Posted by: webbhouston | November 25, 2008

What’s Cookin’ Good Lookin’?

I have finally decided what I am going to make to take to my inlaws for Thanksgiving.

First of all I am taking a recipe from my BFF Devin for Vegan Pumpkin muffins and am going to rock it. 🙂

These things are so good that nobody ever knows that they are vegan and nobody ever cares after they find out. I have a family that pretty much considers dairy allergies a curse from God to my daughter because we obviously have fault genes and should have never had children in the first place, and who consider vegetarians to think they are better than others and believe that eating vegetarian or vegan is paramount to sacriledge… so they just dont eat that way.  My father grew up on a ranch in Mexico and not eating meat was punishable by death. Trust me. You dont want to tell those folks that meat aint on the menu.

WIth that history, my family all ate these and could not believe that they were eating vegan desserts. While I am sure that my father promptly went to wash off the dirtyness that comes with eating vegan food he ate the muffins quite heartily before he found out.

Alma – I

Alma’s Dad’s preconception – 0

From “Vegan with a Vengeance”

The Best Pumpkin Muffins

1 3/4 all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie
mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses (I’ve also used maple syrup)

Preheat oven to 400 degrees F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a
separate bowl, whisk together pumpkin, soy milk, oil, and molasses.
Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18-20 minutes, until
a toothpick or knife inserted in the center comes out clean.

Variation
Fold in a cup of either chopped fresh cranberries or chopped
walnuts, or a mixture of the two.

Muffinzzzzzz

Muffinzzzzzz

Peach Crisp

Peach Crisp

Then I am going to make Apricot and Peach Crisp.

Ingredients:

  • 2 1/2 pounds fresh peaches, peeled, pitted
  • 1 cup sifted all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup soft butter

Preparation:

Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.

This recipe is from Souther Living. I figure if you really want a good recipe for cobbler you go to the people who know… i.e. Southerners. You dont go asking no Yankee’s how to make cobbler now, you hear?

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Responses

  1. Good luck at the In-laws! Those pictures look great and tasty!


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