STRAWBERRY CREME PIE
Recipe was originally from Mother Earth News in 1980 for a Maple Tofu Cheesecake, but the consistency was never cheesecakey, and instead of pouring the fruit on top, I poured it in by mistake, and the first batch tasted much like a cream pie, hence....
1 C graham cracker crumbs
1/3 C brown sugar
4 T softened margarine
mix together and pat into pie dish. Bake at 375 for 5-7 minutes. Allow to cool while mixing filling.
1/3 C orange juice
2 T plain gelatin powder
2 C silken/soft tofu
1 large ripe banana
2/3 C maple syrup
1/2 tsp vanilla
2 C strawberries
Juice of 1 lemon or lime
Mix orange juice and gelatin together. Set aside.
In blender or food processor, add rest of ingredients. Puree until smooth.
Heat juice and gelatin until liquid is clear and all gelatin is dissolved. Add to rest of ingredients while they are spinning. Process until well mixed.
Pour into cooled pie crust and cover. Allow at least 3 hours, preferably overnight to set.
Decorate with half-strawberries and whipped cream or CoolWhip.
Based on Jennie Grossinger's recipe from "The Art of Jewish Cooking", but definitely adapted into a new recipe by me.....Maxine.
2 T yeast
1 plus 3 T sugar
1.25 C 100F water
2 C whole wheat flour (8 oz. by weight)
2.5 C all-purpose flour (10 oz. by weight)
1.5 tsp salt
1/16 tsp saffron
1 tsp cinnamon
2 T salad oil
1 egg yolk plus 1 T water and 1 tsp sugar
2-4 T Poppy or Sesame seed
Combine yeast, 1 T sugar and 1/4 C water, and allow to stand while sifting dry ingredients.
Sift flours, sugar, salt, saffron, and cinnamon into large bowl. Make a well in the center, and add lightly beaten 2 eggs, oil, yeast mixture and rest of water. Mix until dough peels away from the side of the bowl. Turn onto oiled and floured surface, and knead for about 5-7 minutes with oiled hands. Cover and allow to rise until doubled. Punch down, and allow to double again.
Divide dough into 3, 6, or 9 even parts, and braid into 1 large, 2 medium, or 3 small loaves. Can be placed in an oiled loaf pan or on oiled or parchment covered baking pan. Cover and allow to rise until doubled. Preheat oven to 375^F.
Mix egg yolk, sugar, and water until sugar is dissolved. Gently brush mixture on top of loaves. Place in oven for 20 minutes.
Remove, and recoat with egg mixture, adding poppy or sesame seed at this time. Continue baking for another 20-30 minutes, until all are evenly browned and sound hollow when tapped.
A process more than a recipe. Batch size is due to the fact that I couldn't see the need for anything larger than a 3-cup food processor before I had one....
Juice and zest of 1 lemon
2 peeled and crushed cloves of garlic
4 scallions, just the white parts, chopped
1/2 bunch parsley, just leaves (about 1/2 C)
2 T tahini
1 tsp salt (not optional)
3 C cooked or canned chick peas (aka garbanzo, cece, etc)
olive oil or water to gain consistency
Put juice, zest, cloves, scallions, parsley, tahini and salt into processor, and spin until smooth and well blended. Add chick peas and continue processing until mixture is smooth. Add oil or water 1 teaspoon at a time, until all peas are processed and mixture is smooth and creamy in consistency.
To serve: Slice up pita loaves into 8-12 triangles each, and use to scoop the hummus. Decorate hummus with chopped greens of scallions.
You can vary the amount of garlic and scallions to suit your tastes.
Add chopped bits of roasted pepper, tomato paste, chopped sun-dried tomatoes, olives, or other flavorful items to add color and taste.
Updated: August 5, 1997
Comments or questions about the recipes on this page? Write to Maxine.
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