Sweet Butter Recipes

Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs, crock, or a jar and chill.
Unless otherwise stated, the method is the same for all these recipes.

Orange Honey Butter Recipe
1 lb. butter
2 1/2 C. honey
3/4 C. light brown sugar
1/2 t. cinnamon
1 t. lemon zest
1 T. orange zest

Maple Cinnamon Butter Recipe
1 lb. butter
2 T. real maple syrup
2 drops vanilla
1/4 t. cinnamon

Raspberry Butter Recipe
1/2 C. Butter
1/2 C. raspberries crushed
1/4 C. raspberry jam

Strawberry Almond Butter Recipe
1/2 lb. fresh strawberries cleaned and crushed
1/2 lb. butter
3/4 lb. confectionary sugar
1/2 C. finely ground toasted almonds

Peach Butter Recipe
1/2 C. butter
1/3 C. peach preserves
1/2 t. almond extract
1 T. confectionary sugar

Honey Orange Butter Recipe
1/2 C. butter
1/4 C. honey
3 T. orange marmalade

Lemon Butter

There are a couple of things to remember when making this recipe - firstly don't be in a rush - if you cook it too quickly it will curdle. Also strain the lemon juice and beaten eggs as you add them to the mixture - this will stop lemon pips adding surprise texture to your butter but also unappealing white streaks of cooked egg.

90g (3oz) butter
180g (6 oz) sugar
3 eggs
3 lemons
1 tsp grated lemon rind

Melt the butter and sugar together in a double boiler. Strain in the lemon juice - if you don't like your lemon tart I suggest you start with 2 lemons and add more to taste. Add the grated rind.

Stir till the sugar is dissolved and reduce the heat slightly.

Beat the eggs well - you want to break up any stringy bits and strain into the lemon mixture.

Stir continuously with a wooden spoon - the mixture will curdle if not heated evenly, until the mixture thickens - this can take 10-15 mins. It's done when it coats the back of the spoon in a nice thick layer - it will thicken a little more once cool. While the mixture is still warm pour into a sterilized jar. Sterilizing jar is easy - wash your jar well in warm soapy water and rinse well. Pop the jar into a medium oven for a couple of minutes until dry. Cool before filling.

Watermelon Jelly

•4 cups seeded, diced watermelon

•3 1/2 cups sugar
•2 tbsp. lemon juice
•1/2 of a 6-ounce pkg. liquid fruit pectin

Preparation:

Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth - you should have 2 cups watermelon puree.
 
In a 6- to 8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long-handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly.
 
Remove kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.

Spiced Cantelope Butter

Ingredients:

•cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)
•sugar
•lemon juice
•cinnamon
•allspice
 
Preparation:


Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill.

Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick.

Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.

This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp.

Strawberry Butter

1 10-ounce package frozen sweetened strawberries, thawed

1 cup (2 sticks) unsweetened butter, room temperature
3/4 cup powdered sugar
1 1/2 teaspoons grated orange peel

Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)

Neiman Marcus Brownies

1 box Betty Crocker butter pecan cake mix

1 stick butter, melted
1 egg
1 box powdered sugar (regular size)
1 (8 oz.) bar softened cream cheese
2 eggs
1 stick butter
1 c. pecans

Mix together cake mix, melted butter and 2 egg. Spoon and press into bottom of 9"x13" Pyrex baking pan or buttered dish.

Blend together powdered sugar, cream cheese, 2 eggs, and butter. Pour mixture over cake mix and spread. Sprinkle chopped pecans over top. Place in 300 degree oven and bake for 1 hour. Let cool for 1 hour before cutting. (Better after sitting overnight.)

Neiman Marcus Bars

FIRST:
1 egg, beaten

1 box yellow cake mix (Duncan Hines butter)
1 stick melted butter

SECOND:
8 oz. softened cream cheese
1 box powdered sugar
2 eggs
1/2 c. flaked coconut
1/2 c. chopped pecans

Mix first 3 ingredients well. Pat into a 9 x 13 inch pan. Then mix other ingredients well. Pour over first ingredients in 9 x 13 inch pan. Bake at 325 degrees for 35 to 40 minutes. Cool.

Baked Apple Donuts

Sift together:
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar

Add(see directions below):
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup finely chopped apples

1/2 cup butter
1/2 cup sugar
2 tsp cinnamon

Directions

1. Cut shortening with a pastry blender or 2 knives until mixture looks like coarse cornmeal. Set aside.
2. Combine the egg, milk and apples in another bowl, mixing well. Add to dry ingredients, mixing just until blended.
3. Spoon into 12 greased muffin cups, filling each until 2/3 full.
4. Bake @350F for 20-25 minutes, or until done.
5. Melt the 1/2 cup butter and set aside. Combine the remaining sugar and cinnamon, mixing well.
6. Remove donuts immediately from muffin cups. Roll first in butter mixture coating evenly. Roll in cinnamon sugar mixture.
7. Cool on wire racks.

*TIP* I would make a triple batch each time, as they disappear quite quickly.

Apple Cookies

1 1/2 cup quick rolled oats
1 1/2 cup flour
1/2 cup brown sugar
1 tsp Baking Powder
1/4 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup raisins or chocolate chips - if desired
1 cup finely chopped, peeled apples
1 egg
1/2 cup honey
1/2 cup oil
1/3 cup milk
1/4 cup chopped nuts - if desired

Mix all together. Bake fro 10 - 12 min @ 375F, or until golden brown.

Apple Juice for Jelly

For each cup of apple juice, you'll need about 4 small apples or about 16 oz.
TIP: Once the fruit is prepared and placed in the dampened cheesecloth lined sleeve, make sure to let the juice drip for several hours.

1. In a large stainless steel saucepan, place washed, quartered apples from which stem and blossom ends have been removed - DO NOT CORE. Add enough cold water to cover fruit, or about 1 cup for each lb of apples. Bring to a boil over high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing apples occasionally, just until apples are softened, about 30 minutes. (do not overcook as it reduces flavor, color and strength of the pectin.)
2. Transfer apple mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.

Apple Jelly - no pectin

So easy, less sugar.

4 cups Apple Juice
3 cups White Sugar
2 Tbsp  Lemon Juice

1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine crab apple juice, lemon juice, and sugar. Boil hard, stirring frequently, until mixture reaches, 218F or 4F above boiling, depending on your elevation.
3. Quickly pour hot jelly into hot jars, leaving 1/4" head space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Baked Doughnuts

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1/2 cup butter, melted
 
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.

2.In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.

3.Bake 12 minutes in the preheated oven, until golden brown.

Amaranth Baking Powder Bread

Found this recipe online and tried it with Rice flour...yummy!

1 c AM Amaranth Flour
1 1/2 c Brown Rice Flour -OR- Whole Wheat Flour
1 tb Non-alum baking powder
1 ts Sea salt (optional)
1 c Milk, soymilk, or water
3 tb Honey
2 tb AM Unrefined Vegetable oil
--------IF USING RICE FLOUR-------------
2 Egg whites; beaten

Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8" x 4" pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack.

Milk and Egg Free Banana Bread

Sorry, no picture. It was so yummy that it was eaten before the camera came home!

1/2 cup shortening, butter or oil (I usually leave most of it out and use 1/3c applesauce)
3/4 - 1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
about 1 1/2c very ripe mashed bananas
1 - 2 teaspoons vanilla
chocolate chips if desired
 
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)

2.In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocolate chips. Pour batter into prepared pan.

3.Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.

Crock Pot Lasagna

I use my oval 5qt crock pot. You will need to suit the noodle amount to your crock pot if it is not like mine.

I take my lasagna noodles(oven ready or not) and break them in half. I use 4 halfs per layer, but it all depends on whether yours is round or not to how many per layer you want. I boil my noodles for 15 minutes, even if they are oven ready, as they turn out better that way in the crock pot.

You can cook your meat sauce any way you want. I find the dryer your sauce, the better. Personally, I use:

1 can diced tomatoes
1 Tbsp Oregano
1 - 2 tsp pepper
1 Tbsp Basil

Cook until more of a pasty consistancy than saucy.
Than, to finish off the meat sauce, I take and add 1/3 - 1/2 cup salsa before adding it to the crockpot.

crockpot Layering directions:

noodles
meat sauce
noodles
cottage cheese - 500mL container
noodles
meat sauce
noodles

I then take the Grated Italian Cheese mix so its ready to sprinkle it on top 5 minutes before serving....or else it looks really gross!! Because my crock pot is removeable, I also broil it until the cheese is crispy and bubbly just before serving as Rob likes the top layer crispy.

If assembling while ingredients are still warm, than can be cooked on low for 1.5 - 4hrs. I put mine together before church, and it was delish. I would not recommend cooking on high for more than 1 hr if assembling while warm. If all ingredients are cold, than can cook on high for 2 hrs, but wouldn't do it longer than that.

Restaurant Style Ginger Beef

Tips for Making Restaurant-Style Ginger Beef

1.To make it extra crispy, deep-fry the beef twice. This technique is often used in restaurants: staff prepare a batch of ginger beef and set it aside. When a customer places an order, a portion is deep-fried again.
2.To make the ginger beef extra tender, use only cornstarch for the batter (instead of half cornstarch and half flour).
3.Don't put all of the meat in the wok at once - that will lower the wok temperature. Start with adding about 1/4 of the meat mixture.
Ginger Beef Recipe
4.Mix the batter thoroughly. Test with chopsticks or a wooden spoon - it should just drop without sticking.

Ingredients:
1 pound beef (rouladen)
1 celery stalk
1 carrot
3 hot chili peppers
2 Tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp sesame oil

Marinade:

2 Tbsp dark soy sauce
1 Tbsp cooking wine
1 tsp sugar
2 Tbsp ginger juice
1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 Tbsp hot chili oil (optional)

Sauce:

1 Tbsp wine
2 Tbsp light soy sauce
1 Tbsp vinegar
4 Tbsp sugar (can substitute brown sugar or honey, if desired)
1/2 tsp sesame oil
2 Tbsp water
chili oil or chili powder to taste

4 to 5 cups oil for deep-frying

Directions:

1. Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).
2. To make ginger juice for marinade, peel and grate ginger. Squeeze out juice.
3. Mix four marinade ingredients. Add to beef and marinate for 30 minutes.
4. Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.
5. Mix the sauce ingredients. Set aside.
6. Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat. Heat wok. When heated, add 3 - 5 cups of oil. When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.
7. When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.
8. Sprinkle with sesame oil and serve hot.

Aunt Jemima Does Pigs In A Blanket

The pictures says it all! A friend of mine posted the link on Facebook. I made them for the girls for lunch,and it was a big hit...even with the kid who hates meat!

Mandarin Orange Chicken Salad

1 small boneless skinless chicken breast (1/4 lb./125 g)
1/8 tsp. salt
2 cups torn mixed salad greens(also good with spinach)
1 can (284 mL) mandarin orange segments, drained
1/2 cup diagonally cut snow peas
1 Tbsp. slivered almonds, toasted
1 small carrot, cut into matchlike sticks
Sesame Dressing of your preference

HEAT nonstick skillet on medium-high heat. Meanwhile, season chicken with salt. Add chicken to skillet; cook 5 to 7 min. on each side or until chicken is cooked through (170ºF). Slice chicken.

ARRANGE greens on two serving plates; top with chicken, oranges, snow peas, almonds and carrots.

DRIZZLE with dressing just before serving.

Dilled new potato salad

Ingredients
•4 lbs ( 2 kg) small new potatoes
•3/4 cup ( 175 mL) plain low-fat or regular yogurt
•3/4 cup ( 175 mL) light mayonnaise
•1 tbsp ( 15 mL) Dijon mustard
•1-1/4 tsp ( 6 mL) salt
•1/4 tsp ( 1 mL) black pepper
•1/2 cup ( 125 mL) finely chopped red or sweet onion
•1/4 cup ( 50 mL) finely chopped fresh dill or 1 tsp (5 mL) dried dill weed
 
Directions
 
1.Without peeling, cut potatoes into bite-size pieces. Place in a large saucepan, cover with water and add 1/2 teaspoon (2 mL) salt. Bring to a boil over high heat. Reduce heat to medium-low and boil gently, partially covered, until potatoes are just tender when pierced with a skewer, from 20 to 25 minutes. Drain. Place warm potatoes in a large mixing bowl.


2.Meanwhile, whisk yogurt with mayonnaise, Dijon, salt and pepper until smooth. Stir in onion and dill. Pour over warm potatoes. Mix gently to keep from breaking potatoes. Salad can be served right away, but flavor does improve with overnight chilling. Covered and refrigerated, salad will keep for 2 days.

Raspberry Spinach Salad

Ingredients

3 tablespoons vegetable oil
2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/8 teaspoon pepper
8 cups torn fresh spinach
2 cups fresh raspberries, divided
4 tablespoons slivered almonds, toasted and divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons

Directions

In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing; serve immediately.

Greek Salad

Ingredients -

1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
1/2 (10 ounces) package Baby Greens

Vinaigrette Dressing:
6 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
1 1/2 cups Red Wine Vinegar

Preparation:
Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romain lettuce, and baby greens to large serving bowl.

Vinaigrette Dressing:
In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar.

Curried Chicken Salad

Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:
•2 chicken breast halves, cooked and chopped or shredded
•1/4 cup finely chopped celery
•4 green onions, thinly sliced
•2 tablespoons chopped walnuts
•2 tablespoons chopped dried cranberries
•1 Granny Smith apple, shredded
•5 to 7 tablespoons mayonnaise, or to taste
•1 teaspoon curry powder, or to taste
•1 tablespoon chopped fresh parsley, optional
•salt and pepper, to taste

Preparation:

In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.

Serves 3 to 4.

Southern Style Chicken Salad

Serve this delicious chicken salad in sandwiches with lettuce, pickle, and tomato slices, or pile it on lettuce for a delicious lunch.


Ingredients:
•8 to 12 ounces chopped cooked chicken
•3 tablespoons finely chopped red onion
•2 to 3 tablespoons finely chopped celery
•1 large egg, hard boiled, chopped
•1 tablespoon dill pickle relish
•1/3 to 1/2 cup mayonnaise, or as needed
•1/4 teaspoon salt, or to taste
•1/8 teaspoon freshly ground black pepper

Preparation:

In a bowl, combine the chicken, onion, celery, and egg; toss to blend. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.

Serves 4.

Sweet n' Sour Coleslaw

3/4 cup of mayonnaise
1/4 cup white vinegar
1/2 tablespoon sugar (or less to taste)
1 tablespoon celery seed
1/2 small head of cabbage
1 carrot grated or chopped in mini processor
salt and pepper to taste
3/4 c. slivered almonds

1/4 c. sunflower seeds
1/4 c. chopped onion
 
This is best prepared by chopping the cabbage in the food processor.

Next, just put the remaining ingredients on top and mix together.
Place in fridge for about an hour before serving.

Applesauce Oatmeal Muffins

1 1/2 c. oatmeal
1 1/4 c. flour
3/4 tsp. cinnamon
3/4 tsp. baking soda
1 tsp. baking powder
1 c. applesauce (or grated apple)
1/2 c. milk
1/2 c. brown sugar
3 tbsp. oil
1 egg

Blend and sprinkle on top:

1/4 c. oatmeal
1 tbsp. brown sugar
1/8 tsp. cinnamon
1 tbsp. melted butter

Bake at 400 degrees for 20-22 minutes.

I made mine with the Motts Fruitsations applesauce cups, and they were YUMMY! Since the kids wanted icing on top of them, there is no topping on mine either...still tasty.

Lemonade from Lemon Juice

This is very easy, and kid friendly.

1 c water
1 c sugar
heat this until the sugar dissolves.

1 c lemon juice
3-4 c water(depending on your taste)
mix these two together. add the sugar water and stir. put in the fridge for 30-40 minutes, then serve.

Nutty Granola

• 1/2 cup canola oil
• 1/3 cup hot water
• 2/3 cup honey
• 6 cups rolled oats
• 3/4 cup sliced almonds
• 3/4 cup chopped pecans
• 3/4 cup chopped walnuts
• 1 cup raisins
• 1 1/2 cups golden raisins
• 1/2 cup dried cherries

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a medium bowl, whisk together the oil, hot water and honey. In a large bowl, stir together the oats, almonds, pecans, and walnuts. Pour the honey mixture into the oat mixture and stir until the oats and nuts are evenly coated. Spread out the granola onto 2 baking sheets.
3. Bake for 10 minutes, stir, and bake 10 more minutes, or until toasted. Allow granola to cool completely before stirring in the raisins, golden raisins and dried cherries. Granola will harden as it cools. Break apart any large lumps, and store in an airtight container at room temperature.

Chewy Granola Bars

4 1/2 cups rolled oats

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

I found this on All Recipes and LOVED IT! Made mine with mini Marshmallows, mini chips, and small chunks of graham Wafers...YUM!

Cheesecake Squares

The recipe calls for blueberry preserves but let’s be honest, it’s up to you! Whatever fruit filling is your favourite, it’ll work.

1 1/2 cups Graham Crumbs
2 tbsp Sugar
3 tbsp Butter melted
2 8-oz pkg. of Cream Cheese
2 large Eggs
2/3c. sugar
1 tsp Vanilla
1 tsp lemon juice
3/4c. blueberry preserves

Mix melted butter, sugar and graham crumbs together and press into pan. Place in oven and bake for 10 minutes.

With a mixer, beat cream cheese until smooth and add eggs, sugar, vanilla, and lemon juice. Beat until well mixed.

Evenly spread blueberry preserves on hot crumbs, then pour cream cheese mixture over preserves.

Bake in middle of oven until slightly puffed, 30-35 minutes, cool completely on rack. When cool cut into squares. It should keep nicely covered and refrigerated for 3 days and in freezer 1 month.

Homemade Crackers

2 c Flour
1 t Salt
1/2 t Baking powder
1/4 c Butter
1/2 c Milk
1 ea Large egg

Sift the flour, salt, and baking powder into a bowl. Cut in the butter until very fine. Add the milk and egg and mix to make a stiff dough.

Knead thoroughly and then roll the dough very thin.Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400 degree oven for 10 minutes, or until very lightly browned. If desired,crackers may be sprinkled with coarse salt.

SODA CRACKERS.
Follow the basic recipe, but substitute sour milk for sweet milk, omit the baking powder, and add 1/2 teaspoon soda.MMMMM

Cinnabuns

Dough:

• ¾ cup milk
• ½ cup sugar
• 2 tsp salt
• ½ cup melted butter
• 1/3 cup warm water
• 2 tbsp yeast
• 2 eggs
• 5 cup flour

Filling:
• 1 cup brown sugar
• 1/3 cup butter
• 1 tbsp cinnamon

Icing:
• ¼ cup butter
• 2 tbsp cream cheese
• ¾ cup icing sugar
• ¼ tsp vanilla
• Pinch of salt

Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until sugar dissolve and milk is scalded. Cool to luck warm. Dissolve yeast in warm water. Combine water, milk mixture, and eggs. Beat. Add enough flour to make manageable dough; knead. Let rise in covered bowl till doubled, about 1 hour. Punch down dough and roll into 21x16 inch rectangle. Combine filling ingredients and spread over dough. Roll up lengthwise and cut in 2 inch thick slices. Place in greased cake pan. Let rise till doubled. Bake at 400 degrees for 20 minutes or till lightly browned. Remove from oven and let cool slightly. Cream together icing ingredients. While rolls are still warm, push down centers and frost with icing.

Key Lime Cheesecake

Picture to come soon!

1 1/2 cups finely ground graham cracker crumbs

2 tablespoons white sugar
1/4 cup unsalted butter, melted
3 8-oz pkgs. cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
4 eggs
1/3 cup key lime juice
1 teaspoon vanilla extract

1.To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.


2.In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.

3.Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. 
 
4.When you take the cheesecake out of the oven and set it on a cooling rack, set a timer for 10 minutes. When the timer goes off, use a paring knife to gently separate the edge of the cheesecake from the pan. Continue to cool, and then chill 5 hours or overnight. The cheesecake will not crack and will easily come free of the pan, and look picture-perfect! Top with fresh whipped cream, (heavy whipping cream whipped with a dash of vanilla and just a tiny bit of powdered sugar).

Quaker® Banana Bread Oatmeal

Ingredients:

3 cups (750 mL) fat-free milk
3/4 tsp (4 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
2 cups (500 mL) Quick Quaker® Oats (uncooked)
2 medium-size ripe bananas, mashed (about 1 cup or 250 mL)
2 tbsp (25 mL) coarsely chopped toasted pecans

Optional ingredients:
Brown sugar
Non-fat vanilla yogurt
Banana slices
Pecan halves

Method:

In medium saucepan, bring milk and spices to a gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 5 minutes, or until most of the liquid is absorbed, stirring occasionally.

Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. If desired, sprinkle with brown sugar and top with yogurt, sliced bananas and pecan halves.

To toast pecans:

Spread evenly in a shallow baking pan. Bake at 350°F (180°C) for 5 to 7 minutes or until light, golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on high for 1 minute; stir. Continue to microwave on high, checking every 30 seconds until nuts are fragrant and brown.

Midnight Bliss Cake

Ingredients
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
1/2 cup Hot Chocolate Mix
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 pkg. (8 squares)Bakers Chocolate, chopped

Directions
PREHEAT oven to 350°F. Grease and lightly flour 3-L fluted tube pan or 10-inch tube pan.

PLACE all ingredients except chopped chocolate in large bowl. Beat with electric mixer on low speed just until moistened, stopping mixer frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan. Invert cake onto rack; gently remove pan. Cool completely.

TIP
Sprinkle with icing sugar just before serving. Or for a more elegant topping, melt additional Baker's Semi-Sweet Chocolate as directed on pkg.; drizzle over cooled cake. Garnish with fresh raspberries.

Nutritional Information - per slice

Calories 246 Total fat 13.8 g Carbohydrate 29.3 g Dietary fibre 0.9 g Protein 3.4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 5 %DV Iron 10 %DV

Chocolate Indulgence Brownies

Prep time: 10 minutes

Cooking Time: 35 minutes
Freezing: excellent, without garnish
Makes: 16 brownies

Ingredients:

½ cup butter, melted
½ cup Smucker’s® Chocolate Fudge Topping
2 eggs
1 tsp vanilla extract
¾ cup sugar
½ cup Flour
¼ cup cocoa powder
¼ tsp salt
1 cup semi sweet chocolate chips

Topping:
Whipped cream
Caramel- melted or sunday topping/syrup

Directions:

1.Preheat oven to 350 (180). Line an 8” (20cm) square baking pan with foil and grease
2.Beat first 5 ingredients together in bowl of electric mixer. Mix in remaining ingredients. Pour into prepared pan. Bake in preheated oven 30-35 minutes, or until set. Remove from oven and let cool on wire rack. Cut into squares.
3.To serve, top brownies with whipped cream and caramel syrup.
4.Indulge!

Sour Cream Raspberry Loaf

This cake freezes well for up to 2 months.

Yield: 12 servings (serving size: 1 slice)

Ingredients
1/3 cup seedless raspberry jam
3 tablespoons chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 1/8 teaspoons vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray
1/4 cup sifted powdered sugar
1 1/2 teaspoons 2% reduced-fat milk

Preparation

Preheat oven to 350°.Combine raspberry jam and walnuts in a small bowl.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.

Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

Parmesan Chicken Pasta

125 g (1/3 of 375-g pkg) whole wheat spaghetti, uncooked
2 Tbsp. CALORIE-WISE Zesty Italian Dressing
2 cloves garlic, minced
1/2 lb. (225 g) boneless skinless chicken breasts, cut into strips
2 cups small broccoli florets
1 cup chopped tomatoes
1/2 cup Part Skim Mozzarella Shredded Cheese, divided
4 tsp. 100% Parmesan Light Grated Cheese

Directions

COOK spaghetti as directed on package.

MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup of the mozzarella cheese; cook 1 to 2 min. or until heated through, stirring occasionally.

DRAIN spaghetti; place on serving plate. Top with the chicken mixture, remaining 1/4 cup mozzarella cheese and the Parmesan cheese.

*For a little lemon zing, add 1 tsp. lemon pepper seasoning as you cook and stir the chicken and broccoli.

Best Hot Chocolate

1 1/2 cups half/half cream
1/3 cup sugar
5 oz dark chocolate, chopped

Simmer the cream and sugar together until just boiling. Stir in the chocolate until melted. Don't let it boil. Serve warm in demitasse cups.


Serves 4 

Triple Chocolate Cheesecake

Ingredients


CRUST
•21/2 cups (625 mL) chocolate baking crumbs
•1/4 cup (50 mL) granulated sugar
•1/2 cup (125 mL) unsalted butter, melted

FILLING
•8 oz (225 g) semi-sweet chocolate
•4 blocks of cream cheese, each 8 oz (250 g), at room temperature
•1/2 cup (125 mL) regular sour cream
•11/4 cups (300 mL) granulated sugar
•1 tbsp (15 mL) all-purpose flour
•2 tsp (10 mL) vanilla
•4 eggs

GLAZE
•4 oz (112 g) semi-sweet chocolate
•1/2 cup (125 mL) whipping cream
•2 tbsp (30 mL) honey or corn syrup
DIRECTIONS

1.For crust, butter or oil sides of a 9-in. (23-cm) or 10-in. (25-cm) springform pan. Wrap pan with foil, over bottom and sides, making sure it comes to the top edge so water from the water bath in step 3 won’t leak in. Double wrap if necessary. In a large bowl, using a fork, stir chocolate baking crumbs with sugar, then stir in butter. Press mixture onto bottom of pan. Refrigerate while preparing cheesecake filling.

2.Preheat oven to 325F (160C). Put a kettle of water on. Finely chop chocolate and place in microwave-safe bowl. Heat on medium power for 2 min or until almost melted, stirring halfway through. Remove from microwave and stir until completely melted. Set aside. Place cream cheese in a large bowl. Using an electric mixer, beat until smooth, scraping down sides occasionally. Beat in sour cream, sugar, flour and vanilla. Beat in eggs, one at a time, just until blended. Beat in cooled chocolate. Pour onto chilled crust.

3.Place wrapped springform pan in a broiler pan or shallow-sided roasting pan. Place in centre of preheated oven. Pour enough boiling water into broiler pan to come about 1 in. (2.5 cm) up side of foil-wrapped springform pan.

4.Bake until filling is almost set when springform pan is jiggled, about 40 min. Remove broiler pan to a rack. Run a knife around inside of cake pan to help prevent cracking. Let stand until water cools, about 30 min.

5.Remove pan from water. Discard foil. Cool completely, then cover pan with plastic wrap. Refrigerate until chilled, 4 hours. Remove cake from pan. If making ahead, refrigerate up to 3 days. Or over-wrap with foil and freeze for up to 1 month.

6.For glaze, finely chop chocolate and place in a medium bowl. Bring cream just to a boil, in a saucepan on the stovetop or in a bowl in the microwave. Pour hot cream over chocolate. Add honey. Stir just until chocolate is melted and evenly mixed. Just before serving, pour and spread glaze over cake. Top with assorted berries and chocolate curls.

*Finishing touches*
PERFECT CURLS

Melt 4 oz (112 g) chopped milk, dark or white chocolate in the microwave or in a bowl over simmering water. Using a spatula, thinly spread melted chocolate into a rectangular shape on the back of a baking sheet. Refrigerate so chocolate can harden slightly. Check often; it’s ready when it’s no longer shiny, but still malleable. Using a palette knife (a bendable metal spatula), hold both ends so metal blade is horizontally across chocolate in front of you. Press into the chocolate, scraping and pulling in one motion toward you, to form curls. The shape of the curl will depend on the angle of the blade and the temperature of the chocolate. If it sticks and doesn’t scrape at all, it is too soft. If it breaks into shards, it’s too hard. If you don’t get curls the first time, just re-melt and try again. Refrigerate curls in an airtight container until firm, or up to 3 days.

CANDIED FRUIT
Fruit cooked in a light simple syrup is a great way to dress up any dessert. We chose kumquats, small oval-shaped citrus fruit. Candy the edible peel and flesh for a sweet and tangy topper. It’s easier than you’d think: Start by bringing a large pot of water to a boil. Stir 1 cup (250 mL) granulated sugar with 1 cup (250 mL) water in a saucepan and set over medium heat. Bring to a boil, then simmer, uncovered, until it’s syrupy, about 5 min. Slice 1/4 lb (125 g) unpeeled kumquats in half lengthwise, or crosswise into rounds. Add to boiling water. Boil for 3 min. Drain, then plunge into ice-cold water. Drain and add to syrup. Simmer, stirring occasionally, until soft and slightly translucent, 12 more min. Cool. Refrigerate in a sealed container for up to 2 weeks. Remove kumquats from syrup before using.

Recipe Group

Alright, so because I know someone who did this and how well it worked, here is a way to see if I can get enough interest to make it worthwhile to do so as well.

I love getting new recipes. I enjoy using recipe books when there is tried and tested recipes in it.

If you are like me, than getting the chance to share your recipes, and gain new ones this Facebook group is for you. We are trying to see if we have enough interest and involvement to print our own recipe book of recipes. If, however, there is not enough interested, we will combine them onto a website so that we can atleast have a collection of these tested and loved recipes.

Homemade French Fries - Deep Fried

1/3 cup white sugar

2 cups cold water
2 large russet potatoes – peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste (I usually use seasoning salt for a better flavor, but regular salt works, too!)

DIRECTIONS


In a medium bowl, dissolve the sugar in cold water. Soak potatoes in water mixture for 30 minutes. Remove from water, and dry thoroughly on paper towels.

Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook for 2-3 minutes, yes, the potatoes will NOT be golden brown at this point, don’t worry. Drain on paper towels for at least 5 minutes. Once the fries are thoroughly drained, put them back in the deep fryer for another 3-4 minutes or until golden crispy and light brown. Dump them onto a paper-towel-lined container/counter and QUICKLY salt them to taste. The key is to salt them while the oil is still glistening on the fries, so that the salt adheres to the fries. Allow to drain one minute and then serve.

Tip:If you would like to make fries that can go from the freezer to the fryer just like storebought, simply fry them the first time, allow to drain and cool, place seperately (not touching) on a cookie sheet in the freezer overnight, then once solidly frozen, you can pour them into a gallon size freezer bag and put back in the freezer until you desire to serve them, days, weeks, or even months later. When you pull the fries back out of the freezer, do not thaw, simply fry them for 5-6 minutes in 375 degree oil, then salt and drain as you usually would!

Tex Mex Sweet and Red Potato Salad

From Weight Watchers Turn Around Program Cookbook


1.lb each of Sweet and Red Potatoes
4 tsp olive oil
2 onions, chopped
6T fat free mayonnaise
3T chopped fresh cilantro
1tsp grated lemon zest
1/2tsp salt
1/2tsp cumin
1/4tsp ground coriander
1/8tsp cayenne

Cut potatoes into cubes. Toss with 2tsp olive oil and roast at 425 for 35-40 minutes. Meanwhile, cook onions in oil in skillet. Combine mayo, cilantro, lemon zest, and seasonings in small bowl. Combine potatoes, onions and sauce, mix well. Serve warm or at room temp. 2 points for 1/2 cup.

Chicken Fingers w/Honey Mustard Sauce

3c corn flakes
1/2 t poultry seasoning
1/4t black pepper
3 T fat-free egg substitute (you can also use 1 egg+2 egg whites)
3 T skim milk
1 pound boneless skinless chicken breast (4 breast halves)
Nonstick cooking spray

Sauce

1/4c +2T nonfat or reduced fat mayo (I just skip the mayo all together)
3T spicy mustard
3T honey
2T lemon juice



Blend the corn flakes in a food processor until crumbs. (Before I got a food processor I put them in a ziploc bag and smashed them up!) Combine the crumbs with seasonings. Combine the egg and milk and whisk together. Cut each chicken breast into 5 long strips. Dip the strips first in the egg and then the crumb mixture, coating all sides well. Coat baking sheet with nonstick cooking spray, and arrange the strips in a single layer. Spray the tops of the strips lightly with the cooking spray, and bake at 400 for 15 minutes or until the strips are golden brown and no longer pink inside. For the sauce, just stir all ingredients together. These are 1 point per strip with 2t of sauce.

Put those together with some oven fries and a salad and you have yourself a meal!

Crock Pot Chicken Nuggets

--4 to 6 boneless, skinless chicken breast halves

--4 T butter or olive oil (I used butter)

--4 eggs

--1 cup breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.

--1/2 teaspoon seasoned salt

--1/2 teaspoon garlic powder

--1 T flax seed meal (optional---I threw it in. They'll never know.)

The Directions

I used 6 chicken breast halves, and layered the cut up pieces in a 6 quart Smart Set Crock-Pot.

Make sure the chicken is fully thawed. Cut into child-size pieces. I found that the smaller pieces I made cooked better than the larger ones. The larger ones also didn't get crispy on top---stick to about 2 inch pieces.

In a bowl, mix the melted butter or oil with the egg. Blend up the cracker and cereal crumbs to make a fine bread crumb mixture and pour into a pie plate.

Spray your crockpot with cooking spray. I did not. You really should.

Dip each piece of chicken in the egg mixture, and then toss in the crumbs. Put a layer of battered chicken pieces in the bottom of the crock. When the bottom is full, add a piece of aluminum foil. Poke tiny holes in the foil to allow steam to escape. I found that the layer I did with the most holes worked the best, and the layer I skimped on resulted in soggy topping. The holes are important.

I made 4 layers with 6 cut-up chicken breast halves.

Cover your crock, but vent the lid with a wooden spoon or chopstick. Cook on high for 2-4 hours. Melissa's took 2 hours to cook, my batch took 4. After cooking, we both left our crockpots on warm for a few hours before eating.

Cook Roast for MAX Flavour

Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time. Cooking meat at high temperature, whether in the oven, on the barbecue or in a pan does not seal it, it burns it and it changes the taste, because the outside of the meat generally has a covering of fat. Fat is what gives meat its unique flavor.
 
It’s not a good idea to cook meat covered inside a roasting tin. A much better way is to place the roast directly on the rungs of the oven with the roasting tin underneath it. In this way, you can pack vegetables in the roasting tin and they will cook nicely in the juices from the meat.

If you don’t like that idea, because it means you have to clean the rungs after use, put the meat on top of a rack in or on the roasting tin instead. You don’t need to buy a special tin for this, simply use a cake/cookie cooling rack or something similar. I have even used two or three kebab skewers and rested the roast on those in the roaster with the lid removed the whole time. When cooking the roast in the Crock Pot, I even use a rack to elevate the meat from the bottom of the pan.
 
COOKING IN OVEN
Cook your red meat at 350°F, 180°C, or gas mark 4.


Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked beef that is well cooked on the outside and rare inside.

If you want to change anything - alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, it’s a much better idea to use my cooking times but then turn the oven off and leave the meat in it for a further 30 minutes or so.

Which brings me to one more point; it’s very important to let the meat stand for at least 20 minutes before carving. Why? Because when you heat protein (which is what meat is) it shrinks and tightens. Allowing it to relax and cool a little restores some of its elasticity.

However it will continue to cook for a while after leaving the oven and the internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.

Just keep it in a warm place with a sheet of cooking foil over the top while you prepare the greens and gravy.

COOKING IN CROCKPOT

WHether frozen or thawed, cook on low, elevated to keep it up from the juices for better roasting. If thawed, cook for 5-6 hrs. If frozen, cook for 8-9 hours, checking at 6hrs.

New Blogs of Interest

I came across these, and found some great recipes. I thought I would share. :)

A Year of Slow Cooking - results of a New Year's resolution to use the Slow Cooker (aka Crockpot) everyday all year.

PLUS, some GF sites recommended to me by a good friend.
Elana's Pantry
HEY, That Tastes Good!
Gluten Free Goddess
Strawberries are Gluten Free

This recipe is one I found on the Strawberries are GF site that is so easy to make with Sam...AND TASTY!

Peanut Butter Cookies

•1 cup peanut butter
•1 cup sugar
•1 egg

1.Stir together.
2.Drop on ungreased cookie sheet by teaspoonful.
3.Press with sugared fork.
4.Cook 325 for 8 – 10 minutes.

Could it BE easier?

GF Bread (Machine Recipe)

2 ½ cups milk
3 ¾ cups Rice Flour
2 tbsp tapioca starch
1/3 cup sugar
4 ½ tsp xanthan gum
1 tsp salt
4 ½ tsp yeast
*optional* 1 tbsp honey
*optional* can also add ¾ cup raisins or chocolate chips

Beginning with the milk, place all ingredients in the bread machine pan. Cook on basic 2 lb cycle (3 hours). It is best to add honey part way through the mixing of ingredients (to avoid the honey settling to the bottom of the loaf).

Add raisins during the last 10 minutes of the final kneading.

GF Baking Powder Biscuits

Works great as a pizza crust!

½ cup shortening
3 ½ tsp baking powder
1 ¾ cup rice flour
1 ½ tsp tapioca starch
2 ½ tsp xanthan gum
½ tsp salt
¾ - 1 cup milk *in dryer conditions additional milk may be required*

Preheat oven to 450 F. Cut shortening into dry ingredients. Stir in enough milk to form dough. Knead 10 times. Roll out ½ inch thick. Cut into round biscuits. Bake 12-14 minutes or until bottoms are browned.

GF Chocolate Chip Cookies

1 cup butter/margarine
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
2 ¼ cup white rice flour
1 tsp GF baking soda
1 tsp salt
2 tsp xanthan gum
12 oz chocolate chips

Preheat oven to 375 F. Cream butter and sugars together. Add vanilla and eggs; mix well. Combine flour, baking soda, salt, and xanthan gum; add dry ingredients to creamed mixture. Add chocolate chips. Bake on ungreased cookie sheet 8 – 9 minutes or until done.

Homemade Oreo Cookies

2 boxes chocolate cake mix (Use GF mixes to make GF version)
½ cup butter
4 eggs

Preheat oven to 350 F. With an electric mixer beat cake mixes, butter, and eggs together. Spoon dough onto ungreased cookie sheet (keep in mind, not too big). Bake for 9 – 12 minutes. When cool, ice bottom of one cookie with cream cheese icing then press another cookie to it making a sandwich. (With the Kinnikinnick Gluten-free cake mix you will want to use 1-2 extra eggs for best results—you’ll know it’s enough when the mixture is moist and can form balls)

Cream Cheese Icing

1-250g package of cream cheese
½ cup butter
3-4 cups icing sugar

Cream the cream cheese and butter together using an electric mixer. Add icing sugar gradually until desired consistency is achieved.

GF Cinnamon Rolls

2 tbsp shortening or butter
¼ cup sugar
2/3 cup of milk
1tbsp yeast
1 egg
¼ cup vegetable oil
½ cup potato starch
1 cup corn starch
¼ tsp baking soda
2 ½ tsp xanthan gum
2 tsp GF baking powder
½ tsp salt
1 tsp vanilla extract

Preheat oven to 375 F. In medium bowl, combine shortening and sugar, mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of plastic wrap and lay it out so it covers a 13 ½” X 13 ½” square. Sprinkle 1-2 tbsp extra sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you’ll have to lift and reposition the wrap because it gets “stuck” under the edges. You might have to occasionally flip the whole thing over. Make sure that when you’re done you’ve got ABOUT a 13 ½” X 13 ½” square of dough.

Remove top piece of wrap and spread melted margarine across the top of the dough with a pastry brush. Sprinkle on a mixture of 1/3 cup brown sugar and ¾ tsp cinnamon. Spread evenly across dough’s surface. (*Optional* spread on chocolate chips or raisins.) Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your “log.” Then cut into 8 or 9 slices of similar size, about 1 ½” wide. Place rolls into a greased round pie pan. Bake approximately 20 minutes, until tops are lightly browned.

GF Apple Crisp

4 cups sliced/chopped apples
¾ cup brown sugar
½ cup rice flour
½ cup, partially cooked, millet or quinoa (strained of excess moisture)
1/3 cup soft margarine
¾ tsp cinnamon
¾ tsp nutmeg

Preheat oven to 375 F. Grease 8 inch square pan. Spread apples in greased pan. In a bowl, stir remaining ingredients until well mixed; sprinkle/spread over apples. Bake about 30 minutes or until top is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream or whip cream to top.

(The cooked millet makes this apple crisp more moist then traditional apple crisps but without cooking the millet becomes crunchy and doesn’t fully absorb the moisture from the apples and margarine.)

Gluten-Free Sugar Cookies #1

1 cup shortening
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder


Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).

Pea Soup

This is the best split pea soup recipe I have. It is so delicious!

Split pea is a hearty soup and makes a great lunch or light dinner with just a piece of good bread or a salad.

2 cups split peas, rinsed

6 cups cold water
5 cups chicken broth
1 carrot, finely chopped
1 celery stalk with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon sugar (optional)
2 teaspoons lemon juice
1 bay leaf
salt & pepper to taste
dash each of parsley, thyme, marjoram and cayenne pepper

1. In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.
2. Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
3. Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.

*I often will add cubed leftover ham, or bacon bits to the soup before serving.

*Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.


*While peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.

*Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.

This soup freezes well. Put individual servings in the freezer for quick meals on cold days.

Serves 8