Prep time: 40 minutes

Total Time: 60 minutes plus chilling time

Ingredients:

5 large Organic Valley Eggs

3 1/2 cups Organic Valley French Vanilla Half & Half

1/2 cup sugar, divided

3 tablespoons cornstarch

2 1/2 tablespoons Dutch process cocoa

1/8 teaspoons cream of tartar

deep-dish 10-inch pie crust, baked

1 ounce dark chocolate

Directions:

1. Separate eggs, placing the whites in a large clean stainless bowl and the yolks in a medium bowl. (Be sure there is no yolk in the whites.) Set the egg whites aside, but do not refrigerate them. Heat oven to 375 degrees.
2. For filling: Combine half & half and 1/4 cup of the sugar in a medium saucepan. Place over medium flame; heat the mixture to just under a simmer, stirring occasionally. Meanwhile, add cornstarch and cocoa to the egg yolks; whisk until smooth.
3. Whisk about 1/2 cup of the hot mixture into the egg yolk mixture. Whisk this back into the hot half & half in the saucepan. Keep stirring it with the whisk until it bubbles lightly and visibly thickens. Don’t let it bubble longer than a minute or so. Turn off heat, but keep filling in a warm place while you make the meringue.
4. For meringue: Place egg whites and cream of tartar in a clean, dry, deep, non-plastic bowl. Beat with electric beaters at medium speed until doubled in bulk and foamy throughout. (Work the beaters up and down and through the egg whites as you beat them. This incorporates air and allows for maximum volume.) Raise speed to high and very slowly add the sugar. Keep beating until meringue is glossy, thick and sets up in firm peaks. (Avoid overbeating, which can make the whites more fragile.)
5. Place baked pie shell on a baking sheet. Give the hot pie filling a stir (but do not beat it) and then scrape it into the pie shell. Scoop the meringue in a pile onto the filling. Spread it to the edges to create a seal all around. Use a knife to create peaks in the meringue. Bake until meringue is light brown, about 15 minutes.
6. Cool the pie and then chill it thoroughly–at least 4 hours–before serving. Shave a sprinkling of dark chocolate over the pie before serving it.

Servings: 8

Learn more about Organic Valley Half & Half here.

Copyright by Terese Allen

• 3 cups flour
• 2 cups white sugar
• 1/2 cup Equal Exchange Organic Baking Cocoa
• 2 tsp salt
• 2 tsp baking soda
• 2 cups water
• 2/3 cup vegetable oil
• 2 tablespoons vinegar
• 2 tsp vanilla

Directions for the Batter

1. Mix dry ingredients (flour, sugar, cocoa, salt, baking soda) and then add water, oil, vinegar and vanilla. Mix well.
2. Put cupcake papers in a muffin tin and fill 1/2 full with the batter.

Ingredients for the Filling

• 8 ounces cream cheese
• 1 egg
• 1/3 cup sugar
• pinch of salt
• 1 bar Equal Exchange Organic Mint Chocolate, chopped finely

Directions for the Filling

1. Cream together cream cheese, egg, sugar, and salt, and stir in chocolate.
2. Put a spoonful of filling into center of each cup of batter.
3. Bake at 350F / 180C for about 25 minutes.

Ingredients for the Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners’ sugar
• 1 tsp vanilla extract

Directions for the Frosting

1. While cupcakes are baking, whip up the frosting. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
2. Frost the cupcakes after they’ve had time to fully cool.

Servings: Makes about 32 cupcakes

Contributed by Katie Hanson, Davenport, IA from a 1960s church cookbook in North Dakota

• 3 tea bags of your favorite Equal Exchange tea, such as Organic Chai or Organic Rooibos
• 1 cup whole milk
• Sugar or honey (optional)

Directions

1. Brew tea using three bags instead of one in a mug. If you wish to sweeten, add desired amount of sugar or honey.
2. Heat and stir whole milk on stovetop until foam develops – make sure not to boil.
3. Take tea bags out of the mug when ready. Do not leave in too long or it will taste bitter. Pour into a large cup.
4. Pour milk into the French Press. Set cover in place, hold down, and carefully pump up and down to froth the milk.
5. Pour frothed milk into the large cup with tea, stir a bit. Top with a dollop of foam.

• 6 Equal Exchange Earl Grey tea bags
• 1 cup water
• 1/2 cup (1 stick) butter
• 3 eggs
• 1 1/2 cups granulated sugar
• 4 oz. Equal Exchange Panama 80% chocolate bar, melted and cooled
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup plain yogurt
• powdered sugar for dusting

Directions:

1. Heat oven to 350F. Coat an 8-cup fluted tube pan with cooking spray.
2. Boil water and pour 1 cup of water over the tea bags. Steep the tea in the water 3-5 minutes. Remove the tea bags and set the brewed tea aside.
3. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the melted chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea.
4. Pour into pan. Bake 40-50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached.
5. Remove from oven and let stand 5 minutes. Turn out of pan and cool.
6. Dust with powdered sugar, slice, and enjoy!

Servings: Makes 10 servings

• 1/2 cup (one stick) of butter, at room temperature
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tablespoon brewed Equal Exchange coffee, any variety
• 1/2 teaspoon alcohol-free vanilla extract or vanilla flavor, optional
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup rolled oats
• 1 bar Equal Exchange Organic Very Dark chocolate, chopped into chunks
• 3/4 cup chopped pecans
• 1/2 cup dried dates, chopped
• 1/2 cup Equal Exchange Organic Dried Sweetened Cranberries

Directions:

1. Preheat the oven to 350 degrees F. Lightly butter two baking sheets.
2. Cream together the butter and both sugars in a large bowl until smooth and light. Add the eggs, coffee, and vanilla, if using.
3. In a small bowl, mix together the flour, baking powder, and salt.
4. Add the flour mixture to the wet ingredients. Then, stir in oats, chocolate chunks, pecans, dates, and cranberries.
5. Drop rounded tablespoonfuls of dough, 2 inches apart, on the prepared baking sheets. Flatten each one slightly with the back of a spoon. 6. Bake the cookies until lightly browned, 10-12 minutes.

Servings: Makes about 3 dozen cookies

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 Tbsp sugar

1 egg

1 1/2 cups buttermilk

1/2 tsp vanilla

2 Tbsp butter

1 bar Equal Exchange Organic Milk Chocolate with a Hint of Hazelnut
Equal Exchange Organic Fair Trade Bananas

maple syrup

Directions:

1. In a small bowl, beat an egg and stir in buttermilk.
2. In a second larger bowl, combine flour, sugar, baking powder, baking soda and salt. Create a well in the center of the dry ingredients and pour in buttermilk mixture. Stir just until combined and add vanilla. Batter will be lumpy.
3. Melt butter in a skillet and add to batter.
4. Chop chocolate bar into fine chunks, a variation of sizes keeps it exciting!
5. Wipe excess butter from skillet and bring heat to a medium-low. Pour batter into pan by 1/4 cupfuls. Allow bubbles to form on top. This will take 2-3 minutes. When bubbles have formed, flip!
6. Cook each flapjack a total of 4-6 minutes. Top with butter and syrup and sliced bananas and enjoy!

Servings: Makes 8 flapjacks. Recipe doubles well.

Contributed by Greta Merrick, Graphic Designer for Equal Exchange

Cook Time: 5-10 minutes

Ingredients:

• 1 package of your favorite gluten free sausage
• 1 small onion
• 1 red bell pepper
• 1 green bell pepper
• 1 package Udi’s Gluten Free Foods classic hot-dog buns

Directions:

1. Grill and brown sausages to your liking and the juices run clear.
2. Chop all of your veggies into half-moon slivers. (At Udi’s half of us like our veggies raw and the other half prefers to sauté them first so we’ll leave this one up to you.)
3. Place the sausage into our new Udi’s hot-dog buns and top with the chopped veggies.
4. If you have a preferred marinade for the sausage or the veggies feel free to add that too!

Servings:

Makes 6 Servings

Cook Time: 25 minutes

Ingredients:

• 6 cups gluten-free chicken broth
• 5 shiitake mushrooms, stems removed and thinly sliced
• 4 green onions, thinly sliced
• 3 Tablespoons San-J Gluten Free Tamari
• 8 ounces maifun thin rice noodles
• 1 sheet nori seaweed, cut into 1 inch strips

Directions:

1. In a medium saucepan, combine chicken broth, mushrooms, green onions and San-J Gluten Free Tamari. Bring to boil. Reduce the heat and simmer on medium-low for 10 minutes.
2. Cook maifun thin noodles according to the package instructions and drain. Add noodles to the soup. Sprinkle nori strips over the noodle soup and serve.

Servings:

Makes 4-6 Servings

Created by Justin Cucci, Root Down chef and owner.

Prep Time: 3 hours

Cook Time: 5 minutes

Ingredients(Tomato Jam):

• 3½ pounds roma tomatoes , large dice
• 1 small onion brulee, chopped
• ½ cup brown sugar
• 1 ½ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon coriander
• ¼ teaspoon cumin
• ¼ cup sherry vinegar
• 1 each lemon

Ingredients(Grilled Cheese):

• your favorite cheese
• Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread
• butter

Directions:

1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.
2. Combine a heaping tablespoon of the jam with around 3 slices of your favorite cheese – we recommend Potato Chip Gouda – and two slices of Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread in a buttered pan to cook the final grilled cheese sandwich.

Servings:

Makes 20 servings.

At Nature’s Path we recommend you use organic ingredients whenever possible.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

Prep Time: 25 minutes

Cook Time: 9-10 minutes

Ingredients:

• 2 1/4 c. Nature’s Path Crunchy Vanilla Sunrise Cereal
• 1/2 c. packed light brown sugar
• 2 tbs. cornstarch
• 1 tbs. tapioca flour
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/8 tsp. ground cardamom (optional)
• 1/4 tsp. salt
• 1 large egg or egg subsitute
• 1/2 c. (4 oz) butter, melted and cooled to room temperature
• 1/3 c. dried blueberries
• 1/3 c. raw sunflower seeds

Directions:

1. Set rack in middle of oven and preheat to 375F. Line a large cookie sheet with baking parchment.
2. Place cereal in bowl of food processor and grind to a medium-fine flour. Add sugar, cornstarch, tapioca flour, xanthan gum, baking soda, cardamom (if using), and salt. Pulse a few times to combine.
3. In a liquid measuring cup, beat egg. Blend in butter. With motor of processor running, pour egg-butter mixture through feed tube into flour, and process just until combined. Transfer batter to a bowl and stir in blueberries and sunflower seeds.
4. Shape heaping tablespoons of dough into balls. (If dough is sticky, chill for 30 minutes before shaping.) Set balls 2 inches apart on prepared cookie sheet and press down gently with fingers to flatten slightly.
5. Bake until lightly browned around edges, 9 to 10 minutes. Slide parchment paper onto cooling rack.
6. When cookies are room temperature, gently peel off parchment. Store in an airtight container for up to 1 week or freeze for up to 3 months.

Servings:

Makes 18 2 1/2-inch cookies.