Wednesday, August 12, 2015

Raspberry Chocolate Cream Pie

The Red Queen is a sucker for dessert! This treat is easy to assemble AND even easier to make vegan with Earth Balance Buttery Sticks!

Raspberry Chocolate Cream Pie
(must allow a minimum of 4 hours for the pie to set)

MI-DEL Sweedish Style Ginger Snaps (5 ounces)
4 ounces butter or Vegan Buttery Sticks, melted
10 oz Ghirardelli semi sweet chocolate chips*
16 oz Nasoya Silken Tofu** 
1 tsp vanilla extract
1/4 cup Red Raspberry seedless fruit spread (Knott's/Dickinson's/Sorrell Ridge)
2 pints fresh red raspberries (you will have extra)

8-inch pie plate

Only the pie crust is baked! Set oven to 350 degrees. Meanwhile crush ginger snaps in food processor or place in gallon size plastic storage bag and crush by rolling a rolling pin till fine. In a mixing bowl combine melted butter with crushed ginger snaps. Then press into bottom and up the sides of a pie plate (the bottom of a ramekin is great to finish pressing)! Crusts bakes for 10-12 minutes. Must cool before adding filling (at least 45 minutes).

When crust is almost cool begin preparing the chocolate filling. Melt chocolate in microwave at 50% power for three minutes, stir; if needed continue at 50% power in 30 second intervals, until completely melted. Process tofu till smooth, then add melted chocolate and vanilla extract blending till smooth. Must be chilled a minimum of four hours in refrigerator before layering with fruit spread and topping with berries. Note: the fruit spread is just enough to set the raspberries atop the pie!

A food processor is recommended but a creative home chef knows how to use the tools at hand! So have fun and ENJOY!

* The RQ uses 9 oz semi-sweet chips and 1 oz bittersweet;-)
**Different kinds of Silken Tofu are interchangeable for most recipes (soft, medium, firm). 

Note: Regular and silken tofu are processed differently, and not interchangeable in recipes.

Wednesday, August 5, 2015

Old Fashioned Strawberry Shortcake

Honoring a classic by baking the cake!

In the peak of summer there is nothing more satisfying than freshly picked berries! Whether using strawberries or raspberries, this dessert is a classic! As for the cake, home bakers will never again settle for the processed lady fingers found at the supermarket once they have tasted this gem!

Old Fashioned Strawberry Shortcake
2 quarts fresh strawberries/raspberries
2 Tbsp sugar
1-2 Tbsp Grand Marnier 

2 cups all-purpose flour
1/2 cup sugar
2 tsp cream of tartar
1 tsp baking soda
1/2 cup butter 
1/2 cup chopped walnuts 
1 egg
1/3 cup milk
2 cups whipping cream
3 Tbsp sugar
1 tsp vanilla

Clean and remove hulls from strawberries. Slice in half. If using raspberries use the whole berry. Put berries in large bowl and sprinkle with suagr and Grand Marnier. Stir, cover, and refrigerate till serving time (up to 6 hours).

Cake: Lightly grease 8 inch round cake pan. In large mixing bowl combine flour, sugar cream of tartar, baking soda. With a pastry blender cut-in butter till size of small peas. Stir in chopped walnuts (fine). In a small bowl combine egg & milk. Add egg and milk mixture to flour mixture with a fork till just combined (do not over handle)! Press gently into prepared baking pan. Brush top with milk and sprinkle with sugar. Bake @ 350 degrees for 40 minutes (check @ 25-30 min). Once done, cool in pan for 10 min.., then remove to complete cooling on wire rack (about 15 minutes). 

Meanwhile whip cream, sugar, & vanilla till soft peaks form.

Cut cake in half horizontally creating a second layer. Top bottom half with 2/3 berries & juice from berries and 2/3 whipped cream. Place second cake layer and top with remaining berries and cream. 

Serve immediately!