Rochester Food Not Bombs Wiki - User contributions [en]

EZ Pumpkin Pie from It Doesn't Taste Like Chicken

2026-04-08T21:53:47Z

Grouse: added recipe

This recipe is taken directly from [https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/#recipe It Doesn't Taste Like Chicken].

Yield 1 9" pie.
Preheat 350 degrees F.

=Ingredients=
* 1.75c pumpkin puree (not sweetened pie filling)
* 0.75c full-fat coconut milk
* 0.5c brown sugar
* 0.25c corn starch
* 0.25c maple syrup or granulated sugar
* 1 tsp vanilla extract
* 2 tsp pumpkin pie spice (or 0.5 tsp nutmeg, 0.5 tsp clove, 0.5 tsp ginger, 0.5 tsp allspice)
* 0.5 tsp ground cinnamon
* 0.5 tsp salt
* 1 unbaked [[Pie Crust]]

=Recipe=
# Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
# Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup or sugar, vanilla extract, spices and salt to a blender or a large bowl. Mix well.
# Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
# Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Recipes

2026-04-08T21:42:22Z

Grouse:

= General Advice =
Some dishes are easier to make in large quantities than others, and some dishes will take longer than the 2.5 hours of a typical cook. This section has some general advice for getting to the serve on time, with food that is hot and delicious.

We usually make a main dish with 1-2 sides. When you decide what to cook, think about how long each will take, and start with the ones that will take the longest. For example, if you are making a tomato-based sauce from fresh tomatoes, start that as soon as possible, as the water needs 2-3 hours to cook off into a thick sauce. Here are a few more items that can be hard to finish on time:

* Flat topping a lot of vegetables (start chopping what needs to be flat topped right away)
* Making a lot of garlic bread (one batch can take as long as 30 minutes if the oven isn’t heating to broil temps)

The best way to make a large quantity of food on time is one pot foods. Think soup, curry, pasta with sauce, stir fry over rice.

A pound of pasta generally feeds 5 people, more if you are making a side starch like mashed potatoes. A large pot can comfortably cook around 10 pounds of pasta at a time.

=== Quantity ===
While we don't have a specific rule for how much food to make, as the amount of food which is taken by the public tends to fluctuate with the seasons, '''we currently aim to prepare about 35 meals per evening serve'''. Morning coffee serves aim to distribute 4 full airpots of coffee, or 3 pots of coffee and 1 pot of hot water. The airpots hold approx. 1.9 liters, or 64 ounces, for a total of about 5-10 cups of coffee per airpot, depending on serving size.

When vegetables are cooked, they shrink due to water loss. Thus, more vegetable by mass needs to be prepped than the expected output of servings will eventually be. A general rule that has worked in the past is:
* '''50 cups of vegetables reduces to about 30-35 cups of cooked food'''

This depends on the density of the vegetable in question; leafy greens tend to shrink much more drastically than starchy roots. Take this into consideration when getting out the cutting boards. A little math at the beginning of a serve can save you a big headache at the end.

When considering flavor, about 10 cups of onions serves as a solid base for a 35-cup entree, as does 10-20 cups of tomatoes. Tomatoes tend to have more water content than onions, especially when fresh. Using both together is a great shortcut to a delicious savory meal base, and is a good start for a fresh pasta sauce, curry, or bean dish.

==== Rice ====
A "rice cup" is not the same volume as a measuring cup!
'''One serving of rice, dry, is 3/4 cup by volume.'''

== Prep ==
Below are a few disconnected tips for food prep.

If you need to thicken a sauce in a hurry, you can add corn starch. Make sure to mix the corn starch in a bowl of cold water with a fork or whisk before adding to your soup/sauce, or the corn starch will clump.

Potatoes should pretty much always be par boiled before frying. It is very difficult to fully cook potatoes by frying alone without burning them.

== Seasoning ==
You can always add more seasoning, but it’s difficult or impossible to remove. Salt individual ingredients moderately, and it will be easier to get a dish that is evenly and well salted. So for example, if you are frying vegan meat and then adding it to a sauce, salt the meat before frying and the sauce separately, then taste and add additional salt if necessary. If a soup or sauce is too salty, you can add raw potatoes cut in half to absorb some of the salt.

Try not to make a main dish very spicy. Moderate spiciness is ok, especially if it is a dish that is traditionally spicy, like a curry. This is subjective and cultural of course, but it’s important to know your audience and make food that most who live in our area can enjoy.

Don’t be afraid to add a little sugar or honey to a sauce or soup if you think it needs it! Fresh tomatoes, for example, are quite acidic and even after cooking, can benefit from a spoonful or two of sugar. You can also add sweetness to a soup by caramelizing carrots, yams, or tomato paste, converting their starches to sugars.

=== Tomato Paste ===
For best results (and to avoid that bitter flavor that sometimes comes with tomato paste), gently fry the paste on its own with half olive, half neutral oil before adding to the dish (or adding the rest of the ingredients to the paste). Fry it well, til it changes color to a more red-brick complexion. Avoid burning by stirring very often, as that also makes it bitter.

=== Tempering Spices ===
Not just for curries, though this technique derives from that which is used to flavor them. Heat a neutral vegetable oil over medium flame and add '''only whole spices''' to it. Swirl the pan while the spices crackle, they're done when you can really smell them (no more than a minute, and watch for burning). Usually this is done immediately prior to adding fresh aromatics to the pan (onions/alliums, tomatoes, celery, carrots, fresh herbs), so use the amount of oil you'd want to start those in. It can also be done towards the end of a cooking process and poured into the cooking-pot.

== Flat topping ==
Flat topping effectively and safely takes skill and time to master. It is best to learn from someone who can show you how and help you improve. Nevertheless, here are some tips:

Flat topping is all about high temp. You can crank out a lot of flavorful food quickly if you have a very hot piece of metal and keep the food moving on it.

Flat topping is a full time role. Consider swapping off to not get overheated, but if you are flat topping, expect that to occupy your full attention.

You might have to use more oil than you think you need. Make sure you have plenty of neutral oil on hand. If food is sticking to the flat top, you are likely not using enough oil, or the flat top is not hot enough.

Don’t use olive oil or an oil with a low smoke point. Use only corn, canola, or another high smoke point oil.

Keep foods moving. You will rarely leave food undisturbed on a properly heated flat top for more than 60 seconds at a time.

Foods with a high water content can be salted 10 minutes or so before frying. Salt will draw the water out, so it can evaporate quickly, allowing the outsides of food to get crispy before the insides turn to mush.

== Breakfast & Coffee Recipes ==

=== Coffee Recipes ===

* [[Sugar syrup]]
* [[Cold Brew Coffee]]
* [[Iced Coffee]]

== Dinner Recipes ==
=== Staples ===
* [[Tomato Sauce]]
* [[Vegetable Curry]]
=== Sides ===
* [[Ian's Mashed Potato Recipe]]
===Sweets===
* [[Artemis's Berry Pie Recipe]]
* [[Ethan's Apple Cobbler Recipe]]
* [[Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)]]
* [[EZ Pumpkin Pie from It Doesn't Taste Like Chicken]]

Recipes

2026-04-08T21:41:16Z

Grouse: /* Sweets */

Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)

2026-04-08T21:37:38Z

Grouse: fixed formatting

This is for just one loaf pan, about 5-6 cups of batter.

Conversions for larger pans:
* "full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)
* "two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients
* "half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients
* double loaf pan: 2x ingredients

Preheat oven 350 degrees F and grease pans.

=Ingredients=
==wets==
* 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)
* equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])
* 0.5c oil
* 0.5c sugar
* spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)
==drys==
* 2c flour
* 0.5tsp salt
* 2 tsp baking powder
* 1 tsp baking soda

=Instructions=

# In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)
# Whisk drys very well in a bowl large enough to hold the entire batter.
# Pour wets in drys and mix gently until there are no dry parts. (folding > beating)
# Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.
# Let cool uncovered at least 10 minutes (longer for larger pans). Don't try to cut before it has had this rest. If freezing or refrigerating, let cool completely before covering and storing.

Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)

2026-04-08T21:34:16Z

Grouse: filled in entire recipe

This is for just one loaf pan, about 5-6 cups of batter.

Conversions for larger pans:
"full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)
"two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients
"half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients
double loaf pan: 2x ingredients

Preheat oven 350 degrees F and grease pans.

=Ingredients=
==wets==
- 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)
- equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])
- 0.5c oil
- 0.5c sugar
- spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)
==drys==
- 2c flour
- 0.5tsp salt
- 2 tsp baking powder
- 1 tsp baking soda

=Instructions=

1. In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)
2. Whisk drys very well in a bowl large enough to hold the entire batter.
3. Pour wets in drys and mix gently until there are no dry parts. (folding > beating)
4. Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.

Recipes

2026-04-08T21:25:18Z

Grouse: /* Sweets */

Recipes

2026-03-13T18:54:05Z

Grouse: tidied existing seasoning info, added subheadings for tomato paste and tempering spices

Recipes

2026-03-13T18:43:31Z

Grouse: added Rice subheading to Quantity heading

= General Advice =
Some dishes are easier to make in large quantities than others, and some dishes will take longer than the 2.5 hours of a typical cook. This section has some general advice for getting to the serve on time, with food that is hot and delicious.

We usually make a main dish with 1-2 sides. When you decide what to cook, think about how long each will take, and start with the ones that will take the longest. For example, if you are making a tomato-based sauce from fresh tomatoes, start that as soon as possible, as the water needs 2-3 hours to cook off into a thick sauce. Here are a few more items that can be hard to finish on time:

* Flat topping a lot of vegetables (start chopping what needs to be flat topped right away)
* Making a lot of garlic bread (one batch can take as long as 30 minutes if the oven isn’t heating to broil temps)

The best way to make a large quantity of food on time is one pot foods. Think soup, curry, pasta with sauce, stir fry over rice.

A pound of pasta generally feeds 5 people, more if you are making a side starch like mashed potatoes. A large pot can comfortably cook around 10 pounds of pasta at a time.

=== Quantity ===
While we don't have a specific rule for how much food to make, as the amount of food which is taken by the public tends to fluctuate with the seasons, '''we currently aim to prepare about 35 meals per evening serve'''. Morning coffee serves aim to distribute 4 full airpots of coffee, or 3 pots of coffee and 1 pot of hot water. The airpots hold approx. 1.9 liters, or 64 ounces, for a total of about 5-10 cups of coffee per airpot, depending on serving size.

When vegetables are cooked, they shrink due to water loss. Thus, more vegetable by mass needs to be prepped than the expected output of servings will eventually be. A general rule that has worked in the past is:
* '''50 cups of vegetables reduces to about 30-35 cups of cooked food'''

This depends on the density of the vegetable in question; leafy greens tend to shrink much more drastically than starchy roots. Take this into consideration when getting out the cutting boards. A little math at the beginning of a serve can save you a big headache at the end.

When considering flavor, about 10 cups of onions serves as a solid base for a 35-cup entree, as does 10-20 cups of tomatoes. Tomatoes tend to have more water content than onions, especially when fresh. Using both together is a great shortcut to a delicious savory meal base, and is a good start for a fresh pasta sauce, curry, or bean dish.

==== Rice ====
A "rice cup" is not the same volume as a measuring cup!
'''One serving of rice, dry, is 3/4 cup by volume.'''

== Prep ==
Below are a few disconnected tips for food prep.

If you need to thicken a sauce in a hurry, you can add corn starch. Make sure to mix the corn starch in a bowl of cold water with a fork or whisk before adding to your soup/sauce, or the corn starch will clump.

Potatoes should pretty much always be par boiled before frying. It is very difficult to fully cook potatoes by frying alone without burning them.

== Seasoning ==
You can always add more seasoning, but it’s difficult or impossible to remove. Salt individual ingredients moderately, and it will be easier to get a dish that is evenly and well salted. So for example, if you are frying vegan meat and then adding it to a sauce, salt the meat before frying and the sauce separately, then taste and add additional salt if necessary. If a soup or sauce is too salty, you can add raw potatoes cut in half to absorb some of the salt.

Try not to make a main dish very spicy. Moderate spiciness is ok, especially if it is a dish that is traditionally spicy, like a curry. This is subjective and cultural of course, but it’s important to know your audience and make food that most who live in our area can enjoy.

Don’t be afraid to add a little sugar or honey to a sauce or soup if you think it needs it!You can also add sweetness to a soup by caramelizing carrots, yams, or tomato paste, converting their starches to sugars.

== Flat topping ==
Flat topping effectively and safely takes skill and time to master. It is best to learn from someone who can show you how and help you improve. Nevertheless, here are some tips:

Flat topping is all about high temp. You can crank out a lot of flavorful food quickly if you have a very hot piece of metal and keep the food moving on it.

Flat topping is a full time role. Consider swapping off to not get overheated, but if you are flat topping, expect that to occupy your full attention.

You might have to use more oil than you think you need. Make sure you have plenty of neutral oil on hand. If food is sticking to the flat top, you are likely not using enough oil, or the flat top is not hot enough.

Don’t use olive oil or an oil with a low smoke point. Use only corn, canola, or another high smoke point oil.

Keep foods moving. You will rarely leave food undisturbed on a properly heated flat top for more than 60 seconds at a time.

Foods with a high water content can be salted 10 minutes or so before frying. Salt will draw the water out, so it can evaporate quickly, allowing the outsides of food to get crispy before the insides turn to mush.

== Breakfast & Coffee Recipes ==

=== Coffee Recipes ===

* [[Sugar syrup]]
* [[Cold Brew Coffee]]
* [[Iced Coffee]]

== Dinner Recipes ==
=== Staples ===
* [[Tomato Sauce]]
* [[Vegetable Curry]]
=== Sides ===
* [[Ian's Mashed Potato Recipe]]
===Sweets===
* [[Artemis's Berry Pie Recipe]]
* [[Ethan's Apple Cobbler Recipe]]

Recipes

2026-03-13T18:41:06Z

Grouse: added Quantity section

= General Advice =
Some dishes are easier to make in large quantities than others, and some dishes will take longer than the 2.5 hours of a typical cook. This section has some general advice for getting to the serve on time, with food that is hot and delicious.

We usually make a main dish with 1-2 sides. When you decide what to cook, think about how long each will take, and start with the ones that will take the longest. For example, if you are making a tomato-based sauce from fresh tomatoes, start that as soon as possible, as the water needs 2-3 hours to cook off into a thick sauce. Here are a few more items that can be hard to finish on time:

* Flat topping a lot of vegetables (start chopping what needs to be flat topped right away)
* Making a lot of garlic bread (one batch can take as long as 30 minutes if the oven isn’t heating to broil temps)

The best way to make a large quantity of food on time is one pot foods. Think soup, curry, pasta with sauce, stir fry over rice.

A pound of pasta generally feeds 5 people, more if you are making a side starch like mashed potatoes. A large pot can comfortably cook around 10 pounds of pasta at a time.

=== Quantity ===
While we don't have a specific rule for how much food to make, as the amount of food which is taken by the public tends to fluctuate with the seasons, '''we currently aim to prepare about 35 meals per evening serve'''. Morning coffee serves aim to distribute 4 full airpots of coffee, or 3 pots of coffee and 1 pot of hot water. The airpots hold approx. 1.9 liters, or 64 ounces, for a total of about 5-10 cups of coffee per airpot, depending on serving size.

When vegetables are cooked, they shrink due to water loss. Thus, more vegetable by mass needs to be prepped than the expected output of servings will eventually be. A general rule that has worked in the past is:
* '''50 cups of vegetables reduces to about 30-35 cups of cooked food'''

This depends on the density of the vegetable in question; leafy greens tend to shrink much more drastically than starchy roots. Take this into consideration when getting out the cutting boards. A little math at the beginning of a serve can save you a big headache at the end.

When considering flavor, about 10 cups of onions serves as a solid base for a 35-cup entree, as does 10-20 cups of tomatoes. Tomatoes tend to have more water content than onions, especially when fresh. Using both together is a great shortcut to a delicious savory meal base, and is a good start for a fresh pasta sauce, curry, or bean dish.

== Prep ==
Below are a few disconnected tips for food prep.

If you need to thicken a sauce in a hurry, you can add corn starch. Make sure to mix the corn starch in a bowl of cold water with a fork or whisk before adding to your soup/sauce, or the corn starch will clump.

Potatoes should pretty much always be par boiled before frying. It is very difficult to fully cook potatoes by frying alone without burning them.

== Seasoning ==
You can always add more seasoning, but it’s difficult or impossible to remove. Salt individual ingredients moderately, and it will be easier to get a dish that is evenly and well salted. So for example, if you are frying vegan meat and then adding it to a sauce, salt the meat before frying and the sauce separately, then taste and add additional salt if necessary. If a soup or sauce is too salty, you can add raw potatoes cut in half to absorb some of the salt.

Try not to make a main dish very spicy. Moderate spiciness is ok, especially if it is a dish that is traditionally spicy, like a curry. This is subjective and cultural of course, but it’s important to know your audience and make food that most who live in our area can enjoy.

Don’t be afraid to add a little sugar or honey to a sauce or soup if you think it needs it!You can also add sweetness to a soup by caramelizing carrots, yams, or tomato paste, converting their starches to sugars.

== Flat topping ==
Flat topping effectively and safely takes skill and time to master. It is best to learn from someone who can show you how and help you improve. Nevertheless, here are some tips:

Flat topping is all about high temp. You can crank out a lot of flavorful food quickly if you have a very hot piece of metal and keep the food moving on it.

Flat topping is a full time role. Consider swapping off to not get overheated, but if you are flat topping, expect that to occupy your full attention.

You might have to use more oil than you think you need. Make sure you have plenty of neutral oil on hand. If food is sticking to the flat top, you are likely not using enough oil, or the flat top is not hot enough.

Don’t use olive oil or an oil with a low smoke point. Use only corn, canola, or another high smoke point oil.

Keep foods moving. You will rarely leave food undisturbed on a properly heated flat top for more than 60 seconds at a time.

Foods with a high water content can be salted 10 minutes or so before frying. Salt will draw the water out, so it can evaporate quickly, allowing the outsides of food to get crispy before the insides turn to mush.

== Breakfast & Coffee Recipes ==

=== Coffee Recipes ===

* [[Sugar syrup]]
* [[Cold Brew Coffee]]
* [[Iced Coffee]]

== Dinner Recipes ==
=== Staples ===
* [[Tomato Sauce]]
* [[Vegetable Curry]]
=== Sides ===
* [[Ian's Mashed Potato Recipe]]
===Sweets===
* [[Artemis's Berry Pie Recipe]]
* [[Ethan's Apple Cobbler Recipe]]

User:Grouse

2026-03-13T17:58:50Z

Grouse: fixed broken link

if you're learning to edit pages here, this formatting guide is incredibly helpful: https://www.mediawiki.org/wiki/Help:Formatting

hi i'm Grouse. i'm a grumpy, tired, trans therian dude.

i'm not vegan but i love to cook vegan and hope to add lots of useful recipe templates over time!

uhhhh maybe i'll make this a fun page someday but i'm too tired rn so have a mouse
[[File:Mousewink.png|Mousewink]]

User:Grouse

2026-03-13T17:58:23Z

Grouse: added page and put some text on it

File:Mousewink.png

2026-03-13T17:57:49Z

Grouse: just a silly screencap of a mother deer mouse (peromyscus maniculatus) from the Mousetales youtube channel (https://www.youtube.com/@mousetales) that User:Grouse really likes

== Summary ==
just a silly screencap of a mother deer mouse (peromyscus maniculatus) from the Mousetales youtube channel (https://www.youtube.com/@mousetales) that User:Grouse really likes

Ethan's Apple Cobbler Recipe

2026-02-28T16:05:36Z

Grouse: fixed minor formatting error (doubled numbers in instructions)

This is a version of the Nora Cooks recipe for Easy Vegan Peach Cobbler adapted for hotel pans. The original can be found at https://www.noracooks.com/vegan-peach-cobbler/

Oven preheat 350 degrees F

==Ingredients==

===Apples:===
* 6 cups sliced apples
* 0.5 cup granulated sugar
* 2 tablespoons cornstarch
* 2+ teaspoons cinnamon
* Pinch salt

===Batter:===
* 1 cup melted shortening or vegan butter
* 1.5 cups granulated sugar
* 2 teaspoons kosher vanilla extract
* 2 tablespoons plant milk
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2+ teaspoons cinnamon
* 0.25 teaspoon salt

==Instructions==
Batter and fruit can be prepped simultaneously, but if they aren't, do the fruit first.

# Preheat oven to 350 degrees F and grease a hotel pan.
# Prep fruit: Slice or dice as desired, dump into hotel pan. Mix sugar, cornstarch, cinnamon and salt; sprinkle over fruit and mix with a big spoon. Spread fruit evenly across pan and set aside.
# Batter: Melt butter in microwave. In large bowl, mix butter, sugar, vanilla (if using), soy milk, and salt. Now add the flour and baking powder, mix just until combined, consistency will resemble cookie dough.
# With a spoon or clean hands, distribute batter over the fruit. No need to be perfect, fruit can show through, just avoid huge mountains of batter.
# Bake 30-40 minutes, until the crust is slightly golden and the fruit is bubbly and soft. Serve!

Ethan's Apple Cobbler Recipe

2026-02-28T16:05:00Z

Grouse: created and formatted recipe

This is a version of the Nora Cooks recipe for Easy Vegan Peach Cobbler adapted for hotel pans. The original can be found at https://www.noracooks.com/vegan-peach-cobbler/

Oven preheat 350 degrees F

==Ingredients==

===Apples:===
* 6 cups sliced apples
* 0.5 cup granulated sugar
* 2 tablespoons cornstarch
* 2+ teaspoons cinnamon
* Pinch salt

===Batter:===
* 1 cup melted shortening or vegan butter
* 1.5 cups granulated sugar
* 2 teaspoons kosher vanilla extract
* 2 tablespoons plant milk
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2+ teaspoons cinnamon
* 0.25 teaspoon salt

==Instructions==
Batter and fruit can be prepped simultaneously, but if they aren't, do the fruit first.

# 1. Preheat oven to 350 degrees F and grease a hotel pan.
# 2. Prep fruit: Slice or dice as desired, dump into hotel pan. Mix sugar, cornstarch, cinnamon and salt; sprinkle over fruit and mix with a big spoon. Spread fruit evenly across pan and set aside.
# 3. Batter: Melt butter in microwave. In large bowl, mix butter, sugar, vanilla (if using), soy milk, and salt. Now add the flour and baking powder, mix just until combined, consistency will resemble cookie dough.
# 4. With a spoon or clean hands, distribute batter over the fruit. No need to be perfect, fruit can show through, just avoid huge mountains of batter.
# 5. Bake 30-40 minutes, until the crust is slightly golden and the fruit is bubbly and soft. Serve!

Recipes

2026-02-28T16:00:54Z

Grouse: /* Sweets */ added apple cobbler recipe