Yummy Eggs atop Stuffing

Yummy Eggs atop stuffing

2 cups stuffing cubes
1 tablespoon butter or oil
1/4 cup diced onion
1/4 cup diced red pepper
1/2 cup broth
2 eggs
grated cheese
Preheat oven to 375 degrees
Cook the onions and peppers in the butter/oil until translucent. Add the stuffing cubes and stir well. Add the broth and stir more. turn off the heat and let that sit for a few minutes to absorb. Grease a baking dish and place the stuffing mixture on the bottom. Crack the eggs and place them over the stuffing. Sprinkle the cheese on top. Place in the oven for about 12 minutes or until the eggs appear to be cooked to your liking.

Mini "pizza"appetizers

Mini "pizza" appetizer


(for the four pieces pictured-multiply ingredients as needed)

2 pieces whole grain bread
4 tablespoons olive oil
2 cloves garlic

1 Italian plum tomato
four small slices of cheese (I use goat's milk cheddar or chevre)
olive tappanade (olive spread) or bruchetta
sprigs of fresh oregano

Toast the bread and cut out circles using a cookie cutter. Brush them with olive oil that has smashed garlic in it. Spread tappanade on the toasts. Cut tomato into circles and place one on each toast. Top with slice of cheese. Broil on High until the cheese melts and is bubbly. Top with fresh oregano.

Poached Pears

Simple Poached Pears:

I used Bartlett pears for this. I prefer to leave the skin on as I enjoy that somewhat gritty texture, plus lots of essential vitamins are packed into the skin. Heat oven to 375 degrees. Spray pears with Pam (or similar) and place in deep baking pan. Sprinkle with 1/2 cup brown sugar. I added two tablespoons of brandy (yum) to mine, thought that is not necessary if you have none. I added about 1/2 cup of water to the bottom of the pan. Bake for 30 mins or until a knife slides easily into the flesh of the fruit. Serve with the caramelized juice from the bottom of the pan drizzled on top. (I finished mine with sparkley casting sugar)

Wild Blueberry Pie


for crust:
3 cups flour
1/2 c fine corn meal
1/2 c sugar
1 tsp salt
2 tablespoons grated lemon rind
6 tablespoons cold water
8 tablespoons shortening

for filling:
1 12 oz bag of frozen wild blueberries (regular is okay, but the wild ones are more intense)
juice of 1 lemon
2/3 cup sugar
1/2 cup flour
dash of cinnamon

Make the crust:

In a bowl, combine the flour, salt, sugar and lemon rind. Add the shortening one tablespoon at a time, pinching the shortening with your fingers in the flour, mooshing until the mass begins to look like coarse meal. Add the water and using your hands, gently gather HALF of the dough together and turn it out into a pie plate. Using your fingers press the dough along the bottom and edges of the pie pan. Reserve the remaining dough for the top crust.

(edit: If you want to cheat, get the pre-made pie crusts in the refrigerated section at the grocery store, just don't tell em I said to do that. It would ruin my street cred)

Put the berries into a bowl and toss them with the additional flour, the juice of lemon the sugar and cinnamon. Pour this into the pie crust. Roll out the remaining dough on a floured surface and drape it over the pie. Cut steam vents.

Bake at 375 for 40 mins or until the pie is bubbly and the crust is browned.

Leek and Pea Faux Quiche



Sautee a five inch length of leek. Add a handful of frozen or fresh peas to the pan and cook for 2 minutes or so. In a single serving baking pan or dish place one slice of bread. Next, slice cheese of choice (I used goat's milk cheddar) and place pieces on top of the bread. Cover with the leek mixture. Beat 2 eggs with 1/2 cup milk until frothy. Add herbs of choice. Pour on top of the bread/vegetables and sprinkle with some Romano cheese. Bake at 375 for 20 minutes or until top is browned, cheese is melted and it smells too good to put back into the oven.


Gnocchi with Brow Butter, Sage and Walnuts

Gnocchi with Brown Butter, Sage and Walnuts
Serves 4

4 medium sized russet potatoes
2 eggs
3/4 cup flour
1 tsp/ salt
1 tsp pepper
1/2 tsp nutmeg

1 stick butter
2 cups walnut pieces (or halves)
fresh sage leaves (about 1 cup chopped roughly)

Okay. This is really not that hard, but it takes time and it is WELL worth it. Believe me.

Boil the potatoes until fork tender. While still warm rub the peel off. I did this under running cold water. If you have a ricer use it! I do not, so I actually tried 2 methods instead. I used the large hole side on my grater. That worked really well. I also used the tines of a fork to mash and fluff. That worked fairly well, but tended to result in less fluffy gnocchi. Allow the grated potato to cool. Add the spices. Lightly beat the 2 eggs and add them to the potato and fold in gently. Add the flour in thirds, folding as well. Now, turn the mess out onto a floured surface and gently push the lot into a ball. Cut the ball into thirds and work each third into rolls about 3/4 inch in diameter. With a fork cut the roll into pieces about the size of the first joint of your thumb. Roll the nubbin of dough off the tines of the fork to make the characteristic stripe marks.

Drop the gnocchi into boiling water and allow to cook until they rise to the surface. Remove with a slotted spoon and place in serving bowl(s).


Simple. Tasty. Incredibly good...Melt the butter in a pan. Add the sage and nuts. Allow to sizzle a little, but do not burn the butter.

Pour on top of the pasta and add sage leaves for garnish.

Savory Mushroom Soup

Savory Mushroom Soup
serves two or three

1 box of baby portabella mushrooms (you may use any kind, but I prefer these)
1 32 oz. box of broth (veggie, beef or chicken)
2 meduim onions
2 cloves garlic
a few sprigs of fresh thyme (dried, if you must)
1/4 c olive oil
8 oz of red wine (plonk is fine, but nice wine is better!)

Sautee the onions and garlic in the olive oil. When those are wilted add the mushrooms and continue cooking until those have rendered down, are soft and the liquid has emerged. Add the remaining ingredients, cover and simmer for one hour. You may add more fluid if you feel so inclined.

Chicken Tenderloins with Butternut Sqash Puree

1 pound Chiken Tenderloin (chicken finger/stir fry cut)
2 Tablespoons Olive oil
2 cups butternut squash puree (use canned pumpkin in you must)
1/4 cream
fresh tarragon

I usually have a squash cooked and ready to go in my fridge. It is one thing my kids will always eat and it can go sweet or savory into many dishes. I just scooped out the flesh for this dish, simple, rich and lightly sweet. First I cooked the chicken strips in olive oil till browned. I added the squash to warm it up. Take out the chicken and place it on a plate while you work up the sauce. After the squash has warmed through and carmelized a little bit, stir in 1 tablespoon fresh tarragon (dried if you must) and the cream. Add salt and pepper to taste. Add a dash of nutmeg. Plate the chicken on top of the puree. Simple. Yummy. Winter comfort food. Lots of vitamins, too!

Carmelized Pear Tart

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Carmelized Pear Tart

pre-heat oven to 375

4 large Bosc pears

1 cup sugar
1/3 cup water
1/4 cup cream
3 Tbls. butter

1 1/2 cup flour
1 stick butter very cold and cut into chunks
additional 3 Tbls. sugar
1/4 tsp. salt
3 Tbls. ice cold water
1 tsp grated lemon rind

for the crust:

Using a food processor (or if making by hand use a pastry tool and a metal bowl) place the flour into the bowl and add the sugar,saltand lemon rind. Pulse to combine well. Add the butter in thirds pulsing several times between each addition. Be careful not to overwork the dough. Add the cold water pulsing between drips. When the whole thing gets lumpy and seems to be "pulling together" you are done. Turn out the dough onto plastic wrap and mush the lot into a flat circle. Put it in the fridge for at least an hour to firm up. When it is chilled, roll it out and place it in a spring form pan, or in a tart shell pan.

For the filling:

Slice the pears thinly making sure to discard the seed part.

For the caramel:
Place the cup of sugar and the 1/4 cup water in a pan and stir to dissolve. Heat until simmering and continue as such until the syrup becomes a golden brown. At this point stir in the butter then the cream in several portions, stirring between each to combine smoothly.

Lay the pear slices in the tart shell in a concentric circle pattern, or any way that looks pretty to you. Pour the caramel sauce on top and put the tart in a 375 degree oven for about 30 minutes until bubbly with a golden crust (depending on your oven, of course). Serve on Tiffany plates for best flavor. Heh.

Pasta with Chick Peas

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Noodles with Chick Peas

1 pack of fresh noodles (I used Naysoa Chinese Style Noodles)
1 clove garlic
1 small can chick peas
1/4 cup red spaghetti sauce
1/2 cup cream or half and half
grated romano cheese
oragano to taste

Boil water and cook noodles. Fresh noodles take much elss time than dry. Strain the noodles and keep them warm in a little warm water. In a skillet cook chopped or minced garlic until lightly browned. Add chick peas and warm them through. Add red sauce and cream and stir until combined well. Add oregano. Allow the sauce to thicken. Plate the noodles and sppon the sauce on top. Serve warm.

Tasty Porkchops

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Pork Chops with Sherry and Pomegranate Glaze

This is similar to the pomegranate reduction sauce noted in earlier posts, but a bit more simplistic.

6 thin cut pork chops
6 shallots chopped roughly
1/4 c olive oil
1 cup flour
4 oz. Pom brand pomegranate juice
2 Tbls. dry sherry

First dredge the chops in flour seasoned with salt and pepper to taste.
Heat oil in a skillet and add the shallots. Turn after 3 minutes. Remove the chops when cooked. Deglaze the pan with the sherry and add the pomegranate juice. Allow this to reduce a bit and plate the chops, drizzling the sauce over.

Pannetone French Bread

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Pannetone " French Toast "
Made from the traditional Italian Holiday Bread, this is simply scrumptious!

Preheat the oven to 375 degrees

Pannetone bread (I used the small, individual size, which cuts into perfect rounds. You may use the larger loaf and cut out the circles with a cookie cutter)

I egg and 1/4 cup cream per serving.

3 drops vanilla per serving

1 Tablespoon sugar per serving.

Butter to butter ramekins.

Sugar for crunchy glaze on top.

Butter the individual ramekins well with butter. Cut the round of bread to size, place it in the bottom of the ramekin. Gently beat egg and cream together, adding sugar and vanilla. Pierce the bread with a fork in several places so the bread will absorb the custard well. Pour the cream/egg mixture on top of the bread and let it sit for 10 minutes. Place the ramekins in a roasting pan filled with boiling water to just below the edge of the ramekins. this will aid in the setting of the custard and prevent over cooking. After about 10 minutes test the center of the custard by touching it gently. It should spring back just a bit. Remove the ramekins from the oven, discard the water bath and sprinkle sugar (I used casting sugar) on top, using about 1/2 teaspoon per serving. Place the ramekins on a cookie sheet and place in the oven under High Broil until the sugar caramelizes (this part is a bit tricky! Keep an eye on them during the broil to prevent burning). Serve warm.

Spiced Nut Treats

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Spiced Nut Treat

preheat oven to 375 degrees

1 12 oz bag of walnuts or walnut pieces
1 12 oz bag of pecans (go with the whole ones here. You will be glad you did)
1 tsp salt
1 tsp pepper
1 stick of butter (organic, please)
2 cups of light brown sugar
1/4 cup apple cider vinegar
Garam Masala to taste (I usually use about 2-3 tablespoons) I use my own mix, but I have found that The Spice Hunter brand to be quite good. You may also add cayenne if you prefer a more spicy nut. Ahem.

Make sure you use a large pan for this, or do it in two batches.

Melt the butter in a skillet. Add the brown sugar and stir frequently as it bubbles and begins to melt the sugar. Be sure to not let this burn or it will be bitter. Add the spices. Then add the cider and stir until the mix becomes glossy, about a minute or two. Add the nuts and toss, being sure to coat them well. Turn out the nutz onto a well oiled cookie sheet or baking pan and put thm into the oven for about 20-30 minutes, stirring every 5 mins or so. They may SEEM soft but they will harden as the sugar cools and get more crispy. Be careful not to over cook these, or they will get nasty and bitter.

I packaged mine in small cellophane bags with a shiny twist tie. Each bag held about a half cup of goodies. Just enough for someone to snarf up without feeling TOO guilty.

Coconut Macaroons

I *totally* rocked a number of people's worlds with these this week. I now have the perfect treat for bribing folks to do my will. Mwaaa haaaaa haaaa!

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Preheat the oven to 325 degrees F.

In a large bowl stir together 1 14 oz package of flaked coconut, 1 14 oz can of sweetened condensed milk, 1 tsp pure vanilla extract, and pinch of salt. Whip 1 large egg white until soft peaks, then fold into coconut mixture.

Mound tablespoon-ful of batter onto cookie sheets and bake for 25 to 30 minutes, until lightly golden brown around edges. Let cool completely.

Curried Squash Soup

Curried Squash Soup

Medium sized squash (I prefer Hubbard) 2 pounds or so should suffice

2 medium onions

3 cups broth (I use organic veggie broth)

1 can Lite coconut milk

1 orange

1 Tablespoon fresh ginger, grated

Olive oil for cooking (about 1/4 cup)

salt and pepper

Curry Powder

Bake or steam the squash until tender. Scoop out the flesh and place in a blender or food processor to cool. Dice the onions and saute until translucent and tender.

Add the onions to the squash in the blender and add the grated ginger, the juice of the orange and the broth. Process until smooth. You may have to halve the mixture to accommodate the space of your blender/processor. Add the coconut milk and process again, adding curry powder, salt and pepper to taste. This soup is best at just above room temperature, not too hot.

Chestnut Cheesecake

Chestnut Cheesecake (from NYTimes.com)

4 ounces crushed graham crackers or 1 1/8 cups graham cracker crumbs
1 tablespoon soft butter
1½ tablespoons sweetened chestnut purée or spread (available in many supermarkets and specialty food stores)

2 8-ounce packages cream cheese at room temperature
¾ cup sugar
3 large eggs
3 large egg yolks
¾ cup sour cream
1 teaspoon lime juice
1 teaspoon vanilla extract
1 to 2 tablespoons rum
1 cup sweetened chestnut purée

¼ cup rum
1 tablespoon sweetened chestnut purée
¼ cup sugar
1 tablespoon butter.

1. Heat oven to 350 degrees. Fill a kettle with water and place over high heat.

2. Prepare base: In a food processor, combine crushed graham crackers or cracker crumbs, butter and chestnut purée. Process until mixture has consistency of wet sand. Press into bottom of a 9-inch springform pan. Refrigerate until needed.

3. Prepare cheesecake: In a heavy-duty mixer, beat cream cheese until smooth. Mix in sugar. Add eggs and egg yolks one by one. Add sour cream, lime juice, vanilla extract and rum, mixing until smooth and creamy. Using a rubber spatula, fold in chestnut purée until thoroughly incorporated.

4. Cover outside of a springform pan with a layer of plastic wrap so that bottom and sides are covered. Do the same with foil, covering layer of plastic to make a watertight casing. Place pan in a roasting pan and pour in cheesecake filling. Add enough boiling water from kettle to come just over an inch up the side of cake pan. Bake until just set on top with a hint of wobble underneath (cake will continue to cook as it cools), about 1 hour. Remove from roasting pan and cool to room temperature on a rack. Refrigerate overnight before unmolding.

5. Prepare syrup: In a small saucepan, combine rum, chestnut purée, sugar and butter. Place over medium heat and stir until melted. Boil for 10 minutes, then remove from heat and cool to room temperature.

6. Remove cheesecake from refrigerator to remove chill before serving. Cut into slices and drizzle each with a spoonful of syrup.

Yield: 8 to 10 servings.

Pomegranate Reduction

Pomegranate Reduction Sauce

4 cups POM juice (or any other pomegranate juice of choice)
4 Tablespoons honey (you may also use molasses for a deeper, darker sauce)
1 Tablespoon sherry
1 bay leaf
4 Tablespoons olive oil
Skin from one apple (the pectin from this is a thickening agent, more flavorful than corn starch and requires much less energy and processing too!)

Simmer all the ingredients in a pan until reduced by half. Strain before using.

You may also add chopped shallots or slivers of garlic for a more savory sauce. Rosemary or other fresh herbs are also a nice touch, especially with lamb.

Sticky Pig Candy

Really. Try it. I know it sounds weird. But it is really very, very tasty. Addictive, even

Sticky Pig Candy


1/4 lb breakfast bacon, sliced

1/4 cup brown sugar

1/4 tsp cayenne pepper

1/4 tsp ginger powder

Preheat the oven to 200°C (~390° Fahrenheit) and switch the circulating fan on, if available. Line a tray with parchment paper and place the bacon stripes flat next to each other.

Prepare the spiced sugar by mixing together the brown sugar, the cayenne pepper and the powdered ginger in a small bowl. Evenly spread the spiced sugar with a teaspoon over the bacon stripes. Try not to scatter too much of it on the parchment paper itself, because it will burn there very fast and turn black.

Bake on the middle level for 10 to 15 minutes or until the sugar has melted completely and the bacon has gained some color. Don’t leave the bacon unattended, it’s only a short moment from crisp to burnt!

Remove the tray, immediately lift up the caramelized bacon slices with a spatula (don’t burn yourself!), before the sugar hardens again. Best eaten still warm. A definite ice-breaker for every party!

(Source: http://www.deliciousdays.com

Agave Ginger Bites

Agave-Ginger Bites

1/3 cup Agave Nectar
1/4 cup butter
2 cups all purpose flour
1/4 cup sugar
3 tbsp finely chopped crystallized ginger
1/2 tsp baking soda
1/4 tsp ground white pepper
1 egg

1. In a small sauce pan, combine agave nectar and butter. Heat and stir until butter is completely melted. Remove from heat, pour into a large mixing bowl and allow to cool to room temperature.
2. In another bowl sift together flour, sugar, baking soda and pepper. Add the ginger.
3. Mix egg into the Agave mixture.
4. Gradually stir or knead the flour mixture into the agave mixture.
5. Cover and chill for at least an hour.
6. Preheat Oven to 350 degrees.
7. Divide dough into 4 equal portions. On a lightly floured surface, roll out each portion into ropes. Cut each rope into 1/2 inch pieces.
8. Place each piece 1/2 inch apart on an ungreased cookie sheet (I use parchment or silicone liners.) and bake for 6-8 minutes or until tops are lightly browned.
9. Cool on paper towels.
10. Roll in powdered sugar.
Store in an airtight container in layers separated by wax paper at room temperature up to 3 days. Freeze up to 3 months!

Candied Clementine Peels

Candied Clementine Peel:

1 lb clementines (about 5-6)
1/2 tsp. Salt
3 cups granulated sugar
1 /12 cups water
vegetable oil spray

Quarter the clementines with a knife and peel carefully. Eat the yummy inside part. Place the peels in a pan of cold water (3 cups) the salt. Bring to a boil and continue uncovered for about 10 minutes. This releases some of the oils, and makes the peels less bitter. Rinse the peels. Slice the peels into thin strips.

Bring 2 cups sugar and 1 1/2 cup water to a boil, stirring until the sugar is dissolved. Add the peels. Reduce the heat and simmer for about 30 minutes. You may need more if the skins are thick, up to an hour. The peels should be soft and translucent, and the syrup thickened.

Transfer the candied peels (I used chopsticks) to an oiled rack set in a shallow baking pan, or over wax paper. Spray the wax paper with the oil, too, so any slices that try to make a run for it won't stick.

After about 20 minutes of cooling, place the peels into a bowl with the remaining cup of sugar and rub them so that the sugar is distributed all over the peels, This will keep them from sticking. Now you can eat them!

If you are giving these as a gift, pack them in more sugar in a tin, or a suitable container. Peels will keep for several weeks.

Added bonus: Put a candied peel in the bottom of your coffee cup. Oh. So. Gooood!

Chocolate Cherry Fruitcake

Chocolate Cherry Fruitcake
2 nine-inch loaves

1 1/2 cups dried cherries (or cranberries)

1 1/2 cups red candied cherries (or other dried fruit)

1/4 cup + 6 tablespoons rum or brandy

1 1/2 cups unsalted butter

2 cups sugar

5 large eggs, at room temperature

2 1/2 cups flour

3/4 cups unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cups buttermilk or plain yogurt (regular or low fat)

1 cup (6 ounces) chocolate chips

2 cups walnuts or pecans, toasted and coarsely chopped

Butter and flour two 9" x 5" loaf pans.

1. In a medium sized mixing bowl, mix together the dried cherries, candied cherries and 1/4 cup of the rum or brandy. Set aside for 1 hour.

2. Adjust the oven rack to the center of the oven and preheat to 350 degrees. Either by hand, or with an electric mixer, cream together the butter and sugar for 3 minutes, until light and fluffy. Add the eggs, one at a time, until completely incorporated (if using an electric mixer, stop and scrape the bowl once or twice).

3. In a separate bowl, sift together the flour, cocoa, baking soda and salt. Add one-third of the dry ingredients to the creamed butter mixture, beat briefly, then add the buttermilk or yogurt, then the remaining flour. Mix just until smooth.

4.Stir in the cherries (and any unabsorbed liquor) and the nuts.

5. Pour the batter in to pans and bake for 65-70 minutes, until a toothpick inserted into the center comes out clean.

6. While the cakes are warm, pour 3 tablespoons of rum or brandy over each cake. Let cool in the pans for 15 minutes, then turn out on a wire rack.

If you're not going to serve the cakes within a few days, you can either freeze them, well wrapped in plastic wrap for 3-4 months, or brush them all over with additional liquor (be generous!), wrap in plastic film and store in a cool, dry place.

This recipe is adapted from The Baking Sheet (holiday 1998) published by the King Arthur Flour Company. (http://www.kingarthurflour.com)

Roasted Onions with Maple Pepper

Roasted Onions with Maple Pepper

6 large onions
1/2 cup olive oil
sea salt to taste
Maple Pepper (you may use 3 Tblsp. maple syrup and 1/2 tsp. salt with 1 tsp. freshly ground black pepper instead, but I highly recommend looking for this maple pepper. It is great!)

Cut onions in to quarters and toss with the olive oil and salt. Place in a backing pan and sprinkle maple pepper mixture on top. Bake at 375 degrees

Rustic Apple Tart

Rustic Apple Tart:

For the crust:

1 1/2 c flour
1 Tsp. salt
1 six of butter, cold, cut into small pieces
1 Tbs. sugar
1/4 ice water
1 Tsp. vinegar

Place dry ingredients in a food processor (or in a big bowl if doing by hand). Add butter and pulse for ten seconds until it resembles a coarse grain. Add vingar and pulse five times. Add water a tiny bit at a time while pulsing, until mixture clumps (no more than 30 seconds).

Turn dough out onto a piece of plastic wrap (or wax paper) and mush together into a flat circle, about four inches in diameter. Place in fridge for 1 hour minimum.

For filling:

4 Granny Smith apples, cored and peeled thinly.
2/3 cup sugar
grated rind of 1 small lemon
cinnamon to taste
powdered ginger to tast
pinch of salt
1/2 c. flour

Mix all the above in a bowl until apple slices are well coated.

Roll out the chilled dough until it is fairly thin. The size should be around 12-15 inches at the biggest diameter. I tend to roll it out to a semi rectangular shape. The edges can be ragged. It makes it look more rustic. Pile the apples in the middle and spread out evenly leaving several inches of dough at the edges. Fold up the sides and press firmly along th esides and top, leaving a wide gap of apples peaking out. Spray the top with Pam or lighly brush with butter and sprinkl with sugar. Bake on a sheet pan in an oven pre-heated to 375 degrees until the crust appears browned and the apples look and sound bubbly. Allow to cool for 20 minutes or so to avoid burning your mouth. I know. it is difficult to wait. Patience is a virtue.

Three Way Almond Dough

3 Way Almond Dough

2 eggs
3/4 cup sugar
1/2 cup oil
1/4 cup orange juice
2 tsp. baking powder
3 cups flour
1 tsp. Almond exract
1/2 c slivered almonds (optional)
additional sugar for dipping

Preheat oven to 375°F.

Using a food processor (or mix by hand) with the Steel Blade: Process eggs with sugar, oil and juice until blended.Add baking powder, flour. Process just until mixed, using on/off pulses. Do not over-process. THE DOUGH WILL BECOME TOUGH.

Here is where you can go several different ways:

1) You can roll the dough out flat on a floured surface and, using a cookie cutter, cut out shapes and place them on a parchment lined cookie sheet. Bake a 350 degrees for about 9 minutes. Keep an eye on these, so they don’t burn.

2) You can roll the dough in to a log shape and cut 1/4 inch slices from it. Place those on a cookie sheet. Continue to bake as described above. After the 9 minutes are up, reduce the heat to 250 degress and continue cooking until cookies are brittle, up to 45 more minutes.

3) You can roll the dough as described above but lower the slices into a simmering pot of water, essentially making a sweet dumpling. They will bob to the top and continue to cook for about 5 minutes.

Strain them out into a serving bowl, or onto single serving plates. Top with organic applesauce, or stewed fruit and if you are feeling extra decadent, crème fraiche or whipped cream. Sprinkle with a pinch of freshly grated nutmeg.

Flourless Citrus Cake

Flourless Citrus "Cake"

Preheat oven to 375 degrees

6 eggs
1 cup nuts (I have made this with almonds, peanuts, walnuts and hazelnuts. I have also used ground flax seed) ground to a fine powder in blender or processor
1 cup sugar
2 lemons (or 1 lemons and 1 small orange)
1 tsp. almond extract
Springform pan
parchment paper

Separate the eggs. Whip the whites and the almond extract to stiff peaks adding half of the sugar slowly. Whip until frothy and glossy.

Delicately fold in the crushed nuts and using a spatula place the mixture into a greased spring form pan with parchment circle covering the bottom. Be sure to oil the top of the parchment as well so the cake does not stick. Bake it in the oven until lightly browned and "stable" (not wiggly) approximately 12 minutes (depending on your oven).

In a double boiler, place the egg yolks and using a whisk, stir constantly until the yolks are frothy and light. Add the juice of the lemons and 1 tespoon of finely grated rind. Add the remaining sugar and whisk until the mixture becomes think (think hollandaise sauce).

When you take the "cake" from the oven it will shrink quite a bit. Don't worry. It is okay.

Pour the topping on top of the "cake" and let cool to room temperature, OR place in the fridge until chilled.


Yummy Vegan Apricot Bars

Yummy Vegan Apricot bars:

1 12 oz bag of dried apricots
1 1/2 cups water
2 Tbls. sherry
2 Tbls. coconut oil
2 Tbls. corn starch

1 1/2 cups rolled oats
1 1/2 cups whole wheat flour
1 Tsp. Cinnamon
1 Tsp. salt
2/3 cup Rice malt syrup
1/4 cup olive oil

Preheat oven to 375 degrees

Simmer the dried apricots in the water in a pan and add the sherry. Stew until soft.
While those are plumping, in a food processor or, if making by hand, in a large bowl, place the oats, flour, salt, olive oil and rice syrup. If necessary heat the syrup so it is easier to use, as rice malt is thick. Press the crust mix into a 9 x13 (or similar) greased (lube it up well, please) pan. Bake the crust at 375 for 10 minutes. While that is baking place the stewed apricots in a food processor. Whirl away while singing "Don't Fence Me In" at the top of your lungs. Add the coconut oil and the cornstarch and whirl a bit more until incorporated. Take out that crust before it gets brown, m'kay?

Next, take the apricot mixture and place it into a sauce pan and bring to a simmer for about 5 minutes, until the starches are cooked and the mixture appears glossy. Pour this lovely goo onto the crust and return it all to the oven to bake for 20 minutes.

Take the whole shebang out. Cut into squares while it is still warm and let it cool in the pan.

Amaze your Vegan Friends and Astound your Non-Vegan Peeps. See, Vegan does

Whole Wheat Cranberry Bread

Whole Wheat Cranberry Bread

adapted from Cranberry Thanksgiving

Preheat over to 350 degrees while you assemble the ingredients.

2 cups of flour (I used whole wheat pastry flour these days)
1/2 to 3/4 cup of sugar (depending on how tart you like your baked goods, I opt for less, personally)
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon salt (kosher if you have it)
1 stick of softened butter
1 beaten egg
The zest of one orange
3/4 cup of orange juice
1 teaspoon of cinnamon
1/2 teaspoon of freshly grated nutmeg (if you must, you can use pre-ground)
1 bag of carefully rinsed and picked over cranberries
1 cup of chopped, toasted pecans (you are welcome to substitute your favorite nut, but I recommend you don't skip the toasting step. It just makes everything better)

Cream the butter and sugar together. Mix in the egg, orange juice and orange zest. Mix dry ingredients together separately and then add in the wet ingredients. Stir until just mixed and fold in the cranberries and nuts. Spoon into a greased bread pan. If you want to go for an extra touch, sprinkle a little turbinado sugar (Sugar in the Raw) over the top of the bread.

Bake for an hour at 350 degrees and then check with a skewer or toothpick. It made need another ten or fifteen minutes.

If you use whole wheat flour, the bread will have this gorgeous amber color when you cut into it and it will make you feel

Quinoa with Tempeh

This ancient grain is a powerhouse of goodness. Packed with essential protein and other nutritional necessities, it was used extensively in the Pre-Columbian culture. The outer coating can be a bit bitter, so it is best to soak the quinoa prior to cooking it. Cooking quinoa is similar to rice. Simply use 2 cups of water for every cup of quinoa. Bring to a boil and simmer for 14-18 minutes until the seed pops open and a curly-que shaped inner "germ" (not THAT kind of germ, silly!) emerges. My favorite dish for quinoa is as follows:

Ingredients (serves two to four depending on appetite and, well, all sorts of things)

1 cup quinoa
1 medium acorn squash (delicata squash works nicely, too)
3 tablespoons olive oil
2 cloves garlic
1 small onion
1 package of Tempeh (3 grain is yummy)
8 ounces (or more) of feta cheese cubed or crumbled
1 cup walnuts, chopped
1/2 teaspoon sea salt (Braggs amino acids are good, too)

Prepare quinoa as directed above. Set aside.
Split, and clean acorn squash and bake in an oven at 375 for 40- mins until moderately soft.
Chop onion, mince garlic and saute in olive oil until clear and soft.
Cut tempeh into cubes and add to onion mixture, stir and continue to cook until tempeh is browned and onions are caramelized.

In a bowl mix the tempeh/onion mixture with the quinoa and add the cubed cheese and walnuts. Fill the squash with this in a hugely bountiful and heaping way and return it to the oven to re-heat at 375 until the cheese is hot. Being feta, it won't melt, per se, but it will heat through after about 10 minutes.