Pumpkin Pie


2 1/2 cups all-purpose flour, plus extra for rolling
2 sticks unsalted butter, very-cold, cut into 1/2 inch cubes
1 tsp salt
1 tsp sugar
6 to 8 Tbsp ice water

-----> Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

-----> Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

------> Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.

Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust.
If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!

Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

4 Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
5 Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
6 Add filling to the pie.
7 Roll out second disk, place on top of filling: Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie.
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
Flute edges using thumb and forefinger or press with a fork.
Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above for a single, bottom crust only, without filling.
1 Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
Preheat your oven to 350°F.
2 Line pie crust with aluminum foil: When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.
3 Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)
4 Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.
5 Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

PumpKing Feeling

  • 1 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs lightly beaten
  • 1 15-ounce can pumpkin puree
  • 1 and 1/4 cups evaporated milk

  1. -----> Preheat oven to 400°F.
  2. -----> Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  3. -----> Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.

The feelling...

  1. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.

To make the pumpkin pie:

  1. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.


Plum Chutney

(from The Raj Recipe Book, available at The Raj Maharishi Ayurveda Health Center)
The following recipe is good for pacifying Pitta dosha and makes 1 1/2 cups.
  • 1 1/2 c. red or purple plums
  • 1/2 Tbl. peeled, fresh ginger root, minced
  • 1/4 tsp. each cloves, mace, cinnamon, coriander and turmeric
  • 1/2 tsp. fennel
  • 1/4 tsp. salt
  • 1/2 c. grape juice -optional,  I added water and was fine
  • 1 1/2 c. granulated sugar - less sugar
  • grated peel of one orange
Dry roast the ginger root, spices and fennel seeds. Add plums, salt, juice, sugar and grated orange peel.
Raise the heat slightly, and stirring constantly, bring to a boil. Reduce the heat and cook the chutney about 1/2 hour.
In ayurveda there are only three seasons: the cold and dry fall/ winter (Vata season), the cool and wet spring (Kapha season), and summer (Pitta season), which can be scorching hot.

For more information on ayurvedic cooking, visit or

Budin de Pan

In a budin pan do caramel. Let it cool

1 lb of crumb bread

                              In a big bowl and 2 cups of milk to 1 lb of crumb bread ---> soft

4 cups of milk

1 cup of sugar

1/2 cup of nuts
1/2 cup of raisin

2 tsp vanilla extract
1 tsp ground ginger
1/2 tsp cardamon

1 grated lemon

                              Add 2 cups of milk to the bread, let it soak

In another bowl mix the rrest of the ingredients. Mix. Added to the bread. Mix

Put in the oven at 350C
Water bath for ho

1 hour, let it cool and take out of the mold.

Veggies Spring Rolls


1 small  onion, finely diced
1 big white mushroom 
1 clove of garlic
1 tsp fresh grated ginger

Cook until tender

1 1/2 cup thinly sliced napa cabbage
1 big carrot grated
1 tsp fresh finely sliced lemongrass
Cook for a couple of minutes, until all blend nicely and the sharp edges of the cabbage and carrot disappear 

salt and ground multicolor pepper

2 tablespoons peanut oil to saute and cook the spring rolls

1 tablespoon tamari or soy sauce 
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil  ---------->optional

Let the filling cold down a bit and start rolling

1 package Spring Home Spring Roll Pastry also available at Korean or Chinese supermarket

Roll with one foil first and then cover with two more to secure the rolls

Cook for 3 to 4 minutes until golden and crispy



Tul_Si NUtS bALl

Tulsi is considered a sacred and sattvic plant and can help with both mental and spiritual clarity. Vata and kapha dosha fair best with tulsi as it, along with other plants from the basil family, can produce too much heat for pitta.


½ cup cashews
½ cup pecans
1 ½ cup pitted dates
½ cup sunflower seeds
1 teaspoon cinnamon powder
1 tablespoon tulsi powder
pinch of natural mineral salt

How To:

This is a really basic recipe and easy to make. Simply plug in your blender and toss in the pecans, cashews, and dates. Pulse until the nuts are finely chopped and dates are like a paste. Add the remaining ingredients and blend until thoroughly mixed.

Press the mixture between your palms, shape into balls, and place in the refrigerator to chill until ready to serve. Delicisssshhhh!

---->>> ThANk YoU Banyan for this amazing recipe!!! And if you need anything simply go to BANYAN Botanicals for more amazing high quality products.

Ou'SøMMM BroWNIeS eVer

What is needed

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup All-Purpose flour
1/4 tsp salt
1/4 tsp baking powder


...> Preheat oven to 350 degrees F.....> Grease and flour an 8-inch square pan.

• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Recipe By: Angie  Thank You Angie!! We Love It even without the frosting!

but if you want it,  here it is:

(optional) Frosting

3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract

1 cup confectioners' sugar

• The Frosting: Combine All. Stir until smooth. Frost brownies while they are still warm.


Fluffy Gluten Free Pancakes


1-1/3 cups Gluten Free All Purpose Baking Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 eggs beaten

1/2 cup Milk

2 Tbsp Extra Virgin Olive Oil


  • Begin preheating a griddle to medium or medium-high heat (350 - 375°F).

  1. In a medium bowl combine dry ingredients:

    1-1/3 cups flour

    1 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp salt

In a separate bowl 2 Eggs beaten

Add together and whisk

1/2 cup Milk and
2 Tbsp Extra Virgin Olive Oil

  1. With a wire whisk, stir wet ingredients into dry ingredients until smooth.

  • Ladle approximately cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot.

Recipe Notes

This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Adjust milk as needed to get the desired consistency.


Sauce Ingredients:

Olive oil
1 pound lean ground beef (chuck)
1/2 onion, diced, about 3/4 cup
1/2 large red bell pepper

2 cloves garlic, minced
1 can tomato sauce
1/2 small can tomato paste
1 can crushed tomatoes
2 Tbsp chopped oregano or 2 tsp dried oregano
1/4 cup chopped fresh parsley (flat leaf)

1 Tbsp Italian Seasoning

1 small bay leaf (optional)

2 tsp. sweet paprika (optional)
1 Pinch of garlic powder and/or garlic salt
1 Tbsp red or white wine vinegar

1 Tbsp to 1/4 cup sugar (to taste, optional)

To Work!!

1- In a medium iron skillet cook the bell pepper, onions, garlic (4 to 5 minutes) until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.

2- In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook it until it is lightly browned on all sides. 

Add previous cooked ingredients. Stir to combine, reduce the heat to low and cook for another 5 minutes.

In the mean time————-> Put water to boil to cook the pasta. Add salt 
(1 Tbsp salt for every 2 quarts of water)

3- Transfer all to a medium sized pot.

4- Add the crushed tomatoes, tomato sauce and the tomato paste to the pot. Add the herbs and spices: the parsley, oregano and Italian seasonings. Adjust the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
Add bay leaf and sweet paprika. (optional)

Sprinkle with vinegar. Add sugar, a tablespoon at a time, tasting after each addition, to taste.

Add salt to taste, remember that later you will be adding Parmesan, which is salty.

Bring the sauce to a simmer and lower the heat to low to maintain a low simmer.  Cook for 15-45 minutes, stirring often. Turn the pot every now and then so nothing sticks to the bottom.
Remove from heat.

 Assemble the lasagna

Sprinkle parmesan and put in the oven at 375 for 45 minutes

Leave out to cool a bit before eat.



aRroZ CON llEcHE

                          Poner a cocinar

1 taza de arroz
+ 4 tazas de leche
+ 1 cdta d'vainilla

Cocinar a fuego medio for 40",  revolver de vez en cuando

Cuando se termina de cocinar agregarle 1/2 taza de azücar

                         Servir frio con canela, uuuhmmmmm! yeah

RICe puddinG????????????????????????????????????????

Cook in a saucepan 
1 cup rice
+ 4 cup milk
+ 1 tsp vanilla extract

Cook on medium heat for 40',  mix from time to time.
Once cooked, add 1/2 cup sugar.

Serve cold with cinnamon, yeahhhh ba-beeeee!



1 egg replacer
1/2 c. water
pinch of salt
1/4 c. sesame seeds
1/2 c. flour
2 whole boneless chicken breasts, skinned, cut in 1 inch pieces
Vegetable oil for frying

Mix egg, water, salt, sesame seeds and flour to make a batter; stir in chicken pieces. Heat oil to high.


PaN d'maiZ

_______________• PAn D MaiZ •_____________

1 1/4 taza de azúcar morena
2 taza de harina de maíz amarillo
1 taza de harina
1 cdta. bicarbonato de sosa
1 cdta. sal

  • Mix

Hacer un agujero en el centro y añadir:

2 huevos o sustituto de huevo
2 taza de suero de leche,
                                       como hacerlo:  
                                      1 taza de leche + 1 cda de limon= dejar reposar a temperatura ambiente por                                            1/2 hora mas o menos tiene que espesarse  y estar un poco agria,

  •  Verter la mezcla en una sarten de hierro bien caliente  aceitada.

    Cocinar a 180 grados durante 35 minutos.

                                          Disfrutar:) es super rico!


    PUmpKin PiE

    1 small round pumpkin, cut into pieces
    1/2 cup of water
    1 tbsp butter
    2 tbsp. flour

    1/2 cup raisins
    1/2 cup brown sugar
    1 egg yolk, beaten or 2 egg replacer
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp fresh ginger
    1/2 tsp vanilla extract
    1/2 tsp butter extract


    In a saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, simmer over medium heat for 10/15 minutes. Drain. Sprinkle flour over the remind liquid, gradually whisking to dissolve.
    Add the mash pumpkin the raisins and the rest of the ingredients. Stir well.
    Pour the mix into pastry pie. Preheated oven at 400°F. Bake for 15 minutes, reduce heat to 350°F and bake for 30/40 minutes more.

    Happy tHanksGiVIng!!!

    __________________Tarta de ZApallO_____________________

    1 zapallo  redondo mediano, cortado en trozos
    1/2 taza de agua
    1 cucharada de manteca
    2 cdas. de harina
    1/2 taza de pasas de uva

    1/2 taza de azúcar morena
    1 yema de huevo, batido o 2 de sustituto de huevo
    1 cda. de grasa de cerdo1 cdta. de canela
    1/2 cdta. de nuez moscada
    1/2 cdta. de jengibre fresco
    1/2 cdta. de extracto de vainilla
    1/2 cdta. de extracto de manteca


    En una cacerola cocinar el zapallo en 1/2 taza de agua con 1 cucharada de manteca cocinar a fuego medio durante 10-15 minutos. Escurrir. Al liquido de la coccion del zapallo espolvorearle la harina revolviendo para que no se hagan grumos.
    Pisar el zapallo y agreguarle  las pasas y el resto de los ingredientes. Revolver bien.Verter la mezcla en la tarta. Precalentar el horno a 200 C. Cocinar durante 15 minutos, reduzcir el fuego a 180C y hornear durante 30/40 minutos más.

    Feliz Día de Gracias!



    3 c. all purpose flour
    1 1/2 c. brown sugar
    2 tsp. baking powder
    1/2 c. butter
    2 egg replacer
    1/2 c. milk or more if necesary
    2 tsp. vanilla extract
    1 tsp. orange extract
    1/2 tbsp. grated lemon zest
    1/2 tsp. salt

    1 c. frozen blueberries
    1 c. frozen raspberries

    In a big bowl, mix all the ingredients together in that order, do not overmix, pour 1/4 c. of the mix into the cup cakes.
    sprinkle with sprinkles...""
    Made around 30 cup-cak's
    Cook in 350F for over 30/40"


    3 t. de harina leudante
    1 1/2 t. de azúcar morena
    1 tsp. polvo de hornear
    1/2 t. de manteca
    2 huevos sustituto o 2 huevos 'regulares'
    1/2 t. la leche o necesaria
    2 cdta. extracto de vainilla
    1/2 cdta. sal
    1 cdta. extracto de naranja
    1/2 cda. de ralladura de naranja

    1 t. de arándanos congelados
    1 t. de frambuesas congeladas

    Mezclar todos los ingredientes juntos en ese orden, tiene que quedar una masa espesa que caiga pesada, no super mezclar, vertir 1 / 4 de taza de la mezcla en los cAP•queic's

    Espolvorear con grageas de colores ...""

    Cocinar en horno moderado por 30/40 "


    I was doing potatoes saute on bacon and in the table a bowl of left over hard/no too sweet mango. When I finish with the potatoes I had the remind oil from the bacon, and the mango pop up! ... I dropped them on the pan, sparkly some curry powder and 2 cubes of sugar, and some slices of ginger,  I let them cook for 10 minutes, stirred and cook for 10"more to let them turn golD, and it taste like it, delicious, golden mangos hot and sweet,
    ideal to side trick for the potatoes!, it may be delicious with chicken too, 

                  what do you need:

    1 hard mango,
    curry powder,
    some slices of ginger, 
    friends to enjoy it!!!!

    Cook 20"

    Estaba saltando papas en panceta, en la mesa había quedado un bowl con un mango duro / no muy dulce. Cuando terminé con las papas me quedo en la sartén el resto de aceite de la panceta y el mango en la mesa! ...Inmediatamente tiré los mangos en la panceta, le agregué 2 cubos de azúcar, curry en polvo y unas rodajas de jengibre. Los dejé cocinar durante 10 minutos, revuelví y los deje por 10 " más para que se doren, y voila! , mangos deliciosos, al oro calientes y dulces,
    Ideal para acompañar a las papas!, puede ser delicioso con pollo también,así que,

    ¿qué es lo que se necesita:
    panceta,1 mango duro,azúcar,curry en polvo,algunas rodajas de jengibre,amigos para disfrutar !!
    Cocinar for 20 "

    NeoKi wiTH ManGO cHiCken Säucë

    Cook 6 pieces of chicken in an iron pan until brown and crunchy.
    In the meant time cook 4 bags of neocki or gnoqui or ñoquis _this time I bough the ñoquies, no time, 4 bags made 7 serves)

    In a large bowl mix:

    3 tbsp. orange juice
    3 tbsp. vinegar
    3 tbsp. olive oil

    2 oranges, peeled and sliced

    2 mangos, peeled and sliced
     4 baby pepper, Juliana shredded

    Once the chicken is cold or at least no hot,
    add to liquid mixture
    move into the fridge and then

    Pour the mix onto the ñoquies, go back to the fridge.

    Enjoy warm-cold, add Diavolo Hot Sauce or Diavolo Marmalade o just black pepper Happy Summer Gnoqui night!

    ÑoQUi con salsa de ManGO y pollo

    Cocinar 6 muslos de pollo en una sartén de hierro hasta que esten dorados y cocidos y crocantes. 
    Al mismo tiempo empezar a cocinar los ñoquis _hice 4 bolsas, esta vez no tuve tiempo de hacerlos yo, 4 bolsas rinde ara 7 personas)

    En un bowl grande mezclar:

    3 cds. de jugo de naranja
    3 cds. vinagre
    3 cds. aceite de oliva 

    2 naranjas, peladas y cortadas en trozos 

    2 mangos, pelados y cortados
     4 morroncitos, cortados en Juliana

    Una vez que el pollo esta tibio agregarselo a la mezcla anterior y llevarlo a la heladera

    agregarles los ñoquies, volverlos a la heladera hasta el momento de servirlos.

    Disfrutar tibio-fresco, agregarle Diavolo Hot Sauce o Diavolo Marmalade o solamente pimienta negra Vivan los ñoquies en el verano! mmmhmmhhhh....


    CreAMy & CRuncHy CaBBage wITh Avocado

    What do you need:

    1 small red cabbage
    Remember for this salad, you need to 'cure' the cabbage at least an hour before putting all the ingredients together.
    1/2 big Dominican avocado
    1 fennel
    juice of 1/2 lemon
    3 tbsp of grape oil or substitute
    2 tsp of olive oil
    kosher salt

    Cut the cabbage on Juliana and sprinkle with kosher salt. Leave it for a hour. You can leave it for more time, but no more than 3 hours, it will taste to soggy. The cabbage need to be tender.
    Rinse thoroughly, it should taste nicely salty!

    Now that the cabbage is ready, cut on Juliana the fennel, add the avocado on chunks, add the juice of the lemon and the oil.

    Let me know what do you think, cHW

    Repollo Cremoso con Hinojo y Palta


    1 repollo colorado chiquito cortado en juliana
    Acordarse de curarlo una hora antes con sal gruesa:)
    1 palta grande cortada en trozos
    1 hinojo cortado en juliana
    jugo de 1/2 limon
    3 cds de aceite de uva u otro aceite vegetal suave
    2 cdta aceite de oliva

    Una vez que el repollo se haya curado, al cabo de una hora o dos, no mas de tres horas sino queda gomoso, tiene que estar crispy, como cocido sin llegar a estar chicle. Enjuagar y escurrir. Tiene que quedar saladito. Agregar el hinojo cortado en juliana tambien, y la palta en trozos. Agregarle aceite, salt y el jugo de limon.

    Listo para servir y para comer. Decime si podes dejar de comer!!!

    Que lo disfrutes:)


    VEGeTarian LaSagna ergo LaSagna sin CArne

    The VEGy-Tharian L'Ssagna


    1/2 box of la'Sagna
    2 hands full of green beans
    1 tbsp of lard
    1 medium onion

    1 stalk of
    2 medium carrots
    3 little peppers
    1 pinch of salt
    2 tblsp of sugar
    1 can of sweet potato on syrup

    2 tbsp alcaparras

    To Work:

    Star boiling water to cook 1/2 box of la'Sagna
    Cook 2 hands full of green beans, whole -al dente-->5" after boiling- do no overcook

    In a big saucepan hit:
    1 tbsp of lard
    cut 1 medium onion on chucks, and through it
    , then cut on sticks
    2 medium carrots
    , then cut on sticks
    1 stalk of
    add 1/4 water
    , then cut on chunks
    3 little peppers, add salt -2 tsp + 1 tblsp of sugar
    trough the drain green peas
    , then drain
    , and add it
    1 can of sweet potato on syrup
    2 tbsp alcaparras
    move a little bit and wait , 4"

    turn off the fire.
    leave it where it is

    Is by cutting and putting until you put the sweet potato, cook for 3 " more on turn off the fire. everything on this order on a saucepan
    do not overcook.

    N0W: make 4 cups of béChamel sauce , yes , a lot

    Ones the béChamel is done, star putting all together

    In a big oval piRex -0k rectangular 16" pan drip a little bit of vegetable oil and two tblsp of béChamel sauce.
    place a layer of lasagna
    through the stuffing on top
    cover with lasagna
    Publish Post

    put another layer of pasta
    cover again with béChamel sauce
    sparkling with parMesan cheese -optional

    try to s'T0p eating at some point,
    love always, cHW