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| Gluten-free Dark Chocolate Apricot Torte | Autumn Pumpkin Cake | Down East Pumpkin Bread (from | Moist Date Nut Coffee Cake | Crustless Cranberry Pie |
| Cappucinno Pound Cake with Dark chocolate chips |

Gluten-free Dark Chocolate Apricot Torte

by The Wilderness Bed & Breakfast on Wednesday, July 7, 2010 at 1:45pm

6 eggs
1 1/3 C sugar
1 1/2 C garbanzo beans (drained)
2 t baking powder
2 t vanilla
2 C toasted pecans
1/2 C apricot jam
1/2 C dark chocolate chips
2 T butter


Preheat oven to 350 deg. Generously grease a deep 9" cake pan (or similar sized pan, I use a fluted 9" torte pan). Set aside.
Place the first 6 ingredients in a food processor and mix well (40-60 seconds). If batter isn't smooth, process in 10 second intervals until batter is smooth.
Pour into prepared torte pan and bake 35-45 mins until cake tester comes out clean. Cool for 10-15 mins. in pan, and then turn out on to serving plate.
Cool an additional 8-10 mins.
While torte is cooling on plate, heat apricot jam in microwave safe container until it is pourable.
Spread jam over top of torte while it is still warm.
Allow torte to cool completely.
Heat chocolate chips and butter together in microwave on 50% power in 30 sec intervals until mixture is smooth and fully melted. Drizzle chocolate over torte. Serve at room temperature. Cake should be served within 24 hours.

You can use any flavor of high quality jam you like, although apricot melds exceptionally well with chocolate and is a traditional favorite.

Autumn Pumpkin Cake

by The Wilderness Bed & Breakfast on Saturday, November 14, 2009 at 1:05am
2 cups white sugar 
1/2 cup vegetable oil 
1/2 cup applesauce 
1 teaspoon vanilla extract 
2 cups canned pumpkin 
4 eggs 
2 cups all-purpose flour 
3 teaspoons baking powder 
2 teaspoons baking soda 
1/4 teaspoon salt 
2 teaspoons ground cinnamon 
1 1/2 cups golden raisins 
1 cup chopped pecans (optional) 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9 inch pan. 
Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. 
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 13x9 inch pan. 
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 

You can also cut this recipe in half and bake in an 8" round pan (a deep pan) and this makes a nice size cake that won't leave lots of left overs. I drizzle with a melted butter cream icing and it's a crowd pleaser every time! 

Down East Pumpkin Bread (from

by The Wilderness Bed & Breakfast on Saturday, November 14, 2009 at 12:55am
1 (15 ounce) can pumpkin puree 
4 eggs 
1 cup vegetable oil 
2/3 cup water 
3 cups white sugar 
3 1/2 cups all-purpose flour 
2 teaspoons baking soda 
1 1/4 teaspoons salt 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1/2 teaspoon ground cloves 
1/4 teaspoon ground ginger 
1 cup raisins (optional) 
1 cup toasted pecans (optional) 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. 
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. 
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. 
Pour into the prepared pans. 
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

Moist Date Nut Coffee Cake

by The Wilderness Bed & Breakfast on Saturday, November 14, 2009 at 12:50am

2 1/2 cups chopped dates 
1/4 cup butter 
1 cup boiling water 
1/2 cup packed brown sugar 
1 egg 
1 1/2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
1/2 teaspoon salt 
1 cup chopped pecans 

Preheat the oven to 350 degrees F (175 degrees F). Grease and flour an 8"x8" baking dish. 
In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool. 
When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. 
Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Pour into the prepared pan. 
Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. 

This is not an overly sweet cake, very dense and great taste of dates, very well received at The Wilderness! (one of my personal favorites, too) 

Crustless Cranberry Pie

by The Wilderness Bed & Breakfast on Thursday, November 12, 2009 at 6:23am

1 cup all-purpose flour 
1 cup white sugar 
1/4 teaspoon salt 
2 cups cranberries 
1/2 cup chopped pecans 
1/2 cup butter, melted 
2 eggs 
1/4 teaspoon scant orange oil (extract) 

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan. 
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. 
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream. 

Chocolate Breakfast Muffins

by The Wilderness Bed & Breakfast on Sunday, March 13, 2011 at 12:54am

1 cup quick-cooking oats
1 3/4 cup boiling water
1/4 cup butter or margarine, softened
1/2 cup low fat plain or vanilla yogurt
2/3 cup Stevia by the cup
1 cup packed brown sugar
2 eggs
1 cup all-purpose flour
3/4 cup white whole wheat flour
1/3 -1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup mini chocolate chips (or more, to your liking)
1 cup chopped pecans (optional)

DIRECTIONS:   (preheat oven to 350 deg)
1. In a bowl, combine water and oats; let stand for 10 minutes. In a large mixing bowl, cream butter and sugars.
2. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture.
3. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
4. Stir in raisins, chips, nuts.
5. Pour into well greased muffin tins, fill cups approx 3/4 full.  Bake for 20-25 mins (check with toothpick).
6. Cool in pan for 5 mins and then remove gently to wire racks and finish cooling.  They freeze well!

Cappucinno Pound Cake with Dark chocolate chips

1 1/2 C butter
1 8 oz block cream cheese
1 1/3 C white sugar
1 1/3 C brown sugar
6 eggs
1 T vanilla
2 1/2 T instant espresso powder
3 C all purpose flour
1/2 t baking powder
1 1/2 C chopped dark chocolate (or mini-chips)

Preheat oven to 325 deg.
Grease and flour a 10" tube pan, set aside.
Cream together first 4 ingredients until well blended.
Add in one egg at a time, and blend well after each addition.
Mix together vanilla and espresso powder in a measuring cup until well mixed and add into
creamed mixture - mix well.
Measure flour and baking powder into a large bowl and whisk together well and then add into creamed
mixture slowly until batter is well blended.
Stir in chocolate pieces until well blended.
Spoon into prepared tube pan and bake for approx 90 mins (test with cake tester/tooth pick to test for
done-ness). Ovens are different - you need to check this!
Allow to cool for 10 mins in pan and then turn out on to serving platter and allow to cool completely. Keep in airtight cake safe - tastes best if made at least 24 hours prior to serving (and can actually be made 2-3 days in advance, just store in cool, dry area in air tight cake safe). Dust with confectioners sugar for serving.

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