Crustless Tofu Pumpkin Pie

11 ounces of shelf-stable silken extra firm or firm tofu

1 can (15 ounces) cooked pumpkin puree

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Preheat oven to 325 degrees F. In a food processor bowl, process tofu until smooth. Scrape down the sides of the processor bowl as needed until all the tofu is incorporated and smooth. Add all the remaining ingredients and process until well combined and smooth. Pour into an oven-proof 2-quart dish and bake for 50 minutes until lightly browned on top. Remove from oven and let cool and set for 1 hour. Serve at room temperature or refrigerate until ready to serve. Goes well with ginger snap cookies or cookies of your choice.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by Terry Walters, Clean Food cookbook

Hazelnut Shortbread Cookies

1 cup butter, softened (2 sticks)

1/2 cup confectioners' sugar

1 tablespoon hazelnut extract

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

1 1/2 cups chopped hazelnuts

Preheat oven to 325 degrees F. In a large bowl cream butter and sugar. Add hazelnut and vanilla extracts, and salt; mix well. Gradually add flour, and fold in the hazelnuts.

Roll a tablespoon of dough into a ball. Place 12 dough balls on an ungreased baking sheet and flatten each slightly with a fork.

Bake for 18 to 22 minutes or until the edges are golden brown. Cool on a wire rack. Makes 36 cookies.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the Pecan Sandies recipe.

Chocolate Snack Cake

4 oz 70% dark chocolate

1 1/4 sticks butter

1 tsp instant espresso coffee granules

3/8 cup or 3 ounces hot water

3 large eggs

1 teaspoon vanilla extract

3/4 cup sour cream

1/3 cup vegetable oil

3/4 cup granulated sugar

3/4 cup light brown sugar

2 cups self-rising flour

1/2 cup cocoa powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat the oven to 350 degrees F. Grease 9x13-inch pan.

Place dark chocolate, butter, hot water, and coffee granules in a medium saucepan. Heat over medium-low, let the butter and chocolate melt and then whisk until shiny and combined.

Whisk eggs, vanilla extract, sour cream, and oil together in a large bowl until combined. Add in granulated and light brown sugar and whisk until smooth, then whisk in the melted butter and chocolate.

In another large bowl add self-rising flour, cocoa powder, baking soda, and salt, then whisk until mixed evenly throughout. Scrape in the melted chocolate mixture and whisk until you have a smooth batter. pour the batter into the prepared 9x13-inch pan and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the pan comes out clean.

Let the cake cool completely before eating. You can add some chocolate frosting, or top individual servings with whipped cream, toasted pecans, and caramel sauce. I like it plain.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Changing Tides by Roberta Hall McCarron.

Chocolate Frosting

1/2 cup sugar

1/4 cup water

2 tablespoons light corn syrup

4 ounces 70% cacao bittersweet chocolate, coarsely chopped

3 tablespoons unsalted butter, softened

2 cups confectioners' sugar

2 tablespoons very hot water

1 teaspoon almond extract

Combine the sugar, water, and corn syrup in a medium-sized saucepan. Stir briefly, cover and bring to a slow boil. When sugar is completely dissolved, simmer syrup about 3 minutes.

Remove the sugar syrup from the heat and add the chocolate all at once, stirring with a metal spoon until the chocolate is dissolved. Beat the butter into the chocolate mixture, then add the confectioners' sugar alternately with the hot water, dividing the sugar into two parts and the water into two parts. Blend the almond extract and blend again until smooth and shiny.

This frosting can tighten quickly, so it must not be prepared too far in advance and should be kept slightly warm to keep it pourable. If icing is still too thick a bit of hot water, being careful to not let the icing become too excessively fluid or hot.

Makes enough to frost a 9x13-inch cake.

Submitted by Cathy Burleson, Blessed Trinity Catholic Church, adapted from Great Cakes by Carole Walter

Poached Pears

2 cups dry red wine

1 cup water

1/4 cup sugar

4 whole cloves

2 cinnamon sticks

4 ripe but firm pears, peeled sliced in half lengthwise and the centers cored

1 tsp white vinegar (preferably Italian)

Combine the first five ingredients, wine through cinnamon sticks, in a large saucepan and bring to a boil over medium heat stirring occasionally until sugar dissolves. Add pears, reduce heat to a low simmer, and simmer gently until tender, about 30 minutes. Put a plate slightly smaller than the pan on the saucepan to submerge the pears in the liquid.

Remove from heat and let cool slightly. With a slotted spoon remove pears into a large bowl. Reduce liquid in the saucepan by at least half over high heat. Let the liquid cool slightly and add the white vinegar. Pour reduced liquid over the pears. To serve place a pear half in an individual bowl and spoon some of the liquid over. Refrigerate unused pears and poaching liquid.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from The Martha Stewart Living Cookbook

Blueberry Slump

Filling:

1 quart fresh blueberries or 3 10 to 12 oz. bags of frozen blueberries thawed and drained

3/4 cup sugar

2 teaspoons vanilla extract

juice from one lemon (approx. 2 tablespoons)

juice from one lime (approx. 2 tablespoons)

1 tablespoon fruit vinegar  

Topping:

1/2 cup all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/2 cups milk

5 tablespoons unsalted butter

1 teaspoon vanilla extract

heavy cream or yogurt (optional)

Combine all filling ingredients in a medium bowl and set aside.

Combine the first seven topping ingredients, the flour through nutmeg, in a large bowl.

In a small saucepan, bring milk just to a boil over medium heat, stirring often to keep from sticking to the bottom of the pan. Add butter and vanilla extract and stir until the butter melts. Remove from the heat and add to the flour mixture. Mix with a spoon just until the milk is incorporated.

Bring the blueberry filling mixture to a boil over medium heat in a 10-inch skillet. As soon as the blueberries start to boil, spoon the topping by the tablespoon over the blueberries. Cover, reduce the heat to low, and cook for about 13 minutes. Remove from the heat and let cool for a few minutes.

Spoon some warm blueberry slump into a bowl and pour a little heavy cream or a dollop of yogurt on top.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Chef Paul Prudhomme's Seasoned America cookbook

Strawberry Buttermilk Cake

2 cups self-rising flour

3/4 cup sugar

1/2 cup (1 stick) butter, softened

2 eggs

1 cup buttermilk

12 oz. strawberries, hulled, large ones quartered

whipped cream, to serve

 

an 8-inch square baking pan greased and lined with parchment paper.

Preheat oven to 350 F Put flour and sugar in a bowl and mix. In another large bowl add butter and beat with mixer until creamy. Add and beat each egg one at a time. Add the buttermilk and mix together. Add the flour mixture and beat until just combined. Scape down the bowl to incorporate all the ingredients. Stir in the strawberries and spoon the batter into the lined baking pan. Baked in the preheated oven for 45 to 50 minutes, until golden brown on top.

Let cool before cutting into squares and serve with a dollop of whipped cream.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the cookbook Kitchen Seasons by Ross Dobson

Whipped Cream

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon almond flavoring

Add all the ingredients into a cold medium sized bowl. Whisk or beat with mixer until soft peaks form. Put a dallop on your favorite cake or pie.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community

Brown Butter Blondies

Makes one 8x8-inch pan

10 tablespoons (142g) unsalted butter
1 cup (200g) dark brown sugar
1 large egg, cold from the fridge
2 teaspoons vanilla extract
1 teaspoon kosher salt (diamond crystal)
1 cup (128g) all-purpose flour
1/4 teaspoon baking powder
1 cup (170g) chocolate chips or m&ms plus more to sprinkle
Flaky salt, to sprinkle (optional)

Heat oven to 350ºF and line an 8x8-inch baking pan with parchment paper

Brown the butter: Melt the butter in a medium saucepan over medium heat, stirring constantly until all of the milk solids turn golden and the butter has a nutty fragrance being careful not to let it burn. 

Add the butter to a large bowl, then add the brown sugar. Whisk to combine then whisk in the salt and vanilla. Whisk in the egg.

Fold in the flour and baking powder. When a few streaks of flour remain, fold in the chocolate.

Transfer the batter to the pan and smooth the top then sprinkle with more chocolate and a bit of flaky salt if desired.

Bake for 25-30 minutes or until set on the edges and still soft in the center. Let the blondies cool in the pan set on a rack.

 From Yossy Arefi's Blog: Apt 2B Baking Co

Lemon Coconut Bars

Mix together in a large bowl:

·      ½ cup melted butter, 2 TBLS brown sugar and a pinch of salt

Measure and add:

1 ¼ cups sifted flour

Mix well, and spread evenly in a greased 8 x 8 baking pan. Press firmly. Bake in a moderate oven (350 F) for 5 minutes.

Measure and mix well:

·       1 cup brown sugar

·        ¼ tsp baking powder

·        ½ tsp salt

·        1 cup chopped walnuts

·        4 oz. shredded coconut

Add 2 eggs well beaten. Mix well, and spread over the first mixture. Bake at 350F for 20 -25 minutes. Cool in pan. While still warm, combine:

·        Juice of 1 lemon

·        1 TBLS melted butter

·        ¾ to 1 cup powdered sugar

Mix to make a thin icing. Pour over the cake. Cool. Cut into 1-inch squares.

Mrs. Jack Gneiting, Chamber of Commerce, Columbus Montana, First Ladies Cookbook

Oatmeal Cake with Crunchy Broiled Topping

Cake

1 1/4 cups boiling water

1 cup instant oatmeal

1 1/2 cups sifted unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup (1 stick) unsalted butter

1/2 teaspoon freshly grated lemon rind

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

In a medium saucepan, bring water to a boil. Add the oatmeal. Return to a boil and cook for 1 minute. Set aside.

Position rack in the lower third of the oven and preheat to 350F. Butter a 9x13x2 inch oblong cake pan.

Sift flour, baking soda, salt, and spices together in a triple sifter. Set aside.

Cut the butter into one-inch pieces and place in a large bowl. Add lemon rind. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.

Add the granulated sugar, 1 tablespoon at a time taking 3 to 4 minutes to blend it in well. Add the light brown sugar over an additional 3 to 4 minutes. Scape the sides of the bowl as necessary.

Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl. Blend in cooled oatmeal and the vanilla.

Reduce mixer to medium-low. Add the dry ingredients all at once, and mix for 30 seconds longer, scraping the bowl as necessary.

Spoon the batter into the prepared and smooth the surface with the back of a tablespoon.

Bake in a preheated oven for 40 to 45 minutes or until the cake is springy to the touch and begins to come away from the side of the pan. Remove cake from oven and let stand for 10 minutes.

Prepare broiled topping. Spoon warm topping over the cake spreading it gently with the back of a tablespoon as best you can. Take care not to tear the cake.

Set oven temperature to broil and return the cake to oven. Broil for 45 to 60 seconds, or until topping bubbles and turns golden brown. Watch carefully to avoid burning.

Remove the cake from the oven and set on a cake rack to cool. when ready to serve cut into squares. For storage Cover the cake lightly with aluminum foil and store at room temperature for up to 5 days.

Broiled Topping

1 cup pecans, chopped

1 cup shredded coconut

1/3 cup (2/3 stick) unsalted butter

1/2 cup light brown sugar

1/3 cup heavy cream

1 large egg yolk

In a bowl combine pecans and coconut. Set aside.

In a medium skillet, melt butter over low heat and blend in sugar, cream, egg yolk, and nut mixture. Heat briefly, stirring to combine. The mixture may be made ahead but must be warmed before using.

Let the finished cake stand for 10 minutes to set. then distribute the warm pecan/coconut mixture over the top of the hot cake and gently spread with the back of a tablespoon, taking care not to tear the cake.

Set the oven temperature to broil and return the cake to the oven. Broil for 45 to 60 seconds, or until the topping bubbles and turns a golden brown. Watch carefully to avoid burning.

Adapted from Great Cakes by Carole Walter

Better Than Sex Cake

1 pkg. Devil's Food cake mix prepared according to instructions

1 jar or bottle of caramel sauce

1 container Extra Creamy Cool-Whip

6-8 Heath Bars, crushed

Bake cake in a 9x13 inch cake pan according to the directions on the package. Cool for 20 minutes, or until warm. When still warm, poke holes into the top of the cake and drizzle about 3/4 cup of the caramel topping over the cake. Let the cake cool.

When ready to serve, dollop a serving with the Cool Whip and sprinkle with the crushed Heath Bar.

Notes: Not a fan of Heath Bars? Try toasted chopped pecans, Reese's peanut butter cups, Oreos, or another candy bar of your choice. You can even use a mixture of these items.

Source: The Tastes of Home, Advanced Imaging Center

English Toffee

3/4 cup brown sugar

1/2 cup butter 

1 cup chopped pecans, divided

1/4/ cup semisweet chocolate chips

Melt butter and sugar; bring to a boil.

Continue to boil for 7 minutes at medium heat

Butter 9X9 inch pan

Spread 1/2 cup pecans in the bottom of the pan.

Pour butter mixture over nuts.

Sprinkle chocolate chips and remaining pecans over the mixture.

Cut into bars before candy hardens.

Source: book Thymes Remembered by The Junior League of Tallahassee, Inc

Chocolate Zucchini Cake

3/4 cup sugar

2 large eggs

1/2 cup neutral oil, like canola, grapeseed

1 tablespoon poppy seed (optional)

3/4 teaspoon cardamom

1/2 teaspoon cinnamon

3/4 teaspoon kosher salt

1/2 cup unsweetened Dutch-process cocoa powder

3/4 cup all-purpose flour

1/2 cup whole wheat

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 1/4 cups grated zucchini (use large holes of a box grater), squeezed to remove excess moisture

3/4 cup bittersweet or semisweet chocolate chips

Position a rack in the center of your oven and preheat the oven to 350F. Cot and 8X8X2 inch square baking pan with nonstick spray. Line the pan with [parchment paper that hangs over two of the edges.

In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the oil, poppy seed (optional), cardamom, cinnamon, and salt. Whisk until smooth and emulsified. Add the cocoa powder and whisk until smooth.

Add the flour, baking powder, and baking soda and stir until well-combined and smooth. Use a rubber spatula to fold in the grated zucchini and 1/2 cup of the chocolate chips.

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the cake.

Bake the cake until puffed and the tester inserted into the center comes out clean, 35 to 45 minutes. Set the pan on a rack to cool for about 15 minutes. then use the parchment paper to lift the cake out of the pan and set it on a rack to cool completely. Store the cake, well wrapped, at room temperature for up to three days.

Adapted from Snacking Cakes, Yossy Arefi

Coconut Pecan Bars

For the dough

1/2 cup butter

1/4 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups flour

1/4 teaspoon salt

For the topping

2 beaten eggs

1 cup brown sugar

1 cup flaked coconut

1 cup chopped pecans

1/4 cup flour

1/4 teaspoon salt

1 teaspoon vanilla

Dough directions:

Cream the butter and sugar until well blended. Beat in the egg and vanilla until well blended. Mix the flour and salt in a separate bowl and then add in three parts to the butter mixture, blending well. Place the dough evenly in a greased 8 x 8 pan. Bake for 15 minutes at 350F. Cool slightly before spreading topping.

Topping:

Mix all ingredients together and then spread on top of the dough. Bake at 350F for 25 minutes.

Adapted from Trudy Denton 

Baklava

Baklava

6 cups chopped pecans

1 cup packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups unsalted butter (3 sticks), melted, cooled slightly

1 pound frozen phyllo, thawed (approx. 28 sheets, 9x14 inches each)

Syrup

1 cup honey

1 cup sugar

3/4 cup water

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground cloves

2 to 4 tablespoons fresh lemon juice

1/8 teaspoon salt

Grind pecans coarsely in a food processor, if needed, and place in a mixing bowl. Mix the brown sugar, cinnamon, allspice, cloves, and salt well, add to the pecans, and mix well again.

Set up your work area with the bowl of nut mix, the melted butter, a pastry brush, and a 17x11-inch rimmed baking sheet. Unfold the package of phyllo and place it next to the baking sheet.

Brush the baking sheet with butter.

Lay 2 sheets of phyllo in the baking sheet, and brush the top sheet with melted butter. Do this 3 more times, 2 sheets of phyllo at a time, buttering the top sheet, for a total of 8 sheets of phyllo. Sprinkle about 1 1/2 cups of nut mixture evenly on the pastry. Cover the nuts with 2 sheets of phyllo, buttering the top sheet, and repeat for a total of 4 sheets. Sprinkle about 1 1/2 cups nut mixture. Repeat with 4 more sheets of phyllo, two at a time, buttering the top sheets as before; top with 1 1/2 cups of nut mixture. Repeat with 4 sheets of phyllo, two at a time, buttering the top sheet. Sprinkle with the remaining nut mixture. Top with the rest of the phyllo, two sheets at a time buttering the top sheet each time. The baklava will have 4 layers of nut mixture and 5 layers of phyllo. The final layer of phyllo will be about 8 sheets. Butter the top sheet of phyllo generously.

With a sharp knife cut into diamonds. There will be some triangles around the edges. Cut down but not all the way through the bottom layer.

Bake 60 minutes at 300F. Check every 15 minutes or so to make sure it is not browning too quickly. It is done when phyllo is golden and crisp.

While baklava bakes, make the syrup. Put the honey, sugar, water, cinnamon, allspice, cloves, and salt in a saucepan. Add the lemon juice but do not overdo it; add in 1/2 teaspoon increments until you have the desired taste. Bring to a boil, reduce the heat, and simmer for 15 to 25 minutes until the syrup has thickened. Be careful to not let the syrup boil over.

When you take the baklava from the oven, set it aside to cool for about 20 minutes. then pour the hot syrup over the whole baklava, and cut along the scored lines all the way through to the bottom layer so the syrup will run down to all the layers. Serve at room temperature.

Adapted from book Moosewood Restaurant Favorites

Copycat Starbucks Lemon Loaf

1 1/2 cups all-purpose flour

1 cup sugar

1 cup plain Greek yogurt

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice (1 1/2 to 2 lemons)

3 eggs

2 tablespoons lemon zest

2 teaspoons baking powder

1/2 teaspoon salt

Icing:

2 cups powdered sugar

4-5 tablespoons freshly squeezed lemon juice

Preheat oven to 350F and lightly grease a 9x5-inch loaf pan with butter of non-stick spray.

In a large bowl, beat eggs and sugar together, then add Greek yogurt and vegetable oil.

Whisk in lemon juice and lemon zest.

In a medium bowl, toss together flour, baking powder, and salt, then add them to the wet ingredients until just incorporated. Don't overmix

Pour batter into loaf pan and smooth out the top, then place in the oven, and bake for 50 minutes, or until a toothpick inserted in the center comes out mostly clean.

If necessary, cover the loaf pan with aluminum foil during the last 5 - 10 min to prevent browning.

Remove from oven and let cool.

While the loaf is baking, whisk together 2 cups of powdered sugar and 4 tablespoons of lemon juice together to create a glaze. Add 1-3 more teaspoons of lemon juice to achieve the desired thickness.

Once the loaf has cooled, extract it from the loaf pan, place it on a cake plate, and pour the glaze over the top. Let the glaze set and serve fresh, or store, refrigerated, in an airtight container.

Source, blog 12 Tomatoes: Copycat Starbucks Lemon Loaf | 12 Tomatoes

Rum & raisin dark chocolate fudge squares

1/4 cup rum or 1 tablespoon rum extract

1/2 cup raisins

approx.14 oz. dark chocolate, coarsely chopped

approx.14 oz. can of sweetened condensed milk

3 tablespoons unsalted butter

Line an 8x8x2 square pan with parchment paper. Combine the rum (or rum extract) and raisins in a small bowl. Set aside for 1 hour or longer to macerate.

Place the chocolate, condensed milk, and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. 

Stir in the raisin mixture. Spoon into a lined pan and use the back of a spoon to smooth the surface. Set aside to cool. Place in the fridge overnight to set. Cut into squares. 

Adapted from Louise Pickford, https://www.taste.com.au

Pecan Sandies

2 cups butter, softened

1 cup confectioner's sugar

2 tablespoons water

4 teaspoons vanilla extract

1 teaspoon almond extract (optional)

1 teaspoon salt

4 cups all-purpose flour

2 cups chopped pecans

additional confectioners' sugar

Preheat oven to 300F.

In a large bowl, cream butter and sugar. Add water, vanilla, and almond (optional) extracts, 1 tsp salt and mix well. Gradually add flour; fold in pecans.

Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers, or flatten with a fork in the middle of the dough.

Bake for 20-25 minutes or until the bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioner's sugar.

Adapted from an online recipe

 

Rhubarb Cake and Cream

1 box yellow cake mix

4 cups rhubarb, chopped

1 cup sugar

1 cup whipping cream

Preheat oven to 350F

Mix yellow cake mix according to the directions on the box and pour into a 9x13 inch pan.

Sprinkle rhubarb and sugar over the cake batter. Pour whipping cream over rhubarb.

Bake at 350F for 45 minutes. If using a dark or nonstick pan bake at 325F for 45 minutes.

Let cool and serve with ice cream if you like.

Adapted from COOKS.COM