Holiday Recipes

Fanny Farmer’s Famous Fudge (Plant-based)

From Fanny Farmer (assumably)

Presented by Helena Seventh-day Adventist Cooking Class

• 1½ cup (12 oz) plant-based evaporated milk (see notes)
• 4 cups sugar
• 3 cups plant-based chocolate chips
• 1 cup plant-based butter
• 1 ½ tsp vanilla
• 1 tsp salt
• 1 cup chopped walnuts (optional)

In a 2-quart pan, bring evaporated milk and sugar to boil. Boil exactly 6 minutes, stirring constantly. Remove from heat. Stir in chocolate chips and butter until completely melted. Then, add vanilla and salt. When mixed well, stir in walnuts and pour into a sprayed/buttered 9” x 13” pan. Refrigerate for several hours or overnight. Keeps very well refrigerated, about a month. Freezes well, too. 

Notes: Coconut plant-based evaporated milk is available commercially at Natural Grocers and other outlets. You can make your own evaporated milk if you prefer a different flavor. Place 1 quart of milk in a crockpot with lid removed, turn on high setting for several hours until you only have 1½ cups left. This can be done over several days by returning the pot to the refrigerator while not cooking. Evaporated milk is milk with 60% of the water content removed. 

Vegan Cheddar Ball

Courtesy of Helena Seventh-Day Adventist Plant-Based Cooking Class

• 1½ cups raw cashew pieces
• ¼ cup nutritional yeast
• 1 TBSP + 1 tsp white miso
• 1 tsp salt
• ½ tsp dry mustard
• ¼ tsp turmeric
• 2 TBSP soft sun-dried tomatoes
• 1 TBSP apple cider vinegar
• 1 tsp granulated onion
• ½ tsp smoked paprika
• Dash cayenne
• ½ cup unrefined coconut oil warmed to liquid
• Sliced almonds, optional

Soak cashews for 8+ hours. Drain, rinse, and drain again. Place soaked cashews and all other ingredients in a high-speed blender or food processor and pulse until the mixture forms a paste, scraping down the sides as necessary.

Continue to process until the mixture is completely smooth, scraping sides occasionally. If your food processor or blender struggles to blend the mixture, add purified water one tablespoon at a time to help keep it turning over. Use no more than three tablespoons of water. This process takes up to 10 minutes in a food processor and a few minutes in a high-speed blender. Scrape the soft cheese into a 2-cup container. Cover and refrigerate for 4-6 hours or until the cheese is firm.

Scrape the cheese onto a clean surface. With your hands, form the cheese into one large ball, two smaller balls, or

a couple of logs.

Roll in sliced almonds, if desired. 

Cranberry Pear Sauce

• 2½ pounds pears, peeled, sliced into eighths (approx. 4½ pounds whole)
• 1½ pounds cranberries, whole

Sauce:

• 1 cup orange juice, concentrate (no water added)
• 1½ cups brown sugar
• 1/3 cup corn starch
• 1 tsp vanilla

Place sauce ingredients in a small saucepan and boil on medium heat, stirring occasionally to remove lumps. Remove from heat.

Put pears and cranberries in a safe oven 9” x 13” dish (sprayed with pan release). Pour sauce over the fruit. Cover. Bake at 350 degrees F for 1 hour. Cool slightly, enjoy.