Recipes!

Strawberry Souffle


So the regular recipe goes like this

3 cups strawberries, process til smooth and add 1/4 cup sugar. Then in separate bowl whip 6 egg whites and 1/4 cup sugar until fluffy peaks form. Then mix with puree. Put into custard cups and bake 400 for 8-12 minutes til sides turn brown.....

For an egg free version Puree the strawberries by themselves. Set aside. In a new bowl mix
1 1/3 teaspoons agar powder (or 1 1/3 tablespoons agar flakes) mixed with 1/4 cup cold water
1/2 cup powdered egg replacer
3/4 cup cold water
1/2 cup sugar
4 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract

Once mixed add pureed strawberries and bake in custard cups at 400 degrees for 8-12 minutes. Til sides are brown.



Summer Squash and Zucchini Rice Peel Off




Peel and seed 1 large summer squash and 1/2 a large zucchini Chop into small pieces. In a LARGE pan (I actually used our large wok to give you an idea of how big) melt 1 stick of butter then add in 1 container of kitchen basics broth. If you have a corn allergy do not use vegetable broth!) Let this saute on med or med high a little while til the veggies are getting soft. Once they are almost soft throw in a cup or two of rice (if you want it like a peel-off do 2 if you want it more like soup then 1 or less) Stir and let it finish on med for 5-10 minutes til rice and veggies are all done. Serve. :) Takes maybe 20 minutes total and is Yummy and buttery! Can't go wrong there!

salt water taffy!!!



•2 cups sugar
•2 tbs. potato starch
•1 cup golden syrup
•3/4 cup water
•2 t tbs. butter
•1 tsp. salt
•3 drops food coloring
•1/4 to 1 tsp. flavoring, such as vanilla, maple, mint or lemon

Original recipe taken from
How to Make Salt Water Taffy | eHow.com http://www.ehow.com/how_2098894_make-salt-water-taffy.html#ixzz1TG4kAU8d


Put all ingredients except flavoring (vanilla or maple), baking soda and food dye in a large pan. Put the pan on the stove over high heat and stir the ingredients until all of the sugar dissolves.

Stir the mixture continuously. Stirring, until the temperature reaches the soft ball stage on a candy thermometer. (it is ok to go over a LITTLE, however we've found that going all the way to the soft crack stage makes the taffy too hard to work air into once cool)


Remove the pan from the stove and add any flavorings or food colorings that you desire and gently stir them into the hot syrup. Then add baking soda (this will create bubbles)

Pour into a greased metal bowl and use 1 or 2 wooden spoons to stir. The more you stir the more air you will work into the candy. Once the candy is cooled enough to handle it with your hands (slather in butter) work it like you would dough. Twist and pull and play with it for 10-15 minutes. Eventually after quite the workout you will have ropes of taffy! (it's fun to do 2 colors and then twist the 2 ropes together!) Let it rest half an hour or so and then cut into 1/2 inch pieces and wrap up in plastic.

A helpful hint for the dishes, let soak in hot hot water :) Melts all the stuck on taffy.

SMOOTHIES FOR BREAKFAST!!!!


2 avocados
2 bananas (the mushier the better!)
1 cup milk
1 teaspoon sugar
honey

Put everything but the honey in blender and blend. Pour into cup and then top with a drizzle of honey. MMMMmmmmmmmmm GREAT healthy fats, potassium, fiber, calcium AND other great vitamins! Can't go wrong! Also it kinda tastes like a banana vanilla shake LOL!

Taco Shells


2 3/4 cups white rice flour with maybe a teaspoon of flax seed meal to give it a more normal texture
2 tsp. baking powder sub (baking soda and tartar sauce)
1 tsp. salt
2 Tbsp. lard or shortening (I always sub equal parts of butter in baking it changes the textures, but taste wise is great or you can use bacon drippings)
1 ¼ cup lukewarm water

In a large bowl, sift the flour, baking powder and salt together.

Using a pastry cutter or 2 table knives, cut the lard into the flour mixture. Keep cutting the fat into the flour mixture until the dough starts to look like cornmeal crumbs. Make sure that the flour and fat are evenly distributed.

Add the water to the flour mixture in ¼-cup increments. Using a large wooden spoon or your hands, make sure to thoroughly incorporate the water after each addition.

When you have added all of the water, the dough should come together in a fairly stiff and smooth dough.

Once the dough is finished, cover the bowl with a slightly damp towel and let the dough rest for 30 minutes in a warm place.

Once the dough has rested, evenly sprinkle a small amount of flour onto your work space. Spread a small amount of flour onto your rolling pin as well.

Turn out the dough onto the work space and sprinkle a little more flour on top of the dough.

Knead the dough for approximately 2 minutes to make the dough smooth and pliable. The dough should not stick to your hands.

Form the dough into a roll shape. Divide the dough into 12 equal portions and roll each portion into a neat ball.

Line the balls on a floured sheet pan and cover the balls with a few slightly damp towels. Set the sheet pan in a warm place to let the dough rest for approximately 10 minutes.

Once the dough has rested, sprinkle more flour onto your work surface (if you need more flour to keep the dough from sticking to the surface) as you roll the balls out.

Take 1 ball of dough and roll it out to a thickness of 1/8-inch. When rolling the balls out, roll 2 to 3 times one way, then turn the dough a quarter turn and roll an additional 2 to 3 times. This ensures that the tortillas stay as round in shape as possible.

Once you have rolled one tortilla out, store it under a towel so that the dough doesn't dry out.

Heat a large cast iron pan or tortilla griddle over medium heat. Heat the pan for at least 5 minutes before cooking a tortilla on it. This ensures that the tortilla will cook evenly.

When the pan has been pre-heated, place a tortilla onto the dry heated pan. Almost immediately, the tortilla will develop bubbles on the surface. Once you see these bubbles, flip the tortilla over and press down with a large spatula.

After approximately 15 seconds of pressing, flip the tortilla again and press again. The bubbles on the underside should have started to brown.

Once both sides of the tortilla have browned bubbles (and this should not take longer than 1 minute), take the cooked tortilla off the pan and store it under a kitchen towel. The towel will absorb the steam from the tortilla, but will keep humidity near the tortilla which ensures that the tortilla will not dry out.

Continue cooking the remaining tortillas.

You can store the tortillas under a towel until it is time to serve them.




Oat and Honey Bread


This is for a bread machine and super easy!

1 cup water
1 tablespoon vegetable oil (or cocout or olive oil)
1/4 cup honey
1 teaspoon salt
1/2 cup rolled oats
2 cups rice flour
1/4 cup tapioca flour
1 teaspoon active dry yeast

wet ingredients, then dry. Make a well in the dry ad pour in the yeast. Make on light 1lbs setting.

Ham and Bean Soup





1 applegate farm ham (love this company!)
1 bag of mixed beans
1 kitchen basics broth (if you are allergic to corn you can't get the veggie stock! It has to be a meat broth)
4-5 cups water water
onion powder (or a small onion)
garlic powder
ground thyme
celery salt

Put it all in a crock pot (spices I normally do about a teaspoon of each but spice to your tastes) on high for the afternoon.

Homemade Cheese 1





Heat 5 cups of milk to 180 degrees. (I love my candy thermometer) Add in 3 tbls lemon juice mix and let sit for about 10 minutes. Take a cheese cloth and line a strainer with it. Once you milk has set pour the pan into the strainer (make sure the cheese cloth doesn't slip!) Then grab the edges to make a bag with the curds in it. Squeeze as much of the whey (liquid part) out as you can. I add in a pinch of salt and mix well. Then I put mine in a small bown and I use a matching bowl to squish it down into a tight form and to get a little more whey out. Then put it in the fridge to cool. When it's crumbled it makes about 1 cup.

Spinach and Cheese Stuffed Chicken






I used 1 14oz can spinach
1 cup crumbled homemade cheese
oregano
pepper
salt
1 clove garlic
3 Large boneless chicken breasts
1 28oz can crushed tomatoes. (I hate using canned tomatoes, but was on short time today, make sure to get one without citric acid added!)

Slice the chicken on a long edge to make a pouch. In a bowl mix the drained spinach, cheese, oregano, salt and pepper (Make to your taste I did roughly 1/2 of salt and papper and then 1 tsp oregano) Then stuff it into the pouch leaving a small amount on the side. Put in casserole pan and pour the crushed tomatoes over it. Sprinkle remaining spinach mixture on top. (extra oregano never goes amiss either) Bake at 375 for about 45 minutes or until the chicken is done.

Pot Roast





I used carrot broth from a can of carrots we had for snack. I threw in LOTS of red and white potatoes, a bag of baby carrots, celery, some ground sage, oregano, basil and salt. I cooked mine on high for about 4 hours, but it could also be done on low all day :)

Coconut Granola





1 cup oats
1/2 cup coconut
1/8 cup coconut oil
1 ts vanilla extract
1/8 cup golden syrup or honey. (I used syrup)
enjoy life chocolate chips.

Bake at 300 for 24 minutes stirring a few times, then let cool and add in chocolate chips. I like it without the chips because then I use if for cereal. OHHHHH MY SOOOO YUMMY!


Hot Dog Bun Recipe





•3/4 cup amaranth flour
•1/2 cup potato starch
•1/4 cup tapioca starch
•2 tablespoons flax seed meal
•2 teaspoons baking powder sub
•1 1/4 teaspoons guar gum
•1/2 teaspoon of salt
•2 duck eggs
•1/3 cup coconut oil
•1/2 cup milk
Bun Directions:

1.Preheat oven to 400°F.
2.Mix together the dry ingredients.
3.Mix together the wet ingredients.
4.Combine the wet with dry.
5.Grease a cookie sheet, then shape dough into hot dog bun shapes if it’s sticky, wet a spatula and your hands a bit to form them.
6.Bake for about 12-15 minutes, until they start to brown.

Turkey and veggie casserole





1 lbs ground turkey
1 cup and 4tbls rice flour divided
1/2 cup 2tbls butter
1 tbls flax seed meal
4-5 red potatoes
1 can carrots
1 can green beans
2 cups milk
optional handful of black eyed peas
Salt and pepper


In a bowl mix 1 cup rice flour, 1/2 cup and 2 tbls soft butter, 1 tbls flax seed meal. Mix well then put in cupcake pan and thin out. Cook at 375 for about 10 minutes. When it comes out it will look like a bunch of crumbs. Set aside. Brown 1 lbs ground turkey put turkey in a casserole dish, leave juice. In a pot boil 4 or 5 cut up red potatoes til tender. In casserole dish, add 1 can carrots, 1 can green beans, handful of black eyed peas, and red potatoes. Take turkey juice and add 4tbls rice flour. Mix well. Add 2 cups milk. On a med heat stir until thick. Then pour over turkey and veggies. Top with crumbs and put into oven for 5-10 minutes for everything to get warm. Salt and pepper to taste. MMMM! Makes 1 large casserole.


Creamed peas and red potatoes





half a bag red potatoes
2 cans peas
4tbls butter
4tbls rice flour
2 cups milk

Boil about half a bag of red potatoes cut into smaller pieces. Once they are done drain and set aside.

In pan melt butter, then add in flour and mix well. Pour in milk, and stir on a med high heat until it's thick. Remove from heat and add in potatoes and peas. Mix well. Salt and pepper for taste. Serve. Made enough for me and 2 preschoolers and enough to freeze 2 dinners worth in ziplock bags.


Meatballs and Gravy Over Rice





About a lbs. of ground turkey
oregano
garlic salt
pepper
salt
onion powder
2 bags rice (I LOVE the success boil in a bag rice)
milk
rice flour
olive oil

Boil the rice and set aside.

Take the turkey and mix in oregano, garlic salt, pepper, salt, and onion powder. Form small balls about the size of a golf ball. In a skillet put about a tablespoon of olive oil and then put the meatballs in it and cover with a lid. Cook on med high til meatballs are cooked all the way through. Remove the meatballs and put on a plate LEAVE all juice in the pan!!! Sprinkle rice flour in. Start with half a tbls and then add in more til you have all the juices absorbed. Not a lot!!! Once you have that then add in milk. You can add in as much as you would like. (depends on how much gravy you want. I did less than half a skillet full. Let that heat up on med high stirring constantly!!! Once it starts to thicken add in salt and pepper to taste and then pull off the heat.

Put the rice down on the plates then top with meatballs and lastly the gravy. MMMMMMMMMMMM! Mine made about 2 adult plates and 3 preschoolers plates. It was really yummy!!!!!


Egg Noodles





2 cups rice flour
3 duck eggs
water

On a clean surface pile the flour and make a well in middle put in eggs. Mix well with hands. Add 3 tbls of water and mix well. Add more water if needed to make it a nice dough ball. Knead like crazy. Roll out. :) Cut into noodles. Put somewhere to air dry. Then store in a bag in the freezer til you are ready to cook.

To eat add to boiling water until soft. Made about 65, but would probably make closer to 100 if rolled out better.

Blueberry Pie




Start by making the pie crust recipe below this one.

3tbls potato starch
1 cup water
1 cup sugar
5 cup blue berries

On a low-med heat mix 1 cup blueberries, water, sugar and potato starch. Mix til very thick and dark. The add in remaining 4 cups of berries and pour in to pie crust. Put into fridge to cool and set.

Pie crust


2 1/2 cups rice flour
1/2 ts salt
1/4 baking powder sub (baking soda and cream of tartar)
1 tbls sugar
1 cup (2 sticks) butter
3-5 tbls cold water

Combine dry ingredients then mix. Cut butter in to small pieces and add to mix. Use hands mix well until it's a coarse meal texture then add 3 tbls of water and mix. Roll out on a greased surface (I use plastic wrap on my table and grease with butter for an easier transfer to pie pan) Makes 2 9in pie crusts. Bake at 375 for about 10 min until golden brown.

Rice Krispy Treats!





3 tablespoons unflavored gelatin (about 4 packets)

3/4 cup water, separated into 1/2 and 1/4

2 cups white sugar

2/3 cup golden syrup

1/4 teaspoon salt

potato starch

Tools needed: mixer and a candy thermometer

Oil a 9 x 13 baking pan and then powder liberally with the potato starch. Pour 1/2 cup of the water and the gelatin into the bowl of your stand mixer. Allow to sit for 10 minutes.

Meanwhile, mix the remaining 1/4 cup water, the sugar, salt and syrup together in a medium saucepan. Cook over medium heat until the mixture reaches 250 degrees on a candy thermometer. Do not stir once the mixture starts to bubble.

Once the mixture has reached 250 degrees, remove it from the heat and immediately drizzle it into the gelatin mixture with the mixer running at low speed. Once the syrup has all been poured in, increase the speed to high. Beat for 10 minutes on high until white and fluffy.

Once it's fluffy add in 1 stick of butter and mix again until butter is melted. Then add in 1 box of elywon rice cereal or another safe rice cereal. :) Mix quickly and pour/scrape into greased pan and let sit til cool. :)

Chicken Ala Niccie


In casserole dish put as many chicken legs/thighs/fillets as you can fit. Pour corn free Kitchen basic chicken broth over it. Sprinkle with Oregano, garlic salt, onion powder and throw in cut up carrots. Bake for 60 min or so @ 375 Rotate chicken pieces once about half an hour in and bake til it's golden.....Mmmmmmmm! Is great especially over rice.

Sweet Potato Pancake


For right now I'll leave this at 1 batch Namaste pancake mix
1/4 cup brown sugar
1 sweet potato shreaded

Homemade Poptarts





Make pie crust recipe listed above, then roll out. Spread homemade jam on half of dough then fold plain dough on top. Mix homemade powdered sugar and milk to make a thick sugar paste and put on top. Bake at 375 til dough is cooked and golden brown.

Banana Bread





1/3 cup of butter 3/4 cup of sugar 2 bananas sliced 1/4 cup applesauce 2cups sifted rice flour 1/2 tsp cream of tartar 3/4 tsp baking soda 1 tsp salt 3/4 cup buttermilk 1 tsp vanilla

Cream together butter, sugar, and bananas. Add applesauce and beat until well blended.combine dry ingredients and gently stir into butter mixture alternately with liquid ingredients. Turn mixture into loaf pan which has been greased. Bake at 350 degrees for 1 hr. (8"x4"x3")

Ginger nutmeg Cookies!!!





4.5 cups rice flour
1.5ts cinnamon
2 ts ginger
2 ts nutmeg
1/4 ts salt
2 ts baking soda
1 ts ground cloves
1.5 cups butter soft
2 cups sugar plus more sugar to roll cookies in
1/2 cup honey
1/2 cup applesauce

Mix flour, ginger, cloves, baking soda, cinnamon, nutmeg, and salt. In another bowl mix butter with mixer for about a minute til creamed. Add 2 cups sugar then applesauce and honey. Then mix in flour mixture. Roll in 1in balls coat in sugar and place on cookie sheet at least 2 in apart. Bake at 375 for about 11 minutes til nicely browned. Let cool totally. Enjoy! Yields about 40 cookies!

Sour Cream

3tablespoons buttermilk
2 cups heavy cream

Mix and leave for 24 hours. Try to get it as close to 70 degrees as possible. If it's not thickening try gently warming it to 80.

Whoopie pie/Oreo style cookies





Chocolate Wafer
1 1/4 C all-purpose flour (unbleached)
1/2 C unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder (Hain brand or homemade)
1/4 tsp salt (non-iodized Sea Salt)
1 C sugar
1/2 C plus 2 Tbsp butter, room temperature
1 large egg or Egg Replacer** (I used homemade egg replacer)
In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart, and flatten with a spoon.
Bake for 9 minutes at 375 F. Set on a rack to cool. (I was able to bake all the cookies in one go, using 2 pans. There were 3 spoons of batter left over, that by the way, were quite tasty…)
Buttercream Filling
1/4 cup room-temperature, unsalted butter (I used salted)
1/4 cup vegetable shortening (I used Spectrum Vegetable Shortening from Palm Oil)
2 cups sifted powdered sugar (Wholesome Sweeteners brand or homemade)
2 teaspoons vanilla extract
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
Complete the Cookies
Let the cookies cool completely before frosting. Or at least wait half an hour.
To make a sandwich cookie, simply drop some cream filling onto one cookie with a pastry bag or Ziploc bag (cut a corner of the bag to create a makeshift pastry bag) and match up similarly sized cookies.
Try not eat them all before you family has the opportunity to try them and be seriously impressed that YOU made these!


Got these from
http://www.livecornfree.com/


Butter Crackers


2 cups rice flour
1 tbls sugar
1 ts baking powder
1/2 ts salt
2/3 cup water
1/3 cup butter softened

Mix dry then add in all butter and water. I ended up adding a tiny amount of extra water to make it doughy. Mix well. Divide in two and let sit covered for at least 10 min. Roll out as thin as you can. Mine ended up about 12x12. Cut with a pizza cutter into 2x2 squares and poke holes. Bake at 400 for 8 min. You can also brush some butter ontop and the sprinkle with salt if you want. Then repeat with second dough ball. :)


Flax/Millet bread (like corn bread)


Ingredients
1/2 cup butter
2/3 cup white sugar
2 duck eggs (Or 1/2 cup Applesauce)
1 cup buttermilk
1/2 teaspoon baking soda
1 cup millet Or Flaxseed Meal. Either one is yummy!
1 cup rice OR perfect blend flour
1/2 teaspoon salt
Directions
1.Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in millet, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate syrup


1/2 cup Hershey's Cocoa Powder
1 cup Sugar
1 cup water
1 teaspoon Vanilla
dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be carefull this does not over boil. Remove from heat, when this cools add the vanilla."


Graham cracker recipe


2 1/2 cups plus 2 tablespoons rice flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter,
1/3 cup mild-flavored honey,
5 tablespoons whole milk
2 tablespoons pure vanilla extract


Mix fry ingredients then add butter. Mix with your hands til it's a fine crumble. In another bowl mix honey, milk and vanilla. Then pour into crumble. use your handle to scrap on sides into the middle. Mix as little as possible. Then I layed out plastic on my table poured the dough down and patted it to about 1 in thick. Wrap in the plastic and put in the fridge for 3 hours or longer. Pull out, put down flour (it's very sticky you will need this!!) roll it out into 1/8 in thick then cut into cracker shapes. I suggest doing this on plastic too so then after you roll you can use the plastic to help lift it.put on a pan and then put back in the fridge for 30 minutes and then bake at 350 for about 25 min. Rotating the pan 1-2 times to make sure it bakes evenly.Let cool. Enojoy!

Graham crust




I just took the graham cracker fresh from the oven, crumbled it and pushed it into the pan. :)

Pumpkin Pie NO BAKE sorta!


2 cups of my vanilla pudding mix
cinnamon
nutmeg
ginger
1 cup pumpkin


Mix it all together (use as much of the spices as you like)then pour into crust and put in fridge for atleast a few hours. Top with whipped cream.

Whipped cream

heavy cream
add homemade powdered sugar the whip til you get very stiff peaks! MMMM

Pumpkin muffins


1 package namaste
1 container pumpkin
nutmeg

Make muffin mix according to directions then add pumpkin and bake. It may take a little longer than usual. Top with nutmeg! MMmmm!


Oatmeal Bars (Monkey Bars)


2 cups plain uncooked oats
2/3 cup namaste perfect flour blend
1/4 cup honey
1 cup blue berry jam (homemade here, but doesn't have to be, just allergy safe)
1 ts baking powder

Mix and pour into a muffin tin, pat down. ! (I end up with 10-12 perfect circles)bake at 375 for 10-15 minutes. They are juicy, but hold together and not sticky! YAY! Now we have like our own granola bars for when we are on the run!



Chicken nuggets





Namaste Pizza crust
Thin sliced boneless chicken breasts.

Make up the pizza crust according to directions (water and ts olive oil) Bring a med sauce pan of olive oil to boil. Cut the chicken into small pieces. The using your hands coat each piece of chicken with the crust and toss in. (be VERY CAREFUL!) When it's nice and brown on all pieces pull pan off heat and using a fork put it onto a plate with a paper towel. Let cool. DO NOT use a fry basket! I tried that as well and all the stuff stuck to the bottom and fell apart! (still yummy, but not as good).

Rock Candy!





2 cups sugar
1/2 cup water
1/2 ts golden syrup

Pour into pan, on med low heat and mix. Once it's mixed and starts to boil turn it up to high heat. Use a candy thermometer to get it to 310! Then immediately pull from the heat. Let it cool enough to start to get thick. For sugar desins use a wooden spoon to drissle on either a greased plate or I found plastic wrap works fine. For the rock candy I stirred it up JUST A LITTLE BIT then I used a spoon to scoop it around a chopstick. Then let sit til it's totally cooled down.

I found a recipe for krispy kreme alike donuts. I modified it to make it Gabe ok. It does not taste like krispy kreme donuts though. But very good

Donuts





2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast (3 4oz packets basically)
4 eggs (beaten) I used duck eggs.
1/4 teaspoon nutmeg
7 cups sifted flour (I used rice flour)

Directions
Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
Add rest of flour (dough will be sticky).
Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
Roll out dough, cut into shapes.
Do not re-roll dough, then allow to rise for 30-45 minutes.
Heat oil to 365° and fry 1 - 2 minutes on each side or until brown if using a deep fryer. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
Let them cool on a paper towel - helps get the glaze to stick.
Dip in warm glaze or use syringe to fill with jelly and then roll in powdered sugar.

I just put powdered sugar on most of mine or dunked them in the jam. MMMMM! Very good. Also I ended up with 36 donuts and almost 6 dozen donut holes!

Niccie's Jam



(picture is my rasberry Jam Same recipe just sub berries)


4 cups mashed blueberries
1 packet pectin (I used surejell),
5.5 cups sugar
1 dash lemon juice
3 jars

Mix blueberries, lemon juice and pectin in large pot on high, stir til rapid boil then add in sugar. Stir til it boils again. Let boil for 1 min then take off heat. Pour into jars. Then boil jars for 5-10 minutes. Take out of hot water and let sit overnight to cool. Then put in fridge. Let sit 24 hours to totally jell. Use within 2 month.

Mac & Cheese





10 slices boars head deli white american cheese
1/4 cup milk
2 tbls butter
1 box rice pasta spirals

Boil water and add pasta. In another small pan add other ingredients. I did 5 pieces of cheese at a time then added the other 5 just so they would melt quicker. Stir cheese sauce until it is all melted. Drain pasta and mix in cheese. Yummy!

Crock Pot Yogurt


1/2 gallon milk
1/2 cup starter I use store bought plain yogurt. You can use 1/2 a cup of your own yogurt after you start making your own, but every few batches you will have to get store bought again so that the probiotics don't weaken too much. :)

1/2 gallon milk in the crock pot for 4.5 hours on low. You will have to stir 1 or 2 times to minimize skin on top. Turn off let sit for 3 hours. Add 1/2 cup starter yogurt. Let sit for 12 hours or so.


MarshMallows!

Mmmmm Got this from this site...http://top8free.com/2007/12/13/marshmallows-corn-free/




3 tablespoons unflavored gelatin (about 4 packets)

3/4 cup water, separated into 1/2 and 1/4

2 cups white sugar

2/3 cup golden syrup

1/4 teaspoon salt

potato starch

Tools needed: mixer and a candy thermometer

Oil a 9 x 13 baking pan and then powder liberally with the potato starch. Pour 1/2 cup of the water and the gelatin into the bowl of your stand mixer. Allow to sit for 10 minutes.

Meanwhile, mix the remaining 1/4 cup water, the sugar, salt and syrup together in a medium saucepan. Cook over medium heat until the mixture reaches 250 degrees on a candy thermometer. Do not stir once the mixture starts to bubble, or you risk having the syrup crystallize. Wash down any crystals that form on the sides of the pan with a clean pastry brush dipped in cold water.

Once the mixture has reached 250 degrees, remove it from the heat and immediately drizzle it into the gelatin mixture with the mixer running at low speed. Once the syrup has all been poured in, increase the speed to high. (You may need to do this slowly to prevent splatters, or cover the bowl with a tent of plastic wrap.) Beat for 10 minutes on high until white and fluffy.

Pour and/or scrape the fluff into the prepared pan and allow to dry overnight. Turn out onto a board dusted liberally with potato starch and cut into cubes with a pizza cutter. Dredge all sticky sides in the potato starch and store in an airtight container. Marshmallows should keep for several weeks (if they last that long!)


Powdered sugar


Ingredients
1 cup sugar
1 tablespoon potatostarch
Directions
1Combine the two and process in blender until powder forms.

From what I read though, using a very very clean coffee grinder works even better though! Sweet!

Vanilla Pudding





3/4 cup sugar
3 tbs vanilla flavor
1/4 cup potato starch
2 tbs plain stick butter
1/4 ts salt
2 cups milk

First in a pan I mixed the sugar, vanilla, potato starch, butter and salt. I then put it on a med heat and mixed til everything was melted. Then I poured in the 2 cups of milk. Continuously stirred for about 5-10 min on med high heat, then right when it started to bubble and was nice and thick I took it off the heat and immediately poured it into some clean glass jars. (I save all my glass jars and use them as Tupperware in an attempt to cut BPA and Tupperware costs :) I used 2 classic market asparagus jars. They are 11.6oz, but there is a little tiny bit of room at the top so I figure I ended up with about 23oz.

Russian Cream





Ingredients
3/4 cup sugar
1/2 cup water
1 (1/4 ounce) envelope unflavored gelatin
1 cup heavy whipping cream
1 1/2 cups sour cream
1 teaspoon vanilla
blueberries (garnish)


Combine sugar, water, and gelatin in small saucepan and blend well.
Let stand 4 to 5 minutes.
Place over medium heat and bring to boil, stirring constantly.
Remove from heat.
Gradually blend in cream.
Combine sour cream and vanilla in medium bowl.
Gradually add hot sugar mixture, whisking constantly until smooth.
Pour into 4-6 wine glasses or desert dishes.
Cover and refrigerate 4 to 6 hours.
Garnish with blueberries.


Chicken and Biscuit Casserole.








1 boneless chicken breast
1 cup heavy cream
1/4 cup allergy free butter
1 can peas
1 can carrots
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 cups Namaste perfect flour blend
1 cup water

Boil 1 chicken breast cut into teenytiny pieces
Take 1 cup heavy cream and 1/4 cup allergy free butter melt in a sauce pan and let boil a little. Mix a lot! Add 1/2 teaspoon garlic powder and 1/8 teaspoon pepper This is your alfredo sauce! Open 1 can peas Open 1 can carrots.Mix the chicken and peas and carrots and alfredo sauce in a 8x8 glass casserole pan. Take 2 cups Namaste perfect flour blend and mix with 1 cup water. Mix well. Spoon out the flour mix on top of the alfredo and veggie mix. Evenly spread. Bake at 350 for 20-25 minutes or so until the breading on top is cooked through. Grab a bowl and put the biscuit top on the bottom of the bowl and top with the veggies, chicken and sauce! Mix it all up! (the biscuits are good if soaked in the sauce! Enjoy! We tried this out for the first time tonight, and Gabe and I both had 2nd helpings!!!! Mmmmmm


Homemade Ketchup





1/2 teaspoon garlic salt
1 12 oz can tomato paste (nothing but puree tomatoes and water!!!!!)
1 and 1/2 a tablespoon orange juice (I didn't have any so I just cut up an orange and juiced half of it.)
3 Tablespoons honey
3 Table Apple Cider Vinegar

Mix everything in a pot and let it get to boil point. Then put it on simmer for 15 minutes. Then let cool for 10. Put in a container of some sorts and put in refrigerator. Makes around 3 cups. Very Easy and good!!!!


Tomato Spinach Pizza





(but you can sub with anything you like! Although your kids might surprise you and LOVE spinach)



Namaste pizza crust

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 can spinach (only spinach, water and salt)

1 can tomato paste (make sure it has nothing other than tomato puree and water. Price chopper brand is only puree!)

2-3 good sized tomatoes (rinse before use)

Olive oil



Preheat the oven to 450. Bake crust according to directions, pull out of oven and lightly coat with olive oil. Then in a small bowl mix the paste and oregano and garlic powder. Then spread it out over the pizza crust. Take half a can of spinach (or less or more according to your taste) and spread it over the pizza. Take tomatoes and slice them up and lay them on the pizza. Put back in oven for about another 10 minutes.





Peach Ice Cream


1 can of peaches (make sure it's just peaches and water or if it's light syrup you call and ask if it has corn derivative)

1/2 cup of sugar

1/2 cups milk

2 cups heavy cream

2 teaspoons vanilla extract (I use flavoring that is cheaper)



Put the peaches and 1/2 cup of sugar into the blender and let sit for about 20 min. Then puree. Turn on your ice cream maker. I have the Hamilton Beach one and I LOVE it. Pour everything in and let it churn for however long your ice cream maker tells you to. Super yummy!!!!! When it's done put it in an airtight container for storage. (if there's any left that is)