Whipped Frosting

Not a lot of flavor to it like a cream cheese frosting, but it was so fluffy we rather liked it.

3 egg whites
3/4 cup sugar
1/3 cup water
1/2 tsp. vanilla extract

Place in a glass bowl over a pot of simmering water. Mix until sugar is dissolved. Pour into a new bowl and beat on high until fluffy. Beat on low and add vanilla.


Source: Martha Stewart

Breakfast Cookies - Ellie Krieger

Kristen had these when she came to visit. SO DELICIOUS!! I had no self control. Not surprising. I ate a ton. The best part is, it's healthy! I changed the recipe a bit though.

3/4 & 1/2 cup whole-wheat pastry flour (you do the math)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon Celtic Sea Salt
2 tablespoons unsalted butter
1/4 cup coconut oil, or sunflower oil
1/4 cup rapadura
1 egg
1/4 cup shredded carrots, pumkin, or sweet potato, cooked or uncooked
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes or fiber one
1/3 cup raisins, or dried cranberries, or dried blueberries, or all 3
1/3 cup soaked/dried walnuts, chopped (recipe in Nourishing Traditions)

Directions:

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flour, baking soda, cinnamon, nutmeg and Celtic Sea Salt in a medium-sized bowl. Combine butter, oil and Rapadura in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until Rapadura have dissolved and mixture is light in color, about 1 minute. Add egg, shredded carrots and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.

Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.

Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Source: Kristen

Almond Butter Cranberry Go-Bars

Amazing snack! I altered the recipe a bit.




Garden of Life Coconut oil
1 cup regular rolled oats
1/3 cup ground oats
3 Tbsp flax seed
1 cup whole wheat flour
1/2 tsp each, baking powder & Celtic Sea salt
1/2 cup chopped soaked pecans (see Nourishing Traditions)
1/2 dried cranberries
1/2 cup finely chopped dried mission figs (can use raisins instead, or dried blueberries-yum)
3/4 cup freshly ground almond butter
1/4 cup raw milk
1 large fresh egg
1/2 cup raw honey
finely shredded zest from 1 lemon
1 Tbsp fresh lemon juice

1. Line a 9 x 13″ pan with plastic wrap, leaving an overhang on the 9″ sides, and coat with coconut oil. In a large mixing bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt , pecans, cranberries, and figs until well blended.

2. In the bowl of a stand mixer, beat together almond butter, raw milk, fresh egg, raw honey, lemon zest, and lemon juice until well blended.

3. Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into lined pan and with wet fingers or a rubber spatula, pat to fill pan completely and even. Chill dough until firm, about 30 minutes.

4. Meanwhile, preheat oven to 300 degrees. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2″ wide. Place bars about 1″ apart on a baking sheet lined with parchment or greased baking sheet.

5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.

If you make this ahead, it can be stored for up to 2 weeks in an airtight container.

Could also soak the whole wheat before use. Perfect for travel. Keeps you regular.



Source: Melissa

Peach Cobbler

6-8 servings

Ingredients:

2/3 to 1 cup sugar
1 TBS cornstarch
1 cup water
3 cups fresh peaches
2 cup flour
2 TBS sugar
1 TBS baking powder
1 tsp. salt
6 TBS butter
1 cup milk (or a little bit more)


Directions:

Preheat oven to 400.

Mix sugar and cornstarch together in a pan. Gradually stir in the water and bring to a boil. Boil for 1 minute, stirring constantly. Add the peaches and their juice, and pour into a baking dish. Dot with butter. Sprinkle with cinnamon.

Stir flour, sugar, baking powder, and salt into a bowl. Cut in the butter until the mixture looks like cornmeal. Stir in milk. Drop by spoonfuls onto hot peaches.

Bake 30-35 minutes. Serve warm with ice cream.

Notes: The dumplings in this recipe has already been doubled.

Source: Mom

Tarte au Citron

Serves 6

1 pâte â tarte
4 fresh lemons
1/2 to 3/4 c. sugar
5oz thick cream
4 large eggs
3-4 TBS of soft butter
1 TBS flour

Butter six small ramekins (or one large tarte pan)

Flour your workspace and roll the dough out to about 1/8 of an inch. Cut out either 6 small circles or on large one. Fit the dough into your pan(s) and place in the refrigerator.

Preheat the oven to 360.



Wipe down lemons. Remove the zest from two lemons, without taking the white skin, and chop finely. Juice these two lemons. Cut the other two into fine, round slices and set aside.

Mix the eggs and whip with sugar. Combine with lemon juice, the zest and the cream just until mixed.

Put fork holes in your dough and pour the lemon mixture in. Cook for 30 minutes, or until done.

Decorate with lemon slices or rasberries.


Source: Cuisine Actuelle

Moelleux au Chocolat

This recipe is so AMAZING! Although I'm not the biggest chocolate lover, I absolutely love this! While living in le Vesinet my friend Lisa and I decided to make a french dessert because our obsession with les tarte aux citron was getting to be quite costly; thus began our baking escapades which began and ended with Moelleux au Chocolate and une tarte du citron.

The chocolate here is not the same. If you plan on making it with Hersheys or even Ghiradelli, don't waste your time. Blah.

roughly 6oz of dark chocolate

4 large eggs

4 TBS flour

about 1/2 c. of almond powder

Butter

Melt the chocolate in little pieces in a double boiler on low heat. Remove from heat and slowly add the egg yolks while mixing really fast. Add 2 TBS of flour and the almond powder.

Beat the egg whites until firm with an electric mixer. Add it to the mixture.

Preheat the oven to 375-400. Pour the mixture in a big dish or individual ramekins. Grease the ramekins with butter and remaining flour. Cook for 10 minutes in the oven.

Remove carefully onto a plate and enjoy!

Source: Cuisine Actuelle

Apple Crisp

Ingredients:

4 cups sliced baking apples
2/3 cups brown sugar, packed
1/2 cup flour
1/2 cup rolled oats
1 1/2 tsp. cinniman
1/4 tsp. nutmeg
1/3 cup soft butter

Directions:

Grease glass pan in butter, dump the apples in. In a bowl mix dry ingredients and butter and crumble on top of the apples.

Bake at 375º for 30-35 minutes or until apples are done.

Notes: I usually double the recipe, sometimes triple the topping, depending on the size of pan I use.



Source: Mom