Yogurt Berry Muffins

2 cups unbleached flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt

1/2 cup plain greek yogurt (substitute soy yogurt for vegan option)
1/2 cup canola oil
1/2 cup + 2 Tablespoons milk (sub. non dairy milk for vegan option)
2 teaspoons vanilla extract

1 1/2 cup mixed berries (blueberries-raspberries, or diced strawberries work well)


1. Preheat oven to 350F and grease 12 muffin cup liners.
2. In a small bowl, whisk together the wet ingredients and set aside. In a large bowl, whisk together the dry ingredients; make a well in the center of the dry mixture and pour in the wet mix. Stir together with a spatula until just combined. Fold in berries.
3. Pour mixture into muffin cups, filling to the top.4. Bake 25-30 minutes, until tops are golden brown and spring back when gently pressed.

Vegan Chocolate Banana Cake

2 ripe bananas

1 1/4 cups flour

3/4 cup sugar

1/4 cup unsweetened cocoa powder

1/3 cup veg oil

1/3 cup water

1 tsp. baking soda

1 tsp. white vinegar

1/4 tsp. salt

1/3 cup semisweet chocolate chips

1. Preheat oven to 350'F. Place peeled bananas in an ungreased 8 inch baking dish (I used glass) and mash with a fork. Set aside.

2. In a medium bowl, mix together flour, sugar, cocoa, and salt. Set aside.

3. In another bowl, mix together water and veg. oil. Mix baking soda and white vinegar separately and add to liquid mix.

4. Pour liquid mixture into the bowl with dry ingredients and mix until moist.

5. Pour into baking dish. You can leave the bananas as they are for a layer of gooey banana or mix through the batter for a banana swirl. Sprinkle with chocolate chips.

6. Bake for 35 to 37 minutes, or until toothpick inserted in center comes out clean. Cool completely before eating, about 30-45 mins.

Arthur Schwartz's Passover Pareve Apple Cinnamon Nut Cake

3 eggs
3/4 cup sugar
1/3 cup veg oil
3/4 cup matzo cake meal
3 large apples (preferably golden delicious or crispin) 


Topping
1/2 c- 3/4 c coarsely chopped walnuts
1/2 c sugar
1 Tablespoon cinnamon
pinch if nutmeg


Preheat oven to 350'F. Lightly oil an 8 inch square baking dish.
Peel, core, and slice apples (1'') and set aside.
Mix ingredients for topping and set aside.
In a seperate bowl, beat the eggs until well mixed. Beat in sugar until mixture is thick and foamy. Add oil in a steady stream. With a spatula, stir in the matzo meal and mix until well blended.
Pour half of the batter into the pan, arrange sliced apples on top, pour the remaining batter, more apples, and cover evenly with topping.
Bake for 60-75 minutes, or until the sides of the cake pull gently away from the corners of the pan. A cake tester will not work with this cake.
Let sit in the baking dish, for several hours, until cool, before cutting and serving. This cake can be made a day ahead and stored in an airtight container.
Drizzle with caramel syrup and serve with ice cream if desired.

Traditional Passover Coconut Almond Macaroons

3 egg whites 
1/2 cup granulated sugar 
2-1/2 cups sweetened flaked coconut
1 cup almonds, finely chopped (can substitute for half almond meal, half chopped almonds)

Preheat the oven to 350°F. Lightly grease a large baking sheet.  In a medium bowl beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.  Process in mixer for 10 seconds. Using your hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 15 to 20 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.  Makes 1 1/2 - 2 dozen macaroons. Tips: For an extra special treat, melt chocolate chips and drizzle over cookies.

Coconut Almond Balls (Vegan, No Bake and Kosher for Passover!)

1 cup almond meal
1 cup unsweetened coconut flakes
2 tablespoons agave syrup or honey

Optional flavoring:
Add 1 teaspoon almond extract, or rum/brandy, or orange peel.

Coating:
unsweetened cocoa powder (I used raw cacao)
coconut flakes


Combine ingredients in mixer until it forms a thick paste. Roll into small balls, cover in desired coating, and place in mini cupcake liners.


Makes about 15 walnut sized balls.


Tips: If using sweetened coconut flakes, use a little bit less honey; unless you like your macaroons sweet.

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.