Anyone have an easy recipe for stuffed bread? We have a bum peach tree whose fruit is not sweet enough for eating but plenty peachy. I'm happy to try white flour and I'm mostly concerned about waterlogging the dough and getting hard, dense bread.
Would you use pectin to thicken the fruit filling? I prefer to use less salt and fats, oils are great. Thanks!
This came up in a reply thread, and another poster requested I repost it as its own topic. So I have!
1 1/2 cups of non-dairy milk (I use Kirkland's vanilla soy) Ice cubes to bring the total volume to 3 cups -this takes about one tray for me 2 tbs syrup - Torani, Monin, Santa Cruz, Ahlaska or Hershey's chocolate syrup, plain agave, or a combo. 2 heaping teaspoons instant coffee or powdered espresso (I much prefer the espresso, but plain ol' freeze dried coffee works fine). 1-2 teaspoons coconut oil or a big dash of vegan coffee creamer (optional. If you are watching fat or calories, you can totally omit this and still have a great, if less rich, drink).
To make a Peet's knockoff, throw in about a teaspoon of coffee beans.
You can add a banana (I love banana, chocolate syrup and a dollop of peanut butter (omit the coconut oil) for a breakfast substitute)
I've also added up to 3/4 cup of canned pumpkin or pumpkin pie mix to go with pumpkin spice syrup - vegetables in a frappe!
This is my mother's favorite frosting. She's being awesome and making all of the desserts and sides at her birthday party vegan, and so I'd love to make this icing as close to the recipe that she loves as I can.
1 cup butter (easy enough - 1/2 and 1/2 EB and shortening) 4 ounces unsweetened chocolate 2 eggs 2 tbs lemon juice 1 tsp vanilla 3 cups powdered sugar
Melt the chocolate, cool, cream the butter, add cooled melted chocolate, then eggs, lemon juice, vanilla, and finally beat in sugar.
So it's the eggs that are stumping me. I don't want to use flaxseed in an icing. They apparently can be omitted, they've done so before because of salmonella fears, but Mom says that it has an adverse effect on the texture. Is there a substitution that you think can work? I don't really want to face mounds of failed icing (which I would be compelled to eat, thus making myself very sick). Anybody ever make an icing that calls for eggs with a substitute and had it work?
(Rather than trying to also veganize the original cake, I'm just slapping it on a magic cake)