3ABN Today Cooking Program | Holiday to Remember
Air Date 12/20/17
Holiday to Remember

Holiday Sweet Rolls with Strawberry Filling

Ingredients:

2 cups warm water
2 tsp. salt
½ cup canola oil
½ cup sugar
2 T active dry yeast
½ cup applesauce
5-6 cup unbleached all-purpose flour

Filling:
2 – 10 oz. jar fruit sweetened strawberry jam
¼ cup pure maple syrup
¼ tsp. cinnamon
¼ cup vegan margarine - softened

Holiday Sweet Rolls

Directions:

In a large bowl put the water, salt, all of the oil except for 1 T, applesauce, and sugar. Mix until well blended and then add a couple of cups of flour mixed with the active dry yeast. Stir together and gradually adding the rest of the flour to make a soft dough. Pour the 1 T of oil on the bottom, sides and top of dough. Place dough in a clean bowl in a warm place until it has doubled in size. Carefully spread the dough out on a surface that has been sprayed with non-stick cooking spray and then spread strawberry filling over the top. Cut in ½ to 1 inch slices and place in a baking pan touching each other. This will help the rolls to rise up more. Let rise till double in size. Bake at 350 for 25 minutes or until lightly browned. Drizzle your favorite glaze in top. Wrap on a pretty plate and tie with a festive bow.

Makes approximately 2 dozen sweet rolls
Linda Johnson

Download PDF

 


Pecan Pie Cookies

Filling Ingredients:

1 Tbsp vegan margarine–melted
1/3 cup dark corn syrup
¼ cup sugar
½ tsp vanilla
1 ½ Tbsp corn starch
½ cup pecans, finely chopped

Cookie Ingredients:

¾ cup vegan margarine
1 cup brown sugar
1 tsp. vanilla
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp. salt
3 Tbsp. corn starch

Pecan Pie Cookies

Directions:
Preheat Oven to 350 degrees. Line cookie sheets with parchment paper or use Silpat.

In mixing bowl, cream margarine and brown sugar until light and fluffy – Add vanilla. In separate bowl, add all dry ingredients. Slowly add flour mixture to margarine/sugar mixture until all flour is incorporated and mixed well.

Shape dough into 1 ¼ -inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Bake for approximately 14-16 minutes or until set and golden – cool slightly and remove from pan. Serve warm or room temp.

Brenda Walsh

Download PDF

 


Pumpkin Bread


Ingredients:

3 ½ cups all-purpose flour
1 cup sucanat
½ cup brown sugar
1 Tbsp. nutmeg
1 Tbsp. cinnamon
½ tsp. cloves
1 tsp. salt
4 Tbsp. corn starch
2/3 cup water
1 tsp. vanilla
½ cup canola oil
1 15-ounce can pumpkin
2 tsp. baking soda
½ cup raisins or Craisins
½ cup pecans or walnuts, chopped

Pumpkin Bread

Directions:
In a large bowl, mix the first eight dry ingredients together, then make a well in the center. Add the water, vanilla, and oil. In a small bowl, mix the canned pumpkin and baking soda together. Then add to dry ingredients and mix well. Fold in raisins and nuts. Pour into 3 medium loaf pans. Bake at 350 for 1 hour.

Bernie Micheff

Download PDF