---begin-tinykitchen---
Title: Chestnut and Cranberry Fanfare

1 1/4 lbs. fresh chestnuts, cooked and peeled or 1 15 oz. jar chestnuts
2 - large ripe Fuyu persimmons, diced
2 - bananas, cut in half lengthwise and sliced crosswise
3/4 C currants
2/3 C fresh cranberries, chopped

Place the chestnuts in a bowl and break them into pieces. Add the persimmons, bananas, currants, and cranberries, and toss to distribute the fruits evenly.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Strawberry Pie

4 C ripe strawberries, sliced
1 - No-Bake Pecan Crust (another recipe)
1 C ripe strawberries, whole
5 - pitted dates, soaked in warm water
2 t fresh lemon juice
0 - chocolate chunks to top

Arrange the sliced strawberries on top of the prepared crust and set aside. In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour this mixture over the sliced strawberries. Arrange the chocolate chunks, if using, on top of the sauce, and refrigerate for 1 hour before serving. This will help the pie set and make it easy to slice.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Apple Pecan Muffins

1 1/2 C all purpose flour
1/2 C whole wheat flour
1 T baking powder
1 t cinnamon
1/2 t salt
2 T ground flaxseed (or 3 t Ener-G egg replacer)
6 T water (or 4 T water if using Ener-G)
1/2 C unsweetened applesauce
1/3 C canola oil
1/2 C granulated sugar
1 t vanilla extract
1 1/2 C apples, peeled and chopped
1 C pecans, chopped

Preheat the oven to 350° F. lightly grease your muffin tins.

In a medium-size bowl, combine the flours, baking powder, cinnamon, and salt.

In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.

In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand mixer or wire whisk until creamy smooth. Add to the flour mixture, stirring well until blended. Do not overmix. Fold in the apples and nuts.

The batter will be thick rather than smooth and wet. Fill the greased muffin tins about 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in tins for 5 minutes, then cool on racks.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Blueberry Pancakes

3/4 C all purpose flour
1/2 C cornmeal
2 t baking powder
1/2 t salt
2 T canola oil
1 1/4 C vegan milk
1/2 C water
1 t vanilla extract
2 T maple syrup
2 t grated lemon zest
1 C fresh blueberries

Preheat a large non-stick pan on medium high heat.

Sift together flour, cornmeal, baking powder, and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not overmix or pancakes will be tough, a couple of lumps is OK.

Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into the pan. Cook pancakes until brown on bottom and bubbles form on top,a bout 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch.

From Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Pears Poached in Amaretto

2 C water
1 C sugar
4 - large ripe Bosc pears, peeled, quartered, and cored
2 - cinnamon sticks
3 - whole cloves
1/2 C amaretto liqueur
2 T slivered almonds, toasted

In a large saucepan heat the water and sugar over medium heat, stirring. Add the pears, cinnamon sticks, and cloves. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer, covered, until the pears are just tender 10-15 minutes, stirring occasionally. Stir in the amaretto and simmer, covered, another 2 minutes.

With a slotted spoon, transfer the pears to a serving platter. Strain the poaching liquid into a small saucepan and reduce over medium-high heat to one cup (about 10 minutes). Pour the syrup evenly over the pears and sprinkle with almonds.

From Vegan Italiano
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Raspberry Cookies

1/2 C raspberry preserves
1 C sugar
1/3 C canola oil
1 t vanilla extract
1 t almond extract
1/2 C unsweetened cocoa powder
1 1/2 C all purpose flour
3/4 t baking woda
1/4 t salt

Preheat the oven to 350° F. Lightly grease cookie sheets.

In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.

In a separate mixing bowl, sift together the other ingredients. Mix the dry and wet ingredients. If necessary, knead by hand to work the batter into a soft and pliable dough.

Roll the dough into walnut-size balls and then flatten them into 2 1/2 inch rounds. Bake for 10 minutes.

Remove from the oven and cool on racks.

From Veganomicon
---end-tinykitchen---