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Saladmaster Salad Cake RAW CAROB NUT BALLS  YUMMY BARS RAISIN SPICE BARS FUDGE MOCHA BARS Almond Cake Almond Cookies WHIPPED PIE TOPPING PUMPKIN PIE TOFU PUMPKIN PIE ALMOND CREAM PEACH KIWI PIE PECAN PIE MINCEMEAT PIE FUDGE MOCHA BARS ENERGY BAR CAROB FROSTING COCONUT ICING  ALMOND CHEESELESS CAKE LEMON NO-CHEESECAKE CAROB PEANUT BUTTER NO-CHEESECAKE CHOCOLATE CHIP OATMEAL COOKIES OATMEAL RAISIN COOKIES CHOCOLATE CHIP JUICE SWEETNED COOKIES

Desserts

1 cup raw carob powder
2 cup raisins 
1 cup almonds
1/3 cup chopped dates
½ cup unsweetened raw shredded coconut
3 T. peanut butter fresh ground or(without shortening or sugar)
3 T. water or soymilk
In a food processor First blend almonds until chopped well, put into a separate bowl. Blend raisins,dates & water until sticky. Add the chopped nuts, peanut butter, and carob powder. Blend well. Roll into balls and cover with coconut. Refrigerate when done. (optional: add chocolate chips )

Preheat oven to 325?F. Blend tofu, oil, salt, sugar, cocoa, coffee and vanilla extract. Whisk in the flour and pour batter into oil misted 11” skillet. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan but when bars look glossy and slightly underdone. Cool and cut into 24 bars with a wet knife.

Almond Cake

Frosting:
1 tsp almond extract
1 pkg toffuti cream cheese – or dairy cream cheese
1/2 package silken tofu

1. In bowl, cream butter, add milk, alternating with pre-sifted dry ingredients, beating all the time.
2. Add almond extract- stir well. Pour into greased and floured 2 burner griddle pan.
3. Bake at 350° C (convert to Fahrenheit) until tested with a drinking straw, it comes out clean. ( let cool before frosting)
4. Instructions for Frosting: blend together ingredients ( until creamy)
5. Frost the cake, in pan cut into diamond shapes 1 1/2 inch.
6. Sprinkle with coconut
7.top each diamond with fresh raspberry & lemon zest. Or almond slice. Or sweetened Hybiscus flowers
 
 

1 cup butter, softened ( or soybutter)
3-1/2 cups whole wheat Pastry flour 
3 cups organic confectioners' sugar 
1/2 tsp. almond extract 
1 cup sliced almonds 
Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350° F and bake the cookies on Saladmaster cookie sheet for 10 minutes or until they just start to color golden. Cool and sprinkle with powdered sugar then store in an airtight container.

Blend well and use to top pies. Will keep refrigerated for one week.

Preheat oven to 375F. Blend the pumpkin, sugar, salt, spices and tofu and pour into a Nutty Pie Pastry Shell (see above). Bake for 30 minutes at 375F. Cool for 1 to 2 hours.

Preheat oven to 375F. Place sliced peaches in the outer ring of a Nutty Pie Pastry Shell (see above) and bake 20 to 30 minutes at 375F until tender. Make glaze by dissolving agar in the pear juice by stirring and simmering (do not boil!) in the 2 Quart Sauce Pan. After 5 minutes add lemon juice and peel, and vanilla. Remove and pour into the 1 Quart Sauce Pan to cool and begin to gel (15-20 minutes). Remove pie, add kiwi or strawberry until full and pour glaze over the fruit as soon as the glaze begins to set. Let pie cool for an hour or so. 

Preheat oven to 375?F. Bake Nutty Pie Pastry Shell (see above) for 20 to 30 minutes at 375?F. Cool. Blend the Water, Rice Syrup, Agar, Cinnamon, and Salt. Simmer and stir for 5 minutes in the 2 Quart Sauce Pan until agar is dissolved (do not boil!). Dissolve arrowroot or cornstarch in just enough water to make a slurry, and add it to the simmering filling mix, continuing to stir until cloudiness turns clear. Let it cool 15 minutes, then add pecans and vanilla and pour into the pie shell. Let set for 2 hours until firm. 

Preheat oven to 400?F. In the 2 quart sauce pan heat the apple juice, then add the miso, apples, raisins, currants, orange and lemon juice and peels, vinegar and spices. Cover on medium high and turn to very low when the clicker sounds. Cook 10 minutes at 187?F until raisins are plump and apples soft. Dissolve arrowroot in water, add to mixture and stir until thick, about 2 minutes. Add to pie shell and bake for 20 minutes. Cool 1 hour or more.

Preheat oven to 325?F. Blend tofu, oil, salt, sugar, cocoa, coffee and vanilla extract. Whisk in the flour and pour batter into oil misted 11” skillet. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan but when bars look glossy and slightly underdone. Cool and cut into 24 bars with a wet knife.
 
 

Preheat oven to 350?F, oil mist a cookie sheet. Mix everything but flour, let it sit a few minutes, then beat with a fork until it begins to thicken. Add enough liquid or flour to 
make a stiff dough. Pat out ¼ inch thick on the cookie sheet, and cut into 20 pieces. Bake 12 minutes. 

Blend first three ingredients, add carob, and then enough soy milk to make a creamy consistency. 

In 2 Quart Sauce Pan heat to clicking and then reduce¾ cup apple juice and coconut to 187?F for 5 minutes. Dissolve arrowroot in 2 tablespoons of remaining apple juice and add it, with the salt, to the coconut. Simmer 5 more minutes uncovered. Let cool.
 
 

Preheat oven to 350?F. Blend ingredients and pour into crust. Bake until top is slightly browned, about 30 minutes. Cool and chill until firm, about 2 hours.

Blend until thick and creamy, adding water only if needed to totally blend tofu. Pour into 1 (9-inch) unbaked Nutty Pie Pastry Shell and bake at 350?F ½ hour or until tofu is set in the middle.

Spread Peanut butter on bottom of pie shell. Blend everything else until thick and creamy, adding water or soymilk only if needed to totally blend tofu. Pour into 1 (9-inch) unbaked Nutty Pie Pastry Shell and bake at 350?F ½ hour or until tofu is set in the middle.

Heat oven to 375 degrees. Beat butter and sugars until creamy. Add water and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded measuring tablespoonfuls onto un-greased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets. Remove to wire rack. Cool completely.
 
 

Mix wet and dry ingredients separately, then combine. Flatten mixed dough on oil misted cookie sheets and bake about 20 minutes at 375F 

CHOCOLATE CHIP JUICE SWEETNED COOKIES

Mix wet and dry ingredients separately, then combine. Flatten mixed dough to about ¼” on to cookie sheets and bake about 15 minutes at 375F

1 cup unbleached organic white flour or pastry (or use gluten-free baking flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons Earth Balance margarine or butter
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
2/3 cup granulated sugar or raw sugar
1/3 cup dark brown sugar
1/3 cup soy yogurt 
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar (see Note)
Vanilla sugar (I did this the quick way by pulverizing a vanilla bean with sugar in my blender)

Preheat oven to 350 F. Use 2 Saladmaster baking sheets.

Mix the flour, soda, and salt together and set aside. In another bowl, mix the cocoa with the sugars and set aside.

Melt the margarine in a 1 qt saucepan. When it is completely melted, take it off the heat and add the sugar/cocoa mixture and stir to combine. Then add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.

Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Sprinkle lightly with vanilla sugar, and place them in the oven. After 5 minutes, switch the pans around so that the one on top is on the bottom and the front sides are in the back. Check again in 4 minutes. Be careful—depending on the type of pan you use, they can go from underdone to burned in seconds (I found out the hard way!) They shouldn't need more than 11 minutes and will look soft on top, but they'll harden as they cool.

Remove from the oven and transfer onto cooling racks. Makes about 2 dozen cookies

In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins. 
Transfer the almonds to a food processor and process for 1-2 minutes or until a fine meal. While the machine is running, drizzle in the remaining 1 cup water, and process an additional 1 minute. Line a colander or strainer with a double thickness of cheesecloth (or coffee filters) and pour the almond milk mixture through the cheesecloth to strain. 
In a saucepan, combine the almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk occasionally. Reduce heat to low, simmer for 5 minutes while whisking occasionally, or until the agar-agar flakes are dissolved completely. Whisk in the vanilla and almond extract, and transfer the mixture to a glass container. Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight. When the mixture is firm, place in the food processor, and process for 1-2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired. Serve as a topping for fresh fruit, pies, cakes or other desserts.