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February 10, 2008

OCF dinner

Filed under: Uncategorized — by Rachel @ 1:20 am
Tags: , , ,

I made dinner for all my people in the OCF on Thursday. I made mini polenta pizzas and a fruit salad, but I have no pictures of them. The pizzas were from Fat-Free Vegan Kitchen, and they were delicious (and gluten-free! Always a plus), even if they required a lot more baking time than the recipe stated. I should have made more, though: I only made a double batch (which is technically meant to serve four). I know my poor friends must have been hungry when they got back home, because I sure was! Note to self: amass more filling casserole recipes. The fruit salad was made in the style I learned from my mom:

*fresh fruit (I nicked what was sitting in the cafeteria: apples, oranges, and bananas)
*lemon juice (I actually asked the people in the back for a lemon, and they gave me one! Ask and you shall receive.)
*agave nectar (my mom uses honey)
*generous dashes of cinnamon

I love it so much; it tastes like home.

I did get pictures of the gingerbread cookies that I made for OCF. The recipe is really great: if you don’t overbake them, they’re nice and soft, and the spicing is just perfect. I made an orange icing to go with them: 1 c. powdered sugar, 1 t. orange zest, and just enough orange juice to make it gooey enough to pipe from a plastic baggy.

1/3 c. canola oil
3/4 c. sugar
1/4 c. molasses
1/4 c. plain soymilk

2 c. whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt

spice blend:
1/2 t. each ground nutmeg, cloves and cinnamon
1 1/2 t. ground ginger

In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
In a sepearte bowl, sift together all the other ingredients.
Add the dry ingredients to the wet in batches. Mix together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).

Preheat oven to 350 F. Lightly grease your cookie sheets.
On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don’t have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

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4 Comments »

  1. Ooh those gingerbread cookies look amazing. I’m bookmarking it! I love recipes with few ingredients. =)

    Comment by Romina — February 10, 2008 @ 7:26 am |Reply

  2. Wow that is amazing. Where do you bake all this stuff?

    Comment by jzanetis — February 10, 2008 @ 2:46 pm |Reply

  3. Those are lovely cookies! I’m glad the fruit salad reminded you of home.
    Love, Momma

    Comment by Robin — February 12, 2008 @ 7:38 pm |Reply

  4. Cute cookies! yum yum.

    Comment by melisser — February 19, 2008 @ 5:33 pm |Reply


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