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Recipes baked goods: Cookies – Pies- Crisps-Fudge- Desserts

 

Cookies – Biscotti

 

Chocolate biscotti by Didi Morris

2 cups flour

½ cup cocoa powder

1 tsp. soda

1tsp salt

¾ cup butter

1 cup sugar

2 eggs

1 cup nuts

1 ½ cups choc chips

35 min, 350 degrees, slice, 10 min more. Powdered sugar atop for looks

 

Anise seed biscotti by Mary Jane

2 T anise seed

1 cup white flour

1 cup wheat flour

Little less than one cup sugar

1tsp baking soda

¼ tsp. salt

3 large eggs (save a bit to make egg wash for top)

2 tsp. vanilla

1 T orange zest

1 ½ cup walnuts chopped

1 tsp. water added to the egg for the wash

Mix dry, add wet, mix, and add nuts. Knead a bit, pat onto buttered pans, 300 degrees for 50 min., cool, 15 min more too crisp.

 

 

 

 

Elmenhurst’ choc chip cookies:

 

2 ¼ flour – ½ whole wheat

1 tsp. baking soda

1 t salt

1 cup butter

¾ sugar

¾ cup brown sugar

2 T vanillas

2 eggs

1 cup choc chips

1 cup nuts

 

moms chocolate breakfast biscotti

3 tablespoons butter

1/2 cup sugar

5 eggs

three quarter cups cocoa powder

half teaspoon almond flavoring

 

1 teaspoon baking powder

one teaspoon baking soda

1/2 cup almond flour

1/2 cup oats

1/2 cup white flower

 

1/3 cup cocoa nibs

1/3 cup chopped walnuts and pumpkin seeds

1/3 cup chopped chocolate chips

 

 

Almond flour Chocolate chip cookies

  • 1/2 cup brown sugar, light or dark (or dates mixed with eggs)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 4 Tbls Butter/Coconut Oil

  • 4 large eggs

  • 2 cups Almond Flour

  • 1/2 cup chocolate chips

  • Add:  1 c. oats, ¼ cocoa nibs, ½ c. walnut, ¼ c flax, ¼ cup chopped toasted coconut flakes

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.

  2. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth. (Blend dates/prunes/ with the egg)

  3. Mix into almond flour, stirring to combine.

  4. Stir in the chocolate chips, nuts, cocoa nibs, coconut flakes, oats, and flax (or other mix)

  5. Bake the cookies for 9 to 12 minutes, until golden brown.

 

Gluten-Free Dairy-Free Lemon Squares with Almond Flour Crust (made for Tony’s Wed)

 

Preheat oven to 350°  Lightly grease (or line w/parchment paper) an 8” square pan.

  • Can double recipe and make in 13”x9” pan – *will take longer to bake

 

Crust:

2 cups ALMOND Flour

4 T Sugar

3 T Cornstarch (gluten-free)

¼ t Salt

6 T cold VEGAN butter, diced

Zest of 1 lemon

 

Filling:

2 large Eggs

3/4 cup Granulated Sugar

1/3 cup Lemon Juice (recommend using fresh lemons)

2 T Cornstarch (gluten-free)

Pinch of Salt

Zest of 1 lemon

 

Instructions:

 

  1. To make the crust: Combine dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or pastry blender until mixture is evenly combined and crumbly.

  2. Dump the crust mixture into the prepared pan, shake to distribute, then press crust into the bottom and about ½” up sides of pan.

  3. Bake the crust until light golden brown, about 8 to 10 minutes

  4. While the crust in baking, whisk together filling ingredients.

  5. Remove crust from oven and pour filling over hot crust. Return pan to oven and bake 14 to 18 minutes, or until filling appears set. 13”x9” doubled recipe may take longer to bake

  6. Remove pan from oven and allow to cool in the pan before cutting.

  7. Cover the squares and refrigerate until ready to serve.

  8. Just prior to serving dust tops with powdered sugar if desired.

 

Makes Approximately 16 servings (32 servings if doubled into 13”x9” pan

 

Gluten-Free Dairy-Free Brownies- Prep 10 Min/Cook Time: 20 Min (tony’s wed) -y 12 Brownies

 

Ingredients:

1 Cup Teff Flour or 1 cup Buckwheat Flour or 1 cup Whole Wheat or non-GF version

¾ Cup Dutch-Process Cocoa Powder, sifted if lumpy (May substitute Hershey’s Special Dark Cocoa Powder)

¼ t Salt

¾ Cup + 2 T unsalted VEGAN Butter OR Coconut Oil, melted, and cooled slightly

1-1/2 Cup Granulated Sugar, Raw Sugar, or Coconut Sugar

1 T Vanilla Extract

3 Large Eggs, room temperature

¾ Cup Dairy-Free Semi-Sweet Chocolate Chips

¼ Cup Dairy-Free Semi-Sweet Chocolate Chips (to sprinkle on top if desired)

 

Directions:

  1. Preheat oven to 350°

  2. Line an 8” x 8” pan with Parchment paper

  3. In medium mixing bowl, stir together flour, cocoa powder, and salt. Set aside.

  4. In a large mixing bowl, stir together melted butter or coconut oil, sugar, and vanilla. Once combined, add the eggs ONE AT A TIME and stir just until combined.

  5. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. DO NOT OVERMIX!

  6. Fold in ¾ cup chocolate chips.

  7. Pour batter into the prepared pan and sprinkle remaining ¼ cup chocolate chips on top if desired.

  8. If using Teff Flour, bake for 20-22 minutes or until brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat flour, you may only need 15-20 minutes.

  9. A toothpick inserted into center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.

  10. Let cool completely, then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier taste.

 

 

​ Short bread butter cookies for stamping:

 

1 cup butter

Half cup p sugar

1 teaspoon vanilla

2 cups flour

One fourth teaspoon salt

Mix in one big bowl (the dough will seem dry, but you just must kneed it). Then kneed and put in fridge for an hour and a half.

Variations: substitute ½ cup brown sugar or ½ cup white sugar for the powdered sugar; this will change the texture and taste.

Can add ½ cup toasted and chopped nuts of your choice. This is especially good with brown sugar.

Dip into chocolate: 4 oz. choc chips, 1 tsp. butter, in double boiler, melt, dip one end and place on parchment lined baking sheet, chill to harden.

 

Lightly dust each stamper each time with flour. If dough is too soft, put back into fridge. Take about 1 Tb. of dough for each cookie, make a ball, and press until about ¼ in. thick. Sprinkle each cookie with colored sugar. You can refrigerate the cookies for about 10 min before cooking to preserve the detail when baking. 

This recipe is good for stamps and cut outs and plain

 

 

​Chocolate Oatmeal protein cookies

1 c sugar

3 cups protein powder

1 t vanilla

1 t cinnamon

1 t soda

½ t b powder

5 cups oats

1 cup cocoa powder

1 c raisins

1/2 cup choc chips

 ½ c oil

1 t vanilla

6eggs

350 till done!

 

Another Protein cookies:​

Wet:

12 eggs

4 cups apple sauce

2 cups pureed plums (or half bag dried cash and carry prunes pureed in blender with the eggs)

2 T vanilla

 

Dry:

2-3 cups chopped dates (or raisins or like or skip)

2 T baking soda

2-4 cups flax meal

4 cups protein

18 cups oatmeal

1-2 cups choc chips

Shape well on oiled sheet.

Bake 350 till done; about 10 minutes

Chocolate chip Oat Bites

 

 

Christmas:

 

Candy Cane Cookie Recipe

Ingredients:

2 1/2 cups flour
1/4 teaspoon salt
1 cup butter, at room temperature
1 cup confectioners’ sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon liquid red food coloring
1/2 cup crushed peppermint candy, such as candy canes (a food processor makes quick, albeit noisy work of this)

Instructions:

Preheat oven to 350° F.

Mix flour and salt together, set aside.

In a large bowl, with an electric mixer, beat butter until creamy, gradually beat in confectioners' sugar and continue beating until light and fluffy, about 2-3 minutes. beat in egg, vanilla, and peppermint extracts then lower mixer speed and gradually mix in the flour mixture, beating just until blended. Remove slightly more than half of the dough from the bowl and set aside. Add the red food coloring and crushed peppermint candy to the remaining dough and beat until evenly mixed and colored.

 

For each candy cane, scoop 1 teaspoonful of the plain dough and 1 teaspoonful of pink dough (tip: a small melon baller will give you about the right amount). Roll each dough portion between your hands to make a 4-inch rope. Twist the ropes around each other like a Barber Pole and shape into a cane shape. Arrange cookies on a parchment paper lined baking sheet (or a lightly greased baking sheet), about 1 inch apart.

If dough becomes too soft, refrigerate for a few minutes until it firms up again, and only take out small amounts at a time to speed production.

 

Bake for about 8 minutes until firm to the touch. Do not let the cookies brown. Cool for a minute before using a wide spatula to transfer the cookies to wire racks to cool completely. Store in a tightly covered container, separating the layers with waxed paper.

 

 

Snickerdoodles

1 1/2 cups sugar

1/2 cup butter, softened

1 tsp. vanilla

2 eggs

2 3/4 cups all-purpose flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. salt

2 Tbsp. sugar

2 tsp. cinnamon

 

In large bowl, beat 1/2 cups sugar and butter until light and fluffy. Add vanilla and eggs, blend well. Add flour, cream of tartar, baking soda, and salt; mix well. In small bowl, combine 2 T sugar and cinnamon. Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart on un-greased cookie sheets.

 

Bake at 400 F for 8-10 minutes or until set - do not over-bake.

 

Yield:  4 dozen cookies.

 

Snowball Cookies

Single batch makes approx. 3 dozen very small cookies.

 

1 cup butter at room temperature

4 Tbsp. powdered sugar (plus more for rolling)

2 cup all-purpose flour

2 tsp. pure vanilla extract

½ lb. (approx. 2 cups) nuts (walnuts or pecans are traditional), finely chopped

 

Mix butter, sugar and vanilla, cream well. Add flour slowly, mixing thoroughly. Add nuts, and mix thoroughly, using hands if necessary. If dough is too soft to work or hold its shape firmly, refrigerate. Otherwise…

 

Roll into ¾ oz. balls, approx. 1” in diameter.

 

Refrigerate 2+ hours or overnight. Bake at 375 degrees for 15 minutes. When cookies are almost cool, roll into powdered sugar. Cool completely on wire rack. Store tightly wrapped in airtight container. Can be frozen. Roll in powdered sugar again just before plating to serve.

 

 

Lemon Bars

 

Crust:

1 cup butter

½ cup powdered sugar

½ tsp. salt

2 cup flour

 

Filling:

4 eggs, beaten

2 cup sugar

½ cup flour

6+ Tbsp. fresh squeezed lemon juice (or “Real Lemon” works fine too)

 

Preheat oven to 350 degrees

Prepare crust by creaming sugar and butter together. Mix flour and salt in thoroughly. Press into the bottom of a 9x13 pan. 

Bake for 15 minutes

 

Meanwhile, prepare the filling. Beat all ingredients together well. When crust is finished cooking, pour lemon batter over crust. Bake for an additional 25 minutes or until fully set.

 

Remove from oven, let cool 5 minutes, and sprinkle with powdered sugar. Wait until completely cool to cut and remove from pan.

 

Rolled Sugar Cookies

 

1 cup sugar

1 cup butter, softened

3 Tbsp. milk

1 tsp. vanilla

1 egg

3 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

 

In large bowl, combine sugar, butter, milk, vanilla, and egg, blend well. Stir in flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

 

Heat oven to 400 F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness (at a minimum).  Keep remaining dough refrigerated. (Continued)

(Continued) Cut with floured cookie cutter. Place 1 inch apart on un-greased cookie sheets.  Sprinkle with sugar if desired.

 

Bake for 5-9 minutes or until wedges are light brown - do not over-bake. Immediate remove from cookie sheets.

 

Decorate with frosting and sprinkles if desired.

 

Yield 5 to 6 dozen cookies.

 

 

The Easiest Fudge Ever

1/2 cup of virgin coconut oil
1/2 cup of cocoa powder
1/3 cup honey
dash of sea salt
1/2 teaspoon vanilla

In a heat resistant, glass measuring cup (Pyrex), place the coconut oil. Fill a small saucepan with a few inches of water and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot.

Place enough plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge “dough” into the loaf pan and fold the plastic wrap or parchment paper over the top of the fudge. Gently press down; to even out the thickness of the fudge (you want it to be about 1/2 inch thick, it will cover probably about 1/2 of the bottom of your loaf pan). Take out the fudge, carefully wrapped up, and place in the freezer or refrigerator until it has set up. In the freezer it only takes about 20- to 30 minutes.  Cut into small squares, and enjoy

 

 

Nana’s famous date filled oatmeal cookies:

Filling:

½ cup dates

½ cup raisins

½ cup water

½ cup sugar

1 tsp. flour

½ cup nuts

Mix and cook for 10 min

 

Cookies:

1 ½ cup butter

1 ½ cup white sugar

6T sour milk (milk with 1 tsp. vinegar)

1 tsp. baking soda

4 cups oatmeal

2 cups flour

2 tsp. vanilla

Roll, cut and bake at 325 on greased cookie sheet for 10 min.

 

 

Evan’s Favorite Ginger Snaps

 

Ingredients:

2 cups Sugar

1 ½ cup softened butter

½ cup molasses

2 eggs

4 ½ cups of flour

1 ½   Tablespoons of baking soda

1 Tablespoons cinnamon

1 teaspoon salt

1 teaspoon ginger

1 teaspoon ground cloves

½ teaspoon nutmeg

 

In a large bowl, beat sugar, butter, molasses & eggs

Until light & fluffy.

 

Add remaining ingredients & mix well.Cover with plastic wrap and refrigerate for about an hour

For easier handling.

½ cup sugar

 

Heat oven to 350. 

Shape dough into 1” balls, roll in sugar.

Place 2” apart on un-greased cookie sheets.

Bake for 8-12 minutes or until set.

Cool, remove from cookie sheets.

Yield: 4-5 dozen cookies.

 

 

 

Pies and crisps

Butter Pie Crust

Yields two 12-inch rounds, enough for one 9-inch double-crust pie.

9” pie: yields 2 rounds for one double crust

10” pie: yields 2 rnds for one double crust

8 oz. (1 c) unsalted butter, chopped, frozen

18 Tbsp. (1 c + 2 Tbsp.) unsalted butter, chopped, frozen

9 oz. (2 c) All-purpose unbleached flour

10 oz. (2 c + 3 Tbsp.) All-purpose unbleached flour

¼ c sugar

¼ c sugar

¼ tsp. salt

¼ tsp. salt

¼ c cold water

¼ c cold water

 

The key to making a crust with butter instead of shortening is to keep the butter and the dough cold. If the butter gets warm, the butter will not bind well with the flour and the dough will be too soft and sticky to work.

 

Cut the butter into ½-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or large bowl, if mixing the dough by hand).

 

Mix for a second or two to blend the dry ingredients.

And the butter and then running mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it’s crumbly and the largest pieces of butter are no bigger than a pea (about ¼ in).   The butter should remain cold and firm [don’t over mix and move the mixing bowl to the freezer to chill as necessary.]  To test it, pick up some butter and pinch it between the thumb and forefinger of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the better is still cold enough. If your fingers look greasy, put the bowl in the fridge for 15 minutes to firm up the butte before adding the water.

 

As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter.  Work the dough until it just pulls together as a shaggy mass.

 

To roll out the dough -- cut the dough in half and pat each piece into a thick flattened ball. Cover one ball and refrigerate until ready to use. Lightly flour your work surface [I had to generously flour my board and keep the surface and pin very floured to work with the dough, but it still turned out flakey and delicious] and tap on the dough ball down with four or five taps of the rolling pin. Begin rolling from the center of your dough outward. Stop the pressure ¼ in from the edge of the dough. Lift the dough, turn by quarter, and repeat the rolling until the dough is at least 12” in diameter (for 9” pie, larger for 10”).  Be sure to re-flour the work surface if your dough is sticking.

 

Using a pot lid or a circle of cardboard as a template, trim the dough to form a round with a 1 ½” margin all around your pie plate. Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.

 

Roll out the other dough ball in the same fashion to use as the top to a double-crust, or the bottom to a second single-crust pie.

 

 

FRIEDA'S SQUASH PIE – Mj’s Mama rip

 

1 egg

1 TA butter (or omit)

2 1/2 cups cooked, drained squash (she preferred to use butternut)

3/4 - 1 cup brown sugar

1/4 teas. Nutmeg

1/2 teas. Ginger

3/4 - 1 teas. Cinnamon

2 TA flour (or a bit more)

1/2 teas. Vanilla (or omit)

1/2 cup canned or regular milk (or I omit when off dairy)

 

Put all ingredients in blender and pour into pie shell. Bake 1 hour, or until knife inserted in center comes out clean (often cracks are opening in filling), at 375 degrees.

 

 

Pumpkin pie:

Single 10-inch pie
1 T flour – any kind

½ cup white sugar (fructose)

½ cup brown sugar (we’ve use pure maple but then use a little more flour)

2 ¾ cup pump puree (we use fresh baked, and we squeeze it out if we froze it)

2 cups milk, we used whole, we’ll try rice next time

3 T cinn

½ t salt

¾ t ginger

¾ t cloves

½ t vanilla

1 t nutmeg

 

 

Crust:

For two crusts:

1 cup butter

5 1/3 cups flour = 2 cups rice flour, ½ cup wheat and ½ cup white, 2 1/3 cup amaranth flour

1 tsp. salt (calls for 2)

About 1/3 cup water cold water

 

Put crust onto cookies sheets, place in preheated 425. Pour filling into pie tins after they are in the over. Bake for 15 min at 425. Lower temp to 350 for another 50-60 minutes.

 

 

Maple, Honey Pumpkin Pie (with Coconut Milk) - this pie is slightly softer than some pies. I like to make it the day before because it leaves plenty of time to set and allows the spices to release their full potential of flavor. I used a 9 1/2-inch pie tin-  honey and maple syrup. Sugary syrups like this are very dangerous when hot. Use caution

2 cups of pumpkin Puree
1 14 oz. can of Thai Kitchen Coconut Milk (not lite)
2 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon salt

1/2 cup of honey
1/2 cup of grade b maple syrup

1 good pie crust

1-Have your pie crust rolled out and in the pie tin. Preheat the oven to 375 degrees.

2-Mix all the ingredients together in a medium size bowl, except the honey and maple syrup. Set aside

3- Combine the honey and maple in a small pot. Bring to a gentle simmer. Make sure it doesn’t boil over! Let it simmer until the mixture reaches the soft ball stage (the temperature should be between 234-242 degrees). To check it, drop a small amount of the syrup with a warm wooden or metal spoon into cold water. Quickly gather the syrup in between your fingers, at the soft ball stage it will be a limp sticky ball that flattens between your fingers when removed from the water. I find it helpful to check at least several times as the temperature gets close. If you are new at this, you may want to take the pot off the heat while you check it.

4-When it is done, allow it to cool for about 5 minutes and then add to the rest of the ingredients. Mix thoroughly and pour into the pie crust.

5-Place in the middle of the oven and bake until the center is set (it will still seem quivery, like gelatin, when you nudge the pan). 45 minutes to 1 hour is the usual time. Let cool completely and then refrigerate. Enjoy!

 

Diana Callaway’s Vanilla pumpkin pie:

1 ½ C. Pumpkin

1 Can Evap. Milk or 12 oz. (1 ½ C.) whole milk

2 eggs

¾ C. White sugar (or honey, maple syrup, agave, etc.)

1 Tablespoon flour

½ teaspoon salt

1 ¼ teaspoons vanilla extract

½ teaspoon cinnamon

1 unbaked pie crust

 

Mix all ingredients together and bake at 450 for first 20 minutes then reduce oven temp to 350 and bake approx. another 40-50 minutes or until knife inserted in middle comes out clean.

 

Apple Pie in a Bag:

Filling:

8 apples

1/w cup sugar

¼ tsp. nutmeg

½ tsp. cinnamon

 

Crust:

1 ¼ cup flour

1 tsp. salt

1 tsp. sugar

6 T cold butter

4 T ice water

 

Cut crust to resemble corn meal then add water

 

Topping:

½ cup butter

½ cp sugar

½ cup flour

 

Mix and crumble on top of fruit.

Bake at 425 for 70 minutes in a brown paper bag.

 

Rhubarb blueberry crisp

1 cup oats

½ cup gluten free flour mix

½ tsp. salt ¼ cup coconut oil

¼ cup maple syrup or honey

1/3 cup nuts

2 T water

2 T maple syrup or honey

1 tsp. cinn.

¼ tsp. nutmeg

2 tsp. vanilla

5 cups fruit (3 cups rhubarb 2 cups blueberries)

Place fruit in a lightly oiled pan, spoon mixture atop, cover and bake 45 min. uncover and bake 15 min till crisp.

 

Crisp:

½ cup butter (1cube)

½ cup coconut oil

½ cup rapidura

1/w3 cup pure maple syrup

½ cup flour

½ cup rice flour

1 ½ cup oats

 ½ cup quinoa flakes

1 tsp. salt

 1 cup coconut

(Mix and sprinkle over below)

Bake at 350 till crispy and bubbly

 

Mil: 4 cups strawberries

            4 cups rhubarb

            ½ cup sugar of any kind (could use less)

            2 Tbsp. melted butter (can skip)

 

Fudge:

The Easiest Fudge Ever

1/2 cup of virgin coconut oil
1/2 cup of cocoa powder
1/3 cup honey
dash of sea salt
1/2 teaspoon vanilla

In a heat resistant, glass measuring cup (Pyrex), place the coconut oil. Fill a small saucepan with a few inches of water and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot.

Place enough plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge “dough” into the loaf pan and fold the plastic wrap or parchment paper over the top of the fudge. Gently press down; to even out the thickness of the fudge (you want it to be about 1/2 inch thick, it will cover probably about 1/2 of the bottom of your loaf pan). Take out the fudge, carefully wrapped up, and place in the freezer or refrigerator until it has set up. In the freezer it only takes about 20- to 30 minutes.

 

Cut into small squares, and enjoy

 

Paleo Fudge

Ingredients

3/4 cup almond butter

1/2 cup coconut oil

1/4 cup honey (use less if you don't want it too sweet)

1/2 cup cocoa powder

1/2 cup unsweetened shredded coconut

1/2 teaspoon pure vanilla

1/2 cup Enjoy Life chocolate chips (or other paleo chocolate

 

Directions:

line a 9×9 baking pan with parchment or wax paper
in a microwave safe bowl combine almond butter, coconut oil, and honey – heat for one minute
then in a large bowl add cocoa powder, melted ingredients and vanilla and mix until smooth
add in the coconut and make sure all coconut is covered
sprinkle in the chocolate chips and give it a few stirs
pour mixture on top of the parchment paper and let sit in the refrigerator for 2-3 hours
cut into small pieces and ENJOY!

note: these must remain refrigerated. they will melt if they get too warm.

 

Paleo coco fudge

¾ Peanut butter or nut butter

½ coconut oil melted

¼ cup honey

½ cup cocoa powder

½ cup shredded coconut

 

Other Desserts:

Pudding:

 

Vanilla pudding:

Mix in 2-quart saucepan.

1/3 cup sugar

3 T. cornstarch

1/8 tsp. salt

Add:

2 cups milk

2 egg yolks (make sure to avoid all egg whites)

2 T butter (can omit)

2 tsp. vanilla

 

Cook over med heat, stir constantly till mixture thickens and boils. Boil 1 more minute. Remove from heat and pour into cups or popsicles holder. Cool or freeze.

 

For chocolate pudding:

Increase sugar to ½ cup and add 1/3 cup cocoa into sugar-cornstarch mixture.

 

For Butterscotch pudding: substitute 2/3 cup brown sugar instead of white and decrease vanilla to 1 tsps.

 

Fruit juice jiggler:

Ingredients:

4 envelopes unflavored gelatin

1 cup cold fruit juice

3 cups fruit juice heated to boiling

2 T sugar or honey

Sprinkle gelatin over cold juice in large bowl; let and 1 minute. Add hot juice and stir until gelatin completely dissolved about, 5 minutes. Stir in sugar or honey if desired. Pour into 13x9x2 pan. Refrigerate until firm, about 3 hours.

 

 

 

 

 

 

Fudge Sauce

This can be made ahead and stored in the refrigerator. Warm for just 10 seconds in the microwave and serve over ice cold fresh homemade vanilla ice cream. Package in a beautiful jar and it makes a pretty host gift.

 

6 oz. semisweet chocolate or 4 oz. semi sweet and 2 oz. unsweetened

½ cup light corn syrup

¼ cup cream

1 Tbsp. butter

½ tsp. pure vanilla extract

 

Coarsely chop the chocolate, melt it over hot water in the top of a double boiler along with the syrup.

Mix well. Add the half and half, blend well.

Stir in the butter until smooth and creamy

Remove from heat and add the vanilla. Mix well.

Serve warm or allow cooling and keeping refrigerated.

Makes 1 ½ cups.

 

 

MG’s Secret Chocolate Sauce:

-butter

-brown sugar

-cocoa powder

-heavy whipping cream

-powdered sugar

If you don’t use butter – add teensy bit of salt

Directions:

Add ingredients in order listed.

Note:  sauce should be creamy and thin when melted. When poured on ice cream it should harden. If it doesn't you did something or everything wrong. There are no specific measurements for this recipe. If you fail, I will personally laugh at you until you cry.:

 

 

 

 

 

 

Peanut Butter Magic Shell:

 

 

ingredients

1 cup peanut butter you can use creamy or chunky

5 tablespoons coconut oil

2 tablespoons sugar (can melt chocolate chips and skip sugar)

instructions

In a small saucepan over medium low heat, whisk together the peanut butter, coconut oil and sugar until melted and sugar is dissolved.  Remove from heat and let cool to room temperature.  

Store refrigerated in a covered container.

To serve, drizzle a few tablespoons over a scoop of ice cream and enjoy!

 

 

 

Chocolate Shell:

Ingredients

  • 1 Cup Chocolate Chips (Dairy-Free, Vegan, or Paleo As Needed)

  • 2 Tbsp. Coconut Oil

Instructions

  1. In a microwave-safe bowl, .Next, . (I recommend a lower power setting (like MELT or DEFROST) if you have one for extra caution.)

  2. Melt until the chocolate has just a few tiny bumps of chocolate chips left and stir until the residual heat from the chocolate has melted them.

  3. The chocolate sauce should be totally smooth and glossy.

  4. Add flavors if you want. If you’re adding any mix-ins (like salt, vanilla, peppermint extract, etc.) stir those in at this point.

  5. Transfer to a jar & let it cool a minute or two so it doesn’t instantly melt the ice cream. I transfer mine to a jar for easy storage and pouring.

  6. Pour over ice cream or frozen treats and watch it harden! It’ll only take a minute or so! 

 

 

Raw or other Milk Ice Cream with Tempered Eggs:

Raw Milk Ice Cream - Yield: 2 qt  - Prep Time: 5 minutes  - Additional Time: 20 minutes

Creamy, homemade, raw milk ice cream couldn’t be easier. It all starts with raw dairy, blended with rich, pastured eggs, sweetened with honey or maple syrup, and deepened with a splash of vanilla.

Ingredients

1.5 cups whole raw milk

2 cups raw cream

6 egg yolks I temper the eggs – see below

2 teaspoons vanilla

1/2 cup maple syrup or honey

Instructions

Place ingredients in a blender and blend until smooth.

Pour into an ice cream maker and follow instructions according to the ice cream maker directions. Usually this takes about 15-25 minutes.

Serve or store in a container with a lid, and place in the freezer.

Notes

For a chocolate raw milk ice cream, add 1/2 cup of cocoa powder to the blender and blend thoroughly to make sure there are no chunks of cocoa powder in the mixture.

If you don’t have access to raw milk, you can substitute the milk for whole milk, and cream for heavy whipping cream.

To temper eggs:

Eggs enrich custards, giving them a silky consistency. But if added to piping-hot ingredients, they will curdle, so they must be tempered to decrease the temperature difference. Gently and gradually adding hot liquid to the eggs ensures they won't scramble as they cook to a safe temperature.

VANILLA ICE CREAMHands-on: 20 min. Total: 5 hr. 20 min.

1 ½ cups half-and-half1 ½ cups evaporated low-fat milk2/3 cup sugar, divided1 vanilla bean, split lengthwise and seeds scraped3 large egg yolks

1. Bring half-and-half, milk, 1/3 cup sugar, and vanilla bean and seeds to a simmer in a medium saucepan.

Why? Heating dissolves the sugar and infuses the vanilla into the liquid.

2. Combine yolks and remaining 1/3 cup sugar in a bowl, whisking vigorously until thick and pale.

Why? Whisking dissolves the sugar and thickens the yolks.

3. Gradually add 1 cup of hot milk mixture to yolk mixture in a thin stream, stirring constantly with a whisk. Add yolk mixture to pan, and cook over medium-low heat for 2 minutes or until a thermometer registers 160°.

What's happening? The yolks are warming up enough to cook with the rest of the hot milk mixture.

4. Strain into a clean bowl set over an ice-water bath, stirring to cool. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

What's happening? Straining removes the vanilla bean and any tiny bits of egg that may have coagulated, ensuring the smoothest consistency

 

Ice Cream without Eggs – can added tempered eggs or fresh

Equipment

  • Ice Cream Maker

Ingredients

  • 4 cups Raw Milk/Cream from an unshaken gallon jar of whole, raw, milk with creamline still at the top see video for visual explanation

    • I used: 1 cups heavy cream,1 cup coconut milk,  2 cups raw

  • 3/4 cup organic cane sugar or sugar of choice

  • 1 tbsp vanilla

  • Frozen berries, jam, fruit sauce, dulce de leche, cocoa, you name it! Add to what looks good- about 1 cup berries or 1/2 cup sauce.

  • I put a lot of cocoa powder, chopped coconut and nibs

  • Can still add tempered eggs but don’t need to

Instructions

  1. In a big glass measuring cup, gently pour in 4 cups of cream/milk (without stirring it first). This gives you mostly cream with some milk as well.

  2. Whisk in sugar and vanilla until sugar is dissolved, about 15 seconds.

  3. Immediately pour into your ice cream maker (my "freezer bowl" lives in the freezer awaiting ice cream making!) If for some reason you are side tracked and your cream/milk mixture OR your freezer bowl sits out for more than 15 minutes, re-chill them before proceeding or you'll have runny ice cream.

  4. Churn to your ice cream makers specifications- mine is 30 minutes.

  5. IF you are adding in frozen berries or fruit sauce, pour them into the ice cream maker while its still going after 20-25 minutes.

  6. When its done, immediately enjoy, or scoop into freezer safe containers and freezer until ready.

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