Recipezaar: Vegetarian,Desserts recipes

Ruth Reichl's Sweet Potato Pie

Fri, 18 Dec 2009 01:44:18 -0500

A simple and delicious pie from Ruth Reichl's memoir, "Comfort Me with Apples". It's great as is and is also a very flexible recipe that you can adjust to your preference. You can substitute brown sugar for white, omit the rum or use bourbon instead, or increase the vanilla or spices. Recipe can be doubled for a deep-dish pie. (The cooking time will be nearly doubled as well.) -- posted by blucoat

Brownie Alpine Biscotti

Sun, 20 Dec 2009 16:12:17 -0500

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better. -- posted by Sharon123

Krumkake / Krumkaker

Mon, 21 Dec 2009 01:02:28 -0500

This is a VEGAN recipe for the Norwegian cookie that is baked on a cookie iron. This recipe is suitable for a pizzelle iron, as well. One cookie is a Krumkake, two or more are Krumkaker. I devised this recipe using vegan ingredients after being unable to find a krumkake recipe suitable to a vegan diet. The taste of flax seed is not noticeable in this recipe. These are delightful holiday treats! -- posted by hypnochelle

Mike's Super Easy Fudge

Mon, 21 Dec 2009 01:09:35 -0500

This is the simplest fudge recipe I have ever seen, and the results are great! -- posted by BB2011

Best Glazed Butter Cookies (America's Test Kitchen)

Mon, 21 Dec 2009 01:29:49 -0500

The geniuses at America's Test Kitchen have created tender, crispy cookies that roll out easily. Cream cheesea surprise ingredientgives the cookies flavor and richness without altering their texture. For a dough that's incredibly easy to handle, this recipe uses the "reverse" creaming method: incorporate slightly softenednot meltedbutter into the flour and sugar (rather than first creaming the butter and sugar). If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. From Cook's Illustrated Magazine (November, 2003). -- posted by blucoat

Pumpkin Pie

Mon, 21 Dec 2009 01:49:10 -0500

This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Recipe #404587 Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking -- posted by Kozmic Blues

Flaky Pie Crust

Mon, 21 Dec 2009 01:52:02 -0500

This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two! -- posted by Kozmic Blues

Peanut Butter Cookies

Mon, 21 Dec 2009 02:02:24 -0500

Simple and yummy -- posted by Kozmic Blues

Killer Banana Bars

Mon, 21 Dec 2009 02:17:58 -0500

Absolutely addictive! These bars are moist, light, and fluffy like a quick bread (rather than dense like a brownie). They have a slight sweet/salty thing going on that takes them to the next level. Make a pan and watch them disappear! These are a huge hit at potlucks. You can double this recipe and bake in at 13x9-in. pan. Variation: For outrageously good pumpkin bars, substitute canned pumpkin for the banana and add 1 tsp. fresh grated ginger. Outstanding! Find more recipes and ideas on my blog at http://culinspiration.wordpress.com -- posted by Culinspiration

Vanilla Cashew Cream

Mon, 21 Dec 2009 16:55:29 -0500

Thsi is a delicious non-dairy cream topping for your favorite pies. I made this for Thanksgiving 2009 to serve with my pumpking and apple pies, and it was AMAZING! Please only use RAW cashew pieces, roasted or salted cashew pieces will make this too dark and taste more like nuts rather than cream. This can but put into the freezer for 10-15 mintues before serving to increase its thickness. You can soak the cashews in the water ahead of time to soften them a bit, but it is not necessary. -- posted by Kozmic Blues

Cinnamon Rolls With a Cream Cheese Dough (Saveur)

Mon, 21 Dec 2009 17:00:16 -0500

This recipe for cinnamon rolls calls for folding the cream cheese into the layers of dough which makes for very rich and moist rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. You can play with the filling - omit the nuts and/or raisins, it's still great. This recipe was published in Saveur Magazine. For illustrated step-by-step instructions: http://www.saveur.com/gallery/Making-Homemade-Cinnamon-Rolls -- posted by blucoat

Gingery Vegan Carrot Cake

Tue, 22 Dec 2009 14:47:50 -0500

Packed with spicy goodness and flavors, this is healthy and indulgent, especially with cream cheeze frosting(see below)! I modified it from John Robbins' "May All Be Fed". -- posted by White Rose Child

Rich Peanut Butter Fudge (Gluten-Free, Vegan)

Wed, 23 Dec 2009 14:37:32 -0500

Most of the time I bake with healthy, natural ingredients and sugars. Not for this. Delicious and perfect to satisfy those who (a) love peanut butter or (b) love candy or (c) love both. I'm of the "c" category. Cooking time is cooling time. -- posted by Laurie150

Olive Garden Chocolate Ricotta Pie

Fri, 25 Dec 2009 23:17:17 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Olive Garden Golden Cinnamon Orzo Calabrese

Fri, 25 Dec 2009 23:26:54 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Olive Garden Strawberries Romano

Fri, 25 Dec 2009 23:44:52 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Chewy Salted Peanut Bars

Sat, 26 Dec 2009 20:17:36 -0500

This sweet and salty snack is easy to make and always goes pretty quickly. Might want to double it (I'd suggest doing it in two pans, though). Cooking time listed is refrigeration time. -- posted by LibraChick93093

Caramel Crumb Bars

Sun, 27 Dec 2009 08:28:52 -0500

This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving. -- posted by blucoat

Strawberry-Orange Soup

Sun, 27 Dec 2009 20:02:12 -0500

A sweet soup that makes a healthy dessert or side to round out a meal. -- posted by LibraChick93093

Traditional Apple Pie W/Grandma's Crust

Mon, 28 Dec 2009 15:41:26 -0500

My mother got this recipe off Food Network and the crust is my grandmother's own flaky recipe. Absolutely delicious, never disappoints. I use this with the lattice top when I really want to impress. THE BEST APPLE PIE EVER. Ingredients from apples -> salt is for filling, from flour -> vinegar for pie crust. -- posted by cwoolbright

5am Muffin Tops

Mon, 28 Dec 2009 15:53:45 -0500

I woke up at 5 am and made these. -- posted by La Tara

Vegan No-Chill Gingerbread Cookies

Mon, 28 Dec 2009 16:06:17 -0500

Easy recipe for soft gingerbread cookies for cutting into shapes.This dough does not need to be chilled before rolling and cutting out. -- posted by Laundrycrisis

Mom's Holiday Mint Balls

Mon, 28 Dec 2009 16:08:50 -0500

This is a recipe that my mom used to make around the holidays. We even quadrupled it and used it at my sister's wedding. -- posted by lil sis93

Brandied Peach Cake I - Lower Fat and Calories but Not in Taste

Mon, 28 Dec 2009 16:48:58 -0500

Based on the prize-winning Brandied Peach Cake recipe. I'm sure some Southern grandmother is rolling over in her grave because of my modifications, but for those of us who can't do a slice of cake with 35 grams of fat and 600 calories, this one may be a more appealing compromise, without losing the moistness (thanks to applesauce) and peach flavor. My son and I made this in 4 mini loaf pans to give as holiday gifts. Grandpa loved it! -- posted by supercrafty

Amaretto Cookies (No Bake)

Tue, 29 Dec 2009 01:42:11 -0500

Yummy Adult Only Cookies! Since the amaretto liquor is not baked, it is at full strength at 50% proof. (*Note: Cooking time is fermenting time). :D -- posted by Acadia

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto

Oatmeal and Applesauce Muffins

Tue, 29 Dec 2009 08:31:59 -0500

Very tasty, spiced muffins with raisins, from a cutting probably dating back twenty years. An oldie but a goodie! Note that I use a measuring cup for the metric measures given in brackets: quicker and easier than hauling out a scale. -- posted by Zurie

So Easy and Tasty Apple Streusel

Tue, 29 Dec 2009 13:52:01 -0500

"Crisp fall apples, tossed in cinnamon and baked with delicious streusel. Almost as good as pie, with half the calories and it's in the oven in 10 minutes! Plus, it can be served warm with ice cream, and the smaller size means it won't be there to tempt you later. Enough for a small mini casserole dish that will serve 3-4 people. Double the recipe for an 8x8 pan, quadruple it for a 9x13 pan". Unless you double the batch and use a bigger pan, in which case, it's a great breakfast topping for oatmeal! Enjoy! Adapted from Penzey's spices and the intro is what they said about the recipe. A little history: In baking and pastry making, the term streusel (a German word meaning "something scattered or sprinkled", from the verb streuen, akin to the English verb 'strew') refers to a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. -- posted by Sharon123

Indian Rice Pudding With Cardamom and Rose Water

Tue, 29 Dec 2009 14:27:26 -0500

from Robin Robertson's 'Rice & Spice' -- posted by VegSocialWorker

Bite Sized Apple Pies

Tue, 29 Dec 2009 20:35:47 -0500

These cute and delicious mini apple pies are perfect for desserts, or holiday parties, or even breakfast! -- posted by Sharon123

Apple Streusel Muffins

Tue, 29 Dec 2009 20:37:52 -0500

These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass. -- posted by Sharon123

Gateau Basque (French Custard or Jam Tart)

Wed, 30 Dec 2009 07:51:55 -0500

Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard or jam filling (use Recipe #405945). It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made. -- posted by blucoat

Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)

Wed, 30 Dec 2009 08:17:04 -0500

This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 . -- posted by blucoat

Quinoa Puddng

Thu, 31 Dec 2009 02:28:26 -0500

This comes to us from www.rwood.com. -- posted by Living la vida a belleza

Famous Fresh Blueberry Pie

Thu, 31 Dec 2009 02:47:59 -0500

I live in Florida and it is difficult to make a non-runny blueberry pie due to the humidity, but this recipe is perfect. I got this recipe through trial and error of 5 different published recipes. The filling is dense enough so that little loose liquid is present, but you still feel like you are biting into whole berries when you eat it. This fixed my problem of getting a pool of liquid in the bottom of my pie shell. I recommend using only fresh blueberries. Use a 9-inch deep-dish pie plate. Regarding the crust, the store-bought frozen crusts did not work properly for me. They either didn't bake on the bottom or resulted in an overflow of pie liquid into the bottom of my oven. I recommend the Pillsbury brand rolled pie crust dough found in the refrigerator section of the grocery store (by the biscuits/crescent rolls). These bake nicely, are easy to work with, and have an appropriate amount of moisture. Of greatest inspiration for the filling was from http://www.pickyourown.org/blueberrypie.php -- posted by MerryD

Healthy Vegan Brownies(Fat Free)

Sat, 02 Jan 2010 10:36:54 -0500

Enjoy yummy chocolaty brownies, without the guilt. -- posted by Jennifer (Chef #1283746)

Peach Freeze

Sat, 02 Jan 2010 16:41:27 -0500

This recipe is from the side of a large can of SPC Peach Halves in natural fruit juice. The can is 825g (roughly 30 ounces) and the fruit content is labelled at being at least 59% of the can. The original recipe had 2 tablespoons of sugar....but I dont think it's necessary with lovely sweet fruit. Cook time does not include freezing time -- posted by **Jubes**

Light & Flaky Cinnamon Rugelach

Sun, 03 Jan 2010 15:18:14 -0500

The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.) -- posted by blucoat

Creamy Coconut and Rum Baked Pineapple

Sun, 03 Jan 2010 17:55:14 -0500

I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple. -- posted by Shuzbud

Raw Cacao Mousse

Mon, 04 Jan 2010 16:16:33 -0500

This recipe comes from the Living Tree Community Foods Website. I altered some of the ingredients to suit my tastes. I made this over the holidays and we really enjoyed it. I found it to be very mild in taste compared to other chocolate mousse I've tried. The unique thing about this mousse is that its made with Irish Moss, the sea veggie. It has to be rinsed 3 times to remove any debris, then soaked for 3 days in clean water. The water should be changed at least twice a day. Irish Moss works really good as a replacement for gelatin and sets up the mousse really fast. I didn't freeze mine, it certainly didn't need it. I found the Irish Moss at my local co-op. I halved the recipe and it made 4 good sized dishes of mousse which was enough for me and my DH. You can make the date paste by measuring the dates making sure you remove the pits. Then add some water to them and soak until the dates are softened then process them in a blender to make a smooth paste. NOTE: I didn't add the soaking time or freezing time to the recipe. -- posted by Chef Joey Z.

Alex's Vegan Chocolate Chip Cookies

Mon, 04 Jan 2010 17:25:29 -0500

I modified this recipe to be truly Vegan. Am storing it here so I don't lose it again. -- posted by ColSanders

White Choc & Raspberry 'cheesecake' Finger Biscuits --- Mmmm

Tue, 05 Jan 2010 11:19:20 -0500

These are really great luxury biscuits. Simple to accomplish but just perfect for a night in, picnic, kids lunch boxes or to show off at the next coffee morning! ;P I usually make these in an 8x8 square tin and (when done) cut into 8 long strips, then half each strip - i.e. you should end up with 16: 1 inch wide x 4 inches long, fingers. If you cannot find any freeze dried raspberry pieces then you can use just the sauce for the biscuit, but use an extra teaspoon to get the flavouring. Enjoy! -- posted by JinxTheCat

Pumpkin (Butternut Squash) Pie

Tue, 05 Jan 2010 11:22:54 -0500

This recipe tastes like pumpkin pie, but is made with butternut squash, a sweeter gourd. It has a delicious oatmeal crust. I first made this recipe with my dad at thanksgiving. It was a big hit because everyone thought it was pumpkin. The recipe comes from "The Natural Gourmet" cookbook by Colbin -- posted by 1004968

Sweet Tofu Pudding

Tue, 05 Jan 2010 12:26:04 -0500

Sitting half way between rice pudding and cheese cake, this treat will make you sing. It's sweet and its filling, it has blueberries. What more could you want? -- posted by joycooklove

Oh so Easy Blueberry Cinnamon Ring

Tue, 05 Jan 2010 19:26:04 -0500

Made with frozen blueberries - this oh so easy to make little ring is killer (which is a good thing). From Sam the Cooking Guy. -- posted by Sharon123

Creamy Quinoa Mousse

Thu, 07 Jan 2010 01:16:50 -0500

VERY healthy dessert or breakfast. This is the kind of recipe where you like it or you don't... if you do, you're in for a treat (there'd no guilt, it'ts even good for you!!!). The texture is slightly fibrous, due to the quinoa. Can be served warm or cold, l prefer mine partially frozen (I place them in individual cups, then freeze for an hour). Adjust spices to your taste. You can sub the milk for soymilk (if using vanilla flavoured, omit sugar and vanilla from ingredients). -- posted by Génial Génie

Almond and Lemon Polenta Cake

Sat, 09 Jan 2010 08:15:38 -0500

The polenta gives this cake a lovely moist texture. -- posted by English_Rose

Cantaloupe and Blueberries With Fresh Strawberry Sauce

Sat, 09 Jan 2010 15:47:08 -0500

Source: Anne Lindsay's New Light Cooking This dessert is best made when fresh local berries are available. It looks especially pretty if you garnish each serving with a strawberry fan. To make the fans simply slice strawberry from tip almost but not completely through, then fan out slices. -- posted by Dreamer in Ontario

Coconut Pecan Blondies

Sat, 09 Jan 2010 19:06:49 -0500

I love blondies, and this one combines white chocolate, pecans, and coconut - and comes from Taste of Home. Yum! -- posted by Katzen

Apple Tart Tatin

Mon, 11 Jan 2010 11:51:11 -0500

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do! -- posted by ninja

Peanut Butter Caramel Bites (Gluten-Free Vegan Snickers)

Tue, 12 Jan 2010 16:46:00 -0500

I found this recipe posted on the Vegan Fitness forums when I was searching for a recipe for homemade vegan Snickers. I adapted it to American measurements. Don't expect these to last long. Experiment with some of the add-ins (peanuts are great) and with the type of cereal (we prefer the Health Valley brand of rice chex and corn chex). They're also good with melted chocolate on the top. -- posted by Kumquat Knickers

Whole Wheat Applesauce Cookies

Tue, 12 Jan 2010 18:01:11 -0500

My favorite cookie recipe! These are moist, chewy and delicious. Because most of the sweetness and the moisture comes from the applesauce rather than fat or sugar, not to mention the whole-wheat flour, I don't feel guilty about sneaking one or two of these for breakfast! -- posted by CorianneW

Coconut, Cranberry, White Chocolate Oatmeal Cookies

Wed, 13 Jan 2010 18:17:23 -0500

I saw someone else with somewhat of a similar recipe and I tweaked everything. It's much healthier than the recipe I looked at originally. Make sure to take out the cookies immediately when they are ready. If they stay in the oven, they will quickly become too hard. -- posted by Linh #2

Sweet N Salty Popcorn Pretzel Sticks

Thu, 14 Jan 2010 18:55:54 -0500

A recipe kids and adults will enjoy. Have fun! Adapted from the Popcorn Board. You could use blue and red sprinkles for Fourth of July, or red and green for Christmas, red for Valentine's day, use your imagination! -- posted by Sharon123

Bittersweet Chocolate Sorbet

Mon, 18 Jan 2010 01:17:13 -0500

A friend served this a few months ago and it was out of this world. It is also lower in sugar than most sorbets. I'm entering the recipe so I don't lose it. Enjoy. -- posted by Omm

Vegan Biscotti

Mon, 18 Jan 2010 01:27:43 -0500

Simple and delicious, perfect for gift giving, dipping in coffee or tea, and munching on for breakfast. Loved by all and easily adaptable to your likings. -- posted by Chef #1523996

Sour Cream Brownies

Mon, 18 Jan 2010 01:42:37 -0500

From The Ultimate Brownie Book. Although decadent to the nth degree, these brownies are actually light because the sour cream leavens that batter, causing them to rise up high in the pan. They will stay fresh for four days. They can be wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 4 months. -- posted by BB2011

Perfect Ny Cheesecake

Mon, 18 Jan 2010 01:59:56 -0500

This is the first cheesecake recipe I have made with NO CRACKS! It was delicous, light but rich. I served with strawberry sauce and fresh raspberries. careful not to overmix, that can cause cracks. -- posted by newmama

Lemon Ricotta Cookies

Tue, 19 Jan 2010 11:09:52 -0500

Adapted from the Pithy and Cleaver blog (who got it from Giada DeLaurentiis). http://bit.ly/901Iko -- posted by DrGaellon

Chocolate Popcorn Biscotti

Tue, 19 Jan 2010 19:25:38 -0500

I haven't tried this, but it looks so interesting, I'm posting to try later. From the Popcorn site, made for kids. A Fun Fact: Popped corn has only 31 calories per cup, and oil popped corn has only 55 calories per cup! -- posted by Sharon123

Most Awesome Apple Pie in the Whole World

Thu, 21 Jan 2010 13:32:08 -0500

This is my great-grandmother's apple pie recipe. It has a delicious crumble topping and just enough spice. The pie is better (obviously) with a home-made bottom crust. I use the "most incredible no fail pie crust" recipe also available on recipezaar. It's really not that hard and you can make it a week ahead of time and roll it out when you need it. Prep time does not include making pie crust. -- posted by lauren losefast

Fabulous Oatmeal Cookies

Thu, 21 Jan 2010 16:47:42 -0500

I came up with this recipe for chewy, delicious, spiced oatmeal cookies. If you prefer a crisp cookie, bake them for about two minutes longer. -- posted by pastrygirl_5280

Disgustingly Rich Brownies

Fri, 22 Jan 2010 11:20:22 -0500

From Klutz Kids Cooking: A Very Slightly Messy Manual. These are the best brownies I have ever had, and they get rave reviews every time I bake them for an event. For an even more decadent treat, add chocolate chips. You won't be disappointed. -- posted by BB2011

Animal-Free Raspberry Vodka Gelatin Jigglers

Fri, 22 Jan 2010 14:51:59 -0500

This recipe for vegetarian-friendly, alcoholic gelatin jigglers (think Jello Jigglers meets Jello shots) combines fruit flavored vodka, uses seaweed-derived gelatin called agar-agar (as opposed to nondescript gelatin, which is likely to be animal-derived), and reduces paper/plastic waste (no cups). The ratio of water to alcohol is 1:1, so these jigglers are quite alcoholic! For better taste/less alcohol, you might consider reducing the amount of alcohol to 1 1/2 cups and increasing the amount of boiling water to 2 1/2 cups. Of course, it's all a matter of personal taste and preference. The agar-agar powder can be found at your local South East Asian market. -- posted by Thuha

Pistachio Cake (Gluten-Free)

Sun, 24 Jan 2010 19:21:49 -0500

A nice plain cake to serve with coffee. Gluten and lactose free. From a vegetarian cookbook- The Vegetarian Little Big Book -- posted by **Jubes**

Vanilla Vodka Almond Jigglers

Mon, 25 Jan 2010 10:52:45 -0500

This recipe for vegetarian-friendly, alcoholic almond gelatin jigglers (think Jello Jigglers meets Jello shots) combines vanilla vodka, uses seaweed-derived gelatin called agar-agar (as opposed to nondescript gelatin, which is likely to be animal-derived), and reduces paper/plastic waste (no cups). The ratio of water to alcohol is 1:1, so these jigglers are quite alcoholic! For better taste/less alcohol, you might consider reducing the amount of alcohol to 1 1/2 cups and increasing either the amount of water or milk to 2 1/2 cups (I would increase the milk, for more body and color). Of course, it's all a matter of personal taste and preference. The agar-agar powder can be found at your local South East Asian market. -- posted by Thuha

Festival Apple

Mon, 25 Jan 2010 11:22:29 -0500

Take yourself a green apple and make it actually taste fantastic! -- posted by Kate the Magnificent

Rosemary & Orange Sorbet

Mon, 25 Jan 2010 11:47:37 -0500

From San Francisco Chronicle & SFGate.com. "The sharp resinous flavor of fresh rosemary adds a subtle background for the sweet orange sorbet. Add a dish of chocolate truffles to serve along with the sorbet & you have a fancy, but simple, winter dessert." You can also add some smaller sprigs of rosemary for garnish. -- posted by Trnquilit

Healthier Oatmeal Raisin Cookies

Mon, 25 Jan 2010 11:49:50 -0500

My healthified version of the Quaker oatmeal cookies. Very tasty, even with the healthy substitutions. Still fairly buttery. If you like a sweeter cookie, you can add a little more sugar, and if you find the banana flavour too strong, try applesauce. -- posted by Red Jenny

Blood Orange Compote With Star Anise

Mon, 25 Jan 2010 16:23:02 -0500

From San Francisco Chronicle & SFGate.com. "One of my neighbors in Provence introduced me to this simple little dessert, which makes a light conclusion to a hearty winter meal. Serve the compote with biscotti or other cookies for dipping." -- posted by Trnquilit

Raspberry Streusel Muffins (The Silver Palate)

Tue, 26 Jan 2010 04:09:58 -0500

These are really delicious and beautiful muffins from, "The Silver Palate Good Times Cookbook", by Julee Rosso, Sheila Lukins, and Sarah Leah Chase. The pecan streusel topping and the lemon glaze makes them extra-special. You can substitute blueberries for the raspberries. -- posted by blucoat

Perfect Red Velvet Cake

Tue, 26 Jan 2010 08:31:13 -0500

A dense chocolate cake is layered with cream cheese frosting. What could be better? Do not let the the layers intimidate you; this is a wonderful cake and it shouldnt be missed. From copykat.com. -- posted by BB2011

Vegan Brownies

Tue, 26 Jan 2010 09:17:54 -0500

Fabulous vegan brownies adapted slightly from The Vegan Family Cookbook by Brian P. McCarthy. -- posted by GuarGum

Creamy Maple Fudge Frosting / Icing for Cupcakes

Thu, 28 Jan 2010 09:15:16 -0500

The flavor reminds me of the Seaside fudge from my childhood! A nice creamy frosting that's great for cakes and cupcakes, but also would do nice for soft cookies. -- posted by the80srule

Decadent Layered Cheesecake

Fri, 29 Jan 2010 05:03:11 -0500

Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight. -- posted by Karen Elizabeth

Baked Apples With Cranberry Bread Pudding & Caramel Sauce

Fri, 29 Jan 2010 18:37:48 -0500

The two recipes for this dessert were found in the cookbook Sunset Best Recipes 2010. RecipeZaar isn't allowing me to list 6 cups of brioche bread cubes, which is what the 1st ingredient amount should be. -- posted by Sydney Mike

Chocolate Lined Cones

Sun, 31 Jan 2010 05:46:50 -0500

For a sublime experience serve scoops of ice cream in these cones. -- posted by katew

Raspberry Granita

Mon, 01 Feb 2010 05:04:14 -0500

I am dying to try this as raspberries are my favourite fruit -- posted by katew

Soft Centered Chocolate Chip Cookies

Mon, 01 Feb 2010 09:49:41 -0500

you want to pull these off the cooling rack as soon as possible!! (they will stick) -- posted by Care Bear Caroline

Lemoniest Lemon Squares

Mon, 01 Feb 2010 23:08:24 -0500

These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving. -- posted by blucoat

Valentine's Day Chocolate Dippers (Raw Foods)

Tue, 02 Feb 2010 08:54:48 -0500

This is in the monthly newsletter from my local health food store, Nature's Pantry. Cooking time is refrigerator or freezer time. -- posted by mliss29

Spicy Chocolate Cookies

Tue, 02 Feb 2010 10:26:38 -0500

A friend made these and I just had to have the recipe!! Spicy chocolate goodness!! -- posted by damienducks

Chewy Cherry Almond Bark

Tue, 02 Feb 2010 16:05:07 -0500

Almond bark is pure delight during any time of year! I whipped this vegan version up post-Thanksgiving. It's delicious and easy to make. -- posted by Lizz Clements

Easy Egg-Less Vegan/ Vegetarian Sponge Cake

Tue, 02 Feb 2010 16:08:58 -0500

For all those vegetarians and vegans who enjoy a soft and spongy cake just as much as the rest of the folks this is the answer to their prayers!!@@!! -- posted by Sweramsan

Peanut Butter Sandwich Cookies

Wed, 03 Feb 2010 20:11:52 -0500

The recipe for these tasty treats was found in Debbie Macomber's Cedar Cove Cookbook, 2009. Preparation time does not inclue the time needed for the cookies to cool. -- posted by Sydney Mike

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123

Panforte: Chocolate & Nut Cake

Fri, 05 Feb 2010 07:29:41 -0500

A scrumptious traditional Italian cake full of chocolate and nuts. -- posted by English_Rose

Date Nut Balls or Pie Crust!

Fri, 05 Feb 2010 17:53:55 -0500

Roll into balls or make into a pie crust! Recipe courtesy of Everyday Wholesome Eating...in the Raw by Kim Wilson. -- posted by Sharon123

Apple Pie(No Cook!)

Fri, 05 Feb 2010 17:54:52 -0500

A great raw recipe using Golden Delicious or Fuji apples and dates. Recipe courtesy of Sprout Raw Food by Jackie Graff. From the Hallelujah Diet Cookbook. -- posted by Sharon123

Lemon Glaze for Scones, Cookies - Biscuits and Cakes

Fri, 05 Feb 2010 21:27:06 -0500

This is a simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! From my mother. -- posted by BecR

Almond Stuffed Baked Pears

Sat, 06 Feb 2010 11:20:11 -0500

This dessert makes the most of the pears' natural sweetness. Use a dessert pear such as Comice. To remove the core neatly from each pear half, use a teaspoon or a melon baller. Serve these pears warm or cold. They also reheat well if you have any left over. -- posted by English_Rose

Chocolate or Carob Pudding (Vegan, Light)

Sat, 06 Feb 2010 16:24:14 -0500

Though I usually make this "light," I did include a couple of optional enrichments. A note about sweetener: I used to make this with agave nectar but am now using Truvia. I prefer to add sweetener after cooking, but you may want to add the sweetener while the pudding is cooking. -- posted by coconutty

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart

Lemon Sugar Cookies

Mon, 08 Feb 2010 10:32:48 -0500

These cookies are sweet with a light lemon flavor and are soft as opposed to crisp. -- posted by Lizz Clements

Vanilla Egg Custard

Mon, 08 Feb 2010 11:52:47 -0500

This is an easy recipe from Vegetarian Cooking for Good Health by Gary Null. It does take a while to make, though. -- posted by lilycullen98

Vegan Peanut Butter Chocolate Chip Cookies

Mon, 08 Feb 2010 11:58:19 -0500

Vegan and delicious -- posted by Chef #1539106

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR

Indian Noodle Payasam

Tue, 09 Feb 2010 05:25:17 -0500

An Indian dessert - sounds delicious !! -- posted by katew