Archive | November, 2012

Sugar Cookies

22 Nov

Cream together until light and fluffy:
1 cup Earth Balance margarine
1 cup sugar
2 tsp vanilla extract
1/3 cup vegan yogurt
1/4 tsp salt

Mix together in separate bowl:
1/2 tsp baking soda
2 1/2 – 3 cups all purpose flour*
(1 Tbsp minced lemon zest)

*use the smaller amount if you are making drop cookies, use the larger amount if you want to roll them out. If you roll them out, you will need to chill them 45 minutes before rolling.

Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. Mix the flour mixture into the creamed mixture 1 scoop at a time, until just combined. Using a 1 1/2 teaspoon cookie scoop, drop the dough onto the prepared baking sheet. Sprinkle with sanding sugar, if desired. Bake at 350˚F for 8-9 minutes. Cool completely before decorating as desired.

Quick Yeast Dinner Rolls

21 Nov

makes 24 rolls
1 cup water (110 degrees F)
1 1/2 TBS active dry yeast
1/2 cup sugar
1/2 cup Earth Balance margarine, melted
3 Tbs flax seeds + 9 Tbsp water, whisked together
1 teaspoon salt
4 1/4 cups “white whole wheat” (or all-purpose) flour

(I use my kitchenaid for this recipe. Make adjustments as needed if you don’t use a similar thing for doughs)

Preheat oven to 375′.
-Whisk together water, yeast and sugar, let stand 5 minutes.
-Stir in EB, flax mixture and salt.
-With dough hook on Speed 2, Add flour, 1 cup at a time. Let the dough hook knead it until it’s a nice dough.
-Grease a 13×9 baking pan.
-Turn dough out onto floured surface, and divide into 24 equal pieces, rolling each into a smooth ball.
-Place in rows in prepared pan.
-Cover and let rise if you have time. If not, bake them. They’ll rise in the oven.
-Bake until golden brown, about 17 minutes.