December 25th, 2007


Will wine work in cherry pie filling?

Weird emergency baking questions: I'm making cherry pie, but I realized I'm out of arrowroot and cornstarch. Usually I simmer frozen cherries with a little lemon juice, sugar, and one of the aforementioned thickeners. I have agar, but I need to boil it with a liquid first and I don't have cherry juice (or any other appropriate type of juice). I opened a bottle of merlot for the pasta sauce I made, so I can use that as the liquid, but I'm not sure if it will taste weird. Should I just use water, or is wine a better option?


Cranberry Orange Muffins

These are nice little sweets for the holidays and beyond! One suggestion, if using paper muffin containers I would spray the insides lightly with non-stick spray before baking. I did not spray mine and had trouble getting them out! I also took the dried cranberries and plumped them in warm water for 10 minutes before using to get them soft.

This recipe is an adapted muffin recipe from the Joy of Vegan Baking cookbook by Colleen Patrick-Gougreau. Enjoy!

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
zest of one orange
juice from one orange
3/4 to 1 cup of granulated sugar
1 cup non-dairy milk
1/3 cup oil (or applesauce)
3/4 cup or more of dried cranberries

Preheat the oven to 400 degrees Fahrenheit. Lightly spray muffin pan, or if using paper cups spray them lightly.

In a medium-sized bowl, combine the flour, baking soda, salt, and orange zest. In another bowl, combine the sugar, milk, oil (or applesauce), and orange juice. Mix well. Add flour mixture, stirring until the ingredients are just blended. Gently fold in the cranberries.

Fill muffin tins or paper holders about 2/3 full. Bake until muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes.

Remove from oven and let sit 5 minutes then remove and enjoy.