I use butternut squash instead of pumpkin (Cut the length, remove seeds and bake face down at 350 for 45 minutes), olive oil for vegetable oil and orange juice instead of water, if water is needed.
Pumpkin Bread 3 cups sugar 1 cup vegetable oil 4 eggs 1 can (16 oz.) pumpkin 3 1/2 CUPS all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 2 teaspoon allspice 2/3 Cup Orange juice 1/2 CUP chopped walnuts
Place sugar, oil, and eggs in bowl. Attach bowl and flat beater. Turn to Speed 4 and beat 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat 10 seconds more. Add pumpkin, flour, baking powder, soda, salt, cinnamon, nutmeg, and allspice. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl. Add water and walnuts. Turn to Stir Speed and mix 20 seconds, or until combined. Pour batter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350 F for 50 to 60 minutes. Remove from pans and cool on wire racks.
Substitute Silken tofu or Egg Replacer for egg, whole grain pastry flour for all-purpose flour, honey for sugar and use less orange juice for a Vegan bread
TOFU CHEESECAKE
Filling:
4 cups mashed silken tofu 1'/2 teaspoons salt
2 tablespoons vanilla 2/3 cup honey
1/2 cup oil 1/4 cup pineapple juice 1/2 teaspoon lemon extract or 1 tbs. lemon juice 1/2 teaspoon coriander
Rinse, drain, mash and measure tofu. Put tofu in bowl and add remaining ingredients.
Stir together well. Blend half of filling on high until velvety smooth, -stopping blender 2-3 times to stir contents. Pour over each crust. Add part of topping if desired. Repeat procedure with other half. Spread filling evenly over crust. Bake at 350 o for 20-30 minutes until edges are lightly browned and middle is firm. Remove from oven. Cool slightly. Cover with rest of strawberry, pineapple, cherry or blueberry topping .
Tofu Bread pudding
Two cups of grain bread, (no milk or eggs in the ingredients list)
3 cups Soy milk
1 package of Silken tofu
1/2 cup Honey
1/2 teaspoon cinnamon
1/2 cup Raisin
Mix tofu and two cups of the soy milk in blender and blend until smooth. Pour over bread and blend until well mixed. Add cinnamon, and honey. mix well adding as much of remaining milk as needed. (mixture should be as thick as cooked oatmeal) Stir in raisins. Pour in baking pan sprayed with Pam. Bake at 325 for 45 to 60 minutes, or until knife comes out clean when inserted in the center.
BBQ ribs.
I have a cousin in Florida who supply me with the hot peppers mix that the vinegar is aged over. Once I use the vinegar from this for the marinate base I replace with new vinegar and let it age.
To the base I add citrus juice. Orange in usually on hand. I add a package of dry Italian dressing, and a 1/4 cup of honey or maple syrup. I place the slab of pork ribs in a gallon or two gallon freezers bag. I pour the marinate mixture in to the bag and try to remove the air and close the zip lock bag. If air remains in the bag, I turn the bag over every few hours. 8 hour or more is enough.
I use a Webber kettle grill. I made the coal holder rack disk shaped to get the fire lower than designed. (I have over heater the bottom damper doing this but they are replaceable from Webber, a hardware kit.)
I use maple wood from the fallen limb in the old neighborhood. Fruit wood works also. I start a charcoal fire and after the coal are white, I add small amount of soaked wood. I Cook the ribs with the cover off to sear the outside surfaces, Standing the rib on end to burn the fatty sections. I baste with the left over marinate juices and with the wood smoking I place the cover on the grill and with good smoke I cook for about two hours more.
Once the tips are tender to the taste test, I cut between each bones and cook the inside of each rib, leaving the most fatty section on the longest.