German Pancakes

(adapted from allrecipes.com, link

image from here)

This is your basic German pancake recipe. It's a little more cleanup to mix in a blender but it makes for a very smooth, airy texture.

10 min|20 min

Ingredients

• 6 eggs
• 1 cup soy milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter substitute melted
  

Directions

1. Preheat oven to 400 degrees F.
2. Place the eggs, milk, flour and salt in a blender; cover and process until smooth.
   
3. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter.
   
4. Bake, uncovered, at 400 degrees F for 20 minutes.
5. Serve with syrup and powdered sugar, fruit, agave nectar... whatever you like.
   

World's Best Cocoa Fudge

(from my Mom)

Figuring out that this recipe could easily be made dairy-free was possibly the most exciting discovery of my whole life! This recipe reminds me of Christmas, home, my mom, all things good and wonderful... This is seriously my absolute favorite fudge anywhere.

not much prep | patience required... 4 hours? (lots of cooling time)

Ingredients

• 4 cups sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 1/3 cups soy milk
• 2 tablespoons light corn syrup
• 1/4 cup butter substitute
• 4 teaspoons vanilla
  

Directions

1. In medium to large pot, stir sugar, cocoa, salt, soy milk, and corn syrup over low heat until sugar is dissolved.
   
2. Increase heat and bring to boil.
   
3. Cook stirring occasionally until mixture reaches soft-ball stage (234 degrees F)
   
4. Remove from heat. Cool to touch. Do not jar pan.
   
5. Add butter substitute and vanilla.
6. Beat with wooden spoon until mixture loses it's gloss (15-20 minutes)
7. Pour into buttered pan. Let sit until firm enough to cut.
   

Notes

1. Patience is key in this recipe. I'm not very good at telling if it reaches soft-ball stage so I suggest a candy thermometer. If you overcook it or don't let it cool long enough, your fudge will crystallize in a bad way.
2. When you beat in the butter and vanilla, keep beating until you see a change in the fudge. It will change color and texture from dark and shiny to a lighter, duller, thicker mixture. It should still be smooth though, so don't over-beat.
   
3. The top of your fudge should be smooth when you put it in the buttered pan. If you over-beat it and it turns out a little rough just put a piece of saran wrap directly on the top of the fudge.
   

Easy Apple Crisp

(adapted from mommysavers.com, link)

This was soooo easy to make and the crust was perfect. Mmmm.

20 min|45 min

Ingredients

• 5 cups peeled sliced apples (a little more or less is fine too!)
• 1 stick butter substitute melted (save wrapper to grease pan)
• 1 cup brown sugar
• 3/4 cup flour
• 3/4 cup oatmeal
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 350. Grease 13X9 or 13X10 pan with butter wrapper.
   
2. Arrange peeled apple slices in dish.
   
3. Mix the rest of the ingredients together ( I use a fork, it seems to work better) Dump or spoon over apples.
   
4. Bake at 350 for 45 minutes.

Notes

1. I didn't have anything to core the apples with so I just peeled and chopped them as evenly as I could. It worked great.
2. I also only had 4 cups of apples. I didn't use less crust though, because crust is the best part. I just used a smaller pan.