Vegan Cookie Recipes

search by ingredient!
almond     ambrosia     apple     applesauce     banana     bourbon     butterscotch     carob     cherry     chocolate     chocolate chip     chocolate mint     cinnamon     cocoa     coconut     coffee     corn flake     cranberry     dark chocolate     date     fig     fruit     fudge     ginger     gingerbread     haystacks     hazelnut     lemon     maple     marmalade     meringue     mincemeat     mocha     molasses     nut     oat bran     oatmeal     orange     peanut     peanut butter     pecan     pumpkin     raisin     raspberry     rum     sesame     shortbread     spice     sugar     walnut    


Site by Lake e. Lou
Cutie-Patootie Design by

Vegan Butterscotch Brownies Recipe

1 c Margarine, melted
2 c Light brown sugar
6 tb Sweet Potato Baby Food
3 ts Corn Starch
2 ts Vanilla
2 c Flour
1/2 ts Salt
1 1/2 ts Baking powder
1 c Chopped walnuts, pecans, etc

FROSTING 1/2 c Margarine
3 c Sifted confectioners sugar
2 ts Instant coffee, dissolved in 2 Tablespoons hot water

Preheat oven to 350. Melt margarine in a large saucepan. Add sugar and beat well to mix. Cool the mixture slightly, then beat in the baby food and corn starch and vanilla. Sift together flour, salt and baking powder. Stir it into the wet ingredients, then add the nuts. Mix well. Spread brownies in a greased 11 x 7 x 2-inch pan and bake at 350? for 30 to 35 minutes or until a light gold.
Cool in the pan for 10 minutes, then turn out. This is easiest if you up-end the pan over waxed paper, then turn the cake right side up. Let it finish cooling on a rack. To make the frosting, cream 1/2 cup margarine with confectioners sugar. Beat it until light, then beat in the coffee mixture. Spread over the brownies. When frosting has set, cut in squares. Yield: 3 dozen 2-inch or 6 dozen 1-inch squares.

category: Vegan Cookie Recipes

Leave a Reply

You must be logged in to post a comment.

| Blog Design by Delicious Design Studio | powered by yahoo answers