Ingredients:
2 cups all-purpose flour ( I’ve been trying to use more whole wheat flour so I use 1 cup whole wheat flour and 1 cup regular)
1 cup splinda, plus 2 tsp. more
4 tsp. baking powder
1 cup vanilla soymilk
3 Tbs. melted butter
1 cup fresh blueberries
Heat oven to 350. Line 12 muffin cups with paper liners. Combine flour, splindaand baking powder in a medium-size bowl. Stir in soymilk by hand and melted butter. Fold in blueberries. Fill each cup 2/3 full.
Bake at 350 for 25 minutes.
Little and big children love this! Serve with graham cracker “sticks” or ginger snaps, or if you want to go the healthier rout, you can let your little ones dip apples in this! Super yummy! I've also used this on a bagel before. Mmmm... It does make bunch though, so you may want to consider cutting the recipe in half! Ingredients:
Directions:
Eggless Banana Bread
3 ripe bananas
1/4 c. vegetable oil (I used 1/4 c. applesauce instead)
1 teaspoon vanilla
1 c. sugar
2 c. flour (I used 1 c. all purpose and 1 c. whole wheat)
1 teaspoon salt
1 teaspoon baking soda
1 c. chopped walnuts or pecans (I didn’t use nuts - didn’t have any)
Mash bananas (overripe make the best bread). Add oil, vanilla and sugar. Mix well. Sift flour, salt and soda together and add to banana mixture with walnuts if using. Mix until flour is blended in but do not overmix.
Put into loaf pan and bake at 350 degrees F. for 45-60 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove to rack to cool completely before cutting.
Notes: My substitutions are in blue. I made muffins vs. bread and baked about 20 minutes until my knife came out clean. I think next time I’ll make the bread. They turned out pretty delish.
Here is a Halloween treat brought to you by Skip To MyLou!
Just download the candy corn garland pages
Print them out on heavy card-stock, making two copies of page one. We cut them out and then made a hole with a very small rectangle hole punch on each side at the top of each candy corn and then threaded the letters onto a skinny ribbon. Next, because my craft companion is all about glitter we gave them a light coat of spray adhesive and then a helping of crystal clear glitter.
For the Filling:
1 cup raw cane sugar
1 cup light corn syrup
4 tablespoons Earth Balance
1 cup coconut milk
1/4 cup of soy milk
Start by making the crust, mix the Earth Balance and sugars using a handheld or upright mixer until creamy. Slowly add in the flour, the mixture will be crumbly but be able to form a ball if you gather it in your hands.
Preheat your oven to 325 degrees F, and lightly spray your 9×13 pan. Press about half of the dough into the bottom of the pan. Bake this for 25 minutes, it will still be very pale….like shortbread.
Let this cool while you make your caramel filling. In a sauce pan add all ingredients for filling except the soy creamer. Heat on medium heat stirring constantly until boiling. Once it is boiling using either a candy thermometer (or glass of cold water nearby) boil until the temp is 245 degrees F. I don’t have a thermometer and the hole “hard/soft ball” thing always scared me….after it is boiling for about 3-5 minutes every now and then you can drop a bit of the caramel into the cold water. The caramel is done when the drop in the water stays together. If you pull it out of the water it will even look like caramel! Otherwise the caramel will kind of just sink to the bottom but look sugary and dissolve a bit.
Once the caramel is done remove it from the heat. As it cools it will become thicker and stiffer. Resist the urge to just eat the caramel and screw the bars. Remember the bottom crust is already baked, might as well go through with it. :)
While the caramel is still warm and stir able add the soy creamer and stir until its fully mixed it. Then pour/spread the caramel onto the cooked bottom crust. Then take the remaining dough and crumble it over the whole top.
Bake it on 325 degrees F for about 35 minutes. The caramel will become bubbly and leak out of the sides of the topping a little bit. Best served warm!
