Sweet Saturdays #75
Sweet and Silky Strawberry Sorbet
Ingredients
- 1 pound ripe strawberries, hulled and chopped
- 1/2 cup white sugar
- 1 pinch salt
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons cold water
- 3 tablespoons lemon juice
Directions
- Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
- Freeze in ice cream maker according to manufacturer’s instructions.
Bible Readings: Joshua 10-12, Luke 1:39-56
Sweet Saturdays #72
No Bake Peanut Butter Chocolate Cookies
Ingredients:
- ½ cup butter
- 2 cups sugar
- ½ cup milk
- 4 tbsp. cocoa
- ½ cup creamy peanut butter
- 2 tsp. vanilla
- 3-3 ½ cups dry quick-cooking oats
Directions:
- Add the first four ingredients into a medium sauce pan. Bring to a rolling boil and hold for 1 minute. Remove from heat.
- Add peanut butter into the hot mixture and stir until melted. Add in vanilla.
- Mix in the oats and drop by tablespoons onto wax paper. Let cool until set.
Bible Readings: 1 Chronicles 1-3, John 5:25-47
Sweet Saturdays #70
Pistachio Lemon Biscotti
These cookies are great with tea or coffee. They can also be served with fresh fruit desserts.
Ingredients
- 2 cups +2 tbsp. all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ¾ cup granulated natural cane sugar
- ½ cup butter
- 2 eggs, beaten
- 1 tsp. finely grated lemon zest
- 2 tbsp. freshly squeezed lemon juice
- ½ cup shelled unsalted pistachios
Directions
- Preheat oven to 325F. Line a cookie sheet with foil
- In a bowl, combine flour, baking powder and salt.
- In a separate bowl, using an electric mixture, beat sugar with butter on medium speed for 2 minutes or until light and fluffy. Beat in eggs and lemon zest and juice until thoroughly combined. Gradually add flour mixture, beating on low speed just until a dough forms. Do not overbeat. Mix in pistachios.
- Divide dough into quarters. On a prepared baking sheet shape each portion into long rectangular log about 14 inches long by 1 ½ inches wide by ½ inch thick.
- Bake in a preheated oven for 25-30 minutes or until lightly golden and firm. Let cool on pan on a rack for 5 minutes. Transfer to a cutting board. Using a serrated knife, cut each log on a 45-degree angle into ½-inch thick slices. Arrange, cut side up, on baking sheet for 5 to 8 minutes longer or until dry and toasted. Slide foil with biscotti onto a rack and let cool to room temperature. Store in an airtight container at room temperature for up to 2 week or freeze for up to 2 months.
Bible Readings: 1 Kings 16-18, Luke 22:47-71
Sweet Saturdays #69
Nutty Fruit Balls
These healthy treats are loved by kids. They are great for busy days when getting fruit into your kids might be difficult.
Ingredients
- About 1 ½ cups small firm fresh dates
- 2 cups boiling water
- 1 ¼ cups coarsely chopped walnuts, divided
- ½ cup dried apricots, cut in ¼-inch pieces
- ¼ cup golden or dark raisins
- ¼ cup dried cranberries
- ½ tsp. finely grated orange zest
- 2 tbsp. freshly squeezed orange juice
- ¼ tsp. ground allspice
- 2 tbsp. dry bread crumbs
Directions
- Using a paring knife, cut along the length of each date and pop out the pit. In a heatproof bowl, combine dates with boiling water and steep for 1 minute. Drain. Using a fork, press dates against the side of the bowl until a paste forms. Set aside.
- In a small mixing bowl, combine ½ cup walnuts, apricots, raisins, cranberries, orange zest, juice and allspice. Add fruit mixture to date paste and mix well.
- Finely chop remaining ¾ cup walnuts. In a small bowl, mix walnuts with bread crumbs.
- With moistened hands, roll fruit mixture into 1-inch balls. Roll each ball in the bread crumb mixture until completely coated. Refrigerate in an airtight container for up to 2 weeks.
Bible Readings: 1 Kings 1-2, Luke 19:28-48
Sweet Saturdays #68
Crispy Cinnamon Roll-Ups
These roll-ups are a great treat to prepare with kids. They’re easy and fun to make and delicious to eat.
Ingredients
- 3 tbsp. granulated natural cane sugar
- ½ tsp. ground cinnamon
- 10 slices whole-grain or white bread, crust removed
- 3 oz. (vegan) cream cheese spread
- 3 oz. (vegan) butter
Directions
- Preheat oven to 375°F. Grease a rimmed baking sheet.
- In a small container, combine sugar with cinnamon. Pour onto a plate
- With a rolling pin, flatten each slice of bread, rolling in both directions. Spread a thin layer of cream cheese on each slice of flattened bread.
- If the bread is rectangular, position with the long side facing you. Tightly roll the bread away from you into a cylinder (jelly roll-style).
- Spread butter alternative on the outside of each roll, then roll in the cinnamon mixture until covered. Cut each roll into three pieces and place 1 ½ inches apart, on a prepared baking sheet. Bake in preheated oven for 10 to 12 minutes or until crisp. Serve immediately.
Bible Readings: 2 Samuel 9-11, Luke 15:11-32
Sweet Saturdays #66
Almond Butter
Almond butter is a great alternative to peanut butter. This vegan recipe is easy to prepare and it is something kids love!
Ingredients
- 2 cups whole raw almonds
- 4 to 6 tbsp. vegetable oil
- Pinch of salt, optional
Directions
- Preheat oven to 350F
- On a baking sheet, spread almonds in a single layer. Bake in preheated oven for 12 to 14 minutes or until toasted and fragrant.
- Transfer to food processor. Pulse until almonds are evenly chopped occasionally stopping and scraping down the side of the bowl. Add 2 tbsp. of oil and salt, if using. Process for 1 minute. Remove lid and scrape down the side of the bowl with a rubber spatula. Replace lid and, with the motor running, slowly add remaining oil, 1 tbsp. at a time, down the feeder tube, processing until mixture is smooth and spreadable.
- Transfer to a glass jar or airtight container and refrigerate for up to 1 month. Don’t forget to label the jar with an expiry date.
Bible Readings: 1 Samuel 4-6, Luke 9:1-17
Luke 9:3 He told them: “Take nothing for the journey—no staff, no bag, no bread, no money, no extra shirt.”
If we trust in the Lord, everything we need we be provided for us.
Sweet Saturdays #65
Vegan Apple Butter
If you want to save time and effort, you can make this recipe using one 26-oz jar of unsweetened applesauce instead of the apples. Omit the water and bake at 375F for 1 hour. No pureeing is needed. Enjoy!
Ingredients
- ¼ cup water
- 10 small to medium cooking apples (McIntosh is best), peeled, cored and thinly sliced
- 1/3 cup packed dark brown sugar
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cloves
- 1/8 tsp. ground allspice
- Pinch of ground nutmeg
- 3 tbsp. molasses
- 1 tbsp. freshly squeezed lemon juice
Directions
- Preheat oven to 400F. Pour water into 13×9-inch baking dish. Add apples and brown sugar. Stir until sugar is dissolved. Sprinkle cinnamon, cloves, allspice and nutmeg over top and mix well.
- Drizzle molasses and lemon juice over top. Stir well.
- Bake, uncovered, in preheated oven, stirring every 20 minutes, for 1 hour or until apples are deep brown, soft and coated with syrup. Let cool in baking dish on a rack for 5 to 10 minutes.
- Transfer cooled apple mixture to a food processor or blender and puree until smooth. Store in a glass jar or airtight container in the refrigerator for up to 6 weeks.
Bible Readings: Judges 9-10, Luke 5:17-39
Luke 5:26 Everyone was amazed and gave praise to God. They were filled with awe and said, “We have seen remarkable things today.”
Everyday we are surrounded by the remarkable things God has done. It is important that we give praise to God for these wonders.
Sweet Saturdays #64
Cornmeal Waffles with Blueberry Maple Syrup
The cornmeal in the batter gives a nice texture and taste to these vegan waffles. You will need a waffle iron for the recipe. If you don’t have one, you can make these as pancakes.
Ingredients
Waffles
- 3 cups all-purpose flour
- 3 tbsp. cornmeal
- 1 tsp. salt
- 1 tsp. baking soda
- Egg replacer for 3 eggs, prepared according to package
- 3 cups vanilla-flavored rice or soy milk
- 6 tbsp. soy margarine, melted
- 1 tsp. distilled white vinegar
Syrup
- 1 ½ cups blueberries
- 1 cup pure maple syrup
- 2 tbsp. freshly squeezed lemon juice
Directions
- Preheat oven to 200F
- Waffles: In a large bowl, mix together flour, cornmeal, salt and baking soda.
- In a separate bowl, whisk together egg replacer, milk, margarine and vinegar.
- Using a wooden spoon, make a well in the middle of the dry mixture. Fill with the milk mixture. Stir just until blended. Ladle enough batter into the waffle iron to cover about 2/3 of the cooking surface. Close the lid and cook for 4 to 5 minutes or until the lid lifts easily, If it sticks or the waffle begins to tear, close the lid and continue cooking for 1 minute longer. Using a fork, remove waffle. Place pn a baking sheet and keep warm in preheated oven. Repeat with remaining batter.
- Syrup: Meanwhile, in a saucepan over medium-high heat, combine blueberries, syrup and lemon juice and bring to a boil. Remove from heat and transfer to a syrup pitcher (or a measuring cup – pours neatly). Serve over hot waffles.
Bible Readings: Joshua 13-15, Luke 1:57-80
Sweet Saturdays #62
Apple Crisp
I love apple baked goods in the Fall. This is a vegan crisp. You can use any type of apple you wish, but Golden Delicious and Granny Smith hold their shape better. McIntosh apples tend to produce a texture that is more like applesauce.
Ingredients
- 6 Granny Smith apples, peeled, cored and thinly sliced
- 1 cup light brown sugar, divided
- ½ tsp. finely grated lemon zest
- 1 ½ tbsp. freshly squeezed lemon juice
- 1 cup all-purpose flour
- ½ cup rolled oats (old-fashioned or quick-cooking)
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ cup soy margarine
- ½ cup almonds, coarsely chopped
Directions
- In a bowl, combine apples, ½ cup sugar and lemon zest and juice. Toss until evenly coated. Spread evenly in prepared baking dish.
- In a separate bowl, combine flour, rolled oats, remaining ½ cup sugar, cinnamon and nutmeg. Using two knives, a pastry blender or your fingers, cut in margarine until mixture resembles coarse crumbs. Mix in almonds. Sprinkle evenly over apples.
- Bake in preheated oven for 50-55 minutes or until the topping is browned, juices are bubbling and aples are soft when pierced with fork. Serve hot or at room temperature.
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