2 C. Grape-nuts cereal or oil-free granola
1/3 C. frozen apple juice concentrate, thawed
2 16-ounce tubs firm low-fat tofu
3/4 C. honey
1 tsp. vanilla extract
1/4 tsp. cinnamon (optional)
fresh or frozen fruit of your choice, sliced
1 10-ounce jar no-sugar pure fruit preserves
Procedures : Process the Grape-nuts or granola in a blender briefly to crush. Place in a
bowl. Add the apple juice concentrate and mix well. Press into a 9-inch pie
plate and set aside. Combine the tofu and honey and mix well. Add the vanilla
and cinnamon and beat until fluffy with an electric beater. Spoon into the
crust and smooth out the top. Cover loosely with plastic wrap and refrigerate
until serving time. Just before serving, arrange the fruit over the top of the
Frozen blueberries and cherries do not need to be thawed before using. If raspberries are frozen, thaw and drain before using.
1 cup fresh or frozen raspberries, unsweetened
1 1/2 cups fresh or frozen blueberries, unsweetened
1 1/2 cups fresh or frozen dark sweet pitted cherries, unsweetened
1/4 cup granulated sugar
2 tablespoons cornstarch
1 cup rolled oats (3 ounces)
3 tablespoons whole wheat flour
1 teaspoon ground cinnamon
3 tablespoons firmly packed brown sugar
2 tablespoons plus 2 teaspoons butter or margarine
2 tablespoons orange juice
Procedures : Preheat oven to 350 degrees F. Lightly oil a 9-inch pie pan or spray with a nonstick cooking spray.
Place berries in a large bowl. Sprinkle with sugar and cornstarch. Toss to coat berries. Place in prepared pan.
In a medium bowl, combine oats, flour, cinnamon, and brown sugar, mixing well. Add butter and orange juice. Mix until all ingredients are moistened. Distribute evenly over berries. Bake, uncovered, 35 to 40 minutes, until topping is crisp and berry mixture is thick. (Frozen berries may take a little longer to cook than thawed ones.) Serve warm or cold
# 4 oz. (125g) sultanas
# 1 lb. (450g) flour
# 6oz. (175g) castor sugar
# 7fl. oz. (200ml) milk, lukewarm
# 1 oz. (25g) yeast
# 1 tsp. ground cinnamon
# 2 eggs, beaten
# 1 tsp. ground allspice
# 4 oz. (125g) chopped mixed peel
# 3 oz. walnuts, chopped
For the icing
# 8 oz. (450g) icing sugar
# half a teaspoon of vanilla essence
# 1 tbsp. lemon juice
# 1 oz. butter, melted
Procedures : # Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste
# Leave in a warm place until the mixture is frothy, about 15 minutes
# Sift the flour, cinnamon and allspice into another bowl
# Add the remaining castor sugar, yeast mixture, the rest of the milk, beaten eggs and mix to a smooth dough
# Knead until the dough is smooth and elastic then set aside in a warm place until the dough doubles in size, about one hour
# Knead the dough for 5 minutes then add the sultanas, mixed peel and walnuts and keep kneading until they are evenly spread through the dough
# Turn the dough to a lightly floured board and shape into an oval
# Transfer to a well greased baking tin and leave in a warm place for 30 minutes
# Bake in a pre-heated oven, 400F, Gas Mark 6, 200C for 10 minutes
# Reduce the heat to 350F, Gas Mark 4, 180C and bake for 30-35 minutes
# Allow to cool on a wire rack
# Put the melted butter, vanilla and lemon juice into a bowl and beat together
# Add the icing sugar and beat until the mixture thickens to a spreading consistency
# Coat the bread evenly with icing sugar and decorate with a Christmas garlan
1 box white cake mix, for 2 layer cake
1/2 cup vegetable oil
8 oz. sour cream
1-8 oz. can creme of cacao
1 box powdered sugar
1 tsp vanilla
8 oz. Cream cheese, softened
2 tbsp milk
2 tbsp butter, softened
Procedures : Preheat oven to 350 degrees.
Blend all cake ingredients together with electric mixer. Pour into greased and floured 9″ x 12″ pan and bake for 30-35 minutes. Cool completely.
Blend sugar, cream cheese and butter. Add milk and vanilla; blending until smooth and creamy. Spread icing on cooled cake. Sprinkle coconut on top
8 eggs, separated
1 1/2 cups granulated sugar
1/2 lemon, grated rind and juice
1 cup sifted matzo cake meal
Procedures : Preheat oven to 350 degrees F.
Beat yolks until light; add sugar and beat again. Add a pinch of salt, the lemon juice and rind, then the matzo cake meal and lastly fold in the whites beaten until stiff but not dry. Bake in 10-inch ungreased springform pan for 45 minutes.
Invert pan until cake is cool. If desired, split in two layers. Serve with sweetened strawberries between the layers. Spread whipped cream, flavored and sweetened, over top and sides.
2/3 cup granulated sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon flour
3 cup milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 1/2 teaspoons vanilla extract
Procedures : Mix sugar, salt, cornstarch and flour in a saucepan. Stir in gradually the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.
Remove from heat. Stir a little of the mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat.
Blend in butter and vanilla extract. Cool, stirring occasionally. Pour into cooled baked pie shell. Chill for 2 hours.
Use Vanilla Cream Pie recipe except fold in 3/4 cup moist, shredded coconut just before pouring into pie shell.
Use Vanilla Cream Pie recipe except use 1 1/2 cups sugar and add 3 ounces or 3 squares chocolate which have been melted over hot water.
Banana Cream Pie
Use Vanilla Cream Pie recipe. Slice 3 large bananas and place in bottom of pie shell before adding cream pie mixture
1 cup granulated sugar
1 cup light corn syrup
1 cup smooth peanut butter
5 cups shredded wheat cereal, crushed
1 cup M&M’s (plain)
32 (8-inch) pretzel rods
Procedures : Grease 2 large baking sheets; set aside.
In a small saucepan combine sugar and syrup. Bring to a boil; boil 1 minute. Remove from heat; stir in peanut butter.
Place cereal and M&M’s in a large buttered roasting pan. Pour peanut butter mixture overall, tossing to coat well. Drop mixture by rounded tablespoon onto prepared baking sheets, spacing about 2 inches apart. Form each mound into a broom shape. Place a pretzel rod into top of each “broom” to form a handle. Refrigerate 35 minutes or until set.
Store in single layers in covered containers
1 (29 ounce) can sliced peaches
1/4 cup all-purpose flour
1/4 teaspoon salt
1 package refrigerated caramel-Danish rolls w/nuts
1/2 teaspoon grated lemon rind (optional)
3/4 cup ginger ale
1 tablespoon butter or margarine
Procedures : Drain peaches, reserving 1 cup syrup; set aside.
Combine flour, salt, nut mixture from refrigerated rolls and lemon rind, if desired, in a heavy saucepan. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish.
Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown.
Yields 8 servings
4 tbsp. butter, 1/4 tsp. cinnamon, 4 bananas, cut in half lengthwise, 1 cup brown sugar, 4 tbsp brandy, vanilla ice cream & chocolate topping,1/4 cup rum
Procedures : Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ingnite (flamb?) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce.