Mango Citrus Cake

I'm a big fan of cooking with whatever is around. More particularly, I like to use up whatever Really Needs to be used up Now. One day last week, I found some sliced mango in the refrigerator ( I really thought this would get eaten.) and started on this cake. The result was a fruity, citrus-y cake that resembled a carrot cake or a hummingbird cake. Buttery frosting made it decadently delicious, but it is definitely good enough to be eaten as a coffee cake or a muffin with no frosting at all.

1 cup of sliced mango

Zest of 1 orange

Zest of 2 lemons

Juice of 1 orange

Juice of 2 lemons

1/3 cup brandy

1 1/2 cups white sugar

1/2 cup brown sugar

1 cup soft butter

4 eggs

1 cup coconut flour

2 cups wheat flour - You might need a little more depending on the size of your citrus fruits.

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 sliced bananas for the filling between the layers 

Frosting:

3/4 cup soft butter

3 cups powdered sugar

3 tablespoons buttermilk or heavy cream

1/2 teaspoon salt

A few drops of orange extract

1. Puree your mangoes and mix in all of the other ingredients in order. Stop for a few minutes after you add the coconut flour. Coconut flour takes a few minutes to absorb liquid. 

2. Add the flour, baking powder and soda, and salt and stir until mixed thoroughly.

3. Put into greased muffin tins, two 8 inch cake pans. 

4. Bake at 350 for 45 minutes. The middle should be a bit springy before you take it out.

5. Make the frosting while you are cooling the cakes.

6. Frost the top of the bottom layer very lightly; and add banana slices.

7. Add the top layer and frost the top and sides.

8. Invite some friends over!

Everyone is fortunate in one way or another; our task is to identify the ways in which we ourselves are fortunate. Alexander McCall Smith

Apple Custard Cake

Apple Custard Cake

There are many recipes for apple cake. The two things that set this one apart are: cooking the apples which helps create a custard texture, and browning the butter which gives it an extraordinary flavor.

Sliced apples - about 6 medium apples
I happened to have some Asian pears when I made this and I used a bit of pear along with the apples. Four apples and two pears will make an even more fabulous custard than the apples alone.

1/2 teaspoon Cardamom

1/2 teaspoon Nutmeg

1/2 teaspoon Cinnamon

1/4 cup bourbon or dry white wine or brandy

2 eggs

2/3 cup butter

3/4 cup brown sugar

2 teaspoons vanilla

1 cup flour (This can be oat flour, wheat flour, fava flour or some combination of these.)

2 teaspoons baking powder

1/2 teaspoon salt

1. Put 1/2 cup butter in a skillet over low heat to brown. When butter is browned, set it aside to cool.

2. Peel and slice apples.

3. Put nutmeg, cardamom​, sugar, flour, bourbon, vanilla, salt and baking powder into a mixing bowl, and add the partially cooled butter.

4. Put the apple/pear mix and 2 generous tablespoons butter into the skillet to begin softening. Sprinkle the fruit very lightly with cinnamon.

5. While the fruit is softening in the skillet, add the eggs to the mixing bowl. This should take 10  -  15 minutes. The fruit should be partially cooked, but not mushy.

6. Let the fruit cool a little before adding to the rest of the batter so as not to cook the eggs.

7. You can bake the custard in a glass pie plate or in individual custard cups. At  340, the cake will take about 35 minutes to bake. The individual cups may be done at around 30 minutes.

Sprinkle with a little powdered sugar. Serve while still slightly warm with whipped cream. It's also good cold!

Tropical Truffles

Tropical Truffles

1/2 cup macadamia nut butter
Substitute cashew butter if this is too hard to find.
 3/4 cup cocoa powder
 1/2 cup butter
 3/4 cup finely chopped macadamia nuts
 1/3 cup chopped dried pineapple
 1/2 cup chopped dates

Coating
3/4 cup powdered sugar
3/4 cup almond meal
1/2 cup finely shredded coconut

1. Let the butter melt in a slow cooker while you chop and assemble all of the other candy ingredients.
2. Stir everything together and drop spoonfuls on waxed paper.
3. When these have cooled, roll them into roundish shapes and roll them in the coating.
4. Refrigerate between sheets of wax paper. Remove them from the refrigerator 10 - 15 minutes before serving.

Days and months are travelers of eternity. So are the years that pass by.  Matsuo Basho

A Happy Holiday Liqueur

Whatever you are doing in the way of holiday preparation, it is more fun if you pour a little of this in your coffee!

You will need:
1/3 cup instant coffee granules
1/2 cup unsweetened cocoa powder
1 cup water
1 cup sugar
1/2 teaspoon cinnamon

1 cup vodka
2 teaspoons vanilla


Mix the first 5 ingredients in a saucepan and simmer just long enough to dissolve the sugar and make a smooth syrup.

Remove from heat and add the vodka and the vanilla. Stir and then use a funnel to pour the elixer into a pretty decanter.

If you like your coffee liqueur and your chocolate liqueur separate, you can very obviously make two different liqueurs by using only one of those ingredients in each recipe. Either way, a little of this flavoring in your coffee will cheer you up during those dark December days.

Chocolate Chia Pudding

3/4 cup cocoa powder 

1/2 cup honey or maple syrup or sugar (add more ore less depending on how much sweetness you'd like)

3 cups almond, cashew or coconut milk
I use one can (13.5 oz) of full fat coconut milk and

1 1/4 cups  cashew milk. If you want a dairy dessert, use regular whole milk or a combination of whole milk and cream. 

3/4 cup chia seeds

Mix the cocoa powder, chia seeds and sweetener together.

Heat the milk without bringing it to a boil. You don't have to heat the milk, but a bit of warmth will speed the absorption process. 

Pour the cocoa mixture into the heated milk and stir until all of the ingredients are well mixed.

Let mixture cool slightly. Pour into ramekins and cover with plastic wrap and store in the refrigerator. Garnish with fruit, chocolate or whipped cream before serving.

Chocolate Truffle Cocktail

Variation 1
Equal Parts:
White zinfandel or other dry white wine
Vodka
Cranberry juice
Cashew milk - A brand called Whitewash is the absolute best for this drink.
Chocolate or coffee liqueur

Variation 2 - Non Alcoholic version
Equal parts:
Sparkling cider
Cranberry juice
Cashew milk
Chocolate syrup

Variation 3 - Dairy version
Equal parts:
White zinfandel
Vodka
Cranberry juice
Heavy whipping cream
Chocolate or coffee liqueur

Pour over ice and enjoy. Some people might like this drink without ice. I like the coffee liqueur better, but either of these flavorful liqueurs will work. This could definitely work as a dessert.

Blueberry Custard - Dairy Free version

1 cup fresh blueberries or 1 cup frozen blueberries - thawed and drained
Chopped peaches, strawberries or raspberries are other great options.
2 cups canned, full fat coconut milk (Cashew or other nut milks will work, but coconut has more fat, so it makes a creamier custard.)
4 eggs
2 teaspoons vanilla
1/2 to 3/4 cup honey - depending on your preference for sweetness

1. Beat eggs.

2. Add milk, vanilla and honey. Add fruit last.

3. Ladle into glass or ceramic custard cups - fill about 3/4 full.

You can use a glass pie plate or baking dish if you don't have custard cups.

4. Place custard cups or glass dish on a cookie sheet filled with water; set oven at 350 degrees.

5. Bake for about 40 minutes or until middle is set - no longer liquid.

6. Chill and serve.

 For the ultra-rich dairy version, click here:
http://foodforthoughtcookbook.blogspot.com/2013/02/blueberry-rum-custard.html

Someone sits in the shade today because someone else planted a tree long ago.
Warren Buffet

New Year's Treat

For this delicious drink use equal parts:

Coconut milk
Orange juice
Vodka
Sugar or honey*

Put all of the ingredients in a blender at a medium speed for a few seconds. Pour into a glass and garnish with orange or lime rinds. This drink is also delicious over ice.


* You can cut the sweetener in half and it will still be sweet enough for most people.


Too much virtue is just as worrisome as wickedness...
Sue Grafton                                                                       

 

Chocolate Candy

Whole Food Chocolate Candy

12 ounces dark chocolate – 60 – 80% cocoa

1 ½ cups finely chopped dates

½ cup cashew butter*

½ cup almond meal

Outer Coating:

Shredded, toasted coconut

(I used an unsweetened brand and toasted it in a frying pan with a tablespoon of coconut oil and 2 tablespoons of maple syrup.)

1. Put the chocolate and dates into a slow cooker on low. The chocolate melts fairly quickly. When it is melted enough to stir easily, add the cashew butter and the almond meal and stir. The mixture should be slightly thick.

2. Drop rounded teaspoons full of the chocolate mixture on a wax paper and let them cool. The mix should make about 4 dozen candies.

3. When they are cool, but still soft, roll them in the toasted coconut and place them in a paper liner. These are sold along with the cupcake liners.

*You can use another kind of nut butter. Macadamia butter is a little harder to find (and even harder to finance), but it would be good, too.

Apple Tart

This apple tart has just a little custard in it, which makes it extra delicious. I wouldn't make this my breakfast on a regular basis, but if you are entertaining or part of a breakfast buffet event, this would be a great addition and you would be popular.


Six or seven apples

1 package of puff pastry (found in freezer section)

1/2 cup of coconut milk

1/2 cup of brown sugar

3 egg yolks

1/2 cup butter

1/3 cup apricot jam

1/4 cup water

1 teaspoon vanilla

1. Thaw the pastry.

2. Peel, core and slice the apples.

3. Spread the pastry dough on a cookie sheet that has edges. Grease the cookie sheet with a little
coconut oil if it does not have a nonstick surface. Press the dough up onto the sides.

4. Arrange apple slices on the pastry.

5. Mix the coconut milk, sugar, egg yolks, and butter.

6. Drizzle the milk and sugar mixture over the apples. If it needs to be spread more evenly, use a soft brush.

7. Bake at 375 for about 40 minutes. The apples should be soft and the custard should be slightly set.

8. While the tart is in the oven, mix the jam, water and vanilla. After the tart cools, brush the apples with the jam mixture.

Cut in 4 inch squares and serve anytime of day or evening. There is no meal where this delicious dish would not be a good idea!

If equal affection cannot be, let the more loving one be me. W H Auden

Adele's Applesauce Custard

4 eggs

2 cups whole milk or almond milk

1 ½ cup applesauce or about 6 apples

¾ teaspoon cinnamon, 1 /4 teaspoon cloves,1/2 teaspoon  nutmeg, 1 teaspoon vanilla, ¾ teaspoon salt

3/4 cup sugar or 1/2 cup honey

If you are using fresh apples, begin by peeling and chopping the apples and cooking them in a small amount of water over a low heat. The apples do not have to be completely cooked, but they should be soft. Some varieties of apples will become sauce more easily than others.  Either sauce or chunks of apple are OK for this recipe.

When the apples are cooked, spread them in the bottom of an 8 x 8 or 9 x 9 glass baking dish. Sprinkle a small amount of the sugar or honey and cinnamon over the apples.

In a glass bowl, beat the eggs, milk, sweetener and spices. Pour this mixture over the apples, and place the glass dish on a cookie sheet (with edges) on the middle rack of the oven. Set the temperature to 325 degrees. There is no need to preheat the oven. Pour about 2 cups of water into the cookie sheet. The water helps the custard to cook a little more slowly and evenly. You may need to add more water during baking if it all evaporates.

Bake for 1 hour or until the middle is set.  Cool and serve as a dessert or a snack. You could drizzle it with warm caramel sauce or you could top with whipped cream, but it is quite delicious without anything added. It will keep nicely in the refrigerator for a couple of days.

Fail early, fail often in order to succeed. Author unknown

Easy Berry Mousse

1 ½ cups fresh or frozen berries

1 ½ cups heavy whipping cream

3 tablespoons sugar

1 teaspoon vanilla

1. If you use fresh berries, add a couple tablespoons of water to a small saucepan and cook for about 10 to 15 minutes or until the berries are softened. Frozen berries will already have enough water to aid in cooking. 

2. Cool for about ½ hour and pour cooked berries into a blender and puree for a minute or so. Set these aside.

3. Whip the heavy cream with a mixer or hand blender and add the sugar and vanilla when the cream has thickened. 

4. Pour the berry mixture into the whipped cream and fold gently. The berries do not have to be mixed uniformly with the whipped cream. The mousse is a little prettier if it is slightly variegated. Pour into custard cups and garnish with a piece of dark chocolate or a whole berry.

5. Refrigerate for a few hours. If you need to refrigerate overnight, cover the containers with plastic wrap.

6. Serve as a light dessert or afternoon snack.

The longer the shelf life of what you are eating, the shorter yours will be. Alejandro Junger

Carrot Cake

I got this recipe many years ago from a very wonderful lady named Lisa Steinhoff. Like most of the wonderful ladies in my life, she was the parent of one of my students.

2 cups grated carrots

1 can crushed pineapple

1 ½ cups honey

1 ½ cups butter

4 beaten eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

½ cup chopped walnuts or pecans

1. Mix all of the liquid ingredients; then add the flour and other dry ingredients. 

2. Mix thoroughly, but do not over beat.

3. Coat a 9x12 glass pan with oil and flour. Tap out any excess flour.

Bake at 350 for about 45 – 50 minutes or until set in the middle. Test by pressing gently to see if it springs back. 

There are two delicious frostings that work with this cake:
First and easiest is to stir together some softened cream cheese and honey. This is best if you're going to serve most of the cake right away, since it needs to be refrigerated.

Second is a frosting made of 1 cup powdered milk, 1/3 cup honey, 1/3 cup soft butter, a tablespoon of orange zest, and a teaspoon vanilla. Sprinkle with coconut if you are a coconut fan.

More options: If you want to make a smaller cake in an 8 x 8 pan, simply cut all of the ingredients in half. The whole recipe will make about 1 dozen muffins. For the small cake and the muffins, the baking time is closer to 30 - 35 minutes.

Muffin photo courtesy of Katie Reid:)

A thing of beauty is a joy forever: its loveliness increases; it will never pass into nothingness.                  John Keats