Almond Roca
A perfect treat for the holidays. Usually gone in a day or two.
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Renee’s Vegan Potato Salad
Ingredients 1 bag of red potatoes, chopped and cooked 2 ½ fresh lemons squeezed (or more to taste) 1 ½ cup Vegenaise (original) 2 tsp lemon pepper, or more to taste 2 tsp dried dill weed Fresh lemon thyme (to taste) Salt (to taste) 2 …
Broccoli Salad
Salad
- 1 large bunch finely chopped broccoli
- ½ to 1 cup chopped red onion
- 1 cup sunflower seeds (toasted if desired)
- 1 cup golden raisins
Dressing
- ½ jar Mayonnaise
- 3 Tbsp. lemon juice
- 3 Tbsp. sugar (dissolved in the lemon juice)
- dash salt
Toss dressing with salad. Let sit a few hours before serving. Enjoy.
Renee’s Basil Dip
Ingredients One 12oz. Silken tofu 2 ½ fresh lemons, squeezed (or more to taste) 1 cup Vegenaise (original) 2 tsp lemon pepper (or more to taste) 1 clove garlic (optional) Fresh lemon thyme (to taste) Salt (to taste) Blend ingredients in food processor until smooth …
Barb’s 6-quart Ice Cream
1 cup sugar 2 qt. whipping cream 2 cans sweetened condensed milk 2 ½ Tbsp. vanilla ½ tsp. salt 2 qt. milk Add more milk until until you reach the fill line.
Lemon Kissed Funfetti Cookies
Ingredients
- 3 cups All-Purpose Flour
- 1 ¼ tsp Baking Soda
- ½ tsp Cream of Tartar
- ¾ cup Vegan Butter, softened (Earth Balance)
¼ cup Shortening, softened - 1 ½ cup Granulated Sugar
- 3 tbsp Dairy-Free Yogurt
- 1 tbsp Finely Grated Lemon Zest (1 medium sized lemon should do it)
- 1 ½ tsp Vanilla Extract
- ½ tsp Lemon Extract
- 1 cup Rainbow Jimmie Sprinkles
Stir together the flour, baking soda, and cream of tartar. Set aside.
Cream the butter and shortening together until smooth. Add sugar and beat until light and fluffy. Beat in the yogurt, zest, vanilla, and lemon extract, scraping down the sides of the bowl when needed.
Beat the dry ingredients into the butter mixture in 2 or 3 additions. Scrape the sides of the bowl and beat just until the dough has come together and is not lumpy. On a slow speed, mix in the sprinkles.
Tightly cover the dough and chill in the refrigerator for 1–2 hours.
Pre-heat oven to 325°F and line cookie sheet with parchment paper.
Remove the dough from the refrigerator and let rest at room temperature for 10 minutes.
Scoop a tablespoon sized ball of dough. Place on the cookie sheet and gently flatten to about ½ inch thickness. Sprinkle with sugar. Repeat, spacing dough 2 inches apart.
Bake for 11–12 minutes, until edges are golden. Don’t over bake! Cookies will finish cooking as they cool. Allow cookies to cool for 3 minutes on the sheets before transferring them to racks.
Cool completely before storing. Store in a tightly covered container.
Helen Lake’s Ice Cream
2 cans sweetened Condensed milk 1 qt. whipping cream 2 tsp. vanilla dash of salt Pour in ice cream canister and fill the rest of the canister with milk and stir it up. Freeze.
Banana Drop Cookies
Dave’s favorite and Karen discovered this recipe in Hawaii as we had so many bananas come ripe at once.
Almond Cookies
We got this recipe from a good friend in Hawaii, Stephanie Arthur. The red dot in the center of the cookie gives it the Oriental flare.
Wet Ingredients
- 1 ½ cups shortening
- 1 ½ cups white sugar
- 1 egg
- 1 Tbsp. almond extract
Cream all these together.
Dry Ingredients
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
Mix the dry ingredients together.
Now mix the two sets of ingredients together. Squish with hands and form into walnut size balls. Smash before baking. Put on one dot of red food coloring. Bake at 325° F for 17 minutes.
Popcorn Balls
Make tiny balls, wrap in plastic wrap and hand on the Christmas tree. Ingredients 1/3 c. light corn syrup 1/3 c. water 1 c. sugar 1 tsp. salt ¼ c. margarine 1 tsp. vanilla 14 c. popped corn (hot air) Combine syrup, water, sugar, salt …