Apple
Turnover
1 can apple
pie filling 1 pie
crust
1.
Cut dough into 12 pieces.
2.
Roll pieces into flat square and place a
spoonful of filling in the middle.
3.
Fold in half over the filling and pinch the
edges closed in a crimped shape.
4.
Leave on a parchment lined cookie sheet and
cover with plastic wrap. Let rise in a warm place.
5.
Cut 2 or 3 slits on the top to vent. Bake at 350
for 25 minutes.
Pie Crust
1 ½ c. whole
wheat pastry flour 1 ½ c. white flour
½ c. or less
of canola oil, chilled ¼ tsp. salt
2 tbsp.
sugar 1
c. ice water
1.
Mix dry ingredients then stir in oil.
2.
Sprinkle water till dough starts to come
together but doesn’t form a ball.
3.
Divide in half, wrap in plastic, and refrigerate
for 30 minutes.
4.
Roll out to make 2 pie crusts.
Berry Pie
4 c. berries 4
tbsp. flour
¼ tsp. salt 2/3
c. sugar
½ tsp.
cinnamon 1
c. coconut milk
1 pie shell
1.
Pour berries on top of pie shell in a pan.
2.
Mix the rest in a bowl and pour on top of
berries.
3.
Optional: top with another crust in a
criss-cross pattern.
4.
Bake at 375 for 35-45 minutes.
Graham
Cracker Pie Crust
3 c. graham
cracker crumbs-2 pkg. crushed (or oreo’s or ginger snaps)
6 tbsp.
thawed apple juice concentrate
1.
Mix well. Press into bottom and sides of a pan.
2.
Bake at 350 for 5 minutes.
Banana
Pudding Pie
2 c.
butternut squash puree, or a 15 oz. can pumpkin
2 c.
powdered sugar 4
bananas
1.
Blend it all in a blender. Fill a graham cracker
pie crust. Refrigerate.
Berry Bread
Pudding
2 c.
blueberries ¼
c. honey
1 tsp.
vanilla ¼
tsp. cinnamon
½ c. orange
juice 2 c.
strawberries, cut up
5 c. whole
wheat bread crumbs
1.
Bring to a boil blueberries, sugar, vanilla,
cinnamon, and orange juice on medium. Lower heat and simmer 5 minutes. Remove
from heat.
2.
Gently fold in bread and strawberries till bread
is moistened.
3.
Press pudding into an 8 x 8 pan with the back of
a spoon. Cover and chill. Could also serve warm.
S’mores Pie
½ bag mini marshmallows Graham cracker pieces
Hershey’s
chocolate syrup or Grandma’s homemade hot fudge syrup
1.
Fill a foil pan with the crackers and
marshmallows. Drizzle with the chocolate syrup.
2.
Place on a grill (and close the cover) while the
fire’s dying down (or in your oven) for 1-2 minutes or until the marshmallows
begin to melt.
Chocolate
Pudding
¼ c. vegan
butter 1 c.
avocado puree
2 c.
powdered sugar ¼ c.
cocoa powder
¼ c.
cornstarch 1
tsp. vanilla
1.
Melt the butter then add other ingredients
except cornstarch. Cook for 3-4 minutes.
2.
Off the heat gradually stir in the cornstarch.
Serve warm or cold.
Vanilla
Pudding
2 c. coconut
milk 2 tbsp.
cornstarch
½ c. brown
or white sugar 1 tsp. vanilla
Pinch of
salt
1.
Combine cornstarch with a little milk till
smooth. Gradually add the remaining milk and heat over low till thickened. Cook
gently about 8 minutes more.
2.
Add remaining ingredients.
Hot Fudge
Syrup
2 heaping
tbsp. cocoa 2 c. sugar
2 tbsp.
melted vegan butter 1 c. coconut
milk
1 tsp.
vanilla
1.
Whisk together sugar and cocoa. Add milk and
butter and whisk till smooth.
2.
Simmer until it thickens not stirring (about 10
minutes).
3.
Whisk in vanilla. Serve over chocolate cupcakes or
as a fondue for sliced fruit, or s’mores pie.
Tofu
Whipped Crème Topping
¼ c. or more
honey 9 oz. soft tofu
2 tbsp.
lemon juice 2
tsp. vanilla
1.
Blend in a blender till smooth.
2.
Chill several hours.
Granola
2 c. old
fashioned oats ¼ tsp.
cinnamon
½ c. pitted,
chopped dates ¼ tsp. vanilla
Zest of 1
orange or 1 tbsp. orange juice
1.
Boil dates in ½ c. water for about 10 minutes on
medium heat. Add more water as needed to keep dates from sticking.
2.
Mash dates and add orange zest, cinnamon, and
vanilla.
3.
Stir in the oats and mix well.
4.
Spread it evenly on a parchment lined cookie
sheet.
5.
Bake at 275 for 40-50 minutes, stirring every 10
minutes, until granola is crispy.
Apple Crisp
1 can apple
pie filling 1 c.
granola
1.
Pour pie filling into a casserole dish and
sprinkle top with granola.
2.
Bake at 375 for 25 minutes.
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