Healthful Apple Berry Breakfast Pie

Ingredients

For Crust
3/4 cups flour
3/4 cups whole wheat flour
2 Tbs sugar
1 tsp cinnamon
1/4 cup canola or soy oil
1/4 tsp salt
1/2 cup water, ice cold

For Filling
10-12 oz berries, frozen or otherwise
2 apples, chopped and cored
2 Tbs sugar
2 Tbs flour
1 1/2 tsp cinnamon


Procedure
Mix together flour, sugar, cinnamon and salt in a small bowl. Set bowl in freezer to chill for at least an hour; letting it chill overnight works quite well. Likewise put the oil in a mug or cup and chill along side the flour. Preheat oven to 350 degrees. Mix together ice cold oil, water, and flour mixture. Press dough into pre-greased pie or tart pan. Bake for 5 min. While crust is baking, mix together berries, apples, flour, cinnamon and sugar in a small bowl. Remove crust from oven and scoop berry mixture into crust. Even out with a spoon. Bake for 30-40 min or until crust reaches desired texture.

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Basic Pizza Dough

Ingredients

2 1/2 cups flour

2 1/4 tsp yeast

2 Tbs olive oil

1 tsp salt

1 Tbs sugar

1 cup warm water

Desired Toppings

Procedure

Preheat oven to 400 degrees F. In a large mixing bowl combine flour, yeast, salt, and sugar. Add oil and water. Form into a ball and roll out to desired shape. Place on greased, corn meal dusted baking sheet or pizza pan. Bake for 5 minutes. Remove from oven. Top as desired. Bake for 20-30 minutes or as desired

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Healthful Walnut Bran Muffins

Ingredients

3/4 cups whole wheat flour1/2 cup wheat bran

1/4 cup brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 Tbs milled flax seed

1/4 cup applesauce

1 egg

1 large banana, sliced

1/2 cup milk

1/2 cup honey

zest of one orange

1 tsp vanilla

3/4 cup raisins

1/2 cup walnuts, chopped

Procedure

Preheat oven to 400 degrees F. In a medium bowl whisk egg. Add milk, applesauce, orange zest, vanilla. Stir well. Mix in dry ingredients. Add raisins, w

alnuts, honey, and banana. Mix lightly until just uniformly combined. Bake in greased muffin tin for 15-20 min.

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Recipe from here.

Iced Applesauce Oatmeal Pistachio Cookies

Ingredients

4 Tbs butter

1 cup brown sugar

1 egg
1/2 cup applesauce

1 1/2 cups

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 cup raisins

1 cup deshelled pistachios

1 cup powdered sugar

1 Tbs maple syrup

1/2 Tbs vanilla

1 Tbs water

Procedure

Preheat oven to 350 degrees F. Cream together butter and sugar. Add egg and apple sauce. Stir well. Mix in oats, flour, baking powder, baking soda, and salt. Mix in raisins and pistachios. Dollop unto greased baking sheet and bake for 9-12 minutes. Transfer to wire rack or paper towel to cool. In a small mixing bowl combine powdered sugar, maple syrup, vanilla and water. Whisk lightly until smooth. Drizzle across tops of cookies.

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Inspired by a Martha Stewart recipe

Tuxedo Cake

Ingredients

For Brownie
6 oz bittersweet chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 Tbs cocoa powder1 tsp vanilla
2 Tbs espresso
3/4 tsp salt
1 cup whole wheat flour

For White Cake
3 large egg white
1/4 cup milk
1 tsp vanilla
3 Tbs cornstarch1 cup and 5 Tbs flour
1 1/4 cups sugar
2 1/4 tsp baking soda
1/2 cup butter, at room temperature
1/2 cup milk

For Chocolate Cake
1 1/3 cup flour
1/2 Tbs baking powder
1/2 tps baking soda
1/2 tsp salt
1/2 cup butter, room temp2 eggs
1/2 cup + 2 Tbs cocoa powder
1 cup ice water

For Frostings
1 cup butter, softened
1 vanilla bean, scraped
1/2 tsp salt
2/3 cup milk
8 cups powdered sugar, more or less to desired consistency
12 oz blackberries

For Ganache
6 oz bittersweet chocolate
2/3 cup cream
1 tsp vanilla

For Decorative Topping
4 oz white chocolate4 oz dark chocolate




Procedure

For Brownie
Preheat oven to 350 degrees F. Heat chocolate and butter in medium saucepan over medium heat until evenly melted. Remove from heat. In mixing bowl combine eggs, sugar, cocoa, vanilla, espresso, and salt. Add melted chocolate and flour. Mix until evenly incorporated. Pour batter into greased spring-form pan. Bake for 25- 30 minutes.
Set aside to cool. Do not remove brownie from spring-form pan bottom.


For White Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
Whisk egg whites in small bowl. Add 1/4 milk and vanilla, whisk to mix, set aside. In bowl of mixer, combine flour, sugar, and baking powder. Mix on low. Add butter and 1/2 cup milk, beat on low speed to combine. Raise to medium speed, until light and fluffy. Add egg white mixture. Mix briefly. Divide batter into pans. Bake for 15-20 min or until a toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.

For Chocolate Cake
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, and cut two circles of wax paper and lay into the bottom of each pan. Grease the wax paper, then lightly flour the wax paper and sides of pan.
In a small mixing bowl mix together flour, baking powder, baking soda, and salt. In a large mixing bowl beat sugar and butter together until light and fluffy. Beat in eggs one at a time followed by the yolk. Add cocoa and beat well. Add in flour mixture in three additions separated by two additions of ice water, beginning with and ending with the flour mixture. Mix well. Divide into pans and bake for 12-15 min or until toothpick comes out clean. Let cakes cool in pans for at least 10 min before removing from pans to finish cooling on a drying rack. Once cakes are removed from pans and placed on drying racks carefully peal off wax paper circle off the bottoms of the cakes. Let cakes cool until the cake is ready to assemble. If you are worried that they will get stale before you assemble the cake cover them with plastic wrap. But make sure they are completely cooled before you do so.

For Frostings
In a mixing bowl beat butter with vanilla beans, and salt. Add one cup powdered sugar. Mix well. Add milk followed by the powdered sugar until your desired consistency is reached. Set aside.
If your berries are frozen place directly in small saucepan and cook on medium heat for 15 minutes, or until most of thee liquid boils off. Stir constantly. If you are using fresh berries mash before heating. Set aside

For Ganache (Don't prepare until cake is assembled)
Heat cream, chocolate, and vanilla in a sauce pan on medium low heat until just melted. Set aside to cool for 5-10 mins before applying to cake.

To Assemble Cake
Apply a hearty layer of vanilla bean frosting to the top of the brownie. Carefully set a layer of white cake atop brownie. Again apply a layer of frosting, followed by a thin layer of blackberry filling. Set a layer of chocolate cake atop blackberries. Again apply a layer of frosting. Apply second layer of white cake, followed by frosting and blackberries. Add final layer of chocolate cake and use excess frosting to evenly cover top and sides. Once ganache has cooled spread evenly over entire cake. Melt white chocolate in small saucepan on low heat until just melted and drizzle over cake. Repeat with dark chocolate. For best results refrigerate until serving.

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Adapted from recipes from this book and from Epicurious.

Grapefruit Curd Tart

Ingredients

For Crust

1 cup flour

1/3 cup sugar

1/2 tsp salt

1/2 tsp cinamon

1/2 cup butter, cold cut into 1/2 inch slices

For Filling

3/4 cup sugar

2 Tbs flour

pinch of salt

3 eggs

3 Tbs cream

1 grapefruit

1/4 cup candied orange or grapefruit peel (optional)

Procedure

For Crust

Preheat oven to 350 degrees F.  Grease a 9 inch pie pan. 

In a food processor combine sugar, flour, salt, and cinnamon.  Pulse once or twice to mix together ingredients.  Add butter.  Pulse for about a  minute or until dough holds together when squeezed between your fingers.  Press into pan.  Bake for 15-20 minutes or until pale golden brown.  Set aside to 

cool.  Reduce oven to 325 degrees F.

For Filling

While crust is baking, mix together sugar, flour, salt in a medium sized mixing bowl.  Peel grapefruit and individually remove skin off of each grapefruit section.  Puree grapefruit in blender or food processor.  Add eggs, cream and grapefruit puree to mixing bowl.  Whisk until just combined.  Add peel(optional). Once crust has cooled for 10 minutes pour filling mixture into it and bake for another 22-27 minutes, or until filling has set but still jiggles when you shake the pan.  Let cool at least 30 minutes before serving.

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Inspired by a William-Sonoma Recipe

Chocolate Date Brownies

Ingredients
1 1/4 cup water
8 oz. dried pitted dates, chopped
1 tsp baking soda
3/4 cup honey
1/4 cup butter or margarine, softened
2 Tbs milled flax seed
6 Tbs boiling water
1 1/4 cup flour
1/2 tsp salt
1 oz. unsweetened baking chocolate, finely chopped
1/4 tsp baking soda
1 tsp vanilla
3/4 cup oats
1 cup chocolate chips
1/3 cup walnuts, chopped
1/4 cup chocolate chip

Procedure
Preheat oven to 350 degrees. In a medium saucepan, simmer 1 1/4 cup water, dates, and 1 tsp baking soda for 5 minutes. Set aside to cool. In a mixing bowl, beat honey and butter until smooth. In a small bowl, combine flax seed and 6 Tbs boiling water. Stir, and let set for a few minutes to cool slightly. Add flax mixture to butter and honey. Add flour, salt, unsweetened chocolate and 1/4 tsp baking soda. Mix until smooth. Stir in date mixture along with vanilla and oats. Mix in chocolate chips.

Pour batter into a greased 9x9 pan or pie pan. Sprinkle with chopped walnuts and extra chocolate chips. Bake for 35-45 minutes.

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Adapted from a National Honey Board recipe.

Biscotti: Three ways

Ingredients
2 cups flour
1 cup whole wheat flour
1/4 tsp salt
1 cup sugar
3 large eggs
4 Tbs butter or margarine (1/2 stick)
2 tsp vanilla extract

for Chocolate Almond Biscotti add:
3 Tbs cocoa powder
1 1/2 tsp almond extract
1 large handful almonds, coarsely chopped

for Orange Chocolate Biscotti add:
1 1/2 tsp orange extract
1 cup chocolate chips

for Pisachio Raisin Biscotti add:
2/3 cup pistachio nuts
2/3 cup raisins

Preparation
Preheat oven to 350 degrees. Beat butter and sugar until uniform consistency. Beat in eggs, vanilla, and any other extracts. Add flours and salt, and mix until everything comes together. Stir in any nuts, dried fruits, or chocolate chips.

Divide dough in half, forming each half into a log (about 10 inches long). Lay each log on a greased cookie sheet, and press to flatten each log to 1 inch thick. Bake for 25 minutes, then remove from oven and let cool for 10 minutes. While cooling, turn oven down to 325 degrees.

Cut each half diagonally, into 1/2 inch thick slices. Lay each slice, cut side down, onto the baking sheet, and bake (at 325 degrees) for 10 minutes. Remove from oven and turn each slice over, bake for another 10 minutes. Biscotti should be lightly browned, and hard on the edges. Centers will harden as biscotti cools. Cool on a wire rack.

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Adapted from a Cooking Light recipe.

Kayls

Ingredients

2/3 cups sweetened flaked coconut

1 cup chocolate chips

2/3 cups walnuts, chopped

1/3 cup almonds, chopped

1 cup cut dried fruit

1 1/3 cups flour

1/3 cups rye flour

1 tsp baking powder

3/4 tsp salt

4 Tbs margarine

4 Tbs apple sauce

1 Tbs peanut butter

1 cup brown sugar

2 Tbs milled or ground flax seeds

2 Tbs boiling water

1 tsp vanilla

Procedure

Preheat oven to 350 degrees.  Cream margarine, apple sauce, peanut butter, and brown sugar together in large mixing bowl.  In a separate small bowl combine flax, water, and vanilla.  Let sit for one minute with light stirring.  Add to margarine mixture.  Add flours, baking powder, and salt (As long as you have 1 2/3 cups flours you can use any combination of white, whole wheat, and rye).  Mix well.  Add coconut, chocolate chips, nuts, and dried fruit (we used 2 parts prunes to one part raisins in this batch--feel free to leave out the chocolate or substitute it for more dried fruit for a vegan option).  Stir together.  Drop onto greased baking sheet.  Bake for 10-12 minutes.  Let cool on baking sheet for a couple of minutes before transferring to drying rack.

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Heavily adapted from a Martha Stewart recipe.