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Oatmeal Cake with Coconut Frosting

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Here’s a wonderful cake that’s topped with snowy white coconut frosting.

1 1/4 C boiling water
1 C old-fashioned rolled oats
1 C brown sugar
1 C granulated sugar
1 1/3 C unbleached white flour
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
2 eggs (or 1/2 C egg substitute)
1/2 C margarine

Coconut frosting:

5 Tbsp margarine
1 C chopped walnuts
1/2 C brown sugar
1/4 C evaporated skim milk
1/2 tsp vanilla extract
1 C grated coconut

In a large bowl, pour boiling water over oatmeal. Let stand 20 minutes. Add other cake ingredients and mix well. Pour into greased 9″ x 13″ cake pan. Bake cake at 350° F for 45 minutes or until toothpick inserted into center of cake comes out clean.

In a small saucepan over medium heat, melt 6 Tbsp margarine. Add other frosting ingredients and warm until sugar dissolves. Remove from heat. Spread over cake while still warm. Serve warm. This can be reheated in oven or microwave before serving.

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Ruth Colvin

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: Oatmeal Cake with Coconut Frosting

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

Marolyn’s Tofutti Cream Cheese Ball

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Try this festive dairyfree “cheese ball” on crackers and raw veggies, or use your imagination!

30 oz can fruit cocktail

1/2 C drained crushed pineapple
5 Tbsp Ultra Gel
1 pkg Mori-nu, firm or extra firm or 1 pkg water packed firm tofu, drained
1 pkg 4.0 oz Mori-nu vanilla instant pudding
8 oz Tofutti cream cheese
pecans (chopped, enough to coat the ball 1/2 C)

Drain the fruit cocktail well. Chop the fruit and drain well again. If using water packed tofu, drain tofu well also. When the fruit and tofu are well drained mix tofu and cream cheese in a heavy duty mixer or food processor. Slowly add dry pudding mix and the Ultra Gel. Stir in the drained fruit including the pineapple.

In about a quart size bowl, butter the inside and add some of the nuts in the bottom of the bowl. Add the mixture to the bowl and chill over night. When ready to remove from the bowl, turn upside down onto a plate. If the mixture will not slip out, use a thin spatula to gently remove. With your hands press some chopped pecans all over the ball. Chill until ready to eat.

Servings: 12-15

Submitted by Marolyn Aronson

Read more at the source: Marolyn’s Tofutti Cream Cheese Ball

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

Pear and Apple Crisp

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A great variation on the popular apple crisp…why make just apple when you can have pear, too?

3 lg ripe pears, peeled and sliced

3 lg tart apples, peeled and sliced
1 Tbsp lemon juice
1/2 C raisins, optional
2 Tbsp turbinado sugar
2 Tbsp whole wheat flour
1 tsp ground cinnamon

Topping:

1/2 C quick cooking oats
1/2 C walnuts, finely chopped, optional
1/2 C packed brown sugar
1/2 tsp ground cinnamon
2 egg whites
2 Tbsp olive oil

Preheat oven to 350°. Combine pears, apples, lemon juice, raisins, turbinado sugar, whole wheat flour and cinnamon in a large bowl and gently stir. Pour fruit mixture into 7 by 11 inch baking pan and set aside. Make topping by combining the oats, walnuts, brown sugar, cinnamon, egg whites and oil in a medium bowl and mix well. Spread evenly over the fruit mixture. Bake for 40 minutes or until fruit bubbles and topping is golden brown.

Servings: 4-6

Submitted by Dixie Jones

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: Pear and Apple Crisp

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

Nut Butter and Jelly Oatmeal

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A new way to spiff up your regular oatmeal!

2 C quick oats
3 C water
1/2 C nut or seed butter (almond, cashew, sunflower seed, etc.)
1/2 C fruit sweetened jelly or spread
1 1/3 C raisins

Cook oatmeal until well done. Stir in remaining ingredients and serve.

Servings: 3

Submitted by Bonnie Sue Patten

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: Nut Butter and Jelly Oatmeal

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

Mexican Casserole

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A wonderful Spanish influenced casserole. A good choice when prep time is short and a flavorful dish is desired.

1 lg bag of corn chips (for less salt, may substitute a dozen corn tortillas)
2-8 oz cans of enchilada sauce
2 C of equal amounts of Monterey Jack and Cheddar cheese
1/2 lb frozen vegetarian chicken roll, sliced and shredded

Garnish:
4 cherry tomatoes
3 sprigs of parsley

Cut through the tomatoes until reaching the stem, separate the tomato but do not pull apart. Use parsley sprigs as the “leaves” for the tomatoes.

Put a thin layer of enchilada sauce into the bottom of a 2 quart casserole. If using tortillas, dip first into hot oil or put on a medium skillet to warm. If using corn chips, layer onto the sauce in casserole, followed by a layer of cheese mixture and a layer of chicken. Use this method if using tortillas as well. Repeat layers until the casserole is filled. Bake in oven at 350° for 45 minutes. Garnish with tomatoes.

Submitted by Foxine Peck

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: Mexican Casserole

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

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