DLL Cookbook Final

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<strong>DLL</strong> COOKBOOK SERVES 8 BLACKBERRY CHEESECAKE SQUARES ERIN COLLINGS INGREDIENTS Crust: One 11 oz box vanilla wafers 1/2 cup pecans 1 stick (1/2 cup) melted butter Filling: Three 8 oz packages cream cheese 1-1/2 cups sugar 1-1/2 tsp vanilla 4 eggs 1/2 cup sour cream Topping: 4 cups blackberries 1 cup sugar 1 tbsp cornstarch DIRECTIONS Preheat oven to 350ºF. For the crust: Line a 9x13” baking pan with foil and spray with cooking spray. Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides that’s ok) For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool. For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4-5 minutes. In a small bowl, stir together the cornstarch and 2 tbsp water until smooth. Add the slurry to the berries, return to a boil and cook for another 1-2 minutes. Turn off the heat and cool the mixture. Pour the blackberries over the cheesecake and place the pan into the fridge to cool, and set for at least 4 hours. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into pieces with a serrated knife. MEMBER RECIPES 6
<strong>DLL</strong> COOKBOOK SERVES 3 PEANUT BUTTER AND JELLY CHIA PUDDING RICARDO LEON INGREDIENTS Compote: 1 cup wild blueberries (frozen or fresh) 1 tbsp orange juice 1 tbsp chia seeds Pudding: 1 cup unsweetened plain almond milk 1/2 cup light coconut milk 1 tsp vanilla extract (optional) 1 to 2 tbsp maple syrup to taste 3 tbsp natural salted peanut butter (creamy or crunchy), plus more for serving 1/3 cup chia seeds Fresh blueberries for topping (optional) DIRECTIONS To a small skillet or saucepan, add the blueberries and orange juice. Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes - stirring occasionally. Remove from heat and add chia seeds. Stir to combine. Divide the compote between three small serving dishes, and set in the refrigerator to chill. In the meantime, add almond and coconut milk to a blender, along with the vanilla (optional), maple syrup, and peanut butter. Blend on high to fully combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, or peanut butter for saltiness. Add chia seeds and pulse a few times to incorporate, being careful not to blend as you want the chia seeds left whole. Transfer to a liquid measuring cup or jar (or just set your whole blender in the fridge), and set in the fridge to begin chilling. Wait 10 minutes for the chia compote to cool. Then remove the chia pudding and compote from the refrigerator. Give the chia pudding a stir to redistribute the chia seeds, then divide between the three serving dishes right on top of the compote. Cover well and set in the refrigerator to chill for at least 1-2 hours (preferably overnight), or until chilled through and pudding-like in consistency. To serve, top with extra peanut butter and fresh blueberries (optional). Note: Will keep covered in the refrigerator for 3-4 days. MEMBER RECIPES 7
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Page 3 and 4: 04 BREAKFAST & DESSERT DLL COOKBOOK
Page 5: DLL COOKBOOK SERVES SAVORY 4 HEATHE
Page 9 and 10: DLL COOKBOOK SERVES 4 3 INGREDIENT
Page 11 and 12: DLL COOKBOOK SERVES 4 BREAKFAST LOA
Page 13 and 14: DLL COOKBOOK SERVES 12 BLUEBERRY CO
Page 15 and 16: DLL COOKBOOK SERVES 4 CABBAGE CASSE
Page 17 and 18: SERVES SAVORY 4 JENNIFER FISHER CAC
Page 19 and 20: DLL COOKBOOK SERVES 4 KOREAN BEEF H
Page 21 and 22: SERVES SAVORY 4 TAIBA ASHKAR SPICY
Page 23 and 24: DLL COOKBOOK SERVES 4 BUFFALO CHICK
Page 25 and 26: DLL COOKBOOK SERVES 4 CHICKEN QUINO
Page 27 and 28: DLL COOKBOOK SERVES 2 SHRIMP SALAD
Page 29 and 30: DLL COOKBOOK SERVES 4 LETTUCE LEAF
Page 31 and 32: DLL COOKBOOK SERVES SAVORY 8 ERIN C
Page 33 and 34: DLL COOKBOOK SERVES 4 MOONG (LENTIL
Page 35 and 36: DLL COOKBOOK SERVES 6 PINEAPPLE BRE
Page 37 and 38: DLL COOKBOOK SERVES 4 FETA SALSA AM
Page 39 and 40: DLL COOKBOOK SERVES 24 MASHED CAULI
Page 41 and 42: DLL COOKBOOK SERVES 24 ROASTED BEET

DLL Cookbook Final

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