Vegan baked goods are an often-misunderstood group of foods.  Non-vegans usually picture them as bland, hard, or having a strange and not very pleasing texture.  However, experienced vegans will know that that’s not the case at all!  Vegan baked goods are delicious, and vegan muffins in particular are the perfect way to start off the day with something sweet and nutritious.

If you are on the lookout for vegan muffin recipes, you have several options for finding them.  First, there is the old standby: cookbooks.  Vegan cookbooks have simply exploded in popularity lately, and you can find them in every mainstream bookstore.  Flip through the book before you buy it to see if it contains any vegan muffin recipes that you’re interested in.  Some books do tend to rely on ingredients that aren’t present in the average kitchen, so pick your books wisely.

Another fantastic source of vegan muffin recipes is vegan websites and forums.  These resources often give you the advantage of reading comments about the vegan muffin recipes from people who have made them before.  They can usually provide some very interesting and helpful feedback for you before you make the recipe yourself.

How to Convert Non-Vegan Recipes

The other option available to you is to convert your existing muffin recipes into vegan muffin recipes.  This is a very simple thing to do, and once you get used to converting recipes you’ll be able to do it as you go along with a recipe in a book.

Your muffin recipes will probably call for milk or buttermilk.  This is an easy substitution when you’re converting to vegan muffin recipes: simply substitute the same amount of soy milk, rice milk, or fruit juice as appropriate for that particular recipe.  Each fluid will give you a different tasting end result, so experimentation may yield surprisingly tasty results.

When you need to find a substitute for eggs in your vegan muffin recipes, you have a great number of choices.  Half of a mashed banana or a quarter of a cup of apple sauce or pureed tofu can be used to substitute for one egg in a sweet recipe.  Similarly, a quarter of a cup of pureed soft tofu is often used.  Ground flax can also be mixed with water for a nutty-tasting egg replacer.  There are also a few brands of powdered egg replacer available in health food stores that can be used very effectively to stand in for eggs in vegan muffin recipes.

No matter how you choose to find or make your vegan muffin recipes, they can produce some of the fluffiest, sweetest, and healthiest muffins ever.  Your friends and family will not only be fighting over the last muffin – they’ll be begging you for the recipe!

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Like a Slice of Spongy, Moist Cornbread Dunked into a Bowl of Perfectly-Spiced Piping Hot Chili. Short on prep time, short on clean-up time, but long on flavor.Serves: 6 Prep Time: 20 min. Bake Time: 30 min.

Batter

Mazola Simplicity canola or olive oil cooking spray

1 cup all-purpose flour

1/4 cup yellow cornmeal

2 envelopes Fleischmann’s Quick-Rise yeast

2 tablespoons sugar

1/2 teaspoon salt

2/3 cup very warm milk (120° to 130°F/50º- 55ºC)

3 tablespoons Mazola corn oil

1 egg

1/2 cup whole kernel corn, frozen or canned, drained

Chili Filling

1 pound ground beef, cooked and drained

1/2 cup diced onion, fresh or frozen

1 teaspoon chili powder (optional)

1 package Chili seasoning mix

1 can (500g) dark red kidney beans, drained

1 can (250mL) tomato sauce

Topping

1 cup (120g) shredded Mexican style cheese

MIX corn bread batter ingredients together in a pre-sprayed 8 X 8-inch/20×20cm baking dish. Add remaining chili mixture ingredients to browned hamburger in a large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.

TOP batter evenly with chili filling. Sprinkle with shredded cheese.

BAKE by placing in a COLD oven; set temperature to 350º F/180ºC. Bake for 30 minutes or until done.

RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

Credit: www.newscanada.com

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Everyone will go bananas over this quick and easy treat. You’ll discover sweet banana taste and plenty of delicious walnuts in every bite. 

Serves: 9

Prep Time: 20 minutes

Bake Time: 30 minutes

BatterMazola Simplicity canola or olive oil cooking spray

1-1/2 cups all-purpose flour

2 envelopes Fleischmann’s Quick-Rise yeast1/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 cup butter or margarine, melted

1/2 cup very warm milk (120° to 130°F/50º-55ºC)

1 egg

3/4 cup (2 medium) mashed ripe banana

1/3 cup walnuts, chopped

Streusel Topping

1/4 cup all-purpose flour

1/3 cup brown sugar

2 tablespoons butter or margarine, softened

1 teaspoon Spice Islands ground Saigon cinnamonIcing

1 cup powdered sugar

1 to 2 tablespoons milk

1/2 teaspoon Spice Islands pure vanilla extract

MIX batter ingredients together in a pre-sprayed 8 X 8-inch/20×20cm baking dish. Set aside for 10 minutes. Combine streusel topping ingredients in small bowl mixing with fork until uniform. Beat together icing ingredients until smooth; set aside.

TOP batter with streusel topping. Using fingers, poke topping thoroughly into batter.

BAKE by placing in a COLD oven; set temperature to 350°F/180ºC. Bake for 30 minutes or until done. Cool 10 minutes, then spread icing over top.

RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.Credit: www.newscanada.com

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TOPPING:

1 tbsp. butter or margarine

1/3 cup Fancy Molasses

1/4 cup sugar

6 slices pineapple

6 maraschino cherries

CAKE BATTER:

1/3 cup shortening

1/3 cup sugar

1/2 cup Fancy Molasses

1 1/2 cups sifted flour

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. each ginger and cinnamon

1/4 tsp. cloves

1/2 tsp. baking soda

1 egg

1/2 cup sour milk

Place butter in a 9″ square pan or casserole dish, melt, add molasses and sugar. Over this arrange pineapple and cherries.

CAKE PART: Cream shortening, sugar and baking soda. Add Fancy Molasses. Stir in 1/4 of sifted dry ingredients. Beat in egg. Add remaining flour and sour milk alternately. Beat until smooth. Pour over pineapple and spread to corners. Bake at 350°F for 1 hour. Cool 10 minutes, turn out upside down.

Credit: www.newscanada.com

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Mexican desserts aren’t the first thing that leap to mind when thinking of Mexican cuisine. But given some of the outrageously delicious possibilities, maybe it should be. Here’s a sample that should convince anyone.

- Crema Catalana

An import from the Catalan area of Spain, this creamy dessert is easy to prepare and even easier to eat.

Ingredients:
4 egg yolks
2 cups of milk
5 oz of granulated sugar
1 cinnamon stick
1 lemon rind
1 tsp vanilla extract
1 tbsp cornstarch

Fetch a saucepan and pour in the milk, then add the lemon rind, vanilla extract and cinnamon. Bring to a boil and simmer for a few minutes.

Whisk the egg yolks vigorously, pouring in the cornstarch and five ounces of sugar. Keep it up until the mixture is thick. Then pour it over the milk, stirring well.

Heat to thicken, then allow to cool. Refrigerate for a few hours. Delicious.

- Ensaimadas

This sweet bread recipe will have everyone begging to go for those servings recommended by the food pyramid.

Ingredients:
2 large eggs
8 fl. oz of milk
4 oz of sugar
16 oz of all-purpose flour
6 oz butter
2 tbsp olive oil
4 tsp dry yeast
1 tsp salt

Warm the milk and dissolve the yeast in it. Then blend sugar, salt and flour and add to the milk. Blend with a mixer about two minutes until smooth. Add in the eggs, then pour in the olive oil and blend well. Knead the dough until all the ingredients are well mixed.

Cover with a damp towel and let the dough rise for about an hour. Knead again, then roll the dough out on a bread board with a rolling pin. Brush with butter and roll up the dough, then leave it for another hour. Coil the roll and bake at 375F/190C for 45 minutes. Superb.

- Leche Frita

Few cultures would be adventurous enough to call a recipe ‘fried milk’, especially since it’s made by boiling and frying. But that’s the basis of this delectable treat. Great desserts don’t come any easier than this one.

Ingredients:
2 eggs
32 fl. oz milk
4 oz sugar
6 fl. oz olive oil
1 tsp sunflower oil
4 oz cornflour
1 cinnamon stick

Bring the milk to a boil and add cornflour and sugar, then add the cinnamon stick and continue for ten minutes more. Stir frequently.

Then, pour the mixture into a tray and allow to cool to room temperature. As it cools it will thicken. Slice the result into squares about two inches on a side. Coat the results with egg and fry on medium heat. Milk never tasted so good.

- Torrijas

This fried bread dessert is another sweet favorite for lovers of Mexican cuisine.

Ingredients:
8 eggs
32 fl. oz of milk
16 oz of honey
16 oz of sugar
1 loaf wheat bread

Slice an uncut loaf of wheat bread into thick slices. Whisk the eggs well. Add sugar into the eggs and blend. Dip the bread slices into the mixture, coating them well. Fry them to a crisp, golden brown and top with honey. Unbeatable.
It’s easy to find a Mexican dessert that will please everyone, because each one is great tasting!

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(NC)-This moist tea bread is full of fruit, fibre and antioxidants. Delicious plain or spread with cream cheese, it is the perfect starter to prepare for your morning rush.

1-1/2 cups peeled and chopped Ontario 375 mL

peaches or nectarines

2 eggs, beaten 2

1/3 cup buttermilk or soured milk* 75 mL

1/2 cup natural bran 125 mL

1 tsp vanilla extract 5 mL

1/2 cup firmly packed brown sugar 125 mL

1/3 cup butter 75 mL

3/4 cup each: all-purpose flour and 175 mL

whole wheat flour

1-1/2 tsp baking powder 7 mL

1/2 tsp each: baking soda and salt 2 mL

1/4 tsp each: ginger and nutmeg 1 mL

1/2 cup ground pecans (optional) 125 mL

In large bowl, combine peaches or nectarines, eggs, milk, bran and vanilla; let stand 15 minutes. Cream together sugar and butter. Stir in peach mixture. In small bowl, stir together flours, baking powder, baking soda, salt and spices. Beat into peach mixture with a few light, rapid strokes, just until moistened; stir in nuts. Spoon into well-greased 8 1/2-inch x 4 1/2-inch (21 cm x 12 cm) loaf pan. Bake in 350°F (180°C) oven for 45 to 50 minutes or until cake tester inserted at centre comes out clean. Cool completely on wire rack before cutting.

*To sour milk: add 1/2 tsp (2 mL) vinegar to 1/3 cup (75 mL) milk.

Makes 12 servings.

Source: www.ontariotenderfruit.com

Credit: www.newscanada.com

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If you have plenty of zucchini, you will enjoy making this easy Parmesan zucchini bread.  Zucchini is an abundant vegetable for the farmers who decide to put this into their garden.  If you are not a gardener and you have a craving for a hearty loaf of zucchini bread, you will also enjoy making this zucchini bread recipe. 

Zucchini, Onions And Parmesan Cheese

Unlike many other zucchini breads, this zucchini bread is not sweet or spicy bread.  This zucchini bread recipe gets its flavor from the zucchini, onions and Parmesan cheese.  You will find this bread is suitable for all meals and you will even be able to make hearty sandwiches with it or toast it for your breakfast. 

This zucchini bread recipe is also a quick bread that uses baking powder and baking soda to allow the bread to rise.  The zucchini bread recipe is also enriched with the addition of buttermilk although you can substitute cream, milk or water for this addition.

Ingredients

3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons Parmesan cheese
2 eggs
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded zucchini
1 tablespoon grated onion

Directions

1.  Preheat oven to 350 degrees Fahrenheit.  Oil and flour a baking pan that is sized 9″ x 5″. 
2.  In a large bowl, add and mix the flour, Parmesan cheese, salt, baking powder and baking soda.  Blend well and set aside.
3.  In a medium bowl, beat the eggs.  Add the buttermilk, sugar and butter and beat the mixture with a fork until it is well blended. 
4. Add the egg mixture to the dry ingredients and only blend until the flour is moistened and the batter is still lumpy. 
5.  Add the zucchini and onion to your zucchini bread batter.
6.  Pour your batter into the greased and floured baking pan.  Put it into the oven and bake for one hour or more.  Check for doneness by putting a toothpick into the middle of the loaf.  If the toothpick comes out clean, your zucchini bread is done. 
7.  Place your bread in the pan on a rack to cool for ten minutes.  Remove from the pan. 

This zucchini bread recipe is suitable for all cooks, including novices.  You can serve this bread as nutritious bread for your soup or it also is suitable for the dinner table. 

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Banana bread is a sweet-tasting bread which is cooked into loaves made from mashed bananas. It is a quick bread that utilizes baking soda to help it rise or acts a leavening agent for the bread. Many cooks like to make variations in their banana bread recipe by adding nuts or raisins or other ingredients. It is a simple recipe that does not need complex ingredients and does not even need an electric beater if you do not have one.

Banana bread was popularized in mid 1900’s when baking soda was also popularized. In some Asian countries, banana bread is a regular food and can also be served as an alternative to white bread.

Banana Bread Recipe

Here is a banana bread recipe that are easy to make and very delicious. What you will need for this banana bread recipe:

 1 cup butter for shortening
 5 over-ripe bananas, mashed well
 2 ½ cups sugar
 4 eggs
 ¾ cup buttermilk
 3 cups flour
 1 ½ teaspoon baking soda
 ½ teaspoon salt
 1 cup chopped nuts
 1 ½ teaspoon vanilla

For this banana bread recipe, combine shortening, bananas and sugar. Slowly add eggs, one at a time and beat well. Sift baking soda, flour and salt together. Alternately add the other dry ingredients along with the buttermilk to the batter mixture. Add the vanilla and nuts and mix the banana bread recipe mixture well.

You will need two greased loaf pans for the entire banana bread recipe mixture. Do not fill to the top since the banana bread recipe will rise, you might like to give at least an inch space from the rim of the loaf pans. Bake the mixture for seventy to eighty minutes at 325 degrees or until a toothpick comes out clean from the bread.

This banana bread recipe does not call for any complicated procedure to make it and it taste great as well. Children love the sweet taste and so do adults. It can also keep for several days which make it worth cooking. It is also a great way of making use of overripe bananas that almost everybody hates to eat.

Banana bread is also a nutritious alternative to white bread and can also be made with wheat bread or whole grain. There are many variations to the traditional banana bread but the more effective banana bread recipe calls for overripe bananas. If you do not use overripe bananas, the tendency is that the top of the banana bread loaf will remain moist and you will have a hard time distinguishing if it is already done or not.
 
 

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Scones are a traditional English breakfast biscuit. But they can be given a great Swiss twist by being combined with your favorite fine chocolate.

The recipe is a little more complex than some, requiring a bit more preparation and care to get a good result. For those who enjoy a little bit of a cooking challenge, you’ll need:

3 large eggs
1/2 cup of milk
3/4 cup of Swiss milk chocolate chips
1/4 cup of Swiss white chocolate chips
3 cups of all-purpose flour
1/2 cup of butter
1/4 cup of granulated sugar
4 teaspoons of baking powder
1 tablespoon of grated orange peel
1/4 tablespoon of salt

Preheat the oven to 450F/232C. While that’s warming up you can carry out the needed steps.

Take a small bowl and whisk the eggs together with the milk. Add the Swiss milk chocolate chips and the finely grated orange peel.

Select a large ceramic bowl and mix together thoroughly the flour, sugar, baking powder and salt. Chop a butter stick finely and add the pieces to the mixture, stirring them in evenly. Now add the wet ingredients from the other bowl in and stir well.

Grease a large cookie sheet. Then sprinkle a little flour over your hands and shape the dough into desired shapes. Round biscuits are traditional and cook evenly. Alternatively, you can shape the whole dough into one big round pie and then score the top with six or eight lines. Those will later be used to create wedges.

Bake in the oven for about 25 minutes, checking the scones after about 18 minutes. When a toothpick comes out clean, you’re good to go.

While you’re waiting for them, you can prepare the final chocolate topping mixture. A double boiler works nicely for melting chocolate. Chocolate liquefies at about body temperature. So, heat the water to about 100F/37.8C in the bottom section. Then slide on the Swiss white chocolate chips and stir with a wooden spoon until they’re gooey and well blended.

Once the scones are done baking, remove and set on the stove top. Then drip the white chocolate goo over the scones in delicate patterns. No need to overdo it and completely coat them. Complete slicing the scones if you scored a large round. Otherwise, the smaller rounds will be ready to eat after cooling for a few minutes.

For a delicious variation, you can alter the recipe to use dark chocolate instead of white for the topping. Using dark chocolate chips for the interior is okay too if you want something a little heavier tasting.

Remember that when using milk chocolate, it’s easy to scorch the chocolate so blend well. Try to avoid getting any chocolate on the cookie sheet directly, since it will carmelize and burn in the oven.

Enjoy!

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(ARA) – The graduation season is a time of year when families from all over the country celebrate both the academic success and beginning of a loved one’s long journey. On the islands of Hawaii, this time of year is extremely significant for native families, with several traditions that play a significant role.

In Hawaiian culture, giving a flower lei is a rich part of the graduation tradition as it represents love, friendship and celebration. With leis being made with as many as 500 flowers each, it is not uncommon to see a graduate with so many leis that their neck is barely visible.

In ancient Hawaii, leis were constructed of flowers, leaves, shells, feathers and even bone and teeth of various animals and represented wealth, royalty, and rank. Today, there are eight different types of Hawaiian leis, one symbolically for each major island. Although there are a myriad of methods to create them, there is one purpose intended…to spread the “Aloha Spirit.”

To help provide the perfect “island paradise” setting for your graduation gathering and allow you to stay as calm and cool as the island breeze, the following are some tips and recipes developed by King’s Hawaiian to create the aloha-style experience:

Invite early — With graduation season upon us, many will have competing parties at the same time before the ceremony. Be sure to send your invitations out 4 to 5 weeks in advance to allow those that need to travel long distances to be able to plan accordingly.

Add fruit — Hawaii is renowned for their pineapples. Sliced, diced or as a table decoration, this fruit is sure to add the island flair to your party.

Say aloha — As if they had just set foot on the island of Oahu, welcome each guest with a traditional Aloha greeting, a lei and kiss on the cheek or a big Hawaiian hug.

Take a dip — Bread bowl dip appetizers provide a hearty buffet recipe that requires minimal preparation and is a constant crowd pleaser. King’s Hawaiian offers two varieties of “round loaves” — Hawaiian Sweet Bread and Honey Wheat — which prove ideal for this offering.

Island music — Hawaii has a rich array of both traditional and popular music. Make sure to add a few “Hawaiian” style songs to your playlist for the perfect background music for your party.

Party under the stars — Utilizing various sized tiki torches on the tables and around the perimeter is an inexpensive lighting alternative for any occasion. Place appetizers and refreshments outside and let your guests enjoy the breeze of the “island” night.

Recipes

Tropical Bruschetta

6 King’s Hawaiian Sweet Rolls
Olive oil
1 mango, 1/2-inch dice (about 1 cup)*
1/2 cup sliced strawberries
1/2 cup finely chopped red onion
1/2 tablespoon minced jalapeno pepper
1 avocado, 1/2-inch dice (about 1 cup)*
1 lime

* select mango and avocado that are ripe but firm

Trim off dome of each roll then cut horizontally into 4 equal layers. Brush one side of each piece of with olive oil. Bake in a preheated 350 F oven for 7 to 8 minutes, or until golden brown. Cool.

Combine next 5 ingredients in bowl. Squeeze juice of 1 lime over ingredients. Toss to coat well. Chill about 1 hour.

Spoon about 1 tablespoon of salsa on each toasted bread square. Serve immediately.

Makes 24 servings.

Bread Bowl and Paddles

1 16-ounce loaf King’s Hawaiian Sweet Bread
Olive oil

Carve out center core of bread within 1-inch of bottom and sides keeping bread intact; set aside.

Cut reserved bread horizontally into 1/2-inch layers. Brush both sides lightly with olive oil. Cut each layer into “paddles” about 3 x 1-1/2 x 1/2-inches (about 18).

Brush inside of bowl lightly with olive oil. Place bowl and paddles on separate baking sheets. Bake both in a preheated 350 F oven: 11 to 13 minutes for bowl, 8 to 9 minutes for paddles, until golden brown.

*Spicy Cheese Fondue

1 – 16 ounce package Mexican-flavored American processed cheese, cut into 1/2-inch cubes
8 ounces Pepper Jack cheese, shredded
1/4 cup prepared salsa
Choose a selection of vegetables for dipping, optional

Melt processed cheese in saucepan over medium heat until melted. Stir in jack cheese, fold in salsa. Pour into bread bowl.

Arrange bread paddles and vegetables around base. Serve immediately. Make about 3 cups.

* Tropical Bread Pudding

2 – 1/2 cups King’s Hawaiian Sweet Bread crumbs (about 8 ounces)
1 – 8-ounce can crushed pineapple, packed in juice, drained
1/3 cup flaked coconut
1 – 12-ounce can evaporated skim milk
1/4 cup granulated sugar
1/2 teaspoon vanilla
3 egg whites

Preparation time: 20 minutes.

Preheat oven to 350 F.

Prepare bread crumbs by placing bread into food processor bowl fit with steel blade attachment (use “pulse” setting until desired crumb size is reached). Or, use a blender to crumb bread.

Lightly coat an 8-inch pan with non-stick spray. Spread crumbs on bottom of pan; do not press into place. Spoon crushed pineapple evenly over bread crumbs and sprinkle with coconut. Whisk together milk, sugar, vanilla and egg whites.

Pour mixture into pan. Bake for 40 to 45 minutes or until firm in center. Allow to cool. Serve with non-dairy whipped topping.

Makes 6 servings.

* Islander Artichoke and Spinach Dip

2 – 16-ounce loaves King’s Hawaiian Sweet Bread
1 cup mayonnaise
1 cup sour cream
1 package – 1-ounce Ranch-style dip mix
1 can – 13- to 15-ounce artichoke hearts, drained and chopped
1 package – 10-ounce frozen chopped spinach thawed and well drained
1 can – 8-ounce sliced water chestnuts, drained and chopped

Carefully hollow 1 loaf, leaving one inch on sides and bottom. Cube removed bread and additional loaf. Place bowl and cubes on baking sheet and bake in pre-heated 350 F oven for 10 minutes or until golden brown.

Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.

Transfer to bread bowl and serve with toasted bread cubes.

To serve hot: Stir in one cup grated parmesan cheese; microwave on high 4 to 5 minutes or until hot, stirring occasionally.

Transfer dip to bread bowl and serve with toasted bread cubes.

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