Friday, May 27, 2011

:: Elisha's Pecan Pie ::

My friend, Elisha happened upon a fantastic version of pecan pie. She swapped the usual pie crust for a shortbread base. Genius! Saves time and tastes amazing.
1 cup butter
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp salt
2 cups flour
Optional: Drizzle in some syrup for a hint of maple flavour.

1. Blend and press into a pie plate. Prick all over with a fork.
2. Partially bake @ 350 degrees for 10 minutes. Remove from oven and let rest.
3. Lower oven temperature to 275.

3 eggs
1 cup dark brown sugar
3/4 cup corn syrup
6 Tbsp melted butter
1 Tbsp vanilla or coffee liqueur
2 to 2.5 cups pecans

1. Pour filling into the crust and bake for about 50-60 minutes @275, or until slightly jiggly. This is the "low and slow" method. {I, for one, rarely get my pies to really firm up the way they shoudl because I worry about ruining the crust. But pecan pie tastes great in whatever state it is in!}

Maple Pecan Option:
3 eggs
1/2 cup white sugar
4 Tbsp melted butter
1 cup maple syrup
1.5 cups pecans

Wednesday, May 25, 2011

::Cucumber Boats::

A quick snack for the healthy-minded.
I found it at ::RawonTen::

Cucumber Club
serves 1 ~ $2.08 per serving

1 cucumber ($.59)
1 small onion
1 avocado ($1.49)

This is another recipe idea from Bette. It's so simple and made a great lunch that was both light and filling.

Peel the cucumber and cut in half. Using a spoon or scoop, scrape out the seed cavity and some of the flesh so that it's a hollowed boat. Keep what has been scraped out and chop finely. To that, add one chopped avocado and one finely minced onion. Mix together and use this to fill the cucumber.

Tuesday, May 24, 2011

::Banana Date Cake::

I have been trying to cook and bake in a new way lately. Mostly because everyone I know is doing the same. Here is a successful cake from the "Clean Start" cookbook that can be eaten guilt-free.

10 dried dates, pitted
2 ripe bananas
1⁄3 cup maple syrup
1⁄4 cup virgin coconut oil, melted
2 tablespoons lemon juice
1 teaspoon vanilla extract

1 cup chickpea flour
1 cup almond meal
1⁄4 cup tapioca flour
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon sea salt

Preheat oven to 350°F and lightly grease 8 x 8-inch baking dish.

Place dates in large bowl and cover with boiling water to soften. Drain well, add bananas and mash both together so that chunks remain. Add maple syrup, melted oil, lemon juice and vanilla and whisk to combine.

In separate bowl, whisk together all dry ingredients. Add to bowl with banana mixture and fold gently to combine, making sure not to overmix. Pour into prepared baking dish and bake for 30 minutes or until toothpick inserted in center comes out clean. Remove from oven, place on rack and cool completely before slicing or removing from dish.

MAKES 1 cake