New England Sausage, Apple and Dried Cranberry Stuffing

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

Ingredients

– 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

Directions

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 Epicurious.com.

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

INGREDIENTS
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.

DIRECTIONS
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

SUGGESTIONS
"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 epicurous.com. I'm currently trying to figure out how to make another version of this that doesn't use eggs.

Lemon Meringue Pie

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.

Two Layer Cheesecake with Chocolate Raspberry Coulis

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.

OPTIONAL: RASPBERRY CHOCOLATE COULIS:
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!)

It's as Easy as Apple Pie

INGREDIENTS:

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

DIRECTIONS:

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!!

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.

INGREDIENTS:

ENCHILADAS:

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)

CHEESE SAUCE:

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

GARNISH:

Olives
Green peppers

DIRECTIONS:

CHICKEN:

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.

ENCHILADAS:

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.

CHEESE SAUCE:

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.

ASSEMBLY:

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.

INGREDIENTS:
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

DIRECTIONS:
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

NOTES:
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

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.

INGREDIENTS:

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

DIRECTIONS:

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.

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.

Ingredients
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

Directions
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

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!

Ingredients
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

Directions
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

INGREDIENTS:
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)

DIRECTIONS:
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.

PIE CRUST

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

FILLING

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.

GARNISHES

Pickle relish
Honey mustard

DIRECTIONS:

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:
vegenaise
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.

INGREDIENTS:
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

Ingredients:

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
Preparation:

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.

INGREDIENTS:

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**

DIRECTIONS:

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.

INGREDIENTS
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

DIRECTIONS
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.

INGREDIENTS
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.

DIRECTIONS
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

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!

INGREDIENTS
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

FOR TABLE TOP
1 - 2 Tablespoons Sugar

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

DIRECTIONS
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.


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.


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.


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)


Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. (Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge)



Cut off or trim up the irregular ends of your "log".


Then cut into 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.


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

Ingredients
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)

Directions
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.

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.

Angel Food Cake

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.

Ingredients:
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)

Directions:

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

Ingredients:
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

Directions:
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
boil!

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.
~Noreen

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.

BASE:
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....

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

OR

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.

OR

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

OR

1 tsp coconut extract
1/2 tsp coco baking powder

OR

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

OPTIONAL:
sanding sugar
cinnamon

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 Epicurious.com

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!

INGREDIENTS:
* 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...

WENDY WARKS FLOUR MIX

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 Celiac.com 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

GLUTEN FREE PIE CRUST:

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

INGREDIENTS:
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

DIRECTIONS:
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.

GLUTEN FREE, EGG FREE & DAIRY FREE PIE CRUST:

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

INGREDIENTS:
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)

DIRECTIONS:
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.

DIRECTIONS CONTINUED FOR EITHER VERSION USED ABOVE:

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.)

*GF FLOUR MIX:
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.

Have fun - READY TO EAT IN 2 WEEKS
**************************
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.

INGREDIENTS:
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

DIRECTIONS:
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.

Source: www.nourishingmeals.com

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.

Vegan Version of Bob's Red Mill GF Bread Mix

Mix together with a spoon in a small bowl:

5 TBL cornstarch
1 cup water (100* - 110* degrees)
Yeast packet (found in BRM GF bread mix)

When cornstarch is dissolved, pour into large bowl and mix in the following (using spoon or dough hook) in upright mixer:

1 1/8 cups rice milk
1/4 cup vegetable or safflower oil
1 tsp apple cider vinegar
BRM GF Bread mix

Pour mixture into a bread pan and let rise until dough is just above the top of the pan (about 30-40 minutes). Bake at 350* for one hour, rotating pan once during baking. Remove from oven and let cool on a wire rack. Enjoy!

Tip: For lighter crust color, cover pan with tin foil or place a cookie sheet (above the bread pan) on a higher shelf in the oven during baking.

Source: flyer handed out at the BRM visitor center. Copied here because I know I'll lose that piece of paper eventually!

Greetings and Salutations!

Well I never thought I'd start a blog just about food. It's silly really as food is such an enormous part of my life. Unlike most people who don't ever have to think twice about what they're putting in their mouth, I have to be very careful. You see I have both food allergies and celiac disease. CD is an autoimmune disorder wherein my immune system attacks the body in the presence of gluten. Gluten is a protein found in the following grains: wheat, barley and rye. There is also some scientific debate about whether or not oats have gluten as well. All I can say is, I react badly to oats and therefore have eliminated them as well. I'm also allergic to diary, eggs, pineapple, brewers yeast and while not officially allergic I know my body well enough to also avoid peanuts and too much soy. So you can see that I probably read a lot of ingredient lists, rarely if ever eat out and well, I cook just about every meal I consume. Even on vacation. It's too difficult to expect anyone to try to feed me so I also cart a lot of what I eat around with me. I'm actually quite okay with this and only rarely get emotional about it. It is what it is. There's so much I still CAN eat and that's what I choose to focus on.

Speaking of focus, this blog is really just meant to be a place to store my recipes. By "my" I mean recipes I like to cook, BBQ or bake, not that I necessarily came up with them on my own. I will most definitely give credit where credit is due and note (if I can remember) the original source for any recipe I've taken and altered to be gluten free (GF). I hope you find a few good one's here yourself.

Good eats and good health to you all!
Jenn