Chef Joeys Vegan Boston Creme Muffins Recipes

CHEF JOEY'S VEGAN BOSTON CREAM PIE

Steps:

• Preheat oven to 350'F.
• Lightly spray an 8 inch round cake tin.
• FOR THE FILLING:.
• Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
• FOR THE CAKE:.
• In a mixing bowl sift the flour, baking powder and salt.
• In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
• Add the vanilla and lemon extract and continue beating.
• Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
• Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
• If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
• Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
• FOR THE GLAZE:.
• Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
• Bon Appetit.

CHEF JOEY'S HERB & ONION BREAD (BREAD MACHINE)

Steps:

• Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
• Keeping in mind that the liquids should go in first and the yeast very last.
• I baked this 1 1/2 lb. loaf on the basic rapid cycle.