Category Archives: Jean Barber

Carrot Pineapple Coconut Cake

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Carrot Pineapple Coconut Cake

 

Carrot Pineapple Coconut Cake
(made with no oil or butter – so good!)

Preheat Oven: 350’F
Grease and flour: 9 x 13 pan

Beat:

2 eggs
1 1/2 cups white sugar

Add:

1 cup flour
2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1 small cup apple sauce (100 g)
1 can crushed pineapple and juice
1 cup flour
2-9” carrots shredded
1 cup chopped walnuts
1 cup shredded coconut

Pout into prepared pan.
Bake 40 minutes at 350’F.

Cool and Ice with:

Mix:
4 oz. Philadelphia Cream Cheese
Powdered Sugar
Milk, as needed
1 tsp vanilla

No-Nut Butter in Vitamix

 
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Ingredients:
2½ cup (330 ml) sunflower seeds, unsalted
½ cup (85 g) flaxseed
¼ cup (35 g) sesame seeds
½ cup (120 ml) sunflower oil
2 Tablespoons honey, or sugar
½ teaspoon salt



Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 1 minute 15 seconds, using the tamper to press the ingredients into the blades.
Yield: 2 1/2 cups

Cloud Bread

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MY CLOUD BREAD



Ingredients

3 Eggs
3 Tbsp Cream Cheese, softened
1/4 tsp baking powder (or cream of tartar)

Whip in KA mixer:
3 egg whites
1/4 tsp baking powder (or cream of tartar)

Mix with BIG spoon in other bowl:*
3 egg yolks
3 Tbsp Cream Cheese, softened

Gently fold mixed yokes into whipped egg white mixture.
Scoop with BIG spoon onto parchment covered cookie sheet.
(Bake 300’ for 17 minutes) Makes 10

For Pizza Cloud Bread:*
1 Tbsp. Italian seasoning
2 Tbsp. Shredded mozzarella or grated Parmesan
2 tsp. Tomato paste

For Everything Bagel Cloud Bread:*
1/8 tsp. salt
1 tsp. poppy seeds
1 tsp. sesame seeds
1 tsp. minced dried garlic
1 tsp. minced dried onion

For Ranch Cloud Bread:*
1 1/2 tsp ranch seasoning powder

Cranberry Orange Cake

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Cranberry Orange Cake

Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour, 15 minutes Yield: Serves 12 This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan.

Ingredients

• 1 1/2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup sour cream

• 1 cup sugar

• 3 large eggs

• zest of one orange – about 1 tablespoon

• juice of an orange

• 1/2 cup butter

• 2 tablespoons sugar

• 1 1/2 cups fresh cranberries

• For the Icing:

• 1 cup powdered sugar

• 2 – 3 tablespoons water, milk or orange juice

• Instructions

1 Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

2 Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

3 Add the orange juice and zest. Add the sour cream.

4 When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

5 Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Mix up your glaze ingredients and spread on top and sides of cake.

Pepper Jelly

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PEPPER JELLY

In pot add:

2 cups red ground peppers (some may be hot and if you want more heat, leave in some seeds.)

5 1/2 cups white sugar

1 cup white vinegar

Boil 2 minutes.

Remove from heat and let set 15 minutes.

Add:

1/3 cup lemon juice

Boil 2 minutes.

Remove from heat and stir in:

2 envelopes liquid certo.

Stir for 2 minutes and jar.

Note: It may take up to 2 days to set.

I got this recipe from Dora Fisher who brought me some when we served in the Toronto Ontario Temple.

Honey Mustard Chicken Nuggets

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Ingredients

1/4 cup whole-wheat panko breadcrumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
2 tbsp Dijon mustard
1 tbsp honey
8 oz raw boneless skinless chicken breast, cut into 10 nuggets

Directions

1. Preheat oven to 375°F. Spray a baking sheet with nonstick spray.

2. In a wide bowl, mix breadcrumbs with seasonings.

3. In another wide bowl, thoroughly mix mustard with honey.

4. Add chicken to mustard mixture, and toss to coat.

5. One at a time, shake chicken nuggets to remove excess mustard mixture, and coat with seasoned crumbs.

6. Evenly place nuggets on the baking sheet, and top with any remaining seasoned crumbs. Bake for 8 minutes.

7. Flip chicken. Bake until lightly browned and crispy, 8-10 minutes.

If you wish, mix up some extra honey mustard (1 part honey to 2 parts mustard) to use as dipping sauce!


Excellent when made with your own bread crumbs. (From your homemade whole wheat bread, of course!)

Coconut Chocolate Chip Cherry Cookies

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INGREDIENTS

1/2 cup butter

1 2/3 cup sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

1/4 cup cherry juice

About 10 cut up maraschino cherries

2 1/2 cups flour

1 cup coconut

1 cup milk chocolate chips


DIRECTIONS

Drop by teaspoon or make a small ball and place on ungreased cookie sheet.

Bake at 325’F for 8-10 minutes.  For chewy cookies remove in 8 minutes.

Makes about 4 dozen cookies.

Zucchini Tortillas Recipe

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INGREDIENTS:

  • 3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)
  • 1 cup + 3 tablespoons arrowroot flour
  • 1/2 cup coconut flour
  • 3 eggs
  • 1 teaspoon of each: smoked paprika, cumin, chili powder, salt, pepper

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Wash and grate zucchini.
  3. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
  4. Add in the arrowroot flour, coconut flour, eggs and spices.
  5. Mix until well combined.
  6. Line a 9 x 11 baking sheet with parchment paper.
  7. Using a 6cm ice cream scoop, scoop the tortilla batter on to the baking sheet, using your fingers to press the batter until thin round-shaped tortillas.
  8. Bake for 40 minutes or until tortilla is golden brown.
  9. Serve with your favorite taco toppings!

Cinnamon Roll Apple Pie

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Cinnamon Roll Apple Piecinnamon-roll

Serves 10

INGREDIENTS

5 Granny Smith apples
2 cans cinnamon rolls
½ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch

PREPARATION

1. Preheat oven to 350°F/180°C and spray a pie dish with nonstick oil.
2. Peel and cut the apples into thin slices and place in a bowl.
3. Add sugar, cinnamon, and cornstarch to apples and stir.
4. Cut each cinnamon roll in half and roll out with flour until thin.
5. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
6. Add the apples and layer the rest of the rolls on top to create a closed crust, pinching any holes together with your fingers.
7. Cover with foil and bake for 35 minutes.
8. Remove the foil and bake for another 10 minutes uncovered.
9. Allow the pie to cool and drizzle with icing.
10. Enjoy!