Praline Pumpkin Pie

Praline pumpkin pie

This is one of our family’s favorite holiday recipes. We eat it for Thanksgiving or Christmas—it’s really great for both! Our family does not use dairy or eggs, so you will see that reflected in this recipe. I am sure that you can substitute dairy for the milk, for example.

One other highlight is that it does not include much sugar, at all. The only sugar is in the pecan topping. The rest of the sweetener comes from dates.

Ingredients:
● 1 1/2 cup rich nondairy milk
● 1 cup pitted dates, or date pieces
● 2 1/2 tbsp cornstarch
● 3/4 tsp salt
● 3 tbsp flour
● 1 tsp vanilla
● 3 tbsp oil
● 1 3/4 cup cooked pumpkin
● 1/2 tsp cinnamon
● 1/2 tsp ginger
● 1/8 tsp nutmeg
● 2 tbsp Earth Balance margarine
● 1/3 cup brown sugar
● 3/4 cup chopped pecans
● 1 unbaked pie crust
Directions:
Put all ingredients except the last four ingredients into the blender and blend until the color is even. Put into an unbaked pie crust and bake at 350° for 45 minutes. During the last few minutes of baking time, melt margarine with brown sugar. Add pecans and spread over the top of the pie. Bake for another 15 minutes. Remove from oven. It generally needs to cool down and set up a bit.
Yum!

Praline pumpkin pie

This post is linked to the Healthy Eats and Sweets Carnival and Tempt My Tummy Tuesday.

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Published in: on December 7, 2009 at 9:00 pm  Comments (4)  
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Happenings…

So, it’s been awhile since I’ve updated. I’ve been keeping super-busy. Here are a few of the fun things I’ve made this last weekend in the kitchen:

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The pictures above are my pancakes and also my cranberry-currant bread. I made the pancakes this afternoon because I needed to design a poster for a free pancake breakfast that our church group is going to have in a couple weeks. Rather than downloading an expensive stock photo, I decided to take the pictures myself. So that was a fun project this afternoon. 🙂

And below are some of my healthy cakes that I made this weekend:

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The cake pans are really neat. I bought the heart-shaped one in Germany a couple of years ago. It has a little indentation and you can pile cream or fruit in the middle. (Like I did above.) And the other cake pan is also from Germany. My mom got me that one. 

Here’s one of my recipes, for the circular shaped blueberry cake above.

Blueberry Cake

  • 1 1/2 cup white flour
  • 3/4 cup Florida crystals
  • 2 t. Rumford baking powder (Featherweight is good too – just non-aluminum)
  • 3/4 t. salt
  • 1 cup blueberries – I use Trader Joe’s wild frozen blueberries
  • 1/4 cup oil
  • 1 cup water
  • 1 t. vanilla
  • a few drops almond flavoring

Preheat the oven to 400° F and spray cake pan. (Makes one 10″ cake layer.) Mix together the flour, Florida Crystals, baking powder, and salt. Mix together the oil, water, vanilla, and almond flavor together. Add the blueberries to the dry ingredients and mix well. Mix in the wet ingredients and stir batter well. Pour into the cake pan. Bake at 400° for 5 minutes, then reduce heat to 350° and bake for 20-25 minutes. 

Frosting:

  • 1 package Mori Nu silken tofu
  • 1 package Mori Nu Mates Vanilla pudding mix
  • 1 package Tofutti cream cheese

Blend all together well. This makes a great frosting for the cake, or it is also really good in a graham cracker pie crust shell with pie fruit on top (like a cheesecake)!

Published in: on April 19, 2009 at 8:31 pm  Leave a Comment  
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French toast, dairy-free style

img_2691I edited this recipe a bit. It was originally from the CHIP (Coronary Heart Improvement Program) cookbook but I changed it a bit and I think it turned out yummy!

I got the idea for the baguette because one of my coworkers brought French toast to work one day for breakfast, and it was super-yummy. He used French bread (which had never crossed my mind. You’d think that I would put two and two together… French toast… French bread, but no. Ahem, moving on.) And as I was trying to figure out what I could do for breakfast this particular morning this week, I thumbed through my Native Foods cookbook and discovered a yummy-looking French toast recipe and I decided to use their idea of almond flavoring. Hence, the addition of almond flavoring. 

 

 

1 pkg (12 oz) silken tofu, firm, lite

3/4 cup water

1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 long skinny baguette loaf (I used the whole grain artisan baguette from Stater Brothers)

1. Place tofu, water, maple syrup, salt, vanilla, and almond extract in the blender and blend until smooth. Pour mixture into a flat-bottom dish (I use a pie pan.)

2. Preheat a frying pan (I used nonstick although I know there is some debate out there about the healthfulness of teflon. Well, I’m not getting to that point yet, so excuse moi but I used a nonstick pan. 😛 ) 

3. Dip one slice of the baguette in the blended tofu mixture, making sure the slice of bread is coated well. I actually soaked each piece in the batter for about 5 minutes before frying.

4. Fry each piece until golden brown on all sides.

5. Repeat process until all the tofu batter has been used. This uses 1 entire long skinny baguette, or 1 loaf of bread.

I served this with my sugar-free fruit sauce. So there you have it — a healthy, hot breakfast with only natural sweetener  — basically, no refined sugar at all! Perfect for keeping everybody’s immunity up during flu season. This is supposed to serve 6 people.

For more hot breakfast ideas, stop by the Happy Housewife’s site!

Published in: on February 17, 2009 at 9:21 pm  Comments (2)  
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Dairy-free pancakes and sugar-free fruit sauce

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I have to confess that I usually don’t cook hot breakfasts like this on the week mornings that I go to work. This picture on the left was taken on a weekend. If I do cook a hot breakfast, it is this hot cereal (click here). However, I made pancakes this evening and made enough for later this week. So I am joining in in the ways I can. 

Pancakes:

2 cups whole wheat flour (or I like mixing regular whole wheat with King Arthur’s white whole wheat flour)

1 t. salt

2 T. honey

2 T. Ener-G baking powder (or a little less other baking powder – I prefer aluminum-free brands such as Rumford or Featherweight)

2 1/4 cups water

 

Blend all together in a blender or with a wire whip or with an electric hand mixer. Let sit 5 minutes to become foamy.

Pour onto hot griddle or hot nonstick pan (I usually spray with nonstick spray anyway). Cook until golden brown on each side.

Variation: add 1 cup blueberries to the batter or sprinkle in a few carob (or chocolate) chips

The picture above is these pancakes with berry sauce on top with scrambled tofu on the side (I’ll have to post that recipe another time.)

The berry sauce is very easy, and yummy! It’s sugar-free, too. What you’ll need:

1 can frozen apple juice concentrate

1 bag (?? size?? well, not too big. Sorta small – maybe around 4 cups or 1 quart) frozen berries

1 or 2 tablespoons cornstarch

a little bit of water

Put the apple juice concentrate in a pot on the stove. Turn on the burner and place your berries in the melting apple juice concentrate. Mix the cornstarch in a cup with a little bit of water (about 1/3 to 1/2 cup is good) until lumps are all gone and set aside. When the mixture comes to a good boil, add the cornstarch mixture, being sure to stir it again before adding to the pot as cornstarch tends to settle at the bottom. The fruit mixture should thicken right away! Serve on your favorite pancakes, waffles, or even on toast with nut butter.

If you want more great hot-breakfast ideas, please visit the Happy Housewife’s website.

Published in: on February 10, 2009 at 7:52 pm  Comments (5)  
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My favorite breakfast

OK, so this is one of my all-time favorite breakfasts, both to eat and to make. I just made some this morning, in fact. 🙂

Baked Oatmeal

Preheat oven to 375°. Boil together: 

  • 4 cups water
  • 1 t. salt

Mix together separately:

  • 3 c. quick oats
  • 1/2 c. soymilk powder (I suppose you could use regular milk powder)
  • 1/2 c. coconut
  • 3/4 c. chopped dates
  • 1/4 c. oil

Mix dry ingredients together with boiling water. Pour into a casserole dish. I like to sprinkle it with a few pecans, and bake at 375° for 45 minutes – 1 hr. (Depends on how browned you like it.) Once again, a low (predominately natural) sugar breakfast! (I use sweetened coconut, and the dates sweeten the oatmeal beautifully.)

This was one of my favorites as a kid. Once, my parents had a brunch birthday party for me and I requested this dish, along with some other food (I don’t remember what). I don’t think my fruit-loop-lovin’ friends loved it as much as I did, but oh well. 😉 Honestly, this is a really wonderful dish. If your family enjoys eating naturally, this just might be awesome for them! If they don’t, well, they can adjust.

Note: I also come from the same family where my younger brother announced in his church class, when asked what his favorite food was, that he loved cauliflower! The other parents looked at him in shock/ horror/ veiled distain, and then at my mom (as if to say, “what?! your kid likes cauliflower… how do you get him to eat it… do you bribe him… bla bla bla…“), who tried not to laugh, and nodded her head. Coming soon… the famous cauliflower recipe!

Published in: on January 30, 2009 at 9:48 am  Comments (2)  
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Breakfast savings

I never knew how expensive cereal was until I started my own home. My husband loves cereal, and some of his particular favorites include Weetabix (which averages $4-something-a-box for the organic biscuits), Grape Nuts, and Raisin Bran. Yeah. They’re not what I call cheap. (And he goes through it quickly!)

On the other hand, I love granola and I can make it at home and it lasts me awhile.

But I had to think of something QUICK and EASY that I could just throw on the table in the morning before running out the door to work. Oh, and it also had to be economical/ frugal.

So I figured out that hot cereal is a great way to go. Here’s what I do for my “hot cereal special”:

Combine 1/4 cup each of the following options:

  • whole wheat berries
  • oat groats
  • brown rice
  • millet
  • amaranth (actually this stuff is strong flavored and I only like a tablespoon or two. See how you like it. My brother loves it!)
  • Any other whole grains that you and your family like!

I usually put about 1 1/2 cup worth of the above options in my slow cooker (my slow cooker isn’t very large). Add about 6 cups of water (depends on how fast your slow cooker cooks and if your grains will dry out) and set it on “low” and let it cook overnight.

The next morning, about 1 hour before serving, I add a handful or two of raisins and the same for sweetened coconut. (You can add other dried fruits like small dried pineapple but watch the cost because it can add up!) Sprinkle a little salt and mix everything up.

Then, in your blender, add 1 -2 cups water, 1/2 to 1 cup date pieces, dried milk powder, and a little honey. (I use nondairy milk powder. Use whatever works for you.) Blend it until it is smooth. Taste it. It should be pretty sweet. This is your sweetener for the hot cereal.

Stir most of the blended date sauce into the hot cereal, and let the slow cooker cook for another hour or so. Serve! It should be pleasantly sweet.

See, now you saved some money, you avoided sugar which lowers immune systems, and you had a quick and easy breakfast!

For more ways to save, visit Biblical Womanhood.

Published in: on January 15, 2009 at 3:57 pm  Comments (5)  
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