CHOCLATE PUMPKIN MOUSSE
2 cups tinned pureed pumpkin
1/4 cup unsweetened cocoa powder
1/3 cup maple syrup
1/2 cup melted coconut oil
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
Add and combine all ingredients into a bowl and hand mix well with a fork. Refrigerate for 2 hours.
OPTIONAL:
Just before serving, either top with Cool-Whip or fold in 1 cup of Cool-Whip into dessert.
ANYSIA'S TAPIOCA PUDDING
2 cups almond milk, divided
1/3 cup small pearl tapioca (not "Minute" tapioca)
1 cup coconut milk
1/ 3 cup white sugar
1/4 tsp. salt
2 Tbsp. corn starch mixed with 2 Tbsp. cold water
1/2 tsp. vanilla extract
pinch of spices, like cinnamon and ginger
In a medium-sized saucepan, combine 1 cup of the almond milk and the tapioca. Let the mixture soak for 2 hours to overnight in fridge.
Whisk in the remaining almond milk, coconut milk, sugar, and salt, and, stirring constantly, bring the mixture to a boil over medium heat. After you've brought the mixture to a full boil (after about 12-15 minutes of stirring), turn down the heat and, continuing to stir often, let the mixture simmer for another 15 to 20 minutes.
Once the tapioca beads are translucent, add the corn starch mixture, stirring constantly until combined. Turn up the heat to medium, add the vanilla and cook for just a few minutes more, stirring constantly until the mixture thickens. Remove from heat and let the pudding cool for at least 10 minutes before serving.
Serve warm or cold. If serving cold, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
GINGER CRINKLES
3/4 c. oil
1 c. brown sugar
4 heaping Tbsp. molasses
2 cups flour
2 tsp. baking soda
1 tsp. ground ginger, 1 tsp. cinnamon, 1 tsp cloves, pinch of salt
Combine liquids & add to solids.
Mix well.
If dough seems really dry, add an extra 1-3 heaping Tbsp. of molasses.
Using a tablespoon, scoop up cookie dough & round into golf-ball-sized rounds.
Roll the cookie balls around in a separate container of about
2 cups white sugar to coat the outsides.
Gently flatten with a fork on lightly greased baking sheet.
Bake on lightly greased pan in a preheated 350* oven for 10 -12 minutes.
Let baked cookies rest & cool on their pans for 15 minutes before transferring them to a wire rack to cool more.
Makes approximately 18-24 cookies per batch.
RUSSIAN TEA CAKES
1 cup margarine
1/2 cup icing sugar
1/2 tsp. salt
2 1/2 cups white flour
1/2 cup ground almonds
Cream margarine with powdered sugar. Add salt, flour and ground almonds.
Mix well. Shape into balls, trying not to over-handle it too much.
Bake at 400 degrees for 10-12 minutes on an ungreased cookie sheet.
Roll in powdered sugar once while hot, and again when cool.
This is easier if you just put the sugar in a plastic bag, add a few cookies at a time, and roll gently.
Makes about 20 balls
Per Serving: 171 Calories; 11g Fat (57.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium.
BREAKFAST/DESSERT PANCAKES
1 1/4 cups all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. oil
1 1/4 cups water, (or combo of 1/2 cup vanilla almond milk, and 3/4 cup water)
Sift together flour, sugar, baking powder and salt in a large bowl.
In a small bowl mix together oil and liquids.
Make a well in the centre of the flour mixture and pour in the liquids.
Mix with a wooden spoon only until ingredients are just blended.
The batter should be somewhat lumpy.
Add more liquid, if necessary, so that the batter is thin enough to pour.
Heat a lightly oiled griddle over a moderately high heat.
Pour pancakes to desired size; cook until bubbles appear on top, and turn to brown other side.
Keep pancakes warm in an oven at low temperature until ready to serve.
Variations: Add 1/2 cup chopped apples or frozen berries the batter.
Serves 3
Per Serving 304 Calories; 10g Fat (28.5% calories from fat); 5g Protein; 49g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 684mg Sodium.
BERRY PANCAKE SYRUP
10 oz. of berries (Use blueberries, raspberries, or blackberries)
1/2 cup water
1/2 cup sugar
1 Tbsp. cornstarch
1 Tbsp. lemon juice
Combine everything in a saucepan.
Stir well. Heat and stir over medium heat until boiling.
Simmer gently 5 minutes until the berries release their juice.
Serve instead of syrup over pancakes.
Serves 4
Per Serving 145 Calories; trace Fat (1.6% calories from fat); trace Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
FRENCH TOAST
1/3 cup flour
2 tsp. sugar
pinch of salt
2/3 cup almond milk
1 tsp. vanilla
1 tsp.oil
Mix dry ingredients.
Mix wet ingredients.
Combine.
Dip three slices of sliced bread in the mixture, then fry gently in margarine.
Serve with margarine, syrup or jam, and powdered sugar.
Serves 3.
Per Serving 164 Calories; 4g Fat (20.1% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 186mg Sodium.
SPICED PECANS
2 cups pecans
5 Tbsp. water
1 1/4 tsp. cinnamon
1/4 tsp. salt
1 1/2 tsp. vanilla
1 cup sugar
Boil water, cinnamon, salt, vanilla, and sugar to softball stage.
Remove from heat and pour the nuts in.
Stir until the sugar mixture begins to cream.
Spread on brown paper or foil.
Separate and cool.
Serves 6
Per Serving: 373 Calories; 24g Fat (55.8% calories from fat); 3g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 90mg Sodium
ST. EUPHROSYNUS APPLE PIE © Barbara Bruce
For pie crust:
2/3 cup plus 2 Tbsp. cold vegetable shortening
2 cups all-purpose flour
1 tsp. salt
4 to 5 Tbsp. cold water
For sugar filling:
1 cup packed brown sugar
1 cup all-purpose flour
1 Tbsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 Tbsp. lemon juice
1/2 cup margarine
8 medium tart apples, peeled, cored, and sliced
Preheat oven to 375 degrees F.
For pastry:
Mix flour and salt and cut in shortening until it is the consistency of small peas.
Sprinkle with water 1 tablespoon at a time, tossing with a fork until the flour mixture is moistened and pastry almost cleans side of bowl. Add an extra tablespoon or two of water if necessary to moisten dough.
Gather pastry into a ball, shape into a flattened round on a lightly floured surface.
Using a floured rolling pin, roll pastry 2 inches larger than inverted pie plate, using floured rolling pin.
Fold pastry into quarters, unfold and ease into pie plate, pressing firmly against bottom and side.
Make sugar filling:
Using a pastry knife, mix sugar, flour, spices, lemon juice and margarine together until crumbly.
Spread 1/3 of this mixture over bottom of the unbaked pastry shell.
Distribute half of apple slices over sugar mixture, sprinkle another 1/3 of sugar mixture over apple slices, distribute remaining apples over sugar mixture, and cover with remaining 1/3 of sugar mixture.
Bake in preheated oven for about 45 minutes or until golden brown.
Serves 8
Per Serving 595 Calories; 29g Fat (43.5% calories from fat); 5g Protein; 79g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 415mg Sodium.
ST. NICHOLAS' DAY PIE © Barbara Bruce
For pie crust:
4 cups flour
1 1/3 cups plus 1/4 cup vegetable shortening
2 tsp. salt
1/2 to 3/4 cold water, as needed to moisten dough
For filling:
2 cups chopped cored tart apples
1/2 cup chopped pitted prunes
1 cup chopped raisins
1/4 cup currants
1/4 cup chopped pitted dates soaked in 1/4 cup boiling water, let cool, and then stir in 1 Tbsp. cornstarch.
Grated rind of 2 oranges, plus one orange, peeled, seeded and chopped
1 Tbsp. scotch, rum, or sherry (optional)
1/4 tsp. each of: cinnamon, allspice, cardamom, and ginger
1/2 cup honey
1/4 cup orange juice
juice and rind of 1 lemon
Preheat oven to 375 degrees F.
Mix flour and salt and cut in shortening until it is the consistency of small peas.
Sprinkle with water 1 Tbsp. at a time, tossing with a fork until the flour mixture is moistened and pastry almost cleans side of bowl. Add an extra tablespoon or two of water if necessary to moisten dough.
Gather pastry into a ball, divide into two equal halves, and shape each half into a flattened round on a lightly floured surface.
Using a floured rolling pin, roll one round of pastry to generously fit a nine inch pie plate, using floured rolling pin.
Fold pastry into quarters, unfold and ease into pie plate, pressing firmly against bottom and side.
Mix all filling ingredients together thoroughly.
Roll out second round of pastry to generously fit over pie, trim and seal edges.
Cut a small hole in the centre of the pie to allow steam to escape.
Bake in preheated oven for about 45 minutes or until golden brown.
Do not overly brown the pie crust.
Remove pie from oven and immediately sprinkle top with icing sugar.
Serves 8
Per Serving 425 Calories; 1g Fat (1.9% calories from fat); 8g Protein; 99g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 539mg Sodium.
QUINOA FRUIT BARS (Gluten-free!) © Barbara Bruce
1 cup “washed and ready” *quinoa
2 cups water
1 cup brown sugar
1 cup brown rice flour (or cornstarch)
1 tsp. baking powder
½ tsp. baking soda
2 tsp. egg replacer powder
1 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
¼ tsp. almond extract (optional)
½ cup raisins
½ cup dried cranberries
¼ cup chopped dried apricots
½ cup chopped pecans
½ cup grape seed oil
½ cup pear juice (or apple)
¼ cup millet
½ cup dried coconut or raw pistachios
1 Tbsp. flax seeds
1 Tbsp. vanilla extract
In a sieve, wash the *quinoa under cool running water for 3 minutes. This removes its naturally bitter talc, which protects it from birds.
Bring the 2 cups of water to a boil, in a sauce pan. Add the “washed and ready” quinoa, cover and simmer over medium low heat for 15 minutes or until all the water is absorbed.
Remove from heat and cool.
Combine rest of ingredients and the cooked quinoa. Pour into greased 9 X 13 pan. Smooth to level the top of the batter, and bake in preheated 350 F oven for 45 minutes, or until a toothpick comes away clean.
Yields 20 bars
Per Serving: 196 Calories; 8g Fat (36.3% calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 30mg Sodium.
THANKSGIVING PUMPKIN PIE
1 lb soft tofu
16 oz canned pumpkin puree
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. vanilla
3/4 cup light brown sugar
1/2 tsp. ground cloves
1/3 cup vegetable oil
2 tsp. ground ginger
unbaked 9" pie crust
Preheat oven 350 degrees.
Combine all filling ingredients in food processor.
Process until smooth. Pour into crust. Bake one hour.
Serves 8
Per Serving :299 Calories; 18g Fat (52.7% calories from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 292mg Sodium.
CITRUS POPPY TEA CRISPS
3/4 cup all-purpose flour
1 Tbsp. poppy seeds
1/4 cup white sugar
2 1/2 Tbsp. margarine
1 tsp. grated lemon peel
1 tsp. grated orange peel
juice of 1/2 and one orange to moisten (or more if needed)
Preheat oven to 350 degrees F. Spray baking sheet with nonstick cooking spray.
Combine flour and poppy seeds in a small bowl and set aside.
In the large bowl of an electric mixer at medium speed, combine sugar, margarine, lemon and orange peel, and salt until mixture is light and fluffy.
With the mixer running on low speed, beat in the flour and poppy seeds until just combined.
Add lemon juice to moisten. Add more if needed.
Roll dough into a ball, divide into two equal pieces, and wrap one piece in plastic wrap and refrigerate.
Roll remaining dough between 2 sheets of wax paper or plastic wrap to form a circle 6" or 7" in diameter.
Using a floured pastry wheel or pizza cutter, cut circle to make 12 to 16 wedges.
Transfer wedges with spatula to a greased baking sheet. Bake in preheated oven for 10 to 12 minutes, or until golden. Remove wedges carefully from baking sheet and cool completely on wire rack.
Remove remaining half of dough from refrigerator and prepare in the same manner.
Per Serving :168 Calories; 6g Fat (30.1% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Serves 6 to 8
BANANA OATMEAL COOKIES
3/4 cup margarine or vegetable shortening
1 cup white sugar
1 mashed banana
1 1/2 cups all-purpose flour
1 1/2 tsp. egg replacer powder
1 tsp. salt
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 3/4 cups rolled oats
1/2 cup chopped nuts
1 cup chopped dates
Preheat oven to 375 degrees F. Cream margarine or shortening and sugar together well. Add mashed banana. Stir remaining ingredients together and add to banana mixture. Drop by spoonfuls onto greased baking sheet. Bake in preheated oven for 10 to 12 minutes, or until done.
Makes 40 cookies.
Per Serving :109 Calories; 5g Fat (37.7% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 110mg Sodium.
OATMEAL COOKIES
1 cup softened margarine
1/2 cup white sugar
1 cup brown sugar
3 cups quick cooking rolled oats
1 1/2 cup all-purpose flour
1 tsp. baking soda dissolved in 1/4 cup of water
optional additions:
1/2 cups fine unsweetened coconut or 1/2 cups raisins
2 Tbsps. of wheat germ
Add more water if dough seems too crumbly. Roll into 1" balls. Flatten with palm on a lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes.
Makes about 30 cookies.
Per Serving :153 Calories; 7g Fat (41.2% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 116mg Sodium.
LEMBAS COOKIES © Barbara Bruce
Full of fruit and fiber!
1 cup smooth peanut butter
1 cup margarine
1 cup brown sugar, packed
1 ½ cups whole wheat flour
1 ½ tsp. baking soda
1 tsp. baking powder
1 Tbsp. egg replacer powder
2 cups of rice crispy cereal (or special k)
1 /2 cup raisins
½ cup dried cranberries
1 cup rolled oats
2 Tbsp. vanilla extract
1 Tbsp. flax seeds
1 Tbsp. millet
Cream the peanut butter, margarine and brown sugar together.
Combine with the rest, and mix well.
Roll into golf ball sizes, then flatten between your palms.
Place on parchment paper covered cookie sheets.
Bake in preheated 350 F oven for 12-15 minutes, until done.
Makes 22 large cookies
Per Serving: 222 Calories; 15g Fat (57.9% calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg Sodium.
SESAME SNACKAROOS
3/4 cup vegetable shortening
1 1/2 cups packed brown sugar
1 1/2 tsp. egg replacer mixed with 2 Tbsp. cold water
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup sesame seeds, toasted in 350 degrees F. oven for 10 minutes to brown, stirring twice, plus
extra toasted sesame seeds for topping
Preheat oven to 350 degrees F. Cream shortening and sugar until creamy.
Add egg replacer and vanilla and beat well.
Add flour, baking powder, salt, and 1/2 cup toasted sesame seeds. Stir well.
Shape dough into small balls and place on an ungreased baking sheet. Flatten with the bottom of a glass.
Sprinkle with extra toasted sesame seeds and bake in preheated oven for 8 to 10 minutes.
Makes about 40 cookies
Per Serving :89 Calories; 5g Fat (48.5% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 28mg Sodium.
NO BAKE SCOTCHY-RUM-BALLS
2 cups crushed chocolate cookie wafer crumbs
1 cup ground almonds
1 cup ground pecans
Mix together in bowl. Add enough scotch or rum to make a doughy consistency. Put in a sealed container in fridge for 24 hours. Roll into balls and roll in non-dairy chocolate sprinkles on the outside.
Makes about 24 rum balls
Per Serving :86 Calories; 6g Fat (62.6% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.
CHOCO CHIP SHEET O'COOKIES
1 cup soft margarine
1 cup packed brown sugar
1 tsp. vanilla
2 cups flour
1 cup dairy-free chocolate chips
Blend first 3 ingredients in large bowl with pastry cutter, and add flour and blend more the same way. Turn out onto table and knead 1-2 minutes. Press out dough flat and evenly onto entire cookie sheet. Sprinkle chocolate-chips evenly and bake 25 minutes at 350 degrees.
Serves 10
Per Serving :416 Calories; 25g Fat (52.3% calories from fat); 4g Protein; 48g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 222mg Sodium.
WHIPPED LAVENDER SHORTBREAD COOKIES © Barbara Bruce
2 cups soft margarine
1 cup sifted icing sugar
1/2 cup cornstarch
3 cups sifted flour
1 Tbsp. dried or fresh, organic, chopped lavender unopened flower buds or leaves.
Blend all ingredients by hand or with electric beater. Drop by teaspoonfuls on ungreased cookie sheet. Bake 20 minutes in 350 F oven. These are tooooooo good!
Makes about 40 cookies
Per Serving: 133 Calories; 9g Fat (61.8% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 107mg Sodium.
LAVENDER-ROSE COOKIES © Barbara Bruce
Best to use baking scales to weigh the ingredients.
11oz. flour
5 oz. sugar
3 oz. margarine
1 Tbsp. dry organic lavender flower buds
1 tsp. cold water
1/8 tsp. rose water concentrate*
Chop the lavender flower buds and mix them into the flour.
Set it aside for a couple of hours, so flour absorbs the scent of the flowers.
Mix with sugar and with a pastry blender chop in the margarine and add eventually a tsp or two of cold water, including the rosewater concentrate, until the mixture looks like breadcrumbs.
Gather gently together and knead to firm dough, but don't handle too much, just until it comes together.
Rest covered in the refrigerator for 30 minutes.
Take from fridge and form into balls and flatten gently.
If they fall apart, just leave them in one inch balls.
Bake in a preheated 400 degree oven on ungreased cookie sheets until golden about 12 minutes.
Roll in icing sugar when cooled.
* You can buy rosewater concentrate in select pharmacies. This is *not* the same as 'glycerin and rosewater'.
You need the plain rosewater concentrate! Or, sub with any culinary grade floral waters.
Per Serving :57 Calories; 2g Fat (28.0% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 20mg Sodium.
FESTIVE FLORENTINES
4 oz. margarine
3 oz. sugar
2 Tbsp. tahini
4 oz. ground pecans
2 oz. candied fruit peel, chopped
2 oz. glacé cherries chopped
6 oz. bitter plain chocolate
Melt margarine and sugar then add tahini and boil 1 minute.
Add ground pecans, peel, and cherries, stirring all the time.
Drop in neat mounds on to a greased baking tray.
Leaving plenty of room between them to allow for spreading.
Bake in oven 350 oven for 10 minutes or until golden brown.
Remove from oven and leave for a few seconds.
Ease carefully onto wire rack with spatula.
When cool, spread flat side with melted non dairy chocolate and make wavy lines as a decoration with a fork.
Makes about 20 cookies
Per Serving :163 Calories; 12g Fat (63.2% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg Sodium.
DOWN-UNDER COOKIES
1 cup white flour
1 cup white sugar
1 cup rolled oats
1 cup fine unsweetened coconut
1/2 cup melted margarine
2 Tbsp. golden corn syrup
1 tsp. baking soda
1/4 cup boiling water
Combine flour, sugar, oats and coconut in large bowl. Stir together and make a well in the centre.
Add melted margarine and syrup to the well. Dissolve baking soda in the water. Add to the well.
Mix and drop by the spoonful onto greased baking sheet.
Bake in 350 F oven between 8 to 10 minutes.
Makes 3 dozen crispy cookies
Per Serving :76 Calories; 3g Fat (39.7% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 67mg Sodium.
CARIBBEAN COCONUT CRISPS
1 cup soft margarine
1/2 cup white granulated sugar
1 tsp. vanilla
2 cups all purpose white flour
1 cup fine unsweetened coconut
Cream the margarine, sugar and vanilla well.
Add flour and coconut, and mix together to form a ball.
Shape into small balls and place on greased cookie sheet and press with a fork.
Bake in 350* F oven for 12 to 15 minutes.
Makes about 30 cookies
Per Serving :113 Calories; 7g Fat (57.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 90mg Sodium.
PEANUT-CHOCO-RICE DELIGHTS
1 cup white sugar
1 cup light corn syrup
3/4 cup smooth salted peanut butter
1 pkg (12 oz) non dairy chocolate chips
6 cups crispy rice type cereal
In a large saucepan combine sugar and corn syrup. Mix over medium heat until bubbly.
Remove from heat and add peanut butter. Add the cereal and mix until well coated.
Pour the mixture into a well greased 9x13 pan. Melt the chocolate chips in a double boiler.
Spread over cereal. Refrigerate until chocolate is hard.
Makes 18 squares
Per Serving :285 Calories; 11g Fat (32.7% calories from fat); 4g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 143mg Sodium.
HONEY SWEETHEART COOKIES
3/4 cup margarine, softened
3/4 cup honey
1/4 tsp almond extract
2 1/2 cups flour
1/2 cup finely chopped almonds
With an electric mixer, beat margarine, honey and almond extract until mixture is light and fluffy. Add flour, a cup at a time, beating well after each addition. Mix in almonds. Shape 1/2-cup portions of dough into heart shapes, no thicker than 1/2-inch, on ungreased baking sheet. Decorate as desired. Bake at 300 °F 25 to 30 minutes or until edges brown. Cool 5 minutes and remove from pan.
Makes 4 LARGE cookies
Per Serving :887 Calories; 44g Fat (43.7% calories from fat); 12g Protein; 116g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 406mg Sodium.
PECAN/HAZELNUT FESTAL COOKIES
1 cup margarine
1/4 cup white sugar
1 1/2 cups flour
1 cup ground pecans, or hazelnuts. or half a cup of each
1 tsp. vanilla
Confectioner's sugar, optional
Preheat oven to 300 deg F. Cream the margarine with the sugar, then add in the flour, nuts, and vanilla.
Mix well. Using your hands, shape the dough into balls about 1" in diameter.
Place on ungreased cookie sheets. Bake for 25 minutes; or until golden brown.
Cool, and then roll in confectioner's sugar.
Makes about 3 dozen
Per Serving :85 Calories; 7g Fat (69.2% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 59mg Sodium.
CHERRY BABIES
2 1/4 cups flour
1/8 tsp. salt
3/4 cups powdered icing sugar
1 cup margarine, softened
1 tsp. vanilla
1 tsp. almond flavoring
1/2 cup chopped maraschino cherries
1/4 cup ground almonds
Mix well. Shape into balls. Bake at 350 degrees for 15-18 min on ungreased cookie sheet.
If desired, drizzle with thin icing made from powdered sugar and water, or cherry syrup or juice.
Makes 36 babies
Per Serving :94 Calories; 6g Fat (54.0% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 69mg Sodium.
PEACHY CRUNCH
2 X 16 oz cans sliced cling peaches, drained (or use fresh peaches, if in season)
1/2 cup brown sugar
3/4 cup white sugar
1 1/2 cup flour
2/3 cup margarine
Grease a 9x12 baking pan. Place drained peaches in bottom of pan.
Sprinkle brown sugar over peaches, stirring to coat all the peaches with the brown sugar.
In a bowl mix sugar and flour. Cut margarine into white sugar and flour until crumbly.
Sprinkle over peaches. Bake at 375 degrees for 40 minutes or until top browns.
Spoon into individual serving dishes and top with frozen non-dairy creamer.
Serves 10
Per Serving :291 Calories; 12g Fat (37.3% calories from fat); 3g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 145mg Sodium.
RHUBARB OATY CRUNCH
1 cup quick oats
1 cup flour
1 cup packed brown sugar
1/2 cup melted margarine
3 cups diced fresh or frozen rhubarb
1 Tbsp. white vinegar
2 Tbsp. water
2 tsp. cinnamon
1/2 cup white sugar
Mix first four ingredients. Press half of mixture into 8x8 pan.
Mix remaining ingredients and spread over crust.
Sprinkle top with remaining crust mixture.
Bake at 350 degrees 1 hour.
Serves 6
Per Serving :483 Calories; 17g Fat (31.7% calories from fat); 7g Protein; 77g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 192mg Sodium.
HARVEST APPLE CRISP
8 apples
1 cup brown sugar, packed
1/2 cup flour
1/2 cup quick oats
1 1/2 teaspoons cinnamon
1/4 pound margarine or vegetable shortening
Preheat oven to 375 degrees F.
Quarter and peel the apples and place in bottom of greased casserole dish.
Blend remaining ingredients and sprinkle evenly over top of apples.
Bake 35-40 minutes in preheated oven.
Delicious hot with a dollop of Cool Whip.
Serves 6.
Per Serving :425 Calories; 17g Fat (34.4% calories from fat); 4g Protein; 69g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 189mg Sodium.
MOCK APPLE STRUDEL © Barbara Bruce
2 Tbsp. sugar
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
4 Tbsp. vegetable shortening or margarine
2/3 - 3/4 cup of almond milk
3 cups peeled, chopped finely, tart apples
1/2 cup sugar
2 tsp. cinnamon
4 Tbsp. melted margarine
Apricot glaze:
1/4 cup apricot jam
2 Tbsp. hot water
Icing:
1 cup icing sugar
2 Tbsp. warm water
Measure and mix first four ingredients.
Cut in shortening.
Add liquid to make soft dough.
Turn out onto a floured board and knead gently.
Roll out to 1/3" thick.
Brush with melted margarine.
Cover with chopped apples.
Sprinkle with sugar and cinnamon.
Roll up jelly roll fashion and form into a semi-circle on greased baking sheet.
Bake at 375 degrees for 20-25 minutes.
Make apricot glaze, and brush over the strudel immediately upon coming out of the oven.
While warm, thinly frost with beaten icing sugar and a little hot water till smooth..
Drizzle icing all over strudel, and garnish with sprinkled chopped sliced almonds.
Can serve 8
Per Serving :316 Calories; 12g Fat (33.5% calories from fat); 3g Protein; 49g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 450mg Sodium.
QUICK AND EASY SWEET POPPYSEED KNOT
4 cups white flour
3 Tbsp. white sugar
2 Tbsp. INSTANT-type yeast
1 cup warm water
1 cup warm liquid almond milk
1 tsp. salt
1/4 cup melted margarine
Topping:
1 1/2 cups to 2 cups poppy seeds
1 Tbsp. grated orange or lemon zest (optional)
1 to 1 1/4 cups white sugar
1/4 to 1/2 cup soft margarine or oil
Glaze:
1 1/2 cups icing sugar
1 Tbsp. orange juice
In a large bowl, mix flour, sugar, salt and QUICK RISE yeast.
Add the 2 cups of warm liquid and melted margarine; stir into dry mixture.
Mix well with a wooden spoon. Dough will be sloppy, so mix until well blended.
Turn dough onto floured board. Knead vigorously for 5 minutes.
Sprinkle with flour as needed while kneading.
Cover dough; let it rest for 10 minutes.
Roll into a rectangle, approximately 10 X 15 inches, half an inch thick, with rolling pin.
Spread soft margarine or oil to cover rectangle.
Sprinkle with 1 to 1 1/4 cup sugar over entire area.
Gently sprinkle the orange or lemon zest, the poppy seeds uniformly on top of the sugar and all over the rectangle, leaving a very small margin around the perimeter of the dough without the poppy seeds.
Use as much poppy seed as needed to make a thin layer over total dough.
Roll tightly, widest end towards widest end. Pinch ends of log to seal.
Twist the log into a “Figure 8 ", and place onto lightly oiled cookie sheet.
Cover; let rise in warm place for 30 minutes.
Put in preheated 375F oven and bake for 25 -30 minutes, until golden brown.
Let cool on pan. When almost cool, add icing glaze and spread quickly and evenly over the knot.
Takes only 1 hour to mix and rise, and be put into oven.
Takes about another 30 minutes to bake.
Serves 10.
Per Serving :260 Calories; 5g Fat (18.2% calories from fat); 6g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 269mg Sodium.
WARP 9 CINNAMON "BUTTERSCOTCH" BISCUITS © Barbara Bruce
This recipe can be started, baked, and ready to eat, all within 25 minutes!
Start the chronometer!
2 cups flour
2 Tbsp. white sugar
1/2 tsp. salt
1 Tbsp. baking powder
3 or 4 Tbsp. margarine (if doubling recipe, use 1/4 pound margarine)
1/2 cup liquid almond milk
1/2 cup water (may need to add an extra tablespoon or two of water if dough seems dry)
3 to 4 Tbsp. margarine, softened
1 Tbsp. cinnamon
1 cup packed brown sugar
Preheat oven to 375 degrees F.
In large bowl stir or sift together flour, sugar, salt and baking powder.
Cut in margarine with a pastry cutter or pair of knives until mixture resembles coarse crumbs.
Add liquids all at once and mix just until dough forms a ball.
Turn out onto a lightly floured surface and knead gently for approximately 30 seconds.
Roll into a rectangle about 1/4 " thick with a rolling pin.
Spread softened margarine over entire surface of dough.
Mix cinnamon with sugar and sprinkle over surface of dough.
Roll up tightly into a log, cut the log in half, and cut each half into 4 to 6 equal pieces.
Place each biscuit flat side down and close together on lightly greased cookie sheet, and flatten the tops gently with the palms of your hands.
Bake in preheated oven 12 to 15 minutes.
Makes approximately 12 biscuits.
Per Serving :206 Calories; 8g Fat (34.0% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 305mg Sodium.
JOANNA CAKE
1 cup yellow corn meal
1 cup white flour
1/3 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup almond milk
1/4 cup oil
Combine all the ingredients and mix until fairly
smooth. Pour into greased 8X8 inch pan and bake
in preheated 400F degree oven for about 30 minutes.
Cut into squares. Serve warm with berry or maple syrup. Serves 8
Per Serving :143 Calories; 1g Fat (4.4% calories from fat); 3g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 378mg Sodium
IRENE’S SCONES
3 cups white flour
3/4 cup margarine
1 Tbsp. baking powder
1 tsp. egg replacer powder
pinch of salt
1 cup brown sugar
1 cup raisins (optional)
1 cup almond milk
2 Tbsp. water
Glaze:
1 Tbsp. apricot preserves thinned with 1/2 tsp. water (optional)
Preheat oven to 375 degrees F.
Cream margarine and brown sugar.
Blend the rest of the dry ingredients together, and cut in the creamed margarine and brown sugar with a pastry cutter until mixture is coarse.
Now add the non dairy creamer and raisins to the above, and gently combine well.
Turn out onto lightly floured board and roll dough into a 1” thick circle.
Cut dough into 10 wedges, place on greased baking sheet, and brush their tops with optional glaze of apricot/water mixture. Bake approximately 18-22 minutes or until they are a light golden brown.
Makes 10 scones
APPLE SCONES
2 cups white flour
3 tsp. baking powder
2 Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. salt
6 Tbsp. margarine
1/2 cup apples, peeled and chopped fine
1/2 cup chopped raisins
4 Tbsp. cold apple juice or water
Preheat oven to 400 F. Mix together dry ingredients. Cut in margarine as you would for a pie crust. Gently stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Do not handle dough too much or it will become tough. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.
Serves 8
Per Serving :239 Calories; 9g Fat (33.1% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 418mg Sodium.
FRENCH COGNAC CAKE
3 1/2 cups white flour
2 tsp. baking powder
3/4 cup warm oil
1/2 cup golden raisins
1 1/4 cups white sugar
1/2 cup ground pecans
2 tsp. grated orange zest
1/2 cup cognac
1 tsp. egg replacer powder
1 tsp. cardamom
1 tsp. baking soda
1 3/4 cups orange juice (Add tich more juice if batter is too dry)
1 tsp. cinnamon
"Sprinkle Sugar":
1 tsp .cinnamon sifted and mixed with 1 cup sifted icing sugar, well mixed.
Sift flour into bowl and mix the baking powder; scoop out a well in center.
Pour warm oil into the flour.
Add raisins, sugar, pecans, orange peel, and cognac.
Dissolve the baking soda into the orange juice, and cinnamon.
Combine all ingredients.
Put into 2 greased round 8 inch pans and bake in preheated 350 oven for 30-35 minutes, or until done. Check with an inserted toothpick.
As soon as you remove it from the oven, sift the “sprinkle sugar” all over the top of cake.
Let cool in pans.
Garnish with organic violets or rose petals.
VARIATION: You may substitute light rum instead of cognac, and substitute the orange juice for pina colada type-juice. Exclude the spices and leave out the raisins.
Serves 10
Per Serving :548 Calories; 20g Fat (33.3% calories from fat); 6g Protein; 83g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 228mg Sodium.
SAINT HERMAN'S DAY CAKE
2 Tbsp. margarine or oil
1 cup packed brown sugar
1 cup orange or cranberry juice
1/2 cup golden raisins and 1/2 cup dried cranberries
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardamom
1/8 tsp. nutmeg
3/4 tsp. baking soda
1 tsp. salt
1 cup chopped cherries (maraschino okay)
1 tsp. rum flavouring
6 medjool pitted dates, chopped
Put margarine, brown sugar, juice, and raisins and cranberries in a pot and bring to boil, stirring constantly. Remove from heat and let cool.
Add the rum flavouring. Now add flour, cinnamon, ginger, soda, salt, cherries and dates.
Mix all ingredients together and put into greased loaf pan or 8 inch square dish.
Bake for 50 minutes to 1 hour in a preheated 350 degrees oven.
Serves 8
Per Serving :252 Calories; 3g Fat (11.5% calories from fat); 3g Protein; 54g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 427mg Sodium.
ATHONITE STYLE CAKE
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp. egg replacer powder
1/5 cup margarine or oil
1/2 cup sugar
1/2 tsp vanilla
2/5cup liquid non dairy creamer
1-2 cups fresh fruit (berries) or jam
Put dry things in bowl and mix. Put wet things in another bowl and mix.
Mix wet into dry. (Mixture will seem dry, that's okay) Stir in fruit.
Grease 8" cake-pan and pour in. Bake at 350 for 25 minutes.
Cool and leave in pan. Sprinkle and cover the cake with far too much sifted icing sugar.
Serve from the pan.
Serves 10
Per Serving :134 Calories; 4g Fat (26.3% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 171mg Sodium.
MEXICAN FRUITCAKE
20 oz can undrained crushed pineapple
2 cups flour
1 cups chopped pecans or walnuts
1/2 tsp. salt
2 tsp. baking soda
2 cups sugar
1 1/2 tsp. egg replacer mixed with 2 Tbsp. cold water
Heat oven to 375° F. Mix ingredients by hand.
Do not over mix. Spread into a lightly greased 9 X 13 pan.
Bake until toothpick inserted in centre comes out clean (approximately 45 - 1 hour).
Because this needs time to bake, it is a good idea to put a piece of foil on top of the cake about half way through to prevent the top from burning. Cake can be frosted with powdered sugar, vanilla, liquid frosting, or a commercially prepared package of non dairy cream cheese type frosting.
Serves 18.
Per Serving :190 Calories; 5g Fat (21.4% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 201mg Sodium.
COCOA PLUMCAKE
4 cups flour
3/4 cup honey
1 cup brown sugar
1 1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. powdered cloves
1/2 tsp. mace
4 tsp. baking soda
3 Tbsp. cocoa powder (or carob)
1/2 cup vegetable oil
1/3 cup margarine
2 cups mashed canned plums with juice
(You may substitute 2 to 3 cups applesauce, or mashed pitted tinned cherries)
Preheat oven to 400 degrees F.
Mix dry ingredients well.
Gently heat plums, honey and margarine.
Add oil to dry ingredients and add plum mixture.
Mix just until blended - the dough will be somewhat stiff.
Grease a 10" round spring form pan, pat dough into pan and gently smooth top.
Bake for 10 minutes only, at 400 degrees, then reduce temperature to 375 degrees for 20 to 25 minutes, or until done.
Serves 10.
Per Serving: 488 Calories; 18g Fat (32.2% calories from fat); 6g Protein; 79g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 849mg Sodium.
SAINT’S DAY CARROT CAKE
1 1/2 cups white sugar
1 Tbsp. egg replacer
2 cups white flour
2 Tbsp. fresh lemon juice
1 1/2 cups margarine
2 tsp. baking soda
2 tsp. baking powder
4 tsp. cinnamon
1/2 cup almond milk (or more if batter is too dry)
4 cups finely grated carrots
1 cup ground walnuts or pecans (optional)
Preheat oven to 350 degrees F.
Mix all ingredients together and combine well. Pour into a greased 9" x 13" baking pan and bake in preheated oven for 40-50 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan on a wire rack. When cake is cool, ice with a non dairy cream cheese type icing you can get in a supermarket. Garnish with chopped nuts.
Serves 12
Per Serving :447 Calories; 27g Fat (53.0% calories from fat); 5g Protein; 49g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 578mg Sodium.
STUFFED BAKED APPLES
4 whole cooking apples (Red Rome)
1/2 cup whole-berry cranberry sauce (not tinned)
1 cup pure unsweetened apple juice
Generous dollops of non-dairy frozen whipped topping
Wash and core the apples.
Peel their skins on the top half only of each apple to prevent splitting while baking.
Place apples upright in a small greased baking dish.
Fill the cavities in the apples with the cranberry sauce.
Pour the unsweetened apple juice around the apples, cover, and bake in preheated oven
375* for about 30-40 minutes. Serve with great dollops of whipped non-dairy topping.
4 servings
Per Serving :163 Calories; 1g Fat (3.1% calories from fat); trace Protein; 42g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.
BLACK FOREST "ICE-DREAM" CAKE
1/3 cup vegetable shortening
1 cup brown sugar
1 cup almond milk
Pinch of salt
2 cups flour
3 tsp baking powder
1 tsp. egg replacer powder
1/3 cup cocoa
1 Tbsp. orange juice (if necessary)
4 cups frozen Cool Whip or other non-dairy whipped topping, slightly softened
1 can cherry pie filling
Preheat oven to 350 degrees F.
Blend well shortening, sugar.
Then add the almond milk, salt, flour, baking powder, egg replacer and cocoa.
Do not over mix. If batter is a little dry, moisten with optional orange juice.
Pour into 2 X 8" round greased layer cake pans and bake in preheated oven for 30 minutes, or until done. (Test the centre of cake with a toothpick).
Cool well in cake pans and remove carefully.
Freeze cakes until firm enough to cut easily. Split each layer horizontally.
Mix 1 cup of frozen non dairy whipped cream with 1 cup of cherry pie filling per tier, and spread between the layers of cake as they are stacked.
Spread remaining non dairy frozen whipped cream over the sides and top of the stacked 4-tiered layer cake, and garnish with halved maraschino cherries. Place finished cake in freezer.
Cake should be frozen like an ice-cream cake when served. If cake is very frozen, allow to thaw for 10 minutes before serving.
Serves 10.
Per Serving :372 Calories; 13g Fat (31.4% calories from fat); 4g Protein; 60g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 179mg Sodium.
CHOCOLATE CAKE
3 cups flour
1 1/2 cups sugar
1/2 cup cocoa
1 tsp. salt
2 tsp. baking soda
2 Tbsp. vinegar
3/4 cup vegetable oil
2 tsp. vanilla
2 cups water
Combine all ingredients together in a large bowl and mix with electric mixer 1 minute on low and then 2 minutes on medium speed. Bake in greased 9X9-inch pan at 350 degrees F for 45 minutes. Serves 8.
Per Serving: 512 Calories; 22g Fat (37.1% calories from fat); 6g Protein; 77g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 585mg Sodium.
APPLESAUCE CAKE
Mix dry ingredients:
2 cups white flour
1/2 cup rolled oats
1 1/2 tsp. baking powder
1 1/2 sp. baking soda
1 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 cup golden raisins or, 1/4 cup currants or dried cranberries
Whisk wet ingredients & add to dry:
3/4 cup vegetable oil
1 1/4 cup brown sugar
1 tsp. vanilla extract
2 cups unsweetened applesauce
Pour into greased 9x13 pan.
Bake at 350 degrees 60 minutes (until toothpick Inserted in centre of cake comes out clean).
Serves 12
Per Serving :133 Calories; 1g Fat (3.7% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 398mg Sodium.
KITTY'S APPLE KAKE © Barbara Bruce
4 chopped, unpeeled (cored) tart apples
2 cups white sugar
2 cups white flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. egg replacer powder
1/2 cup vegetable oil
2/3 cup almond milk
Mix all of the above ingredients and pour into a greased and floured 9x13 pan.
Batter won't be very wet, so you may need to use a spatula to spread out evenly in pan.
Bake in preheated 325 degrees oven about one hour.
Serves 12
Per Serving :319 Calories; 10g Fat (27.1% calories from fat); 3g Protein; 57g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 303mg Sodium.
GAGA'S (FAITH) OLD MAN'S CAKE © Barbara Bruce
Delightful for afternoon tea!
1/2 tsp. salt
1 3/4 cups flour
1 cup white sugar
2 tsp. baking powder
1 Tbsp. egg replacer
3/4 cup almond milk
1/2 cup soft margarine
Juice of 1 lemon or orange
Glaze:
2 tsp. sugar mixed with 2 tsp. lemon or orange juice
Preheat oven to 350 degrees F.
Cream the margarine and sugar. Then beat in the salt, flour, baking powder, egg replacer, almond milk, and juice of 1 lemon or lime at medium speed in an electric mixer for 3 minutes.
Pour into a greased and lightly floured loaf pan or small angel cake tin.
Bake in preheated oven for 50 to 60 minutes.
Take the cake out of the oven and, while cake is still hot, pour sugar and juice mixture evenly over top of cake to glaze it.
Let cake cool completely in pan on a wire rack before removing cake and cutting into squares.
Serves 8
Per Serving :331 Calories; 12g Fat (32.2% calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 416mg Sodium.
SNOW WHITE VANILLA CAKE
2 cups water
3/4 cup sunflower or other light oil
2 Tbsp. white vinegar
4 tsp. pure vanilla extract
3 1/2 cups flour
2 cups sugar
1 tsp. salt
2 tsp. baking soda
Vegetable cooking spray
Preheat oven to 350 deg F.
Combine first four ingredients in a large bowl.
In a separate bowl, combine the flour, sugar, salt, and soda, stirring well. Add the flour mixture to the water mixture. Beat at low speed of an electric mixer just until well blended. Pour the batter into 2 X 8 inch greased baking pans. Bake for 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Split and fill with the following ‘Lemon/Orange or Lime Curd”.
About 12 servings
Per Serving: 387 Calories; 14g Fat (32.5% calories from fat); 4g Protein; 62g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 390mg Sodium.
"LEMON/ORANGE OR LIME CURD” for SNOW WHITE VANILLA CAKE
Can be made while the cake is baking!
This makes about a one cup batch, so double the recipe for two cakes.
1/4 cup COLD water
1/2 cup white sugar
3 Tablespoons of Cornstarch
1/8 tsp. salt
1/4 cup fresh squeezed lemon juice or orange juice or lime juice
1 tsp. finely grated orange or lemon zest (do not use white part)
Whisk together in a large bowl the first four ingredients until all is dissolved.
Transfer to a large pot and bring to a boil.
You MUST stir this constantly.
When it thickens lower the heat and cook only one minute more.
Remember to keep stirring!
Pour into a large bowl and now you can add the fresh squeezed juice and the zest.
Allow to cool completely to room temperature before being added as filling to the cake.
Serves 12 on a double layer cake
Per Serving :42 Calories; trace Fat (0.2% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium.
HOMEMADE HALVA
This is rich in protein, iron and a range of vitamins and minerals. You can use as is, roll in coconut, or crushed pistachios, or use as a filling for fresh pitted medjool dates. Children love this!
1/2 cup ground sesame seeds (Use a cleaned coffee grinder)
1/2 cup ground almonds
1/2 cup tahini paste
4 Tbsp. honey
1/2 tsp. of light rosewater or pure vanilla extract
2 Tbsp. cocoa (optional)
Mix the ground nuts and seeds with the tahini, honey and rosewater.
Knead to form a dough.
If you desire, you can cut the dough in half and knead in the cocoa powder into half of it.
Form two large rectangles (which you can slice) or coin-shaped pieces and garnish with chopped toasted pistachios, coconut or walnut halves if desired.
To firm up, cover and refrigerate till firm.
Store any remainders in the fridge.
Serves 6
Per Serving :302 Calories; 23g Fat (61.8% calories from fat); 9g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 27mg Sodium.
VICTORIAN LAVENDER-ROSE LACE CAKE
2 cups water
3/4 cup sunflower or other light oil
2 Tbsp. white vinegar
2 tsp. rose water concentrate
1 Tbsp. chopped fresh or dried organic lavender flower buds
1 organic red rose with its petals roughly chopped (do not include the bitter white base of petal)
3 1/2 cups flour
2 cups sugar
1 tsp. salt
2 tsp. baking soda
Vegetable cooking spray
Preheat oven to 350 deg F. Combine first three ingredients in a large bowl.
Combine the flour, sugar, salt, and soda, stirring well. Add the flour mixture to the water mixture.
Beat on low speed of an electric mixer, adding rose water concentrate, lavender buds, and chopped rose petals, until well blended.
Pour the batter into two 8" or 9" cake pans that are coated with cooking spray.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
COOL COMPLETELY in pan on a wire rack.
Remove from cake pans.
Put in freezer for an hour, if you would like to layer them.
They will be ready for easy splitting this way.
For the tops of the cakes, use a large paper-lacey doily and place on top of one the cakes.
Sprinkle icing sugar through a sifter covering over the top of the cake.
Carefully remove the doily from the top of the cake. The doily will leave a beautiful lacey stencil on top. Repeat with the other cake, unless you plan to stack the two layered cakes one on top the other.
The sky's the limit!
Just before serving, garnish the top of your lace-decorated cake with a few fresh organic rose petals or a few organic pansies. You will need to keep this refrigerated so the flowers don't wilt.
12 servings.
Per Serving :121 Calories; 14g Fat (99.5% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
LAVENDER-ROSE FAIRY SUGAR (Adapted from a 16th Century recipe)
Prepare by mincing 1 cup fragrant organic red rose petals and the purple spikes of 5 unopened lavender buds per 2 cups of granulated sugar until fragrance has been assimilated (about 3 weeks).
Keep in a HUGE glass jar with tight cover. Sugar will "expand".
Stir with a wooden spoon every 2 or 3 days.
After 3 weeks, strain sugar and store in a dry and dark pantry.
The sugar will be more coarse than usual as it will absorb the floral oils.
Use this sugar in baking, custards, whipped cream, or icings.
AUTUMN BARS
2 cups white flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vegetable oil
1 Tbsp. ground cinnamon
1/4 cup brown sugar
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 cup plus 1 Tbsp. almond milk
1/3 cup pitted medjool dates, chopped (optional)
1 cup cooked canned pumpkin
1 cup applesauce
2 tsp. egg replacer
1/2 cup dried cranberries
Lightly grease a 9X13 pan. Preheat oven to 350F.
Mix all dry ingredients except egg replacer.
Put the dried cranberries into the "dry" bowl. Set aside.
Into blender, put applesauce, oil, almond milk, dates, pumpkin, egg replacer powder, and blend until smooth.
Mix into dry ingredients. Stir well, but not too long, pour into baking pan.
Bake at 350F for 30-40 minutes or until toothpick comes out clean. Cool.
Serve at room temperature, and if any is left over, refrigerate.
Serves 12
Per Serving :131 Calories; 1g Fat (5.5% calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 320mg Sodium.
NUT TARTS
1/2 cup margarine
1/2 cup sugar
1/4 cup honey
1/4 tsp. maple or almond flavouring (optional)
1 cup chopped pecans
3/4 cup ground almonds
16 unbaked frozen tart shells
Preheat oven to 350 degrees.
In a heavy medium saucepan, combine margarine, sugar, and honey.
Bring to a boil over medium/low heat.
Remove from heat and stir in nuts.
Carefully pour into tart shells and bake 20 minutes or until firm.
Makes 16 tarts
Per Serving :227 Calories; 17g Fat (64.1% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 141mg Sodium
BUTTER TART SQUARES
Base mixture:
1 1/2 cups flour
1/2 cup margarine
1/3 cup white sugar
Cream base mixture and put into 9 x 9 pan.
Compact the ingredients with the palm of your hand pressing it flat onto pan.
Bake at 350° for 15 minutes.
Topping:
1 tsp. vanilla
1/2 cup margarine
2 Tbsp. liquid almond milk
1/2 cup raisins (optional)
1/2 cup walnut crumbs (optional)
1 cup brown sugar
2 tsp. egg replacer
2 Tbsp. flour
Melt the margarine. Mix the rest of ingredients all together and spread over base.
Return to oven and bake from 20 minutes or until golden brown. Cool and devour!
Serves 8
Per Serving :219 Calories; 12g Fat (47.5% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg Sodium.
PUMPKIN TEA BREAD © Barbara Bruce
4 cups white sugar
one 28-ounce can cooked puréed pumpkin
1 cup vegetable oil
5 cups whole wheat flour
4 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
2 tsp ground cardamom
2 tsp allspice
2 tsp nutmeg,
2 tsp cloves
1 cup ground nut of your choice (optional)
1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350 degrees F.
In a large bowl blend together sugar, pumpkin, and oil. In a separate bowl, combine flour, soda, salt and spices.
Add dry ingredients to wet and mix vigorously until the batter is completely smooth.
Add nuts and fruit. Pour into 3 large, greased loaf or bread tins, filling each tin half full.
Optional: Sprinkle 1 Tbsp. white sugar over top of each loaf before baking.
Bake in preheated oven for 1 hour, or until firm to the touch in the centre.
Do not under bake — the loaves should be dark brown. Yields 3 large loaves.
ZOYA’S FRUIT COFFEE CAKE
Base:
1 1/2 cups all-purpose flour or cake flour
1 Tbsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1/2 cup margarine or vegetable shortening
1/2 cup almond milk
Fruit:
In pieces: plums, apples, dried or fresh apricots, peaches, canned pineapple or any combination you would like (soaked, dried apricots and canned pineapple is a good combination)
Topping:
1 cup sugar
1/2 cup flour
2 Tbsp. margarine or vegetable shortening
1 Tbsp. vegetable oil
Preheat oven to 350 degrees F.
Sift together first four ingredients.
Cut in the margarine or shortening as you would for pastry, until the mixture resembles small peas.
Blend in the almond milk.
Pat/press out the dough into a 9" x 13" pan.
If you are using dried fruits as a topping, soak fruits for at least 2 hours in warm water or fruit juice.
Place fruit sections side by side on the dough and sprinkle with the crumbs made by blending together the topping sugar, flour, margarine or shortening and oil.
Bake in a preheated oven until golden. (about 35 to 40 minutes)
Cool and cut in squares.
Serves 18
Per Serving :167 Calories; 7g Fat (38.8% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium.
GAGA'S (FAITH) BROWN SUGAR CANDY
1/4 cup margarine
1 cup brown sugar
1/2 cup SIFTED icing sugar
In a large pot, add first two ingredients, and stir over medium heat. *When the sugar melts, and tiny bubbles start begin, continue to cook, *stirring constantly, for ONE minute ONLY!
Remove immediately from heat, and stir in the sifted icing sugar.
Spoon out onto a greased plate and level the candy so it has a uniform height.
*Let cool for ten minutes (if you can!). Cut into about a dozen small squares, and leave to cool completely. (About one hour, minimum) The longer you wait, the firmer it will be. It's very rich and sweet, so a little goes a long way!
Do not feed to children before bedtime!
Serves 8
Per Serving :148 Calories; 6g Fat (33.7% calories from fat); trace Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 74mg Sodium.
EASY DATE SQUARES
Full of nutritious iron and a great reason for "Afternoon Tea"
Pastry:
1-1/2 cups quick-cooking oatmeal
1-1/2 cups flour
1/2 tsp. baking soda
1 cup sugar
1/4 tsp. salt
3/4 cup margarine or sunflower or other light oil
Filling:
3/4 pound pitted dates, chopped well
1/2 cup sugar
1/2 cup water
juice and grated rind (yellow part only) of 1/2 lemon
pinch of salt
Combine all the pastry ingredients, mixing thoroughly.
Press half of pastry mixture evenly over the bottom and sides of a 9-inch square baking pan.
In a saucepan combine the dates, sugar, and water.
Cook over medium heat until smooth, stirring constantly.
Add lemon rind, juice, and salt, mixing thoroughly.
Cool to room temperature. Spread the filling mixture evenly over the pastry in the baking dish.
Cover the top with the remaining pastry mixture.
Bake for 30 minutes in a preheated 350 degree oven. Cool and cut into squares.
Serves 16
Per Serving: 274 Calories; 9g Fat (29.3% calories from fat); 3g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 182mg Sodium.
CRANBERRY PLOAF
Is it a pudding, or a loaf?
1 cup white flour
2 tsp. baking soda
1/2 cup minus 1 Tbsp. molasses
1/4 cup hot water
2 cup cranberries, frozen or fresh
Preheat oven to 350F. Mix batter, and then stir in berries.
Bake in a lightly greased large loaf pan or greased 9" dish for about 30 minutes, or until it's a golden brown and a toothpick comes out clean when inserted in its centre.
Serves 8.
Per Serving: 123 Calories; trace Fat (1.6% calories from fat); 2g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 323mg Sodium.
HOT FUDGE BROWNIE PUDDING
So easy, so deliciously moist, and it makes its own chocolate sauce while it bakes!
Pudding:
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
4 Tbsp. cocoa
1/2 cup warmed almond milk (if batter seems too dry, add an extra 1/4 c almond milk)
2 Tbsp. melted margarine or vegetable oil
Sauce:
2 cups boiling water
1 cup brown sugar
3 Tbsp. cocoa
Mix first 5 ingredients. Add non-dairy creamer and melted margarine. Stir until smooth. Pour into a greased 8" cake pan. Combine brown sugar and cocoa. Sprinkle over top of batter evenly. Pour boiling water gently over all. Bake in preheated oven at 350 ° for 40 minutes.
Serves 6.
Per Serving: 326 Calories; 5g Fat (12.8% calories from fat); 3g Protein; 71g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 398mg Sodium.
PADUSHKA PARFAIT
1 cup thawed non-dairy whipped topping
1/2 cup all fruit preserves
1/4 cup granola
sliced fresh strawberries
In 4 parfait glasses, alternately layer the above ingredients.
Serves 4
Per Serving: 184 Calories; 5g Fat (24.9% calories from fat); 1g Protein; 34g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.
PINEAPPLE FOOL
2 cups FRESH pineapple, chopped fine
2 cups non-dairy whipped topping
Just before serving, mix the ingredients together and spoon into individual
serving dishes. Garnish with a maraschino cherry and or fresh mint sprig.
Serves 4
Per Serving: 138 Calories; 6g Fat (44.6% calories from fat); trace Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.
MATUSHKA BARBARA'S EVE OF NATIVITY PUDDING ©
Cook some white rice. Measure out 2 1/2 cups of the cooked rice and set aside to cool.
2/3 cup raisins or dried cranberries
1/2 cup chopped pecans (optional)
1/2 cup honey
1/4 cup ground almonds
1 tsp. vanilla or 1 Tbsp. orange liqueur
1/4 cup minced fresh mint leaves
1 Tbsp. minced lavender leaves (optional)
pinch of cardamom
1 Tbsp. minced lavender leaves (optional)
pinch of cardamom
In a serving bowl, combine cooked rice, and rest of ingredients.
Mix well, and serve at room temperature.
Nuts may be omitted from recipe.
Serves 8
KOLIVA
1 cup hulled wheat (available in the bulk section of supermarkets or health food stores)
4 cups water
3/4 cup chopped nuts (walnuts, almonds, pistachios, pecans etc.)
1/2 cup raisins
1/2 cup honey
1/4 cup chopped parsley and mint (fresh is best)
2 1/2 tsp. cinnamon
Take pot and add hulled wheat and water. Heat stove on high till it begins to boil then reduce to low heat and cover for 1 hour.
Pour all the contents of the pot into a sieve (the holes in the sieve might seem too big, but they actually aren't) and leave to sit a few minutes. Then stir the contents, some water and a paste like substance will come through. Pour a cup of cold water over the substance to stop the cooking. Stir cold water and the substance again for a bit until smooth, some more moisture and paste will come through. Put the sieve over a large bowl.
Cover it with a towel and leave to seep overnight in the fridge. In the morning the wheat will be a single mass. Take a large bowl and add the nuts, raisins and the wheat over top. Stir them together. Then add the honey and spices according to your taste. Smooth top and decorate top with raisins.
Serves 8
Per Serving: 256 Calories; 8g Fat (26.2% calories from fat); 6g Protein; 45g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 10mg Sodium.
FRESH STRAWBERRY & RHUBARB CRUMBLE
Delicious hot or cold.
2 heaping cups coarsely chopped peeled rhubarb
½ cup sugar
1 cup strawberries quartered
5 Tbsp. Margarine
½ cup rolled oats
2/3 cup whole wheat flour
½ cup brown sugar, lightly packed
3 Tbsp. Orange liqueur (optional)
¼ cup chopped pecans or walnuts
Sprinkle the sugar over rhubarb and let it stand for 15 minutes. Preheat oven 350 F.
Add strawberries, and optional liqueur to rhubarb and combine.
Place mixture in square or rectangular greased glass baking dish.
Make topping by combining margarine, oats, flour, and brown sugar and nuts in a bowl.
Crumble mixture using your hands until it forms coarse crumbs.
Spread it on top of rhubarb and strawberries. Bake for 45-60 minutes until it is crisp and lightly browned.
Serves 4
Per Serving: 341 Calories; 14g Fat (36.5% calories from fat); 4g Protein; 50g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 119mg
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