Whipped coconut cream

1 can full fat coconut milk (or coconut cream)
2-3 T powdered sugar

• Place can in fridge overnight.
• Carefully open the can without shaking or turning upside down. Scoop out the thick top layer into a mixing bowl. Add sugar.
• Blend with a hand-beater until thick and creamy.

Rice pudding

1 L milk
1/4 - 1/3 C caster sugar
2 cinnamon quills
1/2 C arborio rice
1/2 t ground cinnamon

• Place the milk, sugar, and cinnamon quills in a small saucepan over low heat. Bring to a simmer, stirring to help dissolve the sugar. Remove from the heat.
• Place the rice and one ladle-full of the warmed milk in a large saucepan over low-medium heat. Stir until all the milk is absorbed. Continue to add the milk, 3/4 C at a time until all the milk has been used up and your rice is al dente. Make sure each ladle of milk is fully absorbed before adding the next.
• Remove the cinnamon quills, and stir one last time.
• Serve with ground cinnamon.

Hazelnut Torte Filling

2 T soft butter
1 C icing sugar
2 T hot strong coffee
1 t. cocoa
1/2 t vanilla

• Make filling
• Spread between layers of baked Hazelnut Torte cakes.
• Coat outside of cake with whipped cream.

Hazelnut Torte

4 eggs
3/4 C sugar
2 T flour
2 1/2 t baking powder
1 C hazelnuts

• In blender, whirl eggs and white sugar until thoroughly mixed.
• Add flour, baking powder and hazelnuts.
• Blend at high speed.
• Pour into 2 8-inch greased layer pans
• Bake at 350 F for 20 minutes
• Finish with Hazelnut Torte Filling.

Whipped Cocoa Cream Frosting

2 C heavy cream
2/3 C icing sugar (gluten free)
1/2 C cocoa powder
1 t vanilla

• Whip heavy cream, icing sugar, cocoa powder and vanilla until stiff peaks form. Chill bowl for best results.
• Perfect with Annie's Flourless Filbert Cake

Annie's Flourless Filbert Cake

2 1/2 C ground filberts (hazelnuts)
1 C sugar
2 t baking powder
6 eggs

• Preheat oven to 350 degrees F
• Butter and flour (using gluten free flour) an 8-inch round cake pan.
• Mix filberts, sugar, and baking powder.
• Add eggs one at a time and mix well after each addition.
• Pour into prepared pan and bake until tester inserted into centre comes out clean, about 30 minutes.
• Let cake cool, then cut into two even layers.
• Place one layer on cake plate. Spread with frosting. Place second layer on top. Spread top and sides of cake with frosting.

Streusel coffeecake

Prepare a batch of the One-bowl White Cake.

In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp flour, 1/2 tsp cinnamon. Add 1 tbsp melted butter; stir thoroughly with a fork. Sprinkle topping over cake batter in pan before baking.

One-bowl white cake

1 1/2 cup flour
2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 butter (very soft)
1 egg
3/4 cup milk
1 tsp vanilla

• preheat oven to 350 and grease an 8-inch square cake pan
• in mixing bowl, combine flour, baking powder, salt and sugar; stir very thoroughly to mix.
• add butter, egg, milk and vanilla and beat at low speed until moistened, then at medium speed for one minute (scraping sides often)
• spread batter evenly in pan
• bake for 35-40 minutes until tester comes out clean.

Grilled Amaretto Peaches

4 or 5 peaches, halved and pitted

Sauce:
1 tablespoon butter
1/2 cup Amaretto
1/4 cup brown sugar, packed
1 teaspoon vanilla

• Heat all the sauce ingredients in a small saucepan until the sugar is dissolved. Remove from heat.
• Baste the enitre peach halves with the sauce and place them cut side down on the grill over medium-low heat. Cook them for about 3 minutes and turn.
• Spoon some of the sauce into each peach half and heat for another 4 or 5 minutes, until soft.
• Serve as a side dish or top with ice cream or lightly sweetened heavy cream for dessert. Serves 8-10.

Cream Cheese Frosting

1/4 C cream cheese
2 T butter
1 t vanilla

• Beat together with an electric mixer.
• Slowly add enough icing sugar (about 1 C) to give smooth spreadable consistency.

Carrot Cake

1 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
2 eggs
1/2 C sugar
1/2 C packed brown sugar
1/2 C vegetable oil
1 1/2 C grated carrots
1/2 C walnuts

• Preheat oven to 350 and grease and flour 8-inch square cake pan.
• In small bowl, combine flour, baking powder, baking soda and spices; mix thoroughly.
• In large bowl, beat eggs, Add sugars and oil; beat well with electric mixer until smooth and creamy.
• Stir in flour mixture, carrots and walnuts; mix thoroughly.
• Pour into pan. Bake for 40 minutes or until tester inserted in centre comes out clean.
• Let cool before frosting.

Fruit Crisp

4 C peeled sliced fruit
1/2 C rolled oats
1/4 C flour
1/2 C packed brown sugar
1/4 t cinnamon
1/4 C butter

• Preheat oven to 350
• Place fruit in 8-cup baking dish
• Combine oats, flour, sugar and cinnamon.
• Cut in butter until crumbly and sprinkle over fruit.
• Bake for 40 minutes or until fruit is tender.