Vegan Archives - Crafty Cooking Mama

Old Fashioned Fried Cornmeal Mush

January 17, 2019 by Amanda Leave a Comment

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies – no gluten, dairy or eggs!

Old Fashioned Cornmeal Mush | www.craftycookingmama.com

Mush. I’m guessing most folks have heard of it before – I know it’s not just a Northeast thing. I’ve had it down South before – but the rest of the country – y’all are gonna have to let me know!

Mush was definitely poor people food. It was a way to fill your belly while food was scarce or money was low. When times were extra rough it was served by itself as a meal. It was regularly served as an accompaniment to dinners or alongside eggs & breakfast foods to stretch a meal.

I love mush for breakfast. It’s one of those simple comfort foods I crave on occasion. I like it fried in butter and topped with real maple syrup. Throw some breakfast sausage on the side and breakfast is complete.

As I was making this simple dish I got to thinking. Mush is a great breakfast for those with food allergies. No gluten, no dairy, no eggs. It can be vegan if you pan fry it with oil. Food allergy friendly for all ♥

It’s certainly not a pancake – but it makes a nice breakfast treat with maple syrup.

Simmering cornmeal in a pot sounds simple enough – but – keep it low. This mixture burns and sticks easily. Also make sure to add it to just simmering water – cornmeal thickens and explodes quickly. If you’ve never made it before, I suggest using a non-stick pot for the first time.

Fry slices of mush up with butter or bacon fat. I cook it over low heat until golden brown on both sides.

There’s plenty of room for creativity here. I included the basic, old-fashion recipe – but you could definitely add numerous ingredients to make this a sweet or savory dish.

Enjoy!

Amanda ♥

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies - no gluten, dairy or eggs!

Print Recipe

Fried Cornmeal Mush

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies! Gluten-free, dairy-free & egg-free.

Cook Time1 hr

Resting Time1 hr

Course: Breakfast

Cuisine: American

Keyword: Cornmeal Mush

Servings: 6 servings

Author: Amanda

Ingredients

3 cups boiling water just simmering
1 cup corn meal
1 cup cold water
1/2 tsp salt
1 tbsp butter, bacon fat or oil

Instructions

Mix cornmeal with cold water.
CAREFULLY add cornmeal to water that’s just simmering. (Add it to boiling water and it will bubble and explode everywhere)
Reduce heat, cover and simmer over low heat for an hour, stirring often.
Pour into lightly sprayed/greased dish ( 8×8 or 9×9 ) and let cool in fridge for a few hours.
Cut into slices and pan fry in butter or oil over low heat until just lightly golden on both sides – about 10 minutes each side. Serve with maple syrup.

Mango Sorbet

September 17, 2017 by Amanda 5 Comments

Mango Sorbet – a sweet & simple frozen treat made with just two ingredients. Delicious, healthy & vegan!

Much of my best food inspiration comes from my grocery shopping trips. I’m a frugal and finicky shopper and usually visit 3 – 4 different stores weekly. One for meats, one for pantry staples, one for natural & specialty foods yet another for fruits & veggies. Plus roadside produce stands and local butcher shops.

On this particular day I found a half peck of over ripe mangoes for a buck. I knew instantly what to do with them – Mango Sorbet.

Remember the one ingredient banana “ice cream” craze. Really – the craze has never went away and for good reason. The stuff is awesome! Truth is, you can make a delicious “ice cream” or sorbet out of many of your favorite fruits.

I got these super ripe mangoes home and instantly peeled, chopped and froze them. The mango sorbet had to wait for another day, but the mangoes would not have.

You can often find deals on ripened produce and meats nearing their sell-by dates. You’ll save a lot of money buying these items, but it’s important to use or freeze them right away. Forget about them for a day or two and you’ll end up wasting food and money.

Back to the sorbet. I chopped the frozen chunks into manageable sized pieces, tossed them into my food processor and let it work it’s magic.

My food processor, the glorious appliance it is, is nearing it’s end. I’ve put this thing through a ton of abuse though the years and it still keeps going. That being said, I made this sorbet in two batches, added a bit of almond milk and stopped and scraped it down a few times. My food processor lives to tell the tale of yet another creation.

We devoured this stuff instantly. It’s perfectly smooth and creamy right out of the food processor. You can also freeze it and eat it at a later time, just pull it out a few minutes before scooping.

Hope you enjoy this simple, delicious and healthy frozen treat!

Thanks for stopping by!

Amanda ♥

Print Recipe

Mango Sorbet

Mango Sorbet - a sweet, simple and decadent frozen treat made with just two ingredients. Healthy & vegan!

Prep Time3 hrs

Cook Time5 mins

Total Time3 hrs 5 mins

Course: Fruits

Servings: 3 -4 servings

Author: Amanda

Ingredients

4-5 very ripe mangoes
almond milk as needed 2-3 tablespoons

Instructions

Peel, chop and freeze mangoes. It's best to arrange them in a single layer if possible.
Freeze for at least 3 hours or days if needed.
Chop chunks of mangoes in manageable sized pieces and run in food processor. Add a tablespoon or two of milk. Expect to stop and scrape down side of food processor a few times. If mixture is still too thick, add an additional 1-2 tablespoon of milk.
Serve immediately or freeze covered. It's best served immediately 🙂
Note - I ran this in two separate batches thru my food processor. If your food processor is a work horse, one batch will be fine.

{Dairy-Free} Vegan Peanut Butter & Chocolate Pudding Parfait

May 2, 2017 by Amanda 4 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PlantBasedGoodness #CollectiveBias

Whip up a rich & delicious Vegan Peanut Butter & Chocolate Pudding Parfait with simple on hand ingredients & Almond Milk.

Although I’m certainly not a vegan, I do make and enjoy a lot of vegan foods. Being lactose intolerant – I always keep dairy-free milks in my fridge. I can tolerate small amounts of dairy but substitute almond milk where ever possible.

Incorporating Silk Almond Milk was an effortless change in my life. It tastes great – seriously! I love it with a bowl of cereal, in a protein shake or a glass served straight up. Silk Almond Milk can go anywhere dairy milk can go!

Oh, but there’s more. Silk Unsweetened Almond Milk is really good for you! It contains no artificial colors, flavors or GMO’s and is an excellent source of Vitamin E. It’s absolutely free of cholesterol, saturated fat, dairy, soy, lactose & gluten. With only 30 calories and less than 1 gram of carbohydrates per serving – Silk Almond Milk is a great option for anyone seeking a healthier lifestyle or those counting calories & carbs.

I’m a long time drinker of Silk Almond Milk and was excited to find my favorite milk in a larger size! Silk Almondmilk 96oz Unsweetened Original is now available at Walmart! This larger size is super convenient and saves me quite a few bucks!

I make a bunch of dairy-free & vegan desserts but pudding is indeed one of the simplest – yet most misunderstood. People think that dairy milk performs some type of magic in the pudding process. It doesn’t. The cornstarch and your attention makes the magic happen. The only difference is that you’ll be using a bit less almond milk to achieve the desired consistency. Seriously – you can easily make any of your favorite homemade pudding recipes dairy-free.

I know a lot of pudding mixes are vegan – BUT – why bother with the prepackaged stuff when it is ridiculously simple to make your own. You can whip up homemade pudding from scratch with just a handful of simple ingredients you probably already have on hand. You can always feel better making something yourself!

The other great thing is that you can use these recipes as a base and go many different directions with them. Add different extracts to the chocolate pudding – try almond, orange or mint. Or add in some of your favorite chopped chocolate to make it extra rich. Skip the peanut butter and make vanilla pudding. Go ahead and add just about anything your heart desires into the vanilla pudding.

Layer, top or stir-in your favorite toppings! I use granola, banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles – you get the idea 😉

Thanks so much for stopping by! Hope you enjoy this sweet recipe ♥

-Amanda-

What recipes would you like to make dairy-free?

Visit here for more Silk inspiration & recipes!

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5 from 1 vote

{Dairy-Free} Vegan Peanut Butter & Chocolate Pudding Parfait

Whip up a simple, rich & delicious Vegan Peanut Butter & Chocolate Pudding Parfait with simple on hand ingredients & Almond Milk.

Cook Time15 mins

Total Time15 mins

Course: Desserts, vegan

Servings: 2 cups

Author: Amanda

Ingredients

1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups Silk Unsweetened Almond Milk
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
Optional toppings - granola banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles

Instructions

Combine the sugar, cornstarch & salt in a medium saucepan. Whisk to combine ingredients.
Slowly whisk in the almond milk. Using a spatula, scrape the sides & bottom of sauce pan & whisk. (The dry ingredients like to gather on the sides at the bottom of the pan.)
Heat saucepan over medium-low heat.
Whisk frequently scraping the bottom, sides & center. Pay attention to whisk any lumps.
After about 10 minutes the pudding will start to simmer. Continue to cook for a minute or two, whisking, until pudding reaches desired thickness.
Remove from heat and whisk in peanut butter & vanilla extract until creamy & combined.
Layer pudding in dishes, cups or a bowl and refrigerate at least an hour before serving. Store covered.
Sprinkle or layer with toppings if desired.
NOTE - I layered this pudding recipe with chocolate pudding - recipe follows.

Print Recipe

5 from 1 vote

{Dairy-Free} Vegan Peanut Butter & Chocolate Pudding Parfait

Whip up a simple, rich & delicious Vegan Peanut Butter & Chocolate Pudding Parfait with simple on hand ingredients & Almond Milk.

Cook Time10 mins

Total Time10 mins

Course: Desserts, vegan

Servings: 2 cups

Author: Amanda

Ingredients

1/2 cup granulated sugar
1/3 cup cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
2 cups Silk Unsweetened Almond Milk
2 teaspoons vanilla extract
Optional toppings - granola banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles

Instructions

Combine the sugar, cocoa powder, cornstarch & salt in a medium saucepan. Whisk to combine ingredients.
Slowly whisk in the almond milk. Using a spatula, scrape the sides & bottom of sauce pan & whisk. (The dry ingredients like to gather on the sides at the bottom of the pan.)
Heat saucepan over medium heat.
Whisk frequently scraping the bottom, sides & center. Pay attention to whisk any lumps.
After about 5 minutes the pudding will start to simmer. Continue to cook for a minute or two, whisking, until pudding reaches desired thickness.
Remove from heat and whisk in vanilla extract until creamy & combined.
Layer pudding in dishes, cups or a bowl and refrigerate at least an hour before serving. Store covered.
Sprinkle or layer with toppings if desired.
NOTE - I layered this pudding recipe with peanut butter pudding - recipe is prior.

I found Silk Almondmilk 96oz Unsweetened Original in the dairy section at my local Walmart!

Shoofly Cupcakes

September 19, 2016 by Amanda 12 Comments

Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster County favorite made into fun little cakes. Oh, and this delicious treat is vegan if using shortening (which is traditional) instead of butter.

I have a confession to make. It’s been over two years that I’ve been working on this blog and I have yet to share a Shoofly Pie recipe. Shame. Shame on me. Hailing from Lancaster County, Pennsylvania – everyone should be a wee bit disappointed with me.

Turns out today is still not the day for a Shoofly Pie. Sorry. Soon – I promise. Instead, I’m switching it up with these fun little Shoofly Cupcakes.

So lets talk Shoofly for a minute. It’s a Pennsylvania Dutch pie that has gained some popularity the past few years. With it’s gooey molasses bottom, it’s moist center and it’s light crumb topping – it’s a unique dessert you’ll either love or hate. As a local – if you love it, you’ll never grow tired trying the endless variations of it.

Just to clear up much internet confusion – all Shoofly Pie is (and should be) “wet bottom”. If it’s not a wet bottom pie, then it’s pretty much a Shoofly Cake in a pie crust. That’s no good….

Most folks make a Shoofly Cake as a simple moist cake. But….if you’re in the know….you know that most Lancaster County residents love this cake made with a wet bottom, served warm straight from the baking dish.

These cupcakes have none of this magical wet bottom I speak of. I’ve tried making them before, but they pretty much just stick to the cupcake liner. Instead they have all the warm & wonderful Shoofly flavors in a cute little cake.

These cupcakes, much like the pie, are quick and simple to make. You’ll find this with much Pennsylvania Dutch cuisine. The food comes from a culture that was built upon hard work & minimalism. Everything was cooked from scratch and nothing was wasted. Thing is, the PA Dutch women of yesteryears didn’t have time to stand around and fuss in the kitchen all day. Many were farmers or hard at work in the family business plus managed a household – kids, cooking & cleaning. They perfected the simplest methods whenever possible.

All that being said, these cupcakes take only a few minutes to mix up and about 20 minutes to bake. These moist little Shoofly cupcakes are a fun, delicious & unique treat.

I hope you enjoy this Pennsylvania Dutch treat. Thanks so much for stopping by! Happy Baking!

-Amanda-

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3.67 from 3 votes

Shoofly Cupcakes

Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster County favorite made into fun little cakes. Oh, and this delicious treat can easily be made vegan by using shortening (which is traditional) instead of butter.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: baked goods

Cuisine: Pennsylvania Dutch

Servings: 24 cupcakes

Author: Amanda

Ingredients

Crumb / Dry Mixture:
3 cups flour
1 cup brown sugar firmly packed
1/2 cup shortening or butter room temp
Liquid Mixture:
1 1/2 cups boiling water
1 teaspoon baking soda
1 cup unsulphured molasses

Instructions

Preheat oven to 350°. Line 24 muffin tins with cupcake liners.
In a mixing bowl, combine flour and brown sugar.
Using a pastry blender, cut in shortening/butter until pea sized crumbles.
Reserve 1 cup crumb mixture. Set all aside.
Boil water. Stir baking soda into water. Stir in molasses, remove from heat.
Add liquid mixture into bowl of dry mixture. Stir until thoroughly combined.
Fill paper lined muffin tins half full with batter.
Sprinkle reserved 1 cup of crumb mixture evenly over tops of cupcakes.
Bake for 20 minutes.
Remove from oven, put tins on wire rack. Let rest for about 5 minutes and then remove cupcakes from tins and allow to cool completely on wire rack. Store covered.
Enjoy 🙂

Japanese Ginger Cucumber Salad

July 5, 2016 by Amanda 17 Comments

A bright, cool & crisp Ginger Cucumber Salad. Fresh & simple eats for laid back summer days.

I love cucumbers. They’re easily my favorite vegetable. I love them plain, with a a sprinkle of salt or in endless variations as the star ingredient in salads.

I just realized I have NO cucumber recipes on this blog yet. Gasp! How on earth could that be? I guess the simple, everyday things we make get taken for granted.

Cucumbers are one of the cheapest veggies when they’re in season and I certainly get them in while the gettin’ is good.

This cucumber salad. Beyond simple to make. So crisp, so refreshing, such a lovely bite to eat on a summer day.

You’ll notice that I seed the cucumbers. This always seems to be cause for conversation. Here’s how I decide when the seeds are going to stay and when they’ve got to go. If I’m slicing cucumbers as a snack, or there going into a garden salad or any salad where they’ll be eaten within a few hours, the seeds usually stay. If they’re getting mixed with any creams (think sour cream, Greek yogurt), going into a dip or will be sitting for more than a few hours, the seeds go. There’s a whole lot of watery mess waiting to seep from those seeds.

I often half this recipe and eat it for a quick lunch. Seeds certainly stay in that scenario.

Ginger can be tricky to grate. I love the flavor of it but I don’t like big bites and strings of it in my salads. I’ve found the simplest method for mincing ginger is to put it thru my garlic press. If you plan ahead, you could also freeze the ginger and grate it on a microplane.

When serving this salad, I realized how plain in appearance it really is. Most of my other cucumber salads are served with tomatoes, cheeses, peppers, herbs and other bright fruits and veggies. Don’t be fooled by this salads simplicity, though. While it’s appearance may lack in brightness, the taste most certainly does not.

Summer eating is best when it’s light, fresh, flavorful & laid back. This Ginger Cucumber Salad certainly fits the bill!

Hope everyone is enjoying this gorgeous summer weather! Thanks for stopping by!

-Amanda-

Print Recipe

5 from 1 vote

Japanese Ginger Cucumber Salad

A bright, cool & crisp Japanese Ginger Cucumber Salad. Fresh & simple eats for laid back summer days.

Cook Time10 mins

Total Time10 mins

Course: salads

Servings: 3 -4 servings

Author: Amanda

Ingredients

2 cucumbers
3 tablespoon white wine vinegar
2 tablespoon sugar
1 teaspoon fresh ginger minced or grated
1/4 teaspoon kosher salt

Instructions

Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
Slice cucumbers into a mixing bowl.
Toss with white wine vinegar, sugar, ginger & salt. Salad is best after chilled for a few hours but can be eaten immediately.
Enjoy 🙂
*Note* If you'd like, you can use an extra 1/4 teaspoon salt, mix with cucumbers and allow to drain for about half an hour in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out excess liquid.

Roasted Garlic & Olive Oil White Bean Dip

March 7, 2016 by Amanda 16 Comments

White Bean Dip with Roasted Garlic, Olive Oil & Lemon Juice. This dip is a quick, easy, delicious, healthy, vegan snack!

The last few recipes I’ve shared have been simple, quick and have required only a handful of ingredients. I’m sticking with that theme today.

This is a dip I make often. It’s a simple and healthy snack (or lunch) made with ingredients I always have on hand. It takes just a few minutes to whip up and it’s super versatile. Add some fresh herbs to liven it up if you’d like – fresh mint, parsley, basil, dill – whatever you love.

Let’s talk roasted garlic. It really is wonderful, it almost transforms as it’s roasted. A chef buddy told me that roasted garlic is one of the least recognized yet favorite flavor in many of his dishes. That took me for surprise – not that people love it, but that people aren’t familiar with the flavor. It serves as a reminder of how varied foods and flavors are region to region here in The US. Foreigners love to use the quote “American Food” without realizing how vast America is. How much of a melting pot it really is. Three cities, off the top of my head – Boston, New Orleans and Albuquerque. Visit all three, sit down and enjoy the local cuisine. Good luck finding similarities in said “American food”.

Anyhow, I go thru a ton of garlic in my house and always keep some roasted stuff, ready to go, in my fridge. I don’t bother heating the oven up special just for garlic – I just wrap it up and throw it in when I’m cooking something else. I especially love roasted garlic spread onto fresh bread and can add it to everything and anything. Pasta, chicken, sauces, mashed potatoes, salsa, dips, patès – go ahead and smash it up and mix it with a bit of good olive oil and watch people get dip crazy with it. The possibilities are endless here 🙂

I serve this dip with baked tortilla chips – but it’s great with veggies, pitas, crackers – all your normal dipping vessels.

Oh, and as much as I sing praises on roasted garlic – if you don’t like it, that’s okay too. You can use just about anything you’d like to flavor this dip – white beans have a super mellow flavor. Sun dried tomatoes, black olives, roasted peppers, cheeses, cilantro – get creative!

I hope you love this quick & healthy White Bean Dip! Thanks so much for stopping by – Happy Cooking!

-Amanda-

Print Recipe

5 from 3 votes

Roasted Garlic & Olive Oil White Bean Dip

White Bean Dip w/ Roasted Garlic, Olive Oil & Lemon. Quick, Easy, Delicious, Healthy, Vegan Snack.

Cook Time5 mins

Total Time5 mins

Course: Appetizer

Servings: 2 -4 servings

Author: Amanda

Ingredients

1 can of white beans 15 oz
4 - 6 cloves roasted garlic *see note*
1 1/2 teaspoon lemon juice
2 tablespoon olive oil
pinch of fresh herbs - basil mint, parsley, dill - whatever you like (optional)
fresh cracked pepper to taste
tortilla chips or fresh veggies to serve

Instructions

Drain beans and rinse thoroughly in a colander.
Add white beans, roasted garlic and lemon juice to a food processor.
Run until smooth, drizzling in olive oil. Stop once or twice to scrape down sides if necessary.
Crack pepper over dip to taste, serve with tortilla chips or veggies. Enjoy!
I prefer this dip at right after it's made. If making it ahead of time and refrigerating, it's best to bring it to room temp before serving.
*For roasted garlic : Trim tops (about 1/4") off garlic bulbs and peel off any papery skin that's easily removed. Some will still be on. Place on an appropriate size sheet of aluminum foil. Drizzle olive oil into the bulbs. I eyeball amounts, but I think a tablespoon would be about right. Wrap up in foil and roast at 400° for about 45 mins - 1 hour. If you're running your oven a little hotter, that's fine, just check your garlic a little earlier.

Old Fashioned Molasses Pie

November 23, 2015 by Amanda 12 Comments

Molasses Pie – a simple PA Dutch pie. Similar to a shoofly pie – but different. Chewy, sweet, unique – delicious! Vegan friendly, too!

Just to prevent any confusion – I will start this off by letting everyone know that this is not a shoofly pie. Though the ingredients are very similar, the process is a bit different.

With this Molasses Pie, you will mix up all the filling ingredients. A shoofly pie is simply- yet cleverly – layered. Doesn’t sound like it would make a big difference but it absolutely does.

Which gets me thinking – how in the world have I not shared my shoofly pie recipe yet? Coming straight outta Lancaster, you’d think it was one of the first recipes I would have shared. Guess I know what’s on my baking to do list.

So I’m on a bit of a molasses kick. I started off by baking this Pumpkin Molasses Bread and got into a feeding frenzy for the stuff. I almost forgot how much I enjoy the flavor of molasses – it’s sweet, complex, almost earthy flavor. The key to achieving the best results with molasses is using it in moderation. Too much molasses is not a good thing – it’s very overpowering and will absolutely ruin your baked goods. Folks in my neck of the woods have a tendency to get a bit heavy handed with it.

Funny enough, this recipe came from a box of junk I bought at a local auction for 50 cents. In the box was a tea pot, a bunch of over used take out containers, a ziploc bag full of yard sale price stickers, a few cool antique bottles and an assortment of random books – mostly romance and 80’s cookbooks. Anyhow, I went thru this box a few weeks ago. Besides the antique bottles – everything was getting trashed or donated. I skimmed thru the horrific 80’s “health food” cookbooks, and out dropped a few handwritten recipe cards. Molasses pie was the gem.

Molasses pie. I couldn’t even member the last time I had a piece of it. 10, maybe 15 years. Wow. This recipe made me remember how much I love Molasses pie, the pie that could have gotten lost forever from me.

This is a ridiculously quick and simple pie to make. Use any butter substitute and it’s vegan. How’s that for impressive!?

This pie turns out a bit fluffy cake like yet chewy. My daughter described it as a chewy cake inside a pie crust. The flavor can be best described as similar to a shoofly pie. If you’ve never had a shoofly pie, then I’ll have to say it’s in a flavor profile all of it’s own. You definitely taste the molasses, but it’s not in your face molasses. Perfect amount of chewy sweet goodness. Consider it a must try. As simple as it is to make, it’s a must try asap.

I hope you enjoy this Old Fashioned Molasses Pie. It’s unique and delicious and very well could become a new family favorite.

Thanks for stopping by and Happy Baking!

-Amanda-

Print Recipe

Old Fashioned Molasses Pie

Molasses Pie - a not as well known PA Dutch pie. Chewy, sweet, unique - delicious!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: baked goods

Cuisine: Pennsylvania Dutch

Servings: 6 -8 slices

Author: Amanda

Ingredients

1 prepared 9" pie crust
3/4 cup flour heaping
1/2 cup granulated sugar
1 1/2 tablespoon butter or butter substitute for vegans
1/4 cup molasses unsulphured
1/4 cup boiling water
1/4 teaspoon baking soda

Instructions

Preheat oven to 350°
Combine flour and sugar in a mixing bowl.
Using a pastry blender, cut in butter/butter substitute until mixture is fine crumbed.
Pour molasses in a separate mixing bowl.
In a small saucepan, bring water to a boil.
Add 1/4 cup boiling water and baking soda to molasses.
Stir until mixture is foamy/frothy and rises.
Pour molasses mixture into pie crust/tin.
Sprinkle the flour mixture over molasses, stirring it in until combined.
Even out top of pie.
Just to prevent a mess - place pie tin on a cookie sheet - this pie can bake/spill over.
Bake for about 25 minutes. Pie will rise and then start to settle.
Cool on wire rack. We enjoy this perfectly plain, but some walnuts or pecans would compliment this nicely. Enjoy 🙂

Cranberry Butter

November 14, 2015 by Amanda 8 Comments

Cranberry Butter. This is booming, sweet, tart, concentrated in your face cranberry flavor!

It’s that time of the year folks. It only comes once a year…cranberry season! Most people casually pick up a bag or two of cranberries to make some sauce or a cake. I, on the other hand, am running out to the store in a frenzy to stock up on cranberries. I load up while I can. I usually buy enough to use for the season plus about 10 bags to freeze. Cranberries freeze perfectly – just throw the baggie in the freezer as is. It’s recommended to use them within 6 months of freezing, but I just recently used a bag from last year. 11 months in the freezer and still perfectly delicious!

So if you don’t already know, I love cranberries. I love baking with them – cranberries and chocolate are one of my favorite sweet combos ever. Cranberries are not a seasonal treat for me – I need them year round!

I found this recipe for Cranberry Butter months & months ago and somehow totally forgot about it. Shame on me! Insomnia & Pinterest reunited me with this gem of a recipe. Perfect timing too – I just bought 10 bags of cranberries, hehe.

I must warn you, though. This recipe is not for the faint at heart. This is booming, sweet, tart, concentrated in your face cranberry boldness. It’s like a cousin of homemade cranberry sauce – only it’s smoother, creamier and on flavor steroids.

Oh, and it only gets better. Throw everything in the crockpot and walk away for a few hours. Toss everything in a food processor, pour thru a sieve then cook it down for a few more hours. Easy peasy.

So what did I do with the Cranberry Butter? I added a spoonful to oatmeal, spread it on fresh bread with brie and cream cheese, paired it with chocolate, served it with a cheese platter, added a dollop on top of a brownie and I plan on making a simple chocolate pound cake and topping it with some cranberry butter. I’d love to try it with a cheesecake too! You can bet I’ll be making another batch for the upcoming Thanksgiving festivities.

So get out there and stock up on cranberries while the getting is good. This Cranberry Butter is a great way to really savor the brightness & sweetness of this super food! Enjoy 🙂

Thanks so much for stopping by!

-Amanda-

Recipe from “the view from great island”. I absolutely adore this blog! Seriously, it’s one of my favorites!

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Cranberry Butter

Cranberry Butter made in the crockpot. Creamy & smooth - bright, bold, sweet & tart.

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: condiments

Servings: 2 cups

Author: Amanda

Ingredients

2 - 12 oz bags cranberries fresh or frozen, rinsed
1 cup packed brown sugar
1 cinnamon stick
1 cup apple juice or cider

Instructions

Add all the ingredients in a crock pot and stir to combine. Cook on high for about 2 hours or until cranberries are softened.
Remove the cinnamon stick, set aside.
In 2-3 separate batches, run the mixture thru a food processor for a minute or two.
Pour the pureed cranberry thru a mesh sieve. Press with spatula or spoon to force puree through. Discard seeds/solids.
Pour the pureed cranberry and cinnamon stick back into the crock pot.
Cook on high with the lid ajar. Cook for about 2 hours or until thickened, stirring occasionally. Try to avoid forming a "skin" on top. I stirred mixture about every 20 minutes or so.
Pour cranberry butter in jars and store in fridge. Cranberry butter should keep for about a month. Enjoy 🙂

Want more cranberry recipes…I’ve got you covered 😉

Cranberry Chocolate Chip Butter Cake

Apple Cranberry Crisp

Cranberry Orange Chocolate Chip Muffins

Cranberry Orange Nut Bread

Cranberry Chocolate Oat Bars

Chocolate Cherry Banana Ice Cream – Vegan

July 26, 2015 by Amanda 7 Comments

These days I consider myself lucky to find a few ripe bananas sitting around. Bananas go quick in my house. Not only do my daughters love snacking on them, it’s been discovered that bananas are one of our chickens favorite treats. Who would have guessed?

It was a hot summer day and I found a whole bunch of bananas untouched on the counter. They were beautifully ripened which translates to rotten, poisoned and inedible to the kiddos. So they were all mine!!! Excited – I knew immediately where those bananas were gonna end up – in my food processor.

I’m sure you’ve heard about one ingredient banana ice cream before and quite possibly have made it already. I’ve written about one ingredient banana ice cream before and I’m sure I’ll write about it again. Why? It’s simply amazing. Chop up some ripe bananas, freeze them and throw them in the food processor – you’ve officially made ice cream. It’s not magic. It’s not some overpriced “health food” you’ll find in your grocers freezer. It’s all natural, additive free, super healthy, dairy free, vegan, sugar free – do I need to go on? It’s smooth, creamy, sweet and delicious – you’ll almost forget how good it is for you. What a perfectly sneaky way to get the kids fruit intake up! Ahhhh….why isn’t everyone making this already!?

The only thing to remember is you must use very ripe bananas when making one ingredient banana ice cream. The finished ice cream just isn’t as sweet or creamy with regular bananas.

Chocolate was on my mind this summer day. Ha, who am I trying to fool, chocolate is on my mind most days. I also had a bowl of cherries that had to get eaten up asap. This would be perfect! Chocolate Banana Ice Cream with Cherries.

Perfect it was! Creamy, sweet and decadent with insane chocolate flavor. It was almost impossible getting the finished ice cream into the freezer to set! My daughters and I ate about half of it when it was straight out of the food processor in the “soft serve” state. That being said, feel free to serve it up at this point. Freeze it if you would like it set more or to serve it at a later time.

I hope you love this Chocolate Cherry Banana Ice Cream recipe! It’s cheap, delicious, healthy and super simple to make. Thanks so much for stopping by! Happy cooking!

-Amanda-

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Chocolate Cherry Banana Ice Cream - Vegan

Healthy, sugar free, dairy free, vegan ice cream made using just bananas, cocoa powder and cherries. Creamy, delicious, guilt free and sooo simple to make!

Prep Time2 hrs

Cook Time5 mins

Total Time2 hrs 5 mins

Course: Desserts

Servings: 3 -5 servings

Author: Amanda

Ingredients

5 bananas
3 tablespoon cocoa powder I prefer Dutch process/ dark
1 cup sweet cherries pitted ***Can substitute 15 oz can sweet cherries in syrup, drained, if fresh cherries are unavailable***

Instructions

Slice bananas.
Freeze bananas for at least a few hours. If you're using them right away, you can freeze in layers on a cookie sheet with wax paper. If not, freeze in a covered freezer safe container.
When ready to use, chisel the solid chunk of frozen banana slices into pieces (if necessary) and throw it all in your food processor.
Pulse a few times to separate all the clumps and process until creamy, stopping a few times to scrape sides down with a spatula.
Add in cocoa powder. Process until cocoa is thoroughly mixed in. Scrape sides down with spatula if necessary.
Add in cherries, process until combined.
You can eat it right away - it will be very creamy and soft serve / custard like. Or you can store it in the freezer (covered) and let it set up a bit. I usually make this ahead of time, freeze it and let it sit at room temp for about 20 minutes before dipping and serving.
Enjoy!!!

Summer Yellow Squash Roasted in Lemon & Olive Oil

July 23, 2015 by Amanda 32 Comments

Summer squash with big, bold & bright flavor! Roasted in olive oil & lemon juice – it’s easy, delicious, different and exciting to eat!

I love summer. I love the bright warm weather, I love the long days I get to spend with my family, I love time outdoors and I love that the local produce season is in full swing. I live in the beautiful, sweet and simple farming county of Lancaster, Pennsylvania. This time of the year the area is booming with roadside produce stands. This week I loaded up on peppers, summer squash and cucumbers.

Summer squash are interesting little buggers. Unlike winter type squash, the whole summer squash can be eaten. Peel, seeds – everything. You can eat them raw, though they’re not super exciting unless really dressed up. You might see an individual squash labeled as “summer squash” but in reality the name is for a whole harvest. Zucchini, Yellow Summer Squash and Crookneck Squash are what I’m most familiar with. Though we treat and eat these guys as a vegetable, squash is actually a fruit.

I always enjoy hearing someones favorite way of preparing and eating a vegetable, or fruit, as in this case. Not what they love when they go out, not when they make when they have time to cook something a little extra special, but their favorite go-to method. I prefer most of my veggies super simple. Roasted, sauteed or steamed with just a little something added to bring out the best in the veggie.

Simple is the theme with this crookneck squash. All it takes to achieve some big and bright flavor is a drizzle of olive oil, a bit of seasoning and lemon juice. Roast it until it starts to lightly brown and enjoy. So good. So simple. Almost unexpected – it’s not your everyday, ordinary summer squash.

So go ahead out there and enjoy all this summer has to offer. While you’re out there, pick up some squash and give this Summer Squash Roasted in Lemon & Olive Oil recipe a try. I’d love to hear your thoughts! Thanks so much for stopping by!

-Amanda-

Print Recipe

4.82 from 11 votes

Summer Yellow Squash Roasted in Lemon & Olive Oil

Summer squash with big, bold & bright flavor! Roasted in olive oil & lemon juice - it's easy, delicious, different and exciting to eat!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: veggies

Servings: 3 -4 servings

Author: Amanda

Ingredients

2 pounds summer summer squash yellow or crookneck
3-4 tablespoon olive oil
sprinkle of garlic powder approx 1/8 teaspoon
sprinkle of pepper approx 1/8 teaspoon
sprinkle of paprika approx 1/8 teaspoon
freshly ground sea salt generously to taste
1 large lemon

Instructions

Preheat oven to 400°
Prep baking sheet with aluminum foil.
Rinse squash. Cut off ends and cut into desired size. I cut into quarters lenthwise and then cut into 1" pieces. Do not remove seeds or rinds - both are edible.
Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.
Lightly sprinkle garlic powder, pepper and paprika over squash.
Generously season squash with freshly ground salt.
Squeeze lemon juice over squash.
Bake for 45 -60 minutes or until desired tenderness. I prefer the squash to start lightly browning and bake for about an hour.
Serve immediately. Enjoy!