Vegan Pecan Sandies

Ingredients:

1/4 cup powdered sugar plus extra for coating
2 cups flour
1 cup finely chopped pecans
1 cup vegan butter, softened
1/2 teaspoon baking soda
2 teaspoons vanilla
1 tablespoon water

Steps:

1. Set oven temperature to 300 degrees.

2. In a large mixing bowl, cream together butter and powdered sugar. Add vanilla and water. Mix well.

3. Combine flour and baking soda with butter mixture. Stir in chopped pecans.

4. Roll the pecan sandy dough into 1 inch balls.

5. Place on ungreased cookie sheet and flatten slightly with hand.

6. Bake at 300 degrees for approximately 20 minutes. Cool on cookie sheet until you are able to handle the pecan sandies comfortably with your hands.

7. Place 3-4 pecan sandy cookies in a ziploc bag containing powdered sugar and shake gently to coat the cookies.

Vegan Chicken and Dumplings (2)

I used the same recipe for the soup as in the original "Vegan Chicken and Dumplings" recipe.

These dumplings are from the Bisquick box.

Ingredients:

2 1/2 cups bisquick mix
2/3 cup "milk"

Steps:
1. Mix bisquick and milk until soft dough forms.

2. Drop dough by spoonfuls onto stew.

3. Cook uncovered over low heat 10 minutes.

4. Cover and cook 10 minutes longer.

Vegan Chocolate Chip Cupcakes with Buttercream Frosting

Cupcake Ingredients:

1 ½ cups flour
1 tbsp baking powder
¾ cup vegan butter
¾ cup sugar
3 "eggs"
1 tsp vanilla extract
2 tbsp "milk"
½ cup vegan chocolate chips

Buttercream Ingredients:

½ cup softened vegan butter
1 ¾ cups powdered sugar
½ tsp. Vanilla extract

Cupcake Steps:
1.preheat oven to 375. put 12 paper liners into muffin pan.

2.Mix flour and baking powder into a large bowl

3.add butter, sugar, "eggs," vanilla extract and "milk"

4.Beat well until mixture is smooth, then stir in chocolate chips

5.divide mixture among the paper liners and bake for 15-17 minutes (or until risen, firm, and golden brown)

Buttercream steps:
1. beat together butter. Confectioner's sugar, and vanilla extract until smooth