SO.....i'm going to a vegan potluck on thursday, and, as always, am excited.
the problem? this one has NO THEME. for someone as anal about food as me, i'm going crazy.
the two "main" dishes are jambalaya and stuffing.... errrr.... what the hell goes good with BOTH of those??
I bought a package of Phyllo Pastry and now I'm looking for some ideas of what to do with it. I might try using some for a pizza crust but that still leaves me with oodles of Phyllo! Any thoughts? :)
This isn't really a vegan-specific question, but I don't know where to ask.
Does anyone here have much experience making jam? I've been experimenting a bit because I'd like to give homemade jams as holiday gifts. I have some recipes that I followed and they all came out WAY too sweet. I'd like to try to make them with a lot less sugar, or even no sugar at all. I just googled for sugar-free jam recipes and found some links that say that the sugar acts as a preservative, so recipes without added sugar will only keep for a few weeks refrigerated. Is this true even if you process the jars in a canning bath (as I have been doing)?. I'd like to be able to give these to people without instructions that they must eat it right away, but these recipes are just ridiculously sweet.
Also, I don't fully understand pectin. Is it actually necessary? I made 2 batches of blueberry-raspberry jam, the first with just a little of the liquid pectin package and full amount of sugar (5 cups I think), the second with no pectin and a cup less sugar. It seems the pectin makes it taste kinda weird - it takes away from the flavors of the fruit. But now I'm worrying that the second (better-tasting) batch won't keep as long as I had hoped.
Obviously I have no idea what I'm doing. Somebody help. Please!
now it is time for Holiday Recipes people!
i adaped this one from the Food Network. mmmm.
1 cup all-purpose flour
1/3 cup margarine, softened
1/2 cup firmly packed light brown sugar
1/2 cup chopped toasted nuts of any kind
1 c. of Tofutti better than cream cheese, at room temperature
1/4 cup sugar
1/4 c. soft tofu at room temperature
2 tablespoons soy milk
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla
Red and green sanding sugar, for decorating, optional
Preheat oven to 350 degrees F.
Line an 8 by 8-inch square baking pan with parchment paper. Let parchment come up over the sides of the pan to use as "handles" when unmolding after baking. In a mixer bowl, combine flour, butter, and brown sugar. Blend at low speed until incorporated and mixture is like sand, about 2 to 3 minutes. Stir in nuts. Reserve 1 cup of mixture for topping. With your fingers, press remaining mixture into pan. Bake on the middle rack of the oven until crust is set and golden brown, about 8 to 10 minutes. Let cool on a rack while assembling the filling.
In a clean mixer bowl, combine cream cheese and sugar. Blend until smooth, then add the remaining filling ingredients, beating until smooth. Spread evenly over baked crust. Sprinkle the reserve crust mixture over filling. Bake until top is golden brown and filling is set, about 25 to 30 minutes. Let cool completely on a rack, then use parchment "handles" to remove from pan in 1 piece. Cut into bars, squares or festive shapes with cookie cutter of your choice. Sprinkle with red and/or green sanding sugar, if desired.
i've seen recipes for pudding cookies and i bought a box of pudding mix today and was wondering if anyone had a recipe for some?