Thursday, December 23, 2010

Slow Cooker Bacon Jam

1 1/2 lbs sliced bacon, cut crosswise into 1" pieces
2 medium yellow onions, diced small
3 garlic cloves, peeled and smashed
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

In a large skillet, cook bacon over medium high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered until liquid is syrupy, 3 1/2 to 4 hours. (Or leave in the skillet on very low for about half that time, stirring occasionally). Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Makes 3 cups
Active time: 30 minutes / Total time: 4 hours
Original recipe: Everyday Food Magazine


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10 TBL Earth Balance Butter
3/4 cup sugar

1 cup Wendy Warks Flour Blend
1/3 cup potato starch
1/3 cup tapioca starch
1/3 cup coconut flour
1 tsp xanthan gum
1 pack (about 2 tsp) unflavored gelatin
2 tsp baking powder
1 1/2 tsp powdered egg replacer

1 tsp vanilla extract
1 tsp powdered vanilla extract
3 TBL Silk vanilla soy creamer
3 TBL Dairy free sour cream


preheat oven to 375*F

Cream butter and sugar.
In a separate bowl blend the following: Wendy Warks flour, potato starch, tapioca starch, coconut flour, xanthan gum, gelatin, baking powder and egg replacer.
Add the dry ingredients to the creamed butter until a "sand" like consistency forms.
Turn off beater and add in all at once the vanilla extract, powdered extract, creamer and sour cream.  Mix until dough forms.

Roll half of the dough at a time between two pieces of parchment paper, to 1/8” thick. Cut into desired shapes on one of the parchment papers and pull away the excess negative space dough leaving the cookies in place so they don't become misshapen by moving them. Place the parchment paper on a cookie sheet and bake at 375*F for 8-10 minutes  or until the edges and bottoms are very lightly browned. Cool on a wire rack.



500g / 1lb 2 oz icing (confectioner's) sugar
2 lemons
3 - 4 teaspoons glycerine

Sift the sugar into a the bowl of a mixer.
Juice and strain the lemons.
Beating continously, gradually add the juice and glyercine to the sugar

Originally sourced at:

Vegan Royal Icing:

3 tbsp water
2 tbsp egg replacer powder
3 1/2 cups icing sugar
1/8 tsp cream of tartar
Add water to egg replacer and whip with electric beaters until it's thick. Add cream of tartar and 1/2 a cup of the icing sugar and mix until thick. Add another 1/2 cup of icing sugar and whip until thick again. Finally add the last 3/4 of a cup icing sugar and beat until a thick icing forms. If it's too thick (which mine was) add another 1/8-1/4 cup water slowly while beating until it softens a little (I added too much! Disaster area, seriously!!)

Originally sourced at:


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1/3 cup butter (room temp)
1/3 cup shortening
3/4 cup sugar
1 egg*
1 tsp vanilla
1 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp xanthan gum
1 tsp unflavoured gelatin
2 tsp baking powder
1/4 tsp salt (scant)
1 tbsp milk


preheat oven to 375*F

In a large bowl, beat margarine and shortening until creamy. Add sugar to cream.
In a seperate bowl whisk egg and vanilla. Add to creamed butter mixture.
Add rice flour, xanthan gum, gelatin, baking powder and salt. Beat well.
Add tapioca starch and potato starch. Beat until well combined.
Add milk if needed.
Cover with plastic wrap and refrigerate for at least three hours.
Divide the dough in half and chill the unused portion of the dough until needed.
On a lightly rice-floured surface, roll half of the dough at a time, to 1/8” thick. Cut into desired shapes and place on an ungreased cookie sheet. (if the dough becomes sticky, return to the fridge to chill again.)
Bake at 375*F for 7-8 minutes (for 2 ½ inch cookies; less for smaller ones, more for larger ones) or until the edges are firm and bottoms are very lightly browned. Cool on a wire rack.

From Sheri L. Sanderson's "Incredible Edible Gluten-Free Food for Kids" cookbook.
*I've tried making this without eggs... doesn't convert. The cookies melt out of shape too much.



Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water


For Royal Icing with Egg Whites:
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

Makes about 3 cups (Enough for a double batch of the sugar cookie recipe listed above)

Wednesday, December 22, 2010

Homemade Chicken Stock

A savory stock perfect for soups, stews and a variety of other dishes, brought to you by The Barefoot Contessa.

3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

Lentil Sausage Soup

This is a delightful soup brought to you by The Barefoot Contessa (Episode: Tale of Two Soups). It's the perfect soup for a cold winter night with a wonderful meaty flavor in which thick rich lentils add to the hardiness of this flavorful soup. We often have bulk mild Italian sausage on hand which is easily subbed for the kielbasa, just brown in a separate pan and add at the same time.

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Friday, November 26, 2010

Dinner Rolls

I wish I had the genius mind that concocted this gem of bready goodness... alas you should know that full credit belongs to Art of Gluten Free Baking. All I have done is simply copy her recipe here for ease of locating it. Please go check out her site (and try not to drool on your computer when doing so) she has some lovely pictures and a wonderful post in which she talks about how she developed this recipe.

-makes about 20 rolls

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the rolls)

Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan

3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL xanthan gum
4 tsp baking powder
1 tsp salt
1/4 C sugar
2 TBL active dry yeast (I use Red Star)
2 C warm but not hot milk
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C olive oil (or neutral vegetable oil)
melted butter for pans and for brushing tops of rolls
tapioca flour for pans

-butter and flour muffin tins
-in a small bowl, whisk sugar into warm milk
-add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top
-in a medium bowl, mix together flour, xanthan gum, baking powde, and salt; set aside
-in bowl of mixer, beat together eggs, vinegar and oil
-add yeast mixture, beat to mix
-add flour mixture, beat on high with paddle attachment for about 3 minutes
-spoon dough into prepared muffin tins–filling about 3/4 of each cup
-with a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
-don’t worry if there’s a little extra tapioca flour left on the rolls
-turn on oven to preheat to 375 degrees
-put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove. Let rise until about double in bulk–about 40 minutes
-once rolls have risen, brush the top of each with melted butter
-bake in preheated oven for about 20 minutes–until the tops are a nice golden brown
-release rolls from tins–I often put them into a tea-towel lined basket to keep warm
-these rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter overnight to see what they would be like the next day–and they were yummy!

*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.


Friday, November 19, 2010

Bacon Wrapped Dates

I adore this simple appetizer. It's savory, sweet and there's never a single one left!

1 pound sliced bacon, cut in half
1 pound pitted dates
OPTIONAL for Stuffed Bacon Wrapped Dates
4 ounces blue cheese OR 4 ounces chorizo

Preheat the oven to 350 degrees F.

Slice dates in half, and open them up. Pinch off pieces of blue cheese or small chunks of chorizo, and place them into the center of the dates. Close the halves of the dates.

Wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange on a baking sheet with sides to catch any grease.

Bake for about 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Saturday, November 13, 2010

Apple-Cranberry Cake

• 1 3/4 cup (approx. 165 grams) fresh cranberries
• 1 apple, washed, core and diced (I used Gala)
• 1/2 cup brown sugar
• 1/4 cup apple cider
• 1 Tbs. orange zest (optional)
• 2 tsp. cinnamon
• 2 eggs
• 3/4 cup granulated cane sugar
• 1/4 cup butter or non-dairy alternative, melted (Earth Balance® Buttery Sticks)
• 1/4 cup "natural" (unsweetened) applesauce
• 1 tsp. vanilla extract (Neilsen-Massey® Madagascar Bourbon Vanilla)
• 1/4 cup sour cream, dairy or non-dairy (Follow Your Heart® Soy Sour Cream)
• 1 1/4 cup Jules Gluten Free™ All Purpose Flour
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• Sugar-cinnamon mixture for topping (optional)

Preheat oven to 325° F (static) 300° F (convection)
Wash and remove stems from cranberries. Combine in a medium-sized bowl with the apples, brown sugar, apple cider, orange zest and 1 Tablespoon cinnamon. Pour into a 9 x 9 square baking pan or a 10-inch pie plate and set aside.
Beat eggs and granulated sugar until light, approximately 1-2 minutes. Add butter, applesauce, vanilla and sour cream, beating until well mixed. Stir in the flour, baking soda and salt; beat until fully integrated and smooth.
Pour flour batter over the fruit mixture; sprinkle with sugar-cinnamon mixture, if desired.
Bake for 55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Serve warm with or without ice cream (dairy or non-dairy).

~ Jules Gluten Free

Thursday, November 11, 2010

Banana Bread

This is an old family recipe. My mom used to make this for me and my sister when we were little girls. She'd cut the slices into "fingers" and serve to us warm with a little butter. Divine! It converts easily to GF with only a change from using wheat flour to your favorite gluten free all purpose flour.


2 cups sifted all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup of sugar
2 eggs
1 cup (2 medium sized) mashed ripe (brown) bananas
1/3 cup of milk
1 teaspoon lemon juice
1/2 cup chopped nuts (optional)


Preheat oven to 350*.

Sift flour with soda and salt. Cream butter. Gradually add sugar, creaming well. Add eggs and bananas; blend throughly. Combine milk and lemon juice. Add dry ingredients to banana mixture, alternating with the milk, beginning and ending with the ry ingredients. Blend well after each addition.

Grease bottom of a 9"x5"x3" bread pan. Pour in batter and bake at 350* for 60 - 70 minutes, until bread springs back when lightly touched in center. Remove from pan onto wire rack to cool.

Sunday, November 7, 2010

Simple Syrup

This basic preparation is used for flavoring cold drinks, candying fruits, and moistening sponge cakes.
Simple syrup (sugar syrup) can be made in different viscosities for a variety of uses. Cooled thin syrup (1 part sugar to 2 parts water) is used for brushing on cake layers, especially sponge cakes, to add moisture and a bit of extra sweetness. Medium-thick syrup (1:1) is great for mixed drinks, sweetening iced teas and coffees, and for candying fruits, while thick simple syrup (2 parts sugar to 1 part water) is also known as “sorbet syrup” and is used as a base for many flavors of sorbet. This "super-saturated" sugar syrup is also used for making old-fashioned rock candy.

1. We used one cup of water and one cup of sugar to make a medium-thick simple syrup.

2. Combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. Depending upon the usage, you may choose to flavor the syrup. Remove the syrup from the heat and cool slightly. Stir in 1-2 teaspoons of vanilla extract for a basic vanilla syrup. Infuse with herbs or spices, if desired; liqueurs and alcohols such as brandy and rum are often used for moistening cakes. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Saturday, October 30, 2010

One Chicken, Four Meals

One chicken, four meals: a post for a friend of mine who was asking about meal planning. Okay, here's an easy one! Makes about four meals. And to make the second one vegetarian you could sub out the chicken and use tofu or squash instead. Sauté it first so it browns then add the onions and the rest of the ingredients.


One whole chicken
1 onion
2 carrots
2 celery stalks
1 - 2 lemons
2 cloves of garlic
1/2 cup italian salad dressing
Sprig of fresh rosemary if you have it
white wine (optional)

Rinse the chicken, take out the little baggy of innards, pat dry and rub the inside cavity with a bit of corse salt.
Corsely chop the onion, carrots, celery and lemon (in quarters).
Put half the lemon in the chicken along with a handful of whatever veggies will fit.
Put the rest of the veggies and garlic on the bottom of the crock pot. Place the chicken breast side down over top.
Drizzle salad dressing over chicken, trying to lightly coat the whole thing. Put rosemary spring on top of chicken.
Cook on low for 8 hours or high for 5-6.

I usually nuke peas with this meal and if you make mashed taters ahead of time they can be frozen and nuked back to life or just reheated depending on if they've been it the fridge or freezer. If you have a little more time roasted veggies are also delish with the chicken.

To make a nice sauce for the chicken defat the broth and add a 1/4 cup of white wine to about 2 cups of broth. Puree the carrots and onions that were cooked with the chicken and whisk with the wine broth mixture. Pour over chicken.

This will give you at least another night of left overs.

Precooked chicken meat
1 tbl olive oil
1 onion
2 cloves minced garlic
1 pack of taco seasoning (or a mix of your own seasonings like dried cilantro, dried oregano, ground cumin, paprika, chili powder, ground red pepper, salt, black pepper, garlic salt, etc)
2 tbl lime juice
1 small can of tomato paste
1 14 oz can of chopped tomatoes with juice
1 small can of mild roasted green chilis
hot pepper sauce to taste (optional)
1 14 oz can of corn
1 14 oz can of bean (black, pinto, red or any kind of refried)
corn tortillas
cheddar cheese
fresh cilantro
fresh lime wedges
sour cream
hot sauce

Debone and shred the chicken, you should have about two cups left from prior meal.

In a large sauce pan add chopped onion and saute till soft. Add chicken, garlic, taco seasonings and saute for another two or three minutes. Add lime juice and let cook off. Add tomato paste, chopped tomatoes, roasted green chili's. Add hot sauce here if desired. Let simmer till everything is hot, about 6 minutes.

In a 8"x8" glass baking dish put a large spoonful or two of the chicken mix to the bottom of the pan and spread around. Add a layer of corn tortillas, a thin layer of cheese, a layer of beans and whole corn. Keep layering up till you run out of chicken. (End on the chicken layer - it should be on top)

At this point you could stop and put it covered in the fridge if you need to make it ahead of time. It could easily be baked later in the evening.

Bake on 350* for 1/2 hour (45 minutes if you've had it in the fridge). Last five minutes of cooking add cheddar cheese to top and bake long enough to brown slightly.

Let cool a little bit so it sets up. Cut slices like lasagna and garnish with cream cheese, avocado, lime wedges, cilantro and hot sauce.

Should be at least one night of left overs.

Sunday, October 10, 2010

Spicy Cranberry Chutney

There can never be too much cranberry sauce at our table. Our family is split over the light sweet cranberry orange version that my mom makes and this deep spicy rich version that pairs amazingly well with the robust flavors of a sage infused turkey.


3 cups fresh cranberries
2 1/2 cups granulated sugar
3/4 cup water
2 granny smith apples, peeled, cored and diced small
1/2 cup celery, diced small
1 cup yellow onion, diced small
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
2 teaspoons ground ginger
1 cup Thompson raisins


Combine all ingredients, except the raisins, into a large (3 quart) sauce pan. Bring the mixture to a boil; reduce the heat to medium-low and allow to simmer for approximately 20-30 minutes or until berries pop.

Simmer for an additional 15-20 minutes to allow mixture to reduce and thicken.

Remove from heat, stir in the raisins and allow raisins to plump. Serve warm or chilled.

PREP TIME: 10 minutes
COOK TIME: 45 minutes
SERVES: 12-16

Tiffany's Taco Soup


1 tbl. olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
3 - 4 stalks of celery, chopped
2 large cloves of garlic, diced
1 1/2 lbs. of the leanest ground beef you can find

4 14 oz. cans of beef broth
1 28 oz. can of diced tomatoes
1 14 oz. can of whole tomatoes
1 can of corn, drained
1 can of pinto beans with juice
1 can of garbanzo beans with juice
1 can of hominy, drained (optional)
1 package taco seasoning


Grated cheddar cheese
lime wedges
sour cream
tortilla chips


In a large stock pot saute the onion, bell peppers, celery and garlic for five minutes in a little bit of olive oil then stir in the meat and cook over medium hight heat until the meat is cooked (no longer red).
Reduce the heat to medium and add in the broth, tomatoes, corn, pinto beans, garbanzo beans, hominy and taco seasoning.
Simmer the ingredients until all the veggies are tender, about 1 1/2 hours.
Serve the soup with grated cheese, avocado, lime, sour cream and tortilla chips.

Hot Apple Cider with Ginger and Cardamom

A lovely seasonal treat that's delicious with dessert.


1 lemon
1/4 cup sugar
6 quarter sized pieces of crystallized ginger, coarsely chopped
20 cardamom pods
15 whole cloves
2 cinnamon sticks, each broken in half
8 cups unfiltered apple cider


Using vegetable peeler, remove peel (yellow part only) in strips from lemon. Heat heavy large pot over medium heat. Add lemon peel, ginger, cardamom, cloves and cinnamon and stir until fragrant, about 2 minutes. Add cider and bring to boil. Reduce heat to low and simmer mixture 15 minutes. Strain into mugs and serve.

8 servings / Bon Appetite

Saturday, October 9, 2010

Apple Crisp

I like a lot of Streusel Topping on my apple crisp, and this recipe has lots! There’s plenty, even if you use a shallow pan. If you like less topping, halve the streusel recipe. This is also a nice sweet treat for breakfast!


½ cup shortening (or butter at room temp)
¾ cup sugar
½ cup potato starch
¾ cup cornstarch
2 tsp baking powder
½ tsp salt
1½ tsp xanthan gum
¼ cup milk (or less - add last otherwise it can lose it’s “crumble” and turn to sticky dough)
1 tsp cinnamon

5-6 medium apples, peeled, cored, chopped (about five cups)
1½ TBL cornstarch
2 TBL sugar (use a bit more for tart apples)
¼ tsp cinnamon
(I also add a splash of lemon juice and up the spice)


Preheat oven to 375°. In medium bowl, combine all Streusel Topping ingredients. Mix to form small clumpy pieces. If you overmix, you may simply break off small pieces of the topping to form small pieces. Set aside.

In large bowl, combine apples, cornstarch, sugar and cinnamon. Toss to coat well. Put apple mixture into lightly greased pie plate or 1½ quart casserole. Top with streusel mixture.

Bake 35-40 minutes until apples are tender and streusel is browned.

Next time try adding cranberries and walnuts with a little bit of lemon zest to the apple mixture before baking. A teaspoon of tapioca is good too to help keep it thick and not get too watery.

Yields: Serves six

Source: Roben Ryberg's The Gluten Free Kitchen

Friday, October 8, 2010

Blueberry Lime Jam

Yeild: about 6 half-pints

4 1/2 cups blueberries
1 package (1.75oz) powdered pectin
5 cups of sugar
1 tablespoon grated lime peel
1/3 cup lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large sauce-pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Source: Ball Blue Book of preserving

Thursday, September 30, 2010

New England Sausage, Apple and Dried Cranberry Stuffing

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Destined to become your new family tradition, this impressive stuffing gets its Yankee accent from apples and dried cranberries.


– 14 ounces GF bread, cut into 1/2" - 1/4" cubes (about 12 cups or one loaf)
– 1 pound sweet Italian sausages, casings removed
– 1/4 cup (1/2 stick) butter or substitute
– 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
– 1 pound tart green apples, peeled, cored, chopped
– 2 cups chopped celery with leaves
– 4 teaspoons poultry seasoning
– 1 teaspoon sage (optional)
– 1 cup dried cranberries (about 4 ounces)
– 4 teaspoons chopped fresh rosemary
– 2/3 cup chopped fresh parsley
– 3 eggs, beaten to blend (while this improves the recipe it can be made without. I usually reserve a little EF bowl for myself and bake the rest with eggs for everyone else)
– 1 1/3 cups (about) canned low-salt chicken broth


Preheat oven to 350°F.

Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Saute sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet.

Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To BAKE stuffing in TURKEY: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To BAKE all stuffing in PAN: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

14 Servings (About 18 cups)
Source: Slightly altered recipe from: Bon Appétit_November 1994


Here are the comments and reviews given from the original version from

Don't just take my word for it! This recipe has a four fork rating with 95% of the people who try it, would be willing to make it again. Enjoy! It's amazing - I could eat this three times a day and make it though out the year 'cause just having it annually isn't enough!

Spiced Pumpkin Pie

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2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons all purpose GF flour (Sweet Rice Flour would work too)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

1 1/2 cups canned solid pack pumpkin
1/2 tablespoon dark molasses
1/2 tablespoon maple syrup
4 large eggs
2/3 cup whipping cream
1 purchased frozen 9-inch pie crust or prepare a homemade crust.

Place baking sheet in oven and preheat to 450°F.
Whisk first 8 ingredients together in large bowl to blend.
Whisk in pumpkin, molasses/maple syrup and eggs, then cream.
Pour mixture into frozen crust or homemade pie crust.
Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 - 50 minutes. Cool.
Can be made 1 day ahead. Cover and refrigerate. Serve at room temperature.

Serves 6 - 8

"Turn off oven after the time is up and leave pie to set for another 1/2 hour."
"If you're making your own crust, make sure the crust is frozen and dont use a glass pie pan - otherwise the bottom crust might be on the soggy side."
"Prebaking the crust for about 10 minutes before pouring in the filling helps to reduce the chance it might be soggy."

Originally this recipe came from I'm currently trying to figure out how to make another version of this that doesn't use eggs.

Wednesday, September 15, 2010

Lemon Meringue Pie

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For shell
Use your favorite Pie Crust Recipe. Make enough for a single-crust 9- to 10-inch pie
Preheat oven to 400°F.
Line shell with parchment paper and fill with rice or pie weights.
Bake shell in middle of oven 10 minutes.
Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack.
Lower oven temperature to 350°F.

For filling
1 cup sugar
7 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest

For meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Make filling:
Prep and measure out all ingredients as things go quickly once you get started.
In a heavy saucepan (w/ no heat) whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved.
In a bowl whisk together egg yolks.
Cook milk mixture over moderate heat, whisking, until it comes to a boil and feels "dangerously thick".
Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture.
Simmer mixture, whisking, 3 minutes or long enough until it's thick again.
Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.

Make meringue:
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks.
Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry.
Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
Let cool for about two hours and then refrigerate.

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Monday, September 13, 2010

Two Layer Cheesecake with Chocolate Raspberry Coulis

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CRUST: Mix in mixer and mold lightly into a 9" pie pan
1 1/2 cups graham cracker crumbs (I get GF graham cracker crumbs from Outside the Breadbox, Inc. They can be ordered, but our local grocery store carries them (in Oregon/SW Washington).
1/2 cup unsalted butter at room temperature (1 stick)
3 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon maple flavor (optional)
Bake at 325 degrees for 15 minutes

BOTTOM FILLING: Whisk together in a separate bowl until just blended.
1/2 cup sugar
1 1/2 teaspoon vanilla extract
1 teaspoon vanilla flavoring (optional)
3 eggs
Use mixer to blend the cream cheese and egg mixture together. Mix until smooth then add flour.
12 oz. cream cheese (at room temperature)
1 1/2 tablespoons GF flour (I use Authentic Foods Multi-Blend Gluten-Free Flour Mix)
Pour into crust and bake at 350 degrees for 30 minutes. Remove from oven and let cool for 1/2 hour then make topping.

TOPPING: Whisk the following in a mixer.
1 pint sour cream
2 teaspoons vanilla extract
3 tablespoons sugar
Once blended pour over filling and sprinkle with cinnamon (optional). Bake at 350 degrees for 10 minutes.

Remove from oven and let cool for at least 1 hour, then refrigerate for a day or at least two hours if you can't stand to wait that long! If making the raspberry chocolate sauce it's best to add it to the cheesecake while it's still warm and before putting into the refrigerator to set. Do not cover with plastic wrap while cooling (even in fridge) as moisture builds up and drips onto surface marring sauce.

2 cups frozen raspberries
1/4 cup bakers sugar
1 tablespoon vanilla
Rinse and drain frozen raspberries. Puree in blender with sugar and vanilla. Use a fine mesh sieve to strain out raspberries seeds. Set aside.
2 tablespoons butter
1 oz 87% dark chocolate
In a pan melt butter and add raspberry puree. Turn to low heat. Add in chocolate stirring constantly until melted and throughly mixed with raspberry puree. Add more sugar if too tart or lemon juice if not tart enough. Keep heat on low and simmer (do not boil) to reduce sauce slightly. Remove from heat and pour over top of cheesecake in a thin layer. (You will probably have some sauce left over - it's great on ice cream!)

Sunday, September 12, 2010

It's as Easy as Apple Pie


3/4 cup sugar (1 cup if apples are really tart)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons quick-cooking tapioca
1 teaspoon lemon zest
1/2 cup butter (1 stick)
1 1/2 teaspoons vanilla
1 1/2 tablespoons lemon juice (about the juice of one lemon)
2 Tablespoons cornstarch (depending on how juicy the apples are)
8 Granny Smith or other good baking apple

One package ready made crust or your own crust recipe
1 egg (or 1 TBL veganaise and 1 TBL Silk Soy Creamer whisked)
1 dash of nutmeg


Preheat oven to 350*

Combine in small bowl: sugar, cinnamon, nutmeg, 2 Tbl of the quick-cooking tapioca and lemon zest. In another small bowl combine melted butter and vanilla. Mix first bowl with second now. In third bowl combine lemon juice and cornstarch until thick. Now mix with other ingredients. Set aside. Try not to eat too much of this.

Take apples and peel them. Then half and quarter them, discard the core. Slice into wedges. In a large bowl combine the apples with spice mixture. Mix so that all fruit is thoroughly coated.

Grease a glass pie pan and prepare crust according to directions. Dust the inside bottom of crust with last TBL of quick-cooking tapioca. Fill crust with apple mixture. Place and seal upper crust to lower crust. Cut holes in the top crust to vent steam while baking.

Break egg and whisk with a little bit of water or use veganaise and creamer mix to brush on pie crust for glaze. Sprinkle with a dash of nutmeg.

Bake for 1 hour or until the pie is golden brown. Great warm with melted caramel and vanilla ice cream!!

Saturday, September 11, 2010

Chicken Enchiladas

When I was a little girl we lived next door to a hispanic family. This recipe comes from my neighbor's Grandmother in Mexico City. Whenever my mother made them she could not keep me and my sister out of the cheese sauce before they were done! These are melt in your mouth divine.



15 corn tortillas

2 to 3 lbs. chicken cooked, boned and shredded. (Save broth for sauce.)
2 Tbl butter
2 Tbl flour or corn starch
1 chicken bouillon cube
1 lb can crushed tomatoes with juice
1 clove of garlic
2 Tbl minced onion
1/2 tea salt
1/2 tsp crushed leaf oregano
1/2 tsp pepper
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp tabasco / hot sauce (or more to taste)


2 Tbl butter
2 Tbl flour or corn starch
1/2 tsp salt
dash of pepper
1 Tbl minced onion
1 small can of green chili's (optional)
1 cup chicken stock
1/2 cup cream or milk
1 lb. shredded cheddar cheese


Green peppers



If you don't have cooked chicken already and are starting out with raw follow these directions first.

Brown boneless skinless chicken breasts in a pan with some olive oil, salt and pepper. Once golden on both sides add two cans of chicken broth and cook till done. Save broth for cheese sauce.


Saute onion in a large skillet. Add bouillon cube and tomatoes. Thicken with corn starch or flour over medium heat, stirring constantly until smooth.

Blend in seasonings and garlic. Remove from heat and add shredded chicken.


Melt butter in sauce pan. Blend in corn starch, salt and pepper. Add onions, chili's, chicken stock and milk, stirring constantly till thick. Add cheese, blend until smooth.


Preheat oven to 400*.

Dip one side of corn tortilla in cheese sauce. Lay un-sauced side down on plate. Spoon a bit of the chicken tomato filling onto cheese side. Roll up and put in greased 9"x13" baking dish. Repeat until dish is full. Pour remaining sauce over the top of the enchiladas.

Garish with sliced olives or green peppers if desired.

Bake at 400* for 15 - 20 minutes.

Corned Beef and Cabbage

Another family classic who's origins are lost to time. We have this every year on St. Patty's Day.

3 lbs. corned beef (Look for the lean "round" cut not the brisket which tends to be a lot fattier.)
2 tsp peppercorns or 1/4 tsp ground pepper
12 whole cloves
2 bay leaves
8 potatoes, peeled and quartered
8 carrots, halved lengthwise
1 medium head cabbage, cut into 6 wedges

In large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaves. Simmer covered; 3 to 3 1/2 hours till tender. Add potatoes and carrots. Simmer; 15 minutes longer. Add cabbage; cook 15 minutes or until vegetable are tender. Remove bay leaves. Cut meat into pieces. Serve with cooking liquid and vegetables

If corned beef is packaged with spice package, omit peppercorns, clove and bay leaf. Alternately you can use about two tablespoons of pre-mixed pickling spice that can be purchased from the herb/spice section of your grocery store.

Serves 6 to 8

Friday, September 10, 2010

Rice with Peas and Mint

This is a lovely unexpected side dish to take to pot lucks and picnics. The mint gives it a light fresh taste perfect for summer get-togethers. I rarely come home with any left.


1 cup cooked rice
2 Tbl unsalted butter (or substitute like Earth Balance)
1 shallot, minced (about 2 Tbl worth)
Zest of one lemon
1 lb fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 Tbl freshly chopped mint


Cook rice according to package directions. Melt butter in a medium sauce pan over medium heat. Add shallot and lemon zest, and saute until translucent.

Add peas and cook until bright green and tender, adding a little water if shallots brown before peas are done.

Add cooked rice, season with salt and pepper. Toss to combine. Remove from heat and stir in mint.

Can be eaten warm or chilled.

Source: This was originally a Martha Stewart recipe but it called for Orzo which traditionally is made from semolina, so obviously, it's off limits for me. It's easily subbed out with a cup of cooked rice.

Thursday, September 9, 2010

Roast Chicken with Potatoes, Lemon and Asparagus


One of my all time favorite quick dishes when I'm expecting to have to feed a large number of house guests and would rather spend time visiting then cooking.

Packages of cut-up chicken in the supermarket often have 8 pieces. For even cooking we cut the breast pieces in half crosswise, making a total of 10 pieces.

1 1/2 pounds new potatoes halved (or fingerling potatoes whole)
3 TBL olive oil
coarse salt and ground pepper
1 package cut up whole chicken (about 3 lbs)
1 bunch asparagus (1lb) trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
6 springs fresh thyme

1. Preheat oven to 475. Toss potatoes in 2TBL olive oil. Place potatoes on a roasting pan or high sided baking sheet; season with salt and pepper. Roast tossing once, until potatoes are golden, 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Toss asparagus, lemon wedges and thyme in remaining TBL of olive oil. Scatter around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 - 15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.

OPTION: Other spices maybe used at anytime to "change it up" a bit. I like chives with the potatoes and paprika on the chicken too...

Serves 4
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Everyday Food - Issue # 41

Wednesday, September 8, 2010

Greek-Style Slow Cooker Meatballs and Artichokes


This Mediterranean-inspired main dish is brimming with a medley of tastes: savory lemon, pungent oregano and tender artichoke hearts. I loved this recipe but thought it could've easily been doubled - two people ate 1/2 of this in one sitting! It's super easy and yummy!

1 sprays cooking spray
1 pound uncooked ground turkey breast
1/2 tsp table salt, or more to taste
1 tsp ground sage
8 small uncooked new potatoes, scrubbed, unpeeled
12 oz frozen or canned artichokes, hearts
1 tsp dried oregano, crushed
1/4 tsp black pepper
1 cup canned chicken broth
1 Tbsp cornstarch
1 Tbsp fresh lemon juice

Coat a 12-inch nonstick skillet with cooking spray.

Season turkey with salt and sage; shape into 1-inch balls. Add turkey to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4- to 5-quart slow cooker. Add broth to hot empty pan to release the browning. Then add to the slow cooker.

Add potatoes, oregano, and pepper; cover and cook on high heat for 3 hours. Add artichoke hearts and continue cooking for 2 to 3 more hours.

About 15 minutes before serving, spoon cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. Stir into slow cooker, cover and cook on low heat for 15 minutes more. Yields about 1 2/3 cups per serving.

Servings | 6
Preparation Time | 20 min
Cooking Time | 360 min
Weight Watchers

Southwestern Chicken Corn Chowder


1 boneless/skinless chicken breast OR 6 chicken tenders
2 tbl butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 tsp chili powder
1/2 tsp dried oregano
course salt and ground pepper
1 baking potato, peeled and cut into 1/2" pieces
1 package (10 oz) frozen corn kernels (I use a can of corn and it turns out just fine)
1 can (14.5 oz) reduced-sodium chicken broth
1/2 cup of 2% milk
1/2 cup of 1/2 & 1/2
Tabasco or chili powder (for optional heat)

In a medium saucepan, melt 1 tbl butter over medium heat. Brown chicken on both sides. Remove. Add 1 tbl butter and white part of scallion, carrot, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add chicken back in along with potato, corn, broth, milk and 1/2 & 1/2.

Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15-20 minutes. Remove chicken and shred; return to pot. Stir in green part of scallion and season with salt and pepper (and other spices if you want it more flavorful or heat). Refrigerate in an airtight container up to about three days.

This was a recipe I altered slightly from a recipe out of Martha Stewart's Everyday Food Magazine. This is also excellent with a side of cornbread. It freezes well too so if you want to double up the recipe and freeze some for "easy dinners" later on it makes it convenient. As a last note the chicken could easily be removed for a vegetarian version of this chowder which is basically the original recipe.

Canadian Pork Tourtière


This is a recipe my from my mother's side of the family. It was her maternal grandmother's. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region from which my ancestors hail. My mother would regale us with tales of her large French Canadian family coming home after midnight mass on Christmas and eating this dish and drinking Port wine till the wee hours of the morning while the children ran around and played under the table. Our family makes it every year on Christmas Eve still. It is the continuing tradition of the region to this day.


Follow directions for your favorite pie crust recipe
1 tsp flour
1 egg (or a combination of Vegenaise and soy creamer whisked together to make a thick cream)
1 TBL water


1 1/2 lb ground pork
3/4 lb ground veal*
1/2 tsp. salt
2 TBL sage leaves
2 cloves garlic, minced
1 dash nutmeg
1/8 tsp ground clove
1/4 tsp allspice
1 dash pepper
1 large onion, chopped (3/4 cup)
2 cups mashed potatoes

*This is how it appears in the original recipe. You can sub out the veal with regular lean ground beef for the same taste.


Pickle relish
Honey mustard


Make sure you have mashed potatoes on hand or start a pot boiling for potatoes while you cook the meat.

In a large skillet combine pork, veal (or ground beef), salt, sage, garlic, nutmeg and pepper. Cook over medium-high heat until lightly browned. Add chopped onion. Simmer until all moisture has steamed out of the pan. Remove from heat, drain out excess oil/fat. Stir in mashed potato and let cool.

Prepare pie crust according to directions for a two crust pie. Heat oven to 425*. Spoon filling into crust lined pie dish. Cover with second crust. Slit crust in several place to vent.

Beat egg with water; brush egg mixture over top of crust to make a nice glaze. Or use a combination of Vegenaise and soy creamer whisked together to make a thick cream to bush onto crust to make a nice glaze. Bake at 425* for 25 to 30 minutes or until golden brown.

Serve with port, pickle relish and mustard.

Serves 6 to 8

Apple Turnover


I was craving apple pie and didn't have time to make a whole pie so I had to improvise. Plus I didn't have a huge pile of apples. This works great with just apple sauce on hand.

1/2 stick butter ( 1/4c) room temp. (or butter sub)
3/4 c. sour cream
1 c. wendy warks GF flour mix
1 tsp. xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBSP sugar

In mixer bowl combine butter & sour cream until well blended. Add dry ingredients. Mix until a ball forms. Wrap in plastic wrap & chill.
On a lightly floured parchment paper, roll dough into several thin 5 inch circles.

For each turnover:
A scoop of applesauce
A scoop or two of brown sugar
A sprinkle of cinnamon
lemon juice
grated ginger
a sprinkle of quick cooking tapioca

In a seperate bowl add applesauce, cinnamon and sugar. Mix.
Put a scoop of this on to one side of each turnover, fold dough over and seal edges.

Brush over the top of folded turnover:
soy creamer

The top can be brushed with a combination of Vegenaise and Soy creamer whipped together to make into a thick cream. Brushing this will allow the to pastry brown nicely.
Sprinkle with cinnamon

Bake 350 for approx 25 min.

Potato Leek Soup


I made a potato leek soup today with potatoes, leeks and thyme from the garden. This soup came out smooth, creamy and delicately delicious. It's my own creation.

1 cup sliced leeks
5 - 6 potatoes, peeled and chopped (yukon gold is a good choice)
Salt and Pepper
1 - 2 TBL butter (or butter sub)
Chicken stock
1 Garlic clove crushed
1 teaspoon Mustard
1/2 cup Sour cream
Fresh thyme

Put leeks, potatoes, salt, pepper and butter in a soup pot, sautee for a few minutes till the onion is soft.

Add enough stock to just cover the potatoes. Set it to simmer. While simmering add a clove of garlic, a teaspoon or two of mustard. Simmer till the potatoes are cooked through. Turn off heat. Add two teaspoons of fresh thyme.

Take off the heat and put it in a bowl mixer with a whisk. Add about 1/2 cup of sour cream and whisk till smooth. Add more broth or water if it's too thick. Garnish with parmesan cheese and fresh thyme. Or for a heartier version...

2 lbs bulk Italian sweet pork sausage
1 bunch Kale

In a separate pan sauté bulk Italian sweet sausage until browned. Add in sliced chopped kale to taste. Cook till kale is wilted. Add to finished potato soup. Garnish with parmesan cheese and fresh thyme.

Creole Seasoning Mix

Make your own Creole seasoning mix to add spice to stews and soups.
Prep Time: 15 minutes


4 tsp. salt
1 tsp. paprika
1 Tbsp. garlic powder
2 tsp. pepper
1 tsp. white pepper
2 tsp. onion powder
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tsp. dried oregano leaves
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes

Combine all ingredients and store in an airtight container in a cool, dry place. Stir into mayonnaise, yogurt or sour cream for a vegetable dip, or sprinkle over oven fries. You can also use this in soups and stews.

Mom's Apple Pie in a Jar - aka Apple Jam


If you're a fan of apple pie - and who isn't? - you will love this luscious apple jam. Serve it on bread or use it more creatively in mini-tarts or as a dessert topping. You're certain to receive rave reviews for its good taste.

3/4 cup raisins or dried cranberries (I used dried cranberries)
6 cups chopped peeled Granny Smith or other tart apples (I used Jonathan)
Grated zest and juice of one lemon
1 (1.75oz) regular powdered fruit pectin
9 cups granulated sugar (yeah, that'd be NINE. *craaazy*)
1 tsp cinnamon
1/2 tsp ground nutmeg

1. Prepare canner, jars and lids
2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
3. In a large, deep stainless steel saucepan combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4" headspace. Remove airbubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Source: Ball Complete Book of Home Preserving - 400 delicious and creative recipes for today.

Mary's Turkey Chili


Here is an easy and wonderful turkey chili recipe. Bake up a quick batch of corn bread to go with and you have a great meal! This was a recipe given to me by my friend Mary. I'm not sure if she concocted it herself or got it from somewhere but I've never had anyone turn this down. It's a flavorful and mild chili that perfect for a cool day.


2 T. olive oil
2 medium onions, finely chopped
2 medium garlic cloves, crushed
1 T. paprika
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 T. chili powder
1 lb ground turkey
1 (28oz.) can crushed tomatoes
1 to 4 cups chicken broth (depending on how soupy you like your chili)
1 small can of tomato paste
1 T. dried leaf oregano
2 tsp. dried leaf basil
2 bay leaves
2 tsp. kosher salt*
1 tsp. ground pepper
1 T sugar
1 can pinto beans**
1 can red beans**
1 can black beans**
1 can corn**


In a large saucepan, heat oil over medium heat. Add onions, garlic, paprika, red pepper, cumin and chili powder. Saute for 2-3 minutes.

Add turkey, increase heat to high and cook until meat is cooked through. Place cooked spiced meat into a crock pot with all remaining ingredients. Cook on low for about six hours. Serve hot. Not only is this an easy way to cook chili, the flavors blend together wonderfully and the house smells great!

*If you only have regular table salt, reduce amount to 1 tsp.
** Or substitute in four cans of any type of your favorite beans.

Saucy Pork Chops

These are super easy to make pork chops in a rich tomato sauce. Again, this is a family classic. It was my mother's recipe and we always called it the "P Meal" when we were kids because we inevitably always had it with Peas and Potatoes (mashed). It's good for kids and grown-ups alike.

4 - 6 Pork chops
3 TBL butter
1 medium red onion, sliced
¼ cup brown sugar
pinch of salt
¼ cup balsamic vinegar
1 TBL worcestershire sauce
2 TBL soy sauce
8 oz can tomato paste

400° - Cook pork chops in a glass baking dish for 15 minutes. 7 minutes or so for each side to drain off fat.

While pork chops have started baking make sauce:

Sauté butter with red onion, brown sugar and a pinch of salt until onion is soft. Add and simmer balsamic vinegar, worcestershire sauce, soy sauce and tomato paste.

Turn oven down to 350° and pour sauce over pork chops. Cook for half an hour or until thermometer reads 160°.

Yields: 4 - 6 servings

Time to make: 45 min

English Muffins


1 ½ cups Bread Flour Mix
1 tsp xanthan gum
1 tsp dough enhancer (optional)
½ tsp. salt
1 T. sugar
1 pkt. Yeast
¾ cup plus 1 T. water, heated to 110 degrees
1 tsp. canola oil

Mix yeast, sugar and water, set aside. Lightly grease a six-bun hamburger bun pan (each bun form is about 4 ½ inches in diameter). Dust with corn meal or rice flour. Mix all dry ingredients in large bowl of electric mixer. Pour water mixture and canola oil into mixing bowl, mix until just blended. Scrape bowl and beaters, then beat at high speed for 2 minutes.

Spoon dough into prepared pan and spread it out to the edges with a table knife or off-set spatula. Carefully smooth and flatten top of the buns with a table knife. Cover with a light cloth and let rise in a warm place for about 20 minutes. Muffins should approximately double in height.

Preheat oven to 375 degrees while muffins are rising. Place rack in center of oven. Bake muffins for 15 minutes. They should be very light in color and cooked through. Remove from pan and cool on a rack for 15 minutes. Open each muffin by piercing it with a fork around the edges. Carefully pull apart and toast to desired crispness.

Bread Flour Mix for English Muffins

Bread Flour Mix

1/3 part millet flour

2 cups

2/3 cups

1/2 cup

1/6 part sorghum flour

1 cup

1/3 cup

1/4 cup

1/6 part cornstarch

1 cup

1/3 cup

1/4 cup

1/6 part potato starch

1 cup

1/3 cup

1/4 cup

1/6 part tapioca starch

1 cup

1/3 cup

1/4 cup


6 cups

2 cups

1 1/2 cups

Source: Gluten-Free Baking Classics by Annalise G. Roberts

Spicy Autumn Ham

This is the ham we often make for holidays, with so many activities and demand for the oven this is a great recipe that’s super tasty and easy to prepare. It’s not overly spicy but rich, flavorful and easy to make.

1 TBL whole cloves
4 - 5 lb. picnic ham
1 teaspoon whole or ½ teaspoon ground all spice
2 sticks cinnamon
Apple cider or juice

Optional: cornstarch to make glaze.

Insert cloves into fat layer around edge of ham rind. Place in a large Dutch oven (or crock pot*). Add cider to cover, all spice and cinnamon sticks. Cover; heat to boiling. Reduce heat; simmer 2 hours or until tender. Remove ham to platter. If desired, thicken 2½ cups of juice ham has been cooking in with 2 TBL cornstarch dissolved in 2 TBL of cold water. Heat until mixture boils and thickens, stirring constantly. Serve over sliced ham.

*If made in a crock pot be sure to leave in for about 4 or 5 hours so the ham cooks all the way through.

Yields: 8 - 10 servings

This came out of a small paperback cookbook that my Mom bought back in the 70's... not sure who published it but it's been an enduring classic in our family ever since.

Gluten Free Cinnamon Rolls

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Once you get the hang of these they're a snap to make and I look for excuses to have them... even the rest of my gluten guzzling family looks forward to (and requests) these treats!

This is out of The Gluten Free Kitchen by Roben Ryberg. However the tip about how to easily work the dough was stolen from Alton Brown's Good Eats*. He's by far and away my favorite TV foodie guy... science meets food meets dork. I'm in love... shhhh! Don't tell DH on me!

By the way, the notes below in Italics are my own opinions or comments...
These cinnamon rolls will not quite make you forget those you used to buy at the mall, but these are nice. Please follow the unusual techniques carefully when you make these rolls. Enjoy!

2 Tablespoons Shortening
(If you can have butter it can be subbed in here, or alternately you can use Earth Balance)
1/4 Cup Sugar
2/3 Cup of Milk or milk substitue @ room temperature
It should be warm enough to help activate the yeast!
1 Packet Yeast (about 1 Tablespoon)
1 Egg Egg can be left out, it doesn't change the recipe that much. You might want to consider using an egg replacer though
1/4 Cup Canola Oil
1/2 Cup Potato Starch
1 Cup Corn Starch
1/4 Teaspoon Baking Soda
2 1/2 Teaspoons Xantham Gum
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla Flavoring

1 - 2 Tablespoons Sugar

1 Cup Brown Sugar
1 1/4 Teaspoons Cinnamon
1/3 Cup Chopped Nuts - Optional

Preheat oven to 375 degrees. In medium bowl, combine shortening (or butter) and sugar. Mix well. Measure warm milk and 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.

(*Here's where Alton Brown's ingenious tip comes in super handy!)

Take a piece of Plastic Wrap and lay it out so it covers a 13 1/2" x 13 1/2" square.
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Sprinkle 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.
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Pat the dough down into a rough squarish pancake. Lift the top wrap up and relay it down. Use a rolling pin to roll out the dough in between the two layers of wrap. Note that occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. I also occasionally flip the whole thing over. Make sure that when you're done you've got about a 13 1/2" x 13 1/2" square of dough. Remove top piece of wrap.
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Combine sugar and cinnamon. Spread evenly across dough's surface. (I leave about a 1 1/2" sugar free edge because when you roll the dough all the sugar shifts and fills this in. Otherwise all the sugar spills out - oh no! And if you don't have a sweet tooth use less sugar than the recipe calls for; sometimes it can be a bit much)
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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)
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Cut off or trim up the irregular ends of your "log".
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Then cut into 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.
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Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, milk and vanilla flavoring to make glaze. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

Makes 9 modestly sized rolls. Serves 9.

These are lovely with coffee in the morning. They're very light and fluffy - not too heavy or dense. I've also discovered that you can make these the night before and stop short of baking them. Wrap them up in their pan or glass dish and leave them in the fridge for the night. The next morning you can take them out and bake them and they come out just the same! I've found that this is a great thing to bring to a friends house for brunch. I just pop them in their oven - and you've got a great GF contribution and you know there's no cross contamination!

305 = Calories
10g = Fat
25mg = Cholesterol
54g = Carbs
2g = Protein
3g = Fiber
301mg = Sodium

Gluten Free Featherlight Biscuits

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1 ¾ Cup Authentic Foods Multi-Blend Gluten-Free Flour Mix
1 tsp Xanthan Gum
3 tsps Baking powder
1 tsp baking soda
2 tsps sugar
1 tsp salt
6 Tbs cold butter or alternative (like Earth Balance), cut into small pieces
1 cup plain yogurt (or an alternative like soy or coconut yogurt)

Preheat oven to 425 degrees. In a mixing bowl, combine all of the dry ingredients and whisk to mix. Mix the cold cut butter in until the mixture resembles crumbs. Add the yogurt and gently mix until the dough forms a ball. Turn out onto a piece of plastic wrap and pat to ¾” thickness. Cut the dough into 2 ½” squares or use a biscuit cutter**. Place 1” apart on an ungreased baking pan (or pizza stone) Bake for 15-20 minutes. Makes 6 large biscuits.

**If you don't have a fancy schmanscy biscuit cutter, take a used tin can (like one that holds corn or beans) and remove both the top and bottom. Once you pat out the dough use the can as your cutter, if you can't shake the dough out it can be poked from the other end to drop on the cookie sheet.

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Banana Pancakes

I've been listening to a bit of Jack Johnson lately and his song, "Banana Pancakes" keeps popping into my mind. So this morning I decided to make some for the first time (I usually make blueberry pancakes). Dang if they didn't come out good. The yogurt makes them really light and fluffy. I used kinnikinnick pancake flour mix, but altered their recipe:

1 egg
1 Tbl Penzy's Baking Spice (or you could use cinnamon)
1 tea Vanilla Extract
1 Tbl Canola Oil
1/2 Cup Plain Yogurt
1/4 Cup Milk
1 1/3 Cup Kinnikinnick Pancake flour Mix
1 Banana (chopped into little bits)

Whisk egg, spice, vanilla and oil. Add yogurt and milk, whisk again. Whisk in pancake mix. Fold in Bananas. Scoop batter onto lightly buttered griddle (medium/low temp). Flip when little bubbles appear on top of pancake. Remove when both side are golden brown.

Tuesday, September 7, 2010

Angel Food Cake

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This is truly the lightest most delightful Angel Food Cake you'll ever eat. It was created by my friend Noreen who published a recipe book in 1994, "Gluten Free Gems" which is now long since out of publication. She was ahead of her time! This cake also pairs *beautifully* with her recipe for Lemon Curd and also gives you something to do with all the left over yokes from this recipe.

1/2 cup rice flour
1/4 cup corn starch
1/4 cup potato starch
1 cup powdered sugar
1/2 teaspoon salt

14 egg whites
1 1/2 teaspoons cream of tartar
2/3 cup sugar
1 teaspoon GF vanilla (or any other flavoring -I like almond)


Heat oven to 350 degrees.

Sift together the rice flour, corn starch, potato starch, powdered sugar and salt. Set aside.

In a large mixing bowl whip the egg whites until they are foamy. Add the cream of tartar and beat until soft peaks form. Add the sugar, a tablespoon at a time. Continue beating until the whites will stand in stiff peaks. Add the flavorings.

Gently fold in the dry ingredients, by hand, a few tablespoons at a time. Pour into an ungreased 8" tube pan. Bake for 40-45 minutes.

Invert the cake when taken from the oven. Let cool completely before removing from the pan.

Source: "Gluten Free Gems" by Noreen Moses

Lemon Curd

2 cups granulated sugar
12 large egg yolks, lightly beaten and strained
1 cup lemon juice
1 cup butter, at room temperature
2 tablespoons grated lemon peel

Combine sugar and eggs in a medium saucepan, or in a double boiler. Gradually stir in the lemon juice. Cook, stirring, over low heat until the mix coats the back of a spoon (about 175 degrees F.) Do not allow to

Remove from heat and whisk until slightly cooled. Stir in butter, 1 tablespoon at a time. Add lemon peel.

Store in a sterilized jar in the refrigerator. This recipe will make rather a lot of curd so be prepared to share with friends and family!

* * * * *

A lovely, tart spread to have on hand to fill a jelly roll, swirl on top of a muffin, or fill "Thimble Cookies". I also use it, mixed with whipped cream, as a frosting for Angel Food Cake.

Source: "Gluten Free Gems" by Noreen Moses

Sugar Scrub

I used to really love the facial scrubs that had those little plastic beads in them, except little plastic beads are not so environmentally sound. They eventually break down to be small enough to get into the food chain and that can't be good... so! I've switched to a sugar scrub for my face. It works just as well (if not better) then any spendy store bought stuff and can easily be made of ingredients found at home. I tinkered with a lot of recipes and finally came up with this one. It has a shelf life of about two weeks.

1 cup of sugar
2 TBL Baking Soda
2-3 TBL Aloe Vera Gel (be sure to get one that's not heavily perfumed as it will interfere with the scents added later)
Add any of the following....

1 tsp lemon extract
1 tsp thyme
1 drop yellow food coloring (optional)


1 tsp lemon extract
see sugar above - add lavender buds to sugar for a week or two prior to making for a lemon-lavendar scent. Be sure to remove buds before making, it's just an infusion you're after.


1 tsp orange extract
1/8 tsp cinnamon
a pinch of dried orange peel


1 tsp coconut extract
1/2 tsp coco baking powder


1 tsp chocolate extract
1/8 tsp peppermint extract

The possibilities are endless! Make something up and add it in.

Three Berry Pie


This was the pie I made for a summer gathering of family. I didn't quite get it made soon enough for it to set up properly but it was tart and warm and with ice cream scooped on top it was the perfect sweet compliment. I'll definitely be making it again! Of course I've made modifications to be GF/DF/EF...

1 cup granulated sugar (or more if berries are too tart)
2 tablespoons cornstarch
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries (3/4 to 1 pound)
2 cups fresh raspberries (1/2 to 3/4 pound)
2 cups fresh blueberries (1/2 to 3/4 pound)
1 teaspoon lemon zest
GF Pie Crust
2 Tablespoons Soy creamer (I use Silk Soy Creamer - French Vanilla
1 Tablespoon Vegenaise

sanding sugar

Special equipment: a 9-inch metal or glass pie plate (4-cup capacity)
Accompaniment: Any alternative milk ice cream like frozen dessert.... rice dream, soy ice cream, etc.

Put a large baking sheet in middle of oven and preheat oven to 450°F.

Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries and lemon zest.

Roll out 1 piece of dough into a 13-inch round and fit into lightly greased pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.

Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.

Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with Veganaise and Creamer mixture (should be smooth and the consistency of heavy cream). Sprinkle all over with sanding sugar and or cinnamon. Cut 3 steam vents in top crust with a small sharp knife.

Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.

Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy). This is the hardest part of this recipe.

Adjusted the following recipe to accommodate my diet
Gourmet | August 2003
Active time: 40 minutes Start to finish: 6 hours(includes making dough and cooling pie)
Yield: Makes 8 servings
Active Time: 40 minutes
Total Time: 6 hours
Original recipe at

Chicken Pot Pie


I can't recall now where I found this recipe but it's really worth the effort to make - it's the most divine chicken pot pie!

* 2 bone-in, skin-on chicken breast halves (12 to 14 oz. each)
* Coarse salt and ground pepper
* 3 tbl olive oil
* 4 carrots, sliced 1/4" thick
* 1 medium onion, finely chopped
* 1/4 teaspoon dried thyme leaves
* 1/4 cup all-purpose GF flour (I use Wendy Wark's GF Flour Blend)
* 2 1/2 cups rice milk
* 1 package (10 oz) frozen peas, thawed
* 2 tbl fresh lemon juice
* Favorite GF pie crust recipe

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding the bone) registers 165 degrees, 25 - 30 minutes. Let cool slightly; discard skin and bones. Shred meat and set aside. (Or if you have left over chicken from another recipe that isn't overly seasoned it can be used)

2. While chicken is roasting, heat 2 tbl oil in a large saucepan over medium. Add carrots, onion and thyme (or other favorite seasonings); season with salt and pepper and cook until carrots are crisp-tender, 8 - 10 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.

3. Remove from heat; stir in peas, lemon juice and chicken, and season with salt and pepper. Pour filling into a 9" deep-dish pie plate. (Alternately individual ramekins can be used.)

4. Roll out pie crust dough and cut out an 11" circle. Place dough over filling and press down about 1/2" from the edge so dough fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Wendy Wark's GF Flour Blend

This is a really wonderful flour mix for general baking...


You can buy this mix from The Gluten Free mall or your local retailer. Authentic Foods Multi-blend Gluten Free Flour Mix. I recommend this route as they grind their flours much finer than most, eliminating the gritty texture that is the bane of GF baking. Or you can make your own (which I do, still using Authentic Foods flour for the fine texture but double and triple the amounts if I plan on baking frequently.)

1 cup brown rice flour (requires refrigeration)
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

The following is taken from and is written by Karen Roberts:

I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.

Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.

The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don’t use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results

Gluten Free Pie Crust


Makes enough dough for two 9-inch pie shells or a two crust pie.

1 3/4 cups gluten free flour mix*
1/2 teaspoon salt
1 tablespoon sugar (omit if using crust for a savory recipe such as quiche)
9 tablespoons cold unsalted butter, cut into pieces
1 jumbo egg plus one egg yolk, lightly beaten
1 1/2 tablespoons gluten free sour cream

Combine flour, salt, and sugar. Using a pastry blender or a fork, work butter in until small bits the size of peas are distributed throughout the flour mix. Make a well in the mixture and add the egg and sour cream, mixing thoroughly with a fork. If the mixture is crumbly, knead very lightly until the dough just holds together.


Makes enough dough for two 9-inch pie shells or a two crust pie.

1 3/4 cups gluten free flour mix*
1/2 teaspoon salt
1 tablespoon sugar (omit if using crust for a savory recipe such as quiche)
9 tablespoons cold butter substitute (I use Earth Balance), cut into pieces
1 1/2 tablespoons gluten free sour cream
1 1/2 tablespoons Vegenaise
Soy Creamer (or any other high fat alternative milk/dairy substitute like coconut cream)

Combine flour, salt, and sugar. Using a pastry blender or a fork, work butter in until small bits the size of peas are distributed throughout the flour mix. Make a well in the mixture and add the Vegenaise and sour cream, mixing thoroughly with a fork. If the mixture is crumbly, knead very lightly until the dough just holds together or add by teaspoons soy creamer.


Gather half of the dough into a ball and shape it into a 5-inch disk. repeat with remaining dough. Wrap both disks tightly in plastic wrap and refrigerate for 30 minutes. Follow direction for individual pie or tart recipes. If blind baking continue to follow the recipe below.

Notes: A marble surface provides the ideal cool work surface; however if you don't have one, place ice or gel ice packs on your countertop prior to rolling out the dough. Once a crust is blind baked, you can freeze it for future use.

On a cool countertop, between two sheets of wax paper or plastic wrap, roll half the dough into an 11-inch circle. Remove wax paper from one side. Pick up the crust with your hand on the wax paper side. Place the crust into a 9-inch pie plate and remove the wax paper. Make a fluted pie edge by tucking the overhanging dough under to make a double edge and pressing the two layers together. Pinch a V shape every 1/2" around the edge of the pie crust.

Cover crust-lined pie plates with foil and heap dried beans or pie weights inside. Place pie plates in the refrigerator for 15 minutes while preheating oven to 400-degrees F. Bake crust for 20 minutes or until edges turn golden. Allow crust to cool for 5 minutes, then remove foil and weights. Return crust to oven for five more minutes if a crisp golden crust is desired. Allow crust to cool for 10 minutes before filling.

I blind bake all my single crust recipes before filling. For my two crust recipes I don't and just fill the soft dough. Before baking I apply an egg wash to the dough for a shiny golden crust. (Egg wash = 1 egg whipped with about 2 teaspoons of milk or cream. Cinnamon or nutmeg can be added if appropriate to the recipe. Brush on with a pastry brush.)

You can buy this mix from The Gluten Free mall or your local retailer. Authentic Foods Multi-blend Gluten Free Flour Mix. I recommend this route as they grind their flours much finer than most, eliminating the gritty texture that is the bane of GF baking. Or you can make your own (which I do, still using Authentic Foods flour for the fine texture.)

1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch flour
2/3 cup tapioca starch flour
3/4 cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

Nora's Dilly Beans

These are seriously the best dang pickled green beans I've ever had. Nora is this wonderful old woman who's been gardening and canning going on seven or eight decades now. I'm pretty sure she knows best and I can only hope to follow in her footsteps. These beans are both at once sharp and tangy. Such a delightful way to capture the summer harvest!

4 Pint canning jars (do not use quarts!)

In each Pint put:
Fill each pint half way with straight beans (Kentucky Wonder are recommended), then add
2 clove garlic
1 teaspoon cayenne [be sure your cayenne is fresh]
1 head fresh dill weed
Finish stuffing with beans

Make liquid of:
2 1/2 cups water
2 1/2 cups cider vinegar
1/4 cup pickle salt
Bring to a "boil" and pour over beans leave 1/4 inch room at top of jar.

Prepare canning lids and pot. Put hot lids on jars, add rings to finger tight.
Process in hot water bath for 10 minutes .
BE SURE THE WATER IS BOILING when you start the time
If you double the liquid it could cover 9 pints and that would be a canner full.

Nora Beardsley's recipe

Balsamic Roasted Chicken with Figs and Sweet Onions

I am not a gourmet cook by any means, so please don’t think that this recipe is fancy and complicated by the sound of the title. It is super simple and kid-friendly. My kids don’t eat the roasted figs or onions but they love the chicken over the rice. It is delicious even as leftovers! Be sure to serve the chicken with a large, raw green salad to help digestion.

1 whole organic chicken (about 4 pounds)
Herbamare and freshly ground black pepper
1 large sweet Walla Walla onion, chopped
fresh figs
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprigs

Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.

Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.

Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.

Add about ¼ cup of water to the bottom of the pan.

Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.


My Notes:
Since I don't have Herbamare I use a combination of any sort of herbs and spices that work well with chicken. I like Penzeys Spices, their Sunny Paris Seasoning works perfectly with this recipe, Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.

Orange Chocolate Bunt Cake


As of right now this recipe is slated to be published in a cook book. I know. I'm mean, teasing you like this with this wonderful picture. Of course you have no idea how mean I really am since it's to die for delicious! Sadly, as official recipe tester, I had to sign a contract stating I would not publish this recipe anywhere. So why am I posting delectable looking pictures of it here? Because *one day* I hope to be able to point you in the direction of the amazing baker who invent it and or share the recipe with you. Yes, that's right, it's a pesky place holder so I don't forget about it. Not that I could. Heh.