2 cups orange juice ½ cup plain yogurt ¼ tsp salt 2 Tbsp lemon juice 1 Tbsp vanilla extract 1 cup milk ½ cup cream ¼ cup honey
Beat all ingredients together until smooth and frothy. Churn in ice cream machine according to its instructions. (This recipe is too large for my machine so I churn it in 2 batches)
#cream #dessert #frozen #glutenfree #honey #lemonjuice #milk #orangejuice #vanilla #vegetarian #yogurt
1 double pie crust 4 cups apple, chopped into bite-sized pieces 1 cup dried apricot, minced ¼ cup butter, minced 1/3 cup sugar 2 Tbsp arrowroot powder ¼ tsp ground nutmeg ¼ tsp ground cardamom 1/8 tsp saffron 1 tsp vanilla extract
Preheat oven to 400° F. Stir together all filling ingredients. Place in a prepared, uncooked pie crust and cover with a top crust. Bake for 30-40 minutes, until crust is golden brown.
#apple #apricot #arrowroot #butter #cardamom #dessert #nutmeg #pie #saffron #sugar #vanilla #vegetarian
1 mint teabag (1 Tbsp dried mint leaves) 1 ¾ cup (14 oz) sweetened condensed milk ½ cup cocoa powder 2 cups cream 1 cup milk 1 Tbsp vanilla extract ½ cup chopped nuts 1 cup multi-colored mini marshmallows
Heat the cream in a small pan over high heat until it is steaming. Add in the mint teabag. Remove from heat, cover, and let steep for 1 hour. Remove teabag and chill completely.
In a small pan over low heat, stir together the sweetened condensed milk and cocoa powder for about 5 minutes, stirring until smooth. Remove from heat. Stir in the cream, milk, and vanilla. Chill completely.
Churn in an ice cream machine according to its directions. Add the chopped nuts and marshmallows at the end, churning for about 5 more minutes to mix them in. For my machine, the bowl needs to be completely frozen. Churn for 15 minutes, then 5 more minutes with the nuts and marshmallows.
Can be served soft, or transferred to an airtight container to be frozen.
#cocoa #cream #dessert #frozen #glutenfree #marshmallow #milk #mint #nuts #sweetenedcondensedmilk #vanilla #vegetarian
6 ounces (½ can) frozen orange juice concentrate 1 cup milk 1 cup water ¼ cup powdered sugar 1 tsp vanilla extract Ice cubes, as many as needed for desired consistency
Combine all the ingredients except the ice cubes in a blender and process until smooth and frothy. Add the ice cubes and blend until smooth.
You can use whatever frozen juice concentrate you want. Omit powdered sugar if the juice has added sugar.
#drink #fruitjuice #glutenfree #milk #orangejuice #powderedsugar #vanilla #vegetarian
1 cup butter, softened 2 cups sugar ¾ cup buttermilk 1/3 cup lime juice 5 eggs 3 cups flour 1 ½ tsp salt ½ tsp baking powder ½ tsp baking soda
Preheat oven to 350° F. Line bottoms of 2 cake tins with parchment, and grease the sides of the tins.
In a small bowl, combine buttermilk and lime juice. Set aside.
In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating in each egg completely before adding the next one.
In another bowl, combine flour, salt, baking powder, and baking soda. Stir 1/3 of the flour mixture into the egg mixture. Then stir in ½ of the buttermilk mixture, then flour again, buttermilk again, and flour again. Do not overmix.
Spoon batter into prepared pans. Bake 30-35 minutes, testing with a toothpick for doneness.
After removing from oven, let the cake rest in the pans for 15 minutes before inverting onto a rack to cool completely.
6 Tbsp cream cheese ¼ cup softened butter ½ tsp vanilla extract ½ tsp fresh, grated lime zest ¼ cup honey
Beat together all filling ingredients until fluffy. Keep chilled until time to use.
When the cake is totally cooled, smooth the filling onto one of the cake layers. Place the other layer on top.
½ cup sugar ¼ cup honey 2 Tbsp water 1 tsp fresh, grated lime zest 2 egg whites at room temperature
Mix the sugar, honey, water, and lime zest in a saucepan. Heat to a rolling boil over medium heat. Keep boiling until it reaches 242° F on a candy thermometer.
In a large bowl, beat egg whites until stiff peaks form. Pour the boiling syrup slowly in a thin stream into the egg whites, beating constantly on medium speed. Then beat on high speed until stiff peaks form.
Spread the frosting over the top and sides of the cake.
#bakingpowder #bakingsoda #butter #buttermilk #cake #creamcheese #dessert #egg #eggwhite #honey #limejuice #limezest #salt #sugar #vanilla #vegetarian #wheatflour
1 cup sour cream ¾ cup sugar 1 egg 2 Tbsp flour or corn starch 1 tsp vanilla extract ¼ tsp salt ½ tsp ground nutmeg 2 ½ cups fresh blueberries 1 9-inch unbaked pie crust
Preheat oven to 400° F.
In a large bowl, mix the sour cream, sugar, egg, flour/corn starch, vanilla extract, salt, and nutmeg, until smooth. Gently stir in the blueberries.
Pour into the pie crust. Bake for 40-50 minutes.
#blueberry #cornstarch #dessert #egg #nutmeg #pie #salt #sourcream #sugar #vanilla #vegetarian #wheatflour
Cake: ½ cup butter ¾ cup raw sugar 1 tsp vanilla extract 2 eggs 2 cups fine semola 1 tsp baking powder ½ tsp baking soda ¾ cup plain yogurt ¼ cup finely chopped almonds
Syrup: 2 cups raw sugar 1 ½ cups water 1 Tbsp fresh orange zest 1 tsp dried floral tea ½ tsp lemon juice
Preheat oven to 300° F. Grease a large cake pan.
In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.
Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.
Spread batter into the cake pan. Sprinkle chopped almonds over the top.
Bake for 30-35 minutes.
For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then pour into another container. Put that in a bowl filled with cold water to cool the syrup so it doesn't overcook.
When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.
#almond #bakingpowder #bakingsoda #butter #cake #dessert #egg #lemonjuice #orangezest #semolaflour #sugar #tea #vanilla #vegetarian #yogurt
4 cups dry bread, cubed small 1 cup fruit, fresh or dried, in small pieces ½ cup chopped nuts 2 ½ cups milk, cream, half & half, or a combination 3 eggs 1/3 cup sugar or brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract
Preheat oven to 350° F.
Grease a 9”×13” baking pan. Put the fruit in an even layer in the dish, then the bread cubes, then sprinkle the nuts evenly over it.
In a saucepan over medium heat, combine the milk, cinnamon, and nutmeg. Heat the milk until just before the boiling point. Allow to cool slightly.
In a separate bowl, whisk together eggs, sugar, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture. Then pour it evenly over the bread in the baking pan.
Baked 25-30 minutes, until puffed and a toothpick inserted into the centers comes out clean. Allow to repose for another 5 minutes.
#bread #brownsugar #cinnamon #cream #dessert #driedfruit #egg #fruit #halfandhalf #milk #nutmeg #nuts #pudding #sugar #vanilla #vegetarian
½ cup butter ¼ cup coconut oil ½ cup raw sugar ¼ cup brown sugar 2 tsp vanilla extract 2 eggs ½ tsp baking soda ¾ tsp salt 1 tsp cinnamon 3 cups almond meal about ½ cup cinnamon sugar
Preheat oven to 350° F. Line a baking sheet with parchment paper, or grease it.
Cut the butter into small cubes. In a medium bowl, put in the butter, coconut oil/lard, and sugars. Use a pastry cutter to mix the butter and shortening into the sugar. When it is somewhat creamy, a beater can be used to mix it to a smooth, creamy texture.
Beat in the vanilla and eggs until creamy again. Then stir in the baking soda, salt, and cinnamon.
Stir in the almond meal one cup at a time. It will create a very soft, sticky dough.
Form the dough into small balls, the volume of about 2 Tbsp. Roll the balls in the cinnamon sugar until they are completely coated. Place the balls on the baking sheet at least 2” apart, as they spread quite a bit while baking. Gently compress the top of each ball, so it is just barely flat.
Bake for 11-13 minutes, until they are golden-brown around the edges.
Makes about 20 cookies.
Use other spices or a mixture of spices. Use other nut flours or a mixture of nut flours. I can sometimes find a mix of almond, coconut, pecan, and walnut, which is delicious.
#almondmeal #bakingsoda #brownsugar #butter #cinnamon #coconutoil #cookie #dessert #egg #glutenfree #nutflour #salt #sugar #vanilla #vegetarian
Cake: ½ cup honey 2 Tbsp butter 1 egg 1 cup flour 1 tsp baking powder 1/8 tsp salt ½ cup milk or nut milk ¾ cup cherries, pits removed ¾ cup chopped damson plums, pits removed ½ cup nuts, roughly chopped
Sauce: 1 cup cherry juice—I got cherry juice from pitting the cherries (add some water if you can't get a full cup) 2 tsp honey 1 Tbsp corn starch 1 Tbsp butter ½ tsp vanilla extract
Preheat oven to 325° degrees. Grease a square 9×9” baking dish.
Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.
Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8-10 minutes, or until thick. Remove from heat and stir in 1 Tbsp butter and vanilla extract.
Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce.
#bakingpowder #butter #cake #cherry #cornstarch #dessert #egg #fruitjuice #honey #milk #nut #nutmilk #plum #salt #vanilla #vegetarian #wheatflour