Michael
11-06-04, 06:37 AM
Citrus-Kissed Shortcake
By: http://www.peta2.com
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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Safflower oil, for oiling the cookie sheet
3 cups unbleached flour
1/3 cup unbleached cane sugar
1 Tbsp. orange zest
1 Tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup vegan margarine
1 1/2 cups tofu sour cream or soy yogurt
1/3 cup orange juice (or substitute soy milk, rice milk, or another nondairy milk of your choice)
1/2 tsp. vanilla
Instructions:
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Use a little safflower oil to lightly oil a nonstick cookie sheet then set it aside. In a large bowl, combine the flour, sugar, orange zest, baking powder, baking soda, and salt and stir well. Use a pastry blender to cut in the vegan margarine until the mixture has a coarse, crumby texture. In a small bowl, combine the remaining ingredients and stir. Add the wet ingredients to the dry ingredients and mix well.
Transfer the dough to a lightly floured work surface and use your hands to pat the dough until it is about 3/4 inch thick. Dip a 3-inch cookie cutter of any shape into a little flour, cut 12 sections out of the dough (re-dipping the cutter into the flour as needed), and transfer them to the prepared cookie sheet. Bake them at 400ºF for 10 minutes, then reduce the heat to 350ºF and bake for an additional 5 minutes or until they are light brown on the bottom. Allow them to cool slightly before serving.
Additional comments:
-----------------------------------------------------
Makes 12 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: http://www.peta2.com
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
Safflower oil, for oiling the cookie sheet
3 cups unbleached flour
1/3 cup unbleached cane sugar
1 Tbsp. orange zest
1 Tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup vegan margarine
1 1/2 cups tofu sour cream or soy yogurt
1/3 cup orange juice (or substitute soy milk, rice milk, or another nondairy milk of your choice)
1/2 tsp. vanilla
Instructions:
-----------------------------------------------------
Use a little safflower oil to lightly oil a nonstick cookie sheet then set it aside. In a large bowl, combine the flour, sugar, orange zest, baking powder, baking soda, and salt and stir well. Use a pastry blender to cut in the vegan margarine until the mixture has a coarse, crumby texture. In a small bowl, combine the remaining ingredients and stir. Add the wet ingredients to the dry ingredients and mix well.
Transfer the dough to a lightly floured work surface and use your hands to pat the dough until it is about 3/4 inch thick. Dip a 3-inch cookie cutter of any shape into a little flour, cut 12 sections out of the dough (re-dipping the cutter into the flour as needed), and transfer them to the prepared cookie sheet. Bake them at 400ºF for 10 minutes, then reduce the heat to 350ºF and bake for an additional 5 minutes or until they are light brown on the bottom. Allow them to cool slightly before serving.
Additional comments:
-----------------------------------------------------
Makes 12 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.