Dr. B's Chocolate Pudding

 (Almost) Too-Good-To-Be-True Chocolate Pudding

4 Servings

INGREDIENTS 

1 (12.3 oz) lite firm silken tofu, drained (such as Nori Mu brand)

1⁄4 cup pure maple syrup

2 Tbsp + 1 tsp cacao powder

1 Tbsp brewed strong black coffee

1 Tbsp coconut sugar

1 tsp vanilla extract

1/8 tsp salt

Fresh pomegranate arils and

In the bowl of a food processor fitted with an “S” blade, add silken tofu, maple syrup, coffee, coconut sugar, vanilla extract and salt. Process until completely smooth, stopping to scrape down the sides if necessary. Transfer mixture to a covered container and refrigerate for at least 1 hour.

Serve chilled, with pomegranate arils and fresh raspberries.

ADD PLANT POINTS

Add sliced strawberries, blackberries and/or sliced

bananas when serving.

Chocolate Chip Zucchini Brownies

 From: Choonah Park <springkid@live.com>

Date: Mon, Apr 15, 2019 at 9:21 AM
Subject: Recipe: Chocolate Chip Zucchini Brownies
To: Caitlin V <cmv0331@gmail.com>

Chocolate Chip Zucchini Brownies

Prep Time: 10 minutes | Cook Time: 30 minutes | Makes: Yield: 18 brownies | Difficulty: Easy

Ingredients:

• 1 1/2 cups granulated sugar * used half 3/4c
• 1/2 cup canola oil or vegetable oil
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 2 cups shredded zucchini (don’t squeeze out the moisture) * used 2 zucchinis, 2.5 c
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/4 cups semi-sweet chocolate chips (divided) * used a mix of semi n dark

Directions:

Preheat oven to 350 degrees F. Grease an 9×13 baking pan with cooking spray, set aside.

In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.

Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.

Cool completely on a wire rack. Cut brownies into squares and serve.

Source: https://www.twopeasandtheirpod.com/chocolate-chip-zucchini-brownies/

Frozen Ice Cream Dessert

Recipe from Berlin High School foods class (1998??)

1 stick of butter, melted
1 cup light brown sugar
2 1/2 cups crushed riced chexs
1 pkg (3 1/2 oz) Angel flake coconut
1/2 cup chopped nuts
2 quarts vanilla ice cream

Stir all ingredients EXCEPT ice cream together in medium sized bowl.  Spread half of the mixture in a 9x13 pan.  Cover with 2 quarts of softened ice cream.  Spread the remaining crumbs on top and freeze.  Cut into squares to serve.

Sour Cream Coffee Cake

From Mom

3/4 cups butter (1 1/2 sticks)
1 1/2 cup sugar
3 eggs
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups sour cream
1 tsp vanilla

Topping
1/4 c - 1/2 cup brown sugar
1 tsp cinnamon
1/4 cup chopped nuts

Greast tube pan.  Preheat oven to 350 degrees.

Pour 1/2 batter into pan.  Top with 1/2 topping.  Add  remaining batter and sprinkle the remaining topping.

Bake for 45 minutes

Mrs. Fiftal's Cheese Cake

Crust
2 1/2 c Zwieback cookies
1 tsp cinnamon
1/4 c sugar
1 stick butter, melted

Butter bottom and sides of pan of springform pan.
Crush cookies,  combine with cinnamon, sugar, butter.  Press crumbs on bottom and up sides of pan. Save 3/4 c for top.

Batter
3/4 lb cream cheese
3/4 lb farmers cheese
3 eggs
1 1/2 c sour cream
2 t vanilla
1 1/2 c milk
1 1/4 c sugar
3 T corn starch
pinch of salt

Beat both cheeses until smooth.  Add eggs, one at a time, then add sour cream, milk, and vanilla.  Mix dry ingredients and add to cheese mixture.  Liquid content will be thin.  Pour into cake pan. Sprinkle remaining crumbs on top.

Bake 1 hour at 350.  Turn off oven and leave in oven for 1 hour.

Festive Cranberry Torte

From a 1979 issue of Better Homes and Gardens. recipe revised in 1996 - egg whites
replaced with powdered eggs white, equivalent to 3 egg whites.

Yields 8 to 10 servings

bhg november 1979

Ingredients:

Crust

1-1/2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup granulated sugar

6 Tbsp. butter, melted

Filling

1-1/2 cups ground fresh cranberries (2 cups whole)

1 cup granulated sugar

2 egg whites (see above)

1 Tbsp. frozen orange juice concentrate, thawed

1 tsp. vanilla

bhg december 1996

1/8 tsp. salt

1 cup whipping cream

Glaze

1/2 cup granulated sugar

1 Tbsp. cornstarch

3/4 cup whole fresh cranberries

2/3 cup water

1 orange

Stir together crumbs, pecans, 1/4 cup of sugar, and butter:
press onto bottom and 2" up side of an 8 inch springform pan. Chill.
(Set aside 1/4 cup cranberry for glaze.)

in a food processor bowl process 1 1/2 cups cranberries till coarsely ground.
In a large bowl, combine ground cranberries, 3/4 cup sugar, the juice concentrate, and vanilla.
Set aside.

Reconstitute egg whites according to package directions.  In a medium mixing bowl beat
reconstituted egg whites to soft peaks with an electric mixer on slow to medium speed.  Gradually add the remaining 1/3 cup sugar, beating to stiff peaks; fold into ground cranberry mixture.

Beat whipping cream to soft peaks; fold into cranberry mixture.  Spread into crust.  Cover, freeze until firm.

Glaze:
In a small saucepan combine 1/2 cup sugar and 1 T cornstarch:
stir in 1/2 cup water and the 1/4 of the reserved cranberries. Cook and stir till thick
and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap.
Cool but do not chill.

To serve, use spatula to loosen torte from pan..  Spoon Cranberry Glaze over each serving.
Serves 12

328 calories
16 G total fat (6 saturated fat)
27 mg chol.
128 mg sodium
45g carbohydrates
2 g fiber
2 g protein

Shortcake Biscuits

From Berlin High


2 1/2 cups all purpose flour
1/2 up granulated sugar
1/2 tsp salt
1 Tbsp + 1/4 tsp baking powder
3 oz softened butter
1/2 egg
1 cup half & half
1 Tbsp buttermilk
1/2 tsp vanilla
1/4 tsp lemon juice

Combine flour, sugar, baking powder, and salt.  Mix together then cut in softened butter until combined evenly with dry ingredients.

Mix together wet ingredients in a separate bowl.

Make a well in the dry ingredients, then add the wet ingredients in 3 stages, mixing just till combined.

Scoop batter onto greased or papered sheet pan.  Egg wash the tops and sprinkle with granulated sugar.


Bake at 425 degrees for about 17-18 minutes, or until tops are browned and center is firm.  Let cool before serving.

Blacksmith Tavern's Chocolate Almond Ricotta Pie

Dessert of choice at Blacksmith Tavern - great restaurant in Glastonbury - in courant 5.16.1990

Crust:
1 1/4 cups graham cracker crumbs
2-3 ounces melted butter
2 T sugar

Filling:
1 pound ricotta cheese
3/4 cup sugar
1 tsp almond extract
1 cup dry toasted almonds, chilled
1/2 cup semisweet chocolate chips, chilled
1 1/4 cups heavy cream

To make crust:
Combine graham cracker crumbs, butter and sugar, and press into 9 inch pie plate.  Chill.

To make filling:
Combine nuts and chips, and grind, one -third at a time, in an electric blender until they are ground medium fine.  Keep mixture cold so chocolate does not melt.  Set aside.

Combine ricotta, sugar and almond extract, and mix well.  Fold the nut mixture gently and quickly into ricotta mixture.

Whip heavy cream until stiff.  Fold half of the cream into ricotta mixture; repeat with remaining cream. The first half lightens the mixture, the second half gives the pie volume.

Spoon into chilled crust and smooth. Let pie set several hours or overnight in refrigerator.

Pound Cake

Lemonade Makin' Mama
I add almond extract, rather than lemon and I don't top with a glaze... I also bake in a bundt pan or two loaf pans instead of what they recommend.  It is a fabulous cake but do not neglect to get everything including eggs to room temp first.  It is so good that people who mock my gluten free cooking and baking have actually told me that this happens to be the best pound cake they have ever had.  And with eight eggs you can totaa:

This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

The Preparation

Pound cake
• 2 1/2 cups almond flour
• ½ cup unsalted butter, softened
• 1 1/2 cups erythritol
• 8 eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• ½ tsp. salt
• 8 oz. cream cheese
• 1 1/2 tsp. baking powder
Glaze
• ¼ cup powdered erythritol
• 3 Tbsp. heavy whipping cream
• ½ tsp. vanilla extract

The Execution

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.
5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
6. Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

Crazy Cake (made for Valentine's Day) - VG chocolate cake for anytime

2 cups sugar
2 eggs
1 cup milk
1 cup cocoa
1 cup shortening (or use oil)
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 cups flour
1 cup boiling water

Preheat oven to 325.  Line (or Pam and flour) a 9" square pan and a 9" round pan. Into a large mixing bowl, put all ingredients except the water in the order listed.  Do not stir.  Then add the boiling water and mix well.  Pour the batter into the prepared pans.  Bake 35 minutes.

To shape the heart:
place square cake upside down on a tray (15" x 18).  Place cake with one corner at top, in diamond shape.  cut round cake in half to make two curved pieces. Turn upside down - straight sides will join top of diamond to form a heart.

Buttercream frosting:
6 oz (3/4 cup or 1 1/2 sticks) butter, softened
6 T milk
1/4 tsp salt
2 tsp vanilla
1 1/2 lbs (6 3/4 cups) sifted confectioners flour

Place butter, milk, salt and vanilla in mixing bowl. Add  1/2 the sugar, mixing slowly. Gradually add the rest. Continue beating until light and fluffy. Color some for trim.

Scandinavian Almond Cake

From Jill Norton-
Seems this cake sometimes sticks to the pan - be sure to grease and flour the pan and let it cool on wire rack till completely cool.


Spray pan with cooking spray.
Beat well:
1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract,
2/3 cups milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted butter

Mix well.

Bake at 350 for 40-50 minutes.  Edges must be golden brown.  Cool in pan before removing.  Cake will break if removed too soon.  Sprinkle with confectionary sugar.

Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom.

DO NOT PUT PAN IN DISHWASHER.

Pumpkin Coffee Cake

I have a box of Trader Joe's pumpkin pancake mix. I'm not a pancake fan so wanted to try using it in some other way. A google search found this recipe, courtsey of Krusteaz. I've used their buttermilk pancake mix ~ it's actually very good. So, I was low on sugar so only used 1/3 cup in the batter and it wasn't missed. Made it yesterday and it's almost gone, and there are only two of us home!

CINNAMON STREUSEL COFFEE CAKE

FOR THE STREUSEL:
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon cinnamon
2 tablespoons butter or margarine, softened
FOR THE BATTER:
2 cups Krusteaz Buttermilk Pancake Mix
3/4 cup milk
2/3 cup sugar
1 egg
2 tablespoons butter or margarine, softened

Preheat oven to 350 degrees F.

FOR STREUSEL:
In small bowl, stir together flour, sugars, nuts and cinnamon. Cut in butter or margarine with fork or pastry blender until mixture is crumbly.

FOR THE BATTER:
Place mix, milk and sugar in medium bowl. Using an electric mixer, mix on low speed until blended. Add egg and butter or margarine. Continue to mix on low speed until mixture is blended.

Spoon half of batter into a lightly greased 8x8x2-inch pan and spread evenly. Sprinkle half of streusel topping evenly over batter. Spoon remaining batter over streusel layer. Sprinkle remaining streusel over batter.

Bake 32-36 minutes or until toothpick inserted into center comes out clean. Serve warm.

VARIATIONS:

SOUR CREAM APRICOT COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, substituting 3/4 cup sour cream for the milk and adding 1/2 cup chopped dried apricots. Assemble batter and streusel topping as directed. Bake at 350 degrees F 38-42 minutes.

APPLE CINNAMON COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, substituting 3/4 cup sour cream for the milk and adding 1/2 teaspoon cinnamon and 1, peeled and chopped apple. Assemble batter and streusel topping as directed. Bake at 350 degrees F 38-42 minutes.

BLUEBERRY COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, adding 1 cup fresh or frozen blueberries. Assemble batter and streusel topping as directed. Bake at 350 degrees F 40-45 minutes.

Makes 9 servings
Source: Krusteaz

Click here to view: http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=2&thread=21835

Chocolate Zucchini Cake

This came from I am baker's blog. looks yummy

see lemon cupcake recipe for buttercream

Ingredients

• 3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 cups shredded zucchini
• 2 1/2 cups flour
• 1 1/2 tsp baking soda
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 cup cocoa
• 1/2 cup milk
• 2 tsp vanilla
• Nuts, if desired

Instructions

1. In stand mixer, cream together butter and sugar on medium speed.
2. Lower speed and add in eggs, one at a time.
3. Add in shredded zucchini.
4. Mix flour, baking soda, baking powder, salt, cinnamon, and cocoa.
5. Gradually add to zucchini mixture, beating well.
6. Add in milk, vanilla, and nuts. Beat.
7. Pour into greased 9x13 inch pan and bake for 1 hour at 350 degrees.

Bourbon Peaches and Cream Popsicles

From Endless Summer

Makes 18-22 popsicles
· 1 cup ripe peaches, crushed
· ¼ cup bourbon
· ½ cup simple syrup, cooled (recipe follows)
· 2 cups plain yogurt
Instructions:
1. Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
2. Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.

Simple Syrup
· ¼ cup water
· ¼ sugar
Instructions:
1. Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

A few notes:
· Use the simple syrup sparingly. Taste the mixture as you mix to make sure it’s to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavor.
· If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.
· To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavored yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 tablespoons bourbon in addition to the ¼ cup in the recipe. The added tablespoons will offset any sweetness that may overpower the bourbon.
· Of course you can omit the bourbon completely for a simple Peaches and Cream Popsicle.

Lemon Champagne Celebration Cupcakes

From Betty Crocker

Ingredients:

Cupcakes

1

  box Betty Crocker® SuperMoist® yellow cake mix

1/2

cup water

1/2

cup dry champagne

1/2

cup vegetable oil

3

  eggs

2

  teaspoons grated lemon peel 

Filling

1/4

cup lemon curd (from 10-oz jar)

1

  tablespoon sour cream 

Icing

2

  cups powdered sugar

2 

tablespoons butter, melted 

3 

tablespoons fresh lemon juice

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
2. Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.
3. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.
4. In small bowl, mix lemon curd and sour cream until well blended. Set aside.
5. To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
6. In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.
7. To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

Makes 12 servings

Chocolate Frosting

Ingredients:

• 16 ounces good-quality chocolate (12 ounces semi-sweet, 4 ounces milk chocolate)
• 2 cups whipping cream
• ½ tsp. instant espresso powder

Instructions:

Put chocolate in a bowl that can be heated.
Put the whipping cream in a pot and heat to a low boil. Add the instant espresso powder and stir. Remove from the heat and pour the hot cream mixture over the chocolate. Let it sit for a minute, then whisk it together.
Put it in the freezer for a half-hour or in the fridge for 3 hours so it will become the right consistency to spread.

From Julia Louis-Dreyfus

Oatmeal Scotchies

One of my all time favorites! I suggest this dough be used as soon as it's made. I tried making it ahead and chilling and the cookies spread way too much.

1 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
3 cups oats, uncooked (quick or old fashioned)
1 12 oz. pkg (2 cups) butterscotch morsels

Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, salt, and cinnamon; set aside.

In a large bowl, combine butter, sugar, brown sugar, eggs, and vanilla extract.  Beat until creamy.  Gradually add flour mixture. Stir in oats and butterscotch morsels.  Drop by level tablespoons onto ungreased cooked sheets. Bake at 375 for 7 - 8 minutes for chewier cookies, 9 - 10 for crisper cookies.  Makes 4 dozen 3" cookies.

For Oatmeal Scotchie Pan Cookie: Spread dough into greased 15 x 10 x 1" baking pan. Bake 375 degrees for 20 - 25 minutes. Cool completely. Cut into 35 2" squares.

Blueberry Streusel Coffee Cake

from Hartford Courant Bicentennial Cookbook; I usually double, using a 9 x 13 pan.

3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries

Streusel Topping:
1/2 c sugar
1/3 c flour
1/4 c soft butter
3/4 tsp cinnamon
1/2 c chopped walnuts or pecans

Wash blueberries and pat dry on paper towel (I use frozen - just add to batter frozen).  Cream the sugar and shortening until fluffy; beat in egg.  Sift flour, baking powder and salt together.  Add dry ingredients to creamed mixture alternately with milk. Fold in blueberries.

Spoon batter into a greased and floured 9 inch square pan and spread evenly.  Combine the sugar, flour, butter and cinnamon until well blended (use your fingers or pastry blender.)  Sprinkle this streusel mixture over batter.  Top with chopped nuts. Bake in a preheated 375 degree oven for 45 - 50 minutes.

Pineapple Angel Food Cake

 Variations: substitute pineapple with 1 can cherry pie filling.  Or as suggested on the box of Pillsbury Angel Food cake mix, make Chocolate Angel cupcakes by adding 1/3 cup unsweetened cocoa before mixing cake as directed on package. Ah, chocolate cherry angel food! If made in a tube pan, a serving is 3 WW points. Cupcakes are 1 point. Some suggest serving with cool whip - personally, I think these are fine as is. Can't get any easier than this!

1 package angel food cake mix

1 can crushed pineapple in water -- 20 Ounce Can

1. Combine both ingredients in large bowl.

2. Mix on medium speed with electric mixer.

3. Bake according to instructions on cake mix box (350 degrees). Cake is about 30 - 40 minutes. Cupcakes 20 - 30.

Amaretto Cake with Cinnamon Swirl

Better Homes and Gardens, All Time Favorites 2010 Cookbook
1 cup sliced almonds
1 Tbsp cinnamon
3 Tbsp almond paste
1 pkg 2 layer size white cake mix
1 4-serving size pkg white chocolate instant pudding and pie filling
1 8oz. carton light sour cream
4 eggs, lightly beaten
1/2 cup water
1/2 cup vegetable oil
1/2 cup amaretto or 1/2 cup water plus 1 tsp almond extract
1 recipe sugar glaze

1. Preheat oven to 350. Generously grease 10-inch (12 cup) fluted tube pan. In food processor combine almonds and cinnamon.  Cover and process until almonds are finely chopped.  Coat bottom and sides of pan with half of nut mixture.  Add almond paste to remaining mixture in processor. Cover and process until combined.
2. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, the water, oil, and amaretto.  Beat with mixer on low speed to combine.  Beat on medium speed 2 minutes, scraping bowl as needed.  Spoon half of batter into pan.  Evenly sprinkle almond paste mixture over batter.  Spoon remaining batter over cinnamon mixture.
3. Bake about 55 minutes or until wooden pick inserted near center comes out clean .  Cool in pan 10 minutes.  Remove and invert cake on wire rack over waxed paper. Poke all over with fork tines.  Bush Sugar Glaze over cake.  Makes 12 - 16 servings.

Sugar Glaze: In small saucepan comvine 1/3 cup water, 1/4 cup sugar, and 2 taablespoons butter. Stir over medium heat until sugar is dissolved.  Recude heat; simmer, uncovered, 5 minutes.

456 cal, 23 G fat, 458 sodium, 51g  carb, 1 fiber 7 g protein