Christine's Honey-Roasted Pears (Can Be Vegan)

These are so delicious it's hard to believe they're free of any processed sugars! It's more of a "procedure" than a recipe, but this is modified a bit from what I was able to get from my friend Christine, who first served these to us. Her take? "They're better the longer they sit." As in days. Enjoy!

Ingredients:

Ripe pears*

Cinnamon

Ginger

Walnuts and/or pecans, hand crumbled

Honey (and/or date syrup, pure maple syrup)

Vanilla

Rum (opt.)

Instructions:

1) Halve the pears lengthwise and slightly hollow out a small "bowl" in each, where the seeds are. Leave a good bit of the flesh inside the skin of the pear, but make room for a generous serving of nuts in each. (Reserve the stuff you scoop out for your morning smoothie!)

2) Sprinkle each pear half with cinnamon and ginger. ill each pear "bowl" with crumbled nuts.

3) Thin honey slightly with a little water, maple syrup, vanilla, and/or a splash of rum. You are going for a pourable but still kinda thick consistency. (Maybe 1/4 C. warm water total, and 1 Tbsp. honey per pear half or so. It's really going by feel here.)

4) Drizzle over the pears, keeping it mostly in the "bowls" with the nuts—and on the fruit itself—but not spilling out into the casserole dish. Be generous with this honey mix. Don't skimp!

5) Add a little bit of water in the bottom of the casserole dish to keep things moist and to increase the yummy syrupy sauce that will be created as the pears bake.

6) Bake uncovered at 350 degrees until pears are soft, which depends on their ripeness—maybe 20–30 minutes or so.

7) Let them sit for a good long time before serving. The "sauce" will thicken up the longer it sits. (I've been known to thicken it up with arrowroot powder in a saucepan if I'm desperate for it quickly, or if I've inadvertently added too much water during the cooking stage.)

*NOTE: The pears don't have to be super-soft ripe or anything, but if you would presume that firm, unripe pears might soften up with cooking like apples do, you would be mistaken. Ask me how I know...

Chocolate Walnut Fudge Bars (Vegan)

These are chewy, yummy, and mildly sweet.

Ingredients:

1 can black beans, drained and rinsed

2 Tbsp. cocoa powder

1/2 C. quick or rolled oats

1/4 tsp. salt

1/3 C. pure maple syrup (1/2 C. if not using coconut sugar)

2 Tbsp. coconut sugar (OR omit and use all maple syrup)

1/4 C. applesauce (or 1/4 C. coconut oil if not oil-free)

2 tsp. vanilla extract

1/2 tsp. baking powder

1/2 C. chocolate chips (use dairy-free for vegan—we like Lily's brand)

1.2 C. chopped walnuts

Optional: extra chocolate chips and walnuts for topping.

Instructions:

1) Preheat oven to 350 degrees. Line 8x8 square baking pan with parchment paper. (Crumple parchment paper before lining to make it easier.)

2) Combine all ingredients except chocolate chips and walnuts in food processor and blend until smooth. (Don't be afraid to blend well!)

3) Add chocolate chips and walnuts to the mixture and stir well.

4) Pour mixture into prepared baking dish and top with optional additional chocolate chips and chopped walnuts, if desired.

5) Bake for 16-18 minutes, then cool at least 10 minutes before cutting.

This recipe is modified slightly from the original at Chocolate Covered Katie.

"Snickers" Bars (Vegan)

If you need a vegan treat that everyone will enjoy, this will fit the bill!

Dry Ingredients:

150 g old-fashioned rolled oats (scant 2 cups)

1 tsp. baking powder

1 tsp. sea salt

2 tsp. chia seeds

8 dates, finely chopped (6 if medjool)

2 Tbsp. vegan dark chocolate chips (I use Lily's brand)

Wet Ingredients:

1/4 C. natural creamy peanut butter

3 Tbsp. real maple syrup

1 tsp. pure vanilla extract

1 C. non-dairy milk (I use almond milk)

1/4 C. applesauce

Topping:

1/4 C.  vegan dark chocolate chips

3 Tbsp.+ chopped peanuts

2-3 dates, finely chopped

1) In a medium mixing bowl, combine the dry ingredients and set aside.

2) In a medium saucepan, heat the wet ingredients (peanut butter, maple syrup, nut milk, applesauce, vanilla extract) and blend well until peanut butter is melted and mixes in.

3) Add dry ingredients to wet ones. Mix well, then transfer to a 9x9 pan lined with crinkled parchment paper. Press into lined pan with spatula.

4) Bake at 350 degrees for 30-35 minutes or until it is set and it's not sticky or gooey when you touch the middle.

5) Remove from oven. Melt the chocolate chips in a double boiler, thinning with a little water or nut milk until it is a drizzling consistency.

6) Sprinkle on the peanuts and dates, pressing them down into the bars topped with chocolate drizzle.

7) Let cool for 15 minutes, then slice, remove from the pan, and serve.

8) These can be stored in the fridge for up to 5 days. Just bake a few minutes to warm and serve.

This recipe is modified from the original by Vegan Richa, which appears here.

Quick Rice Pudding (Vegan)

Found this recipe tonight when I had way too much leftover rice that was way too mushy to save and use. It is yummy!!

4 C. leftover cooked rice 

(any kind—I just used wild rice blend and even that was delicious!!)

3–4 C. almond milk

1 can full-fat coconut milk

3 tsp. cinnamon

2 Tbsp. pure vanilla extract

1-2 C. dates, diced (to taste)

1C. sliced almonds

1/2 C. pure maple syrup (or to taste)

1) In a medium saucepan, combine all ingredients and bring to a boil.

2) Reduce heat and simmer on low heat about 10-20 minutes or until pudding thickens to desired consistency, stirring occasionally.

3) Pour up into individual serving bowls and refrigerate.

This recipe is heavily modified from this original by Sharon123 on Food.com.

Evie's Sweet Potato Cake & Chocolate Sweets Frosting (Vegan)

Sweet Potato Cake

From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.

* Makes 1 cake layer (double the batch for a 2-layer cake)

Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda

Directions:

Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.

In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.

In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.

Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.

Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.



Chocolate Sweets Frosting

Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!

*Makes about 2 1/4 cups

Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract

Directions:
Place ingredients in a blender or food processor and blend until smooth!

Rebecca's Gluten-Free, Vegan Pie Crust (Vegan)

Single Pie Crust (Vegan but not GF)

1 1/2 c. white, all-purpose flour

1 tsp. salt

1/2 c. palm oil shortening* 

1/4 c. water

Mix together flour and salt. Cut in the shortening until well blended. Add water and work the dough to a uniform consistency. Roll out with a rolling pin on wax paper or pastry cloth sprinkled with flour. Transfer to a pie plate and pinch the edges to create an attractive crust. If you are baking the crust alone, prick the crust with a fork and bake at 450 degrees for 10-12 min. If you are baking the crust with the filling in it, then follow the baking instructions for the specific pie recipe.

Gluten-Free Vegan Pie Crust

1 c. brown rice flour

1/2 c. tapioca flour

2 tsp. xanthan gum

3/4 tsp. salt

1/2 Tbs. sugar

1/2 c. palm oil shortening*

1/4 c. water

Follow mixing and baking directions above.

*Spectrum is a good brand of palm oil shortening that can be found at Kroger in the natural foods section.

Elanore's Classic Cherry Pie

This pie is absolutely delicious, and has even converted the cherry pie skeptics in my family!

I always make it using this Classic Pie Crust recipe (double-crust, of course).

Ingredients:

6 cups pitted cherries (I always use jars of pitted sour cherries in syrup, drained)
1 Tbsp. lemon juice
1 cup sugar
5 Tbsp. corn starch
1/2 tsp. cinnamon
1 Tbsp. cold butter, diced (to dot on top)
Double Pie Crust (see link above for my favorite)

Directions:

*Keep pie crust dough balls refrigerated while making filling to make rolling out easier*

1. Whisk together the sugar, cornstarch, and cinnamon.

2. Drain cherries and mix with the lemon juice in large bowl.

3. Sprinkle sugar/cornstarch mixture over cherries and stir until everything is juicy.

4. Roll out your bottom crust and transfer to a deep dish pie pan. Pour the juicy cherry filling mixture into the crust.

5. Dot the filling with little cubes of cold butter; don't mix them in!

6. Cut top crust however you'd like and place on top of filling. (I have done lattice and full top crust, and both worked. I like lattice best, and it's not as hard as it seems!) Seal and crimp edges.

7. Spread softened butter all over top crust, and sprinkle with a generous amount of sugar.

8. Now, while your oven preheats, put the whole, unbaked pie in the freezer for 5-7 minutes! This helps the edges not to burn in the oven.

9. Bake in the lower third of the oven at 425 degrees F for 25 minutes. Then, reduce oven temp. to 350 degrees F, and bake for an additional 30-35 mins. You're looking for a perfectly golden crust and bubbling filling.

Let cool for at least 30 minutes and serve with vanilla ice cream!!! :)

Zucchini Bread

I received this text from our son, Philip, today: "I'm really hoping to find our nice childhood recipe for zucchini bread, since it's not on Sharing Recipes." So, as requested, here it is!

3 eggs
2 C. sugar
1 C. oil (I use light/"regular" olive oil, but not EVOO)
1 T. vanilla extract
2 C. unpeeled zucchini, coarsely grated
2 C. flour (gluten-free one-to-one blends work fine)
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
1 C. pecans, chopped
8 ounces cream cheese (optional, for serving)

Beat eggs until frothy. Beat in sugar. Add oil and vanilla and beat until thick and lemon colored. Add loosely packed, grated zucchini. Sift together dry ingredients and add to egg mixture. Fold in pecans. Pour into 8x4-inch greased and floured loaf pan, or 3 small loaf pans. Bake at 350 degrees for 1 hour. Bake 45 minutes for small loaves. Cool in pan for 10 minutes. Serve plain or with cream cheese.

This recipe originally appeared in a favorite cookbook, Well Seasoned: A Southern Classic.


I'm really hoping to find our nice childhood recipe for zucchini bread, since it's not on Sharing Recipes

Breakfast Danish

This recipe has been a classic birthday breakfast treat in the Sitterding house for as long as I can remember. Its name on the index card recipe is "Crescent Roll - Cheese Snacks," but we always just called it "danish." (I've edited it here to reflect some of the changes it's undergone through the years.)

Ingredients:
- 2 eight-ounce packages of cream cheese, softened
- 2 packages of crescent rolls (use baking sheets!)
- 1 cup of sugar
- 1 teaspoon of vanilla
- 1 egg, separated
- cinnamon sugar
- sliced almonds

Unroll one of the crescent rolls in the bottom of a 9x13 pan. Beat together the cream cheese, egg yolk, sugar, and vanilla until smooth. Spread this mixture evenly over the crescent roll. Unroll the second crescent roll on top of the cream cheese mixture.

Optional: Beat the egg white until thick and no longer bubbly, but not stiff. Spread over the top layer of crescent roll.

Sprinkle cinnamon sugar and almonds on top of the crescent roll, as much as you'd like.

Bake in the oven on 375 for about 30 min. Let cool for a bit so that the filling has time to set and doesn't scald your mouth. We usually serve it by cutting it into wedges, taking care that the "edges" and "middles" are evenly distributed.

This treat is also delicious cold and leftover, so don't feel any pressure to eat it all at once, nor even to reheat it! It's super rich.

Pat's Coconut Bars

I asked my sister for her favorite Christmas treat recipes, and she told me, "I don't make any because Pat makes so much!" (Pat is her wonderful mother-in-law, a great cook and wonderful guest who brings treats along when she comes visiting! Dreamy!) This is my sister's favorite one, so I'm going to give it a whirl for Christmas Eve festivities tonight.

Combine in large stand mixer and beat until well blended (about 2 minutes):
1/2 C. soft butter
1/2 C. brown sugar, firmly packed
1 C. flour

Press above into a greased 8x12 pan. Bake at 325 for 20 minutes. (Do not brown!)

In a small mixing bowl, combine:
2 eggs, unbeaten
1/8 tsp. salt
1 C. brown sugar, firmly packed
1 tsp. vanilla
2 Tbsp. flour
1/2 tsp. baking powder
1 C. chopped nuts
1 C. shredded coconut

Pour this mixture onto pre-baked crust. Bake at 325 degrees for about 24 minutes or until brown.

Cool and cut into squares.

Coconut Tarts

My Mom made these delicious gems for my birthday, but her original recipe (see end of this post) used boxed pudding mix and canned whipped cream, and it was also a bit sweeter than we like. Here is a modified version, made from scratch and with less sugar. Still yummy!

Ingredients for tart shells

Pre-made, packaged tart cups (made of phyllo dough)
OR
24 sheets of phyllo dough, defrosted
6 Tbsp. butter, melted

Procedure for homemade tart shells

1) Either purchase mini tart shells pre-made, and bake according to package directions, or follow the procedure below to make your own.

2) Preheat the oven to 350 degrees. Melt 6 Tbsp. butter in a small saucepan.

3) Liberally brush 12 muffin cups in a muffin tin with melted butter.

4) On a clean counter, unroll the first 4 sheets of phyllo dough and leave them stacked on top of each other. Work quickly, as phyllo dough dries out fast. Use a 5" circle to cut out 2 circles of dough.

5) Move the 2 circles to two of the cups you brushed with butter in the muffin tin. Press them gently down into the cups and brush with melted butter again.

6) Repeat the process with the remaining sheets of phyllo dough until you have 12 muffin tins filled.

7) Bake the shells for 8 minutes or until lightly brown.

8) Gently remove from pan as soon they come out of the oven. Cool on a wire rack.


Ingredients for tarts

1 recipe Coconut Cream Pudding (already prepared, but without the meringue)
1 C.+ heavy whipping cream
1/4 C. powdered sugar
1/4 C. coconut flakes, toasted, for garnish

Procedure for tarts

1) Prepare Coconut Cream Pudding recipe as filling. Spoon into cooled tart cups.

2) Whip cream together with powdered sugar (can also use granulated sugar) to desired sweetness and stiffness.

3) Toast coconut flakes until lightly browned and crisp (for garnish).

4) Top filled tarts with a dollop of whipped cream and sprinkle with toasted coconut flakes.


The original recipe from my mom:

The original recipe from dessertfortwo.com, which describes the procedure for making the shells, appears at the link. There is also yet another version of the coconut filling there, if you want to try out something different.

Coconut Cream Pudding

1 C. sugar, divided
1/4 C. cornstarch
3 C. milk
4 eggs, separated
1 C.+ flaked coconut
1 tsp. vanilla extract

1) Separate eggs, placing yolks in a small bowl and slightly beating them. Place the whites in a separate, larger mixing bowl, to be used for making meringue later.

2) In a heavy saucepan, combine 2/3 C. sugar and 1/4 C. cornstarch. Stir in 3 C. milk until smooth.

3) Stirring frequently, bring to a low boil over medium heat, then stir constantly for 2 minutes more.

4)  Slowly pour 1 C. of the warm milk mixture into the beaten egg yolks, stirring constantly. When well blended, return all to pan in the same manner.

5) Over medium heat, bring to a gentle boil again, then cook and stir 2 minutes more.

6) Stir in coconut flakes and vanilla, then cool to lukewarm without stirring.

7) Pour into an ungreased 8-inch square baking dish.

8) Beat egg whites on medium speed until they begin to thicken, then gradually add remaining 1/3 C. sugar and continue beating until soft to moderately stiff peaks form. Do not over- or under-beat.

9) Spread meringue over pudding, allowing peaks to form and sealing edges.

10) Bake, uncovered, at 350 degrees for 10-15 minutes. Serve warm.

This would make a delicious filling for a coconut cream pie or for coconut tarts. The original recipe appeared on tasteofhome.com. I have modified it slightly, including decreasing the total sugar used.

Mary's Apple Crisp

FILLING INGREDIENTS:
4-5 large Bosc pears or tart cooking apples
1/3 C. sugar
1/4 tsp. salt

TOPPING INGREDIENTS:
1-1/2 C. Flour
1/4 C. sugar
1/3 C. brown sugar
1/2 tsp. cinnamon
1/2 C. pecans, finely chopped
1 stick butter, melted

1) Preheat oven to 350 degrees.

2) Peel, core, and dice fruit. Place into a bowl and stir together with sugaR and salt. Set aside.

3) In a separate bowl, combine remaining dry ingredients. Stir together, then drizzle with melted butter gradually, stirring with a fork as you go until all combined.

4) Pour fruit mix into a baking dish; top with crumb topping.

5) Bake at 350 degrees for 30 minutes.

6) Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

7) Serve warm with vanilla ice cream.

You can see the original recipe (which used more sugar) at The Pioneer Woman site.

Elanore's Black Bean Brownies (Can Be Vegan)

Here are two different gluten-free options for brownies. The first is flourless, while the second uses an all-purpose, gluten-free flour blend. They're different, and both are yummy.

Elanore's Black-Bean Brownies

1 15-oz. can black beans, drained and rinsed
3 eggs (or use flax eggs for vegan)
3 Tbsp. oil (can use applesauce instead)
4 Tbsp. cocoa powder
1 pinch salt
1 tsp vanilla extract
3/4 C. granulated sugar (I use coconut sugar)
nuts, to taste (opt., but this helps—texturally—if you like them)
chocolate chips, to taste (get DF for vegan)

Combine ingredients in food processor and process until smooth.
Bake at 350 degrees for 30 minutes.

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Elanore's Gluten-Free Brownies

Makes 16 large or 25 smaller brownies

1  stick butter OR 8 tablespoons coconut oil for vegan

1 1/4 C. sugar

3/4 C. plus 2 Tbsp. cocoa

1/4 tsp. salt

1/2 tsp. vanilla

2  eggs, cold

1/2 C. GF baking flour (almond flour or brown rice flour work well)

2/3 C. chopped nuts (walnut or pecan)

1)   Position a rack in the lower third of the oven and preheat the oven to 325°F.

2)   Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

3)   Combine the butter, sugar, cocoa, and salt in a double boiler pot or a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

4)   Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

5)   When the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.

6)   Stir in the nuts (if using). Spread evenly in the lined pan.

7)   Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

8)   Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.      

Stabilized Whipped Cream (Substitute for "Cool Whip" in Recipes)

This is a healthier homemade substitute for recipes that call for Cool Whip*. (And it makes the same amount as a standard 8-oz. Cool Whip* container.)

I originally found this recipe for stabilized whipped cream  on the Something Swanky food blog.

1/4 C. cold water
1 tsp. unflavored gelatin
1/2 tsp. cream of tartar
1 3/4 C. whipping cream
3 Tbsp. granulated sugar
1 tsp. vanilla

1. Pour the water into a small saucepan. Sprinkle the gelatin over the water and let it sit for 2-3 minutes.

2. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely. (Do not skip this step or your final product will be lumpy.)

3. Once the gelatin mixture has cooled, place 1 Tbsp. of the whipping cream and the cream of tartar in a small Ziploc bag. Seal the bag and shake it until the cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out. (This is a nuisance, but it really is the best way to get these blended together nicely.)

4. Pour the cream of tartar mixture into the bowl of your stand mixer, along with the rest of the whipping cream and the sugar.

5. Beat with the whisk attachment on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing.

6. Add the vanilla and continue to mix until the cream is thick and smooth. Do not over-mix, though. You will not have stiff peaks. When it is just thick enough to spread, stop mixing. It will still look soft, but that's okay.

7. Store covered in the refrigerator, just like you would Cool Whip*.

An easier version?
In the comments on that original blog post, someone named Susie said, "While this works, it is unnecessarily difficult. You can use 1/2-3/4 tsp. cornstarch for each cup of heavy cream. Add it with the sugar and it will stabilize the cream quite easily and nicely. You can also buy packages of
Dr. Oetker's stabilizer for whipped cream, which is cornstarch and an anti-caking agent. I have used this for every recipe that calls for Cool Whip* for over twenty years, and never once did it fail me."

* NOTE: You can click on any one of these Cool Whip* links for some interesting, often humorous information about the product.

Aunt Kim's Chocolate Truffle Cheesecake

Crumb Crust:
1 1/2 C. vanilla wafer crumbs (about 45 wafers, crushed)
1/2 C. powdered sugar
1/3 C. unsweetened cocoa
1/3 C. butter, melted

Cheesecake:
12-oz. package semi-sweet chocolate chips
24-oz. cream cheese, softened
14-oz. sweetened condensed milk
4 eggs
2 tsp. pure vanilla extract

1. Heat oven to 300 degrees.

2. To make crust, stir together ingredients in a medium bowl. Press firmly onto bottom of 9-inch springform pan and set aside.

3. Place chocolate chips in microwave-safe bowl and microwave at medium (50% power) 1 1/2 minutes. Stir. If necessary, microwave at medium in 15-second intervals, stirring after each, until chips are melted when stirred.

4. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs, and vanilla. Mix well. Pour into prepared crust.

5. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan.

6. Cool completely. Remove side of springform pan.

7. Refrigerate several hours before serving. Garnish as desired.

8. Cover and refrigerate leftover cheesecake.

Nanny's Strawberry Crunch

To make the CRUST, combine:
1 C. butter, melted
1 C. chopped nuts
2 C. self-rising flour (OR 2 C. flour, 3 tsp. baking powder, 1 tsp. salt)

Press into 9x13 pan. Bake 8-10 minutes at 350 degrees.

To make the FILLING:
2 C. sugar (I use less!)
2 C. water
1/3 C. cornstarch
dash salt
1 (3-oz.) box strawberry Jello
1 T. lemon juice
1 quart strawberries, sliced

1) Cook sugar, water, cornstarch, and salt until clear and thick.

2) Add gelatin and lemon juice.

3) Cool filling and crust.

4) Cover crust with sliced berries.

5) Pour filling over berries.

6) Refrigerate 3-4 hours.

7) Serve each slice with a dollop of freshly whipped cream, if desired.

Grandma Peterson's Saltine Cracker Toffee

Elanore has become a big fan of—and an expert at making—this recipe from our friend Laurie Jones.

1 sleeve saltine crackers (or enough to line your pan)
1 C. butter
1 C. brown sugar
2 C. semi-sweet chocolate chips
3/4 C. chopped pecans

1) Preheat oven to 400 degrees.

2) Line a cookie sheet or jelly roll pan with aluminum foil or parchment paper.

3) Line saltine crackers in a single layer on the foil-covered cookie sheet.

4) In a small saucepan, combine sugar and butter and bring to a boil.

5) Once mixture is at a boil, continue boiling for 3 minutes. (It should be a deep caramel color.)

6) Immediately pour over saltines and spread to cover crackers completely.

7) Bake at 400 degrees for 5 minutes. (It will get all bubbly.)

8) Remove from oven and sprinkle chocolate chips over the top. Let sit a couple of minutes to melt.

9) Spread melted chocolate into an even layer, then top with chopped nuts.

10) Cool completely (we put it in the freezer) and break into pieces to serve.

Creamy Hot Cocoa

This recipe is from Allrecipes.com and we didn't modify it in any way--save massively increasing the quantities! It was delicious just as originally published, and folks have asked for the recipe we used at Evie's wedding. This is it, though it was the homemade marshmallows and other toppings that made it so over-the-top special! (That and the amazing decorations!)

Ingredients

1/3 C. unsweetened cocoa powder
3/4 C. white sugar
1 pinch salt
1/3 C. boiling water
3 1/2 C. milk
3/4 tsp. vanilla extract
1/2 C. half-and-half cream

Directions

1. Combine the first three ingredients in a saucepan.

2. Blend in the boiling water. Bring the mixture to an easy boil while you stir.

3. Simmer and stir for about two minutes. Watch that it doesn't scorch!

4. Stir in the milk and heat until very hot, but do not boil!

5. Remove from heat and add vanilla.

6. Divide between four mugs. Add the cream to the four mugs to cool it to drinking temperature,

For our purposes at the wedding, we massively increased the quantities, stirred in the cream at the end, and served it in a large sterno-heated carafe made for this purpose, which we rented. You cannot serve it in a large carafe like coffee is normally served in, as the direct heating element will scorch and burn your cocoa.

Moroccan Stuffed Dates

This was another delicious sweet taste on the passed appetizer trays at Evie's wedding. They were also served in little cups that served as dividers on the tray. So pretty and so yummy!

INGREDIENTS:

12 pitted dates
2 oz. softened cream cheese
1 tablespoon honey (optional)
1/8 teaspoon cinnamon
1/8 teaspoon almond extract
12  salted roasted skinned almonds

DIRECTIONS:

Slice 12 dates down one side longwise. Set aside. Stir cream cheese together with honey, cinnamon, and almond extract. Stuff.  Roll in confectionary sugar. Keep in air tight container. Dust with more sugar before serving.  May make ahead 1-2 days.