Posts for October, 2011

Chai Brownies (V!)

Friday, October 21st, 2011

Ingredients:
2 tablespoons unsweetened cocoa powder
1/3 cup unsweetened shredded coconut
1 cup all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup very strongly brewed masala chai
1/2 cup canola oil
1/2 teaspoon vanilla extract
Directions

Preheat an oven to 350 degrees F (175 degrees C). Spray an 8×8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

 

(Baked to perfection by Shirley ’13 on 10/15/11)

(Recipe originally from: Allrecipes)

Peel Garlic !Superfast!

Thursday, October 6th, 2011

Twod loves garlic and efficiency.

Vegan Bread (V, duh)

Thursday, October 6th, 2011

In a large bowl, mix together 3 cups sifted flour, 1/2 cup sugar, 1 tbsp salt, and 1 package active dry yeast.

Add 2 1/2 c HOT water and 1/2 c oil to the bowl, mix very well.

In a small bowl, mix 1/4 c soy milk with a little vinegar.  When slightly thick, add to large bowl.  Add 1 c sifted flour and mix very well.

Gradually mix in 3-4 more cups of sifted flour, until dough is no longer sticky.

Knead on lightly floured surface until elastic, about 10 minutes.

Ball up dough and place in a large, oiled bowl.  Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).

**Divide into three greased 9″ x 5″ pans.  Cover with damp cloths and let rise until pans are filled.

Place loaves in cold oven.  Turn heat to 400°F.  After 15 minutes, turn heat down to 375° and bake 25 more minutes.  Remove from pans immediately.

**Variations (do before putting loaves in separate pans):

Apple Bread: roll dough out flat.  Thinly slice an apple and put on dough until it is evenly covered.  Sprinkle with cinnamon and sugar.  Roll up and place in pan.

Cinnamon Raisin: roll dough out flat.  Generously spread with cinnamon sugar.  Sprinkle raisins over dough.  Roll up and place in pan.

Herb-y bread: Mix rosemary, caraway seeds, and any other desired herbs into the dough before placing in pan.

 

(Baked by Sam ’13 on 10/02/11)

Spring '11 Semester Photos

Thursday, October 6th, 2011

Sam's Grandmother's Banana Bread (NV)

Thursday, October 6th, 2011

1/2 cup margarine
1.5 cup sugar
2 eggs, beaten
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 cup sour milk (add 1/2 tsp vinegar to the milk)
3 ripe bananas, well mashed

Add in order, bananas last. Bake in 2 loaf pans at 350 F for 40-50 minutes.

 

(Baked by Tara ’13 on 09/30/11)

Twod Verbatim

Thursday, October 6th, 2011

Overheard in/at/near Twod…

Peach Banana Cobbler (V)

Thursday, October 6th, 2011

Take a bunch of bananas and peaches (however much it takes to fill your baking pans) and chop them all up.

Cover them with some brown sugar, cinnamon, and vanilla, to taste.
Mix and put into vegan-buttered pans.
Then take 1 cup sugar, 1 cup vegan butter, and 2 cups flour and chop until it’s evenly mixed (will form little balls).
Add spices (cinnamon, nutmeg, and cayenne, but add others to taste) and a bunch of chopped cashews to the mixture.
Stir.
Spread this evenly over the bananas and peaches.
Bake on 350 for about 25-30 minutes.
ENJOY THE YUMMY!
(Baked by Carlyn ’13 in Sept 2011)

Kati's Peanut Chili Sauce (V)

Thursday, October 6th, 2011

A recipestimation:

1 jar of peanut butter
1 cup chili sauce (for more spice, add more chili sauce)
2/3 cup lime juice
3 tbsp cilantro
1 tbsp sugar, vinegar, black pepper, garlic powder

Dump it all in a small pot, heat slowly while the peanut butter softens up and gets mixable, and then adjust to your heart’s content. To thin the sauce, add water/broth.

(Cooked by Kati ’12 on 10/06/11)