Chocolate Chip Cookies
1 cup sugar
½ cup brown sugar
¾ cup vegetable shortening (or combination of dairy-free margarine and shortening)
½ cup Plain SOUR SUPREME®
1 tsp vanilla
1 ¾ cup flour
½ tsp baking soda
½ tsp salt
1 cup of chocolate chips
Heat oven to 350 degrees F. In a bowl of a stand mixer beat together the sugars, shortening/margarine. Add the SOUR SUPREME® and vanilla. In a separate bowl, mix together the dry ingredients and slowly add to the wet ingredients and beat until blended. Remove bowl and stir in the chocolate chips. Bake for 10 to 12 minutes or until golden brown. Cool one minute on the tray and remove to a wire rack to cool. Makes 2 ½ dozen cookies.
Christmas Cranberry Squares
Filling:
1 cup frozen cranberries
¼ cup brown sugar
2 tsp cornstarch
1 8-oz can crushed pineapple (don’t drain it—use the juice and pineapple)
Crust/Topping:
1 ½ cup flour
1 ¼ cup rolled oats
1 ¼ cup brown sugar
¼ tsp salt
1 cup melted non-dairy margarine, melted (in microwave)
1 container of TOFUTTI PREMIUM® non-dairy frozen dessert Vanilla or Vanilla Almond Bark.
Heat oven to 350 degrees F. Grease or spray a 13 x 9-inch baking pan and set aside.
In a medium sized pot add the cranberries, sugar, pineapple and cornstarch and stir. Heat over medium heat, stirring constantly until mixture starts to bubble. Turn heat on low, cover and cook for 12 to 15 minutes until mixture thickens and cranberries “pop.”
In a large bowl, mix all ingredients together with a fork or a pastry blender. Mixture should be crumbly but stick together when pinched between two fingers. Measure out half of crumb mixture and press it into the baking pan. Spoon filling over top base. Spoon the remaining crumb mixture over pan. Bake at 350 degrees F for 30 minutes. Cut into squares and serve warm with a generous scoop of TOFUTTI PREMIUM® non-dairy frozen dessert. It looks and tastes like real ice cream but is dairy free and cholesterol free!
Christmas “Banana Splits”
Kids and adults love these festive red and green cherry sundaes!
4 bananas
1 container of Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert
1 container of Chocolate TOFUTTI PREMIUM® non-dairy frozen dessert
1 container of Vanilla Almond Bark TOFUTTI PREMIUM® non-dairy frozen dessert
1 can of chocolate sundae sauce
1 jar red maraschino cherries
1 jar green maraschino cherries
Christmas-coloured candy sprinkles
Peel bananas and slice horizontally into long spears. Add spears to four ice cream sundae dishes. In the middle of the sundae dishes add two to three scoops of different flavours of TOFUTTI PREMIUM® non-dairy frozen dessert in Vanilla, Chocolate and Vanilla Almond Bark. Open a can (or jar) of chocolate sundae sauce and pour 1 Tbsp of sauce over each sundae. Top with a red and green maraschino cherry per bowl and sprinkle with Christmas-coloured candy sprinkles.
