The MIcheff Sisters | REcipes
HOME ABOUT CONTACT PHOTOS RECIPES RESOURCES SPEAKER INFO STORE VIDEOS


Here you will find the most current recipes from the 3ABN Today Show!

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking power
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice

1 cup canned pumpkin
½ cup agave nectar
½ cup pure maple syrup
½ cup canola oil
¾ cup Silk almond milk
1 teaspoon vanilla
2/3 cup golden raisins
¼ cup pecans, chopped

½ cup powdered sugar
2 teaspoons water

 

Directions:
Mix the flour, salt, baking powder, cinnamon, and pumpkin pie spice together in a medium sized bowl. Add remaining ingredients and mix well.
Preheat oven to 400° F. Spray a mini muffin tin with nonstick cooking spray. Using a 1 ½ tablespoon cookie scoop, fill each muffin cup with batter. Bake for 15 minutes.
Mix glaze together and drizzle over each muffin.

Yields: 34 mini muffins

Linda Johnson


Ingredients:
2 ½ cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup soy margarine
1 ¾ cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
3 tablespoons cornstarch
2 tablespoons water
1 ¼ cup original Silk almond milk

3-4 cups non-dairy whipped topping
4 cups chia pudding

2 cups each blueberries, strawberries, and raspberries

Chia Pudding Ingredients:
2 ½ cups unsweetened almond milk
½ cup chia seeds
2 teaspoons vanilla
¼ cup agave nectar
Dash cinnamon

 

 

Directions:
Mix all dry ingredients together. Cream together butter and sugar, add almond, vanilla, and water. Gradually add dry ingredients to butter and sugar. Mix well.
Pour batter into a 9x13 inch pan that has been sprayed with non-stick cooking spray. Bake at 350 for 30-40 minutes or until a toothpick comes out clean.

Cool cake completely, then cut into ½ - 1 inch cubes.

Fold prepared pudding into non-dairy whipped topping.

In a 9" trifle bowl, layer in this order: cake, pudding, non-dairy whipped topping, fresh berries. Continue layering, ending with fresh berries.

Chia Pudding Directions:
Combine all ingredients in a glass container. Mix well. Cover. Place in refrigerator for at least an hour.

Yield: 4 cups

Brenda Walsh

Ingredients:
1-tablespoon ground flax seed
2-½ tablespoons water
2 c. Unbleached Flour - can use whole wheat
3 c. Quick Oats
1 c. Wheat Germ
½ tsp. Salt
l ¼ c. Water
½ c. grape seed oil
3 Tbsp. Brown Sugar

Directions:
Mix the flax seed with the 2-½ tablespoons of water and set aside for about 5 minutes to gel.
In a large mixing add the dry ingredients and stir to combine. Make a well in the center and add the liquids, including the gelled flaxseed. Stir well to combine. Spray a 17inch x 12-inch baking sheet with a non-stick cooking spray and spread the dough evenly on the pan patting firmly. Cut into 96 1-½ inch x 1 ½ inch squares and prick each square twice with a fork. Sprinkle with salt if desired and bake at 325 degrees for 30 minutes or until golden brown and slightly Krispy.

Yield: 96 Crackers

Cinda Sanner


Cookie Ingredients:
1 c flour – can use whole wheat or white
1 c quick oats
11/4 c pecans
¼ c maple sugar crystals or light brown sugar
½ t aluminum free baking powder
½ t salt
½ t cinnamon
1/3 c vegan margarine
1/3 c pure maple syrup
2 t pure vanilla
½ t pure almond extract

Glaze Ingredients:
1 c powdered sugar
2 t pure maple extract
½ t pure vanilla extract
1 t soy milk

 

Cookie Directions:
In a blender or food processor, place the pecans and pulse a few times to roughly chop. Remove ½ c and set aside. Add the oats to the remaining pecans and process for a few seconds to grind them together. Add the flour, maple sugar, baking powder, salt, and cinnamon and process to combine. Set aside. In another bowl, combine the margarine, maple syrup, vanilla & almond extracts, and stir to combine. Add the dry ingredients and the reserved ½ c of chopped pecans. Stir to mix well. Cover the bowl and place in the refrigerator for about 30 min. or until chilled.

On a lightly floured surface roll out dough to ½ inch thickness, and using a 1-½ inch X 1 ½ inch leaf shaped cookie cutter and cut out 64 leaf shaped cookies. Transfer each cookie to a cookie sheet that has been sprayed with a non-stick baking spray. Bake at 325 degrees for 10 min. Cookies will be kind-of soft still. Let cool on cookie sheet and then transfer to a baking rack. Drizzle each cookie with the maple glaze.


Glaze Ingredients
Mix all ingredients together and drizzle over cookies. (you can add more soy milk if needed:

Yield:64 cookies

Cinda Sanner

Ingredients:
For the cinnamon streusel:
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons cold soy margarine, cut into small chunks

For the cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup soy margarine, at room temperature
1 cup packed light brown sugar
3 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
¾ cup pumpkin puree (not pumpkin pie filling)
1/2 cup Tofutti Better than Sour Cream

For the glaze:

1/2 cup powdered sugar, sifted
2 teaspoons almond milk
1 teaspoon vanilla extract

 

Directions:
Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside. To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon, and salt. Add in the margarine, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.

To make the cake, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, cornstarch, and salt. In the bowl, beat together the margarine and brown sugar on medium-high speed until well combined. Add in the vanilla extract and water. Add the pumpkin puree and Tofutti Better than Sour Cream and mix until just combined. Slowly add in the flour mixture. The batter will be thick.
Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, approximately 47-50 minutes. Transfer the pan to a wire cooling rack and let cool for 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

Prepare the glaze while the cake is cooling. In a small bowl, whisk together powdered sugar, milk, and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.

Yield:
12 Slices

Brenda Walsh


Ingredients:
2 cups unbleached all purpose flour
2 tablespoons Rumford baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla
1 ½ cup pineapple juice
½ cup canola oil
2 tablespoons applesauce
2 tablespoons Truvia

Topping:
½ cup pure maple syrup
½ cup pecan halves
8 pineapple rings
½ cup frozen sour cherries

 

Directions:
In a large bowl, mix flour, baking powder, salt, and cinnamon together. Add wet ingredients and mix well.
In the bottom of a 9-inch springform pan, pour maple syrup. Place pineapple rings evenly in the bottom, then sprinkle pecans and cherries. Pour in batter.

Bake at 350 for 30 minutes. Cool slightly, then invert onto a platter.

Linda Johnson


 
BACK TO TOP
© 2014 The Micheff Sisters | Home | Contact | Design