| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
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Copyright 2003, 2004, 2005 | |
Serendipity Ranch Kitchen Korner |
| Tofu Pumpkin Pie* From the Kitchen of Serendipity Ranch |
| 1 block firm tofu, drained 1/2 t cinnamon 1/2 t salt 1/4 c oil |
1 t vanilla 1/2 c honey 2 c pumpkin |
| Preheat oven to 350 degrees. (325 degrees)
Bake 1 1/2 - 2 hr. Have ready: one unbaked crust. (Graham cracker w/1/4 C oil) Blend all ingredients except pumpkin in blender until smooth and creamy: Pour ingredients into large bowl. Mix in 1–16 oz. pumpkin, canned. Bake in 9x9 pan. |
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| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |