Oatmeal-Nut Pie Crust

This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  The walnuts provide great depth of flavor.

Oatmeal-Nut Pie Crust

1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or nut butter, or vegetable oil, scant)

Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 

Press into pie pan.  Refrigerate while making filling.

Yummy!  Can be used this way for a pudding or fruit filling - or - filled and baked again as for cheesecake.

Walnut Date Truffles

Are you craving something new and delicious to go with tea?

Recently I was craving chocolate, but didn't want to cave in to the extra ingredients added to a candy bar.  I went in search of a recipe that would allow the natural goodness of pure cocoa and healthy ingredients to please the palette.  Here's what I found --- and it was well worth the effort.  Yummy, healthful, raw, and oh, so good!

Walnut-Date Tuffles

1/2 cup walnuts
1/2 cup Medjool dates
1/4 tsp. cinnamon
2 Tbsp. raw cacao powder*
2 Tbsp. water

Place ingredients in a food processor and process until smooth.  Then, using a small cookie scoop, fill with dough to measure, then roll in hands to form a smooth ball.  Once round, gently roll in cacao powder.  Place into a mini cupcake or candy liner.  Chill until ready to serve. 

*May substitute carob powder if you'd like.

Fruit Candy for Christmas

My mother loved fruit desserts.  Fruitcake, fruit bars, Christmas puddings, sauces, and cookies with fruity bites.  This morning I have been going through her recipe file and found this delicious sounding recipe for Fruit Candy.  It's simple, easy, and healthy.  It's a nice last minute treat for the Christmas!

Fruit Candy

1 pound figs
1 pound dates
1 pound raisins
1 pound nut meats
1 Tbsp. orange juice
2 Tbsp. honey (or agave syrup)

Grind the fruuit and nuts through a fine food grinder.  Add orange juice and honey.  Mix well.

Line a pan with wax paper.  Then fill with fruit candy mixture.  Level and smooth the top.  Weigh down with a heavy object.  Leave for five hours.  Then cut into squares.

Holidays & CHOCOLATE Fruitcake

This morning I looked at the countdown to Christmas on my blog sidebar and realized that there weren't enough days left for me to get everything done on my list!  Each year I resolve to start earlier in the year with my Christmas preparations, but other things consume my time.  I believe that in my heart I have learned to enjoy the moment; to live in the present.  I embrace and enjoy each holiday, season, and event as it comes along.  But sometimes there isn't much time between holidays and events to get a lot done for whatever upcoming event is next.  For me, simplifying is the answer.  Not one to completely redecorate the entire house, I rely upon little things that give festive flair and are easy to implement.  Table-settings, centerpieces, candles, and holiday foods set the stage for each season, holiday, or event as it comes along.

All this to share a recipe with you; one for a holiday food.  It is for the infamous holiday fruit cake!  I would probably be better off baking Christmas cookies or a cheesecake of sorts, but I recently found a recipe for Chocolate Fruitcake in the newspaper, and it brought back so many memories that I knew I had to try it.  My very English mother loved fruitcake!  It was her Christmas treat.  In fact, for her it was a wedding treat as well (she baked fruitcake for her wedding and mine as well, bundling up tiny pieces in foil and tulle tied with satin ribbons for each guest to take home with them).  Since my own family doesn't care very much for fruitcake, I have let the tradition fall to the wayside until this year.  But finding a recipe for CHOCOLATE fruitcake sounded too good to be true.  I had to try it, and as I speak, ten little loaves are cooling on a rack on kitchen counter.  Adaptations and alterations were not complicated with this recipe.  Vegan and gluten-free versions only require a few substitutions, like Ener-G egg replacer or Bob's Red Mill gluten-free flour blend.  Here's the recipe, though, in its original form.  You can make adaptations to fit your individual needs.

Chocolate Fruitcake

1/2 cup shortening
1 cup sugar
3 egg
3 1-oz. squares unsweetened baking chocolate
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons milk
3 cups candied fruit (lemon or orange peel; pineapple; mixed fruit)
1 cup raisins
1 cup walnuts, chopped
2 teaspoons butter
Cocoa powder

Heat the oven to 275 degrees F.

Cream together the shortening, sugar, and eggs.  When smooth and creamy, slowly add melted chocolate.

In another bowl, stir together flour, baking powder, cinnamon, and salt.  Slowly add the flour to the creamed mixture, alternating with milk.

Gently stir in the walnuts, raisins, and candied fruit.

Coat 5 small loaf pans with butter (or vegetable shortening).  Dust with cocoa powder.  Bake for 1 1/2 hours or until done (knife inserted in center of loaf should come out clean).  Remove from oven and cool in pans.

*Delicious!  But next time I will not dust the pan with cocoa powder because it makes it look like it is burned (even though it wasn't).  You can use larger loaf pans or a tube cake pan, but will need to increase the baking time.

**Better with age and so yummy with hot cocoa.  I'll be making this again!

Fudgy Carob Balls

Fudgy Carob Balls

1/8 cup carob powder (or cocoa)
1/4 cup natural peanut butter
1/4 cup agave syrup
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/8 cup rice bran

Mix all ingredients together. Drop by teaspoon onto wax paper. Spray hands with vegetable cooking spray. Roll into bit-size balls. If desired roll into chopped cuts or coconut.

Pictured are Clarice's yummy chocolate truffles and her beautiful tea table.  At her party, served Summer Hill Tea, a combination of lavender, rosemary, and black tea.  It was so delicious!  It's on my list of 'all time' favorite teas now.

Have you visited her blog at Storybook Woods recently?  She always has such nice things going on there.  

Date and Nut Bars

DATE & NUT BARS

This quick and simple recipe makes a great breakfast dish or a simple dessert.  It's great to make ahead for guests during the holidays.

1 1/2 c. quick rolled oats*
3/4 c. dates, chopped
1 tsp. citrus peel, grated
1/2 tsp. salt
1/4 c. almonds, chopped
1/4 c. vegetable oil
1 c. apples, raw, peeled, and shredded
1 tsp. stevia, or to taste**

Combine all ingredients and then press together into a flat casserole dish. Allow mixture to stand for 10 minutes. 

Bake at 375 degrees for 20-25 minutes. 

Slice into small squares and enjoy.

 *use gluten free oats if necessary 
**or your favorite natural sweetener 

Grandma Kathrina's Pumpkin Pudding

October is a great month to share the recipe for Grandma's Pumpkin Pudding. It's an all-time family favorite. Yummy!

3/4 cup granulated sugar (Florida Crystals)
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 - 15 oz. can pumpkin
12 oz. soy milk
2 - 3 Tbsp. cornstarch thinned with water

Mix all ingredients together in kettle and bring to a simmer. Add cornstarch, stirring constantly until well blended. Cook three minutes and remove from heat. Chill completely.

To serve, mix the pumpkin filling with equal amounts of non-dairy whipped topping. Spoon into parfait glasses and garnish as desired.

*This makes excellent pie filling as well.   Simply mix with non-dairy whipped topping (50/50) and spoon into a pre-baked pie shell.  Garnish as desired and serve.

Sweet Treats!

 

This week I'm posting healthy candy recipes over at My Cozy Kitchen.  If you are interested in delicious, sweet alternatives to sugar-coated candy, please stop by.  I'm posting with your children's and grandchildren's Easter baskets in mind!  See you there!

Audrey's Crown Gems

Audrey's Crown Gems

*a delicious cookie free of leavening agents

1/2 cup liquid sweetener of choice (brown rice syrup, agave syrup, or maple syrup)
1/2 cup oil
1/2 cup almond milk
1/2 tsp. vanilla
1 cup dates, chopped
1 cup nuts
1 cup coconut
1/2 cup brown rice bran
1/2 cup flax seed
1 1/2 cups oat flour, blended*
1/4 cup coconut flour
1/4 cup white rice flour
1/2 tsp. salt

Mix all ingredients together. The dough will be stiff, so you may have to use your hands. Form dough into logs and then pinch off a small ball of dough. Roll in chopped nuts. Place in mini muffin tins with paper liners. Bake at 350 degrees for 15 - 20 minutes. Do not overbake!

These are delicious! I add a dab of stevia for additional sweetness.  

*Use gluten-free oats if avoiding gluten products.

Sunshine in a Bowl!

On a wintry day, there is nothing nicer than. . .

Sunshine in a Bowl Fruit Salad

1 banana, sliced into rounds
1 Fuji apple, diced with peel
2 Anjou pears, diced with peel
6 peach halves, canned in water pack
1/2 cup papaya pulp concentrate, juice sweetened
1/2 cup shredded coconut
1 tsp. sweet herb stevia

garnish with:
almonds
currants
orange wedge
cilantro leaf

Prepare fruits and gently mix together in bowl. Adjust sweetening according to taste (add more stevia or papaya juice concentrate if desired). Spoon into individual service dishes and garnish. Use five almonds to make a 'flower' and add currants for the center. Add the orange wedge for height and color and add a fresh cilantro leaf for greenery.

Delicious! This was a big hit with my family! Enjoy sunshine in a bowl!

Orange-Date Fruit Rolls

Orange-Date Fruit Rolls

Makes 2 rolls

1 1/c cup dates, pitted

1/4 lb. coconut, shredded, raw, unsweetened

1/2 lb. figs

1/2 cup nuts, chopped

1 Tbsp. orange juice

1 tsp. orange rind, grated

Grind dates, coconut, and figs in a food mill. Add remaining ingredients and mix well. Shape into 2 long rolls about 1" in diameter. Roll in additional chopped nuts. Place in refrigerator until chilled. Then, slice and garnish with candied cherries or walnut halves. Or form into balls and roll in date sugar.

*Terri's kitchen; photo by Paula

A Chocolate Day

Who doesn't like chocolate? I don't think there are many, although I have met a few who didn't like this yummy, dark treat. It's always nice to have a handy, quick chocolate treat available for those times when a chocolate craving strikes. Easy to make and delicious to eat, there are only two ingredients in this chocolate 'recipe'. And better yet, it's something that anyone in the family can make, not just the usual cook. Together, one box of Mori-Nu extra-firm tofu and one package of Mori-Nu Mates chocolate pudding mix work together with a splash of water and a food processor. If you store the Mori-Nu tofu in the fridge, you won't even have to wait for it to chill. The ingredients in Mori-Nu mates are: dehydrated raw cane juice, Dutch cocoa powder, potato starch, guar gum, non-hydrogenated coconut oil, soy lecithin, and vanilla. Natural and healthy, easy and quick, vegan and gluten-free, and delicious too! Garnish with berries and a cashew cream topping --- or place in a chopped nut crust for a delicious pie. Also, very good as a filling for tiny tarts for teatime! You can never go wrong with chocolate!

Carob Cookies

Carob Cookies

My mother-in-law was famous for her Carob Cookies! Cake-like, delicious, and a handful, they were always welcome after any meal. Often they were carefully packed in a large, round Tupperware container for camping trips and vacations. They were loved by all, even those who had never eaten carob before. Here's her recipe ~ enjoy!

1 cup maple syrup
1/2 cup oil
1 tsp. vanilla
1/2 cup carob powder
2 cups whole wheat pastry
1 tsp. baking powder
1/2 salt
1 tsp. baking soda
1/2 chopped walnuts

Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper or a light layer of oil. Blend syrup, oil, vanilla, and carob powder until smooth. By hand, stir in remaining ingredients in small amounts. Do not over mix! Drop dough by the spoonful onto cookie sheets, about 1" apart. Bake until cookies are sightly browned and feel firm to the touch (about 8 - 9 minutes). Cool and enjoy!

Makes 3 dozen

*The child's apron in the photo was made by my friend, Terri. Isn't it beautiful? She has it for sale in her shop.

Zesty Fruit-Nut Balls

Zesty Fruit-Nut Balls

3/4 cup sunflower seeds
3/4 cup pecans or walnuts
1 cup raisins, softened
1 cup dates, pitted
2 Tbsp. maple or agave syrup
2 tsp. grated orange rind

Grind sunflower seeds in dry coffee
grinder.  Chop pecans, raisins, and
dates.  Mix first four ingredients.
Add maple or agave syrup.  Mix well.
Roll into 1" balls.  Chill and serve.

Fuji Apple Streusel

With a large Fuji apple orchard next door, we have an abundance of Fuji's available each fall. Their natural 'water core' defines them as one of the best! Great flavor, great texture, and perfect sweetness when picked ripe off the tree. Here's a recipe that I've developed for a sweet and delicious vegan and gluten-free apple streusel.

Filling:

6 - 8 Fuji apples, peeled and sliced
1/3 - 1/2 cup sugar (or sweetener of choice)
2 Tbsp. cornstarch
1 Tbsp. lemon juice
2 tsp. cinnamon

Topping:

1 cup brown sugar
4 Tbsp. flour (gluten-free if necessary)
6 Tbsp. oil
2 tsp. ground cloves
1 Tbsp. cinnamon
1 cup walnuts, chopped

Peel and dice apples. Mix with sugar, lemon juice, cinnamon, and cornstarch. Place in a baking dish.

In another bowl, mix together brown sugar, gluten-free flour, oil, cloves, cinnamon, and walnuts. Then sprinkle over apple mixture and gently press into place.

Bake for 1 hour at 350 degrees F.

Creamy Sweet Topping

Creamy Sweet Topping

1 package Silken Tofu, extra firm
1/2 cup sweet fruit juice or 1/2 banana, ripe
2 tsp. lemon juice
1/8 tsp. salt
1 Tbsp. maple syrup
just enough water to blend

Using a blender, whiz all ingredients until very smooth. Pour into a pretty container and chill until ready to serve. Will thicken as it cools. Serve over your favorite fresh fruits or dessert.

Pumpkin Pie Turkeys

Recently a young guest brought his National Geographic (kid's version) along with him when he came to visit. In it there was a food idea for creating turkey's out of pumpkin pies. Aren't they cute? I took a picture so I wouldn't forget how they were made, and I'm sharing with you. The recipe, below, can be adapted to fit any dietary needs you might have.

While we are talking turkey, there's a great idea for turkey's made from cookies over at Vegan Vice. Their version uses Newman-O's and candy corn. They are so cute!

Aunt Mabel's Christmas Fruit Cake

It's not too early to be planning your Christmas fruit cake. I know, it's not popular to 'like' fruit cake, but this one is actually very good! Fresh and sweet, it can be made with all-purpose flour or with the gluten-free flour blend given in the recipe below. My Aunt Mabel has always been known as 'the world's best cook' in our family. She's now in a nursing home and is no longer able to cook and bake. It seems strange to visit with her while she's sitting in a chair rather than briskly working in her kitchen. She's as sweet as ever, though, just without the cakes and cookies. This cake can be prepared in advance and frozen for holiday use. Give it a try. . .the recipe will not fail you!

1 1/2 cups brown sugar or honey
3 cups gluten-free flour blend of choice
1 tsp salt
2 cups flax seed gel
1 Tbsp vanilla
2 tsp almond
3 cups or 1 lb currants
4 cups or 1 lb chopped dates
3 1/2 cups or 1 lb cherries
3 cups or 1 lb raisins
3 cups or 1 lb dried pineapple
3 cups or 1 lb walnuts or almonds
3 cups or 1 lb dried papaya

1. Mix first six ingredients to make batter.

2. Work in remaining ingredients gently with
your hands.

3. Heap into four 7 inch loaf pans prepared as
follows: Cut paper grocery bags to fit pans and
grease well.

4. Bake at 300 F for 1 hour, covered lightly with
aluminum foil and then 10 to 20 minutes uncovered.

5. Remove from oven. Peel off liner as soon as cool
enough to handle. Let cool.

6. Wrap in waxed paper, then aluminum foil and
refrigerate. Keeps all year!

NOTE: For the lb. of cherries, drizzle some liquid
sweetener on frozen or canned cherries and slow cook
for several hours until cooked down but not hard and
dry. Or bake in the oven in a glass dish at 250 F.
You may also use dried cherries. If you don't have
dried pineapple fix like the cherries.

Flax seed gel can be made easily by grinding flax
seeds in a coffee grinder.  Use about 1/2 cup of seeds.
Add about 2 cups of water and stir.  Allow to sit for
a few minutes until gel forms.  Use as is or strain out
seeds, whichever is your preference.

Use a variety of dried fruit according to your family
likes and dislikes!

Special thanks to Salina for the beautiful hand-crafted
trading card shown in the picture.  She makes so many
beautiful things.  If you'd like to take a look, you can
find her at Salina's Home Journal. She also made the
pretty little journal in the photo below.

Apple Pies

This week I came home from errands to find a box of apples on the back porch. A note in the box revealed that it was from Grandpa. It said: "Drops Good for Pies". Hmmm, do you think that's a hint?

Thanks, Grandpa. An apple pie is on it's way soon!

Celebrate Apple Day

Over at Storybook Woods, Clarice and her family are celebrating "Apple Day". It's any day you choose during the fall where you enjoy apples in some form or another. Eating an apple by a cozy fire, baking something yummy with apples, or lighting an apple candle are all ways one can enjoy "Apple Day". It's obvious that apples are enjoyed by Clarice's family. We enjoy apples in our family as well. Since we live next door to a very large Fuji apple orchard, they have become our favorite variety of apple. Gleaning after harvest is an annual family affair and we really love the tree-ripened apples each year. Did you know that an ideal Fuji has a 'water-core' center? It's the only variety I know where orchardists desire this trait. In celebration of this wonderful autumnal event, I'm sharing some favorite family apple recipes in celebration of this fun day.

Aunt Polly's Apple Cake

This recipe was introduced to me when I was dating my husband. It was a favorite dessert made by his mom for both camping trips and company dinners. A dense, moist cake --- it is favored every time!

2 cups sugar
1 1/2 cup oil
3 eggs or egg substitute
1 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup nuts
1 cup coconut
3 cups diced raw apples

Beat sugar, oil, eggs, and vailla for 3 minutes. In another bowl, sift flour, baking soda, baking powder, cinnamon, and salt. Fold flour into sugar mixture with a spatula. Add nuts, coconut, and apples, folding carefully. Bake in a tube pan for 1 1/2 hours at 350 degrees F.

* may substitute liquid natural sweetener for sugar; reduce by half.
**cake is still delicious if oil in recipe is cut in half.

Puffy Apple Tarts

This recipe is one adapted from one of my favorite cookbook authors. Once I was blessed to be able to attend one of her cooking classes --- such fun! She was as nice in person as I expected she'd be.

4 cups Fuji apples, peeled, cored, sliced and chopped
1 cup apple juice, unsweetened
1 tsp. ground cinnamon
2 teaspoons pure vanilla extract
1/2 cup Sucanat
1/8 cup pure maple syrup
2 Tbsp. cornstarch
1 Tbsp. apple juice or water
2 boxes (17.3 ounces each) Pepperidge Farm puff pastry sheets

In a medium saucepan, bring the apples and 1 cup juice to a low boil and simmer covered for 5 minutes. Add cinnamon, vanilla, Sucanat and maple syrup.

In a separate cup dissolve the cornstarch and liquid. Add to above boiling mixture ad stir until thickened. Remove from heat. Thaw and carefully remove pastry sheets from the first box. Keep them refrigerated until 15 minutes before use, or they become too sticky to work with.

Lightly flour a large cutting board or cutting surface and a cookie sheet or baking stone. Open first sheet of pastry onto floured surface. Spread with half of the apple filling to 1/2 inch from edges. Top with remaining pastry sheet.

Using a 2 1/2 inch ravioli press, cut out 9 squares. Using a paring knife, cut around the edges of the press to help make the cuts all the way through the dough.

Gently remove the squares and place them on your floured baking sheet at least 1 inch apart. It is not necessary for the tartlets to be sealed.

Bake at 400 degrees F. for 20 minutes or until nicely puffed and brown.

Repeat above procedure with remaining ingredients. Enjoy!

Apple Burritos

This is something great to make ahead and keep in the fridge until you are ready to serve. A sweet and healthy 'fruit burrito', a delicious sauce adds moisture and even more flavor.

8 apples, peeled and chopped
1/3 cup water
1/4 cup raisins
1 tsp. vanilla
1/8 tsp. maple flavoring
6 tortillas
1 3/4 cups plus 1/4 cup apple juice
2 cups pineapple juice
1/4 cup cornstarch
1/2 cup chopped walnuts
toasted coconut

In a large saucepan, add apples, water, raisins, walnuts, vanilla, and maple flavoring. Cook over medium heat until apples are softened.

Fill tortillas with apple mixture and roll up. Place filled burritos in a casserole dish, seam side down. In a medium saucepan, combine 1 3/4 cups apple juice and pineapple juice. Bring to a boil.

In a measuring cup combine 1/4 cup apple juice and arrowroot or cornstarch Add to heated juice in saucepan. Reduce heat to simmer and stir constantly until thickened.

Pour sauce over burritos and bake at 350 degrees for 30 minutes. Sprinkle toasted coconut over top just before serving, if desired.

* * *

The Schnauzer table runner was made by my mom in honor of our dog family --- Libby, Fiddlesticks, Jetta, Raspberi, Coco, and Tia. I know, they look like Scotties --- but we pretend.