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Archive | Desserts

STRAWBERRY FOOL IN PINE NUT/PECAN CRUST

Serves 6

Yummm. Sweet and simple and best eaten out of the pie pan with an overly large spoon!

Pine Nut/Pecan Crust

  • 2 ½ cups pine nuts and pecans, mixed
  • ¼ teaspoon cinnamon
  • ⅓ cup Sucanat*
  • 4 tablespoons salted butter, melted

In a food processor, pulse nuts, cinnamon and Sucanat together. Pour in melted butter and pulse again. Press mixture into the bottom and sides of a pie pan and refrigerate for half an hour or more. Preheat oven to 350 degrees. Bake until very lightly browned, about 12 minutes. Cool before adding filling.

Strawberry Filling

  • 4 cups fresh strawberries
  • 2 cups whipping cream
  • 1 teaspoon pure vanilla extract
  • ½ cup organic sugar or agave, to taste
  • Fresh mint sprigs for garnish (optional)

Wash the strawberries, reserving 6 of the prettiest for garnish. Macerate with a potato masher until just starting to lose their shape. Whip the cream until it holds soft peaks. Add vanilla extract and sugar to taste, whip lightly until combined. Fold in strawberries and spoon onto baked crust. Let chill for one hour. Garnish each slice with a strawberry and mint sprig.

*Sucanat (a contraction of “Sugar Cane Natural”) is a nonrefined cane sugar. Unlike refined … Read More

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Applesauce–Chocolate Chip Cookies

Courtesy of Mary Eshbaugh Hayes

 

l cup sugar
½ cup shortening
2 eggs
2 cups flour
1 teaspoon baking soda
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon cinnamon
l cup applesauce
1 12-ounce package chocolate chips

Cream sugar and shortening, add eggs and mix well. Sift together dry ingredients and add to egg mixture along with applesauce. Add chocolate chips. Drop onto a greased cookie sheet by tablespoonfuls. Bake at 400° for 15 minutes or until golden brown. Yields 3½ dozen. (Note: I always doubled this recipe since I had 5 kids and their friends. I couldn’t keep them in the house … they were eaten as fast as I baked them. The texture is soft, not hard.)

 

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Fresh Apple Cake

Recipes courtesy of Ellen Hutto,
Delicious Orchards World Café

2 eggs
1 teaspoon vanilla
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1⁄2 teaspoon salt
4 cups thinly sliced apples
3⁄4 cup nuts
Cream cheese
Honey

Beat together eggs, vanilla, oil and sugar. In a separate bowl mix together flour, baking soda, cinnamon and salt, and add to the egg mixture. Stir in apples and nuts. Place in a greased 9- by 13-inch
pan and bake at 350° for 50 minutes or until it tests done. When cool, frost with cream cheese and honey. This cake is amazing FROZEN!

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ROASTED STRAWBERRY PANNA COTTA

3 pints ripe strawberries, size does not matter
2 cups sugar
½ cup light corn syrup
1 vanilla bean, split in half
½ cup water

Cut the tops off the strawberries and wash thoroughly. Place all berries in a baking dish, long and flat. Sprinkle the sugar on top of the berries, add the corn syrup, vanilla bean and water.

Place uncovered in a 200 degree oven and let cook about 6 hours then remove and flip all berries over and replace in oven. Cook for another 4-6 hours until berries have reduced in size due to drying out and releasing their liquid. Reserve all liquid for plating. Remove berries from oven and let cool.

Panna Cotta
1 cup cream
6 tablespoons fruit liquid
½ cup gelatin
1 ½ cups créme fraiche

Roasted strawberries, plus remaining liquid for topping

Heat cream and 6 tablespoons of fruit liquid, bringing to a slight boil and remove from heat immediately. Whisk in the gelatin and créme fraiche. Strain and cool in one vessel or in individual non-stick cups or any glass or ceramic ramekin.

Spoon berries with liquid over the panna cotta and enjoy!

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Olive Oil Cake

This is an incredibly moist and deliciously chewy cake. It’s perfect for dessert, with your afternoon tea or even at breakfast.

3 eggs
2 cups organic sugar
1 cup extra virgin olive oil
1½ cups organic milk
4 tablespoons fresh lemon juice (about the juice of 1 lemon)
1 tablespoon fresh lemon zest
2 cups whole-wheat flour
¼ teaspoon salt
½ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda

Preheat oven to 350 degrees and grease a 9-10-inch round spring-form pan. Beat together the eggs and sugar. Add oil, milk, lemon juice and zest, and beat until smooth and consistent in color and texture. In a separate bowl, mix together flour, baking powder, nutmeg, soda and salt.

Add the dry mixture into wet mixture and beat until mixed but not so long that the dough becomes tough. Pour into the greased pan. Bake at 350 for 50 minutes.

Allow to cool in the pan, then remove and let the cake cool completely.

Serve with fresh local raspberries or sorbet.

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Vegan Chocolate Mousse

Courtesy of Lisa Ruoff, Eco-Goddess Edibles

1 ½ cups chocolate chips (dark for vegans, semi-sweet or milk for
others)
1 package tofu (soft and organic)
Dash of vanilla
Maple syrup or raspberry sauce optional

Heat chocolate chips on double boiler until melted. Mix tofu in food processor or blender and then slowly add in the melted chocolate. Finish with blending in vanilla and syrup or raspberry sauce. Refrigerate in individual cups for at least a few hours before serving.

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Peach Gelato

Courtesy of Dava Parr, Fresh & Wyld

Serves 4

I created this recipe last year at the end of peach season. It is truly a scrumptious way to enjoy peaches on a hot August day. This year, I am going to have plenty of 3-pound bags of peaches frozen as soon as they start dropping from the trees. This recipe only takes 5 minutes to make and is best eaten right after it is made.

3 pounds frozen peaches, semi-peeled and de-stoned
½ cup raw honey or agave nectar
1 teaspoon lemon juice
½ cup plain organic whole milk yogurt

Put the frozen peach pieces in a food processor with the sweetener and pulse briefly. Add the lemon juice and yogurt and pulse until the mixture is smooth.

If not serving right away, empty the food processor into a small container and freeze for 20 to 30 minutes before serving. If the gelato freezes solid, simply pulse it briefly again in food processor before serving.

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Sweet Potato and Caramelized Shallot Pudding

Serves 8

8 shallots, peeled and thinly sliced
8 tablespoons unsalted butter
Salt and pepper
3 tablespoons chopped fresh thyme
8 sweet potatoes or yams, roasted
and peeled
6 large eggs
3 cups heavy cream
1 cup whole milk
1 teaspoon ground coriander
1⁄2 teaspoon ground cinnamon

Preheat oven to 325 degrees. Cook shallots slowly in half of the butter until caramelized, then season with salt and pepper and reserve. Melt remaining butter gently in a sauté pan and cook until lightly browned. Remove from heat and add the chopped thyme. Purée cooked sweet potatoes with food mill or food processor until smooth. Break eggs into a separate bowl and whip well. In a large bowl, combine puréed sweet potato, brown butter, cream, milk, coriander and cinnamon.

Taste and adjust seasoning to preference with salt and pepper. Whisk in eggs and mix well. Fold in caramelized shallots. Pour mixture into a well-greased baking dish so that it fills the pan halfway up the sides.

Cover with aluminum foil and bake at 325 degrees for 1 hour or until a toothpick inserted in the center comes out clean. Allow the pudding to cool a half hour before cutting it into squares, … Read More

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Pumpkin Pie

Courtesy of Chef Dava Parr

Serves 6-8

Aunt Monica’s Pie Crust
1½ cups organic white flour
½ cup organic whole wheat
flour
1 scant teaspoon fine sea salt
⅔ cup canola oil
1-1½ tablespoons milk

In a food processor with blade attachment combine both flours and salt. Blend for a few seconds, add the oil and milk and blend again for a few seconds more. Roll out dough for one large pie and line one pie tin. Fill with pumpkin pie filling below.

Pumpkin Pie
2 small, whole pie pumpkins or
1 medium sized pumpkin
¾ cup maple syrup
2 tablespoons molasses
¼ teaspoon ground cloves
3 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon salt
3 eggs, slightly beaten
2 cups scalded whole milk

Preheat oven to 375 degrees and roast pumpkins for 1 to 1½ hours or until soft to the touch.

Allow the pumpkins to slightly cool and scoop out the seeds.

With a spoon, gingerly scrape the insides out. Mash this pulp and measure out 3 cups, reserving the rest for another use.

Preheat oven to 450 degrees.

Place all ingredients in a bowl and mix with an electric mixer or a whisk. Fill pie … Read More

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Applesauce Oatmeal Cookies

Courtesy of Chef Dava Parr

3 cups rolled oats
1 cup spelt flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
(optional)
¼ teaspoon salt
1 cup unsweetened applesauce
⅓ cup Sucanat
1 teaspoon vanilla
⅔ cup raisins
⅓ cup walnuts or pecans
1 tablespoon grape seed oil
1 tablespoon pure maple syrup
Butter or oil for pan

Preheat oven to 300 degrees.

Combine oats, flour, soda, cinnamon and salt. Stir in remaining ingredients and shape into one-inch balls. Drop onto buttered or oiled cookie sheet. Bake for 20 minutes or until done. Cool, and if storing, place in a plastic container or seal in a plastic bag for freshness. Freeze in smaller plastic bags for convenience and use as needed.

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