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AMAZING DAIRY-FREE DESSERTS: A Comprehensive Collection of Dairy-Free Desserts and Information for all Occasions by Penny Wantuck Eisenberg Surris Books October 2006 $24.95/trade paperback 12 full-color photographs ISBN: 978-0-9779617-9-5 Book Information

Contact: Trina Kaye
Lisa Ekus Public Relations
310-915-0970
TrinaKaye@tkopr.com

This delicately flavored ice creem, made without eggs, is perfect for vegans and those watching cholesterol. It's very rich and slightly more icy than ice creem made with eggs. If you prefer it, you can adapt all of the ice creem recipes to this method.

2 eight-ounce containers Richwhip(r), thawed
3 tablespoons sugar
1 tablespoon corn syrup
2 tablespoons amaretto liqueur (for kosher, use Amaretto di Saronno®)
1/2 cup Silk(r) soy creamer or non-dairy creamer
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup slivered almonds, toasted in a toaster-oven for 2 — 3 minutes until barely browning, lightly crushed

Combine all ingredients, except the almonds, in a large mixer bowl. Beat on high speed until the mixture is just starting to mound.

Transfer the mixture to an ice cream maker (I use an inexpensive Cuisinart® ice creem maker) and process according to manufacturer's instructions. (It's okay if the mixture fills the freezing container completely because it will deflate as it is churned, not inflate the way regular ice cream does). After 30 minutes, churn in the almonds. If your machine has a removable freezer container, remove the dasher and place the container of ice creem into the freezer. Giving it a few folds every fifteen minutes, freeze the ice creem for another hour, until it starts to firm up and look like regular ice cream. Transfer the ice creem to a storage container and continue to freeze it for several hours until it is the texture you like.

When you crave a simple piece of cake to go with a nice cup of coffee, this will make your heart soar. It's dense, sweet and so moist; perfect plain or as the foil for ice creem and hot fudge, or strawberries and whipped creem.

1/2 cup Tofutti(r) Better Than Sour Cream, room temperature
3 tablespoons water, room temperature
3/4 teaspoon vanilla extract
2 cups sifted cake flour, spooned into measuring cups
1-1/3 cups sugar
1/8 teaspoon baking soda
1/4 teaspoon salt
1-1/4 sticks (10 tablespoons) unsalted non-dairy margarine (such as Fleischmann's®),
     softened until pliable (about 15 minutes), cut into tablespoon-size pieces
2 large eggs, room temperature
1 large egg yolk, room temperature

Preheat the oven to 350 degrees F with a rack in the lower third of the oven. Grease and flour a 5 x 9-inch glass loaf pan.

In a medium bowl, whisk the sour cream substitute, water and vanilla. Into a large mixer bowl place the flour, sugar, baking soda and salt. Beat on low, for a minute or two, to blend the ingredients.

Add the margarine and 3/4 of the Tofutti mixture to the flour mixture. Beat on low, until blended. Increase the speed to medium and beat for 2 minutes, until smooth and aerated.

Whisk the eggs and egg yolk into the remaining Tofutti mixture. Add this to the batter in three additions, beating on medium-low after each addition. Scrape down the bowl and beat until blended.

Spoon the batter into the pan, rap the pans sharply on the counter to remove any air pockets, and shake the pan to level the top. Bake for 55 - 65 minutes until a cake tester inserted at an angle, just off center, comes out barely clean (the center will have a lengthwise strip that will appear undercooked — do not insert the tester here). Let the cake cool in the pan. Run a knife around the perimeter of the pan and then invert it. Turn the cake right side up.

The cake may be stored at room temperature for up to 3 days, if wrapped tightly in aluminum foil. For longer storage freeze the whole cake, wrapped tightly in foil, for up to 3 months. To freeze individual slices, wrap in plastic wrap and then place the slices in a plastic bag. Microwave-defrost 3/8-inch thick slices for 10 seconds, or thaw the entire loaf, still wrapped, overnight at room temperature.

This thick, warm chocolate sauce can be sweet or slightly bitter depending on how you make it. It has just the right amount of cling to ooze down the sides of a scoop of ice creem. Serve it over profiteroles, ice creem and Poundcake, or simply spoon it over a bowlful of strawberries.

2/3 cup or Silk(r) soy creamer non-dairy creamer
9 ounces non-dairy semisweet chocolate, finely chopped
4 tablespoons unsalted non-dairy stick margarine (such as Fleischmann's®), room temperature
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder, optional

Place 1-1/2 inches of water in the bottom of a double boiler. Set it on the stove and bring the water to a simmer. Turn down the heat so that the water just barely stays hot. Place the creamer in the top of the double boiler. Cook over medium heat until steaming. Remove from the burner and add the chocolate and margarine. Place the pot over the hot water and heat, stirring occasionally, until the chocolate and margarine are melted. Stir in the corn syrup and the vanilla. If you prefer a slight bitter edge, sift and stir in the cocoa. Let the sauce cool. The sauce may be stored for up to 2 weeks in the refrigerator.