From: Lex (ncia-lfp-162.ncia.net)
Subject: A few more recipes....
Date: April 16, 2003 at 1:04 pm PST
In Reply to: any cookie ideas? posted by gloria on April 1, 2003 at 10:10 pm:
These all come from a great big list of cookie recipes Bryanna Grogan posted over on the newbie board at Christmas time. I haven't tried any of these yet, but Bryanna's recipes tend to be very trustworthy!
Oh--and just as a heads-up, beating Ener-G until "stiff" like beaten egg whites can take literally 10-12 minutes!
Love,
Lex
BRYANNA’S VEGAN CHINESE CHEWIES Makes about 32 squares
(From my book “The Almost No-Fat Holiday Cookbook”)
These bars (and I have no idea where they got the name!) have been a favorite Christmas cookie for years. The original recipe contained eggs!
1 c. Sucanat, brown sugar or dark unbleached sugar
1 c. chopped pitted dates
1 c. chopped walnuts (for very low-fat, use low-fat or no-oil granola instead)
3/4 c. wholewheat pastry flour
4 tsp. powdered egg replacer mixed with 1/4 c. cold water
1 tsp. baking powder
1/4 tsp. salt
powdered unbleached sugar
Preheat the oven to 350 degrees F.
In a medium bowl whisk together the flour, baking powder and salt. In a small, deep bowl beat together the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. Beat in the sugar and beat until almost stiff. Scoop this into the bowl with the flour mixture, along with the dates and granola. Mix gently but well.
Scoop the mixture into a nonstick or lightly-oiled or sprayed 8" square cake pan. Bake for 25 minutes, or until it begins to turn golden (it will be soft).
Cool slightly on a rack, then cut into small pieces and roll in powdered sugar.
Cool thoroughly and store airtight.
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BRYANNA’S FAT-FREE DATE DROP COOKIES Makes 2 dozen
(From my bokk “The Almost No-Fat Holiday Cookbook”)
Dates provide most of the sweetening in this crispy cookie treat.
4 c. natural ready-to-eat corn (or other grain) cereal flakes, crushed finely in a food processor or with a rolling pin
2/3 c. natural crispy ready-to-eat rice ceral
2/3 c. chopped moist pitted dates
1/3 c. Sucanat, sugar or alternate
1/4 c. cold water mixed with 4 tsp. powdered egg replacer
1/2 tsp. vanilla
pinch salt
OPTIONAL: 24 pieces of dried papaya or pineapple, or candied cherries, for garnish
In a small, deep bowl beat the egg replacer and water with an electric or rotary beater until like softly mounded beaten egg whites. Beat in the Sucanat or sugar until almost stiff.
Mix the crushed flakes, rice cereal, dates, vanilla and salt in a medium bowl. Add the beaten egg replacer mixture and mix well. Let the mixture stand for 30 minutes. Preheat the oven to 350 degrees F. Press the mixture into 2 dozen balls and place them on two nonstick or lightly-oiled or sprayed cookie sheets.
Flatten the balls (and add an optional piece of candied or dried fruit at this point) and bake 10 minutes. As soon as you remove them from the oven, flatten them again with a spatula and remove them to racks to cool completely.
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NOTE ON NEXT RECIPE: IF YOU DON’T CARE ABOUT THE FAT, omit the corn syrup (or alternate) and use oil instead. In this case, you can use 4 c. unbleached flour instead of the other flours.
BRYANNA’S BASIC FAT-FREE COOKIE DOUGH AND VARIATIONS Makes 56
This dough makes a cookie that is crispy-chewy on the outside and a bit cakey-- but not dry-- on the inside. It's great! (This recipe is an adaptation of one in Louise Hagler’s “Tofu Cookery”.)
NOTE ON PREPARING THE COOKIE SHEETS: Since these are rolled in sugar to make a crispy crust and keep the insides moist, these cookies can easily burn. If you don't have the new double-bottomed cookie sheets, line your sheets with baking parchment or oiled brown paper.
Blended Ingredients:
8 oz. medium-firm tofu
1/2 c. corn syrup (or you can use a rice or fruit concentrate syrup)
1 and 1/2 c. granulated unbleached or white beet sugar
1 T. vanilla or other extract
Dry Ingredients:
3 c. pastry flour (white or wholewheat)
1 c. oat flour (blend oats in a DRY blender ), brown rice flour or other low-gluten flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Additional Ingredients:
1/2 c. cold water mixed with 2 T. plus 2 tsp. powdered egg replacer
For rolling the cookies in: 1/2 c. sugar, Sucanat or cinnamon-sugar
Preheat the oven to 350 degrees F.
Combine the Blended Ingredients in a blender or food processor until smooth. Whisk the Dry Ingredients together in a medium bowl. In a medium bowl, beat the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. (This will take a while!) Add the tofu mixture to the egg replacer mixture and stir well. Add this to the flour mixture and mix thoroughly.
Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into balls with your hands. Place the balls on the prepared cookie sheets (you will need four, or do two batches of two pans each). Place the balls well apart and do not press down. Bake in the top half of the oven for 12 minutes. Cool the cookies on racks. if not eaten the same day, they should be frozen.
***VARIATIONS***
FUDGE CHEWS: Instead of the oat flour, use 1 c. unsweetened cocoa powder. Use vanilla.
GINGER CRINKLES: Use 1/2 c. dark molasses instead of corn syrup. Omit vanilla or other extract. Add 1 T. powdered ginger, 1 tsp. cinnamon, and 1/2 tsp. ground cloves. You could also add some chopped candied ginger, if you wish.
ANISE COOKIES: Use 1 T. lemon extract instead of vanilla and add 1 T. ground anise seeds. Use a light sugar.
JAM THUMBPRINTS: Use white flour and a light sugar. Use 2 tsp. vanilla and 1 tsp. coconut extract. After the cookies are baked, make a thumbprint indentation in each one and fill each with 1/4 tsp. thick jam, jelly marmalade or lemon curd (you'll need about 5 T. in all).
OATMEAL CHEWS: Use 2 c. wholewheat pastry flour and 2 c. rolled oats for ALL of the flour. You can use molasses instead of cornsyrup, if you wish, or use Sucanat or brown sugar. Add 1 tsp. cinnamon. If you wish, add 1 c. chopped raisins or other dried fruit.
