Lactose-free Pumpkin Pie with Almond-Ginger Meringue Topping

1/2 cups cooked pumpkin puree 

2/3 cup brown sugar

1 t ground coriander

1 t ground ginger

1/4 t ground nutmeg

1/4 t salt

Juice and grated zest of 2 organic oranges

2 eggs lightly beaten

1 c nonfat vanilla soymilk or milk

1 unbaked 9-inch pie crust

Almond-Ginger Meringue

2 egg whites

1/4 c granulated sugar

Few grains salt

1/4 t vanilla extract

1/3 c finely chopped crystallized ginger

1/4 c finely chopped toasted almonds

Preheat the oven to 450 degrees F.  In a mixing bowl, combine the pumpkin, brown sugar, spices and salt until the brown sugar is dissolved.  Stir in the orange juice, zest, eggs, and milk.  Pour into the pie shell and bake for 15 minutes.  Lower the heat to 350 degrees and bake until the filling is set, 40 to 50 minutes.  

White the pie is baking, prepare the Almond-Ginger Meringue: Using an electric mixer, beat the egg whites to the soft peak stage.  Slowly add the sugar while continuing to beat.  Fold in the salt and vanilla, then add the ginger and almonds.  When the pie comes out of the oven, turn the heat to 425 degrees and allow to preheat for a few minutes.  Spread the meringue over the baked pie, covering the surface completely.  Bake until the meringue is golden brown, 3 to 5 minutes.

Ratatouille

Very delicious.

2 T. virgin olive oil

1 white or yellow onion, diced

1/2 t. sea salt

3 cloves garlic, chopped

1 medium eggplant, unpeeled, diced (about 3 cups)

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 small zucchini, diced (about 2 cups)

1 yellow summer squash, thinly sliced (about 2 cups)

2 to 3 ripe tomatoes, diced (about 2 cups)

About 1/4 t freshly ground black pepper

2 T. shredded fresh basil leaves

1 t. fresh oregano leaves

• In a large pan, heat the oil over medium heat.  Add the onion, sprinkle with 1/4 teaspoon of the salt, and cook, stirring occasionally, until soft, 3 to 5 minutes.  Add the garlic and cook until soft, 2 to 3 minutes.  Add the eggplant and peppers, stir to coat with oil, reduce the heat to medium-low, cover and cook for 10 minutes.
• Add the zucchini, summer squash, and tomatoes, cover and cook for another 10 minutes.  Season to taste with salt and pepper, add the basil and oregano, reduce the heat to low, and summer for 10 minutes. Remove the cover and simmer for 5 minutes to reduce the pan juices, if necessary.  Serve hot of chilled
• (Be careful not to overcook)

Nanaimo Bars

Really good.

cookie:

1/2 c. butter
1/4 c. sugar
1/3 c. cocoa
1 egg
1 3/4 c. graham crackers
1 c.
1 c. shredded coconut
1/2 c. chopped almonds

peanut butter filling:

1/3 c. butter
1/3 c. peanut butter
1/2 c. sugar

chocolate glaze:

4 ounces semi-sweet chocolate
2 T. bytter

line 8 x 8 pan with foil

Dark chocolate peanut butter cups

The measurements here don't have to be that precise, since there is no actual baking involved.

350g / 12 oz (about 2 cups) smooth peanut butter
1 cup of salted roasted peanuts
225g / 8oz (about 1 cup) icing sugar
50g / 1.8oz (about 1/4 cup) brown sugar, or raw sugar (Rohzucker)
500g / a bit more than a pound, or 5 bars, of dark chocolate, minimum cacao 50% (I used Cailliers Cremant)
90g / 3oz unsalted butter
Supplies needed: shallow paper cake/muffin cups (use regular cake cups if you can't find shallow ones), plastic zip bag

Chop up the peanuts with a knife or in the food processor until they are as fine as you'd like them to be.
Put the peanut butter, 60 grams/2 oz (2/3rds of the) butter, peanuts, and both sugars in a sturdy plastic zip bag.

Press the air out of the bag and close it. Knead and mix the bag until the contents are completely mixed and smooth.

Once the mixture is mixed, press down the mixture towards one corner. Cut off the corner with scissors, and twist the bag - now you have a sort of pastry bag.
Squeeze about a tablespoon worth of the peanut butter mixture into each paper cup, smoothing out the top of each with your finger. Each cup should be about 1/2 full. It's easier if you keep each cup in the stack of other paper cups for stability while you fill them.
Once the peanut butter mixture is all used up, make the chocolate topping. Break up the chocolate into a bowl or a soup plate (the soup plate will allow for faster melting since the chocolate is more spread out). Melt it in the microwave at medium for about 3 minutes. Check at this point; if the chocolate is still hard, mix and nuke for about 1 minute more. Add the rest of the butter, and nuke for another 30 seconds. Mix the chocolate and butter well with a spoon until smooth.
Fill up each cup with the chocolate, smoothing out the top with a knife.

Cool in the refrigerator until the chocolate is firm, about 1 hour. Makes about 24 cups.

Note: if you would rather not put in peanuts, increase the amount of peanut butter by about 1/2 cup, and add about 1/2 teaspoon of salt. You can also use chunky style peanut butter increasing the amount by about 1/2 cup.

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Watermelonade

[from epicurious]

1 (12-lb) watermelon (preferably seedless)
1/4 cup sugar, divided
4 tsp fresh lemon juice, divided
16 cups ice cubes, divided

garnish with lemon slices & mint sprigs.

Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice. You can also make this one day ahead and leave in the fridge to chill. The drink will separate, so you'll have to stir it up a bit before serving.

Chocolate Chip Cookies

2 cups minus 2 T (8 1/2 ounces) cake flour

1 2/3 c (8 1/2 ounce) bread flour

1 1/4 t baking soda

1 1/4 t baking powder

1 1/2 t course salt

 2 1/2 sticks ( 1 1/4 c) unsalted butter

1 1/4 c (10 ounces) light brown sugar

1 c plus 2 T (8 ounces) granulated sugar

2 eggs

2 t natural vanilla extract

1 1/4 pounds bittersweet chocolate disks (at least 60 percent cocao content)

sea salt.

1. Sift flours, baking powder and salt into a bowl.  Set aside.

2. Using a mixer, cream butter and sugars together until very light.  Add eggs.  Stir in vanilla.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24 - 36 hours.  

3.  Preheat oven to 350 degree. Sprinkle sea salt on cookies.  Bake for 10 minutes.  Line baking sheet with parchment paper or a nonstick baking mat.

Veggie Stuffed Shells

1 C Non-fat cottage cheese

1/2 C Mozzarella cheese, shredded (can use lactose-free cheese)

1/4 C Parmesan cheese, grated

1 head Broccoli, chopped

2 Green onions, minced

1/2 tsp. Oregano

1/4 tsp. White pepper

20 Jumbo shells, cooked, drained Veggie cooking spray

1 C Spaghetti sauce 

Mix first 7 ingredients in a bowl.  Fill each shell with 1 1/2 Tbs. of cheese mixture.

Place shells in a 13x9" pan coated with cooking spray.  Bake uncovered at 375 degrees for 15 min.  Place sauce in a saucepan and heat until bubbly.  Simmer on low until shells are hot.  Cover shells with sauce.

Best Hummus Ever

Ingredients:

1 1/2 cups cooked or canned (one 15 ounce can) drained garbonzo beans (you can use white beans or black beans as well)

1/4 c sesame tahini paste

1 t. finely minced lemon zest (yellow part of peel)

Pinch red-pepper flakes

2 T fresh orange juice

1/4 c fresh lemon juice

3/4 t salt

1/4 t ground cumin

6 T olive oil

1. You can use a food processor or you can mash by hand the beans, tahini paste, lemon zest and red-pepper flakes for 1 to 2 minutes or until smooth.

2. Add the orange juice, lemon juice, olive oil, salt and cumin. Process until smooth.

3. If hummus is on the thick side, you can add a teaspoon or two of water to adjust the consistency. Store in the refrigerator.

Pig's Ears

A German favorite

Makes about 60 pieces/3 baking sheets

For the pastry:

1/2 packet (225 g/8 oz) frozen puff pastry or 1/2 basic recipe puff pastry

For coating and topping:

25 g/1 oz (2 tablespoons) butter

50 g/1 3/4 oz (4 tablespoons) sugar

3 drops vanilla essence in 1 tablespoon sugar

1. Defrost the puff pastry following the instructions on the packet or make it yourself following the instructions in the basic recipe but halving the amounts.  Preheat the oven.  Grease the baking sheet and sprinkle with a little water.

2. Melt the butter in a pan and leave to cool down, put the layers on top of each on a floured work surface, roll out to make a rectangle (55 x 22 cm/22 x 8 1/2 in) and brush with the melted butter.  Mix together the sugar and vanilla sugar and sprinkle over the dough.  Roll up the dough starting from the two long sides until the edges meet and press firmly together.

3.  Refrigerate the dough until it is firm enough to slice.  Then cut into slices 1 cm 3/8 in thick, put on the prepared baking sheet and bake in 3 batches.

Bake 200 degrees C/400 degrees F for 15 minutes (turn over the pastries after 10 minutes)

4.  Remove the pig's ears from the baking sheet, immediately sprinkle with sugar and put on a rack to cool down.

Light Summer Tapas

This recipe for tapas with garlic shrimp and baby greens is a real crowd pleaser.
Prep: 20 minutes
Cook: 10 minutes

Stand: 10 minutes

Makes 12 servings

Ingredients:

Tapas Spread

4 ounces thinly sliced serrano

ham

4 ounces Manchego cheese, sliced into thin triangles

1 (12-ounce) bottle roasted red peppers, sliced
1 cup assorted marinated olives

1 cup Marcona almonds

1 baguette or other good crusty bread

Salad

1 tablespoon sherry vinegar

1 teaspoon honey

1/2 teaspoon Dijon mustard

3 tablespoons plus 1 teaspoon extra-virgin olive oil

1/4 rounded teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

10 cups baby salad greens

Shrimp

1 pound medium shrimp, peeled and deveined

1 1/2 teaspoons kosher salt, divided
1/2 cup extra-virgin olive oil

6 tablespoons minced garlic

1/2 teaspoon crushed red pepper

3/4 teaspoon Spanish smoked paprika

1/3 cup fino sherry (or dry white wine)

1 tablespoon fresh lemon juice

2 tablespoons minced fresh parsley

Instructions:

1. For Tapas Spread: Arrange all tapas ingredients on a large platter.
2. For Salad: Whisk together vinegar, honey, and mustard in a small bowl. Whisk in olive oil, and add salt and pep­per; set aside. (Dress greens before serving.)
3. For Shrimp: Toss the shrimp with 3⁄4 teaspoon salt; set aside for 10 minutes. Warm the olive oil in a large pan, and gently sauté garlic over medium-low heat for 3 minutes or until fragrant and beginning to color.
Add shrimp, remaining 3⁄4 teaspoon salt, crushed red pepper, and smoked paprika; cook over medium heat, turning the shrimp occasionally, for about 3 minutes or until just cooked through.
Remove shrimp from pan with a slotted spoon.
Add sherry to pan, raise heat to high, and reduce liquid (about 2–3 minutes).
Add lemon juice, return shrimp to pan, and toss gently; sprinkle with parsley.

Serve immediately. (Serving size: 3⁄4 cup salad, 2–3 shrimp, and assorted tapas)
Nutrition:Calories 484; Fat 27g (sat 5g, mono 16g, poly 3g); Cholesterol 71mg; Protein 20g; Carbohydrate 40g; Sugars 2g; Fiber 3g; Iron 5mg; Sodium 1317mg; Calcium 186mg

Barb's Amazing Brownies

1 box of German Chocolate cake mix

1 5 oz can of Carnation evaporated milk

1/3 c. of margarine of butter

1 pkg of caramels

1 6 oz pkg of chocolate chips 

1 c. chopped nuts

Mix: cake mix, 1/2 of the can of evaporated milk, 1/3 c. of butter, melted and nuts.  Batter will be very doughy.  Press 1/2 into 9 x 13 inch pan.  Bake 375 degrees.  Melt caramels and remainder of milk and spread over 1st layer.  Spread chocolate chips over.  Spread remainder of batter and bake 17 minutes.  Cool before cutting.  

Better-Than-Sex Cake

16 servings

1 package (18 1/2 ounces) yellow cake mix

1 can (20 ounces) crushed pineapple, in natural juices or light syrup, undrained

1/2 c sugar

1 package (3 ounces) instant vanilla pudding

1 c coconut

1 container (8 ounces) frozen whipped topping, thawed

1 c pecans, toasted and chopped

1. Bake cake according to package directions in a 9-by-13-inch pan

2.  In a saucepan over medium heat combine pineapple with juice, sugar, pudding and coconut.  Simmer 5 minutes.

3.  Using a wooden spoon handle, poke holes in warm cake.  Slowly pour pineapple mixture over cake and spread evenly.  Cool.

4.  Spread whipped topping evenly over cake and sprinkle with pecans.  Chill at least 2 hours before serving.  

Red Red Wine Sangria

2 oranges, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

4 cups fresh, firm fruits, prepared and sliced as appropriate

1 gallon full-bodied dry, red wine (such as Cabernet Sauvignon)

1 1/2 to 2 c. orange liqueur (such as Cointreau or Triple Sec)

1 1/2 c. President brandy

2 bunches lemon verbena, washed and stemmed (about 2 cups total)

Fresh, soft fruits, prepared and sliced as appropriate Club soda, champagne, or sparkling wine

Glazed Goodness Teriyaki Salmon

1/3 c. orange juice

1/3 c. soy sauce

1/4 c. dry white wine

2 T. veggie oil

1 T. grated fresh ginger

1 t. dry mustard

1 t. lemon juice

Pinch sugar

1 garlic clove, minced

1/2 t. freshly ground pepper

4 (4-6 oz. salmon fillets)

Combine first 10 ingredients in s shallow dish or large ziploc plastic bag; add salmon fillets.  Cover or seal and chill 30 minutes, turning once.  Remove fillets from marinade, reserving marinade.  Place fillets in a 13 x 9 inch pan.  Bake at 450 degrees for 10 minutes or until fish flakes easily with a fork.  Removing from over; keep warm.  Bring reserved marinade to a boil in a small heavy saucepan; cook, stirring often, 6 to 8 minutes of until reduced by half.  Pour over fillets.  Yield: 4 servings. 

Delicious Breakfast Granola

Cookie sheets

makes a lot

Preheat over to 350 degrees.

3/4 c. raw cashews

1/4 c raw sunflower seeds

1/4 c brown sesame seeds

1 c unsweetened, flakes coconut

1/2 c bran flakes

1/2 c wheat germ

6 cups rolled oats

generous 1/3 c mild-tasting oil (veggie oil)

1/2 c honey

1/2 c whole wheat flour

1/4 c milk powder

1 c raisins

On two cookies sheets, evenly sprinkle first the cashews, then sunflower seeds, sesame seeds, coconut, bran, wheat germ, and oats on both of the pans.  Try to cover the nuts entirely with oats to prevent them from burning.  Bake 10 minutes.  Remove and use spatula to turn the oat mixture.  Bake 5 more minutes or until nuts start to brown.  Repeat with second pan (or bake simultaneously). Cool both pans.  

Combine oil and honey and warm in the microwave.  Transfer the oat mixture to a large bowl.  Dump in the whole wheat flour and milk powder and combine by hand.  Pour on the warm honey mixture until the oats are thoroughly coated with oil and honey.  Spread the mixture evenly onto the 2 cookie sheets.

Bake the pans of granola for 7 to 10 minutes.  Turn the contents with a spatula and bake another 5 or so minutes. Watch carefully! Don't let it burn!

When completely cooled, pour the granola into a big bowl and stir in the raisins. 

Tasty Peanut Butter Brownies

9x13-inch pan

12 huge squares

2 eggs

2 c. brown sugar, firmly packed

1 c. peanut butter (creamy or chunky), at room temperature

1 c. (2 cubes) butter, melted

2 T. molasses

2 T. honey

2 t. molasses

2 t. vanilla extract

1/2 t. salt

2 c. flour

2 c. semisweet chocolate chips

Preheat the oven to 375 degrees F and move the rack to the middle position.  Butter a 9x13-inch pan.  Whip the eggs and brown sugar together with an electric mixer.  Then add the peanut butter, melted butter, molasses, honey, vanilla, salt and flour.  Mix.  Stir in 1 c of the chocolate chips by hand.  Then spread the batter evenly in the pan.  Strew the remaining 1 c of chocolate chips over the surface.  Bake for 10 minutes.  Rotate the pan.  Bake 15 more minutes or until the brownies turn golden and the center is set (check with a toothpick, but you want them gooey).  Perfect for around-the-campfire snacks at the Jungle.