Pesto & Sun-dried Tomato Spread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup pesto sauce
• 8 ounces cream cheese
• 4 ounces goat cheese
• 1/4 cup thinly sliced sun-dried tomato, oil packed
• 1/4 cup finely chopped walnuts

Recipe

• 1 cream together the cheeses, until well blended.
• 2 add the pesto and tomatoes.
• 3 put into a serving dish/shape into a rectangle.
• 4 top with walnuts.
• 5 chill and serve.

Rice Apple Crisp

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 6 large apples, peeled and sliced
• 1 cup organic sugar
• 1/4 cup water
• 2 cups cooked brown sweet rice
• 1 tablespoon lemon juice
• 1/4 cup brown rice syrup (lundberg sweet dreams)
• 1 cup organic brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup brown rice flour
• 1 1/2 cups uncooked oats
• 6 tablespoons vegan butter, spread
• 1/2 cup chopped almonds or 1/2 cup walnuts

Recipe

• 1 cook the apples, cane sugar, and water over medium heat until apples are soft.
• 2 combine the cooked rice, apples with sauce, lemon juice, rice syrup and pour into a 9x13 inch pan prepared with non-stick oil spray.
• 3 mix the flour, oats, brown sugar, cinnamon, salt and cut in vegan butter until crumbly. stir in nuts. sprinkle over rice-apple mixture.
• 4 bake at 350f for 30 minutes or until brown and bubbly.

Pumpkin Gingersnap Cheesecake

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• 1/2 cup graham cracker crumbs
• 3/4 cup gingersnap crumbs
• 2 1/2 tablespoons granulated sugar
• 1 teaspoon ground ginger
• 1/4 cup unsalted butter, melted
• 1 egg , well beaten
• 2 cups cream cheese
• 1 cup sour cream
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1 cup canned unsweetened pumpkin puree
• 1 tablespoon canned unsweetened pumpkin puree
• 2 teaspoons vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 2/3 cup coarsely chopped toasted walnuts (see note)
• 2 teaspoons ground ginger
• 1/2 cup firmly packed brown sugar
• 1 1/2 tablespoons unsalted butter, cut into small pieces

Recipe

• 1 preheat an oven to 375 degrees f. position a rack in the center of the oven. position a second rack directly below it.
• 2 for the crust:.
• 3 in a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. stir in the melted butter. firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. brush the crust lightly with the egg and chill for at least 15 minutes before filling and baking.
• 4 for the filling:.
• 5 in a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. in a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. fold the egg whites into the cream cheese mixture.
• 6 pour the filling into the prepared pan and place in the oven. set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). bake until the center does not tremble when the cake is gently shaken, about 1 1/2 hours.
• 7 remove from the oven and allow to cool for several minutes. place a rack 4 to 5 inches from the heat source of a broiler. preheat the broiler.
• 8 for the topping:.
• 9 in a small bowl, combine the walnuts, ginger, and sugar. add the butter and mix together with a fork or clean fingers until crumbly. sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. watch carefully so that the topping does not burn.
• 10 remove the cheesecake from the broiler and let cool to room temperature. cover and chill for at least 6 hours or as long as overnight. when it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. set the cheesecake on a serving plate without removing the pan bottom.
• 11 note: to toast walnuts, spread shelled nuts in a shallow pan. toast in an oven preheated to 350 degrees f, stirring occasionally, until lightly browned, 8 to 10 minutes.

Greek Almond And Walnut Kataifi

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in greek and some middle eastern shops)
• 1 lb butter, melted (may use less but it's always good to have enough!)
• 1 cup walnuts, coarsely chopped
• 1 cup almonds, coarsely ground (loz)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 large egg , lightly beaten
• 1 tablespoon water
• 2 cups sugar (i use about 1/8 cup less)
• 1 1/8 cups water
• 1/2 teaspoon lemon juice
• 1 thin strip lemon peel
• 3 whole cloves (fresh, or use 4)
• 1 tablespoon honey

Recipe

• 1 preheat oven to 350f (175c).
• 2 prepare syrup:.
• 3 heat the water in a saucepan over low heat. add the sugar and stir to dissolve.
• 4 add the lemon juice, peel, and cloves, and bring to a boil.
• 5 reduce heat and simmer for 10 minutes.
• 6 stir in the honey, remove from the heat, strain, and set aside to cool.
• 7 prepare filling:.
• 8 in a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
• 9 a word about kataïfi dough:.
• 10 this dough comes commercially packaged in a long strip, about 3 inches wide. to prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. each piece will be used to create an individual kataïfi roll. keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
• 11 brush a strip with melted butter.
• 12 place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. take care to roll the pastry tightly so that the filling is securely enclosed.
• 13 place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. bake for 45-60 minutes, until golden brown and crispy looking.
• 14 remove from oven, pour cool syrup over the pastry and cover with a clean towel. let cool about 3-4 hours as it absorbs the syrup.
• 15 enjoy!

Margaret's Jello

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/2 pint whipping cream
• 1 (85 g) package lime jello gelatin
• 1 cup boiling water
• 1/4 cup pineapple juice
• 10 ounces cottage cheese
• 1/2 cup walnuts
• 1 cup crushed pineapple
• 0.75 (250 g) package small marshmallows

Recipe

• 1 in a double boiler, put jelly powder with 1 cup boiling water. stir until dissolved.
• 2 pour in 1/4 cup pineapple juice and 3/4 package marshmallows in hot syrup; stir until syrupy.
• 3 add cottage cheese, whipped cream, pineapple and walnuts.
• 4 let set in fridge.

Frozen Raspberry Dessert

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 package frozen raspberries
• 2 egg whites
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 pint whipping cream, whipped (you can also use cool whip)
• 1 cup crushed pretzels or 1 cup walnuts
• 1/2 cup butter
• 1 cup flour
• 1/4 cup brown sugar

Recipe

• 1 preheat oven to 350 degrees f.
• 2 prepare crust first.
• 3 mix all ingredients and spread into a 9x13 inch pan.
• 4 put in oven for 15 minutes (stirring every 5 minutes).
• 5 cool.
• 6 prepare filling.
• 7 break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
• 8 beat until mixture is light and fluffy.
• 9 whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
• 10 remove 1/3 of crust mixture and set aside.
• 11 pour raspberry mixture over crust and sprinkle remaining crust over the top.
• 12 freeze overnight.
• 13 take out of freezer a few minutes before serving in order to let it thaw a bit.

Margaret's Skor Chocolate Brownies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 1/4 cup cocoa
• 2 eggs
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 cup walnuts (optional)
• 1 pinch salt
• 1/4 cup skor english toffee bit (for batter) (optional)
• 1/3 cup skor english toffee bit
• 1/3 cup chocolate chips

Recipe

• 1 in a small saucepan melt cocoa and butter, stirring as it melts.
• 2 remove from heat.
• 3 in medium bowl beat eggs until frothy.
• 4 add sugar, flour, nuts and salt (and extra skor pieces if using).
• 5 pour cocoa mixture over and stir all together.
• 6 scrape batter into greased 8x8 inch pan.
• 7 bake at 350 degrees f for 30 min, until edges show signs of pulling away from the sides of the pan.
• 8 topping:.
• 9 combine chocolate chips and skor toffee pieces.
• 10 approximately 5-10 min before brownies are finished, remove from oven and sprinkle with mixture of chocolate chips and skor chip toffee pieces.
• 11 return to oven for remainder of baking time.
• 12 if chocolate/toffe is not sufficiently melted when the brownies are done, comver with tinfoil while they are cooling.