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Chocolate Fudge
6 Tbsp. (3/4 stick) margarine
3&1/2 cups (800g) confectioners’ sugar
1/2 cup (50g) sifted cocoa powder
1 tsp. vanilla extract
1/4 cup (4 Tbsp.) soy milk
1 cup (150g) chopped walnuts (optional)
Lightly grease a 5 x 9-inch loaf pan.
Place the margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler. Place the bowl or boiler over simmering water and stir until smooth. Add the walnuts, if desired.
Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.
Makes 2 to 3 dozen squares.
Oatmeal Cherry Cookies
1 cup (2 sticks) (200g) margarine
1 cup (200g) dark brown sugar
1/2 cup (125g) granulated sugar
Egg replacer equivalent to 2 eggs
1 tsp. vanilla extract
1-1/2 cups (150g) all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 cups (200g) oatmeal, uncooked
1 cup (125g) dried cherries
Preheat the oven to 350 degrees F/180 degrees C/Gas Mark 4.
Cream the margarine with the sugars, beating until well blended. Add the prepared egg replacer and vanilla and beat for several minutes.
Mix together the flour, salt, baking soda, baking powder and cinnamon. Add to the margarine mixture and beat until well blended.
Stir in the oatmeal and dried cherries. Drop the batter by tablespoonfuls onto lightly greased cookie sheets and bake until the edges are just turning brown, about 12 minutes.
Makes about 4 dozen cookies.
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Chocolate Truffles
1-8-oz. (225g) package nondairy cream cheese, softened at room temperature
3 cups (750g) powdered sugar
(icing sugar)
12 oz. (350g) semi-sweet chocolate, melted
1&1/2 tsp. vanilla
Ground nuts, unsweetened cocoa or toasted flaked coconut
Beat the cream cheese until smooth. Gradually add the powdered sugar,
beating until well blended. Add the melted chocolate and vanilla and mix well. Refrigerate for about 1 hour.
Shape the mixture into 1-inch balls, and roll them in the nuts, cocoa or coconut. Store in the refrigerator.
Makes about 5 dozen truffles.
Pumpkin Tea Loaf With Brandy “Cream” Sauce
(recipe by Robin Robertson)
1&1/2 cups (225g) canned pumpkin
3/4 cup (150g) sugar
1/2 cup (50g) peeled and grated apple
1/2 cup (100 ml) corn oil
1/4 cup (50g) soft silken tofu
2 cups (250g) all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup (75g) chopped pecans
1/2 cup (75g) golden raisins
Preheat the oven to 350 degrees F/180 degrees C/Gas Mark 4.
Lightly oil a loaf pan and set aside. In a large bowl, combine the pumpkin, sugar, apple and oil. In a separate bowl, mix together the tofu, flour, baking soda, baking powder, salt, cinnamon, pecans and raisins. Combine the wet and dry ingredients and mix until well blended. Spoon into the prepared loaf pan and bake for 50 to 60 minutes. Cool in the pan. Serve with Brandy “Cream” Sauce (recipe follows), if desired.
Makes 1 loaf.
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Choco-Gingerbread Cookies
1&1/2 cups plus 1 Tbsp. (175g)
all-purpose flour
1&1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 Tbsp. cocoa powder
8 Tbsp. (1 stick) margarine, softened
1 Tbsp. freshly grated ginger root
1/2 cup (100g) dark brown sugar, packed
1/4 cup (4 Tbsp.) molasses
1 tsp. baking soda dissolved in
1&1/2 tsp. boiling water
1 cup (225g) semisweet chocolate chips
1/4 cup (4 Tbsp.) granulated sugar
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. Set aside.
With an electric mixer, beat together the margarine and grated ginger root until well blended, about 4 minutes. Add the brown sugar and beat until combined. Add the molasses and beat well. Beat half of the flour mixture into the margarine mixture. Beat in the baking soda mixture, then the rest of the flour mixture. Stir in the chocolate chips. Chill, covered, for about one hour.
Preheat the oven to 325 degrees F/170 degrees C/Gas Mark 3. Roll the dough into 1 1/2-inch balls, then roll each ball in the granulated sugar. Place on baking sheets lined with parchment paper. Bake until the surfaces crack slightly, about 13 to 15 minutes.
Makes about 2 dozen cookies.
Brandy “Cream” Sauce
1 cup (200 ml) apple juice
2 Tbsp. sugar
2 Tbsp. cornstarch dissolved in
2 Tbsp. water
2/3 cup (10 Tbsp. + 2 tsp.) vanilla soy milk
3 Tbsp. brandy
In a saucepan, heat the apple juice and sugar almost to a boil. Slowly add the cornstarch mixture, stirring until thickened. Reduce the heat to low. Add the soy milk, heat for 1 minute, then add the brandy. Cool slightly before serving.
Makes 2 cups.
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