of the kids don't like > 'brown' bread, and there's NEVER a complaint- nothing but raves! > > --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: > > Danielle & Joe <jdbdmob (AT) msn (DOT) com> > Re: multi-purpose cookie dough > @gro ups.com > Thursday, December 11, 2008, 10:33 AM > > Cassie, > I checked my baking resource - The Joy of Vegan Baking by Colleen > Patrick-Goudreau. She does include a sugar cookie recipe ideal of > cookie cutting. It is a traditional chilled dough. However, I have > not tried the recipe but in general, sugar cookie dough can be stored > in the freezer (just thaw out in the refrigerator or just slice > without rolling and cutting into shapes) or refrigerator. For > obvious reasons, I can not reprint the recipe here but if you can't > buy your own copy of the book, check it out from the library. > > The nutrition comes from 1) vegan, 2) the sugar option you choose > (and the amount of sugar you use - you may be able to decrease > quantities) and 3) your flour option. For example, try it with whole > wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other > great part is that the children can sample the cookie dough since it > does not contain raw eggs! > > You can probably change the taste of the dough by switching out the > extract - vanilla or lemon or almond. > > I am sure this recipe can handle in adaptations you make! > > As for this baking cookbook - I can not say enough good words about > it. I have tried the pancake, waffle, chocolate chip cookie, jam- > filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes > and have not missed on any of them! Talk about fool-proof (I usualy > have little hands helping, too!). All of the recipes have worked > even when I didn't have all the ingredients, had to substitute > ingredients, or when I added ingredients to our tastes. I have even > doubles and tripled recipes and while some worked better than others, > I still baked an edible and enjoyable item! The pancakes - the BEST > you will ever have! My oldest daughter requests them at EVERY meal. > The chocolate cake - SINFUL! The icing - better than anything else I > have made and I have decorated a lot of cakes for family birthdays > over the years! > > I will check other recipes I have... > > Danielle > > @gro ups.com, Cassie Dixon > <roxy87cabriolet@ ...> > wrote: > > > > I am looking for semi-nutritious cookie dough that I can freeze and > pull out when needed. Something like a shortbread or sugar cookie > would be great, as then I would be able to make some additions to > have a different batch each time. > > Thanks, > > Cassie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 Yes, a chocolate fudge recipe is in The Joy of Vegan Baking. While I have not made it, I plan to for the holidays - homemade fudge has always been a family tradition for the holidays and my Mom makes the best (non-vegan of course but no marshmallows)! Replace the butter with non-dairy butter (author/cooking instructor Colleen Patrick-Goudreau recommends Earth Balance). Knowing me, I will probably modify the above recipe to make PB fudge OR modify my mother's with non-animal milk and butter. Again, I can not say enough about this cookbook. Danielle , Jillene Wenzel <jillben2008 wrote: > > Hi Everyone, > I'm wondering if anyone has a good fudge recipe. We have tried for many Christmases to make a good vegan fudge, but nothing ever turns out. > I have ordered The Joy of Vegan Baking to my library (it gets sent over from another library), but I don't know if fudge would be in there. > > Thanks so much! > > --- On Thu, 12/11/08, jenni claire garverick <jennigarverick wrote: > > jenni claire garverick <jennigarverick > Re: Re: multi-purpose cookie dough > > Thursday, December 11, 2008, 7:58 PM Hi- I would recommend using whole wheat PASTRY flour- usually available in any bulk food aisle at your health food or other similar store- in any baking recipe where a finer flour is desirable. I make muffins/cookies etc. for my daughter's Kinder class with it all the time. I'm sure many of the kids don't like 'brown' bread, and there's NEVER a complaint- nothing but raves! > > --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: > > Danielle & Joe <jdbdmob (AT) msn (DOT) com> > Re: multi-purpose cookie dough > @gro ups.com > Thursday, December 11, 2008, 10:33 AM > > Cassie, > I checked my baking resource - The Joy of Vegan Baking by Colleen > Patrick-Goudreau. She does include a sugar cookie recipe ideal of > cookie cutting. It is a traditional chilled dough. However, I have > not tried the recipe but in general, sugar cookie dough can be stored > in the freezer (just thaw out in the refrigerator or just slice > without rolling and cutting into shapes) or refrigerator. For > obvious reasons, I can not reprint the recipe here but if you can't > buy your own copy of the book, check it out from the library. > > The nutrition comes from 1) vegan, 2) the sugar option you choose > (and the amount of sugar you use - you may be able to decrease > quantities) and 3) your flour option. For example, try it with whole > wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other > great part is that the children can sample the cookie dough since it > does not contain raw eggs! > > You can probably change the taste of the dough by switching out the > extract - vanilla or lemon or almond. > > I am sure this recipe can handle in adaptations you make! > > As for this baking cookbook - I can not say enough good words about > it. I have tried the pancake, waffle, chocolate chip cookie, jam- > filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes > and have not missed on any of them! Talk about fool-proof (I usualy > have little hands helping, too!). All of the recipes have worked > even when I didn't have all the ingredients, had to substitute > ingredients, or when I added ingredients to our tastes. I have even > doubles and tripled recipes and while some worked better than others, > I still baked an edible and enjoyable item! The pancakes - the BEST > you will ever have! My oldest daughter requests them at EVERY meal. > The chocolate cake - SINFUL! The icing - better than anything else I > have made and I have decorated a lot of cakes for family birthdays > over the years! > > I will check other recipes I have... > > Danielle > > @gro ups.com, Cassie Dixon <roxy87cabriolet@ ...> > wrote: > > > > I am looking for semi-nutritious cookie dough that I can freeze and > pull out when needed. Something like a shortbread or sugar cookie > would be great, as then I would be able to make some additions to > have a different batch each time. > > Thanks, > > Cassie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 I found a good one on bryanna clark grogan's site. I think in her holiday recipes. Missie Sent from my G1 phone! On Dec 11, 2008 5:32 PM, " Jillene Wenzel " <jillben2008 wrote: Hi Everyone, I'm wondering if anyone has a good fudge recipe. We have tried for many Christmases to make a good vegan fudge, but nothing ever turns out. I have ordered The Joy of Vegan Baking to my library (it gets sent over from another library), but I don't know if fudge would be in there. Thanks so much! --- On Thu, 12/11/08, jenni claire garverick <jennigarverick<jennigarverick%40>> wrote: jenni claire garverick <jennigarverick<jennigarverick%40> > Re: Re: multi-purpose cookie dough <%40> Thursday, December 11, 2008, 7:58 PM Hi- I would recommend using whole wheat PASTRY flour- usually available in any bulk food aisle at your health food or other similar store- in any baking recipe where a finer flour is desirable. I make muffins/cookies etc. for my daughter's Kinder class with it all the time. I'm sure many of the kids don't like 'brown' bread, and there's NEVER a complaint- nothing but raves! --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: Danielle & Joe <jdbdmob (AT) msn (DOT) com> Re: multi-purpose cookie dough @gro ups.com Thursday, December 11, 2008, 10:33 AM Cassie, I checked my baking resource - The Joy of Vegan Baking by Colleen Patrick-Goudreau. She does include a sugar cookie recipe ideal of cookie cutting. It is a traditional chilled dough. However, I have not tried the recipe but in general, sugar cookie dough can be stored in the freezer (just thaw out in the refrigerator or just slice without rolling and cutting into shapes) or refrigerator. For obvious reasons, I can not reprint the recipe here but if you can't buy your own copy of the book, check it out from the library. The nutrition comes from 1) vegan, 2) the sugar option you choose (and the amount of sugar you use - you may be able to decrease quantities) and 3) your flour option. For example, try it with whole wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other great part is that the children can sample the cookie dough since it does not contain raw eggs! You can probably change the taste of the dough by switching out the extract - vanilla or lemon or almond. I am sure this recipe can handle in adaptations you make! As for this baking cookbook - I can not say enough good words about it. I have tried the pancake, waffle, chocolate chip cookie, jam- filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes and have not missed on any of them! Talk about fool-proof (I usualy have little hands helping, too!). All of the recipes have worked even when I didn't have all the ingredients, had to substitute ingredients, or when I added ingredients to our tastes. I have even doubles and tripled recipes and while some worked better than others, I still baked an edible and enjoyable item! The pancakes - the BEST you will ever have! My oldest daughter requests them at EVERY meal. The chocolate cake - SINFUL! The icing - better than anything else I have made and I have decorated a lot of cakes for family birthdays over the years! I will check other recipes I have... Danielle @gro ups.com, Cassie Dixon <roxy87cabriolet@ ...> wrote: > > I am looking for semi-nutritious cookie dough that I can freeze and pull out when needed. Something like a shortbread or sugar cookie would be great, as then I would be able to make some additions to have a different batch each time. > Thanks, > Cassie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 It's in there, though I haven't made it yet. I'm sure it's excellent like all the other recipes in there. Marla > Hi Everyone, > I'm wondering if anyone has a good fudge recipe. We have tried for many > Christmases to make a good vegan fudge, but nothing ever turns out. > I have ordered The Joy of Vegan Baking to my library (it gets sent over from > another library), but I don't know if fudge would be in there. > > Thanks so much! > > --- On Thu, 12/11/08, jenni claire garverick <jennigarverick wrote: > > jenni claire garverick <jennigarverick > Re: Re: multi-purpose cookie dough > > Thursday, December 11, 2008, 7:58 PM Hi- I would recommend using whole wheat PASTRY flour- usually available in any > bulk food aisle at your health food or other similar store- in any baking > recipe where a finer flour is desirable. I make muffins/cookies etc. for my > daughter's Kinder class with it all the time. I'm sure many of the kids don't > like 'brown' bread, and there's NEVER a complaint- nothing but raves! > > --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: > > Danielle & Joe <jdbdmob (AT) msn (DOT) com> > Re: multi-purpose cookie dough > @gro ups.com > Thursday, December 11, 2008, 10:33 AM > > Cassie, > I checked my baking resource - The Joy of Vegan Baking by Colleen > Patrick-Goudreau. She does include a sugar cookie recipe ideal of > cookie cutting. It is a traditional chilled dough. However, I have > not tried the recipe but in general, sugar cookie dough can be stored > in the freezer (just thaw out in the refrigerator or just slice > without rolling and cutting into shapes) or refrigerator. For > obvious reasons, I can not reprint the recipe here but if you can't > buy your own copy of the book, check it out from the library. > > The nutrition comes from 1) vegan, 2) the sugar option you choose > (and the amount of sugar you use - you may be able to decrease > quantities) and 3) your flour option. For example, try it with whole > wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other > great part is that the children can sample the cookie dough since it > does not contain raw eggs! > > You can probably change the taste of the dough by switching out the > extract - vanilla or lemon or almond. > > I am sure this recipe can handle in adaptations you make! > > As for this baking cookbook - I can not say enough good words about > it. I have tried the pancake, waffle, chocolate chip cookie, jam- > filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes > and have not missed on any of them! Talk about fool-proof (I usualy > have little hands helping, too!). All of the recipes have worked > even when I didn't have all the ingredients, had to substitute > ingredients, or when I added ingredients to our tastes. I have even > doubles and tripled recipes and while some worked better than others, > I still baked an edible and enjoyable item! The pancakes - the BEST > you will ever have! My oldest daughter requests them at EVERY meal. > The chocolate cake - SINFUL! The icing - better than anything else I > have made and I have decorated a lot of cakes for family birthdays > over the years! > > I will check other recipes I have... > > Danielle > > @gro ups.com, Cassie Dixon <roxy87cabriolet@ ...> > wrote: >> >> I am looking for semi-nutritious cookie dough that I can freeze and > pull out when needed. Something like a shortbread or sugar cookie > would be great, as then I would be able to make some additions to > have a different batch each time. >> Thanks, >> Cassie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 Hi folks, I'm pretty sure it's okay to post recipes and credit the cookbook. I see it done all over all the lists I'm on - and on websites - and newsletters and mailers - and like any other research, if you're crediting the author/book, you're doing an ad for them anyway (and telling more of us to buy the book, which we will, very likely!). I'm sure it's kosher. ..mmmmmmmmm..fudge..... :-) Happy baking/cooking/holidays! Lorraine On Behalf Of Tracy Childs Thursday, December 11, 2008 3:38 PM Re: fudge I checked my copy and yes, there is a recipe on page 196! Tracy On Dec 11, 2008, at 1:48 PM, Jillene Wenzel wrote: > Hi Everyone, > I'm wondering if anyone has a good fudge recipe. We have tried for > many Christmases to make a good vegan fudge, but nothing ever turns > out. > I have ordered The Joy of Vegan Baking to my library (it gets sent > over from another library), but I don't know if fudge would be in > there. > > Thanks so much! > > --- On Thu, 12/11/08, jenni claire garverick > <jennigarverick@ <jennigarverick%40> > wrote: > > jenni claire garverick <jennigarverick@ <jennigarverick%40> > > Re: Re: multi-purpose cookie dough > @gro <%40> ups.com > Thursday, December 11, 2008, 7:58 PM > > Hi- I would recommend using whole wheat PASTRY flour- usually > available in any bulk food aisle at your health food or other > similar store- in any baking recipe where a finer flour is > desirable. I make muffins/cookies etc. for my daughter's Kinder > class with it all the time. I'm sure many of the kids don't like > 'brown' bread, and there's NEVER a complaint- nothing but raves! > > --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: > > Danielle & Joe <jdbdmob (AT) msn (DOT) com> > Re: multi-purpose cookie dough > @gro ups.com > Thursday, December 11, 2008, 10:33 AM > > Cassie, > I checked my baking resource - The Joy of Vegan Baking by Colleen > Patrick-Goudreau. She does include a sugar cookie recipe ideal of > cookie cutting. It is a traditional chilled dough. However, I have > not tried the recipe but in general, sugar cookie dough can be stored > in the freezer (just thaw out in the refrigerator or just slice > without rolling and cutting into shapes) or refrigerator. For > obvious reasons, I can not reprint the recipe here but if you can't > buy your own copy of the book, check it out from the library. > > The nutrition comes from 1) vegan, 2) the sugar option you choose > (and the amount of sugar you use - you may be able to decrease > quantities) and 3) your flour option. For example, try it with whole > wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other > great part is that the children can sample the cookie dough since it > does not contain raw eggs! > > You can probably change the taste of the dough by switching out the > extract - vanilla or lemon or almond. > > I am sure this recipe can handle in adaptations you make! > > As for this baking cookbook - I can not say enough good words about > it. I have tried the pancake, waffle, chocolate chip cookie, jam- > filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes > and have not missed on any of them! Talk about fool-proof (I usualy > have little hands helping, too!). All of the recipes have worked > even when I didn't have all the ingredients, had to substitute > ingredients, or when I added ingredients to our tastes. I have even > doubles and tripled recipes and while some worked better than others, > I still baked an edible and enjoyable item! The pancakes - the BEST > you will ever have! My oldest daughter requests them at EVERY meal. > The chocolate cake - SINFUL! The icing - better than anything else I > have made and I have decorated a lot of cakes for family birthdays > over the years! > > I will check other recipes I have... > > Danielle > > @gro ups.com, Cassie Dixon > <roxy87cabriolet@ ...> > wrote: > > > > I am looking for semi-nutritious cookie dough that I can freeze and > pull out when needed. Something like a shortbread or sugar cookie > would be great, as then I would be able to make some additions to > have a different batch each time. > > Thanks, > > Cassie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2008 Report Share Posted December 13, 2008 I don't have the book, but here is one recipe I found on-line. Hope it helps. As for recipes, ingredient lists are not copyrighted but instructions are. Most of the time if you credit the authors they are okay with that, but sometimes not. Like Bryanna who requests that you contact her first. It just varys with author. Vegan Fudge Recipe Feedback: User Rating Be the first to write a review By Ashley Skabar, About.com This incredibly easy fudge recipe takes only minutes to make, and, best of all, it's dairy-free and vegan!© 2008 Ashley Skabar, licensed to About.com, Inc. This is one of my favorite fudge recipes to make, and it is always a big hit with kids and adults. Deliciously rich and sweet, this will satisfy even the mightiest chocolate or sugar craving. Makes 2 8 " x 8 " pans Prep Time: 5 minutes Ingredients: * 1 ½ cups dark dairy-free chocolate chips * 4 ½ cups organic confectioners’ sugar * 1 8 oz. tub dairy-free cream cheese, such as Tofutti * 1 T. cocoa powder * 1/8 t. vanilla extract Preparation: 1. Line 2 8” x 8” square cake pans with parchment paper and set aside. Place the dairy-free chocolate chips in a double-boiler or a stainless steel bowl set over (not touching) several inches of boiling water, stirring occasionally until the chocolate is completely melted. 2. Meanwhile, in a large mixing bowl using an electric hand mixer, cream together the confectioners’ sugar and the dairy-free cream cheese until the consistency of a stiff frosting. Add in the cocoa powder and vanilla extract and beat until incorporated. 3. Working quickly, add the melted dairy-free chocolate and beat for 1-2 minutes more, or until the chocolate is evenly distributed and the mixture is very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Fudge will keep for 3 days in an airtight container in the refrigerator. Laura Ballinger Morales ________________________________ Lorraine <ldemi Thursday, December 11, 2008 11:18:39 PM RE: fudge Hi folks, I'm pretty sure it's okay to post recipes and credit the cookbook. I see it done all over all the lists I'm on - and on websites - and newsletters and mailers - and like any other research, if you're crediting the author/book, you're doing an ad for them anyway (and telling more of us to buy the book, which we will, very likely!). I'm sure it's kosher. ..mmmmmmmmm. .fudge... .. :-) Happy baking/cooking/ holidays! Lorraine @gro ups.com [@gro ups.com] On Behalf Of Tracy Childs Thursday, December 11, 2008 3:38 PM @gro ups.com Re: fudge I checked my copy and yes, there is a recipe on page 196! Tracy On Dec 11, 2008, at 1:48 PM, Jillene Wenzel wrote: > Hi Everyone, > I'm wondering if anyone has a good fudge recipe. We have tried for > many Christmases to make a good vegan fudge, but nothing ever turns > out. > I have ordered The Joy of Vegan Baking to my library (it gets sent > over from another library), but I don't know if fudge would be in > there. > > Thanks so much! > > --- On Thu, 12/11/08, jenni claire garverick > <jennigarverick@ <jennigarver ick%40. com> > wrote: > > jenni claire garverick <jennigarverick@ <jennigarver ick%40. com> > > Re: Re: multi-purpose cookie dough > @gro <% 40. com> ups.com > Thursday, December 11, 2008, 7:58 PM > > Hi- I would recommend using whole wheat PASTRY flour- usually > available in any bulk food aisle at your health food or other > similar store- in any baking recipe where a finer flour is > desirable. I make muffins/cookies etc. for my daughter's Kinder > class with it all the time. I'm sure many of the kids don't like > 'brown' bread, and there's NEVER a complaint- nothing but raves! > > --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: > > Danielle & Joe <jdbdmob (AT) msn (DOT) com> > Re: multi-purpose cookie dough > @gro ups.com > Thursday, December 11, 2008, 10:33 AM > > Cassie, > I checked my baking resource - The Joy of Vegan Baking by Colleen > Patrick-Goudreau. She does include a sugar cookie recipe ideal of > cookie cutting. It is a traditional chilled dough. However, I have > not tried the recipe but in general, sugar cookie dough can be stored > in the freezer (just thaw out in the refrigerator or just slice > without rolling and cutting into shapes) or refrigerator. For > obvious reasons, I can not reprint the recipe here but if you can't > buy your own copy of the book, check it out from the library. > > The nutrition comes from 1) vegan, 2) the sugar option you choose > (and the amount of sugar you use - you may be able to decrease > quantities) and 3) your flour option. For example, try it with whole > wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other > great part is that the children can sample the cookie dough since it > does not contain raw eggs! > > You can probably change the taste of the dough by switching out the > extract - vanilla or lemon or almond. > > I am sure this recipe can handle in adaptations you make! > > As for this baking cookbook - I can not say enough good words about > it. I have tried the pancake, waffle, chocolate chip cookie, jam- > filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes > and have not missed on any of them! Talk about fool-proof (I usualy > have little hands helping, too!). All of the recipes have worked > even when I didn't have all the ingredients, had to substitute > ingredients, or when I added ingredients to our tastes. I have even > doubles and tripled recipes and while some worked better than others, > I still baked an edible and enjoyable item! The pancakes - the BEST > you will ever have! My oldest daughter requests them at EVERY meal. > The chocolate cake - SINFUL! The icing - better than anything else I > have made and I have decorated a lot of cakes for family birthdays > over the years! > > I will check other recipes I have... > > Danielle > > @gro ups.com, Cassie Dixon > <roxy87cabriolet@ ...> > wrote: > > > > I am looking for semi-nutritious cookie dough that I can freeze and > pull out when needed. Something like a shortbread or sugar cookie > would be great, as then I would be able to make some additions to > have a different batch each time. > > Thanks, > > Cassie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2008 Report Share Posted December 14, 2008 Just found this recipe, looks interesting! http://www.101cookbooks.com/archives/fantasyish-fudge-recipe.html Fantasy-ish Fudge Recipe I used Ricemellow Creme here. If you can't find Ricemellow Crème in your natural food store, you can still use regular marshmallow creme with good results. Vegans, I almost did this with coconut oil - I think it would be a reasonable (and tasty) substitute for the butter here. 1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger) 3 cups organic cane sugar 3/4 cup unsalted butter 2/3 cup lite coconut milk (regular is fine too) 7 ounces Ricemellow Crème (or the marshmallow creme of your choice) 2 teaspoons vanilla extract 1 cup chopped walnuts (optional) Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside. Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them). Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into 1/2-inch cubes. Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel. Makes a couple hundred tiny fudge bites. Preparation time: 2hrs to set Laura Ballinger Morales ________________________________ Laura Ballinger Morales <lballinger Saturday, December 13, 2008 9:04:49 AM Re: fudge I don't have the book, but here is one recipe I found on-line. Hope it helps. As for recipes, ingredient lists are not copyrighted but instructions are. Most of the time if you credit the authors they are okay with that, but sometimes not. Like Bryanna who requests that you contact her first. It just varys with author. Vegan Fudge Recipe Feedback: User Rating Be the first to write a review By Ashley Skabar, About.com This incredibly easy fudge recipe takes only minutes to make, and, best of all, it's dairy-free and vegan!© 2008 Ashley Skabar, licensed to About.com, Inc. This is one of my favorite fudge recipes to make, and it is always a big hit with kids and adults. Deliciously rich and sweet, this will satisfy even the mightiest chocolate or sugar craving. Makes 2 8 " x 8 " pans Prep Time: 5 minutes Ingredients: * 1 ½ cups dark dairy-free chocolate chips * 4 ½ cups organic confectioners’ sugar * 1 8 oz. tub dairy-free cream cheese, such as Tofutti * 1 T. cocoa powder * 1/8 t. vanilla extract Preparation: 1. Line 2 8” x 8” square cake pans with parchment paper and set aside. Place the dairy-free chocolate chips in a double-boiler or a stainless steel bowl set over (not touching) several inches of boiling water, stirring occasionally until the chocolate is completely melted. 2. Meanwhile, in a large mixing bowl using an electric hand mixer, cream together the confectioners’ sugar and the dairy-free cream cheese until the consistency of a stiff frosting. Add in the cocoa powder and vanilla extract and beat until incorporated. 3. Working quickly, add the melted dairy-free chocolate and beat for 1-2 minutes more, or until the chocolate is evenly distributed and the mixture is very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Fudge will keep for 3 days in an airtight container in the refrigerator. Laura Ballinger Morales ________________________________ Lorraine <ldemi Thursday, December 11, 2008 11:18:39 PM RE: fudge Hi folks, I'm pretty sure it's okay to post recipes and credit the cookbook. I see it done all over all the lists I'm on - and on websites - and newsletters and mailers - and like any other research, if you're crediting the author/book, you're doing an ad for them anyway (and telling more of us to buy the book, which we will, very likely!). I'm sure it's kosher. ..mmmmmmmmm. .fudge... .. :-) Happy baking/cooking/ holidays! Lorraine @gro ups.com [@gro ups.com] On Behalf Of Tracy Childs Thursday, December 11, 2008 3:38 PM @gro ups.com Re: fudge I checked my copy and yes, there is a recipe on page 196! Tracy On Dec 11, 2008, at 1:48 PM, Jillene Wenzel wrote: > Hi Everyone, > I'm wondering if anyone has a good fudge recipe. We have tried for > many Christmases to make a good vegan fudge, but nothing ever turns > out. > I have ordered The Joy of Vegan Baking to my library (it gets sent > over from another library), but I don't know if fudge would be in > there. > > Thanks so much! > > --- On Thu, 12/11/08, jenni claire garverick > <jennigarverick@ <jennigarver ick%40. com> > wrote: > > jenni claire garverick <jennigarverick@ <jennigarver ick%40. com> > > Re: Re: multi-purpose cookie dough > @gro <% 40. com> ups.com > Thursday, December 11, 2008, 7:58 PM > > Hi- I would recommend using whole wheat PASTRY flour- usually > available in any bulk food aisle at your health food or other > similar store- in any baking recipe where a finer flour is > desirable. I make muffins/cookies etc. for my daughter's Kinder > class with it all the time. I'm sure many of the kids don't like > 'brown' bread, and there's NEVER a complaint- nothing but raves! > > --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: > > Danielle & Joe <jdbdmob (AT) msn (DOT) com> > Re: multi-purpose cookie dough > @gro ups.com > Thursday, December 11, 2008, 10:33 AM > > Cassie, > I checked my baking resource - The Joy of Vegan Baking by Colleen > Patrick-Goudreau. She does include a sugar cookie recipe ideal of > cookie cutting. It is a traditional chilled dough. However, I have > not tried the recipe but in general, sugar cookie dough can be stored > in the freezer (just thaw out in the refrigerator or just slice > without rolling and cutting into shapes) or refrigerator. For > obvious reasons, I can not reprint the recipe here but if you can't > buy your own copy of the book, check it out from the library. > > The nutrition comes from 1) vegan, 2) the sugar option you choose > (and the amount of sugar you use - you may be able to decrease > quantities) and 3) your flour option. For example, try it with whole > wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other > great part is that the children can sample the cookie dough since it > does not contain raw eggs! > > You can probably change the taste of the dough by switching out the > extract - vanilla or lemon or almond. > > I am sure this recipe can handle in adaptations you make! > > As for this baking cookbook - I can not say enough good words about > it. I have tried the pancake, waffle, chocolate chip cookie, jam- > filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes > and have not missed on any of them! Talk about fool-proof (I usualy > have little hands helping, too!). All of the recipes have worked > even when I didn't have all the ingredients, had to substitute > ingredients, or when I added ingredients to our tastes. I have even > doubles and tripled recipes and while some worked better than others, > I still baked an edible and enjoyable item! The pancakes - the BEST > you will ever have! My oldest daughter requests them at EVERY meal. > The chocolate cake - SINFUL! The icing - better than anything else I > have made and I have decorated a lot of cakes for family birthdays > over the years! > > I will check other recipes I have... > > Danielle > > @gro ups.com, Cassie Dixon > <roxy87cabriolet@ ...> > wrote: > > > > I am looking for semi-nutritious cookie dough that I can freeze and > pull out when needed. Something like a shortbread or sugar cookie > would be great, as then I would be able to make some additions to > have a different batch each time. > > Thanks, > > Cassie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 A little while back someone sent in a recipe for a WONDERFUL fudge. It was made with marshmellow crème (and lots of sugar) Somehow I deleted it. I was wondering if you could resend it? Thanks Sheila Quote Link to comment Share on other sites More sharing options...
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