Coconut Panna Cotta with Mango Lime Coulis

Materials

• 1 (14oz) can coconut milk
• 1 Tablespoon agar flakes (not powder)
• 1 6 inch vanilla bean pod
• 5 Tablespoons honey, divided
• 1 cup plain Greek low-fat yogurt
• Zest and juice of lime
• 1 ripe mango (8 ounces), peeled and cubed Fresh papaya slices, for garnish

Methods

1. Lightly and completely oil five ½ cup ramekins with olive oil or coconut oil cooking spray. Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.
2. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard and solids.
3. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1 ½ hours
4. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; puree until smooth.
5. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with Papaya slices, serve with remaining coulis on side.

Source: http://thewholejourney.com/coconut-panna-cotta-with-mango-lime-coulis

Zucchini Ginger Cupcakes

Materials

Cupcakes

• 3 cup crystallized ginger (1 3/4 oz), coarsely chopped
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated fresh orange zest
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups coarsely grated zucchini (2 medium)
• 3/4 cup mild olive oil
• 3/4 cup mild honey
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla

Frosting

• 8 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon finely grated fresh orange zest
• Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Methods

Bake cupcakes

1. Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
2. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
3. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
4. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
5. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting

1. Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
2. Frost tops of cooled cupcakes.

References
Epicurious
http://www.epicurious.com/recipes/food/views/Zucchini-Ginger-Cupcakes-1222207

Notes
Adriane Fresh's summer BBQ desert specialty!

Nan-e Nokhodchi (Roasted Chickpea Cookies)

Materials:

• 1/2 c. canola oil
• 3/4 c. confectioner's sugar (not packed when measured)
• 2 tsp. finely ground cardamom (green pods!)
• 1-1/2 tsp. rose water
• 2-1/4 c. fine, roasted chickpea flour, sifted (not packed when measured)
• unsalted pistachios, slivered or chopped

Methods:

1. Combine oil, sugar, cardamom, and rose water in a bowl and mix until white and creamy, about 2 minutes.
2. Add chickpea flour all at once, and mix for one minute until dough is combined and no longer sticky.
3. Dust work surface with chickpea flour, and knead dough my hand for about 2 minutes.
4. Flatten dough into a square about 3/4" thick.
5. Transfer to a piece of plastic wrap or parchment and cool in refrigerator for 1 hour.
6. Preheat oven to 300F.
7. Unwrap dough and use either a small cookie cutter to cut out cookies (traditionally a tine four leaf clover about 3/4" wide) or cut into small ~3/4" squares.
8. Transfer cookies to non-stick cookie sheet or pan lined with parchment, leaving ~1" between cookies.
9. Decorate each cookie with pistachio pieces, pressing nuts into the dough slightly.
10. Place sheet in the middle of the oven.
11. Bake ~25-30 minutes, or until cookie bottoms are lightly browned.
12. Remove cookies from oven and allow to cool.

Notes:

The cookies are traditionally served during Persian New Year. Miss Neda Bagheri introduced them to me at her lovely little New Year's gathering in early 2010, and I was set to make some of my own ever since! It ended up taking me nearly three months to gather everything together. I think I checked about 6 grocery stores for chickpea flour before finding it at Market basket in Salem, of all places. The hunt for cardamom that wasn't $14 a bottle brought me to many an indian grocery store, in which I mistakenly picked up black cardamom pods first, and have yet to find a recipe to try them out with (suggestions anyone?). Finally we 'discovered' some green pods in the back of the pantry (makes me wonder what else is in there) as well as a coffee grinder that had been lost behind other neglected kitchen appliances. The last few ingredients were procured on a little adventure to whole foods last night, a store I should never ever be allowed to live near, as I will eat myself poor. Alas, I finally made the wonderful little cookies, and boy, were they worth it. A unique little not-too-sweet treat.

Roasted Rhubarb Sauce (Great over ice cream)

Materials:

• 2 c. thinly sliced rhubarb (the red bit)
• 1/4. c. sugar
• 1 Tbsp. butter
• 1/4 c. water (or more if needed)

Methods:

1. Melt butter in a saucepan over medium heat.
2. Add rhubarb and sugar
3. Stew uncovered, stirring frequently, under rhubarb has lost all of its structure.
4. Stir in enough water to thin to sauce-like consistency.
5. Stew a few more minutes.
6. Serve over vanilla ice cream (or even better, strawberry orange cinnamon frozen yoghurt)

Cinnamon Orange Strawberry Frozen Yoghurt (Tastes like a warm summer night)

Materials:

• 3 c. strawberry-flavored greek yogurt (Chobani works well)
• 1/2 c. sugar
• 1 tsp. cinnamon
• zest of one orange
• 1 tsp. vanilla
• 1 c. strawberries, chopped finely

Methods:

1. Mix all ingredients.
2. Cool in refrigerator for ~30 min.
3. Freeze in ice cream maker according to maker instructions (typically 25 min).
4. Amazing served with rhubarb sauce.

Notes:

Brought to Dara & Brian's wonderful barbeque June 20 2010.

Mascarpone Ice Cream

Materials:

For 1 qt.

• 1 c. whole milk
• 1 c. heavy cream
• 1 c. mascarpone cheese (~8 oz.)
• 3/4 c. sugar
• 3 egg yolks
• 1/2 tsp. vanilla

Methods:

1. In a small bowl, beat the egg yolks together with the sugar until fluffy and lighter in color. Set aside.
2. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat. Reduce to a simmer.
3. While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat the process with a larger spoonful, while beating, then repeat.
4. Scoop all the egg yolk mixture into the hot milk mixture.
5. Return to medium-low heat and cook 8-10 minutes longer, stirring frequently, with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
6. Chill custard 4 hours or overnight.
7. Whisk in mascarpone and vanilla until smooth in texture.
8. Follow ice cream maker instructions to churn into ice cream.
9. Transfer to air tight container and freeze for 2 hours to let "ripen".
10. Nummy.

(Good days start & end with) Bread Pudding

Materials

• 16 slices white bread (about 1 loaf)
• 1 cup dried cranberries
• 1/2 c. semi-sweet chocolate chips
• 1/2 c. flaked sweetened coconut
• softened butter
• 4 large eggs
• 2 (12 oz.) cans evaporated milk
• 3/4 c. packed brown sugar
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

Methods

1. Preheat oven to 350F.
2. Soak cranberries in hot water while assembling the rest of ingredients.
3. Spread butter on both sides of bread. Cut into small cubes.
4. Combine eggs, evaporated milk, sugar, vanilla, cinnamon and nutmeg in a bowl.
5. Add bread cubes to bowl and carefully toss to cover bread.
6. Grease a 9x18" baking dish or other large casserole pan.
7. Spread 1/3 of bread mixture over bottom of dish.
8. Cover with 1/2 of the cranberries, coconut and chocolate.
9. Make another bread and topping layer.
10. Finish with a last layer of bread.
11. Pour any remaining liquid from bread overtop.
12. Sprinkle with granulated sugar and cinnamon.
13. Let sit ~20 minutes prior to baking.
14. Bake for ~1 hour or until it shakes like a "well endowed thigh" :)
15. Great fresh out of the oven with a dollop of ice cream!

Marbled Pumpkin Cheesecake (Just to make Thanksgiving a little more gluttonous)

Materials:

• 12 cinnamon graham crackers (each 5"x2.5") or 1-1/2 c. graham cracker crumbs
• 1 c. walnuts
• 3 Tbsp. butter, softened
• 4 -(8 oz.) pkgs. cream cheese, softened
• 1-1/4 c. sugar
• 1-(16 oz.) can solid pack pumpkin (not pumpkin pie mix)
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 4 lg. eggs
• 1-(1 oz.) sq. semi-sweet chocolate

Methods:

(Start early in day or day ahead)

1. In a food processor with knife blade attached, or in a blender at medium speed, blend graham crackers until fine crumbs form. 
2. In a 9x2.5" springform pan, with hand, mix graham crackers, walnuts and butter. Press mixture onto bottom and up side of pan to within 1 inch of the top of the pan. 
3. Preheat oven to 305 F. In a large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar.
4. With mixer at low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. 
5. Remove 1/2 cup pumpkin batter to small bowl. Stir in melted chocolate until blended. 
6. Pour remaining pumpkin batter into pan. 
7. Spoon dollops of chocolate mixture onto batter.
8. With knife, cut and twist through mixtures to obtain marbled effect.
9. Bake 1 hour. Turn off oven; let cheesecake remain in oven for 1 hour longer. 
10. Remove cheesecake from oven; cool in pan on wire rack.
11. Cover and refrigerate cheesecake at least 6 hours or until well chilled.
12. Enjoy this low-calorie treat!

Scrumptious Strawberry Shortcake

Materials:

• 3 c. flour
• 1/4 c. white sugar
• 4 tsp. baking powder
• 3/4 tsp. cream of tartar
• 1 c. butter
• 2/3 c. heavy cream
• 1 egg, beaten
• 1 egg white, beaten
• 3 c. sliced fresh strawberries
• 2 Tbsp. white sugar

Methods:

1. Preheat oven to 350F.
2. In a large bowl, mix flour, 1/4 c. sugar, baking powder and cream of tartar. 
3. Cut in butter.
4. Stir in cream and whole egg.
5. Turn out onto a lightly floured surface and knead two minutes.
6. Press into a half-inch thick sheet. 
7. Cut into squares. Place on baking sheets.
8. Brush tops with egg white and sprinkle with sugar.
9. Bake in preheated oven 20min or until golden.
10. Slice berries and sprinkle 3 Tbsp. of sugar overtop. Let sit until serving.
11. Let shortcakes cool before splitting and filling with sugared berries and whipping cream. 

Nancy's Zucchini Cake

Materials:

Cake:

• 1/2 c. melted butter
  
• 1/2 c. vegetable oil
  
• 1-1/2 c. brown sugar
  
• 2 eggs
  
• 2 Tbsp. water
  
• 1 tsp. vanilla
  
• 1/4 tsp. nutmeg
  
• 1/8 tsp. cloves
  
• 1-1/2 c. white flour
  
• 1/2 c. whole wheat flour
  
• 1/3 tsp. salt
  
• 1 tsp. baking soda
  
• 1 c. raisins
  
• 1 c. coconut
  
• 1-1/2 c. bran cereal buds
  
• 2-1/2 c. grated & drained zucchini
  

Frosting:

• 3 oz. cream cheese
  
• 3 c. powdered sugar
  
• 1 Tbsp. milk, add as needed
  
• 1 tsp. vanilla
  

Methods:

1. Preheat oven to 350F.
2. Mix butter, oil and brown sugar.
3. Beat eggs and combine with water, vanilla, nutmeg and cloves. Add to butter mixture.
4. In a separate bowl, combine flour, salt, baking soda.
5. Mix dry ingredients into wet and fold in remaining ingredients just until combined.
6. Transfer to well greased 12"x8" baking pan or jelly roll pan.
7. Bake 40 min for 12"x8" baking sheet, 20-25 min for jelly roll pan.
8. Remove from oven when toothpick inserted comes out clean. 
9. Cool and frost :)

Spicy Oatmeal Raisin Cookies

Materials:

• 1/2 c. butter, softened
• 1/2 c. butter flavored shortening (can use all butter, but this makes the cookies softer)
• 1 c. light brown sugar, packed
• 1/2 c. white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/2 tsp. salt
• 3 c. rolled oats
• 1 c. raisins

Methods:

1. Preheat oven to 350F.
2. In a large bowl, cream butter, shortening, brown sugar, white sugar, eggs, vanilla until smooth.
3. In a separate bowl, combine flour, soda, cinnamon, cloves, nutmeg, ginger, salt.
4. Stir in flour mix to the sugar mixture.
5. Stir in oats and raisins.
6. Bake 10-12 minutes until light and golden. Do not overbake. 
7. Let cool 2 minutes before removing from cookie sheet to cool completely.

Frozen Fudge Fun-Day Sunday (Megan's Kiddie Birthday Favorite)

Materials:

Bottom

• 24 Oreo cookies, finely crushed (don't just use boxed Oreo crumbs)
• 1/4 c. butter, melted

Middle

• 1/2 gallon brick-style ice cream
• 1 c. peanuts

Topping

• 2 c. icing sugar
• 6 oz. package chocolate chips
• 13 oz. can evaporated milk
• 1/2 c. butter
• 1 tsp. vanilla

Methods:

1. Combine crushed Oreo cookies and butter and press slightly into bottom of a 9"x13" pan.
2. Cut ice cream block into 1-inch slices and place over crumb crust. 
3. Spread with spatula to cover entire crust. 
4. Sprinkle on peanuts. 
5. Cover and freeze.
6. In a medium saucepan, combine icing sugar, chocolate chips, evaporated milk and butter. Bring to boil over medium-low heat. 
7. Cook 8 min, stirring constantly.
8. Remove from eat and add vanilla.
9. Cool one hour.
10. Pour filling over ice cream mixture. 
11. Cover and freeze.
12. To serve, cut into squares.
13. Store tightly covered in freezer.
14. Yummy for old and young alike! Very popular at children's birthday parties or for after a bbq on a hot day.

Flapper Pie

Materials:

Crust

• 1-1/4 c. graham wafer crumbs
  
• 1/4 c. brown sugar
• 1/3 c. (approx) melted butter
• 1/2 tsp. cinnamon (suit to taste)

Cream Filling

• 1/2 c. white sugar
• 2 Tbsp. corn starch
• 1 Tbsp. flour
• 1/4 tsp salt
• 2 c. milk
• 2 egg yolks, slightly beaten
• 1 Tbsp. butter
• 1 tsp. vanilla

Topping

• Meringue OR whipping cream
• Graham cracker crumbs 

Methods:

1. Combine crust ingredients in a 9" pie plate and press into plate.
   
2. Bake 8 min. at 375oF.
3. Blend first five cream filling ingredients in a saucepan and cook over medium heat, stirring constantly until boiling. 
4. Let boil about 2 min.
5. Blend a little of the hot mixture into the egg yolks, then stir yolks back into hot cream filling.
6. Cook filling about a minute longer, and stir in butter and vanilla.
7. Cool mixture 10min, then pour into crumble crust.
8. Top with a meringue & bake again OR tope with shipping cream. 
9. Sprinkle a few graham cracker crumbs on top.

 

David's Chocolate Oatmeal No-Cook Cookies (Thanks Nancy!)

Materials:

• 1/4 lb. butter
• 4 Tbsp cocoa
• 2 c. sugar
• 1/2 c. milk
• 1/2 c. peanut butter
• 1 c. chopped nuts
• 1 tsp. vanilla
• 3 c. dry oatmeal

Methods:

1. Bring butter, cocoa, sugar & milk to a boil. 
2. Remove mixture from heat.
3. Stir in peanut butter until melted.
4. Stir in vanilla, nuts and oatmeal
5. While still hot (hurry!), drop teaspoon-sized balls onto wax paper
6. Cool.
7. Great right away, or freeze for later!

Cocoa Banana Cake (A match made in heaven)

Materials:

Cake:

• 2/3 c. milk
  
• 1 Tbsp. white vinegar
  
• 3/4 c. butter
  
• 1-2/3 c. sugar
  
• 2 eggs
  
• 1-1/4 c. pureed banana
  
• 1 tsp. vanilla
  
• 2 c. flour
  
• 3/4 c. cocoa
  
• 3/4 tsp. salt
  
• 1 tsp. baking soda
  
• 1-1/2 tsp. baking powder
  

Frosting:

• 1/4 c. butter melted
  
• 1/2 c. cocoa
  
• 1/4 c. pureed banana
  
• 2 Tbs. milk
  
• 1/2 tsp. vanilla
  
• 3 c. icing sugar
  

Methods:

Cake:

1. Preheat oven to 350F
   
2. Combine milk and vinegar and set aside
   
3. Cream together butter, sugar, eggs.
   
4. Add banana and vanilla.
   
5. In separate bowl, sift together flour, cocoa, salt, soda and powder.
   
6. Add dry ingredients to creamed milture alternately with sour milk.
   
7. Divide batter between two greased and floured 9" round baking pans.
   
8. Bake for 40-45min.
   
9. Cool 10 min. in pans before turning onto wire racks.
   
10. Cool completely before frosting.
    

Frosting:

1. Combine melted butter and cocoa.
   
2. Blend in pureed banana, milk, vanilla.
   
3. Slowly add icing sugar and mix until smooth.
   
4. Frost cooled cake.
   
5. Optional: place sliced bananas with icing in between cake layers
   

Mom's Chocolate Cake

Materials:

• 2 c. flour
  
• 6 Tbsp. cocoa
  
• 2 tsp. soda
  
• 1/2 tsp. salt
  
• 3/4 c. margarine
  
• 2-1/2 c. brown sugar
  
• 3 eggs
  
• 1/2 c. sour milk (add in a tsp or so vinegar or lemon)
  
• 2 tsp. vanilla
  
• 12/ tsp cloves
  
• 1 c. boiling water
  

Methods:

1. Preheat oven to 375oF.
   
2. Sift together flour, cocoa, salt & soda.
   
3. In mixer, cream margarine, add sugar gradually, then add unbeaten eggs one at a time. Beat well.
   
4. Add flour mixture alternately with sour milk.
   
5. Add flavoring, then add boiling water.
   
6. Pour into two greased 9" round pans.
   
7. Bake 30-35 min
   

Grandma Kate's Chocolate Cake

Materials:

• 1/2 c. butter-softened
  
• 1 c. white sugar
  
• 2 eggs
  
• 1 tsp. vanilla
  
• 3/4 tsp. cloves
  
• 3 heaping Tbsp. cocoa
  
• 1 c. sour cream
  
• 1 tsp. soda
  
• 1 c. flour
  
• 1 tsp. baking powder
  

Methods:

1. Preheat oven to 350F
   
2. Cream together butter, sugar and eggs
   
3. Add in vanilla, clives, cocoa, cream and soda
   
4. Mix in flour to which powder has been added.
   
5. Pour into greased 8x8" pan
   
6. Bake 30-35 min.
   

Ambrosia Salad (How to make fruit salad bad for you)

Materials:

• 1 c. sour cream
  
• 1 c. mandarin oranges
  
• 1 c. grapes, cut into halves
  
• 1 c. pineapple chunks
  
• 1 c. shredded sweetened coconut
  

Methods:

1. Mix & serve chilled!
   

Carrot Cake (Dave's Favorite)

Materials:

Cake:

• 4 eggs
  
• 1-1/4 c. vegetable oil
  
• 1 small can crushed pineapple
  
• 1 c. white sugar
  
• 1 c. brown sugar
  
• 3 tsp vanilla extract
  
• 2 c. all-purpose flour
  
• 2 tsp. baking soda
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 3 tsp. ground cinnamon
  
• 1/2 tsp. nutmeg
  
• 3 c. grated carrots (~1-1/2 lbs)
  
• 1 c. chopped walnuts or pecans
  

Icing:

• 1/2 c. butter, softened
  
• 8 oz. cream cheese, softened
  
• 3 cups confectioner's sugar
  
• 1 tsp vanilla extract
  

Topping:

• 1 c. chopped pecans or walnuts
  

Methods:

1. Preheat oven to 350oF. 
   
2. Grease and flour a 9x13" pan, two 9" round pans or 18 muffin cups
   
3. In a large bowl, beat together eggs, oil, white sugar and vannila.
   
4. Mix in flour, baking soda, salt, connamon and nutmeg.
   
5. Stir in carrots.
   
6. Fold in nuts.
   
7. Pour into prepared pan(s). 
   
8. Bake for 40-50 min for 9x13" pan, 30-45 min for two 9" round pans or 25min for 18 muffin cups, until toothpick inserted into center of the cake comes out clean. 
   
9. Let cool in pan for 10min, then turn onto wire rack to cool completely.
   

For frosting:

1. In a medium bowl, combine butter, cream cheese and vanilla and beat with mixer until smoother. 
   
2. Keep adding confectioner's sugar slowly until right sweetness to taste.
   
3. Beat until smooth and creamy.
   

Finish:

1. Frost the cooled cake and top with chopped nuts.
   

Cranberry Bars (an Appleyard Specialty)

Materials:

• 2 eggs, beaten
• 1-1/2 c. sugar
• 2 c. whole or halved cranberries
• 1 tsp. vanilla
• 1-1/2 c. flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 c. butter
• 1/2 c. nuts

Icing:

• 3 oz. cream cheese
• 2 c. powdered sugar
• 1/4 c. butter
• 1 tsp vanilla
• 1 Tbsp milk (or more to desired thickness)

Methods:

1. Beat together egg, sugar & butter
   
2. Mix remaining dry ingredients
   
3. Combine wet & dry ingredients
   
4. Smooth onto 9x13 pan
5. Bake 40min at ??oF (need to check with Nancy)
6. Mix all icing ingredients
7. Ice when cool & cut into bars.