Ann Wigmore - Dehydration Lab and Other Recipes

Ann Wigmore's Dehydration Lab and Other Recipes

DEHYDRATION LAB

Bagel or Pizza Crust

• 2 cups pulp from almonds
• 1 cup flax flour (that has been soaked dehydrated and ground)
• 2 cups zucchini or yellow squash
• 1 cup green onions or celery
• 1/2 cup tomatoes

1. Put in a bowl – Mix.
2. Blend – 2 cups zucchini or yellow squash, 1 cup green onions or celery, ½ cup tomatoes.
3. Pour over dry ingredients – mix with hands.
4. Make into bagel shapes.
5. Dehydrate.

Donuts
Same as above recipe.

Note: instead of veggies add green apples, raisins.
Note: can put zucchini because it takes the flavor of anything.



Rice

1. Sprout quinoa with veggies.

Tabouli

1. Sprouted buckwheat, lemon, tomatoes, massaged with avocado. 

Dehydrated Celery or Leek Powder

1. Dehydrate the celery or leek then blend to make a powder.

Sunflower Seed Dressing 
*(a bit bland)

• sunflower seeds (dehydrated)
• water 
• sundried tomatoes (natural)
• basil
• leek powder
• lemon juice
• cilantro
• oregano

1. Blend dehydrated sunflower seeds with water.
2. Add: natural and sundried tomatoes, basil, leek powder, lemon juice, cilantro, oregano. (Don't have to blend the herbs.)

Sprouted Quinoa

1. Soak quinoa overnight.
2. Place in sprout bag and rinse for 2 days, 3-4 times a day.

Simple Flax Crackers

• ½ C flax, soaked and rinsed
• 1 TB lime juice
• 1 tsp leek powder
• 1 tsp celery salt
• ½ C water
• tomatoes, chopped
• green onions, chopped
• cilantro, chopped

1. Blend flax with 1 cup water.
2. Add 2 TB lime. Blend.
3. Take out, pour into bowl, add herbs.
4. Put in cracker shape onto dehydrator.
5. Pour onto teflex sheets and dehydrate at 110 for 36 to 48 hours.

Flax Crackers

1. Soak flax overnight, rinse.
2. Blend with water.
3. Add veggies, make into cracker – dehydrate (Can add zucchini tomato, onion, leek and celery powder.)

Nut/ Seed Pate

• 1 C pumpkin seeds, soaked, sprouted * dehydrated
• 1 C buckwheat greens
• 2 sprigs purslane
• ½ C celery
• ½ C fresh tomatoes
• 1.2 C dehydrated tomatoes (soak in water to rehydrate before using)
• ¼ C green onions
• 10 basil leaves
• fresh oregano leaves
• a few rosemary leaves
• juice of ½ lemon

1. Blend.
2. If you don’t have a dehydrator, cut amount of tomatoes and still eat.

Note: can also make into burger shape.



Parmesan Cheese

• 2 C soaked pumpkin seeds (dehydrate whole pumpkin seeds without shell overnight at 115 for 8 hours)
• 2 tbs leek powder
• 2 tbs celery powder

Spaghetti with Marinara Sauce

1. Use spiralizer to spiral zucchini- cut into smaller pieces.
2. Can use peeler to make strips.
3. Can use a green papaya for noodles.

Sauce:

• 2 cups fresh tomatoes
• 2 cups dehydrated tomatoes or sundried – soaked.
• add half cup chopped carrots

1. Put carrots in bottom of blender, add tomatoes, blend. 
2. Don’t add herbs to blender. Add chopped oregano leaf and chopped basil.

Pesto

• Soaked almonds (1 cup) - peel them
• 1 cup almonds, 1 cup water to make almond cream - blend well into good cream
• 2 big handfuls of basil
• 1 handful of baby spinach
• can use a little garlic but may be too strong

1. Blend – add leek or celery powder.

Tabouli Salad

• ½ cup buckwheat, sprouted
• 1 cup parsley, finely chopped
• ¼ cup cucumber seeded and finely chopped
• 1/8 cup red pepper, finely diced
• 1/8 cup yellow pepper, finely diced
• 1 TB lemon juice
• 1 TBS celery powder or dulse
• 1 cup carrot juice

1. Combine first 7 ingredients in a mixing bowl and marinate for 1 hour. 
2. Add the carrot juice. 
3. Toss the salad and marinate for an additional ½ hour.

Marinara Sauce

• 2 cups roma tomatoes or another kind, chopped
• 2 cups dehydrated tomatoes
• ¼ cup basil diced
• ¼ cup diced pepper optional

1. Soak the dehydrated tomatoes, drain and blend with the fresh tomatoes and red pepper. 
2. Transfer to a serving bowl and mix with basil. Yields 3 cups.

Tabouli

• ½ cup sprouted buckwheat
• 1 cup Italian parsley, finely chopped
• ¼ cup cucumber, finely chopped
• 1/8 red pepper, finely diced (optional)
• 1 TB lemon juice
• 1 TB celery powder
• 1 cup carrot juice

Energy Soup ! (using vitamix)

• 16 cups sunflower greens (sprouts)
• 4 cups buckwheat greens
• 1 cup zucchini
• 1 cup carrots
• 2 cups avocado
• 1.5 cups dulse
• ¼ cup lentil sprouts
• 1 cup rejuvelac
• ½ cup purslane
• 3-4 leaves of kale

1. Add carrots and zucchini to blender.
2. Add lentil sprouts.
3. Add 1 cup rejuvelac.
4. Add 4 cups sunflower greens.
5. Blend - keep adding another 4 cups of greens. Add 4 cups buckwheat greens.

Nori Roll -*Shiny outside, put everything on half of the nori sheet
Place in order:

• avocado slices
• sliced carrots
• zucchini sticks
• alfalfa sprouts
• sunflower greens
• avocado
• splash of lemon
• can add ginger
• roll slowly
• can add shredded beets

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Coconut Rolls & Garlic Shrimp with Chives

Coconut Rolls

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup grated coconut

Instructions

1. Cream the butter and sugar. Beat in eggs slowly. Mix together the flour, salt, baking powder. Add the flour and milk alternately. Beat the batter smooth. Add coconut and vanilla. Turn into pan. Bake at 350° for 50 - 70 minutes.

Garlic Shrimp with Chives 

Ingredients

1. 1 1/2 Tbsp. The Herbal Garden Fresh Chives, sliced fine
2. 24 large shrimp (15 to 20 per pound), deveined, shells removed
3. Kosher salt to taste
4. Red chili flakes, crushed
5. 2 Tbsp. olive oil
6. 1/2 cup unsalted butter, cut into cubes, chilled
7. 6 cloves garlic, finely chopped
8. 1/4 cup of white wine
9. Zest and juice of 1 large lemon, finely grated

Instructions

1. Lightly season shrimp with salt and chili flakes. Heat the oil in nonstick, heavy-bottomed skillet over medium-high heat. Cook the shrimp about 1 minute on each side or until cooked through. The shrimp will probably have to be cooked in 2 batches. Keep shrimp warm. Add half the butter to the skillet then add the garlic and cook until golden. Add wine, lemon juice, zest and reduce stock by half. Reduce heat and whisk in remaining cold butter, chives and shrimp. Toss and serve with lemon wedges. 

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German Cookbook Recipes

Apple, Rice, and Meringue Pudding

Serves 4-6

Ingredients

• 9 oz (250g) short-grain rice 
• 6 tbsp sugar
• 1 pinch of salt
• 1 piece of lemon, peeled and pith removed
• 4 1/4 cups milk
• 2.2 lb (1 kg) apples, peeled
• juice of 1/2 lemon
• 2 tbsp unsalted butter
• 3 egg whites

Instructions

1. In a tall pot, bring the rice, 2 tablespoons of sugar, the salt, the piece of lemon, and the milk to a boil over low heat. Stirring constantly, cook the rice for about 15 minutes. Peel and core the apples and chop them into small pieces. Sprinkle the apple pieces with the lemon juice immediately to prevent them from turning brown. Melt the butter in a large pot, add the apples and 2 tablespoons of the sugar, and cook until the apples are tender. Spread a layer of rice pudding in a round casserole dish with a high rim. Evenly distribute the pieces of apple over the rice, then layer the remaining rice over the apples. 
2. Preheat the oven to 350°F (180°C). Using a rotary mixer, beat the egg whites in a bowl with 2 tablespoons of sugar until the form stiff peaks. Spread the egg whites over the rice. Place the casserole on the middle rack of the oven and bake for about 5-10 minutes until the meringue is lightly browned. Watch out that the meringue doesn't burn - this can happen very quickly! 

Tip: If you would like to serve this dish for dessert after a special meal, make it in individual portions as shown in the photograph. Use small ovenproof glass dishes. But spread just one layer of rice at the bottom, then top the rice with a layer of apples and top the apples with the meringue. 

Kirschenmichel (Cherry Bread Pudding)

Serves 4-6

Ingredients

• 1 3/4 lb (750g) sweet cherries, such as Bing cherries
• 5 day-old bread rolls
• 2 cups milk
• 2 large eggs
• 3 tbsp softened unsalted butter
• 6 tbsp sugar
• 1 tsp zest of 1 organic lemon
• 1 pinch of baking powder
• 2 heaping tbsp flour
• 1 tbsp bread crumbs
• a few small pieces of butter

Instructions

1. Pit the cherries and set them on one side. Slice the bread rolls into slices 1/3in (1 cm) thick and soak them in the cold milk. Separate the eggs. Using a wire whisk, whisk the butter, 5 tablespoons of the sugar and the egg yolk in a bowl until thick and creamy. Mix in the lemon zest, baking powder, flour, and milk-soaked bread. In a second bowl, using an electric hand-mixer, beat the egg whites until they form stiff peaks and fold them into the mixture. 
2. Preheat the oven to 375°F (190°C) or 350°F (180°C) if you are using convection heat. Butter a square casserole dish. Spread a layer of the cherries on the bottom of the dish, then a layer of the bread-and-egg mixture. Continue alternating layers until all the ingredients are used up. Sprinkle the top layer with the bread crumbs and dot it with a few pieces of butter. Place the bread pudding on the middle rack of the preheated oven and bake it for about 45 minutes until it is golden-brown. Remove it from the oven, sprinkle it with the remaining 1 tablespoon of sugar, and serve immediately. 

Tip: Cherry bread pudding has to be eaten fresh from the oven. When the pudding is cold, it loses much of its fluffiness and only tastes half as good as when it is hot.

Classic Cheesecake

Makes 1 9-1/2 inch (24-cm) cake

Ingredients

For the crust

• 9 oz (250g) flour
• 4 1/2 oz (125g) cold unsalted butter, cut into pieces
• 3 tbsp sugar
• 1 pinch of salt
• 1 large egg

For the filling

• 6 oz (170g) ricotta cheese
• 1 lb (450g) cream cheese
• 1/2 cup sour cream
• 1 tsp pure vanilla extract
• 4 1/2 oz (130g) sugar
• 4 large eggs
• 1/4 cup cornstarch
• 4 1/2 oz (125g) melted unsalted butter
• zest of 1 organic lemon

Instructions

1. Sift the flour into a bowl. Add the butter, sugar, salt, and egg. Using your hands, and working quickly, knead the mixture to form a smooth, elastic, dough. Shape the dough into a ball, wrap it in plastic wrap, and put it in the refrigerator to rest for at least 30 minutes. 
2. Preheat the oven to 350°F (180°C) and place the oven rack on the second level from the bottom. Butter a 9 1/2-in (24-cm) spring-form pan. Place the ricotta cheese in a fine sieve and place the sieve over a bowl. Let the ricotta drain for at least two hours. In a bowl, using an electric hand mixer, blend together the ricotta, cream cheese, and the sour cream until there are no lumps. Add the vanilla extract, sugar, eggs, cornstarch, melted butter, and lemon peel.
3. Roll out the short crust pastry to line the base and sides of the spring-form pan. Pour in the filling. Place the pan on the rack and bake the cake for about 45-55 minutes. 

Tip: If the cheesecake starts to brown too quickly when it is baking, simply cover it with parchment paper. This recipe is the basic cheesecake recipe and it can be varied quite easily. Blackberries or red currants taste delicious in the filling, as of course do raisins or pieces of apple.

Steamed Dumplings

Serves 4. 

Ingredients

• 1 lb 2 oz (500g) flour
• 1 1/2 oz (42g) yeast cake or 2 tsp active dry yeast
• 1 pinch of sugar
• 1 cup milk
• 1 large egg
• 1 1/2 tsp salt
• 3 tbsp unsalted butter

Instructions

1. Sift the flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. Add the remaining milk, the egg, and 1/2 teaspoon of the salt to the dough. Using your hands, knead the dough until it no longer sticks to your fingers. This takes about 3-4 minutes. Shape the dough into 8 balls, place them on a floured work surface, and let them rise for 40 minutes more.
2. Bring 2 cups of salted water to a boil in a wide pot and add the butter. When the butter has melted, place the balls of dough in the water. Cover the pot with a tight-fitting lid and simmer over low heat for about 20 minutes. Do not remove the lid! The dumplings are ready when the liquid has evaporated and a crust has formed on the bottom of the dumplings. You can hear it when a crust has formed because the dumplings crackle a bit. Remove the pot from the heat. Using two spoons, take the steamed dumplings out of the pot and serve. 

Tip: These taste best with vanilla custard (page 116) or homemade fruit compote. The next day, any leftover dumplings are sliced and fried in a frying pan with diced bacon and served, for example, with butter mixed with herbs. 

Pan-Fried Fish with Potato Salad

Serves 4

Ingredients

For the potato salad:

• 2.2 lb (1 kg) yellow potatoes, such as Yukon gold
• salt to taste
• 1 large egg
• 4 dill pickles
• 1 large, tart apple, such as Granny Smith (about 200g)
• 9 oz (250 g) mayonnaise
• 1/2 tsp sweet Hungarian paprika
• pepper
• 1/2 bunch of chives

For the pan-fried fish:

• 1 3/4 lb (800 g) fillets of fish, such as cod or haddock
• juice of 1 lemon
• salt to taste
• 2 tbsp flour
• 1 large egg
• 1/2 cup bread crumbs
• 5-8 tbsp vegetable oil
• 4 lemon slices, cut in half

Instructions

1. To make the potato salad, wash the potatoes and cook them in their skins for about 20 minutes in boiling, salted, water. Drain, rinse them with cold water, and let them cool down a bit. Peel the potatoes and slice them into 1/4 inch (5 mm) pieces. Put the potatoes in a bowl. Cook the egg 8-10 minutes until it is hard-boiled. Rinse the egg under cold water, peel it, dice it finely, and add it to the potatoes. Finely dice the dill pickles and add them to the bowl. Peel and dice the apple and add it to the salad. Add the mayonnaise. Stir everything carefully. Season with the cayenne pepper, salt, and pepper. Chop the chives finely and sprinkle them over the salad. 
2. To make the pan-fried fish, wash the fish fillets, pat them dry, and cut them into pieces as desired (such as fish sticks). Sprinkle the fillets with lemon juice and salt. Set up a row of three plates to create a breading station. Place the flour on the first plate, the beaten egg on the second, and the bread crumbs on the third. Successively dip both sides of each piece of fish into the flour, beaten egg, and the bread crumbs, Press the pieces firmly into the bread crumbs. Heat the oil in a heavy-bottomed frying pan and, over moderate heat, fry the battered fish pieces for about 4 minutes on each side until they are crisp and golden-brown. Serve them on individual plates with a helping of potato salad. Garnish each plate with half a lemon slice. 

Tip: You can add grated coconut or chopped nuts to the bread crumbs.

Green Pea Soup

Serves 4

Ingredients

• 9 oz (250 g) dried green split peas
• 1/4 cup celery root
• 1/4 cup carrots
• 3 oz (90 g) leek
• 4 sprigs of flat-leaf parsley
• 1 tbsp unsalted butter or pork lard
• 1 lb 2 oz (500 g) smoked pork belly in one piece
• 4 medium yellow potatoes, such as Yukon Gold
• 3 1/2 oz (100 g) frozen peas
• 1 tbsp fresh marjoram leaves
• 1 tsp salt
• pepper to taste

Instructions

1. Wash the split peas thoroughly and soak in about 6 cups of cold water for at least 2 hours. Clean and trim the celery root, carrots, leek, and parsley and chop into small pieces. In a large pot, melt the butter or pork lard and sweat the vegetables over a brisk heat. Add the parsley and the peas along with the soaking water and the piece of pork belly. Turn the heat up high and bring the soup to a boil. Skim the scum that rises to the surface of the liquid. Reduce the heat and, with the pan partially covered, gently simmer the soup for 30 minutes. 
2. Peel the potatoes and cut them into small cubes. Add the potato cubes to the pot and cook the soup for another 30 minutes. Ten minutes before the end of the cooking time, add the frozen peas to the liquid. 
3. Remove the pork belly from the pot and slice it into bite-sized pieces. Return the pork cubes to the soup, add the marjoram, and let steep for 2 minutes. Season the soup liberally with salt and pepper. 

Tip: If you like your soup a bit creamier, after you have removed the pork belly from the pot, use a hand-held blender to purée the peas until the soup has the consistency you like.

Gugelhupf

Makes 1 9 1/2 inch (24-cm) Gugelhupf

Ingredients

• 3 1/2 oz (100 g) raisins
• 3 1/2 oz (100 g) currants
• 14 oz (400 g) all-purpose flour
• 1 oz (30 g) yeast cake or 3/4 tsp active dry yeast
• 1/2 cup (130 g) sugar
• 9 oz (250 g) unsalted butter
• 1 tsp pure vanilla extract
• 4 large eggs
• 1 pinch of salt
• zest of 1 organic lemon
• 3 tbsp confectioner's sugar

Instructions

1. Wash the raisins and currants in hot water and put them on paper towels to drain. Set 2 tablespoons of the flour on one side. Sift the remaining flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. 
2. Set aside 1 tablespoon of the butter. Melt the rest of the butter in a pot. Using the dough attachment of an electric mixer, mix the melted butter, remaining sugar, vanilla extract, remaining milk, eggs, salt, and lemon zest into the dough until it shows bubbles. Toss the raisins and currants in the remaining 2 tablespoons of flour and gently fold them in to the dough. Grease a 9 1/2 inch (24 cm) gugelhupf mold (or a fluted tube pan), place the dough in it, cover it with plastic wrap, and let it rise in a warm place for 40 minutes. 
3. Preheat the oven to 350°F (180°C). Place the gugelhupf on the middle rack of the oven and bake it for about 50 - 60 minutes. Test the cake to see if it is done (see tip page 146). Remove the gugelhupf from the oven and cool for about 20 minutes. Turn the cake out on to a cake rack. Melt the reserved 1 tablespoon of butter and brush it over the cake. Sprinkle the cake with the confectioner's sugar. 

Tip: This cake doesn't just go beautifully with coffee, tea, or cocoa, but also tastes fabulous with a glass of red wine or a sweet dessert wine, such as ice wine or port. If you like, you can use candied lemon or orange peel instead of or along with the currants, adjusting the measurements accordingly.

Königsberg Meatballs

Serves 4

Ingredients

• 2 day-old bread rolls
• 1 large onion
• 1 3/4 lb (750g) mixed ground meat (such as veal, beef, and pork) 
• salt to taste
• a pinch of pepper
• a pinch of grated nutmeg
• 3 large eggs
• 2 tbsp unsalted butter
• 2 heaping tbsp flour
• 1 cup milk
• 3 1/2 oz (100g) capers from a jar, with their liquid
• 1 egg yolk
• 1/4 cup heavy cream
• 1/2 tsp sugar
• 1 tsp freshly squeezed lemon juice

Instructions

1. Put the bread rolls in water to soften them. Dice the onion finely. Squeeze out the bread to remove excess water. Place the ground meat in a bowl and add the bread rolls, diced onion, salt, pepper, nutmeg, and eggs and knead everything together very well. Moisten your hands and shape the mixture into 20 meatballs. 
2. In a large pot, bring 8 1/2 cups of well-salted water to a boil. Add the meatballs to the water. Turn down the heat so the water barely simmers, and gently poach the meatballs for 10 minutes, making sure the water does not boil. Remove the meatballs. Measure out 2 cups of the cooking liquid and set aside. 
3. Melt the butter in a pot, stir in the flour and cook for a minute or two. Gradually add the milk and poaching liquid, stirring constantly with wire whisk to prevent lumps from forming. Turn off the heat and let the sauce rest on the burner you have just used, uncovered, for 10 minutes. Stir now and then. Add the capers along with their liquid. Beat together the egg yolk and cream and stir into the sauce. Season with the salt, pepper, sugar, and lemon juice. Put the meatballs in the sauce and gently warm the sauce and meatballs, making sure the sauce does not boil. 

Tip: An excellent side dish to serve with "Königsberg Meatballs" is a salad of cooked red beets dressed with a pinch of salt, oil, and freshly grated horseradish. 

Zwetschgendatschi (Plum Tart)

Makes 1 baking tray

Ingredients

• 1 lb 2 oz (500g) flour
• 1 1/2 oz (42g) yeast cake or 2 tsp active dry yeast
• 3 1/2 oz (100g) sugar 
• 1 cup lukewarm milk
• 4 1/2 oz (125g) softened unsalted butter
• 2 large eggs
• 1 pinch of salt
• 2.2 lb (2 kg) fresh plums or prunes
• 1 3/4 oz (50g) sugar

Instructions

1. Sift the flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. 
2. Melt the butter. Add the rest of the milk and sugar, the eggs, butter, and salt to the dough. Using your hands, knead the dough until it no longer sticks to your fingers. This takes about 3 - 4 minutes. Cover and let the dough rise in a warm place for 40 minutes more until it has almost doubled in volume. 
3. Wash the plums or prunes, and cut them in half, but not completely, so that the halves are still attached together. Remove the pits. Then cut each half lengthwise into two, again not completely, so that the fruit hangs together like an accordion. Grease a 16x12x1 inch (40x30x2.5cm) baking tray or line it with parchment paper. 
4. Turn out the dough onto a floured work surface, roll it out into a rectangle the size of the baking tray, and place it on the baking tray. Using the tines of a fork, prick the dough all over. Arrange the plums or prunes in closely-packed rows on top of the dough. Cover the tart with a cloth, and let it rise for 20 minutes more. Preheat the oven to 400°F (200°C). Place the baking tray on the middle rack of the oven and bake the tart for 30 minutes. Remove it from the oven and sprinkle it with the sugar while it is still hot. 

Poppyseed Streusel Squares

Makes 1 baking tray

Ingredients

Filling: 

• 9 oz (250g) raisins
• 2 tbsp rum
• 1 lb 2 oz (500g) ground poppyseed
• 2 cups milk
• 2 1/2 oz (70g) semolina
• 5 1/2 oz (150g) sugar
• 1 pinch of salt
• 1 large egg
• juice of 1/2 lemon

Base:

• 5 1/2 oz (150g) softened unsalted butter
• 5 1/2 oz (150g) sugar
• 2 large eggs
• 1 pinch of salt
• zest of 1/2 organic lemon
• 9 oz (250g) flour
• 2 tsp baking powder

Streusel:

• 7 1/2 oz (200g) unsalted butter
• 9 oz (250g) flour
• 9 oz (250g) sugar
• 1 pinch of salt

Instructions

1. To make the filling, soak the raisins in the rum for 30 minutes. Place the poppyseed in a bowl and pour 2 cups of boiling water over it. Stir, and let the poppyseed swell for about 15 minutes. In a pot, bring the milk to a boil, and add the semolina, sugar, and salt. Stirring constantly, cook the mixture for 1 minute. Remove it from the heat. Pour the semolina into the poppyseed, stir in the egg and the lemon juice, and let cool. Preheat the oven to 350°F (180°C). Line a 16x12x1 inch (40x30x2.5cm) baking tray with parchment paper. 
2. To make the base, using an electric hand mixer cream together the butter and sugar. Gradually add the eggs, salt, lemon peel, flour, and baking powder. Mix everything together until the dough is smooth. Spread out the dough on the parchment paper. 
3. To make the streusel, first melt the butter. Put the flour, sugar, and salt in a bowl, add the melted butter, and mix until large crumbs (the streusel) form. Spread the poppyseed filling over the dough. Evenly sprinkle the streusel over the filling. Place the baking tray on the middle rack of the oven and bake the poppyseed squares for 40 - 45 minutes.

Potato and Jam Pastries

Makes 1 dozen pastries

Ingredients

• 9 oz (250g) salad potatoes, such as Yukon Gold
• 1 3/4 oz (50g) softened unsalted butter
• 2 large eggs
• 3 1/2 oz (100g) sugar
• 9 oz (250g) flour
• 1/2 tsp double-acting baking powder
• 1 pinch of salt
• 1 tsp pure vanilla extract
• 12 heaping tsp jam to taste
• 3 tbsp milk
• a bit of confectioner's sugar

Instructions

1. The day before you want to make the pastries, boil the unpeeled potatoes in liberally salted water until they are done. On baking day, peel the potatoes and put them through a potato ricer. Cream the softened butter and the eggs and sugar in a bowl until thick and fluffy. Mix in the vanilla extract and the potatoes. Mix the flour with the baking powder and salt and beat into the potato mixture. Lightly knead the dough, gather it into a ball, cover it with plastic wrap, and let it rest for 1 1/2 hours in the refrigerator. 
2. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out the dough on a floured work surface until it is 1/4 inch (5mm) thick. Cut out 12 squares about 4 inches (10cm) on each side. Spread each square with 1 heaping teaspoon of the jam. Working from the tip, roll up the squares diagonally into croissant shapes. Place them on the parchment paper and brush them with milk. Place the baking tray on the middle rack of the oven and bake the triangles for 20 - 25 minutes until they are golden-brown. Remove the baking tray from the oven and dust the pastries lightly with confectioner's sugar. 

Tip: Apricot jam, plum butter, or rosehip butter also make good fillings for the pastries. Don't worry if a bit of the jam leaks out when the pastries are baking, they taste even better.

Rhine Sauerbraten with Potato Dumplings

Serves 4

Ingredients

For the sauerbraten: 

• 1 carrot
• 1 large onion
• 2 cups water
• 1 cup red wine vinegar
• 4 cloves
• 10 dried juniper berries
• 10 allspice berries
• 1 tsp white peppercorns
• 1 bay leaf
• 2.2 lb (1 kg) boneless beef bottom round
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp vegetable oil
• 3 oz (80 g) raisins
• 1 tsp cornstarch if desired
• honey or sugar to taste

For the potato dumplings: 

• 2.2 lb (1 kg) white potatoes, such as russet potatoes
• salt
• 3 1/2 oz (100 g) flour
• a bit of freshly grated nutmeg
• 2 large eggs

Instructions

1. Wash the carrot, peel the onion, and dice them finely. Place the vinegar, water, and carrots in a pot, and bring to a boil. Add the cloves, dried juniper berries, allspice berries, pepper, and bay leaf and stir. Remove the marinade from the heat and cool it down. Put the venison in a large bowl, pour the marinade over it, cover, and marinate the meat in the refrigerator for 3 days, turning it now and then - sauerbraten is not a dish for impromptu dinner invitations! 
2. Remove the meat from the marinade, pat it dry, and season it with salt. Pour the marinade through a sieve, retaining the marinade and vegetables. In a heavy casserole, heat the vegetable oil and sear the meat on all sides. Add the marinade vegetables and spices. Pour 1 cup of the marinade into the casserole, stirring to loosen the brown bits on the bottom. Boil the sauce briefly and reduce the heat. Cover the casserole and gently simmer the roast over low heat for about 2 hours, turning it now and then. If needed, add a bit of water. 
3. To make the potato dumplings, boil the potatoes in salted water. Let the steam evaporate and peel the potatoes while they are still hot. Immediately put them through a potato ricer into a bowl. Cover and chill. Once they are cool, sprinkle the flour over the potatoes and season them with 1/2 teaspoon salt and the - [Rest of recipe missing; page cuts off there.] 

Sauerkraut

Makes 10 1/2 qts (101)

Ingredients

• 1 lb (5 kg) green cabbage
• 1 1/2 oz (40 g) salt (not sea salt)
• 20 dried juniper berries
• 1 cup white wine or whey

Instructions

1. Remove the outer leaves from the heads of cabbage and set them aside. Quarter the cabbages, core them, and finely shred the cabbage using a cabbage grater or pickling grater. Place half of the outer cabbage leaves on the bottom of the fermenting pot. Place the cabbage in the pot in layers about 4-in (10-cm) high. Salt each layer, add a few juniper berries, and then pound the layer vigorously with a cabbage masher to release as much juice as possible. Only then proceed to make the next layer. Repeat this step until all the cabbage and salt have been used. The pot should be about three-quarters full. 
2. Pour the white wine or whey into the stoneware pot to start the fermenting process. Use the remaining outer leaves of the cabbage to cover the top layer. Fill the rim of the stoneware pot with water and set the lid on top. Let the cabbage ferment at room temperature. An occasional bubbling shows that the fermented process is underway. Check the sauerkraut pot regularly to make sure there is enough liquid since the sauerkraut always must be covered by liquid. If it isn't, pour in brine made of 2 tablespoons salt per 4 1/4 cups of water). After 10 days, the pre-fermentation phase is finished. Then, place the stoneware pot in a cool place such as a basement. After 8 weeks, the sauerkraut is ready. To ensure that the lid stays tightly sealed, now and then top up the water in the rim. 

Wiener Schnitzel with Potato and Cucumber Salad

It was decades ago when I was first introduced to real Wiener schnitzel. While I was visiting Vienna, a friend took me to a small, rustic, restaurant "Zu den 2 Lieserln." There, without much ceremony, we were served two thin, tender, crispy, golden-brown schnitzels so large that they hung over the edges of the plates. They were served with the classic side dish of lukewarm potato-cucumber salad. I was so impressed - and enthusiastic. In Germany, I'm still looking for a simple local restaurant that serves this dish. But it isn't all that hard to make real Wiener schnitzel - if you pay attention to a few small details, that is. 

Birgit

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German Cookbook Recipes

Baked Apple Cake

Makes 1 9 1/2-in (24-cm) cake

Ingredients

For the pastry:

• 7 1/2 oz (200 g) all-purpose flour
• 1/2 tsp baking powder
• 5 tbsp sugar
• 1 tsp pure vanilla extract
• 1 pinch of salt
• 1 large egg
• 7 tbsp softened unsalted butter

For the custard filling: 

• 8 small, tart apples
• juice of 1 lemon
• vanilla pudding mix (not instant)
• 3 tbsp sugar
• 2 1/2 cups heavy cream
• 3 tbsp sliced almonds

Instructions

1. Preheat the oven to 350°F (180°C) or 325°F (170°C) if you are using convection heat. Grease a 9 1/2-in (24-cm) spring-form pan. To make the pastry, sift the flour and baking powder into a bowl. Using the dough hook attachment, knead the sugar, vanilla extract, salt, egg, and butter in an electric mixer to form a dough. Gather the dough into a smooth ball and divide it in two. Roll out one ball to line the base of the spring-form pan. Wrap the remaining dough in plastic wrap and chill. Lay the pastry in the base and prick it with the tines of a fork. Place the pan on the middle rack of the oven and prebake the base for about 15 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on. 
2. Form the second ball of dough into a long roll and shape it into an edge for the cake. Peel the whole apples and remove the cores with an apple corer. Sprinkle them with lemon juice and set them upright on the pastry base. Measure out enough pudding mix for 2 cups of milk in a bowl. Stir in the sugar and 1 cup of the cream. In a pot, bring the remaining cream to a boil, stirring constantly. Remove the cream from the stove and, stirring constantly with a wire whisk, pour in the pudding mixture. Return the pot to the stove and let the custard cook for 2 minutes more. Pour the hot custard over the apples and sprinkle the sliced almonds over the top. Place the cake on the middle rack of the oven and bake it for 65 minutes. 

Tip: If you would like to bake the cake with raisins, soak 5 tablespoons of raisins in 2 - 3 tablespoons rum for 30 minutes, sprinkle them over the apples, and then pour the custard over the apples. 

Frankfurt Herb Sauce

Serves 4

Ingredients

• 9 large eggs
• 1 bunch each of chives, flat-leaf parsley, borage, sorrel, salad burnet, chervil, and watercress
• 7 oz (200 g) crème fraîche
• 14 oz (400 g) sour cream
• 4 1/2 oz (125 g) quark (alternatively, use a thick and creamy, plain, non-fat yogurt
• 1 level tsp mustard
• 2 tsp salt
• 2.2 lb (1 kg) yellow potatoes, such as Yukon Gold
• 1/2 tsp caraway seeds
• small pieces of butter for the potatoes

Instructions

1. Cook the eggs for 8 - 10 minutes until they are hard-boiled. Peel the eggs. Chop 1 egg finely and set it aside. Wash the herbs, pat them dry, and chop them coarsely. Put the crème fraîche in the food processor, add the herbs, and purée. Gradually add the sour cream, quark or yogurt, mustard, and 1 level teaspoon salt to the food processor and mix thoroughly. The sauce should be thick and creamy. Place the sauce in a bowl and stir in the chopped egg. Taste for seasoning. Add a bit of salt if needed. 
2. Scrub the potatoes and place them in a pot. Add 1 teaspoon of the salt and the caraway seeds. Fill the pot with cold water until the potatoes are just covered. Set the lid on the pot, bring the water to a boil, and cook the potatoes over moderate heat for about 20 minutes or until they are done. Turn off the heat. Drain the potatoes, return them to the pot, and shake them back and forth until all the water has evaporated. Peel the potatoes and keep warm. 
3. To serve, place 1 large ladle of herb sauce onto each plate along with 2 hard-boiled eggs and a few peeled potatoes. Distribute the pieces of butter over the potatoes and salt to taste. 

Tip: If you don't have a food processor, or if you prefer hand-chopped herbs, chop the herbs very finely and stir them into the liquid with a large wire whisk. If you have trouble finding any of the herbs listed above, substitute baby field greens, arugula, lovage, or stalk celery leaves, young beet leaves - whatever you like. Just keep in mind that no one herb should dominate.

Kale and Sausage Stew

Serves 4

Ingredients

• 1 3/4 lb (800 g) small potatoes (such as fingerlings or new potatoes)
• salt to taste
• 3 1/4 lb (1 1/2 kg) kale
• 2 onions
• 3 tbsp pork lard or clarified unsalted butter 
• pepper
• 1 heaping tbsp sugar
• 8 sausages, such as mild chorizo
• 2 tbsp unsalted butter
• mustard to taste

Instructions

1. Cook the potatoes in salted water and peel them. Set them aside. Strip the kale leaves from the ribs. Thoroughly wash the kale, changing the water several times until it is clean - kale can be quite sandy. Let it drain in a sieve. Peel the onions and chop them finely. Melt the pork lard or clarified butter in a large pot and sauté the onions until they are translucent. Coarsely chop the kale and add it to the onions. Stirring constantly, briefly cook the kale and onions and season liberally with salt, pepper, and 1 pinch of sugar. Pour in 1 cup of water and stir. Place the sausages on top of the kale. Cover and let simmer on a low heat for 2 hours. 
2. Shortly before the kale is cooked, melt the butter in a large, heavy, frying pan. Add the peeled potatoes and cook them over moderate heat until they are golden-brown. Evenly sprinkle the remaining sugar over the potatoes and, turning them frequently, caramelize them until they are golden-brown. Season with salt. Remove the sausages from the kale and arrange them on a pre-warmed platter with the potatoes. Return the kale to a boil, stirring constantly, boil briefly, and put the kale into a bowl. Serve any kind of mustard you like as a condiment for the sausages. 

Tip: Instead of or in addition to the sausages (but then only buy two sausages), kale also tastes very good served with smoked pork loin (kasseler). While you are sautéing the onions, brown 4 pieces of smoked pork loin in the lard but take them out of the pan before the onions become translucent. Then place the smoked pork loin and the sausages on top of the kale. 

Pickled Red Cabbage Salad

Makes about 4 jars - 2 cups (500 ml) each

Ingredients

• 1 head of red cabbage (about 4 1/2 lb (2 kg))
• 3 tbsp salt
• 8 1/2 cups fruit vinegar (such as apple vinegar)
• 5 tbsp sugar
• 1 tbsp coarsely crushed black peppercorns
• 1 tbsp coarsely crushed allspice berries
• a 2 in (5 cm) strip of thinly-peeled organic orange peel

Instructions

1. Quarter the red cabbage and remove its core. Shred the cabbage finely and place it in a glass or ceramic bowl. Add the salt and toss well. Using a cabbage or potato masher, vigorously mash the cabbage for 5 minutes. Place it uncovered in the refrigerator or another cool place for 24 hours. Pour the cabbage into a sieve and let it drain well. Then, place the cabbage and the remaining ingredients in a nonreactive pot. Bring everything to a boil and cook gently over moderate heat for about 15 minutes, stirring often. 
2. Fill a boiling-water canner half-full with water and heat the water until it is hot but not boiling. Using a slotted spoon, remove the cabbage from the pot and fill it into sterilized jars. Return the liquid in the pot to a boil and pour the piping-hot liquid over the red cabbage until the jars are filled, leaving a 1/4 in (5 mm) headspace. Seal the jars with sterilized self-sealing lids and jar rings. Place them in the boiling-water canner, adding boiling water if needed to ensure the tops of the jars are covered by about 1 in (2.5 cm) of water. 
3. Bring the water to a rolling boil over high heat and boil for 10 minutes. Let the cabbage marinate in the jars for at least 1 - 2 weeks. Stored in a cool, dark, place, the pickled red cabbage will keep for 4 - 6 months. Store opened jars in the refrigerator and use the red cabbage salad within 3 days. 

Tip: To make green cabbage salad, replace the allspice berries with caraway seeds and use a bay leaf instead of orange peel.

Potato and Jam Pastries

Makes 1 dozen pastries

Ingredients

• 9 oz (250g) salad potatoes, such as Yukon Gold
• 1 3/4 oz (50g) softened unsalted butter
• 2 large eggs
• 3 1/2 oz (100g) sugar
• 9 oz (250g) flour
• 1/2 tsp double-acting baking powder
• 1 pinch of salt
• 1 tsp pure vanilla extract
• 12 heaping tsp jam to taste
• 3 tbsp milk
• a bit of confectioner's sugar

Instructions

1. The day before you want to make the pastries, boil the unpeeled potatoes in liberally salted water until they are done. On baking day, peel the potatoes and put them through a potato ricer. Cream the softened butter and the eggs and sugar in a bowl until thick and fluffy. Mix in the vanilla extract and the potatoes. Mix the flour with the baking powder and salt and beat into the potato mixture. Lightly knead the dough, gather it into a ball, cover it with plastic wrap, and let it rest for 1 1/2 hours in the refrigerator. 
2. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out the dough on a floured work surface until it is 1/4 inch (5mm) thick. Cut out 12 squares about 4 inches (10cm) on each side. Spread each square with 1 heaping teaspoon of the jam. Working from the tip, roll up the squares diagonally into croissant shapes. Place them on the parchment paper and brush them with milk. Place the baking tray on the middle rack of the oven and bake the triangles for 20 - 25 minutes until they are golden-brown. Remove the baking tray from the oven and dust the pastries lightly with confectioner's sugar. 

Tip: Apricot jam, plum butter, or rosehip butter also make good fillings for the pastries. Don't worry if a bit of the jam leaks out when the pastries are baking, they taste even better.

Potato-Cucumber Salad

Schnitzels

Serves 4

Ingredients

For the potato-cucumber salad:

• 1 3/4 lb (800 g) yellow potatoes, such as Yukon Gold
• 1 tsp salt
• 1/2 English cucumber
• 1 cup beef broth
• 3 tbsp white wine vinegar
• 5 tbsp sunflower oil
• 1 tsp medium-hot mustard
• 1 small onion
• 1 bunch of chives

For the schnitzels: 

• 4 thinly-cut boneless top round veal cutlets 1/4 lb (120 g) each 
• a bit of vegetable oil
• salt to taste
• pepper
• freshly grated nutmeg
• 4 tbsp all-purpose flour
• 3 1/2 oz (100 g) fresh bread crumbs
• 2 large eggs
• 2 tbsp milk
• 7 1/2 oz (200 g) clarified unsalted butter
• 4 lemon wedges
• cranberry sauce to taste

Instructions

1. To make the potato and cucumber salad, wash the potatoes, place them in a pot, and cover with cold water. Add salt. Cover the pot, bring the water to a boil, and cook the potatoes for about 15 minutes until they are done. While they are cooking, peel the cucumber and slice it thinly. Heat the beef broth in a small pot. In a large bowl, combine the vinegar, oil, mustard, and a pinch of salt to make a dressing. 
2. Drain the potatoes, let the steam evaporate, and peel them while they are hot. Cut them into thin slices directly into the dressing. Add the hot broth to the potatoes one-third at a time, tossing carefully after each addition. Wait 10 minutes between each addition to let the potatoes absorb the broth. Finely grate the onion. Chop the chives very finely. When the potato salad is lukewarm, add the cucumber slices, grated onion, and chives. 
3. To make the schnitzels, spread a layer of plastic wrap on a work surface and grease it lightly with the vegetable oil. Place the veal cutlets on the plastic wrap and cover them with another layer of wrap. Carefully flatten the cutlets with a meat pounder until they are about 1/8 in (3 mm) thick. Strip off the wrap and season the schnitzels on both sides with salt, pepper, and a bit of nutmeg. Place the flour and bread crumbs on two separate plates. In a deeper plate, mix together the milk and the egg. 
4. Heat the clarified butter in a large, heavy, frying pan. Dip each side of the schitzels into the flour, egg mixture, and bread crumbs. Shake off any excess breading. To get the coveted slightly wavy, bread-crumbed crust, do not press down on the schnitzels! Immediately place the schnitzels in the hot butter and fry them until they are golden brown. They should float in the butter as they fry. Shake the frying pan gently back and forth so that the butter flows over the schnitzel. After about 2 - 3 minutes, carefully turn each schnitzel and fry it on the other side for 2 - 3 minutes. Remove the schnitzels from the frying pan and put them on paper towels to drain. Serve with lemon wedges, potato and cucumber salad and, if desired, with a bit of cranberry sauce. 

Quark Stollen

Makes 1 stollen

Ingredients

• 1 lb 2 oz (500 g) flour
• 1 1/2 oz (42 g) yeast cake or 2 tsp active dry yeast
• 7 1/2 oz (200 g) sugar
• 1/2 cup lukewarm milk
• 5 1/2 oz (150 g) raisins
• 9 oz (250 g) quark (alternatively, use thick and creamy, plain, non-fat yogurt)
• 2 large eggs
• 7 tbsp softened unsalted butter
• 1 pinch of salt
• 1 oz (25 g) candied lemon peel
• 1 oz (25 g) candied orange peel
• 1 tsp melted unsalted butter
• 3 tbsp confectioner's sugar

Instructions

1. Sift the flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. 
2. Wash the raisins in hot water and drain them. Add the raisins, the remaining milk, quark or yogurt, eggs, butter, the remaining sugar, salt, candied lemon peel, and candied orange peel to the dough. Using the dough hook of a hand mixer, knead the dough until it no longer sticks to the side of the bowl. 
3. Line a baking tray with parchment paper. Flour your hands and gather the dough into a long loaf, place it on the baking tray, and place the stollen on the middle rack of a cold oven.
4. Heat the oven to 350°F (180°C) and bake the stollen for 45-55 minutes. After about 15-20 minutes, when the stollen is already light brown, it is important to cover it with parchment paper, otherwise it will become too dark. Remove the stollen from the oven and brush melted butter over it immediately. Let it cool. Before serving, dust the stollen with sifted confectioner's sugar. 

Tip: All the ingredients should be at room temperature so make sure to take them out of the refrigerator in advance. There are many ways to vary this stollen recipe. You can leave out the candied lemon peel and, instead, use grated organic lemon peel, or add chopped almonds or pistachios to the dough or put marzipan paste in the middle of the dough.

Raspberry Sponge Roll

Makes 1 sponge roll

Ingredients

• 4 large eggs
• 4 tbsp hot water
• 5 1/2 oz (150 g) sugar
• 1 tsp pure vanilla extract
• 2 1/2 oz (75 g) flour
• 1 3/4 oz (50 g) cornstarch
• 3/4 tsp double-acting baking powder
• 3 1/2 oz (100 g) sliced almonds
• 1 tsp unsalted butter
• 1 1/4 cups heavy cream
• 1 tbsp confectioner's sugar
• 10 1/2 oz (300 g) raspberries

Instructions

1. Line a 16x12x1 in (40x30x2.5 cm) baking tray with parchment paper. Preheat the oven to 400°F (200°C) or 350°F (180°C) on the convection setting. Using the highest setting of an electric hand mixer, beat the eggs and the 4 tablespoons of hot water in a large bowl until thick and foamy. Gradually add the sugar (reserving 3 teaspoons for later) and the vanilla extract. Beat for 2 minutes more. Combine the flour, cornstarch and baking powder, sift over the egg mixture, and gently fold them in. Pour the sponge batter onto the lined baking tray. It should be about 1/3 in (1 cm) deep. 
2. Place the tray on the bottom rack of the oven and bake the sponge for 10-15 minutes. Lightly sprinkle 1 tablespoon sugar on a clean dish towel. Remove the baked sponge from the oven and turn it out immediately on to the towel. Quickly, and carefully, peel off the parchment paper. Using the towel, roll up the sponge from the short side and let cool. 
3. Melt the butter in a nonstick frying pan. Add the sliced almonds and lightly roast them, stirring constantly. Sprinkle 1 teaspoon of sugar over them, stir briefly, and remove from the heat. Whip the cream lightly, add the confectioner's sugar, and continue whipping until the cream forms stiff peaks. Unroll the sponge, leaving it on the towel. Spread half of the whipped cream evenly over the sponge. Sprinkle the raspberries with 1 teaspoon of sugar and press them lightly into the cream. Re-roll the sponge and filling but don't roll it up too firmly otherwise too much cream will squeeze out from the sides. Slice the ends of the roll with a knife to make them even. Spread the remaining cream over the raspberry roll and sprinkle it with the roasted sliced almonds. 

Tip: Sliced almonds often keep getting darker after roasting so as soon as you have roasted them, turn them out of the frying pan on to a cold plate. 

Strawberry and Rhubarb Jam

Makes about 5 jars - 8 oz (250 ml) each

Ingredients

• 2.2 lb (1 kg) strawberries
• 1 lb 2 oz (500 g) rhubarb
• 1 package light pectin crystals

Instructions

1. Wash and trim the strawberries, which should be free of bruises, and rhubarb. Cut the ends off the rhubarb stalks and chop the stalks into small pieces. Hull the strawberries, place them in a large nonreactive pot, and crush them with a potato masher. Add the rhubarb and sugar. Stirring constantly, bring the fruit to a full rolling boil and cook for 5-8 minutes. Use the masher to crush any still-intact pieces of fruit. When the setting point test shows the jam will set (see tip on page 176), immediately ladle the jam into sterilized glass jars, leaving a 1/4 in (5 mm) headspace. Cover the jars with sterilized self-sealing lids and jar rings. Fill a boiling-water canner half-full with hot water and heat the water until it is hot but not boiling. Place the jars in the canner, adding more boiling water if needed to ensure the tops of the jars are covered by about 1 in (2.5 cm) of water. Bring the water to a rolling boil over high heat and boil for 5 minutes. Let the jars cool. The jam will keep for about 12 months in a cool, dark place. 

Vegetable Soup with Semolina Dumplings

Serves 4

Instructions

For the vegetable broth:

• 1/4 celery root
• 1 large onion
• 2 large carrots
• 2 stalks of celery
• 2 tbsp unsalted butter
• 1/2 bunch of flat-leaf parsley 
• 1 tsp tomato paste
• 1 level tsp salt
• 1 clove
• 1/4 cup peas (fresh or frozen)
• 1/4 cup chives chopped very finely

For the semolina dumplings: 

• 1/2 cup milk
• 1 tbsp unsalted butter
• salt to taste
• 1 large pinch of freshly-grated nutmeg
• 1/3 cup semolina
• 1 large egg

Instructions

1. To make the soup, clean the celery root, onion, carrots, and celery, dice finely, melt the butter in a large pot, and sauté the vegetables. Chop the parsley and add it to the pot along with the tomato paste, salt, and the clove, stir, and sauté briefly with the vegetables. Pour 5 1/4 cups of cold water into the pot. Bring all the ingredients to a boil and simmer on a low heat for about 30 minutes, stirring every now and then. If scum rises to the surface, skim it off with a slotted spoon. During the last 5 minutes of the cooking time, add the peas and taste the soup again for seasoning. Add salt if needed. 
2. To make the semolina dumplings, place the milk, butter, salt, and nutmeg in a small pot, bring to a boil, and remove from the heat. Add the semolina and cook, stirring constantly with a spoon, until a smooth ball forms and comes away from the sides of the pot. Then, beat in the egg. Using two teaspoons dipped into cold water now and then, cut out small dumplings from the semolina mixture. Place them directly into the simmering vegetable soup and let them poach in the liquid for 5 minutes. Ladle the soup and the dumplings into soup bowls and garnish with a sprinkling of chives.

Tip: This soup also tastes very good as a noodle soup and is quickly made. Instead of semolina dumplings, add a handful of star noodles to the soup during the last 5 minutes of cooking time. 

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Organic Whole Grain Vegan Cinnamon Rolls (callmeprego)

Organic, Whole Grain, Vegan Cinnamon Rolls

Source: Cassie Deputie, callmeprego.

Ingredients
The Dough

• 1c coconut milk (or almond milk)
• 2 1/2 tsp yeast 
• 2 to 2 1/2 cups organic whole wheat flour (I only made these once and used bread flour)
• 2 tsp baking powder
• 1/4 cup organic brown sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 4 tablespoons organic pumpkin puree (or applesauce, or banana) (don't worry it wont taste like pumpkin)

The Filling

• organic extra-virgin coconut oil
• cinnamon
• organic chopped walnuts
• organic raisins
• organic brown sugar

Icing

• coconut milk
• organic powdered sugar
• (however much you need to make the consistency you want)

So here are the steps...

Instructions

1. Heat up the milk so that it is just lukewarm. Then stir in the yeast and let sit.
2. Mix dry ingredients (flour, baking powder, sugar, salt cinnamon) in a bowl.
3. Mix in the yeast and milk concoction.
4. Add the pumpkin puree (applesauce or banana).
5. Knead well and then roll out into a rectangle about 12 inches X 14 inches or so.
6. Spread on coconut oil and sprinkle with all the filling ingredients (don't be too stingy!!).
7. Carefully roll the 12x14 square into a log shaped... thing...
8. Cut out individual cinnamon rolls and place in a greased baking sheet.
9. Let the rolls sit in a warm room for a few hours until they have risen (or overnight in the fridge and then out in the morning).
10. Pop in the oven that is at 350 degrees for about 20 minutes. **You want these slightly undercooked and gooey!!! :)**
11. Then add the frosting when they have cooled a bit.
12. ENJOY!!! With a hot cup of Organic coffee, or a cool glass of almond milk... mmmmm.....

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Various Desserts + Jam Jar Salad Dressing

Angel Food Cake

ANGEL CAKE I

Sift twice: 

• 1 1/2 cups sugar

Sift separately before measuring: 

• 1 cup cake flour

Resift the flour 3 times with 1/2 cupful of the sifted sugar and: 

• 1/2 teaspoon salt

Whip on a platter until foamy: 

• 1 1/4 cups egg whites: 10 egg whites (2 tablespoons water or 1 tablespoon water and 1 tablespoon lemon juice)

Add: 

• 1 teaspoon cream of tartar

Whip the egg whites until stiff but not dry. Gradually whip in, about 1 teaspoonful at a time, 1 cupful of the sifted sugar. Fold in: 

• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

Sift about 1/4 cupful of the sugar and flour mixture over the batter. Fold it in gently and briefly with a rubber scraper. Continue to do this until all the mixture is used. Pour the batter into an ungreased 9 inch tube pan. Run a knife through the batter in widening circles to break up the air bubbles. Bake the cake in a moderate oven 375° for 15 minutes. Reduce the heat to 250° and bake it until done, for about 1/2 hour in all. 

See preceding rule for Angel Cakes. 

A good angel cake may be made by this rule using: 

• 1 1/4 cups sugar
• 1 cup egg whites

The rest of this recipe part cannot be read.

ANGEL CAKE II

Part I

Combine and set aside: 

• 1 1/2 cups egg whites
• 2 1/2 tablespoons cold water
• 1 1/2 teaspoons cream of tartar
• 1 scant teaspoon vanilla
• 1 teaspoon almond extract
• 1/2 teaspoon salt

Part II

Sift, then measure: 

• 1 cup cake flour

Add and resift 6 times: 

• 1/2 cup sugar or confectioners' sugar

Beat Part I by hand or with an electric(?) mixer until well blended. Then ? with an egg beater until stiff but not(?) dry. Stop beating while the mixture is(?) still glossy. Fold in, about 2 ?spoonfuls at a time: 

• 1 cup sifted sugar

Fold in Part II lightly with a ? scraper, a little at a time. You ? then fold in: 

• 1 cup chopped black walnut ? meats or 3/4 cup blanched ? thinly sliced toasted almonds

Bake the batter in an ungreased ? inch tube pan. Run a knife through ? batter in widening circles to break ? the air bubbles. Bake the cake in a moderate oven 375° for 1/4 hour. Reduce the heat to a slow oven 250° ? bake it about 15 minutes longer until done. Invert the cake until ? cold. Remove it from the pan. ? it as desired.

Apple Honey Tart

Ingredients

• 2 large or 3 medium tart baking apples, such as Granny Smith
• 2 Tbsp fresh lemon juice or vinegar
• 3 Tbsp unsalted butter
• 1/3 cup Wholesome Sweeteners Fairtrade Organic Honey
• 1/2 tsp ground cinnamon
• 1/4 cup cream
• Zest of 1 large lemon
• 10-inch tart pan lined with pie dough

Instructions

1. Preheat oven to 425°F. Peel and core apples. Cut in half and then into 1/2" thick slices. Add 2 tablespoons lemon juice or vinegar to a small bowl of water. Dip apples into water, drain, and set aside. Bring butter, honey and cinnamon to a boil in a small saucepan over medium-high heat. Boil for 3 to 4 minutes. Remove from heat and slowly stir in cream, then add lemon zest. Cool for 10 minutes. 
2. While sauce is cooling, arrange apple slices in decorative pattern over the tart crust. Pour sauce evenly over apples and place in oven. After 12 minutes, lower heat to 350°F without opening oven and cook for another 20 - 30 minutes, until golden brown. Place under broiler for 1-2 minutes, watching carefully, for an even deeper caramelized look. Cool briefly and serve. 

Apple-Walnut Crumble

30 minutes prep time | Serves 6

Ingredients

For topping:

• 1 Tbsp vegetable oil
• 1 Tbsp xylitol or 2 tsp agave syrup
• 1 c old-fashioned oats*
• 1/2 c chopped walnuts
• Pinch of salt

For filling:

• 5 c peeled, chopped apples, such as Honeycrisp ? a blend of Granny Smith and Cortlands
• 3 Tbsp xylitol or 2 Tbsp agave syrup
• 1 tsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 425°. 
2. In a small saucepan heat oil and xylitol or agave syrup over medium heat. Add oats and sauté for approximately 10 minutes, or until oats turn golden, stirring occasionally. 
3. Reduce heat to medium low. Add walnuts and sauté for an additional 3 minutes, stirring occasionally. Add pinch of salt and stir. Remove mixture from heat and set aside. 
4. In a large bowl, combine apples, xylitol or agave syrup, cornstarch, and spices. Toss well to coat. 
5. Place apple mixture into a glass baking dish. Sprinkle oat topping over. Bake for 25 to 30 minutes, until apples are tender. 

* This dessert can be made gluten free if gluten-free oats are used. 

Per serving: 314 Calories, 8 g Protein, 48 g Carbohydrates, 7 g Fiber, 11 g Total fat, 57 mg Sodium

Vitamins B12, C, E, Calcium, Manganese

Pecan Pie with Candied Ginger and Rum

Double-Crust Apple-Apricot Pie

ACTIVE: 1 HR; TOTAL: 4 HR | MAKES ONE 9-INCH PIE

Ingredients

• 2 cups pecan halves (7 ounces)
• All-purpose flour, for dusting
• Perfectly Flaky Yogurt-Butter Pie Dough (recipe, p. 122)
• 1 cup lightly packed light brown sugar
• 1/4 cup light corn syrup
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons rum
• 1/4 cup finely chopped crystallized ginger

Instructions

1. Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool. 
2. Increase the oven temperature to 400°. On a floured work surface, roll out the dough to a 13-inch round; patch any cracks. Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate. Using scissors, trim the overhanging dough to 1/2 inch. Tuck the edge of the dough under itself and crimp decoratively. Line the dough with foil, shiny side down, and prick all over with a fork, piercing the foil and pie dough. Freeze for 15 minutes.
3. Fill the pie with pie weights or dried beans and bake in the lower third of the oven for 30 minutes. Remove the foil and weights. Return the crust to the oven and bake until lightly browned, about 12 minutes.
4. Meanwhile, in a heatproof bowl, combine the brown sugar, corn syrup, butter and salt. Set the bowl over a saucepan filled with 1 inch of simmering water and whisk in the eggs 1 at a time. Cook, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum. 
5. Arrange the pecans in the pie shell and scatter the crystallized ginger on top. Pour the filling over the pecans. Bake for about 25 minutes, until the filling is jiggly but not cracked; cover the edge of the crust with strips of foil halfway through baking to prevent over-browning. Let the pie cool on a wire rack. Cut into wedges and serve.

Banana Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar (1/2 cup - for less sweet)
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas) - Diane puts 4 bananas
• 1/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• Cooking spray

Instructions

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

South American Banana Bread

Coconut makes this South American banana bread extra moist. Preparation time: 20 minutes. Baking time: 1 hour. Makes 16 (1-slice) servings. 

Ingredients

• 1 cup sugar
• 1/4 cup soft margarine
• 1/2 cup liquid egg substitute (or substitute 2 eggs)
• 1 1/2 cups mashed ripe banana (3 to 4 bananas)
• 1/3 cup water
• 1 2/3 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 cup coconut
• nonstick cooking spray

Instructions

1. Preheat oven to 350 degrees. In a large bowl, mix sugar and margarine. Add egg substitute. Stir until blended. Add bananas and water. Beat 30 seconds. Stir in remaining ingredients, except coconut, just until moistened. Fold in coconut. Spray bottom of a 9- by 5- by 3-inch loaf pan with cooking spray. Pour batter into pan.
2. Bake for about 1 hour or until knife inserted in center comes out clean. 
3. Cool 5 minutes. Loosen sides from pan and then remove loaf. Cool completely.

Cherry-Almond Clafoutis

TOTAL: 1 HR PLUS COOLING | 8 SERVINGS

Ingredients

• 1 cup granulated sugar, plus more for dusting
• 5 large eggs
• 1/2 vanilla bean, split, seeds scraped
• 3/4 cup all-purpose flour, sifted
• 3/4 cup plus 2 tablespoons almond flour or almond meal
• 1 teaspoon kosher salt
• 1 cup whole milk
• 1 cup heavy cream
• 12 ounces sweet cherries, pitted
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving

Instructions

1. Preheat the oven to 350°. Butter a 10-inch round gratin dish and dust with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, 3 minutes. Pour into the prepared gratin dish and arrange the cherries on top. 
2. Bake for 35 to 40 minutes, until the clafoutis is set. Let cool. Dust with confectioners' sugar and serve with whipped cream. 

MAKE AHEAD: The clafoutis can be refrigerated overnight. Serve at room temperature. 

WINE: Sweet sparkling red wine: 2011 Tenimenti Ca'Bianca Brachetto d'Acqui.

Chocolate Cookie Cake

Ingredients

• 1 cup of each - margarine & crisco
• 1 1/2 cup of each - white & brown sugar
• 3 eggs
• 1 1/2 tsp vanilla
• 4 1/2 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 bags of chocolate chips = (3 1/2 cups)

Instructions

1. Preheat @ 325°
2. Cook for 45 minutes

Coconut Banana Bread

Ingredients

• 4 tbsp Superfood Protein blend
• 2 bananas, or at least 1 heaping cup of chopped bananas
• 4 fresh dates, pitted and chopped (soak in warm water if they are quite dry)
• 4 medium organic free-range eggs
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup or raw honey
• 1/2 cup coconut flour
• 1/2 tsp aluminum-free baking powder
• 1/4 tsp unrefined sea salt
• 1/2 tsp ground cinnamon

Tools You'll Need

• Loaf pan
• Oven

Instructions

1. Preheat oven to 350F (180C). 
2. In a bowl, mash the bananas with the chopped dates.
3. In another bowl, whisk the eggs until they are fluffy, then combine with the banana-date mash. Stir in the oil and maple syrup or honey. Add the flour, baking powder, salt and cinnamon. Combine well. 
4. Transfer the batter to a loaf pan, greased and lined. Flatten with a rubber spatula.
5. Bake for 35-40 minutes, or until a knife comes out clean. 
6. Serve while warm, or cool and store in an air-tight container in the fridge.

Coconut Chiffon Bundt Cake with Coconut Frosting

ACTIVE: 30 MIN; TOTAL: 2 HR 30 MIN

MAKES ONE 10-INCH BUNDT CAKE

CAKE

• 1 3/4 cups cake flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 1/4 cups sugar
• 1 cup sweetened shredded coconut
• 7 large eggs, separated
• 3/4 cup unsweetened coconut milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract

FROSTING

• 1 1/4 cups confectioners' sugar
• 1/4 cup unsweetened coconut milk
• Toasted shredded coconut, for garnish

Instructions

1. MAKE THE CAKE Preheat the oven to 350°. Lightly grease a 10-inch Bundt pan and dust with flour. In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt and 3/4 cup of the sugar. Stir in the shredded coconut. In another large bowl, whisk the egg yolks with the coconut milk, oil and vanilla. 
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes. With the mixer on, gradually add the remaining 1/2 cup sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes. 
3. Make a well in the center of the dry ingredients. Mix in the coconut milk mixture until incorporated. Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain. Scrape the batter into the prepared pan. 
4. Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan. Transfer to a rack and let cool for 1 hour. Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate. 
5. MAKE THE FROSTING In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth. Spoon the frosting over the cooled cake, allowing it to drip down the side. Garnish with toasted shredded coconut.
6. MAKE AHEAD The cake can be stored at room temperature for up to 2 days.

Coconut Tart

Ingredients

Crust

• 2 cups flour
• 3 tsp.(?) baking powder
• 3 tbs sugar
• 1/2 tsp salt
• 1/3 cup shortening
• 1 egg, beaten
• 1/2 cup milk

Filling

• 2 2/3 cups grated coconut
• 3/4 cup sugar
• 1/4 tsp cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup nutmeg
• 3/4 cup water

Instructions

1. In a bowl mix flour, baking powder, sugar and salt. With a fork cut in shortening until it resembles breadcrumbs. Mix milk and egg together. Gradually add milk, tossing with fork until flour is moist and pastry cleans side of bowl. 
2. Divide ball of pastry in half. Shape each half into round, about 1/4" thick. Transfer one round into 9" pan. Set another 1/2 in the fridge.
3. In saucepan, combine filling. Simmer on med. heat until sugar dissolves and water evaporates. Stir frequently. Cool. 
4. Spoon filling onto pastry in pan. Cut the cooled pastry into 1/2" strips. Place 6 strips across filling. With next 6 strips weave a cross strip, from the centre as the first cross-weave. Bake at 350° for 30-40 mins.

Date-with-an-Angel Cookies

PREP: 15 MINUTES | BAKE: 8 MINUTES/BATCH | COOL: 1 MINUTE/BATCH | OVEN: 350°F

Ingredients

• Nonstick cooking spray or parchment paper
• 3 egg whites
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup all-purpose flour
• 1 cup chopped pitted dates
• 1 cup chopped walnuts or pecans, toasted
• Powdered sugar (optional)

Instructions

1. Preheat oven to 350°F. Lightly coat cookie sheets with cooking spray or line with parchment paper. In a large mixing bowl beat egg whites and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Slowly add the sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form and sugar is almost dissolved. Fold in flour, dates, and nus. 
2. Drop by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until bottoms are lightly browned. Let cool on cookie sheets for 1 minute before transferring to wire racks to cool completely. If desired, dust with powdered sugar. Makes about 36 cookies.

Nutrition Facts per serving (1 cookie): 70 cal., 2 g total fat  (0 g sat. fat), 0 mg chol., 5 mg sodium, 12 g carbo., 1 g dietary fiber, 1 g protein.

Banana Cake

German Chocolate Cake

One-Layer Chocolate Cake

BANANA CAKE

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 cup mashed ripe banana
• 1/2 cup buttermilk or sour milk
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. In a bowl combine flour, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Add banana, buttermilk, shortening, eggs, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 3 minutes. 
2. Pour batter into 2 greased and floured 8 x 1 1/2- or 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick comes out clean. Cool on racks for 10 minutes. Remove from pans; cool on racks. Serves 12.

GERMAN CHOCOLATE CAKE

Ingredients

• 1 4-ounce package German sweet cooking chocolate
• 1 2/3 cups all-purpose flour
• 1 1/3 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk or sour milk
• 1/2 cup margarine or butter, softened, or shortening
• 1 teaspoon vanilla
• 3 eggs
• Coconut-Pecan Frosting (see recipe, page 90)

Oven 350°

Instructions

1. In a saucepan combine chocolate and 1/3 cup water; cook and stir over low heat till melted. Cool. In a bowl combine flour, sugar, baking powder, soda, and 1/8 teaspoon salt. Add chocolate mixture, milk, margarine, and vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. 
2. Add eggs and beat 2 minutes more. Pour into 2 greased 8 x 1 1/2- or 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 40 minutes or till a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Frost with Coconut-Pecan Frosting. Makes 12 servings.

ONE-LAYER CHOCOLATE CAKE

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup milk
• 1/4 cup shortening
• 1/2 teaspoon vanilla
• 1 egg

Oven 350°

Instructions

1. In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt. Add milk, shortening, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased and floured 9 x 1 1/2-inch round baking pan. 
2. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack for 10 minutes. Remove from pan. Cool thoroughly on a rack. Serves 8. 
3. Microwave directions: Prepare batter as above, except substitute softened margarine or butter for shortening. Grease the bottom of a 2-quart ring mold; line with waxed paper. Pour batter into the mold. Micro-cook, uncovered, on 50% power (medium) for 10 minutes, giving dish a quarter-turn every 3 minutes. If not done, cook on 100% power (high) for 30 seconds to 2 minutes more or till surface is nearly dry. Cool on a wire rack for 5 minutes. Invert onto a plate, remove waxed paper. Cool.
4. One-Layer Mocha Cake: Prepare as above, except add 1 to 2 tablespoons instant coffee crystals to the milk; stir to dissolve.
5. One-Layer Peanut Butter and Chocolate Cake: Prepare as above, except reduce the shortening to 2 tablespoons and add 1/4 cup peanut butter to the flour mixture.

Healthy Chocolate Cake

Ingredients

CAKE:

• 1 2/3 cups whole wheat flour
• 1 teaspoon baking powder
• 3 teaspoons baking soda
• 3 cups dates, pitted, divided
• 1 cup pineapple chunks in own juice, drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup shredded beets
• 3/4 cup shredded carrots
• 1/2 cup shredded zucchini
• 4 tablespoons natural, non-alkalized cocoa powder
• 1/2 cup dried currants
• 1 cup chopped walnuts
• 1 1/2 cups water
• 2 teaspoons vanilla extract

CHOCOLATE NUT ICING:

• 1 cup raw macadamia nuts or raw cashews
• 1 cup vanilla soy, hemp or almond milk
• 2/3 cup dates, pitted
• 1/3 cup hazelnuts
• 2 tablespoons natural, non-alkalized cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350° F. 
2. Mix flour, baking powder, and baking soda in a small bowl. Set aside. 
3. In blender or food processor, puree 3 cups of the dates, pineapple, banana ??? and applesauce. 
4. Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large bowl, m??? sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, ??? vanilla and flour mixture. 
5. Add the blended mixture and mix well. Spread in a 9.5" x 13.5" nonstick ??? baking pan. 
6. Bake for 1 hour or until a toothpick inserted into the center comes out cl???.
7. ICING: Using a high powered blender*, combine all icing ingredients until smoot??? and creamy. Place a dollop over warm cake and serve. If desired, you ma??? spread on cooled cake instead. 

*A food processor may be used to combine icing ingredients but the icing will not be as smoo???

Special Buckwheat Banana Bread

Ingredients

• 1/2 cup chopped prunes or dried fruit
• 1 3/4 cups buttermilk
• 1/2 cup brown sugar
• 2 1/3 cups Hodgson Mill Buckwheat Flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 medium banana

Instructions

1. Preheat oven to 325 degrees F. Prepare 1 medium loaf pan or 1 small and 3 miniature loaf tins, greased or lined with parchment or wax paper. 
2. Coarsely chop the prunes or dried fruit and place in a bowl. Pour buttermilk over fruit and let soak for about 10 minutes to plump the fruit. Combine flour, sugar, salt and baking powder into medium bowl. Stir in buttermilk mixture and banana until well blended. 
3. Spoon the batter into prepared pan or pans and work in corners with spatula. Smooth tops with spatula. Let rest for 10 minutes. 
4. Place the pans in the oven and bake for 45 minutes (30 minutes for miniature loaves), or until the loaves are a rich brown. Test done when a wooden toothpick inserted in the center comes out clean. 
5. Remove the bread from the oven. Turn the pans on their sides and gently pull the wax paper to slip the loaves onto a metal rack to cool. 

Jam Jar Salad Dressing

Ingredients

• 1/4 clove garlic, finely chopped
• Handful of fresh herbs, finely chopped
• 1 tsp dijon mustard
• 1 tbsp (15 mls) apple cider vinegar
• 1/3 cup (80 mls) extra virgin olive oil
• 1/2 tsp Superfood Greens powder
• Sea salt, to taste

Instructions

1. Peel and finely chop the garlic and place in the jar. 
2. Add the remaining ingredients to the jar. Place the lid on the jar and shake vigorously for 30 seconds.

Tip: This dressing will keep well in the refrigerator for 7 days. The jam jar makes it easy to store the dressing and to shake it up again when you next use it. 

Mini Apple Crumbles

MAKES 12 CRUMBLES

PREP TIME: 10 minutes

COOK TIME: 15 minutes

Ingredients

FOR THE CRUMBLE TOPPING

• cooking spray
• 1/2 cup rolled oats
• 1/2 cup whole-wheat flour
• 1 teaspoon ground cinnamon
• pinch kosher salt
• 1/3 cup maple syrup
• 2 tablespoons cold, unsalted butter, cut into small pieces

FOR THE APPLE FILLING

• 2 firm apples, peeled, cored, and diced
• 2 tablespoons maple syrup

Instructions

1. Preheat oven to 350°F. Lightly coat a 12-cup mini muffin pan with cooking spray and set aside. 
2. To make the crumble topping, combine oats, flour, cinnamon, and salt in a medium bowl. Stir in maple syrup until well coated. Use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside. 
3. To make the apple filling, add apples, maple syrup, and 1/2 cup water to a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from heat and let cool slightly. 
4. Meanwhile, place 1 teaspoon of the oat mixture into the bottom of each muffin cup. Use your fingers to gently press down to form a solid crust. Place 1 tablespoon of the apple mixture over each and top with remaining crumble, distributing evenly among all muffin cups. Bake for 10 to 15 minutes or until golden brown. Remove from oven, let cool to room temperature, then use an offset spatula or a butter knife to gently remove from pan. Serve at room temperature. 

Perfectly Flaky Yogurt-Butter Pie Dough

TOTAL: 20 MIN PLUS 2 HR CHILLING - MAKES ONE 9-INCH CRUST

Ingredients

• 6 ounces bleached all-purpose flour (1 1/4 cups)
• 1 stick cold unsalted butter - 5 tablespoons cut into 1/4-inch dice, the rest left whole
• 1/4 cup cold plain whole yogurt (not Greek-style)
• 1/2 teaspoon salt

Instructions

1. Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3-tablespoon-size chunk of butter for 15 minutes. Put the 5 tablespoons of diced butter on a plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tablespoon of cold water and refrigerate for 15 minutes. 
2. Using a pastry blender or two butter knives, cut the diced butter into the flour until the mixture resembles coarse meal. Using your hands, rub the mixture between your hands until all of the fat is evenly distributed and the mixture resembles fine oat flakes. Using a sharp knife or a cheese plane, very thinly slice the remaining 3 tablespoons of butter and freeze the slices for 5 minutes. 
3. Add the butter slices to the bowl. Toss gently to separate the slices and cut once or twice to combines them with the flour; the slices should remain cold and intact. Drizzle the cold yogurt into the bowl, using a rubber spatula to stir and toss as you drizzle. Continue tossing  the dough, scraping any off the spatula and the side of the bowl, until it is crumbly and evenly moistened. Press the dough into a 6-inch disk and wrap in plastic. Refrigerate the dough for at least 2 hours or overnight, or freeze for 1 month. 

TWO WAYS TO CRIMP A CRUST

1. The Thumb Crimp - To create an angled, wave-like edge, work on the bias, pinching the pie dough between your thumb and bent forefinger at even intervals.

2. Traditional Fluting - To create an even, triangular crimp, form a V with your thumb and forefinger, pressing the edge of the dough into the V with your other forefinger.

Potato Bread (Exuma Style)

Ingredients

• 2 c. coconut, shredded 
• 3 c. grated sweet potatoes
• 1 c. grated red sweet potato or pumpkin
• 1 c. sugar
• 3 c. flour
• 1 c. oil or shortening
• 2 c. water
• 1 orange rind
• 1 tsp. salt
• 2 Tbsp. cinnamon
• 3 Tbsp. nutmeg
• 1 Tbsp. black pepper

Instructions

1. Grease 3 loaf pans with shortening; set aside. Mix all ingredients except flour, water, and salt. Mix salt and water and add to mixture. Add flour; mix until firm. Pour into prepared loaf pans, spread a little water over the top to smooth off, and bake at 400°F. for 2 hours or until brown on the top. Allow to cool completely before slicing. 

Raw Apple Crisp

Serves 8

Ingredients

• 4 crisp apples, such as Honeycrisp, chopped
• 1/4 cup orange juice
• 3/4 cup pecan halves
• 3/4 cup hazelnuts
• 3/4 cup raisins
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon

Instructions

1. Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.

Apple Butter Pie

Sliced Sweet Potato Pie

Apple Butter Pie

MAKES 8 SERVINGS | HANDS-ON 15 MIN.

TOTAL 2 HOURS, 50 MIN

Ingredients

• 8 oz. gingersnaps
• 3 Tbsp. butter, melted
• 1 (14-oz.) can sweetened condensed milk
• 1 cup spiced apple butter
• 3 large egg yolks
• 1 1/2 tsp. apple cider vinegar
• Garnishes: whipped cream, crumbled gingersnaps

Instructions

1. Preheat oven to 350°. Pulse gingersnaps in a food processor 20 times or until finely ground. With processor running, pour butter through food chute, processing until blended. Press mixture into a 9-inch pie plate. 
2. Bake at 350° for 15 minutes. Cool on a wire rack 5 minutes. 
3. Meanwhile, whisk together sweetened condensed milk and next 3 ingredients. Pour into prepared crust. Bake at 350° for 15 minutes. Chill 2 to 24 hours. 

Note: We tested with Smucker's Spiced Apple Butter.

Recipe from Sheri Castle, Chapel Hill, NC

Sliced Sweet Potato Pie

MAKES 8 SERVERS | HANDS-ON 20 MIN

TOTAL 3 HOURS, 15 MIN

We love the layered look of this ever-so-sweet streusel-topped treat. 

Ingredients

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 2 1/2 lb. small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds
• 1/2 cup granulated sugar
• 2 (4 x 1-inch) orange peel strips
• 1/2 cup firmly packed light brown sugar
• 2 Tbsp. all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 tsp. loosely packed orange zest
• 1/2 tsp. table salt
• Streusel Topping

Instructions

1. Preheat oven to 375°. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender. 
2. Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 Tbsp. potato-orange liquid; discard remaining liquid. 
3. Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 Tbsp. potato-orange liquid. Spoon into crust; sprinkle with streusel. 
4. Bake at 375° for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely. 

Streusel Topping

Stir together 3/4 cup coarsely chopped pecans, 1/4 cup plus 1 Tbsp. all-purpose flour, 1/4 cup firmly packed light brown sugar, 3 Tbsp. melted butter, 1 Tbsp. granulated sugar, 1/4 tsp. pumpkin pie spice, and 1/8 tsp. table salt. Let stand 30 minutes. Crumble into small pieces. MAKES 1 1/4 cups

Recipe from Sheri Castle, Chapel Hill, NC

Spice Cake

Ingredients

• 2 c. flour
• 1 1/2 c. brown sugar
• 2/3 c. butter
• 1 1/4 c. milk
• 2 tsp. baking powder
• 1/3 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. mace
• 1 tsp. orange rind
• 1 tsp. vanilla flavor
• 2 tsp. cloves
• 3 eggs

Instructions

1. Prepare cake pan by greasing with shortening and dust with flour. Mix all ingredients in a large mixing bowl until well blended. Pour into prepared pan and bake at 350°F. for 1 hour or until cake is done.

Healthy Chocolate Frosting Recipe 

Instructions

1. In a mixing bowl, mix equal amounts of raw cacao powder and water or non-dairy milk until you achieve a smooth, spreadable consistency. 
2. Add your favorite liquid sweetener (agave syrup, maple syrup, etc.) and mix until evenly distributed. Add a little at a time, tasting, until the desired sweetness is achieved. 
3. OPTIONAL: For added smoothness and nutritional benefit (but also calories and healthy fats), add a little coconut oil until desired smoothness of consistency is achieved. 
4. Spread on top of your favorite protein bar or dip some strawberries or bananas for a tasty treat.

Pumpkin Bread

Ingredients

• 1-1/2 cups cooked and mashed or canned pumpkin
• 1 cup sugar
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup nuts, coarsely chopped

Instructions

1. In a medium sized mixing bowl stir together pumpkin and sugar. Add milk and oil; mix well. Sift or stir together flour, baking soda, cinnamon, salt, cloves and ginger. Add to pumpkin mixture. Add nuts. Pour into 4 greased and lightly floured 6x3x2" loaf pans. Bake in 350°F. preheated oven for 35 to 40 minutes. Cool 10 minutes and remove from pans onto wire rack. Cool completely. This freezes well. Yield: 4 small loaves.

Fig Food Pumpkin Pie

Ingredients

• 9" crust
• 1 box Fig Food Organic Pumpkin
• 1 c. unsweetened soymilk
• 3/4 c. brown sugar
• 3 T. ground flax seed
• 1 t. vanilla extract
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/4 t. ground ginger
• 1/4 t. ground nutmeg
• 1/4 t. ground allspice

Instructions

1. Preheat oven to 425°. Combine soymilk, vanilla extract and ground flax seed in a blender, mix, and let stand for 15 minutes. Add remaining ingredients, and blend until smooth. Pour into crust. Bake 10 minutes at 425°, then reduce oven temperature to 325° for about 60 minutes or until filling is set. Set on wire rack to cool, then refrigerate overnight. See figfood.com for more tips and optional recipes. 

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