3ABN Today Cooking Program | Bake Sale

2/15/2017 Airdate


Lemonade Pound Cake

Ingredients:

6 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
6 Tbsp. cornstarch
2 cups vegan margarine
1⅓ cup Truvia
2 cups lemonade
¾ cup. fresh lemon juice

zest of 4 lemons

1 cup powdered sugar
2 Tbsp. fresh lemon juice


Lemonade Pound Cake

Directions:
In a small bowl, mix the dry ingredients together. Set aside. In a separate medium bowl, blend the margarine and Truvia together with an electric mixer until light and fluffy. Add lemon juice and zest and blend until combined. Slowly add the flour mixture and lemonade alternately, a little at a time, and beat until thoroughly combined.

Spray a 10-inch bundt pan with non-stick baking spray. Pour batter into pan and spread evenly. Bake at 350 for 55-60 minutes or until toothpick comes out clean. Cover with foil if cake begins to turn brown. Remove from pan.

To prepare glaze, mix powdered sugar and lemon juice together until smooth. Drizzle on top of cake

Yields: 1 pound cake
Brenda Walsh

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Pumpkin Spice Scones

Ingredients:

½ cup canned pumpkin puree
½ cup almond milk
1 cup pure maple syrup
1 tsp. pure vanilla extract
½ tsp. pure almond extract
7 Tbsp. cold coconut oil
1 ½ Tbsp. ground flax seed
3 Tbsp. water
3 cups white whole-wheat flour
2 tsp. baking powder
2 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground all-spice
½ tsp. sea salt
1 cup pecans, chopped (save ¼ cup for garnish)

Glaze
1 cup powdered sugar
2 tsp. pure maple extract
½ tsp. pure vanilla extract
1 tsp. almond milk

Pumpkin Spice Scones

Directions:
Preheat oven to 425 degrees. Mix all ingredients for the glaze in a small bowl and set aside. Measure out 7 tablespoons of solid coconut oil and put in the refrigerator to get cold. In a small bowl, mix the ground flax seed and water and set aside to let gel. In a large bowl add all of your wet ingredients and whisk to combine. In another bowl mix all of your dry ingredients together and stir to combine. Add the 7 tablespoons of cold coconut oil and using a pastry blender cut in into the flour until it resembles a crumb like texture. Add the thickened flax mixture into the bowl of the liquid ingredients and stir to mix well. Pour the liquid mixture into the middle of the dry ingredients and gently stir until the dough just comes together. Place the dough onto a lightly floured surface and knead it just a few times before shaping it into a 15 inch x 6 inch x 1 inch thick rectangle. Make alternate diagonal cuts to form 12 triangles. Place scones on a parchment lined baking sheet and bake for 15-20 min. or until baked completely through. Once they are baked remove from the oven and transfer to a cooling rack to cool. When they are cool, drizzle with the glaze and sprinkle with chopped pecans.

Yields: 12 scones
Cinda Sanner

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Orange Poppy Seed Muffins

Ingredients:

4 ½ cups unbleached all-purpose flour
2 Tbsp. baking powder
4 Tbsp. corn starch
¾ tsp. salt
2 T poppy seeds
1 T orange rind, grated
1 cup pure maple syrup
½ cup organic sugar
1 cup Earth Balance, melted (or favorite vegan margarine)
2 tsp. pure vanilla extract
1 cup original almond milk

Orange Poppy Seed Muffin

Directions:
In a large bowl, put in all the dry ingredients and stir together. Make a well in the middle of the dry ingredients and add everything else. Gently stir together until well blended and put into 12 mini muffin pan sprayed with vegetable oil, and bake at 350 degrees for 12 – 15 minutes. Take out of ovens and carefully place on counter or platter and if desired dribble a frosting glaze over the top.

Yields: 16 muffins or 48 mini muffins
Linda Johnson

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Salted Caramel Cupcakes

Cupcakes Ingredients:

11 cup all–purpose flour
1 cup white whole-wheat flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
¾ cup unsweetened original almond milk
½ cup vegetable oil
4 Tbsp. applesauce
4 Tbsp. pure maple syrup
3 Tbsp. Truvia
1 Tbsp. pure vanilla extract

Frosting Ingredients:
½ cup vegan margarine
1 cup dark brown sugar
¼ cup unsweetened original almond milk
¼ tsp. sea salt
1 ¼ tsp. pure vanilla extract
2 cup powdered sugar
coarse salt
vegan caramel sauce (optional)

Salted Caramel Cupcake

Directions:

For Cupcakes: Preheat oven to 350 degrees. In a large mixing bowl put all the dry ingredients and stir to mix well. In a separate bowl mix the wet ingredients and stir until blended together. Pour the wet ingredients into the dry ingredient and with a wire whisk gently mix until combined, making sure not to over work the batter. Put cupcake liners in a cupcake pan, and fill each one two-thirds full. Bake for 17-18 minutes or until a knife inserted in the center comes out clean. Be careful not to over bake. Remove and let cool on a wire rack.

For Frosting: While cupcakes are baking, melt the vegan margarine in a medium saucepan over medium heat. When margarine is melted, add the dark brown sugar, almond milk and salt. Whisk together until it starts to boil. Turn the heat on low and let the mixture simmer for 3 more minutes, stirring frequently. Be careful not to let it burn! After 3 minutes, remove from heat and add the vanilla. Stir well and then pour into a medium size-mixing bowl. Let cool to room temperature and then with a mixer on medium speed, blend in the 2 cups of powdered sugar. Frost the cooled cupcakes, drizzle each with the vegan caramel and sprinkle with just a little of the course sea salt.

Yields: 15 – regular size cupcakes
Cinda Sanner

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Chunky Cherry Berry Granola

Ingredients:

16 cups quick oats
4 cups sweetened coconut
2 cups dried cherry berry blend (or favorite dried fruit)
1 cup agave nectar
1 cup pure maple syrup
1 cup canola oil
1 cup apple juice
½ cup vanilla

Directions:

In the blender put all the liquid ingredients and blend until smooth. Set aside till ready to use. In a large bowl put everything except the dried fruit and mix together. Pour the blended liquid evenly over the dry ingredients. Put gloves on and squeeze together until it is all moist and well mixed together and clumps have been made. Bake at 275 degrees for 1 hour and then turn temperature to 225 degrees and let it back till golden brown and crunchy. (Approximately 5 hours on the low heat.) Put into an airtight container and freeze the extra granola till ready to use.

Yield: 1 gallon granola

Linda Johnson

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