Email Desserts
Many of us have ended up on various emailing lists. For a number of years, I was on two or three emailing lists where various people on the list would share some of their favorite recipes. These six desserts are from some of these emailing lists. Check out the Dark Chocolate Sorbet, the Like Starbucks Blueberry/Raspberry Scones, or any of the other yummy desserts in today's post. Enjoy!
BLUEBERRY CRISP
This is from the infamous long-since-forgotten emailing list.
Serves: 4-6; Preparation time: 15 Minutes
Ingredients (use vegan versions)
4 cups frozen blueberries
juice from one lemon
3/4 cup of vegan brown sugar
1/2 cup of flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons vegan margarine/butter
3/4 cup oats
3/4 cup granola
Directions
Preheat oven to 375.
Put frozen blueberries at the bottom of baking dish. Sprinkle on lemon juice.
Mix all dry ingredients together in bowl. Make sure vegan margarine/butter substitute is cold. Cut up butter into small cubes and use fork to combine with dry mixture. It will be crumbly when combined.
Sprinkle crumbly mixture on top of blueberries and put in oven for 25-30 minutes.
This is AWESOME served with soy ice cream.
LIKE STARBUCKS BLUEBERRY RASPBERRY SCONES
This is from the infamous long-since-forgotten emailing list.
Serves: 6-7 scones; Preparation time: 30 min
Ingredients
1-3/4 cups all purpose flour
3/4 cup quick oats
1/2 teaspoon baking soda
2 teaspoon baking powder
dash of salt
3/4 cup vegan sugar of choice
1/2 cup (1 stick) vegan margarine/butter
2 tablespoons lemon juice
1/2 cup soymilk or rice milk
1 cup fresh or frozen blueberries/raspberies
Directions
Preheat oven to 400 degrees. Grease cookie sheet lightly with butter or oil.
In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
Stir in blueberries and/or raspberries LAST and gently mix. Do not over mix!
(Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.
They look and taste just like the fruit scones from Starbucks!!
NO-BAKE CHOCOLATE OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list.
Ingredients
2 cups sugar
1/2 cup 2% milk
1 stick butter
2 heaping tablespoons cocoa
2 heaping tablespoons smooth peanut butter
1-teaspoon vanilla
2-1/2 cups quick-cook oats
Directions
Mix the first 5 ingredients in a medium sauce pan and bring to a boil for 3 minutes, stirring constantly. Remove from the heat and stir in vanilla and oats. You can add 1/3 cup finely chopped & toasted walnuts or pecans. Mix well and drop a spoonful of oat mixture on to wax paper. Let cool.
CRANBERRY-COCONUT CHRISTMAS COOKIES
This is from the infamous long-since-forgotten emailing list.
Ingredients
3 cups all purpose organic flour
1-teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups unsalted organic butter at room temperature
1-3/4 cups organic sugar
1-1/2 cups dried organic cranberries
Chopped or grated zest of 1 orange
1-1/2 cups shredded coconut
Directions
Line baking sheets with parchment paper. Preheat oven to 350 degrees.
Whisk together flour, baking powder and salt in a medium-mixing bowl. Set aside.
Beat butter, sugar, vanilla and orange zest until light and creamy. Add the reserved flour mixture and beat on low speed until the mixture comes together. Beat in the cranberries and coconut. Shape into 1-inch balls and flatten slightly. Bake for 8 minutes, and then rotate sheets. Bake approximately another 7 to 8 minutes until the edges begin to brown.
DARK CHOCOLATE SORBET
This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.” Makes 4 servings.
Ingredients
3/4 cup granulated sugar
1 cup whole milk
1/4 cup cocoa powder
5 oz finely chopped dark chocolate
Directions
In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.
Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.
Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.
CHOCOLATE FUDGE COOKIES
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.” Prep time: 15 minutes
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
BLUEBERRY CRISP
This is from the infamous long-since-forgotten emailing list.
Serves: 4-6; Preparation time: 15 Minutes
Ingredients (use vegan versions)
4 cups frozen blueberries
juice from one lemon
3/4 cup of vegan brown sugar
1/2 cup of flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons vegan margarine/butter
3/4 cup oats
3/4 cup granola
Directions
Preheat oven to 375.
Put frozen blueberries at the bottom of baking dish. Sprinkle on lemon juice.
Mix all dry ingredients together in bowl. Make sure vegan margarine/butter substitute is cold. Cut up butter into small cubes and use fork to combine with dry mixture. It will be crumbly when combined.
Sprinkle crumbly mixture on top of blueberries and put in oven for 25-30 minutes.
This is AWESOME served with soy ice cream.
LIKE STARBUCKS BLUEBERRY RASPBERRY SCONES
This is from the infamous long-since-forgotten emailing list.
Serves: 6-7 scones; Preparation time: 30 min
Ingredients
1-3/4 cups all purpose flour
3/4 cup quick oats
1/2 teaspoon baking soda
2 teaspoon baking powder
dash of salt
3/4 cup vegan sugar of choice
1/2 cup (1 stick) vegan margarine/butter
2 tablespoons lemon juice
1/2 cup soymilk or rice milk
1 cup fresh or frozen blueberries/raspberies
Directions
Preheat oven to 400 degrees. Grease cookie sheet lightly with butter or oil.
In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
Stir in blueberries and/or raspberries LAST and gently mix. Do not over mix!
(Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.
They look and taste just like the fruit scones from Starbucks!!
NO-BAKE CHOCOLATE OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list.
Ingredients
2 cups sugar
1/2 cup 2% milk
1 stick butter
2 heaping tablespoons cocoa
2 heaping tablespoons smooth peanut butter
1-teaspoon vanilla
2-1/2 cups quick-cook oats
Directions
Mix the first 5 ingredients in a medium sauce pan and bring to a boil for 3 minutes, stirring constantly. Remove from the heat and stir in vanilla and oats. You can add 1/3 cup finely chopped & toasted walnuts or pecans. Mix well and drop a spoonful of oat mixture on to wax paper. Let cool.
CRANBERRY-COCONUT CHRISTMAS COOKIES
This is from the infamous long-since-forgotten emailing list.
Ingredients
3 cups all purpose organic flour
1-teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups unsalted organic butter at room temperature
1-3/4 cups organic sugar
1-1/2 cups dried organic cranberries
Chopped or grated zest of 1 orange
1-1/2 cups shredded coconut
Directions
Line baking sheets with parchment paper. Preheat oven to 350 degrees.
Whisk together flour, baking powder and salt in a medium-mixing bowl. Set aside.
Beat butter, sugar, vanilla and orange zest until light and creamy. Add the reserved flour mixture and beat on low speed until the mixture comes together. Beat in the cranberries and coconut. Shape into 1-inch balls and flatten slightly. Bake for 8 minutes, and then rotate sheets. Bake approximately another 7 to 8 minutes until the edges begin to brown.
DARK CHOCOLATE SORBET
This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.” Makes 4 servings.
Ingredients
3/4 cup granulated sugar
1 cup whole milk
1/4 cup cocoa powder
5 oz finely chopped dark chocolate
Directions
In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.
Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.
Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.
CHOCOLATE FUDGE COOKIES
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.” Prep time: 15 minutes
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
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