Orange Cake. Ingredients. 2 1/2 cups flour 2 tsp baking powder 1 cup sugar 1 tsp. Orange zest 1/2 cup oil 1 cup orange juice.

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2 Dessert recipes Orange cake Flora cake Coffee cake Fruit tarts Biscotti Puff cookies Date squares-1 Date squares-2 Chocolate tart Crumble tart Brownies Upside down cake Sweet potatoes Pancake Crumb muffins Chocolate muffins-1 Chocolate muffins-2 Hot fudge cake Chocolate fudge Chocolate cake-1 Chocolate cake-2 Semolina pastry Banana nut bread Carrot cake Blueberry cake Florentines Bread pudding Sweet potatoes cake Scones Lime cake Sponge cake Atayef Chocolate mousse Anise cookie Almond cookie Chocolate pudding

3 Orange Cake 2 1/2 cups flour 2 tsp baking powder 1 cup sugar 1 tsp. Orange zest 1/2 cup oil 1 cup orange juice Mix flour with baking powder, orange zest and sugar then add the oil and orange juice; mix well Pour the mixture into a 9-inch round and prepared pan Preheat oven to 350 F for 35 minutes or until the center is clear when tested by a toothpick or a knife Take out of the oven and let it cool off on a cooling rack Transfer to a serving platter and serve with tea and coffee Makes 12 servings

4 Flora Cake 1 1/2 cup flour 2 tsp baking powder 3/4 cup sugar 1/2 cup oil 1/2 cup silk milk 1 cup apricot jam Transfer into a prepared 8-inch pan, reserving a piece of the dough to create square areas around the jam Evenly cover the surface of the dough with the apricot jam Using the extra piece of dough, create equal number of cylinders and use them to create squares on top of the jam layer pressing gently at the edges Preheat oven to 350 F and bake for 25minutes or until golden brown Take out of the oven and let cool off on a cooling rack Serve with hot tea and coffee Makes 9 servings

5 Coffee Cake 2 cups flour 2 tsp baking powder 1/2 tsp Baking soda Dash of salt 1tbsp. cinnamon 1 cup diced Granny Smith apple 1 cup sugar 1 cup apple sauce 1/4 cup brown sugar Toppings 1/2 cup brown sugar 3 tbsp. flour 1/2 tsp cinnamon 1/2 cup oil 1/2 cup chopped nuts Combine all ingredients together and mix well Pour into a prepared 9-inch round pan Separately mix topping ingredients together then sprinkle the mixture on top of the cake Preheat oven to 350 F and bake cake for 35 minutes or until the center is clear when tested with toothpick or knife Take out from oven and let cool off on a cooling rack then serve with hot tea and coffee Makes 12 servings

6 Fruit Tarts Tart or pie shells. 11/4 C. Flour ½ C. Brown sugar ½ C. Margarine ½ c. almond chopped Use desired fruits 2 Tb. Cold water Mix in a food processor all the ingredient until form dough. Bake 350 until lightly golden. Fill it with cool whip or custard made with silk almond milk (follow the recipe on the box and top with fresh fruits. Serve

7 Biscotti 1 1/4 cup flour 1 tsp baking powder 1/2 cup sugar 1 tsp cinnamon 1/2 cup vegan chocolate chip 1/2 cup toasted shaved almonds 3 tsp Silk milk Add ingredients together one at a time and mix will Form one log on a baking sheet Preheat oven to 350 F and bake for 20 minutes Let it cool off for few minutes then cut slices and rearrange on a cookie sheet Bake for an additional 5 minutes on each side and take out of the oven and let cool off on a cooling rack Makes 12 servings

8 Puff Cookies (Palmier) 1 pkg. ready made puff pastry 1 cup melted vegan chocolate or brown sugar with cinnamon 1/2 cup chopped pecan Confection sugar On a lightly floured surface roll the puff dough Spread melted chocolate on the dough and sprinkle pecan on top or sprinkle brown sugar cinnamon mix then add pecan on top Cut the dough into even strips and with a knife make a shallow slice in the center Roll up the right and the left side evenly towards the center and place it on the baking sheet Preheat oven to 350 F and bake for 10 minutes or until golden brown; take out of the oven and let it cool on a cooling rack Sprinkle cookies with confection sugar and serve with hot tea or coffee Makes 12 puffs

9 Date Squares-1 2 cups flour 1/2 tsp salt 1/2 tsp Baking Soda 1 tbsp. Baking powder 2 cups Quick cooking oats 1 cup brown sugar 2/3 cup oil 1/2 cup coconut 13 Oz. pitted baking dates 1 cup chopped pecan 1 tbsp. cinnamon 1 cup melted vegan chocolate In a food processor or mixer mix all ingredients in order until coconut Press 1/2 the mixture into a baking pan Soften the dates in the microwave then mix with cinnamon and pecan Spread the date mixture on top of the oats layer in the pan and cover with the other half of the oats mixture Preheat oven to 350 F and bake for 20 minutes or until lightly golden Take out and let it cool on a cooling rack Melt the chocolate and spread evenly Cut into squares and serve with hot tea and coffee Makes 24 squares

10 Date Squares-2 1/2 cup Crisco 1/2 cup confection sugar 1 Tbsp. corn syrup 4 cups rolled oats 1 cup chopped dates 1 cup melted vegan chocolate In a saucepan melt Crisco, sugar and corn syrup Add oats and dates and mix well Pour into prepared 9x13 pan (sprayed or coated by oil and coated with a thin layer of flour) Preheat oven to 350 F and bake for 30 minutes When it slightly cooled melt chocolate and pour it on top. Cool slightly and cut into squares Makes 24 squares

11 Chocolate Tart Tarts 1 1/2 flour 1 cup pecan 1/3 cup sugar 1/2 cup Crisco In a food processor mix all ingredients to form a soft dough Roll dough on a lightly floured surface and cut into mini circles the size of a tart pan Place dough in tart pans and press firmly on the pieces to fully line the mini tart cups, then use a fork to prick the shells Preheat oven to 350 F and bake for 12 minutes or until golden brown then cool on a cooling rack Filling 2 tbsp. cornstarch 2 tbsp. cocoa powder 1 tbsp. sugar 1 cup Silk milk 1/2 cup vegan chocolate chip : In a saucepan mix cornstarch, cocoa, sugar and milk Slowly heat together until thickened then stir in chocolate and mix well; let it cool off Pour into tarts and serve with hot tea and coffee Makes 12 tarts

12 Crumble Tart 1 large pie shell 1 cup frozen raspberries 2 cups chopped apples 4 tbsp. sugar Topping 1 cup flour 2/3 cup brown sugar 1/2 cup margarine 1 cup chopped nuts In a saucepan add raspberries, apple and sugar; cook on medium heat until fruits are softened and sugar is melted Pour the mixture in the pie Mix all topping ingredients together and add on top of the fruit mixture Preheat oven to 350 F and bake for 35minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Slice and serve with hot tea and coffee Makes 8 servings

13 Brownies 3 cups flour 2 tbsp. Baking powder 1 3/4 cup sugar 1/2 cup pecan 3/4 cup oil 1 cup Silk milk 4 tbsp. cocoa powder Mix all ingredients in order and pour into a baking sheet Preheat oven to 350 F and bake for25 minutes or until brownie separates from the sides Take out of the oven and cool on a cooling rack then cut and serve with hot tea and coffee Option: May melt a cup of vegan chocolate and spread it on top after brownies cool off and before cutting them Makes up to 36 servings

14 Upside Down Cake Toping ingredients 1 can pears or pineapple 1 cup cherry haves 1/4 cup melted margarine 1/2 cup sugar Pour melted margarine into a prepared pan and spread evenly Sprinkle sugar on top of margarine Drain fruits, arrange pears/ pineapple and place cherry in the empty spots Add all the ingredients together and mix well Pour the cake mixture on top of the topping already prepared and in the baking tray Preheat oven to 350 F and bake for 30 minutes or until the center is clean when tested with a tooth pick or a knife; cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Serve with hot tea or coffee Makes 8 servings Cake ingredients 2 cups flour 2 tbsp. baking powder 1 tsp baking soda Dash of salt 1 cup brown sugar 1 tsp vinegar 1/2 cup applesauce 1/2 cup warm water as or as needed

15 Sweet Potatoes Casserole 2 cans sweet potatoes 1/2 cup brown sugar 1/2 cup coconut milk 3 tbsp. margarine 1/2 tsp cinnamon 1/4 tsp nutmeg Toppings 1/2 cup brown sugar 1/3 cup flour 3 tbsp. margarine 1 tsp cinnamon 1/2 cup chopped pecan Combined all ingredients and pour into a prepared baking dish Mix all topping ingredients and sprinkle on top Preheat oven to 350 F and bake for 35 minutes or until golden brown Cool on a cooling rack and serve warm Makes approximately 8 servings

16 Pancake 1 1/2 cups flour 2 tbsp. baking powder Dash of salt 1/2 tsp cinnamon 2 tbsp. sugar 1 tbsp. oil 2 1/4 cups Silk vanilla milk Light margarine or Crisco for frying Optional: 1/2 cup crushed cuts and or vegan chocolate Mix all ingredients together to form a slightly thick batter Heat margarine or oil in a nonstick skillet and use a spoon or a spouted cup to pour the batter in the skillet to form 3-4 inch individual pancake Fry on each sides until its golden brown; remove from skillet and place on a serving plater On individual plates, stack pancakes 3-4 pancakes per stack or as many as desired and serve with honey or syrup Makes approximately 14 pancakes

17 1 1/2 cups flour 1 cup sugar 1 tsp cinnamon 2 tbsp. cocoa Dash of salt 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp. instant coffee 1/4 cup margarine 1/3 cup coconut milk 1 cup chopped pecan Crumbs 1/2 cup flour 1/2 cup coconut 2 tbsp. coconut milk In a mixing bowl combined all ingredients in order; mix well Pour batter into prepared muffins cups (lightly oiled and floured or lined with lightly oiled muffin cups) Sprinkle crumbs over muffins and bake in a preheated oven for 25 minutes at 350 F until golden brown Take out and cool on a cooling rack; serve with hot tea or coffee Makes 9 muffins Crumbs Muffins

18 Chocolate Muffins-1 1 3/4 cups flour 2 tbsp. baking powder 1/2 tsp baking soda 1/3 cup cocoa 1 tsp cinnamon Dash of salt 2/3 cup sugar 1/3 cup oil 1 cup applesauce 1 cup chopped pecan In a mixing bowl combined all ingredients in order; mix well Pour batter into prepared muffins cups (lightly oiled and floured or lined with lightly oiled muffin cups) Bake in a preheated oven for 20 minutes at 350 F until center is clean when tested with a tooth pick or a knife Take out of oven and cool on a cooling rack Serve with hot tea or coffee Makes 9 muffins

19 Chocolate Muffins-2 1 1/2 cups flour 2 tsp baking powder 1/2 cup brown sugar 1/2 cup oil 2 tbsp. cocoa 1 can diced pear 1/2 cup Silk milk Topping 2 tbsp. flour 2 tbsp. brown sugar 3 tbsp. oil 1 tsp cinnamon 1/3 cup chopped walnuts In a mixing bowl combine all ingredients in order; mix well Pour batter into prepared muffins cups (lightly oiled and floured or lined with lightly oiled muffin cups) Sprinkle topping over muffins and bake in a preheated oven for 20 minutes at 350 F until golden brown Take out of the oven and cool on a cooling rack Serve with hot tea or coffee Makes 9 muffins

20 Hot Fudge Cake 1 cup flour 2 tbsp. baking powder 3/4 cup sugar 1/4 tsp salt 3 tbsp. cocoa 1/2 cup Silk milk 1 tsp vanilla Topping 1 cup brown sugar 3 tbsp. cocoa 1 1/2 cups hot water In a mixing bowl mix all ingredients together in order; mix well Pour batter into a prepared 8-inch round pan (oiled and lightly floured) Combine brown sugar and cocoa together and sprinkle over the cake batter then pour hot water over batter; do not stir Preheat oven to 350 F and bake for 40 minutes or until center is clean when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Serve with hot tea or coffee Makes 8 servings

21 Chocolate Fudge 3 pkg. Non-dairy (vegan) chocolate chip 4 tbsp. margarine 1/2 cup Silk milk 1 cup chopped pecans 1 tsp vanilla Prepare a loaf pan or a glass/plastic container by lining it with plastic wrap; keep aside In a medium sized pot and over medium heat melt margarine then add chocolate chip and milk Stir continuously until all ingredients are smooth Remove from heat and add chopped pecan quickly Pour into prepared loaf pan or container and refrigerate for 2 hours Take out of refrigerator and turn upside down on a cutting board; remove plastic wrap Slice into cubes and serve with hot tea an coffee Place the left over in a tight container and refrigerate Makes approximately 40 cubes

22 2 cups flour 2 tbsp. baking powder 1/2 tsp baking powder Dash of salt 1 cup apple sauce 1/2 cup ground pecans 1 cup sugar 3 tbsp. cocoa powders 3/4 cup oil 1/2 cup water Chocolate Cake-1 In a mixing bowl combine all ingredients together one by one; mix well Pour batter into a prepared 9-inch round pan; oiled and lightly floured Preheat oven to 350 F and bake for 30 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Serve with hot tea or coffee Makes 12 servings

23 v 1 1/3 cup flour 1 tbsp. baking powder 1/2 tsp baking soda 3/4 cup sugar 3 tbsp. cocoa powder 1 tsp vanilla 1/3 cup oil 1 cup water or as needed In a mixing bowl combine all ingredients together one by one and mix well Pour batter into a prepared 8-inch round pan; oiled and lightly floured Preheat oven to 350 F and bake for 30 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Serve with hot tea or coffee Makes 8 servings Chocolate Cake-2

24 2 cups Semolina flour 3/4 cup sugar 1 tsp baking powder 1/2 cup coconut 1/2 cup oil 1 container cool whip Almonds for decoration Syrup ingredients 1 cup sugar 1/2 cup water 1/2 tsp lemon juice 1 tsp margarine Syrup method: In a sauce pan combine water and sugar together and bring to a boil on medium heat until it becomes thick as syrup then add lemon and margarine Combined all ingredients together, mix well and spread the mixture on prepared cookie sheet (oiled and lightly floured) Make cut lines and place one almond on each section Preheat oven to 350 F and bake for 15 minutes or until golden brown Pour warm syrup on Semolina and let it stand for minutes for the dough to absorb the syrup then serve Makes 36 servings Semolina Pastry

25 Banana Nut Bread 2 cups flour 3 tsp baking powder 1 tsp salt 1 cup sugar 2 tsp cinnamon 3 large bananas mashed 1/3 cup oil 1 cup chopped walnuts 1 cup Silk milk In a mixing bowl mix all ingredients together; mix well Pour into oiled and lightly floured loaf pan or a regular pan Preheat oven to 350 F and bake for 45 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake/loaf up side down in one fluid movement Slice and serve with hot tea and coffee Makes 9 servings

26 Carrot Cake 2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda Dash of salt 3/4 cup brown sugar 1 cup diced pineapple 1 1/2 cups grated carrots 1/3 cup chopped walnuts 1/2 cup oil 1/2 cup Silk milk In a mixing bowl combine all ingredients in order; mix well Pour the mixture into oiled and lightly floured 9-inch round pan Preheat oven to 350 F and bake for 35 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Slice and serve with hot tea and coffee Makes 8 servings

27 Blueberry Cake : 3 Jiffy blueberry muffin mix 1 1/2 cups flour 1/2 cup honey 1/2 cup oil 1 tbsp. baking powder 11/4 cups Silk milk 1 cup fresh blueberry 1/4 cup sugar Wax paper In a mixing bowl combine all ingredients and mix well Line a 9x12 baking pan with the wax paper and mix the sugar and fresh blueberry on top of the wax paper Pour the batter on top the sugar blueberry mix Preheat oven to 350 F and bake for 35 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Slice and serve with hot tea and coffee Makes 8 servings

28 Florentines 3/4 cup margarine 1 cup confection sugar 1 cup chopped peanuts 1/2 cup chopped pecans 1/2 cup chopped raisins 1 pkg. vegan chocolate chips In a non stick skillet or wok melt butter and add sugar, mix well until dissolved Add nuts and raisins, mix well and remove from heat On a nonstick cookie sheet or a parchment sheet use a spoon to drop the mixture, leavening a space in between for growth during baking Preheat oven to 350 F and bake for 6 minutes or until golden brown Take out the oven and cool on a cooling rack Melt the chocolate and use a fork to spread it on the back of each cookie Keep cookie with chocolate side up until it solidified Serve with hot tea and coffee Make xx servings

29 Bread Pudding 1 pkg. Pepperidge Farm Raisin Cinnamon Swirl Bread 1 stick margarine 1 cup brown sugar 1 cup Silk vanilla milk 1 cup chopped pecan Optional: Marshmallow Cool whip Cut bread into cube and place in a baking dish In a saucepan combine margarine, sugar, and milk and bring to boil, reduce heat to medium and simmer for 10 min Add the nuts to the milk mixture, stir, then pour the mixture on top of the bread Preheat oven to 350 F and bake for 15 minutes or until golden brown Take out of the oven and sprinkle marshmallow (optional) on top, then return to oven and bake until it is golden brown Take out of the oven and let cool on cooling rack Serve with/without cool whip with hot tea and coffee Makes 6 servings

30 Sweet Potatoes Cake 2 1/2 cups flour 1 tbsp. baking powder 1 tsp baking soda 2 tsp cinnamon 1 1/2 cups sugar 1 cup chopped pecan 1 cup cooked Sweet potatoes 1/3 cup oil 1 cup coconut milk Mix all dry ingredients together and mix all liquid ingredients together Combined both ingredients and mix well; pour the batter in a 9x13 -greased pan Preheat oven to 350 F and bake for 45 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement; serve with hot tea or coffee Makes 20 servings

31 Scones 2 1/2 cups flour 2 tsp baking powder 1/4 cup Crisco butter flavor 1/2 cup Silk Milk In a mixing bowl mix all ingredients in order Add to the mixture one of these flavors: Raisin, currant, cinnamon or cocoa powder Place the dough on oil sprayed baking sheet and make a circle Slice slightly to 12 pieces then sprinkles brown sugar on top Preheat oven to 350 F and bake for 25minutes or until lightly browned Take out of the oven and cool on a cooling rack Serve with hot tea or coffee Makes 12 servings

32 2 cups four 1 1/2 tsp baking powder 1/2 tsp salt 1 cup brown sugar 1 tsp lime zest 1 mashed banana 2/3 cup raisins 1/2 tsp cinnamon 1/2 tsp coconut 1/2 cup coconut milk Lime Cake In a mixing bowl mix all the dry ingredients together then add the coconut milk and mix well Pour batter into oiled and lightly floured 9-inch round pan Preheat oven to 350 F and bake for 35 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Slice and serve with hot tea or coffee Makes 12 servings

33 Sponge Cake 2 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp salt 1 cup sugar 1 tsp vanilla 1/2 can sprit In a mixing bowl mix all the dry ingredients together then add liquid, sugar, and oil; blend all well Pour batter into oiled and lightly floured 9-inch round pan Preheat oven to 350 F and bake for 35 minutes or until the center is clear when tested with a tooth pick or a knife Take out of the oven and cool on a cooling rack Place a serving platter on top of the baking pan and turn the cake up side down in one fluid movement Slice and serve with hot tea or coffee Makes 12 servings

34 Atayef 1 cup flour 1 cup Semolina flour 1 pkg. yeast 1 cup sugar 1 tsp baking powder Warm water as needed Stuffing 1/2 cup chopped walnut 1 tsp cinnamon 1/2 cup coconut 2 tsp sugar Honey/Syrup 2 cups Sugar 1/2 cup water 1/2 tsp lemon juice Honey/Syrup In a sauce pan combine water and sugar together and bring to a boil on medium heat until it becomes thick as syrup then add lemon Atayef In a mixing bowl mix flour, semolina flour and baking powder Mix yeast with sugar and warm water and set aside for few minutes Add yeast to the flour mixture, add more water if needed to create a dough On a flat surface roll the dough using a rolling pin Cut the dough to small even circles using a cookie cutter Place ~ 1 tsp stuffing on one half of the circle, fold the other half on top and seal the edges by brushing them with water and pressing them together Pan fry and strain when they brown Healthier option: fry use oil-free Air fryer Drizzle with honey syrup Serve with hot tea and coffee Makes approximately xx pieces

35 Chocolate Mousse 1 pkg. vegan or non dairy chocolate chip 1/2 cup Silk milk 1 pkg. cool whip 4 mini pie shell In a sauce pan and over medium heat melt chocolate in milk and let the mixture cool Prepare cool whip as per package instructions Fold cool whip into the cold chocolate mixture Place in refrigerator unit set Fill mini pie shells with chocolate mousse and decorate with cool whip Serve cold Makes 4 pies

36 Anise Cookie 4 1/2 cups flour 1/2 cup oil 1 1/2 cups sugar 1 1/2 cups orange Juice 1 tsp vanilla 2 tbsp. anise powder 1 tbsp. baking powder In a mixing bowel mix all ingredients Transfer the dough to a greased baking sheet and spread the dough Cut the dough into fingers Preheat oven to 350 F and bake for 20 minutes or until its golden brown Take out of the oven and cool on a cooling rack Serve with hot tea and coffee Makes xx servings

37 Almond Cookie 1 1/2 cups flour 3/4 cup margarine 1/2 cup confection sugar 1 cup chopped almonds 1 tsp vanilla Whole roasted almonds for the top In a mixing bowel mix margarine and sugar until it is creamy Add chopped almonds and flour to the first mixture until it makes a soft dough In a greased baking sheet spoon the dough; keep them apart from each other Decorate each cookie by inserting one whole roasted almond in the center Preheat oven to 350 F and bake for 20 minutes or until its golden brown Take out of the oven and cool on a cooling rack Serve with hot tea and coffee Makes xx servings

38 Chocolate Pudding 1 1/2 cups sugar 3 tbsp. unsweetened coco powder 2 cups Silk milk 3 tbsp. cornstarch 1/3 cups margarine In a sauce pan mix sugar, coco powder, and cornstarch On medium heat, slowly add milk to the mixture, stirring continually When the mixture is thickened remove from heat and add margarine Place in a serving plate or serving cups and place in refrigerator unit set Decorate with cool whip (optional) and serve cold Makes xx servings