persimmon raisin cookies

Ingredients

• Servings: 60
• 2 cups white sugar
• 1 cup shortening
• 2 eggs
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 cups persimmon pulp
• 2 cups raisin paste
• 2 cups chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two baking sheets.
• cream the sugar and shortening together in a large mixing bowl until light and fluffy. beat in the eggs, one at a time. stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. mix in the persimmon pulp, raisin paste, and walnuts. drop by spoonfuls prepared cookies sheets, and spread out slightly.
• bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tomato Soup Cake Iii

Ingredients

• Servings: 9
• 1 cup white sugar
• 1/2 cup shortening
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 2 cups sifted all-purpose flour
• 1 (10.75 ounce) can condensed tomato soup
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese
• 2 cups confectioners' sugar

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9 x 13 inch pan.
• in a large bowl, cream sugar and shortening. add beaten eggs, and mix well. stir in salt, cinnamon, nutmeg, and cloves. mix in flour and baking powder, and then raisins and nuts. mix tomato soup and baking soda together; beat into first mixture.
• bake for 30 to 35 minutes. cool.
• beat cream cheese and confectioners sugar together until smooth. frost the cake.

Red Blush Cake

Ingredients

• Servings: 1
• 1 cup rice flour
• 1/2 cup oat flour
• 1/2 cup teff flour
• 1/2 cup buckwheat flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 (8 ounce) can beets, drained
• 1 (8 ounce) can crushed pineapple with juice
• 1/2 cup frozen orange juice concentrate, thawed
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)
• 1/4 cup agave nectar
• 3 tablespoons flax seeds
• 1 tablespoon finely grated orange zest
• 2 teaspoons vanilla extract
• 1 teaspoon xanthan gum
• 10 drops liquid stevia, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• whisk rice flour, oat flour, teff flour, buckwheat flour, baking soda, and cream of tartar together in a bowl.
• puree beets in a blender or food processor until smooth; transfer to a bowl.
• stir pineapple with juice, orange juice concentrate, raisins, walnuts, agave nectar, flax seeds, orange zest, vanilla extract, xanthan gum, and liquid stevia into pureed beets. add pineapple mixture to flour mixture and stir until batter is just-combined. spoon batter evenly into two 9-inch round nonstick cake pans.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. cool in the pans for 20 to 30 minutes before removing to a wire rack to cool completely.

amaranth ginger cookies

Ingredients

• Servings: 30
• 1 cup boiling water
• 1/4 cup amaranth
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup quick-cooking oats
• 1 cup chopped crystallized ginger
• 1/2 cup finely chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). grease a large baking sheet.
• bring water and amaranth to a boil in a small saucepan. reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. remove saucepan from heat and cool amaranth to room temperature.
• whisk flour, baking powder, baking soda, and salt together in a bowl.
• beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed.
• stir flour mixture into creamed butter mixture until dough is just combined. drop dough by the teaspoonful the prepared baking sheet.
• bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

apple topaz candies

Ingredients

• Servings: 30
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1 apple - peeled, cored and cubed
• 1/3 cup water
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 cup finely chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 40 mins


• in a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. toss apple pieces in the mixture until well coated.
• in the top of a double boiler, combine the caramel candies and water. heat, stirring occasionally until melted and smooth. place walnuts a tray.
• using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. roll them around until coated. place a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.

Karithopita

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/3 cup shortening
• 3/4 cup milk
• 1 egg
• 1 cup finely chopped walnuts
• 1/4 cup white sugar
• 1/4 cup water
• 1/4 cup honey
• 1 teaspoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish.
• in a medium bowl, stir together the flour, 3/4 cup of sugar, baking powder, salt, cinnamon and cloves. cut in the shortening until it is in very small pieces, then mix in the milk and egg using an electric mixer on low speed. mix for about 1 minute, scraping the bottom of the bowl at least once to avoid lumps. stir in walnuts by hand. pour into the prepared pan, and spread evenly.
• bake for 35 to 40 minutes in the preheated oven, until a knife inserted into the center of the cake comes out clean. cool cake in the pan for about 30 minutes while you prepare the honey syrup.
• in a saucepan, stir together 1/4 cup of sugar and the water. bring to a boil, reduce heat to low, and simmer for about 5 minutes. stir in the honey and lemon juice, and remove from heat.
• make slashes in the top of the cake in a diamond pattern using a knife. pour the hot syrup over the top of the cake.

oatmeal crispies i

Ingredients

• Servings: 6
• 2/3 cup shortening
• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups quick cooking oats
• 1 cup chopped walnuts

Recipe

• cream together shortening, margarine, and sugars.
• beat in eggs and vanilla.
• mix in flour, salt, and baking soda. add oats and walnuts. mix well.
• shape into long rolls and roll in wax paper. chill until firm.
• preheat oven to 350 degrees f (180 degrees c).
• slice 1/4 inch slices and place on ungreased cookie sheet. press with fork dipped in milk.
• bake for 10 minutes.