Baked Peaches

4 servings
4 large, fresh peaches
3/4 cup breadcrumbs
1/3 cup Sucanat® or brown sugar
1/4 cup shredded coconut, preferably unsweetened
1/4 cup margarine or sesame oil

Preheat oven (or toaster oven) to 350 deg F. Cut each peach in half lengthwise and remove the stones (pits). Use a teaspoon to scoop out some of the fruit, leaving about a half-inch shell. Chop the fruit you removed, then mix it in a bowl with the breadcrumbs, Sucanat®, coconut, and half the margarine or oil. (Note: If you're using sweeteneed coconut, reduce the sweetener to about 1/4 cup.) Place the peaches, cut side up, on a baking sheet or in a shallow baking dish. Fill each shell with some of the breadcrumb mixture, rounding the top and pressing lightly so it retains its shape. Dot the top with the remaining margarine or sesame oil. Bake until the top is lightly browned, about 15 to 20 minutes -- watch so it doesn't burn. Serve warm.

Variation:
Replace the coconut with any unsalted chopped nuts (walnuts, pecans, almonds, etc.).

Tropical Fruit Sauce

About 2 cups
3 very ripe bananas
1 cup fresh pineapple, cut in chunks
1/2 cup unsweetened apple juice
1 teaspoon coconut flakes
1 teaspoon maple syrup or alternative syrup sweetener to taste (optional)

Combine all the ingredients in a blender and purée until smooth; serve immediately or chill.

Fried Banana Cakes

About 6-8 servings
4 medium bananas
4 cups unbleached flour
3 teaspoons demerara sugar or equivalent alternate sweetener
1-1/2 teaspoons salt
4 Tablespoons Spectrum Spread®, light oil, or vegan margarine
1/2 to 1 cup water
light oil for pan-frying


In a large mixing bowl, mash the bananas well.


Add in the flour, sugar, salt, Spectrum Spread® or oil and mix well.


Add in enough of the water to make a stiff dough. Cover the bowl with a tea towel and let it stand at room temperature for 30 minutes.


Remove the dough from the bowl and place on a lightly floured board or other smooth surface.


Roll the dough out to one-fourth to one-half inch thick, then cut it with a wet or floured knife into 4-inch squares.


Heat a thin layer of oil -- about one-eighth inch -- in a heavy skillet until very hot.


Place only as many squares as will fit without touching into the skillet (this may mean cooking only one at a time unless you have a very large skillet).


Pan-fry the squares until they are golden brown, about 3 minutes, then turn over and pan-fry the second side until golden, about 2 minutes.


Replenish oil as needed between batches.


Drain on paper towels and serve warm.

Individual Pizza Crust (low-fat)

3/4 c - lukewarm water
1 ts Honey
1 tb Dry active yeast
1 1/2 c All-purpose flour
1/2 c Semolina
1/2 ts Salt
1 ts Olive oil
1/2 c Cornmeal
Light vegetable oil cooking - spray

Mix the water and honey together in a medium stainless steel bowl.
Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.

Put the flour, semolina, and salt into the bowl of a food processor.
Turn the machine on and slowly add the yeast mixture through the feed tube.

Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes.

Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has
doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of about 1/4 inch.
Cut out eight 5 1/2-inch circles, using a sharp knife and a saucer of that circumference.

Spray a cookie sheet with Pam spray and place the pizzas onto the sheet. Bake for about 5 minutes or until golden in color. Remove the baked crusts from the oven and add the toppings of your
choice.

Thanks to the owner of this recipe

Pizza Dough

2 ½ cups plain flour
1 teaspoon salt
1 teaspoon sugar
1 sachet (30g) dried yeast
¾ cups lukewarm water
3 tablespoons olive oil

Method:
1. Sift flour and add in the salt.
2. Add in the sugar and the dried yeast, mixed thoroughly.
3. Make a hole in the middle of the mixing bowl, and add in water and the olive oil.
4. Knead the dough for 4-5 minutes or until the dough is smooth and elastic.
5. Put the dough into a buttered bowl, cover it, and let it double in bulk for about an hour. Place the bowl at a warm place all the time.

Tomato sauce:
1 kg ripe red tomatoes
6 tablespoons olive oil
1 basil leaves/ fresh springs of oregano
salt and freshly ground pepper

Caramel Pudding

2 cans evaporated milk
3 tablespoons custard powder
8 eggs
1 cup sugar
1 cap essence vanilla

Caramel:
1 cup sugar
1 cup water

Method:

1. Combine milk and essence. Mix custard powder well with a few spoons of milk.
2. Combine eggs with sugar. Beat it and keep aside.
3. Heat a heavy- based pan. Pour in sugar and let it dissolve and caramelized. Pour in water and let it boil; stirring constantly.
4. Pour the caramel in a pan when it is thick and bubbly. Allow to set.
5. Turn the remaining mixtures into the pan and steam it for at least 30 minutes.
6. Can be served with some cocktail fruits.

Cream Crackers Pudding

25 pieces cream crackers (grind)
4 eggs
250 g margarine
200g castor sugar
500g
25g jelly
1 teaspoon of vanilla essence
1 teaspoon each of artificial colours, red, yellow, chocolate

Method:

2. Beat the margarine with milk.
3. Add eggs, continue beating
4. Put the essence and the grinded cream-crackers
5. Boiled the jelly, till it dissolves and mix step (3) to it, until it becomes thick.
6. Divide the mixture into 3 parts and colour them red, yellow and chocolate.
7. Pour one part of the mixture i.e. the red portion first into the centre of the mould let it spread on its own. Then pour the yellow/ chocolate one after the other and let them also spread on their own. Pour till the mixture is all used.
8. Then put it to set in the refrigerator.