Easy listening music and chat, Friday 25th October 2024, Free Choice - all genres of music welcome
Pecan Squares
I have fond childhood memories of sitting in the cool sukkah with my father, snacking on these sweet and crunchy pecan squares that my mother would make. I absolutely love the taste of pecans, and these squares take that love to a whole new level! Since I prefer not to use margarine, I opt for coconut-based vegan butter or coconut oil instead. While these squares do require some effort, you will taste the love in every bite. (See below for gluten-free option.)
Yields a 21 cm. x 31 cm. pan (9” x 13”).
Ingredients:
Preheat your oven to 170°C (350°F). Line a large baking sheet with parchment paper, spread out the pecans, and place in the oven for 6 minutes Check on them, gently shake the pan to turn the pecans, then roast for another 2 minutes. Remove from the oven and set aside to cool.
In a mixing bowl, combine well all the crust ingredients. Press the mixture evenly into the bottom of a greased 23 x 33 cm. (9” x 13”) pan and bake for 10 minutes or until golden brown, then remove from the oven and set aside.
Once the pecans have cooled, place them in a Ziplock bag, removing the air before sealing, and use a rolling pin or an empty wine bottle to roll over the pecans and break them into small pieces, being careful not to grind them too finely – they should remain chunky.
In a pot over low heat, melt the margarine (or coconut oil) with the sugars and honey, allowing it to simmer for 5 to 6 minutes, stirring occasionally. Turn off the heat and add the non-dairy milk and vanilla extract, mixing well. Stir in the crushed pecans.
Spread the caramelized pecans evenly over the crust and bake for 15-18 minutes. Allow to cool for 5 to 10 minutes, then cut into squares. Don’t let it cool completely before cutting, as it will harden after cooling. Store in the fridge or freezer until serving.
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Easy listening music and chat, Friday 18th October 2024, Free Choice - all genres of music welcome
Fudgy Lemon Almond Torte
By Lisa Starr
Ingredients:
CAKE
1 cup ground almonds/almond flour
1 cup plain flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
2 teaspoons 5% vinegar
3/4 cup sugar
1 cup milk or soy milk
1/2 cup olive/canola oil
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest*
1 teaspoon vanilla/almond essence
SYRUP
1/4 cup sugar
3 tablespoons lemon juice
GARNISH
Powdered sugar
1 tablespoon lemon juice
Flaked, toasted almonds
* Lemon zest is important as it contains far more flavor than lemon juice which mainly delivers acid.
Directions:
1: Stir cake ingredients together in a deep bowl until combined, adding the bicarbonate of soda and vinegar last as it causes the mixture to froth up, then pour into a greased, 22 cm round tin, and bake at 180 C for approximately 45 minutes.
2: Meanwhile prepare the syrup by simmering sugar and lemon juice together till slightly thickened - you can also do this in the microwave - and pour or brush over warm cake.
3: Wait till the cake is completely cold then mix a little powdered sugar and lemon juice till thickened - start by only adding 2 teaspoons of juice as you don't want it too clear and runny - and drizzle over the entire cake. Decorate with toasted almond flakes.
COOK'S NOTES: This can be made with only flour but the combination of flour and ground almonds is more moist and delicious. You can replace all the lemon with orange juice and zest for an orange version. The batter will froth slightly when you mix it - a combination of the bicarbonate of soda and acid - so be sure to use a deep-enough bowl and baking pan. This recipe does not contain eggs so don't worry that these were omitted from the ingredients list. The vinegar is just your everyday, plain vinegar. Cake is deliciously moist and dense and it makes a wonderful dessert cake.
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