Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Caramel Apples

Ingredients:

• 6 wooden sticks
• 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
• ¼ cups plain unsweetened soy half-and-half creamer
• ½ cup plain unsweetened soy yogurt, divided
• 1 cup organic granulated sugar
• ¼ cup organic dark corn syrup
• 1 T. dairy-free soy margarine 

Directions:

1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)

2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.

3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

http://dairyfreecooking.about.com/od/confectionscandies/r/caramelapple.htm

Easter Bark

Ingredients:

• Vanilla Almond Bark
• Colored Candy Melts (I used yellow & rose Wilton Candy Melts)
• Easter M&M’s
• Easter Sprinkles
• Cookie Sheet
• Wax Paper
• Butter Knife

Directions:

1. Lay a piece of wax paper on your cookie sheet.
2. Microwave vanilla almond bark first per the directions.
3. Pour melted vanilla bark into cookie sheet. Spread evenly, then set aside.
4. In two bowls separate the two different colored candy melts. I put 20-30 melts per bowl. Microwave according to the directions. *Bowls will be hot.
5. Once melted take both bowls out. With a spoon dollop pink and yellow candy melts into the vanilla bark.
6. With a butter knife swirl the colored candy melts into the almond bark to get a marbling effect. Don’t swirl too much or you’ll end up with orange colored bark.
7. Sprinkle M&M’s, and various Easter Sprinkles.
8. Set your almond bark aside to cool. Want it to cool faster? Pop your cookie sheet into the freezer or refrigerator.
9. Break into pieces and serve.

http://themiraclemomma.com/easy-easter-bark-recipe/

Dirt Cake

Ingredients:

• 1.5 package of Oreo Cookies
• 1 (8 oz.) package of Cream Cheese
• 1/2 C. Butter, softened
• 1 C. Powdered Sugar
• 3 C. Milk
• 1 (12 oz.) tub of Whip Cream
• 2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
• 1/2 t. Vanilla

Directions:

1. Crush all the Oreo Cookies and set aside.
2. Mix together the butter, cream cheese, sugar, and vanilla. Set aside
3. Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
4. Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.

http://thegalwaygirl.com/recipes/dirt-cake/

Pumpkin-Seed Candy

Ingredients:

• 1 cup hulled pepitas or pumpkin seeds
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions:

1. Heat a large skillet over medium-high heat. Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pumpkin seeds, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

http://www.marthastewart.com/317123/pumpkin-seed-candy?czone=holiday/halloween-center/halloween-center-desserts&backto=true&backtourl=/photogallery/halloween-treat-recipes#slide_7

Roasted Pumpkin Seeds

Ingredients:

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

http://allrecipes.com/Recipe/Roasted-Pumpkin-Seeds/Detail.aspx?evt19=1

Blackberry Pie Bars

Ingredients:

1. Crust and Topping
2. 3 cups all-purpose flour
3. 1 1/2 cups sugar
4. 1/4 tsp salt
5. 1 1/2 cups (3 sticks) unsalted butter, chilled
6. 
   
7. Fruit Filling
8. 4 large eggs
9. 2 cups sugar
10. 1 cup sour cream
11. 3/4 cup flour
12. pinch salt
13. zest of 1/2 lemon
14. 1 tsp almond extract
15. 2 (16-oz) packages frozen blackberries, thawed and drained

Directions:

1. To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
2. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
3. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.