Holiday Recipes from Earth Balance
December 12, 2008 - Written by Diana
Earth Balance sent us some recipes to use for our holiday gatherings. Earth Balance® is the perfect replacement to traditional alternatives in favorite recipes this holiday season. Made with a proprietary blend of expeller-pressed oils shown to raise good (HDL) cholesterol and lower bad (LDL), all of Earth Balance®’s spreads are a good source of important Omega 3s. Available in both tub and stick forms, Earth Balance® Natural Spreads are non-GMO, and are free of gluten, trans fats, hydrogenated oils, and artificial ingredients of any kind.
Gingerbread Cookies Most associated with gingerbread men, these delicious cookies cry out to be shaped into handsome little people wearing button-down coats. If that’s not your style, simply shape into round circles.
Ingredients:
- 3 cups (375g) unbleached all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (112g) Earth Balance® Natural Buttery Spread Original flavor in Tub form, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 1/2 teaspoons Ener-G Egg replacer powder (equivalent of one egg)
- 2/3 cup (225g) unsulphured molasses
Baking Instructions:
IN A BOWL, sift or whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside. In the bowl of your electric mixer (or with an electric hand mixer) beat together the butter and sugar until light and fluffy, 3- 4 minutes. Add the egg replacer powder and molasses and beat for another minute. Finally, add the flour mixture and beat until you have a smooth dough. Add a little more water-1-2 tablespoons (13-30ml)- as needed to get the right consistency. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one hour or overnight. When you are ready to bake the cookies, preheat the oven to 350°F (180°C, or gas mark 4). Line 3 baking sheets with parchment paper. Remove one-half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of ¼ inch (6mm). Keep turning the dough as you roll, making sure the dough does not stick to the counter. If the dough gets too warm (from handling it), making it hard for the cut out cookies to keep their shape, simply refrigerate it again for about 10 minutes. Cut out the cookies using cookie cutters and transfer to the prepared baking sheets. Bake for 10-15 minutes (depending on size), or until they begin to brown around the edges. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Yield: 3 dozen cookies
Serving Suggestions and Variations: *Frost with icing, if desired. Store frosted cookies between layers of parchment paper or waked paper. Recipe provided by :Colleen Patrick-Goudreau, Founder & Director of Compassionate Cooks
Cranberry Nut Bread While this is the perfect fall/winter/holiday treat, it can be made any time of the year, particularly if you freeze fresh cranberries when they’re in season. Though you can certainly serve this bread right away, it’s even better a day or two later when the flavors have had time to mingle.
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Holiday Gift Guide – Emeril’s Bread and Baguette Maker by T-Fal
November 12, 2008 - Written by DianaI 
highly recommend Emeril’s Bread and Baguette Maker for the kitchen gadget lover in your life. There was a time when I told my husband I wanted a bread machine and he replied that people don’t want kitchen gadgets for presents and so I didn’t get one. I discussed my frustrations with my friend the next year which she repeated to my husband . That year I got what I really wanted for Christmas, instead of knick knacks. My old bread machine is on it’s way out, but after researching, I found a new one that does everything except the dishes and there isn’t too much work involved in that either. Emeril’s Bread and Baguette Maker is wonderful.
Features:
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3 loaf sizes – 3lb, 2.5 lb, or 2 lb loaves
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3 crust settings – light, medium, dark
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Signal for additional ingredients like nuts, raisins and seeds.
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14 pre-programmed settings with auto shutoff.
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The Best Berry Muffins You’ll Ever Eat
March 3, 2008 - Written by Deb
My son and I make these muffins throughout the summer as soon as the strawberries are ripe. These muffins work well with any type of berries, though we like it with strawberries best. It has a buttery, vanilla flavor so you can bake them without any berries at all…but we recommend you toss some in the bowl! They’re easy to make and the house smells incredible while they’re baking.
Make enough for a double batch. Trust me, they’ll go quick
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Beef on Weck
January 8, 2008 - Written by Buff
Have you ever lived in or been to Buffalo? If you have, then surely you have had a Beef on Weck sandwich – the delectable delight that John Madden erroneously calls Beef on Wicky. And if you’ve been to Buffalo and you’ve never had a Beef on Weck WAYSA? Anyway…generally the only place you can get this is Buffalo because the Kummelweck [the weck’s full name] rolls are not made anywhere else on the planet outside of Buff’s kitchen. And maybe his cousin’s.
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