Rice Dream Chocolate Frosting

Makes 2/3 cup.

Ingredients

• 4 tsp. arrowroot powder
• 1/4 cup Rice Dream Classic Original or Vanilla
• 1 recipe Ken's Chocolate Syrup (the recipe is on our Dream Drinks page)

Instructions
Dissolve arrowroot into the Rice Dream Classic. Pour chocolate syrup into a small sauce pan. We recommend using a heat diffuser under the pan. Stir arrowroot/Rice Dream Classic mixture into the chocolate syrup. Heat over medium - low heat for 10 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using. Frost Dream Cupcakes (see recipe above) or your favorite cake.

Variation: For carob frosting, substitute Rice Dream Carob Syrup for chocolate syrup (the recipe is on our Dream Drinks page).

Huey's Chip Cookies

Makes 12 large cookies or 3 dozen small cookies

Ingredients

• 1 cup whole wheat flour
• 3/4 cup maple syrup
• 1 cup unbleached white flour
• 1 tsp. vanilla
• 3/4 cup carob or chocolate chips
• 1/2 cup Rice Dream Classic Original or Vanilla
• 1/2 cup canola oil
• 1 Tbs. baking powder
• 1/2 cup chopped walnuts or pecans

Instructions
Preheat oven to 350. Mix all ingredients in a large bowl. Drop by scoop or spoon onto a lightly oiled cookie sheet. Bake 10 - 20 minutes (depending on size) until edges begin to brown.

Dream Cupcakes with Chocolate Frosting

Makes 1 dozen cupcakes

Ingredients

• 1 1/4 cups whole wheat pastry flour
• 1/2 cup canola or oleic safflower oil
• 1 cup unbleached wheat flour
• 3/4 cup Rice Dream Classic Original or Vanilla
• 1 Tbs. baking powder
• 2/3 cup maple syrup (use 1/2 cup syrup and 1 cup Rice Dream for a less sweet cupcake)
• 1/4 tsp. sea salt
• 1 tsp. vanilla
• 3 oz. regular tofu or two beaten eggs

Instructions
Preheat oven to 375. In a mixing bowl, sift together all dry ingredients. In a separate bowl, combine all wet ingredients. If using tofu, puree in blender with Rice Dream Classic before mixing with other ingredients. Add wet ingredients to dry ingredients. Oil muffin tin or line with cupcake papers; spoon batter into cups, about 2/3 full. Bake for 25 minutes or until tops are golden brown. Remove from oven. Let cool completely. Frost with Rice Dream Chocolate Frosting (see recipe below).

Variation: To make a cake, pour batter into an oiled 9 inch round cake pan. Bake for 30 -35 minutes, or until top is golden brown. Frost with Rice Dream Chocolate Frosting.

Stove Top Rice Pudding

Makes 4 servings.

Ingredients

• 1 cup sweet brown (mochi) rice
• 1 1/2 cups water
• 2 cups Rice Dream Classic Vanilla
• pinch of sea salt
• 1 1/2 tsp. cinnamon
• pinch cardamon, nutmeg
• 1 cinnamon stick
• 1/4 currants
• topping slivered, roasted almonds

Instructions
Bring to a boil sweet rice, water, salt, and cinnamon stick, then cover and simmer on very low heat until the water is absorbed (about 30 minutes). Add the Rice Dream, currants, and spices and then simmer on low, stirring regularly, until the rice is soft and gooey. Top with almonds. More Rice Dream Classic can be added to each serving if desired. This is a delicious mild dessert, or can be enjoyed for breakfast.

Variation: For a sweeter pudding, add 2 Tbs. maple syrup when adding Rice Dream.

Lori's Easy Pumpkin Pie

Makes one 9Ó pie

Ingredients

• 1 cup Rice Dream Classic Original or Vanilla
• 2 large eggs, lightly beaten
• 2 cups unsweetened canned pumpkin (1-16 oz. can)
• 1/2 cup maple syrup
• 1 tsp. cinnamon
• 1/4 tsp. ginger powder
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. sea salt
• 1 unbaked 9" pie crust

Instructions
Pre-heat oven to 425. Mix all ingredients and pour into unbaked pie shell. Bake for 15 minutes, reduce heat to 350 and bake for 40 - 50 minutes, or until inserted knife comes out clean. Remove from oven and set on a wire rack to cool.