Cooking Lessons for Dad

Cooking Lessons for Beginners

Vegan Pumpkin Pie

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Looking for a healthy pumpkin pie? Check out this Vegan Pumpkin Pie cooking video!  This pie is easy to make and super delicious! In this video Karen Breyer will show you how to make this easy, healthy Vegan Pumpkin Pie recipe. I think it is the best pumpkin pie recipe ever! Watch this video and try this easy, healthy, delicious Vegan Pumpkin Pie recipe today!

Yield: 8 servings

Vegan Pumpkin Pie

Ingredients

  • 1 - 15 ounce can pumpkin
  • 1 - 13.5 ounce can coconut milk
  • 1/2 cup dates, pitted
  • 1/3 cup honey or agave
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Blend all the ingredients together until smooth.
  3. Pour the mixture in an unbaked pie crust.
  4. Bake pie for 50 - 60 minutes until the crust is golden.
  5. Set the pie on the counter until it is completely cool (a couple hours).
  6. Next chill the pie in the refrigerator for about 6 hours until it is firm and cold.
  7. Serve!

Notes

This vegan pumpkin pie is delicious topped with whipped cream!

You can use a blender or food processor to blend the pumpkin pie mixture.

If you find that the crust gets brown too early, before baking you can cover the edge of the pie crust with foil and bake for 30 minutes. Then remove the foil and continue to cook for 20 - 30 more minutes.

You can also take the pie out a few minutes early if the crust is starting to brown too much.

When the pie is finished cooking it may be a little jiggly. This is fine as it will firm up in the refrigerator.

It is normal for this pie to have a few cracks on the top after baking.

You may want to set the pie on a baking sheet in the oven in case it spills over while cooking.

See a cooking demonstration of this Vegan Pumpkin Pie recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Crockpot Pine-Applesauce

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Try this easy, healthy apple and pineapple recipe in your crockpot! Karen Breyer’s cooking video shows you how to make this delicious Crockpot Pine-Apple sauce. Is it a applesauce recipe or a pineapple sauce recipe? It is both! This is a delicious combination of baked apples with a pineapple accent. Watch this cooking video to see how easy this recipe is to make in your crockpot or slow cooker!

Yield: 8 servings

Crockpot Pine-Applesauce

Ingredients

  • 1/2 cup dried pineapple, chopped
  • 1 cup water
  • 8 cups apples, sliced and cored
  • 1 teaspoon vanilla (optional)
  • 1 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg, ground (optional)

Instructions

  1. Add the pineapple and water to a blender. Before blending, let set for 30 minutes to soften the pineapple.
  2. Core and slice the apples.
  3. After the pineapple has soaked, blend it until it is smooth.
  4. Add the apples and pineapple mixture to the crockpot and stir so the apples are coated. Stir in the cinnamon and nutmeg if you would like.
  5. Cook the apples until they are soft. On low for about 3 1/2 to 4 hours. On high for about 2 1/4 to 3 1/2 hours.
  6. When the apples are soft, mash them with a potato masher until they are as chunky or smooth as you would like them.
  7. Stir in the vanilla if desired. Serve warm, chilled or room temperature.

Notes

Honeycrisp, Fuji, McIntosh, Jonathan, Golden Delicious, Braeburn, and Rome apples are good choices for applesauce. Fuji and Honeycrisp apples are pretty sweet and very good choices. You can mix different types of apples.

You can peel the apples if you want to. If you don’t make sure to wash the apples well.

You can slice or chop the apples. They do not need to be neat since you are going to mash them later.

Softer apples with cook faster than firm apples. Small pieces will cook faster than firm apples.

Instead of a using a potato masher, you can blend the cooked apples with an immersion blender or blend them in a high-speed blender.

You can substitute 2 tablespoons of lemon juice for the pineapple and water. These additions are to keep the apples from browning.

You can store this applesauce in the refrigerator for 1 to 2 weeks and in the freezer for about 2 months.

See a cooking demonstration of this Crockpot Pine-Apple Sauce recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Two Ingredient Oatmeal Banana Cookies

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Try this amazing Oatmeal Banana Cookie recipe with only two ingredients!! In this cooking video Karen Breyer will show you step by step how to make these delicious, healthy cookies. These cookies are so easy to make! I think this cookie recipe will become one of your favorite healthy desserts and snack recipes. This Oatmeal Banana Cookie recipe is so healthy you can even eat it for breakfast!

Looking for healthy recipes you can make with your ripe bananas? If so, this is the perfect recipe for you.  You can also make healthy, oatmeal chocolate chip cookies by adding a some chocolate chips to this recipe. There are also many other tasty variations for this oatmeal banana cookie recipe. Watch this video and try these delicious, easy Two Ingredient Oatmeal Banana Cookies today!

Yield: 8 - 12 cookies

Two Ingredient Oatmeal Banana Cookies

Ingredients

  • 1 cup ripe bananas, mashed
  • 1 cup Old Fashioned Rolled Oats
  • Cooking spray

Instructions

  1. Preheat oven to 350 degrees. Spray baking sheet with cooking spray.
  2. Mash bananas with a fork or the back of a spoon.
  3. Mix together the bananas and oats.
  4. Drop by tablespoonfuls on the cookie sheet.
  5. Bake for about 12 to 15 minutes or until cookies become a golden brown color.
  6. Remove cookies from the pan. Cool and serve.

Notes

You can add optional ingredients to the oat-banana mixture such as a dash of salt, vanilla, raisins, dried fruit, nuts, chocolate chips, dried cranberries, and coconut.

Cookies are best eaten the same day. You can store the cookies in an airtight container for a few days.

You can flatten the cookies with a fork to make them the shape you would like.

You can make the cookies bigger or smaller. Smaller cookies will cook faster so keep an eye on them so they don’t burn.

See a cooking demonstration of these Two Ingredient Oatmeal Banana Cookies on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Orange Cake

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Yield: 2 - 8 inch cakes

Orange Cake

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/4 cup white flour, unbleached
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon salt
  • 1 cup coconut milk, unsweetened
  • 1/4 cup orange juice concentrate, thawed
  • 1/2 orange, large
  • 1/4 peel from large orange
  • 1/2 cup water, approximately

Instructions

  1. Preheat the oven to 375 degrees. Line 8 inch pans with parchment paper (cut to fit the pans).
  2. In a bowl, mix together the flour, sugar, baking powder and salt. Set aside.
  3. Blend together the coconut milk, orange juice concentrate, orange, and orange peel.
  4. Blend in enough water to make the liquid mixture 2 1/2 cups total.
  5. Add the liquid into the dry ingredients and mix well. You can mix the batter by hand quickly or use an electric hand mixture and beat for it 20 to 25 seconds.
  6. Immediately pour the cake mixture into two 8 - inch round or square baking pans.
  7. Bake at 400 degrees for 25 - 30 minutes. The cakes are done when they begin to brown and pull away from the sides of the pan. As well, a knife inserted into the center of the cakes should come out clean.
  8. When the cakes are done, let them cool about 10 minutes in the pan. Next remove the cakes from the pans. Store the cakes in plastic bags or plastic wrap to keep them moist. Decorate the cooled cakes as desired.

Notes

You can use all whole wheat flour (no white flour) and the cake will be denser.

For a lighter cake, use 1/2 cup unbleached white flour and 1 cup whole wheat flour.

You can also use white whole wheat flour for a lighter color cake.

Wash the orange well since you are going to use part of the peel.

You can freeze these cakes in plastic bags. When you are ready to decorate the cake, remove them from the freezer and decorate.

For an amazing dessert, try the Pineapple-Orange Cake Filling recipe with this cake. Spread the filling between the layers. Top of the cake with whipped topping or more orange filling (or both!).

© Karen Breyer

 

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