Desserts


        Carrot Bars

        40 pieces

        1 cup sugar
        1/2 cup vegetable oil
        1/4 cup applesauce
        2 jars baby food carrots
        2 eggs beaten
        1 1/4 cup flour
        1 tsp. vanilla
        1 tsp. baking soda
        1 tsp. cinnamon
        1/2 tsp. salt
        1/2 cup nuts, chopped

        ICING (optional):
        1/4 cup soft margarine
        1 1/2 cups powdered sugar
        3 oz. light cream cheese
        1 tsp. vanilla

        Preheat oven to 375 degrees. In a large bowl, mix sugar, oil, applesauce, baby food carrots, eggs, flour, 1 tsp. vanilla, baking soda, cinnamon, salt, and nuts (optional) together. Bake in 13X9 greased and floured pan for 25-30 mn. While bars bake, mix icing; margarine, powdered sugar, light cream cheese, 1 tsp. vanilla. When bars are baked, cool, spread with icing, or sprinkle with powdered sugar. Cut into bars and serve.


        Baked Banannas

        Serves 4
        1/4 cup brown sugar
        1/4 cup honey
        2 tsp. water
        4 banannas

        Preheat oven to 375 degrees. In a pot, heat brown sugar, honey and water over low heat for five minutes until sugar dissolves. Peel each bananna, cut each one in half, right accross the middle. Place the halves in a 9X12 baking pan, and carefully pour the syrup over the banannas. Put pan in the oven, bake 5-10 minutes. Remove, and turn over the banannas. Bake for 5-10 minutes more until browned. Remove from the oven. Take each bananna half out of the pan and put two halves on to each plate. Be careful not to burn yourself. Pour syrup from baking pan into a pitcher. Pour syrup over each bananna half and serve.




        Fruit Cole Slaw

        1/2 head of cabbage shredded (about 2 quarts)
        1 16 oz. can fruit cocktail, juice packed, drained
        1 cup nonfat plain yogurt
        Juice of one lemon, or 2 limes
        1/2 cup honey
        1/4 cup vinegar
        1 bananna sliced
        1/2 tsp. salt
        1/8 tsp. pepper
        3 tbsp sliced and toasted almonds

        Shred cabbage, combine all ingredients into large bowl. Top with almonds.

        Fresh fruit Kabobs with Chocolate Sauce

        12 strawberries
        24 melon balls
        6 ounces angel food cake cut into 1 inch cubes
        6 marshmellows
        1 1/3 cups semi-sweet chocolate chips
        1 tbsp lowfat buttermilk
        6 wooden skewers

        Wash strawberries, pick off stems. Make melon balls with a baller or spoon. Cut cake into squares. Arrange fruit and cake on wooden skewers. Place skewered fruit sticks on a serving plate. Melt chocolate chips and milk together over low heat. Pour sauce over fruit sticks, turning over to cover. Let them cool a moment.


        Peach Upside Down Cake

        1/4 cup soft butter or margarine
        1/2 cup brown sugar (packed)
        1 1/2 cups drained canned peach slices
        5 maraschino cherries
        1/3 cup shortening
        1/2 cup sugar
        1 egg
        1 1/4 cups sifted cake flour
        1 1/2 teaspoons baking powder
        1/2 teaspoon salt
        1/2 teaspoon grated orange rind
        1/2 cup orange juice

        Spread butter in bottom of 8 inch round baking dish; Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top. Cream shortening and sugar together thoroughly. Blend an unbeaten egg and beat well. Sift together flour, baking powder and salt. Add to creamed mixture alternately with orange rind and juice. Pour batter carefully over peaches.
        Better Than Sex Chocolate Cake

        1 box yellow cake mix
        1 cup sour cream
        8 oz. semi-sweet chocolate chips
        1/2 cup oil
        8 oz. chopped pecans
        1/2 cup milk
        1/2 cup milk
        1 box instant vanilla pudding
        4 eggs
        6 oz. German chocolate, grated
        1 stick butter

        Combine ingredients and mix according to cake mix directions. Pour into bunt cake pan and bake for 1 hour at 350 degrees. When cool, ice with the following icing:

        8 oz. cream cheese
        1 tsp. vanilla
        1 lb. confectioners sugar
        nuts and coconut

        Beat on medium heat until smooth and easily spread.



        Source for above recipe: Sage Woman Issue #34


        Remembrance Cookies


        These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.
        Ingredients for the cookies:

        1 1/2 c. powdered sugar
        1 c. butter or margarine (softened)
        1 egg
        2 t. vanilla
        1 t. almond extract
        2 1/2 c. all purpose flour
        1 t. baking soda
        1 t. cream of tartar
        1 1/2 T. chopped rosemary

        Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

        Faery Food

        30 big marshmallows
        1 /2 cup milk
        1 small can crushed pineapple
        8 oz. cream, whipped
        1 tsp lemon juice
        1 /2 cup chopped nuts
        1 /2 box vanilla wafers

        Combine marshmallows and milk in microwave safe bowl. Microwave until melted. Watch carefully. Let cool. Blend in pineapples (don't drain) whipped cream, lemon juice and nuts. Crush vanilla wafers and sprinkle in a 9 x 12 square buttered Pyrex dish. Reserve some crumbs to sprinkle on top. Pour in filling. Sprinkle with more vanilla wafer crumbs. Chill and serve.
        Milky Way Cake

        11/2 c. plus 2 T. butter or margarine
        1 c. (4 oz.) finely chopped pecans
        14 oz. Milky Way candy bars (about 6 ½ individual size - not mini size) cut into pieces
        4 large eggs
        1 t. vanilla
        11/4 c. buttermilk
        2 ½ c. all purpose flour
        3/4 t. baking soda
        11/4 t. salt
        11/2 c. granulated sugar

        Preheat oven to 325. Grease a 10 inch fluted tube pan with the 2 T. of butter. Add chopped nuts. Tilt or rotate pan to cover bottom and sides. Leave any loose nuts in the bottom of the pan. Heat candy bars and ½ c. butter in a heavy sauce pan, over medium heat, stirring often until melted and smooth. Remove from heat and cool slightly. Mix flour, baking soda and salt; set aside. In a large bowl, beat the remaining 1 c. of butter; add sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla and candy mixture. Add flour mixture alternately with buttermilk, beating well after each addition, until well blended. Pour into prepared pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a rack for 30 minutes. Invert on rack, remove pan and cool completely. Frost if desired. (Serves 12)

        FROSTING:
        3 Milky Way individual size bars
        2 c. powdered sugar
        ½ c. butter
        ½ T. milk

        In a sauce pan, over very low heat, melt the candy bars and butter. Gradually beat in powdered sugar. Thin to desired consistency with milk.

        Rosehip Cookies

        Thumbprint Cookies:
        1/2 cup butter or margarine, softened
        1/4 cup packed brown sugar
        1 egg
        1/2 teaspoon vanilla extract
        1 cup all-purpose flour
        finely chopped nuts
        rosepetal jam or rosehips jelly (see below recipes)

        Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then nuts. Place on cookie sheets about 2 inche apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes. Makes 2 dozen.

        Rose Hip Jelly

        8 cups of rose hips
        6 cups of water
        1 box of certo
        1/2 cup lemon juice
        5 cups of sugar

        Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey.

        Rose Petal Jam

        1 cup fresh rose petals(must never have been sprayed with any chemicals)
        3/4 cup water
        Juice of 1 lemon

        Puree in blender until smooth. Slowly add 2 1/2 cups sugar, blend till all sugar has dissolved;(leave in blender). Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!! Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well.


        Spell for Making Brownies

        Every good priestess knows that food is good for the soul (but not always the waistline). This "spell" is for making those brownies for your mate... As you make the Betty Crocker easy bake brownies, with each stir, see the love between you growing if it is meant to do so. See the friendship deepen, the love grow stronger and your circle of friends increase. See prosperity and gold showering down into the mix. Pour half into the pan and place a layer of peppermint patties (or reese's peanut butter cups or whatever!) then cover with the other half of the batter. Before placing it in the oven, place both your hands over (or fingertips in) the mix. Close your eyes, concentrate on prosperity and say:

        "By this mixture,cookie brown
        and by the magick I mixed round
        Two lovers meet in deep embraces
        To eat a cake of darkened places
        Darkness and light within thee mix
        To bring a love made true with this!"

        Bake according to the stated time and decorate with white or chocolate frosting with heart chocolates or red frosting hearts.


        Pumpkin Tiramisu

        1 package Italian Ladyfingers (Soft, not hard cookies)
        1/8 cup Frangelico Liqueur
        8 ounces (200 g) Mascarpone Option: Use Cream Cheese
        1/2 cup (120 ml) canned Pumpkin Puree
        1 tsp. ground Cinnamon
        1/2 tsp. ground Ginger
        1/4 tsp. ground Mace
        1-1/2 cups Confectioner's Sugar
        1 tsp. Orange Extract
        2-1/2 cups Heavy Cream, whipped and chilled, divided

        Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers. (You may substitute the same volume of Orange Juice for non-alcoholic preparation.) In a mixing bowl, blend together the mascarpone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract. Fold in 1-1/2 cups of the whipped cream. Pour the mixture over lady fingers. Gently spread remaining whipped cream on top of pumpkin mixture. Sprinkle the top with a dash or two of additional cinnamon, if desired. Cover and refrigerate at least two hours before serving, or overnight. Slice to serve.

        Lavender Honey Biscotti

        2 and 1/4 cups flour
        1 tsp. baking powder
        1/4 tsp. salt
        2 TBSP. vegetable oil
        1/2 cup sugar
        1/2 cup honey
        2 large eggs
        1/2 tsp. vanilla
        2 tsp. dried lavender buds
        2/3 cup toasted pine nuts

        Pre-heat the oven to 350 degrees. Line a baking sheet with parchment or a silicon baking mat. In a large bowl, whisk together the flour, sugar, baking powder, salt and lavender. In a separate bowl, combine the oil, honey, eggs and vanilla. Whisk until smooth. Stir the liquids into the flour mixture with a fork. Stir in the toasted pine nuts. Stir gently to form a soft dough. Knead lightly a few times by hand to form a ball. Divide the dough into two pieces. Form each piece into a log on the baking sheet, about 8 inches long, 2 and 1/2 inches wide, and 1 inch thick. Bake at 350 degrees for 25 minutes. Leave the oven on, and remove the biscotti. Cool a few minutes and remove to a cutting board. Trim off the ends, and slice each log into 10 pieces, about 3/4 inch wide. Lay the biscotti on their sides, and return to the oven for 10 minutes more. Cool. This makes softer biscotti. If you like very dry biscotti, extend the time for the second bake.

        Praline Cherry Munch

        4 cups frosted flakes
        4 cups sweetened puffed corn cereal
        2 Tbsp. butter
        3/4 cup brown sugar
        1/2 cup corn syrup
        1/4 cup butter
        1/4 tsp. salt
        1/2 tsp. baking soda
        1 tsp. vanilla
        1 cup dried cherries or dried, sweetened cranberries

        Combine cereals in large bowl. Melt 2 Tbsp. butter in jelly roll pan. In large saucepan, combine brown sugar, corn syrup, 1/4 cup butter and salt. Heat to boiling, stirring frequently, about 4-6 minutes. Remove from heat and stir in baking soda (mixture will foam up) and vanilla. Pour over cereals and mix well. Place in buttered jelly roll pan. Bake at 350 degrees for 10-15 minutes. For microwave method, omit butter in jelly roll pan, place coated cereal mixture in microwave safe glass container, and microwave on HIGH 2-4 minutes until glazed, stirring after each minute. For either method, cool hot mixture for 10 minutes, remove from pan and stir in dried cherries. Cool completely.


        Honey Vanilla Cheesecake with Gingersnap Crust

        32 gingersnap cookies, crushed
        2 tablespoons white sugar
        1 egg white
        1 (3 ounce) package Neufchatel cheese
        1 cup part-skim ricotta cheese
        2 tablespoons cornstarch
        1 cup honey
        1 tablespoon vanilla extract
        1 cup egg substitute
        1 (16 ounce) container low-fat cottage cheese

        1 Preheat oven to 350 degrees F (175 degrees C).
        2 In a food processor or blender, crush the gingersnaps with the 2
        tablespoons sugar. Add the egg white and process long enough to moisten the mixture. Press the crumbs into the bottom and up the sides of an 8 or 9 inchspringform pan to form a thin layer.
        3 If the crumbs are too sticky, use a sheet of waxed paper between the crust and your fingers to press the crumbs into place. Bake 10 - 12 minutes until the crust is brown and firm to the touch. Remove from the oven. If the crust slides down the side of the pan, use a rubber spatula or the back of a spoon to press it in place.
        4 Reduce oven heat to 300 degrees F (150 degrees C). Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
        5 Clean the food processor or blender. Add the cream cheese, cottage cheese, ricotta cheese and cornstarch. Blend until the mixture is smooth. Add the honey, vanilla and blend again. Add the egg substitute, blending until the mixture is smooth and even colored. Pour into the prepared crust.
        6 Bake 20 minutes on the lower rack of the oven. Reduce oven temperature to 250 degrees F (120 degrees C) and bake 60 minutes longer or until the sides are set and the center is fluid but not sloshing.
        7 Turn off the oven and allow the cake to cool 1 hour in the oven. Remove and cool to room temperature. Chill covered overnight before slicing. The cake will continue to set in the refrigerator so don't worry if the center doesn't appear to be firm when you remove it from the oven.
        8 If desired, serve the cheesecake with a sauce made from thawed frozen strawberries or raspberries. Place the berries in a food processor or blender and puree until smooth. Add sugar (or sugar substitute) to taste, if desired.


        Chocolate-Orange Guinness Cake

        1 stick (1/4 cup) Butter, room temperature
        1-1/2 C. Soft dark brown sugar
        2 C. Self-rising flour
        1 1/2 t. Baking powder
        1 pinch Salt
        2 rounded T. Hershey's Cocoa
        Grated rind of 1 orange
        4 eggs
        1/2 C. Guinness Stout
        ICING:
        1 stick (1/4 cup) butter, softened
        1-1/2 to 2 cups confectioner's sugar
        Large orange--grated rind & juice of

        Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread . When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.


        Coca-Cola Cake

        1 Cup Coca Cola
        ½ Cup Buttermilk
        1 Cup Butter
        1 ¾ Cups Sugar
        2 Large eggs, beaten
        2 tsp Vanilla Extract
        2 Cups Flour
        ¼ Cup Cocoa
        1 tsp Baking Soda
        1 ½ Cups Mini Marshmallows
        Coca Cola Frosting (see below)

        Combine Cocoa Cola and buttermilk, set aside.
        Beat butter on low until creamy. Gradually add sugar, until blended.
        Add egg and vanilla, beat until blended.
        Combine flour, cocoa and soda. Add to butter mixture alternately with cola mixture, begin and end with flour. Beat on low until blended.
        Stir in marshmallows.
        Pour batter into greased and floured 13 x 9 inch pan.
        Bake at 350* for 35 minutes. Remove from oven, cool 10 minutes.
        Pour coca cola frosting over warm cake.

        Coca-Cola Frosting

        ½ Cup butter
        1/3 Cup Coca Cola
        3 tbsp Unsweetened Cocoa
        1 ( 16 ounce) pkg Powdered Sugar
        1 tbsp Vanilla Extract

        Bring first 3 ingredients to boil over medium heat.
        Remove from heat, whisk in sugar and vanilla.


        Healthy Harvest Cookies

        1 cup sugar
        1 cup mashed cooked sweet potatoes
        1/2 cup (1 stick) margarine or butter, melted
        1 egg
        2 cups quick-cooking or regular oatmeal
        1 cup whole wheat blend or all-purpose flour
        1 teaspoon ground cinnamon
        1/2 teaspoon salt
        1/2 teaspoon baking soda
        1/4 teaspoon ground cloves
        1 large apple, finely chopped, skin left on (for fiber)

        Heat oven to 350. Spray cooking sheet with non-stick cooking spray. Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth. Stir in remaining ingredients.

        Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake about 12 minutes. Remove from baking sheet and cool on wire racks.

        This is from Cookies, Brownies and Bars, published in 1994.


        Green Tea Vanilla Cookie Recipe

        2 1/2 cups of all- purpose flour
        1 teaspoon of green tea powder
        1 teaspoon of baking powder
        Pinch of salt
        1 cup of butter, at room temperature
        1 1/4 cups of granulated sugar
        2 large egg yolks
        1 1/2 teaspoons vanilla extract
        Granulated sugar for sprinkling

        Combine the flour, green tea powder, baking powder, and salt.Combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugar. beat in the egg yolks. Beat in the vanilla extract. Gradually blend in the dry ingredients. Cover and chill for one hour. Preheat the oven to 375 degrees. Lightly grease 2 baking sheets. On a floured surface, roll out the dough to a thickness of 1/4 inch. using a 2-inch cookie cutter, cut out cookies and place 1 inch apart onto the prepared baking sheets. Bake for 10-12 minutes, until lightly colored. Sprinkle granulated sugar over the hot cookies and transfer to wire racks to cool.


        Green Tea Ice Cream

        Green tea ice cream is often served as a dessert in Japanese restaurants. Green tea ice cream is called maccha ice cream in Japan. Maccha is tea powder used in Japanese tea ceremonies.
        17 ozs. Milk
        5 Large Eggs
        5 ozs. Sugar
        7 ozs. Heavy Cream
        1 tbls. Green Tea Powder
        Warm up milk (lukewarm). Mix half the sugar and green tea powder in a bowl, and pour in half the milk slowly; stir well. Make sure the powder is completely dissolved. The milk should not be too hot--otherwise, it will ruin the color of green tea. Mix egg yolks and remaining half of sugar together; stir in rest of warm milk. Heat mixture in a double boiler (or a heavy-bottomed pan, stirring constantly to avoid burning). When the mixture is slightly thickened, add the green tea mixture. Continue to cook the mixture for another 10 minutes or so (until consistency is thicker and color is more "transparent"). Remove from heat, strain mixture, then cool in ice water, stirring occasionally. In the meantime, whip the cream until soft peaks form (don't make it too thick). Add the cream to the other mixture; mix well. Pour it into a plastic container. Chill until slightly firm, then stir the mixture once. You will get the smoother texture if you continue to stir it occasionally (every hour) until you finish freezing (takes 6-7 hours).

        Simple Green Ice Cream

        Let Vanilla ice cream stand until soft. Mix small amounts of green tea powder into vanilla ice cream and stir it until completely mixed and turns light green. Put ice cream into freezer to make it hard.

        Peanut Butter Saltines

        You will need:
        saltine crackers
        1 cup sugar
        2 sticks butter
        bag of peanutbutter chips or chocolate chips or mix

        In a pot, heat up and mix the butter and sugar until it becomes thick and kind of bubbles. Line a pan with tin foil and one layer of crackers when the butter/sugar mixture is ready. Take half of it and spread it on the top of the crackers. Put another layer of crackers on top and spread the rest of the mixture on top. Bake it at 350 degrees in the oven for about 10 minutes or until golden brown on top. Take it out of the oven and pour chips over it, let them melt and then spread it so that it covers the top surface (it will mix in with the top butter/sugar mixture as well). Put pan in freezer and let it set for about half hour- then take it out and break into pieces!

        Guiness Chocolate Cake

        Ingredients:
        2/3 cup cocoa powder plus 3 tbsp for dusting pans
        1/2 cup butter
        1 cup Guinness
        1 teaspoon salt
        2 1/3 cups cake and pastry flour
        1 3/4 cup granulated sugar
        1 1/2 teaspoons baking soda, sifted
        2 eggs
        1 teaspoon vanilla
        1/2 cup sour cream
        Guinness Butter Frosting (recipe below)

        Preheat oven to 350°F. Grease three 8-inch round cake pans and dust with the 3 tbsp cocoa powder.

        In saucepan, heat and stir together butter, Guinness and 2/3 cup cocoa. Cool.

        Sift dry ingredients together. Add Guinness-cocoa mixture and beat for 1 minute on medium speed. Add eggs, sour cream and vanilla, and beat another 2 minutes on medium speed. Pour batter into pans and bake for 18-23 minutes or until a knife inserted in middle comes out clean.

        Cool 10 minutes in pans on wire racks. Remove cake from pans and let cool completely.

        Spread each layer with frosting, stack layers, and spread more frosting on sides and top.
        Serves 10-12.

        Guinness Butter Frosting


        5 cups powdered sugar, sifted
        1/2 cup cocoa powder(optional)
        1/2 cup butter, softened
        1/4 cup Guinness (approximately)
        1 teaspoon vanilla

        Beat together 2 cups of the sugar and the cocoa powder with the butter until fluffy. Add the Guinness and vanilla, beat until well combined. Beat in remaining sugar. Add more Guinness till icing is of the desired consistency.