This week Meghan H. did an awesome job preparing the menu and organizing things. Here's the recipe for those kick-azz cookies that so many of y'all asked for. I also threw in the focaccia bread recipe to encourage everyone to try making bread at home. So easy! So yummy!
*ALSO - don't forget the general HY! meeting tomorrow Friday 13th at 6pm in Hart House Map Room*
OATMEAL RAISIN COOKIES this recipe makes 100 cookies! Adjust accordingly!
Vegan Butter, unsalted, at room temperature – 3and ¾ cup
Light Brown Sugar - 5 cup
Flax Seed Powder - 5 teaspoon
Water – 1 and1/4 cup
Vanilla Extract - 5 teaspoon
All Purpose Flour – 3 and 3/4 cup
Baking Soda – 2 and1/2 teaspoon
Salt – 2 and 1/2 teaspoon
Cinnamon, ground – 2 and 1/2 teaspoon
Old Fashioned Rolled Oats - 15 cups (I used quick cooking oats)
5 cups dried raisins or craisins
1. Preheat oven at 350F/180C. Prepare 2 large baking sheets either greasing it or lining it with parchment paper.
2. Cream the butter and sugar until smooth and creamy.
3. In a blender, add flax seed powder and water and blend it until it’s foamy.
4. Add the flax seed mixture and vanilla extract to the creamed butter. Stir it well using a wooden spoon/spatula.
5. In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.
6. Add the flour mixture to the wet ingredients and combine it well using a spatula.
7. Now stir the oats and other optional ingredients you wish to include.
8. Drop the batter by tablespoonsful 2 inches apart.
9. Wet your hands and flatten the cookies so that they are about 1/2 an inch thick.
10. Bake it for 12-15 minutes or until the edges are golden brown and the centre is little wet.
11. Remove it from the oven and let it cool in the baking sheet itself for 5 minutes. Then transfer it to a wire rack to cool it completely.
FOCACCIA BREAD this recipe is regular sized!
2 ½-3 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1. Mix ¼ cup of warm water with the sugar and yeast. Allow to sit and bubble for about 5 minutes.
2. Mix the yeast mixture, another ¼ cup of water, the flour, and 1 teaspoon of salt in a bowl. Also add the herbs and seasonings. Mix with a wooden spoon until the mixture holds together. The dough will be very wet and sticky.
3. Turn out mixture onto a lightly-floured surface and knead until the dough is smooth, elastic, and shiny. Add flour as necessary to keep the dough from sticking to the surface.
4. Form dough into a ball and place into a bowl lightly-oiled with olive oil.
6. Allow dough to rise in a warm place covered with a damp cloth until doubled in bulk, about 1 hour.
7. Preheat oven to 475°F.
8. Punch down, let rest for 2-3 minutes. Form the dough into a disc about 9-inches in diameter. Place the disc into a lightly-oiled, circular 9-inch cake pan.
9. Drizzle 3-4 tablespoons of olive oil over the surface. Sprinkle the surface lightly with the coarse sea salt and more dried herbs.
10. Bake at 475°F for approximately 15 minutes or until the crust is golden brown.