Dessert Recipes

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Let's face it: we're all going to eat some dessert sooner or later. It might as well be chemical free. About the only way to get good quality desserts is to make them yourself. Here are some pretty easy recipes that I like, and my kids readily ate. Yes, they contain sugar. But I am unabashedly of the Mary Poppins School of Medicine: a spoonful of sugar may help the carrott-zucchini juice go down. Carob Cake (or Cupcakes) 1 1/2 Cups unbleached white flour 1 tsp vanilla extract 1/2 Cup whole wheat flour 12 tablespoons carob powder, unsweetened 1 Cup honey 1 tsp baking soda 4 TBL vegetable oil 1 tsp salt 1/2 tsp baking powder 3/4 Cup milk 1/2 Cup shortening 2 Eggs (remember: 3 TBL carob powder + 1 TBL. oil = 1 ounce unsweetened baking chocolate) Heat oven to 350 degrees. Grease and flour baking pan, 13x9x2, or two 9-inch or three eight-inch round layer pans OR line two dozen cupcake spaces with paper liners. Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat three minutes high speed, scraping bowl occasionally. Pour evenly into pan(s) OR fill 24 cupcake liners 2/3 full. Bake oblong pan 40-45 minutes, layers 30 to 35 minutes, cupcakes 20-25 minutes or until toothpick inserted in center comes out clean. Cool and frost. Coconut - Cream Cheese Dessert 1 eight-ounce package cream cheese 1/2 Cup unsweetened, flaked coconut 1/2 tsp lemon extract (or up to 1 tsp.) 1 tsp vanilla extract three drops peppermint extract 2/3 Cup honey or pure maple syrup In mixing bowl, combine all ingredients and beat together with wooden spoon until reasonably smooth. Chill and serve alone, or with a pastry. If you thin the mixture with some milk or water, it can be used as an icing for cookies or those carob cupcakes, mentioned above. . Pumpkin Bread 2/3 Cup shortening 1 1/2 tsp salt 1 Cup honey 1/2 tsp baking powder 4 Eggs 1 tsp cinnamon 1 can (one pound) pumpkin 1 tsp nutmeg (fresh-grated if possible) 1/3 Cup water 1/3 Cup chopped nuts 3 1/3 Cups unbleached white flour 1/3 Cup raisins 2 tsp baking soda Heat oven to 350 degrees and grease two 9x5x3 - inch loaf pans. In large bowl, cream shortening and honey. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder and spices. Stir in nuts and raisins. Pour into pans and bake about 70 minutes or until toothpick inserted in center comes out clean. No-Ice-Cream Milkshake 1/2 quart milk (You will also need a blender) 1/4 to 1/2 Cup honey or maple syrup three drops peppermint extract two capfuls vanilla extract Pour milk into blender pitcher and place in your freezer for half an hour to one hour. Remove blender pitcher from freezer and add in other ingredients. Blend at high speed for half a minute and serve. Options: add 1 or 2 TBL carob powder and dash or orange extract for a chocolaty version. The secret is to use very cold milk in a frosted blender pitcher. Easy Hot Carob "Fudge" Topping (to put on some all-natural ice cream!) 3/4 Cup carob powder 1/2 tsp vanilla extract 2 to 3 TBL liquid lecithin (from a health food store) 3 TBL vegetable oil 1 Cup honey water as needed Combine all ingredients and stir well, reserving water to last. Add small amounts of water (a tablespoon at a time) to achieve a thick syrup. Warm over very low heat if desired. Option: if you simply cannot find liquid lecithin, try omitting both it and the oil, and use cornstarch to thicken the syrup. Predissolve the cornstarch (about 1 or 2 TBL) in water and add in as a liquid. Heat the mixture in a small saucepan until thick. Copyright C 2005 and prior years by Andrew Saul, 23 Greenridge Crescent, Hamlin, NY 14464 USA

 

 

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