Homestyle, Vegan-style Chocolate Chip Cookies

Yes, this is a vegan recipe... but don't let that deter you! These cookies are so good. So good that I actually prefer them to the traditional chocolate chip cookie. And, you can eat the cookie dough :)

These are so, so easy to make. The recipe and variations come from popular vegan author Dreena Burton.

1 cup unbleached all-purpose flour (see note below for wheat-free version)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup
1⁄4 tsp blackstrap molasses
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil (a little generous 1/4 cup)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.

Note: Unbleached all-purpose flour produces a cookie with a very classic taste and texture, but you can use whole-wheat pastry flour and still have delicious cookies! For a wheat-free version, use barley or spelt flour. With spelt flour, you may need to add an extra 2-4 TB of flour, if it is a refined spelt flour. Also, if using all-purpose flour, if the batter is heavy and dense when mixing in the wet ingredients, add another 1-2 tsp each of maple syrup and canola oil and work through.

Mock Apple Zucchini Pie

Uncle David used to make a very delicious apple pie that he made entirely with zucchini (of course he didn't tell us until after we had eaten it!) This is a recipe I found on the internet, but you could use your own favorite apple pie recipe and substitute zucchini!

MOCK APPLE PIE (ZUCCHINI PIE)

6 c. zucchini (NOTE: extra large zucchini are preferred,they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Pare zucchini, wash and slice lengthwise. Remove seeds.Slice like apples. Add a little water and bring to a boilin a large saucepan. Simmer for about 15 minutes or untiltender. Cool and drain well. Add rest of ingredients andplace into an unbaked 9 inch pie crust. Cover with top piecrust and flute to seal edges. Cut slits into top of crustfor steam to escape. Bake at 350 degrees for 45 to 60minutes.

Fresh Peach Cobbler

I thought I'd post this before summer is totally over and peaches go out of season. This is the BEST peach cobbler I've ever had, and is straight from Betty Crocker. And as it turns out, this is the same recipe Mom made growing up... so no wonder it's a Hoehne favorite.

1/2 c sugar (we sub in 1/4- 1/2 c honey and I actually think it tastes better that way)

1 Tbsp cornstarch

4 c sliced fresh peaches (6 medium)

1 tsp lemon juice

1 c all-purpose flour

1 Tbsp sugar (I don't sub honey for this)

1 and 1/2 tsp baking powder

1/2 tsp salt

3 Tbsp firm butter or margarine

1/2 c milk

1. Heat oven to 400 degrees.

2. In saucepan, mix 1/2 c sugar or honey, the cornstarch, and cinnamon. Stir in peaches and lemon juice. Cook over med-high heat 4-5 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole dish; keep mixture hot in oven.

3. In medium bowl, mix flour, 1 Tbsp sugar, baking powder, and salt. Cut in butter with pastry blender until mixture llooks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake 25-30 minutes or until topping is golden brown. Serve warm (with whip cream, if desired).