rugelach

 

 

 

 

1 cup non-hydrogenated, nondairy butter, cold
8 ounce package nondairy cream cheese
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/3 cup nondairy sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely ground walnuts or pecans
1 cup fruit jam or preserves (apricot, strawberry, or raspberry)

Preheat oven to 350°F.

Cut the butter and cream cheese into small pieces.
In the food processor, pulse together the flour, salt, butter,
cream cheese and sour cream until the dough comes together.
Shape the mixture into 4 equal round circles. Wrap each circle
in plastic wrap and chill for at least 2 hours or up to 2 days.
Line 2 cookie sheets with parchment paper. (You may use
ungreased cookie sheets, but the jam mixture tends to ooze onto
the cookie sheet making it difficult to clean.)
In a bowl, combine the sugar, cinnamon, and walnuts or pecans. Set aside.
Lightly flour a work surface, and roll each circle into a 9 inch round, keeping the other circles chilled until ready to use.
Spread each circle of dough with a light layer of the jam. Sprinkle 1/4 of the sugar/nut filling and press lightly into the jam.
With a pizza cutter or a sharp knife, cut each round into 12 wedges or triangles.
Roll the wedges from the wide end to the narrow end, ending up with the point on the outside of the cookie.
Place on the prepared baking sheets with the point side down.
Bake on the center rack of the oven for 30-35 minutes, or until lightly golden.

Cool on wire racks

Yield: 3 dozen cookies

sliced-banana-cake

 

 

 

 

1/2 cup Earth Balance vegan buttery stick, or another non-dairy substitute
1 1/2 cups sugar
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons Ener G egg replacer
4 tablespoons water
1 cup mashed bananas
1/2 cup nondairy sour cream
2 teaspoons vanilla

Preheat oven to 350° F.

Grease a 9 X 13 inch pan or a Bundt pan with cooking spray and dust lightly with flour.
In an electric mixer or food processor, cream vegan buttery stick and sugar until thoroughly mixed.
Whisk until dissolved completely, the Ener G egg replacer and water.
Then add to the sugar mixture.
Beat until light and fluffy.
Add the bananas, vanilla and sour cream. Mix on medium speed.
Sift the flour, baking powder, baking soda and salt in a medium bowl.
Add to the banana mixture.
Pour into prepared pan. Smooth batter evenly.
Bake for 40 minutes or until top lightly golden. Do not over-bake.

Note: Can be frosted with a Vegan Cream Cheese Frosting, if desired.

Vegan Cream Cheese Frosting

If using all purpose flour, for every cup of flour, remove 2 tablespoons of flour.