Holiday Recipes

GOBLIN GLAZED BROWNIES

1/3 cup margarine, melted
1 cup sugar
3 eggs
1 teaspoon vanilla
2/3 cup soy flour blend
½ cup baking cocoa
½ teaspoon baking powder
¼ teaspoon salt

Place margarine and sugar in mixing bowl; mix until well blended. Add eggs and vanilla; blend well. Sift together soy flour blend, cocoa, baking powder and salt; add to creamed mixture; stir to thoroughly blend. Place mixture into greased 8-inch square baking pan. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted comes out clean.

CHOCOLATE GLAZE

2/3 cup powdered sugar
2 tablespoons baking cocoa
¼ teaspoon vanilla
3 to 4 teaspoons hot water
Sprinkles and candy decorations

In small bowl, sift together powdered sugar and cocoa. Add vanilla and enough water to make desired consistency. Spread over warm brownies and let cool a few minutes. Decorate. Cut into bars. Makes one dozen bars.

SOY FLOUR BLEND

7 cups all-purpose flour
1 cup soy flour

Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.

GOBLIN’S SNACK

6 cups dry cookies, crackers or cereal in animal, fun shapes
1 cup salted soynuts
1 cup raisins or other dry fruit
1 cup candies

In large bowl, combine all ingredients; mix well. Store in tightly covered container. Makes 9 cups.

GOBLIN FILLED CUPCAKES

1 package (18.25 oz) favorite cake mix
½ cup silken tofu1 cup water
2 eggs

Combine all ingredients in mixing bowl and blend until all ingredients are moistened. Fill cupcake holders 2/3 full and bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 24 cupcakes. Insert pastry bag into top of cooled cup and pipe in Gooey Filling. Frost with prepared frosting and decorate with candies to make spooky cupcakes.

GOOEY FILLING

2 cups powdered sugar
½ cup margarine, softened
1 teaspoon vanilla
3 drops food coloring

Combine all ingredients in small bowl and beat until smooth and creamy. Place in pastry bag with tip inserted.

HARVEST MOON COOKIES

½ cup margarine
½ cup molasses
1 ½ cups all-purpose flour
½ cup soy flour
1/3 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons soy milk
1 cup white chocolate chips
1 tablespoon vegetable shortening

In microwave safe bowl combine margarine and molasses. Heat for 1 minute in the microwave or until margarine melts; blend. Add all-purpose flour, soy flour, sugar, pumpkin pie spice, baking powder, baking soda and soy milk; stir until blended. Roll dough into 1-inch balls; roll each ball in sugar; place on cookie sheet and flatten. Bake at 350 degrees for 8 to 10 minutes. Remove from oven and place on cooling rack. Melt white chocolate chips and vegetable shortening in small pan. Dip cooled cookies to coat half of cookie.

Makes 3 dozen cookies.

MAGIC SNACK MIX

1 cup roasted, salted soynuts*
2 cups wheat squares cereal
1 cup teddy bear crackers
1 cup raisins
1 cup dried cranberries
1 cup dried apricots

Mix all ingredients in large bowl. Divide mixture into individual snack bag treats.

STICKS AND STONES SNACK MIX

1 cup snack crackers
1 cup wheat square cereal
1 cup potato sticks
1 cup chow mien noodles
1/2 cup salted soynuts
1/2 cup dried cranberries
1/2 cup dried apricots
½ cup string candy

1. In large bowl, combine all ingredients; mix well.
2. Store in tightly covered container.

Makes 6 cups.