1 cup sugar
2/3 cup vegetable oil
¼ cup orange juice
2 tsp pure vanilla extract
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup brown sugar
1 tsp cinnamon
4 to 5 apples, peeled, cored and chopped
½ cup walnuts, toasted and chopped
2 tbsp coarse sugar, optional
With an electric mixer, beat eggs and sugar in a bowl until light. Beat in oil. Beat in orange and vanilla.
In a separate bowl, combine flour, baking powder and salt. Add to egg mixture and stir until combined.
In a third bowl, combine brown sugar, cinnamon, apples and nuts.
Spread about half of the batter in an oiled and parchment lined 9 inch spring-form pan. Spoon apples on top of this batter. Drizzle remaining batter on top of the apples. The batter on the top layer may not cover the apples completely. Sprinkle with coarse sugar.
Bake in a preheated 350 degrees F oven for about 50 to 60 minutes or until a cake tester comes out clean. If the cake is browning too much, cover loosely with foil and reduce oven heat to 325 degree F. Makes 8 to 12 servings.
Recipe from “Friday Night Dinners” by Bonnie Stern.
1 1/2 Cups flour + 3 Tablespoons
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 Cup finely grated peeled carrots
1/2 Cup chopped walnuts
1/2 Cup golden raisins
1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 Tablespoons Canola oil
1 Cup water
Preheat oven to 350 degrees F. and grease an 8″ baking pan with non-stick cooking spray. In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.
Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!
Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet). Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife. Allow to slightly cool then carefully remove skin. (The beets will stain your hands and clothing! So I use rubber gloves.) Set aside.
In a small, dry frying pan toast walnuts until slightly browned. Set aside.
In a small owl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste. Set aside.
Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)
In layers, alternate beet slices and crumbled goat cheese. Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts.
3 bananas, mashed
1 ½ cups sugar
1 cup sour cream
½ cup (1 stick) butter, softened
2 cups flour
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped walnuts (optional)
½ cup (1 stick) butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk
Preheat oven to 375°F and grease a 9×13-inch baking dish or line with parchment paper.
Mash bananas until just smooth. Add cinnamon and stir until well blended.
In a large bowl, beat sugar, butter, sour cream, and eggs until creamy. Add vanilla extract and mashed bananas.
In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet in 3 small batches. Optional: fold in chopped walnuts.
Pour batter into baking dish, spreading evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to cool slightly.
In large sauce pan, melt butter until just golden brown in color.
Whisk in powdered sugar one cup at a time, followed by vanilla and milk.
Once mixture has come together and thickened, pour warm frosting over top of banana brownies, using a spatula to spread evenly over the top. Cool completely before cutting into squares to serve.
1/2 head cauliflower (cored, cut into small florets)
1 tablespoon olive oil
kosher salt and freshly ground black pepper (to taste)
swiss chard pesto :
2 garlic cloves (peeled)
2 cups chopped swiss chard leaves (packed)
1/2 cup walnuts (chopped)
1/4 cup parmesan cheese (plus shaved for garnish)
1/4 cup flat parsley leaves (plus leaves for garnish)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!
4 oz unsweetened chocolate
4 oz butter
½ t salt
2 c sugar
2 t vanilla
1 c flour
1 c walnuts, chopped
Preheat oven to 350.
Heat the chocolate and butter in the saucepan until almost completely melted. Remove from heat.
Beat eggs and salt until foamy. Gradually whisk in sugar until thickened. Add vanilla and chocolate, then flour, then walnuts.
Butter the baking pan and spread the brownie batter into it. Bake for 25 minutes, then insert a toothpick into the center. If it comes out nearly clean, the brownies are ready. If it’s very chocolately, bake another 5 minutes.
Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.
NOTE I did not use anything raw except pumpkin seeds
3 cups old-fashioned rolled oats
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips or regular
1 1/4 cup raw pecans, left whole or coarsely chopped (use a variety of nuts)
3/4 cup pure maple syrup (use less)
1/2 cup extra-virgin olive oil (use less)
1/2 cup packed light-brown sugar(use less)
Add oat bran
Heat oven to 300° F.
Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.
Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month. Makes about 7 cups