Madi's favorite lemon cake

 https://lovingitvegan.com/vegan-lemon-cake/

Vegan Lemon Cake:

• ▢2 ⅔ cups All Purpose Flour  
• ▢1 ½ cups White Granulated Sugar  
• ▢1 ½ tsp Baking Soda
• ▢¾ tsp Salt
• ▢1 ½ cups Milk  
• ▢½ cup Canola Oil  
• ▢1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
• ▢1 tsp Vanilla Extract
• ▢3 tsp Lemon Extract
• ▢2 Tbsp Lemon Zest

For the Lemon Buttercream Frosting:

• ▢4 ½ cups Powdered Sugar  
• ▢½ cup  Butter  
• ▢2 tsp Lemon Extract
• ▢3 ½ Tbsp Lemon Juice 

Pumpkin Chocolate Chip Cookies

My little pumpkin (age 1 1/2) loves these!

1 egg

1 t vanilla

1 1/2 C sugar (or less)

1 C mashed pumpkin

2 T soft butter

1/3 C applesauce OR more pumpkin

2 1/2 C flour (part or all whole wheat flour works great)

1 t baking powder

1 t baking soda

1 t cinnamon

1/4 t salt

1/2 C - 1 C chocolate chips or raisins and/or walnuts

Mix dry ingredients. Mix wet ingredients (I mix the wet ingredients in the blender if my fresh pumpkin is chunky). Mix wet and dry ingredients together. Add chocolate chips. Bake 10 minutes at 350 degrees on an ungreased cookie sheet.

Sandra's German Lentils

 

Enchilada Casserole

  Enchilada Bake

(based on these 2 recipes from my favorite recipe site, Two Peas & Their Pod)

Homemade Enchilada Sauce {Easy} - Two Peas & Their Pod - Great recipe! I double the recipe, add a quart of home-canned tomatoes in place of the tomato paste and half the broth, and I use a chopped onion in place of the onion powder. 

Skillet Vegetarian Enchiladas - Two Peas & Their Pod  - I add ground beef and eliminate the zucchini, poblano pepper, and paprika. I pour it into a glass casserole dish before baking.

Skillet Vegetarian Enchiladas - Two Peas & Their Pod Maria Lichty Skillet Vegetarian Enchiladas are made in one pan and only take 30 minutes to make. This easy enchilada recipe i...

Lowfat biscuits

 3/4 cup low-fat buttermilk (I use powdered buttermilk mixed with water)

1 T canola oil

2 C  flour

1  T sugar

11/2 teaspoons baking powder

1/2 t  baking soda

1/2 teaspoon salt

11/2 tablespoons cold butter, cut in small pieces

Optional: 1 tablespoon low-fat milk, for brushing tops before baking   

    In a large bowl, whisk  dry ingredients.  Cut in butter.  Pour in buttermilk and oil.  Stir til combined.

Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then flatten dough and cut out biscuits. Transfer

the biscuits to greased baking sheet.  Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.

I use this dough for the top of my chicken pot pie.

General conference cinnamon rolls

 60-minute Cinnamon Rolls         Holly Wonnacott

2 1/3 C warm water

1/3 C sugar

2/3 C oil

4 T yeast

Mix ‘til combined. Let rest 15 minutes. (Use a timer;

The timing must be exact or they don’t turn out as well.)

2 t salt

2 eggs

7 C flour (1/2 wheat is okay)

Add. Mix. Knead, adding flour if too sticky. Let rest 15 minutes.

Preheat oven to 375. Divide dough in half. Roll out for cinnamon rolls;

Spread softened butter over the rectangle of rolled-out dough, then sprinkle

cinnamon and sugar (½ C brown sugar + ¼ C sugar + 2 T cinnamon) over it. Roll up and cut with a piece of dental floss.

Let rise in pans 15 minutes. Bake 15 minutes. Top with glaze made of powdered sugar and milk.

 

For orange rolls use this filling instead of cinnamon and sugar:

Grated rind of one orange

½ C melted butter

1 ½ C sugar

Put this mixture in the fridge until it’s harder and easier to spread.

Cream Cheese Frosting

4 ounces brick-style cream cheese (at room temperature)

2 tablespoons unsalted butter (at room temperature)

1 ¼ cups confectioners' sugar (powdered sugar)

½ teaspoon vanilla extract

small pinch of salt

Sandra's Pumpkin Soup

Sandra Riley's Pumpkin Soup -- My favorite pumpkin soup 

(approximate American measurements added by me)

800g Hokkaido pumpkin  = 4 C

600g carrots = 3 C

2 onions

1L vegetable broth =4 C

0,5L coconut milk  = 2 C

(Ginger and lemon juice if you like, I usually dont have fresh ginger on hand so I leave that out)

I first cut up the carrots, onion and hokkaido and cook them in a feying pan, apparently that releases the flavors haha. I then put them in the vegetable broth and cook them for 30 minutes. I then blend them and put in the coconut milk and season it with salt and pepper.