-1 stick butter (or 1/2 cup other fat)
-1 cup raw sugar (or 1/2 cup raw sugar and 1/2 cup brown sugar)
Add and mix in:
-2 tsp GF vanilla
-2 Tbsp milk, cream, or water
Mix in and blend well:
-1 1/2 cups rice flour
-1/2 tsp salt
-2 tsp baking powder
Chill for one hour. Roll out and use cookie cutters, or drop by teaspoonful, or press into 9″x13″ and cut after cooling (slightly warm) into 50-60 pieces. Bake in 400˚F oven for 8-10 minutes.
Options to add in or use as a topping:
-1 cup chopped nuts, 1 tsp cinnamon. If making a topping, add 1/2 cup sugar to mixture.
-1/2 cup raisins (this goes well with nuts and chocolate)
-2 ounces of melted chocolate or 1 cup chocolate chips. Can be added in or melted and drizzled on top
-1/2 cup or more of shredded coconut
-Pinwheel cookies: Divide dough in half, add melted chocolate or 2 heaping Tbsp of cocoa to one half. Roll out each half on parchment paper, place one half on top of the other, roll up together, and cut into 1/4″ slices.
-1 stick butter (OK to use less for a drier bar)
-3/4 cup raw sugar
Add and mix well:
-1 tsp cinnamon
-1 tsp ground cloves
-1 tsp vanilla
-1 tsp baking powder
-1 cup rice flour
-1 cup GF Oatmeal
-1 cup coconut or chopped walnuts (your preference)
-1 cup raisins
-1/3 cup boiling water–should be pliable and thick. Use more water for desired consistency
Bake for 25-30 minutes until golden. Cool and cut into bars. Easier to cut when slightly warm.
Optional: After cooling and before cutting into bars, make a drizzle icing of powdered sugar, vanilla, and a little liquid (water, milk, or cream).
-1/2 cup butter (1 stick)
-1/2 cup raw or brown sugar
-1 1/4 cup flour–GF oat, white, or brown rice
Combine ingredients for bottom layer and pour into pan, 9 inch for thicker bars, 9×13 inch for thinner bars. Bake for 15 min in oven 350-375˚F.
-1 tsp baking powder
-3/4 cup sugar (OK to use a little less)
-1/2 tsp salt
-1 cup shredded coconut
-1/2 cup walnuts (or nuts of your choice)
Beat eggs and add in all other ingredients. Spread over lightly baked bottom crust and bake for an additional 25 minutes. Cool 20-25 minutes and cut into squares. Easier to cut when slightly warm.
-1/2 stick soft butter–OK to use more for a richer bar
-1 cup raw sugar, or mix raw and brown sugar
-3/4 cup peanut or almond butter
-1 cup rice flower and 1/2 cup coconut flour (if you do not have coconut flour–great for texture and taste!–make it all rice flour)
-2 tsp baking powder
-1/2 tsp salt
-1/3 cup boiling water — Add more to make a thick but pourable batter
Put batter in 9×13 inch pan and sprinkle with 1 cup (or more) GF chocolate chips (Ghiradeli 60% is great)
Bake for 5 minutes at 350˚F, remove from oven, and use a knife to swirl chocolate through the batter. Continue baking for about 30 minutes until lightly golden.
Cool and cut into 50 pieces.
1 box (18.25 oz) chocolate-fudge cake mix
1 1/3 cups cold strong-brewed coffee
3 cups heavy cream, divided
2 bars (4 oz each), bittersweet chocolate, chopped
1 container (8 oz) cream cheese
1/4 cup confectioners’ sugar
1 tsp vanilla extract
1 pint fresh raspberries
1 can (11 oz) mandarin oranges, drained
1. Prepare cake mix according to package directions, substituting coffee for water. Divide batter among 3 greased and floured 9″ round cake pans. Bake 20 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes. Invert cakes onto cooling rack; remove from pans. Let cool completely.
2. In small saucepan over medium heat, bring 1 cup heavy cream just to a boil. Remove from heat. Add chocolate and let sit 2 minutes, stir until smooth. Let cool 5 minutes, or until chocolate mixture is at room temperature, stirring occasionally.
3. Meanwhile, in bowl of electric mixer on medium speed, beat cream cheese, confectioners’ sugar and remaining heavy cream 4 minutes, or until stiff peaks form. Stir in vanilla extract. Place 1 cake layer on serving platter. Spread 1/3 cup chocolate mixture evenly over cake. Top with 1/3 cream cheese, 1/2 cup raspberries and 1/4 cup madarin oranges. Repeat layering once. Top with remaining cake layer. Spread remaining chocolate mixture evenly over top of cake. Top with remaining cream cheese, raspberries and oranges. Garnish with chocolate curls, if desired.
1 large ear corn on the cob
8 oz sugar snap peas, trimmed
1/2 cup diced red peppers
1/3 cup diced white onions
1 Tbs each olive oil and butter
1 Tbs each chopped fresh chives, chopped fresh parsley and lemon juice
1. In a saucepot of boiled salted water, cook corn 5 minutes, or until crisp-tender, adding snap peas during the last minute of cooking. Drain peas. Let corn sit until cool enough to handle; cut kernels from cob.
2. In skilled over medium-high heat, cook peppers and onions in oil and butter 2 minutes, or until tender.
3. Add corn; cook 1 minute. Stir in snap peas, chives, parsley and lemon juice; cook 1 minute, or until heated. Arrange veggies on platter.
1 salmon fillet
(about 3 lbs)
1 cup crushed corn chips
1/2 cup chopped macadamia nuts
2 Tbs each chopped fresh chives and fresh parsley
2 lemons, zested and juiced, divided
1/3 cup, plus 2 Tbs mayonnaise, divided
4 tsp Dijon mustard, divided
1 Tbs GF soy sauce (optional)
2/3 cup sour cream
1 Tbs chopped fresh dill
1. Heat oven to 425˚F. Place salmon on baking sheet. In bowl, combine corn chips, nuts, chives, and parsley. Season with salt and ground black pepper, if desired; set aside.
2. In bowl, combine 1 Tbs lemon juice, 2 Tbs mayonnaise, 3 tsp Dijon mustard and soy sauce, spread over salmon. Sprinkle corn chip mixture evenly over salmon; pat to adhere chip mixture to salmon. Roast 20 minutes, or until fish flakes easily with fork, covering loosely with foil if chips brown too much.
3. In bowl, combine sour cream, dill, 1 tsp lemon juice, 1/2 tsp lemon zest and remaining mayonnaise and Dijon mustard. Serve dill sauce with fish.
2 Tbs chopped shallots
2 Tbs unsalted butter
2 Tbs olive oil, divided
1 Tbs chopped fresh rosemary, divided
1 Tbs chopped fresh sage, divided
2 cloves garlic, peeled and minced
1 cup dry white wine or chicken broth
1 whole roaster chicken (about 6 lbs)
1 sprig each fresh rosemary and fresh sage
1. Heat oven to 350˚F. Zest and juice oranges; reserve rinds. In small saucepan over medium heat, cook shallots in butter and 1 Tbs olive oil 2 minutes, or until tender, stirring occasionally. Stir in 1/2 cup orange juice, 2 tsp chopped rosemary, 2 tsp chopped sage, garlic and wine. Increase heat to high and bring to a boil. Reduce heat to medium; let simmer 5 minutes, or until reduced by half, stirring occasionally. Set aside.
2. In bowl, combine 1 Tbs orange zest and remaining olive oil, chopped rosemary and chopped sage. Season surface of chicken and inside cavity with salt and ground black pepper, if desired. Spread orange zest mixture over chicken. Place rosemary sprig, sage sprig, and reserved orange rinds inside chicken cavity; tie legs. Place chicken in roasting pan. Cover loosely with foil. Roast 1 hour. Remove foil. Roast 30 minutes more, or until thermometer inserted in thigh reads 175˚F, basting occasionally with 1/2 wine mixture. Transfer chicken to serving platter. Let sit five minutes before slicing.
3. Pour pan drippings into liquid measure; skim off and discard fat. Return drippings to roasting pan. Place roasting pan over medium heat on 2 burners. Add remaining wine mixture, stirring to scrape up brown bits. Increase heat to high and bring to a boil. Cook 2 minutes more, or until slightly thickened. Season with salt and ground black pepper, if desired. Serve sauce with chicken.
8 oz green beans, trimmed
1 bag (5.5 oz) salad greens
6 radishes, slices
1/2 cup each crumbled feta cheese, pitted olives and canned white beans
1 orange, zested and juiced
1/4 cup prepared oil-and-vinegar dressing
1 Tbs each chopped fresh chives and parsley
1. In saucepot of boiling salted water, cook green beans 4 minutes, or until crisp-tender. Drain and rinse in cold water.
2. In bowl, gently toss green beans with next 5 ingredients.
3. In a bowl, combine 1/4 cup orange juice, 1/2 tsp orange zest and last 3 ingredients. Drizzle over salad.
7 oz whole red lentils
3 Tbs white balsamic vinegar
1 large lemon, zested and juiced
1 clove garlic, peeled and minced
3 Tbs olive oil
1 yellow pepper, seeded and diced
1 cup quartered cherry tomatoes
1 cup thinly sliced cucumbers
1/4 cup sliced scallions
1 can (15 oz) white beans, rinsed and drained
1. Cook lentils according to package directions, until tender but still firm. Drain; rinse in cold water.
2. In bowl, whisk together vinegar, 1 Tbs each lemon juice and zest, garlic and olive oil. Season with salt and ground black pepper, if desired.
3. Add peppers, tomatoes, cucumbers and scallions; toss gently to coat. Stir in beans and lentils. Chill 30 minutes, or until ready to serve.