Home-made Tortillas made Healthy

Home-made tortillas made healthy by substituting the crisco/lard for olive oil and adding whole-wheat!

Original Recipe Yield 8-12 Tortillas

Ingredients

  • 1 1/2 cups white flour
  • 1  cups wheat flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 cup boiling water
  • 1/4 cup Extra virgin olive oil

Directions

  1. Combine flours, baking powder, and salt. Add water and oil. Stir until combined.
  2. Kneed on a lightly floured surface for approximately 1 minute adding additional flour if needed.
  3. Place a stainless steel pain on stove-top over medium heat. Meanwhile, form into gulf ball size pieces and roll each ball into a large flat disc.
  4. Place each tortilla on to the hot pan, 1 at a time, for approximately 15 seconds per side or until bubble and golden. Repeat with remaining tortillas.
  5. Enjoy!
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Pilgrim Pies

Blessed is the man whose strength is in You,
Whose heart is set on pilgrimage.

Psalm 84:5

For 7 years I have made these pilgrim pies but I honestly doubt the pilgrims ever experienced such a delightful delicacy! It has become somewhat of an unspoken tradition for me to make my first batch in the first week of October(can any one believe it is already October?!). If I don’t make these pies as soon as the 1st of October twirls around, I am reminded by 1/2 dozen kidlettes that, “it is officially Pilgrim Pie Season”!

Original Recipe Yield 12-15 “pies”

Ingredients

  • 2 eggs
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 1 (15oz) can Pureed Pumpkin or 2 cups freshly pureed pumpkin(I used freshly pureed)
  • 3 cups flour
  • 1tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Filling
  • 4 oz cream cheese – softened
  • 1/2 cup butter – softened
  • 2tsp vanilla
  • 4-5 cups powder sugar

Directions

  1. Heat oven to 350 degrees .
  2. Beat eggs, sugar, oil, vanilla, and pumpkin  in large bowl. Add flour, pumpkin pie spice, soda, powder, and salt until well combine.
  3. Using an ice cream scoop(my favorite kitchen tool) or large spoon, spoon 1/4 cup dallops onto ungreased cookie sheet 1 1/2 inches apart. Bake for 11-14 minutes or until bottoms are golden. Let cool on tray for 5 minutes then remove from tray and let  cool completely on parchment.
  4. Prepare filling. Combine all filling ingredients and blend on high speed until smooth and fluffy!
  5. Pipe filling onto 1 cookie and top with the second cookie. Continue with remaining cookies and Enjoy!
2 Comments

Fresh Fruit Cheese Cake

Original Recipe Yield 12 servings

Ingredients

  • 2 1/2 cups  Graham Cracker Crumbs
  • 1/2 cup butter, melted
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • The zest of 1 lemon and 1 lime
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time then zest of lemon and lime, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh fruit before serving. Store leftover cheesecake in refrigerator.
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