Old Fashion Sugar Cookies 4 eggs (1/4 C. dry egg powder + 1/2 C. water) from “Lion House Classics” 3/4 C. vegetable oil (or 3/4 C. white bean puree) 2 t. vanilla 1 1/2 cups sugar 2 C. whole wheat flour 2/3 cup butter or shortening or beans 2 C. sugar 2 eggs, beaten 1 T. pumpkin pie spice 2 Tbsp milk 2 t. ground cinnamon 1 tsp vanilla 2 t. baking powder 3 1/4 cups flour 1/2 t. salt 2 tsp baking powder 1/2 tsp salt Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg Cream sugar and butter (beans- mash beans before powder…remember you DON’T need to mix these adding); add eggs, milk, and vanilla. Sift dry before adding to your recipes) Mix dry ingredients with ingredients together and beat into creamed mixture, wet ingredients. Pour into 9×13 pan and bake at 350 combining thoroughly. With hands, shape dough into a for 25-30 minutes. Allow to cool and frost with cream ball. Wrap and refrigerate 2 to 3 hours or overnight cheese frosting or dollop cinnamon whipped topping. until dough is easy to handle. using beans in place of oil and butter doesn’t change Grease cookie sheets lightly. On lightly floured board, the taste and it actually IMPROVES the texture, roll one-half or one-third of dough at a time, keeping making it very moist, light, and fluffy! remaining dough refrigerated. For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8-inch to Pumpkin Pie Spice 1/4-inch thick. Cut into desired shapes with floured (makes more than the recipe calls for) cookie cutter. Re-roll trimmings and cut. 2 tsp cinnamon 1/2 tsp nutmeg Place cookies half an inch apart on cookie sheets. 1/2 tsp ginger Bake at 375 degrees about 8 minutes. Remove 1/4 tsp cloves cookies to racks to cool. Makes about 6 dozen. Nickell’s Brownies * I rolled these cookies out thin, the beans add volume and moisture. 1/2 cup pureed black beans 1/2 cup butter Chocolate Chip Cookies 2 Tbsp corn syrup 2 cups sugar ½ cup pureed white beans 4 eggs 1 cup brown sugar 1 tsp salt 4 eggs (1/4 C. Egg Powder + 1/2 C. Water) 2 tsp vanilla 1 tsp. vanilla 1/2 cup cocoa powder 2 ¼ cups wheat flour (or half white, half wheat) *I add 2 cups flour (or 1/2 c. whole wheat 1 1/2 c. flour) 1 T more for the altitude- refrigeration not required 1 tsp. baking powder Beat together the beans/butter with the sugars. Slightly ½ tsp. baking soda beat the eggs, then mix just until combined. Add the ½ tsp. salt rest of the ingredients, mix just until combined. Bake 2 cups chocolate chips 350 degrees for 30-35 min. in a greased 9 x 13” pan. 1 cup pecans (or walnuts) chopped Awesome Food Storage Brownies Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking 3/4 C. unsweetened cocoa powder powder and salt. Add flour moisture to bean/sugar 1/2 tsp. baking soda mixture. Stir until well blended. Stir in chocolate chips, 2/3 C. vegetable oil (substitute 2/3 C. bean puree) and nuts. Cover and refrigerate dough for 1 hour. 1/2 C. boiling water Preheat oven to 350°F. Drop by tablespoonfuls onto 2 C. sugar greased cookie sheet. Bake 10-15 minutes depending 2 eggs, lightly beaten ( substitute 2 Tbsp. dehydrated on size of cookies. Makes 4 dozen. eggs +1/4 C. water) 1-1/3 C. flour Harvest Pumpkin Brownies 1 tsp. vanilla 1/4 tsp. salt 1 (16 oz.) can pumpkin 1 C. chopped walnuts (optional -- can leave out, or remaining apricots and liquid in blender, and substitute chocolate or other chips) puree. Add black-eyed peas, and puree. 4. Put oil, brown sugar and eggs in mixing bowl; Preheat oven to 350. Combine cocoa and baking soda beat on high 3 minutes. Mixture will look in mixing bowl; blend in 1/3 cup of the vegetable oil creamy. Whisk flour, cinnamon, cloves, baking (bean puree). Add boiling water and stir until soda and baking powder in separate bowl. Mix thickened. Stir in sugar, eggs (or substitute), and in raisin and pecans, if using. (Hint: tossing remaining vegetable oil (bean puree); stir until batter is nuts, fruit, or chocolate chips with flour keeps smooth. Stir in flour, vanilla, and salt, mixing until well them from sinking to the bottom of the cake.) blended. Fold in chopped nuts (if using). Pour into a 5. Pour egg mixture over puree, and fold greased 9"x13" baking pan. Bake for 30 to 35 minutes. together. Gently fold in flour mixture. Pour into Cool in pan on rack. prepared cake pans. 6. Bake 35 to 40 minutes, or until toothpick Black-Eyed Susan Cake inserted in center of cake comes out clean. adapted from Vegetarian Times, Feb. 2005 Remove from pans, and cool completely on Serves 12 wire rack. Ooh, nice and crusty! While this cake was baking, the entire kitchen smelled Cake like gingerbread. 2 cups dried apricots 2 cups cooked, drained and rinsed black-eyed peas 7. To make Frosting: Using an electric mixer, 1/4 cup canola oil beat cream cheese until creamy. Beat in 1 cup packed light brown sugar remaining ingredients. Frosting should be soft; 3 large eggs it will firm upon sitting. 1 cup whole wheat flour 8. Place one cake layer on plate, and spread 2 tsp. ground cinnamon reserved apricots evenly over it. Top with 1/2 tsp. ground cloves second layer. Spread frosting evenly over top 1 1/2 tsp. baking soda and sides of cake. 1/2 tsp. baking powder 9. To decorate, cut apricots into slices. Place 2/3 cup golden or regular raisins chocolate drop on cake, and arrange 8 apricot 1 cup chopped pecans, optional “petals” around it (skin side up). Repeat until cake is covered. Frosting 1/3 of 8-oz. pkg. fat-free cream cheese Bean Fudge 2 1/2 cups confectioners’ sugar 2 tsp. lemon zest 2/3 cup canned milk 1 tsp. vanilla extract 1-1/2 cups miniature marshmallows Optional Decoration 1-1/2 cups strained pinto beans (puree) 12 chocolate drops or stars 32 dried apricots 1 teaspoon vanilla 1-2/3 cups sugar 1. If using dried beans, measure out a little more 1/2 cup nuts than 1/2 a cup. (1 cup dried=3 1/2 cups 1-1/2 cups chocolate chips cooked, so if you do some algebra, you’ll actually need .57 cups). To soak dried black- eyed peas, rinse them, and place them in a 1. Combine sugar and milk in kettle then boil 5 pot. Add enough water to cover them plus at minutes stirring constantly. least 4 inches more. Add 1/4 tsp. baking soda 2. Add remaining ingredients and stir until to the water, and stir. (This pulls out the marshmallows melt then pour into buttered sugars that cause gas in the intestines.) Let pan. them sit overnight. Rinse thoroughly. The beans will cook perfectly in fewer than 90 3. Cool and cut into squares. minutes. Add salt after cooking. 2. Preheat oven to 375F (350F if using glass or Black Bean fudge dark-colored pans). Grease and flour 2 8-inch cake pans, or grease and line pans with circles 4 squares (1 oz. size) unsweetened chocolate of parchment. 3/4 cup butter 3. To make Cake: Cook apricots in 2 cups water, 1 teaspoon vanilla extract about 12 minutes, until very soft. Measure out 1 2/3 cup black beans, cooked 1 cup apricots and liquid, and set aside. Put 2 1/2 pounds confectioners' sugar sugar. Stir in the oats. Fold in the flour mixture and Melt unsweetened chocolate squares with butter. Mix then, very gently, fold in the berries. Fill the muffin in drained and mashed black beans, vanilla extract cups 2/3 full. Drop a generous pinch of sugar onto the and sugar. Place mixture in a large buttered 15 x 10- top of each muffin. inch jellyroll pan. Refrigerate. Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins. Cream of Chicken Condensed Soup Recipe: Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour Mock Pecan Pie Combine into a saucepan: 1 1/2 C. cooked, drained PINTO beans (you can also 5 T bean flour (or 1/3 c.) use white beans if you don’t have pinto) 1 ¾ c. water 1 1/2 C. brown sugar 4 t chicken bouillon 1/2 C. butter 3 eggs, beaten (3 T. dry egg powder + 1/3 C. water) Cook: On stovetop at medium temperature until thick 1 1/2 t. vanilla and delicious (whisk frequently).The soup should cook 1/2 t. sea salt if desired in 3 minutes! (this may be longer if your grinder makes 1/2-3/4 C. finely chopped pecans (I used more a very coarse flour). Season with salt, pepper and pecans…enough to generously cover the top of the onion powder. pie) Use this with cooked veggies and or meat for a Cream sugar, butter, eggs, and beans. (If you are complete meal.