Unirondack Recipes

Here are a few of the dishes that we often prepare during our Fall weekend.

Coffee Cake

Make basic vanilla cake:

6 Tbs	butter
1 cup	sugar
2	whole eggs
0.5 tsp	baking powder
0.25 tsp	baking soda
1.5 cups	flour (cake)
0.5 cup	buttermilk
1.5 tsp	vanilla

Make topping:

1.5 cups	oatmeal
0.5 cup	butter
0.5 cup	brown sugar

Blend butter, sugar, and eggs. Add dry ingredients, mix well and pour into greased 9x9 pan. Sprinkle topping, and bake 20-25 min at 350 degrees.

Cuban Black Bean Soup (serves 8)

3 Cans	Black Beans
1	Green Pepper
0.5 Cup	Olive Oil
1	Large Onion (Chopped)
4 Cloves	Garlic
0.25 tsp	Oregano
4 oz	Pimentoes
3	Bay Leaves
0.5 tsp	Black Pepper
2 T	White Vinegar
2 T	Sherry
2 Cups	Cheddar - grated (use on top of soup after serving)

Sauté onions, green pepper, and garlic. Add pimentoes, and sauté briefly. Mash or blend 1/3 of black beans (drain into soup first). Add balance of ingredients, and bring to a boil. Simmer 30 minutes.

Rich Corn Bread (from Fanny Farmer Cookbook)

1 Cup	Cornmeal
1 Cup	Flour
0.5 Cup	Sugar
1 tsp	Baking Soda
2 tsp	Cream of Tartar
0.75 tsp	Salt
1 Cup	Sour Cream
0.25 Cup	Milk
2	Eggs
4 Tbs	Butter - melted

Blend butter, sugar, and eggs. Add dry ingredients, mix well and pour into greased 9x9 pan. Sprinkle topping, and bake 30-35 min at 350 degrees. Add some maple syrup, if desired, prior to baking.

West African Peanut Soup (from Moosewood Cookbook)

2 Cups	Onions, chopped
2 Tbs	Vegetable Oil
1/4 tsp	Cayenne Pepper
1/2 Tbs	Ginger Root (grated)
3/4 Cup	Carrots
1/4 Pound	Sweet Potatoes
1/4 tsp	Salt
1 Quart	Vegetable Stock/Water
1.25 Cups	Tomato Juice
3/4 Cup	Peanut Butter
1/2 Tbs	Sugar

Sauté onions with spice; add carrots and sauté more. Add sweet potatoes, stock/water and boil until vegetables are tender. Purée soup with tomato juice and peanut butter until smooth. Add sugar if needed.

Lasagna (serves 7-8)

Sauce:

56 ounces	whole tomatoes
2 large cloves	Garlic
1 tsp	Thyme
1 leaf	Bay Leaf

filling & noodles:

2 lbs	Bulk Tofu (co-op)
8 oz	Tofutti cream cheese
0.25 cup	nutritional yeast (also in bulk at coop)
1	fresh lemon
0.5 lbs	daiya cheeze (non-dairy cheese- wegman's nature's market)
1 lbs	lasagna noodle

Yummy Apple Crisp (Vegan)

filling:

4 lbs	apples (macintosh or roma)
0.5 cup	Brown sugar (light)
0.5 cup	Sugar
0.5 cup	Apple Juice or Water
1 Tbs	arrowroot powder
1 tsp	ground cinamon
0.5 tsp	ground nutmeg
0.25 tsp	allspice
0.125 tsp	cloves
0.7 half gal	Vanilla Soy Ice Cream (12 per half gal)
1	disposable pan

topping:

1 cup	oats
1 cup	flour
1 cup	Brown sugar (light)
0.5 tsp	baking powder
0.5 tsp	ground cinamon
0.33 cup	Canola Oil
3 Tbs	Soy Milk
1 tsp	Vanilla
0.25 tsp	Salt

Ginger Cookies (Vegan)

4 Tbs	coarse sugar (turbinado or demerrera or "sanding" sugar)
2 cups	flour
1(2) tsp	baking soda
1/2 tsp	salt
1 tsp	ground cinnamon
2 1/2 Tbs	grated ginger
1/2 tsp	ground cloves
1/2 cup	canola oil or vegan butter (much better with Earth Blend than Canola oil in my view)
1/4 cup	molasses
1/4 cup	soymilk
1 cup	(white) brown sugar
1 tsp	vanilla

1. Sift dry ingredient (except sugar) into a bowl and set aside.
2. In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
3. Stir in the pre-sifted dry ingredients and mix until well combined.
4. The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
5. The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
6. Press the coarse sugar onto the tops of the cookies and bake about 8 minutes at 350 degrees on a greased cookie sheet.

---

November 4 2011