Ingredients:2 cups all-purpose flour
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
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.
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
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.
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