Desserts CARROT CAKE Total Cooking Time: 20 ½ minutes Makes 2-layer cake CAKE INGREDIENTS: 1 ½ cups all-purpose flour 1 ½ cups granulated sugar 2 tsp. ground cinnamon 1 tsp. baking powder ¾ tsp. salt ½ tsp. baking soda 1 cup vegetable oil 3 eggs 2 cups grated carrots 1 can (8oz.) crushed pineapple, drained FROSTING INGREDIENTS: ¼ cup butter or margarine 1 pkg. (3oz.) cream cheese 2 cups powdered sugar, divided 1 tsp. Vanilla DIRECTIONS: Line bottoms of two 9-in. cake dishes with wax paper. In large bowl combine flour, sugar, cinnamon, baking powder, salt and baking soda. Mix in oil and eggs. Stir in carrots and drained pineapple. Divide batter between prepared dishes. Microwave one dish at a time on power level 7 for 5 minutes, turning dish after half the time. Increase power HIGH. Microwave for 3 to 5 minutes, or until center springs back when touched lightly, turning 2 times. Let stand on counter for 5 minutes. Invert onto serving plate. Repeat with remaining layer; cool. Place butter and cream cheese in small bowl. Microwave at HIGH for 30 seconds to soften. Blend. Stir in 1 cup powdered sugar and the vanilla until smooth. Mix in remaining powdered sugar. Spread frosting between layers and on top of cake. DONNA COMSTOCK: Canyon Vistas / Superstition Views Julia Childs 51
Breads & pastries DELUXE COFFEE CAKE INGREDIENTS: 1/2 cup Wesson Oil 1/2 cup unsweetened Applesauce 1 cup Sugar 2 Eggs 1 tsp. Vanilla 1 cup Milk 3 cups Flour 3 tsp. Baking Powder 1/2 tsp. Salt 1/2 cup Butter, melted DIRECTIONS: Beat oil, applesauce, sugar and eggs until very creamy 4-5 minutes. Add vanilla and milk; continue mixing. Combine dry ingredients and add to creamed mixture FILLING INGREDIENTS: 1 cup chopped Nuts 1 1/2 cups Brown Sugar 2 tsp. Cinnamon DIRECTIONS: Layer in greased 9”X13” pan; dough, filling, dough, filling. Pour melted butter over all. Bake 375˚ F oven for 30-35 minutes. Serve warm. MARILYN PROUDFIT : Good Life LOW CARB CINNAMON CRUNCH CEREAL INGREDIENTS: 1 Cup Almond Flour 1/2 cup (unsweetened) shredded coconut (or flax seed meal) 1/3 cup Swerve sweetener (granulated) 2 tsp ground cinnamon 6 tbsp. butter (chilled & cut into small pieces) Cinnamon Sugar topping 1 tbsp. Swerve sweetener (granulated) 1/2 tsp cinnamon DIRECTIONS: 1. Preheat oven to 300f & line baking sheet with parchment paper. 2. In the bowl of a food processor combine the almond flour, coconut, sweetener, & cinnamon. Pulse a few times to combine. 3. Scatter butter pieces over mixture & pulse until it resembles course crumbs. (I used an elec hand mixer, it took some time but worked) 4. Spread on prepared pan & cover with another sheet of parchment or waxed paper. Use a rolling pin to press down firmly so that the cereal sticks to- gether. (I rolled until it was about 1/8” thick) Remove the top sheet of paper. Bake 20 to 30 minutes or until golden brown. 5. While baking, combine the topping ingredients in a small bowl. Sprinkle over the cereal IMMEDIATELY after removing from the oven. 6. Let cool completely on pan (it will crisp up as it cools) and then break into small pieces. You can also use a knife or pizza cutter to make 52 small uniform squares. SUZANNE POWERS: Montesa
Breads & pastries NO-KNEAD BREAD INGREDIENTS: 3 cups all purpose flour, more for dusting ¼ Teaspoon instant yeast 1 ¼ Teaspoons salt Cornmeal or wheat bran as needed DIRECTIONS: In a large bowl combine flour, yeast and salt. Add 1 -5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. Dough is ready when it’s surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half hour before dough is ready, heat oven to 450° F. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough Is ready carefully remove pot from oven. Slide your hand under towel and turn dough over into the pot, seam side up; it may look like a mess, but that’s okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on rack. MARK BRITTMAN: Towerpoint FA'APAPA Tahitian Baked Coconut Bread INGEDIENTS: 2 cups (250g) flour ⅓ cup (65g) sugar 1⅓ cup (120g) unsweetened coconut flakes ½ can (200ml) coconut milk DIRECTIONS: 53 Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick. Wrap each portion tightly in the baking paper. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned. VICTORIA ALLEN: Montesa
Breads & pastries USING A BREAD MACHINE FOR BEST BAKING RESULTS Measure ingredients accurately, using a good set of measuring cups and spoons or a scale. Make sure to level all dry ingredients when measuring. Inaccurate measurements could cause unexpected results. Be Precise in measuring water. Use fresh ingredients. Since moisture is an enemy to flour, be sure to store flour in an airtight container. To keep yeast active, store it in an airtight container in the refrigerator. DO NOT use yeast if the date code on the packet has expired. We recommend using bread flour for baking with this bread machine. There are white, whole wheat and blended bread flours. If you cannot find bread flour, “all-purpose” flour is an acceptable substitute. If you are baking a whole grain, rye, oat, or pumpernickel bread, and cannot find bread flour or all- purpose flour, you will need to add gluten to the recipe. Why? Because heavy, hard flours such as stone ground whole wheat and dark rye need a “boost” of protein to allow them to knead and rise. Gluten is available at most large grocery chains in the baking section. The manufacturer’s directions for measurements should be followed. If you are using a heavy stone ground whole wheat flour for a 2 lb. recipe (4-4-1/2 cups), you will need to add 1/3 cup of gluten to the dry ingredients. 1, 2, 3! 1, 2, 3! Remember, always put your ingredients into the Bread Pan in this order: 1. Wet — water, milk, oils-fats 2. Dry – salt, powdered milk, grains, sugar, flour 3. Yeast – do not use yeast past expiration date. When using Timer, we recommend setting it for as short a time as possible. Because ingredients are partially combined in the Bread Pan, the dough may tend to deteriorate if left too many hours, espe- cially on a warm or humid day. Keep Lid closed during Baking cycle. Opening it excessively causes uneven baking. After cooling and slicing bread, store it in a plastic bag or plastic wrap to prevent it from drying out. JAN FASSBENDER: Fortuna de Oro If you have extraordinary bread and extraordinary butter, it’s hard to beat “Bread & Butter”! -Jacques Pepin- 54
Breads & pastries GRANDMA’S MOLASSES BREAD-Using a Bread Machine We converted some bread recipes from my husband’s grandmother for use in the bread machine. This dark, slightly sweet bread is great toasted. INGREDIENTS: 1 Cup warm milk (70 to 80 degrees) 2 tbsp. butter or margarine, softened 2 tbsp. molasses 1 egg 1 ½ tsp. salt 2 ½ cups bread flour 4 ½ tsp. sugar ½ cup rye flour ¼ cup whole wheat flour 2 ¼ tsp. active dry yeast DIRECTIONS: In bread machine pan, place all ingredients in order suggested by manufacture. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tbsp. of water or flour if needed). Yield: 1 loaf (about 1 ½ pounds) Editor’s note: Use of the timer feature is not recommended for this recipe. JAN FASSBENDER: Fortuna de Oro THREE-GRAIN BREAD– Using A Bread Machine Prep: 10 minutes Bake: 3 Hours Makes: 1 loaf (2 Pounds, 20 slices) INGREDIENTS: 1 ½ Cups water (70 to 80 degrees) ½ Cup Honey 1 ½ tsp. salt 2 cups bread flour 1 cup whole wheat flour ¾ cup rye flour ¾ cup cornmeal 2 ½ tsp. active dry yeast DIRECTIONS: In Bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tbsp. of water or flour if needed). JAN FASSBENDER: Fortuna de Oro 55
KETO treats LOW CARB KETO BANANA BREAD Each slice of this banana bread ONLY HAS 2 NET CARBS! AND it doesn’t use Banana’s (for diabetics) DRY INGREDIENTS: 1 1/2 Cups (150g) Blanched Almond Flour Heaping 1/2 Cup (85g) Confectioners Erythritol 1/2 tbsp. Baking Powder 1/2 tbsp. Ground Cinnamon WET INGREDIENTS: 6 tbsp. melted butter 1/4 Cup Full Fat Sour Cream 1/3 Cup Unsweetened Vanilla Almond Milk 1/2 tbsp. Banana Extract 1 tsp Vanilla Extract 3 Eggs DIRECTIONS: Pre-heat your oven to 350 ° F. (I set my RV Convection at 375˚F). Add all of the dry ingredients into a large bowl, whisk and set aside. In an even larger bowl add all of the wet ingredients and combine them. Now add the dry ingredients into the wet ingredients and fold them together with a spatula. Once they’re well incorporated with one another, line a 8.5″ x 4.5″ bread pan with parchment paper, coat the parchment paper with baking spray, and add the batter. Once the batter is fully poured in, add the toppings of your choice and bake for around 45-50 min. Let the banana bread cool completely in the tray itself, preferably overnight. RENITA CONNY: Good Life NO BAKE KETO COOKIE DOUGH BARS INGREDIENTS: 1 cup butter, softened 2/3 cup Keto-friendly confectioners sugar (Swerve) 1 tsp. vanilla extract 1-1/2 tsp. kosher salt 4 cups almond flour 3 cups Keto-friendly dark chocolate chips (such as Lily’s), divided 2 tbsp. coconut oil Flakey salt DIRECTIONS: In a large bowl using a hand mixer, beat butter, sugar, vanilla and salt until light & fluffy. Slow- ly beat in almond flour until no dry spots remain, then fold in 1 cup of the chocolate chips. Coat a 8”x8” pan with cooking spray. Line with parchment, leaving an overhang on two sides. Coat parchment with cooking spray. Spread cookie dough evenly into pan. Combine remaining 2 cups chocolate chips with coconut oil in a medium microwave safe bowl. Microwave, stirring ever 30 seconds, until pourable. Pour chocolate over cookie dough layer and smooth. Garnish with flaky sea salt and place in freezer to harden, 2 hours or up to 56 overnight. When ready to serve, remove parchment from baking dish and cut into squares.
KETO treats KETO PEANUT BUTTER CHOCOLATE FAT BOMBS This recipe originated on Pinterest and I modified it to use a silicone candy mold that I keep in the freezer so I can pop one out for a quick treat any time of day INGREDIENTS : One 8 oz. jar Natural Peanut Butter (peanuts and oil) 5 tbsp. softened butter 2 tbsp. coconut flour 2/3 cup confectioners Erythritol (I use Swerve) 3.5 oz. Lily’s semisweet chocolate morsels DIRECTIONS: In a medium mixing bowl add 4 tbsp. softened butter and whip at high speed with a hand mixer with beaters, add peanut butter, coconut flour, confectioner’s sweetener and continue mixing at high speed until all ingredients are combined and the texture is smooth and creamy. Scoop the peanut butter mixture evenly into the candy mold (you can use small paper cups the size used for a peanut butter cup or a shallow pan 8X9 inches lined with parchment paper) and shake it to settle. Place it on a flat shelf in the freezer for 15 minutes. In the meantime measure out 3.5 oz. semisweet chocolate morsels in a microwave safe measuring cup or bowl and add 1 tbsp. of butter. At the end of the 15 minutes place the chocolate into the microwave on high for 30 seconds (caution: do not over heat the chocolate morsels, they may appear to still be solid but I have found that stirring with a spoon briefly will make the perfect topping for your fat bombs.) With a teaspoon, scoop the chocolate onto the frozen fat bombs (about 1/3 to 1/2 small teaspoon). If you used a pan lined with parchment paper just spread the chocolate evenly with a spatula. Place back into the freezer and keep until used. These will need to be cut with a sharp knife into small squares. My recipe makes 24 fat bombs, I have never calculated the nutrition info since using the candy mold is different than using a shallow pan and cutting into squares. This is my #1 go to treat on a daily basis. 24 pieces usually last two people for 6 days. Mary love’s them too! RANDY SPROW, Resort Manager: Apache Wells 57
KETO treats KETO LEMON BARS Preheat oven to 350° F and grease or line 8” x 8“ pan CRUST INGREDIENTS: ½ cup butter, melted 1 cup almond flour 1/3 cup Erythritol Salt, pinch FILLING INGREDIENTS: 1 cup Erythritol, 8 oz. cream cheese, room temp 3 eggs, room temp ¾ cup almond flour 3 lemons, zest & juiced DIRECTIONS: For the crust in mixing bowl, mix all ingredients, add mixture into lined or greased pan, press evenly. Bake crust for 8-12 minutes, allow to cool. For filling in mixing bowl, cream the cream cheese and sugar, once well creamed, scrape down sides of bowl and mix in eggs one at a time, scrape down sides again and add flour, lemon juice, & zest. Bake 20-25 minutes. Let cool, then refrigerate 8 to 24 hours before serving. KETO CRUSTLESS BLUEBERRY CHEESECAKE INGREDIENTS: 16 oz. cream cheese, room temp 4 oz. sour cream, room temp 1 cup Splenda 2 eggs 1 tsp. vanilla ½ cup frozen blueberries DIRECTIONS: Preheat over 300° F. Line muffin pan with paper or if not using paper, spray pan. In mixing bowl, cream the cream cheese, sour cream and Splenda until well mixed. Add eggs and va- nilla. Scoop into muffin pan and divide blueberries evenly over the top. Bake 12-16 minutes. Allow to cool and refrigerate 8-24 hours before serving. Both recipes courtesy of: LETICIA HARRIS: Cal-Am Pastry Chef 58
KETO treats KETO CINNAMON ROLLS DOUGH INGREDIENTS: 60 grams Coconut flour (about 1/2 cup) 1/4 cup Low Carb Sugar Substitute (I use swerve sugar granules) 2 Tbsp. Baking Powder can be cut in half to reduce sodium but may not rise as well 250 grams) Mozzarella Cheese shredded about 2-1/2 cups 55 grams Cream Cheese (2 oz.) 3 large Eggs beaten 2 Tbsp. Butter melted, add a bit more if needed and use unsalted to reduce sodi- um 1/2 tsp. Vanilla Extract (optional) FILLING INGREDIENTS: 1/4 cup Swerve Gold Brown Sweetener 1 tsp. Cinnamon 3 tablespoons Butter softened (can be omitted but gives a better filling taste) ICING INGREDIENTS: 3 oz. Cream Cheese softened 3 Tbsp. Butter softened 1/4 cup Swerve Confectioners Powdered Sweetener 1/4 tsp. Vanilla Extract Low Carb Almond or Coconut Milk if needed DIRECTIONS: Preheat oven to 400°F and grease a 9”×13” pan baking pan if needed. Mix coconut flour, low carb sweetener, and baking powder in a small bowl. Set aside. Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir. Add in beaten eggs, butter, vanilla extract (if using) and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter. Roll dough out into a rectangle about 9”x12”. In a small bowl, combine the brown low carb sweetener with cinnamon. Spread butter evenly over the dough then sprinkle the cinnamon mix on top*. Roll dough into a log starting at on of the shorter ends.. Slice into 1-inch thick rounds. Place rounds into a prepared baking pan. Bake at 400° F for about 14-16 minutes or until lightly browned. Allow to cool slightly on a wire rack. In a medium mixing bowl, cream the cream cheese and butter with an electric mixer. Beat in the powdered sweetener and vanilla extract. Add in a little low carb milk (coconut or almond) if need- ed to thin the icing. *Note: Pecans can be added to the cinnamon mixture if desired. RENITA CONNY: Good Life 59
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