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03 Jan

Easy Vegan Chocolate Ice Cream

INGREDIENTS:
4 bananas peeled, broken up, and frozen

¼ cup rice, almond, coconut or soy milk (I like to use vanilla soy milk)

2 Tbsp raw cacao powder (or cocoa powder, or 2 squares of dark chocolate candy, melted)
INSTRUCTIONS:
Combine frozen bananas with milk and chocolate in blender and blend until smooth. I like to use my VitaMix blender. If you don’t have a blender with a tamper accessory you may have to pulse it a few times, stirring in between. Don’t add more milk because you don’t want your ice cream to become liquidy. You can add more milk to make a great chocolate shake.
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03 Jan

Crunchy Granola

INGREDIENTS:
3 Cups Rolled oats
1/4 cup Wheat germ
1/8 cup Honey
1/8 cup Vegetable oil
1/2 cup raisins OR
1/2 cup dried apricots, cranberries, blueberries or other dried fruit
1/4 cup slivered almonds, OR
1/4 cup cashews, peanuts, or walnuts
1/8 cup unsweetened shredded coconut
1/8 cup sesame or sunflower seeds
INSTRUCTIONS:
Preheat oven to 300F. Grease a large baking sheet with edges.
In a large bowl mix oats together with wheat germ.
In small saucepan heat honey and oil until honey is thin and runny.
Add mixture to oats and blend well.
Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned.
Cool.
Spoon into a large bowl, add raisins or the rest of your ingredients, and mix thoroughly.
Store in a tightly covered container and keep in a cool dry place.
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03 Jan

Crunchy Apple Crisp

INGREDIENTS:

Cut 3 large green apples into bite sized cubes

and put into a greased 8 x 8 inch baking pan.


Combine in small bowl:

1/2 Cup Quick Oats
1/4 Cup Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
6 Tablespoons Butter or Margarine

 
INSTRUCTIONS:

Crumble over apples. Bake 45 minutes @ 375 �.
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03 Jan

Cream Puffs

INGREDIENTS:
INSTRUCTIONS:

1 cup boiling water

add 1 stick butter until melts

all at once add 1 cup flour. mix well until altogether. cool 10 minutes then add 1 at a time, 4 eggs mix well, plop onto greased cookie sheet 400 degrees F bake 20 minutes makes 16.
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03 Jan

Cranberry Chutney

INGREDIENTS:
1 pound fresh cranberries
1 cup water
2 cinnamon sticks
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt

1 cup dried apricots, chopped
1 1/2 cups white sugar
1 cup seedless grapes
1 cup chopped celery
1 large apple, chopped (unpeeled)
1/2 cocktail onions
4 lemon slices, chopped
1/2 cup raw sunflower seeds
INSTRUCTIONS:
Place first group of ingredients in a large saucepan.  Bring to a boil, lower heat, and cook until the cranberries burst open.

Add the second group of ingredients and bring to a boil.  Stir, cover, and simmer for 30 minutes.
Remove cover, and cook for an additional 15 minutes until mixture thickens.
When chutney is thick, remove the cinnamon sticks, and add the sunflower seeds.
Let cool.  Keep refrigerated.
Serves 6-8
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03 Jan

Cracker Creations

INGREDIENTS:
Round crackers

Square crackers

Rectangular crackers

Flour tortillas (you can cut into shapes with a cookie cutter!)

Bologna

Salami

Lunchmeat

Cheese slices, any flavor

Cherry tomato slices

Squirtable ketchup, mustard and mayonnaise
INSTRUCTIONS:
Set out all the ingredients and stack into munchable artwork!

Serve with fresh fruit sliced into wedges, or fresh veggies chopped into sticks.
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03 Jan

Chocolate Souffle

INGREDIENTS:
1 1/2 oz of unsweetened chocolate

5 Tbl Sugar

2 Tbl Vegan Butter

2 Tbl Flour

1/6 tsp salt

3/4 Cup of Milk

3 Eggs separated

1 tsp Vanilla
INSTRUCTIONS:
Preheat the over to 325 Degrees

Using vegan butter, butter a 1 1/2 qt souffle dish and sprinkle with sugar.

In a double broiler, heat the chocolate, 2 Tbl sugar, and 2 Tbl hot water until it is fully melted.

In a larger cooking pot, melt the vegan butter and add flour and salt.

Cook over a low heat, stirring for several minuted and gradually stir in the milk.

Continue stirring until it is smooth and thick.

Next, blend in the melted chocolate mix.

Beat in the egg yolks well in their bowl.

Stir a little of the the hot sauce into the yolks and add the yolks to the remaining sauce.

Stir well, then set aside to cool.

In another small bowl, beat the egg whites until foamy, slowly adding the remaining sugar. (continue beating until stiff peaks form, not dry)

Stir 1/4 of the egg whites into the chocolate yolk mix, then fold in the remaining.

Stir in the vanilla.

Spoon into the souffle dish and bake for 40 minutes.

Served with whip cream
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03 Jan

Chocolate Coconut Cookies

INGREDIENTS:
14 ou. sweetened condensed milk

3 ou. unsweetened chocolate

2 cups shredded coconut

1 cup pecan pieces

1 teaspoon vanilla

dash salt
INSTRUCTIONS:
oven 300 degrees F heat milk and chocolate in small pot over boiling water until chocolate is melted. Remove from heat and stir in remaining ingredients. arrange by teaspoonfuls bake 15 minutes

water bottom don’t burn
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03 Jan

Chocolate Caramel Pecan Pie

INGREDIENTS:
From Kraft Foods Magazine:

25 KRAFT Caramels
2 Tbsp. milk
1 cup chopped toasted PLANTERS Pecans
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
PLACE caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust.
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.
REFRIGERATE at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.
INSTRUCTIONS:
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03 Jan

Cherry Pie

INGREDIENTS:
1-1/2 lb. Fresh Bing cherries, pitted (4-1/2 cups)
1 cup sugar
1/4 cup Tapioca granules
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
2 frozen pie crusts, thawed
1 Tbsp. butter or margarine
Ice cream, whipped cream or non-dairy topping
INSTRUCTIONS:
-Preheat oven to 400°F.
-Toss cherries with sugar, tapioca, lemon juice and vanilla extract until evenly coated. Let stand 15 min.; stir.
– Fill one pie crusts with fruit mixture. Dot with butter.
– Take the other pie crust out of the pan and use it to cover the top of the pie.   Pinch the edges together. Cut several slits in top crust to allow steam to escape.
-Bake 45 to 50 min. or until juices form bubbles that burst slowly.
-Cool and serve with your favorite topping.
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