My brother John forwarded me a recipe for soft molasses cookies that turned out great! So here it goes....
Vegan Molasses Cookies
1/8 cup - Brown Sugar/Splenda Sweetener (If you use actual sugar, use 1/4 cup)
1/2 cup - Applesauce (unsweetened)
1/2 cup - Cold coffee
1 tbsp - Baking Soda (Dissolved in the cold coffee)
1 cup - Molasses
1/2 tsp - Ginger
2 tsp - Cinnamon
1/4 tsp - Sea Salt (I left this out and it worked fine)
4 cups - Multi-Purpose Whole Wheat Flour
1/2 cup - raisins (optional)
Whip together the sweetner, applesauce, coffee, dissolved baking soda and molasses until frothy.
Stir in the remaining ingredients.
Chill the dough overnight. (If you can't wait, chill at least 1 hour)
Drop cookie dough on a non-stick cookie sheet and press cookies down with a fork. (Dough drops should be about the size of a silver dollar.)
Place in an oven that has been pre-heated to 350 degrees for approximately 10 minutes.
Cool, scrape from the cookie sheet and enjoy.
I also received a recipe for Chewy Bread Machine Bagels. I couldn't get a picture of them because they were eaten so fast that I didn't have a chance. Pam loved them and said "This could be trouble".
Here is the recipe:
Chewy Bread Machine Bagels
Recipe by Kim Scott
3 tsp - yeast.
4 cups - all purpose flour
2 tbsp - sugar
2 tsp - salt
1 1/2 cups - very warm water
Serves 12 bagels.
Place ingredients in the bread machine. Select dough or manual cycle. When cycle is finished, remove the dough from the machine and roll into 12 snakes about 10 inches long. Press ends tightly together to form a doughnut shape. Bring a large pot of water to a boil. Place bagels in the boiling water for 2 minutes. (The longer they boil, the chewier they are). Remove from water and place on a stick free cookie sheet. Bake at 350 degrees for 20 minutes or until golden brown in color.
Try also: half all-purpose flour and half whole wheat flour. Add 2 tsp of cinnamon and 1/2 cup raisins and an extra tbsp of vegan sugar for Cinnamon Raisin Bagels.
