SQUASH ORANGE POUND CAKE

 

Ingredients:

• 1 1/2 cups whole-wheat pastry flour, and/or any applicable flour substitute,
• 1/2 teaspoon salt,
• 1/2 teaspoon baking soda,
• 1/4 teaspoon baking powder,
• 1/4 teaspoon nutmeg,
• 1 large egg, plus 1 egg white, at room temperature,
• 1 cup Splenda or sugar substitute for 1 cup of sugar,
• 3/4 cup regular olive oil,
• 1 1/3 cups grated yellow squash, and/or patty pan squash, and/or zucchini,
• grated zest of one orange,
• 3 tablespoons Splenda or sugar substitute set aside for glaze,
• 3 tablespoons fresh orange juice set aside for glaze,

Directions:

1. Preheat the oven to 350 degrees. lightly oil  with a paper towel or lightly spray the inside of a 8 x 4 inch loaf pan with vegetable oil cooking spray.  Dust the inside of the pan with flour and tap out the excess flour.
2. Sift the whole-wheat pastry flour, salt, baking soda, baking powder, and nutmeg into a small bowl and set aside.
3. In a medium bowl, using an electric mixer on high speed, and beat the egg and egg white or a time period of approximately 1 minute at room temperature.  Gradually, beat in the Splenda.  Gradually, beat in the oil.  Beat in the squash and orange zest .  On low speed, beat in the flour mixture, until just blended.  Pour into the loaf pan and evenly smooth the top.
4. Bake the pound cake for a time period of approximately 50 minutes to 1 hour; until the cracks in the top of the cake look dry and a toothpick test comes out clean when a toothpick inserted in the center comes out clean.  Remove from the heated oven and cool on a wire rack for 5 minutes. gently flip upside down and un-mold onto the cake rack.
5. Prepare glaze by stirring, in a small bowl, the 3 tablespoons of Splenda with 3 tablespoons of fresh orange juice to make a thin glaze.  Brush the glaze on the top and sides of the pound cake. Let cool.

*Yields 6 to 8 servings*

CORN AND CHILE MUFFINS

*Yields 18 servings*

Ingredients:

• 3 cups self-rising flour,
• 4 cups cornmeal,
• 1 egg, or 1 egg in the form of a non-meat and kosher substitute,
• 3 cups almond milk, or other non-dairy and kosher substitute,
• 2 1/4 cups of canned corn, drained,
• 4 tablespoons Splenda or sugar substitute,
• 3 tablespoons minced and seeded jalapeno peppers, and/or or other seeded and minced green chilies,

Directions:

1. Preheat oven to 400 degrees.
2. Sift and combine self-rising flour and cornmeal into a bowl; and set aside.
3. Combine egg substitute mixture or compound, sugar substitute, and non-dairy milk into a separate bowl; and beat until well blended. Gradually add the flour mixture into the other bowl, and continue to blend until well-mixed. Evenly fold in the corn and chilies.
4. Spray two pans for muffins, a total of 18 muffin wells, with cooking spray if needed.  Bake for 15 to 20 minutes; and/or until a toothpick inserted in the middle comes out clean. 

BAKED GERMAN-CHOCOLATE DROPS

Ingredients:

• 3 tablespoons cocoa,
• 1 1/2 cups shredded coconut,
• 2/3 cup dairy free half and half,
• 1/8 teaspoon salt,
• 1/4 teaspoon vanilla extract,

Directions:

1. Preheat oven to 350 degrees.
2. Combine the ingredients into a mixing bowl whilst stirring into a cookie dough 
3. Drop dough, per teaspoon, onto a greases cookie sheet or non stick baking sheet.
4. Bake for 15 minutes.

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.

SPICED COOKIES

 

q

Ingredients: I

5 eggs, beaten,

2 1/4 cups Splenda, or other sugar substitute,

1 cup zero sugar simple syrup, or more to make a moist cookie crumble mixture,

2 teaspoons cinnamon,

1/2 teaspoon cloves,

1/2 teaspoon nutmeg,

1 teaspoon ginger,

1 teaspoon vanilla extract,

1 teaspoon baking soda,

3 cups of whole wheat pastry flour,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine all of the above ingredients into a mixing bowl as follows: eggs, sugar substitute, spices, vanilla extract, baking soda, and flour.
3. Drop teaspoon mounds of the mixture onto nonstick and/or lightly greased cookie sheets.
4. Bake for 10 to 12 minutes, or until the cookies are cooked in a kosher manner. 
5. Carefully transfer the cookies to wire racks to cool completely, before serving.

* Approximately yields 4 dozen

* Yields 4 dozen

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.

GERMAN CHOCO-ALMOND COOKIES

Ingredients:

• 2 eggs,
• 1 cup Sucanat or brown sugar substitute,
• 1 cup sifted flour,
• 1 teaspoon baking soda,
• 1/2 teaspoon salt,
• 1/4 teaspoon cinnamon,
• 2 tablespoons grated orange rind,
• 1 1/2 cup blanched almonds,
• 6 oz carob chips if not caffeinated, or 6 oz semisweet chocolate chips if caffeinated; chopped.

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a bowl, mix the eggs with the sugar substitute or sugar, and beat until thick.
3. Sift flour, baking powder, salt or sea salt, and cinnamon together; in a separate mixing bowl.  Add, while blending well, ingredients as follows: orange rind, almonds, and carob or chocolate chips.
4. Drop cookie dough by teaspoons onto a nonstick cookie sheet or greased cookie sheet.  Bake for ten to twelve minutes.

*Yields 4 dozen.

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.

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.

QUICK HONEY CORNBREAD MUFFINS

Read more »

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.

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

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.

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 

Read more »

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.