BERRY CRISP

Ingredients:

• 4 cups Blackberries, Blueberries, or strawberries; and/or mix of berries if preferred.
• 1/2 to 3/4 cup Splenda and/or Sugar Substitute.
• 1/4 cup vegetable shortening or non-dairy butter substitute if pareve, or butter if dairy.
• 3/4 cup quick cooking oats.
• 1/3 cup flour.
• 1/3 cup firmly packed  non-dairy brown sugar substitute or brown-sugar; or dairy based brown sugar substitute if dairy.

Directions:

1. Preheat oven to 350 degrees F.
2. Place berries in baking pan; and sprinkle with enough Splenda or sugar substitute to sweeten.
3. Mix shortening, oats, flour, and brown sugar substitute  together in a bowl until crumbly; and sprinkle over the berries.
4. Bake for approximately 30 minutes or until golden-brown.

QUICK CHOCOLATE FROSTING

 

Ingredients:

• 1 jar Smuckers Sugar-Free Hot Fudge Topping if dairy, or non-dairy kosher hot fudge topping if parve/pareve -see June 1,2023 recipe; it's easy to make your own hot fudge topping,
• 1 cup Splenda, Sucralose, or other sugar substitute,
• 1\2 cup applesauce, or ten second spray of a Non-Stick Vegetable Cooking Oil Spray if parve/pareve or Kosher Dairy Cooking Spray if dairy with one teaspoon of vanilla extract,

Directions:

1. Stir all of the ingredients together in a mixing bowl, or blend together with an electric mixer or stand electric mixer; chill until set if desired.

KOSHER HOT FUDGE RECIPE

Ingredients:

• 3/4 cup carob powder, or low fat and/or sugar free cocoa,
• 1 1/2 cup Splenda, or Sucralose, or other sugar substitute,
• 1/2 cup Sukrin Gold, or coconut sugar, or other brown sugar substitute,
• 1/4 cup flour,
• 1/2 teaspoon salt,
• 12 oz almond milk or other non-dairy milk if pareve, or12 oz can of evaporated milk if dairy,
• 1 cup water,
• 2 teaspoons vanilla extract,
• 1 tablespoon applesauce, 10 second spray of vegetable cookling oil such as PAM; or other substitute for 2 tablespoons of butter.

Directions:

1. Combine the dry ingredients in a medium saucepan.
2. Add non-dairy milk if pareve/parve, or milk if dairy; and then add other ingredients as follows: applesauce, and water.
3. Cook mixture over heat while stirring constantly; until boiling.
4. Boil for 5 minutes.
5. Remove from pan, and stir in vanilla extract.  Let cool.
6. Preserve in a jar meant for preservatives, and/or serve as desired.  

BAKED CUSTARD

Ingredients:

• 3 Cups of milk if dairy, or milk alternative if Parve/Pareve,
• 4 Eggs,
• 1/3 Cup Splenda,
• Pinch of salt,
• 1 teaspoon of vanilla extract,
• Cinnamon and/or nutmeg as garnish,

Directions:

1. Preheat oven to 300 degrees Fahrenheit.
2. Heat milk in small pot until hot, and before the liquid boils.
3. Beat the eggs in a bowl. Gradually add Splenda and salt. Gradually add the milk, and mix in the vanilla.
4. Pour mixture into a baking pan.  Cook for an hour and until the solid mixture passes the toothpick test.
5. Chill before serving in a refrigerator.

AMBROSIA

 

Ingredients:

• 1 cup thawed whipped topping, low sugar; or vegan whipped topping if parve/pareve,
• 4 oz vanilla yogurt, low sugar; or vegan yogurt if parve/pareve,
• 6oz flaked and/or shredded coconut, low sugar,
• 1 cup clementine oranges, cut into segments and packed,
• 1/2 cup drained green maraschino cherries,
• 1 cup toasted and/or as you like it, chopped pecans,
• 1/2 cup drained red maraschino cherries,

Directions:

1. To make this fruit salad of the "Greek Gods", combine all of the ingredients in a large glass bowl, and stir thoroughly.
2. Place in a refrigerator until chillied or cover for two hours; before serving in small glass dishes.

COCONUT CAKE

 

Ingredients:

1 cup Vegetable Shortening,

2 cups Splenda,

1 teaspoon vanilla extract,

3 cups sifted cake flour for a light cake and/or whole wheat pastry flour for a dense cake,

3 teaspoons baking powder,

1 teaspoon salt,

1/2 cup milk, or almond milk or other appropriate milk substitute for a parve dessert,

1/2 cup coconut milk,

1 cup freshly grated coconut,

6 egg whites, stiffly beaten,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Use 2 nonstick 9-inch cake pans with removable bottoms; and/or grease two 9-inch cake pans with removable bottoms, and dust with flour.
3. In a large bowl, cream together  the shortening and Splenda; and add vanilla extract immediately after.
4. Sift together dry ingredients in a separate bowl, as follows: flour, baking soda, and salt.
5. Combine the milk and coconut milk in a separate bowl. Alternatively add the milk mixture and flour mixture to the creamed shortening mixture. Beat the ingredients until well mixed, after each addition.  Stir in coconut, and gently add or fold in egg whites 
6. Evenly pour the cake batter into the prepared pans; and bake for approximately 30 minutes.  Let cool, and remove from pans once completely cooled.  Frost.

* Yields 12 servings.

RASPBERRY SEMIFREDDO

Ingredients:

• 1 Pint raspberries, hulled,
• 2 large egg yolks,
• 3 large eggs,
• 1 teaspoon vanilla extract,
• 1.75 cups light heavy cream if dairy, or vegan heavy cream if parve,
• 1 cup Splenda, and/or sucrose,

Directions:

1. Place a 10x5 stainless steel baking dish in a freezer; until chilled.
2. In the bowl of a food processor,process the raspberries until smooth.
3. Whisk together the eggs, egg yolks, sugar, and vanilla, in the top of a double boiler. Set on top of a saucepan of boiling water, and whisk for approximately 8 minutes or until the compound thickens and turns pale. Remove from heat and let cool for 3 to 5 minutes.
4. In a bowl, with an electric mixer, which the heavy cream until soft peaks form. Gradually stir the berry mixture with the egg compound. Gradually add in the heavy cream mixture, without overly mixing.
5. Pour into the chilled container, and freeze for six hours. 
6. Serve as a frozen dessert.

VANILLA CUPCAKES

 

Ingredients:

• 3 cups whole wheat pastry flour,
• 3/4 tsp salt,
• 2 tbsp low sugar vanilla Italian syrup,
• 1 1/2 tsp vanilla extract,
• 1 Tbsp. Low sugar vanilla milk powder, or vanilla protein powder,
• 3 eggs, at room temperature,
• 3/4 cup ghee,
• 1 1/2 tsp baking soda,
• 1 1/2 tsp vinegar,
• 1 1/2 Cups Vanilla Almond Milk, Lactaid Milk, or other Lactose Free Milk,
• Low Sugar Frosting (topping),
• Sprinkles (optional topping),

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour 28 muffin cups or line with 2 1/2" paper bake cups.
3. In a medium bowl stir together flour, vanilla powder, and salt. Set aside.
4. In a very large bowl, beat ghee with a mixer on medium for half a minute, slowly add Splenda, for a total of 3 to 4 minutes. Gradually add eggs, stir in syrup and vanilla extract. Add flour mixture, and lactose free milk, beating on low until well mixed.
5. In a small bowl, combine baking soda and vinegar, and fold into the large bowl of batter.  
6. Evenly spread batter into the muffin cups, and bake for 15 to 17 minutes or until the cupcakes pass the toothpick test. Cool on wire rack for 5 minutes. 
7. Frost with the toppings of your choice.  Some of the most asthetically pleasing topping selections are, as follows: frosty white sugar free glitter sprinkles over vanilla frosting, sugar free rainbow sprinkles over chocolate frosting, sugar free chocolate sprinkles over chocolate frosting, metallic gold sprinkles over vanilla frosting, and rainbow sprinkles over vanilla frosting.

STRAWBERRY MUFFINS

 Ingredients:

• 2/5 cup oil,
• 1/2 Cup milk, or milk alternative if pareve,
• 1 Jumbo egg,
• 3/4 teaspoon salt,
• 3/4 cup Splenda,
• 2 3/5 cup whole wheat pastry flour, sifted,
• 1 1/2 Cup strawberries,
• 3 teaspoons baking soda,
• Strawberry slices  for garnish (optional),
• Gold fine sanding sprinkles, or gold sanding low sugar alternative for glaze garnish (optional),

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the dry ingredients.
3. Stir in the wet ingredients, and mix with the dry ingredients until blended.
4. Spoon batter into 12 greased muffin cups, filling about 3/4 full.
5. Garnish with strawberry slices and a light sprinkle of gold sprinkles to create a simmerish glaze effect.
6. Bake for 25 minutes, or until tops are golden brown while passing the toothpick test.
7. Remove from pan, and cool.

ORANGE BREAD

 

Ingredients:

• 7 cups sifted whole wheat pastry flour, or other flour,
• 2 tablespoons vinegar,
• 2 teaspoons baking soda,
• 3 tablespoons Splenda,
• 1 tablespoon salt,
• 1 can light dairy free Creamer if pareve, or condensed milk or condensed milk if dairy,
• 1 cup water,
• 1/2 cup light orange juice or orange juice,
• 3 tablespoons vegetable shortening or pareve margarine if pareve/vegan, or ghee if dairy,
• 1 tablespoon grated orange rind,
• 2 teaspoons grated lemon rind,
• Pareve Egg Wash: 1 egg, whisked; or Dairy Egg Wash: 1 Egg Yolk and 1 teaspoon milk, whisked; Vegan Egg Wash: Egg Replacer equivalent of 1 egg (I e. Try "Red Mill Gluten Free Egg Replacer") with 1 teaspoon almond milk,

Directions:

1. In a large bowl or large bowl of an electric mixer, combine: 3 cups of flour, baking soda, vinegar, Splenda, and salt.
2. In a medium saucepan, individually add 2 tablespoon of vinegar cascading into 2  teaspoons of baking soda, until each cascade reaches the bottom of the bowl.
3. In the same medium saucepan, combine dairy free creamer, water, orange juice, vegetable shortening, and rind.  When lukewarm, add the wet ingredients to the dry ingredients in the large bowl.
4. Beat, in a bowl of an electric mixer, at a low speed for 30 seconds. Beat at a high speed for 3 minutes, add remaining 4 cups if flour, and mix into a stiff dough.
5. On a lightly floured board, knead dough, cover each dough part with oil in a bowl,  and spilt into 2 equal parts. Shape each half into a loaf, and place in a 9x5x3 Loaf Pan. Brush tops of loaves with egg wash.
6. Bake at 400 degreed Fahrenheit for 30 minutes or until done.  Remove from oven, remove loaves from pans, and let cool.

BAKED APPLES

Ingredients:

• 4 honey crisp apples, cored,
• 1/4 cup Splenda, 
• 1 tablespoon Sucanat,
• 1 teaspoon ground cinnamon,
• 1 teaspoon vanilla extract,
• 1 1/2 tablespoons ghee if dairy, or shortening if pareve,
• 1/4 cup chopped pecans,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Peel and core the apples, coring 3/4 of the way down to the bottom of each apple, with enough base to contain a filling.
3. In a small bowl, mix together a brown sweetener filing, with ingredients as follows: Splenda, Sucanat, cinnamon, vanilla extract, ghee if dairy, and pecans.
4. Spoon 2 teaspoons of brown sweetener mixture into the cavity of each apple.
5. Fill a 2-quart baking dish with enough water to cover the bottom. Place the apples in the dish with the apple bottoms in the water.
6. Cover baking dish with a lid, and bake for approximately one hour.

*Yields 4 servings

PECAN SANDIES COOKIES

 

Ingredients:

• 2 1/2 cups Almond flour, or other flour,
• 1/2 teaspoons baking powder,
• 1/2 teaspoons of salt,
• 1 1/2 teaspoon ground cinnamon,
• 1 cup Splenda,
• 3 eggs, beaten,
• 1 teaspoon vanilla extract,
• 5 tablespoons of shortening if pareve, or butter if dairy, 
• 2 cups finely chopped pecans,

Garnish Ingredients:

• 1 cup to 2 cups chopped pecans, (optional),

Directions:

1. Mix together the flour, baking powder, salt, cinnamon, and Splenda.
2. Stir in the shortening if pareve, or butter if dairy,
3. Add eggs and vanilla extract, and 2 cups of finely chopped pecans; and shape into a well mixed ball. 
4. Separate into 1-inch balls on ungreased and lined with parchment paper baking sheets or other prepared baking sheets. Be sure to leave 2-inches of space between the balls .
5. Use the flat bottom of a glass to press each ball into a flat cookie of 1/2 inch in height. Lightly press remaining chopped pecans into the flattened circles of cookie dough if creating a topping as a garnish.
6. Bake cookie dough at 350 degrees Fahrenheit for approximately 25 to 30 minutes.

 *Yields approximately 3 to 4 dozen

FIG CRUMB BARS

 

Ingredients:

• 1 cup rolled oats,
• 1/2 cup whole wheat pastry flour, or other flour, 
• 1 teaspoon ground mint leaves,
• 3 tablespoons Sucanat,
• 1/4 cup Splenda,
• 1/3 cup ghee, or vegetable shortening,
• 1 cup sugar free fig jam, and/or low sugar fig jam,
• Sugar free vanilla ice cream for serving if dairy, or sugar free non-dairy vanilla ice cream for serving if parve (optional),

Directions:

1. Preheat oven to 325 degrees Fahrenheit. Spray or grease, if needed, an eight inch square baking pan.
2. In a medium bowl, on a low speed, place and mix together: rolled oats, flour, mint, vegetable shortening or ghee, Sucanat, and Splenda. Place crumb mixture into two separate bowls and ratios of 2/3 and 1/3 of mixture.
3. Evenly place 2/3 of the crumb mixture into the bottom of the baking pan. Press into a hard crust, and spread the fig jam evenly over the crust. Sprinkle the remaining 1/3 ratio of crumb mixture over the jam.
4. Bake for 25 minutes to 30 minutes, and until golden brown. Let cool on a wire rack.
5. Cut into squares, and serve with ice cream.

GERMAN CHOCOLATE SOUFFLE

Ingredients:

• 1/4 cup vegetable based margarine or other vegetable oil spread, if pareve, or Ghee if dairy,
• 1/2 cup Splenda,
• 1/4 cup sweet rice flour, or other flour,
• 1 1/2 cups chocolate almond milk if parve, or chocolate milk if dairy; warmed, 
• 1/4 teaspoon salt,
• 6 eggs, separated,
• 1 cup shredded coconut,
• Pinch of cream of tartar,
• Additional Powdered Splenda, 

Directions:

1. Preheat oven to 375 degrees Fahrenheit,
2. Grease Four 2-cup or equivalent souffle dishes, if needed.
3. Melt ghee in a large sized saucepan over medium high heat. Add sweet rice flour, and whisk until lightly gold color is observed, in approximately 2 minutes. Gently add chocolate milk, and salt.  Whisk until the mixture starts to boil and obtains a thickened texture. Remove pan from the heat. Stir in the egg yolks one at a time , then half of the Splenda and the coconut. Set egg yolk mixture aside 
4. Best the egg whites and cream of tartar until a foamy and stiff peaks form.  Gradually add the other 1/4 cup or 60 grams of Splenda.
5. Gently fold egg whites mixture into the egg yolk mixture until roughly, almost entirely, combined. Transfer batter into the prepared souffle dishes.
6. Bake for approximately 20 minutes.
7. Top with powdered Splenda or equivalent.

*Makes 4 Servings.

ORANGE UPSIDE DOWN CAKE

 

Ingredients:

• 20 oz. Orange slices in syrup, or fresh orange slices,
• 2/3 cup packed Sucanat sugar,
• 1/3 cup vegetable shortening if pareve, melted, or ghee if dairy, melted,
• 3 eggs, separated, room temperature,
• 1 cup Splenda,
• 1 teaspoon orange extract,
• 1 cup whole wheat pastry flour, or other flour,
• 1 teaspoon baking powder,
• 1/4 teaspoon salt,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a 9-inch square baking pan, mix the Sucanat and ghee; and evenly line the bottom of the pan.
3. Drain the orange slices if needed, reserve the required amount of orange juice, and spread 9 orange slices over the sugar mixture per square inch. 
4. In a large bowl or in an electric mixer bowl, beat the egg yolks until thick. Slowly add and blend the Splenda, orange extract, and reserved orange juice; with the aforementioned mixture. Combine the flour, baking soda, and salt; whilst still blending. Blend well.
5. In small bowl, with clean egg beaters, blend the egg whites until stiff peaks form.
6. Gently fold egg whites into the large bowl mixture.
7. Add batter to the pan with the orange slices.
8. Bake for 30 to 35 minutes. Let cool on rack for 10 minutes, before inverting onto a serving plate.

SWEET SOUFFLE

Ingredients:

• 1/4 cup vegetable based margarine or other vegetable oil spread, if pareve, or Ghee if dairy,
• 1/2 cup Splenda,
• 1/4 cup sweet rice flour, or other flour,
• 1 1/2 cups almond milk, or other milk alternative, warmed, if pareve and vegan; or milk if dairy, warmed,
• 1/4 teaspoon salt,
• 6 eggs, separated,
• 1 cup shredded vegan mozzarella cheese, with no dairy ingredients if pareve and vegan and dairy compliant,
• Pinch of cream of tartar,

Directions:

1. Preheat oven to 375 degrees Fahrenheit,
2. Grease Four 2-cup or equivalent souffle dishes, if needed.
3. Melt ghee in a large sized saucepan over medium high heat. Add sweet rice flour, and whisk until lightly gold color is observed, in approximately 2 minutes. Gently add milk, and salt.  Whisk until the mixture starts to boil and obtains a thickened texture. Remove pan from the heat. Stir in the egg yolks one at a time , then half of the Splenda and the cheese. Set egg yolk mixture aside 
4. Best the egg whites and cream of tartar until a foamy and stiff peaks form.  Gradually add the other 1/4 cup or 60 grams of Splenda.
5. Gently fold egg whites mixture into the egg yolk mixture until roughly, almost entirely, combined. Transfer batter into the prepared souffle dishes.
6. Bake for approximately 20 minutes.
7. Top with powdered Splenda or equivalent.

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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WINDSTURM-KUCHEN

Pecan Batter:

• 6 tablespoons vegetable based margarine if pareve, and/or ghee if dairy,
• 1 cup simple syrup
• 2 teaspoons vanilla extract,
• 1/2 cup non-dairy yogurt if pareve, and/or yogurt if dairy,
• 3 tablespoons Non-dairy creamer, and/or dairy creamer if dairy,
• 3 cups Whole Wheat Pastry Flour,
• 2 teaspoons baking soda,
• 1 tablespoon vinegar,
• Pinch of salt,
• 3/4 cup pecan butter,

Chocolate Batter:

• 2 tablespoons Non-dairy creamer, and/or dairy creamer if dairy,
• 1/2 teaspoon simple syrup,
• 1 tablespoon cocoa powder,
• 1/4 teaspoon ground cinnamon,

Directions:

1. Heat oven to 375 degrees Fahrenheit.
2. Lightly spray a 9x5 inch loaf pan or 8 inch cake pan with non-stick cooking spray.
3. In a large bowl, with an electronic mixer, beat the margarine and simple syrup into a creamy mixture, for approximately 3 to 4 minutes. Add yogurt and creamer. Beat in the vanilla extract.
4. Sift together the flour, salt, and baking soda under a cascade of vinegar, into the creamed mixture, stirring in any bran that remains in the sift appliance, and stir well. By hand, transfer 1 cup of main batter into a separate bowl; to set aside as a means to make the chocolate batter. Stir the pecan butter into the remaining pecan batter, and spoon into the prepared pan.
5. Take the small bowl with 1 cup of batter , to make the chocolate batter, by adding milk, simple syrup, shifted-in cocoa powder, and cinnamon into the bowl, and lightly mix.  Pour the remaining pecan batter into the prepared pan. Spoon dollops of chocolate batter on top, and stir chocolate batter into the pecan batter in a zigzag pattern to gently create a marbled effect.
6. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.  Cool in pan, on a wire rack, for 10 minutes before removing from pan.

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GINGER LOAF CAKE

Ingredients:

• 1/2 cup vegetable oil,
• 3 3/4 cups Whole Wheat Pastry Flour or other baking flour,
• 1/2 cup simple syrup or low-sugar black currant molasses,
• 3/4 cup almond yogurt or other dairy yogurt alternative if pareve, or yogurt if dairy,
• 1/2 teaspoon salt,
• 1/3 teaspoon grated cloves,
• 2/3 cup grated ginger and candied ginger,
• 1 teaspoon ground ginger,
• 1 1/2 teaspoon baking soda,
• 1 tablespoon vinegar,

Topping Ingredients:

• Confectioners sugar, or utilize glaze (icing) ingredients displayed below this recipe.

Directions:

1. Heat oven to 350 degrees F.
2. Lightly grease and flour a 9x5 loaf baking pan,
3. Mix the wet ingredients in a bowl.
4. Mix dry ingredients, and sift in the flour; until all dry ingredients are evenly mixed in a separate bowl.
5. Mix the dry ingredients with the wet ingredients.
6. Pour into the prepared baking pan.
7. Bake in the oven for 40 to 45 minutes.
8. The gingerbread is ready when a skewer or toothpick, inserted in the middle, comes out clean.
9. Leave to cool in the pan. Turn out the cake onto rack, to cool completely.
10. Top the loaf with icing and/or powdered sugar 
11. Slice, and serve.

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BERRY FRUIT PARFAIT WITH HONEYED YOGURT

Ingredients:

• 1 1/4 cup blueberries,
• 1 1/4 cup strawberries,
• 1 1/4 cup raspberries,
• 1 tablespoon fresh lemon juice,
• 2 cups plain yogurt,
• 4 teaspoons sugar free simple syrup if diabetic friendly, or honey,
• 4 tablespoons granola,
• 4 Parfait glasses,

Directions:

1. Mix together the strawberries, raspberries, and blueberries; with lemon juice in a medium bowl.

2. Meanwhile, stir together the honey and yogurt in a separate medium bowl.

3. Spoon a quarter cup of yogurt into each of the four parfait glasses. Top each parfait spooned of yogurt with a half cup of the berry  mixture. Repeat the two aforementioned layers only once.

4. Garnish each glassed parfait mixture evenly with granola.