About Home Dining

recipes or dessert recipes?

ok am catholic and we are fasting for 40 days befor the easter so we are like vegetarians no diary or meat or eggs so any dessert or cake recipes i can make

Chocolate Lava Cakes:
* 1 12-oz package dairy-free chocolate chips
* ½ cup plain unsweetened soy yogurt
* ½ cup plain unsweetened soy milk
* 1 cup confectioners sugar
* 1 cup flour
* 1 ½ t. baking soda
* 2 T. Egg Replacer Powder

1. Preheat the oven to 375 F. Place the chocolate in a stainless steel bowl set over a pot of boiling water (not touching), stirring occasionally until completely melted.

2. Place the soy yogurt into a small saucepan over low heat. Whisk the melted chocolate into the soy yogurt, stirring until well combined. Add the soy milk and confectioners sugar, stirring until well combined.

3. In a separate bowl, combine the flour, baking soda and Egg Replacer powder. Working quickly, mix the dry ingredients into the saucepan until mixture is just combined. Cook for about 2 minutes more, or until the liquid is slightly thickened.

4. Pour the batter into 4 2-cup ovenproof dishes and bake for about 20-30 minutes, or until the edges of the cakes are set and the top has formed a crust but the middle still jiggles. Serve warm.

Pear Crumble:
* 2 cups ripened pears, seeded and sliced
* 1 T lemon juice
* 1/2 cup Splenda
* 1 tsp Cinnamon
* 1 cup flour
* 3 T dairy free spread
* 1 tsp Cinnamon
* 1/3 cup Splenda Brown Sugar Substitute

Mix pears with lemon juice, Splenda, and 1 tsp cinnamon. Place in bakig dish. Mix together flour, dairy free spread, cinnamon and brown sugar substitute. Crumble mixture over fruit and bake at 350 degrees until bubbling and golden. Top with fat free/ sugar free Cool Whip.

Cheesecake:
* ¾ cup almond meal
* ¾ cup white flour
* 1 t. ground cinnamon
* 1/8 t. salt
* 1/3 cup honey
* ¼ cup oil
* ¼ cup Egg Replacer powder
* ¼ cup plus 2 T. hot water
* 32 oz. soy cream cheese (4 8-oz. tubs), such as Tofutti
* 1 cup sugar
* 1 t. apple cider vinegar

1.Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.

2. Make the crust. In a small bowl, combine the almond meal, white flour, cinnamon and salt. In another bowl, mix the oil and honey until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.

3. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is a light golden brown. Set on a cooling rack to cool slightly.

4. Turn up oven to 400 F.

5. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside.

6. In a large mixing bowl with a hand mixer, mix the cream cheese and sugar on medium speed until fluffy, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the vinegar and beat for 1 more minute on high speed.

7. Pour filling over crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more, or until top is lightly golden. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)

hope this helps! enjoy

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