| INGREDIENTS: |
| 1 1/2 cups blanched whole nuts 1/2 cup sugar 2 tablespoons butter or margarine |
| INSTRUCTIONS: |
| In a heavy skillet, mix the nuts, sugar and butter. Cook over medium heat, stirring constantly, for 6-8 minutes or until the sugar is melted and the nuts are toasted. Spread the nuts onto a buttered baking sheet or a piece of aluminum foil. Separate into bite-sized clusters. Cool. |
| INGREDIENTS: |
| 4 Meyer lemons, sliced thin
1 cup sugar 1 cup water |
| INSTRUCTIONS: |
| Bring the sugar and water to a boil on the stove. Reduce heat to simmer and drop in the lemon slices. Simmer for 15-20 minutes, until the slices turn translucent. Drain and cool on wax paper before storing in the fridge. |
| INGREDIENTS: |
| 1 cup butter
1/2 teaspoon baking powder 2/3 cup sugar 2 1/4 cup flour 1 egg 1 teaspoon almond or vanilla flavoring |
| INSTRUCTIONS: |
| Cream butter and sugar. Add egg dry ingredients and extract. pack and press through cookie press after refrigeration or roll and press with fork. bake 375 Degrees F 8-10 min |
| INGREDIENTS: | |||||||
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| INSTRUCTIONS: | |||||||
| LEAVE 1 cake whole; cut remaining cake as shown into thirds so that two are “ear” and the middle piece is a “bow tie” shape. Arrange cake on serving tray so that the round cake is the face, and the ears go on top of the head and the bow tie goes under the chin, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. SPRINKLE coconut over bunny’s head and ears. Decorate with licorice and candies for his eyes and smile. Store in refrigerator. |
| INGREDIENTS: |
| 2 cubes baker’s chocolate
1/4 cup maragine 2 eggs 1 cup sugar 1 cup flour (pre-sifted) 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla
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| INSTRUCTIONS: |
| melt chocolate and margarine on low
beat eggs then add sugar and stir add melted chocolate and margarine stir then add pre-sifted flour, baking powder, and sea salt stir add vanila and stir pour into greased pan bake at 350 degrees F 20-25 minutes *use square 8″ by 8″ inch pan |
| INGREDIENTS: |
|
| INSTRUCTIONS: |
| Preheat oven to 350 degrees.
Blend all the ingredients except the chips in a food processor until smooth. Mix in the chocolate chips, and scoop into a greased 8×8 pan. Bake 30 minutes. Be careful not to overcook. Cool before cutting into squares. |
| INGREDIENTS: |
| 1/2-cup tahini butter
3/4 cup peanut butter 1/3 cup honey (strict vegans can use agave nectar) 1/4 cup cocoa powder 3/4 cup sesame seeds 1/2 cup coconut Flakes 3/4 cup sunflower seeds 1/4-cup Hemp seeds 1/4 cup raisins |
| INSTRUCTIONS: |
| In a medium sized mixing bowl combine the tahini, peanut butter, honey and cocoa powder.
Add to the mixture of sesame, sunflower, hemp seeds, coconut and raisins. Mix well by hand and form into small balls.
Roll the balls in a small amount of coconut.
Place them on a cookie sheet and put into the refrigerator for 20 minutes to harden.
Great on the go snack! Serve these delicious treats anytime.
Great source of omega 3-6, protein, calcium, fiber. |
| INGREDIENTS: |
| 1 cup Dry coconut flakes
1/4 cup Almonds 1/4 cup Walnuts 1/4 cup Sesame seeds 1/4 cup Sunflower seeds 1-2 Tbsp Pumpkin seeds 1 Tbsp Flax seeds 1 cup Raisins/dates/cranberries 1/4 tsp Cardamom 1/4 tsp Cinnamon 5-6 stigma/threads of saffron Ghee or Honey or maple syrup to roll if necessary. |
| INSTRUCTIONS: |
| Gentle dry roast all ingredients except spices, raisins, dates and cranberries.
Roast separately since they need different heat. (Coconut flakes needs very mild heat, Almonds needs more heat) (Flax and sesame seeds pop while roasting, so keep lid and shift the pan, like popcorn) Roast gently until golden brown. Keep coconut flakes seperate after roasting, since we don’t want to grind them (they look good and crunchy) Let all the seeds and nuts cool and put them into the grinder. (I use Magic bullet) Food processor or Vita Mix works too. Grind into a fine powder. Add cardamom, cinnamon, and saffron. Mix all ingredients together. Roll into small balls with your hands. If you don’t like to use raisins or dates or cranberries then use Maple syrup/ honey. Keep them in a glass jar. Shelf life of 15-20 days. Benefits: Very Sattvic, Increases Ojas, Rejuvenating, Tonifying, Nourishing, Good for the nervous system, Memory, bones and joints. Good for VPK Doshas. (1-2balls/day, Kapha should eat less) Great source of Omega 3-6 |
| INGREDIENTS: |
| 4 ripe bananas
2 baking apples (large) 4 Tbsp. or so granulated sugar a good splash of rum or any other liqueur 4 or more amaretti cookies crumbled 3-4 oz Earth Balance Butter |
| INSTRUCTIONS: |
| Preheat Oven to 400 Degrees
Cut off ends of the bananas then slice to divide them in half lengthwise. Remove banana from skins and cut into medium slices. Reserve the skins. Peel the apples and cure them. Dice the apples finely. Cook apples in a saucepan with a few drops of water and the sugar until a little soft. Puree the apples and add the liqueur, simmering until thick. Add some Earth Balance butter and cop a little longer. Fill the banana skins with the apple puree and surmount with the sliced banana. Sprinkle on the cookie crumbs and dot with butter (liqueur is also good!) Butter a shallow baking dish suitable for table service and arrange bananas. Bake in oven for 10 minutes. Serve Hot |
| INGREDIENTS: |
| 1 3/4 cups dates, pitted and chopped 1 teaspoon baking soda approx. 1 1/2 cups boiling water 1/4 Cup + 1 Tablespoon cup butter 3/4 cup white sugar 2 eggs 1 1/8 cup self-rising flour Caramel Sauce Topping: 3/4 cup packed brown sugar 2/3 cup evaporated milk 1 teaspoon vanilla extract
If you are vegan, substitute 1/2 cup of plain soy yogurt for the eggs, and use margarine instead of butter. |
| INSTRUCTIONS: |
| -Preheat oven to 350 degrees F (175 degrees C) -In a small bowl, combine the dates and baking soda. Pour boiling water over the dates just to cover them. -Cream 1/4 cup plus 1 tablespoon of the butter with the white flour until light. Beat in the eggs and mix well. -Add the flour, and the date mixture (including the water) to the egg mixture and fold to combine. -Pour the batter into an 8 inch round baking pan. -Bake at 350 degrees F 30-40 minutes. -Let cool. Slice and serve with warm caramel sauce. To make the caramel sauce: In a small saucepan combine the brown sugar, evaporated milk, and vanilla. Cook over medium heat and bring to a boil. Turn down heat and simmer 5 minutes, stirring occasionally. |
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