Indian Pudding (4 to 6 Servings)
Ingredients:

3/4 cup yellow cornmeal
1/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
4 cups milk or soymilk
6 Tbs. maple syrup
2 Tbs. hazelnut butter
1/2 cup raisin or currants

Directions:

1. Preheat oven to 275 degrees F.  Lightly grease a 11/2- to 2-quart baking disk.  Sift together cornmeal, salt ginger and nutmeg.  In a saucepan, heat 3 cups milk or soymilk to boiling.  Whisk in maple syrup.  Gradually add dry mixture, whisking constantly.  Reduce heat to low and cook, stirring often, about 10 minutes, unit cornmeal mixture is thick and smooth.
2. Thoroughly whisk in a hazelnut butter and stir in raisins or currants.  Transfer to prepared baking disk.  Pour remaining 1 cup milk or soymilk on top of cornmeal mixture.  Bake 21/2 hours, or until milk or soymilk is absorbed and top of pudding is well browned.  Serve warm.

Onion and Gorgonzola Stuffed Focaccia (10 Servings)
Ingredients:

1 small red onion, cut into 1/4-inch slices
1 small Vidalia onion, cut into 1/4-inch slices
1 tsp. live oil
1 Tbs. snipped fresh rosemary leaves
2 cloves garlic, minced

Crust:
1 cup warm water (105degrees F to 115degrees F)
1/4-oz. package quick-rise active dry yeast
3 cups flour, divided
1/4 cup olive oil
1/2 tsp. sugar
1/2 tsp. salt
1/4 cup plus 2 Tbs. crumbled Gorgonzola cheese, divided

Directions:

1. Spray a 12-inch round pizza pan or large baking sheet with vegetable cooking spray; set aside.  Ina 10-inch nonstick skillet, combine onions and 1 tsp. oil.  Cook over medium heat 5 to 7 minutes, or until onions are crisp-tender, stirring frequently.  Add rosemary and garlic.  Cook 1 minute, stirring constantly.  Remove from heat; set aside.
2. In a large mixing bowl, combine water and yeast.  Stir until yeast is dissolved.  Add 21/2 cups flour and remaining crust ingredients.  Stir until dough pulls away from side of bowl.  Turn dough out onto lightly floured surface.  Knead 5 minutes or until smooth, working in remaining 1/2 cp flour as necessary to reduce stickiness.  Cover with bowl. Let dough rest 5 minutes.  Divide dough in half.  On a lightly floured surface, roll half the dough onto an 11-inch circle and place on prepared pan.  Spoon half of onion mixture onto circle, spreading to within 1 inch of edge.  Sprinkle with 1/4 cup cheese.  Roll second half of dough into an 11-inch circle.  Fit second circle over filling, pressing edges to seal
3. Preheat oven to 375 degrees F.  Cover focaccia with a cloth.  Let rise in warm place 20 to 25 minutes, or until focaccia is doubled in size and impressions remain when dough is pressed with fingers to about 1/2-inch depth.  Make indentation randomly in dough with fingertips.  Top with remaining onion mixture and 2 Tbs. cheese.  Bake 25 to 30 minutes, or until golden brown.  Serve warm in wedges.

Ginger Upside-Down Cake (8 Servings)
Ingredients:

Fruit:
1 Tbs. maple syrup
2 to 3 large rip peaches or pears

Cake:
4 oz. firm tofu, cubed
1 cup plus 1 Tbs. unsweetened apple juice
Grated zest of 1 lemon
1/4 cup sunflower oil or other light vegetable oil
1/4 cup maple syrup
2 cups sifted whole wheat pastry flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground finger
1/4 tsp. ground allspice

Directions for Fruit:

Lightly grease an 8-inch square glass or ceramic baking pan and drizzle syrup over bottom.  Peel and pit or core peaches or pears.  Cut lengthwise into 1/4-inch thick slice.  Arrange in even rows on bottom of prepared pan.

Directions for Cake:

1. Preheat oven to 350 degrees F.  In a food processor or blender, blend tofu and apple juice.  Pour into a mixing bowl, then whisk in lemon zest, oil and maple syrup.
2. Sift together flour, salt, baking soda, ginger and allspice.  Gradually add dry ingredients to wet mixture, whisking gently, just until a smooth batter forms.  Pour evenly over fruit slices.
3. Bake 40 minutes, or until tester inserted into center comes out clean.  Cool briefly on a rack, then invert onto a large cake plate.  Serve warm or at room temperature.

Helpful Hint:  To peel peaches, immerse briefly in boiling water and then in cold water; the skins will slip off easily.

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This site is developed by Cynthia Leonard
Revised: September 24, 2002