Chocolate Caramel Pecan Pie
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03
Jan
03
Jan
Cherry Pie
| INGREDIENTS: |
| 1-1/2 lb. Fresh Bing cherries, pitted (4-1/2 cups) 1 cup sugar 1/4 cup Tapioca granules 1 Tbsp. lemon juice 1/4 tsp. vanilla extract 2 frozen pie crusts, thawed 1 Tbsp. butter or margarine Ice cream, whipped cream or non-dairy topping |
| INSTRUCTIONS: |
| -Preheat oven to 400°F. -Toss cherries with sugar, tapioca, lemon juice and vanilla extract until evenly coated. Let stand 15 min.; stir. – Fill one pie crusts with fruit mixture. Dot with butter. – Take the other pie crust out of the pan and use it to cover the top of the pie. Pinch the edges together. Cut several slits in top crust to allow steam to escape. -Bake 45 to 50 min. or until juices form bubbles that burst slowly. -Cool and serve with your favorite topping. |
03
Jan
Candied Nuts
| INGREDIENTS: |
| 1 1/2 cups blanched whole nuts 1/2 cup sugar 2 tablespoons butter or margarine |
| INSTRUCTIONS: |
| In a heavy skillet, mix the nuts, sugar and butter. Cook over medium heat, stirring constantly, for 6-8 minutes or until the sugar is melted and the nuts are toasted. Spread the nuts onto a buttered baking sheet or a piece of aluminum foil. Separate into bite-sized clusters. Cool. |
03
Jan
Candied Meyer lemons
| INGREDIENTS: |
| 4 Meyer lemons, sliced thin
1 cup sugar 1 cup water |
| INSTRUCTIONS: |
| Bring the sugar and water to a boil on the stove. Reduce heat to simmer and drop in the lemon slices. Simmer for 15-20 minutes, until the slices turn translucent. Drain and cool on wax paper before storing in the fridge. |
03
Jan
Butter Cookies
| INGREDIENTS: |
| 1 cup butter
1/2 teaspoon baking powder 2/3 cup sugar 2 1/4 cup flour 1 egg 1 teaspoon almond or vanilla flavoring |
| INSTRUCTIONS: |
| Cream butter and sugar. Add egg dry ingredients and extract. pack and press through cookie press after refrigeration or roll and press with fork. bake 375 Degrees F 8-10 min |
03
Jan
Bunny Cake
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| LEAVE 1 cake whole; cut remaining cake as shown into thirds so that two are “ear” and the middle piece is a “bow tie” shape. Arrange cake on serving tray so that the round cake is the face, and the ears go on top of the head and the bow tie goes under the chin, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. SPRINKLE coconut over bunny’s head and ears. Decorate with licorice and candies for his eyes and smile. Store in refrigerator. |
03
Jan
Brownies
| INGREDIENTS: |
| 2 cubes baker’s chocolate
1/4 cup maragine 2 eggs 1 cup sugar 1 cup flour (pre-sifted) 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla
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| INSTRUCTIONS: |
| melt chocolate and margarine on low
beat eggs then add sugar and stir add melted chocolate and margarine stir then add pre-sifted flour, baking powder, and sea salt stir add vanila and stir pour into greased pan bake at 350 degrees F 20-25 minutes *use square 8″ by 8″ inch pan |
03
Jan
Blondies With Chocolate Chips
| INGREDIENTS: |
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| INSTRUCTIONS: |
| Preheat oven to 350 degrees.
Blend all the ingredients except the chips in a food processor until smooth. Mix in the chocolate chips, and scoop into a greased 8×8 pan. Bake 30 minutes. Be careful not to overcook. Cool before cutting into squares. |
03
Jan
Bliss Balls #2
| INGREDIENTS: |
| 1/2-cup tahini butter
3/4 cup peanut butter 1/3 cup honey (strict vegans can use agave nectar) 1/4 cup cocoa powder 3/4 cup sesame seeds 1/2 cup coconut Flakes 3/4 cup sunflower seeds 1/4-cup Hemp seeds 1/4 cup raisins |
| INSTRUCTIONS: |
| In a medium sized mixing bowl combine the tahini, peanut butter, honey and cocoa powder.
Add to the mixture of sesame, sunflower, hemp seeds, coconut and raisins. Mix well by hand and form into small balls.
Roll the balls in a small amount of coconut.
Place them on a cookie sheet and put into the refrigerator for 20 minutes to harden.
Great on the go snack! Serve these delicious treats anytime.
Great source of omega 3-6, protein, calcium, fiber. |
03
Jan
Bliss Balls #1
| INGREDIENTS: |
| 1 cup Dry coconut flakes
1/4 cup Almonds 1/4 cup Walnuts 1/4 cup Sesame seeds 1/4 cup Sunflower seeds 1-2 Tbsp Pumpkin seeds 1 Tbsp Flax seeds 1 cup Raisins/dates/cranberries 1/4 tsp Cardamom 1/4 tsp Cinnamon 5-6 stigma/threads of saffron Ghee or Honey or maple syrup to roll if necessary. |
| INSTRUCTIONS: |
| Gentle dry roast all ingredients except spices, raisins, dates and cranberries.
Roast separately since they need different heat. (Coconut flakes needs very mild heat, Almonds needs more heat) (Flax and sesame seeds pop while roasting, so keep lid and shift the pan, like popcorn) Roast gently until golden brown. Keep coconut flakes seperate after roasting, since we don’t want to grind them (they look good and crunchy) Let all the seeds and nuts cool and put them into the grinder. (I use Magic bullet) Food processor or Vita Mix works too. Grind into a fine powder. Add cardamom, cinnamon, and saffron. Mix all ingredients together. Roll into small balls with your hands. If you don’t like to use raisins or dates or cranberries then use Maple syrup/ honey. Keep them in a glass jar. Shelf life of 15-20 days. Benefits: Very Sattvic, Increases Ojas, Rejuvenating, Tonifying, Nourishing, Good for the nervous system, Memory, bones and joints. Good for VPK Doshas. (1-2balls/day, Kapha should eat less) Great source of Omega 3-6 |