From The Healing Kitchen, by Alaena Haber and Sarah Ballantyne.
2 ounces crunchy apple chips (about 1 cup)
1 cup of dried Turkish figs
2 Tbsp coconut oil, melted
1 tsp grated lemon zest
1/2 tsp of ginger powder
- Place all the ingredients in a food process or high powered blender and blend until all the pieces are of a small, consistent size, and they cling together with the coconut oil.
- Form 8-10 compact balls (I use a tablespoon for consistently-sized scoops) and roll between your palms until rounded and firm.
- Enjoy immediately or chill in the refrigerator before serving to set the coconut oil.
1/2 cup of butter or Crisco
Add and cream well
1/2 cup firmly packed brown sugar
1/2 cup of granulated sugar
Combine and beat until smooth
1 tsp vanilla
1 Tbsp of milk
Sift together and add to the above
1 cup of sifted all purpose flour
1/2 tsp baking soda
1/2 tsp double-acting baking powder
When beaten smooth, add
1 cup of rolled oats or wheat flakes
1/2 cup chocolate chips or 1/2 cup of raisins or 1 tsp of grated orange rind or 1 can of flaked coconut
Put them 2 inches apart on a greased cookie sheet, at 325F for 10 minutes.
Recipe by Mary Lapp.
3 cups unsweetened dried shredded coconut
Zest of one lemon
1/4 fresh squeezed lemon juice
1/2 cup maple syrup
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup frozen blueberries
- Preheat oven to 350F degrees.
- Line 8 muffin cups with liners.
- Place the unsweetened coconut in a food processor, and process for 5 minutes.
- Let the food processor rest for 5 minutes, so it doesn’t overheat.
- Scrape if necessary, and turn back on for 5 minutes, or until it is liquidy and you can hear it splash.
- Add the zest, lemon juice, maple syrup and sea salt. Process until it comes together.
- Add the baking soda, and process just until incorporated.
- Divide batter into 8 muffin cups. Top with 1 Tbsp of frozen blueberries on each cupcake.
- Bake for 25-27 minutes. You want them to be a little toasty.
- Chill before you serve for best consistency – although they are really good any way!
Makes 14 to 16 muffins.
1-1/2 cups sifted cake flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp ground cloves
1/4 tsp salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup firmly packed light brown sugar
1/2 cup safflower oil
2 cups firmly packed grated zucchini
Optional: 1/2 cup of raisins
- Preheat the oven to 350F.
- In a small bowl, combine flour, baking soda, spices, and walnuts, and whisk to blend.
- In a mixing bowl, beat the eggs, sugar, and oil for 2-3 minutes or until smooth.
- Add the zucchini and beat just until smooth.
- Add the dry ingredients (and raisins) until completely moistened.
- Put into muffin tins (3/4 full) and bake 20-25 minutes.
- Cool briefly in the plan before unmolding.
2 Tbsp melted butter
1 tsp of vanilla
Mix, and add:
1 cup of dark brown sugar
5 Tbsp of flour
1/8 tsp of baking soda
1/4 tsp of salt
1 cup of nut meats
Mix well and pour into pan with melted butter. Bake until firm. Turn onto waxed paper and dust lightly with powdered sugar.
Sift together in a bowl:
2-3/4 all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup soft butter in mixer
1 cup sugar
1 tsp vanilla extract, or 1/2 vanilla and 1/2 almond extract
- Beat with a wooden spoon until light and fluffy.
- Beat in flour mixture with mixer until smooth.
- Chill one hour or until firm.
- Roll small amount onto a floured board until 1/2 inch thick.
- Cut in a desired shape with floured cookie cutters.
- Place on a greased cookie sheet.
- Bake in a preheated 375F oven for 8-10 minutes or until pale brown.
- Move to a wire rack.
1 1/2 lb cream cheese
1 cup of whipping cream
splash of Grand Marnier
1/2 cup of sugar & 1/4
1 Tbsp of vanilla
- Whip cream cheese for a good 15 minutes.
- Add the vanilla, Grand Marnier and sugar. Let run until smooth.
- Whip the whipping cream and add the rest of the sugar
- Fold the cream cheese and whipped cream together
- Put in container with cheese cloth around the mixture.
- Let rest overnight.
- Serve with a raspberry sauce.
1 envelope of gelatine
1/2 lb of large pitted prunes, soaked in 1 cup of red wine
2 Tbsp of apricot jam
1 cup of Uncle Ben rice
2 1/4 cups of milk + 1/4 cup for gelatine
1 Tb of vanilla extract
6 Tbsp of sugar
1 1/4 cups of cream
- Brush a ring mold very lightly with oil.
- Soak the gelatine in a scant 1/4 cup of cold water.
- Place the prunes and wine in a small saucepan and cook for 8 to 10 minutes.
- Mix the prunes with apricot jam.
- Place the rice in a pan of boiling water and cook for 5 minutes, drain.
- In another saucepan, warm the milk and pour in the rice.
- Cook until tender for about 25 minutes.
- Stir in the sugar and the vanilla extract.
- Heat 1/4 cup of milk and dissolve the gelatine.
- Add it to the rice mixture. Let cool.
- Whisk the cream until it forms soft peaks, fold into the rice mixture and pour into the prepared mold.
- Chill until firm.
- Unmold carefully unto a serving dish and fill the center with the prunes.
- Serve very cold.
The smallest choux are known as profiterôles and are often filled with vanilla ice cream and served with a lukewarm chocolate sauce.
Pâte à choux
- Fill a pastry bag with the pâte à choux and coat a large cookie sheet with butter and flour.
- Squeeze out puffs about the size of a golf ball.
- Brush the top with a egg wash (a whole egg, beaten), pushing down the tails.
- Let the choux dry for a while before cooking.
- Bake in a 370°F preheated oven for 35 minutes or until well puffed and golden.
- Shut off the heat, open the oven door slightly and let the puffs cool slowly for 1 hour.
- In the meantime soften the ice-cream by beating it and fill a pastry bag with it.
- Using the tip of a knife, make a hole in the bottom of each choux.
- Insert the tube of the pastry bag through this opening and squeeze the ice cream inside.
- Put in the freezer right away.
9 oz. of semi-sweet chocolate
1 cup of milk
5 Tbsp of crême fraîche or heavy cream
1/4 cup of sugar
2 1/2 Tbsp of butter
- Melt the chocolate in the double boiler.
- Meanwhile, bring the milk to a boil, add the cream and bring back to a boil.
- Remove from the heat and stir in the sugar, the melted chocolate and the butter.
- Replace the saucepan on the fire and boil the sauce for a few seconds.
- Allow to cool and pour over the profiteroles before serving.