Chocolate Pie (Cheryl Gabel)

*   12.3 oz silken or firm tofu

 *   1 tsp cocoa powder
 *   1 tsp pure vanilla extract
 *   2 tablespoons milk of choice
 *   scant 1/8 tsp salt
 *   8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
 *   2-3 tablespoons agave or other sweetener

Melt the chocolate (either on the stove or in the microwave), then throw everything into a blender or food processor and blend until super-smooth. Pour into a pie crust if desired. Fridge until chilled.

Dream Bars (Brandon Gabel)

1 - 14oz Can Coconut Milk

2/3 cup Brown Sugar

2 cups Graham Cracker Crumbs

1/2 cup Melted non-hydrogenated Margarine

1 bag or 1.5 cups of Chocolate chips or chunks

2 cups Flaked Sweetened Coconut

1 cup Walnuts, chopped

In a large saucepan, whisk together the coconut milk and brown sugar over medium-high heat. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. The mixture may form a thin skin on the surface; just stir it back into the liquid. Remove the mixture from the heat and let it cool while preparing the crust. 

Preheat oven to 350 deg F. Line a 13x9 inch baking pan with parchment paper. In a large bowl, combine the rest of the ingredients. Firmly press the mixture into the prepared pan, pressing evenly from the center to the sides of the pan. 

Pour the warm coconut milk mixture evenly over crumb base. Banke for 28-30 minutes or until coconut is deeply golden and the filling is bubbling. Remove the pan from the oven and let it cool on a wire rack. Transfer the pan to the refrigerator to completely cool and firm up the bars for at least 4 hours or overnight in the fridge until very firm. Run a knife along the edges and slide the bars on it parchment paper out of the pan and onto a cutting board. Then slice into 24 squares. These bars freeze well.

Cherry Ice Cream

6 TBSP of Cherry Vanilla Ice Cream Mix (Walmart)
1 3/4 cups Skim Milk
1/4 cup Heavy Cream
1 cup Cherries, pitted and quartered
1 cup Cherries, pitted and halved
1/2 cup Chocolate chips

Mix the Ice Cream mix, milk and cream and add to running ice cream maker. Quickly add the quartered cherries. Let stir for a good while. When the ice cream maker is almost done add the rest of the cherries. Add the chocolate chips after the ice cream maker is done and stir in with a spoon.

Maple Walnut Cookies

2.5 cups Ground Walnuts
2/3 cup Whole Wheat Flour
1 t. Salt
1/3 cup Flaxseed Meal
1/3 cup Chocolate Chips (or carob)
1/2 cup Maple Syrup + 2 T
2 t. Vanilla
1/3 cup Cranberries

Mix all ingredients in given order. Bake 10 to 15 minutes at 350.

Tim's Oatmeal Cookies

1 cup Brown Sugar
1/2 cup White Sugar
3/4 cups Oil
1/4 cup Water
2/3 cup Applesauce
1 T Vanilla
6 cups Oatmeal, old fashioned
2 cups Flour
1 t Baking Soda
1/2 t Salt
1 cup each of
Nuts
Raisens
Frozen Cranberries
Chocolate chips
Coconut

Mix oil, sugars, water and vanilla. Add applesauce. Mix flour, salt and soda. Add to creamed ingredients. Mix well. Add oatmeal 1cup at a time. Add remaining ingredients. Bake 15 minutes @ 350.

Rhubarb Ice Cream

6 cups Raw Rhubarb
1 cup White Sugar
1 T Lemon Juice
Place rhubarb at the bottom of cookie sheet and sprinkle the cup of sugar evenly over the top. Bake 375 F for 30 min (raw rhubarb). Let cool in pan for a few minutes (so the blender doesn't melt). Then scoop into blender and blend briefly on low.

1 cup Heavy Cream
1 cup Skim Milk
Add to ice cream maker. Also add contents from blender. If desired thawed strawberries can be added near the end of the freezing cycle.

Yield: Approximately 1 Quart.

Calories: 1800 cals/quart
225/ half cup serving

Applesauce Cake (Grandma Kyle)

1/2 c. Canola Oil
1 c. Brown Sugar
2 T Flax seed, ground + 1/3 c. water or 2 eggs
1/2 c. Nuts, Chopped
1 c. Raisins
2 c. White Flour, fluffed
1 t. Baking Soda
1/2 t. Nutmeg
1 t. Cinnamon
1 c. Applesauce (Macintosh or Regular unsweetened + 3T lemon juice)
1/2 t. Salt

Cream sugar, oil. flax, nuts & raisins and applesauce. Stir dry ingredients together then add to creamed ingredients.

Pour into small (9x9) cake pan. Bake @ 350 for 1-1.5hrs.
or
Pour into muffin trays. Bake @ 350 for ~20 minutes.

 Check with toothpick.

Pumpkin Cookies (Trasa Roth)

3 cups White Sugar
1 1/2 cups Oil
30 oz Canned Pumpkin
1 T Vanilla

6 cups White Flour
1 1/2 t. Salt
1 1/2 t. Cinnamon
3/4 t. Ginger
1 T. Baking Soda
1 T. Baking Powder
1 1/2 t. Nutmeg
1 1/2 cup Chopped Nuts or Chocolate Chips

Mix wet ingredients and dry ingredients separately. Blend together and bake at 350 degrees for 15-20 mins.

Carrot Cake

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans

* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or round pans for a double layer cake).
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir
in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for
10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is
smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

VARIATIONS
Tim made a real beauty using chopped almonds and toasted coconut on the sides, walnuts and cranberries on the top, and layers of pineapple
w/tapioca inside. It was soooo good!

Jiffy Cake (Grandma Rick)

Preheat oven to 350 degrees.
1 7/8 c. flour
1 Tbsp. baking powder (Aluminum-free)
1 tsp. salt
3/4 - 1 c. sugar
1 tsp. vanilla
1/2 c. shortening (I use vegetable oil)
1 c. milk (I use Silk)
2 eggs
Use an electric mixer and mix well. Pour into greased cake pan. Bake until done (40 mins or so)!

Maple Sticky Buns

From Country Magazine Feb/Mar 1998
2 packages Active Dry Yeast
2 cups Warm Water
1/4 cup Oil/Shortening
1/2 cup Sugar
1 Egg
2 t. Salt
6 - 6 1/2 cups All-Purpose Flour
6 T. Butter or Margarine
3/4 cup packed Brown Sugar
1 T Cinnamon
3/4 cups Walnuts
1.5 cups Maple Syrup
In a mixing bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and enough flour to form a soft dough. Cover and refrigerate for 24 hours. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16"x10" rectange. On each rectangle, spread 2 T butter and sprinkle with 1/4 cup brown sugar, 1 t Cinnimon and 1/4 cup walnuts. Pour syrup into the bottom of 3 greased 9" round baking pans. Sprinkle with brown sugar. Tightly roll up each rectangle, starting with the short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Cool in pans for 5 minutes, invert onto a wire rack. Yield 2.5 dozen.

Candied Pecans (Libby Sturges)

1 whisked egg white
1/2 cup brown sugar
1/4 cup white sugar
a pinch of salt
tsp. vanilla
3 cups pecans
preheat oven to 325 F
mix everything in bowl
put on baking sheet and bake till crystalized ( bubbly) NOT TOO LONG
freeze or eat warm
(tastes delicious with spinach salad)

Hershey's Kiss Cookies (Allrecipes.com)

1.25 cups Butter
2 cups White Sugar
2 eggs
2 t Vanilla Extract
2.5 cups Flour
1/4 cup Chocolate Chips, melted
1 t Baking Soda
1/2 t Salt
Hershey Kisses
Preheat oven 350 degrees

Cream butter, sugar, eggs and vanilla. Sift dry ingredients. Extra flour may be needed to create roundish cookies. Roll into 1" diameter balls. Bake for 8-10 minutes. Immediately pop a kiss on after baked.

Tim's Oatmeal Cookies

1 cup Brown Sugar
1/2 cup White Sugar
3/4 cups Oil
1/4 cup Water
2/3 cup Applesauce
1 T Vanilla
6 cups Oatmeal, old fashioned
2 cups Flour
1 t Baking Soda
1/2 t Salt
1 cup each of
Nuts
Raisens
Frozen Cranberries
Chocolate chips
Coconut

Mix oil, sugars, water and vanilla. Add applesauce. Mix flour, salt and soda. Add to creamed ingredients. Mix well. Add oatmeal 1cup at a time. Add remaining ingredients. Bake 15 minutes @ 350.

Kuchen (Grandma Davis)

Dough:
1 Tbsp. instant yeast
1 c. warm water
1 c. unbleached flour
1 1/4 c. ww flour
1/2 tsp. salt
1/3 c. oil
1/3 c. honey
Dissolve yeast in water and let bubble a few minutes. Add everything and mix lightly. Pat into 2 - 8" x 11" pans or one 10" x 14 1/2" pan. Place thawed or fresh fruit on top and sprinkle with a little white sugar. Preheat oven to 350 F and bake about 30 minutes. Cool before slicing into 2" x 4" pieces. Enjoy!

Note: This dough is supposed to be quite soft. Adjust the flour for a little heavier dough. Sprinkle dough with sugar and tapioca (when fruit is juicy). Make sure fruit is not cold when you put it on the dough. Then give it about 5-10 minutes to rise before you bake it. Bake until it turns a golden brown. It needs time to cool before it's served. Voila!