In our family, cobbler is synonymous with Grandma. This was her favorite dessert to make – mainly because it was such a good healthful recipe, and she lived in California, where there were lots of fresh fruits to use. Besides cherry, she often made peach or apricot and always had a cobbler or two in her freezer for unexpected company. And she never failed to have homemade ice cream to put on top!
We’re not sure where the name came from for this time-honored favorite – perhaps from the simple “piecrust” topping made from mashed potatoes. This is another good example of how meat replacements can be used in traditional recipes.
Baked, not fried!

1 large russet baking potato salt and paprika

1. Wash potato and slice lengthwise into ½-inch slices. Cut the slices into french fry strips(skin may be left on).
2. Place in a Pyrex baking dish or bowl and sprinkle with salt and paprika to taste. Toss until evenly coated.
3. Place in microwave and cook for approximately 5 minutes, or until tender but not shriveled or dry.
Nonmicrowave option: Steam 10 minutes on the stove.
4. Place precooked potates on a lightly oiled or Bake Magic-lined cookie sheet and bake at 450ºF for approximately 15 minutes, or until crispy b
My mother used to make these, and we all loved them. (and so did our frequent guests) Using the microwave makes them puff up into little round, crunchy bullets. You can toast them in the oven, like the almonds above, but they won’t puff as much.
Muffin tops are always my favorite part of the muffin – Slightly crisp on top and easier to spread with butter or jam. So just make a trayful of tops! You can buy special muffin top pans, or just use a cookie sheet. We’ve kept the recipe small because they are so good fresh from the oven; if you want to double the recipe extras can be frozen.
Another recipe from Kimberley’s kitchen: When she served this to her family, they all agreed that they liked is better than the milk, butter, and cheese recipes they used to eat!
1 cup walnuts
1¾ cups whole wheat pastry flour
1 teaspoon salt
½ teaspoon ginger (optional)
⅓ cup molasses
½ cup honey (or ¾ cup brown sugar and ¼ cup water)
½ cup applesauce
1 teaspoon vanilla
1 tablespoon Ener-G Baking Soda*
½ cup pecan or walnut halves (optional)
1½ cups whole wheat flour
1 tablespoon Ener-G Baking Powder
¾ teaspoon salt
1 cup coconut milk
2/3 cup brown or raw sugar
1 teaspoon vanilla
1 teaspoon Roma coffee substitute
¼ cup carob powder
¼ cup flaxseeds
⅓ cup applesauce
¾ cup coconut milk*
½ cup water
2 tablespoons yellow cornmeal
½ teaspoon salt, or McCormick’s Butter Flavored Salt, or Flavacol Popcorn Salt
3 cups finely chopped vegetables (onion, sweet bell peppers, green or yellow zucchini, mushrooms, and spinach may be used)
1 tablespoon Bragg Liquid Aminos or 1 teaspoon soy sauce

¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon basil
A fun way to serve your vegetables – adults and children love this colorful combination.

1 cup firm tofu
½ green pepper, cut into 1-inch squares
8 button mushrooms
8 cherry tomatoes
1 small zucchini

Sweet and sour marinade: Combine 1 tablespoon Bragg Liquid Aminos with 1 tablespoon honey, 1 teaspoon lemon juice, and ½ reaspoon salt.

Garlic salt
4 bomboo or metal skewers
This is a delicious make-ahead treat.

¼ cup whole wheat pastry flour
1 cup Brazil nuts (or walnuts)
1 cup quick oats
1 teaspoon salt
¼ cup honey, warmed