Month: February 2017

Rhubarb Cobbler



Ingredients

  • 4c chopped rhubarb
    • * 1 1/2c sugar * 1/4t salt * 2T lemon juice * 1/2t almond extract (optional) * 2c flour * 2T sugar * 1/4t salt * 1T baking powder * 1/4c vegetable shortening * 1/4c butter * 1/2c whole milk * 1 egg

Directions

Preheat oven to 400. In a bowl, combine rhubarb, sugar, 1/4t salt, lemon juice, and almond extract. Stir and set aside.

In a separate bowl, combine flour, 2T sugar, 1/4t 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 of pinches of dough and drop it onto the surface of the fruit, created a “cobbled” texture. Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or whipped cream.


Raw Coconut Lemon Bombs



Ingredients

  • 1c cashews
  • 1/3c rolled oats
  • 1/4c unsweetened shredded coconut flakes, optional
  • zest of 2 lemons
  • juice of 1 lemon
  • 7-8 medjool dates, softened and pitted
  • 1/4-1/2c shredded coconut flakes for rolling

Directions

Place cashews and oats in food processor and blend until a medium to fine grind. Add the rest if the ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bt too dry try adding fresh squeezed lemon juice, 1T at a time. Chill dough for about 20-30 minutes, this will help stiffen the dough to make your rolling a little easier. Roll into 1in balls, then roll into coconut flakes. Makes apprx. 12-14. Stroe in air tight container in fridge for up to 2 weeks.

Potato Chip Chocolate Truffles


Makes 30-40 truffles

Ingredients

  • 1 1/2 c vegan chocolate chips
  • 1/4 c vegan vanilla creamer
  • 3 T olive oil
  • 2 T Kahlua or coffee liqueur
  • 1 t vanilla
  • 1/8 t salt
  • 1/2 c finely crushed thick-cut potato chips

Directions

Line an 8×4 inch loaf pan with aluminum foil and grease with vegan margarine. In a large microwave-safe bowl, add chocolate chips, creamer, oil, and Kahlua. Microwave for 60 seconds, let sit for 30 seconds, and then stir well. If chips aren’t melted, continue to heat mixture at intervals of 30 seconds, stirring well in between each heating. Alternatively, melt everything in a double boiler. Once smooth, mix in vanilla and salt. Into prepared loaf pan, pour melted chocolate mixture. Tap pan against a counter to bring bubbles to surface and even out chocolate. Place pan in refrigerator and let chill until solidified, about 1 to 2 hours. Remove pan from refrigerator and let sit at room temperature for 15-20 minutes. Slice into 1/2″ squares and remove from pan. Roll each square in the palms of your hands until round and smooth. Just before serving, roll truffles in the palms of your hands to warm chocolate, and then roll truffles in crushed potato chips, pressing firmly. Repeat with remaining pieces.

Oatmeal Raisin Cookies



Ingredients

  • 3/4 c margarine
  • 3/4 c Sucanat
  • 1/4 c molasses
  • 2 t vanilla
  • 1 1/2 c flour
  • 1 t baking soda
  • 1 1/2 c oats
  • 1 c raisins

Directions

Preheat oven to 375. Cream margarine, sugar, molasses, and vanilla. Combine flour and baking soda. Comibine wet and dry ingredients and add oats, raisins, and mix. Drop on prepared cookie sheets. Bake for 10-12 minutes.

Kheer (Indian Rice Pudding)



Ingredients

  • 6T jasmine rice
  • 2T unsalted butter
  • 1/2t lightly crushed saffron
  • 1/2t ground cardamom
  • 6c milk
  • 3oz jaggary or 6T light brown sugar
  • 1/4c slivered almonds, toasted
  • 1/4c thinly sliced pistachios

Directions

Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom and cook, stirring until lightly toasted, about 2 minutes.

Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.


Chocolate Nut Fruit Bars



Ingredients

  • High quality 65% bittersweet chocolate
  • Nuts
  • Chopped fruit

Directions


Melt chocolate, roast nuts. Mix all together. Pour onto tray with
parchment paper. Cool in fridge for a couple hours. Break into pieces.
Store in fridge.

Bibingkang Kamoteng-Kahoy (Cassava Cake)



Ingredients

  1. Cake:

    2. * 2 c coarsely grated cassava * 1 egg slightly beaten * 1/2 c sugar * 2 T melted butter or margarine * 1 c coconut milk

  2. Topping # 1

    3. * 1/2 c brown sugar * 1/2 c thick coconut milk

  3. Topping #2

    4. * 1 can (15 oz) condensed milk * 1 T flour * 1 egg yolk, beaten


Directions

  1. Cake:

    2. Preheat oven to 350. Combine all ingredients thoroughly. Pour mixture in foil-lined 8′ layer pan. Bake for about 20 minutes or until mixture is almost firm. Pour topping on cassava mixture and bake for 25 minutes more, if using #1. If using #2, bake cassava mixture for another 35-40 minutes or until very firm, before putting on topping.

  2. Topping # 1

    3. Cook brown sugar and coconut milk over love medium heat stirring until thick (about 5 minutes).

  3. Topping #2

    4. Blend flour and condensed milk in a pot. Cook stirring over medium heat until thick (about 5 minutes). Stir in a small amount of the syrup to the beaten yolk. Stir back yolk mixture to the simmering syrup. Cook for about 2 minutes more. Spread on top of cooked cassava. Set oven to broil and brown top for 2 minutes, about 4″ from the heat. Watch it carefully.


Buttery Popcorn Brittle



Makes 1 pound

Ingredients

  • 1/4 c vegan margarine
  • 1 c sugar
  • 1/4 c agave nectar
  • 1/4 c water
  • 3 c freshly popped popcorn
  • 1 t nutritional yeast
  • 1/2 t salt
  • 1/2 t vanilla

Directions


Line a baking sheet with parchment paper or a Silpat liner. In a medium
saucepan over medium heat, melt margarine. Add sugar, agave, and water.
Gently swirl pan to combine. In a large bowl, combine popcorn,
nutritional yeast, and salt, and set aside. Using a candy thermometer,
cook sugar mixture to 310 degrees. Turn off heat, add vanilla to sugar
mixture, and quickly fold in popcorn mixture using a wide spatula. Onto
a prepared baking sheet, transfer popcorn mixture and spread into a thin
layer of brittle. Let cool completely before breaking into pieces. If
not serving immediately, store in an airtight container at room
temperature.

Buckeyes



Ingredients

  • 1/4 c soft butter
  • 1 c peanut butter
  • 2-1/4 c powdered sugar
  • 1 pack semi-sweet chocolate chips

Directions

Mix all ingredients together by hand. Roll into balls and refrigerate. Melt 1 pack of semi-sweet chocolate chips. Put a toothpick in one end o the ball and dip into melted chocolate. Stick toothpick into Styrofoam tray to cool and harden.

Applesauce



Time: 25 minutes

Servings: 8


Ingredients

  • 3 lbs cooking apples (9 medium), peeled, quartered, and cored
  • 1 c water
  • 1/3 c to 2/3 c sugar
  • 1/4 t ground cinnamon (optional)

Directions

In a large pot combine apples, water, sugar, and, if desired, cinnamon. Bring to boiling; reduce heat. Cover; simmer for 8-10 minutes or till apples are tender, adding more water if necessary. Remove from heat. Mash mixture with a potato masher or process in a blender or food processor to desired texture. Serve warm or chilled. Stir before serving. Makes about 4 1/2 c applesauce.