Granola Fruit Crisp

Topping

2 cups Your Favorite Bakery on Main Granola

Filling

4-6 cups Peeled and Sliced Fresh Fruit

¼ cup Florida Crystals or other dry sugar

1 tsp vanilla

1 tsp cinnamon

Method: Toss filling ingredients together and layer into baking dish. Layer granola on top and bake @350 degrees for 20-30 minutes or until fruit is soft. Serve warm.

Raspberry Biscotti Chocolate Truffle Balls

1 quart Heavy Cream or Half & Half

1# Semi Sweet Chocolate Chips

6 Bakery on Main Raspberry Chocolate Chip Biscotti – Chopped into chunks

Method: Scald cream and add to chocolate chips. Mix together to melt chocolate chips. Add biscotti chunks and mix. Put into freezer until mixture begins to harden but is still pliable. Roll into balls and roll in biscotti crumbs to coat. Chill until solid

Pistachio Cranberry White Chocolate Truffle Balls

1 quart Heavy Cream or Half & Half

1# White Chocolate Chips

6 Bakery on Main Pistachio Cranberry Biscotti – Chopped into chunks

Method: Scald cream and add to chocolate chips. Mix together to melt chocolate chips. Add biscotti chunks and mix. Put into freezer until mixture begins to harden but is still pliable. Roll into balls and roll in biscotti crumbs to coat. Chill until solid

Black and White Macadamia Truffle Balls

1 quart Heavy Cream or Half & Half

1# Semi Sweet Chocolate Chips

6 Bakery on Main White Chocolate Macadamia Biscotti – Chopped into chunks

Method: Scald cream and add to chocolate chips. Mix together to melt chocolate chips. Add biscotti chunks and mix. Put into freezer until mixture begins to harden but is still pliable. Roll into balls and roll in biscotti crumbs to coat. Chill until solid

Peanut Butter Hazelnut Biscotti Truffle Balls

1 quart Heavy Cream or Half & Half

1# Peanut Butter chips

6 Bakery on Main Hazelnut Chocolate Chip Biscotti – Chopped into chunks

Method: Scald cream and add to peanut butter chips. Mix together to melt chips. Add biscotti chunks and mix. Put into freezer until mixture begins to harden but is still pliable. Roll into balls and roll in biscotti crumbs to coat. Chill until solid.

Cappuccino Biscotti Trifle

1 Package Bakery on Main Cinnamon Walnut Cappuccino Biscotti

Whipped Cream

4 cups Fresh Raspberries, Strawberries, Peaches or any other fresh fruit.

1 cup very strong coffee

Method: Soak Biscotti in strong coffee until they soften slightly. Place biscotti in the bottom of a pie dish and layer with fruit and whipped cream. Repeat layers. Chill and serve.

Chocolate Almond Torte(Vegan)

(This recipe is re-printed from Ken Bergeron’s Professional Vegetarian Cooking, a book that any serious cook should own.)

Crust:

Almonds 4 oz.

Bakery on Main Granola 1.5 Cups

Maple Syrup 2 Tablespoons

Apple Juice 2 Tablespoons

Almond Extract 1.5 teaspoons

Method:

Grind almonds and granola in a food processor.

Add next three ingredients, work with hands until well combined.

Press evenly into 9" spring form pan. add filling and chill.

Filling:

Chocolate chips 1 lb. 2 oz.

Extra Firm Silken Tofu 3 pkgs.(12.3 oz each)

Maple Syrup 2 Tablespoons

Almond Flavoring .5 teaspoon

Vanilla .5 teaspoon

Method:

Melt chocolate chips over a double boiler until smooth.

Process tofu very briefly, add syrup and flavorings, and process until smooth.

Add chocolate and process until very smooth.

Fill crust with chocolate tofu filling.

Chill.