Desserts

Editor’s Note: We recommend you check out Secrets of Vegan Baking before attempting to bake any breads or desserts on this website. New vegan methods use vinegar and other ingredients for rich, satisfying results. Also note that agave nectar may be substituted for honey.)

CAKES

Crust for Shortcake

1 cup thinned milk (soy), 1/3 cake yeast
4 tablespoons vegetable oil, Whole wheat pastry flour
1/4 teaspoon cinnamon, 1 tablespoon sugar
1/4 teaspoon nutmeg, 1/4 teaspoon salt

Crumble yeast into soy milk. Add oil, seasoning, and enough flour for sponge batter. Beat until light, then add warm flour for moderately stiff dough. Knead a little, and place on tins for shortcake crusts.
Note: If crusts are not fine-grained, it is because you have not used enough flour, or have not kneaded enough.

Short Cake – I

1/2 cup vegetable or olive oil, 1 1/2 cups water,
1 teaspoon salt,
1 cup raw sugar, 1 tablespoon vanilla
2 1/2 cups whole wheat flour,    2 tablespoons wheat germ,
3 1/2 teaspoons baking  poweder    (optional)

Heat water, sugar, and oil, until sugar is melted. Cool, and add dry ingredients that have been sifted. Mix well. Cook in 8 inch cake pan in moderate oven. When done, cool, and cut in half. Serve with fruit.

Short Cake – II

1/2 cup raw sugar, 1 scant cup “all purpose” flour–whole wheat,
1/2 vegetable oil (scant),
1/2 cup water, 1 heaping teaspoon baking powder,
1 teaspoon lemon extract

Cream oil and sugar. Add water and lemon. Mix flour and baking powder, and mix with liquid. Beat well and bake. If strawberries are used, prepare ahead with honey. Serve with cream made of Tofu, coconut, and vanilla beaten to a cream. Salt to taste.

Old Fashioned Short Cake

2 cups whole wheat flour, Nut cream,
1/2 teaspoon salt, 3 teaspoons baking powder,
2 tablespoons raw sugar  or honey,  3 tablespoons olive oil or vegetable oil,
1 quart berries, 3/4 cup water

Sift dry ingredients. Mix in oil. Add liquid to make a soft dough. Smooth out lightly. Bake in oiled, deep layer tin in hot oven 20 to 25 minutes. When cool, split, arrange sweetened crushed berries and nut cream between layers, and on top of cake.

SHORT CAKE FILLINGS

Cranberry

1/2 can cranberry sauce, 1 cup crushed pineapple
1 cup ground apples  (unsweetened)

Combine ingredients and let stand for a few hours before serving.

Strawberry or Raspberry

Berries, Honey or raw sugar

Put aside some of the most perfect whole berries and cut in quarters. Crush remaining berries and mix with honey or sugar. Let stand until sugar is melted. Spread between layers and cover with quartered berries. Spread top and cover with whole berries. Serve at once.

Peach or Apricot

Peaches or apricots, Honey or raw sugar,
Nut cream

Slice fruit when ready to serve. Place between crusts and drip with honey or sugar. Arrange slices around outer edge of top crust and serve with nut cream.


Prune

Prunes, Almond cream
Honey or raw sugar

Steam or stew prunes with honey or a little raw sugar. Pit, and cut up. Spread between, and on top of cake. Pour juice over all. Top with almond cream.

Honey-Nut Filling

2 tablespoons honey, 1 tablespoon orange juice
6 tablespoons grated nuts, Nut cream

Brown honey and nuts. Allow to cool, then add orange juice, and enough nut cream to make a soft paste. Spread evenly in cake when finished.

Creole Filling

1 cup soy milk, 1/4 cup chopped, seeded raisins,
3/4 cup raw sugar,
1/2 cup chopped dates, 1/8 teaspoon salt
1/4 cup nutmeats, 1 teaspoon vanilla

Melt sugar in soy milk and boil about 5 minutes. Add the fruits, nuts, and salt, and boil until the mixture will form a very soft ball when tried in cold water. Cool, add vanilla, and beat until thick enough to spread between layers of cake.

Cashew Nut Filling

1 cup chopped Cashew nuts, 1 cup raw powdered sugar
3 tablespoons olive oil, 1/2 teaspoon vanilla
3 tablespoons milk (soy)

Cook nuts, slowly, in oil until well toasted, stirring constantly. Remove from fire and add soy milk. Add sugar gradually, beating until smooth. Add vanilla, and cool until thick enough to spread.

Layer Cake

1  cup raw sugar, 1 cup water
1 cup vegetable or olive oil, 2 1/2 cups whole wheat pastry flour,
2 1/2 teaspoons baking powder,
1 teaspoon vanilla, 1 teaspoon salt

Heat sugar, oil, and water. Cool, and add sifted dry ingredients. Stir well. Bake in two layers and serve with fruit and nut cream, or fill center with a cooked fruit filling and cover top with frosting.

Orange Cake

1/2 cup vegetable or olive oil, 2 tablespoons honey,
Grated peeling of one orange and lemon,
1 1/4 cups raw sugar,
2 1/2 cups whole wheat flour,
1 1/2 cups orange juice,
3 teaspoons baking powder,
Juice of 1 lemon,
1 teaspoon salt

Mix oil, sugar, salt, honey, and juices together. Sift dry ingredients and gradually beat into wet mixture. Bake in 8 inch cake pan or in layers in a moderate oven. Use orange frosting and filling. This cake can be used as a short cake and served with fruit.

Fruit Upside-Down Cake

1/4 cup vegetable oil, 1 teaspoon salt,
1/2 cup raw sugar packed in cup, 1 tablespoon vanilla,
1 cup liquid (water or fruit juice)
1/2 cup vegetable or olive oil,
1 cup raw sugar    1 can (no. 2 1/2) fruit– peaches, pineapple, prunes, or apricots– unsweetened,
2 1/2 cups whole wheat pastry flour,
3 1/2 teaspoons baking powder

Place oil in skillet or 8 inch square baking pan. Sprinkle with raw sugar. Place fruit halves, cut side up, in mixture. Melt sugar in liquids. Cool, add dry ingredients, and mix well. Pour over the fruit and bake in moderate oven. When done, turn up-side down on a platter or flat surface and let stand a minute or two so the syrup can run down on the cake.

Applesauce Cake – I

1 1/2 cups raw sugar, 1 teaspoon cinnamon
1/2 cup vegetable oil, 1 cup nut meats (chopped)
2 cups apple sauce, 1 cup chopped raisins
2 cups whole wheat pastry flour, Pinch salt
1 tablespoon vanilla,
2 teaspoons baking powder

Mix oil and sugar. Add sifted dry ingredients and stir well. Add nuts, raisins, apple sauce, and vanilla. Bake in a loaf pan in a moderate oven.

Apple Sauce Cake – II

4 cups whole wheat flour, 1 teaspoon cinnamon,
1 cup sesame or olive oil, 1 teaspoon cloves,
2 cups raw sugar    2 1/2 cups cooked applesauce
1 teaspoon sea salt ,
1 teaspoons soda (level), 1 cup English walnuts
1 teaspoon allspice, 3 cups raisins (or 1 lb.)

Cook apple sauce until water is gone and the applesauce is very thick. Mix hot apple sauce and soda together, then add spices, sugar, oil and salt. Sift the flour and mix one-half with apple sauce mixture. Mix the rest of the flour with raisins and nuts and stir in first mixture. Bake in 8 inch cake pan in a moderate oven at 325 degrees.

Coffee Cake

2 cups whole wheat pastry flour, 2 tablespoons soy bean milk powder,
3 teaspoons baking powder, 1/3 cup vegetable or olive oil,
1 teaspoon salt,
1/4 cup raw sugar, 1 tablespoon orange juice,
1 teaspoon cinnamon, 3/4 cup water

Mix sugar, soy milk powder, water, oil, orange juice and rind, and beat well. Add sifted dry ingredients and mix thoroughly. Put in shallow oiled pan and sprinkle with the following mixture:
1 tablespoon vegetable oil
1/3 cup chopped walnuts
4 tablespoons raw sugar
2 tablespoons orange rind (grated)

Heat oil and sugar until dissolved. Cool. Add orange rind and nuts. Bake about 30 minutes in hot oven.

Prune Cake

1 1/4 cups raw sugar, 2 teaspoons lemon juice,
1 1/4 cups whole wheat pastry flour, 1 cup chopped walnuts (mixed with flour),
2 teaspoons baking powder, 1 1/4 cup cooked, chopped prunes
1 teaspoon cinnamon, 1/4 teaspoon salt, 1 cup soy milk,
2 teaspoons grated lemon peel, 1/4 cup vegetable or olive oil

Sift dry ingredients. Add soy milk and oil slowly. Stir in prunes and nuts, adding lemon juice and peeling last. Cook in a long, oiled cake pan one hour, in moderate oven. When done, cut in squares. The batter can also be baked in small gem pans and frosted.

Fruit Gems

1 cup whole corn meal, 1 teaspoon baking powder,
1/4 cup cold water, 1/2 cup raisins,
1 cup hot nut milk, 1/2 Cup chopped dates,
1 teaspoon salt, 1/2 cup nut cream,
2 tablespoons raw sugar, 2 tablespoons oil

Mix meal and cold water. Add to hot nut milk. Cook in double boiler 5 minutes. Set aside to cool. Mix sugar, oil, and baking powder. Add to meal mixture, and beat one minute. Add cream, raisins, and dates. Mix thoroughly and bake in well oiled gem pans about 30 minutes in moderate oven.

Cup Cakes

1 cup raw sugar,  2 1/2 cups whole wheat flour
2/3 cup vegetable or olive oil, 1/4 teaspoon salt,
1 cup water, 1 teaspoon soda
1 cup chopped raisins, 1 large teaspoon cinnamon,
1/2 cup chopped nuts, 3/4 teaspoon nutmeg

Mix oil, water, sugar, and heat until sugar melts. Add sifted dry ingredients. Stir well. Add nuts and raisins, rolled in flour, to mixture. Bake in oiled gem pans in moderate oven.

Fruit Cake

1 cup raw sugar, 1/2 teaspoon baking powder,
2/3 cup vegetable or olive oil,    1 cup crushed walnuts,
1 cup large, chopped raisins,    2 cups whole wheat flour,
1 level teaspoon salt, 1 1/4 cups water,
1 teaspoon nutmeg, 1 level teaspoon soda,
1 teaspoon cinnamon, Grated orange peel

Boil sugar. oil, spices, raisins, salt, and water for 3 minutes and cool. Mix 1 cup flour with nuts before adding to mixture. Sift dry ingredients into mixture, gradually adding orange peel last. Stir well. Pour into oiled loaf pan and add icing. Place in a hot oven and turn gas very low. Leave until done.

Icing (for Fruit Cake)

1 tablespoon raw sugar     Grated rind of 1 orange

Mix with a little orange juice. Dot on cake before baking.

Fruit Cake or Cookies

1 cup raw sugar,    2 1/2 teaspoons baking powder
2/3 cup vegetable or olive oil,
1 cup water,  1/4 teaspoon salt,
1 cup chopped raisins, 1 heaping teaspoon cinnamon
1/2 cup chopped nuts,
1 1/2 cups whole wheat flour, 1/4 teaspoon nutmeg

Mix sugar, oil, water, salt, raisins, and spices. Cook 3 minutes, then cool. Sift flour and baking powder. Combine, and beat well. Add nuts. Batter for cookies is rolled on a well floured board, one inch thick, cut with floured cookie cutter. Place on oiled pan. Bake in moderate oven.

Plain Ginger Bread – I

1 cup molasses, 1 teaspoon cinnamon,
1/2 cup raw sugar, 1 teaspoon ginger,
1 cup boiling water, Pinch salt,
1/3 cup vegetable oil, 2 1/4 cups whole wheat flour,
1 teaspoon soda

Pour boiling water over shortening. Stir in molasses, sugar, salt, and spices. Sift flour and soda. Add to mixture, and stir well. Bake in moderate oven.

Chocolate cake can be made by adding soy bean chocolate instead of spices. Marble cake, by dividing the batter and using soy bean chocolate in one half and cinnamon and mace in the other.

Ginger Bread – II

1 cup vegetable oil,  1 teaspoon ginger
1 cup raw sugar, 1/2 teaspoon cloves
1 cup molasses, 2 1/2 cups whole wheat flour
1 cup boiling water, Raisins may be added if desired
1 teaspoon soda

Mix ingredients in order given, and bake in moderate oven.

Christmas Ginger Bread

1 pound whole wheat pastry flour, 1 cup raw sugar or honey
1 tablespoon ginger,  1/3 cup vegetable oil, Grapola or molasses

Mix flour, sugar and ginger. Blend oil in mixture. Add just enough Grapola or molasses to hold together. Place in refrigerator over night. In the morning, roll out very thin. Shape in various forms. Bake in moderate oven.

Tofu Cake – I

1 cake tofu (mashed), 1 tablespoon agar,
1/2 cup shredded coconut, 1 cup raw sugar or honey
2 lemons, juice and grated rind, 1 tablespoon vanilla
1/4 teaspoon salt

Mash tofu cake. Add lemon juice and peeling, sugar, salt, agar, and vanilla. Mix well. Pour in well oiled cake pan. Bake one hour in slow oven.

Tofu Cake – II

2 cakes tofu,  2 1/2 teaspoons agar
3 tablespoons soy bean flour, 2 cups honey,
1 1/2 teaspoons baking powder,
4 teaspoons vanilla, Grated rind 3 lemons, Juice of 2 lemons

Mash tofu. Add liquids, lemon peeling, and dry ingredients last. Mix well.

Make a whole wheat pie crust or graham cracker crust, and pour mixture into it. Mix coconut, raw sugar, cinnamon, and sprinkle on top of pie. Bake 1 1/2 hours in slow oven.

Naturopathic Cake

1 pound seeded raisins, 4 teaspoons baking powder,
2 cups cooked prunes, Granted rind of 1 large orange and lemon,
2 cups chopped nuts, 2 cups raw sugar,  2 cups water,
2 tablespoons vanilla, 6 tablespoons vegetable oil,
1 full teaspoon nutmeg, 3 cups whole wheat flour,
1 full teaspoon salt

Mix fruit, sugar, water, nuts, and oil. Cook for 10 minutes slowly. Combine flour with rest of ingredients. Add to cooked mixtures and stir well. Bake in slow oven one hour or more, or until done.

Date Apple Sauce Cake

3/4 cup powdered raw sugar, 1/2 teaspoon nutmeg
Dash of cloves, 1/3 cup sesame oil,  1 teaspoon baking soda,
1 1/2 cups apple sauce,  1 3/4  cups whole wheat pastry flour,
1/2 cup chopped dates, 1/2 teaspoon cinnamon

Beat oil and powdered sugar thoroughly, add apple sauce and dates, and sift in flour, soda, spices, and salt. Beat well, and bake in oiled loaf pan 35 minutes, or longer, in moderate oven.

Date-Nut Loaf Cake

3/4 cup powdered raw sugar, 1/2 teaspoon nutmeg
1 teaspoon cinnamon, 1/3 cup same oil, 1/2 teaspoon salt
1 cup water, 1 teaspoon soda
1 cup chopped dates, 1 3/4 cups whole wheat pastry flour
1/2 cup chopped nut meats

Beat oil and sugar well, add water, dates, and nuts. Sift in flour, spices, salt, and soda. Beat well, and pour in oiled loaf pan. Bake in moderate oven 35 minutes.

COOKIES


All cookie dough should be set in a cold place for two hours, or longer, before rolling out. Roll out on wellfloured board. Cut cookies out with any desired cutters, put on cookie tins, and set in a cold place until ready to bake. Oil, and flour pans for baking cookies.

Date Walnut Cookies

1 cup raw sugar,  1 cup crushed walnuts
2/3 cup vegetable or olive oil,   2 cups whole wheat flour (pastry),
1 cup chopped dates,  1 cup water,
1 teaspoon salt, 1 teaspoon soda
1 teaspoon nutmeg, 1/2 teaspoon baking powder
1 teaspoon cinnamon, 1 teaspoon vanilla

Boil sugar, oil, dates, salt, and water for 3 minutes. Cool. Mix 1 cup flour with nuts. Add together. Sift dry ingredients into mixture, add vanilla last. If not stiff enough roll out, add more flour. Roll to 1 inch thick, and cut with floured cookie cutter. Place in hot oven and turn gas very low.

Oatmeal Drop Cookies – I

1/2 pound chopped dates, 1 cup vegetable oil
1 cup water, 1 3/4 cups whole wheat flour
1 cup raw sugar, 1 1/2 cups oatmeal,
1 teaspoon soda

Mix dates, water, sugar, and oil. Cook 3 minutes. Cool. Sift dry ingredients and mix together. Drop mixture from large spoon on oiled cookie sheet. Bake in moderate oven.

Oatmeal Drop Cookies – II

Juice of 1 orange, 1/2 teaspoon salt,
4 tablespoons vegetable or olive oil, 1/4 teaspoon vanilla
1/2 cup whole wheat flour (pastry),
2 tablespoons honey,
3/4 cup raw sugar,  1/2 cup chopped raisins,
1 cup rolled oats, 1/2 teaspoon cinnamon

Mix orange juice. oil, salt, honey, and sugar. Add rolled oats and vanilla. Mix flour, raisins, and cinnamon, and add to mixture. Drop teaspoonfuls of mixture on greased pan I inch apart. Spread into circular shape with a case knife. first dipped in cold water. Bake in moderate oven.

Coconut Drop Cookies

4 tablespoons vegetable or olive oil, 1/2 cup whole wheat flour
1 tablespoon orange juice,
3/4 cups raw sugar, 1/2 teaspoon lemon juice,
2 tablespoons honey, 1/4 teaspoon vanilla
1/2 teaspoon salt,  1 1/4 cups shredded coconut

Mix sugar, salt, orange and lemon juice, and vanilla. Add flour and coconut. Drop teaspoonfuls of mixture in greased pan 1 inch apart. Bake in moderate oven.

Coconut Tarts

Fresh coconut, Honey

Grate coconut. Add honey enough to make the shreds stick together. Form into little tarts, and place in pie tins or any flat tins. Bake in moderate oven.

Walnut Molasses Bars

1/2 cup vegetable or olive oil,   3 cups whole wheat flour,
1 teaspoon salt,
1/2 cup raw sugar, 1/3 teaspoon grated nutmeg,
2 tablespoons honey, 1/2 teaspoon ginger,
1/4 cup boiling water, 1/8 teaspoon cloves,
1/2 cup molasses, 1 cup chopped walnuts,
1 teaspoon soda

Mix soda with molasses. Add oil, sugar, spices, salt, and boiling water. Add flour and chill thoroughly. Roll 1/4 inch thick, cut in strips 3 1/2 inches long by 11/2 inches wide. Sprinkle with nut meats, and bake 10 minutes.

Molasses Brazil Bars

1/2 cup vegetable oil, 1 teaspoon ginger,
1/4 cup boiling water, 1 teaspoon cinnamon,
1 cup brown sugar,  1/2 teaspoon nutmeg,
1/2 cup molasses, 1/8 teaspoon salt,
3 cups whole wheat flour (pastry), 1 cup chopped Brazil nuts

Put oil in bowl, add boiling water, sugar, molasses. Sift dry ingredients together and stir into first mixture. Chill, roll thinly, cut in strips or fancy shapes, sprinkle with chopped nuts, and bake about 10 minutes in a moderately slow oven (300 degrees F.).

“Health” Nut Bars

1/4 cup oil, 2 tablespoons raw sugar or honey,
1/4 cup boiling water,
1/2 cup raw sugar,  2 tablespoons English walnuts or almonds, finely chopped,
l/2 cup whole wheat pastry flour.

Heat honey, oil, and water. Let boil 2 minutes. Remove from fire, add sugar, flour, and nut meats. Spread evenly with a broad-bladed knife on an oiled, inverted dripping pan. Crease in 2 inch squares and place a nut meat in center. Bake in slow oven and remove from pan at once.

Almond Rocks

1 pound whole wheat flour (pastry), 2 ounces chopped, unblanched almonds,
1/2 cup vegetable oil, 6 ounces melted honey, 1 1/4 cups water

Thoroughly mix honey and shortening with the flour. Add almonds and enough water to make a stiff dough. Form into irregular rocks with a spoon, and put on a greased pan. Bake in moderately hot oven 20 minutes, or more.

Ginger Snaps

1 cup molasses, 1 tablespoon ginger
1/2 cup vegetable oil, 3 cups whole wheat flour (pastry),
1/2 teaspoon soda, 1 1/2 teaspoon salt

Heat molasses and oil. Mix dry ingredients and sift into molasses. Chill thoroughly. Divide mixture into fourths and roll 1/4 at a time on a floured board. Roll as thinly as possible. Cut with a small round cutter, first .dipped in flour. Arrange close together on an oiled sheet, and bake in moderate oven.

Plain Doughnuts

1 cup raw sugar, 2 cups whole wheat flour (pastry),
1 cup water,
2 tablespoons olive or  vegetable oil,  1 heaping teaspoon baking powder,
1 level teaspoon salt, 1 teaspoon nutmeg

Mix liquids together and heat until sugar is dissolved. Cool, and add sifted dry ingredients. More flour can be added if necessary. The spoon should stand upright in the dough. Pat out dough on a floured board, cut. and fry in hot oil. Roll in powdered raw sugar when done.

Cake Doughnuts

2 cups raw sugar,  2 cups whole wheat flour (pastry),
1 cup water,
2 tablespoons olive or vegetable oil, 1 teaspoon soda,
1 teaspoon nutmeg, 1 teaspoon salt

Make the same as plain doughnuts.

Roughnecks

2 cups whole wheat flour (pastry), 1 cup sesame oil,
1/3 cup water, 1 teaspoon baking powder,  2 cups crushed oats,
1/2 teaspoon cinnamon, 1/2 cup coconut meal,
Dash nutmeg, 1 teaspoon vanilla,
Dash allspice,  Grated orange rind,
1 cup powdered raw sugar

Sift dry ingredients. Mix sugar and oil well. Mix together, and add rest of ingredients. Mix well and put through cookie gun, shaping in small circles. Bake in hot oven until brown.

Honey Jumbles

1 cup honey, 1/4 cup water
2 tablespoons sesame oil, 1 teaspoon vanilla,
Pinch salt,  2 cups whole wheat pastry flour,
3/4 teaspoon soda

Beat honey and oil; add water. Then sift flour, soda, and salt. Mix well and roll. Cut out with jumble or round cookie cutter. Bake in moderate oven until brown.

Oatmeal Macaroons

1/2 cup sesame oil, 1 cup nut meats,
1 cup raw sugar,  1 cup coconut meal,
1/2 teaspoon salt, 2 cups Scotch oats
1/2 teaspoon soda, 1 cup whole wheat pastry flour,
1/2 cup hot water, 1 cup raisins

Beat sugar and oil, add hot water and soda, and then the dry ingredients. Mix well, and drop by teaspoonful on oiled cookie sheet. Bake in ‘moderate oven until brown.

Macaroons

1/2 cup sesame oil, 1/4 cup wheat germ
1/2 cup honey, 1 teaspoon cinnamon,
1/4 cup water, 1/2 teaspoon nutmeg,
1 1/2 cups whole wheat pastry flour, 1 cup coconut meal,
1 teaspoon vanilla, 1/2 teaspoon soda

Beat oil, water, and honey until well blended. Sift into this flour, soda, wheat germ, cinnamon, and nutmeg. Add coconut meal and vanilla, and mix well. Drop from spoon on oiled cookie sheet. Bake 375 degrees F. until brown.

PIES

How to Prepare Fresh Berry Pies

In pies made with fresh berries, allow 2 tablespoons of whole wheat flour to 3 cups of berries. When canned fruit is used, allow 2 tablespoons of whole wheat flour to 2 cups of berries and 1/2 cup of juice. Mix the flour and sugar together to avoid lumpiness and sprinkle them lightly over the berries, mixing carefully until the fruit is well coated.

“Health” Way

Apple and all fruit pies need a little flour in the filling to absorb the juice and to flavor. Mix the flour and honey together and spread on undercrust, so crust will not get soggy, and honey will cook up through fruit. Mix some honey with the berries before filling crust.

Pastry for Pies

2 1/2 cups whole wheat pastry flour,  1 1/2 teaspoons lemon juice
Ice water, 1/3 cup vegetable oil

Have all ingredients very cold. Pour oil over flour. Do not mix much. Put lemon juice in a cup and add enough water to make 1/4 cup. Pour over flour mixture. Add enough water to make a soft dough. Chop with a spoondo not knead. Roll out without mixing, on floured board with well- floured rolling pin. Nut oil may be used instead of vegetable oil.

Pie Crust – I

2 cups whole wheat flour, 1/2 cup vegetable shortening,
1/2 teaspoon salt, Chilled water

Add salt to flour and chop in shortening. Remove 1 cup of mixture, add cold water to remainder until soft. Roll on floured board and cover with 2/3 of dry mixture, fold over, and roll out. Add rest of dry ingredients, fold over, and roll thin for pie tin.

Pie Crust – II

2 cups whole wheat flour, 1/2 teaspoon salt,
4    tablespoons coconut butter, Chilled water

Mix salt and flour, chop butter into flour. Gradually add water until stiff enough to roll on a floured board. Handle as little as possible. Roll thin for pie tin.

French Pie Crust

2 1/2 cups whole wheat pastry flour, 1 teaspoon salt,
About 7 tablespoons ice water,
3/4 cup vegetable shortening.

Sift flour, then measure and sift once with salt. Cut shortening into flour with knife. Crumble with tips of fingers until mixture is of the consistency of large grains of corn, cutting the liquid in with the edge of a spoon. Toss onto floured board and knead for 2 or 3 minutes. Place in regrigerator to chill for 30 minutes. Roll out in a thin beet. and bake in pie tin at 400 degrees F. for about 10 minutes.

Apple Pie – I

4 or 5 sour apples, Cinnamon,
1/2 cup raw sugar, 1/8 teaspoon salt,
1 tablespoon lemon juice, Few gratings lemon rind

Fill a deep pie tin with whole wheat pie crust. Wash apples, and cut in thin slices. Fill the crust with layers of apple, sugar. lemon rind. lemon juice, cinnamon, and salt in order given. Cover with pie crust that has been cut in several places, in the center, to let the steam out. Bake in moderate oven until the apples are tender.

Apple Pie Filling – II

4 or 5 sour apples, 1 teaspoon lemon juice,
1/2 cup honey, Few gratings lemon rind,
1/4 teaspoon grated nutmeg

Mix honey, nutmeg, lemon juice, and grated rind. Sprinkle over apples.

French Apple Pie – I

18 graham crackers or whole wheat bread crumbs,  Grated peeling, 1 lemon,
1 tablespoon lemon juice,
4 or 5 grated sour apples,
2 tablespoons vegetable oil, Cinnamon
1/2 cup raw sugar, 1/8 teaspoon salt

Roll crackers and mix with vegetable oil to form a crust. If using bread crumbs and oil, add I tablespoon raw sugar, Line a deep pie tin with mixture. Wash and grate apples. Mix sugar, lemon, lemon peeling, salt, and cinnamon together and fill pie tin. Mix two tablespoons raw sugar with remainder of cracker crumbs and cover top of pie. Bake in moderate oven.

French Apple Pie – II

1 box graham crackers, 1 tablespoon lemon juice
1/2 cup raw sugar or honey, 4 or 5 sliced sour apples
Grated peeling, 1 lemon,  Cinnamon, 1/8 teaspoon salt

Line a deep, square tin with oiled graham crackers. Wash and slice apples. Cook with lemon peeling, lemon .juice, salt, sugar, and cinnamon until apples are tender. Pour into pan and sprinkle crumbled graham crackers. mixed with sugar and cinnamon, over top. Bake, until brown on top.

Rich Apple Pie

Crust

1/2 cup oil, 1/4 teaspoon salt
1/4 teaspoon baking powder, About 6 tablespoons
2 cups whole wheat flour, ice water

Mix dry ingredients together and add cold water to moisten. Roll out thin and line medium- sized pie tin.

Filling

5 or 6 sliced apples, 1 tablespoon corn flakes,
1 cup raw sugar, Cinnamon,
1 tablespoon whole wheat flour, 1 teaspoon lemon juice

Mix sugar, flour, and cinnamon together, and mix with apples. Place in pie tin and sprinkle lemon juice on top. Spread corn flakes over all before putting on top crust. Perforate top crust, and bake 3/4 hour in 350 degrees F. oven until pie becomes slightly brown.

Blueberry Pie

1 quart fresh blueberries, 3/4 cup raw sugar,
4 tablespoons whole wheat flour, 1/2 teaspoon cinnamon (if desired)

Mix all together, place in pastry shell, and bake in hot oven (450 degrees F.) for 30 minutes. Bake* at 450 degrees F. for the first 10 minutes and 350 degrees F., moderate oven, for the balance of baking period.

Favorite Blueberry Pie

Crust

1 1/2 cups whole wheat pastry flour, Pinch salt
As little ice water as possible to hold together,
1/2 cup vegetable shortening

Cut shortening into flour. using hands as little as possible. When the consistency of cornmeal, add water very slowly, and mix thoroughly until the dough can be handled. Roll out lower crust.

Filling

1 quart blueberries     1 heaping cup raw sugar

Pick over berries and rinse. Drain, and mix with sugar. Add upper crust and bake in oven at 425 degrees F. for 20 minutes, then reduce heat to 400 degrees F. for 20 minutes more. Serve warm.

Prune Delight Pie

1 baked pie shel, 1 teaspoon lemon juice,
2 cups cooked prunes, 1 cup sliced bananas,
1/4 teaspoon salt, 1/2 cup raw sugar,
1/2 teaspoon cinnamon, 1/2 cup prune juice,
4 tablespoons whole wheat flour, 1/4 cup orange juice

Mix prunes with salt, flour, cinnamon, and juices. Cook slowly and stir constantly until thick. Add sugar, mix well, and cool. Add bananas, orange juice, and pour into pie shell. Serve plain or with chopped nuts.

Cranberry-Prune Pie

1 1/2 cups cranberries, 1 tablespoon whole wheat pastry flour,
3/4 cup honey or raw sugar, 1 cup prunes

Cut cranberries in half, steam prunes and cut in small pieces. Mix together. Add honey and flour. Pour in baked pie shell. Rebake in quick oven 20 minutes.

Pumpkin Pie – I

Crust

1 cup whole wheat pastry flour, Pinch salt
3 tablespoons vegetable oil,
1/4 teaspoon baking poweder, Ice water

Cut oil into flour and baking powder. Add salt and mix well. Handle as little as possible. Roll 1/4 inch thick on a floured board. Place in pie tin and cut edge.

Filling

1 can pumpkin, 1 teaspoon ginger,
2 heaping teaspoons cinnamon, 1 1/4 cup raw sugar
1 cup soy milk

Mix thoroughly, place in pie crust, and bake 1 1/2 hours in a slow oven.

Pumpkin or Squash Pie – II

2 cups cooked and sieved pumpkin, 1 teaspoon cinnamon,
1/2 teaspoon nutmeg,
1 tablespoon whole wheat flour, 1/4 teaspoon cloves,
1/4 teaspoon ginger,
1 tablespoon olive oil (scant), 1 cup hot water

Line pie tin with pie paste, pour in the pumpkin mixtune, and bake until firm. Hubbard or Banana squash may be used in place of pumpkin.

Mince Pie – I

4 cups minced apples, 3 cups minced protose (?),
1 cup prune juice, 2 cups seedless raisins,
1 cup raw sugar, 1 lemon-juice and grated rind,
1 cup molasses, 2 tablespoons vegetable or olive oil, 1 teaspoon cinnamon
1/8 teaspoon cloves, 1 teaspoon salt

Mix together and stew until thick. Fill pie tin with pie crust, fill with mixture, and cover with top crust that is perforated on top. Bake in moderate oven.

Mince Pie – II

1 pound finely chopped apples,
1 pound finely chopped, candied orange, citron, and lemon peel,
1 pound finely chopped seedless raisins,
Juice and rind of 1 lemon, Pound finely chopped currants, Spices to suit taste
2 1/2 tablespoons olive or vegetable oil

Mix together, let stand for a few hours. Pour filling in pie shell. Bake in moderate oven. Ile juice and rind of one orange can be used in place of citron.

Fruit Roll

2 pounds chopped raisins, 1/2 cup lemon juice and grated peeling,
3 pounds chopped figs,  1 pound chopped nuts, Juice of 2 oranges
1/2 cup tangerine juice and grated peeliing, 1 cup coconut, 1 tablespoon vanilla

Make a rich pie crust, and roll thin. Cut in large squares. Mix ingredients and place in center of squares. Moisten edges of crust with water and roll, pressing edges together. Bake in moderate oven. When cool, cut in 1 inch slices. If tangerines are not available, use 1/2 cup orange juice in its place.

Pecan Pie

1/2 cup honey, 2 tablespoons vegetable oil,
1/2 cup raw sugar, 3 tablespoons agar,
1 cup pecans

Cook honey, sugar, and oil until slightly thick. Cook agar with water until dissolved, add to mixture. Beat until thick, and add nuts. Pour into baked pie shell and let stand.

“Holiday” Pies

To have delicious holiday pies, substitute chilled orange juice for the water in your regular pastry recipe, and add 1/2 teaspoon grated orange rind. Pumpkin, apple, squash, mince, and cranberry are good candidates for this treatment.

MUFFINS AND GEMS

Whole Wheat Muffins

2 cups whole wheat flour, 1/4 cup oil
1 cup wheat germ, 2 heaping teaspoons bakin powder,
1 cup bran, 1 cup walnuts (broken up), 1 teaspoon salt,
1 cup raisins, A little raw sugar or honey (sweeten to taste),
Water

Mix flour, wheat germ, bran, baking powder, and salt. Add oil, a little honey or raw sugar, and enough water to make a fairly stiff batter. Add walnuts and raisins, and bake in oiled muffin tins. Have oven hot for the first few minutes, then turn down.

Fruit Muffins

Use the same recipe as above, and add 1 cup chopped dates, or figs, etc.

Honey-Bran Muffins

1/2 cup honey, 2 cups bran
2 teaspoons water, 2 1/2 teaspoons baking powder,
1/2 cup vegetable oil, 1 cup whole wheat pastry flour, 1 1/4 cups soy milk

Mix honey, water, oil, and soy milk. Sift dry ingredients into mixture, and beat well. Pour into greased tins, and bake 35 or 40 minutes in moderate oven.

Honey-Nut and Bran Muffins

1 cup whole wheat pastry flour, 1/2 cup cooked bran,
1/4 cup chopped nuts, 2 teaspoons baking powder, 1/4 cup honey
3/4 cup soy milk, 1/2 teaspoon salt, 1 tablespoon off

Mix and sift ingredients. Add nuts, soy milk, honey, and oil. Mix thoroughly, and bake in muffin tins about 25 minutes in hot oven.

“All Bran” Muffins

2 tablespoons vegetable oil or shortening, 1 cup whole wheat flour (pastry),
1/4 cup raw sugar, 1/2 teaspoon salt,
1 teaspoon water, 2 1/2 teaspoons baking powder,
1 cup bran, 3/4 cup soy milk

Cream sugar, oil and water. Add bran and soy milk, and let soak until moisture is taken up. Sift flour, salt, and baking powder. Add to first mixture, and stir only until flour disappears. Fill greased muffin tins 2/3 full, and bake in moderate oven (400 degrees F.) about 30 minutes. Makes 8 large muffins.

Date-Bran Muffins

1/2 cup vegetable oil or  shortening,  2 cups whole wheat flour (pastry),
1 pound chopped dates, 4 teaspoons baking powder,
1/2 cup chopped walnuts or pecans, 1 teaspoon salt, 1 1/4 cups soy milk
2 cups bran,  2 teaspoons water

Mix oil, soy milk and water thoroughly. Sift dry ingredients into mixture and stir thoroughly. Add dates and nuts. Pour into well oiled muffin pans, and bake 20 minutes in moderate oven.

Soy Wheat Germ Muffins

1/2 cup soy pastry flour, 1 tablespoon honey
1/4 cup whole wheat pastry flour, Pinch salt
3/4 cup water, 1/4 cup wheat germ, 1 tablespoon sesame oil
1 1/2 heaping teaspoons baking powder, 1 teaspoon vanilla or cinnamon, if desired

Mix oil and honey. Add water, then sifted flour, wheat germ, baking powder and salt. Beat well, and bake in well oiled muffin tins in moderate oven 35 minutes, or until well done. This makes 8 medium sized muffins. Cool before serving.

Lima Bean Muffins

1/2 cup whole wheat pastry flour, 4 tablespoons sesame oil,
1 tablespoon raw sugar or honey, 1/2 cup lima bean flour,
2 cup soy milk, 2 teaspoons baking powder, 1/2 teaspoon salt

Mix soy milk, honey, and oil. Sift dry ingredients into mixture. Bake in muffin tins in moderate oven, 1/2 cup chopped dried fruit may be added, if desired.

Corn Meal Muffins – I

2 cups cornmeal, 1/2 teaspoon salt,
1 cup whole wheat pastry flour, 1 cup soy milk, 2 teaspoons water,
1/2 cup raw sugar,  4 teaspoons baking powder, 2 tablespoons vegetable oil

Sift dry ingredients into soy milk and water. Add oil. Turn into oiled muffin pans, and bake in hot oven (425 degrees F.) 15 to 20 minutes.

Corn Meal Muffins – II

1 teaspoon water, 1 teaspoon salt,
1 cup raw sugar, 1 1/2 cups water,
2 1/2 cups whole wheat pastry flour, 3/4 cup chopped dates,
3/4 cup chopped nuts,  2 teaspoons baking powder, 1/4 cup raisins,
1 cup corn meal, 1/4 Cup Oil

Mix water, sugar and oil. Sift dry ingredients into mixture. Add nuts and fruit. Bake in oven at 375 degrees F. until done.

Whole Wheat Gems

1 cup nut meal, 3 cups whole wheat pastry flour or sufficient to make a batter,
9 cups cold water, 3 teaspoons baking powder,
1 tablespoon honey or sugar, 1/2 teaspoon salt

Thoroughly mix ingredients and beat for 10 minutes, then put into hot gem irons and bake about 40 minutes.

Fruit and Nut Gems

Add cut-up seedless raisins, figs, or dates with any gem batter. Add chopped nuts alone, or with fruits. Bake.

Huckleberry Gingerbread Gems

2 scant teaspoons baking powder, 1 teaspoon ginger,
1/3 teaspoon salt, 1/2 cup water or soy milk, 2 tablespoons vegetable oil
1/2 cup molasses, 1/2 cup huckleberries
1 1/4 cups whole wheat pastry flour

Mix baking powder, soy milk, and molasses. Sift dry ingredients into mixture. Add oil, and beat well. Stir in huckleberrics. Pour into oiled muffin pans, and bake 25 minutes in a moderate oven-or at about 350 degrees F. Serve with warm maple syrup.

CAKE FILLINGS

Orange Filling

2 large oranges,    2 large apples
1 cup raw sugar

Grate rind and squeeze juice of oranges. Add grated apples and sugar. Boil 15 minutes. When cool, spread between layers of cake.

Lemon Filling

1 cup raw sugar, Grated rind 2 lemons,
3 tablespoons whole wheat pastry flour,  1/4 cup lemon juice,
1 teaspoon vegetable oil

Mix sugar and flour, add grated rind and lemon juice. Put oil in saucepan, add mixture and stir constantly until boiling point is reached. Cool before spreading.

Fig Filling

1/2 pound figs, finely chopped, 1/3 cup boiling water
1/3 cup raw sugar, 1 tablespoon lemon juice,

Mix in order given and cook in double boiler until thick enough to spread. Spread while hot.

Lemon Coconut Cream Filling

Juice and grated rind of 1 lemon, 1 cup shredded coconut,
1 teaspoon agar, 1 cup powdered raw sugar

Cook lemon juice, rind, agar, and powdered sugar in double boiler 10 minutes, stirring constantly. Add coconut and cool.

Raisin Paste or Filling

2 cups chopped raisins, Juice of 2 lemons,
1 cup ground nut meats or 1/2 cup peanut butter, 1/2 cup orange juice

Wash and dry raisins. Put through food chopper. Add fruit juices, salt, and ground nuts. Mix until smooth. This will keep a long time in jelly glasses.

CAKE FROSTINGS

Vanilla Frosting

Powdered raw sugar, 2 tablespoons boiling water or fruit juice,
1 teaspoon vanilla

Add sugar to liquid until of right consistency to spread. Add flavoring, and mix well.

Coconut Icing

1 cup raw powdered sugar, 1/2 cup fresh coconut, shredded,
1/4 teaspoon vanilla, Boiling water

Sift sugar, add water very slowly until of consistency to spread. Add vanilla and coconut, and spread on warm cake.

Orange Frosting

Grated rind 1 orange, 1/2 teaspoon lemon juice,
2 tablespoons orange juice, Powdered raw sugar

Mix fruit juices with orange rind and let stand 15 minutes. Strain and stir sugar in liquid until of right consistency to spread.

Soy Bean Chocolate Frosting

2 squares soy bean chocolate, 1 teaspoon nut cream,
3 tablespoons hot water, Powdered raw sugar,  1/4 teaspoon vanilla

Melt chocolate over boiling water, add nut cream and hot water. Cool. Add sugar to make right consistency to spread. Add flavoring.

Caramel Frosting

1 cup raw sugar, 1 tablespoon oil,
Enough water to moisten, 1 teaspoon vanilla, Pinch salt

Cook sugar, water, oil, and salt until it forms a very soft ball in cold water. Beat until it begins to harden. Add flavoring, and spread.

Nut Frosting

Add chopped nuts to vanilla frosting before spreading, or sprinkle on top of icing while icing is soft.

SAUCES FOR DESSERTS

Vanilla Sauce

1 cup raw sugar, 1 1/2 teaspoons cornstarch,
1 cup water,  2 teaspoons vanilla

Cook sugar and water until sugar dissolves. Add cornstarch mixed with a little more water and vanilla last.

Orange Sauce – I

2 tablespoons whole wheat pastry flour, 2 cups hot water,
Juice of 1 lemon,
3/4 cup brown or raw sugar, 1/4 cup orange juice
Pinch salt, Pinch nutmeg

Mix flour, sugar, and salt. Pour on hot water and bring to boiling point, stirring constantly. Boil until thick. Add fruit juice, nutmeg, and serve.

Orange Sauce – II

1 cup raw sugar, Grated rind of 3 or 4 oranges,
1 cup orange juice

Mix orange rind and sugar. Add orange juice, and let come to a boil.

Lemon Sauce – I

Make the same as Orange Sauce I, only omit the orange juice and use 1 1/4 cups lemon juice instead.

Lemon Sauce – II

1 cup raw sugar, 1 1/2 cups boiling water,
1 tablespoon whole wheat pastry flour,  Juice and grated rind of 1 lemon

Mix sugar and flour, add boiling water slowly, stirring constantly. Boil 15 minutes, add lemon and chill.

Banana Sauce

2 large bananas, 1 tablespoon honey
1 cup nut cream

Mash bananas. Thoroughly mix together with nut cream and honey.

Apricot Sauce

1 1/2 cups apricots    2 tablespoons nut butter
1/2 cup raw sugar     Toasted or raw almonds

Mix together, and cook slowly 15 minutes. Serve with hot pudding. Sprinkle with almonds.

Pineapple Sauce

1 cup grated pineapple,   1 tablespoon honey,
1 Cup nut cream butter

Mix thoroughly. This is a delicious dressing for fruit salads.

Maple Dip

2 cups raw, powdered sugar, 1 tablespoon maple syrup,
2 tablespoons whole wheat pastry flour, 1 teaspoon nut cream, 1 teaspoon vanilla

Mix flour, nut cream, and sugar together. Add a little hot water, and cook about 5 minutes. Add vanilla and stir.

PUDDINGS

Graham Pudding – l

2 cups graham crackers,  2 tablespoons oil,
1 cup hot water,  2 teaspoons baking powder,
1 cup raisins,  1 cup raw sugar, 1/2 cup shredded coconut, Pinch of salt

Roll crackers, add baking powder, and soak in hot water. Mix rest of ingredients into mixture, adding oil last. Bake in moderate oven.

Graham Pudding – II

2 cups whole wheat flour,  1/4 cup vegetable oil,
2 1/2 teaspoons baking powder, 1 cup chopped raisins,
1/2 teaspoon salt, 1 cup chopped apples,
1 cup say milk,    1 teaspoon orange rind (grated),
1/2 Cup corn Syrup

Mix in order given, Steam I 1/2 hours. Serve with lemon sauce.

Apricot Pudding

2 cups steamed apricots (mashed), 1/2 teaspoon salt,
1/2 cup raw sugar, 1 1/2 cups whole wheat flour,  2/3 cup soy milk or water,
1 1/2 teaspoons baking powder, 1/4 teaspoon mace (?),
1/3 cup vegetable oil

Sift dry ingredients together. Add milk, 1/2 cup apricots, and oil. Mix well. Turn into oiled pan, and steam I 1/2 hours Serve with apricot sauce.

Persimmon Pudding – I

1/2 cup persimmon pulp, 1 teaspoon soda,
1/4 cup soy milk, 1/2 teaspoon vanilla,
1 tablespoon hot water, 1/4 cup raisins,
1/2 cup raw sugar, 1/4 cup chopped nuts,
1 cup whole wheat flour, 2 tablespoons citron (if desired),
1/2 teaspoon salt,  1/4 teaspoon cinnamon

Work hot water into the sugar and stir in the sifted dry ingredients. Add raisins and nuts. Gradually work to a batter by adding soy milk and persimmons which have been mashed. Pour into a well oiled mold. Set in pan of water 2 inches deep. Place cover over pan and steam in oven.

Persimmon Pudding  – II

1 cup raw sugar, 1 teaspoon baking powder,
1 cup persimmon pulp, 1 cup whole wheat flour, 1 teaspoon soda,
1 teaspoon vanilla, 1 teaspoon cinnamon,
2 tablespoons vegetable oil, 1/8 teaspoon cloves

[Mix all ingredients and] Bake in a covered casserole from 3/4 to 1 hour.

Carrot Pudding – l

1 1/2 cups ground carrots (raw), 1 cup raw sugar,
1 teaspoon cinnamon, 1 cup ground potatoes (raw), 1 teaspoon salt,
2 teaspoons baking powder, 1 cup ground raisins, 1/2 cup nuts,
1 cup whole wheat flour

Run carrots, potatoes, raisins, and nuts through food chopper. Mix dry ingredients and add to fruit mixture. Steam in molds 3 or 4 hours. Serve with hard sauce, or a pudding sauce.

Carrot Pudding – II

1 cup grated raw potatoes, 1 cup floured raisins
1 cup raw carrots,  1 teaspoon soda,
1 cup raw sugar, 1/4 teaspoon doves,
1/4 cup vegetable oil, 1/2 teaspoon nutmeg,
1 cup whole wheat flour, 1 teaspoon cinnamon

Mix soda and potatoes. Add carrots, sugar, and oil. Mix dry ingredients, and add raisins. Steam in a double boiler until done, and serve with a sauce.

Carrot Pudding – III

2 cups mashed carrots,  1 cup water,
1 1/2 cups melba toast crumbs, 1 teaspoon nutmeg
1 cup chopped raisins, 2 tablespoons honey, 2 tbIsp. almond butter

Mix all ingredients well and pour in oiled mold or casserole. Bake over hot water, or steam for 30 minutes. Serve hot or cold.

Soy Bean Chocolate Date Pudding

1/4 cup nut butter or vegetable oil,   1 teaspoon vanilla
2 1/2 teaspoons baking powder, 1/2 cup chopped dates,
1 tablespoon agar, 1/2 teaspoon salt,
1/4 cup orange juice, 1/2 teaspoon cinnamon
1/3 cup raw sugar,
1 tablespoon soy bean milk powder and enough water to make 1/3 cup,
1 cup whole wheat pastry flour,  5 ounces soy bean chocolate

Mix nut butter, agar, sugar, and half of orange juice. Beat well. Melt chocolate, and add rest of orange juice. Mix together. Sift dry ingredients and add to wet mixture alternately with soy milk. Add chopped dates and vanilla last. Pour into well oiled mold and steam 2 to 2 1/2 hours. Serve with vanilla sauce.

Rice Pudding I

1/2 cup brown rice, 1 orange
1 cup finely-chopped dates, 1 lemon
3/4 cup raw sugar,  1 tablespoon vanilla
1 teaspoon agar, 1/2 pint coconut milk

Simmer rice in 2 cups water until tender and thickened to taste. Salt, and mix with dates and sugar. Soften agar in 2 tablespoons of cold water for 5 minutes. Dissolve over boiling water and mix with juice of orange, lemon, and vanilla. Whip coconut milk and beat agar mixture into it. Add to rice mixture, and blend thoroughly. Stir from bottom to top, until pudding begins to set, and then turn into small molds. Let stand on ice for several hours until chilled and firm. When ready to serve, unmold and sprinkle finely-chopped cherries over the top of each form.

Rice Pudding II

2 cups cooked brown rice, 1 teaspoon cinnamon
1/2 cup date sugar, 1 cup coconut milk, 1 teaspoon vanilla

Mix together and cook in double boiler until thick. Serve hot or cold in individual custard cups.

Rice Pudding Deluxe

1 quart soy milk    1 teaspoon vanilla
1/3 cup brown rice    1 cup coconut milk
1/4 cup honey    Fruit or blanched almonds
1/2 cup seeded raisins

Heat soy milk in double-boiler. Add rice and honey. Steam two hours. Add raisins during last hour. Cool, and add flavoring. Fold in coconut milk, and garnish with bits of fruit or almonds.

Sweet Potato Pudding

3 large sweet potatoes, 1 teaspoon grated nutmeg,
1 cup honey, or raw sugar
1 cup soy milk, Seasoning

Put potatoes through grinder, mix thoroughly with milk and honey. Add seasoning. Pour into a shallow baking pan and bake until brown. Serve hot.

Date Pudding

1 pint coconut milk, 1/2 pound fiberless dates,
1 teaspoon vanilla

Pit the dates, and put in top of double boiler. Add coconut milk and cook over hot water until dates are completely dissolved. Stir well and cook until thick. Remove from fire, and add vanilla. Pour into sherbet glasses. Chill.

Date and Coconut Pudding

1 pound dates, 1 pint coconut milk,
Shredded coconut,  1 teaspoon agar

Stone and cut dates fine. Oil baking dish, and sprinkle alternate layers of chopped dates and coconut. Use plenty of coconut, or it will be too sweet. Cook agar in a little hot water. Mix with milk and pour over dates and coconut. Bake in slow oven about 30 minutes, or until brown on top. Serve hot or cold.

Rhubarb Pudding

6 cups (3 pounds) rhubarb cut in 1 inch lengths, 2 tablespoons grated orange rind,
2 cups whole wheat bread crumbs, 1/2 cup hot water,
2 tablespoons nut butter, 1 cup raw sugar, 2 tablespoons honey

Alternate rhubarb in layers with bread crumbs, sugar and orange rind in a well oiled baking dish, finishing the top laver with bread crumbs and raw sugar. Mix nut butter, honey, and hot water. and pour over mixture. Cover. and bake until rhubarb is tender (half an hour or more), in a moderate oven. Uncover. and bake 15 minutes longer. Serve hot at table. Serves six.

Banana Fruit Dessert

6 bananas, 1 tablespoon raw sugar,
4 apples,  6 tablespoons shredded coconut,
4 slices pineapple, 4 pears, Vanilla to taste

Slice bananas lengthwise. Dice rest of fruit, and put on top of bananas. Mix vanilla. raw sugar and coconut, and put on top of fruit.

Baked Apples
1 1/2tablespoons honey for each apple,  Add blanched almonds

To prevent apples from bursting through jacket, pare 1/4inch of the skin from the top of the apple.

Plain Baked Apples

Apples,  Cinnamon, Raw sugar or honey, Nut butter

Core apples, and place in pan. Add enough water to cover bottom of pan. Fill center of apples with sugar or honey and cinnamon. Place a piece of nut butter on top of each apple. Bake until tender.

Baked Apples DeLuxe

Red apples, 1/2 lemon and grated rind,
1 cup raw sugar, Shredded walnuts,  Juice of 1 orange,
Crushed pineapple,  Mashed bananas

Core apples, and bake with water in bottom of pan until well done. Mix sugar, lemon and orange juice, and grated rind. Simmer down and let cool. Stuff apples with nuts and pineapple. Pour juice over each apple and tot) with mashed bananas.

Apple and Orange Cobbler

4 tart apples, Juice of 1 orange
1/2 orange (rind), 4 tablespoons vegetable oil
1 cup raw sugar, Rich biscuit dough

Slice apples and add orange rind, sugar  and juice. Mix well. Pour into oiled pan and cover with rich biscuit dough rolled 1/2 inch thick. Cover and bake.

Cereal Apple Betty

6 tablespoons vegetable oil, 3 tablespoons raw sugar, 1/2 teaspoon nutmeg,
4 whole wheat muffins or rolls, 1/2 teaspoon cinnamon, 3/4 cup tart. sliced apples

Crumble muffins or rolls, and mix with oil and sugar. Cover the bottoms of four oiled individual baking dishes with mixture, then spread with a layer of apples. Sprinkle with nutmeg and cinnamon. Repeat, reserving 1/2 cup of crumbs for the tops. Bake, covered, for 20 minutes in moderate oven (350 degrees F.). Uncover, and bake 20 minutes longer. Serve with nut cream.

Coconut Apple Betty

1 cup grated coconut, 2 tablespoons vegetable oil,
6 sliced apples, 1 cup whole wheat bread crumbs, 1 teaspoon cinnamon

Arrange in layers (sprinkle with sugar) in baking dish, topping with coconut. Bake 30 to 40 minutes. Serve with a sauce.

Peach Betty

8 or 10 peaches, 1/2 cup whole wheat flour,
Almond extract, 1/4 cup vegetable oil,  3/4 cup raw sugar

Fill a deep dish with sliced peaches. Sprinkle with a few drops of almond extract. Mix flour, oil, and raw sugar to a crumbly consistency. Spread evenly over fruit. Bake in a moderate oven 45 minutes. Serve warm.

Custard

1 pint soy milk, 1/4 cup orange honey or raw sugar,
1 cup nut cream, 1 tablespoon agar, 2 teaspoons vanilla

Heat the soy milk, dissolve the agar, add coloring, flavoring, and cool. When starting to congeal, beat until fluffy. Then fold in nut cream, chill, and serve in sherbet glasses.

Cranberry Tapioca

1/4 cup quick-cooking tapioca, 1 cup prepared cranberry sauce,
1 1/3 cups boiling, salted water,   1 teaspoon grated orange rind,
1/2 cup nut cream, whipped,  2 tablespoons orange juice

Cook the tapioca in the boiling salted water for 15 minutes, stirring occasionally. Remove from fire, cool, and add the cranberry sauce, orange rind, and orange juice. Fold in the nut cream. Pour into glasses and chill.

Banana Fluff

1 teaspoon agar, 1 orange
1/4 cup cold water, 1 tablespoon lemon juice
4 mashed bananas, 1 cup nut cream
1 tablespoon grated orange rind, 3/4 cup powdered raw sugar, Few grains salt

Mix bananas, fruit juices, and orange rind. Cook agar in water until melted, add sugar and stir until melted. Cool. Fold in nut cream. Chill in refrigerator tray.

Bavarian Cream

2 tablespoons agar, 1/4 cup water,
1/4 cup grape juice, or pomegranate juice, 1 tablespoon lemon juice,
1 1/2 cups nut cream, 1/2 cup honey

Stir agar into 1/2 cup hot water. Place in a warm spot and let soak for 1/2 hour. Stir honey in grape juice and mix with agar. Allow to cool, stirring frequently, until it just begins to thicken, then quickly fold into the nut cream, beaten stiff. Put in mold and chill.

Date Whip

2 1/2 cups chopped dates, 1 pint nut cream,
1 tablespoon powdered raw sugar, 1 teaspoon vanilla

Whip nut cream until stiff, add sugar, and. dates. Flavor, chill and serve.

Date Banana Whip

Dates,  1/2 cup orange juice, Bananas,  Nut cream

Steam dates, then put through a sieve. Beat bananas to a pulp, or put through a sieve. Mix both together. Fold in the nut cream after adding orange juice to mixture. Serve in high glasses.

Rice and Pineapple

1 cup cold, steamed brown rice,  Nut cream
Cherries, 1 cup chopped pineapple or strawberries

Mix rice and pineapple. Serve in sherbet glasses topped with nut cream and cherries or strawberries.

Peaches Batavia

12 peaches,  Bananas,
Pineapple ice cream, Fresh raspberries

Poach peaches in vanillaflavored syrup. After cooling, place on a bed of pineapple ice cream with slices of bananas between the peaches. Cover with a thin puree of fresh raspberries. Serve in sherbet cups.

ICE CREAM AND SHERBETS

Maple Vanilla Ice Cream

1 cup coconut milk, 1 pint coconut milk,
1 cup maple syrup, 1 scant teaspoon vanilla

Mix milk (cup) and syrup. Freeze until it begins to harden. Whip milk (pint), combine, and add vanilla. Freeze until hard, stirring occasionally.

Vanilla Ice Cream

1 pint hot coconut milk, 1 cup raw sugar
2 tablespoons whole wheat pastry flour, 2 teaspoons vanilla, 1 quart coconut milk

Mix milk (pint), flour, and sugar, and cook in double boiler until milk thickens. Cool, add rest of milk (whipped) and vanilla. Strain and freeze.

Maple Pudding Ice Cream

1 cup coconut milk, 2 tablespoons agar,
3/4 cup maple syrup,  Chopped walnuts, 1/2 cup water, Vanilla

Boil agar, water, and maple syrup for 1 minute, or until agar is dissolved. Pour into milk, add vanilla and nuts. Freeze.

Banana Ice Cream  I

1 cup coconut milk,  1 1/4 cups sifted powdered raw sugar,
1 cup mashed banana, 1 cup coconut milk

Mix one portion milk, bananas, and sugar. Chill. Add second portion milk (whipped) and freeze. This serves eight.

Banana Ice Cream  II

1 cup coconut milk, 1/4 cup raw sugar or honey,
2 ripe mashed bananas, 1 pint coconut milk

Mix milk (cup), bananas, and sugar, or honey. Freeze until it begins to harden. Add rest of milk (whipped) and freeze until hard, stirring occasionally. Chopped nuts may be sprinkled on top, if desired.

Peach or Apricot Ice Cream  I

1 cup coconut milk, 1 cup canned (unsweetened) or fresh peach puree,
3/4 cup raw sugar, 1 tablespoon lemon juice, 1 cup coconut milk

Mix peach puree, lemon juice, and sugar. Add to milk (cup), and freeze until it begins to harden. Fold in rest of milk (whipped), and freeze hard.

Peach Ice Cream  II

1 1/2 pints coconut milk, 4 cups peeled crushed peaches,
2/3 cup raw sugar, 1 tablespoon vanilla

Crush peaches, add sugar, and let stand 15 minutes. Mix milk, sugar, vanilla, and freeze until firm. Add peaches and freeze until hard.

Soy Bean Chocolate Ice Cream

1 tablespoon vanilla, 1/3 pound soy bean chocolate,
5 tablespoons coconut milk or water, 1/3 cup maple syrup or honey,
1 pint coconut milk

Grate chocolate, and add milk or water. Melt over slow fire. Add syrup. Whip coconut milk and fold in mixture. Add vanilla and freeze until hard, stirring occasionally.

Fruit and Coconut Milk Sherbet

3 lemons,  3 cups raw sugar,
3 oranges,  5 cups coconut milk,
3 bananas,  1 cup nut cream

Mix fruit juices with mashed bananas. Stir in the sugar, add coconut milk and nut cream. Freeze at once.

Lemon Sherbet

Juice of 4 lemons, 1 1/2 Cups raw sugar,
1  quart coconut milk

Mix lemon juice with agar. Add milk and freeze.

Pineapple Ice Cream

1 large can Dole’s crushed pineapple (unsweetened), 3 tablespoons honey
2 tablespoons agar, 1 quart coconut milk

Precook agar in enough water until dissolved. Allow to cool, then add honey to pineapple, and combine. Pour in coconut milk. Set in refrigerator trays and stir once or twice while congealing to keep it from separating.

Pistachio Nut Ice Cream

Vanilla ice cream,  Few drops of Rosewater,
4 ounces Pistachio nuts,  1/2 teaspoon almond extract,
1/4 cup raw sugar,   1/4 cup coconut milk

Shell and blanch pistachio nuts. Pound them in a mortar with a few drops of rosewater, add sugar and milk and stir to a fine paste.
Make any vanilla ice cream and scant the proportion of sugar. Flavor it with vanilla, and color a pale green with green vegetable color paste and freeze.

Nougat Ice Cream

6 cups coconut milk, 1/2 cup chopped pecans,
1 1/2 cups honey, 1/2 cup chopped raisins, 1/2 cup chopped almonds, 1/2 cup chopped dates

Whip milk, and add balance of ingredients. Put in ice trays of refrigerator and freeze. Serve plain or with maple syrup.

Fruit Ice Cream

Juice of 1 orange, 1 cup soy milk,
Juice of 1 lemon, 1 cup coconut mik, 1 mashed banana,
1 cup raw sugar, Pinch of salt

Mix together, and stir often while freezing. Nuts may be added when serving.

CONFECTIONS

Maple Sugar Candy

1 pound soft maple sugar, 2/3 Cup English Walnuts or pecans cut in pieces,
3/4 cup soy milk, 1/4 cup boiling water

Break sugar in pieces. Mix with soy milk and water. Bring to boiling point and boil until a soft ball is formed in cold water. Remove from fire, beat until creamy, add nuts, and pour into an oiled tin. Cool and mark in squares.

Maple Fudge

1 cup maple sugar, 1/3 cup soy milk,
1 cup raw sugar,  2 scant tablespoons vegetable shortening,
1 tablespoon honey, 1/8 teaspoon salt, 1 teaspoon vanilla, 1 cup chopped walnuts

Mix all ingredients except vanilla and nuts. Bring to boiling point, over hot fire, then turn very low and simmer until mixture forms a soft ball in cold water. Remove from fire, cool until tepid. Add vanilla and beat until creamy. Stir in nuts, and pour on slightly oiled pan. When almost cold, cut in squares.

Soy Bean Chocolate Fudge

2 cups raw sugar, 3 tablespoons powdered soy milk and 1 cup water,
1 tablespoon honey, 1 cup grated soy bean chocolate,   2 tablespoons vegetable oil,
3/4 cup chopped walnuts,    1 teaspoon vanilla

Mix sugar, milk powder, chocolate, honey, and water. Add the rest of ingredients. Cook on medium fire until boiling point is reached, then simmer until it forms a soft ball when dropped in cold water. Remove from fire, cool, and add vanilla. Beat until creamy. Add nuts, and pour on oiled plate. Cut in squares when almost cold.

Peanut Butter Fudge

2 cups raw sugar, 2 tablespoons peanut butter
1/2 cup milk (soy), 1/2 teaspoon vanilla

Mix sugar, peanut butter, and milk. Bring to boiling point over hot fire. Turn low and simmer until it forms a soft ball in cold water. Beat until creamy. Pour on oiled platter, and cut in squares.

Peanut Nougat
1 pound raw sugar    1 quart
1/4 teaspoon salt         shelled peanuts

Remove skins of peanuts and chop. Sprinkle with salt. Place sugar in a smooth granite saucepan and cook until melted to a syrup. Keep sugar from sides of pan, and stir constantly. Add nut meats, and pour at once into a warm oiled tin, and mark in squares. If sugar is not removed from fire as soon as melted, it will caramelize.

Candied Walnuts

2 cups raw sugar, 4 cups English walnuts (halved)
1/2 cup boiling water, 1 teaspoon cinnamon, Pinch salt

Mix cinnamon, salt, and sugar together. Add boiling water, and cook until mixture threads from the end of a fork. Remove from fire, add walnuts, and stir until thick. Separate the nuts, and let harden.

Nut Bars

1 1/3 cups nut meats, 1 pound raw sugar

Cover bottom of an oiled shallow pan with nut meats, cut in quarters. Melt sugar in a granite sauce pan, and pour over nuts. Mark in bars.

Coconut Cream Candy

Make the same as maple sugar candy, and add 1 cup coconut instead of walnuts.

Soy Bean Chocolate Caramels

2 1/2 tablespoons vegetable oil, 1/2 cup soy milk,
3 squares chocolate, Pinch salt,
2 cups molasses,  1 teaspoon vanilla,
1 cup brown sugar

Combine oil, molasses, sugar, and soy milk. Stir until sugar is dissolved. When boiling point is reached, add chocolate, and stir until melted. Boil until mixture forms a firm ball in cold water. Add vanilla, and remove from fire. Turn into oiled pan, cool, and mark in squares. Nuts may be added, if desired.

Hoarhound Candy

3/4 square inch of pressed hoarhound,   3 cups raw sugar,
1/2 teaspoon cream or tartar, 2 cups boiling water

Pour boiling water over hoarhound, which has been separated in small pieces. Let stand one minute, then strain through double cheese cloth. Add rest of ingredients and boil until mixture becomes brittle in cold water. Turn into oiled pan, cool, and mark in squares.

Popcorn Balls

2 cups raw sugar,  3 tablespoons honey,
2 tablespoons lemon juice, 1/2 cup hot water, Pop corn

Boil sugar, honey, lemon juice, and water until mixture is brittle when dropped in cold water. Pour over freshly popped corn and mold into balls.

Date “Dainties”

Dates,  Honey, Ripe bananas, Lemon juice, Freshly grated coconut

Split dates lengthwise and remove pits. Mash ripe bananas with a silver fork, adding a little honey, and enough lemon juice to give tang. Fill dates with this, then roll in coconut.

Almond Date “Goodies”

Ground figs, Blanched almonds or Brazil nuts, Seeded dates

Line a square or oblong pan with a layer of figs. Over this, press a layer of nuts, then a layer of dates. Repeat. Press together firmly, and slice with a sharp knife.

Date Avocado Confection

Stuff dates with mashed avocados.

Pecan “Dainties”

1/2 pound dried apricots, 1/4 pound pecans
1/2 pound prunes, 1/2 pound St. John’s bread

Put all ingredients through food chopper. Roll out in about 1/4 inch thickness. Cut in squares, or any fancy shapes.

Prune  Walnut Confection

Pitted prunes, Walnuts, Pitted dates

Equal parts of prunes and dates and half as many walnuts. Mix together, and run through food chopper. Roll out, and cut into squares.

Fruit Confection

Raisins, Dried pears or apricots, Unsulphured black figs, Dates, Dried peaches, Prunes

Equal parts of fruit, and remove all seeds. Carefully wash fruits. Grind raisins and figs through the food chopper and roll out into a flat sheet. Grind peaches, pears, or apricots separately. First spread peaches and then pears or apricots over raisin mixture. Grind dates and prunes together, and spread on top of mixtures. Roll up. Let stand several hours, then slice in quarter or halfinch pieces.

Candied Citrus Fruit Peeling

5 grapefruit peels or  6 orange peels,  1/2 cup water, 2 tablespoons molasses, 1 cup raw sugar

Cover peeling with cold water and bring to boil. Pour off water. Repeat twice, then boil peel until tender. Drain and remove excess white fibers with spoon. Cut in strips with scissors. Make syrup of sugar, water, and molasses. Boil 5 minutes. Add peel and cook to 230 degrees F., or until peeling is clear and transparent. Drain on wax paper and roll in sugar.

Glazed Figs  (Dried)

Cover figs with water (sweeten). Cook until syrup is thick and almost dry. Remove from the heat, spread the fruit on platters and dry in the sun, turning occasionally until they are firm but still soft. Store in thin layers in tin boxes lined with heavy waxed or parchment paper. Do not try to cook large quantities of the figs at one time.