Apple Breakfast Cake

We developed this recipe for the family camp out, summer of 2015. The original recipe was made in a dutch oven over coals. But since then, we've been making it in the oven using a 9x13 pyrex pan. It's so good that I never have a photo to post...we eat it too quickly!

The night before, in a large mixing bowl, set 1 1/2 cups old fashioned rolled oats to soak in 1 1/2 cups sour milk. (1 1/2 cups of milk soured with 1 1/2 TB apple cider vinegar.) Stir together.

In a smaller bowl, combine the dry ingredients:
3/4 cup brown rice flour
1/3 cup brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp baking powder
Set these dry ingredients aside. They will be used the following day.

The next morning, melt 2 TB butter. Pour the melted butter into the soaked oat mixture along with 2 beaten eggs. Stir to completely incorporate.

Add the dry ingredients and stir again. Finally, add about 1/2 cup chopped pecans (or walnuts) and one large, peeled and diced apple. Stir the entire mixture well and then pour into a buttered 9x13 pan. Sprinkle top with cinnamon sugar.

Bake in 350* oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Serve warm for breakfast. If you ever find left-overs,try it with some vanilla yogurt on the side.

• If you're not going GF, just substitute whole wheat flour for the rice flour. That's what my original recipe used.
• I like to use buttermilk or kefir instead of the sour milk. They all work well.
• The first times we did this in a 12" dutch oven. It was wonderful! Melt the butter in the bottom of the hot dutch oven, then pour it into the oat mixture. This does double-duty by melting the butter and coating the oven.
• We have had suggestions to use peaches or raspberries in place of the apples. Try it and post results for us!
• This is great for families! Put the cake in the oven While it bakes you can work on the usual morning routine. The wonderful aroma will get everyone to breakfast effortlessly. 
• I have cut the recipe in half for a 9x9 pan. Very successful. But then there is not any left-over!

Breakfast Sausage #1

I had to add a number to this recipe because it is a first attempt. I am sure that there will be many more to follow. I love being a taste-tester for these experiments! Scott is great in the kitchen!

2 tsp dried sage
2 tsp salt
1 tsp black pepper
1/4 tsp dried marjoram
1 tsp brown sugar
1/8 tsp crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork (not too lean)

Mix spices together. Add them to the ground pork and mix thoroughly. (Can use a hand mixture to speed up the process.) Allow the meat mixture to chill in the refrigerator for 18-48 hours for the flavors to blend.
Shape into patties and cook thoroughly on a skillet.

It was delicious! Scott is especially good at breakfasts!

Next time he plans to add tarragon and reduce the cloves. I volunteer to be the taste-tester again!

Peanut Butter Blossoms

Preheat oven to 350*.

1 cup creamy peanut butter

• (The organic variety does not work well here. Neither does the low-fat version. Just use the inexpensive, store brand that does not separate in the jar.)

1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 egg
Hersey chocolate kisses
Additional sugar for rolling balls.

Cream together peanut butter, sugars, vanilla, and egg, until mixture is creamy and smooth. add baking soda and salt. (Really, there is NO flour.) Roll walnut-sized balls of dough. Roll the dough balls in sugar. Bake on a sheet at 350* for 8-10 minutes.
The cookies will be very soft as they come out of the oven. Top each cookie with an unwrapped chocolate kiss while it is still hot, soft, and pliable. Remove cookies from sheet after 10-15 minutes, or after the cookie has set.
These are always a hit! They look good, taste good, and are very easy.

Almond Flour Brownies

This is one of those serendipitous recipes that is even better than a traditional recipe. I would choose to make these brownies even if I were eating gluten! You've got to try this! Sorry there's not a photo to share. They get eaten too fast!

Preheat the oven to 350*. Prepare 8x8 pan by buttering the bottom and sides; coat this with a thin dusting of cocoa powder, Shake off any excess.

Combine these first four ingredients in a large mixing bowl.
3/4 cup almond flour
1/4 tsp salt
2 TB unsweetened cocoa powder
1/2 tsp baking powder.

In a second, smaller bowl combine:
3/4 cup sugar
3 large eggs
1 tsp vanilla

In a double boiler, melt:
1/2 cup butter
4 oz semisweet baking chocolate (or 1/2 cup semisweet chocolate chips)

Beat together the eggs, sugar, and vanilla. Slowly pour the melted chocolate mixture into the butter and egg mixture while mixing briskly. Do this step slowly to temper the eggs, not cook them. Mix to incorporate fully. Add the chocolate mixture to the dry ingredients and mix completely. Pour batter into the prepared pan. Top batter with 3 oz chopped semisweet baking chocolate (or 1/4 cup semisweet chocolate chips).
Bake for 30 minutes, or until a toothpick comes out clean. Cool completely before cutting for service.

• This recipe doubles nicely for a 9x13 pan. 
• I can't recommend making the almond flour. There is a very fine line between the flour and almond butter. I use the Honeyville brand of almond flour. It keeps very well in the freezer. 
• Milk chocolate does not do justice to this recipe. Stick with semisweet or bittersweet. 
• The original recipe called for instant coffee granules. I have never used them.

Oatmeal Pancakes Gluten-free

You'll never feel deprived by this GF recipe! Just don't tell anyone and they'll never know it. Start this recipe the night before you plan to serve.

Combine these in a large bowl:
2 cups old-fashioned rolled oats
2 cups buttermilk or sour milk
Stir, cover, and refrigerate overnight.

The next morning, add these to the mixture:
2 beaten eggs
2 TBS melted butter

Add in the dry ingredients all at once:
1 cup brown rice flour
1 tsp sugar
1/2 tsp baking soda
1 tsp salt
1 tsp baking powder

This is a very thick batter. If you need to thin it down, just add more liquid. Cook on a hot, buttered griddle until pancakes are golden on each side. They are incredible served with fresh fruit!

I love to use this recipe if we ever have sour milk. Sometimes I will even sour the 2 cups of milk with 2 TB vinegar to make this recipe.

Flourless Chocolate Cake

This recipe caught my attention because I am limiting gluten in my diet. But I'm not the only one who enjoyed it! It was delicious enough that I even served it to company for treats on Family Home Evening. I'm eager to try it again when the raspberries come on this summer; that will be a great combination! My only regret is that I didn't get a photo of it before it disappeared.

1 1/2 cups semisweet chocolate chips
1 can (19 oz.) garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar (I used 1/2 cup)
1/2 tsp. baking powder
1 TB vanilla extract
1 TB confectioner's sugar, for dusting

Preheat the oven to 350*F. Grease a 9-inch round cake pan.

Melt the chocolate chips in a double boiler until smooth.

Combine the beans and eggs in a food processor and blend until smooth. Add the sugar and the baking powder; pulse to blend. Slowly pour in the melted chocolate and vanilla and blend until smooth, scraping down the corners to make sure the chocolate is fully incorporated. Transfer the batter to the prepared cake pan.

Bake for 40 minutes, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes before inverting onto a serving plate. Dust with confectioner's sugar just before serving. Refrigerate any leftovers.

Notes: I'd like to upgrade this recipe with a higher grade of chocolate! It did take longer than 40 minutes to bake; you truly must use the knife to test doneness.

Corn Bread - Gluten Free

Even my gluten-loving family enjoys this corn bread recipe! It's a winner with all of us.

1/4 cup butter, melted
1 cup masa (corn flour)
1/2 cup corn meal
1/2 cup rice flour (I've used brown or sweet white)
1 tsp baking soda
1 tsp salt
2 TB sugar
1/8 tsp xanthan gum
2 cups milk plus 2 TB apple cider vinegar (or 2 cups of buttermilk)
2 beaten eggs

Mix together the dry ingredients in a large mixing bowl. Mix together the milk and eggs in a separate bowl. Add the wet ingredients to the dry ingredients and stir until they are smooth. Quickly stir in the melted butter.

Pour batter into a greased 10x13 baking dish. Bake at 400* for 20 minutes or until the edges are a golden brown.

This recipe will also work without the xanthan gum. The texture will just be more crumbly without it.
Masa can be found in the ethnic section of the grocery store, with the Mexican foods.
This bread does not store well. You'll have to break out the honey-butter and eat it now!
This is a wonderful option for gluten-free stuffing at Thanksgiving.

Stovetop Kettle Corn

This post is for Mom! It originates from Our Best Bites.

Ingredients:
3 Tablespoons oil (coconut oil is divine here)
1/3 cup popcorn kernels
3 Tablespoons granulated sugar
Kosher salt

Directions:
Heat the oil in a LARGE pot with a tight fitting lid over a medium-high heat. While it's heating, combine the popcorn kernels and sugar together in a bowl.  When the oil is hot, pour the sugar and kernels into the oil, give it a quick stir, and promptly put the lid on! Hold the handles and the lid down (use something to protect your hands from the heat) and give the pan a shake from side to side and up and down.  Do this every 20 seconds to keep the sugar from burning and to coat the kernels evenly.  Continue doing this until you can tell that everything is almost done popping (the popping will slow down considerably as it nears the end). Remove the lid and stir it.  Add as much salt as you would like, toss it into a bowl and serve!

Tip: If the kernels don't start popping after a few minutes, try cracking the lid open to release some pressure, then put it back on and continue shaking the pan around.  Most likely that will help things along.  :)

Creamy Chicken Curry In A Hurry

Jenny brought this simple recipe into our lives years ago. It has always been a favorite for everyone.  Family Fun magazine was the original publisher, but I don't know what changes have been made since then. It's simple, easy, and delicious. I usually double the recipe with the intent of freezing the leftovers, but there are rarely leftovers when I serve a group.

1 1/2 TB oil (I prefer coconut oil)
1 medium onion, diced
1/4 tsp salt
2 tsp curry powder
1 can (12-14 oz.) unsweetened coconut milk
1 cup canned diced tomatoes
2 TB tomato paste
1 lb boneless, skinless chicken, cut into 1 inch cubes (chicken thighs work wonderfully)
3 cups packed, fresh, baby spinach

In a large skillet, saute the onion and salt in oil until the onion is translucent. Add the curry powder and continue to cook and stir for 1 minute more to encourage the fragrant spices.

Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

Add the chicken, stir well, and cook for 5-6 minutes or until the meat is cooked through. Add the spinach and cook until wilted (about 3 minutes). Serve over rice. Makes 4 servings.

Variations:
I love to replace the spinach with chard from our garden when it is in season.
I have used whole canned tomatoes and blended them for the sauce.
Fresh tomatoes can also replace the canned variety during their season. Peel and dice them.
Our favorite rice with this dish is jasmine rice, but many varieties work well.
This is a nice way to use leftover cooked vegetables, too: peas, carrots, potato chunks, broccoli, cauliflower, peppers, corn, cabbage, green beans. Just add them after everything else is cooked to warm through.
I will open a can of tomato paste and then freeze the leftover paste in prepared portions for future curries.

Marsh Soup

We affectionately call this Marsh Soup because it originated with the Marsh family. Any way it is named, it is always easy and delicious. It is consistently a favorite with the guys: meaty, hearty, and perfect after a good snowball fight.

2 cans white beans, drained
2 cans kidney beans, drained
2 cans red beans, drained
1 quart bottled tomatoes with juice
1 pound ground beef
1/2 cup white rice, uncooked
1 large chopped onion
4 TBS taco seasoning mix
garnishments: Fritos, sour cream, cheddar cheese, green onions, etc.

Brown ground beef; drain excess fat and add onion. Cook until onion is translucent. Place beef and onion in a crock-pot with beans, tomatoes, rice, seasoning, and additional 1/2 cup water. Incorporate well. Cook on high for three hours. Serve with your favorite garnishes.

The rice in this recipe acts as the thickening agent. I have also used rice flour successfully. I like to replace the canned beans with leftover beans from other recipes: pinto, black, great northern, pink, anazai, kidney, whatever is on hand that week. It is a very forgiving recipe that adjusts to on-hand ingredients.

Hot Lemon and Honey

A hot drink on a cold winter day can comfort the body and warm the soul. This is one of our favorites. It's a great alternative to sugary hot cocoa. Remember that this is not a firm recipe; adjust it to your tastes!

3 cups water
3 inch cinnamon stick
up to 4 TB honey
1 whole lemon, washed to remove pesticides and wax (organic preferred)

Bring the water to a simmer in a medium-size saucepan. Remove it from the heat and add honey (begin with 2 TB and increase with your taste preference), and the cinnamon stick. Cut the lemon in half and ream the juice from both halves into the concoction. Drop in the reamed lemon halves, cover, and allow the entire mixture to steep. The heat will release the essential oils from the lemon skins. The longer the beverage steeps, the deeper the cinnamon taste will be. I usually allow it to steep for 10-20 minutes, but longer can be delicious too.

To serve, remove the lemon halves (squeezing out the liquid with the back of a spoon), cinnamon stick, and any stray pips. Taste for honey. Serve hot in cheery mugs.

Note: if you have a cold, replace the cinnamon stick with a one inch piece of ginger root cut into thin slices. It is warming to the throat and helps knock out that cold.

Coconut Rice Pudding

This recipe is to satisfy the requests of my family. It is an "about" recipe, one that I put together with leftover rice after a great meal. It uses "about" so much of this or that, nothing is exact. Don't be afraid to try it; the ingredients are so delicious that it would be difficult to have a complete failure.

4 cups cooked jasmine rice
2 cups coconut milk
dash of celtic sea salt
2 TB agave syrup
2 large eggs
4 TB virgin coconut oil

Heat the rice, milk, agave, and salt in a saucepan over medium heat, stirring frequently. When the mixture is hot and begins to thicken, use the pudding to temper 2 large, beaten eggs. (You must temper the eggs to prevent scrambled eggs in your pudding.) Add the egg mixture back into the hot pudding on the stove, stirring constantly to incorporate. Remove from the heat and stir in 4 TB virgin coconut oil.

My favorite way to serve this dish is with fresh fruit: raspberries, bananas, pineapple, mango, peaches...but it is good enough to stand on its own. I have even been known to eat it for breakfast!

This recipe has also been very successful substituting butter for the coconut oil, sugar for the agave, milk for the coconut milk, or adding vanilla extract. It lends well to "about" if you have a little more or less of something.

Chocolate Coconut Bark

We've been trying to find ways to incorporate a therapeutic dose (3 TB) of coconut oil into our nutrition daily. This has been a delicious way to help and adds the endorphins of good chocolate. (Don't skimp and use cheap chocolate. This is not a Hershey's bar!)
This is a terrific way to scare off the afternoon munchies.

2 ounces dark chocolate (at least 72% cocoa; bakers chocolate works well)
1 cup coconut oil; raw virgin
handful of coconut flakes
handful of slivered almonds (chopped pecans or walnuts are delicious alternatives)
1/2 tsp sea salt (optional)
2 TB raw honey (optional)

Melt chocolate and oil in a double boiler over medium heat. Remove from heat and add coconut and almonds. Pour mixture into an 8x8 pan lined with parchment paper. Sprinkle sea salt on top.
Place pan in freezer for 15 minutes, until solid. Cut into 16-24 squares. Store the bark in the refrigerator.

Pie Crust - Almond Flour

I can tell that this year's Thanksgiving will be delicious!
http://www.primalpalate.com/recipe/almond-flour-pie-crust/

Coconut Cake

I wanted to find a gluten-free cake to make for the birthday of a very special lady. May I just say that this was a great success! Delicious, sugar-free, gluten-free! I have already had requests to make it again. The texture was surprisingly nice.

Just one note: be sure to have the eggs at room temperature. I did not and it resulted in the oil seizing instantly. It was easily remedied by warming the whole mixture carefully over a pan of hot water. But just do it the easy way and skip that step by allowing the eggs to come to room temperature.

Thank you Bill Staley and Hayley Mason. Coconut Cake link

Hummus

I've had a couple of requests lately for my hummus recipe. This is my version. It is inexpensive (due to the lack of tahini) and delicious.

1 15 oz. can of garbanzo beans (drained, with the liquid reserved)
2 tsp minced fresh garlic
4 tsp extra virgin olive oil
4 tsp fresh lemon juice
salt to taste

Puree all ingredients in a food processor, adding enough reserved liquid to reach your desired consistency and texture. So easy! So delicious! I like to serve it with rice crackers and sliced, raw yams.

I have used dry beans (chick peas) and cooked them; that works wonderfully. Also, use the freshest ingredients possible; it really does make a difference to use fresh lemons and garlic. This is an opportunity to use the best oil, too. We need more good oils in our diets.