Silk Seasonal Recipe Book

R E C I P E S

SO WARM UP WITH SILK HOLIDAY RECIPES!

Baby, It's Cold Outside...

SO WARM UP WITH SILK® HOLIDAY RECIPES!

Silk is a delicious nondairy way to enjoy the holidays, whether it’s with a festive Silk Nog or with our original Silk Soymilk, Almondmilk, Cashewmilk and Coconutmilk. Silk is the perfect ingredient for making these 21 classic seasonal recipes come to life. New Year’s resolutions have never tasted this great!

Share how you celebrate the season using Silk with #SilkHolidays.

Seasonal Treats

Gingerbread People

Nog Crème Brûlée

Pumpkin Nog Cake with Spiced Rum Glaze

Brunch

Biscuits and Gravy

Chocolate Cherry Bread Pudding

Monkey Bread

Pear Cranberry Scones

Pumpkin Walnut Bread

Savory Dishes

Butternut Squash Fennel Gratin

Butternut Squash Mac & Cheese

Creamy Cranberry Horseradish Sauce

Creamed Kale

Scalloped Corn Casserole

Potatoes Gratin with Herbed Crust

Spinach Mushroom Phyllo Cups

Sweet Potato Gnocchi with Sage Cream Sauce

Delicious Desserts

Eggnog Cheesecake

Cashew Tiramisu

Chocolate Truffles

Gingerbread

Pumpkin Spice Cupcakes

6

8

10

12

14

16

18

20

22

24

26

28

30

32

34

36

38

40

42

44

46

These are a few of our favorite things. Silk recipes just in time for the holiday season.

Recipes

Silk is a delicious nondairy way to enjoy the holidays, whether it’s with a festive Silk Nog or with our original Silk Soymilk, Almondmilk, Cashewmilk and Coconutmilk. Silk is the perfect ingredient for making these 21 classic seasonal recipes come to life. New Year’s resolutions have never tasted this great!

Share how you celebrate the season using Silk with #SilkHolidays.

Seasonal Treats

Gingerbread People

Nog Crème Brûlée


Brunch

Biscuits and Gravy


Monkey Bread



Savory Dishes




Creamed Kale





Delicious Desserts

Eggnog Cheesecake

Cashew Tiramisu

Chocolate Truffles

Gingerbread


6

8

10

12

14

16

18

20

22

24

26

28

30

32

34

36

38

40

42

44

46

These are a few of our favorite things. Silk recipes just in time for the holiday season.

Recipes

4 5

Substitute it for dairy milk cup for cup in almost any recipe using these tips:

Cooking with Silk is easy!

Heat…carefully

Like milk, Silk will scorch if cooked at too high a temperature and can form a skin when heated. Stir constantly and use moderate heat for best results.

Add a little thickener Because Silk is so low in

saturated fat, it requires a little extra thickener to set up properly in puddings and custards. For cooked pudding recipes, add 3 tablespoons cornstarch.

Sip it, don’t whip it Silk creamer doesn’t contain enough fat to whip up

like dairy cream, so don’t bother trying. (But it drizzles deliciously over fresh fruit and other desserts!)

Please don’t freeze Silk works great in frozen desserts like Granita, but Silk isn’t

recommended for long-term storage in the freezer because the consistency and taste can deteriorate upon thawing.

Find your flavor Our delicious seasonal flavors — Silk Nog Original, Silk

Almond Nog Original and Silk Almond Nog Pumpkin Spice. Silk Unsweetened milks are our most neutral Silk flavors, and can be used for almost any dish too. Silk Original milks bring the faintest trace of sweetness—similar to dairy milk—and also work very well for cooking.

Sweeten your treats Silk Nog Original, Silk Almond Nog Original, Silk Almond

Nog Pumpkin Spice, as well as our other flavored milks, bring extra festive flavor to desserts and breakfast treats.

Make some simple swaps Here are just a few ways to enjoy the great taste of Silk.

• Discover a smoothie: Silk blended with whatever fruit you love.

• Swap Silk for milk in mashed potatoes, creamy soups and other comforting favorites.

• Use Silk in breakfast treats like muffins, pancakes and French toast.

• Add a splash of Silk Soymilk or Dairy-Free Yogurt Alternative to salad dressing for a creamy effect.

4 5

Substitute it for dairy milk cup for cup in almost any recipe using these tips:

Cooking with Silk is easy!

Heat…carefully

Like milk, Silk will scorch if cooked at too high a temperature and can form a skin when heated. Stir constantly and use moderate heat for best results.

Add a little thickener Because Silk is so low in

saturated fat, it requires a little extra thickener to set up properly in puddings and custards. For cooked pudding recipes, add 3 tablespoons cornstarch.

Sip it, don’t whip it Silk creamer doesn’t contain enough fat to whip up

like dairy cream, so don’t bother trying. (But it drizzles deliciously over fresh fruit and other desserts!)

Please don’t freeze Silk works great in frozen desserts like Granita, but Silk isn’t

recommended for long-term storage in the freezer because the consistency and taste can deteriorate upon thawing.

Find your flavor Our delicious seasonal flavors — Silk Nog Original, Silk

Almond Nog Original and Silk Almond Nog Pumpkin Spice. Silk Unsweetened milks are our most neutral Silk flavors, and can be used for almost any dish too. Silk Original milks bring the faintest trace of sweetness—similar to dairy milk—and also work very well for cooking.

Sweeten your treats Silk Nog Original, Silk Almond Nog Original, Silk Almond

Nog Pumpkin Spice, as well as our other flavored milks, bring extra festive flavor to desserts and breakfast treats.

Make some simple swaps Here are just a few ways to enjoy the great taste of Silk.

• Discover a smoothie: Silk blended with whatever fruit you love.

• Swap Silk for milk in mashed potatoes, creamy soups and other comforting favorites.

• Use Silk in breakfast treats like muffins, pancakes and French toast.

• Add a splash of Silk Soymilk or Dairy-Free Yogurt Alternative to salad dressing for a creamy effect.

6 7

®

Gingerbread People

Sweet little gingerbread folk full of molasses and spice.

Cookies

2/3 cup Silk Almond Nog Original*

1 tsp vinegar

1 cup sugar

1 cup margarine (or butter)

1 cup molasses

5-1/2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

Ingredients

Instructions

1 tsp salt

3 tsp ginger

2 tsp cinnamon

1 tsp allspice

Icing

2 cups powdered sugar

2–3 Tbsp Silk Almond Nog Original*

1 tsp vanilla extract

1/2 tsp nutmeg

Combine Silk and vinegar in a small bowl. Note: Adding vinegar to Silk creates “buttermilk” and mixture will curdle. Cream sugar and margarine (or butter) until fluffy. Beat in molasses. Add Silk-vinegar mixture. Sift together dry ingredients and gradually add to batter. Divide batter into two batches and wrap each in plastic wrap. Refrigerate overnight.

To bake, preheat oven to 375° F. Roll dough on floured surface, 1/4-inch thick. Cut into shapes, arrange on cookie sheet and bake 8–10 minutes. Decorate with icing, chocolate chips, red hots and sprinkles.

Seasonal Treats

* If Silk Almond Nog Original isn’t in season, try this recipe with any flavor Soymilk, Almondmilk, Coconutmilk or Cashewmilk except chocolate.

Total time: 30 minutes, plus overnight refrigeration

Servings: 15

®

6 7

®

Gingerbread People

Sweet little gingerbread folk full of molasses and spice.

Cookies

2/3 cup Silk Almond Nog Original*

1 tsp vinegar

1 cup sugar

1 cup margarine (or butter)

1 cup molasses

5-1/2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

Ingredients

Instructions

1 tsp salt

3 tsp ginger

2 tsp cinnamon

1 tsp allspice

Icing


2–3 Tbsp Silk Almond Nog Original*

1 tsp vanilla extract

1/2 tsp nutmeg

Combine Silk and vinegar in a small bowl. Note: Adding vinegar to Silk creates “buttermilk” and mixture will curdle. Cream sugar and margarine (or butter) until fluffy. Beat in molasses. Add Silk-vinegar mixture. Sift together dry ingredients and gradually add to batter. Divide batter into two batches and wrap each in plastic wrap. Refrigerate overnight.

To bake, preheat oven to 375° F. Roll dough on floured surface, 1/4-inch thick. Cut into shapes, arrange on cookie sheet and bake 8–10 minutes. Decorate with icing, chocolate chips, red hots and sprinkles.

Seasonal Treats

* If Silk Almond Nog Original isn’t in season, try this recipe with any flavor Soymilk, Almondmilk, Coconutmilk or Cashewmilk except chocolate.

Total time: 30 minutes, plus overnight refrigeration

Servings: 15

®

8 9

Nog Crème Brûlée

Follow our no-fuss recipe to creamy, dreamy richness.

3 cups Silk Nog Original*

3 Tbsp organic cornstarch

1/4 tsp freshly grated nutmeg

6 oz good quality white chocolate, chopped

Ingredients

Instructions

1 Tbsp margarine (or butter)

1/2 tsp salt

6 Tbsp Demerara sugar for brûlée

Whisk together 1/4 cup nog and cornstarch in a small bowl. Pour remaining nog in a saucepan over low heat and whisk in cornstarch mixture. Simmer gently until mixture thickens, about 10 minutes. Remove from heat and whisk in nutmeg, white chocolate, margarine (or butter) and salt until smooth. Pour into ramekins and refrigerate until set. To brûlée, sprinkle each ramekin with 1 Tbsp Demerara sugar and place on baking sheet under broiler (or use a torch) until sugar caramelizes and turns golden brown.

Seasonal Treats

* If Silk Nog Original isn’t in season, try this recipe with Vanilla Soymilk, Almondmilk, Coconutmilk or Cashewmilk. Also increase nutmeg to 1/2 tsp and add 1/4 tsp cinnamon.

Total time:20 minutes,plus refrigeration

Servings: 6

®

8 9

Nog Crème Brûlée

Follow our no-fuss recipe to creamy, dreamy richness.

3 cups Silk Nog Original*

3 Tbsp organic cornstarch

1/4 tsp freshly grated nutmeg

6 oz good quality white chocolate, chopped

Ingredients

Instructions


1/2 tsp salt

6 Tbsp Demerara sugar for brûlée

Whisk together 1/4 cup nog and cornstarch in a small bowl. Pour remaining nog in a saucepan over low heat and whisk in cornstarch mixture. Simmer gently until mixture thickens, about 10 minutes. Remove from heat and whisk in nutmeg, white chocolate, margarine (or butter) and salt until smooth. Pour into ramekins and refrigerate until set. To brûlée, sprinkle each ramekin with 1 Tbsp Demerara sugar and place on baking sheet under broiler (or use a torch) until sugar caramelizes and turns golden brown.

Seasonal Treats

* If Silk Nog Original isn’t in season, try this recipe with Vanilla Soymilk, Almondmilk, Coconutmilk or Cashewmilk. Also increase nutmeg to 1/2 tsp and add 1/4 tsp cinnamon.

Total time:20 minutes,plus refrigeration

Servings: 6

®

10 11

Cake

2-1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 Tbsp pumpkin pie spice

1/2 tsp salt

1 (15 oz) can pumpkin

3/4 cup Silk Almond Nog Pumpkin Spice*

1 tsp vanilla

* If Silk Almond Nog Pumpkin Spice isn’t in season, try this recipe with any flavor Soymilk, Almondmilk, Coconutmilk or Cashewmilk except chocolate.

3/4 cup margarine (or butter)

1-1/4 cups sugar

3 eggs

Rum drizzle


3 Tbsp spiced rum

2–3 Tbsp Silk Almond Nog Pumpkin Spice*

Instructions

Preheat oven to 350° F. Grease and flour 2 (6-cake) mini Bundt pans or 1 large Bundt pan. Whisk together flour, baking powder, soda, pumpkin pie spice and salt in a bowl. In another small bowl, whisk together pumpkin, Silk and vanilla. In a third large bowl, beat margarine (or butter) and sugar until light and fluffy. Add eggs, one at a time, to margarine and sugar mixture, beating well after each addition.

Alternately add flour mixture and pumpkin mixture, beginning and ending with flour. Do not overmix. Spread batter into prepared pans, filling each cake mold 2/3 full. Bake mini Bundt cakes for 20–25 minutes, until tops spring back and a tester comes out clean. For a large Bundt pan, bake for 1 hour. Cool 10 minutes in pans, then remove from pans and cool completely. Combine rum drizzle ingredients and drizzle over cakes.

If preferred, replace spiced rum with an additional 3 Tbsp Silk. For a grown-up, spirited dessert, poke several fork holes in the warm cake(s) and drizzle each with 1 Tbsp spiced rum, then frost as usual.


These moist cakes shine even brighter with sweet rum glaze.

Ingredients

Seasonal Treats

Total time: 45 minutes

Servings: 12

®

®

10 11

Cake

2-1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 Tbsp pumpkin pie spice

1/2 tsp salt

1 (15 oz) can pumpkin

3/4 cup Silk Almond Nog Pumpkin Spice*

1 tsp vanilla

* If Silk Almond Nog Pumpkin Spice isn’t in season, try this recipe with any flavor Soymilk, Almondmilk, Coconutmilk or Cashewmilk except chocolate.

3/4 cup margarine (or butter)

1-1/4 cups sugar

3 eggs

Rum drizzle


3 Tbsp spiced rum

2–3 Tbsp Silk Almond Nog Pumpkin Spice*

Instructions

Preheat oven to 350° F. Grease and flour 2 (6-cake) mini Bundt pans or 1 large Bundt pan. Whisk together flour, baking powder, soda, pumpkin pie spice and salt in a bowl. In another small bowl, whisk together pumpkin, Silk and vanilla. In a third large bowl, beat margarine (or butter) and sugar until light and fluffy. Add eggs, one at a time, to margarine and sugar mixture, beating well after each addition.

Alternately add flour mixture and pumpkin mixture, beginning and ending with flour. Do not overmix. Spread batter into prepared pans, filling each cake mold 2/3 full. Bake mini Bundt cakes for 20–25 minutes, until tops spring back and a tester comes out clean. For a large Bundt pan, bake for 1 hour. Cool 10 minutes in pans, then remove from pans and cool completely. Combine rum drizzle ingredients and drizzle over cakes.

If preferred, replace spiced rum with an additional 3 Tbsp Silk. For a grown-up, spirited dessert, poke several fork holes in the warm cake(s) and drizzle each with 1 Tbsp spiced rum, then frost as usual.


These moist cakes shine even brighter with sweet rum glaze.

Ingredients

Seasonal Treats


Servings: 12

®

®

12 13

Biscuits

1 cup Silk Unsweetened Almondmilk or Cashewmilk

1 tsp vinegar

2 cups flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 Tbsp margarine (or butter), frozen

Gravy

1 lb breakfast sausage or veggie sausage

1/4 cup flour

3 cups Silk Unsweetened Almondmilk or Cashewmilk

1 tsp freshly ground black pepper

1/2–1 tsp salt

Instructions

Making the biscuitsPreheat oven to 450° F. Combine Silk and vinegar, then set aside. In a medium bowl, whisk together flour, baking powder, soda and salt. Grate the frozen margarine (or butter) into the flour and mix gently. Add the Silk-vinegar mixture and mix just until a sticky dough forms. Turn out onto a floured surface and turn dough over on itself 4–5 times. Using hands, not a rolling pin, gently shape into a 1-inch-thick round and use a 2-inch round cutter to cut out biscuits. Gather scraps and cut remaining dough. Alternately, pat dough into a 1-inch-thick square and use a sharp knife to cut into 12 squares.

Preparing the gravyCook sausage in a skillet over medium-high heat, breaking up any large pieces as it browns. Cook 8–10 minutes for sausage, 3–4 minutes for veggie sausage. Sprinkle with flour and cook another minute. Add Silk, bring to a simmer and reduce heat, simmering for 10–12 minutes until thick. Add salt and pepper. Serve over warm biscuits. Serves 6–8.

Biscuits and Gravy

Silk’s take on the breakfast classic. The perfect way to start a Sunday.

Ingredients

Brunch

®

®


Servings: Makes 12 biscuits

12 13

Biscuits

1 cup Silk Unsweetened Almondmilk or Cashewmilk

1 tsp vinegar

2 cups flour


1/2 tsp baking soda

1/2 tsp salt

4 Tbsp margarine (or butter), frozen

Gravy

1 lb breakfast sausage or veggie sausage

1/4 cup flour


1 tsp freshly ground black pepper

1/2–1 tsp salt

Instructions

Making the biscuitsPreheat oven to 450° F. Combine Silk and vinegar, then set aside. In a medium bowl, whisk together flour, baking powder, soda and salt. Grate the frozen margarine (or butter) into the flour and mix gently. Add the Silk-vinegar mixture and mix just until a sticky dough forms. Turn out onto a floured surface and turn dough over on itself 4–5 times. Using hands, not a rolling pin, gently shape into a 1-inch-thick round and use a 2-inch round cutter to cut out biscuits. Gather scraps and cut remaining dough. Alternately, pat dough into a 1-inch-thick square and use a sharp knife to cut into 12 squares.

Preparing the gravyCook sausage in a skillet over medium-high heat, breaking up any large pieces as it browns. Cook 8–10 minutes for sausage, 3–4 minutes for veggie sausage. Sprinkle with flour and cook another minute. Add Silk, bring to a simmer and reduce heat, simmering for 10–12 minutes until thick. Add salt and pepper. Serve over warm biscuits. Serves 6–8.

Biscuits and Gravy

Silk’s take on the breakfast classic. The perfect way to start a Sunday.

Ingredients

Brunch

®

®


Servings: Makes 12 biscuits

14 15

4 cups 1/2-inch bread cubes (use challah or white bread, crusts removed)

1/3 cup dried unsweetened cherries

1/2 cup chocolate chips

3 large eggs

3 cups Silk Original or Vanilla

Soymilk, Almondmilk, Coconutmilk or Cashewmilk

1/2 cup sugar

2 tsp vanilla

1/2 cup chopped pecans

1 Tbsp light brown sugar

Instructions

Preheat oven to 350° F. Place 3 cups of the bread cubes in a greased 8-inch square or 9-inch round baking dish. Tuck the cherries in between the bread pieces and sprinkle with the chocolate chips. Top with remaining bread cubes. Whisk the eggs with the Silk, sugar and vanilla in a large bowl. Pour the liquid over the bread and let sit for 15–20 minutes. Press down on the bread a few times to wet the tops of the cubes. Scatter the pecans evenly over the pudding and sprinkle with the light brown sugar. Bake for about 50–60 minutes or until puffed, golden brown and firm in the center. Serve warm.


If you’re feeling truly decadent, top this rich treat with maple syrup, caramel sauce

or whipped cream.

Ingredients

Brunch

®

Total time: 15 minutes preparation, 20 minutes setting time, 1 hour baking time

Servings: 8

14 15

4 cups 1/2-inch bread cubes (use challah or white bread, crusts removed)

1/3 cup dried unsweetened cherries

1/2 cup chocolate chips

3 large eggs

3 cups Silk Original or Vanilla

Soymilk, Almondmilk, Coconutmilk or Cashewmilk

1/2 cup sugar

2 tsp vanilla

1/2 cup chopped pecans

1 Tbsp light brown sugar

Instructions

Preheat oven to 350° F. Place 3 cups of the bread cubes in a greased 8-inch square or 9-inch round baking dish. Tuck the cherries in between the bread pieces and sprinkle with the chocolate chips. Top with remaining bread cubes. Whisk the eggs with the Silk, sugar and vanilla in a large bowl. Pour the liquid over the bread and let sit for 15–20 minutes. Press down on the bread a few times to wet the tops of the cubes. Scatter the pecans evenly over the pudding and sprinkle with the light brown sugar. Bake for about 50–60 minutes or until puffed, golden brown and firm in the center. Serve warm.


If you’re feeling truly decadent, top this rich treat with maple syrup, caramel sauce

or whipped cream.

Ingredients

Brunch

®

Total time: 15 minutes preparation, 20 minutes setting time, 1 hour baking time

Servings: 8

16 17

®Bread

1/3 cup warm water (110–115° F)

1 package (2-1/4 tsp) yeast

1/4 cup granulated sugar

Cinnamon sugar dip

1 cup packed light or dark brown sugar

1 Tbsp cinnamon

1/2 cup margarine (or butter), melted

1 tsp vanilla

1 cup Silk Almondmilk or Cashewmilk, any flavor except chocolate


3-1/2 cups flour

1 tsp salt

Glaze

1 cup powdered sugar

2–3 Tbsp Silk Almondmilk or Cashewmilk, any flavor except chocolate

1/2 tsp vanilla

Instructions

Grease or coat a Bundt pan with cooking spray. In a small bowl, combine warm water, yeast and sugar, and let sit for 5 minutes. Combine Silk and margarine (or butter) in a saucepan and cook until butter melts. Cool until just warm to the touch. Combine yeast and Silk mixtures in bowl of a stand mixer fitted with a dough hook or paddle. Add flour and mix until dough forms, about 2 minutes. Remove from bowl and knead dough on a floured surface for 4–5 minutes until dough springs back when poked with a finger. Place in a greased bowl, cover with plastic wrap and leave in a warm place to rise for 1–2 hours until doubled. Combine brown sugar and cinnamon in a small bowl. In a separate small bowl, combine margarine (or butter) and vanilla.

Once dough has doubled, pull apart into 40–45 pieces, lining them up on a baking sheet or flour-dusted countertop. Roll each piece into a ball, dip in melted butter and roll in cinnamon sugar. Place in prepared Bundt pan and repeat with remaining pieces. Cover, put in a warm place and let double again until dough is about 1–2 inches from top of pan, 1–2 hours. Preheat oven to 350° F. Bake for 30–40 minutes until top is lightly browned and cinnamon sugar is bubbling. Cool for 5 minutes and turn out onto a plate. Combine powdered sugar, Silk and vanilla until pourable. Drizzle glaze onto bread. Serve while warm or cool.

Monkey Bread

Cinnamon roll pull-apart bread, ooey, gooey and fabulous.

Ingredients

Brunch

®

Servings: Makes one large loaf

Total time: 3 hours preparation and rising time, 30–40 minutes baking time

16 17

®Bread

1/3 cup warm water (110–115° F)

1 package (2-1/4 tsp) yeast

1/4 cup granulated sugar

Cinnamon sugar dip

1 cup packed light or dark brown sugar

1 Tbsp cinnamon

1/2 cup margarine (or butter), melted

1 tsp vanilla



3-1/2 cups flour

1 tsp salt

Glaze

1 cup powdered sugar

2–3 Tbsp Silk Almondmilk or Cashewmilk, any flavor except chocolate

1/2 tsp vanilla

Instructions

Grease or coat a Bundt pan with cooking spray. In a small bowl, combine warm water, yeast and sugar, and let sit for 5 minutes. Combine Silk and margarine (or butter) in a saucepan and cook until butter melts. Cool until just warm to the touch. Combine yeast and Silk mixtures in bowl of a stand mixer fitted with a dough hook or paddle. Add flour and mix until dough forms, about 2 minutes. Remove from bowl and knead dough on a floured surface for 4–5 minutes until dough springs back when poked with a finger. Place in a greased bowl, cover with plastic wrap and leave in a warm place to rise for 1–2 hours until doubled. Combine brown sugar and cinnamon in a small bowl. In a separate small bowl, combine margarine (or butter) and vanilla.

Once dough has doubled, pull apart into 40–45 pieces, lining them up on a baking sheet or flour-dusted countertop. Roll each piece into a ball, dip in melted butter and roll in cinnamon sugar. Place in prepared Bundt pan and repeat with remaining pieces. Cover, put in a warm place and let double again until dough is about 1–2 inches from top of pan, 1–2 hours. Preheat oven to 350° F. Bake for 30–40 minutes until top is lightly browned and cinnamon sugar is bubbling. Cool for 5 minutes and turn out onto a plate. Combine powdered sugar, Silk and vanilla until pourable. Drizzle glaze onto bread. Serve while warm or cool.

Monkey Bread

Cinnamon roll pull-apart bread, ooey, gooey and fabulous.

Ingredients

Brunch

®

Servings: Makes one large loaf

Total time: 3 hours preparation and rising time, 30–40 minutes baking time

18 19

®

Scones

2 cups flour

1/4 cup sugar


1 tsp baking soda

1 cup Silk Soymilk, Almondmilk or Coconutmilk, any flavor except chocolate

1/4 cup orange juice

1/3 cup dried cranberries

2 tsp grated orange zest

1/4 cup canola oil

1 cup coarsely chopped peeled pears

Glaze

2 cups confectioner’s sugar

3–4 Tbsp fresh orange juice

1/2 tsp salt

1 Tbsp grated orange zest

Instructions

Making the scones

Preheat oven to 375° F. Line a baking sheet with parchment paper or coat with cooking spray. In a large bowl, whisk together flour, sugar, baking powder and baking soda, then set aside. In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil. Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears. Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones. Bake for 12–15 minutes or until tops are lightly browned.

Preparing the glaze

Whisk together all ingredients indicated for glaze until smooth and creamy. Drizzle on warm scones.


Sweet pears and tart cranberries combine in crumbly scones under a fresh orange glaze.

Ingredients

Brunch


Servings: 12

18 19

®

Scones

2 cups flour

1/4 cup sugar


1 tsp baking soda

1 cup Silk Soymilk, Almondmilk or Coconutmilk, any flavor except chocolate

1/4 cup orange juice

1/3 cup dried cranberries

2 tsp grated orange zest

1/4 cup canola oil

1 cup coarsely chopped peeled pears

Glaze

2 cups confectioner’s sugar

3–4 Tbsp fresh orange juice

1/2 tsp salt

1 Tbsp grated orange zest

Instructions

Making the scones

Preheat oven to 375° F. Line a baking sheet with parchment paper or coat with cooking spray. In a large bowl, whisk together flour, sugar, baking powder and baking soda, then set aside. In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil. Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears. Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones. Bake for 12–15 minutes or until tops are lightly browned.

Preparing the glaze

Whisk together all ingredients indicated for glaze until smooth and creamy. Drizzle on warm scones.


Sweet pears and tart cranberries combine in crumbly scones under a fresh orange glaze.

Ingredients

Brunch


Servings: 12

20 21

®

3/4 cup sugar

1/2 cup canola oil

2 eggs

1-1/4 cups unbleached all-purpose flour, sifted

1/2 cup whole wheat flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 cup Silk Soymilk, Almondmilk or Coconutmilk, any flavor except chocolate

1 cup canned pumpkin (not pumpkin pie filling)

3/4 cup chocolate chips or chopped walnuts, optional

Instructions

Preheat oven to 350° F. Spray or grease an 8-1/2" x 4-1/4" loaf pan. In the bowl of a stand mixer, beat sugar and oil until combined. Add eggs and beat well. In a separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Add flour mixture and Silk alternately to egg mixture, beginning and ending with flour. Stir in pumpkin and chips or nuts, if desired. Bake 60–70 minutes until top springs back and a tester inserted in the middle comes out clean.


Delicious with morning coffee or packed in lunches.

Ingredients

Brunch

Total time: 30 minutes preparation, 60–70 minutes baking time

Servings: 8

20 21

®

3/4 cup sugar

1/2 cup canola oil

2 eggs

1-1/4 cups unbleached all-purpose flour, sifted

1/2 cup whole wheat flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon


1 cup canned pumpkin (not pumpkin pie filling)

3/4 cup chocolate chips or chopped walnuts, optional

Instructions

Preheat oven to 350° F. Spray or grease an 8-1/2" x 4-1/4" loaf pan. In the bowl of a stand mixer, beat sugar and oil until combined. Add eggs and beat well. In a separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Add flour mixture and Silk alternately to egg mixture, beginning and ending with flour. Stir in pumpkin and chips or nuts, if desired. Bake 60–70 minutes until top springs back and a tester inserted in the middle comes out clean.


Delicious with morning coffee or packed in lunches.

Ingredients

Brunch


Servings: 8

22 23

3 Tbsp olive oil

2 small bulbs fennel, cored, stalks thinly sliced (reserve fronds)

1 small onion, thinly sliced

1 clove garlic, minced

Pinch of freshly grated nutmeg

1 cup Silk Unsweetened Soymilk or Almondmilk

1 tsp salt

2–2-1/2 lb butternut squash, peeled, seeded and thinly sliced

Salt and freshly ground pepper to taste

4 oz grated Parmesan, Romano or soy cheese

Instructions

Preheat oven to 350° F. Butter or oil a 9" x 13" casserole pan. Place a medium-size skillet over medium to low heat. Add olive oil and cook fennel and onion until both are translucent, about 10 minutes. Add garlic and cook an additional 2 minutes. Stir in nutmeg, Silk and salt. Bring mixture to a boil and remove from heat. Chop 3 Tbsp of the reserved fennel fronds. Spread half of the squash in the bottom of prepared casserole pan.

Top with half the fennel-onion mixture and half the fennel fronds, then lightly salt and pepper. Repeat this process, ending with the fennel-onion mixture and remaining chopped fronds. Salt and pepper again. Cover casserole with foil and place on a sheet pan in the middle of the preheated oven for 30 minutes. Remove the foil, top with grated cheese and bake for an additional 15 minutes. Allow to cool for 10 minutes before eating.

Ingredients

Savory Dishes


Perfect as a side dish or paired with a salad and bread for a main dish.

®

Total time: 30 minutes preparation, 45 minutes baking time, 10 minutes to cool

Servings: 4

22 23

3 Tbsp olive oil

2 small bulbs fennel, cored, stalks thinly sliced (reserve fronds)

1 small onion, thinly sliced

1 clove garlic, minced

Pinch of freshly grated nutmeg

1 cup Silk Unsweetened Soymilk or Almondmilk

1 tsp salt

2–2-1/2 lb butternut squash, peeled, seeded and thinly sliced

Salt and freshly ground pepper to taste

4 oz grated Parmesan, Romano or soy cheese

Instructions

Preheat oven to 350° F. Butter or oil a 9" x 13" casserole pan. Place a medium-size skillet over medium to low heat. Add olive oil and cook fennel and onion until both are translucent, about 10 minutes. Add garlic and cook an additional 2 minutes. Stir in nutmeg, Silk and salt. Bring mixture to a boil and remove from heat. Chop 3 Tbsp of the reserved fennel fronds. Spread half of the squash in the bottom of prepared casserole pan.

Top with half the fennel-onion mixture and half the fennel fronds, then lightly salt and pepper. Repeat this process, ending with the fennel-onion mixture and remaining chopped fronds. Salt and pepper again. Cover casserole with foil and place on a sheet pan in the middle of the preheated oven for 30 minutes. Remove the foil, top with grated cheese and bake for an additional 15 minutes. Allow to cool for 10 minutes before eating.

Ingredients

Savory Dishes


Perfect as a side dish or paired with a salad and bread for a main dish.

®

Total time: 30 minutes preparation, 45 minutes baking time, 10 minutes to cool

Servings: 4

24 25

Savory Dishes

2 Tbsp olive oil

1 small yellow onion, chopped


4 cups cubed butternut squash, about 1 medium squash

2 cloves garlic

1 tsp salt

1/2 tsp pepper

1 tsp dry mustard, optional

1 lb macaroni, cavatappi or bowtie pasta

2 cups shredded sharp cheddar, dairy-free cheddar or mozzarella shreds, to serve, optional

Instructions

Heat olive oil and sauté onion over medium-low heat until caramelized, about 10 minutes. Add Silk, scraping bottom of pan to get all the browned bits. Add squash, garlic, salt and pepper and simmer until squash is fork-tender, about 20 minutes. Remove from heat, cool slightly and pour into food processor or high-power blender. Blend until smooth. Return to pan, cover and keep warm over low heat. Cook pasta according to package directions, drain and add to sauce. Add cheese, heat and stir just to melt, then spoon into bowls.


Butternut squash makes the sauce so rich and creamy you can even serve it without cheese!

Ingredients

®


Servings: 6–8

24 25

Savory Dishes

2 Tbsp olive oil

1 small yellow onion, chopped


4 cups cubed butternut squash, about 1 medium squash

2 cloves garlic

1 tsp salt

1/2 tsp pepper

1 tsp dry mustard, optional

1 lb macaroni, cavatappi or bowtie pasta

2 cups shredded sharp cheddar, dairy-free cheddar or mozzarella shreds, to serve, optional

Instructions

Heat olive oil and sauté onion over medium-low heat until caramelized, about 10 minutes. Add Silk, scraping bottom of pan to get all the browned bits. Add squash, garlic, salt and pepper and simmer until squash is fork-tender, about 20 minutes. Remove from heat, cool slightly and pour into food processor or high-power blender. Blend until smooth. Return to pan, cover and keep warm over low heat. Cook pasta according to package directions, drain and add to sauce. Add cheese, heat and stir just to melt, then spoon into bowls.


Butternut squash makes the sauce so rich and creamy you can even serve it without cheese!

Ingredients

®


Servings: 6–8

26 27

1 lb fresh or frozen cranberries

1 cup Silk Original Almondmilk or Cashewmilk

1 tsp lemon zest

1/4 cup sugar

1/2 tsp cider vinegar

2–3 Tbsp horseradish, to taste

Instructions

Combine all ingredients except horseradish in a large saucepan over medium heat, bring to a boil, lower heat and simmer until cranberries soften and burst, about 10 minutes. Add horseradish and cook for another minute. Remove from heat and cool.


Sweet, spicy and perfect with turkey, Tofurkey or Field Roast.

Ingredients

Savory Dishes

®


Servings: About 2 cups

26 27

1 lb fresh or frozen cranberries

1 cup Silk Original Almondmilk or Cashewmilk

1 tsp lemon zest

1/4 cup sugar

1/2 tsp cider vinegar

2–3 Tbsp horseradish, to taste

Instructions

Combine all ingredients except horseradish in a large saucepan over medium heat, bring to a boil, lower heat and simmer until cranberries soften and burst, about 10 minutes. Add horseradish and cook for another minute. Remove from heat and cool.


Sweet, spicy and perfect with turkey, Tofurkey or Field Roast.

Ingredients

Savory Dishes

®


Servings: About 2 cups

28 29

2 lb whole kale or 1 lb bag chopped or baby kale

2 Tbsp olive oil

1/2 cup chopped onion

3 cloves garlic, minced

1/4 cup flour or gluten-free flour blend

2-1/4 cups Silk Unsweetened Almondmilk or Cashewmilk

1 tsp salt

1/2 tsp black pepper

1/2 tsp fresh grated nutmeg

red pepper flakes

1/3 cup grated Parmesan cheese (or substitute 1/3 cup dairy-free Parmesan or 2 Tbsp nutritional yeast)

1/2 cup roasted, salted cashew halves, for garnish, optional

Instructions

If using whole kale, remove stems and roughly chop. Bring a large pot of salted water to a boil. Add kale and simmer until soft, about 10 minutes. Drain and rinse with cold water. Heat olive oil in a large saucepan and sauté onion and garlic over medium heat until soft, about 5 minutes. Sprinkle with flour and cook for another 3 minutes. Whisk in Silk, salt, pepper and nutmeg, then simmer, stirring often, until thick, about 8 minutes. Add red pepper flakes, Parmesan and drained kale. Cook for another 3–5 minutes until hot. Remove from heat, garnish with cashews and serve.

Creamed Kale

Delicious and rich. A perfect side for holiday entertaining.

Ingredients

Savory Dishes

®


Servings: 6

28 29

2 lb whole kale or 1 lb bag chopped or baby kale

2 Tbsp olive oil

1/2 cup chopped onion

3 cloves garlic, minced


2-1/4 cups Silk Unsweetened Almondmilk or Cashewmilk

1 tsp salt

1/2 tsp black pepper

1/2 tsp fresh grated nutmeg

red pepper flakes

1/3 cup grated Parmesan cheese (or substitute 1/3 cup dairy-free Parmesan or 2 Tbsp nutritional yeast)

1/2 cup roasted, salted cashew halves, for garnish, optional

Instructions

If using whole kale, remove stems and roughly chop. Bring a large pot of salted water to a boil. Add kale and simmer until soft, about 10 minutes. Drain and rinse with cold water. Heat olive oil in a large saucepan and sauté onion and garlic over medium heat until soft, about 5 minutes. Sprinkle with flour and cook for another 3 minutes. Whisk in Silk, salt, pepper and nutmeg, then simmer, stirring often, until thick, about 8 minutes. Add red pepper flakes, Parmesan and drained kale. Cook for another 3–5 minutes until hot. Remove from heat, garnish with cashews and serve.

Creamed Kale

Delicious and rich. A perfect side for holiday entertaining.

Ingredients

Savory Dishes

®


Servings: 6

30 31

1/2 cup cornmeal

3 Tbsp flour or gluten-free flour

2 tsp baking powder

1/4 cup sugar

1 tsp salt

3 Tbsp margarine (or butter), melted and cooled

2 eggs or 1/2 cup silken tofu

2 cups Silk Original or Unsweetened Almondmilk or Cashewmilk

2 cups fresh, frozen or canned corn

Instructions

Preheat oven to 350° F. Grease a 1-1/2 qt baking dish. Whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl, whisk eggs (or tofu), add Silk and melted margarine (or butter). Combine wet and dry ingredients. Stir in corn. Spread into prepared pan and bake for 45–60 minutes until set.


An old-school Southern classic reimagined. Comfort food at its best.

Ingredients

®

Savory Dishes


Servings: 6

30 31

1/2 cup cornmeal

3 Tbsp flour or gluten-free flour

2 tsp baking powder

1/4 cup sugar

1 tsp salt

3 Tbsp margarine (or butter), melted and cooled

2 eggs or 1/2 cup silken tofu

2 cups Silk Original or Unsweetened Almondmilk or Cashewmilk

2 cups fresh, frozen or canned corn

Instructions

Preheat oven to 350° F. Grease a 1-1/2 qt baking dish. Whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl, whisk eggs (or tofu), add Silk and melted margarine (or butter). Combine wet and dry ingredients. Stir in corn. Spread into prepared pan and bake for 45–60 minutes until set.


An old-school Southern classic reimagined. Comfort food at its best.

Ingredients

®

Savory Dishes


Servings: 6

32 33

4–5 large russet potatoes, peeled or unpeeled and thinly sliced (about 6 cups)


1 large yellow onion, finely chopped



1 tsp each finely chopped parsley, sage, rosemary and thyme

1 tsp salt

1/2 tsp pepper

Topping

4 Tbsp margarine (or butter), melted

3/4 cup panko crumbs

Instructions

Preheat oven to 350° F. Thinly slice potatoes with a mandolin or slicer and spread in a lightly greased 13" x 9" pan or 2-qt casserole. Melt margarine (or butter) in a large saucepan. Add onions and sauté over medium heat until soft and translucent, 7–9 minutes. Sprinkle with flour and cook for another 3 minutes. Add Silk and cook, stirring often, until mixture comes to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add herbs, salt and pepper and cook another minute. Pour over potatoes and mix, coating each slice. Combine butter and panko crumbs and sprinkle over potatoes. Bake for 45–60 minutes until potatoes are tender and casserole is browned and bubbling.

Note: For cheesy potatoes, sprinkle 1 cup shredded regular or dairy-free cheddar halfway through casserole and top with another cup of cheese.


A crunchy crust and fresh herbs make these potatoes a showstopper.

Ingredients

Savory Dishes

®


Servings: 6–8

32 33

4–5 large russet potatoes, peeled or unpeeled and thinly sliced (about 6 cups)


1 large yellow onion, finely chopped



1 tsp each finely chopped parsley, sage, rosemary and thyme

1 tsp salt

1/2 tsp pepper

Topping

4 Tbsp margarine (or butter), melted

3/4 cup panko crumbs

Instructions

Preheat oven to 350° F. Thinly slice potatoes with a mandolin or slicer and spread in a lightly greased 13" x 9" pan or 2-qt casserole. Melt margarine (or butter) in a large saucepan. Add onions and sauté over medium heat until soft and translucent, 7–9 minutes. Sprinkle with flour and cook for another 3 minutes. Add Silk and cook, stirring often, until mixture comes to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add herbs, salt and pepper and cook another minute. Pour over potatoes and mix, coating each slice. Combine butter and panko crumbs and sprinkle over potatoes. Bake for 45–60 minutes until potatoes are tender and casserole is browned and bubbling.

Note: For cheesy potatoes, sprinkle 1 cup shredded regular or dairy-free cheddar halfway through casserole and top with another cup of cheese.


A crunchy crust and fresh herbs make these potatoes a showstopper.

Ingredients

Savory Dishes

®


Servings: 6–8

34 35

1 Tbsp olive oil


1/3 cup minced shallots

6 oz crimini or button mushrooms, finely chopped

1/4 cup dry white wine

1/4 tsp salt

1/4 tsp freshly ground pepper

1 tsp flour, gluten-free flour blend or cornstarch

1/2 cup Silk Unsweetened Cashewmilk or Almondmilk

2 cups baby spinach, chopped

1 package mini phyllo shells (15-count)

Grated Parmesan or flaked sea salt, optional

Instructions

Preheat oven to 350° F. Bake phyllo shells for 10 minutes until crisp and brown. Heat olive oil and margarine (or butter) and sauté shallots over medium heat until soft and translucent, about 3 minutes. Add mushrooms and cook until mushrooms release their juices, about 4 minutes. Add wine and cook down until mushroom mixture is almost dry, about 5 minutes. Sprinkle mushrooms with flour and cook for 1 minute.

Add Silk and simmer for 3 minutes. Add chopped spinach and continue to cook until spinach is wilted and bright green and filling has thickened, 1–2 minutes. Adjust salt and pepper. Spoon mixture into mini shells, filling to top. Top with Parmesan, if using. If using flaked sea salt, wait until phyllo cups have baked to sprinkle. Recipe is easily doubled or tripled; just salt and pepper to taste rather than doubling or tripling these seasonings.


Crispy little phyllo cups with a mouth-watering, flavor-packed filling. The perfect bite.

Ingredients

®

Savory Dishes


Servings: 15


Servings: 6

34 35

1 Tbsp olive oil



6 oz crimini or button mushrooms, finely chopped

1/4 cup dry white wine

1/4 tsp salt

1/4 tsp freshly ground pepper

1 tsp flour, gluten-free flour blend or cornstarch

1/2 cup Silk Unsweetened Cashewmilk or Almondmilk

2 cups baby spinach, chopped

1 package mini phyllo shells (15-count)

Grated Parmesan or flaked sea salt, optional

Instructions

Preheat oven to 350° F. Bake phyllo shells for 10 minutes until crisp and brown. Heat olive oil and margarine (or butter) and sauté shallots over medium heat until soft and translucent, about 3 minutes. Add mushrooms and cook until mushrooms release their juices, about 4 minutes. Add wine and cook down until mushroom mixture is almost dry, about 5 minutes. Sprinkle mushrooms with flour and cook for 1 minute.

Add Silk and simmer for 3 minutes. Add chopped spinach and continue to cook until spinach is wilted and bright green and filling has thickened, 1–2 minutes. Adjust salt and pepper. Spoon mixture into mini shells, filling to top. Top with Parmesan, if using. If using flaked sea salt, wait until phyllo cups have baked to sprinkle. Recipe is easily doubled or tripled; just salt and pepper to taste rather than doubling or tripling these seasonings.


Crispy little phyllo cups with a mouth-watering, flavor-packed filling. The perfect bite.

Ingredients

®

Savory Dishes


Servings: 15


Servings: 6

36 37

Savory Dishes


Fun to make with friends, these tender gnocchi shine in a sage-infused shallot and

wine sauce.

Gnocchi

2 large sweet potatoes, about 1 lb

1 egg (or 1/4 cup silken tofu)

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp nutmeg

2 cups flour

Cream sauce

2 Tbsp olive oil


Instructions

1 Tbsp chopped fresh sage leaves, or 1 tsp dried sage

3 Tbsp flour or gluten-free flour blend

2 cups Silk Unsweetened Cashewmilk

1/4 cup dry white wine, optional

Salt and pepper, to taste

Grated Parmesan or nondairy Parmesan, for serving, optional

Making the gnocchiPreheat oven to 375° F. Bake potatoes until soft, about 25 minutes. Allow to cool. Scoop flesh from cooled potatoes and mash in a bowl. Add egg, garlic powder and salt and mix well. Add flour, 1 cup at a time until a workable dough forms. Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake. Cut into 1/2-inch pieces and press each little gnocchi with the tines of a fork. Repeat with remaining dough.

Preparing the sauceHeat olive oil in a saucepan, add shallots and sauté over medium-low heat until soft but not browned, about 5–7 minutes. Add sage and flour and cook for another 3 minutes. Whisk in Silk, wine and salt and pepper, bring to a simmer and cook until thickened, stirring occasionally, about 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Add gnocchi in two batches and simmer until they rise to the top. Remove with a slotted spoon and place in a strainer. To serve, add gnocchi to sauce and coat well. Spoon into bowls or onto plates and sprinkle with Parmesan, if using.

Ingredients

®


Servings: 6

36 37

Savory Dishes


Fun to make with friends, these tender gnocchi shine in a sage-infused shallot and

wine sauce.

Gnocchi

2 large sweet potatoes, about 1 lb

1 egg (or 1/4 cup silken tofu)

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp nutmeg

2 cups flour

Cream sauce

2 Tbsp olive oil


Instructions

1 Tbsp chopped fresh sage leaves, or 1 tsp dried sage

3 Tbsp flour or gluten-free flour blend

2 cups Silk Unsweetened Cashewmilk

1/4 cup dry white wine, optional

Salt and pepper, to taste

Grated Parmesan or nondairy Parmesan, for serving, optional

Making the gnocchiPreheat oven to 375° F. Bake potatoes until soft, about 25 minutes. Allow to cool. Scoop flesh from cooled potatoes and mash in a bowl. Add egg, garlic powder and salt and mix well. Add flour, 1 cup at a time until a workable dough forms. Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake. Cut into 1/2-inch pieces and press each little gnocchi with the tines of a fork. Repeat with remaining dough.

Preparing the sauceHeat olive oil in a saucepan, add shallots and sauté over medium-low heat until soft but not browned, about 5–7 minutes. Add sage and flour and cook for another 3 minutes. Whisk in Silk, wine and salt and pepper, bring to a simmer and cook until thickened, stirring occasionally, about 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Add gnocchi in two batches and simmer until they rise to the top. Remove with a slotted spoon and place in a strainer. To serve, add gnocchi to sauce and coat well. Spoon into bowls or onto plates and sprinkle with Parmesan, if using.

Ingredients

®


Servings: 6

38 39

16 oz regular or nondairy cream cheese, softened

1/2 cup sugar

2 Tbsp flour

1/4 tsp salt

1/2 tsp nutmeg

2 Tbsp dark rum or 2 tsp vanilla extract

3/4 cup Silk Nog Original*

2 eggs

1 (9-inch) deep-dish graham cracker crust

Instructions

Preheat oven to 325° F. Using an electric mixer, beat cream cheese, sugar, flour, salt and nutmeg until light and fluffy, scraping sides of bowl. Beat in rum or vanilla and Silk. Beat in eggs, one at a time. Pour into prepared crust and bake for 25–30 minutes until set. Chill.

Eggnog Cheesecake

A holiday favorite with a Silky twist.

Ingredients

* If Silk Nog Original isn’t in season, try this recipe with Vanilla Soymilk or Almondmilk.

Delicious Desserts

®


Servings: 8

38 39

16 oz regular or nondairy cream cheese, softened

1/2 cup sugar

2 Tbsp flour

1/4 tsp salt

1/2 tsp nutmeg

2 Tbsp dark rum or 2 tsp vanilla extract

3/4 cup Silk Nog Original*

2 eggs

1 (9-inch) deep-dish graham cracker crust

Instructions

Preheat oven to 325° F. Using an electric mixer, beat cream cheese, sugar, flour, salt and nutmeg until light and fluffy, scraping sides of bowl. Beat in rum or vanilla and Silk. Beat in eggs, one at a time. Pour into prepared crust and bake for 25–30 minutes until set. Chill.

Eggnog Cheesecake

A holiday favorite with a Silky twist.

Ingredients

* If Silk Nog Original isn’t in season, try this recipe with Vanilla Soymilk or Almondmilk.

Delicious Desserts

®


Servings: 8

40 41

Delicious Desserts

2 cups raw, unsalted cashews

1 cup Silk Cashewmilk, any flavor

1/3 cup powdered sugar

1 tsp vanilla

1 (14 oz) package Italian ladyfingers

1 cup cold espresso (or 3 tsp instant espresso dissolved in 1 cup hot water and cooled)

1/2 cup coffee liqueur, optional

1–2 Tbsp unsweetened cocoa, for dusting

Instructions

Place cashews in a bowl and cover with water. Soak cashews until soft, at least 2 hours or up to overnight. Drain cashews and place in food processor or high-power blender. Blend until smooth, creamy and no longer grainy. Add Silk and process until smooth. Place in bowl of a stand mixer or use an electric hand mixer to beat cashew cream with powdered sugar and vanilla until light and fluffy, about 5 minutes.

Combine espresso and coffee liqueur in a deep bowl. Quickly dip ladyfingers in coffee, one by one, and line the bottom of an 8" x 8" pan. Don’t soak ladyfingers too long or they will fall apart. Spread half of the cashew cream mixture on top of the ladyfingers. Top with another layer of coffee-dipped ladyfingers and spread with remaining cashew cream. Place cocoa in a fine sieve and dust top of tiramisu. Cover with plastic wrap and chill until serving.

Cashew Tiramisu

Guests will never guess the deliciously creamy, dairy-free main ingredient.

Cashew cream!

Ingredients

®

Total time: 30 minutes preparation, 2 hours (or more) soak time for cashews

Servings: 9–12

40 41

Delicious Desserts

2 cups raw, unsalted cashews

1 cup Silk Cashewmilk, any flavor

1/3 cup powdered sugar

1 tsp vanilla

1 (14 oz) package Italian ladyfingers

1 cup cold espresso (or 3 tsp instant espresso dissolved in 1 cup hot water and cooled)

1/2 cup coffee liqueur, optional

1–2 Tbsp unsweetened cocoa, for dusting

Instructions

Place cashews in a bowl and cover with water. Soak cashews until soft, at least 2 hours or up to overnight. Drain cashews and place in food processor or high-power blender. Blend until smooth, creamy and no longer grainy. Add Silk and process until smooth. Place in bowl of a stand mixer or use an electric hand mixer to beat cashew cream with powdered sugar and vanilla until light and fluffy, about 5 minutes.

Combine espresso and coffee liqueur in a deep bowl. Quickly dip ladyfingers in coffee, one by one, and line the bottom of an 8" x 8" pan. Don’t soak ladyfingers too long or they will fall apart. Spread half of the cashew cream mixture on top of the ladyfingers. Top with another layer of coffee-dipped ladyfingers and spread with remaining cashew cream. Place cocoa in a fine sieve and dust top of tiramisu. Cover with plastic wrap and chill until serving.

Cashew Tiramisu

Guests will never guess the deliciously creamy, dairy-free main ingredient.

Cashew cream!

Ingredients

®

Total time: 30 minutes preparation, 2 hours (or more) soak time for cashews

Servings: 9–12

42 43

Delicious Desserts

12 oz bittersweet or semi-sweet chocolate chips

1/2 cup Silk Soymilk, Almondmilk or Coconutmilk, any flavor*


1 tsp vanilla extract*

Unsweetened cocoa powder, sprinkles or crushed candy for serving

Instructions

Combine chocolate, Silk and margarine (or butter) in a pan. Heat over simmering water until chocolate melts. Stir to smooth the mixture. Add vanilla. Pour into a shallow dish and chill until set, approximately 1 hour. Scoop by rounded teaspoon and roll between palms to form balls. Roll in cocoa, sprinkles or candy, and chill.

Chocolate Truffles

This rich, decadent treat is perfect for guests or gifts during the holidays.

Ingredients

* For a minty treat, try this recipe with Silk Mint Chocolate (if in season), semi-sweet chocolate chips and 1/2 tsp mint extract.

®

Total time: 20 minutes preparation, 1 hour to chill

Servings: 18

42 43

Delicious Desserts

12 oz bittersweet or semi-sweet chocolate chips

1/2 cup Silk Soymilk, Almondmilk or Coconutmilk, any flavor*


1 tsp vanilla extract*

Unsweetened cocoa powder, sprinkles or crushed candy for serving

Instructions

Combine chocolate, Silk and margarine (or butter) in a pan. Heat over simmering water until chocolate melts. Stir to smooth the mixture. Add vanilla. Pour into a shallow dish and chill until set, approximately 1 hour. Scoop by rounded teaspoon and roll between palms to form balls. Roll in cocoa, sprinkles or candy, and chill.

Chocolate Truffles

This rich, decadent treat is perfect for guests or gifts during the holidays.

Ingredients

* For a minty treat, try this recipe with Silk Mint Chocolate (if in season), semi-sweet chocolate chips and 1/2 tsp mint extract.

®

Total time: 20 minutes preparation, 1 hour to chill

Servings: 18

44 45

Delicious Desserts

1 cup molasses

1/2 cup margarine (or butter), softened

1/4 cup sugar

1 egg or 1/4 cup silken tofu

1/2 cup unsweetened applesauce

2-1/2 cups flour

1 tsp baking soda

2 tsp cinnamon

2 tsp ginger

1 tsp ground cloves

1/2 tsp salt

1/4 tsp black pepper, optional


Whipped cream or whipped coconut cream, for serving

Instructions

Preheat oven to 350° F. Grease and flour an 8-inch square pan. Cream together molasses, margarine (or butter) and sugar until light and fluffy. Beat in egg (or tofu) and applesauce. In a separate bowl, sift together flour, soda, spices and salt. Add flour mixture to molasses mixture along with Silk and stir until smooth. Spread in prepared pan and bake for 50–60 minutes until top springs back or a tester inserted in the center of the cake comes out clean. Cool, cut into squares and serve with whipped cream or whipped coconut cream.

Gingerbread

Rich with molasses and spices, this classic holiday treat is perfect with a dollop of

whipped cream or coconut cream.

Ingredients

®

Servings: 9


44 45

Delicious Desserts

1 cup molasses

1/2 cup margarine (or butter), softened

1/4 cup sugar

1 egg or 1/4 cup silken tofu

1/2 cup unsweetened applesauce

2-1/2 cups flour

1 tsp baking soda

2 tsp cinnamon

2 tsp ginger

1 tsp ground cloves

1/2 tsp salt

1/4 tsp black pepper, optional


Whipped cream or whipped coconut cream, for serving

Instructions

Preheat oven to 350° F. Grease and flour an 8-inch square pan. Cream together molasses, margarine (or butter) and sugar until light and fluffy. Beat in egg (or tofu) and applesauce. In a separate bowl, sift together flour, soda, spices and salt. Add flour mixture to molasses mixture along with Silk and stir until smooth. Spread in prepared pan and bake for 50–60 minutes until top springs back or a tester inserted in the center of the cake comes out clean. Cool, cut into squares and serve with whipped cream or whipped coconut cream.

Gingerbread

Rich with molasses and spices, this classic holiday treat is perfect with a dollop of

whipped cream or coconut cream.

Ingredients

®

Servings: 9


46 47

Delicious Desserts

Cupcakes

1/2 cup unsalted margarine (or butter), room temperature

1/2 cup sugar

1/2 cup light brown sugar

2 Tbsp molasses

1/3 cup canned pumpkin purée

1 tsp vanilla

2 cups sifted flour

2-1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

2 tsp ginger

1/2 tsp cardamom

1/4 tsp nutmeg


Old-fashioned frosting


1/2 tsp vanilla

2 Tbsp unsalted margarine (or butter)

2–3 Tbsp Silk Soymilk, Almondmilk or Coconutmilk, any flavor except chocolate

Instructions

Making the cupcakes

Preheat oven to 350° F. In a large bowl, beat the margarine (or butter) until creamy, about 1 minute. Add the sugars and molasses and beat an additional 3–4 minutes, until light and fluffy. Add the pumpkin and vanilla and beat 30 seconds more. Sift the pre-sifted flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg into a medium-size bowl. Add the flour mixture and the Silk to the pumpkin mixture in several alternating additions, beginning and ending with the dry ingredients. Mix gently with a rubber spatula after each addition. Do not overmix. Scoop batter into paper-lined muffin tins and bake for 20 minutes. Cool completely before frosting.

Preparing the old-fashioned frosting

Beat the powdered sugar, butter, vanilla and 2 Tbsp of Silk together in a bowl until creamy and spreadable. Add additional Silk if needed. Spread on cooled cupcakes.


Welcome autumn with these delightfully moist and flavorful treats.

Ingredients

®

®


Servings: 12

46 47

Delicious Desserts

Cupcakes

1/2 cup unsalted margarine (or butter), room temperature

1/2 cup sugar

1/2 cup light brown sugar

2 Tbsp molasses

1/3 cup canned pumpkin purée

1 tsp vanilla

2 cups sifted flour

2-1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

2 tsp ginger

1/2 tsp cardamom

1/4 tsp nutmeg


Old-fashioned frosting


1/2 tsp vanilla

2 Tbsp unsalted margarine (or butter)

2–3 Tbsp Silk Soymilk, Almondmilk or Coconutmilk, any flavor except chocolate

Instructions

Making the cupcakes

Preheat oven to 350° F. In a large bowl, beat the margarine (or butter) until creamy, about 1 minute. Add the sugars and molasses and beat an additional 3–4 minutes, until light and fluffy. Add the pumpkin and vanilla and beat 30 seconds more. Sift the pre-sifted flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg into a medium-size bowl. Add the flour mixture and the Silk to the pumpkin mixture in several alternating additions, beginning and ending with the dry ingredients. Mix gently with a rubber spatula after each addition. Do not overmix. Scoop batter into paper-lined muffin tins and bake for 20 minutes. Cool completely before frosting.

Preparing the old-fashioned frosting

Beat the powdered sugar, butter, vanilla and 2 Tbsp of Silk together in a bowl until creamy and spreadable. Add additional Silk if needed. Spread on cooled cupcakes.


Welcome autumn with these delightfully moist and flavorful treats.

Ingredients

®

®


Servings: 12

Log on at Silk.com for your latest member benefits:

• New member giveaway prizes valued at $500*

• Coupons, recipes and healthy living tips

• Craft ideas for you and your family

Get all the social buzz about Silk on one page.

Visit Silk.com/Silk-Scoop and join the conversation with #SilkHolidays.

Silk Members,be sure to keep in touch!

* No purchase necessary. See Official Rules for Silk Member Giveaway at www.Silk.com/MonthlyMemberGiveaway/legal

Copyright © 2015 WhiteWave Services, Inc. All rights reserved.

Documents

Silk Seasonal Recipe Book