Wednesday, January 20, 2010

It swirls to the left: Cinnamon Raisin Bread





INGREDIENTS (makes 2 loaves)
- 2  1/2 tsp active dry yeast
- 3/4 cup sugar
- 1 tsp salt
- 2 tsp apple cider vinegar
- 1/4 c cornstarch
- 1/3 cup vegetable oil
 - 1 1/3 cup warm water
- 1 cup soymilk
- 6 cup AP flour
- 2/3 cup brown sugar
- 1 1/2 tsp cinnamon
- 2 cups raisins

Mix together ingredients through AP flour.  Add AP flour 2 cups at a time until incorporated. Knead until shiny. Add raisins. Let rise one hour or until doubled. Mix brown sugar and cinnamon together. Divide dough in two. Roll into rectangles. Spread cinnamon sugar mixture over rectangles. Roll up. Seal seam. Place in loaf pans and let rise one hour. Bake at 375 for 30 - 40 minutes. Until golden brown and hollow sounding when tapped on bottom. Cool on rack.



Thursday, January 7, 2010

Pumpkin and/or Sweet Potato Pie (vegan)




I love pumpkin pie.  I slightly adpated the recipe below from Bryanna Clark Grogan.  I used the old timey Wesson Oil pie crust recipe.  My first time making a pie crust.  Everything was delicious.

1 can ~15 oz. pumpkin
1 c. milk (of your choice)
3/4 c. sugar
1/4 c. cornstarch
2 T. molasses
3/4 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. clove
Throw it all in the blender. Blend well.  Put it into the pie crust. Bake for 60 minutes @ 350F (watch the edges). Cool, refrigerate and eat next or subsequent day(s).