Apple Cobbler

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Ingredients:

• 8 medium apples peeled and sliced
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1 lemon squeeze the juice out and grate the rind
• 1/4 cup butter
• 1 cup flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg slightly beaten

Steps:

• Preheat oven to 400 degrees F
• Mix apples sugar spice and lemon together
• Heat through either in the microwave or in a sauce pan until bubbly
• Stir often
• Cobblers mixture
• Sift all dry ingredients
• Cut in butter until mixture resembles course crumbs
• Mix milk and beaten egg
• Add all at once to dry ingredients
• Stir just to moisten
• Drop spoonsful of cobbler topping over hot sweetened fruit mixture
• Bake for 20 minutes or until crust is browned
• Serve warm with vanilla ice cream or heavy cream

Apple-Ginger Oat-Bran Muffins

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Ingredients:

• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons cider vinegar
• 1 cup flour
• 3/4 cup oat bran
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs beaten
• 1/4 cup apple juice
• 2 tablespoons extra- light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra- light olive oil
• 2 tablespoons finely chopped unpeeled apples

Steps:

• Heat oven to 425 degrees F
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray
• In a measuring cup combine milk and vinegar; set aside
• In a large bowl combine next 7 dry ingredients Make a well in the center; set aside
• In a medium bowl combine milk with next 5 ingredients
• Pour mixture into well and stir until batter is still slightly lumpy
• Pour into muffin pan
• To make topping In a bowl combine flour and cinnamon Stir in oil until mixture resembles coarse crumbs Stir in apple Sprinkle over batter
• Bake 15 to 18 minutes or until tops are golden and a toothpick inserted in center comes out clean
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely

Asparagus Croustade

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Ingredients:

• 1/3 cup warm water
• 1 teaspoon dry yeast
• 1 tablespoon granulated sugar
• 1 egg beaten
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3 tablespoons soft butter cut into pieces
• 8 ounces green asparagus trimmed
• 8 ounces white asparagus trimmed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup cream
• salt freshly ground black pepper to taste
• 2 tablespoons chopped parsley
• 8 ounces taleggio or 8 ounces gruyere cubed

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar
• Stir until dissolved and let stand for 10 minutes or until foamy
• Add yeast mixture egg salt flour and butter into food processor
• Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
• Place dough in a clean lightly oiled bowl and cover with a tea towel
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy
• Preheat oven to 400F 200C
• Bring a skillet of water to boil on high heat
• Add asparagus and boil for 2 minutes
• Drain and rinse well with cold water until cool
• Heat butter in pot over medium heat
• Add flour and stir together until incorporated
• Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
• Season well with salt and pepper and stir in parsley Reserve
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
• Brush sauce over base leaving a 2-inch 5-cm border
• Top with asparagus and cover with cheese
• Brush edges with water and fold over to form a crimped edge
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot

Asparagus-Cheese Squares With Crescent Crust

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Ingredients:

• 2 8 ounce cans refrigerated crescent dinner rolls
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 -4 tablespoons butter
• 1 large sweet onion chopped
• 1 -2 tablespoon minced fresh garlic
• 1 1/2 lbs fresh asparagus can use less
• salt and black pepper
• 1/4 cup grated parmesan cheese
• 2 1/2 cups swiss cheese grated or use mozzarella cheese

Steps:

• Set oven to 375F oven rack set to the lowest bottom position
• Prepare an ungreased a 15 x 10-inch jelly-roll pan
• Unroll the crescent rolls and press into the pan pressing edges to seal the perforations
• Brush the crescent crust with melted butter and then sprinkle with garlic powder if using and a small amount of salt
• Bake for about 6-8 minutes bottom oven rack or until lightly browned
• In a large skillet melt butter over medium-high heat; add in the onion and saute for 6-7 minutes adding in the garlic the last 2 minutes
• Snap off the tough ends of the asparagus then cut into 1-inch pieces
• Add in the asparagus pieces to the skillet with onion; saute for for about 6-7 minutes or until crisp-tender
• Season with a small amount of salt and pepper to taste
• Spoon the asparagus/onion mixture over the partially-baked crescent crust
• Sprinkle with grated Parmesan cheese and then top with Swiss or mozzarella cheese any amount desired
• Return to oven and bake for about 8 minutes in a 375F oven or until the cheese is well melted
• Delicious

Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Baked Penne With Tomatoes And Peas

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Ingredients:

• 8 ounces penne
• 1 cup frozen peas thawed
• 1 cup cherries or 1 cup grape tomatoes halved
• 2 cups bottled pasta tomato sauce
• 2 cups shredded low fat mozzarella divided
• 1/2 cup grated parmesan cheese divided

Steps:

• Preheat oven to 450 degrees
• Cook pasta according to package
• Drain
• Meanwhile toss together peas tomatoes and pasta sauce
• Stir in 1 1/2 cups mozzarella and 1/4 cup Parmesan
• Toss pasta with vegetables and sauce; spread in pan coated with cooking spray
• Top with remaining cheeses
• Bake 15 minutes or until cheese on top is lightly browned and bubbly

Baker's Angel Flake Coconut Macaroons

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Ingredients:

• 1 14 ounce package sweetened coconut 5 1/3 cups
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Steps:

• Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
• Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely

Brie Twice Baked Potatoes

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Ingredients:

• 6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
• 1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
• 4 tablespoons unsalted butter room temperature
• 1/2 cup milk warmed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 7/8 ounce envelope Lipton Onion Soup Mix
• 1/4-1/2 teaspoon fresh ground black pepper
• 2 teaspoons dried parsley flakes
• 6 ounces ripe brie cheese cut into 1/2-inch cubes rind removed

Steps:

• Preheat oven to 375 degrees F
• Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
• Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
• Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
• Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Caramelized Onion Pesto Pie

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Ingredients:

• 3 lbs sweet onions thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 pie shell I've also used a Boboli Crust puff pastry and phyllo dough with good results
• 1/2 cup prepared pesto sauce
• 1/4 cup Dijon mustard

Steps:

• Cook the sliced onion in the olive oil in a large skillet over medium heat stirring occasionally until the onions are soft
• Add the sugar and salt and continue cooking and stirring until onions are golden and caramelized about 35 minutes
• Spread mustard on the crust of your choice
• Spread pesto over the mustard
• Spoon the onions into the crust and smooth to make an even layer
• Bake at 350 degrees for 20 minutes or until crust is light brown and cooked
• Time and temperature might vary depending on what type of crust you choose

Carnation Maple Muffins

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Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3 tablespoons corn oil
• 3/4 cup uncooked quick oats
• 2/3 cup undiluted Carnation Evaporated Milk
• 3/4 cup maple syrup
• 1 beaten egg

Steps:

• Combine flour sugar baking powder and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in oats
• Mix evaporated milk maple syrup and egg
• Add to dry ingredients all at once; stir just until moistened
• Fill greased medium muffin cups 2/3 full
• Bake in hot oven 400F 20 to 25 minutes
• Remove from pans immediately
• Serve warm or at room temperature

Cashew Sugar Cookies

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Ingredients:

• 1 1/4 cups flour
• 1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegan butter or 1/2 cup margarine
• granulated sugar topping or coarse sugar topping
• whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts

Steps:

• Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
• In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
• On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
• Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool

Cheddar Pinwheels

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Ingredients:

• 2 cups unbleached flour sifted
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup butter
• 2/3 cup milk
• 1 cup cheddar cheese extra sharpgrated

Steps:

• Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
• I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
• Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
• Spread with the grated cheese and roll up tightly like cinnamon rolls
• Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned

Cheesy Cauliflower Gratin / Casserole

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Ingredients:

• 1 head cauliflower cut into florets
• 1 10 1/2 ounce can condensed cream of mushroom soup
• 1/4 cup 1% low-fat milk
• 1/4 teaspoon black pepper
• 1 dash turmeric
• 1/2 cup swiss cheese shredded
• 1/2 cup white cheddar cheese shredded
• 1/2 cup breadcrumbs

Steps:

• Steam the broccoli florets until somewhat tender about 10-15 minutes I use frozen pre-cut which takes about 15
• In a gratin dish or 11 x 7 casserole dish mix the mushroom soup with the milk season with the pepper and turmeric
• Mix in the cheeses
• Coat the cauliflower in this mixture cover with the breadcrumbs
• Bake for 20-25 minutes at 350F or until golden brown on top broil for an extra 5 minutes for an extra crispy top

Cheesy Stuffed Shells

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Ingredients:

• 16 ounces low fat cottage cheese
• 1 10 ounce package frozen chopped spinach thawed well drained
• 1 cup shredded 2% mozzarella cheese divided
• 1/4 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 20 large pasta shells cooked drained
• 1 26 ounce jar spaghetti sauce
• 1 large tomatoes chopped

Steps:

• Preheat oven to 400F
• Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
• Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
• Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
• Place shells filled sides up in baking dish
• Spoon remaining sauce mixture over shells
• Cover with foil
• Bake 25 minute or until heated through
• Uncover; top with remaining 1/2 cup mozzarella cheese
• Bake uncovered an additional 2 minute or until cheese is melted

Chocolate Peanut Butter Streusel Cake

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Ingredients:

• 2 1/4 cups all-purpose flour
• 2 cups packed brown sugar
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter at room temperature
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 12 ounce bag semi-sweet chocolate chips

Steps:

• Preheat oven to 350/ Grease a 13x9x2-inch baking pan
• In a large bowl combine first 4 ingredients
• With a electric mixer beat on low speed until streusel is blended and crumbly
• Transfer 1 cup lightly packed streusel to a small bowl to reserve
• Add the eggs milk vanilla extract baking powder and baking soda to remaining streusel
• Beat on low speed until well-blended; increase speed to medium and beat until well blended
• Scrap the bowl occasionally about three minutes; stir in 1 cup of chocolate chips
• Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips
• Bake about 35 minutes until tester inserted into center comes out clean
• Cool cake in pan on a wire rack

Chocolate-Mint Thumbprints

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Ingredients:

• 1/2 cup sugar
• 1 cup butter softened
• 1 teaspoon vanilla
• 1 egg yolk
• 1 1/2 cups flour
• 1/4 cup baking cocoa
• 1/4 cup butter softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 2 drops green food coloring
• 1/4 cup semi-sweet chocolate chips
• 1/4 teaspoon shortening

Steps:

• Heat oven to 375 In large bowl beat sugar 1 cup butter and the vanilla with electric mixer on medium speed until fluffy Beat in egg yolk until smooth Beat in flour and cocoa
• Shape dough by rounded teaspoonfuls into 1 inch balls On ungreased cookie sheet place balls 1 inch apart With inxes finger or thumb make indentation in center of each ball
• Bake 7-9 minutes or until set Immediately remove from cookie sheet to wire rack Cool completely about 30 minutes
• In small bowl beat 1/4 cup butter and the powdered sugar on low speed until smooth Beat in milk peppermint extract and enough food color for desired color Spoon about 1/2 t filling into each cookie
• Melt the chocolate chips and shortening and drizzle over the tops of each cookie

Chocolate-Peanut Butter Dream Bars

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Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted
• 1 18 1/4 ounce box brownie mix
• 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup chopped dry roasted peanuts
• 4 ounces cream cheese softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 tablespoons milk
• 1 1/2 cups heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup semi-sweet chocolate chips
• whipped cream chopped peanuts chocolate-peanut butter candies and caramel sauce to garnish

Steps:

• Heat oven to 350F
• Spray a 9-inch square baking pan with nonstick cooking spray Line pan with foil
• allowing sides to overhang; spray foil
• In small bowl
• combine graham cracker crumbs and granulated sugar
• Mix in melted butter
• Press crumb mixture into prepared pan
• Bake until golden
• about 5 to 7 minutes
• Cool on wire rack
• Prepare brownie mix according to package directions for cakelike brownies adding 1/4 cup water
• 1/3 cup oil and 3 eggs
• Fold in chopped nuts
• Pour batter into crust-lined pan
• Return to 350F oven; bake until brownie is just set and a toothpick inserted in center comes out clean
• 30 to 35 minutes
• Cool completely in pan on a wire rack
• With electric mixer in medium bowl
• beat cream cheese until smooth
• Add peanut butter and confectioners sugar; beat until just blended it will look lumpy
• Add milk; beat lightly to loosen mixture
• In separate bowl
• whip 1 cup of the cream and gently fold into peanut butter mixture
• Spread mousse evenly over cooled brownie
• Refrigerate 1 hour
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling
• Remove from heat; add corn syrup and chocolate chips
• Cover and let stand 5 minutes
• Stir until smooth
• Pour glaze over chilled mousse and spread to cover completely
• Return to refrigerator for at least 1 hour
• Run a small knife around inside of pan and lift out brownie
• Heat knife under hot running water and trim edges
• Slice brownie
• rinsing knife after each cut
• into 5 strips about 1-1/2 inches wide
• Cut each strip into 5 pieces about 1-1/2 inches square
• Transfer to a serving plate and garnish with whipped cream
• nuts
• candy and caramel sauce

Cinnamon Streusel Coffee Cake

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Ingredients:

• 1/4 cup chopped pecans
• 3 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup margarine softened
• 1 1/4 cups sugar
• 1 large egg
• 1 large egg white
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces low-fat vanilla yogurt
• 2/3 cup applesauce
• 2 teaspoons vanilla extract
• nonstick cooking spray
• 2 teaspoons all-purpose flour
• 2/3 cup sifted powdered sugar
• 2 teaspoons skim milk
• 1 teaspoon vanilla extract

Steps:

• Combine first 3 ingredients; stir well and then set aside
• Cream margarine in bowl; gradually add 1 1/4 cups sugar and then beat at medium speed until well blended
• Add egg and egg white one at a time beating well
• Combine 3 cups flour and next 3 ingredients in a bowl Stir well
• Combine yogurt applesauce and 2 teaspoons vanilla extract in a bowl; stir well
• Add flour mixture to creamed mixture alternately with yogurt mixture
• Coat a 12 cup bundt pan with spray and flour
• Pour half of batter in pan sprinkle with pecan mixture and then pour remaining batter on
• Bake until done keeping close eye on it
• Combine powdered sugar vanilla extract and milk; stir well Pour over cooled cake

Cranberry Apple Cake

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Ingredients:

• 1 1/4 cups vegetable oil
• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar packed
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 3 apples peeled and diced
• 6 ounces dried cranberries
• 1/4 cup brown sugar packed
• 2 1/2 tablespoons light cream
• 2 tablespoons butter
• 2/3 cup icing sugar

Steps:

• For the cake
• preheat the oven to 325 degrees F and grease and flour a 10 tube pan
• Beat the oil
• sugars and eggs in a large mixing bowl
• Combine the next six ingredients in a separate bowl
• Add to the wet ingredients along with the apples and cranberries
• stirring until moistened
• Spread the batter in the prepared pan
• Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean
• Cool for 20 minutes in the pan
• then transfer to a wire rack and cool completely
• For the frosting
• heat the first three ingredients in a saucepan over medium heat
• stirring until the sugar is dissolved and the mixture comes to a boil
• Cool to room temperature
• Add enough icing sugar to make a drizzling consistency
• beating until smooth
• Drizzle over the cake and decorate as desired

Cranberry Orange Nut Bread

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Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup margarine softened
• 3/4 cup orange juice
• 1 egg beaten
• 3/4 cup fresh cranberries chopped
• 1/2 cup chopped nuts
• 1/2 cup chocolate chips

Steps:

• Combine dry ingredients in a mixing bowl
• Blend in margarine until mixture is crumbly
• Stir in egg and juice just until all flour is moistened
• Stir in nuts chips and cranberries
• Put batter into a 9x5-inch loaf pan that has been sprayed with cooking spray or two 1-lb pans
• Bake at 350 for 55-65 minutes or 35-40 minutes for the smaller pans

Curry Roast Potatoes

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Ingredients:

• 3 cups potatoes peeled and cut into 2-inch cubes
• 1/2 cup onion thinly sliced
• 1 garlic clove thinly sliced
• 1 tablespoon coconut oil olive corn or canola oil works too
• 2 tablespoons curry paste Patak's Mild
• 1 teaspoon salt

Steps:

• Preheat oven to 375F
• Peel and cube the potatoes
• Bring a pot of water and 1 tsp salt to a boil Carefully submerge potatoes
• and par-boil for 5-7 minutes
• Drain
• In a baking dish mix together the oil
• Pataks Mild Curry Paste
• Coat the drained potatoes
• onions
• and garlic with the curry
• Bake in a pre-heated oven for 30-45 minutes until crisp and golden
• Serve alone or with plain yogurt

Deep Dish Lisa Pizza

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Ingredients:

• sicilian pizza dough a href=https//wwwgeniuskitchencom/recipe/sicilian-pizza-dough-31072/Sicilian Pizza Dough/a
• 1 can roasted chopped tomato
• 1 jar roasted red pepper
• 1 head garlic
• 1/4-1/2 cup extra virgin olive oil
• 1 can sliced black olives
• 6 ounces feta cheese
• 5 thinly sliced mushrooms
• 1 cup fresh spinach leaves cut in half
• 1/2 cup fresh basil shredded
• 2 -3 tablespoons pine nuts
• salt and pepper

Steps:

• Heat a pizza stone in a 425 F oven for one hour before use
• Peel and slice all garlic cloves and place in olive oil to perfume it
• This is the oil you will use for the rest of the recipe
• Brush rimmed baking sheet with some olive oil to coat
• After pizza dough has rested 30 minutes
• per recipe
• punch down and dump into baking sheet
• With oiled fingers
• dimple and stretch/push dough to fill sheet
• with edges being a bit higher for crust
• Brush with olive oil and spread garlic over dough
• leaving 3/4 inch crust
• you should have a fair amount of oil left Place baking sheet on pizza stone and bake for 7-10 minutes
• until very light tan/brown
• Remove from oven and spread a layer of crushed/chopped tomatoes
• Add the rest of the ingredients in any order that appeals to you
• Thats the best part of pizza- you can add to
• delete and embelish any way you want
• I usually drizzle a bit more olive oil over the whole thing again
• and brush the crust a bit more
• Place baking sheet back on pizza stone for another 12-16 minutes
• until the crust is a nice golden brown and it smells wonderful
• Remove from oven
• and slide pizza from baking sheet to a cutting board
• Enjoy

Devil's Food Cupcakes W/Chocolate Ganache Frosting amp; Centers

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Ingredients:

• 13 ounces heavy cream
• 12 ounces bittersweet chocolate I use a bag of chocolate chips
• 1/3 cup cocoa preferably but not absolutely Valrhona or Cocoa Barry Extract Supermarket cheap stuff works also
• 1 cup boiling water
• 1 teaspoon vanilla
• 3/4 cup mayonnaise I use fat free and it works fine
• 2 cups sifted cake flour I rarely ever sift as I find that cake flour seems to always measure right I know I should
• 1 cup sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• GANACHE
• In a sauce pan bring your cream to a light boil
• Then pour in the chocolate and start stirring immediately
• Keep going until you have a smooth mixture
• At first this will seem like its not working as the chocolate hasnt begun to mix with the cream
• Then
• in second
• it will start to form Just give it time
• Remove from heat and set aside to cool
• Dont be tempted to taste throughout the cooling process as youre not supposed to touch the ganache until it sets
• Put ganache in fridge until youre ready to use
• If youre making these in a hurry
• start making the batter
• If not
• make the batter when youre ready to start baking your cupcakes
• CUPCAKES
• Pre-heat oven to 375F
• Line cupcake tray with cupcake papers
• Whisk together water and cocoa
• Set aside and let completely cool you can put this in the fridge too
• When cocoa mixture is cool
• whisk in the mayonnaise and vanilla until smooth
• Meanwhile
• combine dry ingredients in the bowl of an electric mixer and mix on low until combined
• Once mixed
• increase speed to medium and beat in cocoa mixture for one minute
• The batter is supposed to be thin
• but Ive seen it thin/medium
• Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full
• Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake
• Continue to fill each cupcake until its 3/4 the way full to prevent spilling batter
• Check to make sure your oven is at 375 and bake for 15-20 minutes until cupcakes are set
• Poke with a toothpick to confirm they are done
• The toothpick should slide out smoothly without any cake on it
• Once completely cooled make sure you cool the cupcakes or your ganache will melt
• frost with the rest of your ganache frosting
• You should have extra ganache left over - about a cup

Double Spinach Fettuccine

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Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Easy Gingerbread Cookies

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Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Eggplant Aubergine Casserole -- Perfect for Passover

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Ingredients:

• 3 tablespoons butter
• 1 large onion sliced thin
• 1 medium eggplant pared and cut into 1/2 inch cubes
• 1/2 green pepper diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 8 ounce can tomato sauce
• 1 4 ounce can mushrooms
• 2 tomatoes cubed
• 1 lb cream-style cottage cheese
• 1 1/2 cups matzo farfel or 2 matzos finely broken

Steps:

• Saute the onion in butter
• Combine the next 6 ingredients
• Add the sauteed onion cover and cook for 15 minutes
• Stir in the tomatoes
• Grease a 2-quart casserole and arrange alternate layers of vegetables cottage cheese and farfel beginning and ending with vegetables
• Bake uncovered at 350 for 20 to 30 minutes
• This may be put together ahead of time and refrigerated

Five Minute Tortilla Pizzas

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Ingredients:

• olive oil flavored cooking spray
• garlic powder
• 2 whole wheat tortillas
• 8 -10 tablespoons pizza sauce
• 4 -6 tablespoons mozzarella cheese shredded

Steps:

• Heat the oven to 450 degrees
• Spray each tortilla lightly with the olive oil spray
• and then flip them over
• so that the oiled side is facing down
• Lightly sprinkle the top of the tortillas with garlic powder
• Cut each tortilla in half this will allow you to fit both tortillas on the pizza stone and arrange on a pizza stone
• Evenly divide the tomato sauce over the tortillas Sprinkle with the cheese
• Add any additional toppings you desire
• and put the pizza stone into the oven Watch carefully to ensure the pizza doesnt burn In my convection oven
• the pizza was done after a mere 5 minutes

Fruit Breakfast Rolls

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Ingredients:

• 2/3 cup sifted confectioners' sugar
• 1/4 cup milk
• 1 cup dried fruit blueberries cranberries cherries
• 1/2 cup chopped pecans
• 1 loaf frozen white bread dough thawed
• 2 tablespoons butter or 2 tablespoons margarine melted
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

Steps:

• In a small bowl
• combine confectioners sugar and milk
• Mix well
• Pour mixture into a 9-in deep-dish pie pan
• Sprinkle 1/2 cup of the dried fruit and pecans evenly over sugar mixture
• On a lightly floured surface
• roll bread dough into a 12x8-inch rectangle
• Brush with melted butter
• In a sm bowl
• combine brown sugar and cinnamonamp; sprinkle over dough
• Top with remaining 1/2 cup dried fruit
• Roll up rectangle
• jelly-roll style
• starting from a long side
• Pinch to seal edges
• With a sharp knife
• cut roll into 12 slices
• Place slices
• cut-side down
• on top of mixture in pan
• Brush with melted butter
• Let rise
• covered
• in a warm place 30
• minutes
• or until nearly double
• Bake in a preheated 375 F oven 20-25 minutes
• Let cool in pan 1 to 2 minutes
• Invert onto a serving platter
• Serve warm
• Or to make the night before and bake in AM
• Cover with waxed paper
• then with plastic wrap
• Refrigerate 2 to 24 hours
• Before baking
• let chilled rolls stand
• covered
• 20 minutes at room temperature
• Bake in a preheated 375 F oven 25 to 30 minutes or until golden brown
• Ifnecessary
• cover rolls with foil the last 10 minutes to prevent overbrowning

Ginger Chocolate Shortbread

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Ingredients:

• 1 cup butter at room temperature
• 1/2 cup superfine sugar also known as fruit sugar
• 2 cups all-purpose flour
• 1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
• 3 ounces semisweet chocolate chopped

Steps:

• Please note that this recipe calls for preserved ginger
• which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
• Place soft butter and superfine sugar in a mixing bowl and
• using an electric mixer
• blend butter and sugar together until fluffy
• Slowly stir in flour
• then chopped ginger
• then chopped chocolate
• The mixture will be crumbly
• Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
• about one hour
• Dough keeps well in the fridge for several days
• so theres no need to bake the whole batch up at one time if youre pressed for time
• When ready to bake
• preheat oven to 300F
• Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
• Cool cooked cookies on a wire rack; do not store until completely cool

Goat Cheese Pita Pizza

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Ingredients:

• 1 pita bread 6 1/2 inch diameter
• 1/3 cup prepared marinara sauce
• 3 ounces fresh goat cheese broken into large clumps
• 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons finely slivered red onions
• 4 imported black olives
• 1 tablespoon finely diced red bell pepper
• 1 tablespoon extra virgin olive oil
• salt
• pepper
• 1 teaspoon freshly grated lemon zest of
• 1 tablespoon chopped flat leaf parsley

Steps:

• Preheat oven to 450F
• Place pita on baking sheet spread sauce to within 1/2 inch from edge
• Crumble cheese on top
• Sprinkle thyme onion olives and peppers and season
• Bake until cheese melts about 10 minutes
• When out of oven sprinkle with lemon zest and parsley
• Serves 2 as an appetizer or 1 as an entree
• NOTE Veggies should be blanched to ensure tenderness

Granny Cake

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Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 3/4 cup butter softened
• 3 eggs
• 2 cups mashed bananas
• 1 8 ounce can crushed pineapple with juice
• 2 teaspoons vanilla
• powdered sugar

Steps:

• Mix flour sugar baking soda nutmeg salt and cloves; set aside
• Beat butter with mixer for 30 seconds
• Add eggs banana undrained pineapple and vanilla- Beat
• Add flour mixture
• Spread batter in greased 10 inch fluted tube pan
• Bake in 325 degree oven for 70-75 minutes
• Cool on wire rack for 10 minutes
• Remove from pan and cool completely

Granny's Butter Rolls

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Ingredients:

• 2 1/4 cups biscuit mix
• 2/3 cup water
• 1/2 cup granulated sugar
• 1/4 cup butter softened
• 2 cups milk
• 1 teaspoon vanilla

Steps:

• Mix biscuit mix and water until a soft dough forms If too sticky add a little mix up to 1/4 cup until it handles easily Knead gently on floured surface Roll out to about 1/4 inch thick
• Spread butter over dough surface then sprinkle 1/4 cup sugar over the top
• Roll up dough into a tight log and slice into 1/2 inch pieces
• Mix milk with vanilla and the other 1/4 cup sugar Dip rolls in milk and place on baking sheet Bake at 350F for about 25 minutes or until golden on top

Great Big Oatmeal Cookies That are Both Great and Big

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Ingredients:

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter I used 1/2 a cup of each or 1 cup margarine softened I used 1/2 a cup of each
• 1 3/4 cups dark brown sugar packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Steps:

• Preheat oven to 350F
• Spread the coconut and oats out on a large baking sheet - two sheets work better
• Bake for 10 minutes or until lightly browned and toasted
• stirring often
• While the coconut and oats cool
• mix the flour
• baking soda and salt
• Cream the butter and sugar together in a separate
• large
• bowl at medium speed for one minute
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk
• Stir in the flour
• then stir in the coconut and oats
• I thought the dough looked pretty sticky
• so at this point I put it in the refrigerator for an hour Its not something thats called for in the original recipe
• but I recommend it since it worked very well for me
• Drop dough in 1/4 cup amounts
• 3 inches apart
• onto greased baking sheets I used an ice cream scoop for this filled so the scoop was rounded
• but not heaping
• and it worked perfectly
• Bake for 12 minutes
• or until they are set and lightly browned
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling

Greek Pita Lunch

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Ingredients:

• 1 lb cottage cheese blended until smooth
• 1 cup feta cheese crumbled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 garlic cloves finely minced
• 1 tablespoon tahini
• 2 whole pita breads cut in half
• 12 spinach leaves washed and dried
• 2 medium tomatoes chopped
• 1 medium sweet green pepper chopped
• 1 red onion cut in rings
• 1/2 cup mixed sprouts
• pepper
• 1 cup tahini
• 1 lemon juice of
• 3/4 cup water
• 1 teaspoon cumin
• 1/4 cup minced parsley
• 2 teaspoons tamari
• 1 dash cayenne

Steps:

• In a bowl combine; cottage cheese with feta basil oregano garlic tahini Pepper to taste
• Mix well
• Put 1/2 cup of the cheese mixture in each half Pita pocket
• Put in 400F degrees oven for 5-7 minutes
• Add spinach tomatoes onion ringspepper and sprouts to each pocket
• Serve with Tahini dressing on the side Optional
• --------TahiniDressing-----------
• Mix Tahini with lemon juice then slowly add water until the Tahini thins out Stir in the cumin parsley tamari and cayenne

Grilled Squash and Zucchini

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Ingredients:

• 1 small zucchini
• 1 small squash
• 1 teaspoon Mrs Dash seasoning mix

Steps:

• Slice zucchini and squash into 1/2 slices
• Grill for 3-5 minutes
• I like to use my George Foreman Grill
• Sprinkle with Mrs Dash

Healthier Tgif Tuscan Portobello Sandwich Melt/Soup

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Ingredients:

• 4 red peppers seeded and cut into half lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup potato grated
• 1/3 cup carrot grated
• 1/2 cup celery finely chopped
• 1/4 cup onion diced
• 3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
• 1/2 cup basil leaves chopped
• 4 cups vegetable broth
• 1/2 teaspoon black pepper to taste
• 3 portabella mushrooms
• 2 tablespoons onions diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 tablespoon garlic minced
• 1/4 teaspoon black pepper
• 1 tomatoes
• 5 3 ounce high-fiber rolls
• 5 ounces provolone cheese

Steps:

• To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
• Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
• Set aside to cool for at least 30 minutes No peeking
• When peppers are cool remove and discard the skins slice into 1/4 pieces
• In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
• Add roasted peppers canned tomatoes undrained basil and vegetable broth
• Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
• Add pepper
• Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
• Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
• Add onion to the mushroom slices
• In a small bowl whisk together the vinegar oil oregano garlic and pepper
• Pour this liquid mixture over the mushroom mixture
• Let stand at room temperature for 15 minutes or so turning twice
• Preheat oven to 350 degrees
• Bake mushroom mixture at 350 degrees for 20 or 30 minutes
• Preheat broiler
• Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
• Set the top halves onto pan so they toast separately
• Broil until cheese melts 2-3 minutes
• Set top halves onto bottoms and serve with soup

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

• 3 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon grated orange rind
• 1/3 cup chunky applesauce if you only have smooth applesauce use 1/4 applesauce diced apples to make up the rest of the 1/3 c
• finely diced apple to make up the rest of the 1/3 cup
• 1/3 cup chunky mashed banana coarsly mashed so there are still chunks
• 3/8 teaspoon banana extract banana flavour
• 1/3 cup brown sugar
• 1/2 cup egg substitute
• 1 cup skim milk
• 3/4 cup blueberries can be subbed for other berries

Steps:

• Mix all ingredients and pour into a lightly greased 8x8 dish the night before Cover and refridgerate until morning
• Preheat oven to 375
• Bake 30-45 minutes
• Serve topped with extra skim milk maple syrup to sweeten and additional berries

Heart Smart Oatmeal Date Chocolate Cookies

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Ingredients:

• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 1/2 cups oats
• 1/2 teaspoon salt
• 1 lightly beaten egg
• 1 teaspoon vanilla extract
• 1 cup chopped pitted dates
• 3 ounces coarsely chopped bittersweet chocolate

Steps:

• Preheat oven to 350
• Melt butter in a small saucepan over low heat
• Remove from heat and add brown sugar
• Stir until smooth
• In a medium bowl combine all-purpose flour whole-wheat flour baking soda oats and salt
• Combine the butter mixture with the dry ingredients and add egg vanilla and chopped dates
• Fold in bittersweet chocolate
• Mix well and spoon mixture by tablespoon-fulls out onto lightly greased or silicone baking matcovered baking sheets
• Bake for 12 minutes until tops are dry to the touch

Herbed Batter Bread

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Ingredients:

• 1 tablespoon active dry yeast
• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 large eggs well beaten
• 1/3 cup butter or 1/3 cup shortening melted and cooled
• 2 tablespoons liquid honey
• 1 tablespoon minced chives or green onion tops
• 1 tablespoon minced fresh parsley
• 2 teaspoons dried basil or dried dillweed or dried marjoram
• 3 cups all-purpose flour

Steps:

• In a mixing bowl stir yeast into milk until dissolved
• Beat in salt eggs melted butter honey and all the herbs
• Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
• Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
• Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
• Place pan in a COLD oven; turn heat to 350F
• Bake bread for 30 minutes or until golden

Holiday Eggnog Cookies

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Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups sugar
• 3/4 cup softened butter
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 tablespoon ground nutmeg

Steps:

• Preheat oven to 300
• Mix flour baking powder cinnamon and 1/2 teaspoon nutmeg
• Mix well with a whisk; set aside for now
• Cream the sugar and butter until the mixture forms like a grainy paste
• Add in the eggnog vanilla extract and egg yolks
• Beat on medium speed until smooth
• Add the flour mixture and beat at low speed until combined but do not over mix
• Drop rounded teaspoonfuls 1 inch apart onto ungreased baking sheets
• Lightly sprinkle with nutmeg
• Bake 23-25 minutes or until bottoms are light brown
• Let cool completely

Hot Stuffed Cremini Mushrooms

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Ingredients:

• 8 ounces cremini mushrooms washed stemmed
• 1 large jalapeno minced
• 1 small onion finely chopped
• 1/2 cup parmesan cheese shredded reserve 1/4 cup
• 2 garlic cloves finely chopped
• 1/4 cup Italian breadcrumbs
• 1/2 cup butter or 1/2 cup margarine
• salt and pepper to season caps

Steps:

• Preheat oven to 400 degrees
• Mix jalapeno onion garlic and 1/4 cup parm into butter
• Place caps on a bake sheet and season to taste w salt/pepper
• Fill caps with butter mixture
• Sprinkle remaining 1/4 parm over all the caps
• Sprinkle 1/4 of bread crumbs over the parm coated caps
• Bake for 15 minutes or until mushrooms give up juices
• Broil to crisp up topping if not to satisfaction
• Serve and Enjoy

Insanely Chocolatey - Chocolate Nemesis Cake

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Ingredients:

• 12 ounces dark chocolate broken into small pieces really good quality
• 5 eggs
• 1 cup superfine sugar
• 2 tablespoons superfine sugar
• 1 cup softened unsalted butter
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whipped cream to serve
• 1 cup fresh raspberry to serve
• chocolate curls

Steps:

• Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
• then grease it with butter and sprinkle with flour
• Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
• Add the chocolate pieces and the butter Mix well When smooth
• remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
• Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
• so that the cooking is uniform
• Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
• continue cooking
• Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
• top the cake with chocolate curls too ;

Joe's Stone Crab Key Lime Pie

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Ingredients:

• 1/3 lb graham cracker or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1/3 cup sugar
• 3 egg yolks
• 1 1/2 teaspoons grated key lime zest
• 1 14 ounce can sweetened condensed milk
• 2/3 cup freshly squeezed key lime juice
• 1 cup heavy whipping cream chilled
• 3 tablespoons confectioners' sugar

Steps:

• For the crust
• Preheat oven to 350F
• Butter a 9-inch pie plate
• Break up graham crackers
• place in processor and process to crumbs if you dont have a processor
• place crackers in large plastic bag
• seal
• and crush using a rolling pin
• Add melted butteramp; sugar and pulse until combined
• Press mixture into bottom and up sides of pan
• forming a neat border around th edges
• Bake until crust is set and golden
• about 8 minutes
• Set aside on wire rack; leave oven on
• For the filling
• Meanwhile
• in an electric mixer with the wire whisk attachment
• beat the egg yolks and lime zest at high speed until very fluffy
• about 5 minutes
• Gradually add the condensed milk and continue to beat until thick
• 3-4 minutes longer
• Lower the mixer speed and slowly add lime juice
• mixing until just combined
• Pour mixture into crust and bake for 10 minutes
• or until filling has just set
• Cool on wire rack
• then refrigerate
• Freeze for 15-20 minutes before serving
• For the topping
• Whip the cream and the confectioners sugar until nearly stiff
• Cut pie in wedges and serve very cold
• topping each wedge with a dollop of whipped cream
• Garnish with a slice of key lime if desired

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Kringles

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Ingredients:

• 3/4 cup butter softened
• 1 package active dry yeast
• 1/4 cup water 105-115F
• 1/4 cup sugar
• 1/4 cup warm milk 105-115F
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 1/2 cups pie filling poppyseed prune apricot raspberry
• 1 cup sliced almonds
• 1 cup powdered sugar
• 1 -2 tablespoon water

Steps:

• In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
• Stir in 1 3/4 cups of the flour until it forms a large ball
• Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
• Cover the dough and let rise about 5-7 minutes
• Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
• Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
• Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
• Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
• Now roll the refrigerated dough out again to a 12x8-inch square
• Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
• Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
• Spread half the filling on the middle of the dough and sprinkle with half of the almonds
• Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
• Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
• Repeat with remaining kringle
• Allow kringles to rise for about an hour or until a fingerprint remains when touched
• Bake at 350F for 20-25 minutes or until golden; cool on wire racks
• Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm

Lemon Coconut Cake

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Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Lemon Fig Quick Bread

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Ingredients:

• 1/2 cup fig preserves
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 2 large eggs
• 1/2 cup butter melted and cooled
• 1 tablespoon lemon infused olive oil
• 3/4 cup sugar
• 5 small dried figs coarsely chopped
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups flour

Steps:

• Mix fig preserves
• yogurt
• and milk together
• Whisk the eggs
• and blend into the milk mixture
• Add cooled butter and olive oil
• then mix in sugar
• Toss the chopped figs into a small amount of flour
• and mix into mixture
• followed by baking soda and salt
• Mix in flour; this should produce a thick but still loose batter
• like for muffins or cornbread
• Pour into a greased and floured 8x4 loaf pan and bake at 350f for 25 minutes Turn pan at this point
• and bake for a minimum of 25 more minutes Loaf is done when a sharp knife stuck into the top comes out clean
• Rest loaf in pan on cake rack for 30 to 45 minutes
• then turn out and allow to cool completely
• If you cannot find lemon infused olive oil
• use a tablespoon of regular olive oil and the zest of one lemon

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Lentil Loaf

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Ingredients:

• 6 ounces red lentils split
• 8 fluid ounces water
• 1 bay leaf
• 4 ounces cheese grated
• 1 onion finely chopped
• 1 1/2 ounces whole wheat breadcrumbs
• 1 tablespoon parsley chopped
• 1 tablespoon lemon juice
• 1 egg
• to taste salt and pepper
• to taste butter for coating tin
• to taste dried crumbs for coating tin

Steps:

• Put lentils water and bay leaf into saucepan and simmer uncovered until lentils are tender all liquid absorbed - about 20 mins
• Remove bay leaf
• Oven to Gas Mark 5
• Grease loaf tin with butter sprinkle with dried crumbs
• Add cheese onion mushrooms breadcrumbs parsley lemon juice and egg to lentils
• Mix well
• Season well
• Bake in tin uncovered for 45-60 mins until firm and golden brown on top
• Hope you like it Eve

Low Fat Lemon Zucchini Bread

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Ingredients:

• 1 cup whole wheat flour
• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup zucchini grated and tightly packed
• 1/4 cup canola oil
• 1 egg lightly beaten
• 1 egg white
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/4 cup plain nonfat yogurt drained
• cooking spray

Steps:

• Preheat oven to 350F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray
• Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
• In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
• Add zucchini mixture to flour mix combining until just moist
• Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean

Molten Flourless Chocolate Cake

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Ingredients:

• 4 eggs
• 1/2 lb semisweet chocolate
• 2 ounces unsalted butter
• cooking spray
• powdered sugar for decorating

Steps:

• Preheat oven to 425
• Place a saucepan of water on high heat Heat to a boil
• then reduce to simmer
• In a mixing bowl
• crack eggs and warm them over simmering water for 1 minute hold bowl directly over the water
• using a dish towel to protect your hands
• whisking constantly
• Remove eggs from heat
• and whisk for another minute until eggs are very fluffy
• Meanwhile
• put the chocolate and butter in a large
• heatproof
• stainless-steel or tempered-glass bowl; set it over the simmering water
• making sure the water doesnt touch the bowl
• Let the chocolate and butter melt; remove from heat
• Let mixture cool slightly by stirring occasionally
• about 5 minutes
• Once slightly cooled
• fold the chocolate and butter into the whipped eggs until no more streaks show Batter will deflate
• Spray 6 4-ounce ramekins or ovenproof dessert cups with nonstick cooking spray or use foil cups
• or muffin tins
• Fill them 3/4 of the way full and place on a baking sheet
• Bake for 10-12 minutes
• depending on how gooey youd like the centers
• Turn the cakes out onto dessert plates
• and serve immediately with a sprinkle of powdered sugar

Mom's Banana Bread

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Ingredients:

• 2 cups mashed bananas
• 1 cup sugar
• 2 eggs well beaten
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1/2 cup chopped nuts
• 1/2 cup melted butter

Steps:

• Combine all ingredients mixing in melted butter last Bake in loaf pans for 1 hour at 350 degrees Once youve pulled it out of the oven
• gently remove it from the pan Mom recommends waiting five minutes
• but I rarely have problems with getting it out right away and wrap in tin foil This will keep the moisture in
• without the bread getting soggy Let it sit for at least half an hour before cutting into it also for moisture purposes

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Mushroom Tarts

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Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold butter diced
• 1 cup cream cheese diced
• 2 tablespoons butter
• 8 ounces fresh mushrooms chopped
• 8 ounces wild mushrooms chopped
• 2 cloves garlic minced
• 1 cup whipping cream
• 1 tablespoon lemon juice
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• salt freshly ground black pepper

Steps:

• PASTRY Place flouramp; salt in food processor and scatter butteramp; cheese over top; pulse together with on-off motion
• Remove from processor form into a ballamp; chill for 30 minutes
• Pinch 1 inch balls from the pastryamp; pat NOT rolled as this pastry is very rich into small tart or muffin tins- or foil tart tins
• Chill until needed
• Preheat oven to 400F
• Heat butter in skillet; add mushroomsamp; saute for 5 minutes or until juices disappear
• Add garlicamp; creamamp; bring to a boil; add lemon juice green onion parsleyamp; seasonings
• Spoon into pastry cases
• Bake for 15- 20 minutes or until pastry is edged with goldamp; mushroom filling is hot
• Turn out of tinsamp; cool for 10 minutes
• These may be frozen on cookie sheets placed in freezer containersamp; reheated from frozen state at 350F for 15 minutes or until filling is hot

Orange Glazed Sweet Potatoes With Pecans

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Ingredients:

• 6 large sweet potatoes
• 6 tablespoons brown sugar packed
• 2 eggs beaten
• 1/4 cup orange juice
• 2 tablespoons unsalted butter melted
• 1 teaspoon real vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter softened
• 1/2 cup brown sugar packed
• 3/4 cup chopped pecans
• 9 pecan halves

Steps:

• Preheat oven to 375 Bake potatoes until very tender -- about 1 hour and 20 minutes Let cool and reduce oven heat to 350
• Scoop potatoes out of peels and mash until desired texture Stir in remaining ingredients and place in casserole dish 9 X 9
• Combine topping ingredients and sprinkle over potatoes Bake until done at 350 -- about 1/2 hours
• Optional stud with 9 pecan halves at even intervals before returning to oven just to make it look pretty

Pantespani - Greek Sponge Cake With Orange

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Ingredients:

• 6 eggs separated
• 2 cups granulated sugar
• 1 pinch salt
• 3 tablespoons cornstarch
• 2 cups self-rising flour
• 3 tablespoons of grated orange peel
• 2/3 cup water
• margarine or cooking spray
• flour
• 3 cups water
• 1 cup granulated sugar
• 3 -4 whole cloves
• 1 cinnamon stick
• 1 teaspoon orange blossom water
• 1 large orange juice of

Steps:

• In a saucepan combine all syrup ingredients except the orange juice and orange flower water and bring to a boil Boil for 7-8 minutes Stir in orange juice and prange flower water remove from heat and allow to cool
• Preheat oven to 340F 170C
• Beat egg whites 1/2 cup of the sugar and the salt to stiff peak stage
• In a separate bowl beat the egg yolks with the remaining 1 1/2 cups of sugar and slowly beat in all remaining ingredients
• Use a spatula to scrape down the sides of the mixing bowl and when all ingredients have mixed in beat for 3-4 minutes
• With a spatula gently fold in the egg whites until well blended
• Lightly grease bottom and sides of a 15 3/4 X 12 inch or equivalent pan with the margarine dust with flour and transfer cake batter to the pan
• Bake at 340F 170C for 55-60 minutes until a knife inserted into the middle comes out dry The top should be a dark gold color
• As soon as the cake comes out of the oven cut into squares or diamonds Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top Allow to cool and absorb the syrup before serving
• Note Do not open the oven during baking except to test for doneness
• Greek pan cakes are baked in pans that are often larger than baking pans used in other countries The 15 3/4 X 12 inch pan may be available in your market as a roasting pan

Peaches amp; Cream Dream Muffins

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Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar
• 3 cups fresh peeled and chopped peaches
• 4 large eggs lightly beaten
• 2 cups sour cream
• 1 cup canola oil or 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Steps:

• Heat oven to 400F
• In large bowl mix the flour sugar baking powder and baking soda
• Add the peaches and gently toss mixture
• In small bowl combine the eggs sour cream oil and extracts; mix well
• Stir into the dry ingredients just until moistened
• Fill greased muffin cups 2/3 full
• Bake approximately 25-30 minutes or until done

Pear Crisp with Lemon Sauce

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Ingredients:

• 5 cups peeled and sliced pears Bosc
• 1 tablespoon sugar
• 3/4 teaspoon finely grated lemon rind of divided
• 2/3 cup rolled oats
• 1/3 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup sliced almonds
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 egg yolk beaten
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice

Steps:

• In a 2-quart baking dish mix together pears 1 tablespoon sugar and 1/4 teaspoon lemon peel; toss to mix
• In a bowl combine oats brown sugar flour cardamon and 1/4 teaspoon lemon peel
• Using a pastry blender cut in 1/4 cup butter until mixture resembles coarse crumbs
• Stir in almonds
• Sprinkle topping over fruit
• Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown
• Cool slightly on a wire rack
• In a small sauepan combine 1/4 cup sugar and cornstarch
• Stir in water until combined
• Cook and stir over medium heat until thickened and bubbly
• Cook and stir for 2 more minutes; remove from heat
• Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir
• Return all egg yolk mixture to saucepan
• Cook and stir over low heat until nearly bubbly
• Cook and stir one minute longer
• Remove from heat
• Stir in 1 tablespoon butter lemon juice and the remaining 1/4 teaspoon lemon peel
• Serve crisp with warm sauce

Plantain Cookies

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Ingredients:

• 1 cup spelt or 1 cup wheat flour
• 3 cups rolled quick-cooking oats oatmeal
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup coconut shreddedunsweetened
• 3 cups raisins
• 2 plantains ripe
• 1 cup apple juice
• pecan halves

Steps:

• Preheat your oven to 350 degrees F
• 175 degrees C Place the spelt
• or whole wheat flour
• and the quick rolled oats oatmeal in a bowl and mix together
• Add the cinnamon
• allspice
• nutmeg
• and cloves and mix well
• Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together
• and that they are thoroughly coated with the flour mixture
• Place the apple juice
• peeled plantains
• and the remaining cup of raisins in the container of a high speed blender
• Cover and run at high speed until all the ingredients are thoroughly blended and smooth
• Add the plantain-raisin mixture liquid to the flour mixture dry and mix thoroughly with a stiff spatula or spoon
• After adding all the blended
• liquid ingredients
• if the cookie dough is too stiff you may add a little more apple juice
• A thinner dough will make a flatter cookie
• A stiff dough will make irregular
• thick cookies like the ones shown in the photo
• To test for dough stiffness
• we stick a soup spoon upright into the dough If the dough is stiff enough
• the spoon will remain upright On a non-stick or lightly oiled baking sheet
• place the cookie dough in 24 equal sizedmounds
• Smooth and shape each cookie with a spoon or spatula
• as desired
• Place the pecan halves on the top of each cookie and press lightly into the dough
• Place the baking sheet in the preheated oven and bake at 350 degrees F
• for 20-25 minutes
• Various ovens bake differently
• so we suggest that you begin checking the cookies after 15-20 minutes of baking
• The cookies should be firm
• but still soft enough to be a littlespringy
• Be careful not to over-bake
• When the plantain coconut raisin oatmeal spice cookies are baked
• remove from the oven
• cool
• and enjoy

Potatoes Dauphinoise

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Ingredients:

• 4 medium potatoes
• 1 tablespoon butter or 1 tablespoon margarine
• 2 -3 cloves garlic crushed and chopped finely
• salt
• fresh ground black pepper
• grated nutmeg
• 1 cup cream low fat is fine
• 1 cup milk no fat or low fat is fine
• 1 cup grated tasty cheese low fat is fine

Steps:

• Variation This recipe also works well with orange sweet potato kumera
• If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
• Yum
• Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
• I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
• I use the slicing blade of my food processor
• Line the bottom of the dish with a single layer of overlapping potato slices
• Sprinkle generously with salt pepper and nutmeg
• Repeat this layering and sprinkling process until you have used all of the potato slices
• In a large jug combine cream and milk and stir well
• Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
• Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
• Check occasionally
• If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
• Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
• Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
• Pre-set your oven to 180C 350F
• Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
• This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula

Pumpkin Bread

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Ingredients:

• 1 3/4 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup oil
• 1/3 cup water
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup pumpkin canned version is best

Steps:

• Sift together all the dry ingredients into a bowl
• Mix together all the wet ingredients oil water eggs vanilla and pumpkin
• Stir wet ingredients into the flour
• Bake in greased loaf pan for 1 hour at 350

Pumpkin Rice Bread

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Ingredients:

• 1 1/3 cups brown rice flour
• 3/4 cup buckwheat flour
• 3 tablespoons rolled millet
• 1 teaspoon bicarbonate of soda
• 2 teaspoons cream of tartar
• 1 1/2 cups almond milk
• 1/4 cup mashed pumpkin
• 1 -2 tablespoon honey

Steps:

• Combine dry imgredients in a bowl
• Blend liquid ingredients and mix into dry ingredients
• Stirring well
• Pour into lightly greased loat tin and bake in moderate oven 350 degrees C for approximately 35- 40 minutes or until the bread comes away from the tin
• Cool on a wire rack
• Wait until the bread is cold before slicing

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars

Quick Orange Coffee Cake

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Ingredients:

• 2/3 cup sugar
• 1 tablespoon orange zest
• 2 10 ounce packages refrigerated buttermilk biscuits
• 3 tablespoons butter or 3 tablespoons margarine melted
• 1/2 cup powdered sugar
• 1 tablespoon orange juice

Steps:

• Mix together sugar and orange peel; set aside
• Separate biscuits and dip each into melted butter then in sugar mixture to coat well
• In a greased 9 inch round pan arrange biscuits to overlap slightly
• Sprinkle any remaining sugar mixture on top
• Bake in preheated 375 oven for 35 minutes or until golden
• Cool on rack for 10 minutes and then turn out ontol serving dish
• In a small bowl combine powdered sugar and orange juice; blend well
• Drizzle over coffee cake

Ratatouille Savoury Strudel

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Ingredients:

• 1 package frozen puff pastry thawed
• 1 egg yolk
• 2 medium zucchini cubed
• 1 eggplant cubed
• 1 small red onion sliced
• 1 red pepper chopped
• 1 tablespoon olive oil
• 1 15 ounce can tomatoes pulp
• 1 tablespoon tomato paste
• 2 tablespoons vegetable bouillon granules
• 1 pinch salt
• 1 pinch pepper
• 1 pinch sugar
• 1 pinch cayenne pepper
• 1 teaspoon herbes de provence thyme rosmarine marjoram hyssop sage basil lavender fennel summer savory
• 1 -2 mozzarella cheese cubed

Steps:

• Make the ratatouille Heat the oil in a pan
• cook the onion until tender but not brown
• add tomato pulp
• tomato paste
• salt
• pepper
• sugar
• cayenne pepper
• herbs and stock granules
• mix well
• Add eggplant
• mix until coated with sauce and cook 5 minutes
• Add zucchini and pepper and cook for a further 10 minutes
• When the vegetables are cooked adjust salt and pepper to taste
• the vegetables should be quite dry
• if not add 1/2-1 tbsp flour and stir well while cooking another minute
• so the liquid is absorbed
• Let cool 5 minutes
• then add the mozzarella cubes to the ratatouille
• Roll out puff pastry so to have a 40x25 cm I think its about 20x12 5 inches rectangle
• put the rectangle on a cookie sheet lined with baking paper
• pour ratatouille and mozzarella mixture in the center of the rectangle and roll up
• sealing the edges very well
• Brush with the beaten egg yolk
• make a few cuts on the surface so the steam can get out and put in preheated oven 200C for 25-30 minutes or until pastry is golden and crisp you might want to put another lined cookie sheet on the lower rack as
• depending on the freshness of the mozzarella you use
• the strudel may produce some liquid and drip
• Let the strudel cool a little before slicing and serving

Red-Red Bean Spread

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Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

Roasted Eggplant Aubergine and Pepper Salad

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Ingredients:

• 2 eggplants cut into 3/4 inch thick slices 2 1/2 lbs
• 2 large green bell peppers cut into 1/2 inch wide strips
• 2 large red bell peppers cut into 1/2 inch wide strips
• 8 garlic cloves large unpeeled
• 1/2 cup olive oil
• 3/4 cup red wine vinegar
• 1 tablespoon cumin ground
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1/2 teaspoon cayenne pepper
• 8 pita bread rounds warm cut into wedges

Steps:

• Position rack in top third of the oven and preheat to 450 degrees
• Spray large heavy baking sheet with cooking spray
• Combine the eggplant peppers garlic and olive oil in a large bowl Toss well
• Transfer to the prepared sheet Bake until eggplant is brown and the peppers are tender stirring every 10 minutes
• Scape vegetables and pan juices into a bowl saving the garlic for the dressing
• Combine the vinegar cumin salt pepper and cayenne in a food processor
• Peel the roasted garlic add to the food processor Puree until smooth
• Toss the vegetables with 1/4 cup of the dressing
• Cool and let sit for a while to let the flavors develop
• To serve Bring to room temperature Mound salad in center of large platter
• Serve with the pita wedges

Roasted Potatoes and Tomatoes

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Ingredients:

• 2 medium red potatoes washed
• 2 plum tomatoes
• 1/3 cup olive oil
• 2 cloves garlic crushed
• black pepper to taste
• cayenne pepper to taste

Steps:

• Slice potatoes and tomatoes into thin slices
• Pour olive oil into ovenproof casserole dish
• Add remaining ingredients
• Lightly toss potatoes and tomatoes in olive oil mixture
• Potatoes taste best crispy on the outside chewy on the inside if they are spread out in a single layer with tomatoes interlaced above and below
• Bake in 350 degree oven for about 40 minutes or until golden and slightly crispy
• Enjoy

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Scalloped Potatoes and Butternut Squash With Leeks

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Ingredients:

• 3 cups leeks washed very well and then thinly sliced about 6 large white and pale green parts only
• 1/2 cup unsalted butter
• 3 1/2 cups whole milk
• 6 tablespoons all-purpose flour
• 1 1/2 lbs potatoes about 4 large
• 1 lb butternut squash peeled seeded quartered and cut into 1/8 inch slices
• 1 1/2 cups gruyere cheese coarsley grated about 4 ounces

Steps:

• Preheat oven to 400 degrees
• Generously butter a 3 quart baking dish at least 2 inches deep
• In a skillet
• cook leeks in 3 tablespoons butter over medium low heat
• stirring
• until very soft
• In a saucepan
• bring the milk just to boil dont scaldjust keep warm
• In another heavy saucepan
• melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes
• Add heated milk in a stream
• whisking
• and bring to a boil
• Simmer this sauce
• whisking
• for 1 minute - or until thickened - and season with salt and pepper
• Peel potatoes and slice 1/8 inch thick
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices
• overlapping them slightly
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere
• Make 2 more layers with sauce
• potatoes and squash
• leeks and Gruyere in the same manner
• Bake
• covered with foil
• in middle of the oven for about 20 minutes
• Remove foil and bake 30 minutes more
• or until top is golden and vegetables are tender Yum
• If you prepare this in advance you may need to bake it a little bit longer

Semi-Dried Tomatoes In the Oven

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Ingredients:

• 16 roma tomatoes
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 3 tablespoons fresh thyme chopped
• 2 tablespoons olive oil

Steps:

• Preheat the oven to 315F degrees
• Cut the tomatoes into quarters
• lengthwise Lay them skin side down on a wire rack in a baking pan
• Sprinkle with salt if using
• pepper
• and thyme
• Cook in the oven for 2 1/2 hours
• checking occasionaly to make sure the tomatoes dont burn
• Toss the tomatoes in the olive oil and leave to cool before packing into sterilized jars and sealing
• Store in the refrigerator for 24 hours before using
• NOTE To sterilize a storage jar
• rinse it with boiling water and then place it in a warm oven until its completely dry dont dry it with a towel

Simple Spicy and Sweet Oven Fries

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Ingredients:

• 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
• 2 tablespoons olive oil
• 1 teaspoon salt sea salt
• 1 teaspoon shichimi-togarashi
• 1 teaspoon sugar

Steps:

• Preheat oven to 400 degrees with rack on top
• Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
• Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
• Mix salt shichimi and sugar in small bowl and sprinkle over fries

Sourdough Pizza Crust

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Ingredients:

• 1 1/2 cups sourdough starter
• 4 -5 tablespoons olive oil
• 1 teaspoon salt
• 1 1/2 cups flour plus a little more or less to adjust consistency

Steps:

• Preheat oven to 500F
• Mix starter
• 1 tbsp olive oil
• salt
• and flour together in a mixing bowl until it blends and forms a ball add more or less flour to adjust consistency; if you get it too dry just add a little more starter
• Allow dough to rest for about 30 minutes dont look for it to rise
• just to get the dough where it is easier to roll
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan
• turning the dough as you roll if you want a more even circle
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes
• then remove from oven
• Before topping your pizza with any sauce
• cheese
• or toppings
• brush the top of the crust all over with remaining olive oil as needed
• using a pastry brush this helps keep soggy moisture out of the crust as it bakes
• Top as desired and cook until browned and cheese is melted
• If you use certain vegetables as a topping onions are the first thing that comes to mind you might want to cook those about halfway before topping the pizza with them or they will be too crunchy

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Spinach and Feta-Stuffed Focaccia

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Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 3 garlic cloves minced
• 2 6 ounce packages Baby Spinach chopped
• 3/4 cup feta cheese crumbled
• 1/4 cup golden raisin
• 3 tablespoons pine nuts toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons fresh oregano chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 13 7/8 ounce can pizza dough that is in the refrigerator case
• cooking spray
• 1 tablespoon 2% low-fat milk
• 1 tablespoon water
• 1/4 cup parmesan cheese grated fresh

Steps:

• Preheat oven to 450
• Heat oil in a large nonstick skillet over medium-high heat
• Add onion and garlic; saut 1 minute
• Add half of spinach; cook 1 minute or until spinach wilts
• Add remaining spinach; cook 2 minutes stirring constantly until spinach wilts
• Remove from heat; stir in feta and next 6 ingredients through pepper
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle
• Spread spinach mixture lengthwise over half of dough leaving a 1-inch border
• Fold other half of dough over filling; press edges together with a fork
• Cut 5 1-inch diagonal slits in top of dough
• Combine milk and water; brush evenly over dough
• Sprinkle with Parmesan
• Bake at 450 for 15 minutes or until golden

Stuffed Portabella Mushrooms

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Ingredients:

• 1 cup gruyere cheese shredded
• 1/2 cup fresh breadcrumb
• 1/4 cup fresh parsley chopped
• 1/4 cup almonds toasted and chopped
• 1/4 cup sun-dried tomato packed in oil drained
• 2 tablespoons fresh chives minced
• 1/4 teaspoon ground black pepper
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil

Steps:

• In a bowl combine the cheese bread crumbs parsley almonds tomatoes chives and pepper
• Set aside
• Remove the mushroom stems and reserve for another use such as stock
• Brush the mushroom caps all over with oil
• Place gill side down on a greased broiler pan
• Broil just until the juices release about 4 minutes
• Turn the mushrooms over
• Spoon the cheese filling evenly over the gills
• Broil until the cheese is melted and the mushrooms are tender about 4 minutes

Summer Squash Bake

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Ingredients:

• 2 lbs summer squash green yellow can use both
• 1/2 cup chopped onion
• 1/4 cup butter melted
• 3/4 cup reduced-fat sour cream
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 eggs lightly beaten
• 1 cup shredded cheddar cheese
• 3/4 cup crushed Ritz cracker DIVIDED measure after crushing

Steps:

• Preheat oven to 375 Lightly grease a 9 sqaure casserole dish; set aside
• Slice or dice the squash and steam/boil it for about 10 minutes or until very tender Drain very very well
• Return the cooked drained squash to the pot and mash it with the onion
• butter
• and rf sour cream until fairly smooth
• Stir in the salt
• garlic powder
• pepper
• eggs
• cheese and 1/2 cup ONLY of the crushed crackers
• Pour the mixture into prepared baking dish
• Evenly sprinkle with remaining 1/4 cup crackers crumbs
• Bake at 375 for about 30 minutes or until bubbly and lightly brown

Sweet and Savory Vegetarian Bean Casserole

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Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion diced
• 1 apple peeled cored and grated I like Granny Smiths
• 2 medium carrots peeled and grated
• 3 tablespoons tomato paste
• 1 1/4 cups broth or water
• 2 tablespoons apple cider vinegar
• 1 tablespoon dried mustard powder
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 2 tablespoons dark brown sugar
• salt and pepper
• 3 cups cooked beans of your choice
• scallion
• sour cream

Steps:

• Preheat oven to 350 degrees
• In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
• Mix together the tomato paste with the stock or water
• Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
• Stir well cover and simmer for 5 minutes
• Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
• Garnish with swirls of sour cream and thinly sliced scallions if desired
• NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

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Ingredients:

• 1/2 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic coarsely chopped
• 1 cup olive oil
• salt
• freshly-ground black pepper
• 2 green zucchini quartered lengthwise
• 2 yellow zucchini quartered lengthwise
• 6 asparagus spears trimmed
• 12 cherry tomatoes
• 1 red bell pepper quarteredseeded
• 1 yellow bell pepper quarteredseeded
• 1/4 cup basil chiffonade
• 1/4 cup coarsely-chopped flat leaf parsley
• 2 tablespoons olive oil
• 1 lb israeli couscous
• vegetable stock heated

Steps:

• In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined
• Season with salt and pepper
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes
• Preheat the grill
• Remove the vegetables from the marinade and grill the vegetables until just cooked through
• Cut the zucchini and peppers into 1/2-inch pieces cut the tomatoes in half
• Heat the olive oil over medium-high heat add the couscous and toast until lightly golden brown
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well
• Place in a large serving bowl add the grilled vegetables and herbs and toss with the remaining vinaigrette
• Serve at room temperature

Traditional Scottish Brandy Wafers

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Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving

Tuscan Kale Chips

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Ingredients:

• 12 large tuscan kale leaves rinsed dried cut lengthwise in half center ribs and stems removed
• 1 tablespoon olive oil
• salt and pepper

Steps:

• Preheat oven to 250F Toss kale with oil in large bowl Sprinkle with salt and pepper Arrange leaves in single layer on 2 large baking sheets
• Bake until crisp about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves Transfer leaves to rack to cool

Upside Down Apple amp; Cranberry Coffee Cake

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Ingredients:

• 1/4 cup corn syrup
• 3/4 cup brown sugar packed
• 1 tablespoon margarine or 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups apples peeled thinly sliced
• 3/4 cup granulated sugar
• 1/3 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 large egg
• 2 large egg whites
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup low-fat yogurt
• 1/4 cup dried cranberries

Steps:

• Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
• TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
• Place in the oven for 3 minutes or until mixture has melted
• The mixture should be sticky
• Place the apples and cranberry on top
• CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
• In another bowl stir together flour and baking powder
• Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
• Spread it over the fruit in the pan
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
• Let cool on a wire rack for 20 minutes and then turn out onto a large platter

Vegan Carrotaraisinaana Cake

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Ingredients:

• 1 1/2 cups raisins
• 2 cups carrots finely grated
• 2 cups water
• 1 1/2 bananas any size'll do
• 1 cup silken tofu
• 3 tablespoons soy yogurt plain
• 1 1/4 maple syrup
• 3 1/2 tablespoons extra virgin olive oil
• 1/2 cup agave syrup
• 3 1/2 tablespoons applesauce unsweetened
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons iodized salt
• 3 cups spelt flour or 3 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 3/4 cup walnuts chopped
• 8 tablespoons flax seed meal

Steps:

• 1 First get your carrots grated
• and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
• 2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
• otherwise blended smoothly works
• then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
• Now preheat your oven to 350 degrees F
• 3 In one big bowl
• mix applesauce
• spices
• oil
• syrups
• egg replacer
• salt
• 4 After carrot and raisin mix is simmered for 7-10 min
• mix this in with 3
• 5 In separate bowl
• mix flour
• nuts
• flax seed mill
• and baking soda together
• 6 Add 5 to the fluidified mixture slowly
• stirring well but not too much
• 7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
• 8 Pour ingredients into bowls
• then set them into the oven
• all on same rack if baking them together
• 9 Set your timer for 45 minutes
• but a separate timer should be set for 15 min
• which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
• turn oven down to about 300 degrees F
• 10 Should be done after 45 min
• set the cakes on cooling racks and wait about 15 minute to take your first bite
• 11 Enjoy

Vegan Mini Carrot Cake Muffins

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Ingredients:

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot graded
• 1/2 cup water or crushed pineapple including juice

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture set aside
• In large bowl mix flour sugar baking soda cinnamon nutmeg and salt; mix
• Add oil honey carrots water or pineapple some of the juice might help and applesauce mixture
• Mix well
• Add nuts raisins or dried cranberries if preferred
• Scoop mixture into cupcake liners
• Bake at 325F for 30 minutes or until toothpick comes out clean
• Once cooled frost with icing powered sugar vegan Earth Balance butter organic vanilla and water

Vegan Pizza Dough

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Ingredients:

• 3 -3 1/2 cups flour
• 2 1/2 ounces fast rising yeast
• 1 teaspoon salt
• 1 cup water very warm
• 2 tablespoons olive oil

Steps:

• Preheat oven to 400 degrees F
• In large bowl combine flour yeast and salt Add warm water and olive oil knead about 5 minutes or until mixture is well combined and forms a ball Let dough sit for 10 minutes in a warm place
• Roll out dough and fit to oiled cookie sheet or pizza pan Place in oven and bake for approximately 10 minutes or until very slightly browned
• Remove from oven and let cool Add pizza toppings of your choice Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted Cool slice and serve

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve

Vegetable Biryani

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Ingredients:

• 1 tablespoon vegetable oil
• 1 onion diced
• 1 green bell pepper diced
• 8 ounces green beans trimmed and cut into 1-inch pieces
• 1 carrot sliced thin
• 1 teaspoon minced fresh ginger
• 2 garlic cloves minced
• 2 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 1/2 cups basmati rice
• 4 cups water
• 1 1/2 cups cooked kidney beans rinsed and drained
• peanuts
• raisins

Steps:

• Let the oil get heated in a large ovenproof casserole over medium heat
• Add in the onion bell pepper green beans and carrot; stir/saute for about 10 minutes or until soft
• Add in the ginger garlic garam masala turmeric salt and cayenne; cook and stir occasionally for 2 more minutes
• Stir in rice then stir in water
• Cover and bake in a 375 oven for 30 minutes or until the rice and vegetables are tender
• Remove from oven; stir in the kidney beans and replace the lid
• Let stand for 5 minutes
• Serve onto individual plates; garnish with peanuts and raisins if desired

Weight Watchers Vegan Chocolate Cookies

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Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup sugar
• 1/3 cup organic coconut oil
• 1 teaspoon vanilla extract
• 3/4 cuphot water divided
• 1 cup shredded coconut unsweetened

Steps:

• Preheat oven to 350F Line two cookie sheets with parchment paper
• In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
• Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
• Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving

Whole Wheat Breakfast Muffins

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Ingredients:

• 1/2 cup canola oil
• 1/2 cup brown sugar
• 1 cup unsweetened applesauce
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup raisins

Steps:

• Mix in order as listed
• Do not over beat
• Spoon into greased muffin tins
• Bake at 350 degrees for 19 minutes

Ww Tortilla Bake

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Ingredients:

• 4 corn tortillas
• 4 ounces monterey jack cheese grated
• 4 eggs beaten
• 1 cup skim milk
• 1 teaspoon jalapeno pepper chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon dry mustard
• 1 teaspoon olive oil
• 1 garlic clove minced
• 1/2 cup tomato sauce
• 1/8 teaspoon ground cumin
• 1 tomatoes cut into 8 slices
• 1 tablespoon onion chopped
• 1 teaspoon onion chopped
• parsley sprig optional garnish

Steps:

• Place 1 tortilla in each of 4 round individual casseroles which have been sprayed with Pam
• Top each tortilla with 1/2 ounce grated cheese
• In a bowl combine next 5 ingredients eggs - mustard Pour 1/4 of the mixture into each casserole and then sprinkle with 1/2 ounce of cheese
• Bake casseroles at 350F for 30 minutes
• Meanwhile in a small saucepan heat olive oil Add garlic and saut until tender Stir in tomato sauce and cumin and cook for 2 minutes
• Spoon 1/4 of the sauce over each tortilla
• Garnish each casserole with 2 tomato slices 1 teaspoon of chopped onion and parsley

Zucchini Bread

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Ingredients:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• egg substitute to equal 1 egg
• 1/2 cup artificial sweetener
• 1/3 cup oil
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups zucchini grated
• 1/2 cup raisins
• 1/2 cup walnuts chopped
• 1/4 cup water

Steps:

• Preheat oven to 350 degrees F
• In a large bowl sift together the flour baking powder salt and cinnamon
• Add the egg replacer sweetener oil vinegar and vanilla and mix
• Stir in the zucchini raisins and nuts and mix together gently until just mixed
• Add a little water if the dough seems too dry
• Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes
• Test with a knife to see if done
• Cool for 10 minutes before slicing and serving