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Desserts
Most of these recipes take less than 10 minutes to make and last about the same amount of time on the serving platter!!! They are SOOO delicious, they will be a hit with everyone. Cindy Ranger - [email protected] Calgary, Alberta
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| Pecan Pie Bars – Taste like the Pie with half of the work Cindy Ranger - [email protected] Calgary, Alberta
1 cup Butter or Marg. Softened 2/3 cup Brown sugar packed 2 � cup Flour
4 Large Eggs 2 cup Brown sugar 2 Tbsp. Flour 1 tsp. Baking Powder � cup Butter or Marg. 2 tsp. Vanilla 2 cups Pecan pieces � cup ground pecans Bottom Layer – Mix all 3 ingredients with beater till very well mixed. Press into 10x13 pan. Bake in 350�F oven for 12-15 minutes – until light browned. Top Layer – With beater mix eggs, brown sugar and butter. Add the remainder of the ingredients mix well. Pour over bottom layer when it is browned. Bake again in 350�F oven for 20 minutes or until nicely browned (fairly dark but not burnt). Cool well before cutting into squares. (Cut 7 rows by 6 rows to make 42 squares) This recipe should not be doubled.
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| Reese’s fudge (tastes just like Reese’s Peanut butter Cups) Cindy Ranger - [email protected] Calgary, Alberta� cup Butter 2 � cup Brown Sugar � cup Cocoa Powder � cup Milk � cup Peanut Butter 1 Tsp. Vanilla 3 � cups Icing Sugar Melt butter add brown sugar, cocoa powder, and milk. Bring to boil. Reduce heat and boil stirring constant for 2 minutes. Remove from heat add peanut butter mix well. Add icing sugar and beat with mixer until smooth. Pour into 8x8 lightly buttered pan. Refrigerate to set before cutting. To double increase pan size to a 10x13 oblong cake pan. |
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| Any flavor fudge – I love this one Cindy Ranger - [email protected] Calgary, Alberta1 cup Brown Sugar � cup Butter � cup Milk 1 Tsp. any flavor – maple, vanilla, mint, orange, licorice (be creative) 3 � cups Icing Sugar Melt butter; add milk and brown sugar boil stirring constant for 2 minutes. Remove from heat mix in any flavor of your choice. Add Icing sugar and mix with beaters till well combined. Pour into 8x8 pan and cool in refrigerator before cutting. To double increase pan size to a 10x13 oblong cake pan.
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| Butter Tart Squares – Taste like the tarts with half of the work Cindy Ranger - [email protected] Calgary, Alberta
Bottom Layer – Mix all 3 ingredients with beater till very well mixed. Press into 10x13 pan. Bake in 350�F oven for 12-15 minutes – until light browned. Top Layer – With beater mix eggs, brown sugar and butter. Add the remainder of the ingredients mix well. Pour over bottom layer when it is browned. Bake again in 350�F oven for 20 minutes or until nicely browned (fairly dark but not burnt). Cool well before cutting into squares. (Cut 6 rows by 7 rows to make 42 bars) This recipe should not be doubled.
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| Date Bars Cindy Ranger - [email protected] Calgary, Alberta
Directions Preheat oven to 350 degrees F. Grease a 10x13 inch square baking pan. To make filling: In a small saucepan, combine dates, brown sugar, and water. Bring to a boil and cook, stirring constantly for 10 minutes. Remove from heat. To make the crust: Combine flour, oats, brown sugar, baking soda, and salt in large bowl. Cut in shortening until mixture becomes crumbly. Press half of crust evenly into baking pan. Spread date mixture over the top. Crumble remaining crust mixture over the top of date mixture. Bake 20 to 25 minutes. Let cool on wire racks before cutting into bars. (Cut 7x6 for 42 bars) This recipe should not be doubled.
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| Peanut butter fudge Cindy Ranger - [email protected] Calgary, Alberta� cup Butter 2 � cup Brown Sugar � cup Milk � cup Peanut Butter 1 Tsp. Vanilla 3 � cups Icing Sugar Melt butter add brown sugar and milk. Bring to boil. Reduce heat and boil stirring constant for 2 minutes. Remove from heat add peanut butter mixing well. Add icing sugar and beat with mixer until smooth. Pour into 8x8 lightly buttered pan. Refrigerate to set before cutting. To double increase pan size to a 10x13 oblong cake pan. |
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| No Bake Chocolate Bars Cindy Ranger - [email protected] Calgary, Alberta 1 cup butter 1/2 cup packed brown sugar 1 teaspoon vanilla extract 3 cups quick cooking oats 1 cup semisweet chocolate chips 1/2 cup peanut butter
Directions - 9x9 pan Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars. |
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| Namaimo Bars Cindy Ranger - [email protected] Calgary, Alberta
Bottom Layer: Melt Butter, Sugar and Cocoa in saucepan. Add beaten egg and stir cooking until thickened. Remove from heat add coconut, walnuts and graham crumbs. Press firmly into 9x9 pan and cool. Second Layer: Cream butter, milk, custard or instant pudding, and icing sugar together well. Spread over cooled bottom layer. Top Layer: Melt chocolate chips and butter. Set aside until cool but still runny. Spread over Second Layer and refrigerate. Cut into 36 squares. |
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No Bake CheeseCake Cindy Ranger - [email protected] Calgary, AlbertaBase 3 cups Graham Cracker Crumbs 2/3 cup Brown Sugar 2/3 cup Melted Butter - still hot Combine all ingredients and press into 10x13 pan - refrigerate. Filling 2 pkg. cream cheese 2/3 cup icing sugar 2 cups dream whip (whipped cream or frozen dessert topping) Combine Cream Cheese and icing sugar with hand mixer then fold in with spoon the dream whip. Spread over top of the crumb base. Topping 2 cans cherry pie filling or your favorite home preserves
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Carol’s Zucchini Bread Preheat oven to 350F Combine : 3 large eggs � cup sugar 1 cup veg. Oil 2 cups Zucchini - raw & grated 1 Tbsp. Vanilla Sift Together : 3 cups Flour 1 tsp. Salt 1 tsp. Baking Soda 1 tsp. Baking Powder 1 Tbsp. Cinnamon Add 1 cup chopped nuts (optional) Add sifted ingredients to liquid and mix together. Pour into 2 greased 8" bread pans. Bake 1 hour. |
"MILKSHAKES" by Nina FayeIn blender, whip Original, Vanilla or Chocolate milk substitute, frozen Rice Dream or Soy desert, and fruit (optional). Blend. The more frozen desert you add, the thicker your "shake." BANANA-BERRY SMOOTHIE In blender, combine Original, Vanilla or Chocolate milk substitute, blueberry all-fruit conserves, frozen banana, with skin removed. Blend until creamy & smooth. Almond Drink Blend Vanilla or Carob milk substitute, maple syrup or rice syrup, 1 TBL almond butter, dash cinnamon in blender until smooth. Adjust sweetness to taste. NEW YORK EGGLESS CREAM In tall glass place syrup** and milk substitute. Mix well. Add sparkling water. Serve at once. **Carob Syrup: In blender combine � C. Original or Vanilla Rice Dream, � C. carob powder, 2 TBL cashew or almond butter, 2-3 TBL maple syrup. Blend until smooth. Store in fridge. Use in any recipe that calls for chocolate syrup. |
| TASTY ORANGE CAKE by Nina FayGrease a cake pan. Grate the rind off 2 oranges. Squeeze oranges to make 1 C. juice. Place rind and juice in a bowl and add 1 C. honey (or 1/3 tsp. Stevia powder or 1 C. unrefined sugar), 2 eggs (or 2 Tbl. Egg Substitute as above), 3 Tbl. unrefined oil, and dash of sea salt. Beat well. Sift together 1 C. barley flour, 1 C rice flour and 4 tsp. aluminum-free baking powder (or cereal-free baking powder). Add moist ingredients to dry ingredients and bake at 350 F for 1 hr. or until done. Note: flour mixture could also be rye and rice, or barley and millet. Experiment to suit your taste and diet.
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| Carob Almond Butter Crispies by Nina Fay 1 C. almond butter 12 drops stevia liquid concentrate
Place almond butter, stevia, flax, carob, oil, vanilla, and salt in large mixing bowl. Combine thoroughly. Stir in crisped rice and nuts. Shape mixture into 2-inch balls. Roll in shredded, unsweetened coconut if you can use it in your diet. |
APPLE COBBLER by Nina Klaiman (Wheat-free, Sugar-free. This cobbler is not as sweet as one made with sugar. Stevia powder is a natural sweetener excellent for diabetic and hypoglycemic conditions. Spelt flour and Stevia can be obtained at Bonnie Doon Health Store) o . Grease a 10" pie plate or baking pan. In medium size bowl mix flour, spices, baking powder, and Stevia powder. In a small bowl, beat egg lightly. Stir into flour mixture until crumbly. Spread or spoon on top of sliced apples. Melt butter in small pan or microwave, and drizzle over batter. Bake 45 min. until apples are tender and top is browned. Serve with whipped cream, cream or tofu whipped topping. |
Blend all ingredients in a blender until smooth and creamy. Serve well chilled. Note: tofu must be blended very well until it loses its grittiness. The fresher the tofu, the less grittiness. |
| Cranberry Puffs
By Nina Klaiman from "Guide to Becoming a Vegetarian" |
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Heat oven to 400 deg. F. Grease 8 large muffin cups. Toss cranberries and � c. sugar lightly. Mix remaining ingredients with spoon: beat vigorously � minute. Divide sweetened cranberries among muffin cups. Pour batter to 2/3 full over berries in muffin cups. Bake about 15 minutes or until tops are golden brown. Invert puffs onto wire rack. Serve warm with hot butter sauce. * Blueberries can be substituted - serve with lemon sauce. Butter sauce - Combine � c. butter, 1 c. sugar, � c. light cream (or milk) in saucepan. Cook over low heat stirring constantly until smooth. Lemon sauce - Make Butter Sauce and stir in grated peal of one lemon . |
Excellent Wheat-free Chocolate Cake (Good for Type "O" Diets) by Nina Klaiman |
Stir together the following dry ingredients: 3 C. white spelt flour 1 1/2 tsp. baking powder (alumn. free) 1/2 C. cocoa 1/3 tsp. sea salt or 1/2 tsp. salt 1 1/2 tsp. baking soda Put the following in a bowl, beat for 3 min.: 3/4 C. soft butter 1 tsp. almond ( or vanilla) extract 2 C. ground zucchini 1 - 2 C. honey or sugar (or maple syrup) 3 eggs 1/3 C. soy milk (or skim milk) Combine bowl mixture with dry ingredients. Bake in a 9 X 12 inch greased pan or two 9 inch greased cake pans at 350 degrees for 35-40 minutes, or until centre is done when tested with toothpick. After cake is cool, frost with your favourite frosting. (I made a peppermint butter frosting - it was great!)
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by Nina Klaiman *White or w/w spelt flour can be purchased at Bonnie Doon Health Supplies. If substituting spelt flour for wheat flour in a recipe, remember that spelt flour requires less liquid, so start with 1/4 cup less liquid specified. |
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Wheat-free SPELT BANANA BREADApple Crisp |
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| Grease 8" pan. Put apples in the pan. Blend the remaining ingredients until the mixture looks crumbly. Put this mixture over the apples. Bake at 375 degrees F. for 30-35 minutes. The apples should be tender. Frozen berries, rhubarb, plumbs, pears are examples of fruits that may be substituted for apples. |
| Carol's Chocolate Chip Cookies |
| Yield
approx. 3 � dozen Bake 375 9 - 11 minutes
2 cups softened margarine 4 � cups flour 1 � cups sugar 2 tsp. baking soda 1 � cups brown sugar 1 � tsp. salt 2 tsp. vanilla 3 cups chocolate chips 4 eggs Cream margarine and sugars together . Add vanilla and eggs mixing well. In separate bowl combine flour, soda, salt and chocolate chips. Add flour mixture to sugar mixture, if using electric mixer be careful not to over mix the dough. I prefer to mix the two together by hand (I’ve found this to make the cookies on the softer side.) Place 12 - 1 �" round balls of dough on a non stick cookie sheet and pat them down with the palm of your hand to the thickness of the chocolate chips. Bake 9 - 11 min. at 375 degrees F. |
Caution : Cookie Clubs Carol’s Chocolate Chip Cookies could create complete chaos. Charming captivated children cry constantly to chew crispy cuisine collectibles. Cutting-off chubby chief cook could cease chain-line of incredible cooked classics. Of course, complete complex confusion and uncalled-for cruelty could cripple and create a chain-reaction of crazy cravers to combine and creep in crummy cheap chunks of incompatible copies. Can critical crowds be chasing cheap copiers clear across the city with cleavers and chains? Clever Congressmen cackle at coffee break cringing and claiming no comparison to the crown champion cookie. Calmly and cautiously the crew carefully coerce the crafty cook to compose the crop of crunchy and chewy circles. Cheerfully the company came up with a clean cut charitable contract convincing the cook to create and could consume accumulative clusters. Crowds cheer and congratulate the cook.
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Applesauce-Nut Bread |
Ingredients
Topping
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Copyright � 2001 Desert Sun Publishing B.C. All rights
reserved.
Revised: December 04, 2002 02:14 AM.