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3. Toss with cinnamon, allspice and perhaps 2T-1/4c sugar and a bit of
tapioca, cornstarch or flour for thickening;
4. Fill the crust generously.
5. Cover with piecrust and make zillions of holes with a fork
*or*
Cut strips of pastry dough and *weave* a lattice top, as my mom does,
or did, when she made them regularly.
6. Bake in a medium oven until brown.
--mike
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From: fh07@sol.acs.unt.edu (Garrett Brett)
Date: Sat, 22 Feb 1992 04:14:34 GMT
Subject: VEGAN: Applesauce Cake
Keywords: recipe vegan applesauce cake
re request by KISTLER@Waisman.Wisc.Edu (ROOM 325 PH. 263-1968)
APPLESAUCE CAKE
1/2 cup oil
1.5 cups sugar
1.5 cups unsweetened applesauce
2 cups flour
1/2 tsp salt
1.5 tsp baking soda
1 tsp cinnamon OR 1/4 tsp ginger OR 1/2 tsp allspice
+ 1/8 tsp cloves + 1/8 tsp nutmeg
Mix oil and sugar well, add applesauce, and mix in the dry
ingredients. Beat until smooth. Pour into an oiled and floured pan
and bake at 350 degrees for 45-50 minutes, slightly longer in a loaf
pan. This cake is even better the next day.
Well, that's the recipe as it appears in The Farm Vegetarian Cookbook
(more or less). It's a typical Farm Cookbook cake recipe--no eggs, no
dairy, but plenty of sugar. Remarks:
1. The book specifies "white flour," but I had great
results with whole wheat pastry.
2. The book says "8-inch cake pan or angel food cake pan," but an 8-inch
pan is MUCH too small. As I recall, my 9-inch square pan nearly overflowed.
3. I don't remember which spice option I used. I think I mixed cinnamon
with one of the other two choices.
4. Nuts and raisins are good additions. Especially nuts sprinkled on top. YUM.
Enjoy!
Brett Garrett fh07@sol.acs.unt.edu
================================================================================
Date: 13 Nov 90 15:51:08 GMT
From: halley!marym@cs.utexas.edu (Mary Matejka)
Subject: VEGAN: Atole con Honholi
This isn't a recipe. It is an interpretation of a demo a friend of mine
did for me. Atole is gruel. This comes out about like thin malt-o-meal.
You drink it.
Incidentally, I would say that America has a love affair with vanilla.
There is vanilla flavoring in just about everything remotely sweet. Now
Mexico uses cinnamon alot. Even in the chocolate. And in Atole con
Honholi (spelling uncertain my friend doesn't write stuff down).
.5 C sesame seeds (honholi), toast in a pan til just turning golden
grind in a blender until mealy, not floury
4 C water or milk
.5 C piloncillo (or dark brown sugar) or to taste. This is pretty sweet.
.25 masa harina (more or less, depending on how thick you want it)
1 tsp cinnamon
Bring seame seeds, water(or milk) brown sugar and cinnamon to a boil.
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