Fruit layer:
1 dozen apricots pitted and cut in half – these can be canned, frozen or fresh
3 tablespoons brandy
1/3 cup brown sugar
½ cup chopped walnuts or pecans
Arrange apricots flat side down in the bottom of an 8 inch square or a 9 inch round baking dish. Drizzle the brandy over the fruit and then sprinkle with brown sugar and chopped nuts.
Cobbler Batter:
1 egg
1/2 cup butter
1 teaspoon vanilla
½ teaspoon salt
1 ¼ cups flour
½ cup brown sugar
Soften the butter and mix with brown sugar. Add other ingredients and drop spoonfuls of batter over the fruit; then smooth to cover most of the fruit.
Bake for about 30 – 35 minutes or until crust is brown and springs back to a light touch.
Serve with vanilla ice cream. This is sweet and rich.
An investment in knowledge pays the best interest. Ben Franklin
Wednesday, February 17, 2010
Coconut Custard Pie
With a crust, this is a cream pie; without crust, it is baked custard. Both can be served with whipped cream.
Toast 2 cups of sweetened coconut in a frying pan without oil over medium low heat. Stir frequently to keep from scorching. When coconut is lightly browned, set it aside to cool.
Mix in a large saucepan:
2 cans condensed milk
1 ½ cups sugar
four well beaten eggs
toasted coconut
1 ½ teaspoons vanilla
½ teaspoon nutmeg
Heat slowly, stir frequently. When mixture is heated through and beginning to thicken, pour it into two 8 inch pie pans or one ten inch pie pan. It can be baked in a graham cracker crust or a in a pre-baked pie shell. If there is any mixture left over, pour it into glass custard cups and bake these along with the pie.
Bake for 35 – 45 minutes or until a knife comes out of the center cleanly. Cool and eat with whipped cream.
Do what you can with what you have where you are. Theodore Roosevelt
Toast 2 cups of sweetened coconut in a frying pan without oil over medium low heat. Stir frequently to keep from scorching. When coconut is lightly browned, set it aside to cool.
Mix in a large saucepan:
2 cans condensed milk
1 ½ cups sugar
four well beaten eggs
toasted coconut
1 ½ teaspoons vanilla
½ teaspoon nutmeg
Heat slowly, stir frequently. When mixture is heated through and beginning to thicken, pour it into two 8 inch pie pans or one ten inch pie pan. It can be baked in a graham cracker crust or a in a pre-baked pie shell. If there is any mixture left over, pour it into glass custard cups and bake these along with the pie.
Bake for 35 – 45 minutes or until a knife comes out of the center cleanly. Cool and eat with whipped cream.
Do what you can with what you have where you are. Theodore Roosevelt
Wednesday, February 10, 2010
Tiramisu
This is a recipe that is an adaption of a Martha Stewart recipe for tiramisu. I believe she shops in different grocery stores than I do, so I have made some substitutions:) The book in which the recipe was found is called Dinner at Home and it is stunning. I recommend it highly even though I do not generally keep cookbooks around since the invention of the Internet.
Ingredients:
Vanilla wafers or shortbread cookies
8 oz mascarpone cheese - room temperature
2/3 cup whipping cream
1 1/2 teaspoon vanilla or one vanilla bean
3 tablespoons brandy or spiced rum
1/2 cup sugar
At least one cup of expresso or Very Strong coffee
1 dark chocolate candy bar of some good quality chocolate
Directions:
1. Brew the coffee and let it cool.
2. Line the bottom of a glass bread pan with vanilla wafers. Slowly drizzle about 1/2 of the expresso coffee over them until they are tinged brown. Don't soak them. You want them flavored but not soggy.
3. Put the cheese, cream, vanilla, brandy, and sugar into a glass bowl with fairly tall sides. Whip this mixture with an electric mixer on high until it forms stiff peaks. This will take about 4 minutes.
4. When you have a nice stiff cheese mixture, spread half of it over the expresso flavored cookies.
5. Scrape some of the chocolate bar with a vegetable peeler and sprinke some chocolate over the cheese layer.
6. Dip more cookies in the remaining coffee, and layer them over the cheese mixture. When you are finished, spread the other half of the cheese mixture over the cookies.
7. Scrape more of chocolate and sprinkle generously over the top of the cheese.
8. Cover with plastic or aluminum foil and refrigerate for at least 1/2 hour. Serve on plates or in dessert goblets.
Enjoy!
If life must be a race to use up everything we have, who exactly will win that race?
Barbara Kingsolver in Small Wonder
Ingredients:
Vanilla wafers or shortbread cookies
8 oz mascarpone cheese - room temperature
2/3 cup whipping cream
1 1/2 teaspoon vanilla or one vanilla bean
3 tablespoons brandy or spiced rum
1/2 cup sugar
At least one cup of expresso or Very Strong coffee
1 dark chocolate candy bar of some good quality chocolate
Directions:
1. Brew the coffee and let it cool.
2. Line the bottom of a glass bread pan with vanilla wafers. Slowly drizzle about 1/2 of the expresso coffee over them until they are tinged brown. Don't soak them. You want them flavored but not soggy.
3. Put the cheese, cream, vanilla, brandy, and sugar into a glass bowl with fairly tall sides. Whip this mixture with an electric mixer on high until it forms stiff peaks. This will take about 4 minutes.
4. When you have a nice stiff cheese mixture, spread half of it over the expresso flavored cookies.
5. Scrape some of the chocolate bar with a vegetable peeler and sprinke some chocolate over the cheese layer.
6. Dip more cookies in the remaining coffee, and layer them over the cheese mixture. When you are finished, spread the other half of the cheese mixture over the cookies.
7. Scrape more of chocolate and sprinkle generously over the top of the cheese.
8. Cover with plastic or aluminum foil and refrigerate for at least 1/2 hour. Serve on plates or in dessert goblets.
Enjoy!
If life must be a race to use up everything we have, who exactly will win that race?
Barbara Kingsolver in Small Wonder
Sunday, January 3, 2010
Flax and Poppy Seed Rolls
Flax and Poppy Seed Bread
This bread has a more subtle flavor than the wheat berry and oat berry breads, and the texture is a little finer.
Follow the steps outlined in Bread Making Procedures. Add ½ cup ground flax seeds, ¾ cup nonfat dry milk, 1/3 cup sugar and 1/3 cup poppy seeds.
After the first rise, shape the dough into small mounds - about fist size - and place on a cookie sheet about 3 inches apart. If they rise and touch each other, that's OK. They can be torn apart after they are baked and cooled.
This bread has a more subtle flavor than the wheat berry and oat berry breads, and the texture is a little finer.
Follow the steps outlined in Bread Making Procedures. Add ½ cup ground flax seeds, ¾ cup nonfat dry milk, 1/3 cup sugar and 1/3 cup poppy seeds.
After the first rise, shape the dough into small mounds - about fist size - and place on a cookie sheet about 3 inches apart. If they rise and touch each other, that's OK. They can be torn apart after they are baked and cooled.
Wednesday, November 25, 2009
Mocha Java Pecan Pie
This is a good dessert for a low sugar eating plan. The pecans and the cream or coconut milk provide richness without too much added sweetener.
Filling:
3 eggs
1 1/2 cups full fat coconut milk or half and half
1/2 cup brown sugar or raw honey
½ teaspoon salt
½ teaspoon vanilla
2 tablespoons cocoa powder
1 tablespoon instant coffee
2 cups pecan halves
Crust options: Graham cracker or cookie crust, regular pie crust, or nut crust. No crust is also an option.
1 cup almond meal
1/4 cup melted butter (Use coconut oil for a dairy free version)
1 teaspoon salt
1 - 3 tablespoons honey if you want a slightly sweet crust
1. Beat eggs and add all filling ingredients except pecans.
2. When the mixture is smooth, pour in the pecan halves.
3. Pour the pecan mixture into the crust if you are using one.
5. Bake at 325 for about 50 minutes. To keep the crust from burning, cover the edges of the dish with narrow strips of aluminum foil. When the pie is done, the middle will be a bit puffy. Serve with whipped cream.
The responsibility of tolerance lies with those who have the wider view.
Mary Ann Evans Cross
Aka: George Eliot
Filling:
3 eggs
1 1/2 cups full fat coconut milk or half and half
1/2 cup brown sugar or raw honey
½ teaspoon salt
½ teaspoon vanilla
2 tablespoons cocoa powder
1 tablespoon instant coffee
2 cups pecan halves
Crust options: Graham cracker or cookie crust, regular pie crust, or nut crust. No crust is also an option.
Nut crust:
1 cup crushed walnuts1 cup almond meal
1/4 cup melted butter (Use coconut oil for a dairy free version)
1 teaspoon salt
1 - 3 tablespoons honey if you want a slightly sweet crust
1. Beat eggs and add all filling ingredients except pecans.
2. When the mixture is smooth, pour in the pecan halves.
3. Pour the pecan mixture into the crust if you are using one.
5. Bake at 325 for about 50 minutes. To keep the crust from burning, cover the edges of the dish with narrow strips of aluminum foil. When the pie is done, the middle will be a bit puffy. Serve with whipped cream.
The responsibility of tolerance lies with those who have the wider view.
Mary Ann Evans Cross
Aka: George Eliot
Monday, November 23, 2009
Pumpkin Swirl Cheesecake
This recipe is for two cheesecake pies.
Bowl 1
Nut crusts*
2 cup almond meal
2 cup ground walnuts
1/2 cup butter
1 teaspoon salt
1 - 4 tablespoons honey if you want a slightly sweet crust
*You could use regular flour pie crusts if you prefer them.
Bowl 2
1 ½ cups pumpkin
1 cup whole milk
3/4 cup brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs
Bowl 3
½ cup ricotta cheese
½ cup softened cream cheese
½ cup sugar or 1/3 cup honey
2 eggs
1 teaspoon vanilla
Pour ½ of the pumpkin mix on top of each of the unbaked crusts.
Spoon the cream cheese mixture on pumpkin mixture to make about 8 white circles on the pumpkin mix. Draw a knife or fork through the circles to mix the two mixtures very slightly.
Bake at 350 for about 50 – 55 minutes, or until the mixture is solid. If you use two oven racks, exchange the dishes when the pie is about half done.
All appears to change when we change. Henri Amiel
Bowl 1
Nut crusts*
2 cup almond meal
2 cup ground walnuts
1/2 cup butter
1 teaspoon salt
1 - 4 tablespoons honey if you want a slightly sweet crust
*You could use regular flour pie crusts if you prefer them.
Bowl 2
1 ½ cups pumpkin
1 cup whole milk
3/4 cup brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs
Bowl 3
½ cup ricotta cheese
½ cup softened cream cheese
½ cup sugar or 1/3 cup honey
2 eggs
1 teaspoon vanilla
Pour ½ of the pumpkin mix on top of each of the unbaked crusts.
Spoon the cream cheese mixture on pumpkin mixture to make about 8 white circles on the pumpkin mix. Draw a knife or fork through the circles to mix the two mixtures very slightly.
Bake at 350 for about 50 – 55 minutes, or until the mixture is solid. If you use two oven racks, exchange the dishes when the pie is about half done.
All appears to change when we change. Henri Amiel
Thursday, November 5, 2009
Laurel's Pumpkin Pie
Mix together and press into glass pie plate:
1 cup crushed walnuts
1 cup almond meal
1/4 cup melted butter
1 teaspoon salt
1 - 3 tablespoons honey if you want a slightly sweet crust
Mix together and pour into crust:
3 cups cooked pumpkin
3 eggs beaten
1 can full fat coconut milk
3/4 cup brown sugar or 1/2 cup honey
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
Do not overfill.
Bake at 350 for 20 minutes. Reduce heat to 325 and bake for 50 minutes or until the custard is set.
I expect to pass through life but once. If, therefore, there be any kindness I can show, or any good thing I can do to any fellow being, let me do it now, and not deter or neglect it, as I shall not pass this way again.
William Penn
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