Category: Desserts

Carrot Cake

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P1150586

1 cup sugar (this has been halved from the original recipe)

¼ cup oil

4 eggs

2 cups flour

2 tsp cinnamon

2 tsp baking powder

1 ½ tsp baking soda

½ tsp salt

2 cups grated carrots

1 (19-ounce) can crushed pineapple, drained

¼ cup pecans or walnuts, chopped (optional)

  1. Mix the sugar and oil together in a mixing bowl. Add the eggs and stir in.
  2. Stir together the flour, baking powder, baking soda, salt and cinnamon. (You can do this right in a 2-cup measuring cup.)
  3. Stir the flour mixture into the sugar mixture.
  4. Blend in the carrots, pineapple, and pecans.

Icing:

½ cup butter
1 cup cream cheese (one 8 oz pkg)
2 cups icing sugar
1 tsp vanilla

  1. Cream together the butter and cream cheese. Stir in the icing sugar, and finally the vanilla.
  2. Spread evenly over the cooled cake.

Apple Crisp

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1/2 cup butter
1 cup brown sugar
3/4 cups flour
3/4 cups oats
2 tsp cinnamon
5-6 medium apples, peeled, cored and sliced

  1. Cream together the butter, sugar, flour, oats and cinnamon until crumbly.
  2. Place the apples in an un-greased 8” X 8” pan. Sprinkle the mixture over the apples. Pat it in with your hands.
  3. Bake at 350 degrees for 40 minutes.

Suggestions:
Serve this hot out of the oven with vanilla ice cream or milk.

Apple Bavarian Torte

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Crust:
1/3 cup margarine
1/3 cup sugar
½ tsp salt
1 cup flour

Filling:
1 (8 ounce) pkg cream cheese
1/3 cup sugar
½ tsp vanilla
1 egg

Topping:
4 cups sliced apples
3 Tbsp water
1 tsp cinnamon

Crumble:
3 Tbsp butter
1/3 cup flour
1/3 cup sugar
¼ cup sliced almonds

  1. Combine ingredients for the crust and press into the bottom of an 8×8 pan.
  2. Cream ingredients for the filling until smooth and spread over crust.
  3. Place ingredients for the topping in a saucepan and cook over low heat until apples are just slightly tender. Spread over filling.
  4. Combine butter, flour and sugar for the crumble and sprinkle evenly on top. Sprinkle almonds over that.
  5. Bake at 425 degrees for 20 minutes. Decrease to 375 degrees and bake for 40 minutes, until golden brown.

Apple Cinnamon Crepes

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Crepes:
1 ½ cups milk
3 eggs
1 cup flour
1 Tbsp oil
4 tsp butter

Crepe Filling:
Apples, peeled/sliced (about five)
Butter (2 Tbsp.)
Sugar (to taste)
Cinnamon (to taste)

Vanilla yogurt

Grated cheddar cheese

  1. Blend eggs and milk with an electric beater.
  2. Add flour and oil and mix until smooth.
  3. Heat frying pan to medium-high heat. Grease lightly with a little butter. Stir batter, then pour 2-3 Tbsp of batter all at once into the pan, swiftly tilting pan in all directions so batter flows over entire surface. After about 30-40 seconds (when surface looks slightly dry), flip the crepe. Cook for about 20 seconds longer.
  4. Fry apples in butter (leave slightly firm). Add sugar and cinnamon.
  5. To serve, place crepe on plate, top with apple filling, sprinkle cheese on top, add yogurt and wrap up.

Makes about 10 crepes.

Chocolate Chia Pudding

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P1120746

Update: I now prefer this recipe, adapted from the Meals Made Simple cookbook because it’s easier and healthier. I’ve left the original recipe below. Feel free to tell me in the comments which you prefer. The new recipe leaves the chia seeds whole, the old one blends them.

6 medjool dates, pitted
1/2 cup hot water
1 (400g) can coconut milk
1/2 cup cocoa powder
1 Tbsp melted coconut oil
2 tsp vanilla
1/4 tsp sea salt
1 Tbsp maple syrup (optional)
1/4 cup chia seeds

  1. Soak the dates in the water while you gather the other ingredients.
  2. Add all ingredients but maple syrup and chia seeds to the blender and blend until smooth.
  3. Taste for sweetness and add maple syrup if you prefer it sweeter.
  4. Pour into serving dishes. Divide chia seeds between dishes and stir in. Chill.

OLD RECIPE:

1 ½ cups almond milk (you can also substitute regular milk or coconut milk)
5 medjool dates, pitted (these are softer and sweeter than other varieties and puree nicely)
4 (1 oz) squares semi sweet chocolate (I use 10 squares of the PC dark chocolate bar)
1/3 cup chia seeds
¼ tsp salt
½ tsp cinnamon (optional)
½ tsp vanilla (optional)

1. Blend the dates and milk together in a blender until the dates are completely pureed into the milk.

2. Melt the chocolate and blend in.

3. Add the chia seeds, salt, cinnamon and vanilla. Blend well, scraping the sides if necessary.

4. Pour into small serving dishes and chill. This can be served with whipped cream and chocolate shavings if you want it to look prettier.

Lemon Squares

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Crust

LemonSquare

1 cup butter, softened

1/4 cup icing sugar

1/4 cup brown sugar

2 cups flour

1/4 tsp salt

Cream butter and sugars together.

Mix in the flour and salt.

Press into a 9″ x 13″ pan (an 8″ x 12″ pan will affect the cook time) .

Bake at 350 for 15 minutes.

Topping

6 eggs and 3 egg yolks

2 1/2 cups white sugar (using brown sugar will affect the colour)

1/2 cup flour

1 tsp baking powder

1 1/2 cups lemon juice (7-9 lemons, juiced)

1 tsp lemon zest (you can even add a little more if you prefer a more tart flavour)

  1. Whisk together the eggs and sugar.
  2. Mix the baking powder into the flour and then stir the flour into the egg mixture.
  3. Stir in the lemon juice and zest.
  4. Pour over the cooked – and cooled – crust.
  5. Bake at 300 for 40 minutes, until just barely set (it will still have a bit of jiggle to it).
  6. Allow to cool before cutting.

(Edited cook time from 20/35 to 15/40 minutes)

Apple Crisp

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1 cup butter or margarine
2 cups brown sugar
2 cups flour
2 cups oats
2 tsp cinnamon
10 medium apples, peeled, cored and sliced

  1. Cream together the margarine, sugar, flour, oats and cinnamon until crumbly.
  2. Place the apples in an un-greased 9” X 13” pan. Sprinkle the mixture over the apples. Pat it in with your hands.
  3. Bake at 350 degrees for 40 minutes.

Suggestion:

Serve this hot out of the oven with vanilla ice cream or milk.