Dessert /Muffin & Topping Recipes

 

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 Pumpkin Crunch Dessert Bars: 

 Makes one 9 x 13 pan of bars

 

You will need:

1 Package of Savor More Pumpkin Muffin Mix

1 Can (15 oz) Pumpkin (Not pumpkin pie mix)

In a 2 cup measuring cup, add 1 & 1/2 TBSP Lemon Juice, then add Milk Substitute until it reaches 1 & 1/2 Cups.

Stir & set aside to thicken.

3 Large Eggs

3/4 Cup Sugar

1 tsp Cinnamon

1/8 tsp Salt

1/2 Cup Chopped Pecans

1 Cup *Melted* Non Dairy Butter Substitute

Top with Coconut Whipped Cream (See recipe below)

 

Preheat oven to 350 Deg F & grease a 9 x 13 pan.

In a large bowl, combine canned pumpkin, thickened non dairy milk, eggs, sugar, cinnamon & salt. Mix for about 1-2 minutes.

Pour mixture into prepared 9 x 13 pan.

 

Evenly sprinkle entire Savor More Pumpkin Muffin Mix across pumpkin mixture in the pan. 

 

Sprinkle Pecans evenly over dry muffin mix.

 

Drizzle melted non dairy butter substitute evenly over pecans.

 

Bake at 350 Deg F for 50-55 minutes, or until golden brown. 

 

Let cool completely, and chill in fridge for at least 4-5 hours.

Can be made one day ahead of time.

 

Serve chilled, topped with Coconut Whipped Cream (see recipe below.)

 

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  Rum Glaze Drizzle 

for Molasses Cookies:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Cup Gluten Free Powdered Sugar

1 & 1/4 tsp Spiced or Dark Rum

1 Tbsp Water

 

Mix ingredients and drizzle accross top of cooled Molasses cookies and enjoy!

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 Dairy Free Coconut Whipped Cream

Perfect for our: 

Raspberry Flavored Chocolate Cake &

Pumpkin Crunch Dessert Bars!

 

This is a luscious, fluffy topping

A delicious dairy free alternative to Whipped Cream

 

Start out 1 day before you wish to serve.

Start with: 1 Can of Coconut Cream (Not Milk)

 

Place can in refrigerator upside down, undisturbed overnight (24 hours) to thoroughly chill.

This separates the coconut water from coconut cream.

 

The next day: Take the can out of fridge, turn right side up & open the can. (Coconut water will be on bottom of can). Use large spoon to scoop out the thick coconut cream & place into small, deep bowl. Discard coconut water! 

 

Whip coconut cream on high for about 2 minutes, until it becomes fluffy & soft peaks form. 

 

Add:

1 tsp GF Vanilla Extract* 

*(May sub Raspberry Flavor - amount to your preference)

3 TBSP GF Powdered Sugar (Add more, if desired)

 

Whip until fully incorporated, about 1 more minute.

Keep chilled until serving on your favorite cakes, cupcakes, or pies!

 

*You may substitute different flavors for your other favorite desserts, such as: Maple, or peppermint flavorings; or add spices, like cinnamon, or cardamom to your preference. 

 

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Fruit Crisp

Using Savor More Magic Apple Pie Mix

Instead of using Fresh Apples,

Choose 1 can of any Pie Filling

(Your choice Blueberry/Cherry/Peach, etc)

Grease an 8" Round or 8"x8" pan, 

Put contents of 1 can of fruit pie filling in bottom.  Distribute evenly.

 

Mix entire contents of Magic Apple Pie with egg & butter substitute as directed on back of package.

 

Sprinkle this mixture accross top of fruit pie filling.

 

Bake @ 350 F for 35 minutes. Enjoy!

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Banana Pancakes

Using Savor More Banana Muffin Mix

 

You Will Need:

1 Savor More Banana Muffin Mix

1 Cup Bananas (About 2 large bananas)

1/2 Cup Vegetable Oil

1 tsp Vanilla Extract

2 Large Eggs

3/4 Cup & 2 TBSP Non Dairy Milk Substitute**

(Milk can be used for those who can digest dairy.)

Mix Bananas and Vegetable oil together in a small bowl & set aside. 

 

Mix all other liquids (excluding Bananas and Vegetable Oil) in a medium to large bowl.

Add entire package of Savor More Banana Muffin Mix to this liquid mixture and combine. 

Add the Banana Vegetable Oil mixture and mix on low until combined. Batter will be thick.

 

Turn burner on medium-low heat and grease non-stick pan before adding pancake batter. Heat bottom of pancakes on medium low heat until they turn a deep golden brown. Flip quickly. Press Pancakes with spatula to flatten and again cook until bottoms are deep golden brown and pancakes are cooked throughout.

Enjoy topped with your favorite non-dairy butter, or syrup, if desired. :) 

Pie Crust

with Lemon Cookie Mix 

Each Package of Savor More Lemon Cookie Mix makes two 9" Pie Crusts.

To make one pie crust:

-Measure 1 & 1/4 Cup Dry Mix of Lemon Cookie Mix into a medium bowl.

-Add 1/4 Cup & 1 TBSP Non Dairy Butter Substitute (Softened). Mix thoroughly until combined. 

Grease a 9" Pie Dish and put entire pie crust contents in, spreading evenly. Press crust firmly into bottom of dish using the bottom of a measuring cup. Press crust into sides of dish using the side of the measuring cup, or your fingers.

Cover pie dish with metal foil and bake at 350F for 10 minutes. Uncover dish and bake for an additional 10 minutes. Remove from oven & let cool before adding your favorite citrus pie filling. 

Pumpkin Pancakes

Using Savor More Pumpkin Muffin Mix

You Will Need: 

1 Savor More GF & DF Pumpkin Muffin Mix

1 Cup Pumpkin Puree

1/2 Cup Vegetable Oil or Warmed (liquid) Coconut Oil

1 tsp Vanilla Extract

2 Large Eggs

1/2 Cup Non Dairy Milk Substitute**

 (Milk can be used for those who can digest dairy.)

 

Mix Pumpkin Puree, Vegetable oil, Vanilla, Eggs and Milk Substitute in a medium to large bowl. Add entire package of Savor More Pumpkin Muffin Mix to the liquid mixture and combine. 

Turn burner on medium-low heat and grease non-stick pan before adding pancake batter. Heat pancakes on medium-low heat until bottoms are golden brown and flip. Press Pancakes with spatula to flatten and cook until bottoms are golden brown and pancakes are cooked throughout.

 

Enjoy topped with your favorite non-dairy butter, or syrup, if desired. 

Easy Blender

Carrot Cake or Muffins

 

You Will Need:

1 Savor More GF & DF Pumpkin Muffin Mix

2 &1/4 Cup Baby Carrots chopped into 1/2 Inch pieces

1/2 Cup Vegetable Oil

1 tsp Vanilla Extract

2 Large Eggs

3 TBSP Honey or Agave

Put 1 TBSP Lemon Juice in a ½ Cup measuring cup, then fill the ½ cup with Non Dairy Milk Substitute (set aside to thicken.)

½ tsp Baking Powder

½ tsp Baking Soda

¾ Cup Raisins (optional)

1/3 Cup dried Coconut (optional)

1/3 Cup Pecans (optional)

Pour the liquid ingredients, eggs and baking powder into your blender. Put lid on blender & blend for several seconds, until mixed.

Then add the raisins & chopped baby carrots. Put lid on blender & blend in short segments (pulse). Pause to stir the mix with a spatula a couple of times. Then pulse mixture until carrot pieces have reduced to about 3/8” pieces.

Add ½ bag of Savor More GF & DF Pumpkin Muffin Mix to blender and use spatula to stir a couple of times from the bottom up. Add remaining Pumpkin Muffin mix to blender, put lid on blender & pulse several times. Do not overmix. Batter will be thick. Carrot pieces should be about 1/8 Inches.

Pour mixture into med. to large bowl & add dried Coconut & Nuts if desired. Stir vigorously until combined. Bake @ 350 Deg F in desired pan until toothpick inserted into center comes out clean. (We do not recommend adding Pineapple or Pineapple Juice.)

12-14 Muffins – Bake 20-24 min.

7”x 11” Cake – Bake 42-46 min.

5 Mini Loaves (5"x3") – Bake 26-30 min.

Enjoy Topping with our Faux Cream Cheese Frosting, using one Savor More GF DF Vanilla Frosting Mix!

Faux Cream Cheese Frosting

You Will Need:

1 Package Savor More GF DF Vanilla Frosting Mix

1 TBSP Non-Dairy Milk

2 tsp Lemon Juice

1/4 Cup & 2 TBSP Non-Dairy Butter Substitute

(Milk & Butter can be used for those who do NOT have a problem digesting dairy.)

Mix liquids and non-dairy butter. Add Entire Frosting packet & mix until combined. Spread on cooled cake/cupcakes & enjoy. Refrigerate after topping. 

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