Marshmallow free krispie treats--read more >>

refined-sugar-free and flourless carob cake--read more >>

A refined-sugar-free recipe for carob fudge. Guilt free.--read more >>

A refined-sugar-free recipe for stimulant free brownies.--read more >>

Vegan "butter" icing for cakes and cupcakes.--read more >>

Yellow Lemon Cake/Vanilla Cake--read more >>

this came from the lid of smucker's peanut butter which i also use because i happen to think it tastes the best. i also find it helpful to pour off the oil from the top and only stir in part of it. or, i can just not use the butter. the original recipe calls for margarine, which is the stuff of the antichrist, won't touch the shit.

1. Mix the peanut butter, sugar, butter, and vanilla until semi-dry and crumbly.
2. Shape into ½“balls
3. Dip your balls into chocolate, leaving the top of the ball uncovered to resemble an eyeball.
4. Place your balls on a pan lined with waxed paper, and refrigerate until set.
5. Brag to friends and family of the enormously complicated recipe you just tackled with ease.

Smucker's PB Jar

one Etta Candy-sized serving

120

i may as well include the notes i have in my file. i had to fenagle the recipe a bit. but even when it doesn't exactly work, it still tastes damn good. the trick is to get your balls firm enough to dip without squishing in your fingers, while also without adding so much sugar and butter that it doesn't taste peanutty anymore. but it's still good.

6/24/03: START WITH JUST PEANUT BUTTER AND VANILLA, THEN ADD ENOUGH SUGAR FOR THE RIGHT CONSISTENCY. no butter at all.

XMAS 02: DECREASE-BY A LOT- BUTTER AND SUGAR Start with half the butter, then mix in the sugar, enough until the desired consistency is reached, then go from there.

ALSO-- CHILL TWICE. ONCE BEFORE AND ONCE AFTER DIPPING.

1 ½ cups peanut butter (one jar smucker’s)

2 ½ cups powdered sugar

½ cup butter

1 t vanilla

semisweet chocolate chips--read more >>

1. Melt butter in large saucepan. Add marshmallows, keep over med-low heat stirring frequently until marshmallows melt.
2. In a large bowl, combine peanuts, candy and popcorn (make sure to pick out the kernels!)
3. Pour ooey gooey melted marshmallows over items in bowl. Stir well until everything is coated.
4. Liberally grease bundt cake pan. Pour "batter" into pan.
5. Let sit 20-25 minutes. Invert and serve.

Child magazine

15

This is less of a cake and more of a giant popcorn ball. It's fun, pretty, yummy. Leftover batter that can 't fit into bundt pan (depending on size of pan) can easily be formed into balls.

1 stick butter

36 large marshmallows

1 12 oz can cocktail/party or Spanish peanuts

1 14 oz bag m&m's, reeses peices or similar

2/3 cup popcorn, popped

--read more >>

Preheat oven to 350. Cream the butter, then gradually add the sugar, beating well. Mix flour and salt together and add to the first mixture, combining thoroughly. Roll the dough with a rolling pin to ¼ “ thick, then cut into desired shape. Put them on ungreased cookie sheets, prick with fork, and bake 20-25 minutes or until lightly browned at the edges.

Fannie Farmer, by Marion Cunningham

45

½ lb butter

½ cup confectioner’s sugar

2 cups flour

¼ teaspoon salt

--read more >>

Preheat oven to 475F
Sift together all the dry ingredients into a bowl. In a measuring cup, pour the oil and add the egg. Add to that enough milk to make 1 cup of liquid. Mix into the dry ingredients with a knife. Take out the dough and knead about 10 times or until smooth. Place the dough between two sheets of waxed paper and roll into a 1/4-1/2 inch slab. Using a biscuit cutter or a glass, punch out as many biscuits as you can, refolding the excess dough into more slabs until there it's gone.
Place the biscuits on an ungreased cookie sheet and sprinkle with sugar. Bake for 10 minutes or until golden brown.

Open up the hot biscuits and top with sliced fruit and wipped cream. Enjoy the deliciousness.

Or you could just eat the shortcakes plain. Thats delicious too.

The New Good Housekeeping Cookbook

7 or so

15

Easy to make moist biscuit shortcakes by themselves or with fruit and whipped cream. I can't imagine someone who doesn't like these.

2 cups sifted all purpose flour

3 tsp. baking powder

1 tsp. salt

1/3 cup salad or olive oil

Milk

1 egg

2 tbl. sugar plus extra for sprinkling

Sliced fruit of your prefrence

whipped cream (opt)

--read more >>

In medium saucepan, bring 2 cups of milk, 1/4 cup sugar an salt to a boil over medium heat. Meanwhile, in a medium bowl, whisk together remaing 1/4 cup sugar, cocoa powder and corn starch. Whisk in remaining 1/4 cup milk until smooth. Pour into boiling milk while whisking. Cook at medium whiking constantly until begins to thicken ans returns to a boil (about a minute). Remove from heat and add the chocolate chips, butter and vanilla. Cover, let stand for 5 minutes then stir to combine. Divide pudding into 6 custard cups (who has those?) or small bowls. Cool to room temperature then stick in the fridge until the kids are in bed.

sauce is the source.

6

30

Read hipMama in your pyjamas and eat at least two servings with a glass of wine. Doesn't matter how fuckin insane your day was, you are going to be feeling alll-riight.

2 1/4 cups milk

1/2 cup sugar

1/4 tsp salt

3 tbs dutch process cocoa (fair trade of course!)

2 tbs corn startch

1 cup semi sweet chocolate chips

1 tbs unsalted butter

1 tsp vanilla extract

--read more >>

Wisk together 2 cups of flour, baking powder, cinnamon, nutmeg, and salt

In another bowl combine margarine and rice milk

In the bowl of an electric mixer beat together tofu, sugar, and vanilla until well mixed. Slowly add the milk and flour mixtures alternating until just combined. Stir in remaining cup of flour. Cover dough and chill for about two hours.

You can roll the dough out on a floured surface and cut with a doughnut cutter, whatever that is. Or you can flour your hands (put a little bowl of flour nearby so you can easily keep your hands floured) and roll little balls, poke a hole in the middle then flatten out the sides (doughnuts puff up as they cook). Then place them in the oil using a slotted spoon or I used tongs.

Fry 2 or three at a time in deep, hot (375 degree) fat for about 1 minute on each side them place on paper towels to drain.

for the glaze you can use a double boiler but I don't have one so I set a tin bowl on top of a small sauce pan of warm~hot water. Melt the margarine and chocolate chips until they are all melty and stir it really good. Once everything is cooled (or don't wait and burn your fingers like I did) dip the doughnuts in the glaze. You can also do powdered but wait till they are cooled so that the powdered sugar doesn't melt. If you want cinnamon sugar then place hot~ish doughnuts in a cinnamon sugar filled bag and shake like crazy.

a little from a few different recipes and then modified so I take all the credit

30

these are awesome, we ate them all in one night. They don't taste 'vegan' at all, whatever 'vegan' tastes like.

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2/3 cup rice milk

1/4 cup unsalted margarine, melted

1/2 cup smushed up soft tofu

2/3 cup sugar

1 teaspoon vanilla

shortening or oil for frying

chocolate glaze

1 cup vegan chocolate chips--read more >>

OK so mix the cake mix with the pudding mix, add the milk eggs and oil.
pour into greased pans (rounds are my choice but you can do whatever), it helps to line the bottoms with wax paper sometimes , organic sugar sticks to the bottom pretty good!
Bake per box instructions, but watch I found that they baked a little quicker with the pudding inside (maybe my crappy oven though)

let cool thouroughly (i usually bake the night before wrap loosely in plastic wrap and store in a cake keeper so they don't dry out

I have a special pan that bakes in an indentation to add filling but if you dont' have this then you can just carefully cut some of the bottom cake's interior out so that there is a hidden 2centimeter or so trough to layer banannas and cookie crumbs in or you and just do this between the layers but the top layer may want to slide off....

set out a layer of grahamn cookies on the bottom set cake on top, slice bananna into little rings put into next layer ( preferably into trough) crush remaining grahamns pour on top of banannas save a little bit of grahamn dust (teaspoon)

make one quart(944ml)heavy whipping cream into whipped cream I sweetend slightly with grade A maple syrup add whole bottle of imitation bananna extract whip until stiff

add thin layer of whipped cream to crushed grahamns to create thick crumbly paste set next cake on top

place cake and whip in fridge for 1/2 hour to chill

frost cake with whip, sprinkle grahmn dust in center of cake

refridgerate until ready to enjoy!

Yummy!

ME I thought this one up .......

depends on how generous the slices!

300

WARNING heart attack cake... do not eat alone!!!!

1 box cake mix Dr. Oetker organic vanilla cake

1 box Dr. Oetker Organic bananna pudding mix

3 eggs

1 cup whole milk

1/2 cup coconut oil

1 quart (944ml) heavy whipping cream

1 bottle immitation bananna extract 1oz (29ml)

drops of yellow food coloring to taste

box of Barabaras Organic Gogo chocolate grahamns

about 2 banannas--read more >>

Butter and flour a 9-inch easy-remove cake pan. Beat egg yolks with sucanat for about 5 minutes. Blend in lemon rind, almond extract, carrots, almonds, arrowroot and sea salt. In a clean bowl, beat egg whites with pinch of sea salt until stiff. Fold egg yolk mixture into egg whites and pour into cake pan. Sprinkle pine nuts on top. Bake at 350 degrees for about 45 minutes. Let cool completely before removing from pan.

Nourishing Traditions

8-12

15

4 egg yolks, at room temperature

1/2 cup sucanat

grated rind of 1 lemon

1 teaspoon almond extract

1 cup freshly grated carrots

1 cup roasted almonds, processed into a coarse meal

1 tablespoon arrowroot

1/2 tablespoon sea salt

4 egg whites, at room temperature

pinch of sea salt

2 tablespoons pine nuts

--read more >>

Place lemon rind, lemon juice, maple syrup and arrowroot mixture in a pan. Cook over medium heat, stirring constantly with a whisk, until mixture thickens. Let cool slightly and beat in egg yolks and butter. Meanwhile, beat egg whites with a pinch of sea salt in a clean bowl until softly stiff. Beat in vanilla and sucanat. Pour lemon filling into partially baked pie crust and carefully cover with beaten egg whites. Bake at 325 degrees for about 20 minutes.

Nourishing Traditions

8

15

I usually make the pie crust one day, and fill it and bake the next.

1 flaky pie crust (the recipe is posted here too), partially cooked

grated rind of two lemons

1/2 cup lemon juice

3/4 cup maple syrup

4 tablespoons arrowroot mixed with 6 tablespoons water

3 egg yolks

1 tablespoon butter

3 egg whites, at room temperature

pinch of sea salt

1/4 cup sucanat

1/2 teaspoon vanilla extract

--read more >>

Makes a 9-inch piew shell with enough left over for lattice work, or two 8-inch French-style tart shells, or seven individual 4-inch tart shells.
Sift flour, sea salt and stevia powder into food processor. Place butter on a board and cut into about 16 pieces using a sharp knife. Distribute butter over flour. Pulse processor several times until butter is broken into pea-sized pieces and is well distributed. Beat egg yolks breafly with a fork, dribble over flour mixture and pulse once or twice. Have water ready. Turn on processor and immediately pour water in. Stop processor at once. (Butter should still be visible as pea-sized and seed-sized pieces.) Turn crust onto waxed paper, wrap up and squeeze together, forming a ball. Refrigerate several hours. Roll on a pastry cloth using unbleached white flour to keep from sticking.
Roll out dough, press firmly into sides of pan and drape over the top. Roll a rolling pin over the top to trim crust evenly.
For a parially baked or fully baked shell, prick dough several times with a fork. Place in a cool oven and turn on heat. (Gradual warming will preven the dough from excessive shrinking.) Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry--longer if using bulgur flour.

Nourishing Traditions

8

15

1 and 1/3 cups unbleached white flour (or 1.25 cups bulgur flour)

pinch of sea salt

pinch of sucanat or stevia powder

1/2 cup butter, frozen

2 egg yolks

3 rounded tablespoons cold water--read more >>

Place almonds in food processor and process to a fine meal. Add remaining ingredients, except 18 almonds, and process until well blended. Form dough into walnut sized balls and place on buttered cookie sheets. Press in almond into each. Bake at 300 degrees for 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork. Let cook completely before removing to an airtight container. Store in refrigerator.

18

15

1.5 cups roasted almonds

1/2 cup butter, softened, or coconut oil

1 cup arrowroot, or 7/8 cup bulgur flour

1/2 cup sucanat

1/2 teaspoon salt

grated rind of 1 lemon

1 teaspoon vanilla extract

1 teaspoon almond extract

about 18 roasted almonds--read more >>

This rich dessert is only for those with a high tolerance to milk products. Line a buttered, 8-inch springform pan with the cookie dough, keeping about 1/2 cup in reserve. Beat eggs with sucanat for several minutes and stir in lemon juice, salt, flour vanilla and lemon rind. Fold in whipped cream. Fold cheese into the egg-cream mixture and pour into pan. Crumble reserved cookie dough and strew over the filling. Bake at 350 degrees for 1 hour. Turn off heat and leave cheesecake in the oven with the door open for another hour. Chill well. Serve with raspberry sauce or fresh fruit.

Nourishing Traditions

12-16

15

1 recipe almond cookies (I will post this separately)

3 cups cream cheese

3 eggs

1 cup sucanat

1.5 tablespoons lemon juice

1/4 cup unbleached white flour

pinch sea salt

1 tablespooon vanilla extract

grated rind of 1 lemon

1 cup heavy cream, not ultrapasteurized, whipped--read more >>

For the crust:
Mix 1/2 cup melted butter with 2 cups coconut meat. Transfer to a buttered and floured 9-inch pie pan and press firmly and evenly against the bottom and sides. Bake at 300 degrees for 30 minutes or until crust is a dark golden color. Allow to cool to room temp.
For the rest:
Place egg yolks, honey and extracts in the top of a double boiler over simmering water. Whisk constantly for about 10 minutes until mixture thickens. Remove from heat and chill in refrigerator for about 1/2 hour. Beat cream until stiff. In a separate clean bowl, beat egg whites with sea salt untill stiff. Stir coconut into egg yolk mixture and fold coconut-egg yolk mixture into cream. Gently fold this mixture into the egg whites. Pour into pie shell and chill well.

Nourishing Traditions

8

15

1/2 cup melted butter or coconut oil

2 cups dried unsweetened coconut meet, finely shredded

6 egg yolks at room temperature

1/2 cup honey

1 teaspoon vanilla extract

1 teaspoon coconut flavoring

6 egg whites at room temperature

pinch of sea salt

1 cup heavy cream, well chilled

1 cup fresh coconut, grated, or 1 cup dried unsweetened coconut, finely shredded--read more >>

To make the crust:
Place hazelnuts in food processor and process to a meal. Add arrowrot, butter, sucanat, sea salt and vanilla extract and process until smooth. Press into a well buttered and floured pie pan. Bake at 325 degrees for 1/2 hour.
Filling and finishing:
Place 1/2 the berries in food processor with water and maple syrup. Process until berries are liquefied. Add lemon juice and gelatin mixture while motor is running. Place remaining berries in cooled pie crust and pour gelatin mixture over them. Refrigerate several hours before serving.

Nourishing Traditions

8

30

1 cup crispy hazelnuts

3/4 cup arrowroot or bulgur flour

3/8 cup butter, softened (or coconut oil)

1/4 cup sucanat

1/4 teaspoon sea salt

1/2 teaspoon vanilla extract

1.25 lbs fresh berries (or 2 12-ounce packages of frozen)

1/2 cup water

1/4 cup maple syrup

2 tablespoons lemon juice

1 tablespoon gelatin dissolved in 3 tablespoons water over low heat--read more >>

i found this recipe on the internet. made it for dd's bday party b/c she has a friend who is very allergic to milk. i skipped the icing and used coconut flakes and strawberries on top and it was soooooooo good.

Preheat oven to 180 C (350 F)
Oil cake pan and line the bottom with baking paper and oil again
Into a medium bowl, sift the flours, baking powder and soda
In a small saucepan over medium heat, dissolve the cocoa in coconut milk, stirring continuously. When the cocoa begins to bubble, remove it from the heat and pour into an empty bowl. Add the remaining liquid ingredients and the salt to the cocoa and whisk until they are well combined.
Pour the liquid ingredients into the dry, and whisk until liquid is completely absorbed. Pour the batter into the pans and bake for 40 to 50 minutes, until cake pulls away from sides of pan and toothpick comes out clean.
Let the cake cool on rack for 10 minutes. Loosen the sides with a spatula and invest onto oiled wire racks. Remove the parchment circle. To prevent splitting, invert the cake to that the top face up. Cool completely before icing or wrap overnight to store.
Ice with chocolate icing when completely cool
Sprinkle with coconut to garnish
Icing

In a small saucepan whisk together water and flour constantly over medium heat until thick (about the consistency of glue). Be careful not to burn, once thick remove from heat and cool completely. While cooling in a medium bowl mix sugar vanilla margarine and cocoa till well mixed. Add the cooled flour mixture to the bowl and stir together until there are no lumps – let cool in the fridge for 30-60 minutes before using.

http://www.foodlovers.co.nz/recipes/display.php?id=877

double batch made about 30 small pieces

60

2 cup flour

1 3/4 teaspoons baking powder

1 teaspoon baking soda

1/2 cup fair trade cocoa

1 cup coconut milk

6 tablespoons coconut oil (8 solid then melt)

1 1/2 cups pure maple syrup

1 1/2 teaspoons apple cider vinegar

2 1/2 teaspoons coconut essence

1/2 teaspoon vanilla essence

1/2 teaspoon salt

1 cup unsweetened dried coconut (garnish)--read more >>

Empty jar of peanut butter into mixing bowl.
Fill empty peanut butter jar with non fat powdered dry milk. Empty the powdered milk into the bowl with the peanut butter. Mix well, preferably with fingers. It will seem a little dry and crumbly.

Add a good amount of honey until it is sweet enough and smooth enough, mixing while adding. About a cup of honey should do. Spread and press evenly into casserole dish.

Chocolate glaze:
(This is the make your own double boiler method. If you have a double boiler, be all fancy and use it)
Heat a large bowl of water in the microwave until almost boiling. "Float" a 2 cup (or so) pyrex measuring cup, or a smaller glass bowl, in the hot water to warm. Put chocolate chips in the dry inner pyrex or glass container and mix as they melt until smooth. Re heat water in outer bowl halfway through if necessary.

Add the softened butter to the melted chocolate chips. Pour over peanut butter and spread evenly.

Chill. Eat. Share.

My MIL

one casserole dish full

15

one jar of peanut butter (I prefer the natural)

one peanut butter jar full of powdered non fat milk (match above amount)

honey to taste

1 bag bittersweet chocolate chips

4 Tbs softened butter--read more >>

Preheat oven to 350 degrees.

Mix gingersnaps, walnuts and butter and press thickly into bottom and sides of a 10"-12" tart/quiche pan. Crust should be at least 1/2" thick all over, thicker is fine.

Blend all other ingredients on low with hand mixer until well incorporated. Spoon into tart pan until level with crust top. Place in center of oven's center rack and bake 40-50 minutes. Allow to cool completely and serve at room temperature. Only refrigerate for over night storage or if kitchen is boiling hot.

Serve with honeyed whipped cream: 2 cups whipping cream whipped with 1/3 cup honey drizzled in.

unknown

12

30

1 can pumpkin

1 cup + 2 tblsp. sugar

1 tblsp. ground cinnamon

1 tsp. ground ginger

4 eggs

2 cups heavy cream

2 tblsp. bourbon

2 cups crushed gingersnaps

1 cup salted walnuts, ground

1/4 cup melted butter

--read more >>

This is a great summer recipe - fast and easy, ideal for picnics and potlucks. You can add, subtract or change ingredients to your taste. The time it takes to make this depends on if you get a pie crust that requires baking. Add about 15 minutes to that for total prep time.

If you have to bake your crust, start that first.

Wash strawberries, remove stems. Chop them into little pieces, ~1/4 inch or so. Put them on a paper towel or something to absorb the water and juice, and set them aside.

Mix cottage cheese and rice pudding together. When your crust is ready, spread the mixture evenly inside the crust.

Pour strawberries on top of cheese/pudding mixture, spread evenly. You can serve immediately, or refridgerate and serve later.

Around 6ish - depends on who's eating...

15

My friend Anita came over one night with a pie crust, a pound of strawberries, some rice pudding, and no real plan - we kind of invented this on the spot. I added the cottage cheese to boost my own pregnant protein intake.

I'm a purist, and think this is the perfect balance of simple flavors. However, feel free to add spices or whatever. Be creative.

~25 medium to large strawberries (more or less to taste)

1 cup of readymade rice pudding

1 cup of cottage cheese

1 pie crust of your favorite variety--read more >>