Archive for Desserts

Pumpkin pie, non-dairy

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  • dough for 1 layer pie crust
  • 3 eggs
  • 1 15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
  • 1 c coconut milk (or a mix of 3 parts cream and 2 parts water)
  • 1 t vanilla
  • ¾ c sugar (or brown sugar)
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 ½ tsp pumpkin pie spice (=3:1:1:1 cinnamon, nutmeg, cloves, allspice)
  • Roll out pie crust dough and place in pie pan
  • In a large bowl, beat the eggs. 
  • Whisk in the pumpkin, coconut milk and vanilla extract to combine.
  • Add sugar, salt, cinnamon and pumpkin pie spice and mix to combine.
  • Preheat oven to 425 degrees F.
  • Pour the filling into the unbaked pie crust.
  • Bake for 15 minutes at 425 degrees F, reduce to 350 degrees F and bake for 50 to 60 minutes, or until a knife inserted comes out clean. 
  • Let cool before serving.

Adapted from https://joyfoodsunshine.com/dairy-free-pumpkin-pie/

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Mint Ice Cream

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ICE CREAM INGREDIENTS
1 c milk
1 c cream
1/2 c sugar
pinch salt
dash vanilla
mint extract to taste

CHOCOLATE
1/2 c chocolate chips
1 T cream

Whisk together ice cream ingredients until sugar is dissolved, chill, mix in ice cream maker.

Melt 1/2 c chocolate chips, mix in cream, let cool, layer in new container with finished ice cream.

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Heather’s Banana Bread (Plantain Bread)

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DRY
2 c flour
3/4 t salt
2 t baking powder
1/3 c chopped walnuts
1/3 c coconut

WET and SUGAR
1/2 c oil
1/2 c brown sugar
1/4 c white sugar
2 over-ripe plantains, mashed until fairly smooth
1/2 c yogurt
2 eggs
1 t vanilla

Whisk dry and wet/sugar ingredients separately, then combine. Pour into greased baking pan and bake at 350 for 50-60 min.

Adapted from Chef Lola’s Kitchen

Also see, for the best of all, Heather’s Perfect Whole Wheat Banana Bread and Double Chocolate Zucchini Bread.

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Mulberry Crumble

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Use Amy’s blueberry cobbler recipe with these proportions to serve 4:

FILLING

1 1/2 c mulberries
1/4 c sugar
4 T lemon juice
2 T tapioca

CRUST

2 T butter
1/4 c wheat flour
3 T brown sugar
pinch salt
3 T sliced almonds

Spread filling in bottom of small (8×4″) glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling.

Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30+ min). Let sit 10 min before eating.

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Old-fashioned Tapioca Pudding

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1/2 cup small pearl tapioca
3 cups whole milk
1/4 teaspoon salt
2 eggs
1/3 cup sugar (i.e., reduced from 1/2 in original)
1 teaspoon vanilla extract

1. Presoak tapioca pearls 12 hrs or more.
2. Combine tapioca, milk and salt in 1.5 quart sauce pan and bring to barely simmering, then turn heat to minumim (low) and add sugar gradually until the tapioca pearls plump up and the mixture has thickened (will take 5+ minutes), stirring so the pudding doesn’t stick to the bottom of the pan.
3. Beat eggs in separate bowl, mixing in small amounts of the hot tapioca mixture into the eggs to equalize the temperature to avoid curdling and cooking the eggs.
4. Add egg mixture to pan with the tapioca. Increase the heat to medium and stir for several minutes to achieve a thick pudding consistency. Remove pan from heat and stir in vanilla.

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Quick Tapioca Pudding

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3 cups whole milk
1/2 cup quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to lowest; cook and stir 5 minutes longer.

Beat eggs in a separate bowl. Mix in some of the milk/tapioca mixture very slowly to equalize the temperature of the two mixtures (to avoid curdling).

Then stir the egg mixture back into the milk/tapioca mixture until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes (if instant tapioca) or longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. Serve hot or cold.

Serves 6.

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Stan’s “Cheesecake”

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Put 4 cups homemade yogurt in cheesecloth and hang it above a bowl to strain. Turn little oven on at 350 to heat and make a crust of the following –

Crush rice based cold cereal (a 2 to 1 ratio of Rice Chex to Rice Krispies works well) until you have one cup of crumbs. Combine with scant ¼ cup melted butter and 3 T. sugar. Press into heart shaped pan and bake until browned around the edges.

While the crust cools, turn oven down to 250 and combine 4 eggs, ½ cup sugar, ½ teaspoon salt and 1 ½ teaspoons vanilla. Add strained yogurt, discarding liquid and whisk until smmoth. Pour over crust and cook until entire top turns a darker creamy yellow. Cool and eat.

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Stan’s 43rd Birthday Cake

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CAKE
1 cup all-purpose flour  
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 ½ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
¾ cup unsweetened flaked coconut
1 cup chopped walnuts
¾ cup drained crushed pineapple
½ cup raisins

ICING
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
2.Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts, raisins and pineapple.
3.Pour into 9×13 inch pan. Bake at 350 degrees for about 50 minutes. Don’t panic, the center will sink a little. Allow to cool.
4.To make the frosting: Cream the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar and beat until creamy.
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Coconut And Lemon Pie

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For two pies –

3 cups coconut milk

3 cups half-and-half

6 egg yolks

1 cup white sugar

¾ cup corn starch

½ teaspoon salt

2 cups flaked coconut

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1/2 cup sugar

6 egg whites

to buy – 1 (or more?) dozen eggs, coconut milk, half and half, two or three pie crusts

For two pies –

First, separate six eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.

 

Filling –

Combine 2 cups sugar, ¾ cup cornstarch, ½ teaspoon salt. Blend in ½ cup cold water. Add 2 cups hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.

Add 1 cup lemon juice and 2 tablespoons lemon zest. Cook two minutes.

Blend hot mixture slowly into 6 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.

Add 4 tablespoons butter, stir until melted.

 

Meringue –

Beat six egg whites until frothy. Add and ½ teaspoon cream of tartar and then gradually add ½ cup sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.

Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.

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Brittany’s Brownies

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In a saucepan – 3/4 cup of butter sliced in little chunks, 1 1/2 cup white sugar & 1/4 cup water – Heat till it boils then immediately remove from heat

In a separate bowl whisk together – 1 1/2 cup flour, 1/2 tsp baking soda & 1/2 tsp salt. Set aside.

In the sauce pan -Add 2 cups chocolate chips & 2 tsp vanilla flavoring – mix together and let cool for a few minutes then add 4 eggs and beat in 1 at a time. Then slowly mix in the flour mixture and mix together just until its all incorporated

Bake at 350 for 35 minutes (depends on your oven)

Enjoy!!!!

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Rice Cereal Meat Loaf

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An April Fools’ recipe from FamilyFun magazine

Meat loaf surprise, indeed. Imagine the look you’ll get from your kids when they discover that this mystery meat isn’t meat at all but a slight variation of a favorite cereal-and-marshmallow treat.

Cocoa-flavored crisp rice cereal (we used Cocoa Rice Krispies), bits of red and green fruit leather, and chopped dried pineapple help a classic marshmallow treat masquerade as our meat loaf. The secret: You make it in a pan, then slice it for serving, just like Mom’s.

To make this sneaky main dish, first coat a bread pan (ours was 5 by 9 inches) with cooking spray and set it aside. In a food processor, briefly pulse 6 cups of cocoa-flavored crisp rice cereal. (If you don’t have a food processor, place the cereal in a plastic ziplock bag and mash it with a rolling pin.) Next, tear or cut 2 rolls each of red and green fruit leather into pieces and chop 1/2 cup of dried pineapple into small chunks.

Melt 2 tablespoons of butter in a large saucepan over low heat. Add 1 1/2 tablespoons of unsweetened cocoa powder and stir until mixed. Add a 10-ounce package of regular-size marshmallows and stir until they’re completely melted.

Add the cereal, fruit leather, and pineapple pieces to the marshmallow mixture. Stir quickly with a rubber spatula coated with cooking spray until well mixed. If the mixture gets too sticky to stir, place it in a large bowl, coat your hands with butter, and mix it with your hands.

Press the mixture evenly into the prepared pan. Let the loaf cool (about 30 minutes), then remove it from the pan, slice with a serrated knife, and set a serving on each plate.

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Applesauce Pie

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1 9 inch pie shell
1/4 cup softened butter
1 cup sugar
2 eggs
2 cups applesauce
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon

Preheat oven to 425 degrees F. Combine butter, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly. Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon. Bake 30-40 minutes or until set in center.

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