Hot Buttered Rum & Cookies

Hot Buttered Rum
1 lb vegan butter
1 lb powdered sugar
1 lb brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 quart vegan vanilla ice cream
1 1/2 ounces rum
boiling water
nutmeg

1. Mix together eveything then put in the freezer until needed.
2. To serve add rum, 2 tablespoons batter (or more) and fill with boiling water to fill cup.
3. sprinkle with nutmeg.

Hot Buttered Rum 2
2 or 3 ounces dark rum
Twist lemon peel
Stick cinnamon
2 cloves
Sweet cider or water
1 tablespoon vegan butter
Nutmeg

Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top. A cube of sugar may be added as well.

Buttered Rum 3
2 Quarts apple juice
2 C firmly packed brown sugar
8 tablespoons vegan butter
3 Tbs. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 C. rum
vegan whipped dessert topping
Cinnamon sticks and nutmeg for garnish

Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours. Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.

Hot Buttered Rum Cookies
With a mixer combine:
1/3 cup hot buttered rum batter
1/3 cup cake flour
1/4 tsp baking powder
1 Tbs rum
Beat till ingredients are combined and look cookie-doughy.
Scoop out into small balls and roll in cinnamon sugar. Bake 350F for 13 minutes.

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Caraway Cake

Caraway Cake
1 tablespoon vegan butter, softened
1/2 cup vegan butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup white sugar
1 tablespoon caraway seed
1 egg subsitute
1/2 cup plant milk

1. Preheat oven to 350 degrees F.
2. Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter.
3. Mix together flour, salt, and baking powder.
4. Mix in 1/2 cup butter and sugar together.
5. Mix in caraway seeds and egg subsitute.
6. Add flour mixture and plant milk, mixing well.
7. Pour mixture into prepared cake pan.
8. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
9. Soak in cider.

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Sunshine Skillet

When the sun comes up on Yule morning, there's nothing quite like it. If your family celebrates with a solar ritual, after you're done, head to the kitchen for a big breakfast. This is fabulous with some nice warm biscuits and gravy.

Sunshine Skillet Veganized Sunshine Skillet
2 Tbs. vegan butter
1 small onion, diced
1/2 cup shiitake mushrooms, chopped
2 C southern-style hashbrown potatoes, thawed
2 1/2 cup scrambled tofu
2 cup vegan sausage, browned
2 cup vegan cheddar cheese, grated
Fresh rosemary and sage
Salt and pepper to taste
1/2 cup vegan grated asiago, crumbled feta, or grated parmesan cheese
1 green onion, chopped
1 small tomato, diced

Preheat your oven to 350. Heat the vegan butter in a large nonstick skillet on medium heat. Add the mushrooms and onions, sauteeing until they are opaque. Add potatoes, and cook until browned, stirring occasionally.

In a buttered or greased casserole dish, spread the potato mixture around to evenly cover the bottom. Mix the scrambled tofu, vegan sausage, vegan cheese, herbs, salt and pepper together in a small bowl, and then pour over potatoes. Bake in the oven at 350 for about 30 minutes. About ten minutes into the bake time, sprinkle the vegan grated asiago, or vegan crumbled feta, or vegan grated parmesan cheese on top.

Remove from oven and allow to cool for ten minutes before serving. To serve, dish onto plates and garnish with tomatoes and onions.

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Yule Logs

Yule Logs
Classic Yule Log
Cake
1/2 cup sifted flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
3 eggs sub
1/4 cup plant milk

For Rolling
1/8 cup icing sugar

For filling
1 1/2 cups vegan whipping cream, whipped with
1 tablespoon sugar

For Icing
2 cups vegan heavy cream
8 ounces vegan semi-sweet chocolate baking squares, melted
1/4 cup vegan butter, softened

For Decoration
1/8 cup icing sugar
colour food coloring (I do red and green)
8 ounces marzipan, divided

1. Preheat oven to 350 degrees F.
2. Grease a 15 X 10" jelly roll pan. Line with a sheet of waxed paper. Grease paper as well.
3. Sift together the flour, cocoa, baking powder and salt.
4. In separte bowl, beat together sugar and egg yolks. Alternate adding the milk and the flour mixture into the egg and sugar mix.
5. In another separtate bowl, using clean mixer blades, beat egg whites until stiff but not dried out. Fold one third of the egg whites into the other mixture. Then carefully fold in remaining egg whites.
6. Spread batter into pan, smooth out the top.
7. Bake for 12 minutes, or until set.
8. While waiting for cake to cook, prepare whipping cream. Beat whipping cream with 1 tablespoon sugar until thick. Set aside in the fridge.
9. When cake is done, remove from oven. Dust a clean tea towel with icing sugar. Turn cake out onto this. Remove waxed paper. Cut edges of cake to make a nice even looking rectangle. Starting with the short side, roll the cake up jelly-roll style. Transfer seam side down to a rack for cooling. (30 minutes).
10. While cake is cooling, prepare icing:.
11. In a small pot, bring cream, melted chocolate and butter to a low boil over medium low heat. Stir vigorously until blended. Remove from heat and let stand.
12. On a flat surface dusted with remaining icing sugar, knead food colouring into each piece of marzipan, (as many colours as you'd like)until well blended.
13. Unroll the now cooled cake and spread the whipped cream over it to with 1 inch of all sides. Re-roll cake. Place seam side down on serving dish.
14. Spread icing over top and sides and ends of cake.
15. Roll out marzipam with a rolling pin and cut into various shapes with cookie cutters or a knife. Arrange on cake. Sift a small amount of icing sugar on completed cake to make it looked like a light dusting of snow.

Buche De Noel
Cake Roll
3/4 cup sifted cake flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, at room temperature
3/4 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla confectioners' sugar

Filling
1 teaspoon vegan unflavored gelatin
1/4 cup water
1 cup vegan whipping cream
1/2 teaspoon almond extract
2 tablespoons confectioners' sugar

Froasting
1 1/2 ounces vegan unsweetened chocolate
1 teaspoon instant coffee
3 tablespoons vegan butter
3/4 cup sifted confectioners' sugar
1 dash salt
1/2 teaspoon vanilla
1 egg white sub

Garnishes (optional)
almonds
candies cherries
maraschino cherry
spearmint candy leaf

1. MAKING THE CAKE: Preheat oven to 375°F.
2. Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
3. Next butter paper and slides of pan; dust with flour.
4. Sift together flour, cocoa, baking powder and salt; set aside.
5. Beat eggs until thick and lemon-colored.
6. Gradually add sugar, beating well after each addition.
7. Beat until thick and fluffy.
8. Fold in water and vanilla, then flour mixture, stir until smooth.
9. Spread mixture evenly in pan and bake 12 to 15 minutes.
10. Meanwhile, sprinkle a kitchen towel with cake flour.
11. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
12. Peel off waxed paper and trim the edges.
13. Staring with the narrow end, roll the cake up in the towel.
14. Let it stand for 20 minutes on a cake rack.
15. PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
16. Cool to room temperature.
17. Beat cream until stiff peaks form.
18. Fold in gelatin mixture, then almond extract and confectioners' sugar.
19. Cover and chill 5 to 10 minutes.
20. Unroll the cake and spread with whipped cream filling; roll up again.
21. Cover and chill at least one hour
22. PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
23. Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
24. Blend in chocolate mixture, salt and vanilla.
25. Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
26. Fold chocolate mixture into egg whites, gently but thoroughly.
27. Frost cake roll.
28. Draw a fork down the top of cake for a"bark" effect.
29. Decorate with whole almonds and candied cherries.
30. Chill thoroughly before serving.
31. If cake is frozen, thaw to serve, without allowing cake to become warm.
32. If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.

Savory Yule Log
16 ounces vegan cream cheese
5 garlic cloves, sliced thin
1 tablespoon vegan worcestershire sauce
1 teaspoon Tabasco sauce
1/2 cup chopped pecans
1 tablespoon chili powder
1 tablespoon paprika

1. Mix cream cheese, garlic, worcestershire, tabasco and pecans together in a bowl and roll into a log.
2. Spread wax paper with mixture of Chili Powder and Paprika and roll the log in the mixture.
3. Refrigerate until ready to use. Serve with crackers.

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Rocky Road Popcorn Balls

Rocky Road Popcorn Balls
3 cups vegan marshmallows
1/4 cup vegan butter
8 cups freshly popped popcorn
1/2 cup dry-roasted unsalted peanuts
1/2 cup vegan chocolate chips

1. Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat.
2. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips.
3. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.

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Baked Spaghetti Squash

Baked Spaghetti Squash
1 spaghetti squash
1 stick of vegan butter
2 - 4 cloves of garlic, to taste
1/4 C freshly grated vegan Parmesan cheese
1 tsp. oregano
1 tsp. basil
Pinch of salt & pepper

Preheat oven to 350. Cut the squash in half lengthwise, and scoop out the seeds. Don't worry if there are still some stringy bits of pulp in there. Cut the stick of butter in half lengthwise, and place one half in each half of the squash. Lay the two squash halves in a baking dish.

Sprinkle the tops with Parmesan cheese, basil, oregano and salt & pepper to taste. Bake for an hour, and then check to see if squash is softened yet. If it still seems firm, give it another 15 minutes. Remove from oven and allow to cool.

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Yule Peppermint Fudge

Yule Peppermint Fudge
16 oz vegan chocolate chips
14oz vegan sweetened, condensed milk or vegan creamer
2 Tbs. vegan butter
2 - 3 drops Peppermint extract or other flavored extract

Place the chocolate and the butter in a microwave-save bowl. Warm up in the microwave until the chocolate begins to soften -- don't microwave it too long, or your chocolate will burn. Once the butter and chocolate are melted, stir them together until well blended. Add the condensed milk or creamer, and mix it well. Finally, add the drops of peppermint extract.

Line an 8x8 pan with aluminum foil, and then lightly butter the foil. Spread your fudge mixture into the pan evenly. Refrigerate until cool -- usually about an hour. Once the fudge has hardened, remove it from the pan and the foil, and cut into pieces. Store in an airtight container.

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Yule Log Cookies

Vegan Nutmeg Yule Log Cookies Veganized from here
1/2 cup vegan butter, softened
1 cup confectioners’ sugar, plus extra for dusting
1 tsp ground nutmeg
1/4 tsp salt
1 egg sub
2 1/4 cups all-purpose flour
1 egg wash substitute

Decoration: 6 (1-oz) melted vegan white chocolate, vegan frosting, gumdrops, spearmint leaf candy, nonpareils, etc.

1. In medium bowl, beat butter, sugar, nutmeg and salt until blended and creamy. Add the egg; beat until well blended. Add the flour, and beat until a stiff dough forms. Divide dough into 8 portions; shape each into a fat log. Wrap and refrigerate 1 hour.

2. Heat oven to 350°F. On a lightly floured surface, roll each dough log into an 18-in. rope with your hands; cut into 6 logs. Repeat with remaining dough. Place the logs 2 to 3 in. apart on an ungreased baking sheet. Cut ends of each log on the bias, reserving dough scraps. Brush logs with eggwhite wash and attach the dough scraps as “cut stumps” to logs (use 2 stumps per log). Bake for 14 to 16 minutes until dry and set. Cool for 1 minute; transfer from baking sheet to a wire rack and cool completely.

3. To decorate: Lightly dust logs with confectioners’ sugar, or lightly frost with melted white chocolate or vanilla frosting. Roll out a gumdrop and cut out tiny holly leaves. Attach 2 leaves and a red nonpareil to each log with a dab of melted white chocolate.

Storage Tip: Keep airtight with wax paper between layers at cool room temperature up to 2 weeks.

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