Mix the water and arrowroot powder to form a slurry.  Combine the arrowroot mixture with half of the cherries in a small saucepan.  Bring to a simmer, reduce heat, and simmer slowly until the liquid thickens.  Allow to cool.

In a blender, combine the tofu, coconut milk, sugar, and vanilla.  Add the cooked cherries and blend well.  Pour this mixture into a container and refrigerate overnight.

The next day, freeze the ice cream base in your ice cream maker.  When it’s thickened considerably but not quite done, add remaining cherries (chopped) and chocolate chips.

Make sure the mint leaves are removed from the stems (the stems are bitter).  In a medium bowl, mix sugar and mint leaves, pressing with the back of a spoon to release oil from mint.  Add remaining ingredients, stir well, and chill for about 1/2 an hour.  Stir again to make sure the sugar is dissolved.  Strain through mesh strainer to remove mint leaves and pieces of lime zest.  Freeze mixture in an ice cream maker for about 1/2 an hour.  Transfer to the freezer to finish firming up.

1 1/2 cups flour 2 tsp. baking powder 1/2 tsp salt 1/4 c. butter, softened 1/2 cup sugar 1 large egg 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/2 cup buttermilk (or 2 Tbs. powdered buttermilk and 1/2 cup water)

2 pounds frozen fruit, any kind (do not thaw) 2/3 cup sugar 3 Tbs. cornstarch

Preheat oven to 375. Spray an 11×7 inch baking pan with non-stick spray.

Combine flour, baking powder, and salt (and powdered buttermilk, if using it) in a medium bowl. In a larger bowl, cream butter and sugar. Add egg and ... [+]]]> This cobbler goes together quickly with ingredients you probably have on hand. The topping is more cake-like than biscuit-like, but it’s buttery and delicious. You can use any cobbler-y fruit(s) for the filling. I’m rather fond of a mix of blackberries and cherries. And it’s excellent with a scoop of ice cream on top!

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
1/4 c. butter, softened
1/2 cup sugar
1 large egg
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup buttermilk (or 2 Tbs. powdered buttermilk and 1/2 cup water)

2 pounds frozen fruit, any kind (do not thaw)
2/3 cup sugar
3 Tbs. cornstarch

Preheat oven to 375. Spray an 11×7 inch baking pan with non-stick spray.

Combine flour, baking powder, and salt (and powdered buttermilk, if using it) in a medium bowl. In a larger bowl, cream butter and sugar. Add egg and extracts; mix until smooth. Add flour mixture and buttermilk or water; stir until well-blended.

In another bowl, combine frozen fruit with sugar and cornstarch. Pour into baking dish (dumping all the sugar/cornstarch mixture over the top). Spoon the topping batter over the filling.

Bake for about 1 hour, until top is golden brown. Cool at least 15 minutes before serving.

1 medium shallot, sliced thin 1/4 c. olive oil 3 pints cherry or grape tomatoes, halved 1/4 tsp. red pepper flakes 1/4 tsp. ground black pepper 1 1/2 tsp. sugar (or to taste) 1 Tbs. balsamic vinegar 3 large cloves garlic, sliced thin 1 pound penne pasta 1/4 c. coarsely chopped fresh basil 2 oz. grated Parmesan cheese

Adjust oven rack to middle position. Heat oven to 350 degrees. In a small bowl, toss shallots with 1 tsp. oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 tsp. salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 x 12 inches), scatter shallots over ... [+]]]> From the March, 2005 issue of “Cooks Illustrated,” this easy pasta makes good use of winter cherry or grape tomatoes, giving you a great punch of flavor even in the middle of winter’s drear.

1 medium shallot, sliced thin
1/4 c. olive oil
3 pints cherry or grape tomatoes, halved
1/4 tsp. red pepper flakes
1/4 tsp. ground black pepper
1 1/2 tsp. sugar (or to taste)
1 Tbs. balsamic vinegar
3 large cloves garlic, sliced thin
1 pound penne pasta
1/4 c. coarsely chopped fresh basil
2 oz. grated Parmesan cheese

Adjust oven rack to middle position. Heat oven to 350 degrees. In a small bowl, toss shallots with 1 tsp. oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 tsp. salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 x 12 inches), scatter shallots over tomatoes. Roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35-40 minutes. Do NOT stir tomatoes during roasting. Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts of water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 Tbs. salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Serves 4-6.

Ingredients

1 3/4 c. freshly brewed coffee (** Wendy’s note: decaf works fine **) 2/3 cup unsweetened Dutch-processed cocoa powder 1 1/2 c. granulated sugar 1/3 c. canola oil 1/3 c. applesauce 1/4 c. cornstarch 2 tsps. vanilla extract 1 tsp. almond extract 2 c. all-purpose flour (or whole-wheat pastry flour) 1 tsp. baking soda 1 1/2 tsp. baking powder 1/2 tsp. salt 2 tsp. confectioners’ sugar

Preheat oven to 325 degrees. Lightly grease an 8- or 10-inch Bundt pan.

Bring coffee to a gentle simmer over medium heat. Once it is simmering, reduce heat to low and whisk in cocoa powder until it is dissolved. ... [+]]]> From “Veganomicon” by Isa Chandra Moskowitz and Terry Hope Romero, this vegan (!!) chocolate cake is moist, rich, and delicious. The chocolate flavor is deep enough and complex enough that it needs very little accessorizing (maybe a dollop of fresh whipped cream and/or a few fresh berries).

Ingredients

1 3/4 c. freshly brewed coffee (** Wendy’s note: decaf works fine **)
2/3 cup unsweetened Dutch-processed cocoa powder
1 1/2 c. granulated sugar
1/3 c. canola oil
1/3 c. applesauce
1/4 c. cornstarch
2 tsps. vanilla extract
1 tsp. almond extract
2 c. all-purpose flour (or whole-wheat pastry flour)
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. confectioners’ sugar

Preheat oven to 325 degrees. Lightly grease an 8- or 10-inch Bundt pan.

Bring coffee to a gentle simmer over medium heat. Once it is simmering, reduce heat to low and whisk in cocoa powder until it is dissolved. Remove from heat and cool to room temperature.

In a mixing bowl, whisk together granulated sugar, oil, applesauce, and cornstarch until the sugar and cornstarch are dissolved (about 2 minutes). Mix in extracts. Once coffee/cocoa mixture is cool, gently whisk it in.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Sift into wet ingredients and whisk until relatively smooth (about 2 minutes by hand).

Pour batter into prepared pan and bake for about 45 minutes, until a toothpick or knife inserted in center comes out clean. For a smaller Bundt pan, it may take 55 minutes.

Remove from oven and let cool for about 20 minutes, then invert onto serving platter and cool completely. Sift confectioners’ sugar over the top of the cool cake.

Makes about 12 servings.

Makes 2 quarts.

2 Tbs. instant coffee crystals 2 tsps. hot water 1 can sweetened condensed milk 3 ½ cups half and half ½ cup Irish cream liqueur* 1 tsp. vanilla

Dissolve the instant coffee crystals in the hot water.  Combine all ingredients; chill before freezing in an ice cream maker.

* To make non-alcoholic ice cream, omit the liqueur, increase the half and half to 4 cups, increase the vanilla to 2 tsps., and add 1 tsp. almond extract.

* Hatch chiles are only available for a short time each year; Mary Kate used the hot, green variety.  If you don’t have access to Hatch chiles, you can substitute green or red jalepenos.

Finely chop the Hatch chile and pineapple.  In a medium bowl, whisk the cream and sugar together, then add the remaining ingredients.  Chill thoroughly, then freeze the mixture in your favorite ice cream maker.