Blueberry Cheese Pie

yield: 1 pie

Crust:

• 1 1/2 c finely crushed graham crackers (preferably home-made, but if you decide to purchase them, be sure to get a brand which uses only all natural ingredients)
• 5 Tbs butter, melted
• 2 Tbs raw honey

Cheese Layer:

• 1/2 c heavy cream
• 8 oz cream cheese
• 2 Tbs raw honey
• 1 Tbs lemon zest (preferably from an organic lemon)
• 1 tsp pure vanilla extract

Blueberry Layer:

• 3 c fresh or frozen blueberries (thawed if previously frozen), divided
• 2 Tbs raw honey
• 1 Tbs non-GMO cornstarch, such as Rumford
• 1 tsp lemon juice

Preheat oven to 350F.

Combine the graham cracker crumbs, melted butter and honey. Mix well.

Press the mixture on the bottom and up the sides of a 9" pie pan.

Bake 8-12 minutes, or until just beginning to turn golden.  Cool completely on a wire rack.

In a medium bowl, beat the whipping cream with a hand held electric mixer set to high speed until stiff; about 3 minutes.

In another bowl, beat the cream cheese, honey, lemon zest and vanilla on medium speed until light and fluffy.
Gently fold the whipped cream into the cheese mixture.

Spread the cheese mixture over the graham cracker crust.

Cover and refrigerate for about 2 hours.

Meanwhile, in a medium saucepan over medium heat, combine 2 cups blueberries, honey, cornstarch and lemon juice. Cook and stir until the mixture is thick and bubbly; about 5-6 minutes total.

Stir in the remaining 1 cup of blueberries.  Cool completely.

Pour the blueberry mixture over the cheese mixture.  Chill at least 1 hour before serving.

Top with extra honey sweetened, vanilla spiked whipped cream if desired.

Original Blueberry Cheese Pie blog post

Strawberry Almond Cheesecake Bites

Makes about 1 cup dip

• 1 quart fresh strawberries, hulls in tact, washed and patted dry
• 4 oz cream cheese, room temperature
• 1/3 c plain yogurt
• 1 Tbs heavy whipping cream
• 2 tsp raw  honey
• 1/3 tsp pure almond extract
• 1/2 c graham cracker crumbs (preferably home made)
• 1/4 finely chopped almonds

In a medium bowl, beat cream cheese, yogurt, whipping cream, honey, and almond extract with a hand held mixer until smooth and creamy; about 2 minutes.

Place the cream cheese mixture into a bowl.

Combine graham cracker crumbs and almonds in another bowl.

Grab the strawberries by the hull, dip them into the cream cheese mixture, then roll in the graham cracker mixture, and enjoy.

Original Strawberry Almond Cheesecake Bites Blog Post

Apple and Orange Frozen Yogurt

makes 3 scoops (how many servings that makes is completely up to you)

• 2 Granny Smith apples, core removed
• 2 navel oranges, peeled
• 1/2 c Greek yogurt, plain or vanilla
• 1/2 tsp vanilla, optional (only if you are using plain yogurt)

Put the fruit through the juicer according to manufacturers instructions.

Stir the yogurt (and vanilla, if using) into the juice.  Place the mixture into your ice cream maker, and churn according to manufacturer's instructions. (Mine took 20 minutes)

Eat.


Original Apple and Orange Frozen Yogurt Blog Post

Cherry Filled Almond Cookies

makes about 2 dozen

• 1/4 c raw honey
• 1/2 c butter, room temperature
• 1/2 tsp pure almond extract (such as Simply Organic Almond Extract)
• 1 egg, separated
• 1/2 c whole wheat flour
• 1/2 c unbleached all purpose flour
• 1/4 tsp salt
• 1 c almonds, finely chopped
• 1/3-1/2 c cherry preserves

Preheat oven to 350F.


In a large bowl, combine honey, butter, almond extract, egg yolk.  With an electric hand held mixer, beat until smooth.


Stir in the flour and salt until well combined and dough holds together.

Beat the egg white slightly with a fork.  Place the finely chopped almonds in a separate bowl.

Shape the dough into 1 inch balls by gently rolling the balls between both palms.

Dip the balls into the egg white, shake off excess.  

Roll the balls in the chopped almonds, ensuring they are completely covered.

Place 1 inch apart on an ungreased baking sheet. Press your thumb deeply into the center of each ball.

Bake about 10 minutes, or until lightly browned.  Remove to a rack and cool completely.

Fill the indentations with 1/2 - 1 tsp cherry preserves.

Original Cherry Filled Almond Cookies Blog Post

Blueberry Almond Coffee Cake

serves 9

Almond Topping:

• 1/2 c sliced or chopped raw almonds
• 2 Tbs raw honey
• 1/2 tsp cinnamon

Cake:

• 1 c whole wheat flour
• 1 c unbleached all purpose flour
• 1 tsp grated lemon peel (preferably from an organic lemon)
• 2 tsp aluminum free baking powder (such asRumford)
• 1/4 tsp salt
• 1/2 c raw honey
• 1/4 c butter, softened
• 1 egg
• 1/2 c buttermilk
• 1/2 tsp pure almond extract (such as Simply Organic Almond Extract)
• 2 c fresh or frozen blueberries

Preheat oven to 375F.  Oil and flour a 9 inch baking pan.

In a small bowl, mix together the topping ingredients.  Set aside.

In a medium bowl, combine the flours, lemon peel, baking powder, and salt.

In a large bowl, cream together the butter and honey until smooth.  

Blend in the egg, buttermilk, and almond extract until just mixed.

Pour the honey and buttermilk mixture into the flour mixture.  Mix well.

Gently fold in the blueberries.

Spread the batter into the prepared pan. 

Sprinkle the almond topping evenly over the batter.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool.  Serve topped with whipped cream or vanilla yogurt.

Maple Apple Cheesecake

serves 10-12
Crust:

• 1/2 c butter, softened
• 1/4 c pure maple syrup
• 1 c flour
• 1/4 c rolled oats
• 1/4 c pecans, finely chopped
• 1/2 tsp cinnamon

Filling:

• 2 pkgs (8oz each) cream cheese, softened
• 1/4 c pure maple syrup
• 1/2 c sour cream
• 1/3 c applesauce
• 3 eggs
• 1 1/2 tsp pure maple extract
• 1 tsp pure vanilla extract

Topping:

• 1/3 c pure maple syrup, divided
• 3 cups thinly sliced and peeled apples
• 1/2 tsp cinnamon
• 1/2 c pecans, roughly chopped

Preheat oven to 350F.  Butter the inside of a 9" springform pan.  Line the bottom of the pan with a sheet of parchment paper cut to fit, and butter the parchment as well.

In a bowl, cream butter and maple syrup with a hand held electric mixer until light and fluffy.

Gradually add flour, oats, pecans and cinnamon until well blended.  Press the mixture onto the bottom and 1 1/2 inches up the sides of the buttered 9" springform pan.

Place on a baking sheet.  Bake in preheated oven for about 10 minutes, or until set.  Cool on wire rack.

In a large bowl, beat cream cheese until fluffy.  On low speed, beat in maple syrup, sour cream and applesauce, just until blended.  Add eggs, one at a time, and beat on low speed after each addition just until combined.  Stir in maple and vanilla extracts (batter will be thin).  Pour over cooled crust.

Combine the apples, cinnamon, and 1/3 cup maple syrup.  Carefully arrange the apples over the top of the batter.  

Add the pecans into the apple bowl and mix to coat in any remaining liquid.  Sprinkle the pecans (and any remaining liquid) over the top of the apples.

Bake at 350F for about 1 hour, or until center is almost set.  Cool on wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen, but do not uncinch the pan.  Cool at room temperature 1 hour more, then refrigerate at least 8 hours.

Original Maple Apple Cheesecake Blog Post

Old Fashioned Peach Cobbler

6 svgs

• 5 c peaches, peeled and sliced
• 1/4 c raw honey
• 1 Tbs cornstarch (preferably a non-GMO brand such as Rumford)
• 1 tsp lemon juice
• 1/2 tsp vanilla
• 1/4 tsp cinnamon
• 1 c unbleached all purpose flour
• 1/2 c walnuts or almonds, finely chopped
• 2 Tbs raw honey
• 1 1/2 tsp baking powder (preferably aluminum free, such as Rumford)
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 3 Tbs chilled butter, roughly chopped
• 1/2 c cream (or whole milk)

Heat oven to 400F.

In a large bowl, combine peaches, honey, cornstarch, lemon juice, vanilla, and cinnamon.  Pour into an ungreased 2 qt baking dish.

In the same bowl, combine flour, nuts, honey, baking powder, salt, and cinnamon.  Mix well.  With your fingers (or a fork, but I prefer my hands), work the butter into the flour mixture until it resembles fine crumbs.

Pour in cream and mix well to form the dough.

Drop the dough in 1-2 inch chunks over the top of the peach mixture.

Bake 25 - 30 minutes or until topping is golden brown.

Serve warm or at room temperature.  Top with vanilla ice cream or whipped cream, if desired.

Naturally Sweet Apple Crisp

 serves 10 - 12

• 10 c apples, thinly sliced (peeled or not)
• 1 tsp cinnamon
• 1 Tbs flour
• 1 c pure maple syrup
• 1 1/4 c rolled oats (not quick cooking)
• 1 c flour (unbleached white or whole wheat or a combination)
• 1/2 c pure maple syrup
• 1/4 tsp aluminum free baking powder (such as Rumford)
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 c chopped raw nuts (I prefer walnuts, but pecans are delicious, too)
• 1/2 c butter or unrefined coconut oil (or a combination)

Preheat oven to 350F.

Place the apples in a 9x13 baking dish.  Sprinkle with 1 tsp cinnamon and 1 Tbs flour.  Pour 1 c maple syrup over all, then toss lightly to mix.

In another bowl, combine oats, flour, 1/2 c maple syrup, baking powder, baking soda, cinnamon, nuts and butter/coconut oil.  Mix well.

Using your hands, sprinkle the mixture over the top of the apples (mixture will be too wet to "sprinkle" with a spoon).

Bake in preheated oven about 45 minutes, or until apples are fork tender and topping begins to brown.

Cool at least 20 minutes before serving.

Apple Pocket Pies

makes 8 individual pies

• Dough for a two crust pie (see recipe above)
• 4 c chopped apple, peeled if you like
• 1 tsp lemon juice (to maintain color)
• 1/2 c maple syrup
• 1/2 tsp cinnamon
• few grates fresh nutmeg
• pinch of salt
• 1 1/2 Tbs instant tapioca granules

• 2 Tbs maple syrup
• 1/8 tsp cinnamon

Preheat oven to 400F.

In a large bowl, combine chopped apple, lemon juice, 1/2 c maple syrup, 1/2 tsp cinnamon, nutmeg, salt, and tapioca.  Stir well and set aside.

Lightly flour a work surface.  Working from the middle outward with a floured rolling pin, roll out each square of dough to form a 12 inch square.

Score into equal quarters with a knife.

Stir the apple mixture to incorporate all the juices pooled on the bottom of the bowl. Place 1/2 c apple pie filling in the middle of each square, leaving no less than 1/2 inch edge.

Fold over to form a triangle.  Gently, but firmly, press down on the edges to seal.  Crimp and trim away any excess.  If you make a hole, use some of the excess dough to mend the tear.

With a sharp knife, make three 1" slits in the top of the pie.  Continue the process with the rest of the dough and pie filling, making sure to stir the apple mixture each time.  

Place 4 pies on each of two ungreased 10x15" baking trays.

In a small bowl, mix together 2 Tbs maple syrup and 1/8 tsp cinnamon.  With a pastry brush, lightly baste the pies.

Bake in preheated oven 30 minutes or until golden.  Remove to a cooling rack.

Cool at least 15 minutes before serving.