Pizza Crust

1 lb Raw Almond Meal
Pizza Spice (blend of Oregano, Basil, Bay Leaf, Salt)
1/4 c Water
Salt

Take the almond meal and put into a large bowl. Add about water and mix throughly. Get it to the consistancy of a dough - too much water breaks it down & not enough has hard powder spots. Use water sparringly to get to the ideal consistancy.

One reached add your spices. Do this to taste. Get it to where you love it just like that! Add salt to taste as well.

Put some of the extra almond meal on the couter top to be used like a flower. Throw the dough on top and nead it out into the shape of a pizza crust! Transfer to a dehydrator tray and dehydrate for about 6 hours.

Egg-less Deviled Eggs

1/3 cup water (use more as needed)
Juice from one small lemon
1 clove garlic, peeled
1 ½ teaspoons sea salt
1 ½ cups raw cashews
½ teaspoon dry mustard
1 Tablespoon apple cider vinegar
 ½ teaspoon turmeric

Place the water, lemon juice, garlic, sea salt and cashews in the high speed blender, and blend until very smooth. Place the mixture in a medium sized bowl. Stir in the mustard, white vinegar, and turmeric until it reaches the color and flavor you desire. Serve on top of crackers, celery sticks, or add a bit of water to make a creamy salad dressing.

Stuffed Tomatoes

1 head cauliflower
1 cup chopped cherry tomatoes
1 bunch basil
1/2 cup fresh lemon juice
1 small onion
2 cloves garlic
2 Tbs olive oil
1/4 cup pine nuts

Chop all ingredients in food processor.
Cut and core cherry tomatoes (as many as you want to stuff)
Fill tomatoes

Mexicali Casserole

Inspired by Living Light. Makes 6 servings

Ingredients:
• ¼ cup sun-dried tomato powder
• 3 cups shredded cabbage (about ½ head cabbage)
• 3 Tbsp olive oil
• 1 clove garlic, crushed
• 2 scallions, thinly sliced
• 2 Roma tomatoes diced
• ½ cup corn
• ¾ tsp sea salt
• ½ tsp chili powder
• ¾ tsp ground cumin

Procedure:
1. Pulse the shredded cabbage and garlic in a food processor until it reaches the consistency of rice. Remove it and put it in a bowl. Do not overprocess.
2. Add the sun-dried tomato powder and all the remaining ingredients to the cabbage and toss gently in the large bowl.
3. Place the cabbage in a pyrex baking dish.
4. Sprinkle sun-dried tomato powder on top
5. Place the seasoned cabbage in a dehydrator set at 105 degrees fir 2-4 hours, or until warm. Serve immediately.

Note: Buy sun-dried tomatoes without oil (Sonoma or Mt. Rose Herb brand). ½ cup sun-dried tomoes makes about ¼ cup sun-dried tomato powder. I use a coffee grinder to make the powder

Another Apple Pie

Crust:
2 cups sunflower seeds
1 cup raisins (soaked)
½ apple

Filling:
6 apples
8 dates (pitted and soaked)
½ cup currants or raisins
½ lemon juiced
1 teaspoon cinnamon


Blend crust ingredients in a food processor and form into a pie pan
In a food processor, blend 2 apples with the dates until smooth
Pour into a bowl and set aside
In a food processor, pulse chop 4 apples into tiny pieces
Remove from food processor and place in a bowl with the dates
To the date mixture, add the cinnamon, lemon and currants and mix well
Pour filling into pie crust and let stand for at least one hour

'Nana Bread

1/2 cup cashew or almond butter
3/4 cup agave nectar or date paste (dates blended up to form a paste)
1/2 cup raisins
1 tsp. fine celtic sea salt
1 cup mashed ripe bananas
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract or vanilla bean
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)

1/2 cup chopped nuts

Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs.

Chips

2 1/2 cups golden flax seeds (soaked for 12 hrs)
1 cup fresh or frozen corn kernels
1/4 ripe avocado
1/2 cup sunflower seeds (soaked for 12 hrs)
2 tsp. black or white sesame seeds
2 tbs. minced Spanish or red onion
2 tsp. fresh garlic minced or 1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne powder
1-2 pinches Celtic sea salt or to taste
1 pinch of white pepper
celery juice or water

In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Set aside in the fridge for at least 2 hrs.

Using a spatula or a large spoon, spread the mixture on a teflex sheet. Make it into thin round circles, (it's ok, if they are not perfect, it looks more home made and rustic) Dehydrate at 110 for about 4 hrs. or until you can pick them up and fold em. That's it! Or you can cover a whole teflex sheet with the batter, dehydrate it for about 3 hrs. Get a large round cookie cutter, and cut out the tortillraw shapes, place them on the dehydrator tray and dehydrate for 1 more hour or until pliable. Once you make a lot of them, you can stack them on top of each other, and keep them warm (in the dehydrator) until ready to eat.

Chili

Base:
1 c. soaked/strained almonds
1 c. carrots
Chop both of these ingredients in food processor and transfer to a large bowl with the following:
1 portabella mushroom, defeathered and chopped into small cubes
1/2 c. minced celery
1/2 minced small red onion
1/2 minced red bell pepper (works well if frozen first)

Sauce:
1-1/2 c. Sun dried tomatoes and the 2 c. of soaking water
(Soak for two hours)
1 T. honey
1 T. olive oil
1 T. onion powder
¼ c. Nama shoyu or tamari
1 to 2 cloves garlic
2 T. fresh oregano
2 t. chili powder
1 t. cumin
2 t. apple cider vinegar
Feathers from the portabella mushrooms
Mix this all in a blender
Pour sauce over the base, mix well and serve.
Sprinkle with cayenne pepper for a hotter sauce.
This will stay fresh for a week in the fridge.

Macaroons

2 1/4 c. shredded coconut
2 Medjool dates
1/2 c. honey
1 tsp vanilla

Blend ingredients in food processor. Roll into small balls, flatten to about 3/4 inch. Hint: Add more honey to mixture if, when you make a ball out of it, it doesn't easily stick together.

Dehydrate at 105 degrees for 6-8 hours (longer if you want a crunchy outer shell and chewy inside - either way is good).

Fettuccini Alfredo

Fettuccini noodles:
3 Zucchinis

Peel skin with vegetable peeler. Discard green skin or use for another recipe.
Use vegetable peeler to make long, flat Fettuccini-type noodles, until you reach center part with seeds. Discard or use for another recipe.

Alfredo Sauce:
1 1/2 cup macadamia nuts (soaked overnight)
1/8 c walnuts (soaked overnight)
1/4 cup cold pressed, first pressed olive oil
2 tsp Celtic sea salt
3 small cloves garlic
2 tsp fresh ground pepper
water for sauce consistency

Pour sauce over bowl of fettuccini, add dried parsley for pretty and serve immediately.

Brownies

2 c. shredded coconut
2 Medjool dates
3 Tbl honey
1 Tbl Carob powder
1 tsp vanilla

Blend ingredients in food processor. Pack mixture together into 2" x 4" rectangles, about 3/4 inch thick. Hint: Add more honey to mixture if the formation doesn't easily stick together.  

Dehydrate at 105 degrees for 6-8 hours.

Punkin Pie

3 cups pumpkin; seeded, peeled and cubed
1 med-large avocado, pitted and peeled
1 cup soaked dates, chopped small by hand
1 ½ - 2 tsp pumpkin pie spice (or cinnamon, nutmeg, and mace to taste)
1-2 T psyllium powder
½ cup soaked, chopped walnuts (optional)
½ cup soaked raisins (optional)

Combine the pumpkin, avocado and dates, following the directions for Pie #1 above. If you need more liquid, try adding a little carrot juice.

Mix in the psyllium, walnuts and raisins (if desired), and pour directly into pie shell.

Pie Crust
1 ½ - 2 cups dates
1 ½ - 2 cups almonds

Chop dates and almonds by hand, knead together (this takes a little patience and some hand strength), and press into pie plate.

Eggnog Milkshake

First, cut up a few ripe bananas and stick them in the freezer.

Next, make a batch of flavored almond milk. Combine a few cups of soaked almonds in a blender with a chopped half of a vanilla bean, freshly grated nutmeg, cinnamon, allspice, 2 or 3 whole cloves, and optional honey/agave to taste. Use whatever spices you like, but I think the basic eggnog-ish flavor comes from nutmeg. Blend and strain through a fine mesh strainer or nutmilk bag.

Clean out the blender and put in some frozen bananas. Add a mix of almond milk and water to cover (add more almond milk for a thicker shake, or less if the spice flavor is too strong). Blend

Apple Pie

Crust:
1 cup almonds, soaked 12-48 hours and blanched
1 cup sunflower seeds, soaked 6-8 hours
1/2 cup mission figs
1 teaspoon cinnamon

Process all ingredients in a food processor using the "s" blade until dough forms into a ball. Press dough into a 9''pie plate.

Filling:
4-6 apples
1-3 tablespoon psyllium
1 teaspoon vanilla
1 teaspoon cinnamon

Process apples, psyllium, vanilla, and cinnamon in a blender. Add more psyllium to adjust the consistency of the filling. Pour into crust and refrigerate until serving. Decorate top of pie with a few slices of thinly sliced apples in the form of a wheel. Add a few sprigs of mint to decorate.

Almond Roca

2 cups sprouted almonds
1/2 cup dried, shredded coconut (always dry coconut yourself in a dehydrator as the dried coconut that
        you can purchase, even in health food stores, has been bleached and pasteurized)
1/4 cup raw wildflower honey
1/2 vanilla bean, ground

1) Put all the ingredients, except coconut, into a food processor and process until mixture holds together.
2) Transfer to a bowl, add in the shredded coconut, and blend well by hand.
3) Form into small ball shapes, and refrigerate. These are very delicious, but don't overdo!

Makes 1 dozen. Keeps up to 2 weeks in the refrigerator.

Sugar-Free, Nut-Free, Dairy-Free Vegan No Bake Cookies

Wahoo! I finally figured out how to make these! Now, you might be thinking that you're missing the peanut taste but for those of us who are allergic to peanuts AND tree-nuts this is a great alternative!

What you'll need
2 medium - just spotted bananas - cut into chunks & mashed
10 dates soaked in water - I usually put them in a pint jar with about 3/4 filled with water- then put all of that in a food processor & blend
2 oz unsweetened chocolate - DO NOT USE POWDER! needs to be the actual chocolate squares
1 Tbs Rice Dream (only needed if you use nut butter)
pinch of salt
2 tsp vanilla
3/4 tsp stevia POWDER - do NOT use the liquid!
2 c. Gluten free or regular quick cooking oats.
(if you want to add 1/4 c. almond butter - yummy for all you who can eat nuts :)

Take the date mixture & boil - add the mashed banana until it is thoroughly mixed. take off heat immediately & add chocolate squares, rice dream, salt, & vanilla. mix until the chocolate has fully melted. Add stevia until mixed in well & then add the oats. Use a spoon to make individual cookie drops on wax paper & let cool - as it cools it should harden. Mine took forever - so based on a hint from another blogger, I stuck them in the freezer & it helped a little. I think the reason might be that my bananas were a little big - so you might want to try one or 1 1/2 bananas instead of 2 full....

Pictures to come! These are YUMMY!!

Buttercream Frosting

3 cups powdered sugar

1/3 cup butter 

1 1/2 teaspoons vanilla extract

2 tablespoons milk or evaporated milk - use whipping cream for a more airy frosting...tastes like the "whipped" frosting from the store....

Variations:

Citrus Buttercream Frosting: Omit vanilla. Substitute lemon or orange juice for the milk. Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel.

Cocoa Buttercream Frosting: Stir in 2/3 cup baking cocoa into powdered sugar, and increase the butter to 1/2 cup and milk to 5 to 6 tablespoons.

Maple-Nut Buttercream Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk. Stir in 1/4 cup finely chopped nuts (toasted, if desired).

Peanut Butter Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 to 1/3 cup.

Fondant

amazing recipe I found on you tube - I combined 2 recipes & came up with this one - it's wonderful & a fun way to decorate!


1 bag of mini marshmallows (yes - they have to be mini & not the fruity ones - white, please)
1 Tb water
1 1/2 lb powder sugar (you'll use the rest of your 2lb bag once you're ready to decorate...)
very clean counter space - or table (wiped down w/ cleaner & hot water)
shortening
plastic wrap


put marshmallows & water in a bowl & stir - put in microwave for 20 sec - take out & stir - put back in for 30 sec - take out & stir - put in for 25 sec - take out & stir - put back in for 20 sec take out & stir - should have no clumps & should be ready - act quick! these have a tendancy to get too hard really quickly!!


Add 1/2 lb of powdered sugar to the bowl & stir - continue to add sugar until mixture has incorporated enough to be able to knead on the counter


put a lot of powdered sugar on the counter & knead - you're going to want to knead until it's heafty & doesn't stick to the counter easily...


get shortening - yes, it does have to be shortening, not oil & yes, it needs to be plain, not butter flavor


put on your hands & make sure ball of fondant is coated. wrap in plastic wrap. Put in fridge for at least 24 hours. & wahlah! You're ready to begin decorating your cake!!




This is the first time I've ever made a fondant cake....it's a bit sloppy - but I haven't had any training at all - so it was kinda fun... :) 

Yummmmmy carrot cake!

2 c. flour
2 c. sugar
2 tsp bk soda
2 tsp salt
1 Tb cinnamon
3 c. grated carrots
4 eggs
1 1/2 c. oil
1 c. nuts
1 c. raisins (optional)


Blend 1 c. carrots, 1 egg, & 1/2 c. oil
(repeat 2x)


in a separate bowl, put flour, raisins, & nuts. use a colander to sift out nuts & raisins (this is an important step - raisins & nuts must be coated with flour!)


To carrot/egg/oil mix - add sugar & mix
add bk soda, salt & cinnamon & mix
add flour & mix
add rasins & nuts & mix

bake in greased cake pan at 350 for 1 hour

All good things come in threes

This is not necessarily a recipe - but my goodness it's SO good.

Before you try this recipe, make sure that you're making it for many people. Just having one will put you into a food comma - but these are super addicting...

1. Make your favorite cookie recipe (I like chocolate chip cookie) place the dough in a 9x13 greased pan.
2. Layer 15 oreos on top of the cookie dough
3. Make your favorite brownie recipe & pour the dough on top of the oreos.

Bake at 350 for 45-55 minutes. You'll be able to see 15 circles (from the oreos) on top, which will allow for easy cutting (one circle per square) - let it cool for about 10-15 min before cutting - best when warm - but it tastes good cool as well.

***Gluten Free? You can get gluten-free Oreo type cookes - as well as GF cookie & GF brownie mixes that should work - I haven't yet but I'll give a review once I have****

Oreo Thingamajigs

1 package of Oreos (Gluten free? Newman's has a GF version of Oreos - as well as Kinnikinnick)
1 package (block) of cream cheese

Empty all oreos in a food processor, pulse until the consistency is like dirt.

Add in room-temperature cream cheese & just hit "on" on the food processor.

Once all combined, roll out little balls (you can fridgerate, if needed, for like 10 minutes) & put on cookie sheet. Chill for 1-2 hours.

Take each ball & dip in melted chocolate (I like a mix of 1/3 bag of milk chocolate, 1/3 bag of semi-sweet chocolate, & 1/3 bag of butterscotch chips). Chocolate should set up in about 10-15 min

Creamy Chocolate Frosting

8 oz package cream cheese at room temp
1/4 C melted butter
4 C  powdered sugar
1/2 C cocoa powder

mix melted butter & cocoa powder. Combine rest of ingredients.

Chia Cookies

prep - 1 Tbs chia seed (ground in a coffee grinder is preferable) & soak in 1/2 c. water for a minute or two

3/4 c sugar (if you have a coffee grinder - clean & then put the sugar in & blend until powdery - it gives a nicer consistency - but not necessary)
3/4 c dark brown sugar (not good w/ regular brown sugar!)
1/2 c light margarine (regular margarine or butter will not work properly)
1 Tbs vanilla
2 1/4 c whole wheat flour
1 tsp baking soda
1/2 tsp salt
1tsp cinnamon

Preheat 350 deg. Beat first 4 ingredients & chia mixture until well mixed. Add dry ingredients & mix. ungreased cookie sheet 15 min

This is for high altitude (4500 feet-ish) I haven't tried this yet - but low altitude, try decreasing flour by 2Tb - meaning the total would be 2c & 2Tb of whole wheat flour - also bake at 325

7 layer bars

7 ounces flaked coconut
1 cup butterscotch chips (make sure there is no Barley in them!)
1 cup semisweet chocolate chips
8 ounces unsalted peanuts
1/2 cup sliced almonds
1 (14 ounce) can sweetened condensed milk

Directions

1.Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 8x11 inch baking pan.

2.Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. In a seperate bowl combine butterscotch morsel, chocolate chips, and sweetened condensed milk - then pour over coconuts. spread peanuts evenly over the chocolate mixture layer. Top with sliced almonds and remaining coconut . Bake for 20 minutes in the preheated oven. Cool completely before cutting into squares.

gooey brownies

1 can sweetened condensed milk
1/4 c. cocoa powder
1 egg
2 Tbs. vanilla
1/2 tsp baking powder
1/2 c. chopped walnuts or pecans (optional  - add 1/4 c. cocoa powder if you use nuts)

heat oven to 350 - spray nonstick cooking oil in a square pan. combine all ingredients & pour batter into pan. Cook in oven for 20-25 minutes. Cool for 10-15 minutes & serve.

Elisa's Heavenly Chocolaty Bars

1 1/2 c. brown sugar (packed)
1/3 c. softened butter
1 c. & 2 Tbs unbleached flour
2 eggs
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 bag of mini chocolate chips
1 cup of milk chocolate chips

preheat oven to 350. mix 1/2 c. brown sugar & butter. Add 1 c. unbleached flour. press mixture in the bottom of a rectangle pan (9x13 is preferred). bake for 10 minutes (12 minutes if you're in UT)

in a seperate bowl, mix eggs, 1 c. brown sugar, & vanilla. Add 2 Tbs unbleached flour, baking powder, & salt. Stir in all of the chocolate chips. Spread evenly over crust & bake for 15 - 20 min (or until golden brown). Cool completely (30 min-1hr).

Chocolate topping:
3/4 c. chocolate chips
2 tsp oil

melt chocolate chips & oil & drizzle over bars.

The BEST Suga Cookies!

These are comperable to those $2 cookies that you can get at your local markets (& they're usually only seasonal). These are heavenly! They make about 6 cookies & if you want - you can double easily...

3/4 c powdered sugar
1/2 c softened butter - do not melt!
1 egg white (if you double the recipe - change to one whole egg (not 2 egg whites))
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar


Cream together the sugar and butter, then mix in the egg white, vanilla, and almond extracts. Add flour, baking soda, and cream of tarter. Cover and refrigerate for at least 2 to 3 hours.

Preheat the oven to 350 degrees F.

Roll out the dough on a lightly floured surface to a 1/4-inch thickness. Lightly grease a baking sheet (or use parchment paper). Cut the dough with a floured cookie cutter. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Kayla's yuuuuummy brownies!

Preheat oven to 350º F.


1 c. margarine, softened
2 c. sugar
4 eggs
Cream butter and sugar in mixing bowl. Add eggs and mix well.

6 Tbls. cocoa
1 c. flour
2 tsp. vanilla extract
½ tsp. salt

Combine dry ingredients. Stir dry ingredients into creamed mixture. Spread into a greased 13x9 inch pan. Bake for 25-27 minutes. Cool completely.

7 oz. jar marshmallow creme
Spread marshmallow cream over cooled brownies.

1 c. peanut butter
12 oz. bag semi-sweet chocolate chips
3 c. crisp rice cereal

In a medium saucepan melt the chocolate chips and peanut butter until smooth, stirring constantly. Remove from heat and stir in rice cereal. Spread cereal mixture over the marshmallow creme. Refrigerate until firm. Cut into squares and store in refrigerator.

Choc Choc Cheesecake

For Gluten Free needs, please make sure you choose butterscotch chips without barley!

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:

4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light corn syrup
2 tablespoons sour cream, room temperature

Preheat oven to 350 degrees F. I like using the chocolate crumb pie crusts from the store....



FILLING:

melt the chocolate. blend the cream cheese, sugar, and sour cream together in a food processor until smooth. Scrape down the sides & add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool completely

GLAZE (firm): melt chocolate, butter and corn syrup together. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the cake. Cool completely, then refrigerate overnight.


ALTERNATE GLAZE (soft): melt 3/4 c. chocolate & 1/2 c. whipping cream until mixture is thick. Spread glaze evenly over the cake. Cool completely, then refrigerate overnight.

CRUSTS:

Shortbread (best to use with fruit flavor cheesecakes): beat 1/2 c. butter, 2 Tbs sugar, & 1/4 c. powdered sugar until it's creamy. Add in 1 c. unbleached flour & 1/2 tsp. salt. Press into cheesecake pan, poke w/ a fork & bake at 325 degrees for 30 min. Cool completely before adding filling.

Chocolate:  put 1 package of chocolate graham crackers in a food processor & blend until a crumb texture. In a bowl, add chocolate crumbs, 1/4 c. sugar, & 1/4 c. melted butter. Press into pan & bake at 375 for 10 minutes. Cool completely before adding filling.

If you prefer graham cracker crust - same as Chocolate - but use regular graham crakers instead.


VARIATIONS:

Since these are mainly made with choc chips - you could always substitute - for white chocolate, choc and mint, peanut butter (using the pb chips) and chocolate, raspberry chocolate (although raspberry chips only really come out once a year - unless you get them from a bakery), butterscotch and chocolate, white chocolate & strawberry.

There are lots of variations w/ this recipe - I absolutley L-O-V-E this cheesecake!!

Chocolate Saltines

Sounds weird - but I LOVE this recipe!

1 sleeve of saltines
3/4 c. brown sugar
1 c. butter
small bag of semi-sweet choc chips
1 c. chopped nuts (optional)

Oven - 400 deg.

Line cookie sheet with foil & spray with Pam. Cover cookie sheet with saltines. In a saucepan, boil butter & brown sugar for 3 minutes. Pour sugar/butter mixture over saltines & spread evenly. Bake for 5 min & remove from oven asap. Sprinkle choc chips & set it sit for a minute. Spread melted chips evenly with a spatula. Spread chopped nuts. Let cool until firm. Break into pieces & enjoy!!

Berry Tiramisu

Sponge cake
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
6 large eggs
1 cup (7 ounces) sugar
1/2 teaspoon almond extract

Citrus Syrup
Zest of 2 lemons, peeled in strips with a peeler
Juice of 2 lemons (1/3 to 1/2 cup lemon juice)
2 whole cloves
3/4 cup (5 1/4 ounces) granulated sugar
3/4 cup (6 ounces) water
3 tablespoons (1 1/2 ounces) Grand Marnier or orange juice

Filling
1 pound mascarpone cheese
2 tablespoons orange zest
1 cup (8 ounces) whipping cream
1/2 cup (2 ounces) confectioners' sugar
2 quarts berries: raspberries, blueberries, strawberries or any combination you like

Instructions:
Preheat the oven to 350°F (180°C) and lightly grease, or line with parchment, a 10 x18-inch half-sheet pan or two 9-inch square pans. Using two 9-inch squares will give you slightly thicker cake layers and one more pan to wash; using a half sheet pan has some trim waste, but there’s less dishwashing involved.

To Make the Cake:
Whisk together the flour, baking powder and salt, set aside. Combine the eggs, sugar and almond extract in a large mixing bowl. Beat with an electric mixer at high speed until thick and lemon-colored, about 5 minutes. Sprinkle one third of the dry ingredients over the egg mixture, and fold them in with a whisk, taking care not to deflate the batter. Repeat twice more with the remaining dry ingredients, then pour the batter into the prepared pan(s). If you’re using two 9-inch square pans, divide the batter evenly between them. Bake the cake in the preheated oven for 20 minutes, or until the top springs back when lightly touched with a finger. Remove the cake from the oven and run a knife around the edge of the pan while still warm. Place the cake on a rack to cool completely before taking it out of the pan.

To Make the Syrup:
Combine all the syrup ingredients and bring the mixture to a simmer, stirring occasionally until the sugar dissolves. Once the mixture is clear, remove the syrup from the heat, strain it, and allow it to cool to room temperature.

To Make the Filling:
Place the mascarpone in a mixing bowl, and stir in the orange zest. Add the whipping cream a third at a time, stirring between additions until the mixture is smooth. Stir in the confectioners' sugar.

To Assemble:
Flip the cooled cake out of its baking pan or pans onto a piece of parchment paper. If you’ve baked on parchment, peel the parchment off the back. Pull the paper straight back, keeping it parallel to the surface of the cake; this will discourage any bits of cake from coming off with the paper. Slice the cake in half down the middle, to make two roughly 9 by 13-inch rectangles. Trim the rectangles to make 9-inch squares, and set aside the excess to use for another purpose. If you’ve used two 9-inch square pans, flip the cooled cakes out of their pans and peel the parchment off the bottoms. Place one of the 9-inch squares in the bottom of a lightly greased 9-inch square pan. Using a pastry brush, generously soak the cake with 1/2 cup of citrus syrup. You’ll need to dab the syrup on, let it soak in for a few minutes, then repeat the process. After the cake has been soaked, place a single layer of berries over the cake. Spread half the mascarpone filling over the berries, then place the second square of cake on top. Soak this layer of cake with syrup as you did the first. Spread the remaining filling over the cake layer, then place the rest of the berries in an attractive design on the top. Refrigerate the cake for at least an hour before serving.

Makes one 9-inch cake or 16 (2-inch) squares.

Beijinho

1 can (14 oz) sweetened condensed milk
1 cup of grated coconut
1/2 cup of coconut milk
3 egg yokes

40 cloves to decorate.

Cook sweetened condensed milk, grated coconut and egg yokes over medium-low heat, stirring vigorously until it thickens enough to show the pan bottom during stirring.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 inch balls.

Roll the balls over granulated sugar to decorate and stuck a clove on the ball.

Hint: Grease your hands with margarine to make the balls easily.

Brigadeiro/ Negrinho

1 can (14 oz) sweetened condensed milk
1 tablespoon margarine
3 tablespoon cocoa powder

Cook the sweetened condensed milk, margarine and cocoa powder over medium-low heat and stir vigorously .

Cook the mixture until it thickens enough to show the pan bottom during stirring.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 inch balls.

Roll the balls over chocolate jimmies to decorate.



Hint: Grease your hands with margarine to make the balls easily.

If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold water. If you cooked enough, this sample should hold the shape after cooling down in the water.

***********OH WOW! we made some of these & added 1/4 c. peanut butter after you remove it from the heat - A-mazing!

Joey's cookies

In California:

1/2 C margarine -- softened
1 C brown sugar -- packed
3/4 C granulated sugar
1 egg white -- whipped
1/4 C skim milk -- at room temperature
2 C flour
1/4 Tsp salt
1 1/2 + Tsp baking powder
1 1/2 + Tsp cinnamon
1 Tsp orange peel
1 1/2 C apples -- peeled/chopped
1 C cranberries -- chopped


Preheat oven at 375F. Prepare a baking sheet with cooking spray. In a mixing bowl, combine margarine, sugars, egg white, and milk. In another mixing bowl, combine flour, baking powder, cinnamon, salt, orange peel, apples, and cranberries. Mix wet ingredients with dry ingredients just until moistened. Arrange by tablespoons on prepared baking sheet, 2" apart. Bake for 12 to 15 minutes.



IN HIGH ALTITUDES:

1/2 C margarine -- softened
1 C brown sugar -- packed
3/4 C granulated sugar
1 1/2 egg white -- whipped
1/4 C skim milk -- at room temperature
1 tsp vanilla
2 1/2 C flour
1/4 Tsp salt
2 Tsp baking powder
1 1/2 + Tsp cinnamon
1 Tsp orange peel
1 1/2 C apples -- peeled/chopped
1 C cranberries -- chopped


Preheat oven at 375F. Prepare a baking sheet with cooking spray. In a mixing bowl, combine margarine, sugars, egg white, and milk. In another mixing bowl, combine flour, baking powder, cinnamon, salt, orange peel, apples, and cranberries. Mix wet ingredients with dry ingredients just until moistened. Arrange by tablespoons on prepared baking sheet, 2" apart. Bake for 12 to 15 minutes.

Tannies

2 c. packed dark brown sugar (must be dark brown)
2/3 c. butter

Mix in saucepan until melted - take off heat

2 eggs
Temper

1 Tbs vanilla
2 c. flour
1 tsp bk powder
1/4 tsp. soda
add

bake in Pam coated baking dish at 350 for 25-30 min

PB Krispies

1 c. sugar
1 c. honey (vegan? Use light corn syrup)
1 c. crunchy PB

boil sugar & caro for 3-4 min. Take off heat, add PB

-----STOP!!---- the above mixture, when prepared, can also be put on top of popcorn for an awesome topping! Goodbye carmel corn!!

-----GO!-------

Add rice krispies - good variation, use cocoa pebbles - or anyother tasty cereal. put in a greased rectangle cake pan

Mix 1/2 bag butterscotch chips & choc chips & melt - then add to the top of the krispies

Scotchy

2/3 sugar
2/3 packed dark brown sugar
1 stick margarine
1/2 c. shortning
2 eggs
1 tsp bk soda
1 tsp cinnamon
1 tbs vanilla
1/2 tsp bk powder
1/2 tsp salt
3 c. oats
1 c. flour
1/2 bag of butterscotch chips

cream the 1st 5 ingred. Add next 5 ingred - mix well. Add oats, mix. Add flour, mix. Add butterscotch, mix.

ungreased cookie sheet 9-11 min 375 degrees

Toffee

1 c sugar
1 c butter - not margarine
1/4 c water
1/2 c choc chips
1/2 c chopped pecans

heat 1st 3 ingred until boiling - stir consistently - reduce heat & reach 300 deg using candy thermometer. pour toffee on ungreased sheet & spread out. put choc chips directly on while still hot & then the pecans


I think you can put the pecans (or almonds) right in w/ the toffee & it tastes more like almond roca...

Fudge

Try with variations - pb chips, mint chips, white choc chips....etc...GLUTEN FREE? BE CAREFUL! some "chips" use barley - which contains gluten

12 oz choc chips
1 can (14 oz.) sweetened condensed milk
1 1/2 c. walnuts
1 tsp vanilla

heat milk & choc chips until chips melt. Quickly stir in vanilla & nuts. Let set up or fridgerate for 2 hours

Some good combinations:
strawberry chips & dark choc chips (layered or swirled)
mint chips & dark choc chips (layered or swirled)
white choc & milk choc chips (layered or swirled)
butterscotch & milk or dark choc - melt together - A mazing!
peanutbutter chips - make fudge & then pour in pan - sprinkle a few choc chips on top & let it set up - the choc will melt a little but it makes for an amazing fudge! & it's just the right amount of choc....

Gingerbread House Icing (the Best!)

3 Tbs meringue powder
1/2 tps. cream of tarter
6 tbs warm water

beat until blended

Add 2 c. powder sugar

beat on low speed until blended.
beat on high speed 4-5 min or until stiff peaks form

Snickers Pie

2 cooked pie shells (You can use GF, if neede)
about 15 carmel candies
choc covered peanuts (handful for each pie) - or if you can't get them - chopped peanuts work well
Prepared 1 large box of jello choc pudding
1 pkg of cool whip
2 snickers bars cut into chunks
whip cream topping

melt carmel & with peanuts lay in bottom of the pie crust. Let cool at room temp. Mix cool whip & pudding. Fill pie crust with choc pudding mixture. Refrigerate for 2 hours. decorate the top with whip cream topping & cut up snickers bars.

You can also add some carmel & chocolate topping to the top of the decorated pie - for an extra zing!

Almost Oreos

1 box cake mix (you can be creative with the flavor!) - Pick up a Gluten Free mix, if needed!
3/4 c shortning
2 eggs

mix & roll into balls - place on ungreased baking sheet at 350 for 7-8 min


FILLING:

8 oz cream cheese
1 stick butter or margarine
1 lb of powder sugar
1 tbs of vanilla

Mix well

No-Bake Choc Cookies

2 c. sugar
1/2 c. cocoa
1/2 c. milk
1/2 c. margarine - butter not as good!
3 c. rolled oats (Gluten Free for those who need!)
1/2 c. (or more) Peanut butter
1 tsp vanilla

mix first 4 inged on med heat in saucepan. bring to a boil. Cook for 3-4 minutes. Remove from heat & add rest of ingred. drop spoonfuls on wax or parchment paper & let cool

Becca's Coconut Yummies!

1 c margarine
1 tsp baking soda
1 tbsp vanilla
2 c brown sugar
2 tsp baking powder
2 c. flour
1 c. coconut
2 eggs
2 c. Oats

cream margarine, coconut, brown sugar, eggs, & vanilla. Add baking powder, soda, & oats. Add flour - ungreased baking sheet - 350 deg 7-8 min

High Altitude Choc Chip Cookies

This really is only supposed to be high altitudes. This is a recipe I started making when I first went to school - I adjusted it (ratios & type of ingred.) from another recipe & came up with this...They're really yummy - a little crisp on the outside (if you leave them out longer than a day...) & really chewy on the inside...




3/4 c sugar
3/4 c dark brown sugar (not good w/ regular brown sugar!)
1/2 c light blue bonnet (yes, this matters too!)
1 Tbs vanilla
1 egg
2 1/4 c flour
1 Tsp baking soda
1/2 tsp salt
1/2 bag of choc chip cookies


Preheat 375 deg. Beat first 5 ingred until well mixed. Add soda & salt. Add flour & mix. Add choc. ungreased cookie sheet 8-10 min

Choc Peanut Butter Bars

1 cup butter, melted
2 cups graham cracker crumbs - (Need Gluten Free? You'll need to buy a box of the GF graham-like crackers & make crumbs by putting them in a food processor)

2 1/2 cups powdered sugar
1 lb peanut butter
1/2 bag of semi (or milk) choc chips
1/2 bag of butterscotch chips (Gluten Free? Make sure you get them withOUT barley!)

In a medium bowl, mix together the butter, graham cracker crumbs, powder sugar, and peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

melt the chocolate & butterscotch chips stirring until smooth. Spread over the peanut butter layer. Refrigerate (or let sit out & harden) and cut into squares.

GF Pancakes

1 1/2 cups brown rice flour
3 1/2 tsp baking powder
1 tsp salt
1/4 tsp Xanthan gum
1 tsp vanilla
1 Tbs honey
1 1/4 cups milk
1 egg
3 Tbs butter, melted

in seperate bowls, mix wet & dry ingrediants - then mix together....you know the rest! These are pretty yummy for being gluten free!

Sheppard's Pye

1 lb ground beef
1 onion chopped
1 tsp garlic
1 can cream of chicken
1/2 c. diced fresh bell peppers (color is up to you!)
1/2 c. fresh diced carrots
1/2 c. fresh sliced celery
1/2 c. frozen (or canned) green beans
1/2 c. frozen (or canned) organic corn
4 c. mashed potatoes
1 c. shredded cheese


brown meat & onions - while on the heat add peppers & carrots - not too long on the heat! maybe 5 min max! soggy veggies in any dish = unhappy guests! add rest of ingredients except potatoes. Put the mixture in a casserole dish. Top with mashed potatoes & then cheese. bake for 20-25 min at 375

Hawaiian Haystacks

1 big can of chicken
1:1 of cream of chicken & chicken broth
mix

buffet style:
white rice
green onions
chopped celery
chopped tomatoes
crushed pineapple
slivered almonds
coconut
maraschino cherries
shredded cheese
water chestnuts

Crockpot Chicken - EASY!

This is just a little adjustment on Stephie's recipe - it's a really great/easy way to have dinner ready by the time you get off work!


chicken tenders (frozen or thawed)
salsa
corn
black beans


You just put a lot of each into a crockpot - you can guestimate how much you want of each.


Put on low for 7 hours 8 if the chicken is frozen


You can make lots of stuff w/ it - really good with tortillas! or tortilla chips!! YUM!

(more Varieties!!)

#1 - one bag of boneless skinless chicken (breast meat - I like tenders), one can of low sodium cream of chicken soup, 8 oz of fat free or low fat cream cheese, and one packet of italian dressing mix (must be the dry packet - NOT the actual prepared dressing). I usually set it on low and let it sit for 8 hours. Shred & serve over rice, quinoa, pasta, or on a baguette for a sandwich

#2. - one bag of boneless skinless chicken & 6 - 8 oz of your favorite prepared dressing (I really like italian dressing - but honey mustard, raspberry vinaigrette, and russian dressings are pretty good too).


#3 - Just like #1 but instead of italian seasoning - use one lipton onion soup mix

#4 - one bag of  boneless skinless chicken & one bottle of boylan's rootbeer - once cooked 6 hours on high, drain & shred chicken & add bbq sauce