ISSN 1938-7385 Volume 13, Number 43 This Week's Contents 1. Vegan Chocolate Cupcake 2. Jamaican Fruit Bread 3. Jamaican Rum Fruitcake 4. Mediterranean Quinoa
1. Vegan Chocolate Cupcake submitted by amanda 1 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup Canola oil 1 teaspoon vanilla extract 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract 1 cup all-purpose flour 1/3 cup cocoa powder, Dutch-processed or regular 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Vegan Fluffy Buttercream Frosting Preheat oven to 350°F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Variation: Cookies 'n Cream Cupcakes: Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed. Vegan Fluffy Buttercream Frosting 1/2 cup nonhydrogenated shortening 1/2 cup nonhydrogenated margarine, we use Earth Balance 3 1/2 cups powdered sugar, sifted if clumpy 1 1/2 teaspoons vanilla extract 1/4 cup plain soy milk or soy creamer Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
2. Jamaican Fruit Bread submitted by butterflydog 1 bottle dark stout beer ( 12 oz ) 1/2 tablespoon browning sauce 3/4 cup brown sugar 1 tablespoon molasses 1/4 cup honey 1 tablespoon lemon or orange marmalade 2 tablespoons butter 3 cups flour 3 teaspoons baking powder 3 teaspoons cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup dark raisins 1 cup light raisins 1 package dried cranberries OR 2 cups mixed dried soft fruits ( prunes, apricots, apples, pears, etc. ) cut up 1/2 cup sliced almonds Heat beer on low flame to warm,- add browning sauce , brown sugar, molasses, jam, honey & butter. Stir until dissolved. Let this mixture cool down to room temperature. Sift together all dry ingredients. Mix in fruits. Add cooled beer mixture. Stir mixtures together. The mixture will seem thin but with stirring becomes thicker. Let sit 5 minutes, Then put in 2, 9 x 5 x 3 greased and floured loaf pans ( or 5 mini bread pans ) Bake at 350 degree oven for about 1 hour or tested done , less time for mini loaves. Bread may have a crack in center. Cool, wrap and let flavors mellow overnight.
3. Jamaican Rum Fruitcake submitted by butterflydog 1 cup light rum 1 cup red sweet wine 1 cup raisins 1 cup prunes 4 cups flour 2 Tbs. baking powder 2 Tbs cinnamon 1 Tbs. nutmeg 6 eggs 1 Tbs vanilla 2 cups brown sugar 1 lb butter 1 Tbs. browning sauce Mix the raisins, prunes, wine and rum together, set aside.( Or soak the fruits in the wine&rum for a week- they will soften and mingle together and won't be as separate if not soaked.- either way is okay. If using prunes immediately for recipe, chop them up a bit so they won't be so large). Beat the eggs and add vanilla until thick and light. Cream the butter and sugar until fluffy. Mix butter mixture, fruit mixture, and egg mixture together. Add flour, baking powder, nutmeg, and cinnamon. Add browning and mix all very well.You will have a thick fluffy batter and the batter should be thick enough so that a spoon stands up in it. If the dough is too thick add just a bit more wine or rum. Divide mixture into 2 greased and floured large 9 x 5 x3 loaf pans. Bake at 350 for about 35-45 min or until a knife comes out clean in center and tested done. Make 2 large loaves. Wrap when cool and let mellow overnight to blend flavors. Note: This makes a lot of batter and I made 2 , 9 x 5 inch loaf pans and one smaller 8 inch loaf pan
4. Mediterranean Quinoa submitted by amanda Serves 6. 1/2 cup red wine vinegar 2 teaspoons olive oil 2 cloves garlic -- minced 2 teaspoons freshly ground pepper 1/2 teaspoon salt 2 medium green bell pepper -- chopped 1 cup cucumber -- chopped 1/2 cup kalamata olive -- pitted and sliced 1/2 cup red onion -- chopped 1/2 cup fresh parsley -- chopped 4 cups quinoa -- cooked In glass jar with tight fitting lid, combine vinegar, oil, garlic, ground pepper and salt. Seal and shake well. In large bowl, combine bell peppers, cucumber, olives, onion and parsley. Mix well. Add vinegar mixture and toss to coat. Add quinoa, stir gently but thoroughly to combine; serve.
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