Aloha Delight Salad

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Ingredients:

• 1 orange
• 3 firm ripe mangoes
• 3 bananas
• 8 ounces pineapple chunks or one small pineapple
• 1/4 cup unsweetened coconut shredded
• 1/4 cup walnuts chopped
• 1/2 cup dates pieces
• 3 tablespoons honey
• 1/3 cup lemon juice

Steps:

• Peel
• section
• and dice orange
• Peel
• pit
• and slice mangoes
• Peel bananas and slice into 1/4 rounds
• Drain pineapple
• saving the juice
• Put all the fruit in a large bowl
• Add coconut
• walnuts
• and date pieces
• With a fork
• whip honey
• lemon juice
• and 1/4 cup pineapple juice together in a bowl and drizzle over fruit

Apple and Mixed Berry Crumble

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Ingredients:

• 6 granny smith apples peeled cored thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons caster sugar
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup strawberry quartered
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 cup rolled oats
• 150 g plain flour
• 100 g chilled butter Diced
• ice cream Double Creme To Serve or hot custard To Serve

Steps:

• Preheat oven to 200 degrees Celsius
• Place apple 2 tablespoons of water lemon juice and caster sugar in a saucepan Cover and cook over low-medium heat stirring occasionally for about 10 minutes until soft divide the apples between 8 cup size serving dishes
• Mix the berries together and sprinkle over the apples pushing some of them into the apples
• Place the brown sugar baking powder rolled oats and flour in a bowl and mix well
• Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs
• Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly Serve warm with ice-cream double crme or hot custard

Apple Ladybug Treats

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Ingredients:

• 2 sweet red apples
• 1 tablespoon lemon juice
• 1 tablespoon water
• 4 lettuce leaves
• 1/4 cup raisins or craisins
• 1/4 cup Cheerios toasted oat cereal
• 1 tablespoon peanut butter or almond butter
• 8 thin pretzel sticks

Steps:

• Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
• core them first
• then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
• then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
• Dab peanut butteror almond butter on to the back of the lady bug
• then stick raisinsor craisins onto the dabs for spots If using cheerios
• place raisins inside of cheerios and stick on peanut butter dabs
• Use this method to make eyes too Stick one end of each pretzel stick into a raisin
• then press the other end into the apples to make antennae
• Kids will have fun playing with their food
• then eating it

Apple Strudel Cocktail

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Ingredients:

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce calvados
• 2 teaspoons applesauce
• 1 teaspoon brown sugar
• 1 pinch ground cinnamon

Steps:

• Shake the vodka Calvados apple sauce and sugar together in a cocktail shaker with ice
• Double strain into a martini glass and sprinkle over a small pinch of cinnamon

Apricot and Nectarine Salsa

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Ingredients:

• 1 cup dice apricot
• 1 cup diced nectarine
• 1/2 cup diced red pepper
• 1 jalapeno minced
• 1 clove garlic minced
• 1 tablespoon plump raisins
• 1 1/2 ounces minced onions
• 3 tablespoons fresh cilantro or 3 tablespoons parsley chopped
• 1 teaspoon crushed coriander
• 1 teaspoon dried basil or 3 fresh basil leaves chopped
• 1 lime juice of
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper

Steps:

• Mix all ingredients together and chill 1 hour

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

Autumn Squash Soup

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Ingredients:

• 2 acorn squash
• 1 medium butternut squash
• 1 large yellow onion
• 3 garlic cloves
• 2 jalapenos
• 1 12 ounce can coconut milk
• 1 tablespoon fresh sage
• 1 tablespoon fresh thyme
• 2 tablespoons extra virgin olive oil
• 1 quart vegetable stock
• 1/4 cup maple syrup
• salt pepper

Steps:

• Cut the squashes in half vertically and arrange them face-up on a sheet pan Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour Remove the squash when its tender and soft Set aside to cool
• Chop up the onion garlic and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat Saute for about 10 minutes until the vegetables begin to soften stirring frequently Add in the vegetable stock coconut milk and a sprinkle of salt and pepper Chop up the sage and thyme and add it to the pot and stir Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe Drop the cooked squash into the soup Pour in the maple syrup optional and stir
• Puree the soup with an immersion blender or with your food processor or blender When the soup is smooth its ready to eat Adjust seasonings to your taste
• Tip 1 Try adding a little curry powder to this recipe for an extra kick of flavor I love curry seasonings in squash soup and I bet it would be a nice addition if youre a curry lover
• Tip 2 This makes a pretty thick soup If you like it a little thinner you can always increase the amount of vegetable stock in the recipe

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

Banana Mango Raspberry Smoothie

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Ingredients:

• 1 banana peeled fresh or frozen
• 1 mango peeled and seeded
• 1/2 cup frozen raspberries
• 1/2 cup soymilk or 1/2 cup milk
• 1 teaspoon fresh ground flax seeds No need to ground if using a vita mix
• 2 ice cubes

Steps:

• Place all ingredients into a vita mix or blender
• Pour and enjoy

Berry-Licious Cheesecake Muffins

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Ingredients:

• 1/3 cup butter softened 5 1/2 tbsp
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup milk plus
• 1 1/2 tablespoons milk
• 1/2 cup frozen blueberries set aside
• 6 ounces cream cheese softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 3/4 cup frozen raspberries
• 1/4 cup Bisquick baking mix
• 4 tablespoons brown sugar
• 2 tablespoons cold butter

Steps:

• In a large mixing bowl cream butter and sugar Add eggs and vanilla beat until smooth In a separate bowl combine flour baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some
• Fill greased or paper-lined muffin cups approximately half full I used a one ounce scoop to measure the batter Press 4 to 6 blueberries into muffin batter
• For filling in a small mixing bowl beat cream cheese sugar and vanilla till well blended Fold raspberries into cream cheese mixture until well blended Using a teaspoon take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger If batter sticks to spoon dip spoon into warm water in between each muffin
• For topping blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly Sprinkle over batter
• Bake at 375 degrees for 20 to 25 minutes 25 to 30 for jumbo muffins or until top batter is firm and centers are bouncy Cool for 10 minutes before serving Refrigerate leftovers To warm place in microwave on med for 10 - 15 seconds

Bourbon Fruit Layer Dessert

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Ingredients:

• 3 large oranges
• 8 ounces fresh strawberries about 10 strawberries
• 2 1/2 tablespoons Bourbon
• 2 ounces chocolate chilled milk or dark
• 1 cup whipping cream
• 1 1/2 tablespoons powdered sugar
• strawberry to decorate

Steps:

• Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
• Hull and dice the strawberries
• Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
• Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
• When the fruit has finished soaking whip the cream until it starts to stiffen
• Add the remaining 1 tablespoon of sugar to the cream
• Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
• In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

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

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

Chilled Cantaloupe Soup

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Ingredients:

• 1/3 cantaloupe peeled seeded and cubed
• 1/3 cup orange juice
• 1 teaspoon lime juice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 5 mint leaves chopped

Steps:

• Combine cantaloupe and orage juice in a blender; process until smooth
• Transfer mixture into a large bowl
• Stir in lime juice cinnamon and nutmeg
• Chill for 1 hour
• Stir in mint leaves and serve
• Enjoy

Chocolate Torte - No Baking

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Ingredients:

• 157 ml double cream
• 1 tablespoon sugar
• 225 g dark chocolate
• 57 g butter

Steps:

• Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
• Measure out the butter and chocolate and chop up ready for adding later
• Put the cream
• sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
• Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
• Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
• When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional

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

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

David Rocco's Torta Di Ricotta

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Ingredients:

• 17 ounces ricotta cheese 475g
• 3 tablespoons sugar 45ml
• 1 cup 35% cream 240ml
• 3 tablespoons bittersweet chocolate finely chopped 45ml
• 1 8 inch pie crusts
• 3 pears peeled halved and cored
• 3 cups water 710ml
• 3 tablespoons apricot jam 45ml

Steps:

• Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
• In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
• In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving

Easy Bread and Butter Pickles

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Ingredients:

• 8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
• 1 medium onion cut in half and thinly sliced
• 1 cup cider vinegar
• 3/4 cup sugar
• 4 1/2 teaspoons kosher salt
• 2 teaspoons mustard seeds
• 1/2 teaspoon dry mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery seed

Steps:

• Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
• Boil 1 minute stirring frequently
• Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
• Cover and chill overnight before serving
• You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks

Easy Toffee Brownies

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Ingredients:

• 1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
• 2 cups 2% low-fat milk the more milk fat the richer it will be
• 1/2 cup unsalted butter
• 1 18 ounce box devil's food cake mix such as duncan hines
• 1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies

Steps:

• Preheat oven 350
• In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
• bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
• For a variation you can change cake mix baseand or add 1 cup chopped nuts

Festive Candied Apple Chex

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Ingredients:

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups Wheat Chex
• 1 cup pecan halves
• 1/2 cup red cinnamon candies
• 1/4 cup sugar
• 1/4 cup margarine or 1/4 cup butter melted not spread or tub product
• 1/4 cup water
• 1 cup cut-up dried apple pieces 1/2- to 3/4-inch pieces

Steps:

• Preheat oven to 300
• Mix cereals and pecans in large bowl and set aside
• Heat next four ingredients in a large saucepan over medium heat stirring frequently until melted and blended
• Pour over cereal mixture gently stirring until evenly coated
• Spread in ungreased large roasting pan and bake for 20 minutes
• Stir in dried apple pieces and bake for 15 additional minutes
• Spread on waxed paper or aluminum foil to cool
• Sprinkle with ground cinnamon if desired
• Store in airtight container

Flan Sauce

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Ingredients:

• 6 tablespoons brown sugar
• 1/2 cup water
• 1/2 teaspoon cinnamon

Steps:

• In a saucepan dissolve sugar by adding water slowly
• Add cinnamon
• Heat until smooth clear syrup forms
• Serve over flan

French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

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Ingredients:

• 200 g white caster sugar
• 6 -10 heads dried lavender
• 3 vanilla pod

Steps:

• Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
• Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
• Mix well
• In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
• Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
• Seal and keep for about 2 weeks before using
• Store in a dark dry and cool place
• This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
• Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Glazed Peaches

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Ingredients:

• 1 cup dried peaches
• 1 cup sugar
• 1/4 cup white corn syrup Karo
• 1/2 teaspoon mace
• 1/2 lemon juice and rind of grated

Steps:

• Wash peaches; cover with boiling water and let stand overnight
• Drain reserving 1/2 cup water
• Bring sugar corn syrup and water to a boil; add mace lemon juice and rind
• Pour over peaches in a baking dish
• Cover and bake at 300F for 2 1/2 hours

Gluten Free White Texas Sheet Cake

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Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups gluten-free flour mix
• 2 cups granulated sugar
• 2 eggs beaten
• 1/2 cup gluten-free sour cream
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons xanthan gum
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract

Steps:

• Preheat oven to 375F and lightly grease a 15 x10 jelly roll pan
• Bring butter and water up to a boil in a large saucepan
• taking care not to scorch
• Remove from heat; whisk in remaining cake ingredients until smooth
• Pour into prepared baking pan
• Bake for approximately 20 minutes or until cake is golden brown and tests done
• Cool for 20 minutes
• While cake is baking
• bring milk and butter just to the boil in a medium saucepan
• taking care not to scorch
• Remove from heat
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake

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

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

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 ;

Loaded Coconut Pecan Cookies

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Ingredients:

• 1/2 cup butter i use real butter but i'm sure it would work fine with margarine- might not be QUITE as tasty thou
• 1 cup brown sugar
• 1 egg
• 1 1/4 teaspoons vanilla
• 1 1/2 cups flour
• 1 1/4 cups pecans
• 1 3/4 cups sweetened flaked coconut
• 1 teaspoon baking soda

Steps:

• Cream butter and sugar together in large bowl Mix in egg and vanilla
• Mix in 1 cup coconut saving the other 3/4 cup for later use
• Combine flour pecans and baking soda in small bowl Mix into coconut mixture
• Once well mixed sprinkle remaining 3/4 cup coconut on work surface
• Divide dough into 3 parts and form into rolls about 1 1/2 inches in diameter
• Roll dough in coconut until coated
• Wrap in plastic wrap and chill until firm at least 1 hour dough can be frozen up to 6 weeks
• Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet
• Bake at 350 degrees for 13-15 minutes My oven takes 15
• Cool and enjoy

Mango Custard Vegan

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Ingredients:

• 2 mangoes
• 1/2 cup ice
• 12 ounces coconut milk
• 2 teaspoons agave nectar
• 2 teaspoons agar-agar

Steps:

• In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
• Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving

Maple, Walnut amp; Flax Pancakes

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Ingredients:

• 1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
• 1/4 cup flax seed meal
• 1/4 cup finely chopped walnuts
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
• 1/4 cup pure maple syrup
• 1 large egg
• 1 tablespoon vegetable oil or more

Steps:

• Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
• Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
• Transfer pancakes to plates Serve with additional maple syrup or jam

Mochaccino Smoothie

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Ingredients:

• 6 ounces chocolate yogurt
• 1/2 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup 1 squeeze
• 1 cup ice cube

Steps:

• Blend all ingredients in a blender to desired consistency and serve

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

Nilla Wafers Original Banana Pudding

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Ingredients:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 dash salt
• 4 eggs separated at room temperature
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
• 5 -6 medium bananas sliced fully riped

Steps:

• Combine 1/2 cup sugar flour and salt in top of double boiler
• Stir in 4 egg yolks and milk; blend well
• Cook uncovered over boiling water stirring constantly until thickened
• Reduce heat and cook stirring occasionally for 5 minutes
• Remove from heat; add vanilla
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
• Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
• Bake at 425 degrees for 5 minutes or until delicately browned
• Cool slightly or chill
• Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish

Oaty Banana Mini Muffins Oamc

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Ingredients:

• 8 ounces all-purpose flour
• 3 ounces porridge oats plus a spoonful for decoration
• 2 teaspoons baking powder
• 3 eggs beaten
• 6 ounces superfine sugar
• 1 cup corn oil
• 2 bananas finely chopped

Steps:

• Preheat the oven to 350F Line a mini muffin tray with 24 cases
• Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
• Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve

Orange Oatmeal - 3 Ingredients

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Ingredients:

• 1/2 cup peach juice or 1/2 cup your favorite juice
• 1 -2 teaspoon dried cranberries
• 1 28 g packet instant oatmeal flavor of choice try a lower sugar for your health

Steps:

• Heat juice and cranberries in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal and stir
• Cook for 30 more seconds Enjoy

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

Papaya Milk Drink

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Ingredients:

• 1 medium ripe papaya roughly 1 lb
• 1 cup evaporated milk
• 3 ounces sweetened condensed milk
• 1/2 teaspoon cinnamon
• 2 cups finely crushed ice

Steps:

• Peel papaya
• Cut papaya in half remove seeds and chop fruit coarsely
• Combine the papaya milk cinnamon and ice in blender
• Blend on high speed until the mixture is smooth and thick

Peanut Butter and Banana Sandwich

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Ingredients:

• 2 pieces white bread
• 2 tablespoons of jiff peanut butter
• 1/2 very ripe banana
• 1 tablespoon butter
• 1 teaspoon honey

Steps:

• First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately

Pear Butter

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Ingredients:

• 10 large ripe pears quartered and cored 5 pounds
• 1 cup water
• 2 cups sugar
• 1/2 teaspoon grated orange rind
• 3 tablespoons orange juice
• 1/4 teaspoon ground nutmeg

Steps:

• Combine pears and water in a large dutch oven Cover and cook over medium-low heat 40 minutes or until pears are soft stirring occasionally Drain
• Press pears through a sieve or food mill
• Measure 1 quart of the pear puree and combine with remaining ingredients in a Dutch oven
• Cook over medium heat stirring frequently 15 minutes or until mixture thickens Remove from heat; skim off foam
• Quickly pour hot pear mixture into hot sterilized jars leaving 1/4 inch headspace; wipe jar rims Cover at once with lid and metal screw on bands
• Process in boiling water bath 10 minutes

Rahat Al-Holqum

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Ingredients:

• 2 cups sugar
• 1/2 cup cornstarch
• 1 1/2 cups water
• 1/2 teaspoon cream of tartar
• 1 tablespoon orange extract or 1 tablespoon creme de menthe
• red food coloring looks nicer with it
• 1/2 cup chopped roasted pistachios add along with your choice from above or 1/2 cup almonds add along with your choice from above
• 1 cup granulated sugar 1 c equals 250 ml or 1 cup desiccated coconut for dusting 1 c equals 250 ml

Steps:

• Combine sugar
• 1 c water
• cream of tartar
• and flavorings in a small saucepan and bring to a boil
• In a separate bowl
• combine cornstarch with remaining water
• mix completely
• and slowly stir into sugar mixture
• Boil over medium-low heat for 20-30 minutes
• until the mixture reaches Firm-ball stage
• or 248 F 120C on a candy thermometer
• Apply non-stick cooking spray to a form ice cube trays will do nicely or an 8x8 pan
• Pour the hot mixture into the pan or form and allow to set When cool
• release from form or cut into cubes as applicable and roll each piece in powdered sugar
• granulated sugar
• or coconut
• Store at room temperature in airtight container

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 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

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

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside

Tamarind Chutney

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Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts

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 Chocolate and Banana Smoothie

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Ingredients:

• 1 cup almond milk
• 1 frozen banana
• 2 tablespoons raw cacao powder
• 1/2 tablespoon agave nectar
• 1/4 tablespoon peanut butter
• 35 g protein powder such as Tru-Food Vegan

Steps:

• Combine all ingredients in a blender and process until smooth

Vegan Rice Pudding With Coconut

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Ingredients:

• 2 1/2 cups rice milk
• 1/2 cup short-grain rice
• 1/4 cup sugar or 1/4 cup sugar substitute
• 1 cup coconut milk from can make sure you shake it
• 1/2 teaspoon vanilla
• shredded coconut flakes if you like

Steps:

• Bring rice milk and cocnut milk to a boil
• Add rice let boil for about three minutes
• Reduce heat add sugar and let simmer for about 20-30 minutes
• Right before taking off heat add vanilla and sprinkle coconut flakes on top
• Enjoy

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

Where's Mom's Chocolate Chip Apricot Cookies?

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Ingredients:

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup turbinado sugar
• 1/2 cup packed brown sugar
• 1 egg lightly beaten
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped dried apricot

Steps:

• Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
• Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
• Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

• 2 lbs seeded and cubed zucchini
• 1 20 ounce can crushed pineapple
• 6 -8 habaneros
• 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
• 5 cups sugar
• 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
• 1 6 ounce box pineapple Jell-O
• food coloring Red and yellow

Steps:

• Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
• Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
• Stirring all the while
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
• Add some red food coloring and more yellow to produce a color to your liking
• Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
• Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift