Desserts

Apple Cake

Ingredients

  • 6 apples, peeled cored and sliced
  • 1 ½ c sugar
  • 1 c vegetable oil
  • 1 tsp vanilla
  • 3 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon

Directions

Heat apples and sugar until sugar is melted. Pour oil and vanilla over apples (off heat) and mix well. In a separate bowl mix flour, soda, salt and cinnamon. Add apple mixture to dry ingredients and mix thoroughly. Pour into greased pan. Bake at 350F for 1 hour.

Banana bread

Ingredients

  • 1 1/2 c whole wheat flour
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 2 ripe bananas
  • 2 strawberries chopped (optional)
  • 1/3 c apple sauce/ prune paste
  • 1/2 c chocolate chips
  • 1/4 c cocoa (optional)
  • 1/4 c oil
  • 1/4 c soy milk
  • 1/4 c nuts/ raisins/ oats

Directions

350F, 1 hour

Brown Sugar Shortbread

Ingredients:

  • 1 cup margarine, at room temperature
  • 1 cup brown sugar
  • 2 cups flour
  • ¼ t. salt
  • 1 T. sugar and 1 t. cinnamon, mixed

Directions:
Lightly grease a 9” springform pan. Beat margarine until light and fluffy. Add brown sugar, beat well. Using rubber spatula, mix in flour and salt. Press into pan. Sprinkle with cinnamon-sugar mixture. Cut into 12 wedges. Bake at 325 degrees for about one hour until brown, firm at edges, and slightly soft in center. Remove pan sides, recut wedges.

Carrot cake

Ingredients

  • 2 c sugar
  • 1c oil
  • 1 tsp vanilla
  • 1 c crushed pineapple, drained
  • 2 c grated carrots
  • 2 1/2 c flour
  • 1 tsp each soda, salt and cinnamon
  • 1 c flaked coconut
  • 1 c chopped walnuts (optional)

Directions

Beat first 5 ingredients until well mixed. Add dry ingredients that have been sifted together. Add flaked coconut and chopped walnuts. Bake in greased and floured 13X9 inch pan at 350F for 45-55 minutes.

Chewy Brownies

Servings: 12
Points: 1

Ingredients

  • ¾ cup all-purpose flour
  • ½ cup unpacked brown sugar, firmly packed
  • 1 Tbsp unpacked brown sugar, firmly packed
  • 3 Tbsp unsweetened cocoa
  • ½ tsp baking soda
  • ¼ tsp table salt
  • ½ cup water
  • ¼ cup unsweetened applesauce
  • ½ tsp vinegar, cider
  • 1 ½ tsp margarine, melted
  • ½ tsp vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.
  3. Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
  4. Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.

 

Chocolate Applesauce Cake

Ingredients

  • 1/2 c Crisco or oil
  • 1c sugar
  • 1 1/2 unsweetened applesauce
  • 3 tbsp cocoa
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 1 rounded tbsp cornstarch
  • 2 level tsp soda
  • 1c raisins
  • 1c walnuts
  • 2c flour, sifted
  • pinch of salt

Directions

Cream the Crisco and sugar together. Add the applesauce and all dry ingredients. Bake in greased and floured 13x9 pan for about 1 hour in 350F oven.

Chocolate Pudding

Can also be used as pie filling.

Ingredients:

  • 1/3 cup cocoa
  • ¾ cup sugar
  • ¼ t. salt
  • 3 cups chocolate Silk soy milk
  • 1-1/2 t. vanilla
  • ¼ c. cornstarch (1/3 c. for pie filling)

Directions:
Combine cocoa, sugar, salt, and cornstarch. Add Silk, whisking constantly. Bring to a boil over medium heat, then lower heat and cover. Boil gently 5-10 minutes. Remove from heat and whisk in vanilla. Pour into serving dishes or prepared pie shell. Refrigerate until thoroughly chilled.

Chocolate cake

Source: Joy of Cooking

Preheat oven to 350F. Grease and flour one 8X8-inch pan.

Stir together into a large bowl:

  • 1 1/2 c all-purpose flour
  • 1 c plus 2 Tbsp sugar com
  • 6 Tbsp unsweetened non alkalized cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt

Combine and add:

  • 1 c cold water
  • 1/4 c vegetable oil
  • 1Tbspn white vinegar
  • 2 tsp vanilla

Stir until smooth. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25-30 min.
Serve plain, dusted with powdered sugar.

Chocolate tofu pie

Ingredients

  • 1 package soft tofu drained and pured
  • 1 12oz package of chocolate chips melted
  • 1 pie shell

Directions

Mix tofu and chocolate with hand mixer until smooth and poor into pie shell. Refrigerate until firm.

Fruit Cobbler

This recipe doubles easily and is great with any fruit – even canned.

Ingredients

  • 4 apples, cored, skinned, and cut (smaller pieces the softer end result will be)
  • 1 TBS. lemon juice (if using fresh fruit that browns when cut such as apples or pears)
  • 1/3 c. flour
  • ½ c. brown sugar
  • 1 c. oatmeal
  • ½ tsp. cinnamon
  • ½ c. melted margarine

Directions

  1. Preheat oven to 375.
  2. Sprinkle lemon juice on fruit and spread on bottom of 8x8 pan.
  3. Combine other ingredients and spoon over fruit
  4. Bake for ½ hour.

Great with “Soy Delicious” vanilla ‘ice cream’
 

Harvest Fruit Bars

Ingredients

  • 6 oz diced dried mixed fruit bits
  • 1 c chopped banana ( about 2 medium )
  • 2/3 c Orange juice
  • 1 1/2 tsp apple spice or ground cinnamon, divided
  • 1 3/4 c whole wheat flour or all-purpose flour
  • 1 1/2 c oats (quick or old-fashioned, uncooked)
  • 2 sticks margarine or butter, softened
  • 1 c firmly packed brown sugar
  • 1/2 c chopped nuts

Directions

  1. Preheat oven to 375F.
  2. In a medium bowl, combine dried fruit, banana, orange juice and 1 tsp apple pie spice; set aside.
  3. In a medium bowl, combine flour, oats and remaining 1/2 tsp apple pie spice; mix well.
  4. In a large bowl, beat margarine and sugar together with an electric mixer until creamy. Add oat mixture and beat until crumbly.
  5. Reserve 3/4 c mixture for topping. Press remaining oat mixture onto bottom of 13x9 baking pan. Bake for 13-15 min, or until golden brown.
  6. Spread fruit evenly over crust to within 1/4 inch of edge. Add nuts to reserved oat mixture and mix well. Sprinkle evenly over fruit and pat down lightly.
  7. Bake for 16-20 min, or until golden brown. Cool completely; cut into bars. Store loosely covered.

 

Hawaiian Wedding Cake

Ingredients

  • 2 c.  sugar
  • 2 tsp baking soda
  • 2 c flour
  • ½ tsp salt
  • 1 20 oz can crushed pineapple
  • 1 c chopped nuts

Directions

Mix all ingredients. Bake in greased pan, oblong or 2 round for 35-40 minutes at 350F.

Honey Crunchy Cookies

Ingredients

  • 1/2 c. butter or coconut oil (for lenten recipe)
  • 1/2 c sugar
  • 1/2 c honey
  • 1 egg or egg replacer (can be purchased at Fred Meyer)
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 1 c. uncooked oatmeal
  • 1 c. shredded coconut
  • 1/2 c. chopped walnuts
  • optional: raisins, seeds, flaxmeal

Directions

350 degrees, 10-12 minutes - slightly lower heat when using coconut oil

Mix dry with dry, wet with wet, blend together, spoon onto greased cookie sheet.

Lenten Chocolate Cake

Ingredients

  • 3 c. flour
  • 2 tsp. baking soda
  • 6 TBS. cocoa
  • 1 tsp. salt
  • 2 c. sugar
  • 3 TBS. vinegar
  • 1 tsp. vanilla
  • 3/4 c. veg. oil
  • 2 c. water

Directions

  1. Measure flour, soda, cocoa, salt and sugar into large mixing bowl.
  2. Add vinegar, vanilla, oil, and water and mix well.
  3. Pour batter into greased 9x13 pan.
  4. Bake at 350 for 40-45 min.
  5. Let cake sit for an hour then sprinkle with powdered sugar on the top OR make choc. icing: mix sugar, cocoa, and a little margarine. Add enough warm water to make a smooth, creamy icing.

Extra chocolate: Take big dark chocolate chips from the bulk section and placed them on top before I put it in the oven. I think they slowly sink in and melt into gooey goodness!!! Once I tried dark chips mixed in the batter and they sunk to the bottom when I poured in into the pan so the bottom was choc. chips when we cut into it...not as good. It's just as moist without chocolate chips.

P.S. Click here for another delicious version!

Lenten Chocolate Cake Version 2.0

Ingredients:

  • 3 cups flour OR 2-1/2 cups flour and ½ cup almond meal (Trader Joe’s)
  • 2 cups sugar
  • ½ cup cocoa
  • 2 t. soda
  • 1 t. salt
  • 2 cups water
  • ¾ cup canola oil
  • 2 t. almond extract
  • 2 T. balsamic vinegar
  • 1 pkg semisweet chocolate chips

Directions:
Mix dry ingredients in bowl. Add everything but chocolate chips and beat 3 minutes. Fold in chocolate chips and pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 35-40 minutes.

Lenten Chocolate Chip Cookies

Ingredients

  • 2 ¼ c. flour (I usually add a little more when I make them)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. Imperial margarine
  • ¾ c. white sugar
  • ¾ c. packed brown sugar
  • 2 tsp. vanilla
  • 2 c. vegan chocolate chips

Directions

  1. Set oven to 375 degrees
  2. Mix dry ingredients—set aside
  3. Mix sugars, margarine (I microwave it for 30sec-1minute so its soft and mixable), and vanilla in large bowl
  4. Add dry ingredients to wet mixture (if batter is too dry, add a little rice milk or water)
  5. Mix in chocolate chips
  6. Bake for 9-11 minutes

 

Orange cake

Source: Joy of Cooking

Preheat the oven to 350F. Grease and flour one 8X8-inch pan.

Whisk together thoroughly in a large bowl:

  • 1 1/2 c all-purpose flour
  • 1 c sugar
  • 1tsp baking soda
  • 1/2 tsp salt

Add and stir together until smooth:

  • 1c orange juice
  • 1/3 c vegetable oil
  • 1 Tbsp grated orange zest
  • 1 Tbsp white or cider vinegar
  • 1tsp vanilla

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 30-35 min.

 

Paraskeva's Lenten Bars

Mix together:

  • 1/2 c. chopped roasted almonds
  • 1/4 c. raw pumpkin seeds
  • 1/2 c. raw hazelnuts,chopped
  • 1/2 c. cup dried cranberries
  • 3 cups oats
  • 1/4 cup brown rice flour
  • 1/4 cup soy protein
  • 1/2 cup flax seed meal
  • 1/2 cup wheat germ

Melt/Heat in microwave for 90ish seconds:

  • 1/4 cup lecithin (this comes in dry and wet form.  The wet is less expensive and seems to make the bars more moist)
  • 3/4 cup peanut butter
  • 3/4 cup brown rice syrup
  • 1/2 cup maple syrup

Mix wet with dry.  Spread in sprayed 9x13 pan. Let stand for 30 min, then cut into bars and wrap. Make sure you freeze what you don't eat. I cut them and wrap individually, then freeze.  They defrost really quickly.  You can buy a lot of these ingredients in the bulk section of the health food section of Fred Meyer. Also, they taste even better the next day!

Pumpkin Chocolate Chip Bread

Ingredients:

  • 4 cups sugar
  • 1 cup canola oil
  • 1 28-oz. Can pumpkin (just pumpkin, not pumpkin pie filling with added spices)
  • 5 cups flour
  • 4 t. soda
  • ½ t. clove
  • 1 T. cinnamon (one Tablespoon, not one teaspoon)
  • 1 T. salt
  • 1 12 oz. Pkg semi-sweet chocolate chips (Trader Joe’s brand is great)

Directions:
Mix the sugar, oil, and pumpkin until well combined. In a separate bowl, mix the flour, soda, spices, and salt. Blend the dry ingredients into the sugar/oil/pumpkin mix. Fold in the chocolate chips. Put into 3 to 4 greased and floured bread pans. Bake at 350 degrees for 60 minutes. Note: If you are not fasting and want a fun treat, this bread is great spread with cream cheese frosting!

Pumpkin Cookies

Ingredients

  • 3/4 c honey
  • 1c pumpkin puree
  • 1/2 c oil
  • 1 tsp vanilla
  • 2 1/4 c flour of choice
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1c raisins (optional)
  • 1/2 c chopped nuts (optional)

Directions

Preheat oven to 350 degrees. Mix honey, pumpkin, oil, and vanilla in a bowl. In a separate bowl, combine dry ingredients; add to pumpkin mix. Stir in raisins and nuts, if desired. Drop by spoonfuls onto oiled cookie sheet. Bake for 12 to 15 minutes.

Raspberry bars

Mix and press onto the bottom of 13x9 baking pan:

  • 1.5 c flour
  • 3/4c sugar
  • 3/4 c softened margarine

Bake at 350F for 15 min.In a saucepan mix and bring to a boil stirring constantly:

  • 10 oz frozen raspberries
  • 1/4 c orange juice
  • 1 tbsp corn starch

Boil for 1 min. Let cool for 10 min.Put 3/4c chocolate chips over baked mixture. Put raspberries on top. Bake at 350F for 20 min ( until set). Refrigerate for 1 hour.