No Bake Natural Cookies

Invented by the Russo's

1 cup of Craisins

1 cup of pitted dates

1 cup of rolled oat

1 cup Adam's Natural peanut butter

1 cup of Nutella

Blend in food processor 

Easy Apple Pie by Kimberly Faerber

Crust:

1 ½ cup. Flour

1 ½ tsp. sugar

1 tsp. salt

½ cup vegetable oil

2 TB of cold milk ( I use rice milk)

Combine ingredients until well blended.  Pat in bottom of a 9 inch pie pan.  Do not roll out.

Filling:

4 cups Jonathan apples

½ c up sugar

2 TB flour

½ tsp. nutmeg

½ tsp. cinnamon

Combine sugar, flour and spice.  Pour over apples and toss lightly with a fork. Pour into pie shell.

Topping:

½ c. flour

½ c. sugar

½ c. butter

Mix ingredients together with fingers or fork until crumbly.  Sprinkle over top of pie.  Place the pie in a large paper bag and seal with a stapler or 3 large paper clips.  Bake in preheated over at 350 F for 1 hour 30 minutes.  No peeking!

Vegan Pumpkin Pie

Submitted by Kimberly Faerber

Ingredients:

• 3/4 pound silken (soft) tofu
• 1 16 ounce can pumpkin puree
• 1 1/2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp vanilla
• 1 cup brown sugar
• 1 1/2 tbsp molasses
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired. 

Sour Cream Blueberry Pie by Kimberly Faerber

 1 unbaked pie crust 

Filling

3/4 cup sugar
2 tablespoons flour
1 cup sour cream (I used ¾ c. Tofutti soy sour cream and ¼ c. coconut milk yogurt
1 egg (I use 3 TB. of unflavored gelatin mixture)
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)

Topping
1/2 cup flour
½ cup sugar
1/2 cup butter ( I use Earth Balance)

Directions:

1
Mix sugar and flour together in bowl.
2
Beat in sour cream, egg, vanilla and salt together until smooth (about 5 minutes).
3
Fold in blueberries.
4
Pour into pie crust, and bake at 400F for 25 minutes.
5
(May need to adjust temperature and time for frozen berries).
6
Meanwhile, combine topping ingredients.
7
Remove pie from oven after the 25 minutes, and sprinkle on topping.
8
Return pie to oven and bake 10 minutes more.
9
Chill before serving.

Peach lavender phyllo dough dessert

Submitted by Joe and Dede Russo

Submit

- 8 pealed and de-seeded peaches

- 1 cup sugar

- 2 Tablespoons lavender flowers

- 1 cup crumbled goat cheese

- Phyllo dough

(Vanilla optional)

Defrost phyllo dough overnight.

In a saucepan combine peaches, lavender flowers, and sugar. Simmer 10 min.

Once sugar is dissolved, let it rest another 10 min.

Place phyllo dough in a lightly greased 9x13 pan...I used coconut oil. Then Layer with a slotted spoon the peach mixture, use other thin layers for the remaining mixture. On the last layer add in the peaches and goat cheese and top with the rest of the phyllo dough. Use some more coconut oil between some of the layers to make it more crispy.

Bake 440 degrees for 25 min.

Enjoy!

Sarah's energy bars

Put into a cuisanart:

2 cups dried cherries
2 cups halved cashews (can be salted or not - I use a blend of both kinds.  If you go with unsalted I would throw in a few dashes of salt)
3 tblsp coconut oil
3 scoops protein powder
a healthy dash of cinnamon

Cuise.  scoop mixture into a pan or baking dish and press into it till flat.  Freeze for a little while.  Then cut into squares and "roll them" in a plate of powdered sugar (or half powdered sugar half flour).  Then put squares into a container in the freezer and store there until you're ready to take them out for your exercise bouts.

Crinkle Cookies

Submitted by Kimberly Felix 
via this website... http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling


Directions:
1.  Preheat oven to 350°.
2.  Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3.  Dust hands with confectioners' sugar and shape dough into 1" balls.
4.  Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5.  Bake for 8-10 minutes or until center is JUST SET.
6.  Remove from pans after a minute or so and cool on wire racks.

*My Notes*:.

•  I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
•  I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
•  And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear

Yield: 30-48 cookies Units: US | Metric

Read more at: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614?oc=linkback

Apple Pie

Submitted by Emily Williams

 2 - 9 inch pie crust and plate

3/4 cup sugar

1/4 cup flour

1/2 tsp cinn

1/2 tsp nutmeg

6 cups sliced apples(i use granny smiths and then add a honeycrisp)

2Tbls butter

Stir together first 4 ingredients

Mix with apples-turn into pastry lined pie pan

cut butter into small squares and place throughout pie

cover with pie crust

Bake at 425 for 40-50 min and Eat

Cherry Pie

Submitted by Emily Williams

 

Pre-heat oven 425

 

5 cups pitted cherries

½-3/4 cup sugar

3 tbls tapioca

2 tbls water

1 tbls lemon or lime juice

¼ tsp almond extract

Mix all together and let sit for 15 minutes

 

Pie Crust

1 ½ cups flour

½ cup butter flavored Crisco

½ tsp salt

3-4 tbls cold water

 

cut Crisco into flour and salt

when like small beads add water a tbls at a time and mix with fork

When can stick together in ball(not too sticky just barely holding together)

Roll out on floured surface.

This is for one layer but I split it in two—I like thin crust

 

Make bottom crust layer and place in 9 in pie plate

Empty cherry mixture into pie

Take 2 tbls butter cut into very small squares and spread over cherries

Cover with crust-either lattice or entire with air holds cut into top

Bake for 30 min

Turn temp down to 350 and bake another 25-30 min until bubbling!!

Yummy pie!!

BEST EVER Chocolate Cake

Submitted by Allie Jones

2 C sugar

1 C veg oil

2 eggs

1 C plain or vanilla soy milk (regular milk also OK)

1 C coffee, reg or decaf (NOTE, this is a brewed cup of coffee…NOT coffee grounds as I learned hard way first time)

1 t vanilla

3/4 C quality dark cocoa powder

1 C wheat flour

1 C white flour

1 t salt

1 t baking powder

2 t baking soda

½ cup applesauce

Preheat oven to 320 deg.  Use cooking spray and light layer of flour to prepare two, 9-inch cake pans, or one 9 x 13 inch pan, or one bundt pan.  In large bowl mix ingredients one at a time, mixing well after each addition.  Pour into pan(s) and bake for 40 minutes or until a toothpick comes out clean

Peanut Butter Brownie Bites with White Chocolate Chips

Submitted by Dede Russo

1 box brownie mix
2 eggs
1/3 cup veg. oil
1/2 cup peanut butter
1 bag of white chocolate chips or regular chocolate chips

Mix all the above ingredients together and place in a muffin cup or on a baking sheet to make cookies, and bake on 325 for 11-13 min.

Enjoy!

Zucchini Brownies

Submitted by Kimberly Felix

2 C grated zucchini
1/2 C oil
1 1/2 C sugar
2 tsp vanilla
2 C flour
1/4 C cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 C nuts (optional)

Pre-heat oven to 350. Mix zucchini, oil, sugar, and vanilla in a large bowl. Add dry ingredients and mix very well. Bake in greased 9x13 pan for 30 minutes at 350.

Lemon and Lime Ice Cream

Submitted by Becca Leeper

My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.

INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped

DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.


NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.

The 1785 Inn's Fresh Blueberry Pie

Submitted by Emily Williams
From the 1785 Inn & Restaurant, North Conway, NH

Yield: 8 servings

Pie:
1 9-inch piecrust (see recipe)
1 (8-ounce) package cream cheese, room temperature
3 cups fresh (not frozen) blueberries
Blueberry sauce (see recipe)
Garnish: fresh whipped cream

Piecrust:
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.

Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.

Blueberry sauce:
1 cup fresh or frozen blueberries
1 cup sugar
1 cup water
1/4 cup flour
In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.


To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.

Lemon Cake

By Barefoot Contessa

Submitted by Beth Ellen Holimon

Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Pastel de Tres Leches

Submitted by Kimberly Faerber

Bake yellow cake mix as per instructions and cool completely.

Combine in Blender and blend until smooth:
Small tub of sour cream
1 can sweetened condensed milk
1 can evaporated milk

Using a knife or fork, poke holes through entire cake, covering as much of the cake as possible. These holes will allow for the liquid to penetrate the cake creating a uniformly moist cake. Pour blended mixture uniformly over the cake. Top with a large tub of coolwhip. Can be served with fruit.

Frosti-Harvester Pie

(Ice-cream Pumpkin Pie)

Recipe Submitted by Kimberly Felix

Crust:
1/2 C flaked coconut
1/2 C chopped pecans
1/2 C butter
1/4 C brown sugar
1 C flour

Combine and cut in butter until mixture is crumbly. Spread into 9 x 13 baking dish. Bake at 400 for 15 minutes. Stir after removing from oven and place aside about half for topping. Press remaining half into bottom and sides of a 9" pie pan and chill.

Filling:
1/2 chopped pecans
1/4 C brown sugar
3/4 C pumpkin puree
1/2 t cinnamon
1/2 t ground ginger
1/8 t ground cloves
1/8 t nutmeg
1/4 t salt
1 quart softened vanilla ice cream

Combine all but ice cream in a large bowl. Stir spices together, then mix in the ice cream. Spread ice cream mixture into chilled crust. Garnish with reserved crumbs. Freeze until firm. Top with whipped cream if desired.

Let soften 5-10 minutes at room temperature before serving.