RED VELVET CAKE RECIPE


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This one is a classic among vegan candy recipes. The combo of peanuts and crispy popcorn in a glistening golden sugar glaze has a tantalizing sweet-and-salty crunch that's irresistible.

Choosing the right butter substitute

The sugar glaze has a buttery richness, but it's dairy free. There are a number of butter substitute options for vegans, but success depends on choosing the one that's right for the dish you're making.

Vegan butter substitutes are smooth and flavorful, but though they can be substituted directly for butter in recipes (1 cup vegan butter substitute = 1 cup butter) they tend to be less dense than dairy butter.

In many recipes (including this one), a butter-flavored vegetable shortening such as Butter-Flavor Crisco is an excellent choice because it melts beautifully and adds both a golden low and a distinctly buttery background flavor to the glaze.

Since there are times when this recipe requires working quickly, it's a good one to do with company in the kitchen; the glaze tends to firm up fast so having an extra pair of hands available to speed the shaping process along could come in handy. If you're working alone, remember to get your cookie sheet prepared before you add the glaze to the peanut-popcorn mix.

You'll get the best results from this (or any!) candy recipe if you use a candy thermometer. "Guesstimating" is always a risky business when you're working with sugar syrups

Holiday Candyshop Popcorn

2 1/2 quarts popped corn
2 1/4 C light brown sugar
1/2 C water
1/2 C vegan butter substitute (NuCoa Margarine or Butter-Flavor Crisco recommended)
2 tsp salt
1 Tbs vanilla
1 C salted peanuts

Keep the popped corn crisp in the oven, at about 300 degrees.

Use vegan butter substitute to thinly coat one large bowl, and two cookie sheets or platters. Set aside.

In a large saucepan, combine the sugar, syrup, water, vegan butter substitute and salt. Attach thermometer and cook over medium heat, stirring occasionally, until the syrup reaches 290 degrees. Remove from heat and stir in the vanilla.

Mix the popcorn and nuts in the prepared bowl and pour the syrup in a fine stream over the mixture. Work quickly to mix well until the popcorn and nuts are completely coated, and then spread the mixture out in a thin layer on the prepared cookie sheets. Quickly separate into bite-sized clusters with two forks dipped in a little vegan butter substitute.

This recipe makes about 3 1/2 quarts of delicious, old-fashioned candy popcorn, vegan-style.

Going vegan doesn't mean going without delicious food! Find recipes for dairy-free vegan Christmas Cookies, plus animal-free side and main dishes for a holiday feast at Vegan Christmas Recipes.

Article Source: http://EzineArticles.com/?expert=Katya_Kotic

RED VELVET CAKE RECIPE

January 31st, 2009

1/2 cup shortening (do not substitute butter or margarine)

1 1/2 cups sugar

2 eggs

2 1/2 cups all-purpose flour, presifted

1 cup buttermilk

4 tablespoons cocoa

1 teaspoon pure vanilla extract

1 bottle red food coloring

1 1/2 teaspoons baking soda

1 tablespoon apple cider vinegar

Cream together the shortening and sugar. Add eggs, one at a time, beating after adding each egg. Alternate adding flour and buttermilk, mixing on medium until blended. In a separate bowl, mix the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth. Add this to the Red Velvet cake batter. Mix well on low. Dissolve the baking soda and vinegar in a small bowl. Add to the cake batter and mix.

Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans. Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the Red Velvet cake for about 10 minutes before removing from the cake pans. Then remove from cake pans. Let your Red Velvet cake cool completely before frosting with the frosting of your choice.
Cream Cheese Frosting for a Red Velvet Cake

Cream Cheese Frosting

2- 8 ounces packages cream cheese, softened

1/2 cup butter, softened (do not substitute margarine)

1 cup finely chopped pecans

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Cream together butter and cream cheese. Add the chopped pecans. Mix well until creamy. Then add the vanilla and confectioners’ sugar. Mix well with a blender or by hand. Put cream cheese frosting in the refrigerator while the Red Velvet cake is baking. Do not use the frosting until it is cold. Apply to the Red Velvet cake after the cake has completely cooled.

Optional ideas for frosting and decorating your Red Velvet Cake is to sprinkle the top with coconut, chopped pecans, or colored sugar granules. If you want chocolate frosting, add 1/3 cup cocoa to the cream cheese frosting recipe.

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