Enjoy this super simple recipe by Soullful Vegan, using only 7 ingredients for wholesome & delicious cookies. Daniella (also known as the Soulfull Vegan) has been a long time customer of ours, loving all the wholesome & vegan ingredients we carry. As we all spend more time at home, Jenny has been working on resetting her pantry with healthy & wholesome … Read More
Banana Split Cake
PRINTER-FRIENDLY VERSION • Yield: one 9″ x 13″ pan – up to 18 servings • Make up to one day a head of time • A tasty summer cake that requires no cooking. Please be advised, however, that it contains raw eggs. CRUST • Combine ingredients in a 9″ x 12″ or 13″ baking pan. • Mix crumbs and melted … Read More
Pears stuffed with Gorgonzola Cheese & Drizzle
PRINTER-FRIENDLY VERSION • Delicious as a 1st-course or dessert! • Makes 4 servings. PASTRY 1 ½ cups Dessert wine or grape juice 2 cups Water ¾ cup Sugar ½ stick Cinnamon 4 Cloves – while 4 Bosc or barlett pears 2 tsp Lemon juice – freshly squeezed 1 oz. Cream cheese – softened at room temp. 4 oz. Gorgonzola (blue … Read More
Pumpkin Raisin Loaf
• Makes one (or four) 4.5” x 8.5” pan PRINTER-FRIENDLY VERSION • Lovely for school lunches, after school snacks & when unexpected guests arrive. • Preheat oven to 350 0F. • Lightly grease baking dish with butter or coconut oil. DRY INGREDIENTS – Sift together in bowl: 2 cups Flour (8 cups – recipe x 4) 1 ½ tsp Baking powder … Read More
Harvest Spice Muffins
PRINTER-FRIENDLY VERSION • Yields: 20 muffins • A healthy snack for the whole family. WET INGREDIENTS • Whisk together eggs, milk, and oil until completely blended. • Stir in diced fruit. 2 1 cup 1/2 cup 2 cups eggs Low-fat Milk Olive Oil Pears &/or Apples – unpeeled DRY INGREDIENTS • Combine remaining ingredients in separate bowl. 3 cups 1 cup 4 tsp 1 tsp 1 … Read More
Prune Plum Tart
PRINTER-FRIENDLY VERSION • Makes 6 servings PREPARE PASTRY DOUGH 1 1/4 cups 1/2 tsp 1 Tbsp 1/2 cup 1/8 cup All-purpose Flour Salt Sugar Butter – unsalted , chilled; cut into 1” pieces Ice Water – up to 1/4 cup BLEND INGREDIENTS • In a food processor, place the flour, salt, and sugar and process until combined. • Add the … Read More
Hot Chocolate Fudge Cakes
• Makes 10 servings (One 4 oz. cake-filled ramekin per serving) • Make up to 2 days ahead prior to baking. PRINTER-FRIENDLY VERSION SIFT TOGETHER DRY INGREDIENTS • Sift together in medium-sized bowl. 3.4 oz 2/3 cup 5 tsp 1 1/2 tsp 1/4 tsp All-purpose Flour (less than 3/4 cup) Unsweetened Cocoa Instant Espresso Coffee Powder Baking Powder Salt COMBINE & REGRIGERATE … Read More
Rochelle’s Tasty Apple Crisp
PRINTER-FRIENDLY VERSION • Makes 6 servings • PEEL & CUT 10 Apples (Best results with Macintosh or Golden Delicious varieties) • MIX WITH APPLES. Place in greased 9″ x 9″ baking dish. 1/2 cup 1 tsp 1 Tbsp Brown Sugar Cinnamon Lemon Juice • TOPPING: Combine & crumble on top of the apples 3/4 cup 1/2 cup 1/3 cup All … Read More
Blueberry Crisp
PRINTER-FRIENDLY VERSION Ingredients: 4 cups fresh blueberries, washed, drained well 1/3 cup packed brown sugar 1/2 tsp cinnamon 1/3 cup flour 3/4 cup quick cooking rolled oats pinch of salt 1/2 stick softened butter (4 tbsp) Preparation: Pour blueberries into a lightly buttered baking dish. In a bowl combine the flour, brown sugar, cinnamon, oats, salt, and butter. Stir with … Read More
Butternut Spice Cake
PRINTER-FRIENDLY VERSION • Makes 8 servings • Using butternut squash keeps the cake moist. • Keep this cake on hand as a healthy afternoon snack or breakfast treat. PREPARE SQUASH • Preheat oven to 350°F. • Cut squash in half lengthwise and remove seeds. ….• Place the squash halves, cut side up, on a baking pan. • Cover with foil … Read More