Delicious recipes for holiday treats – Holidays
Michelle Smith
I grew up with a working mom who had little time for baking everyday treats. Christmas was the exception, and I can remember spending an entire day with Mom, Grandma, and my sister Robin, mixing, decorating, and baking cookies. Mom always ended up with two perfect white handprints on her back pockets, which was a surefire way to give Robin and me a case of the giggles.
Favorites like chocolate chip cookies and my grandma’s peanut butter fudge tasted great. I wanted to be able to share them with my own kids, but I don’t want any part of Grandma’s shortening jar.
I did some research and found that with just a few additions, wonderful, healthy dairy- and sugar-free holiday treats can be made from common staples found in any vegan pantry or refrigerator.
Egg-less Eggnog
2 10-oz. packages of silken regular or low-fat tofu
2 cups vanilla soy or rice milk
1 Tbs. vanilla extract
1/4 cup Sucanat (or equivalent sugar substitute)
1/4 tsp. ground turmeric
sprinkle of nutmeg (optional)
Combine all ingredients except nutmeg, then blend thoroughly in a food processor or blender. Serve chilled with a sprinkle of nutmeg on top. Makes 8 servings
Orange Spiced Cider
2 med. organic oranges
1 large bottle of apple cider
2 doz. whole cloves
1 stick cinnamon
Prepare oranges by studding each with a dozen cloves. Heat cider in a large pan, over medium heat. Add studded oranges and cinnamon stick, then set heat at low. Simmer, covered for 3-6 hours. Serve in mugs. Makes 8-10 servings
Quick Peanut Butter-Carob Fudge
1 cup peanut butter, smooth or chunky
6 cups carob chips, (barley malt sweetened)
1/2 cup shredded coconut
1/2 cup vanilla soymilk
Combine peanut butter, soymilk, and carob chips in a saucepan. Stir over medium-low heat, until chips are melted. Add shredded coconut, mixing well. Spread entire mixture in a 9×13 casserole lined with aluminum foil. Chill. When firm, remove and cut into pieces. Store in refrigerator. Makes 30 servings.
Make ‘Em Your Carob Drops
The Basic Carob Drop ingredients:
1-10 oz. bag carob chips
1 Tbsp. Sucanat (or equivalent sugar substitute)
1 Tbsp. dairy-free margarine
1/2 tsp. vanilla
Possible stir-in ideas:
1 cup nuts (almonds, cashews, pistachios. Can be used whole or
chopped)
1 cup crisped rice-type cereal
1 cup coconut
1/2 cup chopped dried fruit (cherries, raisins, or cranberries
work best)
Combine Basic Carob Drop ingredients and heat over low heat, or in a microwave, until chips are melted and mixture is smooth. Stir in your choice of stir-in idea ingredients, then scoop tablespoon-sized drops onto wax paper. Cool, then refrigerate until firm. Store refrigerated in an airtight container. Makes approximately 20 drops.
Ginger Maple Treats
1 cup fresh ginger, peeled and diced small
1 cup water
1/2 cup maple syrup
1/2 tsp. vanilla
Combine all ingredients, then stir frequently in a saucepan over medium-low heat. Simmer until most of the liquid has evaporated, being careful not to let it burn. Place spoonfuls onto an oiled cookie sheet, then heat in a low oven (200[degrees]F), for 2 hours.
Chocolate Molasses Drops
(from the kitchen of Amy O’Neill Houck)
3/4 cup molasses
1 cup whole spelt flour (whole-wheat would work as well)
1/2 cup cocoa powder
1 cup Sucanat (or rapadura sugar)–ground to a fine powder
(You can use a blender or food processor to do this, but I think a coffee grinder works best). You will need two jelly roll pans or baking pans, lined with parchment paper.
Heat molasses in a double boiler or a heavy-bottomed saucepan until it reaches around 230[degrees]F on a candy thermometer (softball stage). While molasses is heating, whisk together flour, cocoa and 1/2 cup of the powdered sugar (reserving the remaining sugar for later). When molasses reaches 230[degrees]F, remove from heat and stir in the dry ingredients.
Pour the mixture onto parchment and let sit until it is cool enough for big and small hands to work with. Pinch off small amounts and roll into 1/2-inch balls. Dip each ball in powdered sugar and shake off excess. Place on second baking sheet. Allow drops to “cure” overnight before storing in a sealed container. You can experiment with other shapes–ropes and twists, etc.
Licorice Drops
(from the kitchen of Amy O’Neill Houck)
3/4 cup molasses
1 1/2 cup whole spelt flour
2-4 Tbsp. licorice powder (If you’re not able to find licorice
powder, you may be able to find licorice root or tea which you
can grind in a blender or coffee grinder to get powder.)
Heat molasses in a double boiler or heavy-bottomed saucepan until it reaches 230[degrees]F on a candy thermometer. While molasses is heating, whisk together flour and two tablespoons of the licorice powder. When molasses reaches 230[degrees]F, remove from heat and stir in the dry ingredients. Taste mixture, and add more licorice powder to taste.
Pour the mixture onto parchment and let sit until it is cool enough for big and small hands to work with. Pinch off small amounts and roll into 1/2-inch balls. Dip each ball in powdered sugar and shake off excess. Place on second baking sheet. Allow drops to “cure” overnight before storing in a sealed container. You can experiment with other shapes–ropes and twists, etc. On a warm day, the licorice looses its shape quickly, though, so drops work better.
Michelle Smith is Max, Bailey, and Sarah’s Mom first, and freelance writer second. Her work has appeared in many online markets, including Shyflower’s Garden, The Kudlicka Publishing Newsletter, Every Woman’s News, The Terry Fic Newsletter, and Themestream. She is assistant editor of Kudlicka Publishing (www.kudlicka.com).
Amy O’Neill Houck is currently living in the Northwest with her daughter Selma and her husband James. She’s a vegan chef a Web developer, and VBC’s Nutrition Editor.
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