Pumpkin Cookies with a Caramel Crunch Icing

1/2 c. Earth Balance Margarine

1 c. milled cane sugar

1 c. canned solid pack pumpkin

1 tsp. vanilla

1/8 tsp. salt

1 tsp. baking soda

1 tsp. Rumford’s Baking Powder

1 tsp. ground cinnamon

2 c. whole wheat pastry flour OR (1 c. white wheat & 1 c. all purpose flour)

1. Cream margarine, sugar, and pumpkin.

2. Add remaining ingredients beating until light and fluffy.

3. Using a 2 tablespoon scoop, spoon mounds on cookie sheet, do not flatten.  Bake at 350° for 18-22 minutes.  Top with Caramel Icing.

Yields:  26 2-Tbsp. cookies

Caramel Crunch Icing

*Tip: Make frosting only after all cookies have come out of the oven, as it hardens quickly.

1/2 cup Earth Balance Margarine

1/2 cup French Vanilla Silk Creamer

1 cup sucanat

1. In a small saucepan combine the margarine, creamer, and sucanat.

2. Using a candy thermometer simmer until temperature reaches 250°.  Let cool 1 minute and spread icing on cookies using the back of a spoon.  Ice quickly as mixture hardens as it cools. (Keep a small bowl of ice water nearby in case the hot icing touches one of your fingers.)

Apple-Coconut Skillet Cake

This is an amazing vegan cake! This cake is dense, moist and delicious. The coconut and apple batter bakes inside your oven-proof, 12-inch skillet from start to finish. Don’t let the gourmet beauty of this cake scare you away; it’s simple to make and your family will have a new favorite autumn dessert.

4 1/2 teaspoons EnerG egg replacer

3/8 cup (1/4 + 1/8) water

1 1/4 cup milled cane sugar

3/4 cup all-natural apple sauce

1/2 cup and 2 tablespoons vegetable oil, divided

1 teaspoon pure vanilla

1 1/2 cups unbleached white flour

1 1/2 cups whole-wheat pastry flour

1 teaspoon salt

1 teaspoon soda

1 cup unsweetened shredded coconut

5 small firm baking apples, such as Gala or Jonathan (11/4 pound)

1 orange slice (3/8-inch thick)

12-inch non-stick ovenproof skillet with straight sides

1. Whisk together egg replacer and water in a large bowl until foamy. Once the mixture is foamy, add the sugar, applesauce, 1/2 cup oil, and vanilla.

2. In a separate bowl, stir flours, salt, soda and coconut until well blended, then add to the applesauce mixture.

3. Using an apple peeler/corer/slicer, core and slice apples, leaving the peel on. Slice each stacked apple in half vertically, but don’t separate the slices.

4. Heat remaining 2 tablespoons oil in the 12-inch skillet over medium heat, tilting skillet to coat bottom.

5. Place orange slice in the center of the skillet. Arrange five apple halves, skin side down, in a circular spoke-like pattern around the orange slice. Arrange remaining halves around the outer edge of pan. Cook covered over medium-low heat for about five minutes, or until the apples are slightly softened.

6. Using the back of a spoon, gently press down and fan out the apples to cover the bottom of the skillet.

7. Gently spoon batter over apples into the skillet, spreading evenly. (The batter is very thick and you need to spoon it into place, trying not to move the apples out of place.)

8. Place skillet in oven and bake uncovered for 30 to 35 minutes at 350 degrees F.

9. Allow cake to cool for five minutes. Carefully invert onto a parchment-lined cooling rack or directly onto a serving plate.

There are some recipes in my cookbooks that I find myself returning to over and over again,…this is one of them. I love how simplistic the recipe is to make combined with the fresh taste of summer strawberries and the crispness of a new blueberry. I think you will be surprised at how creamy and rich this cheesecake really is. Enjoy!

Fourth of July Cheesecake Pie

HONEY GRAHAM CRUST

10 whole honey graham crackers, healthful variety

2 tablespoons Sucanat

2 tablespoons pure maple syrup

2 tablespoons water

In a food processor, turn graham crackers into crumbs. Add remaining ingredients and pulse just until crumbs are well coated. Press evenly along bottom and sides of a deep-dish pie plate. Bake at 350 degrees F for 12 minutes. Remove from oven and cool.

FILLING

2  containers (8 ounces each) Tofutti Better Than Cream Cheese or Soya Kaas

1/2 cup milled cane sugar

1/4 cup fresh lemon juice

3 tablespoons EnerG egg Replacer

1 quart fresh strawberries

1 1/2 cups fresh blueberries

1. In a food processor whip together the imitation cream cheese and cane sugar until sugar begins to dissolve.

2. In a small cup, whisk together the lemon juice and egg replacer. Add to cream cheese mixture and blend till smooth. Set aside 1/8 cup for a later use.

3. Spoon remaining cream cheese mixture into a medium sauce pan and heat over medium, stirring constantly until thick and smooth. Allow to cool to room temperature.

4. Wash and dry berries. Select the best strawberries for the garnish (step 7). You will need 5 large or 8 smaller berries. Do not remove tops. Slice berries in half from bottom to top cutting through green part; set aside.

5. Remove tops from remaining berries and slice thinly. Arrange on the bottom of cooled pie crust. Top with cheesecake filling, making sure to completely cover berries.

6. Top cheesecake with blueberries one layer thick (they should cover top of pie).

7. Carefully dip the narrow pointed end of the remaining strawberry halves in reserved 1/8 cup uncooked cheesecake filling, making sure not to go up too far on the strawberry. They should be half red and half white. Arrange in a circle on top of blueberries close to the edge of the pie with tips facing center.

8. Refrigerate until cold; about 2 hours.

Serves 8.

Plum Basil Lemonade

If you’re looking for something to cool you down this summer, but you want to serve a beverage that is tantalizingly different; look no farther.  Both you and your guests will enjoy the unique and delicate blended flavors of plums, basil, and lemons! It will compliment any table with its stunning and sophisticated appearance.

3 large, ripe purple plums

5 1/2 cups water, divided

1 cup loosely packed fresh basil leaves

3/4 cup milled cane sugar

1 cup fresh lemon juice

1. Pit and coarsely chop two of the plums. In a small saucepan, stir together the chopped plums, 2 cups water, basil and sugar. Bring mixture to a boil, stirring until sugar is dissolved; simmer covered 5 minutes.

2. Cool mixture and pour into a pitcher through a fine sieve, pressing hard on solids. Discard solids.

3. Thinly slice remaining plum and stir into pitcher with remaining 3 1/2 cups water and lemon juice. Refrigerate until chilled. Serve each glass with a few plum slices and a sprig of fresh basil.

Makes approximately 8 cups.

Colorful Summer Fruit Charlotte

For the Fruit Base

2 cans (15 ounces each), sliced peaches in natural juices, drained

1 pound frozen mixed berries

1 can (15 ounces) pineapple tidbits in their own juice, drained

¼ cup milled cane sugar

1/8 cup quick-cooking tapioca

½ teaspoon ground cinnamon

For the Topping

1 envelope (4 ounces) Mori-Nu Mates vanilla low-fat pudding mix

1 cup Silk vanilla soy milk

½ teaspoon ground cinnamon

½ teaspoon vanilla

16 slices honey whole-wheat bread

1. In a large mixing bowl, combine base ingredients; mix well. Reserve 1 cup of the fruit mixture. Pour remaining fruit mixture into an 11-inch quiche baker.

2. In a 1-quart mixing bowl, whisk together pudding mix, soy milk, cinnamon and vanilla.

3. Cut crusts off bread with a serrated bread knife. Using a pastry brush, generously coat both sides of each bread slice with pudding mixture. Arrange in an overlapping circular pattern on top of fruit, leaving center open.

4. Spoon reserved fruit mixture into opening.

5. Bake at 375 degrees F for 30 minutes. Reduce temperature to 325 degrees F and bake an additional 15 minutes. Edges will brown and fruit will bubble.

Serves 8

Thai Lettuce Wraps

Tip: Freezing peeled ginger prior to grating makes it easier to work with!

1 head iceberg or bibb lettuce

3 tablespoons dark sesame oil

1 pound extra firm, water-packed tofu, diced into 3/8-inch cubes

3/4 teaspoon salt

1/2 cup green onion, both parts cut small

1/2 cup celery, 1/4-inch dice

1/2 cup radicchio lettuce, 1/4-inch dice

1/2 cup lite coconut milk

1/4 teaspoon fresh grated ginger

1 teaspoon Liquid Aminos (an unfermented soy sauce found at health food stores)

1/8 teaspoon curry powder

1 tablespoon milled cane sugar

1 tablespoon fresh lemon juice

3 tablespoons dry-roasted cashews, chopped fine

1. Wash and core lettuce; if using iceberg, cut head in half from top to bottom. Set aside.

2. Heat oil in a large skillet; add tofu cubes. Tofu should be cut the size of large peas as precisely as possible for even browning. Sprinkle salt over tofu and gently stir every few minutes until tofu is a medium brown on all sides.

3. Add green onion, celery and radicchio; sauté for 1 minute on high.

4. Quickly add remaining ingredients, cooking only until sauce is reduced to a sticky consistency.

5. Serve immediately by spooning a few tablespoons onto a lettuce leaf, roll up and eat burrito style.

Serves two as a main dish or four if other items are also being served. Delicious!

“All that I am or hope to be I owe to my mother.”

—Abraham Lincoln

Malt-o-Meal Mini Muffins

These mini muffins are as much fun to make as they are to eat. I love the tiny crunchy texture of every bite. These Malt-o-Meal Mini Muffins will be a hit at any party or brunch. They also make ideal secret sister gifts or can be wrapped and used as a sweet hospitality gift.

1 1/4 cups whole-wheat pastry flour

3/4 cup Malt-o-Meal cereal, dry

1/2 cup Sucanat

1 tablespoon Rumford baking powder

1/2 teaspoon salt

3/4 cup Silk vanilla soymilk

1/4 cup canola oil

1 tablespoon vanilla

1 1/2 teaspoon EnerG egg replacer

2 tablespoons water

1. Mix together dry ingredients.

2. In a small bowl, whisk together the water and egg replacer until foamy. Add all liquids to the dry ingredients and mix well.

3. No need to oil nonstick muffin pans. Using a tablespoon scoop, fill mini muffin tins. Bake at 375 degrees F for 10 minutes. Allow to cool for 5 minutes before removing from tins. If baking in mini-flowerpots, fill 2/3 full and increase baking time to 17-20 minutes. Watch muffins carefully so they do not over-brown.

Tip: Use the edge of a spoon to help remove muffins from pan.

Makes 42 muffins

1 1/2 large baking potatoes sliced into 1/8-inch slices (about 1 1/2 pounds)

Crisp Broccoli & Asparagus Quiche

2 cups broccoli, cut into 1/2-inch pieces

2 cups asparagus, cut into 1/2-inch pieces (don’t use fibrous bottoms)

1 tablespoon olive oil

1 tablespoon minced dried onion

1/2 teaspoon dill weed

1 teaspoon salt

2 tablespoons cornstarch

2 tablespoons whole-wheat pastry flour

1 1/2 cups Westsoy unsweetened soymilk

1. In a large 12-inch skillet sprayed with vegetable spray, spread out potato slices and cook covered on low heat for 10 to 15 minutes, or until slightly soft and flexible. Set aside and keep covered.

2. In another large skillet, heat oil and sauté broccoli and asparagus over medium-high heat for 4 minutes, until crisp tender.

3. Add remaining ingredients except soymilk. Sauté another minute.

4. Add soymilk and bring mixture to a boil. Allow to simmer and thicken for 2 minutes; set aside.

5. In a 10-inch quiche dish sprayed with oil, arrange potato slices so they are somewhat overlapping. They won’t bend perfectly in the corners. Spoon in filling and spread out evenly.

6. Bake at 350 degrees F for 35 minutes. Top with a tomato rose for garnish.

If you are looking for the “Perfect Valentines Day Treat” to surprise your valentine with something new, delicious, and satisfying without the high calorie count then you are in the right place. This velvety treat is the ultimate find that will earn you some extra Cupid points …

First, Prepare the Honey Graham Crust

No-Bake Dark Cherry Cheesecake

10 whole honey graham crackers, healthful variety
2 tablespoons Sucanat
2 tablespoons pure maple syrup
2 tablespoons water

In a food processor, turn graham crackers into crumbs. Add remaining ingredients and pulse just until crumbs are well coated. Press into a 9-inch pie plate or 9-inch heart-shaped pie plate evenly on bottom and around sides. (This crust does not need to be baked, but for a crunchier texture it can be baked at 350° F for 12 to 15 minutes. Cool completely before adding filling.)

Now, Prepare Your Filling

1 cup water
1/2 cup cornstarch
1 cup silken, extra-firm Mori Nu tofu
1 cup Tofutti Better Than Cream Cheese, or Soya Kaas imitation cream cheese (both are good; Soya Kaas tastes more like cream cheese, but contains a dairy derivative)
1 1/2 cups Better Than Ice Cream mix, vanilla flavor

1. In a 1-cup measuring cup, add water to cornstarch just until smooth. Use a spoon to break up any lumps. Put the remaining water in a small saucepan and heat over medium-high. Stir in cornstarch, stirring constantly. Lumps will begin to form on the bottom of your spoon. Continue stirring and heating until you have one solid ball in the bottom of your pan. Remove from heat.

2. In a large food processor, put your cornstarch ball, tofu and cream cheese. Process until fairly smooth. Add Better Than Ice Cream powder and process until smooth and sugars dissolve, scraping down sides once or twice. Pour into crust and smooth top.

Now, We Make Our Cherry Glaze

1 can Welch’s 100 percent white grape raspberry frozen concentrate
1/4 cup cornstarch
1 bag (12 ounces) frozen dark sweet cherries

1. In a cup, mix a little concentrate into cornstarch stirring until dissolved. Press out any lumps with the back of a spoon.
2. In a small saucepan, whisk together the concentrate and the cornstarch mixture. Cook, stirring constantly until mixture boils. Hold at a rolling boil for 3 minutes. Remove from heat.
3. Stir in frozen cherries, coating well. Top pie completely, covering the filling. Refrigerate before serving.

Silky Peanut Butter Pie

This Silky Peanut Butter Pie recipe tastes as good as it looks. This is a recipe you will end up memorizing due to the frequent request rate for it. Proof that eating healthy can be richly rewarding …

Recipe Preparation

1. In a blender, combine the tofu, peanut butter, maple syrup, vanilla, and salt; blend until smooth.

2. In a small saucepan, stir together the water and cornstarch until dissolved.

3. Heat, stirring constantly until mixture thickens into a clear thick ball.

4. Add immediately to blended ingredients and blend until smooth. (If you allow the cornstarch to cool before blending, the pie will be lumpy).

5. Pour into cooled Graham Cracker Crust and chill 4 hours.

6. Just before serving, garnish top of pie with peanuts.