Grandma Kit's Stuffing

I stole this from my sisters blog because I can't find my recipe.. I do this every year..uugghh.. now I have it permanently.  I know I put it somewhere that I wouldn't forget last year.. uuuummm????

Grandma Kit's Stuffing

With Thanksgiving coming up, there are all sorts of stuffing recipes out there.  I had one blog I follow

 go on and on about how good their mother's stuffing was.  Ha!  I want to throw my head back and laugh.  

There is only one stuffing that beats them all.  I've brought this stuffing to family's, friend's, acquaintance's, 

boyfriend's parent's- now in-law's houses for Thanksgiving and I've never met anyone who likes stuffing that

 doesn't say it's the greatest.  This recipe comes from Lucy's grandmother Kit.

Grandma Kit's Stuffing:

1 stalk celery
3-5 medium white onions
4-5 tubes Jimmy Dean Sausage - preferably sage flavored, but you can mix (I use sage, maple and low fat)
4 bags seasoned bread cubes
3 sticks butter
3 boxes assorted stock (or 8-9 cans)

Simmer one stalk of celery in 2 cups water.  In another pan saute 4-5 white onions in 1 cup of water.  Simmer until glassy.  Combine and add 3 sticks of butter.

Brown 4-5 Jimmy Dean Sage sausage packs-drain 

Take half the veggies (with liquids) and half the sausage and combine with 2 bags seasoned bread

 crumbs (I like pepperidge farms)

Stir in mixture of broths .  I use a combo of no-salt added chicken  and organic vegetable broth.  
You can use mixture of chicken, beef or veggie.  My only tip would to make 

sure it's at least low-sodium.  This stuffing is plenty salty.  Stir until desired wetness - you can add more as 

needed, but I wouldn't use much less that that.  Now, do the same  with the other half.

Spray pam in your casserole dishes and fill with stuffing.  This recipe fills all of my casserole dishes.  I

 make this stuffing for thanksgiving and then freeze some for Christmas.  I also usually make a little 2

 person portion for a special surprise treat for Matt some time.

To freeze: cover with plastic wrap, cover with foil and put casserole lid on.

File under Freezes beautifully (catch the reference?  Anyone?) (This is from Mollie.. of course I know..
Steel Magnolias!)

Bake at 350 uncovered for about an hour- make sure to at least partially thaw it before baking. 
Stir occasionally.  Basically bake it until it's as yummy and crispy on the top as you like it. 

Happy Birthday Sharon

Happy 25th Birthday to my wonderful Mother-in-law Sharon.

Making a wish.  I made this wonderful Lemon Layered Cake (from scratch I may add).  And it was scrumptious.

Christmas Dinner

I had the table all set for Christmas dinner!  I used my china for the first time in YEARS!!  It's the set that was my mothers.  I love it!  It's so fun to get out the good place settings, something I should do more often!

I made Shirley Temples for the girls... they loved it!

We brined our first turkey this year.  It's quite a process but it was so good!  We used Roger and Sharon Hubbard's recipe. (see below)   I had to watch a video on how to truss a turkey, 'cuz I had no idea...

http://www.foodnetwork.com/how-to-truss-a-turkey/video/index.html

The final product... so yummy!  It was picture perfect too! 

Brined Roasted Turkey (serves 10-12)

3 cups Morton Kosher Salt

2 cups sugar
Turkey (12-14) lbs., rinsed thoroughly, giblets, neck and tailpiece removed.
1 medium onion, chopped coarse
1 carrot, chopped coarse
1 celery rib, chopped coarse
2 sprigs fresh thyme
1 tablespoon unsalted butter, melted
More butter for basting

 1.  Dissolve salt and sugar in 2 gallons of cold water in stock pot or large bucket.  (I used my cooler and lined it with a garbage bag, I had to use a little bit more water to cover it). Add turkey and refrigerate or set in very cool spot (about 40 degrees-we sat ours outside) for 4-6 hours. *Turkey must be completely covered with water. We had to put a weight on the turkey to keep it from floating.  You can use a brining bag as well.

2.  Remove turkey from water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet and refrigerate, uncovered, 8-24 hours.

3.  Adjust oven rack to lowest position and heat oven to 400 degrees. Toss onion, carrot, celery and thyme and 1 tablespoon butter in medium bowl. Fill cavity with mixture. Tuck wings behind back and truss turkey.

4.  Brush turkey breast with butter, then set turkey breast side down on foil lined V rack sprayed with no stick cooking spray. Brush back of turkey with butter. Pour 1 cup water ing pan. Roast 45 minutes.

5.  Remove roasting pan with turkey from oven, brush back with butter. Using thick wads of paper towels rotate turkey leg/wing side up. If liquid in bottom of roasting pan has evaporated, add ½ cup water. Roast 15 minutes longer.

6.  Remove roasting pan with turkey from oven, brush exposed surfaces with butter. Using thick wads of paper towels rotate turkey second leg/wing side up. If liquid in bottom of roasting pan has evaporated, add ½ cup water. Roast 15 minutes longer.

7.   Remove roasting pan with turkey from oven, brush exposed surfaces with butter. Using thick wads of paper towels rotate turkey breast side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170-175 degrees on instant read thermometer 30-45 minutes longer. Move turkey from rack to carving board and let rest about 20-30 minutes. Carve and serve.

(The last time we did this, we did not do the leg/wing rotations. We added the 15 minutes for each of those rotations to the breast side down and breast side up roasting times.)

Christmas Cookies.... some new ones for me!

Snow-Capped Chocolate Crinkles Cookies

Four ingredients, including a boxed cake mix, make these light as air cookies a special treat that's quick to make any time.

Ingredients

• 1 (18.25-ounce) package chocolate cake mix
• 2 large eggs
• 1 3/4 cups frozen whipped topping, thawed
• 1 cup powdered sugar, sifted

Cooking Instructions

1. Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 30 minutes.
2. Preheat oven to 350 degrees F. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish.
3. Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet. Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with metal spatula and cool completely.

Recipe and image from the book The Ultimate Shortcut Cookie Book by Camilla V. Saulsbury (Sourcebooks, Inc., 2009).

Servings: 60

Baking Time: 10 minutes
http://recipes.kaboose.com/snow-capped-chocolate-crinkles-cookies.html

Almond Macaroons

These easy to make almond flavored cookies are perfect for holiday celebrations or as a treat for Santa Claus at Christmas.

Ingredients

• Butter for greasing
• 2-3/4 cups ground almonds
• 3 egg whites
• 2-1/2 cups superfine sugar

Cooking Instructions

1. Preheat oven to 300 degrees F and line baking sheet with buttered parchment paper.
2. Put the almonds in a bowl and mix in the egg whites a little at a time. Stir into the sugar and mix well. Form the dough into slightly flattened balls and place on the prepared baking sheet.
3. Bake for 20-25 minutes, or until lightly browned.

Recipe and image from the book I Know How to Cook by Ginette Mathiot (Phaidon Press, 2009).

Preparation Time:

25 minutes

Servings:

6

Baking Time: 20 minutes

http://recipes.kaboose.com/almond-macaroons.html

Kimmie Cookies

These shortbread delights offer two great tastes: a rich, crispy cookie and a smooth and creamy vanilla buttercream frosting.

Ingredients

Cookies

• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 cup sugar for the cookies, plus 1/2 cup sugar for sprinkling (optional)
• 2 teaspoons pure almond extract
• 1/2 teaspoon kosher salt
• 4 cups all-purpose flour

Butter Frosting

• 1/3 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 4 tablespoons (or more) whole milk, slightly warmed
• 2 cups (or more) powdered sugar
• 2 or 3 drops food coloring of your choice (optional)

Cooking Instructions

1. To make the cookies: Preheat the oven to 350 degrees F. Lightly grease 2 baking sheets with cooking spray or butter, or line with parchment paper or silicone liners.
2. Using an electric mixer fitted with the paddle attachment, beat the butter and the 1 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the almond extract and salt. Add the flour and beat on low speed just until thoroughly combined. Using your hands, roll the dough into 1-inch balls. Put the 1/2 cup sugar in a shallow bowl and roll each cookie in the sugar to coat, if you like.
3. Place the cookies about 1/2 inch apart on the prepared baking sheet and flatten by lightly pressing down on the dough with the bottom of a juice glass. (The cookies should be about 1/4 inch thick.) Bake until the bottoms begin to turn golden brown, 10 to 12 minutes. Don’t let the tops brown or the cookies will be overdone. Transfer to a wire cooling rack and frost while the cookies are slightly warm.
4. To make the butter frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/3 cup butter, vanilla, salt, and warm milk on low speed until combined. Add the powdered sugar and beat on medium speed until combined. If the icing seems too runny to spread, add a few tablespoons more of powdered sugar. If it seems too thick, add more milk, 1 teaspoon at a time, until it reaches the desired consistency.

Recipe and image from Pastry Queen Parties by Rebecca Rather and Alison Oresman (Ten Speed Press, 2009). Photography by Laurie Smith.

Substitution(s)

You can substitute vanilla extract for the almond extract.

Make-Ahead

Like most cookies, these are at their very best eaten the day they are baked. You can make the dough and stow it in a container in the refrigerator up to 1 week before baking. Make the icing and bake the cookies the day of your party.

Tips & Tricks

Using a 1-inch-diameter metal ice cream scoop eliminates the drudgery from portioning out cookie dough, and insures that your cookies will be of uniform size and bake at the same rate. The best scoops are lever-activated and push the dough out and onto baking sheets quickly and easily.

Servings: 72

Baking Time: 10 minutes

http://recipes.kaboose.com/kimmie-cookies.html

Peppermint Cream Bites

Ingredients

• 1 1/2 cups crushed chocolate sandwich cookies with white filling (about 15 cookies)
• 3 tablespoons butter, melted
• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 2 tablespoons milk
• 1 teaspoon peppermint extract
• 6 ounces bittersweet chocolate baking bar, chopped
• 2 teaspoons shortening

Directions

1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside.

2. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.

3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.

4. In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.

From the Test Kitchen

• Tip * To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.
• Storage Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

http://www.bhg.com/recipe/bars/peppermint-cream-bites/



Red Velvet Whoopie Pie

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 1 ounce bottle red food coloring (2 Tbsp.)
• 1 recipe Whoopie Pie Filling (see recipe below)

Directions

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

From the Test Kitchen

• Storage To store:Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Whoopie Pie Filling

Ingredients

• 1/4 cup softened butter
• 1/2 8 ounce package softened cream cheese
• 1 7 ounce jar marshmallow creme

Directions

In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.

Nutrition Facts (Red Velvet Whoopie Pie)

• Calories 70,
• Protein (gm) 1,
• Carbohydrate (gm) 10,
• Fat, total (gm) 3,
• Cholesterol (mg) 12,
• Saturated fat (gm) 2,
• Monosaturated fat (gm) 1,
• Sugar, total (gm) 5,
• Vitamin A (IU) 97,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 0,
• Folate (µg) 8,
• Sodium (mg) 49,
• Potassium (mg) 17,
• Calcium (DV %) 10,
• Iron (DV %) 0,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/cookies/red-velvet-whoopie-pie/

White-Chocolate Cherry Shortbread

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

From the Test Kitchen

• Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (White-Chocolate Cherry Shortbread)

• Servings Per Recipe 60,
• Calories 87,
• Protein (gm) 1,
• Carbohydrate (gm) 9,
• Fat, total (gm) 5,
• Cholesterol (mg) 9,
• Saturated fat (gm) 3,
• Vitamin A (IU) 97,
• Sodium (mg) 28,
• Calcium (DV %) 10,
• Iron (DV %) 0,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/cookies/white-chocolate-cherry-shortbread/

Earl Grey-Maple Gingerbread with Pumpkin Ice Cream

Ingredients

• 2  eggs, lightly beaten
• 2 cups pure maple syrup
• 2 cups sour cream
• 1/2  cup butter, melted
• 4 2/3 cups all-purpose flour
• 2 tablespoons Earl Grey tea leaves, ground
• 2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 recipe Pumpkin Ice Cream

Directions

1. Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2-inch baking pan; set aside.

2. In a medium bowl stir together eggs, maple syrup, sour cream, and melted butter. In a large bowl stir together flour, ground tea, ginger, baking soda, and salt. Add egg mixture to flour mixture; stir until well combined. Pour batter into the prepared pan, spreading evenly.

3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm with Pumpkin Ice Cream.

Pumpkin Ice Cream

Ingredients

• 1 quart vanilla ice cream, slightly softened
• 3/4 cup canned pumpkin
• 1 tablespoon orange liqueur or orange juice
• 1 1/2 teaspoons pumpkin pie spice

Directions

In a large mixing bowl combine vanilla ice cream, slightly softened, canned pumpkin, orange liqueur, and pumpkin pie spice. Beat with an electric mixer on medium speed until combined. Transfer ice cream to a freezer container; cover tightly and freeze for at least 4 hours before serving.

Nutrition Facts (Earl Grey-Maple Gingerbread with Pumpkin Ice Cream)

• Servings Per Recipe 20,
• Calories 341,
• Protein (gm) 5,
• Carbohydrate (gm) 52,
• Fat, total (gm) 12,
• Cholesterol (mg) 56,
• Saturated fat (gm) 7,
• Monosaturated fat (gm) 3,
• Polyunsaturated fat (gm) 1,
• Dietary Fiber, total (gm) 1,
• Sugar, total (gm) 26,
• Vitamin A (IU) 1798,
• Vitamin C (mg) 1,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 2,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 60,
• Cobalamin (Vit. B12) (µg) 0,
• Sodium (mg) 324,
• Potassium (mg) 224,
• Calcium (DV %) 91,
• Iron (DV %) 2,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/layer-cakes/earl-grey-maple-gingerbread-with-pumpkin-ice-cream/

Mmmmmmm,

Perfect Maple Walnut Fudge

Submitted by Julia, who says: "This is one of the best recipes I have tasted. I found it in a school cookbook as a Maple Fudge and added a couple of things myself. It turns out every time and freezes like a dream!"

2 cups packed brown sugar
half of a 10 oz can evaporated milk - not condensed!
1/2 pound butter
2 cups powdered (confectioners') sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring (if desired)

Butter a 9x13-inch pan and set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!
Remove from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.
Refrigerate until set.

Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It is thick and decadent, just like it should be. I cut this and freeze it in a can every Christmas without a problem. Just be sure it is really well wrapped. Enjoy!

Photo by Tamara Manning, Creative Commons license

http://www.christmas-cookies.com/recipes/recipe377.perfect-maple-walnut-fudge.html

Mmmm Mmmmm... more goodies for Elise (and all of us)

Ingredients:

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup plain, unsweetened soy milk
1/4 cup vegetable oil
1 tsp. vanilla extract
1/2 cup non-dairy semisweet chocolate chips
1/2 cup coarsely chopped toasted walnuts
Directions:
Heat the oven to 350°F and arrange a rack in the middle; coat an 8-by-8-inch square baking dish with vegetable oil; set aside.
Place the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl and whisk to aerate and combine.
Place the applesauce, maple syrup, soy or nondairy milk, measured oil, and vanilla in a large bowl and whisk to combine; add the flour mixture and fold with a rubber spatula until just combined (do not over mix); fold in the chocolate chips and walnuts, if using; scrape the batter into the prepared baking dish and smooth out the top.
Bake in the oven until a knife inserted into the center comes out clean, about 35 minutes; place the pan on a wire rack to cool for at least 30 minutes before serving.
If not serving right away, cool completely, cover tightly, and store at room temperature; these brownies taste best if eaten within a day or two.

recipes@meatoutmondays.org

These will no doubt make Elise happy!!

Chocolate Chip Walnut Cookies

Ingredients:

3/4 cup vegetable oil
1/2 cup ripe bananas, mashed
3/4 cup organic sugar
1/2 tsp. salt
1/2 tsp. ground cardamom
1 1/2 cups whole-wheat pastry flour
3/4 cup all-purpose flour
1 tsp. baking soda
3/4 cup non-dairy dark chocolate chips
1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 375 F and line a half-sheet pan with unbleached parchment paper.
2. In a large pot, combine oil, bananas, sugar, salt, and cardamom; warm over low heat for 2 minutes and whisk to incorporate; remove from stovetop and set aside.
3. Sift together pastry flour, all-purpose flour, and baking soda; add 1/2 cup at a time to the oil mixture and gently combine with a rubber spatula until no flour spots remain (about 2 mins).
4. Gently fold in chocolate chips and walnuts until well incorporated and forming a ball.
5. Place dough ball onto a cutting board; roll into a rounded log, approximately 16" x 3".
6. With a sharp knife, cut the dough into 12 even pieces; place on the cutting board and press down, rounding the edges, ensuring that all pieces are evenly sized. Using a small spatula, transfer to the half-sheet pan.
7. Bake for about 15 minutes; remove from oven and let set on sheet pan for 5 minutes.

http://www.meatoutmondays.org/7days.htm#cookies

I just have to leave out the walnuts and Elise can have HOMEMADE chocolate chip cookies... can't wait to try them. It's the little things that make us happy!

Root Beer Float Cupcakes

Ingredients:

1 cup rootbeer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. rootbeer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Frosting
1 cup vegetable shortening
3 cups confectioner’s sugar
2 Tbs. vanilla soymilk
2 tsp. vanilla extract

Directions:

1. Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
2. Combine the soda and vinegar and let stand for a few minutes.
3. Add the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be careful not to over-mix).
4. Distributing the batter between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top.
5. Bake for about 18-22 minutes. Allow them to cool completely before topping with frosting.
6. Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soymilk and extract, and combine thoroughly.
7. Apply to cupcakes and have a great Mother's Day.

http://www.meatoutmondays.org/7days.htm#rootbeer

Recipe courtesy of:Fatfree Vegan Kitchen
Strawberry-Blueberry Tapioca Parfaits
Stirring often while simmering over low heat are the keys to keeping the almond milk from scorching.

3 cups almond milk, divided
1/3 cup small tapioca pearls
1 1/2 teaspoons cornstarch (or 1 tsp. arrowroot)
3 tablespoons sugar (agave nectar can be used, but it will make the tapioca slightly darker)*
1/2 vanilla bean, split lengthwise
1 pound strawberries, washed and stemmed
2 tablespoons agave nectar*
1 pint blueberries, rinsed and drained

Have ready: A deep metal bowl and a larger bowl, filled halfway with ice and water, that the metal bowl fits into with space around the sides.

Place 2 1/2 cups of almond milk and the tapioca into a heavy saucepan. Bring to a gentle boil, stirring occasionally, and then turn down the heat to a simmer. Stir well every few minutes, scraping the bottom and sides to prevent sticking. Cook until the tapioca pearls are mostly translucent, about 20 minutes.

Mix 1 tablespoon of the reserved almond milk with the cornstarch and set aside. Add the remaining almond milk to the pan along with the sugar and vanilla bean. Increase heat and return mixture to a slow boil. Continue cooking and stirring for 5 minutes. Stir in the cornstarch mixture and cook until mixture thickens.

Remove from heat and pour pudding into a deep metal bowl. Remove the vanilla bean, scraping it down with a spoon to draw out some of its seeds, and place the bowl in the prepared ice bath. Stir it every few minutes until it cools, about 10 minutes.

While the pudding is cooling, cut the strawberries in quarters. Put them in a food processor along with the agave nectar and pulse until coarsely pureed. Divide the puree among 6 small glasses (8-oz. juice glasses or wine glasses work best).

Once the tapioca is cool, divide it equally among the 6 glasses, spooning it gently atop the strawberry layer. Refrigerate for at least 15 minutes, until well chilled. Add a layer of blueberries to each parfait and serve.

*I haven't tried a sugar-free version, but I can see no reason why stevia couldn't be used to replace the sugar and agave nectar.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (5.5 ounces).


Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.

Copyright 2009 Susan Voisin and Fatfree Vegan Kitchen
blog.fatfreevegan.com
All rights reserved.  Ask first!