Source: Simply in Season
Date tried:October 26, 2017
Yield: 12 servings
Time needed: 40-50 minutes
A fruit crisp is always a favourite dessert. I made the strawberry version today, as I had both rhubarb and strawberries in the freezer, , but I must try the sorrel version next spring when fresh sorrel is available.
Rhubarb Strawberry Crisp
Source:Recipes for a Small Planet
Date tried:July 23, 2017
Yield: 6 servings
Time needed:1 hour
Prior Preparation needed
Cook raw peanuts until very tender. (Since peanuts are actually a sort of bean, I used the same timing as for dried beans and that worked well.) See instructions below on making the purée.
Well,just after trying “a soufflé that any fool can make”, here is a much more tricky one. This came out quite nicely, but the flavour was not remarkable and I don’t consider the result to be worth the effort.
Peanut Purée Soufflé
Source: The Recipe of Love
Made: September 10, 2013
Yield: 2-4 servings
Time to make: 20-30 minutes.
The simple flour and water dough is kneaded and then fried like bannock before being crumbled and drenched in butter and honey for a simple, but satisfying dessert. One might call it Ethiopian popcorn.
Source: Food Combining for Health
Date tried: May 27, 2013
Yield: 4 servings
Time needed: 10 minutes (or time to skin the almonds)
This is a nice and easily made cheese ball. One addition I would make to the instructions is to grind the toasted sesame seeds so they don’t catch in your teeth and are easier to digest.
Source: Recipes for a Small Planet
Date tried: Feb. 8. 2015
Yield: 4 dozen cookies
Time needed: 20-25 minutes
It takes almost more time to assemble the ingredients for this classic recipe than it does to mix and bake the cookies. After all, it does really seem to contain “everything but the kitchen sink”. This version is a real, yet healthy indulgence.
Kitchen Sink Cookies
Source: The Parkdale Potluck Cookbook
Date tried: March 3, 2014
Yield: 12-24 cookies
Time needed: 20 minutes
For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites. These are very good, but heavy on the cocoa and oatmeal. I would like to find a recipe that lets the coconut shine through.
The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house. I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.
The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.
Source: Diet for a Small Planet
Made: December 16, 2013
Yield: 1 pie crust
Time to make: 15 minutes
A well-deserved name. This is the easiest pie crust ever. Now I am going to fill it with The Thinking Person’s Cheesecake.
Easy Pat-in Dessert Pie Crust
2 cups granola
¼ cup orange or other fruit juice
Heat oven to 350oF.
In a blender process the granola to a coarse powder.
Transfer to a bowl and add the juice.
Mix thoroughly and pack into a 9” pie shell.
Bake for 10 minutes before filling.