285332 vegan nut pie sugar Recipes

sugar, vegetable shortening (such as crisco ), eggs, buttermilk, lemon extract or 4 tsp vanilla or 4 tsp anise extract, cream of tartar, baking soda, flour (see instructions below), icing (optional) or nuts (optional), colored sugar sprinkle (optional)

sugar free peanut butter cookie batter (double batch recipe such as low carb peanut butter cookies), sugar free chocolate fudge chocolate pudding mix, milk (per package directions ), sugar cool whip free

vegan cream cheese, vegan chocolate chips (semisweet, bittersweet, whatever you like), powered sugar, add more chocolate chips , chopped nuts, coconut, cocoa, flavored liqueur, whatever

dry-roasted salted macadamia nuts, raw sugar, spelt flour, vegan margarine, fresh orange juice, vegan gelatin, mangoes (firm-ripe-peeled ), raw sugar, fresh lemon juice, cream (coconut), icing sugar

toasted unsalted pecan halves, water, white beet sugar or 3/4 cup light unbleached cane sugar, see note, brown sugar (packed) or 1/2 cup sucanat, water, salt, cornstarch or 1/4 cup wheat starch, cold water or 4 1/2 tbsp rum or 4 1/2 tbsp bourbon, vegan margarine, pure vanilla extract

butter (i use earth balance to make it vegan), sour cherries, sugar, sugar, salt, baking powder, flour, milk (i use soy or almond to make it vegan)

semi-sweet chocolate chips, heavy cream, cream cheese, softened, sugar, heavy cream , plus, heavy cream, whipped soft, white chocolate baking squares, melted, orange zest, roasted chopped macadamia nuts, pre baked deep dish pie shells, heavy cream, sugar, macadamia nuts

pillsbury pie crusts, chopped macadamia nuts or 1/2 cup almonds, sugar, flour, lemon juice, melted margarine, salt, coarsely chopped macadamia nuts or 1 cup almonds, coconut, pineapple chunks (drained , reserving liquid), flour, sugar, cinnamon, margarine, chopped macadamia nuts, powdered sugar, rum extract, coconut extract, reserved pineapple juice

nut butter (smooth almond, hazelnut or whatever type you prefer), semisweet vegan chocolate chips (vegan), soymilk powder (soy)

vegan margarine (room temp-soft ), vegan sugar, unbleached flour, vegan egg substitute, enough to equal 1 egg, vanilla, almond extract, baking soda, salt, vegan sugar, cinnamon

sugar-free shortbread cookies, light butter, melted, unflavored gelatin, skim milk, at room temperature, light non-fat vanilla yogurt, at room temperature, reduced-fat cream cheese, at room temperature, lime juice, lime zest, whipping cream

faux meat soy crumbles (morning star works well), vegan taco seasoning (most brands are), water, refrigerated crescent dinner rolls (i believe pillsbury are vegan), crushed corn chips, vegan sour cream (tofutti brand works best), lettuce, tomato, olive, guacamole

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

well-baked sugar pumpkin or butternut squash, firm silken tofu, natural granulated sugar, cinnamon, pumpkin pie spice mix, good-quality natural pie crusts (pastry or graham cracker)

semisweet chocolate chips, heavy cream, cream cheese, softened, sugar, heavy cream, plus 3/4 cup, whipped soft, premium white baking chocolate, melted, orange zest, roasted , chopped macadamia nuts, pre-baked deep-dish (9-inch) pie shell, heavy cream, sugar, chopped macadamia nuts

vegan margarine, onion, chopped, garlic cloves, minced, stalks celery, chopped, carrots, chopped, yukon gold potato, cubed, frozen peas, vegan chicken broth, flour, almond milk, plain, unsweetened, sea salt, lemon pepper seasoning

vegan pie crusts, spinach, rinsed and chopped, red swiss chard, rinsed and chopped (red portions separated ), olive oil, onion, diced, garlic cloves, minced, curry powder (more or less to taste), dried parsley, sea salt, fresh ground black pepper, orange bell pepper, chopped, capers, firm tofu, drained and cubed, plain soymilk, ground nutmeg, ground cinnamon, ground cardamom, grated vegan parmesan cheese, shredded soy cheddar cheese (make sure to get the kind that melts)

prepared basic sweet pie crust , recipe follows, macadamia nuts , lighted toasted and chopped, eggs, sugar, light corn syrup, dark corn syrup, melted butter, frangelico , nocello, or other nut-flavored liqueur, salt, vanilla bean ice cream, accompaniment, nocello whipped cream , recipe follows, preheat the oven to 425 degrees f., on a lightly floured surface , roll out the dough to a circle about 12-inches in diameter. transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. refrigerate until ready to use., in a large bowl, beat the eggs. add the remaining ingredients and whisk to combine., evenly spread the nuts across the bottom of the pie shell. pour the filling over the nuts and place in the preheated oven. lower the temperature to 325 degrees f and bake for 30 minutes. turn the pie 1-half turn and bake until set and golden, 10 to 15 minutes., place on a wire rack to cool completely., serve with ice cream on the side and whipped cream on top.