61. Brown Sugar Masa Shortbread

These are SO surprisingly good, and a great use of the leftover Masa from tamale-making ;) 

INGREDIENTS:

1/2  cup  sweetened shredded dried coconut

1  cup  (1/2 lb.) butter, at room temperature

1  cup  firmly packed brown sugar

1  teaspoon  vanilla

1  cup  all-purpose flour

1  cup  dehydrated masa flour (corn tortilla flour; see notes)

1/4  cup  granulated sugar

1/4  teaspoon  ground cinnamon

DIRECTIONS: 

1. In a food processor, whirl coconut until finely ground. Then add butter, brown sugar, vanilla, all-purpose flour, and masa flour and whirl together until smooth. Or, mince coconut with a knife. Then, in a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and vanilla until smooth; stir in coconut, all-purpose flour and masa flour until mixture is no longer crumbly and starts to come together in a ball.

2. Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

3. Bake shortbread in a 300° oven until firm to touch and slightly darker brown, about 45 minutes. In a small bowl, mix granulated sugar and cinnamon; sprinkle over hot shortbread. Let cool 10 minutes.

4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

60. Carrot Cake with Cream Cheese Frosting

INGREDIENTS:
4 eggs
1 1/4 cup vegetable oil
2 cups white sugar
3 tsp. vanilla
2 cups all purpose flour
2 tbsp. baking soda
2 tbsp. baking powder
1/2 tsp. salt
3 tsp. cinnamon
3 cups carrots, grated
1 cup pecans, chopped
1/4 tsp. nutmeg

DIRECTIONS:
Preheat oven to 350 degrees.  Sift dry ingredients and set aside.  With electric mixer on low, combine wet ingredients and then gradually mix in dry.  Fold in pecans.  Pour into greased and floured cake tins and bake at 350 for 45-50 minutes or until passes toothpick test.  Let cool in pans 10 minutes and then turn out onto wire rack to finish cooling.

FROSTING:


INGREDIENTS:
1/2 cup butter, at room temp
8 oz. cream cheese, at room temp
3 1/2 cups powdered sugar
1 tsp vanilla
1 cup chopped pecans

DIRECTIONS:
Beat all ingredients except pecans with electric mixer until smooth and creamy, then mix in pecans.  Frost COMPLETELY cooled cake.

59. Fakes (Fah-kehs) - Greek Lentil Soup

INGREDIENTS:

• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onions, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and pepper to taste
• 
  

DIRECTIONS: 

1. Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
2. Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

58. Vegan Brownies!

LOVE THIS RECIPE!

INGREDIENTS
2 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cup vegetable oil
1 tsp vanilla extract

DIRECTIONS
Preheat oven to 350 degrees.  Stir together dry ingredients and then add wet. Spread evenly in a 9x13 inch pan. Bake for 25 to 30 minutes and let cool before cutting into squares.

57. Baker's Chocolate Brownies

INGREDIENTS          

4 sq. Baker's unsweetened chocolate

3/4 c. (1 1/2 sticks) butter

2 c. sugar

3 eggs

1 tsp. vanilla

1 c. flour

1 c. chopped nuts, optional

DIRECTIONS

1. Heat oven to 350 degrees.

2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan.

4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies.

Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

56. Vegan Blueberry Muffins

• INGREDIENTS: 
• 1/4 cup margarine (soy or regular) (I use Blue Bonnet Light since it has no milk or egg products)
• 1/2 cup unsweetened applesauce
• 1/2 teaspoon salt
• 1 cup sugar
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla
• 1/2 cup soymilk
• 2 cups frozen blueberries (I used fresh and they were SO juicy!)
• Streusel to top 

DIRECTIONS:

1. Preheat oven to 350°F.

2. Line muffin cups with paper liners or spray with nonstick spray.

3. Mix all ingredients together until moistened.

4. Divide batter evenly among the muffin cups. Each should be filled 3/4 full.

5. Top with streusel if desired.

6. Bake 35 minutes or until the tops are firm.

7. Cool on a wire rack.

55. Cinnamon Brown Sugar Streusel

INGREDIENTS:
3/4 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon

1/2 cup margarine

DIRECTIONS:
Mix all to consistency where it sticks together when pressed in between your fingers.  Pat onto top of pastries and pies before baking. Shown here on vegan blueberry muffins.