Magical Coconut Cookie Bars‏

These bars require a good overnight chilling to really firm them up before slicing, so plan accordingly.

Tip: You’ll want to use only sweetened, fluffy white flaked coconut for these. Save the natural shredded stuff for a healthy curry.

Tip: Press the graham cracker crumb crust like crazy into the pan; the more you pat it down the firmer the resulting crust will be.

One 14 oz can (regular or lite) coconut milk (about 1 3/4 cups)
2/3 cup dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped

In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

Mushroom-Stuffed Pork Chops‏

Ingredients

• 1/2 cup  coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)
• 1/4 cup  chopped onion
• 1 tablespoon  butter or margarine
• 1 teaspoon  grated fresh ginger
• 1/4 teaspoon  salt
• 1/4 teaspoon  pepper
• 1 cup  coarsely chopped fresh spinach leaves
• 1/4 cup  soft sourdough or white bread crumbs
• 4   pork loin chops or pork rib chops, cut 1-1/4 inches thick (about 3 lb. total)
•   Salt
•   Pepper
• 1/4 cup  ginger jelly or preserves or orange marmalade
• 12   green onions
• 2 teaspoons  olive oil

Directions

1. In a small bowl, soak 8 wooden picks in water for 10 minutes. Meanwhile, for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine.

2. Make a pocket in each chop by cutting horizontally from the outside edge almost to the bone. Divide stuffing evenly evenly among pockets in chops. Secure openings with water-soaked wooden picks. Sprinkle chops with salt and pepper.

3. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until juices run clear (160 degree F), turning once and brushing occasionally with ginger jelly during the last 5 minutes of grilling. Remove wooden picks before serving.

4. Meanwhile, trim roots and tops of the green onions. In a medium skillet, cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with chops. Makes 4 servings.

 

Oven directions
 

To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown them in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375 degree F oven for 35 to 45 minutes or until juices run clear (160 degree F), brushing with ginger jelly during the last 5 minutes of baking.

Cake Pops

Butter Pecan Pumpkin Pie Recipe

 Ingredients

• 1 quart butter pecan ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping, optional
• 
  Additional whipped cream

Directions

• Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
• Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 8 servings.

Nutrition Facts: 1 slice equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Dutch Apple Pie

 Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup quick-cooking oats
• 3/4 cup butter, melted
• 
  FILLING:
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/4 cups cold water
• 3 cups diced peeled tart apples
• 1 teaspoon Spice Islands® pure vanilla extract

Directions

• In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Spiced Pumpkin Pie

 Ingredients

• 3 eggs
• 1 cup milk
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1 unbaked pastry shell (9 inches)
• Whipped topping and additional cinnamon

Directions

• In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell.
• Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 287 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 294 mg sodium, 45 g carbohydrate, 3 g fiber, 5 g protein.

Goey Chocolate Cookies

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 package (18-1/4 ounces) chocolate cake mix

Directions

• In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
• Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Nutrition Facts: 1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 90 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Banana Crumb Muffins

Ingredients:

 

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

  

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Magical Coconut Cookie Bars

One 14 oz can (regular or lite) coconut milk (about 1 3/4 cups)
2/3 cup dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped

In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes.

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

Peanut Butter Chocolate Pillows

 

makes 2 dozen cookies

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.