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Ice Cream
Carrot Cake Muffins
Fresh Apple Cake
Berry Mountain Cobbler

Ice Cream

1 1/2 cups strawberries, peaches or other fruit
3/4 cup whole milk
1/2 cup honey
pinch salt
1 1/2 cups heavy cream
1 1/2 tsp vanilla

Finely chop fruit by hand or in a food processor. Combine with remaining ingredients and add to ice cream maker according to the maker’s instructions. Make about 1 1/2 qts.

Carrot Cake Muffins

1/3 cup butter
1/2 cup pure maple syrup
1 egg
2/3 cup shredded carrots
1/2 tsp vanilla
2/3 cup plus 2 tbsp whole oat flour
2/3 tsp baking powder
2/3 tsp cinnamon
1/3 tsp allspice
1/3 tsp nutmeg
1/3 tsp baking soda
Dash salt
2 1/2 tbsp milk
1/3 cup toasted pumpkin seeds
1/3 cup raisins

Blend butter and syrup. Add egg and beat until well blended. Mix in carrots and vanilla. Add combined dry ingredients alternately with milk. Stir in pumpkin seeds and raisins. Pour into cupcake pan to make 8 cupcakes. Bake at 350F for 20-25 minutes. Frost when cool.

Cream Cheese Frosting
3 oz mascarpone or cream cheese
1 tbsp pure maple syrup
1 tsp milk
1/2 tsp vanilla

Stir ingredients until smooth. Mascarpone makes it taste like whipped cream but with buttery texture.

Fresh Apple Cake (modified from Deliciously Organic)

Combine in a large bowl:
3 cups whole grain flour — I used 2 c wheat and 1 c oat
1 cup sucanat (rapadura is another brand of the same whole cane sugar)
1 tsp baking soda
1/4 tsp sea salt
1 tbls cinnamon

3/4 cup pure maple syrup
1/4 c apple cider
3 eggs
3/4 cup coconut oil
3/4 cup applesauce
1 tbls vanilla

Stir in:
3 cups grated apples — I used Honeycrisp, Fuji &/or Golden Delicious. I used food processor to grate.
1 cup chopped pecans, unsalted
1 cup shredded unsweetened coconut

Bake in buttered bundt pan at 325 for about an hour and a half. Immediately upon removing cake from oven, pour caramel sauce on. Wait an hour and remove cake from pan.

Caramel Sauce:
In large sauce pan combine:
1/2 cup unsalted butter
1 cup sucanat
1/2 cup buttermilk
1/2 tsp baking soda

Bring to a boil and allow to boil for one minute. This will expand quite a bit, so be sure to use a large enough pan.

Berry mountain cobbler

4 tbsp butter
2 cups mixed berries, frozen or fresh when in season
2 tbsp whole wheat flour
1/4 cup honey

1 cup sucanat
1 cup whole wheat pastry flour
1 cup milk
pinch of salt
2 tsp baking powder
1/4 tsp baking soda

Melt 4 tbsp butter in baking dish in 350 degree oven. Shift butter around to coat entire inside of dish. In pan on top of stove mix 2 cups of mixed berries fresh or from frozen, 2 tbsp flour and 1/4 cup honey. If using fresh berries, add a tiny bit of water also. Bring just to a simmer.

In a bowl, mix remaining ingredients. Pour batter into buttered baking dish, then pour fruit into center of batter. Do not stir or try to make even. Allow an inch of space so cobbler will not run over. Bake at 350 for about 30 minutes. Serve warm alone, with milk or ice cream.

1 thought on “Desserts

  1. Pingback: The Oats Have It « everyday real food

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