Food Pantry and Budget Recipes

  Pear tart 2 tablespoons butter, softened ½ cup sugar ¾ teaspoon ground cinnamon ¾ cup all-purpose flour 1/3 cup finely chopped walnuts   Filling 1 package (8 ounces) reduced-fat cream cheese ¼ cup plus 1 tablespoon sugar, divided 1 large egg, room temperature 1 teaspoon vanilla extract 1 can (15 ounces) sliced pears, drained and thinly sliced ¼ teaspoon ground cinnamon   1.      Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up side of a 9-in. fluted tart pan with a removable bottom coated with cooking spray. 2.      For filling, beat cream cheese and ¼ cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears. 3.      Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a...

  Cranberry sauce crumble cake 1 cup sugar ½ cup butter, softened 1 teaspoon vanilla extract 2 large eggs, room temperature 2 cups all-purpose flour 1-1/4 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup sour cream 1 can whole-berry cranberry sauce Topping: ¼ cup all-purpose flour ¼ cup sugar ¼ teaspoon vanilla extract 2 tablespoons cold butter   Directions : 1. Preheat oven to 350° F In a bowl, cream the sugar, butter and vanilla; whisk for 3 minutes. Add eggs, 1 at a time, beating well after each addition. 2.Combine dry ingredients; add to batter alternately with sour cream. 3.Mix well.  Spoon cranberry sauce over batter. Top with remaining batter. 4.For topping, combine flour, sugar, and vanilla; cut in butter until crumbly. Sprinkle over batter. 5.Bake at 350° until a toothpick inserted in the center comes out clean, 45-60 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan.  Serv...

  Black bean fudge brownies 1- 15-oz can black beans 3 large eggs 3 Tbsp flavorless oil, like canola or sunflower 1 tsp vanilla ¼ cup unsweetened cocoa powder ⅔ cup sugar ½ tsp baking powder ¼ tsp salt ½ tsp finely ground or instant coffee optional ½ cup semi-sweet chocolate chips Wets : Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. Dries : In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wet ingredients, then stir in chocolate chips. Bake : Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!) * Allow brownies to cool before cutting. Serve and enjoy!

  Jello Dessert 1 small package of jello (any flavor) 1 can of fruit – peaches or pears work best   Directions : Drain the juice from the fruit and save. Place Jello powder in a bowl and stir in 1 cup of boiling water until dissolved. Add cold water to the fruit juice until you have one cup. Add to Jello mix and stir. Place in fridge until almost set, then add the fruit and mix in. Return to fridge to finish setting process. Optional: Cool whip or marshmallows mixed in after Jello sets or Cool whip or ice cream dabbed on top.

  Peanut Butter Balls ¼ cup honey 1/3 cup peanut butter ½ cup powdered milk   Mix ingredients together and shape into balls. Refrigerate until firm. 

  Pocket Apple Pies 4 whole wheat tortillas 1 large apple, peeled and chopped (or apple pie filling-omit sugar) ¼ teaspoon cinnamon 2 tablespoons brown sugar 1/8 teaspoon nutmeg 2 tablespoons low-fat or skim milk Sugar (or Splenda) Directions: 1. Preheat oven to 350 degrees Fahrenheit. Spray baking sheet with non-stick cooking spray. 2. In a small bowl, stir together brown sugar, cinnamon and nutmeg. 3. Warm tortillas in microwave for 30 seconds. 4. Place each tortilla on a plate. Place ¼ cup of apple on each tortilla, leaving a ½ inch between the apple and the edge of the tortilla. 5. Sprinkle 1 teaspoon of the brown sugar mixture over the fruit. 6. Brush the edges of the tortilla with milk. Fold tortilla in half, forming a semicircle. Press edges together. 7. Place tortillas on baking sheet and make small slashes to allow steam to escape. 8. Brush the tops of the pies with milk and sprinkle with sugar or Splenda®. 9. Bake for 12 minutes or un...

  No Bake Peanut Butter and Oatmeal Cookies 1 c peanut butter ½ c honey 3 c rolled oats (instant or quick) ½ c raisins   Directions : Line a 8x8 pan with foil. Spray lightly with non-stick spray. Melt peanut butter and honey together until smooth. You can do this by microwaving the mixture in a microwave-safe bowl for one minute, then checking and stirring. If it’s not easy to stir together, put it back in the microwave for another minute. If you prefer, you can heat it on a stove top until mixed. Next, stir in oats and raisins until coated. Press evenly into pan with your hands (you can also form balls). Refrigerate until cool.

  Peach Crisp 2 cans sliced peaches - drained ½ cup all-purpose flour  ½ cup brown sugar  ½ cup cold butter 1 teaspoon ground cinnamon ¼ teaspoon salt 1 cup rolled oats   Directions: 1.       Preheat the oven to 350 degrees. 2.      Arrange peaches evenly in an 8x8-inch baking dish sprayed with cooking oil. 3.      Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter (or clean hands) until crumbly. 4.      Fold oats into flour mixture. 5.      Sprinkle mixture evenly over peaches, pressing down lightly.  6.      Bake in the preheated oven until crispy and golden brown on top, about 30 minutes. Enjoy by itself or with ice cream.