Micheff Sisters "Holiday Dessert Buffet"

Transcription

1 Micheff Sisters "Holiday Dessert Buffet" Berry Pickers French Vanilla Cake FILLING: 2 c. sliced fresh strawberries 2 c. whole strawberries 2 c. fresh raspberries 1 c. fresh blueberries 2 c. fresh blackberries 1 c. raspberry or blackberry jam CAKE: 3 c. all-purpose flour 1 c. canola oil 2 c. sugar 3 tsp. baking soda 1/2 tsp. salt 2 Tbsp. cornstarch 1 1/2 c. soy milk 2 tsp. pure vanilla extract 2 tsp. pure almond extract 1 1/2 c. soy sour cream FROSTING: 1 c. Smart Balance light margarine or soy margarine 8 c. powdered sugar 2 tsp. pure vanilla extract 2 tsp. pure almond extract 1. Combine cake ingredients in a medium mixing bowl and blend until well mixed. Dived batter between three eight-inch round baking pans that have been sprayed with non-stick oil spray. Bake at 375 degrees for minutes or until a toothpick inserted in the middle comes out clean. Invert on a cooling rack and cool completely. 2. Blend frosting ingredients until smooth and creamy. 3. To assemble cake, place one cake layer on a cake platter, spread with a thin layer of frosting and spread 1/2 cup of jam on the top of the cake. Put some sliced strawberries and raspberries on over the jam. Add another cake layer and repeat. Add the third layer and frost the entire cake, including the top and sides. Decorate the top and bottom edge of the cake with the remaining fresh fruit. Place in the refrigerator to chill until ready to serve. Yield: 20 servings Tip: Spreading a little frosting in the center of your cake plate will keep the cake from sliding

2 around. Even out the top of the cake with a knife, creating a little depression for the fruit to rest in. Cinda Sanner

3 Peanut Butter Cheesecake 1 c. peanut butter 1 c. powdered sugar 2 8-oz. containers Tofutti Better Than cream cheese 2 c. non-dairy whipped topping CRUST: 1 1/2 c. Graham cracker crumbs 3 Tbsp. sugar 5 Tbsp. margarine, melted 1 malt sweetened carob candy bar 1/2 c. peanuts, chopped 1. Preheat oven to 350 degrees. In a mixing bowl, combine all crust ingredients, mixing well. Press crumb mixture into the bottom of a 9 spring-form pan that has been sprayed with a non-stick oil spray and then press partially up sides of pan. Bake for approximately 10 minutes. Remove from oven and place on wire rack. Cool completely. 2. In a separate bowl, combine peanut butter, powdered sugar, and Better than Cream Cheese. Mix with electric mixer until smooth. Pour on top of crust, spreading to cover bottom of pan completely and smoothing the top to meet all sides of pan. Top with non-dairy whipped topping, garnishing with carob curls made from the carob bar using a potato peeler. Place in refrigerator 2-4 hours until completely chilled. Yield: one 9-inch cheesecake This can be made ahead of time and kept in the freezer for 2-3 months. I like to keep one in my refrigerator so I always have a dessert on hand! A great big plus is that it does not have to be baked and I especially love the smooth creamy texture. Serve this with a steaming warm beverage! Brenda Walsh

4 Raspberry Delight oz. boxes Mori-Nu tofu 1 4 oz. package Mori-Nu Pudding Mate, vanilla 1 8-oz. container Tofutti Better than Cream Cheese 1/4 c. pure maple syrup 1 Tbsp. vanilla 1/4 c. soy milk 21 sheets Graham crackers 2 c. frozen raspberries, drained 1 c. raspberry juice 1 Tbsp. cornstarch 1 Tbsp. cold water 1. Place the tofu, pudding mix, maple syrup and soy milk in a blender. Blend until silky smooth. Put 7 Graham crackers on the bottom of a 9 x 13-in. pan. Put 1/3 of the pudding mixture on top of the crackers and spread until covered. Sprinkle raspberries on top and then make another two layers the same way. Cover and let sit in the refrigerator overnight. 2. Mix the cornstarch and cold water together until there are no more lumps. Bring the raspberry juice to a boil pour in the cornstarch mixture. Cook, stirring constantly, until sauce is slightly thickened. Cool and refrigerate. 3. To serve, cut dessert into 3 x 7 pieces, yielding 21 pieces. Spoon a little raspberry sauce over each piece and garnish with fresh raspberries or mint leaves. My husband loves raspberries! Really just about any kind of berry will put a smile on his face. He even enjoys picking them :) This recipe is wonderful with fresh picked berries, but I usually use frozen berries because they are always available. This is a great dessert to make up the night before for any special occasion. Enjoy! Linda Johnson

5 Praline Pumpkin Cake PRALINE SAUCE: 1 c. brown sugar 1/2 c. Smart Balance light margarine or soy margarine 1/4 c. soy milk or Silk brand non-dairy creamer 2 c. coarsely chopped pecans CAKE: 2 c. all-purpose flour 3 tsp. pumpkin pie spice 1 tsp. salt 2 tsp. baking powder 1 tsp. baking soda 1 1/3 c. sugar 1 c. canola oil 2 c. canned pumpkin 4 Tbsp. cornstarch 1. In a small saucepan combine the brown sugar, margarine and soy milk or Silk creamer and cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat. Prepare two 9-inch round baking pans, spraying with non-stick oil spray and flouring lightly. Pour the sauce into the pans, dividing evenly between the two pans. Sprinkle 1 cup pecans into each pan and set aside. 2. To prepare cake, using a medium mixing bowl, combine all dry ingredients and stir until combined. Add the canola oil and canned pumpkin and beat with an electric mixer just until mixture is well combined. Carefully spoon the batter over the praline sauce in the baking pans. 3. Bake in a 350 degree oven for minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and invert onto a waxed-paper covered cooling rack. Let cool completely, then stack the cakes on top of each other, praline side up. Garnish with non-dairy whipped topping if desired. Yield: twelve 2-inch wedges of pie This cake is a favorite at our annual Sannerhill Holiday Gathering. It is beautiful without any added decorations. I love anything with pumpkin and the fact that pumpkin is really healthy for you is an added bonus! It freezes well, so keep one in the freezer to wow those unexpected guests! Cinda Sanner

6 Cherry Cream Pie FILLING: 2 8-oz. containers Tofutti Better than Cream Cheese 1 c. powdered sugar 1 c. non-dairy whipped topping 2 c. cherry pie filling CRUST: 1/2 c. margarine 3/4 c. whole wheat pastry four 1/4 c. pecans, finely chopped 1/2 tsp. salt 1. In a mixing bowl, combine cream cheese and powdered sugar. Mix well with electric mixer until smooth. Add non-dairy whipped topping and mix on low speed till blended. Place in refrigerator. 2. In a separate bowl, mix together pastry flour, pecans, salt and then add margarine, cutting into small pieces the size of a green pea. Press mixture into a 9 glass pie plate and bake at 350 degrees for minutes or until golden. Let cool on wire rack. 3. When completely cool, spread cream cheese mixture on top of crust and then top with cherries. Return to refrigerator for 1-2 hours, until completely chilled. Serve cold. Garnish with non-dairy whipped topping if desired. Yield: one 9-inch pie This pie can be made ahead of time and frozen - just don t add the cherries until ready to serve. You can vary this recipe by adding different toppings, such as blueberry pie filling or fresh strawberries, raspberries and blueberries. Yummy! Brenda Walsh

7 Coconut Carob Mousse Cake CAKE: 1 1/2 c, white wheat flour 1 1/2 c. unbleached white flour 2 Tbsp. Rumford baking powder 1/2 tsp. sea salt 1 c. Florida Crystals 1/2 c. canola oil 2 Tbsp. vanilla FILLING: 1 c. crunchy peanut butter 3 Tbsp. Chatfield s carob powder 1 8-oz. container Better than Cream Cheese 1/2 c. pure maple syrup ICING FOR SIDES: 4 c. non-dairy whipped topping 2 Tbsp. Chatfield s carob powder 2 Tbsp. cool water 1/4 c. toasted coconut for top of cake 1. In a large mixing bowl, place the flour, sugar, baking powder, and salt and mix until blended. Make a well in the middle of the dry mixture and add the water, canola oil and vanilla. Mix until creamy. Spray three 9-inch round cake pans with vegetable oil spray. Cut three rounds of parchment paper to line the bottoms of the pans. Divide better between the three pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool for about 2 minutes, then place each cake on a separate plate to cool. 2. Combine cream cheese and peanut butter and blend with hand mixer until well blended. Blend in maple syrup and carob powder. Spread one third of the filling on top of one cake layer. Add a little of the whipped topping mixture. Place a cake layer on top and repeat. Spread the rest of the filling on top of the cake. 3. Mix the carob powder and cold water together until smooth and add to the non-dairy whipped topping. Whip together until well blended. Spread topping around the cake. Sprinkle toasted coconut on top. Sprinkle the rest of the coconut around the bottom edge of the cake. Yield: twenty pieces This cake can also be garnished on top with fresh strawberries. It is a moist cake and is great for those special occasions when you want a little something extra. Enjoy! Linda Johnson

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