MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Orange Protein Bread
Categories: Breads
Yield: 2 Loaves

1/2 c Vegan butter
3/4 c Sugar
2 tb Flax seed meal
6 tb Water
2 c Flour
2 ts Baking powder
1 ts Cinnamon
4 tb Hemp protein powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cloves
2 Oranges; grated zest and
-juice of
2 c Blueberries
3/4 c Slivered almonds

In a small bowl prepare flax eggs by mixing flax seed meal with water
and set aside.

In a large bowl beat butter and sugar until creamy. Beat in flax eggs.

In a separate bowl sift in flour, baking soda, salt, cloves, baking
powder, and cinnamon. Mix in orange peels and hemp protein.

Add the flour mixture to the creamed butter mixture alternately with
orange juice.

Fold in blueberries and almonds.

Pour batter into 2 greased 8x4" loaf bans. Bake at 350 degrees F for
50 minutes.

Allow 15 minutes to cool before removing from pans and slicing.

Recipe by Sarah C.

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Orange Protein Bread
Categories: Breads
Yield: 2 Loaves

1/2 c Vegan butter

What is this? Butter, by definition, is made from cream and is an animal product. If you mean margerine - then by all means, say so.

In a small bowl prepare flax eggs by mixing flax seed meal with water
and set aside.

I'll have to take a pass on this part, as well. Gimme real hen fruit.
The flax eggs (I have tried those/that) don't bind and stiffen during
baking like real egg does. Works OK in panqquakes/waffles but it's a lot
of hassle when it's so easy to just crack an egg.

Here's one in the same line that I make at holidays time. Goes good
w/turkey and dressing. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Cranberry Bread
Categories: Breads, Fruits, Holiday, Booze
Yield: 2 loaves

2 3/4 c A-P flour
2/3 c White sugar
2/3 c (packed) brown sugar
3 1/2 ts Baking powder
1 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1 lg Egg
1 c Milk
1/2 c Crange juice
3 tb Oil
3 ts Grated orange zest
2 c Coarse chopped fresh or
- frozen cranberries
1 lg Apple; peeled, cored, diced

MMMMM-----------------------GLAZE (opt)------------------------------
1 c Confectioners' sugar
3 tb Orange juice
1 ts Orange liqueur *
1/2 ts Grated orange zest

* such as Cointreau, Curacao or Triple Sec. Or use
orange extract if keeping non-alcoholic.

In a large bowl, combine the flour, sugars, baking
powder, salt, cinnamon and nutmeg. Whisk the egg, milk,
orange juice, oil and orange zest; stir into dry
ingredients just until blended. Fold in the cranberries
and apple.

Pour into 2 greased 8" X 4" loaf pans. Bake @
350ºF/175ºC for 50-55 minutes or until a toothpick
inserted in the center comes out clean. Cool for 10
minutes before removing from pans to wire racks.

If desired, combine confectioners' sugar, orange liqueur
and zest. Stir in enough orange juice to reach desired
consistency. Sprinkle with additional orange zest.

Ron Gardner, Grand Haven, Michigan

Makes: 2 loaves (16 pieces each)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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Re: Blueberry Orange Protein
By: Dave Drum to Ben Collver on Thu Jan 25 2024 05:37 am

Thanks for the recipe.

I did a quick search and found that margarine sometimes contains dairy ingredients to make it taste more buttery. Vegan butter, on the other
hand, is guaranteed to not contain any animal products.

https://veganoga.com/is-vegan-butter-margarine/
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Ben Collver wrote to Dave Drum <=-

Thanks for the recipe.

I did a quick search and found that margarine sometimes contains dairy ingredients to make it taste more buttery. Vegan butter, on the other hand, is guaranteed to not contain any animal products.

https://veganoga.com/is-vegan-butter-margarine/

But it's still *not* butter. Butter is a dairy product made from the
fat and protein components of churned cream. It is a semi-solid emulsion
at room temperature, consisting of approximately 80% butterfat. It is
used at room temperature as a spread, melted as a condiment, and used
as a fat in baking, sauce-making, pan frying, and other cooking
procedures.

I've been involved with butter at all stages frompulling on Bossy's
teats to make her give down her milk, to cranking the cream separator
and running the churn until I thought my young arm would fall off. To
eating the butter and cooking with it.

Calling a vegan product butter is as honest as the former guy claiming
he won the 2020 election.

Here's one of my all tie favourite things to do with real sweet creamery butter:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Louis Gooey Butter Cake
Categories: Cakes, Desserts
Yield: 18 servings

MMMMM----------------------------CAKE---------------------------------
3 tb (45 ml) milk; room temp
1 3/4 ts (5 g) active dry yeast
6 tb (85 g) unsalted butter; room
- temp
3 tb (45 g) sugar
1 ts (5 g) kosher salt
1 lg Egg
1 3/4 c (215 g) all-purpose flour

MMMMM--------------------------TOPPING-------------------------------
3 tb + 1 ts (50 ml) light corn
- syrup
2 1/2 ts (10 ml) vanilla extract
12 tb (170 g) unsalted butter;
- room temp
1 1/2 c (300 g) sugar
1/2 ts (3 g) kosher salt
1 lg Egg
1 c + 3 tb (145 g) A-P flour
Confectioners' sugar; for
- sprinkling

In a small bowl, mix milk with 2 tablespoons warm water.
Add yeast and whisk gently until it dissolves. Mixture
should foam slightly.

Using an electric mixer with paddle attachment, cream
butter, sugar and salt. Scrape down sides of bowl and
beat in the egg. Alternately add flour and the milk
mixture, scraping down sides of bowl between each
addition. Beat dough on medium speed until it forms a
smooth mass and pulls away from sides of bowl, 7 to 10
minutes.

Press dough into an ungreased 9" X 13" baking dish at
least 2" deep. Cover dish with plastic wrap or clean tea
towel, put in a warm place, and allow to rise until
doubled, 2 1/2 to 3 hours.

Set oven @ 350-#F/175-#C.

TO PREPARE TOPPING, in a small bowl, mix corn syrup with
2 tablespoons water and the vanilla. Using an electric
mixer with paddle attachment, cream butter, sugar and
salt until light and fluffy, 5 to 7 minutes. Scrape down
sides of bowl and beat in the egg. Alternately add flour
and corn syrup mixture, scraping down sides of bowl
between each addition.

Spoon topping in large dollops over risen cake and use a
spatula to gently spread it in an even layer. Bake for
35 to 45 minutes; cake will rise and fall in waves and
have a golden brown top, but will still be liquid in
center when done. Allow to cool in pan before sprinkling
with confectioners' sugar for serving.

By Melissa Clark

Yield: 16 to 20 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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... As for butter versus margarine, I trust cows more than chemists.
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Re: Butter was:Blueberry Oran
By: Dave Drum to Ben Collver on Thu Jan 25 2024 06:39 pm

Good point. It would be more accurate to call it vegan butter substitute.

I had the pleasure of eating a gooey butter cake during my recent travels.
It reminded me of lemon bars, but with less lemon. Still super tasty.
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