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Confectioners’ Sugar Drizzle

Another easy recipe, this drizzle is made with vegan confectioners’ sugar and soy milk (or water). Use it on pastries, coffee cakes, muffins, and more!

Yield:

1 cup

Prep time:

5 minutes

1 cup sifted vegan confectioners’

sugar

2 TB. soy milk or water, plus more

as needed

1 tsp. pure vanilla extract

1. In a small bowl, combine vegan confectioners’ sugar, soy milk, and vanilla extract, and stir until smooth. Adjust liquid according to the consistency desired.

2. Use right away, or cover the bowl for later use. It’s not necessary to refrigerate drizzle.

Variations: For Almond Drizzle, substitute pure almond extract for the vanilla extract. For Rum Drizzle, substitute rum, or rum extract for the vanilla extract.

BATTER UP!

Sometimes called Powdered Sugar Drizzle, this Confectioners’ Sugar Drizzle has so many uses. A thin drizzle is perfect for the top of coffee cakes. Thicker drizzle is a good consistency for Danish pastries and muffins. Even thicker, and it would probably be called icing, and would be good for … well, so many things!

Apple Pie Filling

This homemade apple pie filling is mildly spicy with just the right amount of cinnamon and nutmeg for pies, turnovers, or filling Danish pastries.

Yield:

6 cups

Prep time:

30 minutes

1 cup Florida Crystals or

unbleached cane sugar

¼ cup cornstarch

½ tsp. ground cinnamon

¼ tsp. salt

⅛ tsp. ground nutmeg

2½ cups water

6 cups (about 6 large) baking

apples, cored, peeled, and

sliced

1. In a large saucepan over medium heat, combine Florida Crystals, cornstarch, ground cinnamon, salt, and ground nutmeg. Add water, and stir well. Bring to a boil, and cook for 4 to 6 minutes or until liquid is clear and sugar is dissolved.

2. Add apples, and bring to a boil again. Reduce heat to low, cover, and cook for 8 to 10 minutes or until apples are tender.

3. Remove from heat, and cool completely before using in recipes. Cover with plastic wrap, or covered container, and refrigerate for up to 5 days. If a small amount of juice separates, pour it off before using.

Variation: For Apple Raisin Pie Filling, add 1 cup seedless raisins with the apples, and cook as directed.

BATTER UP!

To boil is to heat a liquid to a point where water is forced to turn into steam, causing the liquid to bubble.

Blueberry or Raspberry Pie Filling

This basic fruity pie filling is perfect for pies, turnovers, or strudels.

Yield:

6½ cups

Prep time:

30 minutes

1 cup unbleached cane sugar

¼ cup cornstarch, arrowroot powder,

or ground tapioca powder

½ tsp. ground cinnamon

4 cups fresh or frozen blueberries

or raspberries

1 cup water

2 TB. lemon juice

¼ tsp. pure vanilla or almond

extract (optional)

1. In a medium saucepan over medium heat, combine unbleached cane sugar, cornstarch, and ground cinnamon with a wooden spoon or wire whisk. Stir in 2 cups blueberries or raspberries with water, and bring to a boil, stirring constantly until mixture is thick.

2. Add lemon juice and vanilla extract (if using), and boil mixture for 1 or 2 minutes.

3. Remove from heat, and add remaining 2 cups blueberries or raspberries. Cool completely before filling pie shells, turnovers, etc. Cover and refrigerate up to 5 days, or until ready to use.

Variation: For 5½ cups Cherry Pie Filling, omit the cinnamon, substitute 3½ cups fresh or frozen pitted cherries for the blueberries or raspberries, and use ⅓ cup ground tapioca powder or arrowroot powder instead of the cornstarch. When you add the cherries, add them all at once. Cherries need more cook time.

DOUGH-NOT

Some pie makers use a thickener called Clear-Jel in their fruit pies. This modified food starch is great for firming up fruit pies and fillings, but it’s processed in a facility that also packages nonvegan products containing eggs and milk. If that isn’t an issue to you, it would be a good alternative thickener.

Chocolate Mousse Filling

Soft, silky, and smooth, this chocolate “mousse” filling, made