Directions:
1. Preheat the oven to 320 F degrees.
2. Put the eggs in a large bowl and beat them well.
3. Add the sugar and mix them well.
4. Add the honey, flour, baking powder, yogurt, butter, banana and walnuts and stir them well.
5. Bake it in the oven for about 30-40 minutes.
6. Take the banana bread out of the pan and let it cool off. Slice to serve.

Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.

Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.

Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.

Servings: 14

Seitan

1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
3/4 cup Imagine No-Chicken Broth, cold (or other veg. broth)
1 tablespoon tahini or other nut butter

Biscuit Topping

2 cups unbleached white flour
2 cups white whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin (canned or cooked and water pressed out)
1 cup unsweetened soymilk –mixed with 2 tablespoons lemon juice
additional soymilk or water as needed

Put 12 cups of water on to boil in a large (at least 6-quart) soup pot. Add each vegetable (potatoes, onion, celery, mushrooms, carrots) to the pot as you chop it. Add the bay leaves, thyme, sage, garlic, poultry seasoning, onion powder, celery salt, soy sauce, pepper, and salt. Bring to a boil and reduce heat to simmer uncovered for about 20 minutes.

Meanwhile, prepare the seitan: Mix the dry ingredients in a medium-sized bowl. Combine the broth and nut butter. Stir the broth mixture into the dry ingredients until well blended. Knead gently 10 times. Turn out onto a cutting board and press it as flat as possible. Let it rest for about 5 minutes. Then using a sharp knife, cut it into 1/2-inch cubes. Add the seitan cubes to the simmering vegetables, taking care to separate them before they go into the pot. Stir well and simmer for 45 minutes, stirring occasionally.

After 45 minutes, remove the bay leaves and add the peas. Mix the miso in a small bowl with a little of the hot broth, and then add it to the stew, along with the nutritional yeast. Stir in the cornstarch mixture and bring to a boil, stirring often. When mixture thickens, reduce heat and allow to simmer while you make the biscuits. (If stew does not seem thick enough, add a little more cornstarch/water.)

(You can make the recipe up until this point the day before serving and refrigerate the filling. When ready to assemble, reheat the stew as you make the biscuit topping. Stew should be hot when the biscuits are placed on top.)

Preheat oven to 400 and oil two or more deep casserole dishes (any combination of casserole dishes or pie pans to hold about 6 liters). Mix the dry ingredients for the biscuits in a medium bowl. Stir in the pumpkin and the soymilk/lemon juice. Add additional soymilk or water a teaspoon at a time as you stir until all flour is moistened and dough forms a ball. Turn out onto floured board and knead two or three times. Roll out to 1/2- inch thick, and cut into circles using a 1 1/2-inch wide floured glass or biscuit cutter. Gather remaining dough and use it to cut additional biscuits. You should have between 24 and 30. (Alternately, cut the biscuit dough to fit the pans, leaving about an inch all around to allow for dough to expand.)

Pour the stew into the prepared pans, making sure there is at least 1/2-inch free at the top. Place the biscuits on top, spacing them evenly. Bake until biscuits are lightly browned, 15-20 minutes. Remove from oven and allow to stand for a few minutes before serving.

Servings: 12

* Pastry for single-crust pie (9 inches)
* 1/2 cup chopped dried Calimyrna figs
* 3 tablespoons water
* 2 tablespoons orange marmalade
* 3/4 cup packed brown sugar
* 1 tablespoon cornstarch
* 3 eggs
* 1 cup corn syrup
* 6 tablespoons unsalted butter, melted
* 2 teaspoons vanilla extract
* 1-1/2 cups deluxe mixed nuts
* TOPPING:
* 1 cup heavy whipping cream
* 2 tablespoons sugar
* 1 tablespoon orange marmalade

* Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
* In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, whisk brown sugar and cornstarch. Add the eggs, corn syrup, butter, vanilla and fig mixture; stir in nuts. Pour into pastry.
* Bake at 325° for 55-60 minutes or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
* In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until stiff peaks form. Serve with pie. Refrigerate leftovers. Yield: 8 servings.

* 1 1/2 cups unbleached all purpose flour, plus more for the pan
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon fine salt
* 3/4 cup unsalted butte (1 1/2 sticks), at room temperature, plus more for the pan
* 3/4 cup sugar
* 1/4 teaspoon grated lemon or orange zest
* 2 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 2/3 cup milk

Cream Custard Filling:

* 1 1/4 cups milk
* 3 large egg yolks
* 1/4 cup sugar
* 2 tablespoons cornstarch
* Pinch fine salt
* 1 tablespoon unsalted butter
* 1 1/2 teaspoons vanilla extract
* 1/2 cup heavy cream, chilled

Chocolate Glaze:

* 4 ounces bittersweet chocolate, finely chopped
* 1 1/2 teaspoons light corn syrup
* 1/2 cup heavy cream

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.

Sift the flour, baking powder, and salt into a medium bowl, and set it aside.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.

Pour the batter into the prepared pan. Bake until golden brown and a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.

To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat.

In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour.

Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake.

To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake.

To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.

Blend Crisco, bananas and eggs in blender; set aside. Sift dry ingredients together. Add blended ingredients to dry ingredients and mix lightly. Pour into lightly greased and floured loaf pan. Bake at 350 degrees for 35 to 40 minutes for bread, less time required for muffins.

Mix ¼ cup of the sugar with the egg yolks in a heat proof medium bowl, whisking briskly to mix well. Set aside.

In a medium saucepan, nonstick preferred, over medium heat, combine the cream, milk, salt and ½ cup of sugar. Whisk briskly until sugar is dissolved. Continue whisking as milk heats to prevent scorching. As milk approaches simmering and starts steaming, pour a cup of the hot milk into the egg yolk/sugar mixture, whisking briskly to combine before the hot milk curdles the eggs. As soon as it is combined, pour the egg/hot milk mixture into the pan of hot milk, whisking briskly to mix well.

Continue cooking and stirring constantly over medium heat until mixture almost boils and thickens. It should coat the back of a spoon. Remove from the heat, add the vanilla and mix well. Let cool to room temperature then chill completely in the refrigerator until ready to make your ice cream.

When mixture is completely chilled, pour into your ice cream maker’s tub and process according to the directions. Yields about 1 quart of ice cream.

This is the best vanilla ice cream I have ever eaten, homemade or store bought, bar none!

I use a Cuisin*Art ice cream maker that has the tub you freeze until time to make your ice cream. The tub capacity is about a quart and this recipe makes the perfect amount for my machine. I often double the recipe so that I have enough of the ice cream mixture for 2 batches. The custard mixture will keep, covered, in your fridge for several days. I’ve never made this in a old fashioned ice and rock salt type freezer but I’m sure it would work just as well in one of those

# 2 pints cherry or grape tomatoes, halved lengthwise
# 1 1/2 tablespoons extra-virgin olive oil
# 2 tablespoons clover honey
# 2 teaspoons thyme leaves
# 1 teaspoon kosher salt
# 1/8 teaspoon freshly ground pepper
# 12 baguette slices, cut 1/2 inch thick on the bias
# 1 cup fresh ricotta (8 ounces)
# 1 tablespoon buckwheat or chestnut honey
# 6 basil leaves, thinly sliced or torn

and How?

1. Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
2. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.
3. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Custard:
4 whole eggs
4 egg yolks
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated – divided use

1. For Custard: In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.
2. For Apples: Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.
3. Final Preparation: Preheat oven to 325°F (160°C). Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350°F (175°C). Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.