Cream Filled Doughnuts

Ingredients:

Doughnuts
3/4 cup milk
1/4 cup of water – for yeast
1 large egg
1 tsp baking powder
3 tsp xanthan gum
1 stick of butter, melted
1/2 cup tapioca flour
1 cup sorghum flour
1/2 cup potato starch
1/2 cup rice flour
1/4 cup sugar
1 pkg rapid rise yeast

Filling
3 TBSP shortening
6 TBSP butter
1/2 tsp vanilla extract
1 1/2 cup powdered sugar
1 TBSP Milk

Directions:

Doughnuts:
1. Scald milk.

2. Mix flour, xanthan gum, yeast & baking powder together.

3. Add milk, sugar, egg, butter (melted & slightly cooled) and 1 cup of flour mix to mixer. Beat on low, scraping sides constantly for 30 seconds. Gradually add the remainder of the flour mixture. Beat on medium speed, scraping bowl occasionally for 2 minutes.

4. Let dough rest for 20 minutes, then knead. Cover & let rise in a warm place for 20 – 30 minutes.

5. Turn onto a floured surface and roll dough to about 1/2 inch thick. Cut with round cookie cutter or biscuit cutter. Place on parchment lined baking sheets. Cover with a warm, moist towel & let rise for 20 or so minutes.

6. Heat oil in fryer or Dutch oven to 350 – 365. Slide doughnuts into hot oil. Turn as they turn golden brown, about 1 minute on each side. Remove carefully from oil and drain (do not prick surfaces).

7. When cool, make a small hole to insert the filling. Take a sharp knife & carefully make a large cavity inside of the doughnut to hold the filling. Fill doughnuts generously & top with powdered sugar or frost. **It may be easier to just slice the doughnuts & half & fill – this is what my MIL ended up doing.

Filling:
1. Cream butter & shortening, gradually add sugar, 1/2 cup at a time.

2. Add milk & vanilla, beat until light & fluffy.

3. Fill doughnuts. (Will keep for 2 weeks in an airtight container in the refrigerator.

Recipe from: "glutenfreeislife" blog - 1/21/10

Doughnut Balls

Ingredients:

2 C rice flour mix
1/2 C sorghum flour*
1 1/2 tsp baking powder
1/2 t xanthan gum
2-2 1/2 eggs**
1 1/2 C sour cream
2 T sugar
1 tsp vanilla
1/4 tsp salt
1 1/4 C vegetable oil for deep frying***
Powdered sugar

Cinnamon Sugar (recipe below)
Chocolate Glaze (recipe below)
Vanilla Glaze (recipe below)

Directions:

1. In a large bowl combine rice flour mix, sorghum flour, baking powder, xanthan gum, eggs, sour cream, sugar, vanilla, and salt -- The batter will be soft, like a thick muffin batter.

2. Heat oil to about 350°.

3. Place tablespoons of dough into the fryer about 3-4 at a time for about 3-5 minutes or until golden brown all around. Remove from pan/fryer with a slotted spoon or basket. Drain on paper towels.

4.Toss with powdered sugar in a ziploc bag or toss with cinnamon sugar or drizzle with glaze.
____________________________________________________

*Or just 2 1/2 C rice flour mix

**to do a 1/2 an egg I scramble and egg and dump approx 1/2 in the recipe.

***or if you have a deep fryer use its directions

Cinnamon Sugar

1 C sugar
1 T ground cinnamon

1. Stir together until fully combined.

Vanilla Glaze
(original cook adapted this from the Lion House Desserts cookbook)

1 C powdered sugar
2-3 T milk or cream
1 tsp vanilla

1. Combine the powdered sugar with enough milk to make the mixture slightly runny. Stir in vanilla.

Chocolate Glaze
(original cook adapted from TheUltimate Southern Living Cookbook)

1 T butter
3 T cocoa
1 C powdered sugar (sifted if you want)
1 1/2-3 T boiling water1 tsp vanilla

1. In a small heavy saucepan, combine the butter and cocoa. Cook over low heat until the butter melts and the cocoa is fully incorporated. Cool for 3-4 minutes. Add sugar andcombine together. Add water until it reaches a slightly runny consistency. Add vanilla.

Recipe from: "CreatingFromScratch" blog - 1/7/10

Mocha Silk Pie

Ingredients:

Crust
1 cup Pecans, Finely Chopped
½ cups Packed Brown Sugar
2 ounces, weight Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Salt

Filling *
2 sticks Butter (salted)
1-½ cup Sugar
2 teaspoons Instant Coffee Granules
1 teaspoon Kahlua
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs

Directions:

To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.

Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Serve with whipped cream and more grated chocolate.

Recipe from: "The Pioneer Woman" blog - 1/20/10

Chocolate Chocolate-Chip Cake

Ingredients:

1 cup water
2/3 cup oil
4 eggs
1 box of gluten-free yellow cake mix (Betty Crocker works well)
1 bag of chocolate chips
1 large box of chocolate pudding (use cook & serve as I believe that's the only GF kind)

Directions:

Preheat oven to 350°
Mix all ingredients together - except chocolate chips
Add in chocolate chips
Butter/oil a bunt pan
Bake for 60 minutes
Sprinkle with powdered sugar

Recipe from: Rita Berthelot

Chocolate Chip Cookies

Ingredients:

8 oz bittersweet chocolate
4-6 oz semi-sweet chocolate chips
8 oz + 2 Tbsp unsalted butter
1 cup granulated sugar
3/4 cup brown sugar
1 egg
1 Tsp vanilla extract
2-1/2 cups gluten-free flour mix
3/4 Tsp xanthan gum (if flour mix does not have it in it)
1/2 Tsp baking soda
1/4 Tsp baking powder
1 cup walnuts, chopped

Directions:

Chop the chocolate coarsely and chill for 2-3 hours. Beat the butter until white and fluffy, 3-5 minutes. Add the sugar and brown sugar blend. Whisk the vanilla extract and egg together and add to the mixture.

Whisk together the dry ingredients. Add slowly to the butter mixture, scraping the sides until combined. Beat in the walnuts and the chocolate until combined. Wrap in plastic and chill for 2-3 hours.

Preheat oven to 325°. Roll dough into 1.5 inch balls and place on cookie sheet 2 inches apart. Lightly press the dough balls with the back of your hand. Bake until the cookies have risen and cracked, 8-10 minutes.

Recipe from: UNKNOWN

Chocolate Angel Food Cake (with strawberries)

Ingredients:

Cake

1/2 c rice flour

1/2 c unsweetened cocoa powder

1/2 t xanthan gum

1 1/2 c sugar, divided

1/2 t salt

1 1/2 c egg whites (about 10), room temperature

1 T water

1 t lemon juice

1 t cream of tartar

1 t vanilla

Chocolate Ganache

one 3oz chocolate bar, as dark as you can find. I used 77% cocoa

4 T half and half, cream, or milk

3-4 T sugar, depending on how dark/bitter your chocolate it

1 T butter

Fresh strawberries

Directions:

Cake -
Preheat oven to 350°. If your eggs aren't room temperature, sit them (before separating) in a bowl of warm water for a few minutes until no longer cold to the touch. Sift together the rice flour, cocoa powder, xanthan gum, 3/4 c sugar, and salt in a bowl and set aside. Combine egg whites, water, lemon juice, cream of tartar, and vanilla in the bowl of your mixer. Beat on low speed for about a minute. Increase speed to medium-high and beat until mixture increases 4-5 times in volume. Mixture will be foamy and will hold very soft peaks. Bring mixer back to medium-high, and add the last 3/4 c sugar a tablespoon at a time. Beat until the egg whites hold soft, glossy peaks, not stiff ones! Sprinkle a little of the flour mixture over the top, then carefully fold in. Repeat about seven times, sprinkling and folding. When everything is incorporated, scrape the batter into a clean, ungreased tube pan. Bake 40 minutes, until no longer jiggley and starting to pull away from the sides. A toothpick will come out clean.

Immediately after taking the cake out of the oven, flip it over and cool it upside down, to keep the cake from falling. Cool completely before removing from the pan.

Chocolate ganache -

Chop up the chocolate bar, and put in a small pan with the half and half and sugar. Chop up the butter. Heat the chocolate over very low heat, stirring, until chocolate is melted into the milk and the sugar is dissolved. Turn off the heat, add the butter, and stir until butter is melted.

Invert your completely cooled cake onto a plate. Spread the warm chocolate mixture over the top evenly, and then arrange sliced, fresh strawberries in circles around the top, starting on the inside.

Recipe from: heythattastesgood blog - 7/7/09

Cherry Fluff Cheesecake

Ingredients:

1 (8 oz.) package reduced fat cream cheese
1 (8 oz.) tub whipped topping
1/2 cups granulated sugar
1 - 2 cups whole walnuts, crushed until crumb-like in food processor or blender
2 tbsp. brown sugar
2 tbsp. melted butter
1 can low-sugar cherry pie filling (most are gluten free, using corn starch as the thickener, check your ingredients)

Directions:

In a medium-sized bowl mix cream cheese, whipped topping, and granulated sugar, until thoroughly combined. In a smaller bowl mix crushed walnuts, brown sugar, and melted butter until crumbly.

For crust, press walnut mixture evenly into a baking dish that has been spritzed with non-stick cooking spray. Pour cream cheese mixture evenly over the walnut crust. Top with cherry pie filling and chill until ready to serve.

Makes 8 servings.

Recipe from: Gingerlemongirl blog - 9/17/07

Caramel Pumpkin Pean Gingersnap Cheesecake

Ingredients:

FOR CRUST
12 ounces, weight Storebought Gingersnaps
½ cups Chopped Pecans
6 Tbsp Butter, Melted
2 Tbsp Brown Sugar
1 dash(es) Salt

Filling *
4 packages (8 0z. Packages) Cream Cheese
1-½ cup Sugar
1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
1 Tsp Ground Cinnamon
1 Tsp Allspice
½ Tsp Nutmeg
4 whole Eggs
2 Tbsp Heavy Cream
1 jar (about 12 Oz.) Caramel Topping
Extra Chopped Pecans
Extra Crushed Gingersnaps

Directions:

For crust:
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

For filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.

Bake at 350° for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.

Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Recipe from: Pioneer Woman blog - 11/22/08

Caramel Apple Pecan Rolls

Ingredients:

Dough:

2 Tbsp shortening (I used butter-flavored Crisco and you can use plain butter but I think it tends to melt out underneath the rolls too much)

1/4 cup sugar

2/3 cup milk

1 packet yeast

1 egg

1/4 cup oil (I used canola)

1/2 cup tapioca starch

1 cup corn starch

1/4 Tsp baking soda

2 1/2 Tsp xanthan gum (I use guar gum)

2 Tsp baking powder

1/2 Tsp salt

1 Tsp vanilla extract

Filling

About 1 cup applesauce (I used homemade chunky)

2-3 Tbsp brown sugar

Topping 3/4 cup chopped pecans 2 Tablespoons brown sugar Melted butter to spoon over (optional)
Caramel sauce to drizzle over after baking

Directions:

Dough -
In mixing bowl, combine shortening and sugar. Add yeast to warm milk and let set to foam (about 10 minutes) before adding to sugar/shortening mixture. Then, add remaining ingredients. Mix for a full minute for dough to get thicker. Follow instructions given previously in post for laying out dough and rolling it out. (could not find post on original cook's blog - may try making ball shapes & baking at 350°).

Filling -
Spread filling over dough evenly as possible. If your applesauce is very thin, you might want to consider cutting down the amount and adding some small pieces of chopped apple as well.

Recipe from: "glutenfreeinthecountry" blog - 11/25/08

Cardamom Pumpkin Custard Pie

Ingredients:

4 eggs
3/4 cup sugar
2 cups milk (can use canned, evaporated milk)
1 tsp. vanilla
1/2 cup pure pumpkin puree
1/4 cup sorghum flour
1/2 tsp. *cardamom
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg

Directions:
Beat eggs with sugar until light and fluffy. Add milk, vanilla, and pumpkin puree. In a small bowl, mix sorghum flour, and spices. Whisk in flour mixture a little bit at a time, making sure it's fully incorporated with egg mixture. Pour custard into a lightly greased pie tin. Sprinkle top of custard with additional cinnamon and grated nutmeg, if desired. Bake at 350 for 35-45 minutes or until knife inserted in center comes out clean. During baking the flour will form a light crust around the top and bottom of the pie! Cut to serve in wedges. Garnish with a generous spoonful of whipped cream and a sprinkling of cinnamon.

Recipe from: "gingerlemongirl" blog - 11/19/08

Brownies

Ingredients:

melted butter, for greasing
one stick of butter, chopped
1 cup, firmly packed soft brown sugar
6-1/2 oz (3/4 cup) good quality dark gluten-free chocolate, chopped
3 eggs, beaten
1/3 cup commercial gluten-free flour
1/3 cup cocoa powder
1/4 Tsp gluten-free baking powder
1-1/4 cup mixed nuts: almonds, hazelnuts & cashews

Directions:

Turn on the oven to 350°. Put butter, sugar, and chocolate in a large microwave-safe bowl. Heat in microwave for one minute. Stir well. Repeat, stir well. Repeat for a possible 4 minutes total, stirring well so the ingredients are properly combined. Mix flour, cocoa, and baking powder in a bowl & mix together with a whisk. Add gluten-free into the melted mixture and stir well. Add the beaten eggs. Mix well then add nuts.

Grease 8x8" pan (round pan works too). Pour batter into pan and bake for about 35 minutes. Watch toward the end and test the center to make sure it cooked through.

Recipe from: UNKNOWN

Breaded Mozzarella Spring Salad

Ingredients:

1 8oz ball of Mozzarella Cheese
1 egg
1-2 pieces of GF bread
1 tbsp cider vinegar
1 tbsp white wine vinegar
1 tsp sugar
salt and pepper to taste
1/2 cup olive oil
1 bag spring salad greens
1 half red onion

Directions:

Toast your GF bread slices. Crumble it up by hand or grind it into small crumbs (they stick better) with a food processor.

Meanwhile, make the dressing. Separate an egg. In a food processor put egg yolk, vinegars and sugar and blend. Supposedly this sort of "cooks" the yolk. Slowly pour in oil until dressing is thickened.

Cut your mozzarella cheese into coins using unflavored dental sauce or a sharp knife. Cut the coins in half.

Dip the mozzarella slices into a bowl with the egg white. Dip into a bowl full of the bread crumbs. itt is best to put the mozzarella cheese in the freezer for 10 minutes to prevent it from melting while you fry it.

In a non-stick oil sprayed pan cook mozzarella for 2/3 minutes on each side or until toasty and brown.

Cut red onion into half circles.

Toss salad greens with dressing. Plate greens and add mozzarella on top.

Recipe from: Wheatstate Celiac blog - 7/15/08

Blackberry Fools

Ingredients:

2 cups blackberries (8 ounces total), plus more for garnish
1/2 cup sugar
1 teaspoon fresh lemon juice
2 cups heavy cream
1/2 teaspoon pure vanilla extract

Directions:

1. In a blender, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds; transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.
2. In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle blackberry fools with reserved berry puree, and garnish with blackberries.

Serves 8

Recipe from: Martha Stewart's website

Applesauce Cake

Ingredients:

Cake -
2-1/2 cups all-purpose flour
xanthan gum/guar guar gum (if using a flour blend that doesn't already have this in it)
1-1/2 cups applesuace
1-1/4 cups sugar
1/2 cup stick butter, softened
1/2 cup water
1-1/2 Tsp baking soda
1-1/2 Tsp pumpkin spice
1 Tsp salt
3/4 Tsp baking powder
2 large eggs
1 cup raisins (can sub chocolate chips)
2/3 cup chopped nuts

Maple Nut Frosting -
3 cups powdered sugar
1/3 cup stick butter, softened
1/2 cup maple flavored syrup
1/4 cup finely chopped nuts

Directions:

Cake -
1 - heat oven to 350°. Grease bottoms and sides of 13 x 9 x 2 pan or 2 round pans with shortening, lightly flour.
2 - Beat all ingredients except raisins (or chocolate chips), nuts in a large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes, scraping bowl occasionally. Stir in raisins (or chocolate chips) and nuts. Pour into pan (s).
3 - Bake rectangle for 45-50 minutes, rounds for 40-45 minutes, or until toothpick inserted in the center comes out clean. Cool rectangle pan on wire rack. Cool rounds 10 minutes and remove from pans to wire rack. Cool completely.
4 - Frost rectangle or fill & frost layers with Maple Nut Frosting.

Frosting -
1 - mix sugar and butter in medium bowl. Stir in syrup.
2 - beat until smooth & spreadable. Stir in nuts.
Frosts one rectangle cake or fills and frosts one 8 or 9 inch layer cake.

Recipe from: UNKNOWN

Apple Crisp

Ingredients:

Topping -

1-1/4 cup sorghum flour (or any GF all purpose mix)
1/2 cup chopped nuts (can substitute quinoa or GF oats)
1/2 Tsp ground sea salt
2 Tbsp rapadura, demerara sugar or brown sugar
1/8 Tsp stevia powder (or another 2 Tbsp of sugar)
1/4 cup oil
1/2 Tsp almond extract
1/2 Tsp vanilla or maple extract
dash of cinnamon and a dash of nutmeg

Filling -

4 large baking apples (MacIntosh, Empire, GrannySmith, or Jonathan work)
1 cup cranberries
1/2 cup raisins, or diced dried apricots or pineapple
1/3-2/3 cup sugar
zest of an orange or lemon (optional)
1-1/2 Tbsp tapioca starch
1/2 Tsp cinnamon

Directions:

Preheat oven to 350°F. Grease an 8x8 pan with oil.
Peel and chop apples. Mix all filling ingredients together and add to pan. In another bowl, combine the topping ingredients and sprinkle over the fruit. Bake, covering loosely with aluminum foil after 20 minutes (GF flours brown/burn at different speeds - - Slight browning = good - - More than that = bitter - err on the side of caution)

Continue to bake for another 20-25 minutes or until the juices start bubbling up.

Recipe from: UNKNOWN

Apple Cake

Ingredients:

3 cups GF flour
1 Tbsp baking powder
2 cups + 5 Tbsp sugar, divided
1 cup vegetable oil
4 eggs
1/3 cup orange juice
1/2 Tsp salt
2-1/2 Tsp vanilla extract
4 medium baking apples, peeled & thinly sliced
2 Tsp ground sugar
confectioner's sugar

Directions:

In a mixing bowl, combine flour, baking powder, 2 cups of the sugar, oil, eggs, orange juice, salt, and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread 1/3 of the batter in a greased 19" tube pan. Cover with half of the apples. Repeat layers. Spoon remaining batter over top. Bake at 350° for 1 and a half hours, or until toothpick inserted comes out clean. Cool in pan for 20 minutes before removing to wire rack. Dust with confectioner's sugar if desired.

Recipe from: UNKNOWN

Apple Brown Betty

Ingredients:

1 cup soft bread crumbs (or ready to eat cereal)
3 Tbsp margarine
1 Tsp grated orange or lemon peel
1/2 cup sugar
4 medium size apples, sliced
1 Tsp cinnamon
1/4 cup fruit juice (approximately)

Directions:

Preheat oven to 375°F. Mix bread crumbs, butter, peel, sugar and cinnamon. Place half the sliced apples in a buttered baking dish. Cover with half the bread crumb mixture. Add remaining crumbs. Sprinkle with fruit juice. Bake for 45 minutes.

Makes 6 servings.

Recipe from: UNKNOWN

Orangettes

Ingredients:

4 large oranges
8 oz water
8 oz sugar
16 oz dark chocolate

Directions:

- Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges.
-Slice the peels into thin strips and trim the edges.
-Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. (This is done to remove the bitterness of the peels.)
-Prepare the simple syrup by combining 8 ounces water with 8 ounces sugar in a saucepan. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. [Make sure to check on these often & leave covered.] Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
-Melt 16 ounces dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and let them cool on a piece of parchment paper. Store the orange peels in an airtight container.

Recipe from: "SmittenKitchen" - 11/18/06 (& she adapted it from here)

Almond Pie Crust - using cinnamon

Ingredients:

2 cups (heaping) almond meal
1/2 cup butter or margarine, melted or 1/2 cup light olive oil
2/3 cup brown sugar
1/2 Tsp almond or vanilla extract
dash of pie spice or cinnamon, if desired

Directions:

Combine all of the ingredients to form a sticky dough. With moist fingertips, press the dough into a greased 9x12" baking pan or 2 - 8" glass pie plates. Bake the crust at 350° for 20 minutes. Allow to cool completely before filling.

Recipe from: UNKNOWN

Almond Pie Crust - using cream

Ingredients: (for 9" tart pan)

1 cup almond meal (processed almonds - pecans work as well)
1/4 cup powdered sugar
2 Tbsp chilled butter or margarine
1-1/2 Tbsp cream

Directions:

In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out the dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan and press in lightly. Chill again til firm, and fill. Bake as directed in your pie recipe; keeping an eye on the edges of the crust. If it starts to brown too quickly, cover the edges with strips of foil. Also make sure your oven rack is in the center of the oven, and not close to the top.

Original Cooks Note:
- To pre-bake for a no-bake filling, I would prick the crust, then bake it at 325° or 350° for 10-15 minutes until firm. Cool before filling.

Recipe from: UNKNOWN

Almond Macaroon Crust

Ingredients:

1 cup ground almond meal (processed almonds)
3/4 cup light brown or cane sugar
1 medium egg, beaten
1/3 Tsp almond or vanilla extract
1/4 Tsp fine sea salt
a dash of spice - cinnamon or nutmeg

Directions:

Preheat oven to 325°. Grease and GF-flour a 9" glass pie plate; or use a greased and GF-floured tart pan.

In a mixing bowl, mix together the ground almonds, sugar, egg, extract, salt & spice. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.

Bake the crust for 10 minutes, check to see the shape of it, and using a silicone or vinyl spatula, lightly press down any high puffy areas; resume baking for another 2 - 5 minutes, until the crust is firm. Place on a wire rack and again press down the shape to flatten, if needed.

Cool before filling. The crust will get crisper as it cools.

Recipe from: UNKNOWN

Almond Butter Blondies

Ingredients:

1 (16) ounce jar creamy roasted almond butter
1 cup agave nectar
2 eggs
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate 73%

Directions:

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in agave and eggs
3. Add salt and baking soda
4. Mix well with hand blender until all ingredients are thoroughly combined
5. Mix half of the chocolate into the batter
6. Pour batter into a well greased 9 x 13 " pyrex bakng dish
   
7. Scatter the other half of the chocolate on top of the batter
8. Bake at 325° for 35 minutes
9. Serve

Serves 24

Recipe from: "Elana's Pantry" blog - 5/9/08

3 Minute Microwave Chocolate Mug Cake

Ingredients:

1 coffee mug
4 Tbsp gluten-free flour
2 Tbsp sugar
2 Tbsp baking cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips
Nuts
Few drops of vanilla

Directions:

Add dry ingredients to mug, mix well. Add the egg & mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla, and mix again. Put the mug in the microwave & cook for 3 minutes on high. The cake will rise over the top of the mug several inches, but don't be alarmed! It shouldn't spill over and will simply settle back down after you all to cool a little. Tip out onto a plate if desired.

Recipe from: UNKNOWN

Flour Mix - Used for General Baking

2 cups white rice flour
2/3 cups cornstarch or potato starch
1/3 cup tapioca starch (can also use buckwheat, almond, or quinoa)
1 Tsp xanthan gum

Vegetarian Goat Cheese Vegetable Pot Pie

Ingredients:

1 Tbsp. olive oil
1 large onion, chopped
1 garlic clove, minced
2 potatoes, cleaned chopped
Trader Joe’s pasta seasoning (or other favorite spice blend)
1 carrot, peeled and chopped
1/2 GF bouillon cube and enough water to cover ingredients
broccoli florets from 1/2 of a medium stalk of broccoli, trimmed into bite sized pieces
1 Tbsp. butter
1 Tbsp. white rice flour (or other flour of your choice)
1 cup lowfat milk
3 oz. soft, spreadable goat cheese
salt
freshly grated pepper
smoked paprika

GF biscuit type crust*:
Chebe all-purpose mix
2 eggs
2 Tbsp. all natural spectrum shortening
5 Tbsp. water or milk
handful of fresh grated parmesan

Directions:

Preheat oven to 375°F and prepare casserole dish by spraying with nonstick cooking spray.

Heat olive oil in a dutch oven and add your chopped onion. Let it cook until partly translucent and add your minced garlic clove. Combine ingredients. As garlic starts to release its fragrance add your chopped potatoes and stir. Season with your Trader Joe’s or other spice blend. Let the potatoes brown a little, turning occasionally. Cook for 5 minutes or so, and then add your chopped carrot. Heat some water and then add your bouillon cube, mashed to the center of the pot, pouring enough hot water over it to barely cover your vegetables. Let them simmer until the potato is cooked through and the liquid has mostly reduced. Add your small broccoli florets and cook for another minute. Then make a well in the center of the pot and melt butter in it. Add your rice flour to the well and let it thicken. Slowly add milk, stirring gently. As milk sauce thickens, add your goat cheese and stir to combine. Season with salt and pepper. Pour into prepared casserole dish and sprinkle with smoked paprika.

Prepare your biscuit topping by mixing ingredients thoroughly in a medium bowl, kneading if necessary. If using Chebe mix, shape biscuits into little balls. Then take each ball of dough and flatten into a disc, placing on top of the filling so that you have rows of mini biscuits covering the filling. You can also use your favorite biscuit mix (such as Pamela’s biscuit mix*) and simply drop the dough onto the filling.

Bake for 35-35 minutes, or until biscuit topping is baked to your satisfaction. Enjoy this homey, tasty one dish meal!

**Notes

*You can use your favorite biscuit recipe in place of the Chebe mix. For gluten-free options, try Pamela’s lowfat biscuit mix topping found here:
http://www.bookofyum.com/blog/gluten-free-biscuit-recipe-lowfat-baking-with-pamelas-pancake-mix-1567.html

or a Mashed Potato Shepard’s pie type topping

Recipe from: "BookofYum" blog

Turkey and Sweet Potato Enchiladas

Ingredients:

2 cups of your favorite salsa- spicy or mild
4 cups of cooked free-range organic turkey, hand torn or shredded
Juice from 1-2 fresh limes
Sea salt and ground pepper
2 cups cooked sweet potato

Pinch of cumin
2 4-oz. cans chopped roasted green chiles, drained
Light olive oil, as needed
12 corn tortillas
1 cup diced pineapple- no juice
1-2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy
Hot red pepper flakes, to taste

Directions:

Preheat oven to 350°F.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.

Season the sweet potato with cumin, to taste. Add in 1 can of the roasted green chiles; mix. Add sea salt and pepper if it needs it.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil.

Place the tortilla into the sauced baking dish. Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey.

Roll up the enchilada- seam side down, and place it at the far end of the dish.

Repeat for the remaining tortillas, adding more oil, if needed to soften them.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple and the second can of roasted green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350°F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Serves 4 to 6.

REcipe from: "glutenfreegoddess" blog - 11/28/08

Tamale Pie

Ingredients:

1 pound ground beef
1 cup chopped onion
2 (8 oz) cans tomato sauce
1 (12 oz) can of corn, drained
1/2 cup olives
1 clove of garlic
1 Tbsp sugar
1 Tsp salt
dash of pepper
6 oz shredded cheddar cheese
3/4 cup yellow cornmeal
1/2 Tsp salt
2 cups cold water
1 Tbsp butter

Directions:

Cook meat and onions until brown.

Stir in tomato sauce, olives, corn, garlic, sugar, salt & pepper. Simmer 20-25 minutes (or until thick).

Add cheese & stir until melted.

Put into greased 9x9x2 backing dish.

Cornmeal Topper:

Stir corn meal with 1/2 Tsp salt into cold water. Cook & stir until thick. Add butter & mix well. Spoon & spread over meat mixture. Bake 40 minutes at 325°.

Recipe from: UNKNOWN

Ice Cream Pie with Easy Caramel Sauce

Ingredients:

Caramel Sauce
4 Tbsp Butter
1 cup Brown Sugar, Packed
½ cups Half-and-half
Pinch Of Salt
1 Tbsp Vanilla
Crust
¼ cups Egg Whites
¼ Tsp Salt
¼ cups Sugar
1 cup Pecans, Finely Chopped

Filling *
2 pints Ice Cream (1 Pint Each Of Different Flavors)

Directions:

To make the caramel sauce:

Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.

To make the crust:

Preheat oven to 350°. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn’t get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.

When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream over the bottom of the crust. Spread the other pint over the first flavor. Cover with foil and freeze until very hard.

To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky

Serves 8.

Recipe from: "Pioneer Women" blog - 1/12/10

Sweet and Sour Meatloaf

Ingredients:

2 pounds ground beef
1 onion, chopped
1 egg, slightly beaten
1/3 cup crushed crackers
salt, pepper, garlic salt, & celery salt to taste
1 can (8 oz) tomato sauce
1/4 cup vinegar
1/4 cup brown sugar
1 Tbsp Worcestershire sauce
1 Tsp mustard

Directions:

In large bowl, combine beef, onion, egg, salt, pepper, garlic & celery salt. In saucepan, combine tomato sauce, vinegar, brown sugar, Worcestershire sauce & mustard. Heat until sugar melts.

Mix 1/2 cup sauce into meat mixture. Form a loaf and place in pan. Pour remaining sauce on top. Bake 1 hour in 350° oven. Let meatloaf rest 10 minutes before slicing.

Recipe from: UNKNOWN

Sweet Potato Shepard's Pie

Ingredients:

For the topping:

3 medium sweet potatoes, peeled and diced
Sea salt and ground pepper, to taste
A dash of nutmeg
A drizzle of fruity olive oil, to taste
Plain hemp milk (or moo cow milk, if you like), as needed

For the filling:
1.5 pounds ground Black Angus beef
1 onion, diced
4 cloves of garlic, chopped
2 small to medium zucchini, trimmed, cut into pieces
1 cup artichoke hearts, cut up
1 14-oz can fire roasted diced tomatoes with green chiles
2 tablespoons balsamic vinegar
1-2 teaspoons agave nectar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley or cilantro
1/2 teaspoon cinnamon
Sea salt and ground pepper, to taste

Directions:

Preheat the oven to 350°F.

Place the sweet potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender and mashable.

Saute the ground Angus beef in a large hot skillet till lightly browned; pour off the fat; return the skillet to the stove. Add in the onions and garlic; stir and cook for five minutes or until the onions are soft.

Add in the zucchini; stir and cook for a couple of minutes. Add in the artichokes and tomatoes. Stir in the balsamic vinegar, agave, dried herbs and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer. Cook until the liquid is reduced a bit. Remove from heat.

Back to the sweet potatoes:

Drain the cooked sweet potatoes and mash them lightly. Season with sea salt, ground pepper and nutmeg. Drizzle with a little fruity olive oil. Add a couple of tablespoons of hemp milk and stir until smooth and fluffy.

Layer the beef and veggie mixture in a casserole or baking dish (or four individual gratin dishes, like original cook did).

Top with the mashed sweet potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 minutes.

Serves 4.

Recipe from: "Glutenfreegoddess" blog - 9/28/09

Spinach Pie

Ingredients:

1 box frozen spinach (thawed and well squeezed of liquid)
4 large eggs
1/2 cup provolone cheese or parmesan cheese
1/4 cup pesto
1 15 or 16 oz container ricotta cheese
2 Tbsp corn starch
1 Tsp onion and garlic powder
salt & pepper to taste

Optional: 1/2 cup finely chopped ham or bacon

Directions:

Mix all together (I whisk mine together) and our into a sprayed 8-9" pie dish or casserole dish.

Bake in a 350° oven for 40 minutes. Cool & cut into wedges.

Makes 6-9 servings.

Recipe from: UNKNOWN

Southwest Spaghetti Squash

Ingredients:

1 spaghetti squash
1 can Mexican Style diced tomatoes - undrained
1 can (14 oz) black beans - rinsed and drained
3/4 cup shredded monterey jack cheese
1/4 cup cilantro - finely chopped, divided
1 Tsp ground cumin
1/4 Tsp garlic salt
1/4 Tsp black pepper

Directions:

Preheat oven to 350°F.
Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a greased baking pan. Bake 45 minutes to 1 hour or until just tender.
Using a fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt, and pepper; toss well.
Spray 1-1/2 quart casserole dish with nonstick cooking spray. Spoon mixture into dish.
Sprinkle with remaining 1/4 cup of cheese.
Bake uncovered 30-35 minutes or until heated through.
Serve immediately.

Makes 4 servings.

Recipe from: UNKNOWN

Shrimp Enchiladas Verdes

Ingredients:

1 pound(s) peeled cooked shrimp , (21-25 per pound; thawed if frozen), tails removed
1 cup(s) frozen corn, thawed
2 can(s) (4 ounce) chopped green chiles, (not drained)
2 cup(s) canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 can(s) (15 ounce) nonfat refried beans
1 cup(s) reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup(s) chopped fresh cilantro
1 lime, cut into wedges

Directions:

1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Recipe from: EatingWell.com website

Sausage and Sweet Potato Casserole

Ingredients:

3 pounds cubed sweet potatoes; steamed or boiled until tender
1 pound sausage, browned
5-6 green onion tops

Dressing:

3 Tbsp cajun mustard
3 Tbsp olive oil
1/3 cup balsamic vinegar
pinch sugar

Directions:

Toss sweet potatoes lightly with dressing. Add sausage, salt & pepper (to taste), and onions. Sprinkle with 1/2 cup chopped fresh parsley.

Recipe from: UNKNOWN

Polynesian Chicken with Rice

Ingredients:

1 can (20 oz) pineapple tidbits or chunks
1/2 cup seedless or golden raisins
1/2 cup sliced green onions
1/2 Tsp ground ginger
1 clove garlic, chopped finely
3 cups cooked white or brown rice
2 cups chopped cooked chicken breast
2 Tbsp soy sauce

Directions:

Drain pineapple; reserve 4 Tbsp juice.

Heat 2 Tbsp reserved juice over medium heat in large, non-stick skillet. Add raisins, green onions, ginger, and garlic; cook & stir 3 minutes.

Stir in pineapple, rice, chicken, soy sauce, and remaining 2 Tbsp juice. Cover; reduce heat to low & cook about 5 minutes more or until heated through. Garnish with cherry tomatoes and green onions, if desired

Makes 4 servings.

Recipe from: UNKNOWN

Basil Pizza Sauce

Ingredients:

1 can (8 oz) tomato sauce
2 Tsp fresh basil or 1 Tsp dried
2 Tsp fresh parsley or 1 Tsp dried
1/4 Tsp fennel seed
1/4 Tsp garlic powder
1/4 Tsp salt
1/8 Tsp sugar

Directions:

Combine all ingredients in a small saucepan. Simmer for 15 minutes and set aside.

Makes about 1 cup (enough for a 12" pizza)

Recipe from: UNKNOWN

Pizza Crust

Ingredients:

1 Tbsp active dry yeast
2-1/2 Tsp sugar, divided
2/3 cup milk
2/3 cup potato starch
1/2 cup Carol's Sorghum blend (see below)
2 Tsp xanthan gum
1 Tsp italian seasoning
1 Tsp onion powder
3/4 Tsp salt
2 Tbsp olive oil, divided
2 Tsp cider vinegar
shortening for greasing pizza pan
white rice flour for dusting

Directions:

Preheat the oven to 425°F.

In a small bowl, dissolve yeast and sugar in warm milk. Set aside to foam 5 minutes. In a food processor, blend yeast mixture, potato starch, sorghum blend, xanthan guym, italian seasoning, onion powder, salt, 1 Tbsp oil, and vinegar until ball forms. Dough will be very soft.

Generously grease a 12" nonstick pizza pan with shortening (DO NOT use cooking spray as it makes it harder to shape the dough). Place dough on prepared pan. Liberally dust dough with white rice flour; then press dough into pan with your hands, continuing the dust dough with flour to prevent sticking as needed. The smoother the dough, the smoother the baked crust will be. Make edges thicker to contain toppings.

Place a rack in the bottom position and another in the middle position of the oven. Bake pizza crust 15 minutes, until crust begins to brown on the bottom.

Carol's Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch
1 cup tapioca flour

Recipe from: UNKNOWN

Spiced Pumpkin Butter

Ingredients:

4 cups Pumpkin Puree, or two 15-oz. cans pumpkin
1-1/4 cups pure maple syrup
1/2 cup apple juice
2 Tbsp. lemon juice
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
Chopped hazelnuts (optional)

Directions:

1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts.

Makes 4-1/2 cups (36, two- tablespoon servings)

Recipe from: Better Home & Gardens magazine - October 2009

Creamy Pumpkin Rice Pudding

Ingredients:

2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 cup Pumpkin Puree, or canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
3/4 cup dried cranberries or raisins
1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
1/2 cup coarsely chopped walnuts, toasted
2 Tbsp. honey

Directions:

1. Preheat oven to 325°F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

2. In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm.

5. To store, cover and refrigerate up to 24 hours.

Makes 6 servings.

Recipe from: Better Home & Gardens magazine - October 2009

Kale-Goat Cheese Fritatta

Ingredients:

2 cups coarsely torn fresh kale
1 medium onion, halved and thinly sliced
2 tsp. olive oil
6 eggs
4 egg whites
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 cup drained oil-packed dried tomatoes, thinly sliced
1 oz. goat cheese, crumbled

Directions:

1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.

2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.

3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve.

Makes 6 servings.

Recipe from: Better Homes & Gardens magazine - October 2009

Creamy Collard Dip

Ingredients:

2 slices bacon
1 small sweet onion, chopped (about 1 cup)
1 medium red sweet pepper, seeded and chopped (3/4 cup)
1 lb. fresh collard greens, trimmed and coarsely chopped (6 cups)
3 cloves garlic, minced
1 8-oz. pkg. reduced-fat cream cheese (Neufchatel), cubed and softened
2 oz. reduced-fat Monterey Jack cheese, shredded (1/2 cup)
1/2 cup light sour cream
1/2 tsp. Cajun seasoning (optional)*
Thin bread sticks or vegetable dippers, such as sweet pepper strips
Directions:

1. Preheat oven to 350°F. In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and sweet pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.

2. Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. If desired, trim fatty part from bacon and discard. Crumble remaining bacon and add to collard mixture. Spread mixture in a 1-1/2-quart casserole dish or 9-inch pie plate.

3. Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.

*Note: If you do not use the Cajun seasoning, add 1/4 teaspoon salt to dip.

Makes 3-1/3 cups (12 to 14 (1/4-cup) servings)

Recipe from: Better Homes & Gardens magazine - October 2009

Autumn Sangria

Ingredients:

2 to 3 fresh figs and/or 1 cup dried figs
2 to 3 fresh plums, pitted, and/or 1 cup dried plums (prunes)
2 to 3 fresh apricots, pitted, and/or 1 cup dried apricots
1/4 cup molasses
1 750 ml. bottle light red wine, such as Pinot Noir or Gamay
1 750 ml. bottle sparkling apple cider or club soda, chilled
1 orange, peeled, if desired, and sliced

Directions:

1. Halve, quarter, or slice fruit. In 3-quart glass container combine fruits and molasses; stir until well-combined. Slowly pour in red wine. Cover and chill 2 to 24 hours.

2. To serve, add sparkling cider and orange. Stir gently with spoon. Fill glasses with ice and ladle in sangria.

Makes 8 servings.

Recipe from: Better Homes & Gardens magazine - October 2009

Caramel Apple Upside-Down Cornmeal Cake

Ingredients:

6 Tbsp. butter
4 medium apples, peeled, cored, and sliced
1/2 cup packed brown sugar
2 Tbsp. milk
1/2 cup chopped pecans
1/3 cup dried cranberries
3/4 cup all-purpose flour
2 Tbsp. granulated sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup cornmeal
1 cup hot water
1/4 cup butter, melted
2 eggs, lightly beaten
1-1/2 tsp. vanilla

Directions:

1. Preheat oven to 350° F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove from heat. Stir in milk. Sprinkle with pecans and cranberries. Arrange apple slices on top.

2. In bowl combine flour, sugar, baking powder, and salt. In medium bowl combine cornmeal, water, and 1/4 cup butter. Stir in eggs and vanilla. Stir in flour mixture just until combined. Pour over apples.

3. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert; serve warm.

Makes 8 servings.

Recipe from: Better Homes & Gardens magazine - October 2009

Spinach Mushroom Quiche

Ingredients:

2 Tbsp plus 1 teaspoon extra-virgin olive oil
4 yellow-fleshed potatoes, such as yukon gold (about 12 ounces)
1/2 cup finely chopped onion
1 Tbsp cornstarch
Salt and pepper
Two 5-ounce containers baby spinach
8 ounces mushrooms, sliced
3 ounces Swiss cheese, shredded
2 large eggs plus 2 large egg whites
2/3 cup milk

Directions:

1. Preheat the oven to 400°. Grease a 9-inch glass pie dish with 1 teaspoon olive oil. Using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish and mold into a crust. Bake about 20 minutes.

3. Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring, until wilted; drain. Squeeze out any excess water. Chop the spinach.

4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.

5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour into the pie dish and bake until set, 20 to 25 minutes.

Makes 4 servings

Recipe from: Rachael Ray magazine - September 2009

Curry Chicken-and-Cider Soup

Ingredients:

1 Tbsp extra-virgin olive oil
1 onion, chopped
1 Tbsp grated fresh ginger
Salt and pepper
2 Tsp curry powder
1 Tsp ground cumin
1 cup apple cider
1 large sweet potato, peeled and cut into 1-inch chunks
1/2 head cauliflower, coarsely chopped (about 4 cups)
1/2 rotisserie chicken, skin and bones discarded and meat shredded

Directions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.

2. Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.

Makes 4 servings

Recipe from: Rachael Ray magazine - September 2009

Mexican Chicken Lime Soup

Ingredients:

2 Tbsp extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips

Directions:

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.

2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Recipe from: Rachael Ray magazine - September 2009

Pomegrante-Champagne Punch

Ingredients:

1-1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne

Directions:

1. In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.

**Helpful Hint**

We used Champagne in this punch, but other sparkling white wines, such as Prosecco, are equally festive and just as good.

Recipe from: Martha Stewart website

Ginger BBQ Pork or Chicken Stir-Fry

Ingredients:

2 1/2 cups chicken stock
3 Tbsp vegetable oil
1 cup brown rice
1/4 cup ginger preserves
1/4 cup hoisin sauce
2 Tbsp tamari (dark soy sauce)
1 Tbsp hot pepper sauce or Chinese mustard
1 1/2 pounds skinless, boneless pork or chicken, cut into bite-size pieces
Salt and pepper
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
2 cloves garlic, grated or finely chopped
1/3 cup sliced almonds, toasted (a generous handful)
2 scallions, thinly sliced
1/2 green apple, chopped (optional)

Directions:

1. In a medium saucepan, bring 1 3/4 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice, lower the heat, cover and simmer for 40 minutes. Fluff with a fork.

2. Meanwhile, in a small bowl, combine the remaining 3/4 cup chicken stock, the ginger preserves, hoisin sauce, tamari and hot sauce. In a large skillet, heat the remaining 2 tablespoons oil over high heat until rippling. Add the pork and cook, turning, until browned all over, about 5 minutes. Season with salt and pepper and transfer to a plate. Add the bell pepper and onion and stir-fry for 2 minutes, then add the garlic and stir-fry for a few seconds. Stir in the ginger sauce and the reserved pork and cook until the sauce thickens slightly, 1 to 2 minutes. Serve over the rice and top with the almonds, scallions and the apple, if using.

Recipe from: Rachael Ray magazine - September 2009

Cordon Bleu Clubs

Ingredients:

8 slices bacon
9 slices white or wheat sandwich bread
1 head butter lettuce, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup tarragon leaves
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice or white wine vinegar
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
Salt and pepper
Two 8-ounce pieces skinless, boneless chicken breast, halved lengthwise
8 thin slices baked ham
4 thin slices Swiss cheese
8 slices tomato

Directions:

1. Preheat the oven to 375°. Bake the bacon on a broiler pan until crisp, about 15 minutes.

2. While the bacon is working, trim and discard the crust from 1 slice of bread, then tear the slice into pieces. Arrange the rest of the bread on a baking sheet and lightly toast in the oven, about 5 minutes. Using a food processor, mix the lettuce, parsley, tarragon, mustard, lemon juice and torn bread. With the machine on, pour in 1/4 cup EVOO to form a thick sauce; season with salt and pepper.

3. In a large skillet, heat a drizzle of EVOO over medium-high heat or heat a grill pan and brush with EVOO. Add the chicken and cook, turning once, until golden, 4 to 6 minutes; season with salt and pepper.

4. Top each of 4 toasts with a chicken breast, 2 ham slices, 1 cheese slice (for melted cheese, broil the sammies for 1 minute), 2 tomato slices, salt, pepper and 2 bacon strips. Spread the lettuce puree on the remaining toasts and set on top. Slice the sammies into 4 triangles each.

Recipe from: Rachael Ray magazine - September 2009