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From: Shannon (
Subject: Fall Birthday party for my Mom (recipes included)
Date: November 30, 2003 at 11:43 am PST

This meal was wonderful and the Pumpkin Penne with Deb's
TofuZolza was exquisite! You must try it!
Thanks again to Deb for the help on this wonderful meal!


Pasta with Mushrooms and Pumpkin Gorgonzola Sauce
November 2003 Cooking Light

1 pound uncooked Penne Pasta
1 tbs. olive oil
5 cups thinly sliced shiitake mushrooms caps
(I am using a package of sliced form the store)
4 cups vertically sliced onions
(who measures this stuff, I used two medium)
4 garlic cloves, minced (I used bottled roasted for one clove
and the rest I added some garlic powder to the Pumpkin TofuZola Sauce)
1 tsp. chopped fresh sage ( 1/2 tsp. dried)
1 (12 ounce) can evaporated milk (evaporated soy milk, recipe follows)
1 1/2 tbs. cornstarch
1 1/2 tbs. water
1/2 cup crumbled gorgonzola cheese (TofuZola)
1/2 cup canned pumpkin
1 tsp. salt
1/2 tsp. fresh ground black pepper (pre ground)
1/8 tsp. grated whole nutmeg (bottled)

Cook pasta according to package directions, omitting salt and fat.
Keep warm.

Heat oil in a Dutch Oven over meduim-high heat. Add mushrooms,
onions, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes
or until tender, stirring occasionally.

Combine chopped sage and milk in a medium saucepan over medium
heat. Bring to a simmer. Combing cornstarch and water, stirring with a
whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a
whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove
from heat; stir in pumpkin, salt, pepper and nutmeg.

Add pasta and pumpkin mixture to mushroom mixture,
toss well to combine.
TofuZola Cheeze Spread
Chef Deborah

1/2 cup firm silken Tofu
1/4 cup white (shiro) miso
1/4 tsp white wine vinegar
Mash Tofu in a non-metal bowl. Whip until smooth.
Mix in miso and vinegar, and blend completely.
Let stand at room temperature for 1 hour.
Stir again, then refrigerate!
I liked this it reminded me of the "real thing"....

Condensed Soymilk or Rice Milk I
Chef Deb

Put 3 cups liquid soymilk or rice milk in a saucepan.
Add 1/2 cup sugar or equivalent.
Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup.
Add vanilla to taste, and a pinch of salt.
Store in jar in fridge.

For Evaporated 'Milk: Cook until volume is reduced to 1 & 1/2 cups. Omit sugar.

This is a really dense cake!
Don't be alarmed it it is more dense than
you think it will be, but that is okay because
the icing softens the cake. I ended up making another cake
becasue I thought it was ruined (the Pasnip Cake).
I made Deb's Applesauce
Spice Cake and it was perfect, of course :)
My Mom has two cakes!

Spice Cake with Caramel Icing
Cooking Light 2003 November

1 lb. parsnip, peeled and sliced
1 cup brown sugar, packed
1/2 cup granulated sugar
5 tbs. butter, melted (using margarine)
*1 tsp. butter extract per Chef Deb
1 tsp. vanilla extract
1/2 cup apple juice
3 cups all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
3/4 cup 1% low-fat milk (soy milk)
cooking spray

(Deb says you can add a few drops of butter extract here if desired)
1 cup packed dark brown sugar
1/2 cup 1% low fat milk (soy milk)
2 tbs. butter (margarine)
1/4 tsp. salt
1 1/2 cups sifted powdered sugar
1/2 tsp. vanilla extract
1/4 cup chopped pecans, toasted

To prepare cake, preheat oven to 350 degrees.

Place parsnip in saucepan; cover with water. Bring to a boil,
reduce heat, and simmer over medium heat 20 minutes or until tender. Drain.

Place the parsnip, 1 cup brown sugar, 5 tbs. melted butter, and 1 tsp.
vanilla in a food processor, and process until smooth,
scraping the sides of bowl occasionally. With the processor on,
slowly add the apple juice through the food chute, processing until
well combined. Place in a large bowl.

Lightly spoon flour into dry measuring cups and level with a knife.
Combine flour, baking soda, cinnamon, and salt, stirring well with
a whisk. Add flour mixture alternately to parsnip mixture, beginning
and ending with flour mixture. Pour batter into 2 (9 inch) round cake pans
lightly coated with cooking spray. Bake at 350 degrees for 30 minutes or until
a wooden pick inserted in center comes out clean. Cool in pans for 10
minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare icing, combine 1 cup dark brown sugar, 1/2 cup milk,
2 tbs. butter, and 1/4 tsp. salt in a medium saucepan. Bring to a boil
over medium high heat, stirring constantly. Reduce heat, and simmer
until slightly thick (about 5 minutes), stirring occasionally. Remove from
heat. Add powdered sugar and 1/2 tsp. vanilla, beat with mixer at medium
speed until icing is smooth and only slightly warm. (Icing will continue to
thicken as it cools.)

Place 1 cake layer on a plate. Working quickly, spread one layer
with half of the icing; and top with the remaining layer. Spread
the remaining icing over the top layer, and sprinkle with the toasted pecans.
Cool to room temperature. Store cake loosely covered in refrigerator.
Here is Deb's cake,
I made Lex's variation (at bottom)


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