Mexican Chocolate Tofu Pudding

Adapted from Mark Bittman

1/2 to 3/4 cup sugar
1 pound silken tofu
8 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, if desired

Directions

1. Combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
2. Blend with remaining ingredients with a blender or immersion blender until completely smooth. Place in 4 to 6 individual dessert cups and chill for at least 30 minutes. Garnish with chocolate shavings and whipped cream if desired.

St. Patrick’s Day Cupcakes

Ingredients
1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1-1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla
1 cup + of your favorite butter cream frosting or 1/2 of a can cream cheese frosting

Directions
Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.

Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost cupcakes; sprinkle with green sugar and then milk chocolate pieces, if desired. Makes 18 cupcakes.

 

Peanut Butter Chocolate Chip Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup creamy or chunky peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups semi-sweet chocolate chips

PREHEAT oven to 375° F.

BEAT butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour and soda. Stir in chips.

DROP dough by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Ice Box Cookies

From the Kitchen of Patricia Fitzgerald  (One of her favorite cookies)

3 cups flour
1 cup softened butter or margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 cup chopped nuts (we usually use walnuts but pecans would work well too.)
1 tsp. cinnamon
½ tsp. baking soda

Combine butter and sugars and mix until smooth. Add eggs and mix.  Add flour, baking soda and cinnamon.

Form dough into 3-4 logs, wrap in wax paper or plastic wrap. Refrigerate overnight.

Slice rolls in ¼ inch slices. Place on cookie sheet.  Bake at 350 degrees for 8 minutes or until brown.  Remove from sheet and cool.

Pumpkin Torte

From the Kitchen of Darlene Fitzgerald

There are three steps to this pumpkin torte but it is well worth the effort.  Aunt Darlene brought this every year to our Thanksgiving celebration and we continue the tradition.  It has become a favorite to a new generation of family members.  She lives on in our memory.

Crust
1 1/3 cup graham cracker crumbs
1/3 cup sugar
½ cup melted butter

Mix together and press onto the bottom of a 13×9 pan.

Cream Cheese Filling
8 ounce cream cheese
2 eggs
¾ cup sugar

Beat cream cheese in mixer. Add eggs and ¾ cup sugar.  Blend well.  Pour over crumbs.  Bake at 325 degrees for 20 minutes.  Cool.

Pumpkin Filling
1 16 ounce can pumpkin
3 eggs, separated
½ cup sugar
½ cup milk or half & half
1 tsp. cinnamon

In a medium sauce pan, cook pumpkin, egg yolks, ½ cup sugar, milk and cinnamon, stirring constantly. Cook until thick (like pudding texture).  Take off heat.  In a separate bowl, beat egg whites and ¼ cup sugar until stiff. Fold egg whites into pumpkin mixture.  Pour over cheese layer.  Chill overnight.  Serve with whip cream.