Date Balls/Fake Rice Krispy Treats ~ submitted by Needleroozer

I originally got this recipe from Shelly in Il, from the WTM boards.
She called them Date Balls, my kids call them Fake Rice Krispy Treats

1/2 cup butter (I use coconut butter)
1/2 cup sugar
1/2 pound chopped dates (foor processor works well)
1 beaten egg
1 TBSP milk (I use rice, almond, or coconut milk)
1 tsp vanilla
1/2 cup chopped nuts (or dried blueberries, coconut, maybe m & m’s if you can have them)
2 cups rice krispies
1/2 tsp salt
choice of coating (nuts, bits, coconut, etc.)

Cook butter, sugar and dates until boiling over low heat. Add beaten egg, milk, vanilla, and 1/2 tsp salt. Cook 2 minutes, cool. Add chopped nuts and cereal. Form into balls the size of a walnut. Makes 3 doz. Roll in nuts, coconut, melted chocolate or powdered sugar.

Needleroozer’s Fake Ice Cream

This recipe was originally from How Cooking Works. Papa and I modified it years ago, so the kids could have ice cream for their birthdays. You are only limited on variations by your imagination.

The basic vanilla coconut milk ice cream:
4 cups coconut milk
3/4 cup granulated sugar (Papa likes superfine)
pinch of salt
1 TBSP vanilla extract
1/2 vanilla bean, slit lengthwise, and scraped*

Stir the coconut milk and sugar together until the sugar is dissolved. Add the salt and vanilla and freeze in an electric or hand operated ice cream freezer.
Yields about 1.5t quarts

*throw all of your scraped beans into a jar, and fill it with sugar. Vanilla sugar is wonderful to bake/cook with.

Okay, now for some variations.

For more of a coconut flavor, lessen the vanilla or leave out the bean, and add some coconut. Yum!

For orange sherbet, instead of vanilla, add 1 TBSP of orange oil, and some orange zest. If you make a batch of this, and a batch of vanilla, you have the makings for a Creamsickle! The kids love this combo.

You could also use lemon oil and zest, or throw in berries, peaches.etc. If you add fruit, add it to the milk, and include it in the volume, or it will come out liqud-y.

We always do this in our old fashioned hand crank ice cream maker, and it is just wonderful to be able to have the real taste of ice cream, without the dairy.

Dairy-Free Pumpkin Pie Filling ~ posted by Jolee

Here is a recipe:
3 eggs beaten
1 cup nut, soy or coconut milk
3/4 cup honey
2 cups prepared pumpkin
2tsp cinnamon
1tsp nutmeg
1/2 tsp ground cloves
All ingredients should be mixed thoroughly. Pour into a large pan or two smaller ones. Bake at 375 until a knife comes out clean.
If you want you can make a crust by grinding up some nuts, adding some honey, butter, and vanilla. Pat this into the pan and bake at 325 until it just starts to brown. Then pour in the filling and bake at 325 until the pie is done. Watch it carefully as the nut crust can tend to get too brown. Good luck!