Almond Thumbprint Cookies

Fill this bite-sized treat with your favorite jam or jelly, or do without the jam for an exquisite almond cookie.

Thumbprint Cookies, the front with blackberry jam, the rear with plum jam.

1c shorting, vegan margarine, or your favorite solid fat
1c sugar
1/3c almond milk
2 1/2c flour
ground or finely chopped almonds (about 2/3c)
jam or jelly.

Cream fat and sugar together. Add almond milk and mix. Stir in flour and beat until smooth and dough clings together. Roll into  1 in. balls. Roll in ground almonds and place on cookie sheet. Press each ball down with your thumb, leaving a small impression. Fill impression with a small amount of jam. Bake at 350 for 14 minutes, or until bottom just begins to turn golden. Cool for a few minutes before removing from cookie sheet. Makes about 40.

Hot chocolate

This version of the classic drink is richer and more intensely chocolate flavored than most others.
1T coco
2T granulated sugar
1c rice milk

Mix coco and sugar. Add rice milk and heat. Beat until slightly frothy. Serves one. Larger batches may be made in a saucepan on the stove, stir while heating.

Pesto

Pesto can be used as an appetizer on toast, a spread on a sandwich, or to dress pasta.

4c packed fresh basil leaves
4 cloves garlic, coarsely chopped
1c whole almonds
1 1/4c olive oil
1tsp salt
1tsp pepper

in large food processor pulse garlic and almonds until the size of crumbs. Add basil and pulse until cut into small pieces. With food processor running, slowly pour the olive oil in. Continue to process for several minutes, stopping frequently to scrape down sides and under blades. When pesto is a smooth and homogenous paste, you are done. Use immediately, refrigerate for a day or two or freeze.

To freeze pesto, pack in small airtight containers, about 1/4 cup. Top with a thin film of olive oil to prevent discoloration. Freeze up to 6 months. Let defrost on counter or in refrigerator.

To serve with pasta use 1/4 cup pesto with 12-16 oz pasta, cooked and drained. Serve warm.

Dinner Cake

This easy and fast "Cake" is perfect for picky eaters who don't touch fruit or vegetables.

2c flour
4tsp baking powder
2 carrots, grated
1c applesauce
1/2 c brown sugar
abt 1/3c creamy peanut butter.

Heat oven to 350F. Mix dry ingredients, then add wet. If batter is too thick add a little water. Stir until smooth. Pour into greased 5x7 casserole and bake 40 minutes or until toothpick comes out clean.

Tostadas

This easy dish takes a small amount of advance planning.

1 1/2c dry pinto beans
6-8 corn tortillas
vegetable oil
salt
garlic powder

toppings: lettuce, diced tomato, avocado, diced onion, cilantro, etc.

put beans in a large pot with enough water to cover by about 1/2 inch. Bring to a boil and turn off heat. Let sit one hour. Return beans to boiling and add additional water if needed to keep beans covered. Boil, covered, over medium heat for an hour to an hour and a half, stirring occasional. Beans are done when soft and break easily. Season to taste with salt and garlic powder. Mash beans.

Meanwhile cut toppings and pour vegetable oil to depth of one inch into frying pan or pot large enough to hold a tortilla. heat oil over medium high heat. Oil is hot enough when small piece of tortilla bubbles vigorously when added to oil. Cook tortillas, one at at time, until crisp and beginning to turn golden. Drain on paper towels. Spread beans on tortilla and top with desired toppings.

Banana Poppy Seed Cake

2c flour
1 1/2c sugar
1T backing powder
1T poppy seeds
3 well mashed bananas, about 1 1/2c
1c oil
1/2c water

Preheat oven to 350°F. Mix dry ingredients with fork. Add banana and oil, mix. Add water and mix until batter is smooth (some small banana lumps will remain). Pour into ungreased 8" square cake pan and bake for 40-50 minutes, until toothpick inserted near center comes out clean.

Chocolate bunt cake

2c flour
1c coco
1c granulated sugar
1c brown sugar
1T baking powder
1t baking soda
1c oil
1c applesauce
1c hot water


preheat oven to 350°F. Mix dry ingredients. Add oil and applesauce and mix well. Slowly add water and mix for 1-2 minutes. Bake in well greased bunt pan about 45 minutes or until done. 24 moderate servings.