Black Walnut Apple Cake

Corrected Reprint:

After thousands of e-mails and phone calls, we decided to reprint this recipe from our last issue. While we try to catch everything, we can't be perfect all the time...shocking, right? Thank you for being faithful readers and enjoying our recipes enough to care! P.S. This is not considered one of Sandy's healthy recipes.

1 c. applesauce
2 c. sugar
4 eggs
1 c. milk
1 tbs. vanilla
½ tsp. lemon flavoring
3 c. self-rising flour
1/2 c. walnuts

Preheat oven to 350° F. In a large bowl, cream together applesauce and sugar. Add eggs individually, mixing thoroughly after each one.  Add milk, vanilla and lemon flavoring. Slowly add flour and mix well. Add walnuts. Pour into greased and floured round cake pans and bake for 25 minutes or until done.

Old Fashioned Cream Cheese Frosting

2 (8 oz.) packages cream cheese, softened
1/2 c. butter, softened
1 tsp. butternut flavoring
2 c. sifted confectioner’s sugar

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in flavoring, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. Hint: If you want chocolate cream cheese frosting, add ¼ c. cocoa to this recipe at the end.

Millet Hash Browns

Gluten Free, Dairy Free
 
1 cup millet, rinsed
3 cups filtered or spring water
1 tsp. sea salt
1 large potato, diced (about 1 cup)
1 clove garlic, chopped
1 medium onion, diced
2 Tbs. grape seed oil, divided
1/2 tsp. mustard seeds
1 tsp. fresh ginger, grated
1/2 tsp. curry powder
Herbamare seasoning, to taste
 
Rinse millet in a mesh strainer. Bring water to a boil. Add millet and sea salt. Reduce heat to simmer. Cover and cook about 25 minutes, or until millet is fluffy. Put in a bowl. Put potato in a small pan with (sea) salted water to cover. Bring to a boil. Add garlic and loosely cover pan. When potato is tender, drain and mash. Add to cooked millet. Sauté diced onion in 1 Tbs. of oil. Add onions to cooked millet. Heat remaining 1 Tbs. of oil, add the mustard seeds, and cook until they “pop”. Remove from heat and add to millet mixture. Add ginger, curry powder, and Herbamare to millet mixture. Mix well. Form about 1/3 cup of millet mixture at a time into balls. Flatten into patties. Add a small amount of oil to medium size frying pan or griddle. Place formed patties onto the pan. Sauté until lightly browned on each side – turning once. Sprinkle with Herbamare, if desired, while cooking.

Apple Stuffed Acorn Squash

Wheat free, Gluten free, Dairy free
 
3 organic acorn squash
1/2 tsp. sea salt
4 medium organic apples, peeled, cored, and finely chopped
1 small orange, peeled, seeded, and finely chopped
1/4 cup pure maple syrup
1/4 cup Earth Balance Buttery Spread
1/4 tsp. nutmeg
1/4 cup pecans, chopped
1/2 cup water
 
Cut squash in halves crosswise. Remove seeds and fibers. Sprinkle salt over cut halves. Combine apples, orange, maple syrup, Buttery Spread, nutmeg and pecans. Spoon mixture into squash halves. Add water to slow cooker. Arrange squash (cut-side up) in slow cooker, alternating so they are not directly on top of each other. Cook on high about one hour. Reduce to low and cook about 6 hours longer or until tender.

Herbed Buttery Red Skinned Potatoes

4 or 5 medium organic red skinned potatoes, scrubbed and sliced
1 – 2 Tbs. organic butter or ghee
1/2 tsp. fenugreek seeds
1/2 tsp. brown mustard seeds
1/2 tsp. turmeric powder
1/2 tsp. curry powder
1/2 tsp. ground coriander
Sea salt and pepper, to taste
 
On medium low heat, melt butter in a non-stick fry pan. Add sliced potatoes and slowly cook for about 20 minutes, turning for even cooking. Add spices, sprinkling evenly over all potato slices. Continue to cook until slightly crisp and tender. Serve immediately.

Alaskan Salmon Chowder

1 or 2 cans Natural Sea Alaskan Salmon
2 Tbs. Organic Extra Virgin Mediterranean Olive Oil
1/2 organic onion, chopped, or 2 1/2 Tbs. Frontier onion flakes
1/2 cup celery, chopped
2 cloves garlic, minced, or 1 tsp. Emperor’s Kitchen organic minced garlic
1 1/2 cups No-Chicken Broth
1 cup red skinned potatoes, diced
1 cup organic carrots, diced
1/2 cup organic broccoli, chopped
1/2 tsp. thyme
1/4 tsp. black pepper
1 1/2 cups unsweetened almond milk (approximately)
1 package corn kernels, thawed
Potato Starch or flour to thicken, if desired
Dried parsley for garnish
 
Drain and flake salmon, reserving liquid; set aside. Sauté onion, celery and garlic in olive oil. Add broth, potatoes, carrots, broccoli, reserved salmon liquid, and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add flaked salmon, almond milk, and corn. Add potato starch to thicken, or additional almond milk to thin, to desired consistency. Heat thoroughly. Do not boil. Sprinkle with parsley to serve.

The Best Almond Cookies

Wheat free, Gluten free, Dairy free
 
Nonstick cooking spray
2 1/2 cups almond flour
1 1/2 cups turbinado sugar
3 large egg whites
1 tsp. almond extract
1 tsp. vanilla extract
1/2 cup whole almonds or almond slices
 
Heat oven to 375 degrees. Line a baking sheet with parchment paper and lightly coat with nonstick cooking spray.  In electric mixer bowl fitted with paddle attachment, combine almond flour, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in almond and vanilla extracts. With dampened hands, roll dough into 1-inch balls. Place 2-inches apart on prepared baking sheet. Flatten each ball with fingers and gently place 2 sliced almonds on top. Bake until just brown on top, about 10 minutes. Remove from oven and place baking sheet on wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm and place on wire rack to finish cooling.