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Fresh Apple Cake

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Apple and nut lovers will enjoy this cake. A great dessert when you need to serve a lot of people.

4 C apple slices,unpeeled
2 C sugar
3/4 C oil
2 eggs
1 tsp vanilla
2 C white flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 C nuts, chopped

Combine sugar, oil, eggs, vanilla in electric mixer. Add unpeeled apple slices.  Mixer will break apples into smaller pieces. Add flour, baking soda, salt and cinnamon and mix until blended. Stir in nuts. Pour into greased and floured 9 by 13 pan. Bake at 350° for 1 hour or until done.

Servings: 10-15

Submitted by Sharon Edwards

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Apple Cake

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fudgy Carob Brownies

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Brownies have been a favorite with families for years.

1 C whole-wheat pastry flour
1 C oat flour
1 C coarsely chopped walnuts
1/2 C canola oil
1 C honey
4 Tbsp alcohol-free vanilla
2/3 C your favorite soy or rice milk
1 tsp salt
1 1/2 tsp Roma
1/2 C carob powder

Preheat oven to 375° F. Spray an 8″ x 8″ baking dish with vegetable spray. In mixing bowl, stir together first three ingredients. Blend remaining ingredients in blender on high for about one minute or until smooth. Pour liquid mixture into dry mixture and fold together quickly.

Bake at 375° F for 15 minutes. Reduce heat to 350° F and bake for 15 minutes more. Do not overbake. Cool, cut into squares. Frost as desired.

Servings: 10-12

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: Fudgy Carob Brownies

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Valentina’s Fettucine Alfredo

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Dairy free and delicious Fettuccine Alfredo to whip up tonight.

1 pack “Bella Terra” organic whole wheat fettuccine or any other whole grain fettuccine noodles

1- 1 1/2 C Grape Seed Vegenaise
1/2 C nutritional yeast flakes
2 tsp chives
optional toppings of fresh chopped tomatoes, steamed zucchini, asparagus

Cook the fettuccine until tender. Do not drain if you have about 1 cup of liquid in the pot. If there is not enough liquid in pot, add enough water to bring to 1 cup. Add the remaining ingredients and mix them in. Bring to a boil and remove from heat. Serve with optional toppings.

Submitted by Valentina Dragomir

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use.Visit recipe archives

Read more at the source: Valentina’s Fettucine Alfredo

Article excerpt posted on en.intercer.net from Vegetarian recipes.

German Carob Cake

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A must try for the occasion when cake is a “must.”

1 C whole-wheat pastry flour
1 1/2 C all-purpose, unbleached flour
3/4 C toasted carob powder
1 C Tubinado sugar
1/2 pkg Mori-Nu vanilla-flavored pudding mix
2 Tbsp Roma
3 tsp Featherweight baking powder
2 EnerG egg replacers
1/2 tsp salt
1/2 C canola oil
1/4 C carob chips
1/2 C pure maple syrup
1 tsp alcohol-free vanilla flavoring
1 C soymilk
Hot water

Sift dry ingredients together in a mixing bowl. In another container melt carob chips. Add all other liquid ingredients to melted carob chips. Pour wet ingredients into dry and beat with an electric mixer until smooth. If necessary, add enough hot water to make a smooth batter. Pour into two round cake pans or one rectangular pan that has been sprayed with vegetable spray and floured.

Bake at 350° F until done—35-40 minutes. Cool slightly before turning out onto a rack to cool completely. Frost.

Servings: 18-20

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information. 

Read more at the source: German Carob Cake

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Tuno Noodle Casserole

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If you like the taste of seafood, you will love this recipe. The combination of flavors is wonderful, and the preparation is so easy.

1 12-oz pkg egg noodles

4 stalks celery, chopped
1/4 C chopped green pepper
1/4 C chopped red pepper
1 10.75-oz can cream of mushroom soup
1 C 1% low-fat milk
1/2 C cashew pieces
1 C fat-free sour cream
1 12-oz can Worthington Tuno, drained (use 3/4 of a can for a milder flavor)

Topping:

1 C seasoned bread crumbs
2 Tbsp grated Parmesan cheese

In a large kettle, cook noodles according to package directions. Drain. Pour noodles into large bowl and add all other ingredients—except bread crumbs and Parmesan. Stir well. Pour into 9″ x 13″ baking dish.

In a small bowl, mix bread crumbs and Parmesan cheese. Sprinkle over noodle mixture. Bake at 350° F for 35 to 40 minutes.

Servings: 15

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Tuno Noodle Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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