BANANA NUT BREAD

 

Ingredients:

• 2 1/2 cups sifted flour,
• 2 teaspoons baking soda,
• 2 tablespoons vinegar,
• 1 teaspoon Baking powder,
• 2/3 cup Splenda,
• 1/4 cup Ghee, softened,
• 1 cup ripe Bananas, mashed, 
• 1/4 cup Yogurt
• 1/2 cup pecans (optional, no pecans are needed, if one is instead making a banana bread),

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 9x5 loaf pan, or similar volume loaf pan.
3. Place the baking powder and sifted flour in a mixing bowl. Set aside the dry ingredients mixture.
4. In another bowl, mix the splenda, and ghee; and add baking soda and vinegar as you wish or as follows: Add baking soda and vinegar, one tablespoon of vinegar cascading into one teaspoon of baking soda at a time, until each cascade reaches the bottom of the ghee mixture and whilst mixing the addition of each vinegar and baking soda compound in the bowl. Gradually add the bananas and yogurt.   Add the dry ingredients mixture, and mix until lightly blended. Gently stir in pecans.
5. Spoon the batter into the 9x5 greased loaf pan, and centrally bake in an oven for 50 to 60 minutes; or until a kosher toothpick inserted into the center of the loaf comes out clean.
6. Cool the cake in the loaf pan by allowing it to sit on a wire rack for 5 minutes. 
7. Then, invert the pan into the rack and allow it to cool until it is no longer hot.
8. Remove the cake from the pan, and serve or  wrap in plastic wrap to preserve the flavor of the newly baked cake.

SWEET POTATO PUDDING

 

Ingredients:

• 12 oz. Sweet potatoes,
• 1 teaspoon vegetable based margarine, or other vegetable oil spread,
• 1 cup non-dairy creamer,
• 1/2 cup Splenda, packed,
• 2 tablespoons vinegar,
• 2 teaspoons baking soda,
• 1/2 teaspoon ground cinnamon,
• 1/2 teaspoon salt,
• 1 tablespoon Vanilla,

Garnish:

• Non-dairy whipped Cream, for serving as edible garnish, if pareve, or
• Whipped-cream, for serving as edible garnish, if dairy, 

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Evenly prick the sweet potatoes in several places with a fork, and place them on a baking sheet. Bake sweet potatoes in an oven for 50 minutes to an hour, or bake until you can easily pierce them with a fork. Let cool.
3. Grease 4 1-cup oven proof custard cups with margarine or other pareve cooking oil.
4. Peel the sweet potatoes, cut into chucks, and place them in a blender. Add the non-dairy creamer 🥛, Splenda, cinnamon, salt, and vanilla.  Add baking soda and vinegar, one tablespoon of vinegar cascading into one teaspoon of baking soda at a time, until each cascade reaches the bottom of the mixture; while blending the addition of each vinegar and baking soda mixture in the blender.  Blend well until smooth.
5. Pour 3/4 cup of custard mixture into each custard cup. Place the filled cups on a baking sheet and bake, at 350 degrees Fahrenheit,  for 25 to 30 minutes, until the pudding is golden browned and buffed.
6. Serve warm or chilled, with non-dairy whipped cream as an edible garnish if pareve 

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KUGELHOPF & GUGELHUPF

 

Ingredients:

• 2 tablespoons of water,
• 1 package active dry yeast,
• 10.5 ounces of non-dairy creamer; including the substitution of creamer with zero sugar non-dairy creamer as a low sugar substitute,
• 3/4 cup vegetable based margarine, or other vegetable oil spread softened,
• 3/4 cup Splenda,
• 4 teaspoons baking soda,
• 4 tablespoons of vinegar,
• 4 cups whole-wheat pastry flour, or other flour,
• 1/2 teaspoon salt,
• 1 1/4 cups golden raisins,
• 3/4 cup chopped almonds,
• 1/4 cup ground almonds,
• 1/2 teaspoon salt,

Garnish Ingredient (optional):

• Powdered Splenda

Directions:

1.  Heat water to a lukewarm temperature. Sprinkle yeast over lukewarm water and gently mix, and let stand for approximately 5 to 10 minutes into a foamy compound.Stir in non-dairy creamer. Set aside yeast mixture.
2.  In a large bowl of electric mixer, or similar technology, beat the margarine and Splenda until light and fluffy. Add baking soda and vinegar, one tablespoon of vinegar cascading into one teaspoon of baking soda at a time, until each cascade reaches the bottom of the mixture; while beating the addition of each vinegar and baking soda mixture. Add yeast mixture.  Stir in golden raisins and chopped almonds.
3. Grease a 10 cup GUGELHUPF mold with margarine, cooking spray, or other cooking spray; and sprinkle with ground almonds whilst tilting the pan to coat it's sides and bottom evenly.  Pour the batter into the pan.  
4. Cover and let rise in warm place until it is 1/4 inch from the top of the pan, in approximately two hours.  
5. Bake at 375 degrees Fahrenheit, for a time period of 1 hour to 1 hour 15 minutes or until done.
6. Remove from mold and let cool. 
7. Sprinkle with Powdered Splenda.
8. Serve.

ROASTED TURKEY, 🦃.

Main Ingredient: 

• 12 pound Turkey, if serving a party of 8 people.

Margarine Mixture Ingredients:

• 1 stick, in other words 4oz, of vegetable based margarine or vegetable shortening,
• 1teaspoon of fresh thyme leaves and/or rosemary, chopped or minced, depending on the size of the turkey,
• 1 lemon, zested and juiced.

Stuffing Mixture Ingredients:

• 1 lemon, quartered,
• 1 carrot, sliced,
• 1 bunch of fresh thyme,
• Salt and Pepper,
• 1 Large Spanish Onion, quartered, skins separated,
• 1 garlic clove, minced,

Garnish Ingredients:

• Lemons, halved,
• Bed of Fresh Bay Leaves, or other Edible Green and/or Herbal Leaves,

Directions:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Line a roasting pan with parchment paper or foil.  Set aside.
3. Melt the margarine in a small saucepan. Add one teaspoon of fresh thyme leaves, minced, and the juice of a lemon to the margarine.  Set aside margarine mixture.
4. Remove the giblets and unneeded waste from the turkey. Wash the entire turkey, including it's cavity and outside. Remove the excess fat, and pinfeathers. 
5. Place the turkey  into a large roasting pan. Season the cavity with salt and pepper.  Roughly mix the stuffing mixture in a medium sized bowl. Stuff the cavity with the stuffing mixture needed to moisturize the turkey. Brush and slather the outside of the turkey with the margarine mixture, and season with salt and pepper.
6. Tie  up the legs with string, and tuck the tips of the wings under the turkey's bottom side.
7. Roast the turkey for approximately 2.5 hours. Place in Foil and onto a cutting board, and let cool for approximately 20 minutes.  Cover serving dish or cutting board with garnish of leaves, lay the turkey on the leaves, and place lemon halves around the turkey.
8. Serve.

* Be aware:  1.5 lbs of turkey per person is needed when deciding what size of turkey to purchase. Therefore, be sure to adjust the recipe, as needed, according to how many people are served.  If you are serving a party of 8 people, then you multiply 8 by 1.5, and the resultant calculation explains that a 12 pound Turkey is needed for a group of 8 people.*

A "VELETA"

 

Ingredients:

• 1/3 cup of milk, or low-fat milk,
• 1/3 cup Bailey's Light Cream, or Bailey's Irish Cream,
• 1/3 cup Vodka, or American Moonshine,
• 1 1/2 tablespoons of malted milk powder,
• 1/2 cup light vanilla ice cream, or sugar free vanilla ice cream,
• 1/3 cup crushed ice (optional),

Directions:

1. Place the milk, liquor, and malted milk in a blender; and mix.
2. Add crushed ice and vanilla ice cream, and blend on high and into a smooth shake.
3. Serve the smooth mixture in a glass meant for shakes. 

  

RED BEANS WITH RICE

Ingredients:

• 1 quart or 2 lbs of cooked red beans,
• 2 cups long grab rice, uncooked,
• 4 cups water, and/or chicken stock for a meat side dish,
• 1 large Spanish onion, or a yellow onion(s) of an equivalent size,
• 1 large red pepper,
• 1 teaspoon minced garlic,
• 2 bay leaves,
• 1 teaspoon oregano,
• 1/2 teaspoon of ground cumin,
• 1/4 cup extra virgin olive oil or other vegetable oil,
• 1 teaspoon hot sauce,
• Salt and pepper to taste.

Directions:

1. Saute onion and red pepper in olive oil in a large casserole pan.  Add minced garlic, oregano, bay leaves, and cumin; and stir very well.
2. Add rice, water, red beans, salt, pepper, and hot sauce.
3. Stir more, to heat evenly, and  bring to a boil 
4. Lower heat, cover, and cook for 20 minutes.

*Serves 4 to 6 people*