McKinney's Oven

Recipes 

 

Fruity Flavored Ice Cream

 

2 bananas

½ c. strawberries

1 c. Juice, {Pineapple & Soy milk} 

2 tbsp. honey

 

Peel ripe banana and place in freezer bags, freeze for at least

24 hours.

 

Method:

 

          1. Put bananas in the blender along with frozen strawberries of choice.

          2. Add fruit juice

          3. Add a touch of honey.

 

 


Granola

7 c. quick oats

2 c. coconut                    

1 c. almonds (sliced or chopped) or nuts of your choice

½ c. flax meal                                    

1 c. whole wheat flour                                            

1 c. sunflower seeds                                                         

½ c. nut meal {cashew, sunflower or pecan meal}

 

Blend:         

1 ½ tbsp. vanilla extract

1 tsp. almond extract

1 ½ c. Florida Crystals

½ c. canola oil

1 c. water

1 ½ tsp. salt

 

 

Add the following after granola has been baked.

1 c. raisins

1 c. cranberries

1 c. dried pineapple pieces

 

Method:

 

          1. Mix together first seven ingredients in a large bowl. 

          2. Blend the remaining ingredients. 

          3. Pour wet ingredients into dry and mix with hands.

          4. Spread onto dry baking sheets and bake at 150 degrees for 6-7 hours. Best done during the night while asleep.

 

 

 


Melon Cup


4 c. watermelon balls
2 c. cantaloupe balls
2 c. honeydew balls

2 c. pineapple chunks
2 c. fresh raspberries

3 oranges, juiced

2 lemon, juiced

4 tbsp. sugar

 

Method:

 

          1. In a medium sized mixing bowl combine the orange juice, lemon juice   and sugar; stir until the sugar is dissolved.

          2. Combine the fruit in a large mixing bowl, pour juice over fruit and         stir gently to coat.

          3. Chill and serve.

 

 

 


 

Seasoned Lima Beans

 

4 ½ c. lima beans, canned or cooked (1 c dry = 2 ¼ c cooked)

1 c. onion, diced

1 c. red bell pepper, diced

1 tsp. oil

2 tbsp. chicken style season

2 tbsp. Braggs liquid aminos

1/3 c. cashew pieces

½ c. water

½ tsp. salt

2 tsp. onion powder

½ garlic powder

2 c. bean water

 

 

 

Method:

 

  1. Drain liquid off cooked beans to use in recipe
  2. Sauté onion and bell pepper in oil until clear.
  3. Remove from heat.
  4. Blend cashews, water, and seasonings, until smooth and creamy.
  5. Pour into a sauce pan and heat until it comes to a boil. Serve.   

 

 


Sweet Potato Biscuits

 

1 c. whole wheat flour

½ tsp. salt

1 tbsp. baking powder

3 tbsp. oil or melted earth balance

1 c. cooked sweet potato

½ c. soy or coconut milk

 

Method:

 

  1. Combine dry ingredients.
  2. Beat oil or melted earth balance into sieved potato.
  3. Add milk.
  4. Add dry ingredients to potato mixture and work dough until smooth
  5. Roll out to ½ inch thickness on floured surface. Cut with biscuit cutter and place on greased sheets.
  6. Bake at 350 degrees for 18-20 minutes. 

 

 

 

 

Apple Crumble

6 apples, peeled and sliced

2 c. pineapple juice

2 tbsp. cornstarch

½ c. honey /sugar

1 tsp. coriander

 

Topping:

2 c. oats

2 c. shredded coconut

2 tsp. vanilla

1 c. walnuts or pecans, ground

4 tbsp. melted soy margarine

½ c. sugar

½ c. pineapple juice

½ c. whole wheat pastry flour

 

Method:

 

          1. Combine the cornstarch, pineapple juice, sugar or honey well.  

          2. Pour contents into a saucepan.

          3. Heat until it starts to thicken, add apples. Allow the apples to cook       on medium    low for about 15-20 minutes. Set aside.

          4. Mix the topping, and press half of the mix into the pre-sprayed pan.     Pour the       apple filling in. Sprinkle on topping.

          5. Cover and bake at 350º F for 30 minutes. Then uncover and bake         for 5 to 10    minutes to allow browning. Serve warm or cold.

 

 

 

French Toast

 

½ c. cashews

½ c. soy or coconut milk

1½ c. warm water

½ c. dates or honey

1 c. whole wheat flour

2 tsp. vanilla

1 tsp. coriander

 

Method:

 

  1. Blend ingredients together until smooth.
  2. Dip bread slices on both sides.
  3. Place on an oiled or pre-sprayed griddle and brown on both sides. 
  4. Or bake in oven at 350°F.  Serve.

 


Berry Topping

4 c. frozen blueberries                                   

2 tbsp. cornstarch

¾ c. apple juice concentrate

½ c. water

 

Method:

 

  1. Mix apple juice concentrate and cornstarch in saucepan with wire whisk. 
  2. Add blueberries and heat until boiling.  Reduce heat and cook till clear.  Color will deepen. Serve.


 

Mori Nu Soy Milk

 

1 Block of Silken Tofu

1/3 cup cashews, rinsed

1 tsp vanilla

1/4 tsp salt

1/4 cup sugar or honey or the sweetener of your choice

1 cup water

 

Blend

 

Add 

3 cups water 

 

Serve with cereal, or your favorite foods.  

 

 

 

 

 

 

 

 

 

 

 

 

  

 

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