Saffron Kulfi

These come from Nita Mehta's Indian Cooking and they are wonderfully refreshing.

4 cups milk (pretty sure you can use any kind of milk)
3 tbsp corn starch
5 tbsp skimmed milk powder (I used coconut milk powder and it was very good)
1/4 c sugar
6-7 strands of saffron
3-4 cardamoms, seeds only, crushed
1 tbsp slivered pistachios
1 tbsp slivered almonds

Put 1/2 cup od milk in a small bowl and disolve the corn starch and milk powder in it to make a paste.

Heat gently the remaining milk with the sugar and saffron.Gradually the add the paste above stirring constantly. Add the cardamom and bring to a boil. then simmer on low for 15 minutes or until the milk becomes slightly thick.

Cool the mixture and add the pistachios and almonds. Pour into freezer molds. Freeze for at least 6 hours.

Pumpkin Pudding

This recipe is modified (for more spice) from the book Superfoods, it is delicious and fairly healthy!

1/2 cup brown sugar
1.5 tsp cinnamon
1/4 tsp salt
1 tsp fresh ginger
1/4 tsp ground cloves
2 large eggs
1 15 oz tin of pure pumpkin
1 12 oz tin of light evaporated milk

Combine the first 5 ingredients in a small bowl and set aside. Beat the eggs in a large bowl. Stir in the pumpkin and spice mixture. Gradually add the milk stirring the whole time. Bake  at 350F for about 40 minutes. The centre will be wiggly.

Coffee Cake

This recipe is modified from The Art of Jewish Cooking by Jennie Grossinger

1 1/4 c sifted flour
or
3/4 c flour and 1/2 cup ground almonds
or
(GF) 1/2 c GF AP flour, 1/4 c sorghum flour, 1/2 c gound almonds and 1 tsp xanthem gum

1/4 tsp salt
1/2 tsp baking soda
1 tsp cream of tartar
4 tbsp soft butter
1 + 1/3 c brown sugar
1 egg1/2 cup milk
2 tbsp cinnamon

Sift together the first 4 ingredients and set aside. Cream the butter with one cup of the sugar until fluffy. Add the egg. Add the flour mixture in 3 parts alternating with the milk (2 parts). Pour miture into a buttered 8" square pan and push the batter into the corners. Sprinkle with the remaining 1/3 cup of sugar and the cinnamon.

Bake for 30-35 minutes at 350F.

Burkholder Pumpkin Pie

This is my slightly modified version of an old recipe.

2 eggs, beaten
1.5 c cooked pumpkin
1/2 tsp grated fresh ginger
1 1/4 tsp cinnamon
1/2 tsp salt
3/4 c brown sugar
1 c milk
1/2 cup cream

1 pastry shell, pricked and brushed with an egg white.

mix brown sugar and eggs then ass the rest of the ingredients. combine well and pour into pastry shell. Bake in a preheated oven at 425F for 10 minutes and reduce to 350F for 35-40 minutes.