recipes

Donna's make-ahead mashed potatoes

These potatoes are wonderful. Even when made days ahead of time, the potatoes taste like you just made them. Good to keep on hand in the refrigerator for a quick warming whenever you are in the mood for great mashed potatoes. The white pepper is an essential ingredient.

Donna's Chocolate Walnut Pie

Oh so yummy – just the perfect dessert for a chocolate lover. Make it in a pie pan or use mini muffin pans for a little bite, of a guilt-free, chocolate treat. This pie can be made with or without a pie crust. I like to make it without a crust to save calories.

Roasted Pumpkin Pancakes

Roasted Pumpkin    1 Pound     Pumpkin Flesh¼ Cup         Grape seed Oil1 Tbsp        Garam Masala½ tsp        Cinnamon¼ tsp        Nutmeg2 Tbsp        HoneyPumpkin Puree        Yield: 40 ounces3 ½ Cup        Soy Milk1 tsp        Cinnamon¼ tsp        Nutmeg¼ Cup        Brown Sugar1 Tbsp        VanillaPancake Mix        Yield: 12 Pancakes1 ½ Cup        All-purpose flour3 tsp        Baking Powder1 tsp        Baking Soda½ tsp        Salt1 Each        Egg1 ¼ Cup        Soy Milk8 ounces    Pumpkin Puree¼ Cup        Grape seed OilPre-heat oven to 400 degrees. Rough chop pumpkin flesh into approximately ½ inch cubes. Combine seasonings, honey and oil in a bowl and mix together. Toss pumpkin in mixture and place on a baking sheet. Roast seasoned pumpkin in oven for approximately 15 to 20 minutes, until soft and caramelized.When pumpkin is finished roasting, remove from oven and let cool 5 minutes. Place roasted pumpkin in blender and add soy milk. Puree pumpkin, cinnamon, nutmeg, brown sugar, vanilla and soy milk together until it reaches shake like consistency (Additional soy milk may be needed depending on the fiber content of pumpkin).Sift flour, baking powder, baking soda and salt together in a medium sized bowl. Whisk egg and soy milk together in a separate bowl until combined. While stirring dry ingredients pour in liquid until smooth (Do not over mix the batter). Add 8 ounces of pumpkin puree to pancake batter and stir. Let batter rest for 5 minutes so the carbon dioxide from the baking soda can activate to form bubbles.

Roasted Pumpkin Pancakes

Roasted Pumpkin    1 Pound     Pumpkin Flesh¼ Cup         Grape seed Oil1 Tbsp        Garam Masala½ tsp        Cinnamon¼ tsp        Nutmeg2 Tbsp        HoneyPumpkin Puree        Yield: 40 ounces3 ½ Cup        Soy Milk1 tsp        Cinnamon¼ tsp        Nutmeg¼ Cup        Brown Sugar1 Tbsp        VanillaPancake Mix        Yield: 12 Pancakes1 ½ Cup        All-purpose flour3 tsp        Baking Powder1 tsp        Baking Soda½ tsp        Salt1 Each        Egg1 ¼ Cup        Soy Milk8 ounces    Pumpkin Puree¼ Cup        Grape seed OilPre-heat oven to 400 degrees. Rough chop pumpkin flesh into approximately ½ inch cubes. Combine seasonings, honey and oil in a bowl and mix together. Toss pumpkin in mixture and place on a baking sheet. Roast seasoned pumpkin in oven for approximately 15 to 20 minutes, until soft and caramelized.When pumpkin is finished roasting, remove from oven and let cool 5 minutes. Place roasted pumpkin in blender and add soy milk. Puree pumpkin, cinnamon, nutmeg, brown sugar, vanilla and soy milk together until it reaches shake like consistency (Additional soy milk may be needed depending on the fiber content of pumpkin).Sift flour, baking powder, baking soda and salt together in a medium sized bowl. Whisk egg and soy milk together in a separate bowl until combined. While stirring dry ingredients pour in liquid until smooth (Do not over mix the batter). Add 8 ounces of pumpkin puree to pancake batter and stir. Let batter rest for 5 minutes so the carbon dioxide from the baking soda can activate to form bubbles.