Apple Blueberry Coffee Cake

1/2 cup of fresh blueberries
1 small apple, sliced
2 cups of all-purpose flour
1/2 cup of sugar
1/2 teaspoon cinnamon
2 1/2 tsp. of baking powder
1/4 tsp. salt
1 egg
1/3 cup of canola oil
2/3 cup + 1 TBS (seperated) of almond milk
(you can use regular milk if you like)
1 teaspoon vanilla extract


Topping:
1/3 cup of brown sugar
1/4 cup of all-purpose flour
1/2 tsp. of cinnamon
3 Tbsp. of firm margarine or butter


Preheat oven to 375'F.
Mix together flour, salt, baking powder, cinnamon, and half of the sugar.
In another bowl, mix together the egg, oil, 2/3 c. milk, sugar and vanilla.
Slowly mix wet ingredients into the flour until well blended (about 1 minute).
Add tablespoon of milk and mix into dough.
Pour batter into a greased 8 x 8 baking dish. The dough will be very thick. Spread it on the bottom of the dish as evenly as you can.
Arranged sliced apples over the dough, pressing them into the dough, then blueberries.

Mix the ingredients for the topping, then cut in butter until crumbly. Sprinkle over the fruit.
Bake for 35 mins or until toothpick inserted in center comes out clean.


Note: To make this cake vegan, simply use an egg replacer for one egg, and make sure to use margarine not butter in the topping.

Strawberry Muffin Scones

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• 1/4 cup canola oil
• 1/2 cup milk (dairy or non dairy)
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1 3/4 cups all-purpose flour
• 1 cup diced strawberries
• 1 teaspoon vanilla extract
• 1/2-1 teaspoon cinnamon 

Preheat oven to 375 degrees F (190 degrees C) and grease muffin cups. Set aside.
In a small bowl, combine oil, milk, and egg. Beat lightly. Add vanilla. 
In a large bowl, mix flour, salt, baking powder, cinnamon, and sugar. Toss in strawberries and stir to coat with flour.  Pour in milk mixture and stir together.
(You can also choose to add the strawberries after mixing the wet and dry ingredients together.)
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch, and toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans.

(No one will believe this is Vegan) Chocolate Cake

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• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup veg. oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water
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• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a bundt cake pan (or cake/loaf pan).
• Sift together flour, sugar, cocoa, baking soda and salt. 
• In a separate bowl, mix oil, vanilla, vinegar and water. 
• Pour into dry ingredients slowly and mix until smooth. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35-45 minutes. Cake is ready when toothpick inserted in center comes out clean. Remove from oven and allow to cool.

Chocolate Glaze

1/2 cup white sugar (I used organic evaporated cane juice crystals)

3 TBS. corn starch

2 TBS. unsweetened cocoa powder

1/4 tsp. salt

1/2 cup water

In a small saucepan mix together the sugar, cocoa powder, salt and corn starch.

Whisk in water. Slowly stir over medium heat until it boils. Turn off one minute after boiling, stir, and let cool. Pour over cake when ready.

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  shopping lis

Frangelico Frosted Chocolate Cake

3    Eggs

3/4  cup  White sugar

1/2  cup  unsalted butter

1  c  Light brown sugar

2 1/4  c  All-purpose flour

1/2  c  Unsweetened cocoa powder

1 1/2  tsp  Baking soda

1/2  c  Frangelico Liquor

3/4  c  Strong cold coffee

Frosting:

6  tablespoons  Butter

1  pound  Sifted powdered sugar

3  tablespoons  Unsweetened cocoa powder

3  tablespoons  Frangelico

2  tablespoons  Hot coffee, up to 3 T

Grease two 9" cake pans. Preheat oven to 350F. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff. Set aside. 

Cream butter and brown sugar until fluffy. Beat in yolks one at a time. 

Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. Top with toasted hazelnuts if desired.

FROSTING: Cream butter with sugar. Add remaining ingredients and beat until smooth.

Ultimate Chocolate Chip Oatmeal Cookies

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• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed golden brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1-1/4 cups rolled oats
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup semisweet chocolate chips
• 2 ounces chocolate, grated (optional)
• 3/4 cup chopped walnuts (optional)
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• Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then mix until fine or at desired texture. Set aside.
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• In a large bowl, cream together butter and sugars. Beat in the egg, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into wet mixture. Add chocolate chips, grated chocolate, and nuts.
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• Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Let sit on cookie sheet one minute before moving to cooling rack.
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• Note: For crispier more evenly shaped cookies, flatten the balls into circles prior to baking.
• Recipe makes 2 dozen cookies.
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Ginger cookies

1 cup unsalted butter, room temperature

1 cup light brown sugar
1/4 cup unsulphured molasses

2 large egg whites

1/2 teaspoon pure vanilla extract

2 2/3 cups all purpose flour 

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Garnish:

1/2 cup granulated white sugar, for covering the cookie balls before baking.

Beat butter and sugar until light and fluffy. Add molasses, egg whites, and vanilla extract and beat until incorporated. 
In a separate bowl whisk together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix until well combined. Cover the batter with plastic wrap and chill in the refrigerator for about at least an hour, or overnight.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 

Place 1/2 cup of white granulated sugar in a medium sized bowl. 
When the dough has chilled, roll into 1 inch balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart and with the bottom of a glass, flatten the cookies slightly. Bake for about 8-10 minutes or until the cookies are firm but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

Note: This recipe makes about 4 dozen cookies. Simply halve the recipe for 2 dozen.

Grandma's Ricotta Cheese Cake

1.5 lb. Ricotta cheese, well drained.
1/2 cup sugar
2 tablespoons manna groats (farina)
3 eggs
2 tablespoons unsalted butter, softened
1/2 tsp baking soda
1 1/2 tsp. vanilla or rum extract
pinch of salt


Mix ingredients in mixer and let stand 5 mins.
Add 1/2 cup raisins (make sure you let raisins stand in boiling water for 10-15 mins to soften and plump, then drain and dust with flour).
Grease an 8 or 9 inch round pan and pour in mixture. Cover with foil.
Bake 1 hour in preheated oven at 375'F, removing foil after 40 mins.
Cool.

Tips: A good trick for easily removing the cake from the pan is to cover the pan with parchment paper and pour the batter on top. When the cake is ready, it will be easy to remove the cake from the parchment paper.