CHAPTER 12
DESSERTS, BAKED GOODS, AND BEVERAGES

Combine pumpkin, sugars, oil, and egg. Mix well.
Combine remaining ingredients, except nuts. Add to pumpkin mixture. Stir in nuts.
Bake in greased loaf pan at 350°F for 1 hour. Test periodically by inserting a toothpick into the center of the loaf; when the toothpick comes out clean, the bread is done.

BANANA BREAD

Oat bran adds extra fiber to this recipe, making it a heart-healthier bread.

Serves 8

1¹⁄₂ cups all-purpose flour

¹⁄₂ cup oat bran

³⁄₄ cup sugar

¹⁄₄ teaspoon baking soda

2 teaspoons baking powder

¹⁄₂ teaspoon salt

3 ripe bananas, mashed

6 tablespoons butter or vegan margarine, softened

2 large eggs, beaten, or 2 teaspoons cornstarch mixed with 2 tablespoons warm water

¹⁄₄ cup plain yogurt or vegan yogurt

1 teaspoon vanilla

1¹⁄₄ cups walnuts

Add the flour, oat bran, sugar, baking soda, baking powder, and salt to a mixing bowl. Stir to mix.
In a food processor, add the bananas, butter or margarine, eggs or cornstarch mix, yogurt, and vanilla. Pulse to cream together.
Add the walnuts and flour mixture to the food processor. Pulse to combine and chop the walnuts. Scrape down the sides of the container with a spatula and pulse until mixed.
Treat a 4-quart slow cooker with nonstick spray. Add the batter to the slow cooker, using a spatula to spread it evenly across the bottom of the crock.
Cover and cook on high for 3 hours, or until a toothpick inserted in the center of the bread comes out clean.
Allow to cool uncovered before removing it from the slow cooker.

BANANA NUT BREAD

For fun, you can make this recipe into banana nut cupcakes or mini-muffins by baking them for half the time in muffin tins. It freezes well.

Yields 1 loaf

1¹⁄₄ cups all-purpose flour

1 teaspoon baking soda

¹⁄₄ teaspoon baking powder

¹⁄₂ teaspoon cinnamon

¹⁄₂ teaspoon salt

1 cup sugar

2 large eggs

¹⁄₂ cup oil

3 medium overripe bananas, mashed (1¹⁄₄ cups)

1 teaspoon vanilla extract

³⁄₄ cup coarsely chopped walnuts, toasted lightly in a dry pan until fragrant

Heat oven to 350°F. Butter a 9 × 5 loaf pan. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together the sugar, eggs, and oil; whip vigorously until creamy and light in color, about 5 minutes. Add mashed bananas and vanilla extract to the egg mixture. Add the flour mixture to the wet ingredients in 3 additions, mixing only as much as necessary to incorporate the ingredients, since overmixing will toughen the batter. Stir in the nuts and pour batter into prepared pan.
Bake in center of oven until the top is springy and a toothpick inserted in the center comes out clean, about 50–60 minutes. Allow to cool for 10 minutes; transfer to a rack to cool completely before slicing.

TARTE TATIN

This recipe is best served warm so if you make it ahead of time, be sure to reheat before serving.

Serves 8

8 tablespoons butter, room temperature

1 cup sugar

6 medium Gala or Golden Delicious apples, peeled, cored, and cut into quarters

1 thin (¹⁄₈) sheet store-bought puff pastry or Basic Pie Dough (see Chapter 6), cut into a circle 12 in diameter

Heat oven to 350°F. Spread the butter evenly into a 10 tarte tatin mold or heavy, 10 nonstick ovenproof skillet. Evenly spread sugar on sides and bottom of the pan. Starting at the edge of the pan, arrange apples, peeled side down, in concentric circles, fitting apples closely together.
Place pan over high heat, and cook without stirring until sugar caramelizes and turns dark golden brown, 15–20 minutes. Remove from heat and gently press the apples closer together with a wooden spoon, eliminating any gaps. Cover the apples with the puff pastry. The dough will overlap the rim of the pan. Bake until pastry is golden brown, about 30 minutes.
Remove from oven and rest it for 5 minutes. Place a large serving plate on top, and rapidly invert the tart; remove the pan. Serve warm.

SIMPLE CLOVERLEAF DINNER ROLLS

Nothing brings a more comforting aroma to the house than baking rolls. The dough can be made and rolled in advance, then frozen. Just thaw and rise before baking.

Serves 12

1 envelope active dry yeast

1 cup milk, lukewarm (about 110°F)

6 tablespoons butter, divided

3 tablespoons sugar

1 large egg

1 teaspoon salt

3¹⁄₂–4 cups all-purpose flour

In a large mixing bowl, combine yeast with 3 tablespoons of lukewarm water. Let stand 5 minutes. Add milk, 4 tablespoons butter, sugar, egg, and salt; mix well with a wooden spoon. Gradually add 2 cups of flour; mix 1 minute. Gradually mix in 1¹⁄₂–2 cups more flour, until dough is moist but not sticky. Knead 10 minutes, until it’s smooth and elastic. Form into a ball and place in a mixing bowl with a few drops of oil; toss to coat. Cover bowl with plastic wrap; allow to rise in a warm place until double in size, about 1–1¹⁄₂ hours. Knead dough 1 minute; cover and refrigerate 30 minutes.
Form into 36 tight, round balls, rolling them against an unfloured surface. In a buttered muffin tin, place 3 balls in each muffin cup; cover loosely with greased plastic wrap. Allow to rise in a warm place until double in size, about 1–1¹⁄₂ hours.
Heat oven to 375°F. Melt remaining butter and brush it onto the rolls. Bake 25–30 minutes, until golden brown.

CHOCOLATE MOUSSE

While not exactly diet food, this mousse contains no egg yolks, making it lighter in both taste and fat than French chocolate mousse.

Serves 8

1¹⁄₂ tablespoons Kirschwasser or other cherry brandy

1¹⁄₂ tablespoons dark rum (such as Myer’s)

1 tablespoon vanilla extract, plus a few drops

6 ounces dark chocolate (bittersweet)

1¹⁄₂ cups heavy cream

2¹⁄₂ tablespoons confectioners’ sugar

6 egg whites, whipped to medium-soft peaks, refrigerated

Additional whipped cream and chocolate shavings to garnish (optional)

Chill 8 (8-ounce) wineglasses. Combine cherry brandy, dark rum, 1 tablespoon vanilla extract, and chocolate in a double boiler or a steel mixing bowl set over a pot of simmering water. Warm, stirring occasionally, until melted and smooth. Whip together the cream, confectioners’ sugar, and a few drops of vanilla until it forms soft peaks when the whisk is lifted from it.
Gently fold ¹⁄₃ of the whipped cream into the chocolate mixture. Fold the chocolate mixture back into the rest of the whipped cream, mixing only as much as is necessary to incorporate it most of the way (a few streaks of chocolate are okay). Fold the whipped egg whites very gently into the chocolate cream mixture, just barely enough to incorporate. Fill the mousse into a pastry bag with a star tip (or a plastic bag with a corner cut out), and pipe it into 8 chilled wineglasses. Cover the glasses individually with plastic wrap and chill for at least 6 hours, until set. Garnish with a spoonful of whipped cream and chocolate shavings if desired.

NOODLE PUDDING

Baked side-dish puddings, such as rice pudding, bread pudding, and noodle pudding, can do double duty as dessert, and are some of the old-fashioned comfort foods from my father’s generation that are making a comeback.

Serves 6

2 large eggs

¹⁄₄ cup sugar

1 cup cottage cheese

¹⁄₂ cup sour cream

¹⁄₄ teaspoon salt

¹⁄₄ cup raisins, soaked for 15 minutes in a cup of hot tap water

2 cups dried wide egg noodles

3 tablespoons butter, at room temperature

Ground cinnamon

Heat oven to 350°F. Combine eggs, sugar, cottage cheese, sour cream, salt, and raisins; stir well. Cook noodles according to package directions; drain and toss with butter. Add noodles to cottage cheese mixture; toss to coat. Transfer to a buttered 9 square baking dish. Cover with foil.
Bake until fully set in the middle, about 45 minutes, uncovering halfway through. Dust with cinnamon and allow to rest 10 minutes before cutting into portions.

OLD-FASHIONED BAKED APPLES

Serve these delicious apples warm after an autumn day outside. They’ll warm you right up. .

Serves 4

4 baking apples (Romes or Cortlands are good)

8 whole cloves

2 ounces butter (¹⁄₂ stick)

¹⁄₃ cup light brown sugar

¹⁄₂ teaspoon ground cinnamon

Wash and dry apples thoroughly. Using a small knife, cut a divot from the top of the apples, leaving the stem intact. This “cover” will be replaced when baking. Scoop out the seeds and core with a melon-baller or small spoon. Drop 2 cloves into each apple.
Knead together the butter and brown sugar, along with the cinnamon, until it is a paste. Divide equally over the scooped apples, leaving enough space to replace the tops.
Place apples in a baking dish with ¹⁄₂ cup of water on the bottom. Bake 350°F for 1 hour. Sprinkle with cinnamon or powdered sugar before serving.

“BAKED” APPLES

Serve these lightly spiced apples as a simple dessert or a breakfast treat.

Serves 6

6 baking apples, cored and halved

¹⁄₂ cup water

1 cinnamon stick

1 knob peeled fresh ginger

1 vanilla bean

Place the apples in a single layer on the bottom of a 4- or 6-quart slow cooker. Add the water, cinnamon stick, ginger, and vanilla bean.
Cover and cook on low for 6–8 hours, or until the apples are tender and easily pierced with a fork.
Use a slotted spoon to remove the apples from the insert. Discard the cinnamon stick, ginger, vanilla bean, and water. Serve hot.

Baking with Apples

When baking or cooking, choose apples with firm flesh such as Granny Smith, Jonathan, McIntosh, Cortland, Pink Lady, Pippin, or Winesap. They will be able to hold up to long cooking times without turning to mush. Leaving the skin on adds fiber.

EASY APPLESAUCE

Homemade applesauce is easy to make and tastes much better than what you can get in the store. It freezes well, too, so you can make extra when apples are in season.

Yields about 4 cups

10 medium apples, peeled, cored, and sliced

2 tablespoons fresh lemon juice

2 tablespoons water

6 cinnamon stick (optional)

Sugar, to taste (optional)

In a 4-quart slow cooker, add the apples, lemon juice, water, and cinnamon stick, if using. Stir to mix.
Cover and cook on low for 5 hours, or until the apples are soft and tender.
For chunky applesauce, mash the apples with a potato masher. For smooth applesauce, purée in a food processor or blender, use an immersion blender, or press through a food mill or large-mesh strainer.
While applesauce is still warm, add sugar to taste, if desired. Store covered in the refrigerator for up to 2 weeks, or freeze.

SPECIAL OCCASION CHUNKY APPLESAUCE

To sweeten the applesauce, stir in sugar or maple syrup, to taste, after you remove the lid from the pressure cooker.

Serves 6

8 Granny Smith apples

1 cup apple juice or cider

2 tablespoons fresh lemon juice

¹⁄₄ cup sugar

¹⁄₃ cup light brown sugar, packed

¹⁄₂ teaspoon ground nutmeg

¹⁄₄ teaspoon ground cinnamon

¹⁄₃ cup cinnamon hearts candy

Rinse, peel, core, and dice the apples. Add to the pressure cooker with apple juice or cider, lemon juice, sugar, brown sugar, nutmeg, and cinnamon. Stir well. Lock the lid into place and bring to low pressure; maintain for 4 minutes. Remove from heat and allow pressure to release naturally for 10 minutes.
Quick-release any remaining pressure. Stir in the candy until it’s melted and blended, mashing the apples slightly as you do so. Serve warm or chilled. Can be stored for several days in the refrigerator.

CINNAMON-APPLE COBBLER WITH ROME BEAUTY APPLES

This dessert is an American favorite, and it makes a beautiful presentation at a picnic.

Serves 8

FILLING:

8 or 9 Rome Beauty apples, peeled, cored, and diced into 1 pieces

Pinch of salt

¹⁄₄ teaspoon ground nutmeg

1 capful of vanilla extract

1¹⁄₂ teaspoons ground cinnamon

¹⁄₂ cup sugar

¹⁄₄ cup flour

Juice of ¹⁄₂ lemon

BISCUIT TOPPING:

3 cups flour

¹⁄₂ teaspoon salt

2 teaspoons baking powder

2 eggs

¹⁄₂ cup sugar

²⁄₃ cup milk

6 ounces melted butter

Make the filling: Preheat oven to 375°F. Mix together the apples, pinch of salt, nutmeg, vanilla, cinnamon, ¹⁄₂ cup sugar, ¹⁄₄ cup flour, and lemon juice. Place in a 6 × 10 baking dish.
Make the topping: Sift together the flour, salt, and baking powder. In a separate bowl, combine the eggs, sugar, milk, and melted butter.
Add the wet ingredients to the dry, mixing only until they are well combined. Do not overmix. Batter should have consistency of thick oatmeal. Adjust with milk if necessary.
Spread batter over fruit filling as evenly as possible with your hands. Some holes are natural, and will make for a more attractive presentation.
Bake on bottom shelf of 375°F oven for 90 minutes, turning halfway through, and checking after 1 hour. Fruit should be bubbling thoroughly and biscuit topping should be nicely browned. Allow to cool at least 15 minutes before serving with vanilla ice cream and a sprig of fresh mint.

CRANBERRY APPLESAUCE

Make sure that the ingredients don’t go above the halfway mark on the pressure cooker.

Serves 8

4 medium tart apples

4 medium sweet apples

1 cup cranberries

Zest and juice from 1 large orange

¹⁄₂ cup dark brown sugar

¹⁄₂ cup granulated cane sugar

1 tablespoon unsalted butter or vegan margarine, such as Earth Balance

2 teaspoons ground cinnamon

¹⁄₂ teaspoon ground cloves

¹⁄₄ teaspoon freshly ground black pepper

¹⁄₈ teaspoon salt

1 tablespoon fresh lemon juice

Peel, core, and grate the apples. Wash the cranberries. Add the cranberries to the pressure cooker and top with grated apples. Add the remaining ingredients.
Lock the lid into place and bring to low pressure; maintain pressure for 5 minutes. Remove from heat and allow pressure to release naturally. Remove the lid; lightly mash the apples with a fork. Stir well. Serve warm or chilled.

PINK MCINTOSH APPLESAUCE WITH CRANBERRY CHUTNEY

Do not peel the apples before making Mac Applesauce. Cooking the Macs and Delicious apples with the skins on gives this sauce its distinctive pink color.

Serves 6

1 cinnamon stick, about 2 long

8 McIntosh and 2 Red Delicious apples, washed and quartered

¹⁄₄ cup sugar

¹⁄₄ cup water

1 recipe Cranberry Chutney (see recipe in this chapter)

Warm the cinnamon stick, dry, in a heavy-bottomed pot large enough to hold all the apples. Reduce flame to low and add the apples, sugar, and water. Cover tightly.
Simmer gently for 40 minutes, then uncover and simmer 10 minutes more.
Strain through a Foley food mill or push through a strainer with a flexible spatula. Cool and serve with a dollop of Cranberry Chutney.

CRANBERRY CHUTNEY

This recipe is great with applesauce or on its own.

Serves 2–3

2 cups fresh or frozen cranberries

¹⁄₄ cup very finely diced red onion

1 cup sugar

6 whole cloves

¹⁄₄ cup water

Combine all ingredients in a small, heavy-bottomed saucepot. Simmer 10–15 minutes, until all cranberries are broken and have a saucy consistency.

GOLDEN DELICIOUS APPLE-STRAWBERRY CRISP

Tailor this to suit your tastes and what’s available—other berries, different nuts, etc.

Serves 8

8 or 9 Golden Delicious apples, peeled, cored, and cut into 1 cubes

3 tablespoons granulated sugar

¹⁄₄ teaspoon ground cloves

¹⁄₂ teaspoon ground cinnamon

Juice of ¹⁄₂ lemon

1 cup plus 2 tablespoons all-purpose flour

1 cup almonds, roughly chopped

1 cup light brown sugar

¹⁄₈ teaspoon salt

4 ounces (1 stick) unsalted butter, cold, cut into pea-size pieces

Preheat oven to 350°F. Toss the apples with granulated sugar, spices, lemon juice, and 2 tablespoons flour. Fill into a 6 × 10 baking dish.
Toast almonds lightly in moderate oven at about 300°F. Cool.
Using your hands, rub together 1 cup flour, brown sugar, salt, and butter until mixture clumps. Add toasted nuts and cover the fruit evenly with this topping. Bake on bottom shelf of 350°F oven for 1 hour, until fruit is bubbling and topping is crisp. Serve with vanilla whipped cream or vanilla ice cream.

APPLE-WALNUT UPSIDE-DOWN PIE

Guaranteed: No one will ever forget this pie.

Serves 8

1 recipe Basic Pie Dough (see Chapter 6)

CARAMEL-WALNUT TOPPING:

1 cup light brown sugar

4 ounces (1 stick) unsalted butter

1 cup toasted walnut pieces, roughly chopped

Pinch of salt

APPLE FILLING:

8 or 9 Granny Smith apples, peeled, cored, and diced into 1 slices

¹⁄₂ cup sugar (give or take, depending on sweetness of apples)

1¹⁄₂ teaspoons ground cinnamon

¹⁄₂ teaspoon ground allspice

¹⁄₄ teaspoon ground cloves

¹⁄₄ cup flour

Pinch of salt

Melt brown sugar and butter together in a heavy-bottomed skillet, over medium-high heat, until smooth and bubbling. Cook 5 minutes. Stir in walnuts and salt, and remove from heat.
Spread into bottom of 9 pie pan.
Preheat oven to 375°F. Roll out bottom crust very thin (¹⁄₄) and drape over caramel/walnut-lined pie pan. Mix filling ingredients and fill the pie, mounding somewhat in the center.
Roll out top crust (¹⁄₄ thick). Brush rim of bottom crust with a little water to seal the crusts together, and cover the pie loosely with the top. Crimp the edges. Make several vents, using a fork or the tip of a knife.
Bake at 375°F for 1 hour, until filling is bubbling. Cool, then reheat quickly in a hot oven before inverting and unmolding. Serve with ice cream.

SPICY SOUTHWESTERN CORNBREAD

This smoky cornbread used to be a specialty at the Bright Food Shop, a Mexican/Southeast Asian “fusion” cuisine restaurant in New York City, before it closed.

Yields 2 loaves

4¹⁄₂ cups fine cornmeal

1 cup sugar

2 cups flour

4 tablespoons baking powder

1 tablespoon baking soda

4 teaspoons table salt

3¹⁄₂ cups buttermilk

1 cup oil

1 cup (2 sticks) melted butter

6 eggs

1¹⁄₂ tablespoons chopped jalapeño peppers

2 tablespoons puréed chipotle in adobo

Heat oven to 400°F. In a large mixing bowl, combine the cornmeal, sugar, flour, baking powder, baking soda, and salt. Mix thoroughly with a stiff wire whisk or spoon to combine well and break up any lumps. In a separate mixing bowl, mix the buttermilk, oil, melted butter, eggs, jalapeños, and chipotle; whisk well to combine. Fold the cornmeal mixture into the buttermilk mixture in 3 additions, mixing only as much as necessary to combine ingredients. Pour the batter into 2 (9 × 5) loaf pans or 1 (9 × 13) baking dish. It is not necessary to grease the pans.
Bake until the top springs back when pressed and a toothpick comes out clean when inserted into the center. Cook 10 minutes before turning onto a rack to cool completely.

TIRAMISU

Now that this adult dessert of espresso and Italian cream cheese (a.k.a. mascarpone) has become ubiquitous in restaurants, it’s time to make the very best version at home.

Serves 12

9 egg yolks

1 cup quick-dissolving sugar

3 teaspoons vanilla extract

750 grams (a little more than 1¹⁄₂ pounds) mascarpone (Italian cream cheese)

1 tablespoon sweet Marsala wine

3 cups cream, whipped to medium-soft peaks

2 cups espresso or very strong brewed coffee

2 tablespoons dark rum (such as Myer’s)

One package (about 60 pieces) lady fingers (a.k.a. savoiardi)

Cocoa powder

Mint sprigs, to garnish

Over a bath of warm water, stir together yolks, sugar, and vanilla until sugar dissolves. In an electric mixer or by hand, whip the yolks to medium-hard peaks; fold in the mascarpone and Marsala. Fold in the whipped cream.
Combine the coffee and rum. Quickly dip ³⁄₄ of the lady fingers into the coffee mixture, and use them to line the bottom and sides of a 10 springform pan or deep cake pan. Pour half of the cream mixture into the cookie-lined pan; dust thoroughly with cocoa powder. Dip remaining lady fingers in coffee mixture and layer them into the pan. Top that with the remaining cream.
Cover with plastic wrap and refrigerate overnight. Dust top with cocoa powder before cutting into 12 portions, with a hot, wet knife, and serving garnished with mint sprigs.

CRÈME CARAMEL

Silky smooth texture and complex flavor belie this classic French custard’s simplicity. When unmolded, the caramel becomes its own natural sauce. Todd Snyder taught me this recipe.

Serves 8

1¹⁄₂ cups sugar, divided

3 cups heavy cream

6 egg yolks

1 teaspoon vanilla extract

Heat oven to 350°F. In a small, heavy-bottomed skillet, combine ³⁄₄ cup sugar with ¹⁄₂ cup water. Bring to a boil over medium-high heat and cook until sugar caramelizes into a deep orange brown. Watch the sugar closely when it begins to color, swirling the pan to keep it evenly colored. Pour immediately from the pan into the bottoms of 8 (6-ounce) custard cups or ramekins.
Bring cream and remaining ³⁄₄ cup sugar just to the boiling point, stirring to dissolve the sugar. Place egg yolks and vanilla extract in a bowl and pour the scalded cream mixture over them, whisking vigorously and constantly. Ladle this cream mixture into the caramel-lined molds. Set the molds into a deep roasting pan or casserole dish and place on the center rack of the oven. Carefully pour water into the roasting pan, filling just past the cream and egg mixture in the molds. Bake for exactly 50 minutes. Remove from oven to cool to room temperature, then refrigerate at least 8 hours or overnight.
Unmold the crème caramels by loosening the edges of the custard with a small knife, then inverting the molds onto a plate.

SAVORY SUN-DRIED TOMATO CHEESECAKE

You can freeze this cheesecake for up to 3 months, so it makes the perfect make-ahead addition for a cheese plate. Thaw a wedge of the cheesecake in the refrigerator and then serve at room temperature to spread on crackers or thin slices of crusty bread.

Yields 7 cheesecake

3 tablespoons butter, melted, or vegan margarine, such as Earth Balance

¹⁄₃ cup bread crumbs or savory cracker crumbs

¹⁄₂ cup sun-dried tomatoes in oil

6 cloves garlic, peeled and minced

1 teaspoon dried oregano

3 large eggs or 3 ounces silken soft tofu

3 tablespoons all-purpose flour

2 (8-ounce) packages cream cheese, or 18 ounces vegan cream cheese

³⁄₄ cup sour cream (optional)

¹⁄₂ cup scallion, diced

2 cups hot water

Coat the sides and bottom of a 7 springform pan with melted butter or margarine. Evenly distribute the crumbs over the bottom and sides. Place a 16" × 16" piece of plastic wrap on top of an equal-size piece of aluminum foil. Put the pan in the center of the plastic-wrap–topped foil; form and crimp the foil around the pan to seal the bottom.
Drain the tomatoes, leaving 1 tablespoon oil, and add to a food processor along with the garlic, oregano, eggs or tofu, flour, cream cheese, and ¹⁄₄ cup sour cream, if desired. Purée until smooth. Stir in the scallion. Pour into the springform pan. Cover with foil; crimp to seal.
Place a trivet or rack on the bottom of the pressure cooker. Pour in the hot water. Use 2 (24) lengths of aluminum foil folded in half lengthwise twice to create 24 × 2 strips of foil. Crisscross the foil strips on the counter and place the springform pan in the center. Bring the ends of the foil strips up over the springform pan; hold on to the strips and use to lower the pan into the pressure cooker until it rests on the rack or trivet.
Lock the lid into place and bring to high pressure; maintain for 20 minutes. Remove from heat and let rest for 7 minutes before quick-releasing any remaining pressure. Remove the lid and cool in the pressure cooker until all of the steam has dissipated.
Use the foil strips to lift the pan from the pressure cooker. Remove the foil lid. Sop up any moisture with a paper towel. Cool. Spread the remaining ¹⁄₂ cup sour cream over the top.

CARROT CAKE

Ice this cake with cream cheese frosting, or for a vegan topping, glaze the cake while it’s still warm (see “Carrot Cake Glaze” sidebar).

Serves 8

1¹⁄₂ cups all-purpose flour

¹⁄₂ teaspoon baking soda

1 teaspoon baking powder

¹⁄₄ teaspoon salt

³⁄₄ teaspoon cinnamon

¹⁄₄ teaspoon ground cloves

¹⁄₈ teaspoon freshly grated nutmeg

2 large eggs or 2 mashed bananas

³⁄₄ cup sugar

¹⁄₃ cup butter or vegan margarine

¹⁄₄ cup water

1 cup carrots, grated

¹⁄₂ cup chopped walnuts

Cream cheese frosting

In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir to combine.
In a food processor, add the eggs or bananas, sugar, and butter or margarine. Process to cream together. Scrape into the flour mixture.
Pour in the water and add the grated carrots to the mixing bowl. Stir and fold to combine all ingredients. Fold in the nuts.
Treat a 4-quart slow cooker with nonstick spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock.
Cover and cook on low for 2 hours, or until cake is firm in the center. Ice with cream cheese frosting.

Carrot Cake Glaze

Repeatedly pierce the top of the cake with a fork. Add ¹⁄₂ cup lemon, orange, or unsweetened pineapple juice; 1 teaspoon freshly grated lemon or orange zest; and 1¹⁄₂ cups of sifted powdered sugar to a microwave-safe measuring cup and stir to combine. Microwave on high for 30 seconds. Stir and repeat until sugar is dissolved. Pour evenly over the cake.

CHOCOLATE CAKE

This chocolate cake is a classic dessert prepared in a whole new way.

Serves 8

2 cups all-purpose flour

2 cups sugar

³⁄₄ cup unsweetened cocoa powder

1³⁄₄ teaspoons baking powder

1³⁄₄ teaspoons baking soda

1¹⁄₄ cups 2% milk or soymilk

2 eggs or equivalent egg replacement

¹⁄₂ cup vegetable oil

1¹⁄₄ cups water

1 cup vegan icing

In a medium bowl, mix all the dry ingredients.
In another medium bowl, mix all the wet ingredients except the icing.
Spray a 4-quart slow cooker with nonstick cooking oil.
Combine the dry and wet ingredients and pour into the slow cooker.
Cover and cook on medium-high heat for 1–2 hours.
Remove cake from slow cooker and cover with icing.

Vegan Icing

Finding vegan icing is a cinch because big-name companies sell it in grocery stores around the country. Duncan Hines and Betty Crocker both sell a variety of vegan icings.

SPICED CHOCOLATE CAKE

Serve with icing, powdered sugar, or ice cream on top.

Serves 10–12

1¹⁄₂ cups all-purpose flour

4 tablespoons cocoa powder

1 teaspoon cinnamon

1 teaspoon cayenne pepper

1 teaspoon sugar

¹⁄₄ teaspoon salt

1 teaspoon baking powder

2 eggs, beaten, or 2 mashed bananas

4 tablespoons butter, melted, or vegan margarine, such as Earth Balance

1 cup milk or soymilk

2 cups hot water

In a medium bowl, mix the flour, cocoa powder, cinnamon, cayenne, sugar, salt, and baking powder. In a large bowl, beat the eggs, if using. Add the dry ingredients to the eggs or bananas. Slowly stir in the melted butter and the milk. Pour the cake mixture into an 8 round pan.
Add the steaming rack to the pressure cooker and pour in the hot water. Place the cake in the pressure cooker and lock the lid into place. Bring to high pressure, then reduce to low and cook for 30 minutes.
Remove the pressure cooker from the heat, quick-release the steam, and carefully remove the cake.

RED VELVET CAKE

Cream cheese or vegan cream cheese icing is the perfect topping for moist red velvet cake.

Serves 8

2 cups all-purpose flour

2 cups sugar

¹⁄₂ teaspoon salt

1¹⁄₄ cups sugar

2 tablespoons cocoa powder

2 teaspoons red food coloring

¹⁄₂ cup vegetable oil

2 eggs or equivalent egg replacement

1 cup 2% milk or soymilk

1 tablespoon vinegar

1¹⁄₂ teaspoons vanilla extract

1 cup vegan icing

In a medium bowl, mix all the dry ingredients.
In another medium bowl, mix all the wet ingredients.
Spray slow cooker with nonstick cooking oil.
Combine all ingredients and pour into a 4-quart slow cooker. Cover and cook on medium-high heat for 1–2 hours.
Remove cake from slow cooker and cover with icing.

SOUR CREAM BUTTER CAKE

Frost this cake with homemade Butter-Cream Frosting (see recipe in this chapter) or a store-bought favorite. The cake is rich and moist, so serve it in very thin slices.

Serves 12

4 egg yolks

²⁄₃ cup sour cream

1¹⁄₂ teaspoons vanilla

2 cups sifted cake flour

1 cup sugar

¹⁄₂ teaspoon baking powder

¹⁄₂ teaspoon baking soda

¹⁄₂ teaspoon salt

6 ounces (1¹⁄₂ sticks) unsalted butter, softened to room temperature

Heat oven to 350°F. Grease a 9 cake pan, dust it with flour, and line the bottom with waxed paper. In a bowl, whisk together the yolks, ¹⁄₄ of the sour cream, and the vanilla. In a large, separate bowl, mix the flour, sugar, baking powder, baking soda, and salt; whisk vigorously to combine.
Add the butter and remaining sour cream to the flour mixture and mix well, until flour is completely moistened. Add the egg mixture to the flour mixture in 3 separate additions, mixing between each addition. Pour into prepared cake pan.
Bake in the middle of the oven until a toothpick inserted in the center comes out clean, usually about 35–40 minutes. Start checking at 25 minutes, since oven temperatures and ingredient characteristics vary, and it might be done quicker. Cool 10 minutes, then take out of pan and cool completely on a wire rack.
To frost, cut laterally in half and frost both sections, then stack smooth sides and refrigerate to set.

FLOURLESS CHOCOLATE CAKE

Luxury incarnate, this voluptuous chocolate cake is a vehicle for fine chocolate, so use the best you can get. Chocolate is high in heart-healthy antioxidants.

Serves 12

8 large eggs

1 pound semisweet chocolate

8 ounces (2 sticks) unsalted butter, cut into pieces the size of a hazelnut

¹⁄₄ cup strongly brewed coffee (optional)

Heat oven to 325°F. Grease an 8 or 9 springform pan and line the bottom with waxed paper. Wrap the outside of the pan in foil to prevent leaks. Prepare a pot of boiling water.
Using a handheld or standing electric mixer, beat the eggs until double in volume (about 1 quart), about 5 minutes. Melt the chocolate and butter into the coffee in a double boiler or microwave until very smooth, stirring occasionally. Fold in the whipped eggs in 3 additions, mixing only enough as is necessary to incorporate them. Pour into prepared springform pan.
Place springform into a deep roasting pan and place on the lower middle rack of the oven. Pour enough boiling water into the roasting pan to come about halfway up on the sides of the cake. Bake about 25 minutes, until the cake rises slightly, has a thin, wispy crust, and reads 140°F on an instant-read thermometer inserted in the center. Transfer springform to a wire rack and cool to room temperature. Refrigerate overnight. Warm sides of springform with a hot, wet towel to loosen, then pop open, cut with a hot, wet knife, and serve dusted with confectioners’ sugar and/or cocoa powder.

BANANA PUDDING CAKE

This is a delicious way to use up ripe bananas. You’ll need to use a pressure cooker large enough to hold a 1-quart or 6-cup Bundt or angel food cake pan to make this recipe.

Serves 12

1 (18¹⁄₄-ounce) package yellow cake mix or vegan cake mix

1 (3¹⁄₂-ounce) package instant banana pudding mix or vegan pudding mix

4 eggs or 4 ounces silken tofu

4 cups water

¹⁄₄ cup vegetable oil

3 small ripe bananas, mashed

2 cups powdered sugar, sifted

2 tablespoons milk or soymilk

1 teaspoon vanilla extract

¹⁄₂ cup walnuts, toasted and chopped

Treat a 1-quart or 6-cup Bundt or angel food cake pan with nonstick spray. Set aside.
Add the cake mix and pudding mix to a large mixing bowl; stir to mix. Make a well in the center; add the eggs or tofu and pour in 1 cup water, oil, and mashed bananas.
Beat on low speed until blended. Scrape bowl and beat another 4 minutes on medium speed. Pour the batter into the prepared pan. Cover tightly with a piece of heavy-duty aluminum foil.
Pour 3 cups water into the pressure cooker and add the rack. Lower the cake pan onto the rack.
Lock the lid into place and bring to high pressure; maintain pressure for 35 minutes.
Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
Lift the cake pan out of the pressure cooker and place on a wire rack to cool for 10 minutes, then turn the cake out onto the wire rack to finish cooling.
To make the glaze, mix together the powdered sugar, milk, and vanilla in a bowl. Drizzle over the top of the cooled cake. Sprinkle the walnuts over the glaze before the glaze dries.

GLAZED LEMON POPPY SEED CAKE

Make this cake ahead of time. The flavor improves if you wrap it in plastic wrap and store it for a day or two before you serve it.

Serves 8

¹⁄₂ cup butter, softened, or vegan margarine, such as Earth Balance

1 cup sugar

2 eggs, separated, or 2 ounces silken tofu

1 teaspoon vanilla

2 lemons

1¹⁄₄ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¹⁄₄ teaspoon salt

²⁄₃ cup whole milk or soymilk

¹⁄₃ cup poppy seeds

2 cups water

¹⁄₂ cup powdered sugar, sifted

Add the butter or margarine and sugar to a mixing bowl; beat until light and fluffy. Beat in the egg yolks or tofu, vanilla, grated zest from 1 lemon, and juice from 1 lemon.
Mix together the flour, baking soda, baking powder, and salt. Add the flour and milk in 3 batches to the butter mixture, mixing after each addition. Stir in the poppy seeds. If using eggs, add the egg whites to a chilled bowl. Whisk or beat until stiff. Fold the egg whites into the poppy seed batter.
Treat a 4-cup soufflé dish or Bundt pan with nonstick spray. Transfer the batter to the pan. Treat a 15 square of heavy-duty aluminum foil with nonstick spray. Place the foil, treated-side down, over the pan; crimp around the edges to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan. Place the pan on the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes.
Remove from heat and allow pressure to release naturally. Remove the lid. Lift the pan from the pressure cooker and place it on a cooling rack. Remove foil cover.
To make the glaze, whisk the juice and grated zest from the remaining lemon together with the powdered sugar. Transfer the cake to a serving platter and drizzle the glaze over the top.

CORNMEAL CAKE

Serve warm with maple syrup or make a maple-infused butter by whisking pats of chilled butter or vegan margarine into heated maple syrup.

Serves 6

2 cups milk or soymilk

¹⁄₄ cup light brown sugar, packed

1 teaspoon orange zest, grated

¹⁄₂ cup fine yellow cornmeal

2 large eggs or 2 ounces silken tofu

2 tablespoons butter, melted, or vegan margarine, such as Earth Balance

2 tablespoons orange marmalade

1 cup water

Bring milk to a simmer over medium heat. Stir in the brown sugar; simmer and stir until the milk is at a low boil. Whisk in the orange zest and cornmeal. Simmer and stir for 2 minutes. Remove from heat. Whisk together the eggs or tofu, butter, and orange marmalade. Stir into the cornmeal mixture. Treat a 1-quart soufflé or heatproof glass dish with nonstick spray. Add batter.
Pour water into the pressure cooker and add rack. Place soufflé dish on the rack. Lock lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure and remove the lid. Transfer to a wire rack.

BASIC YELLOW CAKE

Serve this staple dessert any way you’d like—topped with icing, a dollop of whipped cream or soy whip, or a sprinkling of powdered sugar.

Serves 10–12

1¹⁄₂ cups all-purpose flour

1 teaspoon baking powder

1 cup sugar

¹⁄₂ teaspoon salt

2 eggs, beaten, or 2 mashed bananas

¹⁄₂ cup butter, melted, or vegan margarine, such as Earth Balance

1 teaspoon vanilla extract

1 cup milk or soymilk

In a medium bowl, mix the flour, baking powder, sugar, and salt. In a large bowl, beat the eggs, if using. Add the dry ingredients to the eggs or bananas. Slowly stir in the melted butter, vanilla extract, and the milk.
Pour the cake mixture into an 8 round pan. Place the cake in the pressure cooker and lock the lid into place. Cook the cake for 30 minutes over a low flame without the weight in place.
Remove the pressure cooker from the heat and carefully remove the cake. Serve with whatever topping that you like.

BUTTER-CREAM FROSTING

For chocolate butter-cream, add 4 ounces of melted chocolate to this recipe at the end. It’s excellent with milk chocolate.

Yields enough to frost 1 (9) cake

1¹⁄₂ cups sugar

¹⁄₂ cup water

2 large eggs plus 4 egg yolks

1 pound unsalted butter, softened to room temperature

2 teaspoons vanilla extract

Boil the sugar and water together without stirring until slightly thick and between 234–240°F on a candy thermometer (this is called the “soft ball” stage—a thin ribbon should fall with the last drops off a spoon). Whisk together eggs and yolks in a double boiler or steel bowl atop a pot of simmering water. Gradually whisk in the hot sugar syrup; heat, whisking constantly, until the mixture is hot to the touch, thick, and ribbony. Remove bowl from heat, and continue whisking until cool, about 5 minutes more.
In a mixer or bowl, beat the butter until it is fluffy and light. Gradually beat the whipped butter into the egg mixture, adding it in tablespoonfuls. Add the vanilla, and whisk to incorporate. If desired, flavor by adding melted chocolate, fruit liqueur, or espresso. Cool over an ice water bath until it reaches a comfortable consistency for spreading. Keeps in the refrigerator for up to 1 week.

BLONDIES

Chewy, butterscotch-flavored chocolate-chunk brownies are called blondies, and taste great out of the icebox.

Yields 36 pieces

1¹⁄₂ cups flour

¹⁄₂ teaspoon baking powder

¹⁄₂ teaspoon salt

6 ounces (1¹⁄₂ sticks) unsalted butter, at room temperature

Generous 1³⁄₄ cups brown sugar

2 teaspoons vanilla extract

3 large eggs

6 ounces (about 1 cup) semisweet chocolate chunks or chips

Heat oven to 350°F. Butter a 9 baking pan. In a medium bowl, using a stiff wire whisk, whisk together the flour, baking powder, and salt. Separately, combine the butter, brown sugar, and vanilla, and cream together using an electric mixer or by hand, until light and fluffy (about 2 minutes). Gradually beat in the eggs, working each in completely before adding the next. Scrape down mixing bowl; add the flour mixture. Beat just long enough to incorporate. Mix in chocolate chunks. Transfer the batter into the prepared baking pan and smooth with a spatula.
Bake until a toothpick inserted in the center comes out clean, about 30–35 minutes. Cool at room temperature at least 1 hour. Cut into 36 pieces. Will keep refrigerated for 1 week, or in freezer for up to 6 weeks.

PEARS POACHED IN WHITE WINE WITH STRAWBERRY SAUCE

This simply beautiful dessert is perfect in any season. It’s light, contains no cholesterol, and finishes an elegant dinner or an everyday lunch with a touch of class.

Serves 8

1 bottle (750 ml) white wine (Chardonnay or Riesling are both excellent for this)

Zest of 1 lemon, shaved off with a vegetable peeler in strips

8 whole cloves

2 whole cinnamon sticks

1 cup sugar, divided

4 Bosc pears, peeled, halved lengthwise, seeds scooped out

1 pint strawberries, hulled and halved

1 teaspoon vanilla

8 sprigs fresh mint

Combine the wine, lemon zest, cloves, cinnamon sticks, and ¹⁄₂ cup sugar in a large (4–5 quart) pot; bring to a boil. Reduce heat to a simmer and add the pears, arranging them so they are mostly submerged. Cover tightly and cook slowly for 5 minutes; remove from heat and leave to steep 20 minutes. Chill.
In a blender, combine the strawberries, remaining ¹⁄₂ cup sugar, and vanilla. Purée until smooth, adding a few drops of water if necessary to get things started.
Spoon the sauce onto dessert plates to form small pools midplate. Serve the pears cut-side down atop the sauce, garnished with mint sprigs at the stem end.

SPICED PEACHES

To make spiced peach butter, after Step 2 process the peaches and liquid in a blender or food processor until smooth, and return to the pressure cooker. Simmer and stir over low heat for 30 minutes or until thickened enough to coat the back of a spoon.

Serves 6

2 (15-ounce) cans sliced peaches in syrup

¹⁄₄ cup water

1 tablespoon white wine vinegar

¹⁄₈ teaspoon ground allspice

1 cinnamon stick

4 whole cloves

¹⁄₂ teaspoon ground ginger

Pinch cayenne pepper

1 tablespoon candied ginger, minced (optional)

3 whole black peppercorns (optional)

Add all of the ingredients to the pressure cooker. Stir to mix. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Remove and discard the cinnamon stick, cloves, and peppercorns if used.
Return to medium heat. Simmer and stir for 5 minutes to thicken the syrup. Serve warm or chilled. To store, allow to cool and then refrigerate for up to a week.

GINGER POACHED PEARS

Fresh ginger best complements pear flavor, but if you only have ground, start by adding a smaller amount and then increasing after tasting.

Serves 8

5 pears, peeled, cored, and cut into wedges

3 cups water

1 cup white sugar

2 tablespoons fresh ginger, minced

1 teaspoon cinnamon

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 4 hours.

CINNAMON POACHED APPLES

Red apples, such as Gala or Red Delicious, complement the cinnamon and ground ginger in this recipe.

Serves 8

5 apples, peeled, cored, and cut into wedges

3 cups water

1 cup white sugar

1 teaspoon ground ginger

1 teaspoon cinnamon

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 4 hours.

POACHED MIXED BERRIES

Poached mixed berries are delicious on their own or served over a scoop of vanilla ice cream or soy ice cream.

Serves 8

¹⁄₂ cup blackberries

¹⁄₂ cup blueberries

¹⁄₂ cup strawberries, quartered

3 cups water

1 cup white sugar

1 lemon, juiced

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 3–4 hours.

Frozen Versus Fresh Berries

Frozen berries have a slightly different texture after they’re defrosted than fresh berries do, but the texture works well in slow cooker recipes because of the long cooking time. Frozen berries allow you to use all types year-round, and they’re usually cheaper than fresh berries, too.

PORT-POACHED FIGS

Serve the figs on top of soy ice cream—or simply on their own—with the syrup.

Serves 4

3 cups tawny port

1¹⁄₂ cups sugar

1 vanilla bean, split and scraped

¹⁄₂ teaspoon cinnamon

¹⁄₄ cup orange juice

8 whole black peppercorns

12 dried black mission figs

Combine the port, sugar, vanilla pods and seeds, cinnamon, orange juice, and peppercorns in the pressure cooker over high heat. Bring to a boil and reduce the heat. Simmer for 20 minutes.
Add the figs. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Remove from heat and allow pressure to release naturally.

DRIED FRUIT COMPOTE

If you plan to add sugar to the dried fruit compote, do so before the fruit has cooled so that it can be stirred into the fruit mixture until it dissolves.

Serves 6

1 (8-ounce) package dried apricots

1 (8-ounce) package dried peaches

1 cup golden raisins

1¹⁄₂ cups orange juice

1 cinnamon stick

4 whole cloves

Sugar (optional)

Cut the dried apricots and peaches into quarters and add them to the pressure cooker along with the raisins, orange juice, cinnamon stick, and cloves. Lock the lid into place and bring to high pressure; maintain pressure for 3 minutes. Remove from heat and allow pressure to release naturally. Remove the lid.
Remove the cinnamon stick and cloves. Return to medium heat and simmer for several minutes. Serve warm or allow to cool, then add sugar to taste, if using. Cover and store in the refrigerator until needed, up to 1 week.

FRUIT COMPOTE

Serve as a topping for plain or soy yogurt.

Serves 6

1 cup apple juice

1 cup dry white wine

2 tablespoons sugar

1 cinnamon stick

¹⁄₄ teaspoon ground nutmeg

Zest of 1 lemon

Zest of 1 orange

3 apples

3 pears

¹⁄₂ cup dried cherries, cranberries, or raisins

Add the apple juice and wine to the pressure cooker over medium-high heat. Bring to a boil. Stir in the sugar until dissolved. Add the cinnamon stick, nutmeg, lemon zest, and orange zest. Reduce heat to maintain a simmer.
Wash, peel, core, and chop the apples and pears. Add to the pressure cooker. Stir. Lock the lid into place and bring to high pressure; maintain pressure for 1 minute. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
Use a slotted spoon to transfer the cooked fruit to a serving bowl. Return the pressure cooker to the heat and bring to a boil; boil and stir until reduced to a syrup that will coat the back of a spoon. Stir the dried cherries, cranberries, or raisins in with the cooked fruit in the bowl and pour the syrup over the fruit mixture. Stir to mix. Allow to cool slightly, then cover with plastic wrap and chill overnight in the refrigerator.

CHOCOLATE CHIP COOKIES

It’s best to let these cookies cool completely before eating, but it takes a strong will to wait that long.

Serves about 12

2¹⁄₂ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

³⁄₄ cup sugar

³⁄₄ cup (packed) light brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) semisweet chocolate chips

Heat oven to 375°F. In a mixing bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream together the butter, granulated sugar, brown sugar, and vanilla using a wooden spoon. Add the eggs 1 at a time, mixing until incorporated before adding the next one.
Add the flour mix in 3 additions, mixing just enough to incorporate after each addition. Stir in the chocolate chips. Drop the dough in tablespoon-size drops onto ungreased baking sheets. Bake until golden, about 10 minutes. Cool the pans for a few minutes before transferring the cookies to a wire rack to cool completely.

CREPES

Sweet or savory, filled or simply sauced, crepes are delicate, elegant, delicious, and very easy to make. To make a dessert in a hurry, whisk together this batter, make some crepes, and slather them with Nutella, an Italian chocolate-hazelnut spread.

Yields about 8 crepes

¹⁄₂ cup flour

3 large eggs

1 cup milk

1 tablespoon olive oil

¹⁄₄ teaspoon kosher salt

Butter

Whisk together the flour and eggs until they form a smooth paste. Gradually whisk in the milk, olive oil, and salt.
Heat a 10 nonstick skillet over medium heat. Add some butter and spread it around the pan with a brush or the corner of a towel. Add ¹⁄₄ cup of batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the crepe using your fingers or a wooden spoon. Cook for 30 seconds on the second side, then slide onto a plate; keep warm while you repeat the procedure with remaining batter. Crepes can be stacked one atop the other for storage.

COTTAGE CHEESE BLINTZES

Tender, not chewy, and runny with fresh, milky-sweet filling, these blintzes are a simple luxury.

Serves 4

1 cup cottage cheese

¹⁄₂ cup ricotta

2 tablespoons sugar

1 large egg yolk

12 Crepes (see recipe in this chapter)

2 tablespoons unsalted butter, melted

Jams, jellies, and confectioners’ sugar

In a food processor, pulse the cottage cheese, ricotta, and sugar until smooth. Transfer to a bowl; whisk in the yolk.
Heat oven to 325°F. Butter a 9" × 13" baking dish. On a clean work surface, spoon a generous tablespoon of cheese filling onto the bottom third of a crepe. Fold in the sides and fold the bottom up to envelop the filling; roll the crepe away from yourself. Repeat with remaining crepes; line them into the baking dish and brush them with the melted butter. Bake 10–15 minutes, until they have become visibly plump. Serve with a dusting of confectioners’ sugar, and assorted jams and jellies on the side.

PEANUT BUTTER CAKE

Serve this cake with a drizzling of chocolate sauce on top to make it a peanut butter cup cake.

Serves 8

1 cup all-purpose flour

1 cup sugar

1 teaspoon baking powder

¹⁄₂ teaspoon baking soda

³⁄₄ cup water

¹⁄₂ cup peanut butter

¹⁄₈ cup vegetable oil

1 teaspoon vanilla extract

In a medium bowl, mix all the dry ingredients.
In another medium bowl, mix all the wet ingredients.
Spray slow cooker with nonstick cooking oil.
Combine the dry and wet ingredients and then pour into a 4-quart slow cooker. Cover and cook on medium-high heat for 1–2 hours.

COCONUT RICE PUDDING

Rice pudding, also referred to as porridge, is eaten around the world in many different forms.

Serves 8

1 cup white rice

1 quart soymilk

¹⁄₂ cup butter or vegan margarine

¹⁄₈ cup shredded coconut

1 cup sugar

1 teaspoon cinnamon

¹⁄₄ teaspoon salt

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 6 hours.

HOT FUDGE FONDUE

Leftover Hot Fudge Fondue can be stored in a covered container in the refrigerator for up to 3 weeks. Reheat to serve, whisking in additional cream if needed.

Yields 4 cups

1 cup butter or vegan margarine

1 cup heavy cream or soymilk

¹⁄₂ cup light corn syrup

Pinch salt

16 ounces semisweet chocolate chips

1 tablespoon vanilla extract

Add the butter or margarine, cream or soymilk, corn syrup, and salt to a 4-quart slow cooker. Cover and cook on low for 1 hour.
Uncover and stir with a silicone-coated whisk or heatproof spatula; cover and cook for another hour. Uncover and stir or whisk until the sugar is completely dissolved.
Add the chocolate chips and vanilla. Stir or whisk until the chocolate is completely melted and incorporated into the fondue. Reduce the heat to warm until ready to serve directly from the slow cooker.

CHOCOLATE-ALMOND FONDUE

Fruit is often used for enjoying dessert fondue, but you can also try dipping pretzels or dense yellow cake for a different flavor.

Serves 16

2 (14-ounce) packages semisweet chocolate chips

2 cups plain soymilk

¹⁄₂ cup butter or vegan margarine

¹⁄₂ cup almond pieces

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 1 hour.
Serve the fondue warm with fruits such as strawberries, pineapples, apples, and bananas.

CHOCOLATE-CINNAMON FONDUE

Cinnamon is most often used in the ground form, but whole cinnamon sticks can be used, too. Just be sure to remove them from the fondue before serving.

Serves 16

2 (14-ounce) packages semisweet chocolate chips

2 cups plain soymilk

¹⁄₂ cup butter or vegan margarine

1 tablespoon ground cinnamon

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 1 hour.
Serve the fondue warm with fruits such as strawberries, pineapples, apples, and bananas.

BANANAS FOSTER

Bananas Foster is usually made from flambéed bananas served over vanilla ice cream, but as this recipe proves, the bananas can be made in a slow cooker, too.

Serves 8

1 cup dark corn syrup

¹⁄₈ cup rum

¹⁄₂ teaspoon vanilla extract

1 teaspoon cinnamon

³⁄₄ cup butter or vegan margarine

¹⁄₂ teaspoon salt

10 bananas, peeled and cut into bite-size pieces

4 cups vanilla ice cream or vegan vanilla ice cream

In a medium bowl, stir in the corn syrup, rum, vanilla extract, cinnamon, butter or margarine, and salt.
Add mixture and bananas to a 4-quart slow cooker. Cover and cook on low heat for 1–2 hours. Serve over a scoop of ice cream.

CARAMEL APPLES AND PEARS

Vegan caramels can be purchased online at AllisonsGourmet.com

Serves 8

2 green apples, cored, peeled, and cut into wedges

2 pears, cored, peeled, and cut into wedges

1 (14-ounce) package of caramels

¹⁄₈ cup butter or vegan margarine

1 teaspoon cinnamon

¹⁄₂ cup apple juice

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 1–2 hours.

CHOCOLATE ALMOND BARS

Save your dollar at the grocery store and make an entire batch of homemade candy bars.

Serves 16

2 (14-ounce) packages semisweet chocolate chips

2 cups almond pieces

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 1 hour, stirring every 15 minutes.
With a large spoon, scoop out the chocolate mixture and drop it onto wax paper. Allow to cool for 20–30 minutes.

Fun Shapes

Homemade candy bars make easy and budget-friendly holiday gifts, and making them in fun shapes is a festive touch. Spray the inside of a cookie cutter with nonstick spray, then lay it on top of the wax paper before dropping the chocolate on. Pour the chocolate into the cookie cutter and leave it in place until the chocolate is slightly firm.

CHOCOLATE COCONUT BARS

Shredded coconut sometimes comes sweetened, but if you’d like to cut the sugar in this treat, use unsweetened instead.

Serves 16

2 (14-ounce) packages semisweet chocolate chips

1 cup shredded coconut

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 1 hour, stirring every 15 minutes.
With a large spoon, scoop out the chocolate mixture and drop it onto wax paper. Allow to cool for 20–30 minutes.

WHITE CHOCOLATE–MACADAMIA NUT BARS

White chocolate is made from cocoa butter, not cocoa solids, which means it does not have the same nutritional benefits as dark chocolate.

Serves 16

2 (14-ounce) packages white chocolate chips

1 cup macadamia nut pieces

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 1 hour, stirring every 15 minutes.
With a large spoon, scoop out the white chocolate mixture and drop it onto wax paper. Allow to cool for 20–30 minutes.

CHOCOLATE-COVERED PRETZELS

To easily “dip” all of the pretzels at once, you can pour them all into the slow cooker, stir gently, and pour the entire mixture into a colander to strain the excess chocolate.

Serves 16

2 (14-ounce) packages semisweet chocolate chips

2 cups plain soymilk

¹⁄₂ cup butter or vegan margarine

4 cups miniature pretzels

Add all ingredients except pretzels to a 4-quart slow cooker. Cover, and cook on low heat for 1 hour.
Dip the pretzels in the chocolate and allow to cool on wax paper for 20–30 minutes.

CHOCOLATE-BERRY BREAD PUDDING

You can cut the fat a bit in Chocolate-Berry Bread Pudding by replacing the milk and cream with skim or 2% milk, but add one more egg to the batter if you do.

Serves 6

6 slices day-old challah or brioche, or vegan white bread

¹⁄₂ cup raspberry preserves

¹⁄₂ cup dried strawberries or prunes, diced

¹⁄₂ cup hazelnuts, chopped

¹⁄₂ cup cocoa powder

¹⁄₂ cup sugar

Pinch salt

2 tablespoons butter, melted, or vegan margarine, such as Earth Balance

3 large eggs or 2 mashed bananas

2 cups whole milk or soymilk

2 cups heavy cream or soymilk

1 tablespoon vanilla

1 cup water

If the crusts on the bread are dark, remove them. If using fresh bread, lightly toast it. Spread raspberry preserves over the bread. Treat a 5-cup heatproof soufflé dish with nonstick spray.
Tear the bread into chunks. Layer half the bread in the bottom of the soufflé dish. Sprinkle with dried fruit and chopped hazelnuts. Add remaining bread with preserves.
Whisk the cocoa, sugar, and salt together. Add butter or margarine and eggs or bananas; whisk to mix. Whisk in milk and cream or soymilk, and vanilla. Pour half the cocoa mixture over the bread. Tap down the dish and wait several minutes for the bread to absorb the liquid. Pour in remaining cocoa mixture.
Tear off 2 large pieces of heavy-duty aluminum foil. Lay one piece of the foil over the top of the dish, crimping it slightly around the edges, and wrap it around the dish, folding it and tucking it under. Set the dish in the middle of the remaining piece of foil; bring it up and over the top of the dish and crimp to seal.
Pour water into the pressure cooker and add rack. Crisscross 2 long doubled pieces of foil over the rack. Place the covered soufflé dish over the crossed strips.
Lock lid into place and bring to high pressure; maintain for 15 minutes. Remove from heat and allow pressure to release naturally. Remove the dish from the pressure cooker, remove the foil, and place on a rack until ready to serve or until it’s cool enough to cover and refrigerate.

LEMON CHEESECAKE

Serve this rich, popular dessert topped with cherry pie filling or sugared fresh blueberries, raspberries, or strawberries.

Serves 8

12 gingersnaps or vanilla wafers

1¹⁄₂ tablespoons almonds, toasted

¹⁄₂ tablespoon butter, melted, or vegan margarine, such as Earth Balance

2 (8-ounce) packages cream cheese, room temperature, or vegan cream cheese

¹⁄₂ cup sugar

2 large eggs, or 2 ounces silken tofu

Zest of 1 lemon, grated

1 tablespoon fresh lemon juice

¹⁄₂ teaspoon natural lemon extract

1 teaspoon vanilla

2 cups water

Use a pressure cooker with a rack that’s large enough to hold a 7" × 3" springform pan. Treat the inside of the pan with nonstick spray.
Add the cookies and almonds to a food processor. Pulse to create cookie crumbs and chop the nuts. Add the melted butter or margarine and pulse to mix.
Transfer the crumb mixture to the springform pan and press down into the pan. Wipe out the food processor bowl.
Cut the cream cheese into cubes and add it to the food processor along with the sugar; process until smooth. Add the eggs or tofu, lemon zest, lemon juice, lemon extract, and vanilla. Process for 10 seconds.
Scrape the bowl and then process for another 10 seconds or until the batter is well mixed and smooth.
Place the springform pan in the center of 2 (16" × 16") pieces of aluminum foil. Crimp the foil to seal the bottom of the pan.
Transfer the cheesecake batter into the springform pan. Treat one side of a 10 square of aluminum foil with nonstick spray; lay over the top of the springform pan and crimp around the edges.
Bring the bottom foil up the sides so that it can be grasped to raise and lower the pan into and out of the pressure cooker.
Pour the water into the pressure cooker. Insert the rack. Set the springform pan holding the cheesecake batter on the rack.
Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove from heat and allow pressure to release naturally. Remove the lid.
Lift the covered springform pan out of the pressure cooker and place on a wire rack. Remove the top foil.
If any moisture has accumulated on top of the cheesecake, dab it with a piece of paper towel to remove it. Let cool to room temperature and then remove from the springform pan.

CREAMY COCONUT RICE PUDDING

Garnish this pudding with a sprinkling of ground cinnamon and serve with a dollop of whipped cream or soy whip.

Serves 6

1¹⁄₂ cups arborio rice, rinsed and drained

2 cups whole milk or soymilk

1 (14-ounce) can coconut milk

1 cup water

¹⁄₂ cup sugar

2 teaspoons ground cinnamon

¹⁄₂ teaspoon salt

1¹⁄₂ teaspoons vanilla

1 cup dried cherries, dried strawberries, or golden raisins

Add the rice, milk or soymilk, coconut milk, water, sugar, cinnamon, and salt to the pressure cooker. Cook and stir to dissolve the sugar over medium-high heat and bring to a boil. Lock the lid into place and bring to low pressure; maintain for 15 minutes.
Turn off the heat, quick-release the pressure, and remove the lid. Stir in the vanilla and dried fruit. Replace the cover, but do not lock into place. Let stand for 15 minutes. Stir and serve.

MOLTEN FUDGE PUDDING CAKE

Serve warm with a scoop of vanilla bean ice cream or soy ice cream and garnish with fresh fruit or dust with powdered sugar.

Serves 6

4 ounces semisweet chocolate chips

¹⁄₄ cup cocoa powder

¹⁄₈ teaspoon salt

3 tablespoons butter or vegan margarine, such as Earth Balance, divided

2 large eggs, separated, or 2 ounces silken tofu

¹⁄₄ cup sugar, plus extra for the pan

1 teaspoon vanilla

¹⁄₂ cup pecans, chopped

¹⁄₄ cup plus 2 tablespoons all-purpose flour

2 teaspoons instant coffee granules

2 tablespoons coffee liqueur

1 cup water

Add the chocolate chips, cocoa, salt, and 2 tablespoons butter or margarine to a microwave-safe bowl. Microwave on high for 1 minute; stir well. Microwave in additional 20-second segments if necessary, until the butter or margarine and chocolate are melted. Set aside to cool.
Add the egg whites or tofu to a medium-size mixing bowl. Whisk until the egg whites are foamy. Gradually add ¹⁄₄ cup of sugar, continuing to whisk until soft peaks form; set aside.
Add the egg yolks, if using, and vanilla to a mixing bowl; use a whisk or handheld mixer to beat until the yolks are light yellow and begin to stiffen. Stir in the cooled chocolate mixture, pecans, flour, instant coffee, and coffee liqueur.
Transfer a third of the beaten egg whites or tofu to the chocolate mixture; stir to loosen the batter. Gently fold in the remaining egg whites or tofu.
Treat the bottom and sides of a 1-quart metal pan with 2 teaspoons of the remaining butter. Add about a tablespoon of sugar to the pan; shake and roll to coat the buttered pan with the sugar.
Discard any extra sugar. Transfer the chocolate batter to the buttered pan.
Treat one side of a 15 piece of aluminum foil with the remaining teaspoon of butter. Place the foil butter-side down over the top of the pan; crimp around the edges of the pan to form a seal.
Pour the water into the pressure cooker. Place the rack in the cooker. Create handles to use later to remove the pan by crisscrossing long, doubled strips of foil over the rack.
Place the metal pan in the center of the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 20 minutes.
Remove pressure cooker from heat, quick-release pressure, and remove the lid. Lift the pan out of the pressure cooker and place on a wire rack. Remove foil cover.
Let rest for 10–15 minutes. To serve, spoon from the pan.

PLUM PUDDING WITH BRANDY SAUCE

This traditional steamed Christmas pudding can be made up to a month in advance if you refrigerate it in a brandy-soaked cheesecloth in a covered container. If made ahead, steam it or heat it gently in the microwave before serving it with the brandy sauce.

Serves 10

1 cup prunes, snipped

1 cup dried currants

1 cup dried cranberries

1 cup raisins

1 cup candied lemon peel, minced

¹⁄₂ cup dark rum

1 cup butter, partially frozen, or vegan margarine, such as Earth Balance

1¹⁄₂ cups all-purpose flour

1 cup dried bread crumbs

¹⁄₂ cup pecans, chopped

1 tablespoon candied ginger, minced

1 teaspoon baking soda

¹⁄₂ teaspoon salt

1 teaspoon ground cinnamon

¹⁄₄ teaspoon ground nutmeg

¹⁄₄ teaspoon ground cloves

3 eggs or 3 ounces silken tofu

2 cups light brown sugar, packed

3 cups water

1 cup heavy cream or soymilk

¹⁄₄ cup brandy

Add the prunes, currants, cranberries, raisins, candied lemon peel, and rum to a bowl. Stir to mix. Cover and let stand at room temperature for 8 hours.
Partially freeze ³⁄₄ cup butter or margarine. Add the flour, bread crumbs, pecans, ginger, baking soda, salt, cinnamon, nutmeg, and cloves to a large mixing bowl. Stir to mix.
Grate the butter or margarine into the flour mixture. Add the marinated fruit. Toss grated butter or margarine and fruit into flour mixture. Add eggs or tofu and 1 cup of brown sugar to a separate bowl; whisk to mix. Pour into the flour-butter or margarine-fruit mixture. Combine the two mixtures together.
Wrap the base of a 7 or 8 springform pan with heavy-duty aluminum foil. Transfer the batter to the springform pan.
Tear off a 25-long piece of heavy-duty aluminum foil and treat one side of one 8 end of the foil with nonstick spray. Place the nonstick spray-treated side of the foil over the top of the springform pan and then wrap the remaining foil under and over the pan again; crimp to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long doubled strips of foil over the rack to create handles to use later to remove the pan.
Place springform pan on rack, over foil strips. Lock lid into place and bring to high pressure; maintain for 1 hour.
Remove from heat and allow pressure to release. Remove lid. Lift pan from the pressure cooker and cool. Remove foil cover.
Let rest and cool for 15 minutes, then run a knife around the edge of the pudding to loosen it from the sides of the pan. Unmold the pudding and transfer it to a plate.
To make the brandy sauce, add remaining cup of brown sugar, cream or soymilk, and remaining ¹⁄₄ cup butter or margarine to a saucepan placed over medium-high heat. Simmer and stir until sugar dissolves; stir in the brandy. Simmer and stir for 10 minutes. Serve over the warm pudding.

PEANUT BUTTER AND FUDGE CHEESECAKE

Adults and kids alike love peanut butter and chocolate, so this dessert will be a hit with everyone.

Serves 8

1 cup toasted, unsalted peanuts

¹⁄₂ cup vanilla wafers

1 tablespoon cocoa powder

3 tablespoons butter, melted, or vegan margarine, such as Earth Balance

1 cup peanut butter

2 (8-ounce) packages cream cheese, softened, or vegan cream cheese

¹⁄₂ cup light brown sugar, packed

¹⁄₂ cup powdered sugar, sifted

2 tablespoons cornstarch

2 large eggs or 2 ounces silken tofu

¹⁄₄ cup sour cream or soy sour cream

1 (12-ounce) package semisweet chocolate chips

2 cups water

Add the peanuts, vanilla wafers, and cocoa to a food processor. Pulse to grind the peanuts and turn the vanilla wafers into crumbs. Add the butter or margarine. Pulse to mix. Press into the bottom of a 7 springform pan. Set aside. Wipe out the food processor.
Add the peanut butter, cream cheese, and brown sugar to the food processor. Process until smooth. Add the powdered sugar and cornstarch to a small bowl; stir to mix well. Add to the food processor with the eggs or tofu and sour cream. Process until smooth. Remove the lid and stir in the chocolate chips. Transfer the batter to the springform pan.
Wrap the base of the pan with heavy-duty aluminum foil. Tear off a 25-long piece of heavy-duty aluminum foil and treat one side of one 8 end of the foil with nonstick spray. Place the spray-treated side of the foil over the top of the pan and then wrap the remaining foil under and then over the pan again; crimp to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan. Place the springform pan on the rack over the foil strips. Lock the lid into place and bring to high pressure; maintain pressure for 22 minutes.
Remove from heat and allow pressure to release naturally. Remove the lid. Lift the pan from the pressure cooker and place it on a wire rack. Allow to cool slightly. Refrigerate at least 4 hours before serving.

DATE PUDDING

This is a rich, decadent dessert in the tradition of an English sticky toffee pudding.

Serves 8

2¹⁄₂ cups dates, pitted and snipped

1¹⁄₂ teaspoons baking soda

1²⁄₃ cups boiling water

2 cups dark brown sugar, packed

¹⁄₂ cup butter, softened, or vegan margarine, such as Earth Balance

3 large eggs or 3 ounces firm tofu

2 teaspoons vanilla

3¹⁄₂ cups all-purpose or cake flour

4 teaspoons baking powder

Pinch salt

2 cups water

Add the dates to a mixing bowl and toss them together with the baking soda. Pour the boiling water over the dates. Set aside.
Add the brown sugar and butter or margarine to a food processor. Process to cream them together, and then continue to process while you add the eggs or tofu and vanilla. Use a spatula to scrape the brown sugar mixture into the bowl with the dates. Stir to mix.
Add the flour, baking powder, and salt to a bowl; stir to mix. Fold into the date and brown sugar mixture.
Wrap the base of a 7 or 8 springform pan with heavy-duty aluminum foil. Treat the pan with nonstick spray.
Press the batter into the springform pan. Tear off a 25-long piece of heavy-duty aluminum foil and treat one side of one 8 end of the foil with nonstick spray. Place the treated side of the foil over the top of the springform pan and then wrap the remaining foil under and then over the pan again; crimp to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan. Place the springform pan on the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 50 minutes.
Remove from heat and allow pressure to release naturally. Remove the lid. Lift the pan from the pressure cooker and place it on a cooling rack.

PIÑA COLADA BREAD PUDDING

If desired, you can add 1 tablespoon butter and 2 tablespoons brown sugar to the juice drained from the pineapple. Simmer and stir over medium-low heat until it thickens, and then serve over the bread pudding.

Serves 8

1 (16-ounce) can cream of coconut

1 cup heavy cream or soymilk

3 large eggs or 3 ounces silken tofu

¹⁄₂ cup butter, melted, or vegan margarine, such as Earth Balance

³⁄₄ cup sugar

1¹⁄₂ teaspoons rum flavoring

¹⁄₄ teaspoon ground nutmeg

1 (20-ounce) can pineapple chunks, drained

1¹⁄₄ cups coconut

8 cups French bread, torn into 2 cubes

1¹⁄₂ cups water

Add the cream of coconut, cream or soymilk, eggs or tofu, butter or margarine, sugar, rum flavoring, and nutmeg to a large bowl. Whisk to mix thoroughly. Stir in the drained pineapple and coconut. Fold in the bread cubes.
Treat a 5-cup soufflé dish with nonstick spray. Transfer the bread pudding mixture into the dish. Pour in the water and place the rack into the pressure cooker.
Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Treat one side of a 15-square piece of heavy-duty aluminum foil with nonstick spray. Lay the foil, treated-side down, over the soufflé dish and crimp the edges to seal.
Tear off another piece of heavy-duty foil to completely wrap the soufflé dish to ensure the seal. Place over the crisscrossed pieces of foil.
Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes. Remove pressure cooker from heat, quick-release pressure, and remove lid.
Remove pan from the pressure cooker, uncover, and place on a wire rack to cool. Serve warm, at room temperature, or chilled.

TAPIOCA PUDDING

Add another dimension to this dish by combining it with other flavors. You can stir in some toasted pecans, chocolate chips, or coconut.

Serves 4

¹⁄₂ cup small pearl tapioca

1³⁄₄ cups water

¹⁄₃ cup sugar

1 tablespoon butter, or vegan margarine, such as Earth Balance

2 large eggs or 2 ounces firm tofu

¹⁄₈ teaspoon salt

1¹⁄₂ cups milk or soymilk

1 cup heavy cream or soymilk

1 teaspoon vanilla

Combine the tapioca and ³⁄₄ cup water in a small bowl; cover and let soak overnight.
Add the sugar, butter or margarine, eggs or tofu, and salt to a bowl; beat until smooth. Stir in the milk and cream or soymilk, and vanilla. Drain the tapioca and stir into the milk mixture.
Treat a 1-quart stainless steel bowl with nonstick spray. Pour the tapioca mixture into the bowl. Cover the bowl tightly with heavy-duty aluminum foil.
Pour the remaining cup of water into the pressure cooker and add the rack. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan. Center the covered pan holding the tapioca mixture on the foil strips on the rack.
Lock the lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
Lift the pudding out of the pressure cooker. Let rest for 15 minutes and then remove the foil cover. Stir. Taste for flavor and add more vanilla if desired. Chill until ready to serve.

STEAMED DESSERT BREAD

Toast leftovers by placing slices on the oven rack or a cookie sheet in a 350°F oven for 5 minutes.

Serves 8

¹⁄₂ cup unbleached all-purpose flour

¹⁄₂ cup stone-ground cornmeal

¹⁄₂ cup whole-wheat flour

¹⁄₂ teaspoon baking powder

¹⁄₄ teaspoon fine salt

¹⁄₄ teaspoon baking soda

¹⁄₂ cup maple syrup

¹⁄₂ cup buttermilk, or ¹⁄₂ cup soymilk plus 1 tablespoon vinegar

1 large egg or 1 ounce silken tofu

Butter, as needed, or vegan margarine, such as Earth Balance

2 cups water

Add the flour, cornmeal, whole-wheat flour, baking powder, salt, and baking soda to a mixing bowl. Stir to combine.
Add the maple syrup, buttermilk or soymilk/vinegar, and egg or tofu to another mixing bowl. Whisk to mix, then pour into the flour mixture. Mix until a thick batter is formed.
Butter the inside of a 6-cup heatproof pudding mold or baking pan. Add enough batter to fill ³⁄₄ full.
Butter one side of a piece of heavy-duty aluminum foil large enough to cover the top of the baking dish. Place butter-side down over the pan and crimp to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan. Place the pan on the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 1 hour.
Remove from heat and allow pressure to release naturally. Remove lid. Lift pan from pressure cooker and place on a cooling rack. Remove foil.
Test the bread with a toothpick; if the toothpick comes out wet, place the foil over the pan and return it to the pressure cooker for 5 more minutes, repeating if necessary. If the bread is done, use a knife to loosen the bread and invert it onto the cooling rack. Serve the bread warm.

VEGAN FLAN

To remove flan from the ramekins, dip the bottom in hot water for about 15 seconds, then turn over onto a plate.

Serves 6

¹⁄₂ cup plus 1¹⁄₂ tablespoons sugar, divided

2 cups plain soymilk

1 tablespoon agar-agar flakes

¹⁄₂ cup extra-firm silken tofu

1 tablespoon vanilla extract

¹⁄₄ teaspoon salt

Place ¹⁄₂ cup sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the bottom of ramekins.
Pour the soymilk into the pressure cooker and sprinkle with the agar-agar flakes. Let sit for 10 minutes. Bring to a boil over high heat, then reduce the heat to low. Lock the lid into place and maintain pressure for 3 minutes. Remove from heat and allow pressure to release naturally.
Blend the tofu, remaining sugar, vanilla, salt, and soymilk mixture in a blender or large food processor until very smooth.
Pour the tofu mixture into the ramekins over the syrup, then cover with plastic wrap and refrigerate for at least 2 hours.

HOT CRANBERRY-PINEAPPLE PUNCH

If you prefer, you can omit the brown sugar and water called for in this recipe and sweeten it with 2 cups of apple juice instead.

Serves 20

8 cups cranberry juice

8 cups unsweetened pineapple juice

2 cups brown sugar, packed

2 cups water

2 (3) cinnamon sticks

2 teaspoons whole cloves

In a 4-quart slow cooker, add the cranberry juice, pineapple juice, brown sugar, and water.
Break the cinnamon sticks into smaller pieces and add them along with the whole cloves to a muslin spice bag or wrap them in cheesecloth tied shut with cotton string or kitchen twine. Add to the slow cooker.
Cover and cook on low for 1 hour.
Uncover and stir until the brown sugar is dissolved into the juice.
Cover and cook for another 7–8 hours.
Uncover the cooker and remove the spice bag or cheesecloth; holding over the slow cooker, squeeze to extract the seasoned juice. To serve, ladle into heatproof mugs.

GINGER-PEAR PUNCH

Adding a touch of sparkling water at the end will make this punch even more refreshing.

Serves 6

6 cups water

¹⁄₂ cup sugar

1 piece fresh ginger, peeled and grated

6 pears, peeled and diced

Ice

24 ounces sparkling water

In a 4-quart slow cooker, add the water, sugar, and ginger.
Place the pear in a cheesecloth and twist to close, then add to the slow cooker.
Cover and cook on low heat for 3 hours.
Allow the punch to cool completely, then fill each glass with ice, ³⁄₄ full with the punch, then top it off with a splash of plain sparkling water.

WHITE TEA–BERRY FUSION

Fruit-filled teas are delicious served warm or chilled and served over ice.

Serves 8

8 white tea bags

¹⁄₂ cup blackberries, halved

¹⁄₂ cup raspberries, halved

2 tablespoons sugar

8 cups water

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Remove the tea bags and strain the fruit before serving.

White Tea

White tea is harvested mainly in China. It is made from immature tea leaves plucked just before the buds fully open. The leaves go through even less processing than green tea leaves (they are steamed rather than air-dried). Because of this, they remain close to their natural state, meaning they contain more cancer-fighting polyphenols than other teas. White tea has also been found to bolster the immune system and prevent plaque.

VANILLA-LAVENDER TEA

Black tea, green tea, or white tea will all work well in this recipe. The choice is yours!

Serves 8

8 black tea bags

8 cups water

¹⁄₂ teaspoon vanilla extract

1 tablespoon sugar

2 sprigs lavender

Place the tea bags, water, vanilla extract, and sugar in a 4-quart slow cooker.
Place the lavender in a cheesecloth and twist to close, then add to the slow cooker.
Cover and cook on low heat for 2 hours.
Remove the tea bags and lavender before serving the tea warm.

CHAI TEA

Chai tea typically refers to tea that has been brewed with Indian spices and herbs.

Serves 8

8 bags Darjeeling tea

2 quarts water

1 cinnamon stick

8 whole cloves

1 cup soymilk

2 tablespoons sugar

5 cardamom pods

1 tablespoon fresh ginger, sliced

Place the tea bags, water, cinnamon, cloves, soymilk, sugar, cardamom, and ginger in a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour the tea through a strainer and serve warm.

Iced Chai

Chai tea can be enjoyed warm during the winter or cold in the summer. Simply pour the chai over ice or combine a glass of tea with a ¹⁄₂–1 cup of ice in the blender.

CAFÉ MOCHA

With many drinks at specialty coffee shops coming in around $5, you can save big money by making a budget-friendly version at home.

Serves 12

8 cups fresh-brewed coffee

2 cups 2% milk or soymilk

4 tablespoons chocolate sauce

2 ounces dark chocolate, finely chopped

Add all the ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Serve warm or chilled and top with whipped cream if desired.

Coffee in America

Coffee consumption is on the rise in the United States. Studies show that Americans now drink a whopping 336 million cups of coffee each year!

PUMPKIN SPICE

Canned pumpkin works in this recipe as long as the texture is very smooth.

Serves 8

1 cup puréed pumpkin

8 cups 2% milk or soymilk

2 tablespoons sugar

¹⁄₂ teaspoon ground cloves

¹⁄₂ teaspoon allspice

¹⁄₂ teaspoon ground cinnamon

Add all ingredients to a 4-quart slow cooker and stir until very well combined. Cover and cook on low heat for 2 hours.

MINTY HOT CHOCOLATE

Several brands of chocolate syrup such as Hershey’s are “accidentally vegan.” Just be sure to read the label before purchasing.

Serves 8

8 cups 2% milk or soymilk

8 tablespoons chocolate syrup

¹⁄₄ cup fresh mint, chopped

Pour the milk or soymilk and chocolate syrup into a 4-quart slow cooker and stir well.
Place the fresh mint in a cheesecloth and twist until closed, then add to the slow cooker.
Cover and cook on low heat for 1 hour.
Remove the mint before serving warm.

Many Uses of Mint

Besides being a refreshing herb, mint has had many medicinal uses throughout history. It has been used to relieve headaches, cure indigestion and heartburn, and help people fall asleep.

HOT BUTTERED RUM

Time the cooking of this drink so that you can stir in the rum and let it mull for 20 minutes before serving.

Serves 12

¹⁄₂ cup unsalted butter or vegan margarine

8 cups water

2 cups firmly packed light brown sugar

Pinch salt

¹⁄₂ teaspoon freshly ground nutmeg

¹⁄₈ teaspoon ground cloves

¹⁄₈ teaspoon ground cinnamon

1 cup dark rum

Add the butter or margarine and 2 cups of the water to a 4-quart slow cooker. Cover and cook on high for ¹⁄₂ hour, or until the butter is melted.
Stir in the brown sugar, and then add the remaining water, salt, nutmeg, cloves, and cinnamon. Cover and cook on low for 2–4 hours.
Twenty minutes before serving, stir in the rum; cover, and cook for 20 minutes. To serve, ladle into small heatproof mugs.

HOT TODDY

Hot Toddies have been used for many years as an alternative remedy for congestion and colds.

Serves 8

¹⁄₂ cup bourbon

¹⁄₄ cup honey

2 lemons, juiced

2 cups water

1 stick cinnamon

Add all ingredients to a 4-quart slow cooker and stir until very well combined. Cover and cook on low heat for 2 hours.
Remove the cinnamon stick and serve warm.

Origins of the Hot Toddy

The Hot Toddy originated in Scotland. Interestingly, the original version did not contain alcohol; that was added later for the medicinal value.

SPIKED APPLE CIDER

The dark rum adds a delicious complexity to this cider.

Serves 6

6 cups apple cider

6 ounces dark rum

1 apple, cored and thinly sliced

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.

SPICED WINE

This is a great wine to make for winter holiday parties.

Serves 6

1 (750-ml) bottle red wine

¹⁄₂ teaspoon ground cinnamon

¹⁄₂ teaspoon ground cloves

¹⁄₂ teaspoon ground nutmeg

1 tablespoon orange zest

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.

Garnishments

After zesting your orange peel for the spiced wine, cut the orange into thin circles and add to each drink as a garnish. Alternatively, you may cut each orange wedge into 3 pieces and add to the slow cooker for increased fruity flavor.

IRISH COFFEE

The coffee, which is best made using medium-roast beans, can be made ahead and added to the slow cooker 2 hours before you plan to serve dessert.

Serves 16

16 cups brewed coffee

¹⁄₂ cup sugar

1 cup Irish whiskey

If you are using chilled coffee, add it to a 4-quart slow cooker; cover and cook on low for 1 hour. If you’re using fresh-brewed coffee, you can skip this step.
Stir in the sugar until it’s dissolved. Cover and cook on low for 1 hour.
To serve, ladle into heatproof mugs. Add whiskey and garnish with a dollop of whipped cream, if desired.

Origins of Irish Coffee

Joseph Sheridan, a chef in Ireland, is said to be the first to ever serve Irish coffee. The drink was created to cheer up a group of American travelers on a gloomy winter night in the 1940s.

MIXED BERRY PUNCH

Feel free to use whatever berries happen to be in season to create this refreshing punch.

Serves 8

1 cup blackberries

1 cup blueberries

1 cup strawberries

1 lemon, juiced

¹⁄₂ cup sugar

2 quarts water

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour punch through a strainer and serve chilled.

PEACH ICED TEA

If fresh peaches are not in season, use canned peaches instead.

Serves 8

8 bags black tea

2 quarts water

2 peaches, thinly sliced

¹⁄₂ cup sugar

4 whole cloves

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour tea through a strainer and serve chilled.

SOUTHERN-STYLE SWEET TEA

Mix 4 ounces of sweet tea with 4 ounces of lemonade to create the famous Arnold Palmer drink.

Serves 8

8 bags black tea

2 quarts water

³⁄₄ cup sugar

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.

Sweet Tea History

Most sweet tea consumed in America before World War II was made with green tea. During the war, green tea sources were cut off, causing the United States to switch to black.

MANGO-MINT ICED TEA

The sweetness of the mango combined with the refreshing bite of mint makes this a must-have summer drink.

Serves 8

1 (15-ounce) can mangos, chopped

8 bags black tea

2 quarts water

³⁄₄ cup sugar

¹⁄₄ cup mint leaves, whole

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour tea through a strainer and serve chilled.

SANGRIA

Sangria is a very common wine punch that originated in Spain.

Serves 8

1 (750-milliliter) bottle red wine

1 orange, halved

1 lime, halved

1 cup cherries

1 cup diced pineapples

¹⁄₂ cup brandy

1 quart ginger ale

Add all ingredients except for the ginger ale to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Allow sangria to cool in the refrigerator for at least 1 hour. Add the ginger ale just before serving.

HONEY-MINT GREEN TEA

Make this tea vegan by simply using sugar or agave nectar instead of honey.

Serves 8

8 bags green tea

2 quarts water

¹⁄₂ cup sugar

¹⁄₄ cup honey

¹⁄₄ cup mint leaves, whole

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour tea through a strainer and serve warm or chilled.

BLACKBERRY-MINT WHITE TEA

The blackberries in this recipe can easily be exchanged for raspberries or blueberries.

Serves 8

8 bags white or green tea

2 quarts water

2 cups blackberries

¹⁄₄ cup mint leaves, whole

³⁄₄ cup sugar

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour tea through a strainer and serve warm or chilled.

CHERRY AND LIME PUNCH

Create a cherry and lime slushy by adding this punch and 3 cups ice to a blender.

Serves 8

2 cups frozen cherries

5 limes, halved

2 quarts water

¹⁄₂ cup sugar

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour punch through a strainer and serve chilled.

RASPBERRY LEMONADE

Raspberries are usually in season June through August, making this a great summer drink.

Serves 8

1 cup raspberries

10 lemons, juiced

¹⁄₂ cup sugar

2 quarts water

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour lemonade through a strainer and serve chilled.

CHERRY LEMONADE

Cherries are very high in disease-fighting antioxidants.

Serves 8

2 cups frozen cherries

10 lemons, juiced

¹⁄₂ cup sugar

2 quarts water

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour lemonade through a strainer and serve chilled.

ORANGE AND LIME PUNCH

Use fresh-squeezed orange juice for an even tastier punch.

Serves 6

2 cups orange juice

5 limes, halved

¹⁄₂ cup sugar

2 quarts water

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour punch through a strainer and serve chilled.

PASSION FRUIT GREEN TEA

The passion fruit is native to Brazil and Argentina.

Serves 8

8 bags green tea

2 quarts water

¹⁄₂ cup sugar

¹⁄₂ passion fruit juice or nectar

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 2 hours.
Pour tea through a strainer and serve chilled.

CHAPTER 12DESSERTS, BAKED GOODS, AND BEVERAGES

PUMPKIN BREAD

Yields 1 loaf—about 10 slices

BANANA BREAD

Serves 8

BANANA NUT BREAD

Yields 1 loaf

TARTE TATIN

Serves 8

SIMPLE CLOVERLEAF DINNER ROLLS

Serves 12

CHOCOLATE MOUSSE

Serves 8

NOODLE PUDDING

Serves 6

OLD-FASHIONED BAKED APPLES

Serves 4

“BAKED” APPLES

Serves 6

Baking with Apples

EASY APPLESAUCE

Yields about 4 cups

SPECIAL OCCASION CHUNKY APPLESAUCE

Serves 6

CINNAMON-APPLE COBBLER WITH ROME BEAUTY APPLES

Serves 8

CRANBERRY APPLESAUCE

Serves 8

PINK MCINTOSH APPLESAUCE WITH CRANBERRY CHUTNEY

Serves 6

CRANBERRY CHUTNEY

Serves 2–3

GOLDEN DELICIOUS APPLE-STRAWBERRY CRISP

Serves 8

APPLE-WALNUT UPSIDE-DOWN PIE

Serves 8

SPICY SOUTHWESTERN CORNBREAD

Yields 2 loaves

TIRAMISU

Serves 12

CRÈME CARAMEL

Serves 8

SAVORY SUN-DRIED TOMATO CHEESECAKE

Yields 7 cheesecake

CARROT CAKE

Serves 8

Carrot Cake Glaze

CHOCOLATE CAKE

Serves 8

Vegan Icing

SPICED CHOCOLATE CAKE

Serves 10–12

RED VELVET CAKE

Serves 8

SOUR CREAM BUTTER CAKE

Serves 12

FLOURLESS CHOCOLATE CAKE

Serves 12

BANANA PUDDING CAKE

Serves 12

GLAZED LEMON POPPY SEED CAKE

Serves 8

CORNMEAL CAKE

Serves 6

BASIC YELLOW CAKE

Serves 10–12

BUTTER-CREAM FROSTING

Yields enough to frost 1 (9) cake

BLONDIES

Yields 36 pieces

PEARS POACHED IN WHITE WINE WITH STRAWBERRY SAUCE

Serves 8

SPICED PEACHES

Serves 6

GINGER POACHED PEARS

Serves 8

CINNAMON POACHED APPLES

Serves 8

POACHED MIXED BERRIES

Serves 8

CHAPTER 12
DESSERTS, BAKED GOODS, AND BEVERAGES