one haiku, one pic/one recipe, no meat, no/fish, no photoshop
bake the apples with
butter, brown sugar, syrup
until caramelized
6 servings
3 apples, sliced thin; 3 T butter, 2 T brown sugar, 2 T maple syrup, 3 eggs, 1/2 c buttermilk, 1/2 c flour, 1 T sugar, 1/2 t cinnamon, pinch salt, 1 t vanilla
bake apples, butter, brown sugar, syrup in a cast-iron pan, stirring, 425 F, 15 minutes or until caramelized; whisk rest, add to apples, bake 15 minutes
contains a full can
of pumpkin like all pumpkin
recipes should do
previous version, 24 servings, 160 calories
1/2 c date syrup, 1 can pumpkin, 1 T vanilla, 1/4 c olive oil, 6 c white whole wheat flour, 2 T powder, 1 t salt, 2 T pumpkin pie spice, 1/2 c lilly’s stevia-sweetened chocolate chips
knead to form crumbly dough, bake 2 logs on silpat, 350 F, 30 minutes, slice, bake 20 minutes
after baking they
will soak up melted butter
and taste just like fried
source, 12 servings, 295 calories
1 3/4 c flour, 1 1/4 t powder, 1 t salt, 2 t cinnamon, 1 t nutmeg, 2 sticks earth balance buttery sticks, room temperature; 3/4 c brown sugar, 3/4 c sugar, 2 namaste egg replacer eggs, 1 t vanilla, 1/2 c cider
cream 10 T butter, brown sugar, 1/4 c white sugar; beat in rest except remaining butter, sugar, 1 t cinnamon; use silpat, 350 F, 25 minutes or until firm, stand 5 minutes, remove; top with rest, melting butter
any kind of plums,
even those that aren’t so ripe
will work in this cake
3/4 c sugar, 1 stick butter, soft; 1 c flour, pinch salt, 2 eggs, plum halves to cover top, toppings: sugar, lemon juice, cinnamon
cream butter, sugar, beat in rest except plums; pour in buttered pie dish, place plums skin up, add toppings; 350 F, 1 hour
when the deer flies start
to wane it’s time to look for
figs in the aisles
4 T melted butter, 1/2 c almond flour, 1/4 c sugar, 1/4 c flour, 1/2 t powder, pinch cinnamon, pinch salt, 3 eggs, 2 T honey, 12 figs, halved
mix all but figs, pour in buttered pan, arrange figs, sprinkle with more sugar, 375 F, 30 minutes or until bottom is set
the meadow goes to
seed and suddenly the bird
feeder is empty
source, 12 servings
crust: 1 1/4 c flour, 1/4 c sugar, 3 T powdered sugar, 1 t lemon zest, 1/4 t sea salt, 10 T cold butter; filling: zest & juice of 5 lemons, 1.5 c sugar, 2 eggs + 3 yolks, 1.5 t cornstarch, pinch sea salt, 4 T butter, 1/4 c olive oil; toppings: flaky salt, powdered sugar
crust: chop together, bake on parchment in a 9×9 pan, 325 F, 30 minutes; filling: boil juice, eggs, sugar, cornstarch, salt 30 seconds or just until thickening; remove from heat, add rest; pour on crust, bake 10 minutes or until just set, chill, slice, add toppings
black & white cookies
baked minutes before eating
not in plastic wrap
source, 12 servings
cookies: 2 c flour, 1 t powder, 1/2 t salt, 1/4 t soda, 1/3 c whole milk yogurt, 1/3 c whole milk, 2 t vanilla, 1 t lemon peel, 1/2 t almond extract, 1 stick butter, room temperature; 3/4 c + 2 T sugar, 2 eggs; glaze: 2.5 c powdered sugar, 3 T hot water, 1.5 T light corn syrup, 1 t vanilla, pinch salt, 2.5 oz unsweetened melted chocolate + 2.5 T cocoa
cookies: cream butter, sugar; beat in rest; bake on silpat, 375 F, 8-10 minutes, cool; glaze: mix all but chocolate, adding water slowly, frost half of each cookie, add chocolate to remaining glaze, frost other halves
eat right away or
freeze a few minutes until
ready to be scooped
source, 1 serving, 500 calories
2 c frozen cherries, 1 T coconut oil, 1 T maple syrup, unsweetened full-fat cashew milk
blend, adding milk until smooth
vegetarians
wonder why the kitchen smells
a little gamey
1.5 c white whole wheat flour, 1/2 c almond flour, 2 t powder, 3/4 c full-fat unsweetened cashew milk, warm + pinch saffron; 1/2 t kosher salt, 1/2 c olive oil, 2/3 c maple syrup, 2 t vanilla, 2 cans pears, drained; glaze: 1 T olive oil + 2 T maple syrup
mix batter, pour over pears in oiled skillet, 325 F, 55 minutes, turn out & glaze
in the field flowers
of every color sway to
the hot summer wind
source, 3 servings
cream from the top of 2 unstirred cans coconut milk or cream, 2/3 c cocoa, 1/2 c date syrup, 2 T vanilla, 1/2 c unsweetened vanilla almond milk
whip cream 3-5 minutes, beat in rest, freeze
haikuveg 