Lightly spray or oil a large bowl and measure 8 cups of puffed wheat into the bowl.
Combine in a saucepan:
1/4 cup butter
1/2 cup corn syrup
1 cup brown sugar
1/4 cup cocoa
Cook until bubbling and smooth, then remove from the heat and add 1 tsp vanilla. Pour over puffed wheat.and stir to coat evenly. Press into an ungreased 9 x 13-inch pan. Cut into squares when cool.
For a variation, use 7 cups puffed wheat and 1 cup salted peanuts
2 cups raspberries, fresh or frozen
1/4 cup sugar
1 Tbsp lemon juice
Heat berries and sugar together until the sugar is dissolved. Crush the berries with a spoon. Put through a sieve and press to remove the seeds. Add lemon juice, cool and store in refrigerator. Also freezes well..
Use on ice cream, cheesecake, or over any fruit
Posted in Desserts
The restaurant is now closed, but we all remember the muffins. Makes 18 large, or 30 small
– 3/4 cup vegetable oil
– 1 cup brown sugar
– 3 eggs
– 2 cups plain yogurt
– 2 tsp vanilla
– 2 1/2 cups rolled oats
– 3 cups flour (white and whole-wheat)
– 1 tsp cinnamon (optional)
– 1 tsp soda
– 1 1/2 tsp baking powder
– 1/2 teaspoon salt
– 2 cups fresh or frozen berries (blueberries, raspberries)
– zest of lemon or orange (optional)
1. Beat oil, sugar, add eggs together. Stir in yogurt.
2. Combine dry ingredients, add raspberries, fold dry ingredients into wet without over mixing.
3. Spoon (1/4 cup) into parchment muffin cups and bake 20 to 25 minutes at 375F, until golden.
My variations: use chopped fruit such as apples, pears or rhubarb, sub fruit flavored yogurt (decrease sugar by 1/4 cup), add 1/2 cup chopped nuts.
Based on a Paula Deen recipe
- 2 cups flour
- 1 1/3 tsp soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 2/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 2 cups shredded zucchini or apple
- 1/2 cup chopped pecans or macadamia nuts
- 4 Tbsp minced candied ginger
Mix flour, soda, baking powder and salt together. Whisk eggs with sugar,oil and vanilla and add to flour. Stir in zucchini, nuts and ginger but do not overmix. Bake at 350 for 50 – 60 minutes. (Oil and line large glass loaf pan with parchment)
adapted from the New York Times 2001
pastry for double crust pie
2 Tbsp butter
2 Tbsp canola oil
5 lbs apples (10-12) peeled cored and sliced
1/2 cup sugar
1 tsp. cinnamon
In a large skillet or in 2 batches, heat the butter and oil. Add the apples, sprinkle with sugar and sauté for about 10 minutes or until lightly caramelized. Sprinkle with cinnamon. Spread on a cookie sheet to cool.
Fit pastry into the pie plate. Fill with cooled apples and cover with top, cutting several slits to allow steam to escape. (Or cut the pastry into strips and make lattice.)
Brush the top with cream and sprinkle with sugar. Bake at 400F for about 40 minutes, until golden.
1 cup flour
1/2 cup toasted and ground pecans (coffee grinder)
1/2 cup butter
1 egg yolk
2 tbsp sugar
Pinch of salt
2 cups mixed fresh seasonal fruit (raspberries, blackberries, blueberries, cherries, peaches)
1/2 cup whipping cream
1/4 cup flour
1/4 cup sugar
1 tbsp lemon zest
1 tbsp vanilla
Pinch of salt
Blend together the butter, egg yolk, sugar and salt. Gradually mix into the flour and pecans to form a ball of dough. Wrap and chill for 1 hour.
Roll out pastry between sheets of waxed paper and fit into a 9 inch tart pan (removable bottom). Trim to leave a 1 inch overhang, then fold it inside and press together.
Spread the fruit over the pastry. Whisk together the cream flour, eggs, sugar, lemon, vanilla and salt and pour over fruit.
Place pan on a baking sheet and bake at 375F for about 35 minutes or until golden, and a knife inserted into custard comes out clean. Let cool. Dust with icing sugar or a dollop of whipped cream to serve.