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By Root 169 0

of the first recipes for pie dough appears in a cookbook from 1545 called A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe day. The recipe reads, “To make short paest for tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.”

Vegan Chocolate Pudding

This recipe, which is as easy as one, two, three, is great for that late-night sweet tooth because it’s so quick to make. We tried it out with every kind of nondairy milk possible and they all worked, but this was our favorite. –M

Serves 4

⅓ cup sugar

¼ cup unsweetened cocoa powder

¼ cup cornstarch

Pinch of salt

3 cups soymilk

Combine the sugar, cocoa, cornstarch, and salt in a saucepan and slowly stir in the soymilk. Cook over medium heat, stirring constantly, for 10 minutes, or until it comes to a boil. Cook for 1 more minute and remove from the heat. Pour into individual bowls and refrigerate until completely chilled.

Food Trivia:

In the late 1800s some American social reformers and food companies promoted puddings as health foods, touting their nutritional benefits to invalids and children. If they add college students to that group, I’m all for bringing back that campaign.

Cinnamon Sugar Cookies

Cinnamon Sugar Cookies

The best way to describe these tasty cookies is like giant cinnamon Teddy Grahams. You could even make them look like little bears, but that’s only if you have way too much time on your hands. You can bake them to suit your tastes: if you like softer cookies, take them out on the early side; if you like crunchy cookies, leave them in for the full 10 minutes. –J

Makes about 36 cookies

1 cup softened margarine or butter

½ cup granulated sugar

½ cup firmly packed brown sugar

2 cups flour

1 tablespoon cinnamon

½ teaspoon baking soda

Preheat the oven to 325°F.

Place the margarine, granulated sugar, and brown sugar in a large bowl and stir vigorously until smooth and creamy. Add the flour, cinnamon, and baking soda and stir until thoroughly combined.

Drop heaping teaspoonfuls of the dough about 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, or until lightly browned on the edges.

Cooking 101:

Baking soda and baking powder are both leavening agents, which means they cause baked goods to rise, but they’re used in different situations. To be effective, baking soda must be combined with acidic ingredients. This causes carbon dioxide bubbles to form, which raises the dough. Baking powder contains everything it needs to raise dough when combined with liquid ingredients, so it can be used in recipes that don’t include acidic ingredients. And sometimes both are used.

Fried Ice Cream

Fried Ice Cream

Okay, this isn’t really fried (which is a good thing), but the crunchy cinnamon crust with cold, creamy ice cream inside does a good job of imitating fried ice cream. It’s so delicious that everyone will be asking for seconds. Make it to share with friends, and keep it in your freezer in a covered container to eat whenever you get sick of boring, plain old ice cream out of the carton. To make a vegan version, use margarine and nondairy ice cream. –M

Serves 9

¼ cup melted margarine or butter

¼ cup firmly packed brown sugar

1 cup crumbled cornflakes

¼ cup shredded coconut

¼ cup chopped pecans

2 tablespoons cinnamon

2 quarts nondairy or regular vanilla ice cream, slightly softened

Chocolate sauce (optional)

Place the margarine, brown sugar, cornflake crumbs, coconut, pecans, and cinnamon in a bowl and stir until combined. Spread half of the mixture in the bottom of an ungreased 8-inch square baking pan. Carefully spread the ice cream over the crumb mixture, keeping the crumbs intact. Spread the remaining crumb mixture over the ice cream and press firmly.

Freeze until firm before serving. Cut into 9 squares