Vegetarian Tofu Pumpkin Pie
November 19, 2010 - Written by DianaThis recipe is for my son’s friend Ben. At the tender age of 18, he and another friend are living on their own. Ben is a vegetarian and head chef – which is a good way to keep track of what is going on in the kitchen. So for his vegetarian Thanksgiving, I’m offering this Vegetarian Tofu Pumpkin Pie. Use the firm tofu for this recipe that I found online at House America.
Vegetarian Tofu Pumpkin Pie
Serves 8
INGREDIENTS:
1 pkg(14 oz)House Foods Premium or Organic Tofu Firm
3/4 cup brown sugar
2 tsp cinnamon
1 can (16 oz) cooked pumpkin
1 prepared graham cracker pie crust
DIRECTIONS:
Preheat oven to 350°
In a blender or food processor, add all ingredients and blend thoroughly. Pour mixture into pie crust; bake in a 350°F oven for 45 minutes or until set. Serve chilled.
Note Cooking tips:
Remove moisture from Tofu by microwaving it for about a minute; pour off water and blot well with paper towel before using. Be careful, Tofu will be hot!
And to go along with it .. an Orange Mango Smoothie, mmmmm….
Apple Cinnamon Coffee Cake
October 20, 2010 - Written by DianaIt’s apple season and I have had such a craving for an Apple (Cinnamon Coffee) Crumb Cake. It doesn’t help that I have all of these apples that my husband and I are planning on canning sitting around the house calling to me. Psst, psst, you want it, you know you doooooo. Well, I caved. I hit the books looking for a simple cake that I could put together quickly for a nice evening snack. This is one of the times it would be nice to have kids hanging around. I’ve got apple cake and I’m eating it, and eating it. This is my type of cake, not too sweet, a little bit of apple, moist and delicious. Love it. Warm is better, and if you have vanilla ice cream, dollop it on top. I don’t have any, but I just keep snacking on it. I found this recipe in my Best of Cooking Light Kitchen Secrets for Quick and Easy Meals from Sept 2008. I guess this is the reason I keep magazines I like around for a while.
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These days we are so darned busy. My son graduated last weekend, but we still have track meets and award ceremonies, plus some band events. Things are winding down, but until my son’s events are done, none of us are done. I do look for short cuts. This dessert uses canned peaches, so you can make some peach pops now. I think when the raw peaches are ripened and at the farm market, I’ll try it with them, until then, this will do. If you have popsicle molds use them instead of paper cups and popsicle sticks. Ingredients: Directions 1. Pour undrained fruit into food processor or blender container. Cover and puree. 2. Add yogurt; blend until smooth. 3. Pour into molds; freeze until partially frozen. 4. Top of mold (with stick) onto popsicle mold 5. Return to freezer and freeze until firm. (several hours/overnight) I made this snack that I found in Legends in the Kitchen Recipe Book by Mrs. Howard Keel and Linda F. Radke, the other night when my son had his friend over. They devoured it. While the directions say to serve warm, I can attest that it’s delicious refrigerated also. It has a light lemony taste and is very custardy with a light cake layer top. This dessert takes less than 15 minutes to prepare and get into the oven. The baking takes another 45-50 minutes, but then it’s done. I am thinking of making this for Easter. It’s a nice light dessert to follow the Easter Buffet. by Mrs. Howard Keel and Linda F. Radke Ingredients: …
I thought I could take the liqueur and use in in a sort of Bananas Not So Foster served on top of an almond pound cake. I love cooked bananas, I love rum but since I love Pama, and this sweet Pomegranate Banana sauce over top of the cake was really really good, that’s what I used. My son and husband agreed. I made the almond pound cake using almond flour and cardamom, but I’m still working on the recipe. However, the Bananas and sauce can be used as a topping for your favorite desserts – ice cream, cake, scones, etc. I used only two bananas, and made slices to go on top of the cake better. I also didn’t use the flaming rum. I have a seventeen year old son who doesn’t need that much alcohol, I just wanted …
Today is National Pie Day – Are we prepared? I don’t know if I will have time to make one, but I might just find one to pick up when I go out. We didn’t have many pies growing up in the house, but I married into a pie family. It’s a tradition that any leftover pie from Thanksgiving is consumed with breakfast the next morning. It’s a fruit serving, right? We did eat pot pies though. It was a special treat to have pot pies with chunks of meat, veggies and gravy in a delicious crust. Pot pies are pies, right? Is a quiche technically a pie? It has a crust. I sometimes go crustless with them, does that make it not a pie? A Boston Cream Pie is a cake, but it has pie in the name. What’s your definition of a pie, what do you like best? I’m printing the recipes for two winning pies. First there’s the 2009 APC/Crisco National Pie Championships Professional award-winning recipe by Linda Hundt from DeWitt, MI called "Tom’s Cherry Cherry Cherry Pie". I have also included the Amateur Best of Show award-winning recipe by Phyllis Szymanek from Ohio …
We were invited to dinner at a friends house, and I thought I would bring dessert. It was after work, but I had a secret weapon in my freezer. Peaches that I bought at a farm market during the peak of their ripeness, and stored in my freezer. I defrosted the peaches and made a crisp that was fantastic tasting. Leftovers went for breakfast this morning, yum. Can you use regular canned peaches? Yes, but they’re a lot softer than the ones I made. They also have frozen peaches in the freezer section of the grocery store. Mine were presweetened when I packed them into the freezer bags so if you are using fresh you will need to sweeten them a little. You can take them out of the freezer and place them in the refrigerator the night before, or use the microwave to defrost the peaches. My recipe is basically defrost peaches and place them into a lightly greased casserole dish or cobbler dish, top with crisp topping and bake until the top is the right consistency. The topping on mine came out like a gooey cookie topping consistency. I used almond meal and hazelnuts …
I’ve been trying to experiment with phyllo dough (fillo) but it’s not easy for me to work with. I feel as though I’m sprinting through the process in order to keep the filo from drying out. The results however make it a worthwhile treat. The more you do it, the easier it gets and the better the results. I tried banana and peanut butter, but it came out heavy. The bananas and cream are less heavy and taste very good, but whatever you do let it cool for a while before serving as it will burn your tongue if you don’t. ( Yes, we know this from experience). Wow, does this look delicious? If you’re looking for something new to serve for your Christmas dessert, you would make a big impression with this dessert. My family has always loved ice cream cakes – Baked Alaska is a fantastic twist . Ingredients: Cake Filling Meringue Preparation: For Cake: …
Peach Yogurt Pops
May 27, 2010 - Written by Diana
Girls Night In with Godiva Liqueurs
May 5, 2010 - Written by Diana
This past weekend was a big blur of family time. Two nephews, from different sisters had events going on this weekend. My husband and I wrangled my mother in law to stay with our teens (leave them alone, I think not), and drove 600 miles for a long weekend visit. Long days of driving, they were. Saturday while we were at my sister’s enjoying each other’s company, I brought out the Godiva Liqueurs I was sent to review. First off, I must tell you I was totally caught off guard because my mom who doesn’t like sweet stuff, enjoyed the white chocolate a lot. I mean, she tasted and sent the glass back for another taste, because it was that good. I confess, I didn’t bring the mocha, I wanted to share the mocha with my in laws. I thought chocolate and white chocolate for my family, mocha to share with the in-laws and caramel just for me. After eating, we picked up some ice cream and made our own desserts. My sister doesn’t own ice, so the ice cream worked as a milky …
My Grande Edda’s Lemon Cake Pudding from Legends in the Kitchen
March 22, 2010 - Written by Diana
My Grande Edda’s Lemon Cake Pudding From Legends in the Kitchen
Bananas Not So Foster – Use Pama Pomegranate Liqueur
March 12, 2010 - Written by Diana
I was introduced to a cupcake company that uses Pama Pomegranate Liqueur. Though I haven’t tasted Chocolate Pomegranate Cupcakes by More – which by the way look fantastic, I have tasted Pama – and it is fantastically delicious.
National Pie Day – January 23, 2010
January 23, 2010 - Written by Diana
Peach Crisp – It Is In Season
January 17, 2010 - Written by Diana
Banana Cream Turnover
December 23, 2009 - Written by Diana
Ingredients:
Baked Alaska Courtesy of Millennium Alaskan Hotel Anchorage
December 15, 2009 - Written by Diana
