by jphilo | May 14, 2014 | Recipes
Just like yesterday’s post, this one is an encore performance. Why? Because I need to work on page proofs of The Caregiver’s Notebook instead of testing new recipes and blogging about the results. And since the rhubarb in our little patch is almost ready to pick…and maybe at your house, too…here’s the recipe for strawberry-rhubarb pie that first appeared on this website in July of 2009.
Strawberry-Rhubarb Pie
Filling:
2 cups sliced strawberries
2 cups sliced rhubarb
2 tablespoons Minute Tapioca
Topping:
1/4 cup softened butter
3/4 – 1 cup brown sugar (depending on your taste)
1/2 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
Preheat oven to 425 degrees. Combine filling ingredients and pour into an unbaked, 9” pie shell. Combine topping ingredients and sprinkle on top of fruit mixture. Bake for 15 minute at 425, then turn heat to 400 and bake for 30-45 minutes more, until fruit is bubbly.
To make strawberry-rhubarb crisp, heat oven to 350 degrees. Omit the pie shell and put fruit mixture in a 9 x 9 Pyrex baking dish. Sprinkle on the topping and bake for 30-45 minutes. I usually double the recipe and bake it in a 9 x 13 Pyrex baking dish.
If you want more pie recipes, you can download the Philo Family Favorite Pie Recipes. Enjoy!
by jphilo | Feb 27, 2013 | Recipes
Just after I perfected a new recipe for dairy-free chocolate chip cookies, Lent came along–as did my choice to forgo chocolate until Easter. Talk about bad timing! Then again, the chocolate cravings turn my thoughts back to Lent and Christ’s ultimate sacrifice several times a week. So my decision functioning as it should. At least in that department.
But not so well in the there’s-a-potluck-over-the-weekend-and-you-need-to-make-something-you-can-eat-and-other-people-will-like department. So http://www.earthbalancenatural.com/product/vegan-buttery-sticks/ Next time I make them, I plan to toast the coconut to enhance flavor and texture, too.
Coconut Cookies–Dairy Free Variety
1 cup brown sugar
2 eggs
1 cup Earth Balance Vegan Buttery Sticks, softened
1 teaspoon vanilla
2 cups flour (I used 1 cup whole wheat and 1 cup all-purpose)
2 cups oatmeal
1/4 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 cups unsweetened, shredded coconut
1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Toast the pecans in the oven for 5-7 minutes. Remove them from the oven and cool.
Cream sugar, butter and eggs until light and fluffy. Add vanilla, flour, soda, baking powder, and salt. Mix well. Add oatmeal, coconut, and nuts. Stir well after each ingredient is added.
Drop dough by spoonfuls onto cookie sheets. Bake for 8 – 12 cookies, depending on how chewy you like them. Makes about 4 – 5 dozen.
PS–Hiram’s mom threw the cookie jar on her potter’s wheel back in the 1980s. She made it from two kinds of clay she dug from a riverbank in Alaska. Beautiful, don’t you agree?
by jphilo | Feb 20, 2013 | Recipes
This recipe is the result of a dilemma last week. I was hosting book club and wanted to serve a dessert that met the needs of the gluten-free and dairy-free among us and wasn’t too calorie laden. Since the fridge was full of apples, I decided on an oatmeal-based apple crisp. Here’s the recipe, which received the coveted Hiram seal of approval, though he suggests a new name: Granola Apple Crisp.
Gluten-Free, Dairy-Free Apple Crisp
or
Granola Apple Crisp
6–8 good baking apples, peeled, cored, and sliced (I used a mixture of Granny Smiths, Golden Delicious, and Honey Crisps)
1 3/4 cups oatmeal
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup margarine, at room temperature (check the label until you find one that’s dairy-free)
Preheat oven to 375°. Layer apple slices in the bottom of a 9 x 9 baking dish or 2 quart casserole dish.
Put 1 cup of oatmeal in blender and process until it’s the consistency of whole wheat flour. Put all dry ingredients in a small bowl and mix well. Cut in margarine until mixture is lumpy and sticky. Sprinkle evenly over apples.
Bake for 45 minutes or until juices are bubbling and the apples are cooked and soft. If the topping is getting too dark, place a piece of foil loosely over it until fruit is thoroughly baked.
by jphilo | Dec 5, 2012 | Recipes
My brother brought baked stuffed apples to our Thanksgiving feast. The mixture of flavors and textures made them absolutely delicious. He served them as a side dish, but they could also be served as dessert.
The recipe came from a Christmas magazine put out by Hy-Vee, an Iowa-based grocery store chain. I can hardly wait to make them. The apples were plenty sweet, so I’ll cut the amount of sugar in the syrup by a substantial amount.
Baked Stuffed Apples
2/3 cups water
2/3 cup sugar (I will cut this to 1/4 cup)
9 tablespoons butter or margarine
3/4 teaspoon vanilla
1/2 cup dried cranberries
1/2 cup pecans, chopped
6 tablespoons brown sugar
1/2 teaspoon cinnamon
6 apples (Gala, Rome Beauty, Jonagold, or Granny Smith)
lemon juice
Heat oven to 350° and grease the bottom of a 9 x 13 baking dish. Combine water, sugar, and 3 tablespoons butter or margarine. Heat and stir until sugar dissolves and syrup comes to a boil. Add vanilla and set aside.
In a medium bowl, combine cranberries, pecans, brown sugar, and cinnamon. Cut in 6 tablespoons butter or margarine until combined. Set aside.
Cut apples in half across the equator. Cut out core. Stuff apples with cranberry filling, packing tightly and mounding on top. Place apples in baking dish. Pour syrup around apples. Cover with foil and bake for 25 minutes, Remove foil and bake 15 minutes more. Don’t overbake!
by jphilo | Oct 31, 2012 | Recipes
Since today is Halloween, I wanted to feature a treat that won’t play tricks on people who are lactose intolerance or have dairy allergies. With a few modifications, this recipe for Salted Nut Roll Bars from the Shadow Valley Family Camp Cookbook does the trick. (Okay, I promise, no more puns.) All you have to do is swap the butter for margarine or coconut oil and they’re good to go. To cut down on the sweetness, eliminate half or all of the brown sugar in the crust and decrease the amount of marshmallows.
Salted Nut Rolls
Crust:
1 1/2 cups flour
2/3 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1/2 cup butter, margarine or coconut oil, softened
2 egg yolks
1 teaspoon vanilla
Heat oven to 350 degrees. Combine all crust ingredients until crumbly. Press into ungreased 9 x 13 pan. Bake 15 minutes. Immediately sprinkle 3 cups of miniature marshmallows over crust and return to oven for about 2 minutes. Marshmallows should puff. Remove from oven and cool.
Topping:
2/3 cup corn syrup
1/4 cup butter, margarine, or coconut oil
2 teaspoons vanilla
12 oz. package peanut butter chips*
2 cups Rice Krispies
2 cups salted peanuts
Heat syrup, shortening, vanilla, and chips in a sauce pan until smooth, stirring constantly. Stir in cereal and peanuts. Spoon over marshmallows and use knife or spatula to spread until marshmallows are evenly covered. Chill and cut into squares before serving.
*The peanut butter chips ingredient list includes whey powder and whey powder concentrate in third and fourth place out of ten items. The small amount doesn’t bother me (in moderation, of course), but it could be a problem for someone with a severe dairy allergy:(
