Cheesecake Rice Pudding

From Mel's Kitchen Cafe

PUDDING:

4 cups half-and-half
2 cups cooked medium grain rice
1 cup granulated sugar
1/4 teaspoon salt
1 egg, beaten and brought to room temperature
1 teaspoon pure vanilla extract

CREAM CHEESE VARIATION:

6 ounces cream cheese, cut into cubes and softened to room temperature
2 tablespoons powdered sugar

CHOCOLATE VARIATION:

2 tablespoons cocoa powder (regular or Dutch-process)
1 tablespoon powdered sugar
2/3 cup semisweet chocolate chips

DIRECTIONS:

Pour 3 1/2 cups of the half-and-half, cooked rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. Remove from the heat.

Place the beaten egg in a medium bowl. Slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly. Continue to temper the egg with 3-4 more spoonfuls of the hot pudding, whisking constantly. Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate. Return the pot to medium heat and stir constantly until the mixture boils.

Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract.

NOTES:

For the cheesecake version, stir the softened cubes of cream cheese into the hot pudding. Add the powdered sugar and stir well until the cream cheese is fully melted and incorporated. Transfer the pudding to a large bowl. Press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve. The pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.

For the chocolate version, add the cocoa, powdered sugar and 1/3 to 1/2 of the chocolate chips to the hot pudding. Stir until melted and smooth. Transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming. Refrigerate until ready to serve. Once chilled, stir in the remaining chocolate chips. Serve warm, room temperature or chilled. It will keep well covered in the refrigerator for 3-4 days.

Apple Strudel

From Paula Deen


Apple Strudel:

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased

Glaze:

2 cups confectioners' sugar
3 1/2 tablespoons milk


For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

x

Tartine's Soft Glazed Gingerbread

COOKIES

3 3⁄4 cups all-purpose flour
1 tablespoon cocoa powder
4 teaspoons ground ginger
1 1⁄2 teaspoons ground cloves
2 teaspoons ground cinnamon
1⁄2 teaspoon baking soda
1 teaspoon salt
1 1⁄4 teaspoons black pepper, freshly ground
1 cup unsalted butter, at room temperature
3⁄4 cup and 2 tbsp granulated sugar
1 large egg
1⁄2 cup blackstrap molasses
2 tablespoons light corn syrup

GLAZE
1 cup confectioners' sugar
2 tablespoons water


To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.

Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl.

Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.

Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.
Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them.

If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3 inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depending on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.

While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar and water until smooth.

When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it.

Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. At the bakery, we cut them into 3-by-4-inch rectangles, but 1 1/2 by 4 inches makes a nice smaller size.

Marinated Chicken Breasts

One of Mom's favorites from the first cookbook

12 chicken breasts boned and skinned

1/2 pint sour cream

2 tsp salt

1 tsp Worcestershire sauce

1/4 tsp pepper

2 T. lemon juice

1/2 tsp celery salt

1 tsp paprika
Pepperidge Farm Dressing Mix

Mix and marinate breasts.  Let stand at least 1 hour.  Blend Pepperidge farm dressing into bread crumbs.  Dip breasts in crumbs and place 1 deep on cooking sheet.  Melt 1 square butter and drizzle over chicken.  Cover and bake for 2 hours at 300.

Uncover last 1/2 hour.

Pumpkin Flan with Maple Caramel

Barefoot Conessa Recipe

Something different for Thanksgiving.

for the caramel:

• ¾ cup sugar
• 1/3 cup pure Grade A maple syrup
• ½ teaspoon fleur de sel

for the pumpkin flan:

• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 cup canned pumpkin puree (not pie filling)
• ½ cup (4 ounces) Italian mascarpone
• 4 extra-large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure maple extract, such as Boyajian
• 2 teaspoons grated orange zest (2 oranges)
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg

Preheat the oven to 350 degrees.

For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.

Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.

Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!

Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

Grammy's Chocolate Cookies

Martha Stewart via Jill Dorrough

2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups unsalted butter, room temp
2 large eggs
3/4 cup Dutch cocoa powder
1/2 teaspoon salt
2 cups sugar, plus more for dipping

1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.

3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Thanksgiving Blessing Mix Recipe

1 c bugles brand corn snacks
2 c small pretzels
1 c candy corn
1 c dried fuit bits or raisins
1 c peanuts or sunflower seeds
1 c M&Ms
16 Hershey's chocolate kisses

In a large bowl, mix all ingredients except the Hershey's kisses

Place 1/3 to 1/2 cup mix in small cellophane treat bags. Add one Hershey's kiss to each bag. Close bag with twist-tie.


Makes 16 bags.

Cherry Cranberry Pie

1 (9 inch) double crust pie crusts
1 (21 oz) cans canned cherry pie filling
1 (16 oz) cans whole berry cranberry sauce
1/4 cup sugar
3 T quick cooking tapioca
1 t lemon juice
2 T butter
(optional: touch of cinnamon for holiday flavor)

Preheat oven to 400 degrees
Line pie pan with bottom crust.
Combine in a bowl: cranberry suace, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake at 400 degrees for 40 to 50 minutes, reoving foild during last 15 minutes.
Cool on rack.
Serve warm or cold.

Fresh Peach and Lemon Verbena Pie Filling

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 leamon verbena leaves, snipped or zest of 1 lemon

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch, and salt.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method: Pour mixed contents into a one gallon freezer bag. Place flat to freeze.
Whe ready to use, defrost and place into prepared crust. BAke at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Never Fail Pie Crust

2 cups flour
1 cup shortneing
1 tsp salt

Cut in shortnening to flour/salt mixutre until pea size shortneing.

Beat together:
1 large egg
1/4 c cold water
1 T vinegar

Add mixture all at once then fold flour in with fork from the bottom until it becomes a ball. DO NOT OVERMIX!

Roll out between lightly floured parchment paper or plastic wrap. About 1/4" thick or slightly less.

Bake 15 min @ 425.

Bow-tie Spinach Salad w/ Teriyaki Dressing

2 c. cooked chicken, diced
1 16 oz box bow tie pasta
1 large bag spinach
3 11 oz cans of mandarin oranges (drained)
1/2 cup chopped fresh parsley
1 bunch chopped green onions
1/3 c. sunflower seeds, roasted
1/2 c. honey roasted peanuts

Dressing:
1 cup oil
2/3 c veri veri teriyaki marinade or other teriyaki sauce
2/3 c apples cider vinegar
6 T sugar
1/2 t salt
1/2 t pepper

Cook pasta and then add dressing to marinate overnight. LEaving out a little marinade to add with other ingredients.
Add remaining ingredients 1 hour prior to serving

Seves 20.

Apple Pie Filling

1/2 cup granulated sugar, plus 1 teaspoon
1/4 cup packed brown sugar
1/4 tsp table salt
1 tablespoon lemon juice
1/2 tsp grated lemon juice
1/8 tsp cinnamon
5 pounds tart apples
1 egg white, beaten lightly

Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to dutch oven (do not wash bowl) and cook, covered, over meduim heat, stirring frequently, until apples are tender when poked with fork bit still hold their shape, 15 to 20 min. (apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes.

Molasses Cookies

2 c brown sugary
1 1/2 c oil
2 eggs
1/2 c molasses
4 1/2 c flour
1 tsp salt
3 tsp soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp ginger
Mix form into balls
drop in water and roll in sugar

350 - 12 min underbake

Pumpkin Dessert Cake

Ann Bradley

1 package (18 1/2 ounces) yellow cake mix
1 egg
1 stick butter (1/2 cup)
l large can pumpkin pie mix
2 eggs
2/3 cup milk
1/2 cup sugar
1 tsp cinnamon
3 Tbsp butter
whipped cream

Pour cake mix into mixing bowl.  Remove 1 cup of mix and set aside.
To remaining mix in bowl add the 1 egg and 1 stick of butter, softened. 
Mix well and press into a 9 x 13 baking pan, greased and lightly floured.
Combine pumpkin pie mix, 2 eggs and 2/3 cup milk. 
Blend well and pour over mixture in baking pan.
Mix the 1 cup reserved cake mix and the 1/2 cup sugar and cinnamon.  Cut in 3 tbsp of butter.  Sprinkle over the top of the pumpkin pie mix .
Bake at 350 degrees for 60 to 70 minutes or until done.
Cut in to squares to serve.  Top with dollop of whipped cream.

No-Cream Creamy Basil Spinach Soup

From:  Mel's Kitchen Cafe

INGREDIENTS:

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
• 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low-sodium chicken stock
• 2 tablespoons fresh basil
• 2-3 cups fresh spinach, coarsely chopped
• 1-2 cups cooked chicken

DIRECTIONS:

1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

NOTES:

Plan ahead since the recipe calls for cooked chicken – or just leave it out (like I’ve done a time or two – makes a delicious, vegetarian dish).

Paleo Chicken Tortilla Soup

from:    http://paleomg.com/chicken-tortilla-soup/ 

For your chicken

• 3-4 large boneless, skinless chicken breasts (about 2.5lbs worth)
• 1 tablespoon cumin
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• salt and pepper, to taste
• 1 tablespoon olive oil

For your soup

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 1 jalapeño, finely diced
• 1 (4oz) can diced green chiles
• 1 (14oz) can fire roasted tomatoes
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt and pepper, to taste
• 32 oz fluid chicken stock (I used low sodium, no sugar added)
• juice of 2 limes
• chopped cilantro, to garnish
• crushed plantain chips, to garnish
• sliced avocado, to garnish

1. Preheat oven to 375 degrees.
2. Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
4. While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
7. Then add your shredded chicken and chicken stock to the pot.
8. Simmer on low heat for 30 minutes.
9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.
10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.
11. Stay warm. Being cold is stupid.

Hearty Chicken Vegetable soup

    3-4 chicken breasts, cut in to bite size pieces

    2 tbsp extra virgin olive oil

    1 medium yellow onion, diced

    2 tsp. Mrs Dash seasoning

    6 medium carrots, peeled and diced

    4 stalks celery, diced

    3 cloves garlic, minced

    1 large sweet potato, peeled and diced

    2 cups vegetable or chicken broth

    1 14.5-oz. can diced tomatoes

    1 8 oz. can tomato sauce

    2 tsp Italian seasoning

    Salt and freshly ground pepper, to taste

    2 medium zucchini, chopped

    Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the chicken and onion with Mrs. Dash seasoning.  Add carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.

    Stir in the broth, diced tomatoes with the juices, tomato sauce and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.

Adapted from http://paleogrubs.com/vegetable-soup-recipe

Waffle Love Copycat Recipe

From the website: Tastes Better From Scratch

Ingredients

• 6 Tbsp whole milk , scalded and cooled luke warm
• 1 Tbsp water , warmed
• 3/4 tsp sugar
• 1 tsp instant yeast
• 1/2 cup unsalted butter , softened
• 1 1/2 tsp brown sugar
• 1 Tbsp white sugar
• 1 large eggs , lightly whisked
• 1 1/2 Tbsp honey
• 1 1/2 tsp vanilla
• 2 cups bread flour
• 1 cup belgian pearl sugar*
• Biscoff Spread , for topping*

Instructions

1. Stir together the milk, water, sugar and yeast allow to rest for 5 minutes.
2. In a large mixing bowl, beat together the butter and sugars. Add the egg, honey and vanilla and mix until smooth. Add the yeast mixture. Use a dough hook to slowly add in the flour while beating. Once the flour is fully incorporated cover the bowl with plastic wrap or a dry towel and allow to rest on your countertop overnight.
3. In the morning, punch down the dough and knead in the pearl sugar. Divide the dough into 4 balls. Cook the dough balls in a medium-hot, greased waffle iron until brown and cooked through.
4. Spread Biscoff spread on the waffles and top with whipped cream and berries.

Recipe Notes

*I bought my belgian pearl sugar from Amazon.com, but it can be found in some baking supply stores.
*Biscoff Spread can be found in most major grocery stores (like Walmart) next to the peanut butter

If using Gluten Free flour reduce to 1 1/2 cups

Adapted from Oh Sweet Basil

Crock Pot Orange Chicken

Crock Pot Orange Chicken

From:   www.sixsistersstuff.com


4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce


Place your chicken in the crock pot.

Mix the marmalade, BBQ sauce, and soy sauce
together.

Pour over the chicken and cook on low for 6 to 8
hours, or on high for 4 to 5 hours

When it is done cooking, shred the chicken.

Serve over cooked rice.

(I added some red pepper flakes the on the adult
plates for a hot kick)

Paleo Mini Meatloaves

    2 pounds ground meat – mixture of  beef and/or pork 

    10 ounces frozen, chopped spinach

    1-2 teaspoons oil

    1 medium onion, finely diced

    6 ounces mushrooms, finely diced

    2 carrots, grated or finely diced

    4 eggs, lightly beaten

    1/3 cup coconut flour

    2 teaspoons salt

    2 teaspoons pepper

    2 teaspoons onion powder

    1 teaspoon garlic powder

    1 teaspoon dried thyme

    1/4 teaspoon grated nutmeg

    Preheat oven to 375 degrees F

    Thaw the spinach, squeeze out the excess water and set aside.

    Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.

    Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.

    Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)

    Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees.

    Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.

Carrot Banana Muffins

paleoplan.com

2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts (or nuts of choice), finely chopped
muffin paper liners

Preheat oven to 350 degrees
In a large bowl, combine flour, baking soda, salt and
cinnamon.
In a food processor, combine dates, bananas, eggs,
vinegar and oil.
Add mixture from food processor to dry mixture in
the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350° for 25 minutes.


Number Of Servings:12 muffins

Coconut Curry Cashew Popcorn

Sidney makes this and brings it to the ranch.  It is a favorite game playing snack.

10 cups popped popcorn
2 cups cashews - salted
1/2 cup flaked coconut
1/2 cup butter
1/2 cup sugar
1/4 cup honey
1 tablespoon mild curry powder
1/2 teaspoon baking soda

Preheat oven to 300.  Place popcorn, cashews and coconut in a large bowl and set aside.
Heat butter, sugar and honey in a medium saucepan.  Stir mixture over medium heat until it begins to boil.  Boil 2 minutes without stirring.
Remove from heat and stir in curry and soda.  (Mixture will foam)
Pour syrup over popcorn mixture in bowl, stir until evenly coated.  Pour mixture on a large rimmed baking sheet, lined with foil and sprayed with nonstick spray.
Bake 30 minutes, stirring twice during baking time.  Stir mixture a few times as it cools on baking sheet.  Store in an airtight container.

Candied Yams

Stephenson Family Recipe 

Candied Yams

3 cups cooked yams  (2 large cans)

1 stick butter

1 cup sugar

1 tsp. vanilla

1 tsp. cinnamon

2 eggs

Mix and put in casserole

1 cup brown sugar

1/3 cup flour

1/3 cup butter

1 cup chopped walnuts

Mix and spread over casserole mixture.  Bake at 350 for ½ hour.

Simpler Pumpkin Waffles with Cinnamon Syrup

Perfect Pumpkin Waffles with Cinnamon Syrup
From ~ The Sisters Cafe

Pumpkin Waffles:

1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
1 cup whole milk
1 cup canned pumpkin
4 tablespoons butter, melted and warm

Combine brown sugar and cornstarch in a large bowl.  Whisk together to break apart the cornstarch.  Ad the remaining dry ingredients, and whisk to blend.  Add eggs, pumpkin, milk and melted butter to the dry ingredients.  Mix until just combined.  Preheat and lightly oil waffle maker.  Make according to your waffle maker directions.  Serve with whipped cream and cinnamon syrup.

Cinnamon Syrup:

1/2 cup (1 stick) butter
3/4 cup buttermilk  or evaporated milk
1 cup sugar
1/2 teaspoon baking soda
1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Little Lemonies

    Yummy Lemon Brownies       

From MelsKitchencafe.com

Lemon Batter

• 1 cup (5 ounces/142 grams) all-purpose flour
• 3/4 cup (5.5 ounces/155 grams) sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 stick (8 tablespoons) butter, melted and cooled
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze:

• 3/4 cup (2.75 ounces/75 grams) powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later – alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.

In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.

Stir the wet ingredients into the flour mixture and mix until combined.

Spread the batter evenly in the prepared pan.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don’t over bake or they might be dry.

For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.

After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.

Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Notes:

The glaze recipe makes a very thin, light layer of sweet, lemony glaze on top of the soft, chewy lemony brownies. If you want more glaze, consider doubling the recipe (just make sure the glaze doesn’t overpower!).
Altogether, you probably need 2-3 large lemons for the recipe to get the 4 tablespoons juice and 1 tablespoon (plus 1/2 teaspoon) zest.
These bars are delicious at room temperature but try them chilled and you may never go back.