3ABN Today Cooking Program | Happy Holidays (2013)

Ingredients:

2 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons cornstarch
2 tablespoons water
1 cup Silk original almond milk
¼ cup canola oil
1 teaspoon almond extract

Topping:
¾ cup flour
6 tablespoons margarine
3 cups fresh cranberries
¾ cup sugar

Glaze:
½ cup powdered sugar, sifted
2 teaspoons almond milk
1 teaspoon vanilla extract

Directions:
In a large bowl, combine the flour, sugar, baking powder, salt, and cornstarch. In a separate bowl, combine the water, milk, oil and extract; stir into dry ingredients. Spray a 9-inch spring form pan with non-stick cooking spray. Pour batter into prepared pan.
For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Add cranberries. Sprinkle topping over cake. Bake at 375° for 50-60 minutes or until edges begin to pull away from sides of pan.
To prepare glaze, combine all ingredients and mix well. Drizzle over the top of cooled cake.

Yields: 1 9-inch cake
Brenda Walsh

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Ingredients:
4 cups vital wheat gluten flour 1 cup whole wheat flour
1 cup nutritional yeast
4 tsp onion powder
2 tsp garlic powder 2 15 ounce packages regular firm tofu
2 ½ cups  water
6 Tbs  Bragg Liquid Aminos
2 Tbs  oil

Wild RIce Stuffing:

4 cups  cooked wild rice
1 T  grape seed oil
4 cups  onion, finely chopped
4 cups  mushrooms, finely chopped
8 stalks  celery, finely chopped
10 cups  fresh bread crumbs
4 cups  liquid broth (homemade; see below)
2 cups  dried cranberries, finely chopped
2 cups  pecans, finely chopped
1 tsp  rubbed sage
1 tsp  ground thyme
2 tsp fresh rosemary, minced
3 T  Bragg Liquid Aminos
1 tsp  sea salt

Basting Broth:

4 cups  hot water
2/3 cup homemade broth powder (see recipe right)
4 Tbs  oil

Homemade Broth
Powder: 2/3 cups nutritional yeast
1/3 cup onion powder
5 Tbs sea salt
5 tsp garlic powder
2 Tbs  raw sugar or stevia-in-the-raw or half & half
2 tsp dried thyme
2 tsp rubbed sage
2 tsp paprika
1 tsp turmeric

For the Wrapping:
2-4 pkgs  bean curd pouch, thawed

Directions:
First mix dry ingredients. Then combine wet ingredients in blender till smooth and creamy. Next mix dry and wet together in bread kneading bowl with dough hook. Knead for 10 minutes; adding additional garbanzo flour as needed to get a good, bread-dough type consistency. Let the dough set for 1 hour, covered. Then knead again for 10 min. Dough should be shiny and smooth but not too wet to be kneadable.

While gluten is setting, prepare the Wild Rice Stuffing; saute all the veggies in a skillet that has been sprayed with non-stick cooking spray. Add in the herbs, and combine with the remaining ingredients. Adjust seasoning as needed.

To prepare the broth powder, combine all ingredients and place in a blender. (Store in an airtight container.) Next, prepare the basting broth by combining all ingredients and mixing well. For regular chicken broth or wild rice stuffing; use 1 level T powder to 1 cup water.

Then roll out gluten in 2 large or 4 medium rectangles depending on your casserole options. Spread out rice stuffing on gluten, leaving 1" border. Roll up tightly like a jelly roll and seal seams. Place in parchment-lined and sprayed casseroles (2 larger or 4 smaller deep, oval casseroles), then pour most of the basting broth over the rolls, reserving some for the final step of browning the "skin."
Place casseroles in preheated oven at 350 degrees. Bake uncovered for 1 hour and 15 minutes, turning once after 45 minutes, using the parchment paper to accomplish this by just removing the paper as you turn it. Return to oven for another 30 min. 
When gluten looks well done and most of the broth is absorbed, then remove from oven and turn once more. Then tuck in the opened up bean curd pouchs around the turkeys. Garnish turkeys with sprigs of fresh rosemary.
Baste the bean curd with remaining broth. Return to oven and bake approximately 30 more min. till well-browned.
Garnish with fresh herbs etc. Allow to cool for a few minutes then carefully slice, keeping the skin in place.

Cinda Sanner

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Ingredients:

6 cups potatoes, cooked and diced
1/3 cup dill pickles, diced
½ cup green olives, sliced
½ cup red peppers, diced
½ cup carrots, grated
1 ½ cup Vegenaise
1 t. seasoned salt
salt to taste

Directions:
Step 1. In a medium size bowl put the potatoes, dill pickles and green olives.

Step 2. Mix the vegenaise and seasonings together and fold into the potato mixture

Step 3.Chill a couple of hours in the refrigerator. Garnish with Carrot curls, tomato wedges and black olives.

Yield: 15 – ½ cup servings

Linda Johnson

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Ingredients:

1 cups white whole wheat flour
1 cup unbleached flour
1 T Rumford baking powder
1 teaspoon pumpkin pie spice
1/8 t. cinnamon
½ cup pure maple syrup
½ cup agave nectar
½ cup pumpkin
½ t. salt
½ cup canola oil
1 t. vanilla
1 cup soy milk
½ cup craisins
½ cup pecans, chopped

Directions:

Step 1. Mix the dry ingredients together and make a well in the middle of the ingredients.

Step 2. Pour the oil, vanilla, pure maple syrup, and agave nectar in the middle of the dry ingredients. Gently stir muffin mixture together.

Step 3. Spray a standard 12 cup muffin pan with vegetable spray. Divide the batter between the muffin cups. Bake 350 degrees for 20 –25 minutes or until done. Check doneness by inserting a toothpick in the middle of the muffin, if it comes out clean it is done.

Yield: Makes 12 muffins.

Linda Johnson

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Pancake Ingredients:
1 medium onion, diced
4 cups fresh mushrooms, coarsely chopped
2 cups celery, chopped
6 cups Pepperidge Farm Stuffing Mix
½ teaspoon sage
4 cups water
2 tablespoons McKay's Chicken Style Seasoning
2 teaspoons salt
1 cup pecans, coarsely chopped 5 cups sweet potatoes, cooked and mashed
½ teaspoon salt

Topping:
1 cup brown sugar
¼ cup soy margarine
½ cup flour
sprinkle cinnamon

Directions:
Spray a skillet with non-stick cooking spray and heat to medium-high. Saute onion until clear, then add mushrooms and celery and cook until tender. Add the stuffing mix and sage and mix thoroughly. In a four cup measuring cup, add McKay's Chicken Style Seasoning and water. Mix and add to the skillet. Mix thoroughly and add to a 9x13 baking pan that has been sprayed with non-stick cooking spray. Then layer mashed sweet potatoes on top of stuffing mix.

Prepare topping by cutting the margarine into the flour. Add sugar. Mix well. Sprinkle evenly over the top, then sprinkle with cinnamon. Cover with foil and bake for 45 minutes in an oven that has been heated in a 350 degree oven. Remove foil and bake for an additional 15 minutes.

Yields: 12 Servings

Brenda Walsh

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