Category Archives: Desserts

Fried Apple Rings

When you have about 2-3 apples you just want to use up, this is a quick way to do it. These taste like apple donuts. Great as a snack/treat or for breakfast with some scrambled eggs and orange juice.


1 cup flour

2 eggs

1/4 tsp salt

1/4 tsp baking powder

2 Tbsp honey

3 Tbsp butter

Olive oil for frying.


Mix the dry ingredients together in a large bowl. Mix well or whisk. Melt the butter in a microwave. Remove and add honey to butter while it’s hot so honey is easier to mix into batter.

Add eggs to dry ingredients, then butter and honey and whisk out all the lumps.

If you have an apple slicer/corer this next step is super easy. Core and slice the apples (peeling them is optional). Pour about 2 cups of olive oil in a deep frying pan and wait until it is hot enough to sizzle the dough when a bit is dropped into the oil.

Dip the apples slices into the batter coating them evenly on both sides. They fry in the oil until browned. Remove to a plate with paper toweling on it to soak up excess oil.

Dip the fried apple rings in sugar/cinnamon mixture, powdered sugar, or drizzle a little maple syrup on them.

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Banana Cream Pie

Banana Cream Pie

Makes a 9 inch pie.

Without all the processed, pre-packaged ingredients typically used in banana cream pies.


Mash bananas with the juice from 1-2 fresh lemon slices, or 1/2 tsp ascorbic acid (vitamin C) so the bananas don’t turn

brown. Mix bananas with the prepared vanilla pudding. Either layer the banana mix with the whipped cream, or fold the whipped

cream into the banana pudding mix. Put into prepared pie shell and refrigerate. Before serving, garnish with chocolate shavings

or cocoa powder.

Note: The problem with garnishing this pie with fresh bananas is that they will usually turn brown and yucky before

you get a chance to eat the entire pie. Unless you think you can eat it all in one sitting, or you are going to have at least 8

guests helping you eat it, we wouldn’t recommend using fresh bananas on top of the pie.


Chocolate / Peanut Butter Layer: Make the chocolate pudding recipe on page 8, add about 1/2 cup of peanut butter to it

and optional walnuts and use it for the bottom layer of the pie. (See photo above.)

Blueberries: Sprinkle some blueberries in between layers of bananas, pudding and whipping cream and then sprinkle

some blueberries on top as well. Don’t mix the blueberries with any of the filling unless you want a purple pie.


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Chai Cow Dessert Drink

This drink doesn’t just taste terrific – like gingerbread cookies – it’s chocked full of nutrients. It’s absolutely incredible how nutritious molasses is. Just one tablespoon of the blackstrap, unsulphured version contains a whopping 600mg of potassium, 20% of the RDA of calcium and magnesium and 20% of the RDA of iron. In one tablespoon! Plus some trace nutrients that aren’t found in many foods, such as selenium, phosphorus and choline. And the almond milk will give you 50% of your RDA for vitamin E. Not too shabby for one little ole’ drink. Be wary of the brand of molasses you buy though, some brands are more watered down than others and are just sugary syrup without as many nutrients. Plantation Brand makes a good, thick molasses and an organic version.

Anyway, back to the recipe.

1 Tbsp blackstrap molasses 8 oz almond milk 1/4 tsp ground ginger – fresh is best for flavor. 1/4 tsp cinnamon a pinch cayenne pepper – good for circulation not just packing a punch optional: 4 oz green tea brewed strong.

Mix together in a shaker or blender and serve chilled over ice for a very tasty, nutritious cool drink. Or, make a Brown Cow: skip the green tea and add a couple scoops of vanilla ice cream to the recipe above for a real treat! Also skip the tea if you want to go caffeine-free, it tastes just as good without it.

Serve this recipe as a hot chai drink and it will heat up your very soul on a cold, brisk day.

 Just for the heck of it, here’s a traditional Black/Brown Cow recipe:

2 scoops organic vanilla ice cream 10 oz root beer – there are some superior all-natural root beers available now and made with evaporated cane juice instead of corn syrup. 1 tbsp chocolate syrup (you could substitute molasses here)  whipped cream and maraschino cherries.

Pour root beer over ice cream and chocolate syrup in a large tumbler glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Rum Pie

Makes one 9 inch pie.

This pie makes a beautiful Christmas dessert.
You can make this as an alcohol or non-alcohol version. Typically rum pie uses highly processed gelatin. Some people are worried that unsafe manufacturing practices might lead to contamination of gelatin products with diseased animal tissues including those that might transmit mad cow disease. This risk is probably low, but why take the chance, and besides, gelatin still goes through processing and packaging in plastics.

This is a bit of a time-consuming pie, but so worth it. It’s also a beautiful dessert for Christmas dinner and is light.

1 – 9” graham cracker crust

1/4 cup organic (non-gmo) cornstarch

1/3 cup honey, or 2/3 cup evaporated cane juice or sugar,
or 3/4 tsp stevia

3 eggs, separated

1 1/4 cup almond milk

1 cup heavy organic cream

3 Tbsp rum liquor or 1 Tbsp rum extract

1/4 cup chopped maraschino cherries or fresh cherries.

Mix cornstarch, 1/2 of the sweetener and salt in top of a double boiler. Beat egg yolks, milk, cream and add to cornstarch mix. Cook in double boiler, stirring often, until thick. Remove from heat, stir in flavoring. Chill until cool but has not set up yet.

Beat egg whites until stiff. Gradually add small amounts of the remaining half of the sweetener, beating well after each addition. Fold this into the chilled mix. Pour into shell, garnish with cheeries and whipping cream and keep refrigerated until ready to eat.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Pumpkin Pie Bars

When you don’t want a whole pie, these Pumpkin Pie Bars are just the right thing: not too heavy, not too filling.

1 1/3 C organic unbleached white flour
1/2 C Rapadura or brown sugar
3/4 C white sugar or 1/4 C. honey
3/4 C cold butter
1/2 C. chopped pecans
8 oz cream cheese
3 eggs
1 lb cooked pumpkin
1 Tbsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 13×9 baking pan. Mix flour, brown sugar and 1/4 C white sugar. Cut in butter and add pecans. Reserve 1 C of this mixture and press the remaining mixture into the prepared pan and bake 20 minutes.
Beat cream cheese, remaining 1/2 C white sugar, eggs, pumpkin and spice. Pour over crust, sprinkle with reserved crumb mix and bake an additional 30-40 minutes or until filling if firm and a toothpick in center comes out clean.

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Cranberry Puffs with Cream Sauce

One of our favorites. These can either be for a light dessert or a side dish with the Thanksgiving meal.

cranberry puffs1 C cranberry sauce
1 large orange, finely chopped
1 C. organic, unbleached white flour
1 tsp baking powder aluminum-free
1/4 tsp baking soda
1/4 tsp salt
1/8 C shortening or butter
3/4 C organic milk
1/4 C. evaporated cane juice (sugar)
1 egg
Butter Sauce (recipe follows)

Heat oven to 400 degrees. Grease 8 large muffin cups. Spoon cranberry sauce mixed with orange evenly into bottom of each cup. Mix flour, baking powder, baking soda, sugar and salt. Cut in butter or shortening. Stir in milk and egg and mix well. Fill muffin cups 2/3 full with batter. Bake about 25 minutes or until tops are golden brown. Invert muffins into custard cups or small bowls. Top with warm butter sauce. Serves 8

Butter Sauce:
1/2 C sugar or evaporated cane juice
1/4 C light cream or organic half and half
1/4 C organic butter
1/2 tsp vanilla

Heat sugar and cream to boiling, stirring constantly. Remove from heat and beat in butter and vanilla. Pour over cranberry muffins.

For more recipes like this one using non-GMO and non-processed ingredients, see our recipe book in the Main Menu at the top of this page.

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Chocolate Chai Pudding

chai pudding

Makes a yummy light dessert, lunch snack or breakfast alternative. Add bananas just before eating.

Makes 4 servings.

2 cups almond or soy milk

4 teabags of chai tea

3 Tbsp cornstarch (organic is non-gmo)

1/3 cup evaporated cane juice or 1/4 cup honey

1/8 tsp salt

1/2 cup semi-sweet organic chocolate chips

1 tsp vanilla

1/2 cup whipped cream (optional)

Heat 1 1/2 cups of the milk until simmering but not boiling. Remove from heat. Place tea bags in the milk, cover and let steep 5-6 minutes. Remove tea bags, squeeze out excess milk. Mix cornstarch, salt and sweetener and remaining 1/2 cup milk. Whisk out any lumps. Stir in chocolate chips and warm milk tea mixture.

Cook uncovered until thick and bubbly, stirring occasionally.  Stir in vanilla. Cool and serve with sprinkle of cinnamon on top and whipped cream.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Basic Roll Cake Recipe

This recipe can be used to make vanilla or chocolate roll cakes with any flavored filling you desire. Great sliced as a snack at parties.

basic-roll-cakeBasic Roll Cake Batter:

1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

5 eggs, separated

1/4 cup water

1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia

1 tsp vanilla.

optional: 3 Tbsp organic cocoa for chocolate cake.

Mix flour, baking powder and salt together thoroughly with a fork in a large bowl. Beat egg whites until soft peaks form. In separate bowl beat yolks and water until foamy. Gradually beat in sweetener and vanilla until thick and light in color. Fold in the flour mixture just until mixed. Fold in the egg whites. Pour batter into greased and floured pan and bake per individual recipe or at 350º until a toothpick comes out clean when inserted. Use this basic batter to create your own cakes, rolls stuffed with fruit etc. For a roll cake, pour the batter into a greased, deep cookie sheet and bake at 350º for 20-30 minutes until toothpick comes out clean.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Pumpkin Brownies

We are seriously addicted to these pumpkin brownies. They are not as heavy as pumpkin pie and have even more flavor, and that’s the problem. I could eat a whole plate of these myself. Quick and easy to make as well.

Fully baked pumpkin brownies1 cup cooked, pumpkin puree.  (See how to use fresh pumpkin in recipes in our non-processed cooking tips category.)
3/4 cup honey
1/2 cup milk
1/2 cup butter
1/4 cup chopped pecans
1 tsp vanilla
1/4 tsp salt
1/2 tsp pumpking pie spice or 1/4 tsp cinnamon and 1/4 tsp nutmeg
1/3 cup flour
2 eggs
Optional: 2 Tbsp organic cocoa powder

Preheat oven to 350 degrees. Grease an 8×8 or 9×11 inch baking pan. In a small saucepan, heat honey, milk, butter and pumpkin puree to simmering. Remove from heat and whisk in eggs, vanilla, salt, spices, pecans and flour.
Bake 40-45 minutes or until just firm in the middle..

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Cran-Nut Cheesecake

8 – 10 servings. Great for the holidays and a scrumptious way to incorporate more cranberries into your diet. Preheat oven to 450º

1 cup flour
1 tsp honey
1/4 tsp cinnamon
1/2 stick butter, soft
1 egg yolk, slightly beaten
1/4 tsp vanilla extract
1/2 cup walnuts, finely ground

Combine flour, honey and cinnamon. Cut in the butter until it resembles coarse crumbs. Add egg yolk and vanilla, mix just until dough hold together. Set aside two thirds of the dough. Mix the walnuts into the remaining third.

Press the walnut dough into the bottom of a slightly greased springform pan. Press remaining two thirds dough over the sides of the pan to a height of 2 inches. Bake in preheated 450º oven for 10 minutes or until lightly golden.

5 – 8 oz packages of organic cream cheese, soft
1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia
1/4 tsp salt
5 eggs at room temperature
2 Tbsp fresh lime juice
1 tsp vanilla
Cranberry topping (recipe follows)

Beat cream cheese with sweetener, flour and salt until smooth. Beat in the eggs, one at a time. Add lime juice and vanilla. Pour the cheese mixture into the prepared pan. Bake at 450º for 10 minutes, then lower the heat to 200º and bake for 1 hour longer until cake is set. Turn the oven off and let the cake sit in the oven for an additional 1/2 hour with the door ajar. Transfer to a wire rack to cool. Then cover and refrigerate until chilled.

Cranberry Topping: Combine 2 cups fresh or frozen cranberries, 1/3 cup honey or 2/3 cup evaporated cane juice or sugar, or 1 tsp stevia , 1/4 tsp cinnamon and 1/2 cup orange juice in a small saucepan. Cook over medium heat until the cranberries start to pop. Reduce the heat and simmer 5 more minutes. Cool. Top cheesecake with cranberries when the topping is completely cool.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages?  Follow this online recipe book.

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