butter 2 Tbsp honey 3 or 4 ripe pears (whatever will fit in the pan) 1 cup plums, pitted and chopped ¼ cup butter 2 Tbsp molasses 2 eggs, separated ½ cup flour ½ tsp ground ginger 1/8 tsp salt

Preheat oven to 350° F. Grease an 8” round cake tin and line the bottom with paper, then spread a thin layer of butter on the paper.

Drizzle the honey in the bottom of the pan. Cut the pears in half and remove the cores. Arrange the pear halves with the cut side down, in a circle in the pan, leaving an open circle in the middle. Put the plums over the pears, concentrating them in the space in the middle and between the pears.

In a mixing bowl, cream together the butter and molasses. Beat in the egg yolks on high speed until creamy.

Stir in the flour, ginger, and salt. Beat the batter on medium speed for about a minute.

Warm the egg whites in a double boiler until about body temperature. In a separate bowl, beat the egg whites on high speed until they form soft peaks. Fold the egg whites into the rest.

Pour the batter over the top of the fruit, spreading it out to cover the fruit.

Bake for 50-60 minutes. It will look juicy and bubbly, but the cake part will be firm to the touch.

Let cool in the pan for about 10 minutes, then turn it out onto a serving plate and remove the paper.

#butter #cake #dessert #egg #ginger #honey #molasses #pear #plum #salt #vegetarian #wheatflour

2 ½ cups chopped plums, pitted 2 medium apples, cored and chopped ½ cup blackberries ½ cup spiced apple cider 1 cup flour 2 Tbsp brown sugar pinch of salt ¼ cup butter ¼ cup cream cheese

Preheat oven to 350° F.

Combine the fruit and place in an 8” baking pan or pie tin. Pour ¼ cup cider over it.

Stir together the flour, brown sugar, and salt. Cut in the butter and cream cheese until it is all crumbly. Sprinkle evenly over the fruit, then sprinkle the remaining cider over the top.

Bake for 45-55 minutes.

Sauce: ½ cup sour cream ½ cup nut milk ¼ cup pure maple syrup

Whisk together and refrigerate at least 1 hour.

#apple #applejuice #blackberry #brownsugar #butter #cobbler #creamcheese #dessert #maplesyrup #milk #nutmilk #plum #sauce #sourcream #vegetarian #wheatflour

Duff:

2 eggs, separated ½ cup brown sugar ¼ cup butter ¼ cup cream cheese 2 cups plums, pitted and quartered 1 cup flour ½ tsp salt

Warm the egg whites in a double boiler with a bit of the brown sugar, whisking. When they are warm, remove from heat and beat until stiff peaks form.

Beat egg yolks and a bit of the brown sugar. Cream in the rest of the sugar, cream cheese, and butter. Stir in plums. Fold in the egg whites.

Fold flour and salt into plum mixture. Pour into a well-greased 1-quart mold or bowl, and tie waxed paper loosely over the mold, or cover with foil scrunched around the edges. This is to prevent water from dripping onto the pudding when it condenses on the lid of the steamer. Place mold in steamer and steam for 1 hour or until pudding tests done.

If you don't have a steamer, you can place the mold in a large pot with water. The pot needs to be large enough that the pudding mold doesn't stick out the top. If it floats, that's fine, if not, use something underneath to stabilize it and keep it off the bottom of the pot. Place a well-fitting lid on top of the pot.

When done, remove from steamer and let cool slightly. Loosen the edges of the pudding by running a knife between the pudding and the bowl. Turn out onto the serving plate.

Sauce:

½ cup water ¼ cup honey 2 Tbsp fruit juice (or other sweet, non-dairy drink) 2 tsp arrowroot powder 2 tsp water

Mix ½ cup water and honey in a small saucepan over medium-high heat. Bring to a boil. Boil steadily for 5 minutes. Add fruit juice to taste. Reduce heat. In a cup, mix the arrowroot with 2 tsp water until smooth. Stir into the hot liquid. Increase heat to medium-high. Heat gently for 1-2 minutes, stirring constantly as the sauce thickens. Remove from heat reaches a boil.

#arrowroot #brownsugar #butter #cake #creamcheese #dessert #egg #fruitjuice #honey #plum #salt #sauce #vegetarian #wheatflour

Crust: 1 ¼ cup flour ¼ tsp salt ¼ cup cream cheese ¼ cup butter about ¼ cup cold water

Filling: 2 ½ cups seedless grapes, different varieties, stems removed 1 Tbsp butter 2 Tbsp flour 1/3 cup honey

Stir together flour and salt. Cut in cream cheese and butter until it forms fine crumbs. Sprinkle in some of the water and shake the mixture in the bowl. Remove large clumps that form and continue until it is mostly formed into large clumps. Press the clumps and the remaining crumbly dough together, forming a ball. Wrap in plastic and chill.

Preheat oven to 425° F.

Place the grapes in a pan over medium heat. Use a potato masher to gently mash the grapes and separate the skin and pulp. Let cook until it's about to simmer, and the colors change.

Meanwhile, stir together the honey, flour, and butter. Add the grapes when done, stirring until the butter is melted.

Roll out the crust onto a piece of plastic wrap, waxed paper, or thin cloth. Roll into a thin circle and place into a pie tin. Cut off excess around the edges. Pour the grape filling in. The filling bubbles and expands while baking. Leave some room for it so it doesn't overflow and burn. Use extra pie crust to create a crumbled topping.

Bake for 25 minutes (or until the crust is done).

#butter #creamcheese #dessert #wheatflour #grape #honey #pie #salt #vegetarian

¼ cup corn starch ¼ cup chopped raw nuts 2 cups milk, cream, buttermilk, or nut milk 1 ½ cups chopped apples 1 ½ cups chopped pear ¼ c honey ½ tsp cinnamon 1/8 tsp ginger pinch of ground cloves pinch of salt pinch of nutmeg

Mix the corn starch, nuts, milk, apples, pears, and honey in saucepan and bring slowly to a simmer. Cook, stirring for 5-8 minutes. Remove from heat and stir in cinnamon, cloves, nutmeg and salt. Can be served warm or chilled.

#apple #buttermilk #cinnamon #cloves #cornstarch #cream #dairyfree #dessert #ginger #glutenfree #honey #milk #nutmeg #nutmilk #nuts #pear #pudding #salt #vegetarian

For the topping: 1 1/3 cup flour 3 Tbsp brown sugar 1 Tbsp ground ginger ¼ cup butter

For the filling: 2 cups rhubarb, chopped into ½-inch pieces 2 cups strawberries, stems removed and cut into quarters ¼ cup honey 3 Tbsp cornstarch 1/8 tsp salt

Heat oven to 375° F.

In a mixing bowl, combine flour, baking powder, brown sugar and ginger. Cut in the butter until the texture is crumbly. Refrigerate until needed.

Toss rhubarb, strawberries, honey, cornstarch and salt in a 9” deep-dish pie plate.

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40-50 minutes.

#brownsugar #butter #cornstarch #crumble #dessert #ginger #honey #rhubarb #salt #strawberry #vegetarian #wheatflour

2 ½ lb rhubarb 8 cups water ½ cup honey

Cut rhubarb into 1” pieces. Cook in hot water until soft (not boiling). Strain out the rhubarb pieces. Stir in the honey. Chill.

You can add more honey to taste. I found that ½ cup was sufficient, as it sweetened it without overwhelming the rhubarb with honey flavor. However, you can add more honey if you want.

The rhubarb can be used again in recipes that call for cooked rhubarb. I made mine into a crumble, but it was more mushy than it would have been normally because it had already been cooked. A simple dessert is to stir honey or sugar and cinnamon into the rhubarb.

#dairyfree #drink #glutenfree #honey #rhubarb #vegetarian

1 cup flour ¾ tsp baking powder ¾ tsp baking soda ½ tsp ground allspice ½ tsp ground cardamom 1/8 tsp salt ¼ cup butter 1 egg ¾ cup plain yogurt, or sour cream, or a mixture 1 Tbsp honey 2 cups apples, core removed, diced small about ½ cup honey

Preheat oven to 400° F.

Stir together the dry ingredients. Cut in the butter. In a separate bowl, beat the egg, yogurt/sour cream, and honey. Gently stir the wet mixture and apple pieces into the dry mixture.

Grease a muffin tin. Spoon 1-2 tsp of honey into each cup. Spoon the batter into each cup, dividing evenly.

Bake for 15 minutes.

#allspice #apple #bakingpowder #bakingsoda #biscuit #breakfast #butter #cardamom #egg #honey #muffin #salt #sourcream #vegetarian #wheatflour #yogurt

¾ cup cold buttermilk ¼ cup brown sugar 1 egg 2 cups flour ½ tsp salt 3 Tbsp cold butter ¾ cup oats cinnamon

Preheat oven to 375°. Combine the first three ingredients in a medium bowl, stirring with a whisk until the egg is beaten.

Combine flour and salt in a large bowl. Cut in butter until the mixture resembles coarse meal. Stir in the oats. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly until the dough is all together. Place on a baking sheet that is either greased, or lined with parchment. Form dough into an approximately ¾” thick, 9” circle. Cut dough into 12 wedges all the way through. Sprinkle cinnamon on top.

Bake until golden, 18-20 minutes. Serve warm.

#biscuit #breakfast #brownsugar #butter #buttermilk #cinnamon #egg #oats #salt #scone #snack #vegetarian #wheatflour

Crust: 1 cup flour 3 Tbsp powdered sugar ¼ cup butter ¼ cup yogurt

Filling: 1 cup (8 oz) cream cheese 2 Tbsp honey 1 large egg

Topping: 2-4 apples, cored and cut into ¼” slices 1/8 tsp cardamom 1/8 tsp allspice 2 Tbsp honey

Preheat oven to 450° F. Grease 9” pie pan.

Crust: Stir together flour and sugar. Cut in butter and yogurt until the dough forms. Press the dough onto the bottom and one inch up the sides of the pan.

Filling: Beat the cream cheese until smooth. Add the honey and mix well. Blend in the egg. Pour the filling into the crust.

Topping: Toss the ingredients together, to coat the apple slices. Place apple slices in a decorative fashion on the top of the tart. You want it to be about double layered with apple slices.

Bake 10 minutes. Reduce heat to 400° F and bake for 25-30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and let cool before serving.

#allspice #apple #butter #cardamom #creamcheese #dessert #egg #honey #pie #powderedsugar #vegetarian #wheatflour #yogurt