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Author Topic: Calling all Bakers: Recipes & Photos Wanted!  (Read 7739 times)

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September 23, 2013, 02:56:07 PM
Ransim, sure, that would be no problem. I'd be happy to help with the Pintrest side of things.

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September 28, 2013, 10:37:22 AM
I'll be happy to take photos of completed recipes. If anyone wants out of the photo bit, just holler and I'll get on it. I'll search through my stash and find some to bake n shoot.

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November 11, 2013, 05:51:50 PM
Raspberry Lemon Vegan Oat Cake Bars (I'm not good at naming things)
1 box - Vegan yellow cake mix (see below for tips)
2 1/2 cups - quick cooling oats (I used normal plain instant oatmeal)
3/4 cup - vegan butter/margarine
1 tablespoon - Applesauce
1 cup - Jam of preferred flavor (I used raspberry)
teaspoon or so - Lemon juice
dash - water (not needed if you have enough lemon juice)

Pre-heat oven - 375F. Grease a medium sized pan (I used a cookie sheet, 9x13, which is much too large, but that's fine. Good for double batches!)

In a large bowl, mix oats, vegan cake mix, and melted butter. Use a fork or whisk; you don't want a mixer to chop up your nice, lovely oats.

Mix in apple sauce until there is no dry cake mix left (makes nice clumps).

Press 1/2 of the mixture evenly into your greased pan. Doesn't matter if it doesn't fill it. These are really filling, so try to spread this layer out without being thick. Your second half will eventually become the top layer after you've added your fruity filling.

Mix lemon juice, jam, and add a sprinkle of water if it's still too hard. This won't be likely, as I've added lots of lemon juice and it has never really tasted tart or lemony. As for your jam, it's really your pick. You can have clumpy fruity ones, or smooth ones, and any flavor is probably fine.

Spread your jam mixture evenly on top of pressed oat base. Try and get it almost right up to the edge but don't let it go past the edge or else it'll burn in the oven and you'll have hard, chewy bits on the edges. If you don't have enough jam mixture (maybe you want it to be fruitier so you want this layer to be thicker), you can always make a little more on the fly.

Crumble the 2nd 1/2 of oat mixture over the jam (kind of line any exposed edges of jam with it, too). If you have left over crumbles lying around, feel free to eat them up raw. It's not like there's eggs or anything in there to get you sick (and let's face it, we'd eat it raw even if there were).

Bake about 20ish minutes (watch for edges to begin to be very lightly browned). Do not overcook! The edges will burn very easily. Let it cool thoroughly before cutting.
*Internet searches on vegan cake mixes yield decent results. Some people have shot letters to some major brands, plus there are some vegan brands:
Usually the super moist mixes are most likely to have milk products. There are some ingredients that could be plant or animal-based, and they're happy to respond to mails asking.
« Last Edit: November 11, 2013, 06:20:35 PM by emimonster »

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June 11, 2019, 08:58:44 AM
I like to cook Snickerdoodle Cookies so much

I found this recipe here

You need:

1 cup butter softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
1 tbsp cinnamon

 Step 1
Mix together flour, cream of tartar, baking soda, and salt together.

 Step 2
Cream together sugar and butter. Add eggs and vanilla and blend well.

 Step 3
Add dry ingredients to wet ingredients and mix well.

 Step 4
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.

 Step 5
Place 2 inches apart on ungreased cookie sheet.

 Step 6
Bake for 8-10 minutes at 350 degrees.

Bon apettit!

« Last Edit: June 11, 2019, 09:01:48 AM by sweetycandy »


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