Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Pastry for a 9-inch double crust pie
|
1 (14.1 ounce) package |
| 2. |
Mulberries
|
6 cups |
| 3. |
White sugar
|
1 cup |
| 4. |
All-purpose flour
|
⅔ cup |
| 5. |
Ground nutmeg
|
2 teaspoons |
| 6. |
Ground allspice
|
1 teaspoon |
| 7. | Salt | ½ teaspoon |
Cooking
1 . Stage
Preheat oven to 400 degrees F (205 degrees C).
2 . Stage
Lay bottom pie crust in pie plate.
3 . Stage
Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
4 . Stage
Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
5 . Stage
Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2 . Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
3 . Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
5 . While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
6 . Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
1 . Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2 . Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
3 . Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
4 . Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.
1 . Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
2 . Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
3 . Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.
1 . In a small saucepan over medium heat combine margarine, sugar and the egg. Pour in milk and cook until mixture begins to bubble; be careful not to scald. Stir in flour and vanilla; mix well and serve.
1 . Mix 1 cup lukewarm water, sugar, and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 20 minutes.
2 . Stir soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand, adding flour 1/2 cup at a time, until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes.
3 . Divide dough into 24 pieces; knead and form into balls.
4 . Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour.
5 . Preheat oven to 425 degrees F (220 degrees C).
6 . Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey.
7 . Bake rolls in the preheated oven until puffed and pale, about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with remaining soy butter and honey mixture.
1 . Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
2 . In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3 . Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 . Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
2 . Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
3 . Stir Parmesan cheese into the tomato mixture just before serving.
1 . Preheat oven to 350 degrees F (180 degrees C).
2 . Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes. Do not over bake.
3 . Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.
1 . Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
2 . Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.
1 . Combine all ingredients, mix well.
2 . Refrigerate dough until chilled.
3 . Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
4 . Once baked, roll while still hot in confectioners' sugar until coated. Let cool. Lightly dust with more confectioners' sugar.
1 . Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
2 . Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread flour. Set bread machine for the DOUGH cycle, and press START.
3 . When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
4 . Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.
1 . Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
2 . Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
3 . Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.