MARCH 11 - recipes

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!

Happy Baking!

*ALSO - don't forget the general HY! meeting tomorrow Friday 13th at 6pm in Hart House Map Room*

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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.

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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.