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    90 Recipes

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    From The Ultimate Muffin Book. Almond oil is rich in Omega-9 acids and so is a heart-healthy alternative to other fats. But almond oil can also produce gummy muffins. Here, a small amount of butter is combined with the aromatic oil for a lighter crumb with that characteristic, nutty flavor. Almond oil is found in almost all gourmet markets and in some supermarkets in the cooking oil section. Store it in the refridgerator, but let it come to room temperature before using it in this recipe. Muffins will stay fresh for two days, or can be frozen for up to 2 months.

    Recipe #408946

    2 Reviews |  By BB2011

    A great combination of chocolate and irish cream Hershey kisses, especially for the holidays!

    Recipe #403614

    These unfrosted cupcakes combine all the best elements of a banana split!

    Recipe #434263

    1 Reviews |  By BB2011

    From Vegan With A Vengeance. This is a really fudgy brownie with a banana pudding on top that melts into the brownie layer and forms this unbelievable ooey gooey banana brownie concoction. Although you can hold it in your hand, you may want to serve it with a fork. Enjoy!

    Recipe #416371

    From The Ultimate Muffin Book. If simplicity is your nirvana, look no furtherfor the ultimate muffin. There's nothing fancy here - just an excellent canvas for jam, jelly, or marmalade. The firm crumb also makes these muffins great for sopping up sauces at brunch or dinner.

    Recipe #409161

    1 Reviews |  By BB2011

    From Taste of Home April/May 2010. Anything with basil is always a winner. It especially pairs well with the salty feta and sweet peppers in these savory, biscuit-like muffins.

    Recipe #428757

    This is an interesting twist on baked beans. They're sweet and delicious!

    Recipe #416355

    This is the delicious biscotti I make for a coffeeshop.

    Recipe #490442

    1 Reviews |  By BB2011

    This recipe is from an old issue of Vegetarian Times. It’s a pale green color, and they recommend serving it with mild crackers or vegetables and garnishing with red pepper.

    Recipe #434581

    From Vegetarian Times March 2010. If you've ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you'll love this recipe. Nutrition facts per 1/12 slice: 205 calories, 4g protein, 7g fat (1g saturated), 31g carbs, 36mg cholesterol, 211mg sodium, <1g fiber, 17g sugars.

    Recipe #414663

    From Vegetarian Times May/June 2010: The secret to success with this lighter version of a brown sugar pound cake is having all the ingredients at room temperature and beating the batter 2 to 3 minutes, or until light and fluffy. Serve with vanilla ice cream. Nutrition facts: 425 calories, 5g protein, 15g fat

    Recipe #424907

    1 Reviews |  By BB2011

    These rustic scones will go nicely with a hearty soup or stew.

    Recipe #434204

    4 Reviews |  By BB2011

    One of the dining halls at my university is well known for their delicious weekly buffalo chicken wraps. It's become an event we call Buffalo Chicken Wednesday. I'm a vegetarian, so I would ask for everything but the chicken and order a veggie burger to put in instead. They must have caught on to this because they started offering buffalo tofu wraps along with the chicken. Here's my recipe for wraps that I make at home. Enjoy!

    Recipe #363267

    From “Cooking Light Way to Cook Vegetarian’’: Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

    Recipe #443196

    2 Reviews |  By BB2011

    From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat

    Recipe #425396

    This is a chocolate chip cookie recipe made decadent by the addition of caramel drizzle. Prep time includes cooling time.

    Recipe #431306

    Serve these as small treats at your holiday gathering! They're easy and quick, plus a great way to use unwanted orange peel. You can add chopped nuts, sprinkles, or other decorations to the chocolate before popping them in the freezer to set.

    Recipe #443087

    1 Reviews |  By BB2011

    This German dessert, named for its snail-like shape, is sure to be a favorite.

    Recipe #434383

    1 Reviews |  By BB2011

    Fudgy brownies in cookie form with a dash of cinnamon and drizzle of chocolate.

    Recipe #430799

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