GF Yorkshire Pudding

Beating air into the batter for the Yorkshire Pudding is the secret for this Gluten Free recipe.


INGREDIENTS:
115 g gluten-free self-raising flour

142 ml milk
142 ml water (half milk and half water)
1 pinch salt (optional)
1 medium egg
30 g vegetable oil

DIRECTIONS:
1.Heat the oven to 220°C or 425°F or Gas mark 7.


2.Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon.

3.Drop the egg and half the milk and water mixture into it.

4.Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture.

5.Slowly add the rest of the milk and water mixture and then beat well.

6.Heat the oil in 8-10 patty tins or in a 23x18cm tray (9x7-inch tin) in the oven.

7.When the oil begins to smoke, pour in the batter.

8.Bake in the top of the oven until well risen and brown; about 20 minutes for the small pudding or 45 minutes for the large pudding.

9.Serve immediately with your roast meal or serve it with golden syrup and cream.

Braided Bread

DOUGH:
3 1/4 cups all-purpose flour

1 tablespoon sugar
1 (.25 ounce) package active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons vegetable oil
2 eggs

TOPPING:
1 egg
1 teaspoon water
1/2 teaspoon poppy seeds

DIRECTIONS:
1.In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.


2.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

3.Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.

4.Beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

New Find For Some of You!

For some of you, it is harder to bake as you have Celiac Disease. I have a sister and a sister-in-law who are both very careful of what they ingest because of being Celiac and Wheat intolerances.

If you, or someone you know is like that, then here are a few recipes they might enjoy that were passed onto me recently. I will also have my Sister's Sugar Cookie recipe on here soon.

Fabulously Perfect Gluten-free Shortbread
Gluten Free Donuts
Gluten Free Chocolate Cupcakes
Pumpkin Custard Squares
Gluten and Dairy Free Pancakes
Breakfast Cookies

All of these links come from the same blog, called Gluten Free Green Mommy.

Happy Baking!

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
 
1.In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.


2.Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

3.Roll the cheese ball in finely chopped pecans before serving.

Baked French Onion Soup

2 ounces of butter
1 pound of onions, sliced
1/2 clove garlic, crushed
1 teaspoon flour
4 cups beef stock
salt and pepper to taste
2 ounces of Gruyere cheese, grated
1 teaspoon Dijon mustard
4 slices French bread

Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.

After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.

Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.

Preheat the oven to 400ºF. Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.

Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.

* at our house, we omit the mustard. It still tastes great, and that way everyone will eat it.

Sweet Potato, Corn and Kale Chowder Recipe

This vegetarian chunky soup filled with carrots, sweet potatoes, tomato, corn, and kale is hearty enough to be a main meal. The cashews add extra protein and thickening power. However, they may be omitted for those with nut allergies. The ingredient list may appear daunting, but this soup is extremely simple to make and does not take long. You do not have to be vegetarian to enjoy this one.

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:
•1 Tablespoon canola oil
•2 medium carrots, peeled and chopped
•1 medium red onion, chopped
•1 rib celery, chopped
•1 red bell pepper, chopped
•1 large sweet potato, peeled and chopped
•1 sprig fresh thyme, minced
•3/4 teaspoon ground turmeric
•1 medium tomato, chopped
•5 cups vegetable broth or water
•1 cup fresh or frozen corn kernels
•3 cups stemmed and chopped kale leaves
•Salt and ground white pepper, to taste
•Cayenne pepper, to taste
•1 Tablespoon cornstarch
•1 Tablespoon tepid water
•1/2 cup chopped fresh parsley
•1/2 cup cashew pieces, optional

Preparation:


Heat oil in a large nonreactive pot over medium-high heat. Saute carrots, red onions, celery, bell peppers, and sweet potatoes 3 minutes. Add thyme and turmeric. Combine well with vegetables. Add tomatoes and broth; simmer 20 minutes.

Add corn, kale, salt, and white pepper. Simmer 5 minutes. Season with cayenne pepper.

Thicken either of two ways: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley.

Or, if using cashews, place nuts in a blender or food processor fitted with the metal blade. Add cornstarch mixture and 3/4 cup warm soup broth; blend or process to combine. Return mixture to simmering soup, continue to simmer, stirring often, 3 minutes.

Yield: 6 to 8 servings

Per serving: (with cashew pieces) 162 calories, 35 percent calories from fat, 4 grams protein, 25 grams carbohydrates, 4 grams total fiber, 6 grams total fat, .91 gram saturated fat no cholesterol, 35 milligrams sodium.

Per serving (without cashew pieces) 114 calories, 18 percent calories from fat, 3 grams protein, 23 grams carbohydrates, 4 grams total fiber, 2 grams total fat, .22 gram saturated fat, no cholesterol, 34 milligrams sodium.

Recipe Source: The Whole Foods Market Cookbook by Steve Petusevsky (Clarkson Potter)

Potporri

For each recipe below, Add all the dry ingredients to a large bowl. Then add the essential oil one drop at a time to the dry ingredients and stir together until well blended. Store each blend in an airtight container with a tight fitting lid. Keep your containers full of finished potpourri out of direct sunlight and away from any heat sources. When ready to use, pour out a small amount of potpourri into a decorative bowl or jar which can then be placed in a location such as a guest room or powder-room.
Spicy Lemon Fresh Potpourri Recipe

This formulation makes a spicy, refreshing, cleansing blend.

Ingredients:

•2 cups lemon verbena leaves
•2 cups chopped lemon grass leaves
•¼ cup whole cloves
•¼ cup dried lemon peel
•10 drops lemon essential oil
•10 drops clove essential oil

Holiday Spice Potpourri Recipe

This blend is nice to have on hand during the Thanksgiving holiday. Its wonderfully spicy scent imparts an apple pie-like aroma to the home.

Ingredients:

•1 cup dried apple peel
•1 cup dried orange peel
•½ cup cinnamon stick pieces
•½ cup star anise pods
•¼ cup whole allspice berries
•¼ cup whole cloves
•¼ cup tonka bean pieces
•15-20 drops clove essential oil

Pine Forest Potpourri Recipe

This blend is nice to use during the Christmas holidays.
Ingredients:

•1 cup whole bay leaves
•1 cup rosemary leaves
•1 cup patchouli leaves
•½ cup juniper berries
•½ cup cinnamon stick pieces
•¼ cup sandalwood chips
•15-20 drops rosemary essential oil

Spring Roll Wrappers

Spring roll wrappers can be hard to find if you don't live near an Asian market. This is a recipe for the standard flour and water wrappers used to make Chinese spring rolls. For best results, keep the filling chilled and don't make up the spring rolls until you are ready to deep-fry. Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled. These wrappers can be frozen.

A great filling is the Pork Spring Rolls recipe found here.
Prep Time: 1 hour

Cook Time: 40 minutes

Ingredients:
•1 cup all-purpose flour
•1/4 teaspoon salt
•3/4 cup water* (see note below)
•cooking spray, as needed

1. In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
2. Spray a non-stick pan with cooking spray and heat on medium low heat.
3. Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan. Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter. Continue smoothing out the batter as the skin cooks.
4. Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.

*The amount of water needed will depend partly on factors such as the age and dryness of the flour, the altitude you are cooking at, etc. The batter should be well mixed and fairly thick, but still thin enough to drop off the back of a wooden spoon.

Homemade Playdough (No cooking required)

Ingredients:

•4 Cups flour
•1 1/2 Cups water
•1 Cup salt
•Food coloring of choice

Directions:
1.Add a few drops of food coloring to the 1 1/2 cups of water. (Remember the water should be a deeper hue than the desired color of the dough.)
2.Place the dry ingredients in a large bowl and mix well.
3.Add the colored water and mix all ingredients together by hand.
4.Form dough into objects by hand or roll dough out and cut into shapes.

To make items last, bake them at 350 degrees for one hour, or let air dry. This dough will last for many future play sessions if placed in an air tight container.







Read more at Suite101: Homemade Clay and Play Dough Recipes for Kids: How to Make Play Clays for Children
Suite101.com http://parentchildcrafts.suite101.com/article.cfm/homemade_clay_and_play_dough_recipes_for_kids#ixzz0ZKNHvf8b

The Blob

1/2 cup tapioca starch
1/2 cup salt
1 tablespoon oil
2 teaspoons GFCF cream of tartar
Acceptable flavoring for smell e.g. pure vanilla extract

Mix dry ingredients into a heavy pan. Add oil, water to above . Use pure vanilla extract for smell, or any other acceptable aroma. Cook, stirring constantly until mixture pulls away from sides of pan (almost immediately).

Tapioca Fingerpaint

1/2 cup tapioca starch

1/2 cup cold water
1 1/2 cups boiling water
1/2 cup Ivory flakes
1 tablespoon glycerin
Food coloring

Dissolve tapioca starch in cold water. Add the boiling water and cook the mixture until it is clear, stirring constantly. Add the soap flakes, and stir well. Remove from stove immediately, and cool. Stir in glycerin and food coloring.

Meatloaf

2 Tbsp mustard
3 "squirts" hot sauce
2 eggs
1/4 c salsa
1/4 c quick cook oats
1 tsp pepper
1 tsp seasoning salt
2-3 lbs ground beef

Mix all ingredients BUT the ground beef together in a bowl.
Add the ground beef, mixing well.
Add mixture to the crock pot.
Cook on low for 6-8 hrs, or high for 2.5 - 3.5 hrs.

Chicken Curry with Rice

•4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks

•2 large onions, quartered and sliced thinly
•3 cloves garlic, minced
•1 tablespoon soy sauce or Tamari
•1 teaspoon curry powder
•2 teaspoons chili powder
•1 teaspoon turmeric
•1 teaspoon ground ginger
•1/3 cup chicken broth or water
•hot cooked rice

Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.

Chicken Coconut Curry

This ingredient list looks long; but most of the ingredients are spices that are quickly added to the crockpot.

Prep Time: 25 minutes
Cook Time: 9 hours

• 1 onion, thinly sliced
• 3 cloves garlic, minced 
• 1 Tbsp. grated fresh gingeroot 
• 2" cinnamon stick 
• 1 Tbsp. curry powder 
• 1/2 tsp. crushed red pepper flakes 
• 3-1/2 lb. chicken, cut up 
• 1/2 cup low sodium chicken broth
• 2 Tbsp. cornstarch 
• 2 Tbsp. cold water 
• 1/4 cup chopped cilantro leaves 
• 1/2 cup sliced green onions 
• 1/2 cup mango chutney 
• 1/2 cup chopped peanuts
• 1/2 cup chopped coconut

Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot. Pour chicken broth over all.


Cover slow cooker and cook on low for 7-8 hours. Remove chicken and keep warm in low oven, covered. Skim fat from crockpot. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce and chutney. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut. 6 servings

Citrus Chicken

4 skinless, boneless chicken breasts

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

1/2 cup orange juice

1 medium onion, chopped

1 cup (uncooked) regular long-grain white rice

3 tablespoons chopped fresh parsley

Orange slices

1. Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.


2. Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover.


3. Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.

Moo Goo Gai Pan

This recipe makes for four:

1 tablespoon vegetable oil
1/4 pound sliced fresh mushrooms
1/4 pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
1/4 pound sliced bok choy
salt and black pepper to taste

1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
3/4 cup skinless, boneless chicken breast meat - thinly sliced
1 teaspoon white wine
1/4 teaspoon white sugar
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

Easy Strawberry Thumbprint cookies

Savor the tasty prize of jam in the center of each cookie. Value the baker's time-saving prize of using a cookie mix!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened
1 egg
3 tablespoons flour
1/3 cup seedless Strawberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

*High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.



*Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Lemon Butter Bars

Lemon bars are a classic bar to make any time of year.

Preparation time: 30 min Baking time: 33 min

Yield: 16 bars

Crust Ingredients:
1 cup all-purpose flour
1/2 cup Butter, softened
1/4 cup sugar

Filling Ingredients:
3/4 cup sugar
2 Eggs
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon baking powder

Topping Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Crisp Cinnamon Stix

Bake and simply decorate these festive cookie strips for the holidays.

Preparation time: 15 min Baking time: 18 min

Yield: 50 cookies

1 cup Butter, softened
3/4 cup sugar
1 Egg, separated
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
Red and green decorator sugars

Heat oven to 350°F. Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and vanilla; beat until well mixed. Reduce speed to low; add flour and cinnamon. Beat just until mixture forms a dough. Pat dough into lightly greased 15x10x1-inch jelly-roll pan.

Beat egg white with fork in small bowl until frothy; brush over dough. Sprinkle with decorator sugars. Bake for 18 to 20 minutes or until set and lightly browned.

Immediately cut into 3x1-inch rectangles. Cool completely.

VARIATION: Cinnamon-Sugar Stix: Combine 2 tablespoons sugar and 1 teaspoon ground cinnamon in small bowl. Prepare cookie dough as directed above except sprinkle with cinnamon-sugar mixture instead of decorator sugars. Bake as directed above.

Recipe Tip
To give as a gift, place several stix in a large colorful mug and give with a package of cocoa.

Chewy Sauspan Blondies

There’s nothing as easy as this buttery blonde brownie recipe that you stir up in a saucepan in minutes.

Preparation time: 15 min Baking time: 22 min

Yield: 18 brownies

1 Half Stick of Butter (1/4 cup)
1 cup firmly packed brown sugar
1 Egg
2 teaspoons vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped pecans
Powdered sugar

Heat oven to 350°F. Melt butter in 2-quart saucepan over medium heat (2 to 3 minutes). Add brown sugar; mix well. Cool 10 minutes. Stir in egg and vanilla. Add flour and salt; mix well. Stir in pecans.

Spread batter into lightly greased 8-inch square baking pan. Bake for 22 to 27 minutes or until set. Cool completely. Sprinkle with powdered sugar.

Slice and Bake Shortbread Cookies

Melt-in-your-mouth cinnamon shortbread cookies that are ready in minutes and inexpensive to make.
Preparation time: 40 min Baking time: 7 min


Yield: 3 1/2 dozen cookies

1 cup Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon

Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Meanwhile, combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.



VARIATION:
Marbled Slice & Bake Shortbread Cookies:
Melt 2 (1-ounce) squares semi-sweet baking chocolate* in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in sugar. *Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled.

Cathrine's Heavenly Holiday Cookies

A hint of cinnamon and nutmeg makes these buttery cookies extra special!
Preparation time: 45 min Chilling time: 3 hrs Baking time: 8 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup Butter, softened
3/4 cup sugar
2 Eggs
1 teaspoon vanilla

Sugar Mixture Ingredients:
1/2 cup sugar
1/4 teaspoon ground cinnamon

Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.

Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate until firm (3 to 4 hours).

Heat oven to 375°F. Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until set.

Roll in sugar-cinnamon mixture again while warm, if desired.

Raspberry Almond Shortbread Thumbprints

Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Preparation time: 45 min Baking time: 14 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:

1 cup Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.


*Substitute 1/2 cup of your favorite flavor jam.

Candy Cane Cookies

It takes only a few ingredients to make this cookie. Shape the dough into candy canes and roll in decorator sugar. Easy, inexpensive and special in the holidays!

Preparation time: 40 min Baking time: 8 min

Yield: 5 dozen cookies

1 1/4 cups all-purpose flour
3/4 cup LAND O LAKES® Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
2 teaspoons vanilla
3/4cup decorator sugar


Heat oven to 375°F. Combine flour, butter, cornstarch, powdered sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.

Divide dough into fourths. Divide each fourth into fourths, for a total of 16 pieces. Shape each piece into thin 15-inch rope. Cut each piece into 4 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy cane-shape.

Bake for 8 to 10 minutes or until lightly browned on edges. Cool 1 minute; remove from cookie sheets. While cookies are still warm, dip into decorator sugar.


Tips for successful Candy Cane Cookies:

• This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

• Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

• Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.

• The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature for 20 to 30 minutes before mixing the cookie dough. Or, cut the butter into chunks or pieces for easier mixing. Also, 3/4 cup butter equals 1 1/2 sticks of butter.

• If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.



VARIATION:
Buttery Pretzel Cookies: Cut rolled out dough ropes into 5-inch lengths. Shape into pretzel-shape. Bake as directed. Dip in mixture of 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon.

Fruit/Meat Pie in a Jar

So I have to admit that I got this recipe from my cousin in California. It is such a cute and simple idea! I posted the pictures she got from Best Bites, as her pies turned out way cuter than mine...Thanks Naomi!! The recipe also comes from Best bites, which you can find here:


http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html

Okay, so here are the directions:

What you need:
4 half-pint jars, but short and squatty instead of tall and skinny


Step 1: Pie Dough
1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)

1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2. Cut in shortening (room temperature) until you get pieces that are about pea-sized.
3. Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
4. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
5. Wrap in plastic wrap and keep in the fridge until you're ready to use.

Step 2: Make a topper and line the jar

1. Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside.
2. Use the rest of the dough to line the jars. The great part is that there's no rolling required! Just take little pieces and press them in. Make sure it's pressed all the way up to the top of the jar, or pretty close to it.

Step 3: Fill 'er up
You'll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned!

Here's the basic recipe (for 4 pies)
2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it's pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)

Step 4: Top it off
Make sure your "lid" has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative.

When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Then use your finger, or a fork, to press the 2 pieces of dough together to seal.

Another option is to do a crumb topping:
Crumb Topping (for 4 pies)
2 T brown sugar
2 T flour
1 T oats
1/8 T cinnamon
2 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.

Step 5: Freeze 'em!

Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. You'll be reaching for the crumbs at the bottom of the Keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.
Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it's Thursday...I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.

Step 6: Bake 'em

Preheat oven to 375. Remove the metal lids and place frozen glass jars directly on a baking sheet. *If you're worried about the frozen jars breaking in a hot oven, all I can say it that many never have had a jar broken. If you're really worried you can always let them sit at room temp for a bit, but really they should be fine. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.

Depending on your filling you can pop them right out of the jar and onto a plate or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...

You can use this set up for something like Chicken pot pies, or meat pies as well.

Fresh Salsa

1/2 onion, finely diced
2 cloves Garlic, diced
2 Tbsp lime juice
3/4 tsp red pepper flakes
3/4 tsp cumin
1/2 tsp chili powder
2 tsp Louisianna hot sauce
2 fresh Jalapeno peppers, chopped and seeded
1/4 c chopped fresh cilantro
1 tsp salt
4-5 tomatos, seedd and chopped

1. In a blender, pulse the tomatos, onions, jalapeo pepers, and cilantro to desired consistancy.

2. Transfer salsa to a bowl and add:
* 3 green onions, diced
* 1 red pepper, diced
* 1 green pepper, diced

3. Stir together, and let sit for 3-4 hours.

Serve or can within 24 hrs.

Baked Donuts

SO YUMMY!!

1 1/3 cups warm milk (95 - 105 F) divided
2 1/4 tsp active dry yeast
2 Tbsp butter
2/3 cup sugar
2 eggs
5 cups flour
1 - 2 pinches nutmeg
1 tsp salt

1/2 cup butter, melted
1 1/2 cups sugar
1 Tbsp cinnamon

Directions

• Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
• Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
• Punch down the dough and roll it out 1/2-inch thick on your floured counter top. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
• Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
• Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
• Makes 1 1/2 - 2 dozen medium doughnuts.

**Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.

I found this recipe at 101 Cookbooks http://www.101cookbooks.com/

Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

* I usually use just brown sugar, as it gives it a nicer flavor and color.

Funeral Potatos

Ingredients

32 oz bag hash browns
2 (10 3/4oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cups grated cheese
1/2 cup melted marg/butter
1/2 cup chopped onion
2 cups finely crushed corn flakes/ripple chips
2 Tbsp melted marg/butter

Directions

1. Grease 9x13 baking dish and preheat oven to 350 F


2. In large bowl, combine soups, sour cream, cheese, onions, 1/2 cup melted marg.


3. Gently fold in hash browns.


4. Pour into pan, and level out top with spoon.


5. Combine crushed corn flakes and 2 tbsp melted marg. Sprinkle on top of mixture.


6. bake for 30 minutes. remove foil for last few minutes to crisp top of flakes.

* You can use cubed potatoes in place of hash browns. Just increase cooking time to 55 minutes.

Won ton Soup

Picture to come tonight after I make them again.

1 lb Ground Pork
1/4 lb Fresh Shrimp meat
1 egg
1 tsp Salt
1 1/2 tsp sugar
1/2 tsp sesame oil
1/5 tsp pepper

1. Mix all ingredients thoroughly for 3 minutes.
2. Place 1/2 - 1 tsp of meat filling into one wrapper, then fold wrapper diagonally and squeeze lightly to form a round shaped dumpling. Repeat for all won tons.
3. Fill sauce pan with half pot of water. Add 1 Tbsp vegetable oil and bring to full boil. Place won tons in water, and boil for 5 minutes or until won ton floats on top of water.
4. Spoon out won tons and serve over chicken soup. Add chopped green onions if desired.

I know this is not a recipe, but for any of you looking for our family blog, here is the new site:
http://crwalburg.blogspot.com/

As it is private, you need to send me an email at walburgercr@gmail.com and ask me to send you an invite so you can read it.

Fruit Daydream

• 1 cup ice
• 1 banana
• 1 cup strawberries
• 1 cup diced peaches
• 2/3 cup vanilla ice cream
• 1/3 cup apple juice
• 1/3 cup orange juice

Combine all above ingredients in a blender and blend well. Pour into glasses and serve.

Shirley Temple

Ingredients
- 6 ounces ginger ale
- 3 ounces orange juice, fresh or frozen
- 1 ounce grenadine

- ice

Directions
Fill glass 1/2 to 3/4 full with ice.

Add ginger ale and grenadine.

If desired, top off with a little lime juice.

Stir. Garnish with a cherry and a slice of orange.

Neiman Marcus Chocolate Chip Cookies

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. The NM signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, you can find it here.

Ingredients

• 2 cups butter
• 4 cups flour
• 2 tsp soda
• 2 cups sugar
• 5 cups blended oatmeal*
• 24 oz chocolate chips
• 2 cups brown sugar
• 1 tsp salt (I often omit this)
• 8oz Hershey bar, grated
• 4 eggs
• 2 tsp baking powder
• 3 cups chopped nuts
• 2 tsp vanilla

Directions

1. Cream the butter and both sugars.
2. Add eggs and vanilla.
3. Mix together the flour, oatmeal, salt, baking powder, and baking soda in a separate bowl.
4. Mix flour mixture with wet ingredients.
5. Add chocolate chips, Hershey bar, and nuts.
6. Roll into balls and place 2" apart on a cookie sheet.
7. Bake 10 minutes at 375F.

Makes 112 cookies.

Gingersnap Cookies

INGREDIENTS

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Pork Spring Rolls

1 lb ground pork
1 (4 ounce) package rice vermicelli, soaked in cold water for 15 min, drain and chop
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrots
1/4 cup finely grated cabbage (optional)
4 large Shitake mushrooms, diced(may use white mushrooms as substitute)
3 tablespoons cilantro, chopped
A few “swigs” of soya sauce
Pepper
20 spring roll wrappers (I like the fresh ones over the frozen ones)
oil (for frying)

Combine all ingredients except wraps and oil in a bowl. On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap. Fold sides in, then begin rolling spring roll at the mixture side. Seal roll by moistening edge with milk or egg.

Heat the oil over medium-high heat. Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes. Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). Keep warm in heated oven.

Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.

Sauce:
1 minced chili peppers
1 clove of minced garlic
4-5 tbsp of sugar
2/3 cup water
1 tbsp of very finely shredded carrots
1 1/2 tbsp of fresh lime juice
5 tbsp of fish sauce

Boil water with sugar; allow it to cool. Combine garlic, peppers, and add to mixture. Stir in the fish sauce and carrots.

Gluten Free Pie Crust

• 1/3 cup brown rice flour
• 1/3 cup tapioca flour
• 1/3 cup potato starch
• 1 tablespoon cornstarch
• 2 teaspoon sugar
• 1/2 teaspoon gluten-free baking powder
• 1 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup Unsalted Butter, chilled
• 1 Large Egg, cold
• 1 teaspoon apple cider vinegar

Instructions:

1. Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.
2. Cut cold shortening or butter into dry ingredient. Blend with a pastry cutter/fork etc. until butter in incorporated into the dry ingredients. The dough should hold together when squeezed.
3. Beat egg with vinegar and mix into dough.Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky.
4. Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.
5. Peel one sheet of wax paper away from dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.

TIPS

If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350 degrees F. for 10 to 12 minutes. Cool before filling.

I definitely recommend rolling it between the parchment or waxed paper with some tapioca flour.

This recipe probably makes a thin bottom and top crust, but I like my crusts thicker, so if you do as well, you should probably double this recipe.

I let my kids roll out the leftovers and cut with cookie cutters..toss on some cinnamon sugar and bake.

This is a recipe from Theresa's Life Essentials which is a blog full of GF recipes and info.

You can also substitute guar gum for the xanthan, if you so desire.

Strawberry Pie

I will post a picture before I eat it. It is cooling right now.

Baked pie shell of your choice
6 cup fresh strawberries
3/4 cup sugar
1 tbsp cornstarch
1/2 cup water
1/2 cup cream cheese

1. Measure about 1 cup of mashed strawberries.
2. Stir together sugar and cornstarch in a pan and add water and mashed berries.
3. Stir and let thicken while boiling. Once the mixture thickens allow it cool down.
4. Mix cream cheese with and additional 2 tablespoons of sugar.
5. Spread this mixture on the bottom of the pie shell and fill with the remainder of the fresh berries. Then add the cooked berries on top.
6. Put the pie in the fridge for several hours.

This pie can be served with Whipped Cream or Ice Cream.

Crock Pot Pork Ribs

This is so easy, and my Husband loves it. You can also do the last few minutes on the BBQ if you want them to be more glazed than saucy.

A package of Pork Back Ribs
1 Bottle of Kraft BBQ Sauce
3 Tbsp Mustard

• Take the ribs, and cut them into small pieces of 3-4 bones each.
• Mix the sauce together in a bowl.
• Add half the ribs to the bottom of the crock pot.
• Pour half the sauce over top of the ribs.
• Add the remaining ribs, and top with the sauce.
• Let cook on Low for 6-7 hours.

This is really good served with Rice. We often put the remaining rib sauce on our rice...Mmm, tasty!

Crock Pot Chicken

This is a very simple, easy recipe for anyone to enjoy. I usually serve mine with rice, so I can use the left over sauce on it.

*8-9 chicken pieces of your choice or a small chicken cut into pieces
*1 bottle of your favorite BBQ sauce

1. Put about 1/2 the chicken pieces into the crock pot.
2. Pour about 1/2 the bottle onto the chicken. Mix to coat pieces.
3. Add the remaining chicken on top of the other pieces.
4. Our the remaining sauce on top of the chicken.
5. Cover and cook: low = 5-6 hrs High = 2-3 hrs

Slow Cooker Chicken Noodle Soup

3 - 5 chicken pieces, skinless

3 cups chicken broth or water with 2 pkgs Chicken OXO

1 1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

1 1/2 tsp dried sage

1/2 tsp basil

1 medium onion, chopped

2 stalks celery, chopped

2 - 3 potatoes, chopped

2 medium carrots, sliced

3 handfuls of broad egg noodles

1. Add broth and all seasonings to crock pot, stir.
2. Chop chicken and add to pot. Add all vegetables.
3. Cook on low for 6-8 hrs, or on high for 2-3 hrs. Chicken should no longer be pink.

Serve and enjoy.

New England Clam Chowder

• 4 - 6 slices bacon
• 3 medium potatoes
• 2 stalks celery
• 1 small onion or 3 green onions
• 2 Tbsp flour or cornstarch
• 2 cups half and half or milk
• salt and pepper to taste
• 1 cup clam juice or milk
• 2 x 500 mL Canned Clams, chopped is best

1. Fry bacon until crisp. While cooking bacon chop potatoes, celery and onion(s).


2. When bacon is cooked, remove from pan but leave grease in pan. Fry potatoes, celery and onions for 5 minutes. Sprinkle with flour to coat. Transfer to soup pot.


3. Add milk to pot contents, and bring to boil. Let simmer for 20 minutes, covered, stirring occasionally. Potatoes should be cooked.


4. Add clam juice, salt and pepper to taste, and clams. Keep cooking until warm. DO NOT return to boil, as this will make the clams tough. Serve and enjoy.

If you want to use a garnish, sliced green onions work nice, as will fresh parsley.

Orange Ice Cream Soda Drink

This can also be made using orange creamsicle ice cream instead of vanilla.

• Put 1 cup orange juice into each glass.
• Put one scoop vanilla Ice Cream into each glass
• Add 1/2 c Cream Soda to each glass.
• Stir and enjoy.

Pumpkin Custard with a kick

Cayenne pepper is the unexpected ingredient that gives this not-so-traditional pumpkin custard its added kick! Enjoy it as is for a simple treat or add a little whipped cream for a more indulgent dessert. I have heard it makes great pumpkin pie as well if you have a good Gluten Free Pie Crust for the celiac at your dinner.

INGREDIENTS

1/3 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon cayenne pepper
1 teaspoon vanilla extract
1/4 cup orange juice
4 egg whites, lightly beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can fat-free evaporated milk
whipped cream, to garnish (optional)

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
2. Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
3. Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
4. Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.

Flourless Chocolate Cake

What You Need

• 2/3 cup butter, chopped


• 4 squares (112 g) BAKER'S Semi-Sweet Chocolate, chopped


• 1 cup granulated sugar, divided


• 1 tsp. Instant Coffee or Hot Chocolate powder, dissolved in 2 Tbsp. hot water


• 3 eggs, separated


• 2 cups ground almonds


• 1 Tbsp. icing sugar


• 1 cup fresh raspberries

Make It

1. PREHEAT oven to 325ºF. Microwave butter, chocolate, 3/4 cup of the granulated sugar and dissolved coffee in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted and slightly cooled.
2. BEAT egg yolks and add to chocolate mixture. Stir in ground almonds. In a separate bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form. Gently fold egg whites into chocolate almond mixture until just combined.
3. SPOON mixture into parchment-lined 20 cm (8-inch) spring form pan. Tap lightly on counter to release any air bubbles. Bake 1 hour or until wooden toothpick inserted in centre comes out clean. Let cool 2 hours. Sprinkle with icing sugar; serve with fresh raspberries.

Glazed Donuts - easy recipe for home

Ingredients

• 1 TB Active dry yeast
• 1/2 c Lukewarm water
• 1/2 ts Sugar
• 1 lg Egg
• 1/3 c Sugar
• 1/2 ts Salt
• 1/2 c Milk
• 3 TB Unsalted butter
• 3 1/2 c flour
• Vegetable oil

Instructions

1. In a small bowl, proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy.
2. In a large bowl with an electric mixer beat 1 large egg with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and light, beat in the yeast mixture, lukewarm milk, and melted and cooled butter, and gradually add all-purpose flour, or enough to form a soft dough.
3. Knead the dough on a floured surface for 5 minutes, or until it is smooth and elastic, and form it into a ball. Put the dough in a buttered bowl, and let it rise, covered with plastic wrap, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.
4. Punch down the dough and on a floured surface roll it out 1/3 inch thick. With a 2 1/2 -inch cutter dipped in flour cut out rounds. With a 1-inch round cutter dipped in flour cut out the centers from the rounds, reserving them. Gather the scraps into a ball, re-roll the dough, and cut out doughnuts and holes in the same manner. Transfer the doughnuts and holes with a spatula to a baking sheet sprinkled lightly with flour and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they are double in height.
5. In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 375 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown and puffed, transferring them with a skimmer as they are fried to paper towels to drain.
6. Dip the doughnuts and holes, 1 at a time, in the glaze, turning them to coat them, and transfer them with tongs to a rack set over wax paper to dry.

Yield: 22 Doughnuts / 22 Doughnut holes

Chicken Fried Rice

• 2 Tb Oil
• 1 c Chicken, finely diced
• 1 med Onion, finely diced
• 1/2 c Water chestnuts, finely diced(opt)
• 1/2 c Celery, finely diced
• 1 c Fresh bean sprouts
• 1/2 c Frozen peas (opt)
• 1/2 c Sliced mushrooms (opt)
• 4 c Cooked rice
• Soy sauce
• Salt
• Pepper
  

1. Cut up and prepare all ingredients. Reserve.
2. Add 2 tablespoons more oil to wok. Heat until smoking.
3. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.)
4. Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes.
5. Add cooked rice, season with salt, pepper, soy sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soy sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.

NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap.

Sugar Cookies

3/4 cup shortening 

1/4 cup margarine/butter 

2 eggs 

1c sugar 

2tsp vanilla 

3 cup flour 

1 tsp salt 

1tsp baking powder 

 - Cream shortening, margarine and sugar together.

 - Add eggs and vanilla 

-  Fold in dry ingredients 

- Roll into dough 

-  Refrigerate for 3-4 hours (or overnight) 

- To roll, use 1/2c flour and 1/4 sugar. 

- Break into 3 parts. Roll to 1/8" thick.

 - Cut into shapes. Bake @350F for 7-10 minutes. Ice as desired. *If coloring batter, add color when you add vanilla.

Best Blondies

I found this recipe on a friend's blog, and just had to try them. I made mine with 1/2 cup white chocolate chunks and 1/4 cup toffee pieces.

Basic Blondies
6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt1 cup flour
1/4 tsp baking powder (optional, creates lighter Blondie texture)

1. Preheat oven to 350F.
2. Line an 8x8 pan with foil and lightly spray with PAM.
3. In a large microwave safe mixing bowl melt the butter.
4. Allow to cool for 5 minutes.
5. Mix the brown sugar with the melted butter and beat until smooth.
6. Beat in egg and then vanilla.
7. Add salt, stir in flour and baking powder (if using).
8. Mix in any additions (some ideas below).
9. Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.
10. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes) Cool on rack before cutting.

Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies
1/2 chopped Reese's PB cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract

Yorkshire Pudding

This is the Dowling Family secret Yorkshire recipe....Enjoy.

4 eggs

1 cup of milk

3/4 cup of flour

1/2 teaspoon of salt

Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat till extra smooth.

The most important thing in making your Yorkshire is to make sure that the batter is cold. So make the batter in the morning and leave it in the fridge. Or for the lazy folk, throw er in the freezer for a 1/2 hour, before baking time.

Temp: Pre-Heat 450º F Time: 30 Minutes

1) Grease pans with cooking oil (leave 5-10ml of oil in each Yorkshire cup) , and put only the "pan" with oil in oven until the pan is hot. - 5min.

2) Take hot pan out of oven and pour an even amount of batter into each Yorkshire cup in the hot pan.

3) Put pan back into oven with batter.

4) Reduce oven temp to 350 and slowly decrease oven temp through the duration of the cooking time. 350-300-275-250 and stop at 200. - Every 6 Minutes.

5) Pull the Yorkshire from the oven when they look crispy. Do not open the oven door to check, this will result in flat ugly looking Yorkshire. Always use the oven window.

Grandma's Yorkshire Recipe makes 12 individual Yorkshires.

Cheesy Chicken Wings

16 wings
2 tbsp butter or margarine
3/4 cup crumbled crackers or fine bread crumbs
3/4 cup Parmesan cheese
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder

1. wash chicken wings, pat dry.


2. In a bowl, combine the crumbs, herbs and Parmesan cheese.


3. Add seasonings and mix well to blend


4. melt butter, and place in shallow dish or bowl.


5. Dip chicken wings in butter, then crumb coating.


6. Arrange chicken wings in lightly oiled ovenproof baking dish.


7. Bake at 375 F for about 30 minutes or until lightly brown and done. chicken wings should be tender.

Twice Baked Potatoes

for 4 serving, you will need:

• 4 baking potatoes
  
• 3 green onions, thinly sliced
  
• 2 Tbsp butter or Margarine
  
• 1/2 c milk, hot
  
• 1/2 tsp salt
  
• dash pepper
  
• dash nutmeg
  
• dash paprika
  
• 4 slices bacon, cooked crisp and crumbled
  
• 2 Tbs grated Parmesan
  
• 2 Tbsp grated cheese

1. wash potatoes, pat dry and prick with fork.
2. Bake wrapped in tinfoil for 1 hr at 400 F or until done.
3. cut thin slices off tops of potatoes, and scoop out the pulp. make sure to leave enough potato next to the skin for stability.
4. mash the potato insides with the milk, spices, green onions, and bacon.
5. spoon potato mixture into the potato shells.
6. sprinkle cheeses on top of potatoes. - bake at 375 F for 15. cheese should be melted and potatoes piping hot. serve immediately.

Tangy Pear Cheesecake

This recipe works great with any fruit. I have done strawberries and mixed berries..fresh and frozen. It is a very versatile recipe.

For 9" cheesecake

Crust:
20 chocolate or other sandwich cookies
2 tbsp melted butter or margarine
1 can pear halves, or enough of any fruit to lay on top of crust.

Filling:
3 pkg cream cheese, softened
3/4 cup sugar
2 eggs
3 tbsp flour
2tbsp lemon juice
1 1/2 tsp lemon rind
1/2 cup milk
Sour cream - optional
Grape halves - optional

1. Crush cookies. Stir in butter. Press mixture onto bottom and 1" up sides of a 9" spring form pan.
2. drain pear halves and place in crust, cut side down.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs, flour, lemon juice, and rind. Gradually add milk.
4. Pour mixture over pears in crust.
5. Bake at 350 F for about 60 minutes or until center is set.
6. Cool completely. Chill several hours or overnight.
7. To serve, remove collar from pan. Spread or pipe cream cheese on top, if desired. Garish with halved grapes and a mint leaf.

Rich Chocolate Pudding

For 4 servings:

2 squares unsweetened chocolate
1 cup sugar
2 tbsp cornstarch
2 cups milk
1/2 tsp vanilla extract
pinch of salt
Whipping cream - optional
Cocoa powder - optional
Cherries/berries - optional

1. Coarsely chop the chocolate. Set aside.
2. Stir sugar and cornstarch together in small saucepan until thoroughly blended.
3. Gradually stir in milk until blended. Add chopped chocolate.
4. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil. Cook, stirring, until thickened, about 5 minutes.
5. Stir in vanilla and salt. Pour into 4 custard cups.
6. Cool at room temperature before serving.
7. Whip cream, if using, and put a spoonful on top of each pudding. Dust with cocoa powder or garnish with cherries.

Bread Machine Buns

1 2/3 cups water
2 Tbsp powdered milk
2 tbsp shortening
2 Tbsp sugar/honey
1 1/2 tsp salt
4 1/2 cups flour
1 1/4 tsp yeast

Glaze:
1 egg, beaten
t tbsp water

1. Measure ingredients in the order listed into the baking pan.
2. Insert baking pan into oven chamber, and secure. Close lid.
3. Select dough setting.
4. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12-18 pieces.
5. shape pieces into small balls. Place balls, almost touching, in two greased 8" square cake pans. Cover and let rise for 30 minutes or until double in volume.
6. Brush with glaze. Bake at 350 F (177 C) for 20-25 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pans and let cool on wire racks.