Preheat oven, 350 degrees.
Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
Mix crumbs, sugar, vanilla, and margarine.
If desired, reserve 2 tablespoons of crumb mixture for garnish.
Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
Bake 10 minutes. Cool.
For Vegan option use a Vegan cookie.
o 350 degrees F. Line cookie sheets with parchment paper.
o 350.
Line a cookie sheet with parchment.
In
poonful onto a preheated pizza/cookie stone or just bake on
about 10 minutes.
Cream vegan margarine and coconut sugar together
f wonton wrapper (or other vegan ravioli dough rolled out). Wet
and place on lightly greased cookie sheets.
Bake for 10
Preheat easybake oven for 15 minutes.
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
Each package of mix makes about 9 cookies.
nd pecans.
For each cookie drop 1/4 cup of
Preheat oven to 350.
Combined wet ingredients and dry ingredients separately in separate bowls. Add wet ingredients to dry ingredients, mix well to combine.
Spoon a tablespoon of mixture onto greased cookie sheet an inch apart. Bake at 350 for 20 minute or until firm. Cool on cookie sheet for 10 minuets then move to wire cooling rack.
Combine ingredients for icing and set aside.
Apply icing to cookies after cookies are completely cooled.
arge bowl, stir together the cookie crumbs and the melted butter
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
owl, cream Earth Balance and vegan powdered sugar until light and
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
gain.
Add the cold vegan cream cheese. I use Tofutti
arge bowl, cream together the vegan margarine, oil, confectioners' sugar, and
75 degrees F. Lightly grease cookie sheet with shortening or cooking
Put the vegan cream cheese into a bowl and whip it until its easy to work with.
Add the margarine, sugar and milk.
If you want a stiffer icing add more sugar.
When you like the consistancy, add a few drops of lemon (or other flavor) extract.
Let sit in the fridge to firm up and ice your cooled cake.
Enjoy.
archment paper. Combine cookie crumbs with the vegan butter.
Press the
inch thick, and use cookie cutters to form shapes. You