Fanned Poached Pears with Raspberry Sauce

Carrot and Pineapple Muffins

Amount Measure       Ingredient — Preparation Method
——– ———— ——————————–
                        —–Topping—–
     1/2 cup           butter
   3      tablespoons   sour cream
   2      cups          powdered sugar
     1/2 teaspoon      vanilla
                        —–Muffin —–
   2      cups          all purpose flour
   1      cup           sugar
   2      teaspoons     baking powder
     1/2 teaspoon      ground cinnamon
     1/2 teaspoon      ground ginger
     1/2 cup           shredded carrots
     1/2 cup           raisins
     1/2 cup           chopped walnuts
   8      ounces        crushed pineapple with juice
   2      large         eggs
     1/2 cup           melted butter
   1      teaspoon      vanilla
                        grated carrot for garnish

1. Preheat the oven to 375.

2. In a small bowl, combine the butter, sour cream, powdered sugar, and
vanilla; mix well; set aside.

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and
ginger. Stir in the carrots, raisins, and walnuts. In a small bowl,
combine the undrained pineapple, eggs, butter, and vanilla. Stir s mixture
into dry ingredients until just blended. Fill greased miniature bundt forms
3/4 full. Bake for 15 to 20 minutes or until a toothpick inserted in the
middle comes out clean. Let cool 3 minutes inverted on a wire rack. Remove
from the tins. Place the muffins inverted on a cookie sheet. Drizzle the
topping over the muffins and sprinkle with grated carrots in the center.
Serve warm or cool.

Blueberry Coconut Muffins

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 cups flour

1 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons applesauce

2 eggs

8 ounces plain yogurt

1/2 teaspoon coconut extract

3 ounces coconut

1/2 cup white chocolate chips

1 cup blueberries

—–Streusel Topping—–

1 cup packed brown sugar

1 cup flour

1 cup coconut

1/2 cup butter

1. Mix together streusel topping into large crumbs.

2. Preheat oven to 350°.

3. Mix the flour, sugar, baking powder, and salt together. In a separate

bowl mix together applesauce, eggs, yogurt, coconut extract and coconut. Add the

wet mixture to the flour mixture. Stir in white chocolate chips and blueberries

4. Spoon into baking cups and top with streusel. Bake 20 minutes or until done.

Savory Mushroom Sausages-Vegan

Savory Mushroom Sausages

8 ounce mushrooms, thinly sliced

3/4 cup onion, diced

2 teaspoons olive oil, plus more for frying

1/4 cup raw walnuts or pecans, coarsely chopped

2 tablespoons raw sunflower seeds

3 large cloves of garlic finely chopped

1 teaspoon dried thyme

1 teaspoon sage

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 1/2 cups whole wheat bread crumbs

1. In a large nonstick skillet, place mushrooms, onion, and 2 teaspoons

olive oil, and sauté over medium heat, stirring often, for 3 to 4 minutes or

until soft. Add walnuts, sunflower seeds, garlic, thyme, sage, salt and

black pepper, and sauté for 2 minutes longer. Remove from heat and set

aside to cool for 2 minutes.

2. Transfer mushroom mixture into a food processor fitted with an S blade.

Add vinegar and maple syrup and process for 1 to 2 minutes or until

completely smooth.

3. Transfer mushroom mixture to a medium bowl and add breadcrumbs and stir

Well to combine.

4. Divide mixture into 12 balls and flatten into patties. In a clean

skillet heat about 2 tablespoons of oil and cook patties for about 2 minutes

per side.

Recipe Source: Adapted from “The complete idiot’s guide to Vegan Cooking”

Apple Cinnamon Bundt Coffee Cake

Apple Cinnamon Bundt Cake

3 large Macintosh apples, peeled and sliced in thick pieces

2 1/4 cups sugar, divided

1 tablespoon cinnamon

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 cup canola oil

1 tablespoon vanilla

1/2 cup apple juice

6 large eggs, beaten

In a large bowl, combine apple slices, 1/4 cup sugar, and cinnamon. Set aside.

Preheat oven to 350 degrees. Spray a 10-cup bundt pan with cooking spray and dust with flour. Set aside.

In a bowl, combine remaining 2 cups of sugar, flour, baking powder, and salt. Make a well and pour in oil, vanilla, apple juice, and eggs. Stir to just combine the ingredients and the flour mixture is incorporated.

In the bundt pan, put about one-half of the batter and top with the apples making sure they don’t touch the sides of the pan. Top with the remaining batter. Bake for about 1 hour or until the top of the cake is golden brown. A long skewer should come out clean when inserted into the cake.

Cool on a baking rake for 15 minutes. Run a knife around the pan and invert cake on a platter.

Recipe from: http://www.dinnersforayear.blogspot.com applecake_0101

Allspice Cinnamon Chip Streusel Muffing

Allspice Cinnamon Chip Streusel Muffins

February 9, 2013

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–Streusel—–

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp ground allspice

1/2 cup oats

1/4 cup melted butter

—–Muffins—–

2 cups all-purpose flour

1/2 cup sugar

1/4 cup brown sugar

1 3/4 teaspoon baking powder

1 tsp ground allspice

1/4 tsp salt

7 tablespoons oil

2 large eggs

1/2 cup whole milk

1/4 cup fresh squeezed orange juice

1/4 tsp pure vanilla extract

Zest of 1 orange

1 cup cinnamon chips

Preheat the oven to 375 degrees F. Line or grease a muffin tin.

For the streusel:

Place flour, brown sugar, and allspice in a small bowl and whisk to

combine. Use a pastry cutter to cut in the butter until the mixture

resembles course crumbs. Set aside.

For the muffins:

In a large bowl, whisk together flour, sugar, brown sugar, baking powder,

allspice and salt.

In a large glass measuring cup or small bowl, whisk the melted butter,

eggs, milk, orange juice, orange zest, and vanilla extract together until

well combined.

Pour the liquid ingredients over the dry ingredients and whisk until just

combined.

Fold in the cinnamon chips.

Divide the batter evenly among the muffins tins. Top the muffins with 1

tablespoon of streusel.

Bake for 15-20 minutes, or until the tops are golden and a toothpick

inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes before carefully

removing each muffin from its mold.

Recipe Source: The messy baker blog muffin1

Tequila Lime Syrup for Fruit Salad

tequila lime

1 cup sugar

2 cups water

1 Bunch fresh mint

1 Large lime, juice of

3 Tablespoons tequila

1. Carefully wash the mint leaves removing any bruised leaves or stems.

2. Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.

3. Add the tequila and continue to simmer an additional 5 minutes.

4. Turn off heat and add the juice of one lime. Let syrup cool to room temperature.

5. Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.