Blueberry Nut Bread

Ingredients:

1 pint blueberries, rinsed but not dried off

3 cups plus 3 Tbsp. whole wheat flour, divided

2 cups sugar

1 cup chopped pecans

2 cups vegetable oil

4 eggs

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. salt

Directions:

Preheat the oven to 350 degrees F.

In a medium bowl, combine the blueberries and 3 Tbsp. of flour.

Toss to coat evenly.

In a large bowl, combine the remaining ingredients. Mix well.

Carefully fold the blueberries into the rest of the ingredients.

Spoon the batter into two greased 9" x 5" loaf pans.

Bake for 55 to 60 minutes or until a wooden toothpick inserted

into the center comes out clean.

Allow to cool slightly and then remove to a wire rack to cool

completely.

Pumpkin Cheesecake

Ingredients:

1 1/2 cups graham cracker or gingersnap cookie crumbs

6 tablespoons butter, melted

1/2 cup finely chopped pecans (optional)

1 cup plus 1 tablespoon sugar

3 8-ounce packages cream cheese, softened

1 teaspoon vanilla

1 cup canned pumpkin (not pumpkin pie filling)

3 eggs

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

whipped cream

Directions:

Preheat the oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the

melted butter and 1 tablespoon sugar in a medium bowl. Stir well

enough to coat all of the crumbs with the butter, but not so much

as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about two-thirds of the way

up the sides of a spring form pan. You don't want the crust to

form all of the way up the back of each slice of cheesecake. Bake

the crust for 5 minutes, then set it aside until you are ready to

fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and

vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue

to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60 to 70 minutes. The top

will turn a bit darker at this point. Remove from the oven and allow

the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the

refrigerator. When the cheesecake has chilled, remove the pan sides

and cut the cake into 8 equal pieces. Use dental floss to make a

clean cut.

Serve with a generous portion of whipped cream on top.

Serves 8.

Banana Bread

1) Sift together:

2 cups all purpose flour

1/2 cup granulated sugar

3 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon*

1/2 tsp. nutmeg*

1/4 tsp. ground cloves*

1/4 tsp. ground ginger*

1/8 tsp. allspice*

* The spices are optional. I use them for a subtle, spicy flavor.

2) Stir in 1/2 cup finely chopped nuts

3) Beat together in a separate bowl:

1 egg

3/4 cup milk

1/4 cup vegetable oil {I use 2 Tbsp.+ 2 tsp. apple sauce}

1 1/2 cups mashed ripe bananas (3 large bananas)

4) Add the liquid to the dry ingredients and beat for approximately

1 minute. (Batter is supposed to be lumpy.)

5) Turn into a greased and floured pan(s). You can use either one

large pan, two smaller pans or mini-loaf pans.

6) Bake in a pre-heated 350 degree oven for 65-70 minutes or

until toothpick inserted in the center comes out clean.

Strawberry Nut Bread

Ingredients:

20 oz. frozen strawberries, thawed

4 eggs

1 cup oil

2 cups sugar

3 cups flour

1 Tbsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1 cup chopped nuts (optional)

Directions:

Preheat the oven to 350 degrees.

Beat the eggs with a mixer in a large bowl.

Add the oil, sugar and berries. Continue mixing.

Slowly add in the dry ingredients. Mix well.

Fold in the chopped nuts.

Bake at 350 degrees in either one large greased bread pan or

two smaller pans for about 70 minutes or until a toothpick

inserted in the center comes out clean.

BANANA MACADAMIA CAKE    
 
INGREDIENTS    
c=cup , t=teaspoon    
2 cups flour    
1 t. baking powder    
1 t. baking soda    
1/4 t. cinnamon    
1/8 t. allspice    
1/4 c. chopped unsalted macadamia nuts    
1/4 c. margarine    
1 c. sugar    
1/4 c. applesauce    
4 egg whites    
1 c. mashed bananas    
3/4 c. nonfat plain yogurt    
1/3 c. amaretto liquor    
1/2 t. almond extract    
 
Frosting:    
3 oz. light cream cheese    
3/4 c. confectioners sugar    
1 t. amaretto    
1/2 t. grated orange peel    
 
Preheat oven to 350. Spray a 9x13x2"" pan with non-stick spray.     
 
Sift together flour, baking powder, baking soda, cinnamon, allspice    
add nuts and toss to coat.    
Cream margarine with sugar.    
Add applesauce and beat in egg whites until well beaten.    
Add bananas, yogurt, amaretto and almond extract    
mix until well combined.    
Stir dry mixture into wet ingredients until all ingredients are moistened.     
Pour batter into prepared pan and bake 30-35 minutes or until cake    
tester comes out clean from center.    
Cool on wire rack.    
For frosting: Beat cream cheese until soft and fluffy.    
Add the remaining ingredients and beat until mixed.

FALAFEL  
 
INGREDIENTS  
1 cup Chick Peas or Fava Beans  
2to3 Garlic cloves -- minced  
1 medium onions -- chopped  
2 tablespoons chopped parsley  
1 teaspoon powdered coriander or more  
1 teaspoon powdered cumin or more  
1/2  teaspoon turmeric  
1/2  teaspoon baking powder  
1/4  teaspoon cayenne pepper  
Salt and pepper -- to taste  
Oil for frying  
 
Soak chickpeas overnight with a pinch baking soda  
Put it all, but baking powder in a blender or food processor  
and run the machine  until it becomes a paste.  
You may need to scrape the sides of the bowl now and then.  
Transfer to a bowl and stir in baking powder.  
Check seasonings to your taste.  
Beat with a wooden spoon.  
If the batter is too thin add a little flour. Make little balls.  
Flatten them a little.  
Deep fry in plenty of hot oil, a few at a time.  
 
NOTES : Add more or less spices according to taste  
Batter may be kept in the refrigerator up to 24 hours."