Pumpkin Pecan Pie Squares

1 cup whole wheat flour
2 1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk (or make your own with Powdered Milk)
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

PREHEAT oven to 350° F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Blueberry Orange Bread

1 c. white flour
1 c. spelt flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 T. butter
¼ c. water
½ c. sugar or ¼ c. xagave
1 egg
1 orange peeled and halved
¼ inch strip of orange peel
1 c. frozen blueberries

Preheat oven to 325, spray a 81/2 x 41/2 loaf pan.
Combine 1st five ingredients in a large-size mixing bowl, set aside.
Place butter, water, sugar, egg, orange and orange peel into a Vitamix container in the order listed and secure lid. Select Variable 1, turn machine on and quickly increase speed to Variable 10, then to high, blend for 30 seconds.
Pour liquid mixture into dry ingredients and mix gently to combine. Fold I n blueberries.
Pour into prepared loaf pan.
Bake for 60-7- minutes or until a knife inserted into the center comes out clean.

Sprouted Pancakes

1 ½ cups grain (before sprouted) ½ cup each, spelt, kamut, and sweet brown rice
Soak for 10-12 hours
In blender aka Vitamix add:
1 cup almond milk (coconut or rice milk work as well)
1 ½ T. olive oil
3 eggs
1T. baking powder
½ - 1t. salt
1 T. chia seed
Drained sprouted grains

Optional ingredients:
Vanilla, cinnamon, pumpkin spice, etc

Blend until smooth (1-2 minutes) Pour onto a preheated griddle (375-400 degrees)
Topping idea: blended peaches with whip cream

Fresh Peach Pie

¼ cup lemon juice
3 cups fresh sliced peaches
1 cup sugar - divided
3 tablespoons cornstarch
2 tablespoons Butter
1/8 teaspoon salt
1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

1. Toss the lemon juice and peaches with 1/2 cup sugar.
2. Allow the mix to macerate (set) for one hour in the refrigerator.
3. Drain fruit and save one cup of the juice. If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, I use peach nectar or apple juice.)
4. In a sauce pan melt butter and cornstarch to make a rough.
5. Add the juice, ½ cup sugar, salt, and flavoring.
6. With a wire whisk, blend until well mixed.
7. Bring to a boil stirring until thick.
8. Remove from the heat and allow to cool slightly; about 5-10 minutes.
9. Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.
For more great recipes, visit mindikamoments.blogspot.com

Grape Sorbet by Chef Tom

With the grape harvest rapidly approaching, it makes sense to find a use for these delicious grapes, commonly referred as "Foxy", due to their musky flavor, particularly in fermented products. If you're planning on making grape preserves, it's best to start this recipe at the very beginning of the day, and update it as you go along. When all the mason jars have been pulled from their water bath, you'll have this delicious frozen treat waiting for you after a long day's work.

Ingredients:
2 quarts concord grapes, stemmed
½ cup sugar
Juice from two limes


After washing & de-stemming all grapes,
separate into 2 or 3 batches, add each
batch to blender. Blend at high speed until
broken down, pour mixture thru strainer,
removing all grape solids. Repeat for all
batches. Add sugar & lime to grape juice,
mixing well until sugar is dissolved. Place
in refrigerator for at least 2 hours. Add
mixture to a 2 quart ice cream maker, mix
according to the manufacturers instructions.
Once set, remove from ice cream maker,
transfer to a freezer safe vessel. Cover &
freeze for at least 2 more hours.

Notes:
Although this recipe is designed for a 2 Qt ice cream maker, it only makes about 3/4 of a quart of sorbet, -a larger cooling surface is required to quickly freeze the juice, and reduce the formation of ice crystals, resulting in a silky smooth mouth feel. If you have a larger ice cream maker, feel free to increase the recipe accordingly, remembering that your final product should be no more than 1/2 the capacity of the ice cream maker