Recipes Included On This Page Raw Blueberry Tartlets - Vegan Rhubarb Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raw Blueberry Tartlets - Vegan Recipe By : Self Magazine, recipe of the week, 05.07.07 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh blueberries 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon grated orange zest -- plus extra julienned for garnish 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola-oil cooking spray 2/3 cup raw almonds 1/2 cup pitted dates -- (packed) Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 teaspoon water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ball­sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest. Serves 4. Source : Self Magazine, recipe of the week, 05.07.07 Formatted by Chupa Babi in MC: 05.07.07 Fruit may become your first choice for dessert after you try this dish from The Golden Door in Escondido, California. Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber; don't be afraid of the fat, it's mostly the healthy kind. Contributed to the FareShare Gazette by Chupa; 11 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; trace Fat (2.6% calories from fat); 1g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 1/2 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * Rhubarb Cake Recipe By : adapted from 4-H Favorites Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Bottom* 2 cups flour 1/2 cup butter -- (cold) 1/4 teaspoon salt 1 teaspoon baking powder 1 beaten egg -- (optional) [I used it] *Topping* 4 cups thinly sliced rhubarb 3/4 cup granulated sugar 3/4 cup Splenda 1/2 cup melted butter 1/2 cup flour 2 eggs -- beaten *Bottom* Crumble the dry ingredients together; add the beaten egg and mix lightly with a fork. Reserve 3/4 cup of the mixture and press the rest into a greased 8- x 11-inch pan. *Topping* Mix the dry ingredients with the rhubarb; stir in the melted butter. Beat the eggs and combine with the rhubarb mixture. Spread on top of the crust. Distribute the reserved crust mixture evenly over the rhubarb. Bake at 350F until the rhubarb is tender and the top is custardy (about 35 to 40 minutes). Original recipe contributed to the book by Bryan Penno, Member, Naples Woodworkers. From 4-H Favorites; a special project of Alberta 4-H 75th Anniversary Committee; (1917-1992). Hallie's note: Adjust the amount of sweetening according to the sweetness of your rhubarb. If you err do it on the skimpy side because you can always compensate by sprinkling a little extra on the top when serving; combine it with a little cinnamon or grated nutmeg if desired. In my old counter-top convection oven (which is starting to slow down) it took about 50 minutes at 350F. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 4 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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