Directions (Toasted Bread):
1. Place cubed bread on a half sheet pan and pour melted butter over it and toss.
2. Toast the bread in a 350F oven for about 10 minutes or until bread is toasted.

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spread the 2 oz of melted butter in the bottom of a baking pan, then sprinkle the brown sugar and raisins in the bottom of the pan.
3. In a large bowl mix together the milk, sugar, eggs, vanilla, and cinnamon. Stir to combine.
4. Toss cubed bread into milk mixture to moisten (about 3 minutes). Use a slotted spoon to place bread mixture into pan.
5. Pour enough milk mixture over bread until it comes to the top, gently pressing down as you go.
6. Bake for about 20-30 minutes.

BAKING TIPS:
• Once out of the oven, invert pan over plate and allow to cool.
• Due to the topping of this bread pudding, it will stick to pan if allowed to cool in the pan.

Directions:
1. Heat oven to 400 F
2. In a large mixing bowl combine pumpkin, condensed milk, eggs, ground spices, salt, and vanilla extract. Blend well.
3. For the streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans and set aside.
4. Pour pumpkin mixture into the unbaked pastry shell. Bake for about 15 minutes.
5. Reduce the oven temperature to 350 F. Bake for 25 minutes longer.
6. Sprinkle streusel topping over the pie. Continue baking at 350 F for about 20-25 minutes longer, or until golden brown, and the filling is set.

Spray a 9×9 pan (use 8×8 if you like thicker treats) with non stick cooking spray (I use butter flavored, but neutral works as well) and then line it with a strip of parchment that comes over the edges on 2 sides (so – a 9×16 or so strip) – this will help life the treats out of the pan.

Toss the chocolate chips with the cinnamon and cayenne.

Melt the butter over medium heat in a saucepan, allow it to brown slightly so that it smells toasted and nutty. This will take 4-5 minutes. Turn the heat to low and add in the condensed milk, vanilla and salt. Stir in the marshmallows and keep stirring until they completely melt.

Turn the heat off and stir in the rice cereal, then the graham crackers, then finally the chocolate chips (make sure to get all of the cinnamon and cayenne in there too). Spread the mixture with a spatula and smooth the top.

Allow the treats to cool completely before lifting them out of the pan and cutting. These are rich so we cut them into smaller squares but the size is entirely up to you!

In a food processor pulse pistachios, cinnamon, and sugar, until the mixture resembles a rough powder.

Brush the bottom of a 9×13” pan with melted vegan butter. Place a single Phyllo sheet* on the bottom of the pan and brush the top of the Phyllo with melted vegan butter. Repeat this process until you have 6 layers total at the bottom of the pan.

*Phyllo sheets may not be exactly the same size as your pan. Trim them if they are way too large. It is also okay if there is a bit of excess creeping up the edges of the pan.

Spread ⅓ of the ground pistachio nuts evenly over the Phyllo. Layer and brush another 3 layers the same way you did for the bottom of the pan. Spread another ⅓ of the ground pistachios over the Phyllo. Layer and brush another 3 layers. Spread the rest of the filling on top. Top the final layer of nuts with 6 layers of Phyllo, brushing each sheet of Phyllo with vegan butter.

**Layer order: 6 Phyllo – 1/3 of nuts – 3 Phyllo – 1/3 of nuts – 3 Phyllo – 1/3 of nuts – 6 Phyllo**

Refrigerate the Phyllo/nut pastry for 1 hour. While it is being refrigerated, make the sauce by combining sugar, water, honey, and vanilla in a medium saucepan. Bring to a boil and then lower to a simmer until the sauce thickens – about 15-20 minutes. Once thickened, turn off the flame and let it cool for about 30 minutes.

Preheat oven to 350F. Using a sharp paring knife, slice cooled pastry into squares on the diagonal. Each square should be approximately 2×2″ – Make sure to cut through all the layers to the bottom of the pan. Once the oven is preheated, bake pastry for 45 minutes undisturbed.

Remove the pastry from the oven and immediately pour sauce in between all the slices. Avoid pouring over the top to ensure that it stays crispy. Top with any leftover chopped pistachio nuts as garnish. Let the pastry cool completely before serving – To serve gently lift out slices along cut marks.

In a large mixing bowl, combine all dry ingredients: flour, sooj, baking powder, pumpkin spice, and cloves.

Mix wet ingredients into the dry, besides the milk. The milk will help form the dough.

Add the warmed milk slowly into the dough, and keep mixing to form a slightly firm yet smooth dough. Knead batter for 10-15 minutes. The dough is wet, so don’t be afraid that it is sticky.

Dust your working surface with flour. Divide the kneaded dough into four portions. Roll each portion of the dough into a large thick circle with a rolling pin. Roll until the circle is 1/8″ thick.

Use a sharp knife or a pizza cutter to cut into 1/2″ width long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.

Fry shakarparas in an air-fryer at 375 degrees F for 5-6 minutes depending on size of cookie.
Once fried, cool shakarparas for 5 minutes and enjoy.

Cook the strawberries with the lemon juice on a medium-low heat, stirring occasionally, until the strawberries soften. Add the milk and kiwi then puree. Set this aside to cool slightly.

While it cools mix the gelatin with 1/4 cup of water and set aside to bloom.

Beat the egg, yolks, and sugar together in a separate bowl until light pale in color. Add the corn starch and flour and beat until incorporated.

Slowly drizzle the strawberry puree into the egg mixture while whisking constantly. Once half the puree is in you can increase the pouting speed, then move everything back to the pot. Cook over medium heat, stirring constantly with a heat-proof spatula or wooden spoon, until the mixture begins to boil. When the mixture boils, keep it heated for one minute them turn off the heat and stir for one more minute. Stir in the gelatin until completely dissolved.

Place this mix in the refrigerator once it is cool enough, and leave for one hour. Beat the whip cream and powdered sugar until it is stiff but not overworked, and fold in the now cool fruit mixture. Allow to cool in the fridge until set and thickened.

Whisk the eggs and egg whites together. Once it’s a bit fluffy add in the remaining wet ingredients. Whisk them all together for about 10 minutes.

In a separate bowl mix the baking powder, corn meal and almond flour. Add this to the wet mixture and fold them evenly. This should be a smooth semi solid consistency.

Bake for 350 for 45 minutes to an hour.

Serve as is or toppings of your choice. I love this with a scoop of Greek yoghurt, warm honey and crushed nuts.

1. Preheat the oven to 350° Fahrenheit.
2. Add all of the ingredients in the exact order they’re listed to a large bowl and mix them together thoroughly.
3. Roll the dough into little balls and place them evenly spaced apart on a cookie sheet sprayed down with PAM Baking Spray.
4. Place the cookie sheet in the oven and let the cookies bake for 11 minutes.

To make crust: Preheat oven to 350 degrees. Grease a tart pan (8-9”). Set aside.
In a food processor, combine flour and almonds and process until almonds grind into a slightly-fine mill. Stop processor and add syrup, coconut oil, vanilla, and salt then pulse to combine into an easily molded mixture.
Remove from processor and press firmly into bottom and up the sides of prepared tart tin. Bake for 20-25 minutes or until crust is golden brown.
Transfer to a wire rack and let crust cool while preparing filling.
To make filling: In a saucepan, combine cranberries and cherry (or pomegranate) juice. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to a simmer, and cook until cranberries burst and mixture slightly thickens, about 20 minutes. Strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds.
Pour mixture back into saucepan, add maple syrup and bring to a boil. Whisk in gelatin or agar agar powder, whisking until completely dissolved. Pour mixture into prepared tart crust and refrigerate for 4 hours, or until solid. Keep refrigerated until consumed. Garnish, if desired, before serving.