Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts

Sunday, October 30, 2022

Cranberry Syrup

 

Ingredients
3 cups unsweetened cranberry juice
1 cup sweetener
3 teaspoons arrowroot powder

Instructions
Dissolve sweetener and arrowroot into cold juice. Whisk well so you will have no lumps. The mixture will be cloudy
Add mixture to a pot and bring to a boil. Reduce heat and simmer, stirring constantly, til syrup becomes clear and thickened, about five minutes. If you want it thicker, dissolve some arrowroot in a small quantity of water and whisk til dissolved. Whisk while adding to the syrup to prevent clumps. Cook til clear again and thickened.
Pass syrup through a fine mesh strainer to catch any pumps that might have formed.
Enjoy!

Saturday, July 16, 2022

Fruit Crisp

 

Ingredients
For Filling:
8 cups fresh summer fruit
2 tablespoons fresh lemon juice
1/4 cup sweetener
2 teaspoons flour

Topping:
1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted Churn Style Butter, cut into 1/2-inch pieces
1/4 cup bean brine

Instructions
Preheat oven to 350°F.
Combine all of the filling ingredients in a large bowl and gently mix.
Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the fruit in the baking pan. Bake for 40 minutes.

Sunday, July 3, 2022

Blueberry Pie


 


Ingredients
¾ cup sweetener
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh blueberries
1 (14.1 ounce) package accidentally vegan double-crust pie pastry, thawed
1 tablespoon Churn Style Butter

Instructions
Set an oven rack to the lowest position and preheat the oven to 375°F.
Mix sweetener, cornstarch, cinnamon, and salt and sprinkle over blueberries.
Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.

Sunday, May 29, 2022

Red, White, and Blue Tart


 

Ingredients
1 sheet puff pastry
16 ounces Cashew Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups coconut cream, whipped
quarts strawberries, halved, divided
2 quarts blueberries, divided

Instructions
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Bake a sheet of puff pastry that has been rolled and trimmed into a rectangle at 400° F for fifteen minutes, pressing flat with a rolling pin immediately after it is removed from the oven  Allow it to cool completely.  Spread a layer of crean on the pastry. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.
Enjoy!