Peach Cobbler

 Ingredients:

2 quarts of bottle peaches

cinnamon

cornstarch

1 cup flour

1 1/2 teaspoons baking powder

1 tablespoons sugar

1/2 teaspoon of sea salt

3 tablespoons cold butter or shortening

1/2 cup whole milk

Instructions:

1. Heat peaches and a little bit of cinnamon in pot.

2. Add a slurry of cornstarch to slightly thicken the peaches.

3. In separate bowl or mixer, mix flour, baking powder, sugar, salt and butter and mix to where the mixture looks like cornmeal or coarse crumbs. 

4. Add milk, but do not over mix. 

5. Pour peaches in glass pyrex dish and drop spoonfuls of the biscuit mix on top.

6. Bake at 400 degrees for about 25-30 minutes. 

7. Dish up into a bowl with a scoop of vanilla ice cream. 

Chocolate Avocado Truffles

Ingredients:

1 avocado

3/4 C. unsweetened dark chocolate

1/2 tsp. vanilla extract

Pinch of cinnamon

1-2 tsp. of cacao powder to coat

10-15 drops of stevia

Instructions:

1. Melt dark chocolate

2. In a different bowl, mash avocado. When the chocolate is melted, combine it with he mashed avocado and stir them together. Then add in the vanilla, cinnamon and stevia. 

3. When this is combined and free of clumps, place in the refrigerator for about 30 minutes. When cooled and hardened, scoop it into 10-12 balls and roll them until they are smooth. 

4. Roll each ball in cacao powder and serve.

5. Place any leftover truffles in a n air tight container in the refrigerator.

Pear Pie

8" pie

1/8 c. sugar (I use less)

3 T. flour

1/8 tsp. nutmeg

1/4 tsp. cinnamon

dash salt

5 c. thinly sliced pears

1 T. butter

9" pie

1/4 c. sugar

1/4 c. flour

1/4 tsp. nutmeg

1/2 tsp. cinnamon

dash salt

6 cups thinly sliced pears

2 T. butter

10" pie

1/3 c. sugar

1/3 c. flour

1/2 tsp. nutmeg

1 tsp cinnamon

dash salt

8 cups thinly sliced pears

3 T. butter

Mix all ingredients together in a bowl except for the butter. Put the pears in an unbaked pie shell. Put small pieces of butter on top of the fruit. Place the top pie shell on the pie.
Wrap foil around the edges of the pie crust so it doesn't burn.
Bake at 375 degrees for 50-60 minutes.
Enjoy with a scoop of vanilla ice-cream or enjoy it plain. 

Vegan/gluten free/refined sugar free strawberry rhubarb crisp

1 cup oat flour
3/4 c oats
3/4 c coconut sugar
1/2 c coconut oil
1 t cinnamon (and a shake or 2)
A few Dash salt

1 cup water
1/2 c pure maple syrup
1 t vanilla
2 T corn starch
Dash salt

4-5 cups rhubarb (I use frozen in off season)
1-2 cups strawberries diced

*cut dry ing with coconut oil. Press half into bottom of 8x8 pan. Put in rubarb and strawberries. Boil water cornstarch mixture until just thick and pour over fruit. Sprinkle the top with remaining crumble

Bake at 375 for 1 hour.

Chocolate Souffle

This is absolutely the most delicious dessert ever invented.

Serves 8

4 ounces of butter
4 ounces of sifted flour
1 pint of whole milk
7 large eggs
8 ounces of sugar
8 1/2 ounces of dark chocolate, chopped

In a medium size sauce pot melt the butter and then whisk in the sifted flour. Slowly whisk in the milk until the batter is a smooth, thick consistency; transfer this batter into a mixing bowl and whisk in the egg yolks until well mixed. Stir the chocolate into the warm batter until the chocolate is completely dissolved. Allow the batter to cool.

Whip egg whites in a mixer until they start to thicken and become fluffy, at which time the sugar will be slowly incorporated into the white. Continue mixing the egg whites until they form a stiff, but not dry, peak. Gently fold the whipped egg whites - one third of the whites at a time - into the chocolate batter until all the whites have been incorporated.

Butter each individual shuffle dish and sprinkle a bit of sugar around the edges and bottom of each dish. Fill the prepared dish up to 3/4 with the souffle batter. Bake the souffles on a sheet pan that has a 1/4 inch of water in it at 425 degrees for approximately 20-25 minutes. If you bake in a convection oven decrease the temperature to 350 degrees and bake for 15 minutes.

Serve the souffles with vanilla bean sauce, whipped cream or raspberry sauce. This souffle with vanilla bean sauce is our favorite dessert!!

Vanilla Bean Sauce

2 1/2 c. milk
2/1/2 c. cream
1/3 c. sugar
1/4 vanilla bean

1/3 c. sugar
8 egg yolks

Heat cream milk, vanilla bean and the first 1/3 c. sugar in a double boiler. (To prepare vanilla bean: split vanilla bean open down the middle with the point of a sharp knife. Use the back or dull side of the knife to scrape out the small vanilla beans and put them into the mixture.)

In a stainless steel bowl, mix together the other 1/3 c. sugar and egg yolks.

Once cream mixture comes to a boil, pour a little into the yolk mixture, continuously whisking. Pour the yolk mixture back into the pan and continue to cook until the sauce coats the back of the spoon.
Optional - Once ready, pass the sauce through a fine chinois and cool down over ice. (I have never done this step and it turns out great.)

FYI - Some members of the family prefer drinking the sauce instead of using it to accompany chocolate soufflé, berries, brownies or any other delectable dessert. This recipe really is fabulous!!

chia seed pudding

1 cup coconut milk (or any other non dairy milk)
1/4 c. chia seeds
1 1/2 - 2 Tablespoons coco powder
2 shakes cinnamon (or to taste)
1/2 t. vanilla
3 T. pure maple syrup

mix and refrigerate for at least 3 hours. if it gets too thick, you can add milk.
Top with coconut whipped cream and berries. or my personal fave, pomegranates!

Apple Crisp

Topping:
1/Crumb 2 c. flour
1/2 old fashioned oats
1/2 c. brown sugar
1/2 t. baking powder
1/4 t. ground cinnamon
dash of salt
1/3 c. butter diced in small chunks

Apple Filling:
3-4 granny smith apples peeled and sliced or chunked
3 T. melted butter
2 T. Flour
1 T. lemon juice
3 T. milk
1/2 t. vanilla
1/4 c. brown sugar
1/2 t. cinnamon
dash of salt

1. pre heat oven to 375
2. in a bowl combine the crumb topping and mix with fork or pastry cutter until it resembles crumbs.  refrigerate while doing apple filling.
3. in a bowl, combine melted butter and flour until well blended.  add lemon juice, milk and vanilla and stir well.  Stir in brown sugar, cinnamon, and salt.  Pour butter mixture over apples and toss to coat.  pour apples into a 8x8 baking dish and sprinkle crumb topping over apples.
4. Bake for 30-35 min or until golden brown and top is set.  remove from oven and allow to cool for at least 10 min before serving.

Tofu Chocolate Pound Cake/Brownie

1 block soft/silken tofu
1 cup sugar (brown sugar is preferred)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1/2 - 1 cup hot water

Mix together, batter should be like cake batter. Bake 30-40 minutes at 350 degrees.

Zucchini Brownies

This recipe is from Kaye Whiting. It's yummy!

2 C. flour                        1 1/2 tsp. baking soda
3/4 tsp. salt                    1/4 C. cocoa powder
1 3/4 C. sugar                  1/2 C. oil  (can substitute applesauce)
2 tsp. vanilla                    2 C. grated zucchini
                 1 C. nuts (optional)
**Mix together dry ingredients, add oil and vanilla, then mix in zucchini & nuts.  (mixture will be quite dry)
Spread on greased and floured 9 x 13" pan and bake at 350 for 35-40 minutes. 

Rhubarb Crisp

Rhubarb Crisp (Carolyn Downey)

1 c. flour 
3/4 c. oatmeal 
1 c. sugar
1 c. brown sugar
5 c. rhubarb, chopped
2 T. cornstarch
1/2 c. butter 
1 c. water
1 tsp. cinnamon 
1 tsp. vanilla

Cut together flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press lightly half of crumbs into 9-inch square pan. Cover with rhubarb. Stir together sugar and cornstarch. Cook until thick the sugar, cornstarch, water and vanilla. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350 degrees. Serve warm with ice cream.

Strawberry Shortcake with Custard

This is our favorite type of shortcake which is a biscuit type recipe instead of a sweet cake recipe. So if you are looking for a sweet cake, don't use this one.

1/4 cup sugar
2 cups flour
2 tsp. baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk

Stir together sugar, flour, and baking powder. Cut in butter till mixture resembles coarse crumbs. Combine egg and mild; add all at once to dry ingredients. Stir just to moisten. Spread into a greased 8x11/2-inch round baking pan, building up edge slightly. When I double the recipe, I put it in a rectangle baking dish. Bake in a 450 degree oven for 15 to 18 minutes or till toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fruit and whipped cream between layers and over the top. Serve immediately. Serves 8.

For a twist on this shortcake recipe, we like a custard filling between the layers with the fruit, and the whipped cream with the fruit on top. The custard recipe is:

1/2 cup sugar

1/4 cup cornstarch

1/2 tsp. salt

3 cups milk

4 egg yolks, slightly beaten

2 T. butter softened

1 T. vanilla

Mix sugar, cornstarch and salt in a pan, add milk and cook on medium heat stirring constantly or cook in a double boiler to keep it from burning on the bottom. When it becomes thick, whisk a little of the mixture into the egg yolks. Continue adding more of the mixture while whisking until the eggs become warm/hot. Pour the egg mixture into the hot pan and stir until it slightly boils. Cook for 1 minute. Add the 2 T. of butter and 1 T. of vanilla. Stir.  Pour the custard mixture into another bowl that is sitting in ice water. Cover with plastic wrap as it it cooling to prevent a hard film on the top. Once it is cooled, put a dollop of custard between the shortcake layers with a few sliced sweet strawberries (if you want to put a little sugar on the strawberries to sweeten them up, go ahead. We usually don't unless the strawberries are really tart). Put more strawberries on top with fresh whipped cream. 

Eat and enjoy!!

Almond Sheet Cake Heavenly Goodness...

I got this recipe from my friend Codee and it is absolutely DELICIOUS!! But then again I love anything with almond extract.  Really though it is so so good! Its really light and creamy with the perfect amount of frosting.
I guess it is a Finnish recipe that she got from one of her friends....

Dry Ingredients

2 cups flour
2 cups sugar(I did about 1 1/4-1/2 cups and it was still plenty sweet for me)
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract(I probably did about 1 1/4-1 1/2 tsp, but just do it to taste)
3 cups powdered sugar

Combine butter and powdered sugar until well mixed, add in milk and almond extract, until desired consistency.

lemon strawberry trifle

Lemon Curd: can be made up to a day ahead

* 8 large eggs
* 1 1/2 cup sugar ( I would do super fine..even blend in blender. mine tasted great but a bit gritty)
* 2 /3 cup fresh lemon juice
* 2 sticks butter, room temperature
* 2 tablespoon grated lemon peel

In a saucepan (not over heat yet) whisk eggs. add sugar and lemon juice and wisk. add butter and zest and stir over medium heat until it thickens to pudding like thickness. about 10 min. transfer to a bowl and let chill. over night is best


Read More http://www.epicurious.com/recipes/food/views/Raspberry-Lemon-Trifle-105181#ixzz1lFo4DugR



Pound cake: you can do this a day ahead
* 1 stick butter
* 1 cups sugar
* 1/2 cup sour cream
* 1/4 teaspoon baking soda
* 1 1/2 cups all-purpose flour
* dash of salt
* 3 large eggs
* 1/2 teaspoon vanilla


preheat oven to 325

Cream together butter and sugar. add sour cream. in separate bowl sift dry ingredients. alternate dry ingredients and egg. (one at a time) then add vanilla with last egg.

oil and flour a bread pan. pour batter in. cook for about 45 min to 1 hour. until toothpick comes out clean.

Strawberries; sliced

Whipped cream; whipped and sweetened

To assemble: layer all 4 parts about 1-2 hours before you serve. I like to squeeze a bit of fresh lemon juice on each cake layer. on the top have whipped cream strawberries and lemon zest.

Homemade chocolate sauce

1/2 c. sugar (I do full amount)
2 T. coco powder
1/8 t. salt
about 1/8 c. water (more if needed)
1 1/2 - 2 T. butter
1/4 t. vanilla

in small saucepan add sugar coco and salt and mix. then add enough water to mix together smooth. Bring to Boil and boil 1 min. remove from heat and add vanilla.

Rhubarb Cobbler

Prep Time: 15 Minutes | Cook Time: 35 Minutes | Difficulty: Easy | Servings: 12
Ingredients
4 cups Chopped Rhubarb
1-1/2 cup Sugar (I use half of the amount of sugar)
1/4 teaspoon Salt
2 Tablespoons Lemon Juice
1/2 teaspoon Almond Extract (optional)
2 cups All-purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Vegetable Shortening Or Lard
1/4 cup Butter
1/2 cup Whole Milk
1 whole Egg
Preparation Instructions
Preheat oven to 400 degrees.
In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
Bake for 35 to 45 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

crepes

1 ½ c. milk
1 c. flour
2 eggs
1 Tablespoon oil
2 T. sugar

Mix all ingredients in a blender and pour desired amount into pan. You don’t need as much as you think. Once you pour turn the pan around and around until batter is evenly coated on bottom. Once almost done, go along edge with a rubber (heat resistant) spatula and loosen the edges. It should just slide off the pan once done. If you want you can cook the other side for just a second as well.

Yoca Tap (Tapioca)

1/2 C. Tapioca

3 C. Milk or 3 1/2 cups milk for a thinner consistency

1/4 t. Salt

1/2 C. Sugar

2 Eggs

1/2 t. Vanilla

*Soak tapioca over night (or 30 min if short on time). Drain the water once soaked. Put in a sauce pan add salt,sugar,milk and beaten eggs. Mix well, cook on medium heat.

Cook until thick stirring constantly to avoid scorching the milk. Once thick add vanilla and serve. Its really yummy with raspberrys or any other berry.

Bennett Crunchy Caramel Corn

6 c. popped corn
2 cubes margarine
1 c. light brown sugar (well packed)
1/2 c. corn syrup
1 t. salt
1/2 t. soda
1 t. vanilla

Melt margarine, add syrup, sugar and salt. Cook until boiling stirring constantly. Boil 5 min with out stirring. Remove from heat. Add vanilla and soda, stirring well. Mixture will foam. Pour syrup over popped corn. Mix well. Spread out on 2 large cookie sheets.
Bake 1 hour at 250 turning and stirring every 15 min.

Easy Baked Cheesecake

Mix:

4 eggs

1 pkg. cream cheese

3/4 c. whipping cream (unwhipped)

3/4 c. sugar

2 T. flour

1 tsp. vanilla

Pour in pie pan.  Bake at 375 degrees for 30 minutes.  Eat plain or with fresh fruit, and/or whipped cream.