From Debra Gift

1

• 1 ¼ Cup Margarine or your favorite Butter substitute
• ¾ Cup Light brown sugar
• ½  Cups Granulated sugar
• 2-3 Tbsp Barrel molasses
• 3 Cups Oatmeal

2

• 1 ½ Cups Flour
• 1 Tsp Baking soda
• 1 Tsp Baking powder
• 1 Tsp Cinnamon
• ½ Tsp Salt
• ¼ Cup Cold water

Directions:

Preheat oven to 365 degrees F.

Mix 1 until fluffy.

Add molasses to 1.

Stir 2 together, add to 1.

Roll into 2 ½ inch rolls: cut cookies

Bake 11 minutes. If you like soft cookies bake more like 8 minutes, and store in a Ziploc bag as soon as cool.

Let cool a few minutes before removing from the cookie sheet.

From Debra Gift

Dry

• 2 Cups Sifted all-purpose flour
• ½ tsp Salt
• 1 tsp Ground cloves
• 1 tsp Ground ginger
• 1 tsp Ground cinnamon
• 3 tsp Baking soda
• ½ Cup Canola oil

Wet

• 1 Cup Sugar
• ¼  Cup Light molasses
• 1-2 Tbsp Water
• Granulated sugar

Directions:

1. Preheat oven to 350 degrees F
2. Sift dry ingredients
3. Cream wet ingredients
4. Stir dry mixture into wet/creamed ingredients
5. Shape dough into 1 ½ in balls.
6. Roll balls in sugar
7. Place on un-greased cookie sheet 3 inches apart and flatten
8. Bake 8-10 minutes (if you want them soft, pull them out while they’re still puffy. If you want them hard wait until they deflate).

From Julie and Alice Enevoldsen

• 1.5 Cups Sugar
• 1/2 Cup Olive Oil
• 2 Fake Eggs (I’m willing to bet you could leave them out completely)
• 1/3 Cup Water
• 1/2 a Can Pumpkin Puree (7.5 oz or 3/4 Cup)
• 2 Tsp Ground Roasted Ginger
• Lots of Cinnamon
• 1 Tsp Ground Cloves
• 1 3/4 Cups Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Baking Powder

Directions:

Combine sugar, oil and eggs, mix smooth. Add water.

Mix in pumpkin, ginger, allspice cinnamon, and clove.

Combine flour, baking soda and powder.

Add dry ingredients to pumpkin mixture and blend, but only until all ingredients are mixed.

Bake at 350F in a 9×5 loaf pan until toothpick comes out clean, about 1 hour.

Glaze when cool.

From Debbie Gift

Sift Together

• 1 Cup Flour
• 2 Tbsp Dark Brown Sugar
• 2 Tsp Baking Powder

Stir Together

• 1 Tbsp Vegetable Oil, Melted Margarine, or Other Butter Substitute
• 2 tsp Cornstarch
• 1 Cup Oat/Soy/Rice Milk (if you’ve frozen it into an ice cube tray this is 5 cubes)
  

Directions:

Slowly whisk liquid ingredients into dry ingredients.

Pour onto hot lightly-greased skillet, cook till done (flip when all the bubbles on the first side pop).

You can add blueberries, or serve with maple syrup, or whatever you like to do with blueberries. These make wonderful silver-dollar pancakes.

From Jenn Purnell

• 1.5 Cup Warm Tap Water
• 1 Package Yeast
• 4 ½ – 5 Cups Flour
• ½ Cup Olive Oil
• 1/8 Cup Sugar
• 1 Tsp Salt

Directions:

Proof the yeast in the water.

Add 2 cups of flour, the sugar, oil, and salt. Mix well. Add 1 cup of flour, mix. It should start coming away from the sides of the bowl.

With the 4th cup of flour flour your hands and the kneading surface. Knead in a little at a time, adding enough to keep the flour from sticking to your hands. Knead very well – develop the glutens – the dough should be elastic,

When the dough is no longer sticky hold the heel of your hand in the dough for 10 seconds. If you can pull it away without sticking it’s right. This whole process should take 5-10 minutes.

Oil a 2-quart bowl, and roll the dough around in the bowl till it’s coated all over. Let the dough rise 30-45 minutes – until doubled in size. Punch it down. (Let it rise again if you want – Jenn thinks it should rise for 2 hours.).

Shape it and let it rise again for 5-10 minutes in shape. Fold the edges over to make the pizza crust

Pre-bake the crust on top rack for 10 minutes, then bake with the toppings for 5-10 minutes.

From Jason Gift Enevoldsen

• 2 boxes beef broth
• ¼ lb salmon (fresh or smoked, not lox)
• 2 lbs steak
• ginger (cut in thin coins)
• 5 pearl onions
• 2 Tbsp Maggi* (or soy sauce, or wheat-free soy sauce)

Bits to add

• rice stick noodles
• cilantro, shredded
• red basil or thai basil – leaves picked off stems
• scallions, small pieces
• lime wedges
• broccoli stems, cut thin (like for a slaw, we buy them precut)
• Sriracha* (red hot sauce)

Directions:

Add onions, ginger, steak, salmon (whole), Maggi, and beef broth. Bring to a boil, simmer 1 ½-2 hours until steak is tender and cooked through. KEEP COVERED, you’re not boiling it down. (Salmon will have disintegrated completely, but that doesn’t matter).

Soak rice noodles in hot water 10-15 minutes. Boil noodles for 1 minute, strain and rinse in cool water immediately.

After broth is done, cut steak in very thin strips – crossgrain if possible.

(*Listed Sriracha ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate As Preservatives, and Xanthan Gum.)

(**Listed Maggi ingredients: Water, salt, wheat gluten, wheat, and less than 2% of wheat bran, sugar, acetic acid, artificial flavor, disodium inosinate, disodium guanylate, dextrose, caramel color)

Related posts: my standard Asian-food cooking substitutes.

From Jenn Purnell

Photo by Jenn Purnell

Salad

• 4 lbs chicken
• lots of fresh tarragon
• lots of fresh thyme
• 1 head fresh elephant garlic
• 2 red onions
• 2 cups cooked wild rice
• 4 cups cooked mixed rice (we like Rice Select Royal Blend Texmati White Brown and Red which also has wild rice.)
• 1 head fresh celery
• 4 medium steamed zucchinis
• 2 steamed parsnips

Dressing

• ⅓ cup olive oil
• ½ cup apple cider vinegar
• ¼ cup white wine vinegar
• ¼ tsp xanthan gum (sometimes corn-derived)
• Pinch ground black pepper
• ⅓ cup lemon juice – fresh squeezed

Serving

• Edible flowers (pansies)
• Fresh baby spinach

Directions:

Cook rice. Dice zucchini, parsnips, celery, onions, and finely chop the garlic. Clean and chop the spices. Dice the chicken.

Steam the zucchini and parsnips. Sauté garlic and onions in oil until soft. (Leave the celery aside)

Add chicken to garlic and onions along with tarragon and thyme. Sauté on high until outside of the chicken is white all over, stirring frequently. Reduce heat to medium-low and cover. Stir every 5 minutes until chicken is cooked through.

Whisk dressing ingredients together. Serve on side.

Mix rice, veggies, chicken. Serve over spinach, top with flowers. Add dressing to taste.

From Alice Enevoldsen and Jenn Purnell

Photo by Jenn Purnell

Bottom:

• 1 cup Lyle’s Golden Syrup (or light Karo – Karo will add corn!)
• ¼+ cup boiling lemon juice
• ¼- cup boiling water
• ½ tsp baking soda
• Several drops rose extract (or rose-flower water if that’s all you can get)
• As many pansy flowers (violas) as you have cupcake molds.

Top:

• ¾ cups flour
• ¼ cup granulated sugar
• ⅛ cup palm oil

Directions:

Make pie crust, put in silicone cupcake papers. Make top crumbs by mixing flour and sugar, then cutting in palm oil until it loosely clumps together. Set aside

Measure syrup in 2 cup glass measuring cup. Boil water. Boil lemon juice in a glass measuring cup in the microwave. Add baking soda to hot water.  Add water and lemon juice to syrup measuring cup and mix thoroughly.

Assemble pie by alternating layers of the liquid and the top crumbs – 3 layers of each.Bake at 375F for 20-30 minutes.

When cool, top with one pansy each. These are a great egg-free replacement for lemon bars. The texture is somewhat similar, and the flavor is pretty close.

From Alice Enevoldsen

• 2 Carrots
• 3-5* Tbsp Seasoned Rice Wine Vinegar
• 2* Tbsp Olive Oil
• Fresh Basil
• Prosciutto (watch out for weird ingredients)
• Thin-sliced Smoked Turkey (watch out for weird ingredients)
• *Measurements approximate.

Directions:

Shave the carrots into nice thickish shavings – about 2-3 inches long. Toss them with the rice wine vinegar and olive oil. Let sit for 15-20 minutes.

Separate the prosciutto and turkey into individual slices, and slice in half.

Wrap a basil leaf and 5-15 carrot shavings in a cold cut. Lay out on a pretty platter.

Eat.

From Jason Enevoldsen

• 1 tsp pepper
• ½  tsp mustard
• 1 tsp celery seed
• ⅛ tsp cinnamon
• ¼ tsp clove
• ½ tsp cardamom
• ⅛ tsp ginger
• 1 tsp paprika
• ½ tsp salt
• 1 tsp (or more) bay

Directions:

Grind up all the spices as fine as possible (or as finely as you have the patience for), then mix together.

As Old Bay seasoning has nutmeg and all-spice, it isn’t an option for us. Here’s something that smells the same and is tasty in similar recipes.