Take a basic white cake, super-fresh slices strawberries, and parve whipped cream.
Select a medium sized can (smaller than a regular tomato sauce can, but bigger than a tomato paste can) and remove the top and bottom of can. This is what I used for the cake rounds.
Unmold the (cooled) cake from its pan onto a cutting board and, using the can, cut out rounds of white cake. Push the cake from the bottom of the can from the top (cake will get slightly stuck, be careful). Then, slice the cake rounds in half widthwise (to make 2 thinnner rounds).
Layer cake, strawberries, and cream. Use a fork to gently spread the cream evenly. Repeat.
Mix 6 egg yolks with 1 cup of sugar (I used maple sugar here) and whisk vigorously. Then continue to whisk over a double boiler ( bowl over a saucepan with a little water steaming underneath to gently cook the egg based sauce)
Once it reaches a pale yellow color & ribbon like stage. Add your flavorings. I used triple sec. You can use any liqueur…or get creative! Savory sabayons are also delicious!
Pour over any fresh fruit. Enjoy! (beware, this is addictive)
2 c old fashioned oats
1/2 c sliced almonds
1/4 c light brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2 tbsp oil
2 tbsp honey
1/2 tsp vanilla extract
3/4 c raisins
Set your oven to 350F. Mix everything together in a bowl except the almonds and raisins. Try to mix thoroughly and get most of the brown sugar clumps out. Line a cookie sheet with parchment paper. Spread the mix on the cookie sheet. Bake for 20-30 minutes until just past golden brown, stirring every 5 or 10 minutes to prevent burning. Toast the almonds separately and let them cool down. Mix the almonds, raisins, and granola together. Cool the granola in dry open air on the same cookie sheet to crisp up. Store in an airtight container.
Sprinkle on vanilla yogurt mixed with fresh strawberries.
1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
JUST MIX ALL THE INGREDIENTS.
I prefer mixing the mango, tomatoes and avocado first.
And feel free to experiment! You can add a small jalapeno pepper, or a can of baked black beans, or more garlic if you want to.
I used lemon juice since I didn’t have a lime, about half of a large lemon, and it worked out wonderfully, since I like my salsa to be on the tangy side.
this recipe yields about 1 1/2-2 dozen muffins, but I made a dozen muffins and a small cake (7 inch cake pan)
2 1/2 cups flour
2 cups sugar (can use 1 cup white and 1 cup brown but make sure to sift the flour afterwards as the brown sugar tends to clump)
1 TBS. pumpkin spice (can alternate with 1 tsp. cinnamon AND 1 tsp. ground cloves)
1 tsp. baking soda
1/2 tsp. salt
1 cup (not one can) canned or cooked pumpkin
1/2 cup veg oil (can sub with applesauce)
2 cups finely chopped apples (cored and peeled)
1/4 cup sugar
1 heaping tablespoon flour
4 tsp. cold butter or margarine
1 tsp. cinnamon
1. Mix flour, sugar, spice, b.soda and salt. In another bowl, combine egg, pumpkin and oil until it forms one smooth texture.
2. Stir the puree into dry ingredients just until moistened. Fold in apples. Fill muffin cups 2/3.
3. In a small bowl, mix sugar, flour and cinnamon.
Cut in butter until crumbly. Sprinkle over batter.
4. Bake at 350′F for 35-40 min. Cool 5 min before transferring to wire rack.
Note: If you are making a dozen muffins and a small cake, fill muffin cups 2/3 of the way as suggested, then pour remaining batter into 7 inch pie pan. Sprinkle both muffins and cake with streusel topping. Bake the cake about 5-10 mins longer.