Light & airy custard palate pleazer after any meal.

Can be topped with fresh fruit or cold compote. Sooo good you want to eat them all.

You’ll need:

1/4 Cup Unbleached White Flour
1 Cup Organic Sugar
1/4 teaspoon Sea Salt
2 Tablespoons melted Butter
1/3 Cup freshly squeezed Lemon Juice
1 teaspoon fresh Lemon Zest
1-1/2 Cups Organic Milk
3 Egg Whites stiffly beaten to soft peaks
3 Slightly beaten Egg Yolks
Fresh Strawberries or other fresh fruit cut up or mashed (optional)
Unsweetened Shredded Coconut (optional) – coat custard cups after greasing with sprinkling of shredded coconut before adding lemon mixture

8 glass custard cups greased
1 cookie sheet or other shallow pan
1 large mixing bowl
350 degree oven for about 45 minutes

To prepare:

Preheat oven. Place greased custard cups on cookie sheet. Mix flour, sugar, and salt together in mixing bowl. Stir in melted butter. Add lemon juice & zest and mix. Add beaten yolks and milk. Whip egg whites to soft peaks and gently fold through batter which will be very liquidy. Ladle mixture into greased custard cups till 3/4+ full. Place pan in middle of oven and pour water into pan about 1/2 “ up the sides of the custard cups. Carefully push in rack and bake for about 45 minutes until cake tops are formed and slightly brown. Carefully pull rack from oven and remove cups. Refrigerate till cool. To serve them, they can be eaten from the cups or inverted and topped with your favorite crushed fruit, berries or whipped cream.

I know, I know, another Chocolate Chip Cookie, BUT this is one of the best!

The Sucanat gives a totally unique depth of satisfying sweet, that has you reaching for more ‘n more ‘n more

… As always, organic is best.

You’ll need:

1-1/4 Cup Sugar – Organic Sucanat™
2/3 Cup Salted Butter softened
1 teaspoon Vanilla
1 Whole Fresh Egg
1 Tablespoon Water
3/4 Cup Unbleached White Flour
3/4 Cup Whole Wheat Pastry Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1 teaspoon organic Nonfat Dry Milk Powder
1/2 Cup Chopped Walnuts
1-1/4 Cup Chocolate Chips (organic of your
choice: chocolate, carob, butterscotch…)

4-5 Cookie Sheets (not nonstick)
Parchment Paper
375 Degree Oven
7-8 Minutes/batch
1 teaspoon to scoop batter

To prepare:

Preheat oven at 375 degrees. Parchment paper for cookies is always much better than greasing the cookie sheet for easier release after baking, and parchment can be reused. So cut a piece to fit your cookie sheet with no need to grease either at all and store cooled sheets with parchment in them for the next time.

In an electric mixer cream butter and Sucanat™ till well mixed. Meanwhile, sift together both flours, salt, baking soda, nonfat milk powder. Put mixer on slower speed and add egg, vanilla, water to creamed butter/sugar mixture one at a time and mix after each addition. Add sifted flour to mixture in 3 additions, mixing after each addition. Add walnuts and chocolate chips and mix for few seconds till just mixed through but not crushing. You can mix by hand to complete it. Drop batter by teaspoonfuls onto papered cookie sheets. Bake in middle of oven for 7-8 minutes until tops start to crack and bottoms slightly tan. Remove from oven and allow to cool on sheets while filling the remaining sheets. Cookies will crisp as they cool making it easier to lift from paper. Enjoy dunking in your favorite glass of or cup of….