Sweet and Tangy Coleslaw

1 head of cabbage, shredded
1 red onion, diced
1 c of carrots, grated
1/2 c sugar
1/2 c white vinegar
1/2 c vegetable oil
1/2 tbsp salt
1 tbsp mustard
black pepper to taste

Combine the vegetables in a bowl. Sprinkle with the sugar and mix well. In a sauce pan combine the other ingredients and bring to a boil. Pour the hot dressing over the vegetables and mix well. If you like creamy mayo-based dressings you can replace the vegetable oil w/mayonnaise. I used half mayo, half oil for mine.

Dairy-Free Peanut Butter Pie

So...I'm in love with this pie.  This is the 3rd version of it I've posted.  After finding the original version I had to find a cheaper way to make it, because well, I'm cheap :)  After finding out about Madsen's allergies I was determined to have this pie again!  For a while it was only a dream because we thought he might be allergic to peanuts (and tree-nuts too), but allergy testing showed that he was not allergic to peanuts so this recipe what back on the experiment table.  My first attempt to recreate this pie was a total disappointment, but this one turned out great!  I was even bold enough to share it with the dairy-free community.

Ingredients:
1 can (14 oz) coconut milk (stored at 70°F or cooler), unshaken

1/3 cup powdered sugar

1 package –(12 oz) firm silken tofu, drained

1 1/2 cup white sugar
1 ½ teaspoon vanilla extract
1 cup creamy peanut butter
1 dairy-free graham cracker

Directions:
1. Open can of coconut milk and scoop out all the cream and into a small mixing bowl.  You will not need to watery liquid in the bottom for this recipe.  Using hand mixers beat the coconut cream until thick and stiff, resembling whipped cream (will take several minutes).  Add the powdered sugar and beat into the cream.  Cover bowl and put in refrigerator.

2. Blend the tofu, white sugar, and vanilla in a blender until smooth.  Add the peanut butter and whipped coconut mixture.  Spoon into pie crust.

3.  Chill in the refrigerator for several hours or overnight (until firm).  Serve and enjoy!

Kara's Bread

I'm not sure where this recipe originated, but I got it in a round about way from my friend Kara.  It's super simple, quick, and makes really good bread.  My favorite part about it is how diverse it can be...throw in a little bit of this one time, a little bit of that another.  My husband says that since I got into cooking everything is always "an experiment".  Maybe that's why I like this recipe.  It gives me permission to play around a bit.  I like that!

Ingredients:

10 1/2 cups white bread flour (or wheat flour*-- use at least 1 cup bread flour)

1/2 cup sugar

1 Tbsp salt

3 rounded Tbsp yeast

3 Tbsp cooking oil

4 cups hot (125-130 degrees) tap water

*if using wheat flour, substitute one cup applesauce (warm) for one cup hot water

Directions:

Mix dry ingredients.  Add oil and water.  Mix 5 minutes in electric mixer OR knead 10 minutes by hand.  Dough is VERY sticky.

Preheat oven to 350.  Shape dough into 4 loaves and place in greased loaf pans (8"x4").  Cover loaves with towel and let rise in warm place for 25 minutes.  Bake 25 minutes at 350.

OPTIONS:

1. substitute up to 2 cups flour with 2 cups whole grains, oats, 10-grain cereal, malt-o-meal, cracked wheat, flaxseed, or any whole grain you prefer.

2. bake only 3 loaves of bread and use remaining dough to make scones.