Raisen, Pecan (no corn syrup),Rubarb Pies

Lots of vitamins, minerals, antioxidant, heart etc from grapes and nuts. You can also start with canned raisins made for pies and ready- prepared pie shells. Never buy pies with glucose sugar or corn syrups. (corn syrup has went into hiding and using other names.) Wonder why? They're s conspiracy's going on with our food supply by the government and Wall street. America makes the most poisonous food on the planet. Eat plain, simple and basic foods for the most part, exception holidays. Stay away from package products as much as possible. One good cook preparation a week will do for the whole week if planned correctly. We have baggies and freezer for excess and keeping our kitchen meals longer. Many pies can be very healthy with a few adjustment for sugar, organically or garden grown fruit or vegetables.
RAISIN PIE (GRAPE PIE)
1 ½ cup raisins
¼ cup pineapple juice ( or use more water)
½ tsp vanilla
¼ cup cornstarch
¼ cup lemon juice
1 ½ cup water
1 cup sugar or agave
½ tsp salt
Pastry for 8” two crust pie
In a small sauce pan combine raisins, water, pineapple juice and vanilla. Bring to a boil and cook 5 minutes. Pour mixture through strainer. Set raisins aside and reserve the liquid.
Mix together sugar, cornstarch and salt; add hot raisin liquid, beating all together with a wire whip. Continue cooking and stirring until thick, about 5 minutes. Add in raisins and lemon juice and pour into the unbaked pie shell.
Roll out top crust and cut two 2” slits near center, then snip with scissors at sides and between slits. Or make any fancy cut-out design desired. Moisten edge of bottom crust rim. To adjust top crust, fold in half or roll loosely on rolling pin; center on filling.
Pull slits apart slightly if necessary with a knife. (Steam must escape during baking.) Trim top crust, allowing it to extend 1/2” over rim. To seal, press top and bottom crust together on rim. Then fold edge of top crust under bottom and flute. Bake at about 400 for about 45 minutes or to the desired brownness. Good plain or scrumptious with ice cream (Cool Whip).


Amazing Pecan Pie This Pecan Pie has no corn syrup, replace sweetener with honey or agave. Replace the cream and eggs part if you don't want it to be vegan. I love this site. (Plenty of omega's in this pie)

http://allrecipes.com//Recipe/fresh-rhubarb-pie/Detail.aspx This pies is great colon re builder.
Heat oven at 350 (Bake for 40-45 minutes
Ingredients;
6-8 cups chopped Rhubarb
1 1/3 cups sugar
8 Tbs flour
1 tbs. butter
It's ery simple and delicious recipe
Buy a double pastry pie crust or make the whole wheat one in this blog
I love the recipes in the sites...please visit them.
Comments on resutls are always welcomed?

SWEET POTATO PANCAKES

This dish is good for Hanukkah or any winter occasions with any meal. Serve with sour cream, apple sauce, or maple syrup and butter. You can prepare them ahead of time and reheat them in an oven at low heat.
Preparation time; 25 minutes, cooking time 30 minutes; serves 8.
Per serving: 199 calories, 5.5 fat grams, 4.4 fiber and 69 sodium.
Ingredients:
6 cups peeled and finely shredded sweet potatoes
2 cups finely shredded zucchini
1 cup finely shredded onions
¼ cup lemon juice
1 tsp. No-salt herb blend, pinch of Cinnamon, or try pumpkin or apple pie spices.
1 ½ cups egg substitutes
1 2/3 cups unbleached flour
¼ cup chopped fresh flat leaf parsley
6 tsp. Safflower oil (divided)
1.In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley.
2.In a large no-stick frying pan or griddle over medium high heat, warm 2 teaspoons of the oil. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm.
3.Repeat, adding the remaining 4 teaspoons oil as needed until all the batter has been used.

http://amomwriting.blogspot.com/2010/07/swing-low-sweet-potato-pancake.html

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TOFU BURGERS

If you chill this tofu mixture for a short time it makes forming the patties a little easier. If you just can't spare the time , flour your hands before forming the patties so they don't stick. There are so many ways to use and cook with this protein. The organic with as much fiber left in the tofu is best.
Preparation time 15 minutes + chilling time; cooking 15 minutes; serves 4. 416 calories 12.6 fat grams, 5.2 grams fiber and 585 mg sodium.
Ingredients:
3 tbs. Sesame oil (divided)
¼ cup chopped scallions
2 garlic cloves, minces
8 ounces fir tofu, well drained and squeezed dry between paper towels with a weight on top.
1 cup cooked white rice
¼ cup oat bran
¼ cup whole wheat flour
½ cup egg or substitute (see post)
2 tbs. Sesame seeds
2 teaspoons low sodium soy sauce
½ teaspoon cumin
4 English Muffins, split and toasted.
1.In a small no stick frying pan (or seasoned cast iron skillet), over medium high heat warm 1 teaspoon of the oil. Add the scallions and garlic: cook, stirring frequently, for 2-3 minutes, or until tender. Set aside.
2.2. In a large bowl, mash the tofu until smooth. Add the scallions, rice, oat brand (or flax seed meal), flour, egg, sesame seeds, soy sauce and cumin. Cover and chill in refrigerate for 15 minutes.
3.Shape the mixture into 4 patties. In large no stick frying pan over medium heat, warm the remaining 2 teaspoons oil. Add the patties. Cook for 5-7 minutes one each side till golden brown. Serve on English muffin or w/w bun i.e.

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SWEET AND SOUR (no meat recipe)

Sweet and sour is combination most often associated with Chinese cooking. In this dish keep the tofu firm and crisp by stir-frying it first and briefly reheating it toward the end of the cooking time.
Preparation 15 minutes, cooking time 20 minutes. Serves 4; Per serving 360 calories, 12.9 grams of fat, 5 grams of dietary fiber and 312 sodium.
Ingredients:
12 ounces firm organic tofu, well drained and squeezed dry between paper towels. (put a heavy can on top for a while) (or, freeze thaw will make tofu dryer with less water)
4 tablespoon peanut oil
1 large head broccoli (separated into florets_no stems)
2 cups sliced yellow peppers or red...green or, mixed
2 garlic cloves, (minced)
1 cup low sodium vegetable stock
¼ cup tomato paste
2 tablespoon chopped fresh flat-leaf parsley
1 tablespoon rice wine vinegar
1 tablespoon low-sodium teriyaki sauce or, 2 tbls soy
1 tablespoon brown sugar or, 1 ½ teaspoons honey

1 tablespoon minced ginger
1 tablespoon corn starch
1 tablespoons water

2 tablespoons Soy sauce for salt flavor...taste
1 ½ cups drained canned pineapple chunks

TOPPING; sprinkle on sesame seeds
1.Cut the tofu into 1” cubes

2.In a large cast iron frying pan (or, cast iron no stick pan) or, wok over medium high heat, warm the oil. Add tofu. Cook, turning frequently for 4-5 minutes until tender. Stir in the stock, tomato paste, parsley, ginger,vinegar, soy or teriyaki sauce and sugar or honey and rest of the ingredients.
3. In a cup, dissolve the cornstarch in the water. Add to the pan; stir well and bring to a boil. Reduce the heat to low. Stir in the tofu and pineapple; cook, stirring to coat evenly for 5 minutes to blend in the flavors.

Photo: http://jenniferscooking.blogspot.com/2009/03/sweet-and-sour-tofu.html

LET US KNOW OF YOUR SUCCESSES: Any comment is welcomed

PEANUT BUTTER COOKIES (no flour)

Best Ever Peanut Butter Cookies
Ingredients:
1 cup peanut butter [plain or chunky]
1 cup granulated sugar
1 medium egg, slightly beaten
Preparation:
Preheat oven to 325-degrees Farenheit.
Mix ingredients well in a medium bowl.
Drop by teaspoon onto an ungreased cookie sheet.
Flatten cookies with a fork.
Bake for 8-10 minutes or until golden brown.
That's it!

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POTATOES AND TOFU SCRAMBLE

POTATO AND TOFU SCRAMBLE EVEN THOUGH IS HAS GO EGGS. This mix can stand on its own as a breakfast dish, you can also use it as an omelet filling
Preparation time; 10 minutes; 12 minutes to cook; makes 4 servings, 222 calories, 6.9 grams of fat; 1.2 g. fiber and 95 mg. sodium.
1 teaspoon peanut oil
1 1/2 cups diced cooked potatoes'
1 cup chopped sweet red peppers
1/2 cup chopped scallions'
2 garlic cloves (minced)
1/8 teaspoon freshly ground black pepper
8 ounces firm tofu, well drained and squeezed dry between paper towels
1 teaspoon low sodium soy sauce
1/2 teaspoon turmeric
1/4 teaspoon powdered ginger
1/4 cup salsa
In a large frying pan over medium heat (Cast iron,) warm the oil. Add the potatoes, red peppers, scallions, garlic and black pepper; Cook, Stirring frequently, for 4-5 minutes or until the potatoes are golden.
Cut the tofu into cubes; add to the pan, add the soy sauce, turmeric and ginger; cook, carefully turning the mixture with a spatula for 4-5 minutes, or until the tofu is golden, Ad the salsa; cook for 1 minute to blend the flavors
The photo comes from this link_blog; He has a nice scrambled egg recipe, more simple, using tofu.
http://vegandad.blogspot.com/2008/10/vegan-moms-scrambled-tofu.html...


All comments are welcomed...

LENTIL BURGERS WITH MUSHROOMS AND ONIONS

These are “meaty,” satisfying burgers substitutes I wish we could buy in the fast foods restaurants. The Vidalia or sweet onions are sweet enough to eat like an apple. If you can't find them choose another large sweet variety. You also can change the mushroom mixture with a standard burger topper such as tomato slices, lettuce and low-fat or veggies cheeses on the market now.
Preparation time; 15 minutes, cooking time; 35 minutes; 4 servings; 443 calories, 13.9 g fat, 10.4 grams of dietary fiber and 692 mg sodium.
1 ¼ cups water
½ cup brown lentils, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
½ cup wheat germ
1/3 cup finely chopped pecans
¼ cup chili sauce
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 tablespoon margarine
1 medium Vidalia or another sweet onion, thinly sliced crosswise and separated into rings
2 sesame-topped whole wheat hamburger buns etc.
Directions
1.In a 2 quart saucepan, over medium high heat bring the water and lentils to a boil. Reduce the heat to low, cover the pan, and simmer for about 25 minutes, or until tender. Drain if all the water has not been absorbed.
2.Place the lentils in a food processor, or hand blender; add the beans and process until smooth.
3.Transfer to medium bowl. Add the wheat germ (or bulgur,) pecans, chili sauce, cumin, and garlic powder; mix well. Form the mixture into 4 patties.
4.Grill or broil for about 5 minutes per side, until golden.
5.While the burgers are cooking, melt the margarine in a large frying pan over medium heat. (I don't use microwave)Add the onions and mushrooms; cook, stirring frequently for 8-10 minutes or until very tender and the mushroom liquid has evaporated.
6.To serve, place the patties in the buns and top with equal amounts the mushroom mixture..

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NUTTY RICE BURGERS

Who says it cost too much to be vegetarian? These juicy, nutritious veggie burgers can be served in whole wheat pitas with slices of cucumbers, tomato and onions, eaten plain, or on a bun.
Preparation time: 15 minutes, Cooking time; 15 minutes. Makes 6 servings, 287 calories, 5.6 g. fat; 9.2 grams dietary fiber. 42 mg. Sodium.
Ingredients;
1.1 ½ cups water
2.1 cup bulgur
3.¼ cup low-sodium vegetables-stock
4.½ cup finely chopped onions
5.½ cup shredded carrots
6.½ cup shredded zucchini
7.1 teaspoon dried thyme
8.3 cups cooked brown rice
9.½ cup eggs substitute (see egg sub. Post)
10.½ cup whole wheat flour
11. ¼ cup finely chopped walnuts
12.1 teaspoon dried rosemary crushed
13.½ teaspoon freshly ground pepper
14.1 tablespoon sunflower oil
1. In large bowl, combine the water and bulgur; set aside for 30 minutes or until the bulgur is soft. Place in a strainer.
2.In large cast iron skillet over medium heat, warm the stock. Add the onions, carrots, zucchini and thyme; cook, stirring frequently , for 4 to 5 minutes, or until the vegetables are tender and the liquid has evaporated. Add to the bulgur.
3.Stir in the rice, egg, flour, walnuts, garlic powder, rosemary and pepper; mix well. Shape into 6 patties, adding more flour if the patties are too soft.
4.Wash and dry the frying pan. Place it over medium heat and warm the oil. Add the patties and saute for about 5 minutes per side, or until golden brown. Don't turn over until they are Golden.
http://thompsonsorganicrecipes.blogspot.com/2010/06/egg-substitutes-for-recipes.html
In a attractive container before hand; mix up the egg substitute recipe you prefer, or use eggs.
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WHOLE WHEAT DUMPLINS

Whole wheat dumplings is a healthy alternative to getting fiber that white noodles doest offer. They stretch the food when needed. They're great in can stews to make its serving to go further. Try using them with just vegetable soups or added to broths. They're a comfort food at best.
2 cups whole wheat flour (bakery flour or soft wheat flour is not so heavy. You can add 1/2 white unbleached flour)
1/4 cup margarine
1 tablespoon baking powders
1 cup milk
2 teaspoons salt (1 teaspoon of Poultry seasoning can be added - optional)
Pepper to taste (Parsley flakes can be added 1 tsp.)
Mix all ingredients and teaspoon in boiling broth and cover with lid until done, about 15-20 minutes on a gentle simmer undisturbed. If bigger dumplings are needed use a 1/8 ice cream scoop. Buy one, its an excellent tool for cookies and just the right amount for these dumplings.

*"Dinty Moore Beef Stew" has no preservative by Hormel
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Baked Diet Chicken (Corn flakes)

The Deen Brothers' (Paul Deen's sons) Lighter Fried Chicken This is in this vegetarian blog because we are making transitions toward vegetarian and/or healthier recipes. Most of these recipes have a huge make-overs to healthier cooking as we make less eating meat in our diets. This should be a organically grown chicken (Target) with no chemicals, anti-biotic (which is genetically modified parasites, and hormones as fatten up the chickens then us. Need I say more. I started with one meal a day not eating meat, then two meals, now I'm working on three meals a day. I am in a senior "Assistant Living" situation and can't find a vegetarian place...We need this kind of living to come into the market, however they'd be for the rich

.................................
Their recipe Ingredients Serves 8
When Jamie and Bobby Deen heard how unhealthy Vita’s fried chicken recipe was, they had no choice but to show up at her door. Below is their alternate recipe: a healthy twist with un-fried chicken that still packs a satisfying crunch.
Ingredients
8 skinless boneless, organically grown, chicken thighs, trimmed of all visible fat (about 1 1/2 lbs) Adapt this to your budget...
1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)
1/4 cup light mayonnaise
Zest and juice of 1 lemon
1 egg white
1/2 tsp hot sauce
1 1/4 cups cornflake crumbs
Directions
Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.
Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.
Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.
Nutrition Facts (More than half the fat etc than normal fried chicken.)
Per Serving:227 calorie, 25g protein, 11g total fat, 3g saturated fat, 4g monounsaturated fat, 5g carbohydrates, 0g fiber, 0g sugar, 13 mg calcium, 1 mg iron, 288 mg sodium, 87 mg cholesterol

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PEANUT BUTTER BALLS (no cook-candy)

2 cup powdered milk
1 cup honey
1 cup organic peanut butter (sunflower, soy, almond nut butters)
Roll in same sized balls
Then roll in powder sugar
Variation is to dip these morsels into melted dark chocolate chips after being chilled for 30 minutes; then roll into chopped nut meat (use meat skewers to handle (or move) the balls about. Lay on wax paper or parchment. These freeze well. (Add a crunch by adding in some rice crispies. *
If too thin...add in some powder sugar or more powdered milk (protein maybe better.)
More Protein for diabetics: Add Velveeta Cheese i.e. to this recipe using mostly the powder sugar instead of all the powdered milk and honey, which slow down blood sugar peaks.
* DOG TREATS: Even my dog loves this treat, which I flatten out the balls then sneak in vitamins and garlic capsules in to worm him. Dogs love good food and treats too!
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WHOLE WHEAT BUNS

1 cup and 3 tbs warm water
1/4 cup sugar or molasses (Agave or, mix_optional)
1/3 cup safflower oil
2 tbs yeast
2 tsp salt
1 egg (beaten)
3 1/2 cups whole wheat flour
350 degrees for 10 minutes
Use a bread maker on "dough setting," to knead then take out and bake in over. I don't like the way they bake a loaf nor the tastes and most are Teflon. I bought one at a thrift store, sent for directions from its manufacture. A good buy for baking just for this feature alone.

(Follow your own yeast directions, some don't need 2 tbs and are quick action i.e.) I prefer the dark roll when adding molasses, but not necessary.
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14 DAY CABBAGE SOUP

DIET CABBAGE SOUP
3 green onion (onion)
1 green pepper (or kale)
1 stalk celery
1 whole tomato
1 zucchini squash
1 small head of cabbage
Topping: Green onion
Roast all the veggies; stir' and add olive oil to the bottom of pan. Bake until veggies are soft and have brown bits that will make a rich sauce. Add to boiling water in a med. pot. Take out the veggie you don't care for and sub. another ingredient for varation, or add a carrot etc., except the cabbage of course. This is a great cancer fighting soup. Make up for the week.
http://thompsonsorganicrecipes.blogspot.com/2011/01/creamed-kale-cancer-veg.html

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Asparagus Soup (Cancer Food)

Cream of Asparagus Soup (The herb for stomach, kidney stones, and cancer.) Click: http://earthsorganicnews.blogspot.com/2009/01/asparagus-cancer.html for more info.
Ingredients;
This is about amounts: A more method recipe...not exact... "about"
*¼ cup chopped onion
*4 pieces of carrots (optional)
*2 diced okra (thickens soups and a great stomach healer) Or, substitute 2 Tbs. Corn Starch-in cool cream or liquid.
*½ teaspoon salt and fresh ground pepper (Taste before adding, canned asparagus has salt.)
*Pint of heavy cream or half/half i.e. (add until opaque in color) ..................................
*Optional is the: 2 tablespoons of cornstarch to thicken it, add to a cooled liquid so not to lump than to the last part of the cooking)
*One can of "Giant" or "Stokers" asparagus and juice (substitute: fresh cooked asparagus in the same amount) (These brand are organic that's needed for healing and taste.)
Directions;
Caramelize onion, carrots, and okra until brown in medium pot.
Add in canned asparagus with juice and the cornstarch if used. Blend all with hand blender, or blender until its liquidifies; then to a slow boil until thick. The milk or cream will scorch if not continually stirred. (To thin it out just add in more milk or water.) (Left-overs if any just freeze and add as a base to other soups)
Garnish: Cut up some chopped tips and sprinkle on top if you started with fresh asparagus.
***Notes: The okra is a fantastic "soup thickener." (Herb or vegetable for the stomach.) Keep a frozen bag in freezer if you make many soups. The other benefit of okra is its an excellent stomach soother and brings the body back to alkaline. This is a stomach herb but known as a vegetable. The soup could be made without it.
I keep left over vegetable in plastic bags and always have left-overs for soups, but not more than three main ingredients makes a strong, flavorful, delicious soup. Too much in the pot ruins the brew. Only a few pieces of carrots will give more vitamins (carotene's),but not take over the focus flavor.
The cream will not raise blood sugar levels, if you do not have this problem just add milk (milk has natural sugars. There will be not as creamy flavor. Use organic butters (no fat-hormone or chemicals)
You can change the focus of the same blending of another main vegetable doing the same method then adding the process of the other ingredients.
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LATE NIGHT SNACK (APPLES)

Fresh Apple Late Night Snack
Make this balanced organically grown (?) apple snack in the morning to macerate the flavors together by night. We all get tired of just eating an apple everyday. I started out with doing the first 6 ingredients and mayo for salad dressing, then changed it to; what else is in my cupboard?
Ingredients (This is a method recipe, eyeball to your own tastes) You may have to add in more proportional if your doing it for more than two persons. My dog loves a tbls. of this late night snack.
1.2 diced small apples per person (peeled if not organically grown)
2.2 stakes of celery (diced)
3.Hand full of nut meats, and or coconut (shredded)
4.2 tbs Agave or sugar if apples are not sweet enough
5.1 pkg. True Lemon = 2 wedges lemon
6.Liquids: mix vanilla - lemon yogurt, mayo, (real whip before serving - Use one, two or all until creamy)
7.Raisins or grapes are not necessary, but nice if you have them on hand
*Nuts can be chopped peanuts, walnuts, pecans, sunflower seeds or others.
Try chopping everything then place them in a large baggy, add in the liquids squeeze and mix to serve later, or ready to transport to work for you snack time.

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TRADITION BLACK-EYED PEAS SQUARES

New year's black-eyed peas (Casserole squares)
Many southerners say that serving black-eyed pea (a legume with lots of fiber,) that many serve with pork-bacon and rice ensures good luck in the year. Here's a delicious dish for hearty squares. Introduce your children when young to acquire a taste for these morsel's. It's good introduce new foods when hungry. I love black eyed peas, plain. However, many prefer another ways to serve them. They're great along side of kale. Variety; Other legumes could be substituted.
Ingredients:
1/2 cup chopped green pepper
1 tbs. finely chopped onion
2 tbs. margarine or butter
2 tbs flour
3/4 tsp. chili powder
1/4 tsp cumin
1 1/4 cup milk
1 cup shredded cheddar cheese
1 15 ounce can black-eyed peas (drained)
1 cup cooked brown rice
3/4 cup diced fully cook ham or bacon (optional)or, vegetarian sausage crumble up
2 beaten eggs
Cook pepper and onion in margarine till tinder; stir in next 3 ingredients. Stir in milk; cook and stir till bubbly. Remove from heat. Stir in 3/4 cup of the cheese and remaining ingredients. Turn into a well greased 8x8x2 inch baking dish.
Bake 350 for 30 minutes.
Let stand 5 minutes. Cut into squares (Makes 6 servings) 25 grams of protein, beans are highest in fiber than any other foods. Be generous in feeding legumes to you and your family. For a complete protein beside the rice, consider fresh whole wheat bread or cornbread as a good side-kick.
Sorry no photo of this recipe available???

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SPICY BARBECUED FRIES

Spicy Barbecued Fries (yields 4-6 servings)
1. Peel and cut 4 large russet or baking potatoes into 1/2 inch strips.
3.Arrange baking potatoes in a single layer in a 15 x 11 inch shallow baking dish.
3. Drizzle 3 Tbsp. olive oil over potatoes turning to coat evenly. (Safflower oil) You can put the potatoes in a plastic baggie and slosh them about too)
Combine in small bowl these ingredients.
4. 1/8 tsp sea salt, crushed oregano, onion salt, pepper and chili powder.
5. Sprinkle half the season mix over the potatoes
6. Bake over a medium high setting on the gas barbecue or grill for 15 minutes.
7. turn potatoes with spatula and sprinkle with the remaining seasoning mix.
8. Bake an additional 15 minutes or until tinder or brown i.e.

( Variation: use other spices, such as Lowery's Seasoning Salt, Paprika, i.e. I've just baked them when the Barbecue idea not in season.)
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Orange Roll For Spring

(Luncheon for Springtime)
1 cup warm water
4 cups flour
1/2 cup shortening (butter or substitute)
1/4 cup sugar
1 tsp salt
3 eggs
3 oranges
2 pkges yeast
Dissolve yeast in warm water. Mix together all ingredients. After mixture rises a couple of time (unless you use the dough setting in bread machine, then take out after it turns off)
Then roll out thin on a board. Grate three orange skins (or zested) and spread over dough. Sprinkle sugar over the top. Roll, cut, and put into muffin tins, liberally greased with butter. Allow to rise and bake about 300-350 degrees until brown.

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Date Cashew Pie

20 dates (chopped)
2 cups water
2/3 cup raw cashew nuts (washed, chopped, whole or blended)
1/4 teaspoons salt
1 Tbs. corn starch
Blend together
In a sauce pan bring to boil for 2 - 3 minutes. It will thicken as it cools. Add in 1 tsp. vanilla then Pour into a baked pie shell and let cool.
You can add bananas in the pie shell and top with cool whip. I was surprise how good this tastes, and I can't remember if I blended the nuts. I don't remember a crunch nor a nutty flavor? Vegetarian's need more nuts in the diet. Adding the banana made it taste like a banana pie, rather than a nut pie. I love it.

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BAKED DONUTS

Baked Spudnuts (no frying)
Spicy Baked Raised Doughnuts
(Makes about 2 dozen)
Ingredients:
1 cup milk
1 - 11/2 cups sugar
1 teaspoon salt
1/3 cup margarine
1/2 cup warm water (105 degrees to 115)
2 pkgs yeast
2 eggs beaten at room temperature
4 1/2 - 5 cups unsifted flour
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) margarine, melted
1 tablespoon cinnamon
Scald milk, stir in 1/2 cup sugar, salt and 1/3 cup margarine. Cool to lukewarm.
Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved.
Then add lukewarm milk mixture, eggs, 2 cups flour, 1/2 teaspoon cinnamon and nutmeg; beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. (Exception is if using the bread machine, "on the dough setting" then remove.)
Stir in enough of the remaining flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 - 60 minutes.
Punch dough down; turn out onto lightly food board. Roll out to 1/2 inch thickness; cut into doughnut shapes with a floured doughnut cutter.
Place on greased baking sheet. Cover; let rise in warm place, free from draft until doubled in bulk, about 30 minutes.
Brush doughnuts with the melted margarine, Bake at 425 for 8-10 minutes or until golden brown.
Remove from sheets and cool slightly on wire rack. Dip in remaining melted margarine, Combine remaining 1 cup sugar and 1 tablespoon cinnamon; coat doughnuts with sugar mixture and serve warm.
They now have special baking pans for baking donuts found on the Internet. You can use the same recipe.
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Whole Wheat Bread

Whole Wheat Bread (Small loafs or one large)
2 tsp yeast
2 cups warm water
4-5 cups whole wheat flour (soft baking w/w/flour)
2 tsp. sea salt
2 tsp. honey
Bloom the yeast in one cup of water with the honey and set aside to bubble. If you have a bread maker no need to do this the warm water will do. (Use dough cycle, then remove and bake in oven for the rest of the baking.)

*Makes 2 small loafs (freeze one half the dough for fresh baking later in a freezer bag. No need to let it rise as it will rise anyways in the freezer and then again later when thawed. This is for fresh baking bread later in the week.)
* Optional: Take one egg, beat it. Use a brush to brush the top of the bread and sprinkle the top with sunflower or 2 Tbs. sesame seeds i.e. or ditch the effort and put this into the bread for more nutritional tasty bread. (Or, used crushed soak whole wheat seeds if no seeds are available for more fiber and roughage.)
I like recipes for small batches of bread. Many of us no longer have large family's.

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CARROT OATMEAL COOKIES

Oatmeal-Carrot Cookies (A soft spiced cookie, with raisins or without) Freeze some of them on a baking sheet, after frozen put them in a freezer bag and bake a dozen at a time for the children nutritious after school snack before dinner. It depends on how many children you have. Give them an apple or summer harvest veggies with one or two cookies and a glass of no hormone milk...yum. The point is teach them not to go for unhealthy snacks by having available good ones. Pre-plan to bake on Sat or Sun. then serve them thoughout the week is especially good for working Moms.
My daughter uses some of the flour 1/4 cup in place of almond or coconut flour to give them more fiber and natural oil.
3/4 cup margarine or butter
1 3/4 cups flour (oat flour taste better)
3/4 cup brown sugar (or dates sugar i.e.)
1/2 cup granulated sugar
1 egg
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. cloves
1 tsp vanilla
2 cups rolled oats
1 cup finely shredded carrots
1/2 cup raisins (optional)
In a mixing bowl beat margarine, or butter with an electric mixer on medium to high speed for 30 seconds or till softened. Add about half the flour, brown sugar, sugar, egg, baking powder, soda,spices, and vanilla. Beat till combined, scraping sides of the bowl occasionally Beat or stir in remaining flour. Stir in oats, carrots and raisins.
Drop dough by rounded 1/8 inch ice cream scoop or rounded teaspoons 2 inches apart onto the un-greased cookie sheet. Bake in 350 oven for 10 to 12 minutes or till edges are golden. Remove from cookie sheet and cool on wire rack or paper towels. This make about 4 dozen (teaspoon)
79 cal., 1 gram protein, 12 carbs, 3 grams fat, 1 gram fiber
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WALNUT SQUARES

Nuts are so good for us. Vegetarian's really use them a lot for the natural plant proteins and omega oils.

WALNUT SQUARES

Beat 1 egg until creamy and stir in 1 cup brown organic sugar

Sift;

5 tbs flour

1/3 teaspoon sea salt

Add;

1 cup chopped Walnut or (nut meat)

1/8 teaspoon soda

Combine the two mixtures and bake 15 minutes at 375. Cut into squares after mixture has begun to set and cool down.

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