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    9 Recipes

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    My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.

    Recipe #344870

    This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)

    Recipe #396705

    Yes, there are only six ingredients...the seventh is supposed to be love or some nonsense like that. Folksy comments aside, these are freakishly tasty. My old recipe was too sweet for my liking, so I adjusted it to this format while retaining the same amazing taste. Unsweetened flaked coconut can be found in the bulk foods section of many natural foods and regular grocery stores. If you cannot find it, sweetened flaked coconut is an acceptable substitute, though it will make your bars substantially sweeter (and perhaps necessitate you to cut them smaller so they're not too rich).

    Recipe #344802

    An old family recipe--my mother made it so often growing up that we dubbed it "Sweetcorn Surprise." This takes about five minutes to prepare, and then you just throw it in the oven and serve with a salad for a super-easy weeknight supper. It's a cross between a souffle and a casserole. Try it--you'll like it!

    Recipe #338451

    A more cake-like brownie than most, though you can cook it less or more to get a more cakey or gooey brownie. I got this recipe from a kids' cookbook about 15 years ago...been making it ever since, as they are super-easy. Great for bake sales too, because you can easily double the recipe and put it in a jellyroll pan. I've also added 1 c. chopped nuts, chocolate chips, etc. with superb results

    Recipe #306518

    I was unaware these were called 'buckeyes' until some midwestern friends informed me of their correct name. They were sort of an ad-lib dessert for a vegan/gluten-free catering job. I kept the recipe when I saw how fast they disappeared.

    Recipe #353259

    Originally adapted from 02/14/2007 NY Times. If you have an aversion to artificial food coloring, you can either omit it or substitute 1/4 c. beet juice and add an extra 2 Tbsp. flour. I had no food coloring, so substituted 1 c. red sugar sprinkles for 1 c. of the sugar with great success. Frost with a cream cheese icing of your choice; mine is 1 pkg. neufchatel cheese + 1/2 c. butter +4-5 c. powdered sugar + 1 tsp. vanilla and a little milk to achieve the desired consistency.

    Recipe #349561

    This is an adaption of a recipe from You can substitute dairy for the soymilk and egg substitute with equally successful results.

    Recipe #338496

    So good you'll let your bread go stale on purpose! This is a highly versatile dish--serve it as a dessert, or as a decadent weekend breakfast/brunch. The perfect sidekick to this is my Basic Vanilla Custard (yes, posted on this very website). If you come up with any more excellent variations, feel free to post them in a comment!

    Recipe #353316

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