Low in sugar, yet still delicious, this easy dessert is great for a potluck or work event.
2 cups graham crumbs
1/2 c. melted butter or margarine
4 cups raspberries (thawed if frozen)
1/4 c. sugar
3 – 4 T. cornstarch
1/4 c. water
Combine graham crumbs and melted margarine in a oblong pan. Combine raspberries, sugar, and water in small sauce pan, bring to a boil. Add cornstarch and stir until thickened. Pour over graham crumb mixture and place in refrigerator for several hours to chill. Don’t panic if it is quite runny prior to placing in the fridge; it will thicken as it chills. One package unflavored gelatin can be used in place of the cornstarch. Serve with whipped cream. Cuts into about 12 pieces,
Gluten free, egg-free, dairy-free, sugar free no-bake, and yummy
1.5 cups walnuts, or hazelnuts, ground
1/4 c. liquid – milk, juice, water
8 dates, pitted
1/4 c. cocoa powder
1 tsp. vanilla
Grind the nuts in a food processor. Add liquid, process some more. Add dates, process some more. Add remainder of ingredients and process until completely blended. Can use as a spread or roll into balls and roll the balls in nuts, coconut, etc. for truffles.
Add dry ingredients to wet ingredients and mix well. Drop by rounded tablespoons (I used a soup spoon) onto greased cookie sheets. Bake at 350 for 10 minutes or until bottoms of the cookies are browned. Let cookies cool completely on cookie sheets before removing. Makes approximately 3 dozen cookies. Notes: These cookies spread while baking so ensure distance between each cookie when dropping the cookie batter onto the sheet. This makes a soft cookie.
This filling makes enough for two regular-size Tenderflake pre-made pie crusts. What I decided to do was divide the filling in two and add diced strawberries to one half of the rhubarb filling and make rhubarb-strawberry tarts.
3 T. milk
2 c. sugar
1/4 c. flour
4 C. diced rhubarb
One prepared pie shell and 12 tart shells
Beat eggs. Add milk, sugar, flour and nutmeg. Mix in rhubarb.
Pour approximately half of this filling into an unbaked pie shell. Add top crust. Bake at 400 for 55 minutes.
To the remaining filling, add in two cups fresh strawberries. Fill 12 tart shells. Bake at 400 for 30 minutes.
Temper chocolate by placing wafers in the top of a double boiler. Fill the bottom half of the boiler one-third to one-half full with water. Heat chocolate over medium heat, stirring, until melted and glossy:
Remove from heat, stir in crushed candy canes and peppermint flavoring.
Freeze until firm, 2 – 3 hours, in a pan lined with wax paper. Remove from freezer. Using wax paper, so the bark doesn’t melt onto your hands, break it apart into pieces.
For gift-giving, place in a pretty container, and wrap with seasonal cellophane paper.
Instant Coffee. Coffee drinkers the world over cringe at those words and shudder at the thought of drinking it. Although I daresay Starbucks has revolutionized the genre with their line of instant coffee. Here’s some things you can use instant coffee for:
Add a tablespoon or so to tomato based stews and chilis to deepen their flavor
Combine one tablespoon instant coffee with one teaspoon each of paprika, oregano, garlic and cumin. Add two tablespoons oil and mix well. Use as a rub on meat before grilling
Add one or two tablespoons (to taste) to a pint of good-quality vanilla ice cream. Blend well (you may need to use a mixer) for delicious coffee ice cream
Make mine a mocha: add a tablespoon to brownies or other chocolate-based desserts
Mocha Dip Or Spread: Mix some finely ground instant coffee or a little bit of brewed coffee or espresso with one tablespoon of brown sugar into cream cheese
Start slow with adding coffee to your cooking as it’s flavor is intense.
It may work better to dissolve the coffee in a bit of hot water before adding so there are no undissolved grounds adding a grainy texture to your cooking.
Canadian Thanksgiving was this past weekend. American Thanksgiving is just around the corner. Here is an easy dessert that is slightly different then pumpkin pie.
1 package yellow cake mix
1/2 c. melted margarine
1/4 c. solid margarine
4 c. canned pumpkin (not pie filling)
1/2 c. brown sugar
3/4 c. white sugar
2/3 c. milk
1/2 tsp. cinnamon
1/2 c. chopped almonds
Reserve one cup dry cake mix crumbs. Combine remaining cake mix crumbs, 1/2 c. melted margarine and 1 egg, beaten. Press into a 9 x 13 pan. Combine pumpkin, eggs, brown sugar, 1/4 c. white sugar, milk and cinnamon. Spread over base. Combine reserved cake mix crumbs, almonds, 1/2 c. white sugar and solid margarine. Mix until crumbly (I usually use a pastry blender). Bake at 350 for one hour or until a toothpick inserted in the center comes out clean. Serve with whipped cream or ice cream. Serves at least ten.