Brownies II

These are chewy brownies. My favorite.

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar

1 cup brown sugar
6 oz. bittersweet or unsweetened baking chocolate

1/2 c cup nondairy butter
1 teaspoon salt
4 teaspoons egg replacer
6 tablespoons water
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  8x8 inch baking pan.

In a saucepan or double boiler, over very low heat, melt chocolate and butter. Add sugars, and allow to cool slightly.

In a mixing bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add chocolate mixture, vanilla, salt, and flour, mixing well after each addition.

Spread evenly in the baking pan, and bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. 

Pictured below: Hot Fudge Brownie Sundae

Put some vanilla frozen dessert on top of a warm brownie, drizzle with hot fudge sauce, top with whipped topping, and a cherry. Chopped nuts are optional. I used Double Rainbow Vanilla Bean Soy Cream, because there is just nothing better. Also used Santa Cruz Organics Chocolate Syrup, and Soyatoo Whipped Topping.

Nutrition Information

Serving Size: 78 g
Servings per Recipe: 12

Calories: 313 Calories from Fat: 140
Total Fat: 815.6g, 24% of Daily Value*
Saturated Fat: 5.6g, 28% of Daily Value
Sodium: 271mg, 11% of Daily Value
Total Carbohydrates: 45.7g, 15% of Daily Value
Dietary Fiber: 2.8g, 11% of Daily Value
Sugars 28.6g
Protein 3.5g

Vitamin A 10%	•	Vitamin C 0%
Calcium 3%	•	Iron 18%

* Based on a 2000 calorie diet

Brownies

These are good if you like cakey brownies. I will have to experiment with gooey ones next.

Ingredients

2 cups unbleached all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
4 teaspoons egg replacer
6 tablespoons water
1 cup nondairy butter
1 tablespoon liquid lecithin
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  9x13 inch baking pan.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

In a separate bowl, cream butter, sugar, lecithin, and vanilla til fluffy. In a smaller bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add to sugar and butter mixture and beat til well blended.

Fold in flour mixture, and add water. Mix well. Spread evenly in the baking pan. 

Bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Brownies are done when the top springs back from being lightly tapped, or a toothpick inserted comes out clean. Let cool for at least 10 minutes before cutting into squares. 

Nutrition Information

Serving Size: 54 g
Servings per Recipe: 24
Calories: 179 Calories from Fat: 72
Total Fat: 8.0g, 12% of Daily Value*
Saturated Fat: 1.5g, 7% of Daily Value
Sodium: 187mg, 8% of Daily Value
Total Carbohydrates: 26.8g, 9% of Daily Value
Dietary Fiber: 1.2g, 5% of Daily Value
Sugars 16.8g
Protein 1.7g

Vitamin A 7%	•	Vitamin C 0%
Calcium 2%	•	Iron 5%

* Based on a 2000 calorie diet

Apricot Pie

Ingredients

1 recipe of Pie Crust
5 cups of fresh or frozen peeled and halved apricots
or 3 15 oz. cans of apricot halves
1 cup sugar
3 tablespoons flour or cornstarch
2 tablespoons lemon juice
1/8 teaspoon salt
2 tablespoons nondairy butter, cut into small pieces

Preheat oven to 425 degrees F. Line a 9-inch pie pan with half the dough. Prick the bottom with a fork, and place in freezer.

Toss fresh or frozen fruit with sugar, flour or cornstarch, lemon juice, and salt. If using canned fruit, drain, reserving 1/2 cup juice, and toss canned fruit with sugar, flour or cornstarch, lemon juice, reserved juice, and salt. Mix well and allow to sit and thicken for fifteen minutes.

Place fruit mixture into frozen pie crust. Dot surface with small pieces of nondairy butter, and cover with a pricked or vented top crust, or a lattice. Bake at 425 degrees F for 30 minutes. Slip a cookie sheet under the pie, reduce heat to 350 degrees F, and bake for another 25 to 35 minutes, until thick juices bubble through the vents. You may need to cover the edge with a pie crust ring or aluminum foil to keep it from burning.

Nutrition Information

Serving Size: 199 g
Servings per Recipe: 8

Calories: 512 Calories from Fat: 224
Total Fat: 24.9g, 38% of Daily Value*
Saturated Fat: 4g, 20% of Daily Value
Sodium: 649mg, 27% of Daily Value
Total Carbohydrates: 68.4g, 23% of Daily Value
Dietary Fiber: 3.1g, 12% of Daily Value
Sugars 34.1g
Protein 6g

Vitamin A 59%	•	Vitamin C 19%
Calcium 3%	•	Iron 13%

* Based on a 2000 calorie diet

Peanut Butter Cookies

Ingredients

1 1/2 teaspoons egg replacer*
2 tablespoons water
1/2 cup nondairy butter
3/4 cup peanut butter
1 1/4 cup firmly packed light or dark brown sugar
3 tablespoons nondairy milk
1 tablespoon vanilla extract
1 3/4 cups unbleached all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat your oven to 375º F. Line your cookie sheets with parchment paper.

Using a wire balloon whisk or a blender, whip the egg replacer with the water in a separate bowl til it is thick and creamy. 

In a large bowl, cream the butter, peanut butter, and brown sugar. When using dairy butter, it is necessary to leave it out til it reaches room temperature. When using non dairy butter, it is best to keep it refrigerated til ready to use, and do not over beat. Cream the butters and sugar for one minute, then add the milk and the vanilla. Beat for another minute, and add the egg replacer mixture. Beat til blended.

In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients, one third at a time, mixing well after each addition.

Using a tablespoon, drop rounds of cookie dough onto the cookie sheet, leaving room between each to allow them to spread. You can flatten them with a fork, dip the bottom of a drinking glass into some granulated suger, and press the cookies, or make thumbprints in them and fill the thumbprints with jam.

Bake the cookies for 10 to 12 minutes, 15 minutes if you have filled them with jam, or until set and just beginning to go golden brown. Shorter cooking time yields a softer cookie. If you like your cookies well baked, use another cookie sheet under the sheet with the cookies on it. This will keep the bottoms of the cookies from burning when you want to leave them to bake longer.

Allow the cookies to rest on the pan for a few minutes, and then transfer them to racks to cool. Leaving them to cool on the pan with make them soggy.

While the number of cookies will depend on the size you make them, this recipe usually yields 24 cookies when I use a tablespoon to scoop them.

Nutrition Information 

Serving Size: One cookie
Servings per recipe: 24

Calories: 143                   Calories from fat: 71
                                                 
Total Fat: 7.9g, 12% of Daily Value**

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 157mg, 7% of Daily Value
Total Carbohydrates: 16.0g, 5% of Daily Value
Dietary Fiber: 0.7g, 3% of Daily Value
Sugars: 8.1g
Protein: 3.0g

Vitamin A 3%	•	Vitamin C 0%
Calcium 1%	•	Iron 3%

* In this recipe, egg serves as an emulsifier for the fat and sugar mixture, and a binder, to keep the cookies from melting and running all over the cookie sheet. You can buy Ener-G Egg Replacer, which is based on potato starch, or Bob's Red Mill Egg Replacer, which is based on soy flour and algin, a gel derived from seaweed. Or you can simply use potato starch or soy flour. For this recipe, I used Ener-G. You can probably go ahead and use one egg if you aren't vegan, but I can't promise how the cookies will turn out if you do. Using an egg replacer makes these cookies cholesterol free and very low in saturated fat, depending on the source of fat used in your non dairy butter.

** Based on a 2000 calorie diet.

Chocolate Chip Cookies

Ingredients

4 1/2 teaspoons egg replacer*
          (equivalent of 3 eggs)
6 tablespoons water
1 cup non dairy butter
1 teaspoon liquid lecithin**
3/4 cup granulated sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet or bittersweet chocolate chips

Preheat your oven to 375º F. Line your cookie sheets with parchment paper.

Using a wire balloon whisk or a blender, whip the egg replacer with the water in a separate bowl til it is thick and creamy. 

In a large bowl, cream the butter, granulated sugar, and brown sugar. When using dairy butter, it is necessary to leave it out til it reaches room temperature. When using non dairy butter, it is best to keep it refrigerated til ready to use, and do not over beat. Cream the butter and sugars for one minute, then add the lecithin and the vanilla. Beat for another minute, and add the egg replacer mixture. Beat til blended.

In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients, one third at a time, mixing well after each addition. Fold in the chocolate chips.

Using two soup spoons from your set of tableware, drop a spoonful of cookie dough at a time onto the cookie sheet, leaving room between each to allow them to spread while baking. Simply spoon up a small ball of cookie dough with one soup spoon, and scrape it off the spoon and onto the cookie sheet with the back of the other soup spoon. You can also use your finger to scrape the cookie dough off the spoon and onto the sheet.

Bake the cookies for 8 to 10 minutes, or until golden brown. Shorter cooking time yields a softer cookie. If you like your cookies well baked, use another cookie sheet under the sheet with the cookies on it. This will keep the bottoms of the cookies from burning when you want to leave them to bake longer.

Allow the cookies to rest on the pan for a few minutes, and then transfer them to racks to cool. Leaving them to cool on the pan with make them soggy.

While the number of cookies will depend on the size you make them, this recipe usually yields 24 cookies when I use a soup spoon to scoop them.

Nutrition Information

Serving Size: One cookie
Servings per recipe: 24

Calories: 187                   Calories from fat: 88
                                                 
Total Fat: 9.8g, 15% of Daily Value***

Saturated Fat: 2.7g, 14% of Daily Value

Sodium: 245mg, 10% of Daily Value
Total Carbohydrates: 23.0g, 8% of Daily Value
Dietary Fiber: 0.6g, 2% of Daily Value
Sugars: 14.4g
Protein: 1.9g

Vitamin A 7%	•	Vitamin C 0%
Calcium 2%	•	Iron 4%

* In this recipe, eggs serve as an emulsifier for the fat and sugar mixture, and a binder, to keep the cookies from melting and running all over the cookie sheet. You can buy Ener-G Egg Replacer, which is based on potato starch, or Bob's Red Mill Egg Replacer, which is based on soy flour and algin, a gel derived from seaweed. Or you can simply use potato starch or soy flour. For this recipe, I prefer Bob's Red Mill Egg Replacer. You can probably go ahead and use three eggs if you aren't vegan, but I can't promise how the cookies will turn out if you do. Using an egg replacer makes these cookies cholesterol free and very low in saturated fat, depending on the source of fat used in your non dairy butter and chocolate chips.

** Liquid lecithin is optional in this recipe, but it acts as an emulsifier in the sugar fat mixture, and adds a richer golden brown color to the finished product. It is derived from soybeans and can be found in health food stores, or the natural foods and supplements aisles of better supermarkets. Lecithin is an important nutrient in fat metabolism, and promotes the production and flow of healthy bile.

*** Based on a 2000 calorie diet