Today in class we enjoyed the vegan version! The class really enjoyed it!
2 tablespoons butter, melted 1/2 cup packed brown sugar 1/4 cup pecans or walnuts
1 package fresh cranberries 1 cup whipped cream (optional) 3 eggs or flax substitute
1 pkg White Cake Mix 2 apples, #1 cone 1 tablespoon cognac (optional)
Pre-heat electric skillet to 300 degrees or oven. Melt butter, the sprinkle with brown sugar and top with pecans and cranberries. Mix cake, apples and eggs together; spread the batter over the cranberry mix. Bake at 300° for 30 – 40 minutes.
Add whipped topping and cognac (optional), and serve with warm cake.
Oven Baked cake:
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.
Using flaxseeds in place of eggs is a great vegan trick for baking, but you don’t have to be vegan to benefit from this great substitution. Flaxseeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet.
Flaxseeds are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health conditions. They also contain a group of chemicals called lignans that may play a role in the prevention of cancer.
With all of this goodness, it seems like a great idea to get flaxseeds into one’s diet in any way possible. One great way is to use flaxseeds in place of eggs in baked goods.
To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.
You can also use whole flaxseeds:
1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.