Choclate Raspberry Avalanche Cake

Choclate Raspberry Avalanche Cake
Umm-a choloclate brownie cake served with a chololate sauce and raspberry cream.

Ingredients
1 2/3 cups whole wheat flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups low-fat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
3 large egg whites at room temperature
1 1/4 cup raspberries
2 tablespoons honey
2 tablespoons hot tap water
1/4 cup raspberry all fruit preserves, melted

1. Preheat the oven to 350°F. Coat a 9” x 9” baking dish with cooking spray.

2. In a large bowl, mix the flour, 1/2 cup of the sugar, 1/4 cup of the cocoa, the baking powder, baking soda, and salt.

3. In a small bowl, mix 1 cup of the yogurt, the oil, and vanilla.

4. Place the egg whites in a medium bowl. Using an electric mixer on high speed, beat until soft peaks form. Gradually beat in the remaining 1/2 cup sugar until stiff, glossy peaks form.

5. Stir the yogurt mixture into flour mixture just until moistened. Fold in the egg whites until no streaks of white remain. Pour into the prepared baking dish. Sprinkle evenly with 1 cup of the raspberries.

6. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and place on the rack to cool completely.

7. In a small bowl, mix the honey, water, and the remaining 1/4 cup cocoa. In another small bowl, mix the preserves and the remaining 1/2 cup yogurt. To serve, cut the cake into squares and top with a dollop of yogurt and a drizzle of chocolate sauce. Garnish with the remaining 1/4 cup raspberries.

* 1 3/4 cups whole grain pastry flour can be used instead of the whole wheat

Peanut Butter Dream Pie

This is an excellent pie. Tastes like peanut butter fudge. Sells for $2.95 a
slice at a local restaurant.

Peanut Butter Dream Pie

Serves 8

1 package (3 oz.) cream cheese
1 cup powdered sugar
1/3 cup peanut butter
1 package topping mix and 1/2 cup milk (or
frozen whipped topping)
1 (8-inch) graham cracker crust
1/4 cup peanuts (dry roasted -- finely chopped)

Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Fold
topping into mixture. Pour into baked pie shell and sprinkle with chopped
peanuts and chill until firm.

Goldenrod Salad--FABULOUS!!!

Ok, here is a wonderfully FABULOUS salad that I would like to share with you all.



Ingredients:

1 head of lettuce (shred by hand)
1 carrot, grated
4 green onions, chopped
1 large tomato,sliced and quartered
2 stalks celery, thinly sliced
1 cucumber, diced
4 hard boiled eggs, shelled and grated

Directions:

Tear lettuce into small pieces and put into a large bowl. Add vegetables to lettuce. Grate the hard boiled eggs on top of salad. Add your favorite dressing and toss.

This is a nice little addition to a Spring and Summer Sabbat feast gathering.

Harvest Bread

Here is a fabulous recipe for a 'harvest bread' that you can serve with the 'spicy harvest soup' as posted before.

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Ingredients:

2 eggs
1/2 cup butter
1 cup pumpkin, cooked
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 cup sugar
1 1/2 cups flour
1/4 cup walnuts, chopped

Directions:

Combine eggs, butter, pumpkin, soda, salt, cinnamon, pumpkin pie spice, sugar, and flour. Mix well, fold in the walnuts, and pour in prepared loaf pan. Bake at 375 degrees for 45-50 minutes.

Spicy Harvest Soup

Blessed be.

Here is a tasty soup to serve during the harvest.


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Ingredients:

2 tbs. butter
2 medium onions, sliced
2 medium carrots, shredded
1 stalk celery, thinly sliced
1 tbs. snipped fresh Itallian parsley
2 tsp. freshly grated ginger
2 cloves garlic, minced
1/2 tsp. ground allspice
4 bouillon cubes
1 cup milk
1 (15 oz.) can pumpkin
8 oz. peeled and deveined cooked shrimp

Directions:

In a covered saucepan, saute in butter until limp:onions, carrots, celery, parsley, ginger, garlic, and allspice. Stir once or twice. Put mixture in a blender or food processor, add 1/2 cup of water, and puree. Return to saucepan and add the bouillon cubes, 2 cups water, milk, and pumpkin. Stir well. When hot, add the shrimp. Serve with a spoonful of sour cream or plain yogurt and some snipped chives.

Makes 3 hearty portions.


ENJOY!

Brigid's Fresh Herbed Cheese

Blessed be. I wanted to share a really good recipe with you all. I hope that you will all enjoy it. It is really good.

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Brigid's Fresh Herbed Cheese

Ingredients---

4 cloves garlic, minced
1 tsp. salt
1/4 cup any fresh herbs, minced
(blend any--rosemary, chives, dill, parsley, sage, thyme, chervil,etc)
8 oz. cream cheese
1/2 cup sour cream
1/4 cup heavy cream
8 oz. small-curd cottage cheese

Directions---

Make a paste with garlic, salt, and herbs. Beat the cream cheese until fluffy and, while beating, add first the creams and then the cottage cheese. Beat in the herbs until well blended.

Line a colander with 2 layers of cheesecloth and spoon in cheese. Knot opposite corners and suspend over a bowl to drain for 24 hours (or hang over the faucet to drip in the sink). Retie as needed to compact the cheese. Remove to a plate, seam side down, and chill until serving time.

You can also roll the cheese in fresh minced herbs for added beauty and taste.

Serve with water crackers.