Kentucky Derby Pie

Mix together the following ingrediants:

• 1/2 Stick Margarine
• 1/2 cup corn starch
• 3 eggs
• 3/4 cup sugar
• 2 tsp bourbon (can substitute vanilla)
• 1 pinch salt
• 2 tsp flour
• 1 cup pecans
• 6 oz chocolate chips

Pour into a deep dish pie shell. Bake at 325 degrees until middle is fairly solid.

Cayenne-Spiced Chocolate Brownies

Chef's Corner
A Delicious Cayenne-Spiced Chocolate Brownie and Almond Vanilla Ice Cream Sandwich with Sweet Cherry Compote

Below are several recipes that can be used individually, or in concert. You can serve traditional, square-cut brownies for an after school treat; and the ice cream could be served alone or with the Cherry Compote as a simple, but delicious dessert. Here, we are serving all of them together for an over-the-top, you-are-worth-it special occasion dessert!

Cayenne-Spiced Chocolate Brownies
Serves 8

4 cups walnuts, soaked 8–12 hours, then dehydrated
1/2 cup pitted soft dates, chopped
1/2 cup dried figs, soaked 15 minutes, drained, and chopped
2 tablespoons coconut oil, warmed to liquid
1 cup cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
pinch solar-dried sea salt
1/2 teaspoon cayenne pepper, or to taste

1. Place the walnuts in a food processor and pulse until they reach the consistency of meal.
2. Add the remaining ingredients and continue processing until it is well mixed and sticky. The mixture should hold together when pressed into a ball. If oil begins to separate from the mixture, it is over processed. You may still use it, but it is not the desired effect.
4. Divide the mixture in half and press each half firmly into an 8- x 8-inch brownie pan lined with unbleached parchment paper. Cover and chill.
5. Cut each pan of brownies into 8 equal pieces, 4 inches x 2 inches.
May be stored in the refrigerator for 1 week or in the freezer for 1-2 months.

Almond Vanilla Ice Cream
Yield: 5 cups (serves 8)

2 cups almonds, soaked 6 to 8 hours, rinsed, and drained (see note)
2 cups purified water
1 1/2 cups cashews, soaked 4 hours, rinsed, and drained
1 cup agave nectar
2 1/4 teaspoons psyllium powder
1 tablespoon vanilla
1/2 teaspoon almond extract
pinch of solar-dried sea salt

1. Blend the almonds with the purified water in a high-powered blender to make a thick almond cream. Strain the mixture through a cloth mesh bag, and store the pulp for another use.
2. Return the strained milk to the blender, add the cashews and other remaining ingredients, and blend until smooth and creamy.
3. Spread the mixture firmly into two 8 x 8-inch brownie pans, each lined with unbleached parchment paper. Cover and freeze for at least 12 hours, or until firm.
4. Cut the frozen ice cream into 8 equal pieces, each one 4 inches x 2 inches.
May be stored in a sealed container in the freezer for up to 1-2 months.

Note: Store leftover almond pulp in the freezer for up to four months. Use in breads, cookies, croutons, cinnamon rolls, and scones.

Cherry Compote
Makes 2 cups (serves 8)

3 cups (30 ounces) frozen organic cherries, thawed and drained.
1/4 cup pitted dates
1/4 cup lemon juice

1. To make the compote, blend 1 cup of the cherries with the dates and lemon juice.
2. Stir the mixture into the remaining cherries.

Belgian Endive, Apple and Almond Salad

2 Tart green apples, peeled, Cut into 1/2 inch cubes
3 Belgian endives, thinly Sliced crosswise
2 tb Almonds

Dressing:
4 teaspoons oil
1 T lemon juice
1 t minced garlic
1/4 t salt

Mix apple, endives and almonds together in a bowl. Mix the dressing and pour on salad. Toss thoroughly and serve.

Cherry Cashew Cookies

Ingredients:

1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 10 oz. package vanilla milk chips, or 1 2/3 cups coarsely chopped white chocolate
1 1/2 cups dried tart cherries
1 cup lightly salted cashews

Directions:

Preheat oven to 375 degrees F.
In a large mixing bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed.
Combine flour and baking soda; gradually add flour mixture to butter mixture.
Stir in vanilla milk chips, dried cherries and cashews. 5. Drop by rounded
tablespoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degree F. oven 12 to 15 minutes, or until golden brown.
Let cool on wire racks; store in a tightly covered container.

Almond Butter Cookies

Ingredients:

1/4 cup canola oil
1 cup almond butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup whole wheat pastry flour, (Sifted before measuring)
1/4 teaspoon salt


Directions:

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one).
Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract.
Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.

Doubly Delicious Peanut Butter Cookies Tanya Twist

1 c. shortening
1 c. brown sugar
1 - 1 1/2 c. peanut butter (crunchy or smooth your preference)
1 c. sugar
2 c. flour
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 to 3/4 c. peanuts, chopped to resemble bread crumbs (optional)
1 tbsp. cinnamon
1 banana (makes cookies moist and richer)

Either by hand or with an electric mixer, beat butter until smooth and creamy. Add sugar, beat until light and fluffy, about 3 minutes with an electric mixer, stopping to scrape down the bowl as necessary. (This is an important step. Make sure that the sugar/butter mixture is very fluffy and light.) Beat in the peanut butter until fully incorporated, then the eggs one at a time, then the vanilla. Mix until batter is creamy and smooth.

Add flour 1/2 cup at a time, until ingredients are completely mixed together. Mix for about 5 to 10 minutes. Make sure that it is mixed thoroughly. Add the ground peanuts and stir gently until just incorporated.

Roll dough into 1 inch balls and place on a cookie sheet. Make criss-crosses on each ball with a fork dipped in sugar, making sure not to flatten the ball all the way.

Bake at 350 degrees for 10 minutes or until golden brown. Do not over bake.


**For those allergic to nuts you can substitute Sunbutter with the following changes**
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 c. SunButter

They will look undercooked, don't overcook them. 10-12 minutes should do it for the sunbutter version.

Almond Ice Milk

1 quart whole milk
2/3 cup honey
1/3 cup ground blanched almonds
1/2 tsp pure almond extract

In a medium sauce pan, bring the milk and honey to a simmer over moderate heat, stirring to dissolve the honey, about 4 minutes. Remove the saucepan from the heat and stir in the ground blanched almonds and the almond extract until completely combined. Fill a large bowl with water and ice. Place a medium bowl in the ice bath. Strain the almond milk through a fine mesh sieve into the medium bowland let cool completely, stirring occasionally. Transfer the chilled almond milk to an ice cream maker and freeze according to manufacturer's instructions.