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Vegetarian Recipes from Aunt Betty Jean

Aunt Betty Jean's kitchen always smells like no other place on earth. A combination of heavenly hash and devil's food makes her kitchen THE place to go and take a load off.......but only if you have time to exercise - a lot - afterwards.

Aunt Betty also prepares vegetarian dishes and wants to share some of her best recipes here.

Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.

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Scones with Mango (Egg and Dairy Free)

Scones are one of my favorite breakfast foods.
They can be a little rich and high in fat but not this recipe -- and the flavor is not sacrificed.

1-2/3 cup whole wheat flour
1/2 cup of sugar
3/4 teaspoon baking powder
Pinch of salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup of apple sauce
1/4 cup of soy milk
1 teaspoon grated lemon or orange rind
3 dates, chopped
2 mangos
First, peel and cube the mangoes.
You don't want a mango that's too ripe-otherwise, it will be difficult to cut.
Don't waste any of the juices from the seed or the skin -- squeeze the juices into the scone batter.

Second, combine the ingredients (except for the mango) and mix for at least 2 minutes on your mixer's lowest setting.

Finally, mix in by hand the mango pieces and any excess juice -- be sure to avoid damaging the mango pieces.

Place the batter on a baking sheet by the spoonful, leaving about a 2-inch space between each.
Bake for 10 to 12 minutes at 350F.


Do you have a recipe to share?

You can Write to Aunt Betty Jean!

Include your first initial and last name and put the word VEGGIE in the subject.

I'll try to use your contribution in a future column.

(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)


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Now you just can't do better than this.

I also have some Traditional Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.

See you soon with another recipe.

Toodle-loo,

Aunt Betty Jean


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