Apple Pie with Cranberries

photo: kingarthur.com

1 double crust, recipe below

1-1/2 cups (5 1/4 ounces) chopped cranberries

1 cup (7 ounces) sugar

1/2 teaspoon grated orange peel (zest)

1 tablespoon flour

1/3 cup (2 5/8 ounces) orange or cranberry juice

6 tablespoons (1-1/2 ounces) chopped pecans

3 firm, tart apples sliced 1/4 inch thick

1/2 teaspoon cinnamon

1 tablespoon margarine

Preheat your oven to 425°F. 

In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened, about 4 – 5 minutes. Roll out the crust for the bottom of the pie and place it in a pie shell. 

Sprinkle half the pecans on the bottom crust of the pie shell. Make 2 layers of apples on top of the nuts. Sprinkle these with cinnamon and dot with margarine. Pour the cranberry mixture over the apples and sprinkle on the remaining pecans. Cover with a latticed top. 

Bake for 30 minutes or until the crust is golden and the berries are bubbly. Remove from the oven and allow to cool before slicing.

Pie Crust

2 cups flour
1/2 to 1 teaspoon salt

2 teaspoons sugar
½ tablespoon vodka (optional)

1/4 cup margarine, chilled and cut into pieces
½ cup shortening ( or ½ cup additional margarine)

4 to 7 tablespoons (2 to 3 1/2 ounces) tablespoons ice water

In a large bowl, combine the flour, salt and sugar. 

With a pastry blender, two knives, or your fingertips, cut or rub half of the shortening into the flour mixture until it resembles cornmeal. Then take the remainder of the shortening plus the margarine and cut or rub it in until the largest pieces are the size of a dime, or flattened peas. 

Sprinkle the ice water and vodka (if using), one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Then gather it into a ball (a bit like gently packing a snowball), cut it in half and flatten the halves into two disks. If you’re making a double-crust pie, make the piece for the bottom crust slightly larger, since it has to fit down into the pie plate. 

Wrap the two pieces of dough and put them in the refrigerator to give them a rest for 30 minutes or more before rolling them out.

Roasted Cranberry Pear Relish

photo: Annabelle Breakey

Makes 1 ½ cups

2-1/2 cups diced (1/2 in.) firm-ripe peeled Bosc pears
2 cups fresh or frozen cranberries
3/4 cup light brown sugar
1 cinnamon stick

Preheat oven to 350°. In a medium bowl, mix pears, cranberries, sugar, cinnamon stick, and 1/4 cup water. Transfer to a rimmed baking sheet and roast, stirring occasionally, until the berries have popped and the juices have thickened, about 40 minutes. Chill until cool, covered.

Corn Bread

1/2 cup (1 stick) unsalted margarine, melted, plus more for pan
1-1/2 cups yellow or cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1-1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup soy milk
2 tablespoons white vinegar
3 large eggs

Preheat oven to 400 degrees. Grease an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted margarine, soymilk, white vinegar, and eggs. Add milk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Pumpkin Mousse Pie with Pecan Streusel

A super sweet and super easy and seemingly lighter version of pumpkin pie. It tastes mousse like and looks fluffy. Top it with some pecan streusel if you like.
1 (9-inch) frozen deep-dish pie crust or 1 homemade pie crust
38 large marshmallows
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
12-ounces pareve whipping cream, whipped to soft peaks
Cinnamon, garnish or Pecan Streusel topping

Preheat oven to 350 degrees. Bake the pie crust for 15 to 20 minutes or until golden. Cool.

In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. , Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the pumpkin pie spice and salt.

When the mixture is completely cool, stir in half of the pareve whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon or pecan streusel.

Pecan Streusel

1 cup pecans, chopped, and toasted
¼ cup brown sugar
½ cup cooking oats
¼ cup flour
½ cup oil
½ teaspoon cinnamon

Preheat oven to 350 degrees. Mix together streusel ingredients. Pour onto a baking dish. Bake for 20 minutes or until the oats are cooked. Let cool. Gently scatter on top of whipped topping.

Mini Sweet Potato Latkes with Spiced Apple Cream

photo from Dash cookbook

The traditional potato latke has been kicked up a few notches with the addition of sweet potatoes, honey and spices. Topped with the sweet, spiced apple cream – it’s almost a dessert!

Recipe from Dash cookbook by Torah Academy for Girls

yields 48 latkes

2-1/4 pounds (3 large) red-skinned sweet potatoes, peeled
3 large eggs
6 tablespoons all-purpose flour
1/4 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Spiced Apple Cream (recipe below)

Prep: Finely grate potatoes in a food processor. Press to remove all liquid and place in a large bowl. Add remaining ingredients, except oil, and mix well.

Fry: Coat bottom of a large skillet with oil and heat over medium heat. Drop batter, by tablespoonful, into the skillet. Press with a spatula to 1½-inch rounds. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towel-lined plates. Continue until batter is finished, draining off liquid that accumulates in batter and adding oil to the skillet as needed. Serve hot with Spiced Apple Cream.

Spiced Apple Cream
1 medium apple (½ cup), peeled and finely diced
2 cups sour cream, at room temperature
1/4 cup brown sugar
3/4 teaspoon apple pie spice
1/8 teaspoon cayenne pepper
Pinch of sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until ready to serve.

French Macaroons with Three Fillings

photo: Dash cookbook

Recipe from Dash Cookbook by Torah Academy for Girls

Stylish and pretty, these one-bite wonders have taken the dessert world by storm.
Mix and match your favorites!

Yields 3 dozen cookies

2 cups confectioner’s sugar
1 cup (lightly packed) almond flour*
½ cup egg whites (from about 3 large eggs)
2 tablespoons plus ½ teaspoon sugar
Your choice of fillings (see below)
chocolate cinnamon ganache, banana crème and strawberry crème

Prep: Line 2 large baking sheets with parchment paper. Position oven racks on top and bottom shelves of the oven; preheat to 375˚.

Beat: Sift confectioner’s sugar and almond flour into a large bowl. Place egg whites, sugar and pinch of salt into another large bowl. Using an electric mixer, beat on high speed until stiff peaks form. Gently fold egg white mixture into almond mixture until incorporated. Spoon mixture into a pastry bag and pipe 1¼-inch rounds onto the prepared baking sheets, spacing 1 inch apart (this can also be done with a teaspoon). Let rest on sheets at room temperature for 20 minutes.

Bake: Bake cookies for 5 minutes. Reduce oven temperature to 325˚. Continue to bake cookies until puffed and golden on top, about 10 minutes, rotating sheets in oven after 5 minutes. Transfer to cooling racks. Carefully peel cookies from parchment paper when cool.

Fill: Line a rimmed baking sheet with parchment paper. Spoon 1 scant teaspoon of filling onto the flat side of macaroon. Top with second macaroon, flat side down, pressing slightly to adhere and to gently press filling almost to edge of macaroon. Place on the prepared sheet. Repeat with remaining filling and macaroons. Cover and refrigerate overnight.

Fillings

Chocolate Cinnamon Ganache Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1⁄3 cup light brown sugar
6 ounces bittersweet chocolate, chopped
¼ cup (½ stick) unsalted butter or margarine, softened
½ teaspoon cinnamon

Combine whipping cream or whip topping and brown sugar in a small heavy saucepan. Bring mixture to a boil over medium-high heat, whisking occasionally, until brown sugar is dissolved. remove the pan from the heat, add chocolate and whisk until mixture is melted and smooth. add butter or margarine and cinnamon, whisking until filling is well blended; cool slightly.

Banana Crème Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water
1 (4-ounce) jar banana baby food

Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. slowly add baby food, beating until well combined.

Strawberry Crème Filling
1⁄3 cup seedless strawberry jelly
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water

In a small saucepan, melt jelly over low heat until jelly liquifies. let cool slightly. Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. Slowly add melted jelly; gently mix to combine.

Quick Minute Steaks with Spiced Paprika Drizzle

photo: foodnetwork.co.uk

Serves 6

We get a lot of personal and email requests for quick week night meals. This is an easy meat recipe that is a crowd pleaser. The spiced drizzle can be made days in advance and used on chicken, potatoes, or on any vegetable that needs an extra zing.

For the drizzle:
8 tablespoons unsalted margarine (1 stick), at room temperature
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper

For the steaks:
6 (6 ounces each) minute steaks, or skirt steaks
1 tablespoon olive oil
kosher salt and pepper to taste

For the drizzle: Using a rubber spatula or wooden spoon, mix margarine in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place spiced margarine in the middle of a piece of plastic wrap, shape it into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes and up to one week.

For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes. Heat a large skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to rest, do not cut them or the juices will run out and the steaks will get dry. Slice the spiced margarine into disks, about ¼ inch thick. Place the disks on top of each piece of steak and allow it to melt on top of the meat. Serve.

Homemade Fig Newtons

photo: family.go.com

Dough:
½ cup margarine
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
½ teaspoon baking soda

Filling:
1 (12-ounce) packages dried figs
½ cup sugar
¾ cup water
2 tablespoons lemon juice

To prepare filling, place all ingredients in a medium saucepan and combine. Cook, stirring constantly, for about 10 minutes – until thick. Remove from heat. Cover and chill.

For dough, beat together margarine, sugar, eggs and vanilla. Stir in flour and baking soda and combine well. Wrap in plastic wrap and chill 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Roll out dough into an approximately 14 x 12-inch rectangle. Cut into 4 (3-1/2-inch) wide strips. Spoon filling evenly down center of strips. Fold over sides and press edges to seal. Cut each strip into 10 pieces and arrange, seam-side down on ungreased baking sheets. Bake for 10 to 12 minutes.

Moroccan Meatballs

photo by Christopher Fjelde

This is from my friend Debby Segura. Everything from her kitchen tastes good.

For the meatballs:
1 onion, minced
½ cup matzah meal
½ cup water
2 teaspoons cumin
1 tablespoon paprika
½ teaspoon cayenne
½ teaspoon pepper
½ teaspoon cinnamon
¼ teaspoon ground cloves
1/3 cup chopped cilantro
2 pounds ground beef
2 tablespoons olive oil

For the sauce:
2 cups canned tomatoes
2 tablespoons olive oil
2 onions, finely chopped
2 teaspoons fresh minced garlic
2 teaspoons cumin
¼ teaspoons cayenne
½ teaspoon pepper
½ cup chopped cilantro
1 cup canned tomato purée
1 (15-ounce) can pitted green olives, drained

In a food processor, combine all the meatball ingredients except the olive oil. Pulse until well mixed. Form 1-inch round balls. Place olive oil in the bottom of a large soup pot and heat. Add as many meatballs as possible without crowding and brown. Set aside. Repeat if necessary.

For sauce, place tomatoes with liquid in food processor and process until finely chopped. Heat oil in a medium-sized saucepan and sauté onions until translucent. Add the garlic, cumin, cayenne, pepper and cilantro and sauté five more minutes. Add the reserved meatballs, tomato purée and olives. Simmer for 15 minutes. Serve over couscous or rice.

Chicken Breast in Puff Pastry with Red Pepper Coulis

This can be saved for Shabbos if you like.

2 tablespoons margarine
2 rounded teaspoons fresh minced garlic
1 (10-ounce) package fresh spinach, cleaned
½ teaspoon salt
6 skinless, boneless chicken breasts, pounded thin
4 teaspoons basil
6 large squares puff pastry
1 egg white, beaten
3 tablespoons sesame seeds (optional)
1 (7-ounce) jar roasted red peppers, drained
¼ cup olive oil
1 tablespoon balsamic vinegar
½ teaspoon fresh minced garlic

Preheat oven to 400 degrees. Melt the margarine in a large skillet over medium heat and sauté garlic. Add spinach and salt and continue to sauté until much of the liquid has evaporated. Drain. Sprinkle basil over each chicken breast and top with spinach. Roll up breasts and place each one atop a piece of puff pastry (near end). Roll up, jelly-roll style, and press edges to seal. Place seam-side down on ungreased pan. Brush with egg white and sprinkle with sesame seeds. Make a few slashes in the top of each piece of pastry. Bake for about 35 minutes. In the meantime, in a food processor, purée the peppers, oil, vinegar and garlic. Serve over chicken.

Indian Tofu with Spinach

photo: tqn.com

This is a bright and flavorful alternative to meat. Add more vegetables if desired.

3 tablespoons peanut or grapeseed oil
1 (14-ounce) container firm or extra firm tofu, drained well and cut into small cubes
Salt and pepper
2 teaspoons fresh minced garlic
2 teaspoons fresh minced ginger
1 onion, chopped
1 teaspoon cumin
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 tablespoons flour
2 cups vegetable broth or pareve chicken broth
2 tablespoons curry paste
¼ cup mango chutney
1 (15-ounce) can chick peas, drained

Heat oil over medium-high heat in a large skillet or wok. Add tofu and season with salt and pepper. Brown (about 4 to 5 minutes), remove from pan and set aside. To same pan, add the garlic, ginger, onion and cumin. Sauté for about 5 minutes. Add the spinach and cook an additional 5 minutes. Whisk in the flour and then the broth. Bring to a boil. Add the curry paste, mango chutney and chick peas and stir well. Return tofu to pan, reduce heat and simmer for about 10 minutes. Serve over rice – preferably basmati or jasmine.

Iced Brownies

photo: islandeat.wordpress.com

These are basic but really good.

1 cup (2 sticks) margarine, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 cup chopped walnuts

Icing:
1/2 cup (1 stick) margarine, softened
3-1/2 cups powdered sugar
1/3 cup cocoa powder
¼ cup nondairy creamer
1 teaspoon vanilla

Preheat oven to 350 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla. On low speed, add flour and cocoa. Stir in walnuts and pour into ungreased 9 x 13-inch pan. Spread to edges. Bake for about 25 minutes. Cool on a wire rack. When completely cool, ice. Beat margarine until fluffy. On low to medium speed, add powder sugar, cocoa, nondairy creamer and vanilla. Mix until smooth. Spread over brownies.

Light and Luscious Lemon Cake

photo: http://judicialpeach.wordpress.com

This lemony cake brings a bit of summer to these cooler days. The frosting really takes it to a new level. If that is too much for you, you can skip it and just dust with powdered sugar.

1 – 2 lemons, enough for 3 tablespoons juice and 2 tablespoons peel
3 cups flour
½ teaspoon baking soda
2 cups sugar
1 cup (2 sticks) margarine, softened
4 eggs
1 teaspoon vanilla
1 cup nondairy creamer mixed with 1 teaspoon vinegar

Frosting:
2 cups powdered sugar
½ cup (1 stick) margarine, softened
½ cup (4 ounces) tofutti cream cheese
2 tablespoons lemon juice (fresh preferably if you have more lemons)
½ teaspoon vanilla

Preheat oven to 325 degrees. Grease a 12-cup Bundt pan. Grate peel from lemons and squeeze out juice. Mix flour and baking soda in a small bowl or measuring cup with rim (for easier pouring). In mixer, cream together sugar and margarine until fluffy. Beat in eggs, one at a time; then vanilla. Add flour mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in lemon juice and lemon peel and pour into prepared pan. Bake for 60 to 70 minutes. Let sit in pan for 15 minutes before inverting onto wire rack to finish cooling. When completely cool, prepare frosting, if using.

Cream together powdered sugar, margarine and tofutti cream juice until fluffy. Beat in lemon juice and vanilla. Spread over cake. Store, covered if possible, in refrigerator.

Spanish Chicken and Rice Soup

photo: foodnetwork.com

Serves 8
2 tablespoons margarine
1/4 cup thin spaghetti, 1-inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces chicken breast, cooked (great use of leftover chicken), shredded or cut into ½ inch pieces, or cut up smoked turkey
1 small yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Italian sausage or kielbasa, sliced
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 jalapeno pepper, thinly sliced (or for a less spicy soup, remove seeds and membrane, then slice)
1 cup water
1 cup red wine
4 cloves garlic, chopped or very thinly sliced
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1-1/2 teaspoons smoked paprika or sweet paprika
1 (15-ounce) can crushed tomatoes

Place the margarine in a small pot over medium heat. Melt the margarine and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool.

Heat a Dutch oven over medium-high heat. Add the extra-virgin olive oil, then the sausage or kielbasa and brown a couple of minutes. Add the onions, carrot, celery, chile, and garlic to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften. Stir in the saffron threads and paprika to combine. Add in the water and wine and add 3 cups more chicken stock, chicken, and tomatoes. Bring the soup to a boil; simmer 15 minutes to combine flavors. Add the rice and spaghetti mixture to the soup and serve.

Red Wine and Mushroom Glazed Hanger Steak

photo: bonappetit.com


Serves 4

Adapted from Bon Appétit
3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted margarine, divided
1-1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness (you can also use skirt steak)
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 (6-inch) sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

Melt 1 tablespoon margarine with remaining 1-tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons margarine. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

Blackened Green Beans

photo: foodnetwork.com

Serves 6

1 teaspoon salt, plus 2 teaspoons sea salt
3 cups green beans, ends cut
2 tablespoons paprika
¼ – ½ teaspoon cayenne
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 teaspoons sea salt
2 tablespoons olive oil
3 tablespoons margarine

In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath.

In a medium bowl, mix the paprika, cayenne chili powder, garlic powder, cumin, black pepper, and sea salt. Toss green beans in mixture. In a large saute pan, add the olive oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add the margarine, toss and serve.

Black Bean, Edamame and Wheat Berry Salad

Serves 6

I can never have enough side dish recipes that include a noodle or a grain. They are filling, can be served at room temperature and are great as leftovers.
4 cups water
½ cup dry wheat berries
½ of a 15 ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
¼ cup finely chopped red onion
½ teaspoon cumin (optional)
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and pepper to taste
Fresh parsley, cilantro or basil, chopped on top

Combine the water and wheat berries in a medium saucepan, and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are tender. Place in a strainer, run under cold water, and drain. Combine the wheat berries with the remaining ingredients in a medium bowl. Top with parsley, cilantro or basil. Cover and store in the refrigerator and serve at room temperature.

Chocolate Raspberry Trifle

photo: bitesoutoflife.com

Serves 8 – 10

According to my husband, there is no dessert better than anything with chocolate and raspberry mixed together. This one will not disappoint anyone.
1 Brownie Cake, recipe follows, or any brownie or leftover chocolate cake
3 cups pareve whipping cream
3 tablespoons instant vanilla pudding mix (pareve)
1 tablespoon confectioners’ sugar
2 teaspoons pure vanilla extract
3/4 cup raspberry jam, divided, and melted
3 medium bananas, thinly sliced, divided

Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.

Using an electric mixer, whip the cream, pudding mix, confectioners’ sugar, and vanilla until stiff peaks form.

In a large trifle bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.

Brownie Cake:

1 cup (2 sticks) plus 2 tablespoons margarine
3 ounces chopped unsweetened chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
2-1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt

Preheat the oven to 350 degrees. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.

In a double boiler, or a microwave set on low power, melt the margarine and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.

Pour the batter into the prepared pan. Bake until the brownies are slightly set (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.

Gluten Free Fudgy Brownies

photo: elanaspantry.com

Makes 9 – 12 brownies

Adapted by GKC, original recipe by glutenfreegoddess.blogspot.com

I am not a gluten free specialist but tried these with both gluten free guests along with others who are not gluten sensitive. All raved about these.

5 ounces high quality dark chocolate
1/2 cup margarine
2 eggs
1 cup packed light brown sugar
1/2 rounded cup almonds, processed into a fine meal, or 1/4 ground almonds
1/4 cup rice flour (original recipe calls for brown rice flour)
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract

Optional:
1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top (I recommend this)

Preheat the oven to 350 degrees. Line an 8×8-inch square baking pan with foil and lightly oil the bottom.

Using the microwave, melt the dark chocolate and margarine in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time – incorporate it slowly- and beat well for a minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. If adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie batter, don’t worry]. Shake the pan a little bit to even out the batter.

Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding. Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don’t overcook. (The Gluten free Goddess recommends to err on the side of gooey. Gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. These brownies were outstanding slightly chilled.

Asparagus with Sesame Maple Dressing

photo: glutenfreegoddess.blogspot.com

Recipe by the Gluten-Free Goddess

1 pound asparagus
2 tablespoons sesame tahini
1 tablespoon extra virgin olive oil plus 1 teaspoon, divided
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
Kosher salt and pepper

Garnish: Italian parsley

Preheat the oven to 400 degrees. Trim the bottom ends of the asparagus stalks, rinse, and drizzle with 1 teaspoon of olive oil. Place them in a low-sided pan. Cook for 7 minutes or until cooked through but still crisp.

Whisk the tahini, 1 tablespoon olive oil, maple syrup, and balsamic vinegar. Add a little bit of hot water to thin. Whisk until smooth. Add kosher salt and pepper to taste.

Place the asparagus on a platter. Drizzle the asparagus with the dressing. Top with fresh Italian parsley.

Salmon Salad with Chili Powder Caesar Dressing

photo: foodnetwork.com


Serves 6

This is a great spin on Caesar salad. Don’t be afraid of the spices; it’s not too spicy and can be adjusted for taste.

1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1-1/2 teaspoons anchovy paste
1 teaspoon chili powder
¼ teaspoon cayenne pepper or to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons

In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, chili powder, cayenne, mustard, and Worcestershire sauce. Puree until smooth. Season to taste with salt and black pepper.

Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour dressing over and serve.

Butterscotch Brownies

photo: mydiversekitchen.com


Just thinking about this dessert makes my mouth water…

¾ cup margarine
1 cup butterscotch chips
1-1/2 cups flour
2/3 cup brown sugar
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla
2 cups miniature marshmallows
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 15 x 10-inch baking pan. Melt together margarine and butterscotch chips and stir until smooth. Cool. In a mixing bowl or stand mixer, stir together the flour, brown sugar and baking powder. Beat in eggs, vanilla and melted margarine and butterscotch chips. Mix well. Fold in marshmallows and chocolate chips. Spread in prepared pan. Bake for about 20 minutes. Cool on wire rack and cut into bars.

One-Pot Spanish Beef

4 tablespoons oil
2 pounds ground beef (preferably lean)
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 stalks celery, chopped
2 teaspoons minced fresh garlic
1 cup brown rice
2 cups water
3 cups tomatoes

Heat oil to medium-high in Dutch oven. Brown meat, onions, peppers, celery and garlic. Add rice and water; Cover, and simmer for 30 minutes. Add tomatoes. Continue cooking, covered for an additional 30 minutes – until rice is tender, adding more liquid if necessary. Serves 8.

Santa Fe Chicken Soup

photo: http://beyondboulder.wordpress.com

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into strips
1 onion, diced
2 teaspoons minced fresh garlic
1 (15-ounce) can corn kernels, drained
1 (15-ounce) can black beans, drained
1 (32-ounce) box chicken broth
1 (14-1/2-ounce) can diced tomatoes, undrained
2 tablespoons diced green chilies
2 teaspoons cumin
1 teaspoon chili powder
¼ teaspoon cayenne
Chopped cilantro for garnish

In a medium stockpot, heat oil over medium heat and sauté chicken, garlic and onion until lightly browned. Stir in corn, black beans, broth, tomatoes, chilies and spices. Bring to a boil; reduce heat and simmer for about 15 minutes. Garnish with cilantro, if desired.

Oatmeal Bread

photo: thefreshloaf.com

1 cup old-fashioned oats
1 cup boiling water
1/3 cup honey
¼ cup margarine
1 teaspoon salt
2-1/4 teaspoons yeast
¼ cup warm water
3-1/2 to 4 cups flour
1 teaspoon nondairy creamer
1 tablespoon oats

Combine 1 cup oats with boiling water and mix well. Add honey, margarine and salt, stirring continually until margarine melts. Cool to lukewarm. In a medium to large bowl, pour in the yeast and cover with 1/2 cup warm water. Let proof for about 5 minutes. When foamy, whisk in oatmeal mixture. Add flour and stir until completely incorporated. Continue to add until dough is no longer sticky and it becomes smooth and elastic. Cover for 15 minutes. Grease a 9 x 5-inch loaf pan and shape dough into loaf. Place in pan and cover and let rise again – this time for about 45 minutes. Preheat oven to375 degrees. Brush dough with nondairy creamer and sprinkle with oats. Bake until browned – about 40 minutes – and remove to wire rack immediately to cool. If you enjoy baking bread, we have many more for you to try.