Blueberry-Lemon Pound Cake (Loaf)

1 1/4 c sugar
1 1/4 sticks of butter (or margarine)
2 large eggs
1/4 t butter flavor
1/2 t vanilla flavor
Lemon Zest
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1/2 c corn starch
1/2 c AP flour
1 t baking powder
1/4 c lemon carbonated water
1 t lemon juice
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1 c frozen blueberries

Do not preheat oven.  Densely butter a loaf pan.  Sprinkle with flour.  Make sure the flour dusts all of the insides of the pan. Release the excess.  Cream butter and sugar.  Add the remaining 4 ingredients in the first segment.  Mix on med-high speed to combine but do not over mix.

Gradually add your dry ingredients in the second segment on low-med speed to combine, but not over mix.  Fold in lemon juice and carbonated water.  Fold in frozen berries. 

Pour into the greased/floured loaf pan.  Bake from 45-60 minutes or until cake is firm in the center and a toothpick inserted in the center, comes out clean.

(FYI) You may allow the cake to cool down in the oven, by turning off the heat in the last few minutes (open the oven door), if the cake is brown as you would like, but might require a little more heat to firm up.  Allowing the cake to come to a cool down in the oven will help prevent a collapse.

Trust your instincts.  It is a science.  And the one thing you learn by cooking is that the ingredients may be the same, but the atmosphere around the baking may change.  Adjust where necessary.  The more you know, the more you grow!

Enjoy!

multigrain yeast rolls

Ingredients

1/3 c. butter, plus extra for brushing on rolls

1 c. soy milk

1 pkg. active dry yeast

1/3 c. honey

1/2 tsp. salt

1 large egg

2 c. all-purpose flour

1 ½ c. whole wheat flour

Honey Butter Glaze Mix:

2 T. butter, melted

2 T. honey

1 T. brown sugar

Instructions

1.Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.

2.In a small saucepan, melt butter.

3.When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.

4.Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).

5.When milk mixture is at temperature, add to yeast and honey; stir to combine.

6.Add salt and egg, and stir until combined.

7.Stir in flours in ½ c measurements at a time.

8.Add remaining flour 1/4 cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.

9. In an oiled bowl, place dough.  Cover with plastic and then a Towel.  Place in microwave or draft free location.

10.With floured hands, shape dough into 12-18  rolls, and place dough on prepared baking sheet or pan.

11. Cover, and let dough rest for 1-2 hours.

12.Bake for 15-20 minutes, or until lightly golden brown.

13.When rolls are done baking, brush with Honey Butter mix. Serve hot. Allow to cool and place into a bread bag with tie. Refrigerate for up to a week. 

broccoli, mushroom, and rice bake

Ingredients:
½ block extra firm tofu
(release water)
cubed

Tofu seasoning bag: 1 t each: rosemary, 

garlic powder, onion powder, black pepper, 

ranch seasoning, salt, old bay season, 

and dried parsley. 

¼ c soy flour

¼ corn starch

½ c shredded Colby cheese

½ c shredded sharp cheddar cheese

1 c sliced mushrooms, sauteed

1 ½ c uncooked brown rice

2 c steamed broccoli

1 small diced onion

1 T minced garlic

1 T olive oil

Cream Sauce:

¼ c shredded Colby

1 c non-dairy milk

1 c water

½ stick butter or margarine

¼ c all-purpose flour

1 t salt

Preparation:

Cook rice per instructions. Season, flour, and fry tofu in oil. Drain. Saute mushrooms. Set aside. Saute onion and garlic, then add butter, flour, milk, water, and cheese. Season. Layer rice, tofu, mushrooms, broccoli, and sprinkle cheese. Repeat and finish with shredded cheese on top. Bake in a corning or glass dish, covered with foil at 350 degrees for 45 minutes. 

caramel apple topping and oatmeal waffles

Caramel Apple Topping
1 large Granny Smith apple, peeled, diced
2 T butter or margarine
pinch of cloves
pinch of cinnamon
1-2 cups of water
1/4 cup almond milk
2 T brown sugar
1 T corn starch


Bring to a boil, simmer until tender. Place this over ice cream, waffles, or use for pie filling.

Caramel Apple Oatmeal Waffles w/ Corn Flake Fried Tofu

Oatmeal Waffles (vegan)
1/2 c oats
1/2 c oat flour
1 c ap flour...
2 T flax meal
1 T baking powder
1 t baking soda
1/2 t salt
1/2 t vanilla flavor
1 c almond milk
3 T oil

Mix ingredients well. Let stand for 1/2 hour covered. Heat griddle. Batter will be thick. You want this!

peach cobbler

2-3 15 oz. cans yellow sliced peaches

1/8 t. cloves, ginger, cinnamon, and nutmeg
1/4 brown sugar
1 t. corn starch

Preheat oven to 350 degrees F.

Separate peaches from juice except one can. Pour juice into sauce pot. Whisk in corn starch. Bring to a boil. Add sugar, and half of other spices. Reduce to low. Add peaches.

for the crust:
3/4 stick butter
1 c. ap flour
1 t. baking soda
1/2 t. salt
1/2 c. sugar
1 c. milk

Melt butter in baking dish. Allow to cool. Whisk ingredients together and the remainder of the spices. Cover with saran and allow to aerate. Spoon batter into baking dish on top of butter. Do not mix. Ladle peaches onto batter. Do not stir. Place into oven on center rack. Back for 30-45 minutes or until cake is brown, moist but not wet.

philly cream cheesecake (minis)

Ingredients
1 Large Muffin Pan (6 count)
6 large muffin liners
6 T butter
1 1/2 c graham cracker crumbs
2 8 oz packages cream cheese
1/2 c sugar
2 t vanilla
2 large eggs

Preparation

Preheat oven to 275-300 degrees (convection broiler).
Melt butter and mix with cracker crumbs. Place muffin liners in pan. Evenly distribute crumbs into each holder. Press with fingers. Chill.

With a stand or hand mixer, whisk cream cheese, sugar, vanilla, and eggs together. Add vanilla. Evenly distribute batter onto each cracker crust inside of muffin pan. Gently shake to level. Bake slow for 60 minutes or until cheese cakes rise and swell. Allow them to cool inside of the convection broiler for 10 minutes. Remove. Set at room temp for an additional 10 minutes. Refrigerate for 6-8 hours.

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Topping
1 c strawberries
1 t corn starch
1/4 c water
1 T sugar

Bring to a boil, (mix corn starch in water) ingredients. Stir. Add more water if it is too thick. Reduce heat. Cover. Allow to simmer for 5 minutes. Cool. Pour over cheesecakes.

homemade butter pecan ice cream

Ingredients

1 pt. heavy whipping cream
1 14 oz can of sweetened condensed milk
1/2 c pecans
1 T butter
2 t Madagascar Vanilla (dbl strength)
2 small plastic freezer bags (quart size)
2 zip lock quart containers

Preparation
The first thing you need to do is make room for those containers inside your freezer. Tip: For a standard top freezer refrigerator, the back of the freezer near the ice maker rests is the coldest. This step is essential.

Prepare the speed set: Chill/Freeze a stainless steel mixing bowl and whisk attachment (hand or stand mixer). Chill condensed milk in a covered glass or ceramic bowl. After about 1 hour, pour cream into cold mixing bowl. Whisk until stiff peaks form. Add condensed milk and vanilla continue whisking on high speed. This is your base. From here, you make whatever flavors you desire. Cover bowl and place into the refrigerator for up to 1 hour.

While your base is chilling, melt your butter in a small skillet and add your pecans. Toss them under medium low heat. Do not let them burn! No! Remove from heat. Allow them to cool. Place plastic bag into zip lock container. Set aside. Fold pecans into your base. Equally fill both quart containers with plastic bag liners. This should sufficiently fill and allow closure without spillage. Seal containers and freeze from 6-24 hours.

Chill your serving bowl for one half hour minimum before serving. Enjoy!

multi grain eastern naan (mediterranean pita)

Ingredients

1/2 c whole wheat flour

1/2 c all purpose flour 

1/4 c oat flour
1 T baking powder
1/4 t baking soda

1/2 t garlic powder

1/4 t salt

1/4 t sugar

1 T dried parsley
2 T olive oil 

1/4 c warm water

1/4 c yogurt room temp (I used Greek Chobani plain)

small skillet

flour for dusting/kneading
rolling pin
waxed paper

for garnishing

2 T butter melted

1 T olive oil

1 T minced garlic

1 T dried parsley

pastry brush

Preparation. Mix ingredients together. Knead dough for 2-3 minutes. Brush with oil. Cover for 30 minutes. Divide into four sections evenly. Knead each section. Roll with rolling pin until it stretches into a 5-7 inch disc. Heat each side in a covered skillet until brown. Brush with garnishing and cover each loaf with waxed paper. Makes four flat naan or pita. 

vegetarian style greek lasagna (pastitsio)

Boil 2 cups of penne to al dente. Rinse in cold water, strain and blot with paper towels.

Béchamel Sauce
4 T soy flour
½ stick of butter or margarine
White pepper
Salt
All spice
Ground Cloves
1/2 c white cheddar cheese
1 Egg Beaten
3 T sour cream
1 c almond milk
Water

*Cook flour & butter, add milk, spices (season to taste), whisk or stir. Slowly add beaten egg, continue to stir. Be careful not to scramble egg. Add cheese. If béchamel is too thick, thin it with water, one T. at a time.

Bolognaise Sauce
4 Vegetarian Meatballs (pre-made from Org Text Soy)
3 T diced celery
3 T diced carrot
3 T diced onion
1 T ACV
½ c stewed tomatoes
3 T pasta sauce
All spice
Ground Cloves
Salt, pepper

*Mix 1/2 c béchamel with noodles and place noodles on the base of lightly oiled 10 x 7 baking dish. Add Bolognaise layer. Pour béchamel on top.

Bake at 350 degrees covered in convection oven for 45 minutes. Sprinkle cheese on top, bake an additional 10 minutes uncovered until brown and bubbly.

Served with sauteed green beans and Greek Salad.

no bake granola bars

Ingredients:

1/4 c. honey
1 T brown sugar
2 T butter or margarine
1/4 c. coconut oil
1/2 t. vanilla
1-2/3 c. organic rolled oats
1-1/2 c. omega trek trail mix (Trader Joe's)

Preparation:

In a stainless steel mixing bowl or double boiler, heat oil, butter, brown sugar, and honey. Add vanilla, oats, and trail. Combine well. Press mix into a parchment/wax paper lined foil or baking dish approx. 8 inches long (6 inches wide). Refrigerate for 4-6 hours or overnight for best results. Cut into bars and enjoy!

my mom's caramel cake...sort of

Hot Cakes on Cooling Rack

My cousin absolutely loved my mother's caramel cake. She was always my mother's favorite niece and nary a moment went by that she wouldn't remind us 'kids'.

My mother's birthday is April 28th and she'd be 84 years old. In honor of her I decided to make this rich traditional favorite for the month of April, expecting it would be fitting for Easter Sunday. Instead I delivered it on today at my younger cousin's baby shower.

The recipe has been refined. As any cook would do, I made the recipe my own by tweaking a few elements. It is basically the same. My mom used Swan's Down Cake flour.
I was never a fan of purchasing 'special' items when you can simply make your own...that's scratch right? Well according to my cousin, it was delectable. And I am glad that it was because it was truly a labor of love. 

Liquid Gold...

Rules to baking: Room temperature for all ingredients unless told to do otherwise. For even cakes, divide batter and use a scale!

Ingredients:
Cake
2 sticks of unsalted butter or margarine
3 1/4 cup 'cake' flour
1 T baking powder
1/2 t salt
2 1/2 c sugar
2 t vanilla flavor/extract


Ready for delivery...

4 eggs
1 1/4 c milk

Caramel
3 1/2 c sugar
2 sticks of salted butter or margarine
2 12 oz cans evaporated milk
1 t vanilla flavor or extract

Cake Preparation...
Heat Oven to 350 degrees. Make sure all ingredients are at room temperature. Grease two 9 inch cake pans with 1 T unsalted butter and dust with flour. Tap out excess and set aside. Sift flour, baking powder, and salt then set aside. Beat remaining unsalted butter for cake with 2 1/2 cups of sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in three batches, beating smooth after each addition. Divide batter between pans, and scale for evenness. Bake until golden brown 30-35 minutes. Allow them to cool on a rack for 10 minutes before removing from pans.

Prepare Caramel...
Cook 3 1/2 cups of sugar, salted butter, in a pot over high heat stirring constantly until light brown. 7-8 minutes. Carefully stir in evaporated milk and reduce heat to medium low. Cook stirring constantly for 8-10 minutes. Reduce heat to low, stir constantly for 1/2-1 1/2 hours. Remove from heat, stir in vanilla flavor and beat with a spoon. As it cools, the icing will become thick and glossy. Allow caramel temperature to cool before spreading on bottom layer. Place top layer and spread evenly and on sides. Chill to set. Enjoy!

peach cobbler



Peach Cobbler

2-3 15 oz. cans yellow sliced peaches

1/8 t. cloves, ginger, cinnamon, and nutmeg
1/4 brown sugar
1 t. corn starch

Preheat oven to 350 degrees F.

Separate peaches from juice except one can. Pour juice into saucepot. Whisk in corn starch. Bring to a boil. Add sugar, and half of other spices. Reduce to low. Add peaches.




for the crust:
3/4 stick butter
1 c. ap flour
1 t. baking soda
1/2 t. salt
1/2 c. sugar
1 c. milk

Melt butter in baking dish. Allow to cool. Whisk ingredients together and the remainder of the spices. Cover with saran and allow to aerate. Spoon batter into baking dish on top of butter. Do not mix. Ladle peaches onto batter. Do not stir. Place into oven on center rack. Back for 30-45 minutes or until cake is brown, moist but not wet.